PB&J No Bake Protein Balls

pbjproteinballsLooking for a not so sweet peanut butter treat? I have it right here! They seriously taste like little PB&J’s.

What You’ll Need

1 banana- super mashed

1/2 C nut butter of your choice – I went with crunchy peanut butter.

2-3 scoops protein powder – I used vanilla pea protein.

1/2 TSP cinnamon

1 TBSP chia seed

1/4 C dried cherries, unsweetened

Combine all the ingredients well. Scoop evenly into balls. I had about 18. Stored in the fridge, they should last about a week.

Brussels & Potatoes

brussels potatoes On my first trip to Maggie’s Farm last winter, I tasted their amazing brussels sprouts (minus the meat, of course). I’ve been trying to recreate that dish since. What I came up with tonight I think is even better. I threw these ingredients together without measuring but it’s so damn good I had to share.

Potatoes cut into bite sized pieces

Brussels sprouts

Marinade-

2 TBSP grape juice

2 TBSP peanut oil

2 TBSP balsamic vinegar

salt to taste

pepper to taste

Let the potatoes and Brussels marinate for a bit, throw into a pan and roast on 350 degrees for about an hour. I used relatively small Brussels. If you use larger ones, they may have to roast longer. I paired mine with roasted tofu. Enjoy!

Canning Apple Pie Filling

theveganfarmer.com applepieIt’s that time of year we amp up the canning and prepare for the winter. It’s apple season which means all the things apple are being canned- cider, applesauce, apple pie filling. Filling is great to have on hand to whip up a quick pie or cobbler. We host once a month family dinners and most major holiday events so lots of pies are being made. It’s also super tasty on toast, in oatmeal, and honestly, straight from the jar. We canned 15 quarts this weekend. This will last us the winter. It’s a large recipe. You’ll need to reduce it for smaller batches.

What You’ll Need

15 lbs apples, peeled and cored

13 C sugar

3 TBSP cinnamon

3/4 TSP nutmeg

6 TSP salt

3 TSP cardamom

3 C cornstarch

9 TBSP lemon juice

30 C water

In a very large pan mix the sugar, salt, cinnamon, nutmeg, cardamom, and 15 cups of water. Cook until dissolved. While that’s dissolving, whisk together 15 cups of water and 3 cups of cornstarch. Once the sugar mixture is dissolved, add the cornstarch mixture and stir frequently until it’s boiling, bubbly, and thick. Remove from heat and add the lemon juice.

While all that is happening, sterilize your jars in a water bath. Remove, and while hot, fill 3/4 with apples. Pour in the filling leaving 1/2 inch room at the top of each jar. Slide a knife around to rid the jars of air bubbles. Put the lids on and loosely screw on the bands. Return the quarts to the water bath. Once the water is boiling, can for 20 minutes. Remove the jars. Allow them to cool completely before removing them. Be sure to check each sealed properly before storing. Enjoy!

theveganfarmer.com applepiefilling

No Bake PB&J Bites

It’s swelteringly (totally a word) hot here the last couple of days. I don’t even want to look at my oven. What’s a girl to do when she needs a sweet treat? Make some no bake PB&J bites! These are hands down my favorite treat. The rest of the family enjoys them too.

What You’ll Need

theveganfarmer.com pbj

10 medjool dates, pitted

1/2 C raisins- or 1/4 C raisins and 1/4 C dried cherries

1/3 C peanuts

1/4 C cashews

3 TBSP creamy peanut butter

pinch of salt

Throw everything in a food processor and blend about one minute. You don’t want it to be smooth. Roll the mixture into small balls or flatten into bars and chill for about an hour. How many bites you end up with depends on who is helping make them.

theveganfarmer.com pbj2

I usually end up with 18-20. These are the perfect snack packed with protein and yum. Enjoy!

theveganfarmer.com pbj3

Vegan Buffalo Cauliflower Bites

theveganfarmer.com buffalo cauliflower bitesI don’t know about you, but I love warming up with spicy food on a super cold and snowy day. It’s dipped into negative digits around here the last few days, making me want all things hot- spicy buffalo, tropical beaches, peppermint hot chocolate. Last night I decided to make vegan buffalo cauliflower bites. It came together easily, quickly, and warmed me instantly. This was so spicy, I’m hot just thinking about it.

What You’ll Need

1 C water

1 C flour

1.5 TSP garlic powder

1 head cauliflower

1/2 C Sriracha hot sauce

1 TBSP Earth Balance

pinch of salt and pepper

Mix together the water, flour, garlic powder, salt and pepper. Chop the cauliflower then dredge it in the flour mixture to coat it. Spray a cookie sheet with olive oil. Bake the cauliflower on 450 degrees for 20 minutes. Combine the melted Earth Balance butter and Sriracha sauce. Remove the cauliflower from the oven, pour the Sriracha mix on top, and bake for another 5 minutes or so.

Warning- This is very hot. Like, you’ll wish you had a gallon of almond milk to chug between bites, hot.

Peanut Butter Fudge Dip

theveganfarmer.com fudgedipNo combination is better than chocolate and peanut butter. Since it’s snowing and gray outside, I decided to whip up a little chocolate-y pick me up. This little dip satisfies a very intense craving for sweets. It also contains a can of beans for extra fiber. So it’s healthy, right? We are eating it on animal crackers, cookies, bread, and my favorite, straight from the spoon.

What You’ll Need

1 can any type white beans- I used beans we canned from the garden

1/2 C unsweetened cocoa

4 TBSP agave syrup

1-2 TBSP peanut butter

unsweetened almond milk

dash of cinnamon

Blend it all together in a high speed blender.  You should have icing consistency dip once it’s all combined.  Add the almond milk as needed to achieve this consistency. Eat it with all the things. Enjoy!

Zucchini Nachos

theveganfarmer.com zucchininachosI love nachos. I don’t love how many calories are in nachos. I’ve come up with the perfect solution. Zucchini chips instead of tortilla chips! So good. Especially with a spicy black bean burger crumbled on top. Confession- I ate half the chips before the nachos were made.

What You’ll Need

Zucchini

olive oil

salt and pepper to taste

Black bean burger

Daiya cheddar cheese

Preheat your oven to 425. Slice the zucchini and press out any excess water. Line them on a parchment lined cookie sheet. Brush olive oil on top and sprinkle salt and pepper on them. Bake for 40-45 minutes, flipping halfway through. Layer them on a plate, crumble black bean burgers on top and add some Daiya cheddar. Enjoy!

 

 

 

 

December Goals & Chickpea Chocolate Peanut Butter Cookies

theveganfarmer.com chickpea cookiesHello, December!  My favorite time of the year is here! I’m so excited for Christmas not only because it’s my favorite, but because Emme has a full grasp this year on what it means. There is lots to do and see, but first, let’s review November and set some December goals.

I’m happy to report I completed every goal last month.  This month I’m keeping the big to do’s short.  Actually, there’s only one.  I’m making everyone give up added sugar until Christmas Eve.  I know.  I’m completely insane. BUT, the sugar has been out of control.  I feel we need to reset out palate’s and learn to appreciate real food again.  I’ll be making lots of tasty no sugar added treats to get us through.  Up first, no sugar added chickpea chocolate peanut butter cookies.  Here’s what you’ll need-

1 can chickpeas, drained and rinsed

3/4 C natural chunky peanut butter, plus some for topping

2.5 TBSP cocoa

1/4 C date caramel- 4 dates, soaked and pitted. puree with 2 tbsp soaking water, 1 tbsp unsweetened almond milk

splash vanilla extract

2 TBSP unsweetened almond milk

1 TSP baking powder

pinch of salt

Preheat your oven to 350 degrees.  Grease cookie sheets and set aside.  Place all ingredients in a food processor and blend until smooth. Use a small scoop to drop dough balls onto the cookie sheets.  Press them fairly flat and top with a bit of peanut butter.  Bake until crispy, about 20-25 minutes.  Enjoy!

Sour Cream and Onion Roasted Chickpeas

chickpeasThere are certain foods I am certain my child would live on for all of eternity if I let her.  Sour Cream and Onion Potato chips is one of them.  We have her grandmother to thank for that.  I am not opposed to a little junk food in moderation.  But I am opposed to junk that’s marketed as food. So I came up with a decent substitute that requires only 5 ingredients. They may not be chips, but they surely are delicious.

What You’ll Need

1 can chickpeas

1 TSP olive oil

1 TBSP sour cream

a sprinkle of onion powder

a dash of Italian spices

Drain, rinse and dry your can of chickpeas.  Pour them into a bowl and mix in all the other ingredients.  Put them in a preheated 400 degree oven for 30 minutes, stirring halfway.  Let cool and enjoy!

No Sugar Added Banana Chocolate Chip Muffins

theveganfarmer.combananachocchipNo one loves bananas paired with chocolate chips more than this girl.  Except maybe this girl’s daughter.  I’m on a quest to reduce the amount of sugar we consume, which isn’t all that much.  But why consume any added sugar at all? This recipe seriously reminds me of the Fannie Farmer cookbook one I used religiously as a kid.  It’s all the things a muffin should be- moist, sweet, delicious, and filling.

What You’ll Need

2 mashed bananas

2 C flour

1 TSP baking powder

1/2 TSP salt

4 soaked, pitted dates

2 TBSP vinegar + 2 TSP baking soda

1 TSP vanilla extract

1/2 C unsweetened almond milk

vegan chocolate chips

Preheat your oven to 350.  Add the dates and a couple tablespoons of the soaking water to your food processor and puree.  It should look like a caramel dip.  Mash the bananas and mix in the sugar. Add the dates, vanilla extract, and vinegar & baking soda mixture.  Mix the dry ingredients together and alternate adding it and the almond milk to the banana mixture.  Stir in as many chocolate chips as possible.  Or show some restraint and only use about half a cup.  Fill your muffin tins 3/4 full and bake for 25-30 minutes.  Enjoy!