Tag: vegan

Healthy Corn Tortilla Chips (Vegan)

Melissa King 17 Comments

My husband loves Mexican food.  This also means he loves tortilla chips. He loves yellow corn tortilla chips, blue corn tortilla chips, and every type of tortilla chip in the middle.

If you have ever looked at the ingredients in a store-bought bag of tortilla chips, the ingredients are hardly healthy. Most tortilla chips are fried.

Not these healthy corn tortilla chips!  When we went unprocessed, he said we just had to come up with a healthy corn tortilla chip recipe to satisfy his cravings.  I think this tortilla chip recipe does just that, plus they are simple to make.

healthy corn tortilla chips

These tortilla chips go great with our homemade guacamole and our homemade salsa.

 

Healthy Corn Tortilla Chips

Healthy Corn Tortilla Chips

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Prep Time 5 min Cook Time 2 min Serves 50-60 chips     adjust servings

These simple-to-make chips will delight your table at a backyard barbeque while staying healthy.

Ingredients

Instructions

  1. Cut them into little triangles
  2. Brush a bit of oil on them so they don’t burn
  3. Broiled them in the oven at 500 F for a minute per side.

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Quinoa Pine Nut and Chocolate Chip Cookies

Melissa King 32 Comments

I love quinoa.  Up until now, I have always used it in savory recipes.  I had heard of people making cookies with it, so I wanted to try.  This is my first attempt and I think these quinoa pine nut and chocolate chip cookies came out pretty good. The earthiness of the pine nuts and the sweet bitterness of the chocolate combine really well with the sweetness of the dough. This chocolate chip cookie recipe is a must-try.

These cookies are hearty and high protein.  Quinoa is a great food for vegans because it is a complete protein..  One cup packs 8 grams of protein.  Also, when you add in the oats and pine nuts that is a heck of a lot of protein in these little cookies.  If you subbed the chocolate chips for dried fruits, you could probably make these a decent little breakfast cookie as well.  🙂  They are kid approved too.  Meadow has been sick the last few days, but she still taste tested them and gave her approval.  I swear that kid will eat anything in cookie or donut form.  For another cookie recipe, click here.

Quinoa Pine Nut and Chocolate Chip Cookies

Quinoa Pine Nut and Chocolate Chip Cookies

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Prep Time 10 min Cook Time 15 min Serves 18 cookies     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in a large bowl .
  3. Mix the wet in a smaller bowl .
  4. Add the wet to the dry.
  5. Fold in the chocolate chips and the toasted pine nuts.
  6. Drop cookies onto a lined baking sheet and bake for 13-15 minutes. Enjoy!

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Healthy Stuffed Mushrooms

Melissa King 4 Comments

With the holiday’s coming up, I was thinking about my favorite kinds of appetizers and finger foods I would like to make.  One of my absolute faves is stuffed mushrooms.

I could easily pop like five of those suckers in without realizing.  Since most recipes call for cream cheese or shredded cheese, I wanted to lighten mine up so it was okay to have more than a couple. These babies didn’t last long in my house.

These are really easy to make and you can even do the filling the night before your party and them fill and bake the mushrooms right before your guests arrive.

Stuffed Mushrooms

Healthy Stuffed Mushrooms

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Prep Time 20 min Cook Time 20 min

Ingredients

  • 16 mushrooms
  • 2 cloves garlic
  • 1/2 carrot roughly chopped
  • 1/2 tsp minced onion
  • 1/2 pkg firm tofu drained and patted dry
  • 2 T grapeseed oil
  • 2 T parsley chopped fine
  • 1/4 cup whole wheat panko bread crumbs
  • 1 T nutritional yeast
  • salt and pepper to taste

Instructions

  1. Remove the stems from mushrooms and set aside.
  2. Place the carrot, mushroom stems and garlic in the food processor to dice.
  3. In a skillet pan, saute the carrots, mushroom stems, garlic, onion, salt and grapeseed oil to soften.
  4. Set aside to cool.
  5. Preheat oven to 350.
  6. Once the mixture is cooled, put it back in the food processor with the tofu, parsley nutritonal yeast and bread crumbs and mix until combined.
  7. Place mushroom caps on a greased baking sheet and spoon mixture inside each one.
  8. Bake for 20 minutes or until you start to see moisture under the mushroom caps. Enjoy!

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Cranberry Coconut Donuts (Vegan)

Melissa King 16 Comments

Cranberry Coconut Donuts that are vegan.  Once again here is another donut recipe.  This time it’s healthy cranberry donuts.   They are just so darn easy to make.

I think out of all the donuts I have made so far, these cranberry coconut donuts are my daughter’s favorite.  She puts cranberries in everything.

In our house, cranberries have become a bit of a bribing tool.  “Meadow, eat your tomatoes.” She replies, “No.” “I will give you a cranberry if you do.”

It works too!  All the moms reading this will totally understand.  🙂  So I knew these would be a hit for her.

 

Cranberry Coconut Donuts

 

Did I mention that these were healthy too?  They also freeze well for when you need quick breakfast ideas.

Cranberry Coconut Donuts

Cranberry Coconut Donuts

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Prep Time 10 min Cook Time 14 min

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a medium bowl combine the flour, coconut, salt and baking powder.
  3. In a large bowl, combine the sugar, oil, applesauce and vanilla.
  4. After that, add in the egg, milk and orange zest.
  5. Then fold in the cranberries.
  6. Spoon onto greased donut pans and bake for 10-12 minutes. Enjoy!

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Peanut Noodle Stir Fry (Vegan)

Melissa King 127 Comments

Peanut Noodle Stir Fry.  Of all the different cuisines out there, I would have to say Asian cuisine is my favorite.  This peanut noodle stir fry dish is another one of my husband’s creations and his favorite Asian stir fry of the blog as well.

Both of us love pad Thai, so this dish is a spin on those Thai flavors we love so much.  It just seems as if every time we make this, we can’t eat it enough.

The sauce leaves you wanting more, and the vegetables all compliment each other nicely. Any vegetable combos work with this too, so you can customize the recipe to suit your needs.

 

peanut noodle stir fry

 

For another Asian style recipe click here

You can see my husband and daughter making this recipe in this video.

 

Peanut Noodle Stir Fry

Peanut Noodle Stir Fry

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Prep Time 15 min Cook Time 20 min Serves 4-5 servings     adjust servings

Ingredients

  • 1 pkg rice noodles
  • 1 cup broccoli
  • 1 cup shredded carrots
  • 4 green onions cut into strips
  • 1 cup sliced mushrooms
  • 4 stalks celery chopped
  • 1/3 cup unsalted peanut butter
  • 1/4 cup fresh orange juice
  • 1/4 cup organic soy sauce or bragg's aminos
  • 1 tsp red pepper flakes
  • 1 pkg of firm tofu cubed (optional)

Instructions

  1. Cook the rice noodles according to the package instructions and set aside.
  2. In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes to set aside for later.
  3. In a large skillet pan, saute the carrots, mushrooms, celery, broccoli and onions for about 5-7 minutes or until they begin to soften.
  4. Add the sauce from above and saute for another 4-5 minutes.
  5. Add the noodles and stir.
  6. Saute until everything is nicely incorporated and remove from the heat.
  7. Serve immediately or refrigerate for later.

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Sweet and Spicy Holiday Almonds

Melissa King 20 Comments

This is a super easy recipe for a great snack addition to your holiday celebrations.  Who needs chips when you can eat sweet and spicy almonds?  This snack would be great alongside my Gingerbread Granola.  Click here for that recipe.

Roasted Almonds

I am thinking about giving my daughter’s teachers a batch of these instead of the applesauce I was going to make for them.  This is so much easier.  They take only a minute to throw together and then 20 minutes in the oven.  Plus, they will make your house smell fabulous!

Sweet and Spicy Holiday Almonds

Sweet and Spicy Holiday Almonds

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Prep Time 10 min Cook Time 20 min

Ingredients

Instructions

  1. Preheat oven to 325. 
  2. In a medium sized bowl , add the almonds and the spices. 
  3. Stir them around and then add the molasses and maple syrup. 
  4. Stir until all the nuts are coated. 
  5. Spread them out onto a lined baking sheet , sprinkle with salt and bake for 10 minutes. 
  6. Take them out and shake. 
  7. Then bake for an additional 10 minutes. 
  8. Store in an airtight container once cooled.  Enjoy!

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