Snowday Chickpea Blondies

This morning I woke up and saw that nature (and my car) was covered in a thick sheet of snow.  My email inbox was flooded with alerts from my internship program notifying us that we are not in session today due to the weather conditions (yay! Snowday!).  Snowdays are a perfect time to relax and in my case, get creative in the kitchen.  I decided to whip up these chickpea blondies after feeling inspired by my blackbean brownies that I made a few weeks ago.  If it’s snowing where you are and you’re feeling adventurous, feel free to try these delicious, fiber-packed blondies for a treat 🙂

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Ingredients:

  • 15 oz. canned chickpeas, rinsed
  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 cup packed brown sugar
  • 1 cup unsweetened applesauce
  • 2 tbsp. unsweetened vanilla almond milk
  • 1 tbsp. vanilla extract
  • 1 cup mini vegan chocolate chips (I used Enjoy Life brand)

Directions:

Preheat the oven to 350°F.  Use non-stick spray to spray a 9×9″ baking pan.  Set aside the baking pan as the oven pre-heats.  In a food processor, add all ingredients except chocolate chips.  Using the food processor, mix all ingredients until everything is uniform.  Turn off the food processor, add chocolate chips and using a spoon mix the chocolate chips into the batter.  Using a spoon or spatula, scoop the batter into the pan and bake for 25-30 minutes.  Remove from oven, allow to cool, and enjoy!

Stay warm and safe

-Jess

 

Kidney Bean Tacos for a Cause

Can we just taco ’bout how good Mexican food is? I love using Mexican flavors in my cooking, especially when I want to make something healthy taste amazingly flavorful and spicy. I’ve been wanting to make vegan tacos for a while and I’ve also wanted to share a recipe using kidney beans because one of my friends is involved with raising funds for the National Kidney Foundation’s kidney walk on May 22nd on Long Island and what better way to show my support for raising awareness for kidney disease than with a little play on words (for the record, I’ll be at the kidney walk too and if you live on Long Island, come support by walking!). For more info on the kidney walk and kidney disease, please follow me on instagram @vitaminvalentine where I’ll have a link to register for the walk.

Although this recipe was specifically made using kidney beans, if you don’t have any, you can substitute black beans, pinto beans, or whatever you have in stock. If you’re not a fan of tofu, you can use seitan, tempeh, or whatever you’d like.

Kidney Bean Tacos (serves 2)FullSizeRender-16

Ingredients

  • 1/2 can kidney beans, or 3/4 cup dry kidney beans
  • 5 oz. extra firm tofu (or substitute with another protein)
  • 4 small soft-shell corn tortillas (I bought the ones I used at Trader Joe’s)
  • 1/2 tsp. chili powder (regular)
  • 1/4 tsp. chipotle chili powder
  • 1/2 tsp. garlic powder
  • 2 tsp. oil (for the pan)
  • 2 tsp. olive oil as dressing
  • salsa, pico de gallo (I bought two varieties at TJ’s, but if you have a salsa recipe you like, feel free to use that)
  • 1 tbsp. chopped fresh cilantro
  • 1 tbsp. lime juice
  • sprinkle of salt
  • 1 avocado
  • 2 cups chopped kale
  • 1/4 cup chopped tomatoes or sliced grape tomatoes
  • 2 tbsp. red onion, diced

Directions

  • Drain the beans and press the excess water out of the tofu. Slice tofu into smaller pieces
  • Dice red onions
  • In a saute pan, add 2 tsp. oil and add onions and tofu. Add in spices (chili powders, garlic powder) and lime juice as the tofu and onions simmer on low heat
  • Add beans as tofu starts to brown
  • As the tofu and beans cook, in a bowl, massage olive oil onto the kale
  • To the bowl of kale, add cilantro, tomatoes, and a sprinkle of salt
  • Slice the avocado
  • Microwave (or if you really want to be authentic, steam) the taco shells for ~30 seconds
  • Remove the bean and tofu mixture from the stove when all the lime juice is absorbed and beans and tofu are lightly coated with spices
  • Place the taco shells on plates
  • Add the beans and tofu, then add the kale salad mixture
  • Top with sliced avocado and salsas of your preference
  • Enjoy with some corn tortilla chips and salsa or guacamole 🙂

-Jess

Eat Local: Mexican Inspired Summer Salad

One of the best things about summer is that it’s a great time to use ingredients that are grown locally. Shopping at farmers markets and stores that support community agriculture is one way to live healthier for yourself and for the planet. The following recipe was inspired by local tomatoes, corn, and beets. This recipe is vegan, gluten free, and makes a great main course, side dish, and can also be used as a dip or cracker topping. Whichever way you eat it, enjoy it!

Mexican Inspired Simple Summer SaladIMG_6567

Ingredients:

  • 2 beets, peeled
  • 1 ear of corn, cut off the cob (note: I didn’t cook the corn I used, but if you want, you can also boil it along with the beets).
  • 1 medium tomato
  • 1 avocado
  • 1 can of black blacks, drained
  • juice of 1 lime
  • cilantro (optional)
  • 1/4 cup fresh squeezed orange juice
  • salt and pepper, to taste

Directions:

  • Boil water in a pot, and while you’re waiting, peel the beets and cut the other ingredients. The avocado and tomato can be diced or cubed. Remove the corn from the cob and set aside ingredients.
  • Place the beets in the boiling water and allow to cook for 15-20 minutes or until soft.
  • Remove the beets from the boiling water and allow to cool. Then, cube the beets using a knife.
  • Drain the black beans, and mix the corn, beets, tomato, and avocado together.
  • Add the lime and orange juice, salt and pepper, and optional cilantro. Allow to marinate for a bit (the amount of time is completely up to you!)
  • Enjoy as a main course by adding this to taco shells, or enjoy as a side dish.

-Jess

Falafel With A Green Twist

Hello readers! It’s been almost a month since I last posted. As you can tell, I’ve been pretty busy! I started the spring semester in late january and my yoga teacher training is almost done (although, I still have a lot of work to do, including a yoga practical and teaching a class on my own!). This semester is jam-packed for me because I decided to double-up on credits, so I’m actually taking double the amount of graduate courses I’m expected to…whoops! Since this blog isn’t about my academic career, I’ll switch gears now and talk about the delicious recipes I’ve been cooking up. Having limited time has actually made me become a little more creative when it comes to cooking, which is good, because as any busy vegan can tell you, microwaved veggie burgers can get awfully boring after a while.

Falafel has been a favorite food of mine, and it’s my go-to order at any middle-eastern restaurant. I decided to create my own healthier version of falafel, with added collard greens into the mixture. This recipe is tasty, easy, and not too labor intensive, so have fun and enjoy!

My new favorite collard greens falafel with a nice amount of hummus in a wrap

My new favorite collard greens falafel with a nice amount of hummus in a wrap

Ingredients (makes about 9 falafel balls/patties)

  • 1 fifteen oz. can of chickpeas
  • 3 large collard leaves, stems removed
  • 3 tsp. cumin
  • 1/4 tsp. ground pepper
  • dash of salt
  • 1 tsp. curry powder
  • 1/4 tsp. garlic powder
  • 1/2 cup whole wheat flour or other whole-grain flour
  • 3 tbsp. oil (for the pan)

Directions

  • Combine chickpeas, collard greens, spices, and flour in a food processor and process until you have a uniform mixture (about a minute or two of total food processing time). If you don’t have a food processor, you can try using a blender but the food processor is your best bet for this recipe.
  • Pour oil into the pan
  • Spoon out chickpea mixture into ball shapes and onto the pan and cook on medium heat
  • Allow each chickpea ball to lightly brown and then flip on each side
  • If you find that the chickpea balls aren’t cooking all the way through, feel free to flatten them a bit to create more of a “patty” than a ball. Don’t worry, it will still taste just as good!
  • After cooking, allow to cool, and then enjoy in a wrap, pita, or with a generous helping of hummus (or your favorite dip!)

-Jess

A Protein-Packed Vegan Side Salad

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Eating heavy meals during the summer can make you feel lethargic, so a lot of people seem to eat more fresh salads and lighter fare. It’s still important to consume adequate amounts of protein, which is why choosing meat-free sources of protein may be especially appropriate for summer weather (meats can leave a heavy feeling in the stomach). The salad I’m sharing today makes an excellent side dish and the best part is that most of the ingredients (excluding the beans) can be found at your local farmers’ market or farm stand.

Corn, Tomato, and Bean Salad

Ingredients

• One 12 oz. can of black beans (or a different type of bean that you like)
• 16 oz. baby tomatoes, or whole tomatoes, cut into smaller pieces
• ¼ cup diced onion
• 1 tbsp. extra virgin olive oil
• 1.5 cups cooked corn (it can be fresh, canned, or frozen)
• a few leaves of fresh or dried oregano
• a few leaves of fresh or dried cilantro
• 4 tbsp. fresh or canned salsa
• salt and pepper to taste

Directions
• Boil water and boil or steam corn for a few minutes. Drain the corn (if it’s still on the cob, remove using a knife)
• Cut baby tomatoes or whole tomatoes into smaller pieces
• Heat the beans (I used a microwave) and drain so that some of the salt and other liquid is rinsed away
• Combine the corn, tomatoes, onion, herbs (oregano and cilantro), salt and pepper together.
• Drizzle olive oil and salsa on top and then mix gently
• Refrigerate or serve immediately
• Enjoy!

-Jess