Chipotle Lime Hummus

One of my go to snacks is hummus. I mean, dip any veggie in hummus and it’s amazing. It’s a great way to get your veggies in and have it taste good too. I love to try different kinds of hummus and I think my favorite is the chipotle flavored ones. Also, did you know hummus is so easy to make and tastes even better homemade?! Literally throw everything in your food processor or high powered blender! This chipotle lime hummus is slightly spicy, limey, and so creamy! I put this hummus on sandwiches, wraps, burgers, and even make pasta sauce with it! It’s so versatile, healthy, and delicious!  Chipotle Lime Hummus 

1 (15 oz) can chickpeas, drained and liquid reserved
2 Tbsp fresh lime juice
2 Tbsp olive oil
Tbsp tahini
1 tsp adobo sauce from a can of chipotle peppers in adobo
1 – 2 cloves garlic , quartered
2 chipotle adobo peppers, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
1/4 tsp salt, or to taste
3 Tbsp chickpea juice
1 Tbsp chopped cilantro, optional for garnish

To a food processor or high powered blender, add 3 Tbsp reserved liquid from chickpea can, lime juice, olive oil, tahini, adobo sauce, and garlic. Then add chickpeas, chipotle peppers, cumin, coriander, paprika, and salt. Cover and process, adding an additional 1 Tbsp liquid as needed, until hummus is smooth. Plate and top with more olive oil, sprinkle of paprika, and cilantro. Serve with pita chips, tortilla chips, or veggies. Store in refrigerator in an airtight container.

Enjoy!

Recipe adapted from Cooking Classy

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Banana Zucchini Blueberry Muffins

These muffins are the perfect way to start off your morning. Packed with whole wheat flour, fruit, and vegetables, it’s great for those crazy mornings where you just need to grab something healthy and go. They are super moist and not overly sweet. I love the natural sweetness that comes from the ripe bananas. Also, coconut sugar makes these muffins healthier than most breakfast muffins that can spike your blood sugar levels. These vegan muffins don’t have very much oil in them either (winner). Use up the last of your zucchinis and bananas and make these muffins. They freeze super well too! I usually make a batch and freeze most of them so I can have them whenever I want.

Banana Zucchini Blueberry Muffins 
Makes 12 muffins 

1 1/2 cups whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 heaping tsp ground cinnamon
2 medium ripe bananas, mashed (about 1 cup)
1/2 cup coconut sugar 
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) 
1/4 cup unsweetened plain almond milk
2 Tbsp melted coconut oil
1 tsp vanilla extract
1 cup shredded zucchini (lightly patted dry) 
1 cup blueberries, fresh or frozen

Preheat oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

Make flax egg by combining ground flaxseed and water in a small bowl. Mix and set aside for 5 minutes.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, coconut sugar, flax egg, coconut oil, almond milk, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Do NOT overmix! Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter. Gently fold in the blueberries.

Pour the batter into prepared muffin cups, about 3/4 full. You can sprinkle the tops with extra coconut sugar if you want. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool muffins on a wire cooling rack. Enjoy!

(Recipe adapted from Two Peas and Their Pod)

Vegan Strawberry Cupcakes with Coconut Cream

It’s still strawberry season and you have to make these cupcakes while strawberries are still good! These are so easy and it only takes ONE bowl to make. They are vegan, perfectly sweet, refreshing, and I just love the strawberry flavor in these cupcakes! Also, I could eat the coconut whipped cream frosting by the spoonful. I usually hate any type of frostings and whipped creams, but for some reason, coconut cream is so dang good! You can put it on anything and it pairs very well with fruit. It doesn’t make you feel heavy and sugared out too. For more of a pink color in the cakes, you could add a little bit of cooked beets or strawberry preserves in the batter too. You could make this into a layer cake and double the recipe and add strawberry preserves in between the layers as well. This cake is so versatile, so it’s great to have on hand, plus it’s delicious! One recipe makes about 12 cupcakes or one 8 inch cake pan. I got this recipe from Vegan Richa and just made a few tweeks. I love her blog, go check it out! Vegan Strawberry Cupcakes with Coconut Cream

Dry: 
1 cup whole wheat flour or pastry flour
½ cup unbleached all purpose flour
1 Tbsp arrowroot starch (or cornstarch would work)
¾ tsp baking soda
¼ tsp salt

Wet: 
½ cup unsweetened plain almond milk (or any non-dairy milk)
1 1/2 cups chopped ripe strawberries 
1 tsp white vinegar (or use apple cider vinegar)
1 tsp vanilla extract
¾ cup unrefined or raw sugar (I used coconut sugar) 
2 Tbsp melted coconut oil 

Preheat the oven to 365 degrees F. Line cupcake pan.

In a bowl whisk all the dry ingredients really well. Add all wet ingredients except oil to blender and blend until smooth (feel free to add 2 Tbsp of strawberry preserves if you want a stronger pink color). Add the blended puree to the dry bowl. Add oil. Mix to make a smooth batter, but careful not to overmix!

Transfer the batter to the cupcake pans and even the top with a spatula if needed.
Bake at 365 degrees F for 20-25 minutes or until a toothpick from the center comes out clean.

Cool in the pan for 10 minutes, then remove from the pan and cool completely on the wire rack. Serve with whipped coconut cream on top and fresh strawberries or strawberry preserves.

Whipped Coconut Cream

1 can full-fat coconut milk, chilled for 24 hours*
1 to 2 Tbsps sweetener (pure maple syrup, powdered sugar, cane sugar, etc), to taste
1/2 tspn pure vanilla extract

Chill the can of coconut milk in the fridge for at least 24 hours.

About 1 hour before making the coconut whip, chill a mixing bowl in the freezer. I just used my metal KitchenAid mixing bowl.

After chilling the can, open the can and scoop the solid white coconut cream into the bowl. Discard the coconut water or save it for another use (such as in smoothies).

Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.

Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This will keep in the fridge in a sealed container for up to 1 week or you can freeze it in an airtight freezer-safe bag for up to 1 month. After chilling in the fridge, allow it to sit at room temperature until it softens slightly and then you can re-whip it as needed.

I love this whipped coconut cream with fresh fruit like peaches and berries.

*Make sure your coconut milk doesn’t have filler ingredients because it will affect how it separates. I used Thai Kitchen full fat coconut milk and I know the Trader Joe’s brand works well too. 

Vegan Key Lime Pie

Oh man, this vegan key lime pie is so good, it’s hard not to drink all the filling before I pour it onto the crust. Limes just scream summer and this pie is refreshing, tart, and has the perfect amount of sweet to it. You can use key limes or regular limes. This is one of my husband’s favorite desserts. Also, it’s so incredible easy to make! It’s vegan, gluten-free, and refined sugar free. Dessert for the win! You could use a gluten-free graham cracker crust but I opted for the date crust. It’s one of my favorites. This pie reminds me of a cold vegan cheesecake, super creamy and delicious!  Vegan Key Lime Pie

Crust:
I used a date crust. Find the recipe here .

Filling:
1 heaping cup raw cashews, soaked for 4-6 hours (or overnight) then drained
3/4 cup full-fat coconut milk, well shaken
1/4 cup coconut oil, melted
4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
1/3 – 1/2 cup pure maple syrup, depending on preferred sweetness (I used close to 1/2 cup)

To make removing the pie easier, cut 2 strips of parchment paper (about 3 inches wide) and lay them cross wise in an 8 inch pie pan. This creates tabs that make removing the cheesecake easier to pop out once frozen.

Press crust down until the meal sticks together and forms a solid base. Place in the freezer to set.

Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more maple syrup or agave for added sweetness.

Pour filling into pie pan and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.

Freeze for at least 4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.

Enjoy!

Mango Coconut Lassi

I’m still on a mango kick because I absolutely love mango season! Also, this mango coconut lassi is divine and my husband and I always want to order one every time we go out to Indian food. This vegan version is just as tasty, creamy, coconutty, and packed full of mangoes! You can’t even tell it’s vegan. It’s so easy to make too. I got this recipe inspiration from my Minimalist Baker cookbook. I LOVE this cookbook and highly recommend it! This mango coconut lassi definitely helps us get through this southern heat! It’s been so hot and humid lately, all I want to drink are smoothies. Go get some mangoes and make this yummy Indian drink!  Mango Coconut Lassi
Serves 2

6 ounces plain or vanilla coconut yogurt (I used Silk vanilla yogurt)
2 small ripe mangoes, cubed (about 2 cups)
3-4 Tbsp unsweetened plain almond milk
1/8-1/4 tsp cardamom, to taste
1-2 Tbsp pure maple syrup or coconut sugar
1/4 cup ice cubes
2 Tbsp coconut cream or full-fat coconut milk (optional)

Add all ingredients to the blender and blend until creamy and smooth. You can add more almond milk if you are having trouble blending.

Taste and adjust flavor as needed.

Enjoy!

(Adapted from the Minimalist Baker)

Strawberry Mango Salsa

This strawberry mango salsa is the epitome of summer! It’s so refreshing and has the perfect balance of sweet and spicy. I’m loving all the fresh fruits in season. Mangoes and strawberries are probably my favorite fruits. I could eat this salsa by the spoonful, it’s so addicting. You can eat it with tortilla chips or top it on your favorite tacos. Also, it’s so easy to make and you can eat it right away. Definitely a great summer side to any party!  Strawberry Mango Salsa 

1 1/3 cup diced strawberries
1 cup diced mangoes
1/4 cup diced red onion
1/4 cup of chopped cilantro
3-4 tsp pure maple syrup
Juice of 1 lime
1/8-1/4 tsp chipotle chili pepper

Combine all the ingredients in a bowl and mix well.

Serve immediately with chips, tacos, or just eat it by the spoonful! 🙂

Best when eaten fresh. You can store leftovers in the refrigerator, but note that it will get more watery from the fruit the longer it sits.

Easy Strawberry Crisp (vegan+gf)

I love strawberry season and I love strawberry crisp. In fact, I love any kind of fruit crisp. I always have an apple crisp for my birthday instead of cake. I decided to make a strawberry crisp this time since strawberries are so good right now! The sweet and tart strawberries with the granola like crisp on top makes for the perfect summer treat! It’s refreshing and doesn’t weigh you down after a big meal or from the heat. It’s also quite healthy too: vegan, gluten free, and no refined sugars (#wining). The crumble crisp top is so delicious and I could eat it plain. I also love crisps because they are so easy and fast to put together and way less of a hassle than pie. Don’t get me wrong, I love pie, but I don’t always have the time to make my own pie crust. 🙂 With this crisp, you can make it super fast and also change out the fruit to any fruit you have on hand, like apples, blueberries, or peaches. This will be a great 4th of July dessert to share with your friends and family too! Easy Strawberry Crisp

Filling
2 lbs strawberries, halved and quartered
1/4 cup coconut sugar
1/2 lemon, juiced
2 Tbsp arrowroot starch or cornstarch

Topping
1/4 cup coconut sugar
1 cup rolled oats
1/2 cup oat flour
1/2 cup almond meal
2 tsp ground cinnamon
1/4 cup pure maple syrup
1/4 cup melted coconut oil

Preheat oven to 350 degrees F (176 C). Spray a 9×9 (or you can use an 8×8) baking dish.

Add to a large mixing bowl all the filling ingredients. Toss to combine. Add to the baking dish.

Rinse and wipe out your mixing bowl and add all topping ingredients. Stir well to combine. Pour over the strawberry filling in an even layer and smooth it out with your spatula.

Bake for 35 minutes (uncovered) or until the filling is bubbly and the topping is a deep golden brown.

Let it cool for at least 30 minutes before serving.

Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven until warmed through.

Enjoy!