Recipes, Uncategorized

Raspberry Breakfast Bars

Raspberry Breakfast Bars

Ingredients:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
  • 2 very ripe medium bananas, mashed
  • 3/4 cup flour (I used rice flour, substitute other gluten free flour if desired)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup maple syrup
  • 2 Tbsp apple sauce
  • 1/4 cup hemp seeds
  • 1/2 cup raspberries, fresh or frozen
  • 1/2 cup dairy free chocolate chips

Raspberry Breakfast Bars Ingredients

Directions:

  1. Preheat oven to 350F. Line 8 x 8 cake pan or muffin tin with parchment paper or muffin papers.
  2. Drain and rinse chickpeas. Add the chickpeas and water to a sauce pan. Place on the stove and cook on low for 15 min. Then drain and allow chickpeas to cool for 5 minutes.
  3. While chickpeas are cooking and cooling, continue with the remaining directions.
  4. Make your flax egg. Whisk 1 Tbsp flax egg with 3 Tbsp water and let stand for 5 minutes.Raspberry Breakfast Bars Flax Egg
  5. In a bowl, mash the two bananas with a fork until all the lumps are gone.
  6. In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt.
  7. Once chickpeas are cooled, mash them in another mixing bowl with a fork until smooth.
  8. Add bananas, chickpeas, flax egg, apple sauce, and maple syrup to a food processor or blender. (I use a manual food processor that works pretty well. Mixing with a wooden spoon in a mixing bowl works well too.) Raspberry Breakfast Bars Food Processor
  9. Once smooth, add in dry ingredients and mix/blend more until smooth.
  10. Mix in hemp seeds, raspberries, and chocolate chips with a spoon.
  11. Scoop batter into the pan or tins.
  12. Place in the oven and bake for about 30 minutes. It might be longer, periodically check how they are baking by inserting a toothpick skewer into the middle.
  13. Remove from oven when it’s thoroughly baked and place on a cooling rack.
  14. Allow to cool for at least 10 minutes.
  15. Allow to completely cool before storing in Tupperware in the fridge.

Enjoy!

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Recipes, Uncategorized

Ideas for Serving Quinoa Salad

There are many different ways you can serve quinoa salads!

The two recipes that I have shared so far are the Mexican Quinoa Salad and the Mediterranean Quinoa Salad. Both of these could be served on their own, hot or cold.

Some other ideas include serving the quinoa salad over a bed of fresh greens. The Mexican Quinoa Salad always pairs well with some salsa and slices of avocado.

One of my favorite ways to eat these salads, is wrapped in a tortilla, served cold, with some fresh greens. This is a really good way to grab lunch or dinner on the go! The Mexican Wrap is delicious with avocado slices and fresh salsa (the less liquid in the salsa the better). The Mediterranean Wrap is very yummy with a tablespoon or two of hummus spread on the tortilla.

Most tortillas are vegan, but always check the label to see if it contains milk, eggs, honey, or other non-vegan ingredients. For help identifying non-vegan ingredients, check out my post on Vegan Apps on iTunes!

Enjoy!

xo,

Danielle

Recipes, Uncategorized

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (could substitute water, but stock is much more flavorful; low-sodium stock highly recommended)
  • 1/8 cup fresh parsley, chopped or 1/2 Tbsp dried parsley flakes
  • 1/2 cup red onion (about 1/4 of a larger onion), chopped
  • 1/2 can chickpeas, drained
  • 1 med cucumber with the seeds removed, diced
  • 1 cup cherry tomatoes, halved
  • juice of 1/2 lemon (roughly 1 1/2 Tbsps)
  • juice of 1/4 lime (roughly 1/2 Tbsp)
  • 2 Tbsp red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 tsp salt
  • 1 cup kalamata, green, or black olives (optional – depending on your taste), halved

Directions:

  1. Put dry quinoa and stock in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl and refrigerate to cool.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients, and mix in a bowl.
  6. When quinoa has cooled, combine quinoa with remaining ingredients and mix well.
  7. Serve cool and enjoy!

 

It is the season for barbecues, picnics, and grad parties. I highly recommend doubling this recipe to bring to these events! It is definitely a real crowd pleaser. Also, quinoa and chickpeas have a good amount of protein for you, so it’s definitely a good thing to bring with you to picnics to be sure there is a vegan option for you that has a substantial amount of protein.

I like to take a bit of it with me as my lunch, or serve a few scoops on the side of dinner!

giveaway, Lifestyle Tips, Uncategorized

T-Shirt Giveaway!!

T-Shirt Giveaway | Vegan Living by Danielle
Win a t-shirt from peta2 through Vegan Living by Danielle!

1. Follow IG account @veganlivingbydanielle

2. Share this post on IG

3. Tag 3 friends in the comments on IG!


đŸŒ±T-shirt size: small

đŸŒ±Bumper Sticker size: awesome

đŸŒ±Sorry international followers! Only open to US friends.

đŸŒ±Ends Sunday, May 21 at 11:59 pm EST.

đŸŒ±Winner will be selected the following day and notified by IG message.

 

Good luck!!

 

xo,

Danielle

Recipes, Uncategorized

Tortilla Pizzas

Tortilla Pizzas | Vegan Living by Danielle

Ingredients:

  • 1 cup veggie ground crumbles (found in the same section as veggie burgers)
  • 2 Tbsp olive oil
  • 1 clove garlic or 1/2 tsp powdered garlic
  • 1/2 tsp oregano
  • 2-3 baby bella mushrooms
  • 4-5 black olives
  • 1 handful of spinach
  • 1/2 cup pasta sauce
  • 2 medium sized tortillas

Directions:

  1. Preheat the oven to 450F with the cookie sheet in the oven to warm it for quicker, more even cooking.
  2. Slightly warm the veggie crumbles in a small pan on low heat with olive oil, garlic, and oregano, stirring occasionally. Don’t over cook it now, because it will cook more in the oven and you don’t want it to be dry!
  3. Slice the mushrooms and olives, chop the spinach, and set them aside.
  4. Take the cookie sheet out of the oven and place tortillas on the sheet side by side so as little of the tortillas are overlapping as possible, if at all.
  5. Spread the tomato sauce evenly over the tortillas, leaving a little room around the edges for crust. We don’t want too much sauce or the tortilla will not cook evenly. 
  6. Add toppings evenly over the pizzas.
  7. Place cookie sheet back in the oven for 8-10 minutes. Watch for the edges to be a golden brown, you might not even need 8 minutes! 
  8. Remove cookie sheet from oven and use a spatula to take the pizza off the sheet and put it on a plate or cutting board to cut into 4 or 6 pieces per pizza!

Makes 2 tortilla pizzas.

If you’re like me and like to dip your pizza in ranch or some type of dressing, I recommend the vegan dressing: just ranch. You can find it at most Target stores!

Enjoy!

Recipes, Uncategorized

Power Packed Quinoa

Power Packed Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 bunch kale (sub spinach if desired)
  • 1 lg sweet potato
  • 1/2 cup dry quinoa
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 1/2 cups water
  • 1/2 sm yellow onion
  • 3 Tbsp olive oil
  • 1-2 cloves garlic (sub 1 tsp powdered garlic)
  • 1 sm zucchini
  • 1 can of garbanzo beans
  • 1 cup of pine nuts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp of plain hummus per serving as topping (optional)

Directions:

  1. Cut all leafy greens of kale from stems into pieces roughly the size of a playing card. (The best way to cut kale is to slice directly along the stem, on both sides of the stem, removing the leafy green from the stem entirely. Then cut the greens into desired size. The stems are edible, so feel free to add them to the meal if desired. I like to put the greens into a colander after cutting to rinse.) Set greens aside for later.
  2. Cube the sweet potato and put in a pot with the dry quinoa.
  3. Add 1/4 tsp cumin and 1/4 tsp chili powder to the pot.
  4. Add water and put the pot on high heat.
  5. Cover pot and set a timer for 20 minutes, but reduce heat to medium-low once it reaches a boil. (No stirring is necessary while quinoa is cooking.)
  6. Chop onion and place in pan over medium heat with olive oil. **If using garlic cloves, mince garlic and add to the pan now as well. Add powdered garlic later with the other spices.**
  7. Slice zucchini, then cut slices into quarters. Add zucchini, kale, garbanzos, pine nuts, and remainder of the spices (add powdered garlic here).
  8. Cook until all veggies are tender, stirring occasionally.
  9. Serve veggies on a small bed of the quinoa and top with a tablespoon of hummus and a sprinkle of cumin or chili powder if desired.
  10. Enjoy!

Makes approximately 4 servings.

Recipes, Uncategorized

The Best Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies | Vegan Living by Danielle

CAUTION: These cookies are highly addictive!! Even my dad, who refuses to eat anything vegan and identifies highly with Ron Swanson [see Parks and Rec], cannot get enough of them even though he knows they are vegan!

Ingredients:

  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1 Tbsp applesauce
  • 1/2 Tbsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp Pumpkin Pie Spice, or 1/8 tsp each of ginger, cloves, all-spice
  • 1 cup vegan chocolate chips (my favorite are Enjoy Life chips, also any milk-free chocolate works, most dark chocolates are vegan)

Directions:

  1. Preheat oven to 350F.
  2. Stir thoroughly pumpkin, sugar, oil, applesauce, and vanilla.
  3. In a separate bowl, stir thoroughly flour, baking soda, baking powder, cinnamon, and other spices.
  4. Slowly pour flour mixture into pumpkin mixture and blend well.
  5. Once all the flour mixture is blended, stir in the chocolate chips.
  6. Scoop dough in 1-inch balls onto a lightly greased cookie sheet spaced 1 inch apart, they don’t expand too much.
  7. Bake for 10-12 minutes based on desired texture.

Makes approximately one dozen cookies.

Enjoy!!