Chocolate Sweet Potato Muffins

If you love chocolate you will love these muffins! The sweet potatoes and banana help create the perfect texture. These muffins are perfect for a healthy sweet dessert or a snack.

This recipe is from My Whole Food Life:

Ingredients:

• 2 cups oat flour (can grind rolled oats in a blender to flour consistency)
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 2 cups cooked and pureed sweet potato
• 1 mashed banana (can also use 1/2 cup unsweetened applesauce or more sweet potato)
• 1/3 cup date syrup (can also use 12 Medjool dates)

Directions:

• Preheat oven to 350.
• In one bowl, add the oat flour, cocoa powder, baking soda, and cinnamon and mix together.
• In another bowl add the sweet potato, banana, and date syrup and stir. If using dates instead of date syrup, it is easiest to blend the dates with a little water in a high speed blender. Then you can just add the sweet potato and banana and blend until all combined.
• Add the dry ingredients into the wet ingredients and mix with a spoon until combined.
• Spoon the batter into a muffin tin lined with cupcake liners or silicone baking cups.
• Bake for 11-13 minutes, or until a toothpick comes out clean.
• Let the muffins cool before removing from the pan.
• Store in an airtight container in the fridge. They should last at least 7-10 days. You can also freeze them for up to 6 months.

Lentil Bolognese

This recipe can be made in the instant pot or on the stove top. Directions for both included below.

This recipe is from Forks Over Knives:

Ingredients:

• 1 (28-ounce) can salt-free diced tomatoes or tomato purée
• 1 (6-ounce) can tomato paste
• 1 ½ cup brown lentils, rinsed and drained
• 3 ½ cups water
• 1 onion, diced
• 4 cloves garlic, minced
• 2 carrots, grated or finely chopped
• 2 tablespoons Italian seasoning
• 2 teaspoons poultry seasoning
• Pinch of crushed red pepper flakes
• ½ cup packed fresh basil, chopped
• freshly ground black pepper
• Garlic powder and onion powder
• Splash of balsamic vinegar or red wine vinegar

Directions:

Pressure Cooker Instructions:

1. Place the tomatoes, tomato paste, lentils, water, onions, garlic, carrots, Italian and poultry seasonings, pepper flakes, and ¼ cup chopped basil into a pressure cooker. Cook at high pressure for 20 minutes.
2. After releasing pressure, mix well, then season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
3. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
4. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Stovetop Instructions:

1. Saute the onions and garlic in a large pot in water or vegetable broth.
2. Add the tomatoes, tomato paste, lentils, water, carrots, Italian and poultry seasonings, red pepper flakes, and ¼ cup chopped basil.
3. Cook for 30 to 40 minutes over high heat until the lentils are soft.
4. Season with pepper, garlic powder, and onion powder to taste. Finish with the remaining fresh basil and a splash of balsamic vinegar or red wine vinegar.
5. If you’d prefer a smoother consistency, transfer 2 to 3 cups of the sauce to a blender and puree until smooth.
6. Serve over whole-grain pasta, zucchini noodles, or roasted sweet potatoes.

Cheesy Broccoli Soup

This is the creamiest, cheesiest vegan broccoli soup! We have brought it to potluck lucks and everyone who has tried it has absolutely loved it!

This recipe is from Connoisseurus Veg:

Ingredients:

• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 medium russet potato, peeled and coarsely chopped
• 1 medium carrot chopped
• 1/2 cup raw cashews
• 1 cup unsweetened soy or almond milk
• 1/4 cup nutritional yeast flakes
• 1/4 cup vinegar based hot sauce (can omit if you don’t like spicy, but then you may want to add a splash of vinegar)
• 3 tablespoons white miso paste
• 4 cups broccoli florets (about 1 large crown)
• Pepper, to taste

Directions:

1. Heat a large pot over medium heat. Add the onion and water sauté until soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant.

2. Add the vegetable broth and stir in the potato, carrot, and cashews. Raise the heat and bring the mixture to a boil. Lower heat and allow to simmer, uncovered, until the carrot and potato are tender, about 20 minutes.

3. Use an immersion blender to blend everything together. If you don’t have an immersion blender, transfer the mixture to a food processor or blender and blend until smooth, working in batches if needed.

4. Once blended, stir in the non-dairy milk, nutritional yeast, hot sauce, miso and broccoli. Place over high heat and bring everything to a boil. Allow to simmer until the broccoli is tender and the soup thickens up a bit, about 7 minutes.

5. Remove from heat and season with pepper to taste.

Italian Bean Soup

This was a super easy soup to make and a recipe where you most likely have all the ingredients on hand already. I highly recommend doubling the recipe as it is super easy and who doesn’t like leftover soup?

This recipe is from Ground Leaf:

Ingredients:

• 1 cup dry cannellini beans, soaked (can also use 2 cans of beans, rinsed & drained)
• 3 1/2 cups vegetable broth
  
• 1 tbsp tomato paste
• 1/2 medium onion, diced 
• 14.5 oz fire-roasted diced tomatoes
• 2 tbsp nutritional yeast
• 1 tbsp dried basil 
• 1 tbsp dried oregano 
• 1 tsp dried rosemary 
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp celery seeds
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes

Directions:

1. Drain beans from their soaking water and add to the instant pot. Add 3 cups water.
2. Put on lid, select manual, and adjust time to 6 minutes. When time has lapsed, allow pressure to come down naturally.
3. Taste beans for doneness. If not fully cooked, replace lid and cook for additional time. If fully cooked: drain beans. Set aside. Rinse inner pot and return to machine.
4. In the instant pot, saute the onion. Stir frequently, adding water as necessary if sticking. After about 5 minutes, add all remaining ingredients.
5. Press cancel to stop the saute function, put on the lid, select manual, and adjust time to 5 minutes. When time has lapsed, allow pressure to come down naturally.
6. Serve warm.

Enjoy 🙂

Moroccan Red Lentil Soup

This soup is super easy to make and really tasty!

The original recipe is from Fitness Blender.

Ingredients:

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 carrot, peeled and diced
• 1/4 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1 teaspoon freshly grated ginger
• 2 cups red lentils, rinsed and drained
• 6 cups water or vegetable broth
• Juice of 2 lemons

Directions:

1. In a large stockpot over medium heat, saute onion, garlic and carrot for 5 minutes, adding water as needed to prevent sticking.
2. Stir in pepper, cumin, turmeric, paprika and ginger; cook another minute.
3. Add water or vegetable broth and lentils; bring to a boil, reduce heat, cover and simmer until lentils are fully cooked, 30-40 minutes, stirring occasionally.
4. Remove soup from heat, squeeze in the lemon juice and serve immediately. This soup is great over brown rice.

Tofu & Black Bean Enchiladas

This recipe has a few steps, but it really comes together easily. Chop everything before doing any cooking, then while the filling is cooking, you can start the enchilada sauce.

This recipe is adapted from I Love Vegan:

Ingredients:

• small corn tortillas
• green onion, for topping
• cilantro, for topping
• 1 ripe avocado, sliced or chopped, for topping

Filling:

• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 cups (1 can) cooked black beans, drained
• 3 tsp chili powder (divided)
• 1 block extra-firm tofu, crumbled
• 2 cups kale, chopped
• ⅓ cup chopped green or red bell pepper
• ½ cup salsa

Enchilada Sauce:

• ⅓ of bean mixture from filling
• 1 cup salsa
• 1 cup vegetable broth
• 1 tsp chili powder

Filling Directions:

1. In a large skillet, over medium-high heat, add the onion, garlic, black beans, and 2 tsp chili powder. Sauté until the onion is translucent and tender. Transfer bean mixture to a bowl and set aside.
2. In the same skillet, over medium-high heat, add crumbled tofu, kale, and chopped bell pepper. Cook for 5-10 minutes. Add ½ cup salsa and 1 tsp chili powder. Mix well. Add ⅔ of the bean mixture from step 1. Mix well. Taste and adjust seasoning as needed.

Enchilada Sauce Directions:

1. In a blender, blend remaining ⅓ of the beans from step 1, 1 cup vegetable broth, 1 cup of salsa, and 1 tsp chili powder. Blend on high until smooth. Taste and adjust seasoning as needed.

Assembly:

1. Preheat oven to 375F.
2. In a baking dish, spread about 1/3 of the sauce into the bottom of the pan.
3. Place the corn tortillas in an even layer over the sauce.
4. Spread the filling on top of the tortillas.
5. Spread the remaining sauce over the tortillas.
6. Bake for 20-25 minutes.
7. Just before serving, top with chopped green onion, cilantro. Serve with fresh avocado or guacamole.

Enjoy 🙂

Pasta Salad

This pasta salad is flavorful and perfect to bring as a dish to potlucks! Plus, the dressing recipe is great on all kinds of things, like a green leafy salad or add the sauce on top of beans and a baked sweet potato!

Pasta Salad Ingredients:

• 4 cups pasta
• 1 cup broccoli, chopped small
• 1 12 -ounce can water-packed artichoke hearts, drained and chopped
• 1 purple onion, diced
• 1 red or yellow bell pepper, diced
• 2 medium-sized tomatoes, diced
• 1/4 cup sliced black olives
• 2 tablespoons chopped fresh basil

Dressing Ingredients:

• 1 15 oz can Cannellini Beans (drained and rinsed)
• 1/2 cup water
• 3 Tbs Lemon Juice
• 1 Tbs Red Wine Vinegar
• 1 Tbs Miso
• 1 Tbs Dill Pickle Juice
• 1 Tbs Spicy Brown Mustard
• 1/2 tsp Garlic Powder
• 1/2 tsp Ground Pepper
• 1/4 tsp Dill Weed
• 1/4 tsp Onion Powder

Directions:

1. Cook the pasta according to package directions until al dente. Drain and allow to cool.
2. Lightly steam the broccoli, until just tender and chop all veggies and add to a large bowl.
3. Add all dressing ingredients to your blender and blend on high until smooth.  It may look a little thin, that’s ok, the pasta will soak it up.
4. Gently toss pasta and veggies together and fold in dressing.  Gently stir until everything is well coated.
5. Cover and chill in the refrigerator for at least 1-2 hrs before serving.

Enjoy 🙂

Chili Bean Macarooni

Ingredients:

• 1/2 pound dry elbow macaroni
• 1 large yellow onion, chopped
• 1 medium green bell pepper, chopped
• 2 celery stalks, chopped
  
• 3 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro leaves
• 2 tablespoons low-sodium tamari
• 2 teaspoons Hickory liquid smoke
  
• 1 (28-ounce) can diced tomatoes
• 1 (27-ounce) can dark red kidney beans
• 1 cup frozen yellow corn
• 1 cup water or veg broth

Directions:

1. Put everything in the Instant Pot and stir.
2. Cook for 8 min in the pressure cooker.
3. Let pressure come down for 15 minutes and release the rest.

Enjoy 🙂

Picture coming soon!

Oatmeal Raisin Cookies

These cookies are easy and make a great dessert or quick snack to grab-and-go. Ashley loves these before a morning run.

Ingredients:

• 2 cups rolled oats*
• 2 bananas, mashed
• 2 tsp cinnamon
• 1/2 cup raisins

Directions:

1. Mix together all ingredients.
2. Form cookies and place on a cookie sheet (use a silpat mat or parchment paper). You can flatten them or keep them more dome shaped depending on how chewy you like them.
3. Bake at 350 for 15-20 minutes.

*You can keep oats whole, or grind partially or completely in a blender first to change consistency of your cookies.

If you like these cookies, check out another variety of oatmeal cookies: Chunky Monkey Cookies.

Enjoy 🙂

Quinoa Cornbread

This is our favorite cornbread. It is easy and tasty!

This recipe is from Straight Up Food:

Ingredients:

• 1 cup nondairy milk
• 6 Medjool or 12 Deglet Noor dates, pitted
• 1 cup water
• ½ cup dry/uncooked quinoa
• 1 cup cornmeal
• ½ cup rolled oats, ground into a flour in the blender
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• Optional: ½ cup corn kernels or blueberries (for added flavor and color)

Directions:

1. Place the nondairy milk and dates into a blender, and set aside while you prepare the other ingredients (make sure your oats are already ground in the blender before doing this).
2. Combine the water and quinoa in a medium saucepan, and bring to a boil. Reduce the heat to low, then cover and simmer for 20 minutes. Remove from the heat and set aside for 10 minutes with the lid still on.
3. Preheat the oven to 375°F. Line an 8×8-inch baking dish with parchment paper and set aside (or use a silicone baking dish).
4. Mix the cornmeal, oat flour, baking powder and soda with a fork in a medium bowl.
5. Blend the milk and dates until smooth.
6. Pour the date mixture into the bowl of dry ingredients, and stir; add in the cooked quinoa and corn kernels or blueberries if using, and mix everything together.
7. Spread the batter evenly into the pan (it will be thick), and bake uncovered for 30 minutes. The cornbread will not rise very much, and it will have cracks in the top when done. Set aside to cool at least 10 minutes before cutting.

Enjoy 🙂