Chick pea and Quinoa Salad

This is a very filling and healthy salad with very few calories and a lot of vitamins and minerals. If you need some protein this recipe is perfect. As you know chickpeas are excellent source a fiber and because of it they help with weight loss. And quinoa is an excellent source of magnesium, phosphoru, and fiber as well.

It is so tasty and the smell is intoxicating I guess it’s because of the coriander: a little weed that most people don’t know or like, however it has a lot of potassium and vitamin A. 

Every time I make it, I have to make a second batch because it goes quickly. Did I mention it is 100% vegan? ❤

Ingredients:

1 cup of chickpeas cooked 

1 cup of quinoa cooked 

1 tablespoon of extra virgin olive oil 

1 medium size tomato dice

1 medium-sized sized bell pepper dice ( whatever color you want green, yellow, or orange but don’t use red)

1 tablespoon of minced onion 

2 tablespoons of chopped coriander

2 lemons

1/8 of a teaspoon of salt 

Pepper to taste


Instructions:

First you need to cook the chickpeas or if you like you could use a can of chickpeas. Chickpeas are easy to cook. I usually cook like two pounds of it use what I need and freeze the rest for later. You just put the chickpeas in water add a dash of salt and let it boil. Quinoa is also very easy to cook it’s like rice but unlike rice it doesn’t rise. Put a little water to boil at the quinoa sprinkle some salt let it boil and you’re done.  People have asked me, when do I know when the quinoa is cooked? Very easy it looks a little more transparent and you good you will start seeing little hoops.

 After the quinoa and the chickpeas are cooked the next step is very difficult 😉. In a large bowl you place the tomato, the bell pepper ,the onion, the coriander, then the chickpeas, the quinoa, and the salt mix it all up and add the EVO oil. Finally squeeze the lemon, add the lemon juice. Mix it all up again and Wallah. Delicious chickpea and quinoa salad.

*Note: do not add limes. Limes over power the flavors. The combination of coriander and lemons with the touch of olive oil is what makes this salad come alive and brings out every individual flavor. It is so delicious.

**Note: if you like the taste of garlic you can try EVOO with a hint of garlic.

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Earth Cookies

I just love these cookies not only do we encourage people and remind them to be environmentally friendly but they’re also very tasty and fun to make. You can make it a family activity and create beautiful memories

They are super easy and it only takes 15 minutes to prepare and 10 minutes to bake. Not to mention that these Earth Cookies are completely vegan! So enjoy.


Ingredients

​3 1/2 cups of flour 

1 stick of vegan butter or margarine 

1/2 a cup of vegetable oil

1 1/2cups of sugar 

1 teaspoon of vanilla (clear preferably) 

1 1/2teaspoons of salt 

1 teaspoon of cinnamon 

1 banana

Natural food dyes


Instructions

Mix sugar margarine and vegetable oil. 

Then add the banana cinnamon and vanilla. 

When everything is well mix add the salt and flour.

Separate the dough in three sections add food coloring on each section (one blue one green and one yellow.)

*Note:  you can use a plastic glove when handling the food color that way you won’t stain your hands.

Start cutting the dough, Place pieces of the colored dough on the wax paper make sure the colors are separate when you complete placing the dough on the wax paper. Place another piece of wax on top of it and use a roll pin to mix well. Let it cool for an hour.

*Note: you can use a big ziplock bag. It will be easier to store in the refrigerator and when using the rolling pin. 

Finally use a fork to make cracks on the dough, then use a circular cookie cutter and place on a baking cookie sheet. Sprinkle cinnamon then bake for 8 to 10 minutes in 400°F. Make sure the oven is preheated before you place the cookies in the oven.

Let them stand on a cooling rack. And enjoy.

*Note: if you would like them to be softer only cook them for 6 to 7 minutes.

Black Bean Burger

I love burgers! And black bean patties taste amazing. Not to mention that they are so easy to make. Also black beans have so much protein, iron, and fiber.
And don’t worry this is a 100% vegan burger. Most of the recipes out there include egg which personally I hate; they try to put egg in everything for “taste” for “moisture” but you don’t really need it.

Ingredients:

  • hamburger buns 
  • lettuce leaves 
  • sliced tomatoes

Patties: 

  • 2 cups of black beans
  • 1 1/2 tablespoons of onion (shredded)
  • 1 ounce of chopped spinach
  • 1/8 of a teaspoon of savory
  • 3 pinch of salt
  • 2 table spoons of extra virgin olive oil

Instructions:

Mix everything except for the oil in a bowl smash it up with a fork. If the beans are warm you do not need eggs too make them stick. Actually I’ve noticed that you do not need eggs to make any recipe. I never use eggs they’re disgusting. But I digress.
Then form patties for 2 cups of oil you will probably get 4 medium sized patties. After you form the patties place a pan in low fire add 1 tablespoon of oil and place two patties to cook. Then cook the rest of the patties you may or may not require the rest of the oil.

Then serve in a sesame bun add lettuce and tomato. Enjoy. You could accompany them with some french fries.

*Note:  you do not need vegan Mayo for this recipe.But you could add it if you like. 

Cherry Tomato Pasta

I call this my Cherry Tomato Pasta because the tomatoes play a big part: they gives it a very unique look and a very delicious flavor. Cherry tomatoes are low in calories and they will give you a boost of energy, this is great dish for a romantic dinner for two; it’s filling and the aromas are amazing plus it looks fantastic.
Pair it with a delicious red wine and great company. 😉

Ingredients:

25 cherry tomatoes.
1 medium sized yellow bell pepper.
7 white mushrooms.
1 cup of tomato sauce (marinara). 1 garlic clove finely chopped.
1/2 teaspoon of Olive oil.
Half a tablespoon margarine or vegan butter.
1 teaspoon of salt and also 1 pinch of salt.
2 pinches of fresh black pepper.
1 teaspoon of cooking sherry(Optional).
1 tablespoon of parsley finely chopped.
Between six and eight cups of water.
And a small box of pasta for two.

Instructions:

First and foremost in a pot with a teaspoon of salt and water cook the pasta.
Then begin with chopping the cherry tomatoes in halves, the bell pepper in small cubes and the mushrooms in slices, that way everything is easier and quicker.
In low fire put a small skillet add just a quarter of the tablespoon of butter and half of the garlic that you chopped then add the mushrooms let it cook slowly. And make sure the mushrooms have enough space so they could cook properly and taste better. After that in another skillet in low fire put a little olive oil and then cook the garlic until its translucent then add the bell peppers after that the tomatoes and mushrooms, add the sherry and steer occasionally make sure you add the pinch of salt and pepper.
Drain the pasta. Add a little butter to the pasta and the fresh chop parsley.
Heat the marinara sauce making sure you steer it constantly and it’s also in low fire.
Finally you place the pasta in the bowls add the sauce and then add the vegetables, garnish with a piece of parsley, bon Appétit.

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*Note: because the mushrooms have a really strong taste it can overpower all the flavors this is why it’s best to cook fresh mushrooms separately they will taste better and you could enjoy all the flavors together.

Chicken-less Pot Pie

I love this recipe because depending on the pan you can make a family size or a small dinner for two, or even for a gathering by using a cupcake pan you can make individual small portions for many people. It’s great for parties I love to do it in New Years. Every winter I make it for my family and they love the taste. And I use whole wheat flour and plenty of veggies, it’s very healthy and plentiful. It warms the heart, tummy, and soul.

Ingredients:

Crust
2 cups of whole wheat flour
1 tablespoon of sugar
1 teaspoon of salt
1 stick of butter (margarine)
1 cup of cold water

Filling
1- 2 cups of water
One potato (medium size)
1 carrot (thin)
half of a celery stick
1 teaspoon of yellow onion chopped
1/4 cup of peas
5 string beans chopped
1 teaspoon of butter
1 tablespoon of fresh parsley finely chopped 
1 teaspoon of soy sauce
3 tablespoons of whole wheat flour
Half a garlic clove minced
fresh pepper to taste

Instructions:

First start with the crust mix everything in the bowl except for the water, you can use a food processor or a fork but make sure everything is combined well. Then add water slowly until the dough is easy to mold.

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Then sprinkle some flour on the base where you are going to knead the dough. Use a rolling pin to shape the dough, and a knife to fix the edges.
Then we continue with the filling; chop all the carrot, string beans, potato, and celery.

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In a small pot add butter, garlic, and onion in a low fire, when the onion is translucent add the vegetables, soy sauce and 1 cup of water.
In a small cup mix the flour and the rest of the cold water, shake it well  so there won’t be any lumps. Add it to the pot and stir occasionally when it starts to bubble turn it off and let it cool for about 5 minutes. Meanwhile place the pastry on a pan, cut the edges so it will fit well. Add the filling, then sprinkle on top the fresh cut parsley and fresh pepper.
Finally place the top part of the crust, pinch the edges and put it in the oven at 350°F bake for 20 to 25 minutes, and enjoy.
Remember depending on the pan that you have you can make small portions, individuals, medium size, or large.

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*Note: if you don’t have a deep pan, pie tin to make the pie you could use cupcake baking pan. Also you can use a cookie sheet and just form small pockets.

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Chocolate Brownies

Who doesn’t love brownies!
These yummy vegan brownies make shock a few carnivores, they didn’t even notice I used whole wheat flour. And I love to put a little bit of instant coffee because it gives an extra chocolate boost, great taste and less fat. And ladies…. Men love brownies ❤ .

Ingredients:

1 cup of whole wheat flour.
1 & 3/4 cups of sugar.
5 tablespoons (A stick) of “butter” (margarine).
3/4 cup of cocoa powder or 5 ounces of chocolate bars unsweetened.
3 tablespoons of chopped walnuts.
2 teaspoons of vanilla.
1 to 3 cups of soy milk.
1 teaspoon of instant coffee.

Instructions:

If you use chocolate bars you must melt it first with butter. If you use powdered… You can do the same procedure.
In a very small pot melt butter add the chocolate make sure you look after it until the end. Place it in a very super low fire. After it's melted pour it with the rest of the ingredient. Pour the milk slowly until the mixture is right. Mix well.

Prepare the pan so it won't stick:
In a square pan, it can be glass or metal as long it is oven safe. Make sure you spread a little oil on the bottom and sides, then add flour. Just a tad, move it around and flit it and hit the bottom of the pan so the excess will fall off.
Then pour the mixture in the pan.
Oven must be in an 350°F.
It should take about 35min to bake.

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After baking let them cool and enjoy some with the family or that special …someone. ❤

*Note: Stick a wooden toothpick to check if they are done. If the toothpick comes out clean it's done. If not leave it a little longer.

Natural Pumpkin Muffins

These muffins are easy to make, very inexpensive, and they are a hundred percent vegan. They don’t contain any egg or milk or cream and because of it, they have way less fat and no one will tell the difference. They are great for breakfast or lunch, and because they’re very healthy you could have one as a snack. It doesn’t contain a lot of sugar and children love them. I enjoy making these every autumn I usually wait after Halloween to make them, that way I get to use the pumpkins they carved and decorated the night before.

Ingredients:

3 cups of whole wheat flour
1 1/3 cups of sugar or 3 ounces of agave
2/3 cups of vegetable oil
1 teaspoon of cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
1/2 teaspoon of baking powder
1/8 teaspoon of Allspice (powdered)
1 teaspoon of vanilla
Water (3-6 cups)
1/4 cup of walnuts (chopped)
*1 1/2 cups of pumpkin puree or **a can of pumpkin

Instructions:

In a big bowl place all the dry ingredients together then mix (flour, sugar, cinnamon, salt, baking powder, baking soda, walnuts, and allspice).
After in another big bowl place all the wet ingredients together and mix (pumpkin puree, oil, vanilla, and only 1cup of water).
Then mix the dry ingredients in the bowl with the wet ingredients, and stir until they are mix together.

Keep adding water until the mixture is easy to swirl.

Batter mix: http://youtu.be/4OTSrIYmb0s

Put the paper baking cups inside the cupcake tins, as many as you need, and pour the batter in the baking cups.

Tip: use a little when pouring the batter in the cups that way the same amount will be in every cup.

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Put it in the oven at 320°F and wait until the batter rises, this may take about 20 minutes.
Let them cool, and enjoy.

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Serves: 15-18 muffins

Note:
Use a wooden toothpick to check if the muffins are cook on the inside by inserting the toothpick in the middle of the muffin. If the toothpick comes out clean the muffins are done. If it comes out with dough, it is still raw.

* to make pumpkin puree:
Wash the pumpkin, take off any rough edges but leave the skin. Cut the pumpkin into many medium size pieces and put them to boil. Add 2-4 cups of water. Add 5 cloves, a spoonful of sugar and a cinnamon stick. Let it boil until tender. After is cool, put it in a blender and puree it. You can freeze puree that is left over it can last 2 months.

**Note: be aware that all pumpkin can puree may contain any kind of winter squash, not necessarily pumpkin. And even though it says 100% you should remember that all winter squashes are considered pumpkins as well, so regardless of you buying a 100%pumpkin it may only contain some or none.