Saturday, July 7, 2018

broc tots


Yasss! A healthy take on an old favorite. Revamped from the lunch room tray, pre-fried, and frozen version to full of greens, flavors, and oven baked!

broc tots
  • 1 large russet potato
  • 1/2 lb. broccoli florets
  • 2 cloves garlic
  • 1 small or 1/2 large onion
  • 1 tsp salt
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup garbanzo bean flour

Peel and cube the potato. Boil until just fork tender and drain. Steam the broccoli florets for just a few minutes, also until fork tender and bright green. In a food processor add the garlic cloves and roughly chopped onion. Process until fully minced then add the cooked potato cubes. Pulse until crumbly with no big chunks. If the potatoes are cooked more they won't crumble but mash in the food processor, but both ways work! Transfer into a bowl. Add the steamed broccoli to the food processor and pulse until crumbly as well, no big chunks but not smooth. Transfer the broccoli to the bowl and add the remaining ingredients; oil, salt, and garbanzo bean flour.



Stir to combine completely. The mixture should be thick enough to handle and shape your tots, if it's not, add more garbanzo flour, a little at a time. Line a baking tray with parchment paper and start shaping your tots! You can do whatever size and shape you want, I like two-bite-sized. Once all are shaped and arranged on the baking tray, pop it in the oven at 400 degrees F for 20 minutes. Flip the tots with tongs or a spatula and bake another 10 minutes. They should be a little golden on each size and hold together enough to grab and dip! Yum!



So good with guacamole or herbed lemon tahini dressing. Happy summer!



Friday, June 29, 2018

fig macs


Fig Newtons have been around since 1891! Can you believe that? Needless to say, they are a classic fruity biscuit that was much in need of a healthy upgrade. No offense Fig Newtons. So here is my version: raw, vegan, completely unprocessed, Fig Macs.

These tasty treats are surprisingly easy to make and assemble, and only have 4 main ingredients!

Fig Macs
  • 8 dates, pitted and soaked
  • 1 cup oats
  • 1 cup walnuts
  • 8 dried figs, soaked
  • sprinkle of flax meal 

Start by pitting the dates and soaking them for a few minutes in warm water. Soak the figs as well while you prepare the rest of the "cookie" coating. Place the oats and walnuts in a food processor and blend into a coarse meal. Drain the dates and add them to the food processor. Blend until a dough is formed.



Transfer the dough into a mixing bowl and divide into two even halves. Line a square or rectangular container or dish with parchment paper. My container is about 8X4 inches. Flatten out half of the cookie mixture into the bottom of the container, making sure to press evenly all the way to the edges.


Drain the figs and blend in the food processor until smooth (ish). Using a rubber spatula, spread the fig filling on top of the bottom layer of cookie. For the top layer, flatten out the cookie dough in your hands as much as possible before placing it on top of the fig layer. It's fine if it breaks into a few pieces because once it is layered you can flatten it and connect the pieces with your fingers. I like to fold over the edges of the parchment paper so I have a less sticky surface to flatten and compress.


Sprinkle with flax meal (optional, just for texture) and place in the freezer for at least one hour. To remove the entire thing from the container just lift the sides of the parchment paper. Place onto a cutting board and unwrap. Slice into even bars, store in the refrigerator, and enjoy!



Sunday, June 10, 2018

easy baked tofu

 
Summer is here! I am finished with school (finally!) and ready to play and surf all summer! I'll have more time on my hands so I'm planning on posting a lot more recipes, stay tuned!

I am always looking for new ways to prepare tofu. It's a great addition to the vegan diet but can be a bit boring. Not when baked into savory nuggets!

easy baked tofu
  • 1 block tofu
  • 1 Tbsp cornstarch
  • 1 Tbsp Bragg's amino acids (or soy sauce)
  • 1 Tbsp nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp water

Drain the tofu from the package and then place it in a colander with a few paper towels. Cover with another paper towel and weigh it down with a bowl or something with a flat bottom. I usually place something heavy in the bowl to really squeeze the water out. Let it drain for at least 10 minutes.



Whisk together all of the remaining ingredients in a large mixing bowl. After draining the tofu cut it into even cubes and add to the mixing bowl. Gently toss to coat the tofu completely.



Spread evenly on a lined baking tray and cover with any remaining sauce. Bake at 350 degrees F for 25-30 minutes. Allow to cool slightly and enjoy! These little nuggets are perfect on a salad or buddah bowl.