Crunchy Raw Vegan Protein Balls

I am so excited to share one of my original recipes with you! This easy Crunchy Raw Protein Ball recipe has to be in my top three favorites because it is simple to make and has so much nutrition packed into each tiny little chocolate ball.

I created these when I first started eating raw foods to help with my sweet cravings. They were a lifesaver for me because the protein in them help to curb my appetite and keep me satisfied throughout the day. There are so many different possibilities with these little gems. They are great to have plain if you are going to snack on them during the day. But make sure you take the time to actually make them into the little balls and not eat it right out of the bowl by the spoonful like I do!

Plus, you have better portion control when they are in little balls!

You could also dress them up for the holidays or a special occasion just by rolling them in a variety of different toppings – sesame seeds, sunflower seeds, carob powder, cacao nibs, chia seeds, coconut flakes, and on and on. Some of the toppings I used above were sesame seeds, chia seeds, maca powder, coconut flakes, raw cacao powder, and crushed walnuts…yum!

Be creative! But most of all, enjoy them…they are good for you and are a gluten-free and guilt-free treat!

Crunchy Raw Protein Balls

Raw | Gluten-Free

INGREDIENTS:

• 1 cup almond flour
• 1 scoop Raw Protein Powder (or raw protein powder of your choice)
• 1/4 cup organic sesame seeds
• 1/4 cup organic chia seeds
• 1/4 cup raw cacao powder
• 1/2 cup organic nut butter
• 2 tablespoons raw organic honey (or other liquid sweetener for vegan)
• 2 tablespoons organic grade B maple syrup
• pinch pink himalayan salt

PREPARATION:

1. Combine all ingredients into a food processor and process until well combined and in a crumbly, paste-type consistency.
2. Scoop small spoonfuls and squeeze tightly in the palm of your hands then roll between the palms of your hands into a small ball shape.
3. Serve plain, or roll in sesame seeds, cacao nibs, coconut flakes, sunflower seeds or chia seeds.
4. Refrigerate and they will become firmer.
5. Enjoy!

http://www.onegreenplanet.org/plant-based-recipes/crunchy-raw-vegan-protein-balls/

Mmmmm Gluten-free vegan Chinese food: One Green Planet

http://www.onegreenplanet.org/vegan-food/how-to-make-great-vegan-and-gluten-free-chinese-food/

When I started eating vegan, the number of things my husband and I could order from our favorite local Chinese restaurant decreased dramatically, but we still had options. But once I started eating gluten-free though, eating out was all over.

But hold on to your wontons, making Chinese food at home is easy! Here are my tips for creating your own Chinese cuisine:

1. You can easily substitute tofu, tempeh, and mushrooms for the meat and seitan for your non-gluten-free friends.

2. Stock up on the ingredients you need to make your favorite sauces: gluten-free tamari, Hoisin sauce, brown rice vinegar, mirin, toasted sesame oil, chili sauce, agave nectar or Bee Free Honee, cornstarch or arrowroot powder, and Sriracha hot sauce. Just be sure to read those labels and make sure everything is vegan and gluten-free!

3. Some people wonder how you can make your tofu as crispy as they do in restaurants. Here’s how: make sure you drain the tofu really well or use a Tofu Press . The less moisture, the better. Then even if you marinate it, make sure you pat it dry before you get ready to cook it. A thin coating of cornstarch or arrowroot powder will give it a crispy coating when you fry it. Cook it a bit crispier than you would think because once you pour the steaming hot sauce over it, it will lose some of the crunch.

4. Texture is important in Chinese food so don’t overcook the vegetables. They need to retain some crunch. Also adding ingredients like water chestnuts, scallions, sprouts, and chopped nuts will add some crunch and texture to your dish.

So there you go. Now, get busy and polish those chopsticks!

Image Source: Gluten-free Vegan General Tso’s Tofu

Vegan Pumpkin Chili Recipe

From http://www.sunwarrior.com
Good for more than just funny or scary faces; don’t let this superfood go to waste. Save it, bake it, puree it, and hold on to it. Pumpkin puree makes this chili thick, smooth, filling, and delicious. Most people won’t be able to guess your secret ingredient, but they’ll know this recipe has something special going on as they head back for more

• 2 bpa-free cans organic kidney beans, drained and rinsed
• 2 to 3 cups pumpkin puree
• 1 cup frozen corn, non gmo
• 6 large tomatoes, peeled and diced
• 1 medium onion, chopped
• 1 bell pepper any color, chopped
• 2 stalks celery, chopped
• 1 zucchini, diced
• 1 cup veggie broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 2 teaspoons chili powder (more if you like it hot)
• 2 teaspoons dried sage
• 1 teaspoon blackstrap molasses or maple syrup
• ½ teaspoon pepper
• ½ teaspoon salt
• 1 tablespoon olive oil

In a large sauce or soup pan, add olive oil. Saute garlic, celery, bell pepper, and onion over medium heat until onion is translucent. Add zucchini and cook until tender, stirring often.

Add all other ingredients and increase heat. Bring to boil, stirring occasionally. Lower to a simmer, cover, and cook for 45 minutes to an hour, stirring occasionally.

Garnish with fresh sage leaves, sprinkle with vegan cheese, salt it to taste, and enjoy.

Also feel free to mix up the recipe. Use more fresh ingredients if you can, add a dash or two of cumin, or even add diced pumpkin in with the zucchini. Make it your own.

- See more at: http://www.sunwarrior.com/news/vegan-pumpkin-chili-recipe/#sthash.a9jArNRi.dpuf

Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters to mow down daily.

Utterly brilliant, people!!!!!!! Not only does SALAD IN A JAR save space in your fridge, it also reduces food waste and gets non-salad eaters to mow down daily.

THE ARRANGEMENT
From BOTTOM to TOP:
Dressing
Shredded carrots
Cherry tomatoes
Sunflower seeds
Hard boiled eggs
Baby spinach

DIRECTIONS
1) Arrange ingredients in a large mason jar
2) Store in fridge for up to a week
3) When ready to eat: shake jar, place on a plate, and eat!

You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST. As long as the dressing does not touch the greens this will stay fresh in the fridge for up to a week!!!!!!!


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Vegan Cooking at Home e-book recipe: Tempeh tacos

POSTED ON AUGUST 7, 2013 8:00 AM BY STEPHEN HUI

A recipe for tempeh tacos is included in Vegan Cooking at Home. (Christine McAvoy)

Over the past four years, the bloggers at The Vegan Project have shared many recipes with their readers. In July, with the aim of helping even more people eat vegan, they published two e-cookbooks.

Bridget Burns is the author of Vegan Cooking at Home, and Samantha Shorkey wrote Jacked on the Beanstalk. Both e-books feature nutrition tips from Jennifer Boyle and photography by Christine McAvoy. With Jessica Grajczyk, Burns and Boyle cofounded The Vegan Project—which made our list of the best vegan food blogs in Vancouver—back in 2009.

Subtitled “Plant-Based Living Made Easy”, Vegan Cooking at Home offers tips for snacking and choosing healthier foods, a list of kitchen essentials, and 15 recipes for breakfast, lunch, and dinner. Jacked on the Beanstalk is subtitled “Plant-Based Fuel for Vegan Athletes” and contains 20 recipes, ranging from protein pancakes to carrot cake balls. Each e-book costs $10, but you can buy both as a combo for $15. (If you use the offer code “vegcoast” within the next week, you’ll get $1 off your purchase.)

Interesting recipes in Burns’s e-book include gluten-free buckwheat crêpes, herbed nut cheese, and sun-dried tomato basil sausages. What follows is one of the lunch and dinner recipes from Vegan Cooking at Home.

Tempeh tacos

Who doesn’t love taco night? Made with tempeh (fermented soy), sprouted grains and fresh vegetables, your tacos just got better—and healthier!

Prep ahead: You can make the tempeh mixture ahead of time and reheat when ready to use.

Ingredients

• 1 package plain tempeh
• 4 sprouted corn tortillas
• 1 cup onion, diced
• 2 tbsp grapeseed oil
• ½ jalapeno, diced (seeds removed for less spicy)
• 2 tsp chili powder
• 4-5 mushrooms, sliced
• ½ green pepper, diced
• 1 tsp cumin
• 1 tsp dried coriander
• 1 tsp salt (smoked salt is a nice touch!)
• 1 tsp agave syrup
• 1 tsp tamari or Braggs

Toppings: Shredded cabbage, fresh lime wedges, cherry tomatoes, cilantro, avocado, and salsa.

Method

In a large frying pan, heat oil on medium. Add diced onion, crumble in tempeh and add dried spices. Sauté for about five minutes. Now add mushrooms, peppers, agave and tamari and cook for another five to seven minutes. Lightly steam the corn tortillas until pliable. Assemble the tacos any way you like; a little vegan cheese doesn’t hurt either!