vegan Archives - Page 126 of 140

Maple Cinnamon Roasted Chickpeas

January 23, 2013May 29, 2017 Melissa King 178 Comments

Maple Cinnamon Roasted Chickpeas. Nut free, gluten free and vegan. This may be the easiest snack you ever make. Seriously. You need to try them asap!

First, I found Kale Chips, and I thought I was in love. Then it was Cauliflower Popcorn. But this snack beats them all hands down.

It will satisfy your sweet craving without adding the pounds. Even my daughter, Meadow, who claims to hate all beans, ate them.

In fact, she grabbed the bowl away and took off with it! Man, she is a sneaky one sometimes! It was gone pretty darn fast. I am roasting another batch as I type this.

Here is a little video of how to make them. For more videos, you can subscribe to my You Tube Channel.

Looking for more roasted chickpea recipes?

Maple Cinnamon Roasted Chickpeas

print shopping list

Prep Time 10 min Cook Time 45 min

Ingredients

2 cups chickpeas rinsed and dried (I used Eden Food's BPA free canned chickpeas)
1 T coconut oil
2 T pure maple syrup
1 tsp cinnamon

Instructions

Preheat oven to 350.
Mix everything well in a bowl.
Pour the mixture onto a parchment lined baking sheet.
Roast in the oven for about 45 minutes, shaking every 10 minutes to keep them from burning. That’s it. Easy peasy!

by Melissa King

Peanut Butter Chocolate Chip Donuts (Vegan)

January 22, 2013August 8, 2018 Melissa King 110 Comments

Peanut Butter Chocolate Chip Donuts that are vegan and gluten free! Who says you can’t have donuts on a whole food diet? Not me! I just make them healthier.

UPDATE: This recipe originally appeared on my blog back in 2013. I had t remove it for 3 years because it went into my first cookbook. Well, those 3 years are up, so I’m bringing it back to the blog! Yay!

Most donuts are laden with saturated fat, processed sugars and flours. Not these! These are baked, not fried and made with whole grains. Even your kids will love them.

Rustic Vegan Pizza

January 20, 2013June 21, 2014 Melissa King 37 Comments

I just love pizza. Lately, I have been using Ezekiel sprouted wheat tortillas for my crust. Today, I decided to try my hand at homemade whole wheat crust. Mostly, because I was not in the mood to go to the store to get more tortillas. I am glad I did because the pizza came out amazing! I chose mushroom and spinach because those are my favorite pizza toppings.

So, being vegan and all, I had to find a way to make a good pizza with out cheese. I mean, I could do the vegan cheese, but it is far too processed for my liking. So to get around that, I decided to make a “cheese” out of caramelized onions.

Rustic Vegan Pizza

What are your favorite pizza toppings?

Rustic Vegan Pizza

print shopping list

Serves 1 pizza adjust servings

Ingredients

For the crust

2 cups whole wheat flour
1 pkg yeast
2 T oil (I used almond oil, but your could use coconut or grapeseed oil too)
1 T raw honey or maple syrup
1 cup hot water
1 tsp salt

For the toppings

2 yellow onions
1 cup mushrooms sliced thin
2 cups spinach
2 T oil (I used almond oil)
salt to taste

Instructions

For the crust

Mix the dry ingredients and stir.
Then add the wet.
Mix with your hands until you get a nice dough formed.
Cover and place in a warm spot for about 20 minutes.
Preheat oven to 425.
On a floured surface, roll out dough.
Place dough on a floured pizza stone and brush top with oil.
Bake for about 10 minutes.

For the toppings:

Sweat the onions in a covered pan with the oil and salt on medium heat until they look caramelized.
Add the onions to the pizza dough to create a cheese layer.
Once the onions are evenly spread out, add the mushroom and the spinach.
Place back in the oven for 10 minutes.
Serve immediately or refrigerate for later.

by Melissa King

Recipe Notes

If you are a cheese eater, feel free to add cheese to this. However, I think it is great just how it is! For another pizza recipe, click here.

High Protein Breakfast Cookies

January 18, 2013May 24, 2017 Melissa King 72 Comments

These High Protein Breakfast Cookies are a must make! I am always trying to think of new ideas for quick breakfasts on the go. That is where these breakfast cookies come in.

These high protein breakfast cookies are packed with good stuff like rolled oats, hemp seeds, coconut and sunflower seeds.

My daughter and husband loved these breakfast cookies too. In fact, my daughter loves saying that she gets to eat cookies for breakfast! This breakfast cookie recipe is also very versatile. You can really make it your own.

These would be a great little snack to eat before or even after a workout. They would be great to take on a hike too. I spent the better part of my twenties backpacking around the country and loved to munch on healthy treats like this one.

High Protein Breakfast Cookies

print shopping list

Prep Time 15 min Cook Time 15 min Serves 18 Cookies adjust servings

Ingredients

1 cup rolled oats
1/2 cup shredded coconut unsweetened
1 cup white whole wheat flour
1/4 cup sunflower seeds
1/4 cup Nutiva hemp seeds
1 flax egg (I used a flax egg, but a real egg would work too.)
5 medjool dates pitted and chopped
3 T coconut oil
1/3 cup applesauce
1/4 cup maple syrup
1 tsp vanilla bean or extract
1 tsp cinnamon
2 T almond milk

Instructions

Preheat oven to 350.
Mix all the dry ingredients, except the dates, in one bowl.
Mix all wet in another.
Add wet to dry.
Fold in dates.
Spoon batter onto a lined baking sheet
Bake for about 15 minutes.

by Melissa King

Recipe Notes

For a gluten free option, use gluten free oat flour and add an extra egg,

For more quick breakfast ideas, click here, here and here.

Coconut Date Bars

January 17, 2013December 14, 2014 Melissa King 20 Comments

I have been having a love affair lately with all things coconut. It is just so yummy! So, I am sharing another delicious coconut creation that was inspired by my Coconut Strawberry Muffins. These are my Coconut Date Bars!

For these I used chickpea flour again. After I made my Strawberry Coconut Muffins, I thought the dense texture that the chickpea flour produces was much more suited for a brownie/bar type recipe. So here goes.

Coconut Date Bars

Coconut Date Bars

print shopping list

Prep Time 10 min Cook Time 20 min Serves 9 squares adjust servings

Ingredients

For the bars

1 1/2 cup chickpea flour
1/4 cup shredded coconut unsweetened
1/4 cup spelt flour (For a gluten free option, try subbing spelt for 1/4 cup gluten free all purpose. I have not tried it though)
1/3 cup coconut sugar
3 T coconut oil
1/2 cup milk (I used almond milk)
1/3 cup applesauce
1 tsp vanilla extract
1 egg (I used a flax egg)

For the filling

6 medjool dates pitted
1/4 cup water

Instructions

In a small food processor or magic bullet , mix the dates and water until you get a paste-like consistency.
Set aside.
Preheat oven to 350.
Mix all the dry ingredients for the bars in a large bowl.
Mix all the wet into a medium bowl.
Add wet to dry.
Line an 8X8 pan with parchment leaving enough room for a bit of parchment to come out the sides. This will make the bars easier to remove when cooled.
Spread a thin amount of batter so the whole bottom of the pan is covered. The batter will be a bit sticky.
Once the bottom is covered, spread the date paste on top.
Finish with the remaining amount of batter and place in the oven for 15-20 minutes.
Let the bars cool completely before removing from the pan and cutting.
Once they are cooled, grab the ends of the parchment paper and lift the whole thing out.
Cut with a pizza cutter into squares.

by Melissa King

10 Healthy and Filling Soup Recipes

January 16, 2013December 14, 2014 Melissa King 24 Comments

We have had a crazy weird winter so far here in Dallas. It’s snowed a few times, been in the 70’s a few days and poured rain so much my pool came close to over flowing! Winter always puts me in the mood for soup. So I wanted to write a post with some of my favorite soups. Many can be made in the crock pot. Slow cooking soups just makes them so much better! My favorite soup is the Carrot Ginger Coconut Soup. Yum!