Ⓥ Vegan Bohemian Ⓥ

"The eating of meat extinguishes the seed of great compassion." ~Buddha ॐ

Posts tagged Vegetarian

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My Vegan Banana Cranberry Muffins~

My Vegan Banana Cranberry Muffins~
Low fat and No refined sugar (sweetened with agave and ripe bananas)

Ingredients:

  • 4-5 spotted ripe bananas (the riper they are the sweeter the muffins are)
  • 1/4 cup almond milk (or other non dairy milk)
  • 1/4 tsp lemon juice
  • 1/2 cup agave nectar
  • 3/4 cup dried cranberries
  • 2 cups whole wheat pastry flour
  • 1/2 tbsp cinnamon
  • 1 - 2 tsp ginger (depending on your own taste)
  • 1/4 tsp nutmeg
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla

Directions:

Preheat oven 350* Grease muffin pan. Add lemon juice to almond milk. Stir and set aside. This makes it into more of a butter milk. Blend bananas till creamy with hand blender. In separate bowl add flour, spices, baking soda and baking powder and stir till well combined. Add almond milk mixture, vanilla and dry ingredients to bananas. Mix well. Once combined stir in dried cranberries. Distribute evenly into muffin pan. Bake for 20 - 25 minutes or until a toothpick comes out clean from one of the muffins. Makes 12 muffins. Enjoy! 

165 calories each and 0.7 grams of fat

Filed under vegan bananas muffins My Vegan Banana Cranberry Muffins vegetarian low fat

36 notes

Berry Jam Oat Bars (Happy Mother’s Day!)

veganizzm:

Aight. First and foremost, Happy Mother’s Day to the most amazing woman I know.

Mamamaa!! You are not just my mentor, my cooking bud, my 24-hour therapist, my long-distance recipe guru, or my most loyal blog follower (though you are all of these things); you are one of the greatest friends I could ever in a milli years ask for and a model of the independent woman I strive to be. All cheesiness aside (this is a vegan blog, after all), I love you more than I can express and can’t wait to make this Skype reality in few short weeeeeks:

Now for the oat bars. Yesterday morning a few of those I will continue to affectionately call “los duderinos,” May, and I hit the farmer’s market and made another awesome Saturday brunch. I made these oat squares and they were supreme. My recipe was adapted from Angela’s recipe with a lot of substitutions (those guys don’t keep chia seeds or almond milk on hand, go figure). Huge holllllllllllllller to Collin for helping with the bars AND taking all of the bomb pictures. You, sir, are a gentleman and a scholar.

  • 1.5 cups oats
  • 1 cup whole grain or AP flour
  • 1/2 teaspoon + 1/4 teaspoon baking soda
  • 1/2 teaspoon + 1/4 teaspoon sea salt
  • 1/2 cup brown sugar
  • 2 bananas, mashed
  • 1/2 teaspoon + 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup maple syrup (or other liquid sweetener)
  • 1/2 cup jam (I used awesome The Summer Kitchen hedgerow) 

Preheat oven to 350º

1. In a medium bowl, combine 1/2 cup oats, mashed bananas, flour, baking soda, sea salt, sugar, cinnamon, nutmeg. Mix well until it forms a thick dough.

2. Lightly oil a shallow baking dish (or line with parchment paper). Spread the dough to cover the base of the pan with the back of a spoon or your hands.

3. Pour the jam over the base layer and spread over generously with the back of a spoon.

4. In a bowl, combine the remaining 1 cup of oats, maple syrup, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt. Mix well until you have a sweet, oaty mixture [you may add an additional 1/8-1/4 cup brown sugar if you want ‘em really sweet! I did…]. Spread the mixture evenly over the jam layer and pat down with hands.

5. Pop in the oven and bake for 25-30 minutes at 350º. Remove and allow to cool 30-45 minutes (it will be difficult, but the consistency is worth it!)

Enjoy! Happy Mother’s Day to all y’alls and all y’allses moms!

Filed under baked good baked goods banana berries breakfast brunch fruity jam oat squares oats sweet recipe recipes vegan recipes vegan vegetarian mother's day mother's day meal food

113 notes

Vegan Ice Cream…

I love making these because they aren’t full of fat and sugar. This one I came up with a week or so ago. You can add anything you want to it. I think a little mint extract would be good in it too. I make Michael share it with me cause I’d eat it all =P The ingredients are…

1 frozen banana
1 tbsp of raisins
1/2 - 1 tbsp peanut butter
1 small square dark chocolate
1/2 - 1 cup almond milk

Blend it all together and enjoy!

Before…

After…


Filed under vegan ice cream chocolate bananas peanut butter dark chocolate almond milk veganism vegetarian

302 notes

fuckyeavegans:

Vegan Peanut Butter Chocolate Cheesecake with a Shortbread Crust

Vegan Peanut Butter Chocolate Cheesecake

Shortbread Crust

  • 1 cup vegan butter
  • 1/2 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream vegan butter and confectioners’ sugar until light and fluffy.

Stir together flour and baking powder, then add and blend into your vegan butter mixture.

If you are using a springform/cheesecake pan, trace and then cut a circle of parchment paper based upon the base of the pan, then brush canola oil or vegan butter on the pan, press the parchment on top and then brush oil or vegan butter on the parchment. You may also use a regular pie pan and forgo the parchment.

Press the shortbread dough into the bottom of the springform or pie pan. You may have extra dough which you can keep for another recipe. Once it’s in the pan, take a fork and poke a few holes into the dough.

Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Once it’s cool enough to handle, grease the sides of the springform pan with butter so that the cheesecake won’t stick.

Filling

  • 1 12.3-ounce package extra firm light silken tofu
  • 1 8-ounce package Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1/2 cup vegan milk
  • 6 squares dark chocolate (I used the Trader Joe’s brand)
  • 5 tablespoons peanut butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch

Preheat the oven to 350 Fahrenheit. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth.

Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate and peanut butter) and process until completely smooth, about 3 more minutes.

Melt the chocolate in a double boiler on the stove, or in the microwave in a microwave-safe dish.

You currently have about three cups of cheesecake batter. Pour one cup into a separate bowl, and pour another cup into another separate bowl. Add the melted chocolate to the one cup of cream that remains in your blender or food processor and mix until the chocolate is well incorporated.

Pour the chocolate mixture into the pie crust. Then spread it out so it is an even layer. Place in the fridge as you prepare your peanut butter layer.

Add the peanut butter, one tablespoon at a time, and one cup of plain cheesecake batter back into your blender or food processor (clean) and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.

Pour the peanut butter mixture into the pie crust on top of the chocolate mixture layer, and spread it around carefully so as to not mix the two layers together. Chill in the refrigerator for a few minutes.


Finally pour the last layer on top, which is the plain batter. Again, spread as carefully as you can to make sure it’s even and doesn’t mix with the next layer.

If you are using a springform pan, wrap the pan in several layers of foil, then place in a pan that is a little larger. Pour boiling water in the outer pan. This is a water bath, which helps the cheesecake to bake more evenly and the foil makes it so the water does not seep into the cheesecake. Finally, place the cheesecake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).

So finally, what you should end up with is a three layered cake:

If you want the layers to be more even, I’m thinking that chilling in the refrigerator for about 30 minutes after adding each individual layer would help. I didn’t do this, but chilling the first layer for a few minutes did seem to help a tiny bit.

(via veganobo)

Filed under Vegan Peanut Butter Chocolate Cheesecake with a Shortbread Crust food baking healthy peanut butter and jelly sandwich cake dessert cookie sweets recipe vegan vegetarian cheese cheesecake shortbread crust

23 notes

Chana Masala…

I got this recipe from “Post Punk Kitchen" and it was AMAZING! Another new favorite!

Chana Masala

Spice blend:
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground tumeric
1/2 teaspoon fennel seeds, chopped
1/2 teaspoon cardomom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground cayenne (optional, and more or less to taste)

For everything else:

3 tablespoons coconut oil (I didn’t want to use a lot of oil so I only used a spray of olive oil and it worked PERFECT)
1 large onion, sliced in medium pieces
2 jalapenos, deseeded and thinly sliced (I used 1)
5 cloves garlic, minced
1 heaping tablespoon minced fresh ginger
1/4 cup finely chopped fresh cilantro
3 lbs tomatoes, diced
Fresh black pepper
1 teaspoon salt
3 1/2 cups cooked chickpeas (or two cans, rinsed and drained)
1 teaspoon agave
Juice of one lime (I used a half a lime), or 1 teaspoon tamarind concentrate

Preheat a large pan over medium heat. I prefer a pan to a pot, because it gets the tomatoes to cook down faster.

Meanwhile, mix together the spice blend in a small bowl.

When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sautéing you can prep the rest of the veggies.

Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).

Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.

Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and 
garnished with extra cilantro, if you like!

Here is mine cooking…

Served with brown jasmine rice…


Filed under Chana Masala vegan vegetarian garbanzo beans chickpeas tomatoes Indian food

22 notes

My Ginger Soft Cookie Bites…

I’ve been on some crazy ginger kick lately and wanted some ginger cookies, but all the recipes I saw called for oil and sugar =(  So I made my own =) They came out like little cake bites. I think they’d be really good with frosting on top. Here’s the recipe, and I put it into a recipe calculator so I have the nutritional fact too! The recipe makes 24 cookies (2 dozen). Each cookie is 56 calories and 0.2 grams for fat! Using apple sauce in recipes is awesome =D  Here’s the recipe and a couple pictures!

My Ginger Soft Cookie Bites

Ingredients:

  • 1 cup Whole Wheat Pastry Flour
  • 3/4 cup Whole Wheat Flour
  • 1/2 tsp Ground Nutmeg
  • 3 Heaping tsp Ground Ginger (more or less depending on your own taste)
  • 1/2 tsp Baking Soda
  • 1/3 cup Agave Nectar (if you don’t like to use Agave you can use sugar. I would use a little more because it isn’t as sweet as agave)
  • 1/3 cup Blackstrap Molasses
  • 1/2 cup Unsweetened Apple Sauce (I was out so I made my own out of 2 fresh apples)
  • 3 tbsp Unsweetened non dairy milk
  • 1/2 tsp Vanilla Extract
  • pinch of salt

Directions:

Preheat oven to 350*
First sift all dry ingredients together into a large mixing bowl. Next add all of the wet ingredients and mix well. Grease cookie sheet and with a table spoon put 12 scoops of the mixture onto the sheet. Be sure to leave a little room in between. Bake for 10 minutes. Enjoy!

Nutritional Info

  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 55.9
  •  Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.2 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.0 g

One more…


Filed under vegan veganism vegetarian ginger cookies ginger cookies

776 notes

gethealthy-getfit:

 
10 FOODS TO MAKE YOU FEEL GREAT.  
BLUEBERRIES The ultimate immune-boosting food. Rich in anti-oxidants.
BROCCOLI Guards against cancer and is rich in a wide range of anti-oxidants, vitamins C and E, folate and iron.
CARROTS High in carotenes, known to boost the immune system.
LETTUCE AND SALAD GREENS Tangy varieties, such as chicory and endive, stimulate the liver, making them great detoxifiers. Most lettuces contain valuable amounts of vitamins, minerals and anti-oxidants.
BEETROOT Bursting with minerals and has anti-cancer, anti-inflammatory, anti-oxidant, immune-boosting and detoxifying properties.
BRAZIL NUTS You only need to eat two or three a day to benefit from their great combination of immune-boosting nutrients: vitamin E, selenium and B vitamins.
GRAPEFRUIT Has immune-boosting, antiseptic, wound-healing and anti-bacterial properties.
GARLIC Strengthens the heart and blood, and has anti-bacterial, anti-fungal and anti-viral properties. Also thought to help lower blood pressure. A key ingredient is allicin, which has cancer-fighting potential.
CRANBERRIES Best known for helping to prevent and treat urinary tract infections, especially cystitis, in women. They have both anti-fungal and antiviral properties.
GINGER Stimulates the immune system and circulation.

gethealthy-getfit:

10 FOODS TO MAKE YOU FEEL GREAT. 
  • BLUEBERRIES The ultimate immune-boosting food. Rich in anti-oxidants.
  • BROCCOLI Guards against cancer and is rich in a wide range of anti-oxidants, vitamins C and E, folate and iron.
  • CARROTS High in carotenes, known to boost the immune system.
  • LETTUCE AND SALAD GREENS Tangy varieties, such as chicory and endive, stimulate the liver, making them great detoxifiers. Most lettuces contain valuable amounts of vitamins, minerals and anti-oxidants.
  • BEETROOT Bursting with minerals and has anti-cancer, anti-inflammatory, anti-oxidant, immune-boosting and detoxifying properties.
  • BRAZIL NUTS You only need to eat two or three a day to benefit from their great combination of immune-boosting nutrients: vitamin E, selenium and B vitamins.
  • GRAPEFRUIT Has immune-boosting, antiseptic, wound-healing and anti-bacterial properties.
  • GARLIC Strengthens the heart and blood, and has anti-bacterial, anti-fungal and anti-viral properties. Also thought to help lower blood pressure. A key ingredient is allicin, which has cancer-fighting potential.
  • CRANBERRIES Best known for helping to prevent and treat urinary tract infections, especially cystitis, in women. They have both anti-fungal and antiviral properties.
  • GINGER Stimulates the immune system and circulation.

Filed under health diet nutrition vegan vegetarian