• Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    It's been couple of months since I released my Plant-Powered 15 ebook, and I've been getting emails and FB comments from so many of you about the recipes. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. Very rewarding and inspires my creativity!) There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Sun-Dried Tomato and Almond Burgers. Personally, I also love this recipe. Since it's the season of grilling and picnics and BBQs, I want to share it with all of you! This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence. Those flavors, along with the richness of the almonds, are what makes these meat-free burgers irresistible! What's that sauce on top, you say? Well, it's a very simple 3-ingredient sauce: tahini, ketchup, and water! I don't have the proportions on hand right now, but just work with it yourself and give ...

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    Vanilla Bean Almond Butter Fudge (vegan, whole foods plant-based, gluten-free)

    I think you've all waited long enough! As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Fudge. Before you scroll down, I must mention that until creating this recipe I'd never made a vegan fudge. :-O "Dreena, that's crazy-talk!", you say. I know! My sweet tooth is lecturing me. While I've always loved sweets, fudge has never been on my recipe radar. I love the idea of fudge - something dense and sweetly-satisfying - but it's always been too sweet. You know what I mean? Too sugary, gritty, and sickly and yet not a lot of flavor. Almost makes that sweet tooth hurt! So, I didn't have much interest in creating fudge recipes. Until now. I was thinking about the frostings for my raw brownies and raw chai squares. With a few switch ups, I knew I could create a dense, sweet fudge-like square. Like fudge, but using whole-foods ingredients and healthier, lesser processed sweeteners. I wanted some beautiful images of this healthy fudge, and Emma of Coconut and Berries was kind enough ...

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    Vegan Pumpkin Muffins (with chocolate chips!)

    Welcome December! Any other moms feeling just a little overwhelmed? It's not even shopping for the kids, right? It's all the other stuff that comes with being a mom and the holidays. Cue: bake sales and craft fairs and field trips and projects and concerts and gingerbread houses and school parties and activity parties and decorating and secret santas and... etc etc. Run-on sentence fully intentional. Whew. This fall has been particularly busy for our family. Busier than any other year. So, I'm further behind this December than any other year! No decorations up, no lights, no tree, have some of my gifts but overall - not ready. Plus, our 4-year old has had a witch of a cold this past two weeks. Not sure if it was one cold that morphed into some awful beastly secondary life of the first, or two separate viruses. I always found the start of four-year preschool and kindergarten hit our kiddos' immune systems the hardest. She sure had a tough run these past couple of weeks. Where was I going ...

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Super-Charge Me! Cookies

photo credit: mealsandmovesblog.com

Recipe from eat, drink & be vegan
wheat-free, soy-free

I created these cookies after one of our daughter’s soccer games. All the kids were given an enormous commercial cookie that was full of hydrogenated fats, white flour, white sugar – and the cookie weighed 1/4 lb! Looking at the nutritional information on the cookie, I thought “we don’t need to super-size our kids’ food… we need to super-charge it! I got to work straight away, and then gave our kids these delicious AND healthy cookies.

1 cup rolled oats or quick oats
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 –1/3 cup raisins or chopped dried fruit
3–4 tbsp carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp almond butter (may use cashew, peanut, hemp seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp organic neutral-flavored oil

Preheat oven to 350°F (180°C). In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.  Makes 11-12 cookies