Sprouts and Chocolate » Recipes

Roasted Greek Potato Rounds with Olive-Tomato Salsa and Cashew Tzatziki Sauce

Jessica DeMarra — Fri, 17 Oct 2014 10:30:54 +0000

With Mark playing at a music festival in England this week I decided to do all the ridiculous things I use to do when I lived on my own. Those shameful guilty pleasures that you only indulge in when you are the only one around:

Destiny’s Child on FULL blast!

Watch ALL the new Once Upon A Time episodes Netflix just released! Marathon it! (ALSO NEW THE WALKING DEAD!!!)

Practice the Single Ladies dance routine along side Beyonce on YouTube….pretend that I AM Beyonce.

Eat as MANY olives as I can!

Mark does not like olives which is a real problem for me because I LOVE olives. I am a huge fan of the briny, leathery fruits. Sometimes when Mark is working late I will prepare a little plate of olives, sauteed mushrooms, roasted red peppers, capers, balsamic vinegar, fresh cherry tomatoes and mustard to serve on crusty bread slices for dinner with a glass a red wine and feeling oh-so French! Unfortunately for me, cooking with olives is a no-go since I dread the idea of someone picking out an ingredient out of a dish. Maybe I am just too un-picky? I knew I needed to make a dish with some of my favourite ingredients that Mark is not a fan of while he is off being a rockstar.

These potato rounds are banging good! Salty salsa, spiced potatoes and cool cashew tzatziki sauce come together to create this recipe. It is a bit fussy since you have to make a salsa, a sauce and the potatoes but if you follow my game plan, it will seem effortless. First, preheat the oven, salt the cucumbers, make the sauce and refrigerate. Secondly, chop and toss the potatoes in the spice oil and roast. While the potatoes are roasting make the salsa and prep the parsley garnish. When you break it down, it doesn’t seem so daunting.

Since olives are the star of this dish I encourage you to buy the best olives you can afford: from an olive bar, cheese shop or high-end grocery store. Jarred olives are far too salty and lack the richness and depth of a good quality olive. I tried this recipe with nicoise olives but this olive is more expensive than the recipe recommended Katamala and impossible to find pitted (believe me when I say they are a b*tch to pit these tiny French olives).

The best part of being in a relationship is that you like when your person is there and when they are not there. A little time alone is needed sometimes: just me, some olives and my cat Barb. And Beyonce on full blast.

What dish do you make when your partner is away? Anything you love and they hate?

Roasted Greek Potato Rounds with Olive-Tomato Salsa and Cashew Tzatziki Sauce

2014-10-16 16:53:48

Can be served as an appetizer or as a main dish with a green salad on the side. I ate them all myself. Not in one sitting but close....This recipe is vegan and gluten-free.

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Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 40 min

Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 40 min

For the Tzatziki Sauce

½ cucumber
½ teaspoon fine grain sea salt
½ cup raw cashews, soaked 2-8 hours
1 teaspoon nutritional yeast
1 small garlic clove, minced
2 tablespoons fresh lemon juice
Pinch of dill
5 mint leaves
3 tablespoons water

For the Greek Roasted Potatoes

1 large white potato, washed
1 teaspoon fine grain sea salt
½ teaspoon dried dill
1 teaspoon Hungrian paprika
½ teaspoon onion powder
1 teaspoon oregano
2 tablespoons extra virgin olive oil
Pinch of black pepper

For the Olive- Tomato Salsa

½ cup Kalamata olives, roughly chopped
¼ cup chopped cherry tomatoes, about 6 cherry tomatoes (halved lengthwise and chopped)
¼ cup finely diced red pepper
1 tablespoons fresh chopped parsley + more for garnish
1 teaspoon fresh lemon juice

For the Tzatziki Sauce

Peel the cucumber and with a large-hole grater, grate the cucumber. Transfer the cucumber to a small bowl and stir in the salt. Let sit and for 10 minutes while you make the sauce.
Add the rest of the ingredients (except the cucumber and mint) to the food processor and process until completely smooth, about 5 minutes.
Transfer the salted grated cucumbers to a cheesecloth, nut milk bag or a clean dishtowel and gently squeeze out the water. The cucumber should feel a dry.
Scrap out the cashew sauce to a small bowl and add the grated cucumber and mint; stir until fully combined.
Cover and refrigerate until ready to serve.

For the Olive-Tomato Salsa

Toss all the ingredients together in a small bowl and set it aside until ready to serve.

For the potatoes

Preheat oven to 475 degrees and line a large baking sheet with parchment paper. In a large bowl whisk the spices, salt and oil together. Cut the washed potato into ¼ inch rounds (10 rounds, minus the 2 end pieces) and toss in the spiced oil.
In a single layer roast the potatoes for 20 minutes, flipping the potatoes halfway through.
Transfer to the potatoes to a serving plate (aka my dinner plate) and top with Olive Salsa and Tzatziki Sauce, garnishing with a parsley leaf. Serve with extra Tzatziki sauce if you like.

Notes

Not crazy about olives? Skip the salsa and serve the potatoes with the Tzatziki sauce. It is still really good!

By Jessica DeMarra

Sprouts and Chocolate http://www.sproutsandchocolate.com/

The post Roasted Greek Potato Rounds with Olive-Tomato Salsa and Cashew Tzatziki Sauce appeared first on Sprouts and Chocolate.

Lentil-Stuffed Roasted Delicata Squash with Savoury Pear & Onion Cranberry Sauce {Vegan & Gluten-Free}

Jessica DeMarra — Thu, 09 Oct 2014 13:03:37 +0000

With VeganMoFo being at a close, I decided to take a little break from my kitchen and computer to catch up on things I neglected over the month long cooking fest: the heaps of laundry, my kitchen in a constantly state of chaos just begging to be cleaned, caught up on snuggles with my overly affectionate cat who cried at my feet when I was cooking and I broke in a new book that wasn’t food related. However this break was very short lived since omg Thanksgiving is only 13 days away!! What??! Where did that come from? So my apologies for the break but I had some recipe testing to do!

Until this year, I have worked every Thanksgiving at a barbecue restaurant and it always is a real life hell since the staff is reduced but it is still crazy busy. I am literally running for 6 hours until we close but there is a silver lining to working on this holiday: the annual staff potluck dinner after the shift. All the staff, including those who aren’t working but come in help close down the restaurant: putting up chairs, the endless sorting and rolling of cutlery, bussing tables and cleaning every surface in that place. We all work hard so all of us can sit down and enjoy a meal together. You would think working in a restaurant we would be having meals together all the time but this couldn’t be further from the truth, with the exception of sharing a plate of cold fries.

The people I work with are not just coworkers, they are my friends: we help each other move, go on vacations together, drink (heavily) together and are always there for you when you need them to cover your section so you can shame eat a kid’s dessert in the bathroom before you have a mental breakdown. The last one happens a lot more than you would think.

There are a lot of funny and painfully accurate articles on BuzzFeed on how it is to be a server but my coworkers make it worth it to crack a fake smile to a rude table and speak to them with a voice 10 octaves higher than your normal voice. These people help me in so many ways and I am thankful to them every single time I punch in to start my shift.

When I said I wanted to create this site, not one of them questioned me or suggested that I may be in way over my head, even when I did. They were all supportive, offered their help when they could and have been my taste testers since I started. This post is dedicated to them, the people that make my job survivable, the people who I get silly drunk with, who make my birthday so special every year and the people who I look forward to seeing everyday, hands down my favourite part of my job. I am thankful to all of you.

I hope you are spending your holiday with your loved ones, whether family you are born into or the one you made for yourself. Happy Thanksgiving from Sprouts and Chocolate!

Vegan Thanksgiving Roundup From Blogs I Love:

Fork and Beans: Thanksgiving-themed Foods

Oh She Glows: The Best Shredded Kale Salad

Vegetarian Snob: Comforting Coconut Butternut Squash Fall Soup (Don’t forget to download their 12 Fall Favourite: Vegan Warming Comforting Seasonal Recipes E-Book! I downloaded one and LOVE it!)

This Rawsome Vegan Life: PUMPKIN CASHEW CREAM CAKE with CHOCOLATE SAUCE

Post Punk Kitchen: Stuffed Thanksgiving Burger

Lunchbox Bunch: Ginger-Maple Fall Spiced Tofu Cubes

Lentil-Stuffed Roasted Delicata Squash

2014-10-09 06:40:06

Serves 4

This Thanksgiving Sprouts and Chocolate has gone gluten-free! This meal won't take you all day to make and it is made with whole ingredients to have you feeling great after your big meal, instead of wanting to take a nap. Delicata squash is amazing and will have you reconsidering how easy this fall ingredient is to make: easy to cut (no cleaver needed), doesn't require an hour in the oven and doesn't need to be peeled! Hooray! This recipe makes enough to serve 4-half squashes stuffed with herb and Dijon dressed lentils.

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Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

For the Vinaigrette

2 tablespoons red wine vinegar (apple cider vinegar is a good choice too)
2 teaspoons Dijon mustard
2 tablespoons extra virgin olive oil
½ teaspoon fine grain sea salt
½ teaspoon fresh chopped thyme

For the lentils

1 ½ cups du Puy lentils, picked through to remove any pebbles and rinsed over a fine mesh strainer (if you can’t find these pebbly French lentils, green lentils are a good substitute)
3 springs of thyme
4 garlic cloves, smashed and papery skin removed
3-4 cups vegetable stock

For the Delicata Squash

2 delicata squashes
1 tablespoons extra virgin olive oil
Pinch of fine grain sea salt and cracked black pepper

For the stuffing

1 tablespoon extra virgin olive oil
1 cup finely diced onion, about ½ of a medium sized onion
1 cup finely diced celery, about 2 trimmed celery stalks
½ teaspoon fine grain sea salt
2 garlic cloves, minced
6 green kale leaves, de-stemmed and cut into fine pieces
¼ cup chopped fresh flat-leaf parsley leaves, finely chopped + more for garnish
6 sage leaves, chopped fine
Pinch of cracked black pepper

For the Vinaigrette

Whisk all the ingredients together and set aside until the lentils are cooked and ready to be dressed.

For the lentils

Put the lentils in a 3- quart pot and top with the thyme and garlic (these will be picked out later). Add the stock to cover the lentils by about 2-inches and bring to boil over medium-high heat.
Immediately lower to a gentle simmer, cook uncovered until the lentils are tender (try a few lentils since they can cook unevenly depending on size), about 30-40 minutes.
Meanwhile, prep the squash for roasting and the ingredients for the stuffing. When the lentils are fully cooked, remove the garlic and the thyme and dress them with the vinaigrette while they are still hot.

For the stuffing

In a large pan over medium heat, heat the olive oil until shimmering. Add the onions, celery and salt and cook, stirring occasionally until soft, about 7-8 minutes.
Add the garlic and sautee until fragrant.
Add the kale, herbs and pepper and cook, stirring occasionally until kale is softened and bright green. Add the dressed lentils and mix until lentils are fully incorporated. Keep warm until squash is ready to be stuffed.

For the Delicata Squash

Preheat oven to 400 degrees and line a large baking sheet with parchment paper or tinfoil. Wash, dry the squash, cut lengthwise and scoop out seeds.
Set squash on the lined baking sheet, drizzle with oil, salt and pepper and roast for 25-30 minutes, turning the squash with a spatula (not tongs! The skin is delicate and will tear with metal tongs) halfway through cooking time until the flesh is soft and can be easily pierced with a fork.
Transfer roasted squash to a serving platter and stuff with lentil-stuffing, garnishing with more parsley. Serve with Savoury Pear & Onion Cranberry Sauce (recipe card below).

Game Plan

1) Prep all the vegetables needed for the lentils and the stuffing
2) Get the lentils going and pre-heat the oven
3) While the lentils are cooking and cook the vegetables for the stuffing (minus the kale and herbs) 4) Roast the squash and while it is cooking finish off the stuffing
5) Clean as you go!
6) Stuff the squash and garnish with extra parsley
7) Serve with Savoury Pear & Onion Cranberry Sauce

By Jessica DeMarra

Sprouts and Chocolate http://www.sproutsandchocolate.com/

Savoury Pear & Onion Cranberry Sauce

2014-10-09 06:47:41

Since squash is already fairly sweet, I decided to do a savoury cranberry sauce to balance the dish out. Serve with Lentil-Stuffed Roasted Delicata Squash. This recipe makes about 4 cups and can be made the day ahead. Bring up to room temperature or warm up in a saucepan to serve.

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Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon Earth Balance traditional spread (or vegan butter of your choice)
1 large yellow onion, peeled, cut in half and chopped about1/4 inch thick
¼ teaspoon fine grain sea salt
2 ripe Bartlett pears, peeled and large diced
¾ cup dry red wine
1 cup water
¼-1/3 cup pure maple syrup
12 ounce bag of cranberries, picked over and rinsed
Pinch of cinnamon
2 springs of thyme

Instructions

In a large saucepan over medium high, add the oil and vegan butter until shimmering. Add the onions and cook for 5 minutes, stirring occasionally until softened. Turn down heat to medium-low, adding 1 tablespoon of water to the onions. Cook for 25-30 minutes, stirring occasionally until golden brown. If your onions are browning too quickly turn down heat.
When the onions are golden brown, add the wine; scraping the brown bits off the bottom of the pan. Cook wine until it is a thicker consistency (like a glaze), about 3 minutes. Add the pears and stir to coat with the oil/butter and wine mixture, cook for 3 minutes.
Add the water, turn up the heat to medium-high heat and bring to boil. Add the rest of the ingredients and bring to boil. Turn down heat to medium and allow to simmer for 6-7 minutes until most of the cranberries have burst. Remove the thyme before serving.
The sauce will thicken as it cools. Serve warm or at room temperature with Lentil-Stuffed Delicata Squash.

By Jessica DeMarra

Adapted from Cinnamon and Pear Cranberry Sauce

Sprouts and Chocolate http://www.sproutsandchocolate.com/

The post Lentil-Stuffed Roasted Delicata Squash with Savoury Pear & Onion Cranberry Sauce {Vegan & Gluten-Free} appeared first on Sprouts and Chocolate.

Decadent Dark Chocolate Cake with Chocolate Ganache {Vegan}

Jessica DeMarra — Tue, 30 Sep 2014 11:00:58 +0000

Day 30 of VeganMoFo…..

The last post of the month long vegan food feast is finally here! What a blur it has been and did it ever go by quickly. I was hesitant to initially sign up for it, 20 new recipes in 30 days seemed a little daunting for me since I am currently in school full time and work 30-35 a week but I filled in the sign up form and sent it away (almost) with immediate regret. What have I done? Have I gone crazy?

In a panic I started clicking away about the VeganMoFo 2013 blog roll and remembered how disappointed I was not signing up for last year’s event since I lacked the confident to try something so challenging. With this in mind, the panic (somewhat) settled I got to work pouring over vegan and non-vegan cookbooks alike to be inspired get some recipe ideas and flavour profiles I wanted to highlight with the season change. On my little whiteboard calendar I scheduled out the recipes and testing days, trying to be realistic about the time I would have to get everything done. I brought meals and treats into work asking my carnivore co-workers and friends to taste test almost everything I made, they happily obliged. The Pureed Broccoli and Cheezy Soup, Vegan Beer and Chocolate Chilli and this recipe were amongst their favourites.

I was once told that people in their kitchens are just looking for that perfect chocolate cake recipe. Molly Wizenberg states in the final chapter of her book A Homemade Life that a chocolate cake recipe is important in any cook’s repertoire (other things being important too) but a good chocolate cake was essential. With this spirit in mind, I wanted to create my perfect vegan chocolate cake for my repertoire (and hopefully yours too).

To me, chocolate cake needs to be rich, decadent and chocolate-ly. I have never heard some complimenting a chocolate cake that was airy and light. I like it when you can satisfy your chocolate craving with just a sliver of cake. Or a giant piece? I am not the boss of you.

When I first made this cake the taste was great but the cake looked rather plain and I wanted to end my first ever VeganMoFo with a bang. I called in a professional who was willing to be paid in cake and vegan Pumpkin Spice Lattes, my beautiful and talented friend Holly. She is so wonderfully creative, makes amazing tassel garlands and wants everything in the world to be sparkling and beautiful. She herself sparkles every day. I knew when she brought over a vintage box and bags of styling props, fresh flowers and a gorgeous white stand from Le Dolci bakery that I had put my precious cake into good hands.

I decorated the cake while she crafted a custom made little sign celebrating the end of Vegan MoFo 2014 and set up the shoot. My regular shoots are never quite as glamorous as this one but it has inspired me to get a little more creative and a lot more sparkle friendly.

I wouldn’t have thought of gold, peach and green accents (I am more of a black and white girl) but everything turned out beautifully. Now for the bang!

In her styling bag she brought a few sparklers but couldn’t remember if they were specifically meant for the outdoors or were acceptable for inside. We took the gamble and were blown away with the results however our squeals of delight were quickly drowned out by the pounding sound of the smoke detector. Oooops. Ringing eardrums and one pissed off cat later we were finally ready to cut the cake.

Swoooooon! I am in love with that word lately because it is perfectly describing how I am feeling about this dessert. The rich chocolate mixed with creamy coconut milk to make the most perfect decadent ganache, the double layer of dark chocolate cake and with the nutty toasted slivered almond edge, who wouldn’t swoon?

This cake is a little more expensive to make than my other recipes so you may want to save it for special occasions however not any more expensive than attempting to get a great tasting vegan chocolate cake custom made from a bakery. Homemade is always the way to go and you get to shamelessly lick the spatula if you are so inclined. I don’t think I have ever met anyone, young or old that would refuse a spatula coated in chocolate batter.

I loved doing VeganMoFo since it taught me a lot about myself: mistakes I have made with my organizational skills, how to work under pressure and of course where I want to be in the next few years, in life and with this site. For now, I am happy to take a little break from the kitchen (it needs a deep clean!) and enjoy my accomplishment. Until next year VeganMoFo….

Special thanks to Holly Bowman of Champagne Hearts: Parties-In-A-Box creator, stylist, sequin enthusiast and chocolate lover. This shoot was everything I wanted it to be because of your artful eye and hard work making sure every sequin is in the right place. Thank you so much for everything you did for me from making me a custom tassel garland to getting the hair out of my face when I was elbow deep in chocolate. I am a lucky gal to have such a wonderful and inspiring friend.

Thank you to Le Dolci in Toronto for allowing me to use your perfect white cake stand for the shoot and Sweet Woodruff for the gorgeous peach and white flowers that I have been enjoying well beyond the shoot day. Follow Le Dolci on Twitter, Facebook and Instagram.

Decadent Dark Chocolate Cake with Chocolate Ganache

2014-09-29 22:18:47

Serves 8

Rich, decadent and an absolute favourite with any chocolate lover. Makes a double layer 9-inch cake.

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Prep Time

40 min

Cook Time

35 min

Total Time

2 hr

Prep Time

40 min

Cook Time

35 min

Total Time

2 hr

For the pans

1 tablespoon virgin coconut oil
2 tablespoons cocoa powder

Wet Ingredients

½ cup cocoa powder
2 cups boiling water
4 ounces dark chocolate squares
2/3 cups unsweetened almond milk
1 cup pure maple syrup
2/3 cup virgin coconut oil, melted and cooled
2 teaspoons pure vanilla extract

Dry Ingredients

3 cups unbleached all-purpose flour
½ cup packed dark brown sugar
4 teaspoons baking soda
¾ teaspoon fine grain sea salt

For the Ganache

¾ cup coconut milk, just the white solid part on top of the can
3 tablespoons coconut oil
8 ounces dark chocolate squares
4 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
3 tablespoons cocoa powder, sifted if lumpy

For the decoration

2 ounces vegan white chocolate
1 cup toasted slivered almonds

For the cake

Set oven rack on the middle slot and preheat oven to 350 degrees.
In a medium bowl whisk together the boiling water and cocoa until fully incorporated. Let cool.
Spread half of the coconut oil between the two 9-inch pans in a thin layer. Dust the oiled pans with cocoa powder, tapping out any excess powder.
Meanwhile, in a large bowl mix all the dry ingredients and whisk until just combined. Place a small metal or glass bowl over a pot with a few inches of water in it. Add the 4 ounces chocolate squares to the bowl and bring the water to a gentle simmer but not boiling. Be sure the bowl fits snugly in the pot and no steam or water gets into the bowl of melting chocolate. Stir occasionally until most of the chocolate is melted, take off the heat and stir constantly until all the chocolate is melted.
Once the cocoa water is cooled off (it can be warm but not hot), add in the wet ingredients to the medium bowl and mix until combined. In the dry ingredients bowl, create a well in the mixture and slowly add the wet ingredients including the melted chocolate.
Whisk until combined, a few little lumps of flours are ok but do not over-mix the cake batter. The batter should look shiny and silky.
Divide the batter evenly between the two prepared pans. With a rubber spatula, spread the batter to the sides and smooth the tops.
Bake for 32-35 minutes, a toothpick should come out clean or with one or two crumbs on it but no raw batter.
Transfer cakes to wire racks and let the cakes cool in the pan for 10 minutes. Run a small knife around the cake’s perimeter, invert the cakes onto the rack and allow them to cool completely before glazing with the ganache.

For the ganache

Measure out the coconut milk solid and allow it to come up to room temperature. You don’t want it to be refrigerator cold when mixing it with melted chocolate.
In a medium bowl (metal or glass) add the chocolate squares and coconut oil and use the same method as you did for the chocolate for the cake.
Take off heat before the chocolate is completely melted and stir constantly until all the chocolate is melted. Add the rest of the ingredients (except the cocoa powder) and whisk until completely combined.
Add the sifted cocoa powder and whisk until combined. I kept my ganache at room temperature while the cakes cooled.

To glaze

When the cakes have completely cooled you are ready to decorate. If your cake has a little bump in the middle of it, gently cut this off so it will sit flat with the other layer.
Set the first cake back on a wire rack, poke a few holes into the top of the cake with a fork and spoon on 1/3 of the ganache onto the top of the cake. Spread the ganache evenly over the entire surface of the cake to the edges.
Top with the second cake and pour the rest of the ganache over the middle of two layered cakes, spreading as you go to ensure the chocolate will cover its entire surface and sides (see picture). Once the ganache has covered the cake VERY CAREFULLY transfer the cake from the wire rack to the decorating plate (or serving plate). I used a wide spatula and had a helping hand. Place the cake into the refrigerator for 10 minutes to let the ganache set slightly.

To decorate

While the ganache is setting, melt the white chocolate in the microwave or the “bowl in the pot” method. With a rubber spatula transfer the white chocolate to a piping bag with a very small circular tip or I just used a Ziploc bag with a teeny bit of the corner snipped off. Drizzle the white chocolate quickly over the chocolate cake in whatever pattern you like, I did a zig-zag pattern at one angle and then the same pattern at its opposite angle.
Gently press the slivered almonds all over the perimeter of the cake. With a sharp knife, cut into the cake, wipe the knife off and make another cut to make a slice.
Serve!

Notes

Read the entire recipe and instructions before you begin. There are a few things you need to time accordingly and bring up to room temperature before mixing it into the recipe.
If you can't find vegan white chocolate, don't fret! It was mostly for decoration for the shoot but don't skip the almonds. They are insanely good with the rich chocolate ganache.
The cake itself can be made up to 1 month ahead of time, double wrapped in plastic wrap and stored in a freezer Ziploc bag. Thaw out slowly in the fridge before glazing.

By Jessica DeMarra

Sprouts and Chocolate http://www.sproutsandchocolate.com/

The post Decadent Dark Chocolate Cake with Chocolate Ganache {Vegan} appeared first on Sprouts and Chocolate.

One Bowl Chocolate-Caramel Almond Balls {No-Bake, Vegan & Gluten-Free}

Jessica DeMarra — Sun, 28 Sep 2014 15:43:45 +0000

Welcome to the last Staple Sunday of VeganMoFo 2014. Can you believe it is ending in just a few more days?!? I am sure all the bloggers and Instagram contributors are counting down that days that they can take a break from their kitchens.

Though it has been challenging thinking of new recipes to post 4 times a week there are so many bloggers who made this experience look easy. I am sure they are hustling and sweating behind the camera like the rest of us. Well at least I hope I am not the only one with shaky caffeine hands and a kitchen that looks like a bomb went off.

These are just a few of my favourite VeganMoFo bloggers:

Fork and Beans

She has turned the ghoulish into adorable (I mean terrifying…) vegan AND gluten-free Halloween treats for everyone to enjoy. Bravo!)

Vegetarian Snob

LOVE the Lazy Sunday recipe idea! Especially the Tempeh Bacon Quiche, the Pumpkin Spice Cinnamon Rolls, all of them really!

Olives for Dinner

I have drooled over these recipes and amazing photography.

Popcorn and Nooch

I am glad someone loves movies and television as much as I do and then recreates it into amazing meals.

Zsu’s Vegan Pantry

Burgers for an entire month? Sign me up! Thanksgiving, Irish, Eggplant Sriracha, Gyro….the list goes on!

To the fine creators of VeganMoFo, I applauded your hard work to build an annual vegan food-sharing community. Because of this event, I discovered sites and accounts that I fell in love with and have bookmarked to check on the regular. My hat goes off to you!

Now why would I include a borderline dessert as a staple? This is not just your average dessert since it has protein (from the hemp hearts) and omegas (from the chia seeds). I feel it is important that every kitchen have a little something-something kept the freezer for your work/school week because it always kept me from buying (although vegan) the not-so-good for you “snack foods” out there. I would be in a store after school or work and could tell I was getting a little hangry, I just needed something to get me home but thankfully with these guys in the freezer waiting for me I could talk myself out of grabbing a chocolate bar or a bag of chips. I would think to myself “Why waste the calories/money in a treat that I don’t really want?” and put that snack down and wait until I got home. Now I pack one or two in my dinner that I take to work since I don’t get a break (ever!) but need a little boost when it is blindingly busy or when a table is particularly rude to me.

They are quick, easy and can be made in one bowl. Hooray! Oh did I mention that they are vegan, gluten free and insanely delicious, especially right out of the freezer. The roasted almond butter melts as you chew it, revealing new flavours like coconut, nutty oats, caramel-y dates and chocolate. Swoon! For this recipe I used my One-Ingredient Roasted Almond Butter (another staple!) to make these balls however I am sure any almond butter of your choice will do.

So if someone asks why a little protein-filled dessert is considered a staple, tell them to try it first and if they still don’t get it, just stop talking to them. You don’t need that kind of negativity in your life. Haha! Saw that one on Pinterest and I felt it applied.

It has been such a pleasure for me to share with you some of my favourite recipes that I make every week. Thank you all so much for the lovely comments and blog love! I am so grateful for all the readers of my site and there is plenty more coming from my kitchen after VeganMoFo has ended. Check out Tuesday’s post for the final recipe of this month long vegan food fest. I have been saving the best for last.

Happy Sunday!

One Bowl Chocolate-Caramel Almond Balls

2014-09-28 09:28:12

Serves 32

These balls are packed with flavour, protein and omegas and all in a teeny dessert that is made in just one bowl. This recipe is vegan and gluten-free. Makes 32 1-tablespoon sized balls.

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Prep Time

6 min

Total Time

30 min

Prep Time

6 min

Total Time

30 min

Ingredients

¼ cup black or white chia seeds + 3 tablespoons water
½ cup unsweetened coconut flakes
1 cup rolled oats
¼ cup hulled hemp seeds
¼ cup blanched slivered almonds
3 tablespoons mini vegan chocolate chips (Whole Foods 365 and Enjoy Life brands have vegan options)
3 Medjool dates, pitted and chopped fine
2 tablespoons pure maple syrup
2 tablespoons virgin coconut oil
½ cup almond butter (I used my One-Ingredient Roasted Almond Butter)
½ teaspoon pure vanilla extract
¼ teaspoon fine grain sea salt

Instructions

In a large bowl mix the chai seeds and the water together and let thicken for about 6 minutes.
Meanwhile measure out the rest of the ingredients and line a baking sheet with parchment paper. When the chai mixture is gluey, add the rest of the ingredients together in the bowl and mix well, either with your hands or a wooden spoon. Using my hands was much easier so go on and get those hands dirty!
When fully incorporated use a 1-tablespoon measuring spoon to measure out the mix and form them into balls. Transfer the ball to the lined baking sheet and continue with the rest of the mix. When completed, transfer the baking sheet to the freezer and freeze for at least 30 minutes.
At this point they are semi-frozen and so delicious. Enjoy!

Notes

I keep mine in an airtight container in the freezer for about 2 weeks.....if they last that long between Mark and I.

By Jessica DeMarra

Sprouts and Chocolate http://www.sproutsandchocolate.com/

The post One Bowl Chocolate-Caramel Almond Balls {No-Bake, Vegan & Gluten-Free} appeared first on Sprouts and Chocolate.

Pureed Broccoli and Cheezy Soup

Jessica DeMarra — Fri, 26 Sep 2014 11:00:09 +0000

Day 26 of VeganMoFo….

Fall is a little early this year. Don’t get me wrong I love Fall but it is still sad to see summer go. There are definitely things to love in Fall: boots, scarfs, not shaving your legs everyday (or until Spring haha!), big cozy sweaters that you would never wear outside of your house, pumpkin spice everything and soups aplenty. Boots on, soup’s on! Thats my rule!

Soup is my most comforting food (besides something smothered in buffalo sauce) but I don’t eat it as much as I would like because Mark insists he needs to be in a soup mood. Who is this guy? Soup mood? The temperature being a single digit at night should get someone into a soup mood in my opinion so sorry Mark the weather has spoken!

Opening a can of soup is easy but canned soup is kind of expensive when you think about it. A few noodles and a couple of cubed veggies in an imbalanced stock is all you are really getting. Homemade soup is so easy and inexpensive per serving. This soup delivers on flavour, nutrients (vitamin B12 from the nutritional yeast) and makes a huge portion, 15 cups so you can freeze some for next week and enjoy some this week. As much as I love being in my kitchen, I also love not being my kitchen but still having a stocked fridge with yummy healthful meals.

I have two topper options with this soup in case you get bored of the same soup for a week. I like to serve this with either Garlicky Croutons and chives or Ultimate Nacho Cheese with an extra sprinkle of ancho powder to kick it up a notch. Hot curry powder would be a good option too!

I portion the soup into 500mL Mason jars so they are ready to go whenever my hunger strikes. Just a quick warm up with some hummus and pita and lunch is served.

Pureed Broccoli and Cheezy Soup

2014-09-25 20:21:16

This recipe makes 15 cups of soup. Freeze half of it for up to 1 month and enjoy the rest as a quick lunch for your work week. The soup itself is gluten-free (without the croutons) as is the Ultimate Vegan Nacho Cheese.

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Prep Time

30 min

Cook Time

20 min

Total Time

55 min

Prep Time

30 min

Cook Time

20 min

Total Time

55 min

Ingredients

1 tablespoon extra virgin olive oil
1 teaspoon fine grain sea salt
1 medium Spanish onion, about 1 cup medium diced
1 large carrot, peeled and diced, about 1 heaping cup
3 celery stalks, 1 cup diced
6 cups low sodium gluten free vegetable stock
1 medium sweet potato, peeled and diced, about 2 cups diced
2 cups diced broccoli stalks
6 cups chopped broccoli florets
1/3 cup + 1 tablespoon nutritional yeast
5 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
¼ cup lightly packed parsley leaves
Pinch of cayenne pepper

Instructions

In a large pot, heat the oil over medium-high heat until shimmering. Add the onions, carrots, celery and salt and stir occasionally until the vegetables are softened but not browned, about 6-7 minutes. If the vegetables are browning too quickly, turn down the heat to medium.
Add the stock, sweet potato, broccoli stalks and florets. Bring the stock up to a simmer over medium heat and cook the vegetables until soft, about 12-15 minutes. Stir in the rest of the ingredients.
Take the mixture off the heat and in batches puree the soup until smooth. Add the first batch to a large bowl and puree the second batch.
Wipe out the pot and add the soup back to the now clean pot.
Heat to rewarm and serve by itself, with garlic croutons or top with nacho cheese.

By Jessica DeMarra

Sprouts and Chocolate http://www.sproutsandchocolate.com/

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