My potted plants could have waited and I did not need those groceries right that second. I needed to take care of my body since it was in need of some rest and repair. I would have scolded a friend if she told me that she had surgery one day and ran errands like a crazy person the next day. Why was it so easy to let myself do these things?

Now, I am fully recovered from my surgery and back to my routine but with a little more balance. There are two important things I have learned from this experience: I do not need to do everything in a day and I do not need to do it alone. Will I survive if I didn’t accomplish X amount of things on my list? Yes. Would it be an epic failure on my part if someone helped me out? Not even a little. Over the next few days of recovery, Mark was helpful with things around the house that I committed to do exclusively myself over the past three years. I had rejected his help in the past. He also helped ensure I stayed in bed by bringing me tea, watching some Brooklyn Nine-Nine together and he took my glasses off my face when I fell asleep reading. Sure, it isn’t the stuff of a paperback romance novel but it was romantic to me. Along with the importance of balance, I realized that romance did not have to be grand gestures but the sweet little things that someone does for you to make your life better. Thank you Mark xoxo.

Stay connected on the daily by following me on Instagram, Twitter and Facebook! 

P.S. Though I am behind from the surgery, the eBook is scheduled to come out on Thursday, July 16th and it is FREE to any subscriber! Subscribe by adding your email address to the right side bar and click subscribe!

P.P.S I used my Maple Sriracha Tempeh Bacon recipe for this one as well. If you like, add a few dashes of liquid smoke to the marinade for a really bacon-y flavour. 

BLT + Potato Chip Salad {Vegan & Gluten-Free}

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This dish reminds me on a super healthy version of the classic deli style meal of a BLT served with potato chips. Turns out potato chips in a sandwich are totally boss but totally terrible for you. Put it on a salad. Vegan and gluten free.

Author: Jessica DeMarra

Recipe type: vegan, gluten free

Ingredients

• 1 batch Maple Sriracha Tempeh Bacon + a few dashes of liquid smoke (optional)
• 1 sweet potato, unpeeled
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon fine grain sea salt
• ½ pint of cherry tomatoes, cut in half
• ½ ripe avocado, pitted and sliced thin
• Greens of your choice, I used baby spinach but romaine would be good too
• Creamy Garlic Dressing:
• ¼ cup eggless mayo (I used Follow Your Heart Brand)
• 3 teaspoons fresh lemon juice
• 1 small garlic cloves, grated fine through a microplane
• A few cracks of black pepper
• Finely chopped chives, for garnish (optional)

Instructions

1. Preheat oven to 400 degrees and line two baking sheets with parchment paper. While the oven is preheating, marinate the tempeh, flipping once. Slice the unpeeled sweet potatoes very thin; I used a mandolin. Toss the sweet potatoes chips with oil + salt. Transfer to the baking sheet and line in a single layer. Transfer the marinated tempeh to the other baking sheet.
2. Bake chips and tempeh for 17-20 minutes, turning halfway. If the chips or tempeh look too dark, remove from the oven; the chips will further crisp up as they cool to room temperature. While the chips and tempeh are cooking, prepare the dressing.
3. Add all the ingredients to a large measuring cup or bowl and whisk until fully combined and smooth.
4. Divide the tomatoes, avocado and greens amongst your serving dishes. Top with chips and tempeh. Drizzle with Creamy Garlic dressing and sprinkle with chives. Serve!
5. Any leftover tempeh bacon can be stored for about 5 days in the fridge.

3.3.3077

The post BLT + Potato Chip Salad {Vegan & Gluten-Free} appeared first on Sprouts & Chocolate.

We recently purchased one of those fancy cords that hooks up from your television to your computer so we have been watching a lot of the FIFA World Cup that we stream online to our TV. It has been fairly heated around the apartment after I decided to walk in wearing an England shirt and Mark, being Scottish and a Celtic fan, was less than impressed (Celtic verses Rangers is a serious heated battle). He said immediately upon seeing my shirt, “Don’t let my mother see you in that!”

Though I am not too crazy about sports in general but events like FIFA or the Olympics I can totally get into. I love the collective enthusiasm over a loved team or the mutual hatred over another. The best part of watching a sport event is the pub food. I am a glutinous beast when it comes to greasy pub style food; my first date with Mark was at a pub where we shared a pitcher of beer and chicken wings. Nachos are probably our most favourite pub dish; easy to share, spicy and you know someone loves you when they let you take the last chip with cheese melted on it. We use to get the jarred fluorescent orange nacho cheese in the chip aisle but after going vegan we no longer purchased it. However, I still really love the creamy spicy sauce but after reading the ingredients list I knew I had made the best choice in giving it up. I wanted to recreate the chip aisle in a healthful way. Say what?? Yeah you heard me, I wanted to have my nachos and eat them too.

Jarred salsa is pretty good, can work great in a pinch and so many varieties are available, why would anyone bother to make it? Homemade salsa is usually served raw while jarred salsa is cooked and fresh summer time tomatoes make my mouth water. Jarred is great when tomatoes aren’t in season and taste like Styrofoam but when the weather is hot, fresh tomatoes are the way to go. It turns out fresh homemade salsa is pretty quick and easy to the make with the assistance of a food processor. A quick chop, chop, chop, pulse, pulse, pulse and voilà salsa! Not as quick as opening a jar but it is worth the process (get it? Process…? Hahaha oh I just kill me.)

The guacamole is also a fairly simple recipe but instead of buying a ton of avocados I used a little trick from the Forks Over Knives Cookbook to yield more guacamole. Edamame! I was hesitant at first since I LOOOOVE an all-avocado and I have tried many recipes with substitutions but did not crave them again. The FOK style guac uses all edamame but I knew I needed some of that green buttery stuff to tingle my taste buds. I did a part avocado/part edamame with tasty results and kept the rest of the ingredients simple to let the avocado shine through. Remember to keep those pits! Placing the pits in the prepared guacamole help it from getting discoloured. 

Vegans will try to make nacho cheese out of anything: cauliflower, sunflower seeds, sesame seeds, milk with a roux, tofu and my favourite: cashews. Soaked cashews are a vegan’s creamy dairy free dream and I use them all the time. When I made my Ultimate Cheesy Kale Chips, I thought the sauce, before cooking it, tasted like nacho cheese. This recipe tastes better than any other plastic version of nacho cheese out there and it completely: vegan, oil free, sugar free, gluten free and almost raw. Yeah you heard me again, making the chip aisle healthful! Now I know cashews have a lot of fat in them but I will take the cashew nut fat over any other type of fat any day. Going turbo for a few minutes on your Vitamix makes the cheese warm, which is insanely delicious. Warning this cheese is addictive and tastes great on tacos, quesadillas and anything that needs a cheesy kick (on everything really).

Making chips without oil was a little trickier and they do have a slightly different texture than a store bought deep fried chip but they can hold the weight on a heavy dip of guacamole, which to me is a sign of a good chip. I used lime juice to help the salt stick to the corn tortilla and dusted them with a little more ancho chili powder since I am hooked to that smoky flavour. Plain salted with lime juice is good as well in case you don’t like spicy stuff.

With these recipes, crack some beers and turn on the game to cheer for your fav teams. England is sadly out now much to Mark’s delight but there is still plenty to cheer for like how it finally feels like summertime. Oh and don’t forget to pass the chips.

Quick Corn and Pepper Salsa

2014-06-27 10:10:23

Yields 2

Fresh, quick and full of spicy summertime flavours

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Ingredients

1. 2 Roma tomatoes, stemmed and cut into quarters
2. 1/3 cup roughly chopped red onion
3. 1 garlic clove, peeled
4. ¼ cup light packed cilantro leaves
5. ½ jalapeno pepper, diced
6. ½ red pepper, diced small
7. ¼ cup corn, fresh or frozen (thaw if using frozen corn)
8. 2 tablespoons fresh lime juice
9. ½ teaspoon kosher salt or fine grain sea salt

Instructions

1. In the bowl of the food processor, place the quartered tomatoes and pulse 3-4 one-second pulses until tomatoes are chunky. Transfer the tomatoes to a medium bowl.
2. In the now empty food processor bowl, add onion, garlic, cilantro and jalapeno and pulse 9-10 one-second pulses until minced but not pureed.
3. Transfer the mixture to the bowl with the tomatoes.
4. Add the rest of the ingredients to the bowl and stir the mixture together.
5. Serve with chips or on top of burrito bowls.

Notes

1. Don’t over process the tomatoes; it will cause them to release more liquid.
2. Fresh salsa is always more liquify than jarred since the jarred stuff is cooked.
3. This recipe is a medium spice level, omit the jalapeno completely if you want a mild salsa

By Jessica DeMarra

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

Protein Packed Guacamole

2014-06-27 10:18:10

Yields 2

Fresh, buttery guacamole with a protein punch

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Prep Time

10 min

Cook Time

4 min

Total Time

40 min

Prep Time

10 min

Cook Time

4 min

Total Time

40 min

Ingredients

1. ¼ cup lightly packed cilantro leaves
2. 1 small garlic clove, peeled
3. 2 tablespoons diced red onion
4. 2 teaspoons diced jalapeno
5. 1 cup frozen edamame, cooked according to the package instructions and drained
6. 2 tablespoons fresh lime juice
7. 2 large ripe avocados, halved and pitted
8. ½ teaspoon kosher or fine grain sea salt

Instructions

1. In the bowl of the food processor, pulse the cilantro, garlic, onion and jalapeno for 8-10 one-second pulses. Transfer the mixture to a medium sized bowl.
2. In the now empty food processor, add the edamame, lime juice, ½ of 1 avocado and salt and puree until completely smooth. Add the puree to the onion mixture and stir until combined.
3. Dice and scoop out the remaining 1½ avocado and gently fold it into the edamame puree.
4. Place the pits in the mixture, cover, refrigerate and let the guacamole rest for at least 30 minutes before serving.

Notes

1. Keep the pits of the avocado! Placing the pits back into the prepared guacamole helps it keep it green.
2. This recipe is a chunky guacamole but if you want it smoother, just place all the avocado into the food processor and puree.

By Jessica DeMarra

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

Ultimate Vegan Nacho Cheese

2014-06-27 10:23:29

Yields 2

Spicy, creamy and a million times better for you than any nacho cheese you have ever had.

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Prep Time

5 min

Prep Time

5 min

Ingredients

1. 1 cup raw cashews, soaked for 2-8 hours or quick soaked (bring water in a pot to a boil, add cashews, put tight fitting lid on the pot and take it off the heat. Let the cashews soak in the hot water for about 1 hour)
2. 1 red bell pepper, deseeded and roughly chopped
3. 3 tablespoons fresh lemon juice
4. 3/4 cup nutritional yeast
5. 1 teaspoon salt
6. ½-3/4 teaspoon ancho chili powder
7. ¼ cup water

Instructions

1. Place all the ingredients in a high power blender and blend on high or turbo until completely smooth. Going turbo makes the cheese all warm too.

By Jessica DeMarra

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

Oil-Free Ancho-Lime Baked Corn Chips

2014-06-27 10:31:04

Could an oil-free chip be delicious? The answer is in the crunch.

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Prep Time

3 min

Cook Time

25 min

Total Time

28 min

Prep Time

3 min

Cook Time

25 min

Total Time

28 min

Ingredients

1. 8 small corn tortillas
2. 3 teaspoons fresh lime juice
3. ½ teaspoon fine grain sea salt
4. Pinch of ancho chili powder

Instructions

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. Stack the tortillas on top of each other and cut into fours.
3. Place the pieces in a single layer divided between the two sheets.
4. Sprinkle the pieces with the lime juice, coating both sides. Sprinkle with salt and lightly dust one side with the ancho powder.
5. Bake for 15 minutes, flip the chips and cook for another 10 minutes until the edges are golden brown. These won’t keep very long since they aren’t fried so serve within the first day of being made.

Notes

1. Watch your chips after you flip them since burnt chips are never delicious.

By Jessica DeMarra

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

The post Vegan Pub Style Dips with Ancho-Lime Baked Corn Chips appeared first on Sprouts & Chocolate.