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Vegan Cheez Bits!

September 30th, 2013 020

A quarter cup of Earth Balance soy free ‘butter’, one cup of Daiya ‘cheese’ (any flavor will do), one cup of spelt flour, half a teaspoon of turmeric, half a teaspoon of sea salt and two tablespoons plus one teaspoon of cold water.

THIS is what you need to make our version of vegan cheez-bits.

I have to say that I have never tried the original, but these are pretty darn tasty and I bet they will disappear from the lunchbox.

Place the Earth Balance into your food processor with your Daiya cheese and process until combined.

Add in the dry ingredients and process again.

Add in the water and mix for another five seconds.

Put the mixture into a bowl and get your hands in there. Squish is all about and form into a disc. Place it in the fridge for thirty minutes and then you’re ready to roll…literally. Roll the dough out fairly thin and slice into strips and then squares with a pastry cutter. Bake on a parchment lined cookie sheet in a 350 degree oven for fifteen minutes. Turn the oven off and leave then in there to crisp up for another thirty minutes while the oven cools off.

Store in an air tight container (or in the freezer) and enjoy!

YUM!

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Banana Pistachio Cardamom Ice Cream!

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No words.

Seriously delicious.

All you need for two…

  • 2 large bananas
  • 6tbsp of homemade almond milk
  • 1tbsp of agave or the sweetener of your choice
  • 1tbsp of raw pistachios
  • a pinch of ground cardamom

Slice your bananas and place them into the freezer for at least four hours…today we left ours for eight.

Once they are frozen, place them into the food processor with the remainder of the ingredients and process until smooth.

Serve right away or store in the freezer.

Top with a few pistachios and enjoy!

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Parsnip & Cashew Sushi

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Oh, these are so good!

I know it looks quite similar to the previous post, but it doesn’t taste anything like it.   🙂

Ingredients:

  • 1/2c of chopped parsnip
  • 1/4c of raw cashews
  • ½ sheet of (raw)   nori
  • 1 cucumber
  • ½ an avocado

Remove the skin from your cucumber.

Using a vegetable peeler, slice your cucumber into ‘ribbons’ lengthwise. Set aside.

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Place the parsnip, cashews and nori into your food processor and process until well combined, kind of resembling rice.  🙂

Spread about a tablespoon of the parsnip mixture down the middle of the cucumber ribbon, leaving a bit of room at each end. Roll up like a sushi roll, top it with a piece of avocado and enjoy!

Super simple and super nutritious!

Happy, healthy eating y’all!

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Zucchini Roll Ups

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Zucchini Roll Ups!

YUM!

Using a carrot or potato peeler, peel the zucchini lengthwise.

You should get about twelve thin strips from one medium sized zucchini.

Make the pesto of your choice.

Lay a zucchini strip down and spread a generous amount of pesto over it leaving about half an inch at the end. Roll the zucchini up, toward the end with no pesto and voila!

Make one, eat one.  🙂

Today we made a kale & pistachio pesto…

Ingredients for the pesto:

  • 1 bunch of kale
  • 1 bunch of basil
  • 1/2c of raw pistachios
  • 1/4c of olive or hemp oil
  • 1 or 2 cloves of garlic
  • a pinch of Himalayan salt

Place all of the ingredients into a food processor and process until well combined, resembling a paste.

Yummy afternoon snack or early evening appy!

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Kale & Cauliflower Salad

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I think we may have stumbled onto something here.   🙂

I’ve never big a super big fan of raw cauliflower, but I can’t stop eating this one! It so good for you and very simple to throw together.

Finely chop one head of cauliflower and one bunch of kale. Toss into a bowl and set aside.

Place half a cup of cilantro, a quarter cup of flaxseed oil and one or two cloves of garlic into your food processor and process until well combined.

Pour the ‘dressing’ over your cruciferous veggies and mix well. Sprinkle a few pomegranate seeds over the top, maybe a few pistachios and try to share!

Happy, HEALTHY New Year!

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