Tag Archives: vegan

Recipes

Cranberry Oat Granola Bars

gluten Free | dairy free | low carb

Recipe by Kitchen Caleigh

Making homemade granola bars is a great way to pack some nutrients into your snacks (for your kids and for you!) Each bar is only 100 calories, but has 9g of protein making it the perfect snack for everyone.

Ingredients:

1/2 cup gluten free quick oats
1/2 cup dried cranberries
1/4 cup raisins
1/4 cup mix of shredded coconut, chia seeds, & flax
1/4 cup hemp hearts
1/4 cup sunflower seeds (raw, unsalted)
1/4 cup water
1 tsp cinnamon
1 tsp pure vanilla extract
1/4 tsp sea salt (finely ground)

Method:

Preheat oven to 325 F.

Line an 8×8 baking dish with parchment paper.

Add all ingredients to a food processor.Pulse until ingredients are well combined and broken down into a granulated texture. Spoon the mixture into the lined baking dish and smooth it out evenly using the back of the spoon. Bake in preheated oven for 20 – 25 minutes or until the center is firm. Allow to cool before cutting.

Nutritional Info Per Granola Bar:

100 cals, 9g carbs, 6g protein, 6g sugar, 2 g fiber

Serving: 14 bars

Recipes

Pepita Butter (Nut Free, Paleo, Vegan)

gluten free | dairy free | vegan | carbohydrate reduced | nut free

Recipe by Kitchen Caleigh

While munching on pepitas with my daughter, she had an idea – peanut butter – paleo style. Pepitas – high in zinc, magnesium, omega 3, and protein, this little green seed can help treat UTI’s, has powerful anti-inflammatory properties, and can even help fight the common cold. As if that wasn’t enough, they’re also an aphrodisiac. Wink, wink.

Ingredients: 

1 cup pepitas (shelled pumpkin seeds)
4 Tbsp water
2 Tbsp virgin coconut oil
1/3 cup + 2 Tbsp pure unpasteurized honey
*vegan option – swap the honey for pure maple syrup

Method:

Add the pepitas to your food processor and pulse until they are moderately ground. Add the water and the coconut oil and pulse again until the oil is well incorporated. Add the honey (*or maple syrup) and pulse for approx. 10-15 minutes or until the “butter” is smooth enough for your liking. Feel free to stop as needed to scoop the sides, or to ensure to not overheat the motor. This is a sweet spread that goes great with fresh fruit like apple slices.

 

Recipes

Mango Salsa (Vegan, Paleo)

gluten free | dairy free | vegan | carbohydrate reduced

Recipe by Kitchen Caleigh

Mmm-mango! Yum. Here, sweet and spicy collide with this fresh salsa that’s perfect for dipping homemade (zucchini, sweet potato, or plantain) chips or for adding flavor to your sautéed meat. Never a dull meal with this salsa in your kitchen.

Ingredients:

1 cup mango, diced
½ cup onion, diced
1 cup English cucumber, diced
½  cup red pepper, diced
2 Tbsp fresh squeezed lemon juice
1 tsp crushed red pepper flakes (this is the HEAT! Add more if you want more, less if you want less.)
Sea salt and black pepper to taste

Method:

Add all ingredients in a medium bowl and use a spoon to mix. Add sea salt and black pepper to taste. It’s just that simple!

Nutritional Info Per Serving: (serving size ½ cup salsa)

30 cals, 7g carbs, 0g fat, 1g protein, 5g sugar, 1g fiber

Recipes

Stuffed Mushrooms with Vegan Cheese (Paleo & Vegan)

gluten free | dairy free | vegan | carbohydrate reduced

Recipe by Kitchen Caleigh

Hors d’oeuvres anyone? Serve these at your next dinner party, and your company will be coming back for more. Simple and delicious, these stuffed mushrooms are bursting with flavor, and a wonderful addition to your evening meal.

Ingredients:

8 button mushrooms, 1.5 inches in diameter each, rinsed
7 Tbsp cashew nut cheese
1 small yellow onion, finely diced
1 clove garlic, minced
2 sprigs fresh parley
roasted garlic shelled flax (for topping)

(link to cheese recipe)

Method:

Preheat oven to 350 F.

In a small bowl, mix the cheese, onion, garlic and fresh parsley. Using a spoon or paring knife, scoop out the stems and the middle of each mushroom. Spoon approx. 1 Tbsp of cheese mixture into each mushroom. Place on a baking sheet and bake for 20-25 minutes. Once, cooked, sprinkle with roasted garlic shelled flax seed for added flavor and nutrients.

Recipes

Cashew Nut Cheese (Vegan)

gluten free | dairy free | vegan | carbohydrate reduced

Recipe by Kitchen Caleigh

Going from being the “Dairy Queen” (or King) to dairy-free living can be tough, especially if you’re a cheese lover. Cheddar, havarti, and gouda might be calling your name from the deli section every time you shop. Now you can fulfill those cravings with this creamy vegan nut cheese. You can have your cake… (or in this case cheese) and eat it too!

Ingredients:

2 cups raw cashew nuts
water – enough to cover nuts + 2 inches
½ cup coconut cream (full fat canned coconut milk)
½ tsp sea salt
herbs or flavored flax seed to taste

Preparation:

Soak cashews in a medium bowl and cover with enough water to cover the nuts plus 2 inches. Soak overnight. Place your full fat coconut milk upside down in the fridge overnight. The heavy cream will sink to the bottom and solidify and the liquid will rest at the top. When you turn over the can the next day, open from the top and your solid cream will be right at the top, making it easy to spoon out.

Method:

Drain the cashews. Place them in a food processor. Add the coconut cream. Pulse for 10-20 minutes until very smooth, stopping to scrape the sides half way through. (Every food processor is different, so time will vary.) Be sure to not heat the cheese – if the blades become warm, give your food processor a couple minutes to cool down. Stopping the food processor will not affect the cheese. Now you need to give the mixture time to ferment. Once the mixture is very smooth, wrap the bowl in a tea towel and place it in the oven with ONLY the light on. The light is all the heat that’s needed. Or you place a heat pad (on lowest setting) between two place mats and set your covered bowl on top. Let it ferment for approx. 9-12 hours. The longer it ferments, the more “aged” the cheese will taste. If you prefer mild cheese, ferment less. If you prefer aged, ferment longer. Once the cheese has fermented, store for several hours to chill and set. Once the cheese is set, stir in ½ tsp seal salt.

To add flavor to your cheese, use minced fresh herbs of your choice, or sprinkle in roasted garlic shelled flax. Store, refrigerated, in an air tight container for up to 3 weeks… (as if there’ll be any left after 3 weeks! Yeah right!)