Ⓥ Vegan Bohemian Ⓥ

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

Posts tagged diet

19 notes

Butter Bean Cookies!

These were AMAZING! I got the recipe here =)

Butter Bean Cookies

Ingredients:

  • 1 cup rolled oats
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cinnamon (optional - I used)
  • a dash of ground cardamon (optional - I didn’t use)
  • ½ cup canned white beans, liquids reserved (Any white beans - butter beans, navy, cannellini, etc. can be used in this recipe - I used cannellini)
  • ½ cup raw sugar (I used raw agave nectar)
  • ¼ cup unsweetened applesauce
  • ½ tsp vanilla extract
  • ½ cup vegan chocolate chips (I used dark chocolate chips - vegan)
  • a dash of salt

Instructions:

Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk to incorporate and set aside. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it’s too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown. 

Per cookie: 61 calories, 0.7g fat, 12.4g carbs, 1.4g fiber, 5.2g sugar, 1.3g protein

Filed under vegan butter bea cookies cannellini beans health diet low fat

44 notes

My Black Bean and Quinoa Burgers…

I had some left over quinoa from last night and thought it might be good in black bean burgers =)  I put it in a recipe calculator and they’re only 123 calories and under a gram of fat! They turned out really good! Here’s the recipe…

My Black Bean and Quinoa Burgers

Ingredients:

  • 2 cups cooked black beans (or 1 can)
  • 1/2 cup vital wheat gluten
  • .25 cup bread crumbs (I make my own out of Ezekiel Bread)
  • 1/2 of a small red onion
  • 2 cloves garlic
  • 1 tbsp Ketchup
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • .5 cup quinoa (cooked)
  • 1/4 cup water

Directions:

Pre heat over to 425*. If using canned black beans, drain and rinse. In food processor add onion and pulse till finely chopped. Put onions in mixing bowl, then add black beans to processor. Pulse a few times till beans are well smashed. Don’t do it too much because you want to have some whole beans in your burgers. Add to bowl with onion and mix with your hands. Then add garlic, bread crumbs, quinoa, ketchup, and spices. Make sure everything is combined well. Next add the vital wheat gluten and water. Mix well with hands and form into 8 hamburger patties. Cook burgers on cookie sheet with a little cooking spray. I cooked for 10 minutes on one side, flip, then bake for another 5 - 10 minutes. Serve with your favorite toppings and condiments. Makes 8 burgers.

Nutritional Info:

Servings Per Recipe: 8
Amount Per Serving
Calories: 122.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 249.4 mg
Total Carbs: 18.1 g
Dietary Fiber: 4.1 g
Protein: 10.2 g


(Source: veganbohemian.wordpress.com)

Filed under vegan black beans black bean burgers quinoa Health Diet Low Fat

15 notes

Vegan Eggnog Pancakes…

I love the Happy Herbivore cookbook! I love too that she posts a lot of the recipes online.  I followed the one in the cookbook which uses 1 cup less flour and no water. I also added a little nutmeg, cloves and cinnamon so I could have eggnog pancakes (I love that flavor)! They’re only 79 calories each and very little fat (depending on what non dairy milk you use). Here is the recipe and you can also find it here on the Happy Herbivore site. Enjoy and Happy Saturday!

Vegan Eggnog Pancakes

Ingredients:

  • 2 cups whole wheat pastry flour (I used 1 cup)
  • 2 tsp baking powder (I used 1 tbsp)
  • ¼ tsp salt
  • 2 tbsp pure maple syrup
  • 1 cup non-dairy milk
  • ½ cup water (I didn’t use any water)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (for the eggnog flavor also add 1/4 tsp nutmeg & 1/8 tsp cloves)

Instructions:

Preheat a non-stick flat pan. Combine all the wet ingredients 
(non-dairy milk, maple, vanilla) in a bowl. Sift dry ingredients 
(flour, baking powder, cinnamon, salt) in another bowl. Pour the wet 
into the dry and gently stir until evenly mixed, adding another 1/4 cup 
non-dairy milk if necessary (it isn’t necessary if you only use 1 cup of flour). The batter will be very thick. Let rest 10 minutes if you can (mine wasn’t thick at all using one cup of four. I didn’t have to thin it or let it rest). Ladle batter onto the skillet and place fruit into batter if using. When bottoms of the pancakes are golden and bubbles begin to appear on the tops, flip over. Cook for another 2-3 minutes.

Here’s a pic of mine =)


Filed under vegan pancakes eggnog health diet

777 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

28 notes

Baked Falafel…

I made this today and it turned out SO GOOD! The recipe is here. I’ll definitely make it again. I’ll post the recipe here too, and add the changes I made. I also made tahini sauce for it. I just mixed tahini paste, lemon juice, garlic, a little salt and water till it got to the consistency I like. Here’s the recipe for the falafel… 

Baked Falafel

  • 1 15 ounce can garbanzo beans
  • 1 small onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil (I used no oil)
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon dried red pepper flakes
  • 2 tablespoons flour (I used rye flour cause I read it is better on blood sugar spikes. I may go buy chickpea flour)
  • 1 teaspoon baking powder
  • Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork (I used an immersion blender out of laziness…lol). Add the rest of the ingredients and mix well. Form into small balls (I formed into larger flat balls), about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan (I just sprayed a little canola oil).

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets (I used a spicy tortilla from Trader Joes), hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Here’s a pic of mine tonight!

Filed under vegan falafel health diet

17 notes

My Sprouts Have SPRUNG!

Ok, so it’s been 3 or 4 days and my sprouts are ready! All you do is put 2-3 tblsp of sprouting seeds in a jar. Soak them over night. Then rinse and drain at least twice a day till they’re ready! After I put them in a big bowl of water and try to get out as many of the seed shells as I can. It’s IMPOSSIBLE to get them all out and it doesn’t hurt having some left in. After I drained then and dried them out a little on a paper towel, then put them in a sealed container in the fridge =)  The pics didn’t turn out great (I wasn’t using my camera so I didn’t know what the hell I was doing…lol), but you get the idea =D

Sprouts are ready!

Rinsing in a bowl of cold water and scooping out some of the seed shells…

I mixed the Radish Sprouts with the alfalfa and put them in a sealed container…

Filed under sprouting sprouts vegan vegetarian health raw diet

7 notes

I love SPROUTING! I haven’t done it in awhile cause I had bought metal screens you put in the mason jar tops for sprouting and it rusts everything! BLAH! So yesterday we were out and I finally found Sprouting jars with the plastic tops! They don’t rust =)
I bought Radish Sprouts (my favorite!), and a “Protein Powerhouse Blend” with adzuki, garbanzo, mung beans, and snow peas. Each jar came with alfalfa sprouts.  I’ll take pictures as they grow =D

I love SPROUTING! I haven’t done it in awhile cause I had bought metal screens you put in the mason jar tops for sprouting and it rusts everything! BLAH! So yesterday we were out and I finally found Sprouting jars with the plastic tops! They don’t rust =)

I bought Radish Sprouts (my favorite!), and a “Protein Powerhouse Blend” with adzuki, garbanzo, mung beans, and snow peas. Each jar came with alfalfa sprouts.  I’ll take pictures as they grow =D

Filed under sprouts sprouting vegan vegetarian health diet

14 notes

Tasty Raw Candy…

  These little balls (lol) turned out so sweet and tasty! It’s all raw! I was bored and when I’m bored I want to eat and then I start throwing crap together O_O 

   All I did was add 6 dates (pitted), 2 tblsp raw crunchy almond butter, 1 tblsp raisins, 1 tblsp whole rolled oats and a few drops of raw agave nectar (you really don’t need agave because the dates make it really sweet) to the food processor. If I had cacao I would have added that too. I had some vegan chocolate chips, but I wanted to keep this raw =) After I just rolled them up into bite size balls =D Keep them in the refrigerator. Tasty! =D

 

Filed under raw raw candy dates health diet raw food vegan vegetarian