Banana Ice Cream

This is the easiest dessert you will ever make.  Seriously.  I was absolutely amazed with this the first time I tried it.  It's one ingredient- frozen bananas- and it makes the creamiest ice cream.  I can't stress enough how identical this dessert is to eating real ice cream.  I like mine plain, or sometimes I mix in strawberries, peanut butter, or cocoa powder.  Seriously. Try it. This will amaze you!

What You Will Need:
Bananas (I freeze a bunch at one time and just scoop out enough for one serving at a time)

1. Slice bananas up into bite-sized slices and place them in a freezer safe container. Leave them in the freezer for at least 2 hours, or until they are frozen.
2. Place frozen bananas in a food processor or blender and blend until it resembles ice cream (about 2-3 minutes).

Chickpea Salad

For those that love chicken salad sandwiches, here's a quick and healthy alternative that tastes just as delicious! You can whip it up ahead of time and it makes a really great, quick lunch.  You can make it up many ways, adding sliced strawberries, grapes, walnuts, sunflower seeds, etc.  I like mine on toasted whole wheat bread with melted Daiya cheddar cheese, sliced tomato, and sprouts.

What You Will Need:
2 cans chickpeas, rinsed and drained
1-2 stalks celery, thinly sliced
2 tablespoons veganaise (vegain mayo it's so good!)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon nutritional yeast
1 teaspoon yellow mustard
salt and pepper, to taste


So my mom has started making chickpea salad as well and came up with a really delicious variation.   I really like her version.  I just made some for lunch! 

What You Will Need:
2 cans chickpeas, drained and rinsed
2 tablespoons veganaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 and 1/2 tablespoons dill pickle relish
salt and pepper, to taste

1. In a medium pot, cook chickpeas over medium heat for about 6-10 minutes (it makes them much easier to mash).
2. Once the chickpeas are hot, mash them up with a potato masher.  Then, add all the other ingredients and mix together.
3. Serve on toasted bread or on top of a green salad.

Crispy Tofu and Roasted Veggies over Grits

Here lately I've been on a grits kick.  I've been eating grits for breakfast almost every morning so I decided to change things up a bit.  I created this simple little dish that's perfect for a late breakfast or lunch.  The crispy tofu bites and roasted veggies go really well served over the grits.  I like to sprinkle on a little nutritional yeast in my grits for an added cheese flavor.

What You Will Need:
2 medium sized yellow squash, cut into bite sized pieces
2 medium sized zucchini, cut into bite sized pieces
1/2 onion, sliced
1 can black beans, rinsed and drained
1 package of extra-firm tofu, drained and cut into bite sized cubes
3/4 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1/4 teaspoon mustard powder
3+ tablespoons olive oil
Salt and Pepper
Grits

1. Preheat oven to 450 degrees.  Put the sliced squash and zucchini, onion, and black beans in a large baking dish. Drizzle a little olive oil on top and then sprinkle a pinch of salt and pepper and 1/2 teaspoon of garlic powder on the veggies.  Mix together.  Bake for about 20 minutes, or until the veggies are cooked through.

1. While the veggies are roasting in the oven, cut up the tofu in bite-sized cubes.  In a small bowl, mix together the remaining garlic powder, nutritional yeast, onion powder, mustard powder, breadcrumbs, and a pinch of salt and pepper.  In a separate small bowl add the olive oil.  Take the tofu bites and lightly cover each side in a bit of the oil, and then dredge through the breadcrumb mixture. (I just put it on a fork and lightly dip each side in the oil, and then run it through the breadcrumb mixture).  Place each breaded bite on a baking pan.  Bake at 400 degrees for 15 minutes, flip and bake an additional 20 minutes.  

1. Cook grits according to package directions and then serve the roasted veggies and tofu bites on top of the grits.

Sweet and Smoky Baked Beans

Baked beans have always been a favorite of mine.  I like them really thick, almost burnt. A few weeks ago, I was having a craving for them, and instead of opening up a can and throwing them in the oven, as I usually do, I thought why not just make them myself? I just took a little of this and a little of that, things I had in the pantry, threw it all in a pot, and voila, delicious baked beans (even though, technically, I made them on the stove, not in the oven).  Anyways, I think these are way better than the canned stuff. I added a little barbeque sauce for tanginess, liquid smoke for smokiness, and agave for sweetness.  Everything just blended together into a plate of these delicious southern style beans.

What You Will Need:
1/2 large onion, diced
1 teaspoon olive oil
2 15 oz cans kidney beans
1 6 oz can tomato paste (I go with sodium free)
1/2 cup vegetable broth (low sodium)
1/2 teaspoon red pepper flakes
1 teaspoon worcestershire (vegan, regular has anchovies)
2 tablespoons BBQ sauce (I use Organicville)
1/2 teaspoon garlic powder
1/2- 1 teaspoon of hot sauce (depends on how hot you like it)
Salt and pepper, to taste
1 teaspoon liquid smoke
1 tablespoon agave nectar

1. In a large pot, saute the onion in the oil until the onion is cooked, and becomes translucent. 
2. Add the kidney beans, tomato sauce, vegetable broth, worcestershire, BBQ sauce, garlic powder, hot sauce, salt, and pepper.  Bring to a boil, then reduce heat, cover and simmer for about 40 minutes.  The beans will thicken as they cook.
3. Remove from heat and add the liquid smoke and agave nectar.  Let them sit 5 to 10 minutes longer allowing the beans to thicken up a little more.  (If you like them extra thick you can pop them in the oven at 350 for about 20 to 30 minutes more). 

Pineapple Fried Rice

Ever since leaving New York, I've been craving pineapple fried rice from Gobo. I was going through my pantry the other day, trying to decide what to cook for dinner.  I realized I had a lot of the same ingredients Gobo uses, so I decided to simulate my own version.  I added slaw for crunch and English peas for color.  You could even add in diced avocado or toasted pine nuts.  It turned out to be really simple to make and an absolutely delicious dish.  It could be a side or a complete meal.  I had a block of tofu and had been meaning to make broiled blackened tofu, a recipe which I found in my new favorite cookbook, Appetite for Reduction. So I decided to pair it with the rice.    I can't stress enough how good this meal was.  It's one of my favorite dishes now. It's even great the next day so it makes a quick and easy lunch.

Pineapple Fried Rice

What You Will Need:
1 cup brown rice
2 1/2 cups vegetable broth (I use low sodium)
1 tablespoon Earth Balance butter
2 cloves garlic, minced
3 scallions, white parts and green parts, sliced and separated
2 teaspoons sesame oil
2 cups cabbage (I used the bagged slaw mix)
1/2 cup english peas (frozen or cooked)
1 tablespoon soy sauce (I use low sodium)
2 teaspoons sesame seeds
1/2 cup black eyed peas, cooked
1 8 ounce can diced pineapple, drained, though reserve about a tablespoon of the juice
Salt and pepper, to taste

1. In a large pot with lid, cook the brown rice in the vegetable broth and butter, according to package directions.
2. In a large saute pan, saute the garlic and scallion whites in sesame oil, until the scallions become fragrant and begin to brown, about 3 to 4 minutes.
3. Add the slaw and english peas.  Toss and cook another 2 to 3 minutes.  Add the cooked rice, drizzle the soy sauce on top, and sprinkle on the sesame seeds. Add the cooked black eyed peas and pineapple, with the reserved juice.  Add a few dashes of salt and pepper.  Mix well.  
4. Remove from heat and sprinkle the scallion greens on top. 

Kale Salad with Cranberries and Pumpkin Seeds

For me Christmas day has always consisted of grabbing a huge platter style plate, piling it high with carb loaded sides and casseroles, and completely stuffing myself until I absolutely can't eat another bite.  And then there's the leftovers.  This year I decided to change that.  I'm so close to my goal weight so I stuck to my diet, and made a few healthier side dishes.  I had recently bought a new cookbook, Vegan Holiday Kitchen, and came across this recipe for Kale salad.  I made it to go along with my (oh so delicious!) Tofurky.  It turned out beautifully, with the bright green and deep red of the kale and cranberries. But not only that, it also turned out to taste so good. It was even a hit with my other family members who asked me for the recipe!  I've already made it a few more times.  The recipe doesn't call for it, but I like to add shredded cole slaw mix or shredded cabbage for an added crunch.  This is a really beautiful, delicious, and mega healthy salad that is so easy to make and serves as a great lunch or as a side with dinner. 

What You Will Need:
1 large bunch of fresh kale, rinsed and dried
1 bag of shredded cole slaw mix or cabbage
1 teaspoon olive oil
2/3 cup dried cranberries
1/2 cup pumpkin seeds
2 tablespoons veganaise
2 tablespoons lemon juice

1. Strip the kale leaves from the stems.  Chop or tear into bite size pieces and place into a large bowl. Pour about a teaspoon of olive oil into your palms, and then massage it into the kale for a minute or so, until the kale becomes bright green and softens a bit.
2. Stir in the remaining ingredients and serve.  

Baked Stuffed Eggplant

The other night I was flipping through one of my favorite cookbooks, The Garden of Vegan, and came across this recipe.  It's pretty simple and turned out to be really delicious.

Baked Stuffed Eggplant


What You Will Need:
1 medium sized eggplant, halved lengthwise, flesh scooped out and chopped (reserve shells)
1 small onion, chopped
1 green bell pepper, chopped
1/2 cup brown mushrooms, chopped
1 tablespoon olive oil
1/2 cup brown rice, cooked
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sea salt
2 tablespoons tomato paste
Parmesan or Mozzarella cheese

1. Preheat oven to 350. In a large pan on medium heat, saute the eggplant, onions, pepper, and mushrooms in oil until the onions are translucent.
2. Add the rice, oregano, basil, salt, and tomato paste. Let it all simmer for 5 minutes.
3. Place the eggplant shells into a deep lasagna pan, and then stuff them with the vegetable mixture.
4. Sprinkle cheese on top, cover with foil, and bake for 20 minutes.  Then remove foil and bake an additional 10 minutes.