Mexican Hot Chocolate Cookies

Vegan Mexican Hot Chocolate Cookies

mexicanHOTchococlate

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.

Roasted Acorn Squash with Collard Greens and Kale

acornSquash
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.

 

….and because everyone like OutTakes…Here’s a behind the scenes for you

koli and squash

Butternut Squash and Fig Pizza

pizza

Vegan dough (use this recipe or you cut this step by getting the pre-made vegan whole wheat dough at Trader Joes)
1 cup butternut squash cut into small pieces (1/4 inch thin)
1/2 sweet onion, thinly sliced
1 clove garlic, minced
1-2 cup arugula
10 figs, sliced thinly
1 Tbs olive oil

Pre-heat oven to 350 degrees
Once dough has risen, shape into circle on pan or stone
Brush olive oil and garlic evenly around dough
Layer onion and squash over entire pizza
Add figs and top with half of the arugula
Bake 10-15 minutes, depending on thickness of dough
(Arugula will shrink when baked, so I like to top with more fresh greens and a dash of more olive oil)

PB&Chocolate Protein Shake

 

chocolateProtein
2 frozen bananas
2 Tbs Almond Milk (more for consistency)
1 Tbs peanut butter + 1 tsp
2 tsp cocoa powder
½ scoop Vega One Protein Power
2 tsp coconut oil, divided
1 tsp non-dairy chocolate chips

-Blend:banana, almond milk, Pb, cocoa powder and protein, until you get your desired consistency (Vitamix comes in really handy with these type of recipes)

-Topping:
Melt 1 tsp of chocolate with 1 tsp of coconut oil
Melt 1 tsp of Pb with 1 tsp coconut oil
Drizzle on top

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

Chipotle Black Bean Burger

blackbeanburger
1 Tbs olive oil
1 onion, diced
1 clove of garlic, minced
2 cans of black beans, drained and rinsed
½ cup chopped mushrooms
2/3 cooked corn
2/3 oats + more for patties
spices: 1 tsp paprika, 1 tsp chili, dash of salt and paper, add more to your taste

-Preheat oven 375’
-Sauté onion and garlic in the olive oil, until softened. Add 2 cups of the black beans and mushrooms.
-Pulse oats in food processor, then add onion and bean mixture. Process until well combined but still has texture.

-In mixing bowl add mixture + the last cup of black beans and corn. Stir together. With your hands, form patties. Add more oats or bread crumbs to thicken up a bit or for crispier finish.

-Bake patties on baking pan for about 30 minutes, flip patties halfway through.

Serve warm with buns or on a bed of lettuce. Garnish with lettuce, tomato, avocado, cilantro

 

 

 

 

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!)

 

No-bake Chocolate PB Pie

nobake.chocolatepie
Crust:
½ pitted dates
½ shredded coconut
½ cup nut of your choice (almonds/cashews/walnuts)
2 Tbs cocoa powder
dash of salt

Filling:
2 cups vanilla coconut yogurt
1 ½ almond or peanut butter
1 tsp vanilla
2 Tbs cocoa powder
3 dates (more to add sweetness)
dash of salt
(2 Tbs agave or maple syrup for a sweeter pie)

Top drizzle:
1 Tbs coconut oil+ 2 tsp cocoa powder

Mix all crust ingredients in blender until well mixed.
Once blended it should form a sticky doughy texture.
Press into 9-inch pie pan and flatten with wax paper.

Next mix the filling ingredient in blender, and blend until smooth.
Pour filling on top of prepared crust.

Chill in freezer for about 20 minutes.

Next prepare the drizzle. Mix cocoa powder with melted coconut oil.
(Drizzle will harden when poured on pie).

Spinach-Basil Pesto

pesto.spaghettiSquash
-1 large handful of spinach
-Pick as much Basil as you can pull off your basil plant (I can usually fill my blender)
-2/3 cup of olive oil
-¼  cup almonds
1 tbs nutritional yeast
1 garlic clove
(add water as need to thin out sauce)

 

Throw all ingredients in blender.
Blend until smooth.
Use on pasta, spaghetti squash, pizza

For Spaghetti Squash
1 Spaghetti Squash
1 Tbs olive oil

Pre-heat oven to 400′
Cut squash horizontally in half.
Drizzle olive oil on each half. Place on baking sheet.
Bake 40 minutes.
Once cook, let cool slightly.  Then using a fork scrape the squash to pull the “noodles” out.

ENJOY!

Chipotle Soup

chipotlesoup
2 tbs coconut oil
2 garlic cloves, minced
1 onion
4 Bell peppers (I like to use one of each: red, green, yellow, orange)
1 can black beans, drained and rinsed
1 cup corn
1 can lite coconut milk
1 can diced tomatoes
1 Tbs smoked chili powder

If you can handle spice, add any peppers you like for extra flavor
[In this recipe I added a bit of Poblano and Jalapeno peppers]
Topping:
Avocado
Cilantro
…more pepper

In a large soup pot sauté onions and peppers in the coconut oil until softened., about 10 minutes.
Stir in garlic and spices.
Add in coconut milk, beans, corn, and tomatoes.
Bring to a boil, and then reduce heat to simmer for 15 minutues, letting all the flavors marinate.

Serve, garnish with fresh cilantro and ripe avocado

For tortilla strips:

Preheat oven 400 degrees

Cut corn tortillas into strips
Spray with coconut oil
Bake about 8 minutes, until