recipes – Page 2 – ORGANIZED CHAOS

Fall Granola

September 12, 2016September 12, 2016Leave a comment

2 ½ cup pecans and walnuts, chopped
½ cup raw pumpkin seeds
1 cup coconut flakes
¾ cup raw sunflower seeds
¼ sesame seeds
¼ cup ground flax seed
1 tbs cinnamon, or as much as your heart desires
½ tsp pumpkin spice
about ¼- ½ tsp sea salt
¼ cup coconut oil, melted
¼ coconut sugar
¼ cup maple syrup

Preheat oven to 350 degrees
If you buy whole pecans and walnuts, chop using blender or food processor. Chop roughly into about halves or quarters. In large bowl mix all nuts, seeds, and coconut flakes. Stir together and add in spices with a pinch of salt.

In separate smaller bowl, melt coconut oil. Stir in sugar and maple syrup until well combine.
Pour wet mixture over the dry ingredients and mix until all pieces are coated evenly.
Line large pan with parchment paper. Pour mixture onto pan and spread out evenly.
Bake about 20 minutes, checking halfway through and stirring, to ensure even baking.
Remove from oven and allow to cool about 10 minutes, on baking pan.
Crumble and place in air-sealed jars.

1 1/2 cups of coconut milk (or almond)
1 1/4 cup of gluten-free flour
1/4 tsp of baking soda
1 1/2 teaspoons of baking powder
1 tablespoon of melted coconut oil
2 tsp matcha green tea powder
1 dash of agave

Blend or stir well with whisk
Preheat waffle iron
Cook in waffle iron as instructed
(Forms rather fluffy, if you prefer crispy: I toast mine on top of stove [high heat] for about 30 second each side after its finished cooking on the waffle iron.)

Top with fresh berries, coconut shreds, slivered almonds, agave or maple syrup. Enjoy.

Recipes makes about 3 waffle depending on iron size.
Since I typically make for myself, I prepare all the batter;they freeze well and can toast at later time.

Fun Vegan Rice Crispy

April 15, 2016September 16, 20161 Comment

Sometimes I just need a quick treat after dinner (or in the middle of the day.) Yesterday I was strolling down the cereal aisle at Trader Joe’s and stopped on a box of Rice Crispy’s. This immediately brought me back to rec. soccer, when we were rewarded with snacks after every game. I can’t even remember the last time I had a rice crispy treat, but it was most definitely store bought and individually wrapped in that shiny blue package.

Now that I’m a little older and a little wiser, I realized I could quickly whip up a healthier version to indulge on. This is probably the quickest dessert I’ve made. It’s vegan, takes about 15 minutes from start to finish and you can make them with as few as 3 ingredients!

rice.crispy 3 cups of rice crispy cereal
5 oz Dandies Marshmallows
1 heaping scoop of Earth Balance

Topping:
4 oz non-dairy chocolate chips
1 tsp coconut oil
Sprinkles, as many as your heart desires

To jazz it up and make extra special I topped with my favorites: chocolate and sprinkles

Melt the chocolate chips with coconut oil, stir together until smooth. Drizzle on top of entire rice crispy. Top with your favorite colorful sprinkles.

Set in refrigerator about 15 minutes to harden. Then remove, slice, and share!

Mushroom Risotto

March 11, 2016March 11, 2016Leave a comment

1 small sweet onion
2 garlic cloves, minced
2 cups coconut milk (I love the So Delicious Organic Culinary Coconut Milk)
2 cups of cooked brown rice
1 ½ cup chopped mushrooms
1 cup peas
2 tbs coconut oil
1-2 Tbs Nutritional Yeast
Salt and pepper to taste

-Cook rice according to package and set aside
-On medium heat, melt coconut oil and sauté onions and mushrooms in large pan. About 5 minutes, stirring occasionally, until onions are slightly browned.
Pour in coconut milk, and broil to a slow boil. Stir in nutritional yeast.
Add in the cooked rice and peas. Continuously stir for about 5 minutes until flavors are blended. The sauce will thicken up quickly.
Sprinkle salt and pepper to desired taste.

Peanut Butter Coconut Silk Pie with Chocolate Ganache

March 3, 2016March 3, 2016Leave a comment

1 vegan pie crust (chocolate graham or graham cracker) or you can make your own
Filling:
1 cartoon of organic firm silken tofu, pat dry to remove access moisture
¾ cup smooth Peanut Butter
2 Tbs maple syrup
1 can of coconut cream, option to freeze for about an hour- this will make it to easy to coop thick cream layer off

ganache:
½ cup non-dairy chocolate chips
½ cup almond milk
Topping: Crushed Peanut

-Bake your own pie crust or run to the store and buy one!
-In Vitimix, blend tofu, peanut butter, and maple syrup until smooth.
-Scoop the thick cream layer of coconut cream.
-Transfer peanut butter mixture to bowl and whip together with coconut cream
-Pour mixture into pie crust. Refrigerate about 30 minutes.
-Meanwhile, heat almond milk in sauce pan on low heat. Slowly pour in chocolate chips, and stir until melted and smooth.
-Remove pie from fridge. Slowly and evenly spread the chocolate ganache on top of pie.

Optional: drizzle more peanut butter on top and top with crushed peanuts
-Chill over night in fridge to solidify layers.
Slice and Enjoy!

Mexican Hot Chocolate Cookies

December 13, 2015December 13, 20151 Comment

Vegan Mexican Hot Chocolate Cookies

1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon cayenne pepper
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup canola oil
1/4 cup pure maple syrup
1 cup granulated sugar
2 teaspoons vanilla extract
3 tablespoons almond milk

For the sugar topping:

1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, sift flour, cocoa, cayenne, cinnamon, baking soda and salt. In a separate medium bowl, whisk canola oil, maple syrup, vanilla, milk, and sugar until fully incorporated.

Slowly add the dry ingredients to the wets, mixing continuously. The batter will be thick

Using cookie scoop or palm of your hands create balls 2 Tbs of dough and flatten into disks, place on cookie sheet, and cover one side with the sugar-cinnamon dusting.

Bake for about 12 minutes.

Makes 15-20 cookies, depending how big you want them.

Double Chocolate Chip Banana Nut Bread

November 22, 2015November 22, 20151 Comment

3 medium overripe bananas, mashed until smooth
1/3 cup coconut or vegetable oil
3/4 cup brown sugar or coconut palm sugar
1 teaspoon vanilla extract
1 cup nondairy milk, such as coconut, almond, or cashew
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

-Preheat oven to 350ºF.
-Spray 9×5-inch nonstick loaf pan with baking spray or coconut oil spray
-In a large bowl, beat together bananas, oil, sugar, vanilla, and milk until smooth.
-In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until smooth. Fold in chocolate chips, then pour into prepared pan.
-Bake about 45-55 minutes, or until cake has risen and is slightly cracked, and a toothpick comes out clean.
-Let cool in pan 10 minutes, then run a knife around the edges to loosen and remove from pan. Transfer to a rack to cool completely.

Mexican Pizza

October 25, 2015March 1, 2016Leave a comment

Last night was game night at our place…they ordered pizza, meat pizza.
It was a toss up for me what I felt like. I was half in the mood for pizza but I’m always craving Mexican. So the only real solution was to create a Mexican Pizza!

1 dough (I love the vegan dough Trader Joe’s has in fridge section)
1 clove garlic, minced +1 Tbs olive oil (to create a paste)
½ cup, sliced mushrooms
½ onion , thinly sliced
1 cup mixed bell pepper
½ cup corn
1/2 cup black beans
1 tsp chili powder
1/2 tsp paprika
Salt & Pepper to taste

Preheat oven to 350 degrees

Let dough rise, using extra flour if needed.
Heat olive oil in a pan, stove top- on medium heat. Sauté onions and bell peppers with spices.
Once dough is ready, press into shape of pizza you want to create on pizza stone or baking pan. (Keep in mind the thinner the dough to less bake time)
Spread garlic evenly on the pizza dough
Layer onions, bell peppers, and mushrooms
Top with corn and black beans
Bake 30-45 minutes, until top is slightly toasted.
Slice and Enjoy.

Raw Key Lime Pie

October 25, 2015October 25, 2015Leave a comment

Crust:
1 cup dates
1 cup almonds
1 Tbs ground flaxseed
1 Tbs agave
1 Tbs almond milk
dash of salt

Filling:
4 limes, juice and about 1 Tbs zest, divided
1 avocados
1 coconut cream, freeze

-Spray pie pan with coconut oil
-Blend dates, almond, flaxseed in blender. Add agave, salt, and milk.
-Press crust “dough” into pie pan evenly.
-Whip the avocado for a few seconds.
-Add in coconut cream, and pour in lime juice. Whip until well combine. Sprinkle in the zest.
-Pour filling on top of crust and freeze for two hours.
-Garnish with a sprinkle of zest on top
-Remove from freezer about 10 minutes before you want to enjoy

Roasted Acorn Squash with Collard Greens and Kale

October 19, 2015Leave a comment

1 bunch of Kale, chopped
1 bunch of collard greens
3 cloves of garlic, minced
2 Tbs coconut oil
1 lemon, for juice
1 acorn squash
2 Tbs maple syrup
1 tsp cinnamon
¼ tsp nutmeg
dash of salt and pepper
Pomegranate seeds
Preheat oven to 400′
Slice squash in half, spray with coconut spray
Mix maple syrup, cinnamon, nutmeg together and brush on to squash.
Bake 30 minutes
On stove-top, start your greens. Sautee garlic in coconut oil, once browns a little (about a minute) add 1 cup of water and blanche your greens-about 3 minutes, until softened.
Turn off stove, drain any remaining water and then mix in the lemon juice.
Once your squash is done, turn the oven down to 350 degrees.
Slice and Peel your squash.
In cast iron skillet, layer your greens, then sliced squash, sprinkle with salt and pepper and more cinnamon to your taste. Add in your pomegranate seeds and bake about 10 more minutes.