Granola with Instant Oats

I usually carry a Larabar with me everywhere I go. It’s a vegan protein bar, something easy I can throw into my bag and snack on if need be (the apple pie one, out of this world with a cup of tea!). The only problem is that they are kind of expensive to be buying each week. I’ve recently put myself on a budget and Larabars were the first thing to go.

I need something I can bring as a quick snack when I’m on the run, so why not granola?! I’ve never made granola before, so I pulled out my La Dolce Vegan book and rummaged through the pages. The recipes call for rolled oats flakes (all I have is instant). After a few google searches I threw everything I read into one big granola making pot (instant oats included)!

The best part?! It’s all in my cabinets!

4 cups instant oatmeal
1 cup wheat germ
1 cup nuts (I used slivered almonds)
1 cup sunflower seeds
1/2 cup agave nectar
1 tablespoon ground cinnamon
2/3 cup of apple juice (or cranberry!)
1/4 cup of oil
1 cup dried fruit (I used cranberries and raisins)

Mix all ingredients together in a bowl, except the dry fruit.

Spread mixture onto baking sheets (I used 2) and bake for 20-25 mins on 325*. Make sure you stir the granola every 10 minutes!

After the granola has cooled, add in your dried fruit!

Store in an airtight container!

Use as a snack to go, as cereal with soy milk, in a parfait! The options are endless!

Peace, Love, Vegan

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Vegan Waldorf Chicken Salad

I’ve been coming with ideas for simple lunches, and I thought of chicken salad! I love adding fruit and nuts to salad, so I decided on a Waldorf style salad.

2 Gardein Chicken Breasts, prepared & diced
2 tablespoons of veganaise
Red or white onion, diced
Dried cranberries
Almond slivers
Salt, pepper & dill to taste
Apple, chopped
Romaine lettuce

Prepare you chicken however you choose to cook it, dice into bite size pieces, and combine will all ingredients.

Pile on top of fresh crisp romaine and pair it with a light veggie soup!

Easy breezy lunch!

I would even use a flavored hummus instead of veganaise for an extra punch of flavor! And if red onion is too potent for you, use a yellow or white one.

Don’t be afraid to play around with spices!

Peace, Love, Vegan

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Bulgar Stuffed Peppers

This came out better than I could have ever imagined! I totally outdid myself this time. I’ve made stuffed peppers before, but the bulgar takes it to a whole new level. I may forever be obsessed with it!

It’s my first time working with bulgar (virgin alert!) and I can’t wait to use it again. It has such a hearty texture that I don’t think my animal eating friends (yea I have many of them) wouldn’t even know the difference! Can’t wait to trick someone!

2 large green peppers, to stuff
1 cup of bulgar
2 cups of water
1 cup of Boca Grounds
Mushrooms, I used 3 whole ones
Red pepper chopped, I used half of a small one
Garlic minced, 2 cloves
White onion, 1/4 chopped
1 Roma tomato, diced
Fresh parsley
Black Pepper
Garlic powder, never enough garlic!
Cumin
Cayenne, be careful not to over do it! A couple sprinkles is all you’ll need!
Salsa, 1/4 cup
Vegan Parmesan

In a small pot bring bulgar & water to a boil, cover & cook for 10-15 mins on medium heat, or until all water is absorbed (like cooking rice).

Sautée onions, garlic, red pepper, mushrooms in oil & add Boca grounds.

Once the bulgar & vegetable mix have finished combine to two into a mixing bowl, add salsa and combine all ingredients.

Add in vegan Parmesan if you like it sprinkle it on the top of your peppers once you’ve stuffed them.

Cut off the tops of your peppers, clean them out and stuff away!

Bake for 30-35 mins or until soft at 350*

This makes 2 servings! One for dinner and one for lunch.

I made a mashed sweet potato on the side and didn’t even touch it. The pepper was very filling!
If you have left over mixture, save it for tomorrow’s dinner and make an awesome vegan bolognese sauce!

Peace, Love, Vegan

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Almond Rolled Bananas

My friend Jen has a Facebook page called Dolores’s Dishes (like it!) and she posted a link for this great frozen banana treat

I was craving something sweet, but healthy and vegan of course! I was going to just grab a banana and call it a night, but then I remembered this post!

Super easy!

*3 bananas
*Cup of soy yogurt (I used a peach for extra flavor!)
*sliced almonds (or any nut you prefer)
*cinnamon
*wheat germ (extra goodness)

Combine nuts, cinnamon and wheat germ in a bowl.

Roll bananas in yogurt and then roll in nut mixture.

Freeze and enjoy!

I ate one without freezing it and I’m sure it is just as delicious! It certainly cured my sweet tooth!

Peace, Love, Vegan

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Vegan Chicken Piccata

I absolutely adore capers! And growing up I don’t think I’ve ever had chicken piccata… So, why not try it out now? And vegan, EVEN BETTER!

This recipe is one serving:

2 chicken cutlets (Gardein)
1/8 cup soy milk (unflavored)
1/8 cup whole wheat flower
1 teaspoon dried parsley
3 tablespoons butter (Earth Balance)
Zest of 1 lemon
Juice of half a lemon
1/2 cup dry white wine
2 tablespoons capers
1 tablespoon fresh parsley

Pour milk into a dish.

Mix flour, dried parsley, salt and pepper into a second dish.

Dip chicken into milk and dredge in flour mixture.

Melt butter in a sauté pan and sautéed chicken until browned on both sides.

Remove chicken and add lemon zest, juice and wine.

Reduce and thicken. Whisk in flour if needed and add capers.

Pout over chicken and voila!

Salt and pepper to taste and top with fresh parsley!

—this was a bit too lemony for me, do next time I’ll add less lemon juice, if any at all.

Serve with veggies, rice or macaroni!

Overall a success and I’ll definelty make it again!

Peace, Love, Vegan

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Sweet Potato and Chick Pea Burgers

It’s been a while since I’ve posted, but I’m back with some awesome recipes!

A Facebook friend of mine has a great page called Dolores’s Dishes! Definitely find and like her! She posted a link for a sweet potato burger and I instantly had drool pouring down my chin. I put my own twist on it and it’s fabulous! Messy, but it’s all part of its charm!

1 can chick peas, drained
2 medium sweet potatoes, mashed
2 tablespoons tahini
2 tablespoons agave
1 tsp lemon pepper seasoning
1/4 cup whole wheat flour
1 clove garlic chopped
1/4 onion
1/4 red pepper
Handful of fresh spinach
Salt, pepper, cayenne, garlic powder & nutritional yeast to taste (or any of your favorite seasonings!)
Panko

Peel, boil and mash sweet potato.
In a blender, roughly mix chick peas, agave and tahini.

Pour mixture into a pour with sweet potatoes and add in the rest of the ingredients. Combine and form into patties. This made about 4 large burgers. I pressed the parties into Panko on both sides.

Bake for 12-15 minutes on each side, or until brown, at 425*

Serve on a whole grain bun with onions, avocados, tomatoes, fresh spinach or over a salad with tons of veggies!

Prepare yourself for the deliciousness to take over you!

Peace, Love, Vegan

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Crockpot Vegan Sausage & Peppers

I don’t think I have ever had sausage and peppers in my life, and if I have, I was so young that I can’t remember.
This crockpot recipe is delish & now I know what I was missing!

1 package Tofurkey Sausage links, sliced (or any vegan sausage links!)

1 green pepper, sliced into strips

1 red pepper, slices into strips

1 white onion, sliced into thick strips

3 Roma tomatoes, diced

1 cup vegetable stock

1 cup vegan tomato sauce

I chopped everything up.
Onions in first, layered half the red & green peppers, the sausage, the remaining red and green peppers, topped with the tomatoes, added the vegetable stock and sauce. Covered and let it all cook down for 2 1/2 hours on high.

Serve as a sandwich, over macaroni or over rice! I opted for brown rice!

This is so flavorful and the house will smell like a gourmet kitchen!

Happy cooking 🙂

Peace, Love, Vegan

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