Ⓥ Vegan Kitchen: Stuffed Zucchini Ⓥ

It's Zucchini season and this year our garden is brimming with them for the first time. We actually can't keep up! So, obviously, it's time for some fun zucchini recipes. ;)

This recipe is super easy to make and delicious. It takes a little time but takes very little effort. Perfect! :) 

This makes a perfect summer meal, or a great side dish! 

Stuffed Zucchini

1 large Zucchini (or a few smaller ones)

1 cup Red Lentils

2 cups Water

1 tbsp Miso (veggie stock works too)

2 Garlic cloves, minced

2 Tbsp Nurtitional Yeast

1/2 tsp ground Oregano 

1/2 tsp Black Pepper

1/2 tsp Salt

Daiya cheese (optional/ or other vegan cheese)

Preheat oven to 350° F.

Cut the Zucchini lengthwise. Using a teaspoon, scoop out the centres (seeds and soft centre)--save the scooped out portion. Place the zucchini halves into a large shallow baking dish. 

In a medium saucepan, cook the red lentils in water for about 20 minutes. Chop the scooped out zucchini and add it to the pot along with the miso and spices; cook another 5-10 minutes until the lentils are fully cooked through. 

Spoon the lentil mixture into the hollowed out centres of the zucchini halves. Top with daiya cheese (optional). 

Bake in the oven for 30-45 minutes (cooking time will depend on the size of your zucchini--so check it at about the 30 minute mark by poking it with a fork--it should still be firm but not so firm that it's still hard). 

Serve and enjoy! Makes 4 servings. 

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.

Ⓥ Nutty Granola Ⓥ

I've been meaning to make granola forever now. I love granola, it's just so good and delicious and crunchy and wholesome. But… I can't eat cane sugar, which pretty much cuts out all possible buying options for granola cereals. So, I figured it was about time I made some! It's really easy and doesn't take that much time, which is why I have no good reason for not doing this sooner. This granola is super delicious, with a lovely coconutty-nutty flavour. Plus it's healthy and packed full of nutrition and gives you breakfast for the whole week--or longer.

Anyway, enough from me, let's make some granola! 

This recipe is vegan (as always) and can easily be made gluten-free by using gluten-free oats. :)

Nutty Granola

Dry:

3 cups rolled oats

1/2 cup almonds or peanuts, roughly chopped

1/2 cup walnuts, roughly chopped

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

2 tbsp flax seeds

1/4 cup unsweetened shredded coconut

1/3 cup raisins

1/4 cup cacao nibs (or vegan chocolate chips)

1 tsp ground cinnamon

Pinch of ground nutmeg

3/4 tsp kosher salt

Wet: 

1/4 cup of agave nectar (or use a tbsp of stevia with a touch of agave like I do)

2 tbsp coconut oil

1/4 cup peanut butter

1/4 cup of hot water

Preheat oven to 300℉

In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

In a very large mixing bowl, mix together the dry ingredients.

Add the wet mixture (while still warm) over top the dry mixture and stir well. Stir until thoroughly combined (don't miss any!).

Spread onto a pan lined with aluminium foil (greatly helpful in preventing sticking) and bake in the oven for 20-30 minutes. Make sure you give the granola a good stir every 7-10 minutes to ensure even baking. Keep an eye on it as well as the oats can catch quickly if you don't. 

Allow to cool for 30 minutes on the pan before serving. The granola will stiffen up as it cools.

Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.
Enjoy with some lovely almond milk for an extra nutty flavour!

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.

Ⓥ Vegan Kitchen: Gluten Free, Sugar Free Banana Bread Ⓥ

Here is another lovely gluten-free vegan banana bread for you! This was lovely and moist and not too heavy. It still doesn't rise like regular banana bread but was nice and fluffy and super delicious! Also has the added benefit of being sugar-free! Weeeee!

Gluten Free, Sugar Free Banana Bread

3/4 cup Brown Rice flour

1/2 cup Tapioca flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon xanthan gum (optional)

1 1/2 tsp Ener-G Egg Substitute (mixed in 2 Tbs water)

1/4 cup almond milk

1 tsp Stevia powder

2 Tbsp oil

2 medium bananas, ripe and mashed

2 tablespoons unsweetened applesauce

1/3 cup carob or vegan chocolate chips

Preheat oven to 400° F.

In a medium sized mixing bowl, mix flour, stevia powder, baking powder, salt, cinnamon, nutmeg and optional xanthan gum. Set aside.

In a small bowl, mix the egg replacer, water, and oil. Add mashed bananas and applesauce into wet ingredients. 

Slowly mix wet ingredients into dry, then add the chocolate chips. Do not over mix. Pour into a greased loaf pan.

Bake for about 25-30 minutes, or until centre comes out clean (by poking a toothpick or fork in the centre).

Enjoy!

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.

Ⓥ Vegan Kitchen: Vegan Black Bean Brownies!!! Ⓥ

I was intrigued when I first heard about these and decided that I simply must try them! 

They are gluten-free (as long as you use gluten-free oats), sugar-free, Vegan (of course), low-fat, and packed full of protein, and simply delicious! I don't think you could find a healthier brownie around! See? Dessert Can be good for you ;)   

They taste delicious, and not at all like black beans! They are pretty dense because they have no flour, almost fudge-like, super moist and packed full of flavor. A very fun alternative to the unhealthy kinds ;). So without further ado...

Black Bean Brownies:

1 can Black Beans (drained and rinsed)

2 whole Bananas

1/3 cup Agave Nectar (more if you want them a bit sweeter)

1/4 cup Cocoa Powder

1-2 teaspoons Cinnamon

1 teaspoon Vanilla Extract

1/2 cup instant Oats

Preheat oven to 350 F. Lightly grease an 8x8" pan and set aside. 

Combine all the ingredients, expect the oats, in a food processor and blend until smooth. Stir in the oats. Pour batter into the greased pan. 

Bake for 30-40 minutes--until you can stick a toothpick in the centre and it comes out clean. Allow to cool for approximately one hour before slicing. 

Voila! Yummy healthy brownies!  Enjoy!

For extra entertainment, watch my video blog making these delicious treats! ;)

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.

Ⓥ Vegan Kitchen: Flour-less "Muffins" Ⓥ

My lovely husband threw this recipe together randomly one afternoon. It was one of those make-as-you-go things, with no pre-meditating or anything, just decided to go for it. I was skeptical, knowing he'd just thrown it all together--without even measuring anything out! The second batch I made with his help, making sure to measure everything out so that I could share this lovely recipe with all of you. :)

They are sooooo yummy I can't believe it! As usual, wheat-free, gluten-free (use gluten-free oats), and Vegan!! :) 

Flour-Less Muffins:

3 Apples, cored and cut into a few pieces. 

1 cup Dates (pitted)

1/2 cup Peanut Butter

1/4 cup Flax seeds

1 tsp Cinnamon

1/4 cup Carob Chips

2 1/2 cup Quick Oats

1/4 tsp Baking Soda

1/4 tsp Baking Powder

In food processor, process 2 apples until a more gritted texture is achieved. Add the dates and process again. Add peanut butter and cinnamon, process until a thick paste-like texture is achieved. 

Pour processed mix into a large mixing bowl with the Oats, Flax, Baking Soda, and Baking Powder and stir until mixture is a "batter" like consistency. 

Process last Apple into small "chunks." Add to batter. Add the Carob Chips. Mix again. 

Lightly oil Muffin Tray and pour mixture into tray. 

Preheat Oven to 325° and bake for approximately 20 minutes, increading temperature to 350° at about 12 minutes. (these will rise only a little bit as lots of gluten-free stuff). 

Makes approx. 7 Muffins. 

Sorry, this recipe makes a strange number, you can double the recipe depending on how big your muffin tray is and have bigger muffins or make smaller ones or be strange like me and have a strange number ;)

Either way, these muffins are sooooo good, and healthy at that! ^_^

Enjoy!

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.

Ⓥ Vegan Recipes: Banana Carob Oat Muffins Ⓥ

My first recipe on this blog! ;) ...

Yummy Muffins!

These are Vegan & Gluten Free as most of my recipes are due to all the insane allergies I have ;p 

You can make adjustments to this recipe however you'd like. If you can have other flours that you'd prefer then go for it. I've used barley flakes instead of oats in this recipe if you have a strong gluten allergy.

Banana Carob Oat Muffins

(Dry Ingredients)

3/4 cup of Brown Rice Flour

3/4 cup of Buckwheat Flour

1 cup of Oats (or any flake cereal of your choice)

1 tablespoon Baking Powder

1/4 teaspoon Baking Soda

1/2 cup Carob Powder (or cocoa powder)

(Blended Ingredients)

1-2 Banana(s) (the riper the better)**

3/4 cup Rice Milk (or any other non-dairy milk)

1/3 cup Olive Oil (or any other oil or melted vegan margarine)

1 teaspoon Vanilla

1 teaspoon Cinnamon

just under 1/2 cup of Agave Nectar 

**Agave Nectar is sweeter than other sweeteners, if you are using other sweeteners then use 1/2 cup. 

**(I have made this recipe with both one and two bananas. If you want extra banana flavour use 2 and use a tad less milk)**

Mix the "Dry Ingredients" together in a large mixing bowl until well mixed. Then...

Blend the "Blended ingredients" together in a blender or food processor until the bananas are nice and pureed.

Add blended ingredients to the dry ingredients and mix everything together until very well mixed. 

Pour in lightly oiled muffin tray and bake at 350 for approx 20 mins. 

And voila Yummy Healthy Muffins!

If you found this article to be helpful, please consider a small donation or visit the shop. Thank you for your love and support.