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Recipes
Sweet Potato and Black Bean Chili
By vdub
Directions Preheat oven to 400 degrees F (200 degrees C)
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
- 1/2 teaspoon ground dried chipotle pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, sliced
- 2 tablespoons ancho chile powder, or to taste
- 1 tablespoon ground cumin
- 1/4 teaspoon dried oregano
- 1 (28 ounce) can diced tomatoes
- 1 cup water, or more as needed
- 1 tablespoon cornmeal
- 1 teaspoon salt, or to taste
- 1 teaspoon white sugar
- 1 teaspoon unsweetened cocoa powder
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 pinch cayenne pepper, or to taste
- 1/2 cup sour cream, for garnish (optional)
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Sweet Potato Chocolate Frosting
By vdub
Whip cooked, cooled sweet potatoes with magic bullet, ninja or food processor
- 1 1/2 c. cooked sweet potatoes or yams
- 3 Tbsp. cocoa
- 4 Tbsp. honey (or desired liquid sweetener)
- 1 tsp. vanilla
- 1/4 tsp. sea salt
Cabbage Rolls Filled with Quinoa
By vdub
Fill a medium stockpot with 1 to 2 inches of water and bring to a simmer
- 1 head cabbage, core removed
- 1 tbs. olive oil
- 1/2 pound grass-fed ground beef or substitute tempeh
- 1 yellow onion, minced
- 2 cloves garlic, minced
- 2 stalks celery, minced
- 1 cup chopped mushrooms
- 1 cup quinoa, cooked
- 1 tsp. dried sage
- 1/2 tsp. dried thyme
- Salt and freshly ground pepper to taste
- 2 red bell peppers, roasted or broiled to char the skin
- 1/2 cup sour cream
Cookie Dough
By vdub
April 19, 2012 at 6:01 am 25 comments
- 1 1/2 cups cooked chickpeas (if you use the ones from a can, rinse thoroughly)
- 1/3 cup chunky OR creamy peanut butter (almond butter, cashew butter, sunflower seed butter etc can all be subbed)
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt (omit if using salted nut butter)
- 2 Tbsp almond milk or other non-dairy milk
- 3-4 Tbsp coconut palm sugar, honey, agave or a combo (my favorite is 2 Tbsp powdered coconut sugar, 1 Tbsp honey and a pinch of pure stevia to round out the flavors)
- 2 Tbsp flaxseed meal, almond or other nut meal or oat flour (or sub your favorite flour)
- chocolate chunks, chips or carob or cacao nibs (I chopped up a portion of the Lindt bar Hint of Sea Salt – my fav! )
- optional: one scoop of good tasting vanilla protein powder (I use Jay Robb’s)
Lemon Cranberry Coconut Muffins
By vdub
Preheat oven to 350 degrees F
- 7 eggs
- 1 cup fresh cranberries (I chopped them up in the food processor)
- 1 lemon, zest and juice
- 1/4 cup shredded coconut (unsweetened)
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 3/4 cup coconut flour
- 2 teaspoons vanilla
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
BAKED SPAGHETTI WITH KALE, MUSHROOMS, & TOFU RICOTTA
By vdub
Instructions Drain and press tofu
- 16 oz extra firm tofu, drained and pressed
- 1/2 cup roasted garlic hummus (I used my favorite local Oasis hummus)
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp salt
- Pepper, to taste
- 12 oz whole grain spaghetti, uncooked
- 32 oz jar of pasta sauce (I used local Carfagna's gourmet pasta sauce)
- 2 1/2 cups water
- 8 oz mushrooms, sliced
- 1/2 bunch lacinto kale, chopped
Carrot Nut Bread
By vdub
Preheat the oven to 350 degrees F
- 2 pitted dates, soaked for 15 minutes
- 1 small banana
- 2 large eggs
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/4 teaspoon stevia powder (a touch more if you want a sweeter bread)
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut flour
- 1/8 cup tapioca starch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup grated carrots
- 1/4 cup chopped walnuts or pecans
Winter Salad
By vdub
Serve over supergreens like baby kale, spinach and beet greens, this salad makes a fresh and flavorful meal
- 1 cup multicolored quinoa, cooked
- 2 cups roasted squash cubes
- 2 stalks celery, chopped
- 3 green onions, minced
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cranberries
- 1 tbs. fresh sage, minced (or 1 tsp. dried)
- Zest and juice of one orange
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Spring Salad with Tarragon Vinaigrette
By vdub
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon whole-grain mustard
- 1/4 teaspoon dried tarragon
- Pinch of salt
- Pinch of freshly ground pepper
- 1 clove garlic, crushed
- 1/2 bunch asparagus, tough ends trimmed
- 2 large hard-boiled eggs, (see Tip)
- 1 5-ounce bag mixed salad greens, (about 5 cups)
- 10 cherry tomatoes
- 1 4-ounce can sardines, drained
- 6 olives, (optional)
Chopped Kale Salad with Creamy Almond Ginger Dressing
By vdub
Make dressing first to allow flavors to meld: Place all ingredients, excluding the water, into a jar and shake...
- Chopped Kale Salad gluten-free, vegan // yields 3 meal-sized salads or 6-8 side salads
- 1/2 lb asparagus
- 1 head kale, de-stemmed + finely chopped
- 3 cups chopped cabbage
- 3 radishes
- 2 bell peppers
- 1 green zucchini
- 1 1/2 cups cooked quinoa, chilled
- 1 cup cooked chickpeas, rinsed + drained
- 1-2 avocados, sliced
- red onion, thinly sliced
- 2-3 portabella mushrooms, sliced
- 2 teaspoons sunflower oil
- 2 tablespoons balsamic vinegar
- Creamy Almond Ginger Dressing
- 5 tablespoons creamy almond butter
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2-3 teaspoons gluten-free tamari, or soy sauce
- 2 1/2 teaspoons pure maple syrup
- 2 teaspoons grated ginger
- 1/4 teaspoon grated garlic
- 1/4-1/2 teaspoon black pepper
- 2-3 tablespoons water