almond butter

This is seriously one of the easiest recipes; who knew?!

The main ingredients, almonds and patience.

It started two weeks ago, when I was out at a bar for my friends birthday and someone gifted her a couple jars of almond butter. I’m thinking “Ok, I need to get to know this girl”.  We immediately hit it off and started talking about recipes! She ensured me this was way easier than I thought.

In two weeks I’ve made at least 8 batches; altering and adding slightly different ingredients.

Here’s my favorite and most clean recipe:
2 cups of almonds
1 tsp cinnamon
1/4 tsp nutmeg
dash of Himalayan sea salt

Preheat the oven to 400 degree.
Line pan with tin foil, spread almonds out and slightly salt.
Roast for about 7 minutes in the middle of the oven.

While the almonds are still warm, place in Vitamix and start to grind.
The texture will turn from a grainy flour, then to a paste, and after a while, you’ll eventually obtain a pourable creamy butter.

This is where you need to be really patient.  It can take up to 20 minutes of just blending to reach your desired texture.  I typically run it on low, and do other things around the kitchen while I wait.

Check on it periodically to scrape down the edges and then blend some more!
Once it’s creamy: this is the point where I throw in the cinnamon and nutmeg.

Another flavor I am digging:
1 tsp cacao powder and 1/2tsp espresso powder (also top of my list)
you can also add maple syrup to sweeten it up a bit (just a tsp is plenty)

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Spinach Artichoke Dip


1 cup Artichoke, chopped
12 oz Spinach
1 1/2 cup raw cashews, soaked
3/4 cup Almond milk
2 Tbs Lemon juice
2 Tbs nutritional yeast
2 Tbs olive oil
2 cloves garlic minced
1/2 tsp Salt
top with Sriracha, stir in for extra spice

Allow time for cashews to soak overnight (or boil for about 20 minutes- if you’re in a time crunch)

Blend Cashews, almond milk, lemon juice, and nutritional yeast in blender until creamy. Set aside.

Heat a large pan with olive oil, add in the minced garlic.  Add in the spinach and sauté until wilted.  Mix in the artichokes.  Once everything is heated, pour in the cashew mixture, stirring well.  Spoon into a dipping bowl, and finish with sriracha. Serve warm with tortillas or crackers.

Strawberry- Lemonade muffins

2 cups flour
1 1/2 Tbs baking powder
1 tsp baking soda
Two handfuls of strawberries cut up into small pieces
1 ripe banana, mashed
1 lemon for zest + juice (2 Tbs)
1 tsp vanilla
1/2 cup almond milk
2/3 Coconut oil, melted
1/2 cup coconut sugar + sprinkle for topping
organic food coloring- optional

 

Preheat oven to 350 degree.
In medium bowl, sift together flour, mix in baking soda, baking powder, and salt.
Sprinkle in the zest from one lemon (I love flavor so I get as much as possible).

In separate large bowl, mash the banana. Mix in the sugar, and add vanilla. Juice your lemon and mix that in. Stir in the coconut oil.
Next, pour the dry ingredients into the wet mixture. Stir well, and slowly pour in almond milk
Fold in the strawberry bits, and make sure they’re mixed around well.
Optional to add a little food coloring for color and fun!
Line muffin pans with liners, fill about ¾ way, sprinkle a little coconut sugar on top of each muffin.

Bake for 25 minutes.
Let cool and enjoy!

Vegan Nacho Cheese Sauce

½ cup peeled, chopped carrotsnacho-sauce
½ cup chopped yellow potatoes
1/3 c raw, cashews
1 cup dairy free milk
2 ½ Tbs nutritional yeast
1 Tbs lemon juice or apple cider vinegar
1 tsp salt
*option: pinch of cayenne or paprika for a little kick

 

-Steam potatoes and carrots in a pot for 15-20 minutes until softened
-In blender or food processor, pulse cashews into a flour; set aside
-Drain any access water for veggies and scoop all veggies into blender with ½ cup of milk; blending until smooth
-Add in cashew flour, nutritional yeast, ACV, and salt
-Add in in remaining milk and mix well.
-Pour sauce from blender into a medium size pan on medium heat, bringing it to a boil. Reduce heat and whisk continuously until the sauce thickens to your desire consistency.

Serve with tortilla chips or potato wedges

Vegan Dough

This recipe can be used for many different things  The easiest, a simple loaf of bread.  Add your favorite spices to it to change it up!

vegan bread
Vegan dough

1 1/4 cup almond or soy milk
1 tsp coconut sugar
40g fresh yeast (or 2 packets of instant yeast)
3 1/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp lemon juice
2 Tbsp + 1/2 tsp oil

Preheat oven to 350 degrees
coat pyrex bowl with coconut oil
Pour about half full, let sit in warm spot covered with towel for about 20 minutes, it will continue to rise
Bake for 35-40 minutes, until top is golden

Pumpkin Cornbread

If there’s one thing you learn about me in the upcoming months, it’s that I absolutely love fall and I will try to put pumpkin in everything. Wait…and you’ll see.

Pumpkin Cornbread
1 ¼ cup flour
¾ cup cornmeal
1/3 cup pumpkin puree
¼ cup coconut or vegetable oil
½ cup agave or maple syrup
1 ¼ cup almond or coconut milk
2 tsp baking powder
1 Tbs cinnamon
1 tsp nutmeg

Pre-heat oven to 400 degrees.
Lightly coat 9 inch cast-iron skillet with coconut oil (I typically dab a paper towel in the oil and rub the skillet)
Prepare batter in large bowl. Mix all dry ingredients (flour, cornmeal, baking powder and spices). Then gradually add in the wet, while stirring well.
Pour batter into cast iron skillet. Bake 20-25 minutes, until slightly golden brown on top. (To test middle, stick toothpick in center and if it comes out clean it’s ready!)

 

Green Bean Casserole

Green Bean Casserole

1 box of vegan mushroom gravy
10 oz Cremini mushrooms, sliced and diced
3 Tbs flour
3 cans of green beans, drained
1 can crispy fried onion (Trader Joe’s brand are vegan)

Preheat oven to 375.

In a saucepan pour in mushroom gravy until warm, add in flour a tablespoon at a time to thicken the gravy.  Add in mushroom, and cook on low until cooked through.

Drain the green beans and place in 6 x 9 baking dish.  When gravy is ready, pour over green beans to cover.  Lastly top with crispy onions.

Bake 20-30 minutes.  Enjoy warm!

 

Roasted Brussel Sprouts

Roasted Brussel Sprouts

1 lb brussel sprouts
5 Tbs olive oil
all your favorite seasonings, or to make life easier, purchase the “everyday” season at Trader Joes and it’s all there for you!

Preheat oven to 400 degrees.

Cut stem off brussel sprout and slice each in half.  Place all brussel sprouts in a gallon size zip lock and drizzle in olive oil; shake ensuring all are doused.

Scatter on a baking sheet covered with tin foil.

Sprinkle with salt, pepper, and other spices to your liking.

Baking 20 minutes or until the edges are crisp and slightly brown.

 

Smashed Cauliflower

(sorry, wish I had a pic, but the side dish didn’t last long enough.  I’ll try to snap one the next go round)

1 head of cauliflower
½ cup water
¼ cup of almond milk- original
salt and pepper to taste

Steam cauliflower on stove, about 7 minutes, until soft.
Drain water, and put cauliflower in blender or food processor.  Puree’ until creamy, adding the almond milk.  Season to your liking, with salt and pepper.