Vegan Cauliflower Gratin

Are you ready for this? Do you like comfort food? If you answered yes to at least one of those questions then prepare yourself for the yummy treat I am about to show you.

Level of difficulty: kids were at my feet the whole time, they could have helped too!

Time: 20min to prepare and 20min to cook

Vegan (yes Vegan) Cauliflower Gratin

4 lb (2 large heads) cauliflower florets
2 cups precooked brown rice
4 TBSP coconut oil
4 large cloves garlic, minced
1 red onion, minced
1 tsp salt
1 tsp pepper
4 TBSP all purpose flour
3 cups non dairy milk (coconut, almond, soy) room temperature
1/2 tsp ground nutmeg
1/2 tsp cayenne
1 tsp dried Italian herbs (whatever you have on hand, I used oregano, basil and parsley)
1 cup nutritional yeast and 1/4 cup for topping
1 1/2 cup vegan mozzarella cheese (I used Daiya) and 1/4 cup for topping (it was one bag for me)
1/2 cup panko bread crumbs
pepper

*make sure your brown rice is done before you start... we all know how long it takes to cook*

Preheat oven to 400 degrees. Spray a 13 x 9 pan with olive oil or use your coconut oil to grease it

Cut cauliflower into bite-sized pieces and steam for 7min. Combine the cauliflower and rice in a bowl and set to the side.

In a large pot (you will see why you need a large pot at the end), warm the coconut oil over medium heat. Add garlic, onion, salt and pepper. Saute until softened. Add the flower and cook for another minute. Slowly start adding the milk, stirring after each cup to combine. Turn the heat down to low and let thicken. Add the nutmeg, cayenne and Italian herbs, stir. Add in the nutritional yeast and vegan mozzarella, stir. Let it all melt, may need to turn the heat up to medium again. Now take that bowl of rice and cauliflower and add it to the large pot. (Glad I warned you about the large part right??) Add salt and pepper to taste, stir to combine and coat the rice and cauliflower in the yummy cheese sauce.

Pour into the 13 x 9 pan, even out and top with nutritional yeast, vegan mozzarella and pepper. Bake for 20 minutes, or until the edges start to bubble and you have a nice brown top on part of it. If you think the mixture looks to dry feel free to pour in some more of the milk in to it.

Review of the Sprouted Kitchen Bowl + Spoon by Sara Forte

This book is amazing! I was unaware of the Sprouted Kitchen and their other book before I got this book for review. So I would have to say I went into this book completely open minded and with no expectations.

First the Look and feel: I love a good cookbook that gives you a taste of the food via the pictures before you even get to actually taste them in person. This book did exactly that, the feel of the book was warm and inviting. No pretense for fancy dishes or high expectations, from you, the chef. 

The types of food: Let me warn you my fellow reader this is NOT a VEGAN book. There are a lot of recipes that are vegan or can easily be changed to be vegan. But don't think this is a 100% vegan book, its not, nor do the authors claim it to be one. There are some dishes that are made with lean meats but that can be changed to tofu or your meat substitute if you wish.

The recipes: I tried a variety of them on the family, from the Spanish Chopped Salad to the Slow Roasted Veggies and Soba to the Lentil and Rice bowl to the Hippie Bowl to the Ginger Apple Crisp. Every single one I would make again! That is rare.... I chose some recipes that were a weird combo of ingredients in my book and thought "this will be interesting...." but every time the flavors won us over. Even my super picky 5yr old tried the dishes and liked most of them, that was win in my book!

Time: The time some of these dishes take was a bit more then I was thinking, but its mostly just preparing different parts of it then placing them all together. I got wise to that fact after a couple of recipes, so I would make extra brown rice for another night. Or pre-cut some veggies for the next day. But over all once I got the idea of the book the recipes didn't take that long.

The verdict: 5 out of 5 forks!!!
I can't wait to try more from the book and see what their other book has as well

I received this book from Blogging for Books for this review

One vegan mom's dislike of slow cooking

Slow cooking, not my strong suit. You think it would be! Mom + busy + home + healthy family = slow cooking simple
Think again... I have had a recipe for weeks that I bought all the ingredients for, got the recipe and had it on my menu for the week . It just sat there, waiting, staring at me. Why? You ask?

A typical night for dinner means I get my 'alone time' while cooking. Yes you read that right!! Once my hubby comes home I start thinking about what item on my menu I will cook tonight. Curry? Italian? Rice? I don't feel like cooking? So that means in under an hour dinner will be prepped, cooked and ready to eat. All in a relative silence of my kitchen while the kids and daddy play in another room.

Slow cookers on the other hand require me to start thinking about cooking around say noon, the peak of mommy and kid time. They get cranky for lunch, I'm breaking up fights, teaching how to share every 5 minutes and you want me to think about dinner too???? Right......

There sits my slow cooker, all by itself....

Don't get me wrong, I like the concept of having dinner done in plenty of time and making it in a large batch so that leftovers are a sure thing. But the time frame is what gets me! My days are busy enough and cooking/prepping a meal just does not fit there.

How can I change that? I want to be more 'ready' for dinner and not have to think about it. But I don't want to have to do it at lunch time or mid afternoon. For now the slow cooker is a game I won't play to often. I won't sell it at our next garage sale, but it sure is going to be lonely in the cabinet.

Quick Qunioa Black Bean Bowl

 

I love quinoa! And pecans and black beans!! So toss them together and beautiful things happen. If you like simple and quick meals then this recipe is for you. As always it is vegan...

Level of difficulty: Mad easy

Special equipment:  a cooking pot and your hands

Ingredients: 

2 tsp salt

2 tsp ground cumin

2 tsp  ground coriander

1 tsp cinnamon

6 tbsp olive oil

2 bunches green onions

3 cups (not cooked yet) quinoa

2 avocados

4 tbsp orange juice

4 cloves of garlic (4 tsp)

2 15.5oz can black beans rinsed and drained

1 cup chopped pecans (or more if you want)

1. Put 6 cups of water to boil in a large pot, once boiling add oil, quinoa, green onions, salt, cumin, coriander, cinnamon and green onions. Reduce heat to medium-low, cover and simmer 18-20 min or until the quinoa gets its tails (if you make quinoa then you understand what I mean). Remove from heat and 'fluff'.

2. Slice your avocado and drizzle with orange juice and olive oil. Notice I said drizzle not let it go swimming in the liquids.

3. Heat up your oven to 350, place your pecans on a cookie sheet and put your pecans in for about 8min our until they smell amazing.

4. Heat 2 tbsp olive oil in a pan in a skillet over medium heat and add garlic, saute for 30 sec. Stir in 2 tbsp orange juice, then black beans. Cook until warmed through. Add bean mixture to quinoa mixture. Serve garnished with pecans and avocado.

Simple right???

Vegan Coconut Banana Bread Recipe

 

They say imitation is the sincerest form of flattery. Well consider this flattery for The Simple Veganista.

I love Banana Bread and have made so many by now I thought I'd hate it! But alas no.. there is still a part of me that loves a good moist piece of Banana Bread with my freshly brewed coffee in the morning. Maybe because it takes me back to when I worked at Starbucks and had those early opening shifts. That Banana Bread and hot coffee was may reward to myself for rolling out of bed so early in the morning. Oh how good it was....

This recipe was taken from said above blog and then tweaked a bit :) Enjoy!!

Level of Difficulty: Low! I had the baby on my hip the whole time, he gets to lick the spoon at the end too!

Special Equipment: A good mixer or some strong forearms  

 Ingredients

• 1 3/4 cups flour of choice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
•  1 teaspoon nutmeg
• 1/2 cup coconut flakes (unsweetened)
• 1/3 cup warmed coconut oil 
• 1 teaspoon vanilla extract
• 1/3 cup organic pure cane sugar or finely chopped dates
• 4 small or 3 large bananas (preferably overripe), mashed 
• 1/2 cup walnuts (optional)

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, spice and salt in a medium/large size bowl and set aside. In a small bowl mix oil, sugar, coconut flakes and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 3/4 cups, add to batter and mix until combined. Pour or spoon into a well greased loaf pan...I used coconut oil to grease mine.  Bake for about 50 min to an hour. You can also do the toothpick test in the center of the loaf, if it comes out clean it's about ready. Remove from oven and let cool for 10 min.

Kid Friendly No-Bake Peanut Butter Pretzel Balls

Super easy quick snack! Very kid friendly! Our oldest did all the work mostly himself :) minus the stove top part

Special equipment: Nothin!
Level of difficulty: 0! Super easy!!

• ½ cup vanilla-flavored protein powder
• 1 ½ tsp. vanilla extract
• ½ cup creamy peanut butter
• ½ cup sugar
• 3 Tbs. brown agave nectar 
• 2 cups crushed mini pretzels
• ⅓ cup sweetened flake coconut, chopped, or unsweetened

1. Coat baking sheet with cooking spray. Whisk together protein powder with 2 Tbs. water in bowl. Stir in vanilla.

2. Warm peanut butter, sugar, and agave in saucepan over medium heat 2 minutes, or until smooth. Stir in protein powder mixture. Stir in crushed pretzels and coconut until evenly combined. Pinch off 1 Tbs.-size chunks of dough, and place on prepared baking sheet to cool. Cool cookies 10 minutes before serving

Vegetable Korma with Pearl Couscous

This is one of those dishes I made a bunch of times and changed the spice ratio then forgot what I did then had to redo it again and again... ahh the results were delicious but not quite right! Then I had curry that was 'eh' so once I found a good curry that made all the difference too! But this, I believe, is the right ratio tho! But hey, feel free to change it to your liking :)

I used pearl couscous but you can do rice, quinoa or whatever you prefer.

Special equipment: Blender or food processor 
Level of difficulty: Baby on the hip is A-OK! Can you say so easy its silly?!
  
Takes 30min or so and will serve about 4 people

• 3 cups of pearl couscous
• 1 can diced tomatoes (I like the one with jalapenos in it, adds a kick), drained
• 1 small white onion, cut into chunks
• 3 Tbs. minced fresh ginger (or powered)
• 2 Tbs. vegetable oil
• 3 tsp. curry powder
• 2 tsp. ground cardamom
• 4 Tbs. golden raisins
• 3-4 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini
• 1 7-oz. can chickpeas, rinsed and drained 
• 1 can coconut milk

1. Cook couscous according to package directions.
2. Puree tomatoes, onion, and ginger to in food processor or blender.
3. Heat oil in saucepan over medium heat. Add curry and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.
4. Stir in frozen vegetables; chickpeas, if using; and coconut milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over couscous. 

No-Bake Chocolate Peanut butter Pie (yes its vegan)

This pie will bring out the toddler in you. "No I don't want to share!" "This is mine!" "Mom! She looked at me eating!"   You get the point.

It is delicious and SIMPLE! And of course as everything is on here... VEGAN.  But the other great thing is that those 'nay-saying-anti-vegan-food-eating' friends you still have will be forced to eat their words when they try this. Ready?

Special equipment: Blender or food processor
Level of difficulty: Super easy! The kids can help and the baby on the hip will be delighted to stick their fingers in the peanut butter mix.

10oz Chocolate chips (or chocolate of your choice)
12oz silken tofu drained
1 cup creamy peanut butter
1/2 cup almond or other non dairy milk
1 tsp agave nectar (optional)
1 tsp vanilla extract
1 9-inch graham cracker crust

1. Melt chocolate chips in bowl in the microwave half power for 30 sec, stir, repeat until all the chocolate is melted smooth.
2.Combine all the rest of your ingredients (not the crust of course) into the blender or food processor and process until smooth, stirring occasionally. Pour mixture into crust. Refrigerate at least 2hrs before devouring.

Mexican Quinoa Bake

 

 This is fast, easy, and filling! Protein packed too! As a vegan/vegetarian people are so concerned about the all important PROTEIN. That is probably the question I get asked most, "where do you get your protein from?" I want to say to the person scarfing down the 15oz steak "where do you get your vegetables from?" Silly I know... But this recipe will make the hearty meat eating person say "YUM!" and "This is protein filled?"  Enjoy!

Special Equipment:  Food processor or grater
Level of difficulty: Easy, one pan, one bowl, one saute pan. Baby on the hip or at your feet is a ok.
Serves: 8-10 | Time to prepare: 45 minutes

Ingredients

• 2 medium-large sweet potatoes, shredded
• 2 cans organic black beans rinsed and drained
• 1 cup quinoa (uncooked)
• 3/4 cup fresh corn
• 1 yellow onion, chopped
• 4-6 garlic cloves, minced
• 1 1/2 cups salsa
• 3 tablespoons chopped fresh cilantro
• 1 1/2 cups vegan cheese (any kind will work)
• 1 teaspoon cayenne
• 1 teaspoon chili powder
• 1 tablespoon cumin
• 1 tablespoon garlic salt

Directions

1)	Preheat oven to 350 F.
2)	Cook quinoa according to directions. While that’s going, shred or chop your sweet potatoes, and sauté your garlic and onions until onions are translucent (about 5-7 minutes). Set cooked quinoa aside.
3)	Put your sweet potatoes, corn, onion, garlic, cilantro, beans, a cup of cheese, and quinoa in a large bowl. Add in spices and salt. Stir to mix.
4)	Spray a 9x13 glass dish with cooking spray. Add in quinoa/bean/sweet potato mixture and pat down with your hands. Spread with a layer of salsa and sprinkle a bit more cheese, if desired. Bake for about 30 minutes or until heated through.
5)	Serve with more salsa and top with fresh cilantro.

Chocolate Chip Peanut Butter Sea Salt Oatmeal Cookies

Ok wipe the drool off your face and get ready to bake! The name is a mouthful I know, but the taste is so so good! The large sea salt chunks make all the difference in the world. Its a marriage of sweet, salty, chewy and crunchy.

Recipe adjusted and tweaked from here.

INGREDIENTS:

• 2/3 cup peanut butter
• 2 Tablespoons canola/vegetable oil
• 1 cup of sugar
• 1/3 cup of nondairy milk
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup of rolled oats
• 1/2 cup or so of vegan chocolate chips

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
3. In a separate bowl, combine flour, baking soda and salt.
4. Pour the dry mixture into the wet mixture and combine. Add oats and chocolate chips.
5. Place spoonfuls of cookie dough on a lightly oiled baking sheet. 
6. Bake for 8 -10 minutes and let cool on baking sheet before transferring.