Archive | October, 2011

Sweet Potato and Almond Butter Granola Bars

24 Oct

It’s that time of the month!  Secret Recipe Club time!!!  Where the heck did the month of October go??

This month WeHeartVegan was assigned Allie’s Clean Plate Club.  She has a great blog filled with a wide range of recipes from drinks (like homemade Bailey’s Irish Cream and tailgate margaritas) to breads to desserts to entrees and even to dog treats.  It was hard to choose a recipe, as usual!!

Finally I came across some granola bars she made called Aspen Power Bars.  I’ve always been meaning to make some granola bars, but I always put it off.  Now’s the time!!  Some changes were made to veganize this recipe and to follow Julie and my attempt at cutting/lowering our sugar intake!  So here it goes…

Sweet Potato and Almond Butter Granola Bars

Yields 18 bars

Dry ingredients:

1 1/2 cups old-fashioned rolled oats

1/2 cup coconut flakes

1/2 tsp. pink Himalayan sea salt

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

2 tsp. maca (optional)

3/4 cup raw sunflower seeds

2 Tbsp. flax meal

4 Tbsp. (about 1 level scoop) Garden of Life raw vegan protein powder

2 Tbsp. coconut flour

1/2 cup golden raisins

Wet ingredients:

3 Tbsp. coconut oil, melted

1/4 cup brown rice syrup

1/2 cup raw almond butter

1 tsp. almond extract

1/2 tsp. vanilla extract

5 Tbsp. sweet potato puree


In a large mixing bowl combine all the dry ingredients.  Stir well to incorporate together.  Set aside.

In a smaller separate bowl, combine all the wet ingredients.  Stir well to blend.

Pour the wet ingredients over the dry; stir well with a wooden spoon being sure to combine everything thoroughly.

Press into a foil/parchment lined 11 by 7 inch baking dish.  Set aside on the counter or in the refrigerator to somewhat harden.

Flip out onto a cutting board.  Slice into 18 even bars; press gently with your fingers to shape.

Place onto a plate or in to a storage container.  Set in the refrigerator and be sure to enjoy when ever you have a hankering for something healthy and sweet!!

Want to join the Secret Recipe Club?  CLICK HERE


My New Favorite Dessert!!!

18 Oct

I can’t believe this dessert is sugar free!!  And you won’t either!

I found these via chatting on Twitter with the wonderful Ricki Heller about special diets and restrictions.  I’ve recently embarked on a sugar-free (this means no fruit either), wheat- and gluten-free, mold-free, and yeast-free diet.  Many reasons led me to find this diet and I must say, minus some sugar cravings or trouble going out to eat, I feel great!  We’ll see…

Anyways, when searching for foods to eat I came across the blog Diet, Desserts and Dogs (by Ricki Heller).  This blog is great!  Solves many of my problems, including my dessert addiction.  When I asked her what dessert I could have that would best solve my cravings she sent me to her recipe for carob-coconut sweeties.  Within minutes of reading the recipe I was in the kitchen!  These are AMAZING!  Thank you Ricki!!

Almond Butter and Carob Cookies

Yields about 3 servings (about 6 cookies)

1 Tbsp raw almond butter

1 Tbsp tahini

2 tsp unsweetened carob powder

Pinch salt

2 tsp finely ground chia seeds (which is about 1-1.5 tsp. whole processed in a coffee grinder)

1 tsp vanilla extract

1/4 cup  unsweetened, dried shredded coconut


In a food processor combine the almond butter, tahini, carob and salt.  Process until smooth.  Add in the chia, vanilla, and coconut.  Pulse until combined.  Using a tablespoon, portion out the cookies.  Refrigerate or freeze to harden.  I couldn’t wait for that part.  I ate them soft.  They were very delicious! I think I want to try dehydrating them to get a crunchy exterior.  That’ll be for my next batch!!

I can’t wait to experiment more with these.  I’m going to try different extracts, rolling them in shredded coconut, adding nuts and/or seeds, adding protein powder… I could go on and on.  These are truly a health cookie!!


First Ever Vegan Omelet!

16 Oct

Upon our last visit to Veggie Galaxy in Cambridge, Julie and I got vegan omelets!  Julie got the Cambridge Street vegan omelet which is the tofu omelet stuffed with chipotle black beans, roasted red pepper puree, house made vegan cheese, sweet corn, shallot and apple salsa.  I got the Memorial Drive which is the tofu omelet stuffed with housemade seitan chorizo, baby arugula, house made vegan cheese, pickled jalapeno and leek.  Both were served with delicious homefries and toast with vegan butter!  Ah-mazing!

Well this left me inspired.  I must attempt a vegan omelet!  I’ve done the scramble, but that’s not difficult at all.  Omelets just always seemed out of reach.  Thank-you veganyumyum (again) for helping me fulfill my omelet dreams (:

Vegan Omelet

Serves 3

1 12-oz. package firm silken tofu, aseptic (I used Mori-Nu brand)

5 Tbsp. hazelnut milk, original (not unsweetened)

2 Tbsp. nutritional yeast

1 Tbsp. extra virgin olive oil

3/4 tsp. salt

1 Tbsp. cashew nut butter

1/2 tsp. mustard powder

1 Tbsp. + 4 tsp. arrowroot powder

1/8 tsp. baking powder


Press the tofu:  you can either do this with a tofu press (if your cool and own one) or you can do it like I did… wrap the tofu in paper towel and then a dish towel.  Place the wrapped tofu on a plate and place heavy objects on top.  I used a cast iron skillet.  After about 30 minutes the towels will be soaked through and the tofu will be pressed.

Place all ingredients in to a food processor and pulse until smooth.

Oil a nonstick skillet or a nonstick omelet pan.  Heat the pan over medium heat.

Spoon in about 1/3 cup batter and smooth out to cover the bottom of the pan.  Cook for 4-6 minutes until golden brown and flip.  Cook another 5 minutes or so until browned, crisp and cooked through.  Spread some cheese over the “omelet” and top with sautéed veggies!

I simply put my homemade wheat-free, gluten-free vegan cheese sauce in my omelet.  K.I.S.S. right?

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