No-bake peanut butter pie (it's vegan and gluten free too!)

INGREDIENTS:

Crust

1 cup gluten free rolled oats
1 tbsp cocoa powder
3-4 tbsp maple or agave syrup, or 3-4 tbs almond milk
1 cup almond flour 

Filling

2 cup organic peanut butter, I used crunchy
3 large ripe bananas
2 tsp real vanilla extract
1/4 cup maple or agave syrup 
1/4 cup coconut oil  

Topping

1/3 cup dark chocolate chips
2 tbsp coconut oil

 

DIRECTIONS:

Line a cake pan with grease proof paper.

Add the crust ingredients to your food processor and process until smooth. Add this mixture to the prepared lined cake pan and with a spatula  press until evenly uniformed through all sides.

Place the filling ingredients in the food processor and pulse until you obtain a homogenous mixture. Add the topping over the crust and freeze pie until solid for at least 4-6 hours.

When ready to eat, sprinkle the peanuts over the peanut butter pie. Place the chocolate chips and coconut oil in a plate and microwave at 30 second intervals, stirring in between, until the chocolate has melted. Drizzle the chocolate over the pie and serve.

You may have to let the pie sit at room temperature for 10-15 minutes to be able to slice. Store leftover pie in the freezer and thaw for 10-15 minutes before eating.

Balsamic cauliflower 'wings'

I've seen cauliflower wings all over Pinterest for months and I've wanted to try them. Mostly because they fall under my list of "I've always been a vegetarian so I've never tried the meat version of this and crazy pinterest people are saying that they taste like te real thing".

Let me burst your bubble right now, unless wings taste of cauliflower these don't taste of wings, they taste of cauliflower. In saying that they taste pretty damn good so I'm willing to forgive the Pinterest collective for their misleading comments.

(Apparently there's a dehydrated version of these that REALLY DOES taste like the real thing so as much as I doubt cauliflower will ever taste like hot wings I'll try that as soon as I buy a dehydrator).

Ingredients

For the sauce:

• ¼ cup balsamic vinegar
• 2 Tbsp soy sauce (or tamari for gluten free)
• ¼ cup honey (or agave or maple syrup for strict vegan)
• 1 clove garlic, crushed
• 1 tsp finely minced fresh rosemary
• ¼ tsp salt
• a few grinds black pepper

For the cauliflower:

• One large head cauliflower
• ½ cup flour (I used coconut flour)
• ½ cup milk (I used almond milk)

Instructions

For the sauce:

1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:

1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3. Whisk together the flour and milk in a bowl.
4. Toss the cauliflower in the batter until thoroughly coated.
5. Arrange the cauliflower on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until slightly less done than you want them.
7. Remove from the oven and pour the sauce over the cauliflower.
8. Return to oven for another 5 minutes.
9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
10. Return to the oven for another 5 minutes.

Today I had my version of wings and fries. I paired the 'wings' with baked zucchini chips and my balsamic hummus. 

Quinoa veggie chilli

Ingredients:

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

2 jalapeno peppers, diced

1 large carrot, peeled and chopped

1 green bell pepper, chopped

6 mushrooms, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Method:

In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.