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Thai Sweet Potato Stacks with Peanut Sauce
- 2 medium sweet potatoes, sliced into 1/4 inch rounds
- 2 Tbsp toasted sesame oil, divided (or sub refined coconut or olive)
- 1 bunch green onions, rinsed and chopped (~ 1 cup)
- 2 heads baby bok choy, rinsed and chopped (~ 1 cup)
- 1 clove garlic, minced
- 1 Tbsp gf tamari sauce
- 4 Tbsp peanut sauce
- Optional toppings: fresh cilantro, chopped carrots, sriracha, crushed peanuts
- Preheat oven to 350 degrees F and lightly spray a baking sheet with non-stick spray or brush with oil.
- Add sweet potatoes and toss with 1 Tbsp sesame oil. Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
- In the meantime, prepare peanut sauce and saute garlic, green onions and baby bok choy in 1 Tbsp sesame oil + tamari sauce, until soft. Set aside.
- Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
- Top with chopped carrots, cilantro, sriracha and enjoy. Reheats nicely the next day.
Spiced Carrot Salad
- 1 pound carrots, peeled and sliced into 1/4 inch thick slices
- 1/2 cup of pitted dates, chopped
- 2 Tablespoons lemon juice
- 4 Tablespoons orange juice
- 1 clove garlic, minced
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon coarse salt
- 2 Tablespoons extra virgin olive oil
- 2 tablespoons chopped mint leaves
- 1 tablespoons chopped flat-leaf parsley
- To a small bowl, add dates, lemon juice and orange juice.
- Toss together and let dates soak for 15 minutes. Drain dates and reserve dates and juice separately.
- Bring a large pot of water to a boil. Add carrots and boil until carrots are just fork tender, about 7-10 minutes. Drain carrots and rinse with cold water
- In a large bowl, place reserved juice, garlic, cinnamon, cumin, coriander, paprika and salt . Whisk in extra virgin olive oil.
- To the dressing, add carrots, dates and herbs and toss to coat. Allow carrot salad to sit at room temperature for 1 hour to allow flavors to infuse the carrots. Serve salad at room temp.
Rise and Shine Smoothie
- 1/2 large banana, frozen
- 1/2 cup frozen strawberries
- 1/2 tsp matcha green tea powder
- 1/2 scoop chocolate Protein Powder (optional)
- 2 tbsp almond butter
- 1 cup almond milk (or milk of your choice)
- Place the frozen fruit, green tea, protein powder and almond butter into the blender. Pour the almond milk over everything.
- Blend and enjoy!
Raw Vegan Peanut Butter and Chocolate Bites
- ¾ cup (192 grams) unsalted peanut butter
- 2 tablespoons (40 grams) agave
- 70 grams almond flour
- 6 tablespoons mini vegan semi-sweet chocolate chips
- salt to taste
- Mix everything together and roll into 12 1.5” balls.
- If it seems crumbly, let it sit for 10 minutes. If it doesn’t seem doughy enough, add a teaspoon of water at a time until you like the consistency.
- Store in an airtight container at room temperature for up to one week.
Vegan Quinoa Salad with Asparagus, Avocado, Arugula & Marcona Almonds
- cooked quinoa
- chiffonade of basil
- pan seared skinny asparagus
- Marcona almonds
- sliced avocado
- olive oil
- lemon juice
- salt & pepper
- Combined quinoa with basil and arugula and place in an individual bowl.
- Top with asparagus, Marcona almonds and sliced avocado.
- Drizzle with olive oil and a bit of lemon juice and season with salt & pepper.
Peanut Butter and Jelly Bars
- 13g (2 tbs) Ground Flaxseed + 1/2 cup Water
- 185g (3/4 cup) Unsweetened Applesauce
- 1+1/2 tsp Stevia Extract
- 120g (1 cup) Peanut Flour
- 120g (1 cup) Oat Flour
- 96g (1/2 cup) Homemade Vanilla Sugar
- 1 tsp Double-Acting Baking Powder
- 1/3 tsp Salt
- 95g (5 tbs) 100% Fruit Spread*, swirled in
- Preheat the oven to 350 degrees and line an 8” brownie pan with parchment paper both ways.
- In a large bowl, whisk together the flaxseed and water. Let sit 5 minutes.
- Whisk in the applesauce and stevia extract.
- In a small bowl, whisk together the peanut flour, oat flour, erythritol, baking powder and salt. Dump this over the wet ingredients and fold together.
- Scoop the batter into the prepared pan and swirl in the fruit spread. Bake for 35 minutes, or until surface is firm when tapped. Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.
- Slice when cool and serve!
Red Velvet Donuts
For the donuts:
- ¾ cup beets, pureed
- 1/3 cup coconut oil
- 1 cup granulated sweetener (or sugar, if you’d prefer)
- 1 ½ tsp vanilla extract
- 1 ¼ cup GF flour blend
- 1 ½ tbsp cocoa powder
- 1 ½ tsp baking powder
- 1 cup almond milk
- Donut Form Pan
For the icing:
- 100g vegan cream cheese
- ½ tsp vanilla extract
- 1 ½ tsp agave
- Preheat your oven to 180°C.
- To cook beets: peel fresh beets and chop into 2cm cubes. Place into boiling water and cook until tender (approximately 15-20 minutes).
- Allow to cool, then puree.
- In a bowl, mix the puree with the coconut oil until well combined. Add sugar and vanilla extract.
- In a separate bowl, sift gf flour, cocoa powder, and baking powder together.
- Alternate between adding the flour and the almond milk to your beet mix, ensuring each part is well incorporated.
- Spray or wipe down doughnut moulds with a light coating of oil before dividing up batter.
- Bake for 15-20 minutes, or until a metal skewer comes out clean when poked in the middle.
- Allow to cool thoroughly before icing.
- To make the cream cheese icing, whip together all ingredients and pipe onto doughnuts.
- This recipe will also make 10 cupcakes.