Recipes

Easy Granola Recipe (with oat-free option)

For today’s recipe, I have a super easy but addictive granola that’s heavy on nutritients, but light on time & effort.

It can either be made the normal way (aka with oats), or with an oat replacement. Why would anyone want an oat replacement, you may ask?

I’ve alluded to this vaguely on my instagram, but something tragic has happened: after years of having oats for breakfast most days, I finally figured out that me and oats don’t get along. Specifically, whenever I have them for breakfast, I get CRAZY bloated after lunch for the rest of the day. (And my stomach is pretty impervious to the typical bloating triggers, like lentils and beans and onions… nothing else does this to me besides oats!) It took me years of experimenting, but I’ve finally accepted it. After researching it, it looks like the protein avenin in oats is known to cause some people problems.

I thought I’d just have to accept no longer having oatmeal, or granola, or oat pancakes/pastries. But at my local food co-op, I found something that looked amazingly oat-like… rye flakes!

And lo and behold, they taste and cook JUST like oats, but without the horrible bloating! I first tried out ryemeal (aka rye oatmeal), and came up with the recipe on the fly to try them in granola for the first time. And it is AMAZING!

Of course, if you don’t have a problem with oats, you should probably just use those because they’re easier to find at stores and whatnot. 😛

Ingredients:

  • 1/2c rolled oats or rye flakes
  • 1/4c pecans
  • 1/4c walnuts
  • 1/4c almonds
  • 1/4c maple syrup
  • 2 tbsp hemp seeds (optional)

Directions:

  1. Coarsely chop all the nuts, preferably using a nut chopper (I have this one).
  2. Combine all the ingredients, and spread them out evenly on a baking sheet.
  3. Bake for 10 minutes at 350 degrees F, then stir. Bake for 3 more minutes or until evenly golden brown. If it begins to get browner around the edges than the middle, stir every few minutes until it’s all golden brown.
  4. Remove from oven and let cool on sheet for 10 minutes.
  5. And enjoy! I suggest trying it sprinkled it on smoothie bowls, oatmeal, or yogurt, using it as cereal, or even having it on its own as a snack!

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Recipes

Creamy Raspberry Banana Smoothie Recipe

Today I wanted to share a recipe that’s so easy, a (vegan) caveman could do it: my go-to breakfast smoothie. I’ve been having this every day since the temperature hit 70 degrees out, and I haven’t looked back since.

Honestly, it tastes more like dessert than breakfast… and I’m not complaining.

In the past I’ve made it with just the fruit and soymilk for a minimalist smoothie, but this year I’ve been enjoying putting in all sorts of fun superfood add-ins: my current combo has probiotics from vegan kefir or yogurt, omega 3’s from hempseed, protein from hemp protein powder, antioxidants from beet powder, and tons of vitamins from spirulina. You can get creative with it, because the strong fruit flavor can mask a lot! And, if you like your smoothies on the sweeter side, throw in a date or two for some extra nutrients & sweetness.

The key here is the frozen bananas and raspberries. (Bonus: frozen berries are more nutritious1 and much more affordable than fresh.) To freeze bananas, I peel ripe bananas (with plenty of brown spots), break them in half, and store the halves in a gallon bag the freezer. The best part is you don’t have to worry about always having ripe bananas on hand, because you can stock up and freeze a ton at once!

Vegan banana raspberry smoothie recipe

Serves 1

Ingredients:

  • 2 frozen bananas
  • 1 cup frozen raspberries
  • 2-4 cups of non-dairy milk (I use vanilla soy), depending on consistency preferences
  • 1/2-1 cup vegan yogurt or kefir (optional)
  • Add-in ideas: 2 tbsp hemp protein powder, 2 tbsp hemp seeds, greens

Directions:

  1. Add everything to blender, blend, and serve! (It’s best to drink it right away while it’s still frozen and creamy)

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Reference:
  1. https://www.sciencedirect.com/science/article/pii/S0308814697001659

Recipes

Vegan Caribbean Beans Recipe

Black beans, pinto beans, brown rice, avocado recipe

Today I’m sharing my favorite bean recipe of all time. That’s a serious statement given how often I make beans.

It’s based on a recipe my mom made when I was a kid, and since then I’ve veganized & modified it, and have been making it by feel ever since. But today’s the day… after years and years, I finally wrote it down.

Cue applause. 😛  (It may come as a surprise since I often post recipes, but I usually don’t write them down otherwise!)

These are my favorite beans not only because of the taste, but because they’re easy to make, involving almost no chopping if you have a food processor. Bonus: I’ve discovered they’re the perfect way to use up hot peppers from the garden, and tomatoes, bell peppers, onions, & herbs to boot–and this recipe really makes them shine. They’re also one of my favorite bulk cooking recipes because the flavor actually gets even better over the course of a few days.

Not to mention, they’re really versatile, and can be dressed up or down depending on your mood. As a kid we had them in cheese-topped tortillas, and now my usual go-to is with brown rice and avocado. They also go great as part of a salad!

Vegan caribbean beans recipe with avocado

Ingredients:

  • 2 – 15oz cans black beans, drained and washed
  • 1 – 15oz can pinto beans, drained and washed
  • 1 large yellow or white onion
  • 2 cups bell peppers, any color
  • 1 cup fresh tomato
  • 3 tsp fresh oregano (or 1 tsp dried)
  • Heaping 1/4c fresh parsley
  • 3 large garlic cloves
  • 2-3 small medium-hot peppers* (~3 tbsp worth)
  • 1/2 tsp ground cumin
  • 2 tbsp white vinegar
  • 1/4c dry white wine
  • Topping ideas: Avocado, fresh tomato, scallions, hot sauce, vegan cheese

*Every hot pepper I’ve tried has tasted good in it, and I often mix and match: jalapeno, garden salsa, anaheim… try experimenting with your favorite peppers! Or try 1/2+ tsp dried cayenne to taste.

Directions:

  1. Chop the onions and bell peppers, either by hand or in a food processor. Add to a pot over medium heat and sauté around 5 minutes or until the onions begin to get translucent.
  2. In a blender or food processor, combine the vinegar, wine, oregano, parsley, garlic, and hot peppers. Blend briefly until everything looks approximately minced–do not blend until smooth. (Careful not to inhale it right after it’s done blending, the hot pepper can sting your nose!)
  3. Chop or food-process tomatoes until diced, and add them to the pot with the onions and bell peppers. Also add the blended herb mixture, and the rest of the ingredients (beans, cumin).
  4. Simmer for 15 minutes, until everything is tender and combined.
  5. Blend 1/2 to 3/4 of the pot, depending on how pureed you want your beans. If you puree them a lot they’ll be like black bean soup, and if you puree them less they’ll likely stay in tacos better–it’s up to your personal taste! I usually coarsely blend around 2/3 of it.
  6. Serve on its own, with rice, or in a burrito or taco.

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