Double Chocolate Cookie Dough Bites (makes ~ 32)

These are super easy to whip up on short notice! And taste great!
Ingredients:smaller-IMG_9620-edited-copy
3/4 cup all-purpose flour
6 tbsp. unsweetened cocoa powder
1/8 tsp. salt
1 tbsp. butter, melted and cooled
1/4 cup unsweetened applesauce
1/2 tsp. vanilla or imitation vanilla extract
1/2 cup light brown sugar
1 cup powdered sugar
Directions:
1. Mix flour, cocoa powder, salt, melted butter, applesauce, vanilla, and brown sugar in a large bowl. Then gently stir in chocolate chips.
2. Place in refrigerator for 20 minutes to cool.
3. Then form quarter-sized balls and place in bowl of powdered sugar and cover them.
4. Store on wax paper in keep refrigerated.
Recipe inspired by Amy’s Healthy Baking.

Vegan Peach Cobbler (serves ~12)

I made this dish for a potluck for the Fourth of July and it was hit! A lot of my friends are vegan, vegetarian, dairy free, or some other type of restriction so this was the perfect all-american dish for the festivities! I also encourage you to go pick some fresh peaches at an orchard near you, because nothing is better!

IMG_7733Ingredients:
peaches, sliced
1 1/2 cups sugar
1/2 cup water
1/2 cup butter
1 1/2 cups flour
1 1/2 cups almond milk
2 tsp. vanilla or imitation vanilla extract
2 tsp. cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. In a large pot, combine peaches, 1/2 cup sugar, and water. Mix well and bring to a boil. Simmer for 15-20 minutes or until peaches are cooked down.

3. In another large pot, melt butter, 1 cup sugar, and almond milk. Slowly stir in flour and stir until thick. Clumps are encouraged.

4. Combine peach mixture with flour mixture in one pot, stir. Pour mixture into deep pie dish. Sprinkle cinnamon on top, you can’t have too much!

5. Bake for 35 to 40 minutes. (Batter will rise to top during baking).

6. Serve warm with ice cream! I used So Delicious’ new snickerdoodle flavor (yum!).

Recipe originated from The Southern Vegan

Mango salsa

In honor of World Meat Free Day {today}, I am posting this delicious totally vegan/vegetarian party snack to celebrate! Go veggie!  

 Ingredients

1 mango

1 avocado

1/2 sweet white onion

6 medley tomatoes

3 tbsp. Sesame, sunflower, or olive oil

1 tsp. lemon juice

Sprig of fresh cilantro

Pinch of salt

Pinch of freshly ground black pepper
Directions

1. Chop up the mango, avocado, white onion and tomatoes into small bits. 

2. In a large bowl, mix the veggies with the oil, lemon juice, salt and pepper. 

3. Chop up cilantro and sprinkle on top. 

4. Enjoy with blue corn tortilla chips! 

Vegan Banana Bread (serves ~8)

I’m back at it with my vegan baking, I can’t help it! Besides, I don’t hear any of you complaining 🙂 Anyway, got some rotten bananas and not sure how to make a banana bread with milk, eggs or soy? Well, I’ve got the recipe right here! Enjoy!

Ingredientsbanana bread

2/3 cups light brown sugar

1/3 cup sunflower oil

1 cup mashed bananas (~3 bananas)

2 cups flour (not sure how other flours might work with this one)

1/4 cup crushed walnuts

2 tsp. baking powder

1/4 tsp. baking soda

pinch of cinnamon

Directions

1. Preheat oven to 350.

2. Mix the flour, walnuts, baking powder, baking soda, and cinnamon in a large bowl. The slowly pour in the oil and mashed bananas.

3. Pour the mix into a greased 9×13 bread pan.

4. Bake for 40-45 minutes, check center with fork before removing from oven.

5. Let cool for 10 minutes, then serve.

 

A Simple Chickweed Salad for One

Have I mentioned how much I love the farmers market in Athens, OH? Well, I’m saying it now! This place is amazing for fresh, organic, family-farmed produce! The farmers are all so friendly and willing to talk about their goods. Have you thought about where your food comes from? Anyway, my good friend Greg Howard from Gibson Ridge Farms gave me some chickweed last weekend and I decided to experiment! I came up with this simple, easy to make, delicious salad! Don’t eat too much though. Chickweed is a diuretic, and too much can make your stomach upset. It is jam-packed with nutrition and has many natural health benefits! Anyway, I could talk all day, here’s the recipe!

Ingredients:IMG_4738

3 ounces of chickweed (1 cup-ish)

1 tbsp. olive oil

1 tbsp. lemon juice

1 tsp honey

1/4 tsp minced garlic

pinch of salt and pepper

2 tbsp. of feta cheese

Directions:

1. Wash the chickweed thoroughly.

2. To make the dressing, mix together the olive oil, lemon juice, honey, garlic, salt, and pepper until well blended.

3. Pour the feta and the dressing over the chickweed. Voila!

 

BONUS RECIPE: Chickweed tea, great for seasonal allergies and asmtha (my roommate says it really did the trick).

Ingredients:

1 cup water

1 ounce chickweed

2 tablespoon lemon juice

1 tsp LOCAL honey for sweetener

Directions:

Bring water, chickweed, and lemon juice to a boil then turn the heat down to medium and let it simmer for 5 minutes. Drain the chickweed from the water into a cup and add honey for sweetener.

 

Let me know if you have any chickweed recipes or have any suggestions for other out-of-the-ordinary foods I can make recipes with! 🙂

 

Coconut breaded Shrimp (serves 4)

Ingredients:

4 servings of large pre-cooked shrimp (~6 per person)

1 cup of bread crumbs, I like to use cornflake crumbs for this recipe

1 cup of shredded coconut

1 tsp sea salt

1 tsp of ground black pepper

1/4 cup melted butter or coconut oil

1 cup flour

4 tbsp. cooking oil

Directions

1. Set up your stations to make preparation go buy quicker. First have a place for shrimp, then a station for flour, then a station for the melted butter or coconut oil, then a station for the breading and then the pan, filled with 4 tbsp. of cooking oil. Trust me, this makes the process so much easier.

2. For the breading, mix the coconut, bread crumbs, salt and pepper together in a bowl.

3. Roll the shrimp in the flour, then coat them in the butter or coconut oil, then roll them in the breading, then plop them in the pan.

4. Let the fry on each side for 2-3 minutes or until breading begins to become crunchy.

5. Once the shrimp are done cooking, dry them out on a paper towel, they tend to be a little greasy if you don’t.

6. Serve and enjoy! I like to have these with just a simple side of brown rice but they are good with mixed veggies, salads and pasta dishes as well!

Potato Parsnip Soup (serves ~4)

Go grab the last of those parsnips at the farmers market before they’re out of season, because this soup is to die for!

Ingredients:parsnip soup

2 large potatoes

2 parsnips

2 tablespoons water

3 cups of unsweetened almond milk or (my new favorite) Cashew milk

1 1/2 cups water + 2 veggie broth cubes 

1/4 tsp. salt

1/4 tsp. pepper

4 ounches of shredded white cheddar cheese

optional: croutons to garnish the soup

Directions:

1. Cut up the potatoes and parsnips and put them in a microwave-safe dish with 2 tbsp. of water.

2. Put the dish in the microwave for 10 minutes or until the parsnips and potatoes are soft enough to puncture with a fork easily.

3. Once the potatoes and parsnips are soft, put them in a blender with the milk of your choice, and atleast some of the broth if not all. Blend it up until it is a smooth mixture.

4. Put the mixture in a large pot with the rest of the broth, salt, pepper and cheddar cheese. Make sure there are no lumps and it is nice and smooth.

5. Let cook on medium heat for 20 minutes. Then remove heat and serve! I garnished my soup with some lovely garlic croutons I got at Earth Fare!

 

Mini Apple Pies (makes 12)

Happy {Almost} Valentine’s Day!

I was in a loving mood and made my roommates mini apple pies. There’s a secret ingredient in these that makes them so mouthwateringly delicious… it starts with L and rhymes with dove. Anyway, I thought these might be a cute treat for whomever you show some love to this V-day! I love all of my followers ❤

For the dough you will need:mini apple pie

For my dough I used Immaculate Baking Company pre-made crusts. If you want to make your own you’ll need:

2 cup of all-purpose flour

1/2 cup water

1 cup of butter

1 tsp of salt

For the filling you will need: 

5 apples, peeled

3/4 cups of sugar

6 tbsp. flour

2 tsp. cinnamon

You will also need:

1 12-cup muffin tin

Directions:

1. Preheat oven to 425. You do not have to grease the muffin tin.

2. Roll out dough on a floured surface and use a 4-inch round bowl to cut out 12 mini pie crusts. Line each muffin cup with one crust, press the crusts around the top of each cup in a crinkle-cut pattern.

3. Peel and dice the apples into bite size pieces, spritz with lemon juice if you’re worried they might go brown too quickly. Then, in a large bowl, mix the apples, flour, sugar, and cinnamon.

4. Scoop just enough filling into each cup until it reaches the surface. It’s about 1/4 cup of filling.

5. For the top of my mini pies, I used a heart-shaped cookie cutter to make heart toppers for the pies. You could do something similar, or make a criss-cross pattern, or simply leave them exposed.

6. Put a small square of butter on the top of each pie. Bake in the oven for 10-12 minutes or until crusts are golden brown.

7. These are absolutely to die for right out of the oven. But, you can heat them back up again by sticking them in the microwave for 20 seconds. And don’t forget your milk!

Recipe found on Food.com… altered the time sequence and the crust pattern. 

Homemade Hot Chocolate (serves ~6)

One of the things I missed most when I had to say goodbye to soy and (most) dairy products was hot chocolate. There’s nothing better than curling up on a cold winter day with a blanket, a book and mug of hot cocoa. This recipe makes a great gift for someone, as well, because it is virtually allergy free and can be added to any milk (I’ve tried almond, cashew, and coconut milk with it).

Ingredientshot cocoa

6 tablespoons of Hershey’s cocoa powder

12 tablespoons of cane sugar

handful of mini marshmallows

 

Directions

Combine all of the contents together to make the mix. Then pour yourself a glass of milk and add in two scoops of the mix. For added sweetness I sometimes add a couple drops of vanilla extract. Heat for 2 minutes in the microwave and you have yourself a mug of homemade hot chocolate!

Disclaimer: Awesome Napoleon Dynamite mug not included. 

Roasted Carrots and Parsnips

We have the best farmers market ever (yes, ever!) here in Athens, Ohio. Today’s harvest consisted of various squash, potatoes and parsnips. I love parsnips, but I only knew a couple of recipes for them so I bought them as a challenge. If anyone has some good parsnip recipes for me, put a link in the comments!

All of the credit for this recipe goes to Ina Garten at Food Network.

Ingredients

2 whole parsnips, peeled

2 whole carrots, peeled

3 tablespoons olive oil

pinch freshly ground black pepper

pinch of sea salt

pinch of parsely

Directions

1. Preheat oven to 425.

2. Cut the carrots and potatoes into quarters so that your pieces are large enough to cook down.

3. Place the carrots and parsnips in an oven-safe baking pan and drizzle olive oil over top. Sprinke on salt, pepper and parsely.

4. Bake, uncovered, for 15-20 minutes or until the vegetables are tender (check with fork).

5. Enjoy with a salad or as a side dish.