Salted Chocolate Avocado Pudding Bowls

This next recipe we are going to look at is perfect. It is cool, refreshing, and perfect for a summer day. Try this recipe out and tell me in the comments how you like it. 

Salted Chocolate Avocado Pudding Bowls

chocolateavocadomoussevegan-02571
More From OhSheGlows

INGREDIENTS: (Yield – 3 Servings)

  • 3/4 cup packed avocado (from 1 medium avocado)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 2 tablespoons brown rice syrup
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon natural smooth roasted almond butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 plus 1/8 teaspoon fine sea salt, or to taste

Directions:

  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavor when enjoyed the same day, but it’s still good the next day too! Enjoy!

Toppings:

  • Coconut Whipped Cream
  • Fresh berries
  • Finely chopped almonds or other nuts
  • Grains or cereals
chocolateavocadomoussevegan-02563
OhSheGlows

If you try this recipe out let me know down in the comments how you liked it. I think it would be perfect for a snack, or just a smaller breakfast. Let me know what recipe you would like to see for tomorrow, and have a good day. Thank you for stopping by!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

 

Advertisements

Choco-Cherry Supercarb Bars

Last week our topic was all about BBQ, this week we are going to transition over to vegan snacks/small breakfasts. This week will be a ton of fun and you are sure to learn a lot of great recipes that you can break out at any time. We are going to start this week off with a recipe that works great as a snack, but you can also eat this food for a small breakfast. Here is Choco-Cherry Supercarb Bars. Enjoy!

Choco-Cherry Supercarb Bars

gallery-1472739653-ghk100116-granola-bars.jpg
More At GoodHouseKeeping

INGREDIENTS: (Yield – 14 Bars)

  • 2 cups old-fashioned oats
  • 1/2 cup quinoa
  • 1/2 cup chia seeds
  • 1/2 cup sliced almonds
  • 1/2 cup dried cherries
  • 1/2 cup chopped dark chocolate
  • 3/4 cup creamy almond butter
  • 1/3 cup honey
  • 2 tbsp. coconut oil
  • 1/2 cup pureed prunes (from about 1 cup prunes)

Directions:

  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine oats, quinoa, chia seeds,almonds, cherries, and chocolate.
  3. In a small saucepan on low, heat almond butter, honey, coconut oil and 1/2 teaspoon salt until melted and smooth, stirring occasionally. Stir in prune puree.
  4. Pour almond butter mixture over oat mixture and stir to combine.
  5. With hands, form into bars using about 1/3 cup mixture for each; place on prepared sheet and refrigerate until set, about 1 hour. Store in refrigerator, in airtight container, up to 3 weeks. Enjoy!
GoodHouseKeeping

Let me know how you like this recipe! If you make the recipe, comment how you liked it, and also if you changed anything up. Let me know what recipe you would like to see for tomorrow, and have a good day. Thank you for stopping by!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

 

 

Bang Bang Corn

The last recipe we are going to look at for our vegan BBQ week is Bang Bang Corn. This corn is very pretty, and the seasonings taste amazing. It is sure to be a side dish you can’t beat, so try it next time you’re grilling out and let me know how it was!

Bang Bang Corn

More At Delish

INGREDIENTS: (Yield – 6)

  • 1/2 c. sweet chili sauce
  • 3 tbsp. melted butter
  • 1 tbsp. sriracha
  • 2 cloves garlic, finely minced
  • Juice of 2 limes
  • kosher salt
  • Freshly ground black pepper
  • 6 ears corn, husks removed
  • Freshly chopped cilantro, for garnish

Directions:

  1. Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper.
  2. Slather butter all over corn.
  3. Heat grill to medium high. Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes.
  4. Garnish with cilantro, serve, and enjoy!
Screen Shot 2017-07-16 at 5.29.49 PM
Delish

Feel free to add any spices that you like, and if you do, let me know which ones you put in! Try this recipe out, it is sure to impress you. Let me know how you like it! Also, net week we will be doing recipes on a new topic, but what would you like to see us do? Let me know in the comments which topic you would like to see and I will have recipes on that next week. Thanks for stopping by!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

Dijon Fingerling Potato Salad

This great recipe uses Dijon Mustard paired with a potato salad – the flavor is amazing! There are also a few raw carrots thrown in to add some crunch, with some purple and white fingerling potatoes. Pack this meal for a picnic or for a weekday lunch and you’re set. Enjoy!

Dijon Fingerling Potato Salad

Dijon+Fingerling+Potato+Salad+(vegan,+gluten-free,+dairy-free).jpeg
More Recipes at FoodByMars

INGREDIENTS: (Yield – 4)

  • 2 heaping cups of chopped fingerling potatoes
  • 2 tsp dijon mustard
  • 2 tsp veganaise or mayonaise
  • 1 garlic clove, minced
  • 1 carrot, grated
  • Salt
  • Pepper
  • Garnish: carrot greens or flat leaf parsley

DIRECTIONS:

  1. Prep potatoes by washing the skin and chopping into bite sized pieces, add to a pot and cover with water. Heat over the stovetop (uncovered) until boiling.
  2. Meanwhile, add the mustard, veganaise, minced garlic and grated carrot to a large bowl. Lightly mix with a fork until the dressing comes together.
  3. Once potatoes are boiling, stick them with a fork – once tender (but not falling apart), remove from heat and strain in a colander. Let sit until potatoes are warm to the touch.
  4. Add potatoes to the large bowl over the dressing and mix with a rubber spatula until potatoes are coated.
  5. Add salt, pepper and greens for garnish. Stir once more, serve, and enjoy!
Dijon+Fingerling+Potato+Salad+(vegan,+gluten-free,+dairy-free) (1)
FoodByMars

Feel free to add any spices that you like, and if you do, let me know which ones you put in! Try this recipe out, it is sure to impress you. Thanks for stopping by!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

 

 

 

 

Sticky Honey Sriracha Cauliflower “Wings”

This next recipe is truly amazing. These honey Sriracha wings are unbelievably tasty, it’s hard to believe you’re eating cauliflower. They are sticky, spicy and sweet and make a delicious crowd pleasing appetizer without the added calories. I hope you try them out next time you’re having a BBQ because your guests will love them.

Sticky Honey Sriracha Cauliflower “Wings” 

More At GimmiDeliciousFood

INGREDIENTS: (Yield – 4)

  • For the “wings”:
  • 1 head of cauliflower (approx. 4 cups of florets)
  • 1 cup milk (for vegan: use water or almond, soy milk or water)
  • ½ cup all-purpose flour (can sub gluten-free rice flour)
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika or
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 cup panko breadcrumbs 
  • For the sauce:
  • ⅓ cup honey
  • ¼ cup Sriracha
  • ¼ cup ketchup
  • 1 tablespoon sesame seeds (optional)

DIRECTIONS:

  1. Position a rack in the center of the oven and preheat the oven to 400ºF. Place a piece of parchment paper on two baking sheets, set aside. (for grilling: start the grill to medium heat or charcoals) 
  2. Wash and cut cauliflower head into bite sized pieces/florets. Place panko breadcrumbs in a shallow bowl. 
  3. Mix the milk/water/flour and spices in a medium mixing bowl. Dip the cauliflower in the batter, shake off excess batter, then dip into the panko breadcrumbs. You can do this one by one or in batches.
  4. To bake: Lay the cauliflower single layer on the baking sheet. Drizzle with oil olive and bake for 20-25 minutes or until the crust is crispy and golden.
  5. To grill: Grill breaded cauliflower for about 10 minutes or until golden. 
  6. In a large bowl, whisk the honey, Sriracha, and ketchup. Remove wings from oven/oil and toss in the honey Sriracha sauce and sprinkle with sesame seeds if desired. Serve with blue cheese or ranch sauce and enjoy!
GimmiDeliciousFood

I hope you enjoy this recipe! Let me know if you change anything up and how it tastes. Tomorrow I will be back again with another recipe! See you then.

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

 

Portobello Mushroom Burger Recipe

On our next stop of the Vegan BBQ Week we are going to look at this amazing portobello mushroom burger recipe. This is completely vegan, and can be made gluten-free as long as you dont use a bun on the burger. Have a look at it!

Portobello Mushroom Burgers

Read More At ChocolateCoveredKatie

INGREDIENTS: (Yield – 4)

  1. 2 tbsp balsamic vinegar
  2. 2 tbsp red wine vinegar
  3. 1 tbsp minced garlic
  4. 2 tbsp soy sauce
  5. 2 tsp olive or vegetable oil
  6. Sprinkle of salt
  7. 4 portobello mushroom caps, gills removed
  8. Burger buns and condiments

DIRECTIONS:

  1. Whisk first 6 ingredients together in a medium bowl.
  2. Poke a few holes in each mushroom. Set mushrooms, top-side down, in a large rectangular container. Use a lidded container to just flip the entire thing instead of flipping each mushroom individually when the time comes to turn them.
  3. Pour the marinade evenly over the mushrooms, then turn the mushrooms over. Allow to marinate no less than 2 hours.
  4. Preheat your grill to medium heat (you can always fry the mushroom burgers in a pan.) Use a grill pan with small grids, or cook on foil.
  5. Grill the mushrooms 5 minutes, flip, 5 minutes. Then 5 more minutes on each side. Total of 20 minutes.
  6. Dress with your burger condiments of choice. Enjoy!
ChocolateCoveredKatie

Try this out and let me know which toppings you prefer. Also, let me know in the comments some recipes you would like to see me report on! I can do more mushroom ones if you would like, or change it up a little. We will stay on this BBQ topic for the next three days. Thank you for stopping by and leave a like!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

 

 

 

Vegan Jackfruit Pulled “Pork” Sandwich

Staying on the vegan BBQ tone, today we are going to show you a great summer recipe for a pulled pork sandwich– all vegan, of course. This recipe does use jackfruit which is a little harder to find though. You can order it off Amazon using this link. Its 20oz so about enough to make two batches. I hope you try it out!

Vegan Jackfruit Pulled “Pork” Sandwich

More From Rootiful

INGREDIENTS: (Yield- 4-6 Sandwiches)

  1. 3 20-oz. cans of jackfruit in brine
  2. 1 tsp. olive oil
  3. 1 small onion, chopped
  4. 3 cloves of minced garlic or garlic powder equivalent
  5. 1 tsp. ground cumin
  6. .25 tsp. cayenne pepper
  7. 1 tsp. chili powder
  8. 1 tsp. paprika
  9. 1.5 tsp. liquid smoke
  10. 1 cup vegetable broth
  11. .5 cup BBQ sauce (I recommend smoky, tangy…)
  12. 4 buns or rolls

DIRECTIONS:

  1. Preheat your oven to 400 degrees
  2. Drain and rinse the jackfruit. Cut the core from the edges (it’s okay to leave a little). Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most.
  3. In a large pan, sauté the onion in olive oil, add the garlic, and sauté a bit longer, taking care not to burn the garlic.
  4. Add the jackfruit, liquid smoke, and seasonings. Mix everything well.
  5. Add vegetable broth, cover, and simmer for 10–15 minutes until all the liquid is absorbed. (If you don’t have a cover, simply simmer longer.)
  6. Spread the mixture out on a non-stick baking sheet. Use a spoon or spatula to break up the mixture to a pulled pork consistency. Pop in the oven and cook for 20 minutes.
  7. Remove from oven and drizzle with a liberal amount of BBQ sauce. Return the pan to the oven and cook for another 10–15 minutes or until the mixture browns on top.
Rootiful

I hope you try this out soon. I always use this at my BBQs and people can hardly tell it isn’t real meat especially if you use tasty BBQ sauce. Enjoy, and remember to stop back by  tomorrow!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

Special BBQ Tempeh Bowl (Vegan)

In honor of summer and the weekend, we are going to look at a few vegan barbecue meals over the next few days. This meal is very nutritious with 16 grams of protein and 4.5 grams of healthy fats, and best of all, it is vegan. Yes, your next BBQ can be completely vegan! Lets see how to prepare it. 

Special BBQ Tempeh Bowl

2015_05_03_avocado-salad_9999_54tempeh-salad-bbqbbq-bowl1200700.png
More At HappyHealthyLife

INGREDIENTS: (1 Serving)

  • 2 cups leafy greens (baby lettuces used)
  • 4 ounces tempeh, sliced into thin triangles
  • 2 Tbsp BBQ sauce (bottled or homemade) – smoky-sweet flavor
  • 1/2 small sweet onion, diced
  • 1/2 avocado, diced
  • 1/4 cup sprouts
  • 1 tangerine, peeled and sliced segments
  • 1 cup baked or grilled, cubed sweet potato
  • Super Easy Vegan Ranch:
  • 1 Tbsp vegan mayo
  • 2 Tbsp lemon juice
  • 1 tsp maple syrup
  • a few pinches of black pepper (a pinch for the dressing and a pinch for the skillet onions)
  • 1 tsp extra virgin olive oil, for pan

DIRECTIONS:

  1. (Done ahead of time: veggie dicing prep and cooking and dicing the sweet potato) — Warm a skillet over high heat, add the extra virgin olive oil.
  2. When oil is hot, add the tempeh triangles to one side of the pan, the onion to the other. Sauté for two minutes, then flip triangles. When flipped, you can smother the tempeh in the BBQ sauce. Cook for another 1-3 minutes, or until the edges begin to blacken. Flip a few more times during this cooking process. Flip the onions a few times as well – trying not to get too much BBQ sauce on them. Tip: If the tempeh gets too dry in the pan add a teaspoon or two of water.
  3. Sprinkle some fresh black pepper over top the onions and turn off stove heat. Set pan aside.
  4. In your serving bowl, add the leafy greens. Tip: If you want more flavor, toss your greens in oil + vinegar or lemon juice before plating. But the bowl as is has a ton of flavor for those greens. Then top with the warm skillet tempeh, onions, sprouts, citrus, avocado and sweet potato.
  5. For the dressing: Whisk the ingredients together (vegan mayo, lemon, maple, black pepper) and drizzle over top the bowl. Serve! Tip: For a thicker, richer dressing, use less lemon juice. You can also add cayenne or another spice like chipotle or smoked paprika to accent the dressing. Enjoy!
2015_05_03_avocado-salad_9999_44tempeh-salad-bbqbbq-bowl1200700.png
HappyHealthyLife

I hope in these next few days I can prepare you for BBQing while being vegan. Over the next few days it is all we will talk about! Thanks for stopping by!

Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

Two Vegan Dinner Recipes

Today we are going to look at two great vegan dinner recipes. These are both super healthy, they taste great, and they are also gluten-free. Let me know in the comments when you try one out, and also tell me if you made any changes to them. Enjoy!

Kale, Black Bean and Avocado Burrito Bowl

This is a perfect mix of healthy food to make a vegan rendition of the Chipotle Burrito Bowl. Add any topping you want onto this, even chicken, steak, or fish if you are not currently vegan. I hop you enjoy it!

More At Cookie+Kate

INGREDIENTS: (4 Servings)

Brown rice

  • 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended)
  • ¼ teaspoon salt

Lime marinated kale

  • 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ½ jalapeño, seeded and finely chopped
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Avocado salsa verde

Seasoned black beans

  • 2 cans black beans, rinsed and drained (or 4 cups cooked black beans)
  • 1 shallot, finely chopped (or ⅓ cup chopped red onion)
  • 3 cloves garlic, pressed or minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional)

Garnish

  • cherry tomatoes, sliced into thin rounds
  • hot sauce (optional)

DIRECTIONS:

  1. Cook the rice: bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with ¼ teaspoon salt, or more to taste.
  2. Make the kale salad: whisk together the lime juice, olive oil, chopped jalapeño, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
  3. Make the avocado salsa verde: in a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
  4. Warm the beans: in a sauce pan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
  5. To serve, spoon rice, beans, and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes.
Cookie+Kate

Curried Coconut Quinoa and Greens with Roasted Cauliflower 

Chopped spinach or chard would work great in this recipe. If you’d like to try kale, remove the ribs first. To soften the chopped kale, you might want to sauté it in a little coconut oil or massage it first, like you would for a raw kale salad. For added protein, mix in some cooked chickpeas or pre-steamed lentils. For what it’s worth, this dish is very filling as is.

More From Cookie+Kate

INGREDIENTS: (4 Servings)

Roasted Cauliflower

  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons melted coconut oil or olive oil
  • ¼ teaspoon cayenne pepper
  • Sea salt

Curried coconut quinoa with greens

  • 2 teaspoons melted coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon curry powder of choice (optional)
  • ½ teaspoon ground cardamom
  • 1 can (14 ounces) light coconut milk
  • ½ cup water
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • ⅓ cup raisins
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 4 cups baby arugula or chopped chard, spinach, maybe even kale*
  • Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes

DIRECTIONS:

  1. Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
  2. Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
  3. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don’t reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you’d like.
Cookie+Kate

I hope you guys enjoy both of these recipes. Remember, tell me any extra seasonings or toppings that you added on! Also, let me know if you would like to see any specific recipes in the future. Thanks for stopping by!


Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness

 

Healthy Salsa and Salsa Verde

Salsa

Healthy salsa… can you imagine it? Instead of munching on celery and broccoli to get your daily vegetable needs you can eat salsa (funny thing is, this salsa is not only a great dip for chips, but also for other vegetables!) This is vegan and gluten-free, tastes amazing, and best of all it is easy to make at home. I hope you try it out!

$.jpeg
More At TheSpruce

INGREDIENTS: (6 Servings)

  • 2 cups tomatoes, chopped small
  • 1 to 2 garlic cloves, pressed or minced
  • 1/4 teaspoon sea salt, or to taste
  • Juice of half a lime
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced red onion
  • 1/2 teaspoon ground cumin (optional)
  • 1/2 teaspoon chili powder (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon minced jalapeño pepper or other chili pepper (optional)

DIRECTIONS:

  1. In a large bowl, combine the chopped tomatoes, minced garlic, sea salt and lime. Next add in whatever optional ingredients you are choosing to add in: ground cumin, chili powder, cayenne pepper and minced jalapeno pepper or other chili pepper. 
  2. Mix gently to combine well, then chill until ready to serve.
  3. If you can prepare this fresh homemade raw salsa in advance, all the better, to allow the flavors to fully develop. Chill for at least an hour, if you can, and add a bit more fresh chopped cilantro on top just before serving. Enjoy your simple and easy homemade raw salsa!
TheSpruce

This salsa is a blank plate from the first few ingredients. If you like it a little hotter you can add in more peppers to your taste, and if you like some sweetness you could add in some sugar and bell peppers. Try it out and tell me how it is!


Salsa Verde

This flavorful green salsa is one of the best I have ever had. It has a little spice, but not enough to ruin your palate. It is great for in tacos and burritos, or just for dip. I hope you try it out!

More From VegetarianTimes

INGREDIENTS: (6 Servings)

  • 4 tomatillos, chopped (or 1 cup canned)
  • 1 large green bell pepper or poblano chile, roughly chopped
  • 1 large bunch fresh cilantro, leaves only
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 3 tsp. organic sugar or agave nectar
  • 1 1/4 tsp. canola oil
  • 1 tsp. pepper
  • 1/2 tsp. salt

DIRECTIONS:

Purée all ingredients in food processor 1 minute, or until smooth. Pour salsa bowl, and let cool for an hour in refrigerator.

VegetarianTimes

This recipe is very simple and quick to do. I hope you try it next time you make food from Latin American. I know you will enjoy it! Also, let me know how you make your salsa. Do you add in any ingredients I don’t have listed? Thanks for stopping by!


Brought to you by Jump In Wellness — Follow us on Twitter and like us on Facebook @Jumpinwellness