Date Dark Chocolate Pistachio Treat

Husband-Tested in Alice’s Kitchen
Makes 12 treats

When you’re hankering for something sweet, this quick to make treat will fill the bill.  You can make this nut free by using tahini or sunflower butter or pumpkin butter and by using seeds instead of nuts for the topping.  

12 large dates, pitted
¼ cup runny almond butter or other nut/seed butter
½ cup vegan dark chocolate chips
1 teaspoon coconut oil
¼ cup roasted pistachios, finely minced
¼ cup fine coconut flakes
Flakey sea salt, to taste

Once the dates are pitted, place them on top of a sheet of parchment paper lined cookie sheet a couple of inches apart.  Place another sheet of parchment paper over the top of them.  Use a rolling pin to flatten the dates. Remove the top parchment paper.
Drizzle a teaspoon of runny nut or seed butter over each flattened date.
Place the chocolate chips in a microwave safe bowl along with the teaspoon of coconut oil.  Microwave for about 1 minute, checking and stirring every 15 seconds until the chocolate is completely melted.
Drizzle the melted chocolate over each date.
Sprinkle dates with the finely minced pistachios, coconut flakes and then sea salt, to taste.
Place the cookie sheet in the freezer for about 30 minutes. Place the cookie sheet in the fridge for about an hour.
Gently remove the date treats and store them in an air tight container in the fridge.

Nutrition Facts: Serving size 1 of 12 servings (approx. 84g each)
121 Calories; Total Fat 8g; Saturated Fat 4g; Trans Fat 0g; Cholesterol 0mg; Sodium 203mg; Total Carbohydrate 12g; Dietary Fiber 2g; Total Sugars 8g (Includes 0g Added Sugars); Protein 3g; Vitamin D 0mcg; Calcium 47mg; Iron 1mg; Potassium 168mg

Popcorn Trail Mix

 

Husband-Tested in Alice's Kitchen

Makes about 6 cups or so.

When you are doing your meal prep for the week, set aside just a few minutes to make this satisfyingly delicious trail mix to snack on or to pack in a lunchbox or picnic basket.  I use a silicone popcorn maker that's collapsible so that it fits in a drawer.  I don't use any oil.  I just measure out a couple of Tablespoons of un-popped popcorn into the bowl, pop on the lid and then zap it in the microwave for a couple of minutes. While the popcorn is popping, I measure out the rest of the trail mix ingredients into a big bowl. Then I store it in a large Mason jar and keep it on the counter. The popcorn popper is called Original Salbree Microwave Silicone Popcorn Popper (collapsible bowl) that I ordered from Amazon.  The bowl comes in lots of colors and makes a great gift.  

2 Tablespoons un-popped Popcorn

1/3 cup Unsalted Peanuts (Use other seeds or nuts if you wish.)

1/3 cup Whole Almonds

1/4 cup Pumpkin Seeds

1/4 cup Sunflower Seeds

1/3 cup Dried Cranberries (Raisins or dried apricots would be good substitutes.)

2 Tablespoons Cocoa Nibs or Mini Dark Chocolate Chips (Use vegan chips to keep this vegan.)

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt or Kosher salt

Pop the popcorn using whatever method you wish.  Mix the popped popcorn with the remaining ingredients and then store in an airtight container on the counter.  I think it should last about a week or so.

Cranberry-Walnut Vegan “Chicken” Salad

 

Recipe from Simple-Veganista.com

Husband-Tested in Alice’s Kitchen

Makes 6 servings

Salad:

3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed

1 cup diced celery

1/2 cup dried cranberries 

1/2 cup walnuts or pecans, roughly chopped

1/2 cup scallions, thinly sliced (you can substitute 1/4 of a red onion, minced)

1/2 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

 Dressing:

6 Tablespoons (1/3 cup) tahini or vegan mayonnaise 

4 Tablespoons (1/4 cup) champagne, white wine or cider vinegar

2 Tablespoons water, as needed if using tahini

1 Tablespoon maple syrup

Mash most of the chickpeas with a fork.  Keep some of the chickpeas partially whole for texture. The mashed chickpeas will help bind the salad.  Add the remaining salad ingredients and toss until well combined.  Whisk the dressing ingredients together in a small bowl.  Add water a little at a time, if needed, to thin the dressing.  Add the dressing to the salad and mix well.  Serve the salad on bread or toast with fresh greens or dollop some of the salad onto a tortilla along with greens for a wrap.  You can also serve this on top of greens as a salad.  Store any remaining salad in the fridge.

Nutritional Info: (1 of 6 servings) 324 calories; 16.9 g fat; 1.9g saturated fat; 0 mg cholesterol; 594 mg sodium; 37.4 g carbohydrates; 8.5 g fiber; 15.1 g sugars; 103 g protein

Macadamia Nut or Brazil Nut Ricotta (Vegan)

 

Recipe from dollyandoatmeal.com

Husband Tested in Alice's Kitchen

Makes about 1 cup

Whether you eat dairy or not, this vegan ricotta "cheese" is pretty marvelous and very easy to make.  Use it as a spread on toast with summer tomatoes or in your favorite pasta dish.  

1 cup Brazil nuts or Macadamia nuts

1 1/2 Tablespoons nutritional yeast

2 teaspoons apple cider vinegar

1 1/2 teaspoons fresh lemon juice

2 teaspoons white mellow miso paste

2 cloves garlic

8-10 Tablespoons water 

1/4 teaspoon salt

Optional:

2 Tablespoons Parmesan cheese or vegan Parmesan cheese

1 teaspoon olive oil

Begin by soaking 1 cup of Brazil nuts in water overnight. (Soaking the nuts softens them up for the blender.) Then after rinsing and draining the nuts in the morning, pop them in the blender with 1 1/2 Tablespoons nutritional yeast, 2 teaspoons apple cider vinegar, 1 1/2 teaspoons fresh lemon juice, 2 teaspoons white mellow miso paste, 2 cloves garlic, 8-10 Tablespoons water, and 1/4 teaspoon sea salt. If using, add the Parmesan cheese and olive oil.  Blend this mixture for about 1 minute until smooth. 

I used 1/2 cup of the "cheese" for the pasta pictured above by I dolloping it onto some pasta along with farmers market cherry tomatoes, garlic, and a small onion, and zucchini that I sauteed along with some homemade pesto. I used the rest of the ricotta to spread on toast with thick slices of tomatoes for lunch. 

Lightened Up Blueberry Breakfast Crisp

Recipe from NikkiVegan 

Husband-Tested in Alice's Kitchen

Makes 4 servings

I tested this new (to me) breakfast recipe. It looks like dessert, but it’s only sweetened with a very ripe banana and just a touch of maple syrup. The oat topping is held together with almond butter. I served it with some vegan yogurt. I made the topping last night before I went to bed and chilled it in the fridge. This morning the oven preheated while I got dressed. I tossed in the berries (8”x8” pan) and whole wheat flour, dolloped on the topping and popped it in the oven for 45 minutes while I did my morning yoga. This kept me full until lunch. This recipe is a keeper!

Crumble:

1 cup old fashioned oats

1/2 teaspoon cinnamon

1/4 teaspoon kosher or sea salt

1 very ripe banana

1/4 cup almond butter

1/4 cup maple syrup

1-2 handfuls chopped pecans or walnuts

Filling:

12 oz. frozen blueberries

1 Tablespoon flour (I used whole wheat flour.)

Cooking Spray

Preheat the oven to 375F.

Add the oats, cinnamon, and salt to a large mixing bowl. Set aside.

Mash the banana with a fork on a plate. Add the mashed banana to the mixing bowl along with the almond butter and maple syrup. Mix this well and stir in the nuts. Set aside. (You can chill this in the fridge over night.)

Toss the berries with the flour.

Spray a little oil in an 8" X 8" baking dish. Transfer the flour-coated berries to the baking dish.

Top the berries with the oat mixture.

Bake for 45 minutes or until golden brown and bubble around the edges. Make sure you bake it long enough. It should take the full 45 minutes even though it may look done after 30 minutes. You want the top to be crispy.)

To serve, dollop each portion with some plain unsweetened vegan yogurt, a drizzle of almond butter, and/or some fresh fruit, if desired.

Be sure to leave the crisp in the oven for the full baking time. 
It should look golden brown and crisp on the top, just like in this photo.

Nutritional Information from Recipe Calorie Analyzer (1 of 4 servings) 323 calories; 6.3 grams fat; 0.8 saturated fat; 0 mg cholesterol; 120 mg sodium; 61.5 grams carbohydrates; 7.4 grams fiber; 25 grams sugars; 6.8 grams protein; 43 mg calcium; 4 mg iron; 410 grams potassium

Pistachio and Cranberry Energy Balls (Vegan)

These little lovelies make a great snack. 
The ones pictured above I coated with the optional hemp hearts,
but they taste delish without the coating as well.

Recipe from Pick Up Limes

Husband-Tested in Alice's Kitchen

Makes approximately 15 energy balls

These little energy balls are addictively yummy and perfect for a little pick-me-up afternoon treat with a cup of hot tea.  These would also make a nice addition to your lunchbox.

1 cup old fashioned rolled oats (To make this gluten free, be sure to use gluten free oats.)

1/2 cup pistachios, shelled, roughly chopped

1/2 cup cashews, roughly chopped

2 Tablespoons ground flaxseeds (flaxseed meal)

3 Tablespoons water

1 cup soft, pitted dates (To soften them, I soak them in warm water for about 10 minutes.)

2 Tablespoons maple syrup or agave nectar

2 Tablespoons pure vanilla extract

1/3 cup dried cranberries, unsweetened, if possible (I like to plump them up a bit in warm water.)

1/4 cup dark chocolate chips or finely chopped dark chocolate

1/4 teaspoon ground cinnamon

Pinch of sea salt or kosher salt

Optional Coating:  hemp hearts or finely shredded coconut

Preheat the oven to 350F.  Place the oats and nuts on a rimmed baking sheet and roast for 8-10 minutes or until lightly golden, stirring once halfway through.  

In a large bowl, add the ground flaxseed to the water and stir well.  Set it aside for a few minutes. 

In a food processor, add the dates, maple syrup and vanilla and process until smooth.

Add the date mixture to the large bowl with the flaxseed/water mixture.  Stir until well combined.

Add the remaining ingredients and toss until evenly coated.  Roll into bite-sized balls and chill for at least 30 minutes. (If you wish, you can roll the balls in hemp hearts or in finely shredded coconut.)  Store in an air-tight container in the fridge for up to a week or freeze for up to 2 months.  

Notes:  You can use other dried fruit instead of cranberries, such as dried apples or cherries.  You can also substitute other nuts.  You can try 1/8 teaspoon ground cardamom seeds in place of the cinnamon for a more middle-eastern flavor.  If you don't have a food processor, you can use a blender or mash the date mixture well with a fork.

Harvest Sweet Potato Bread

 

Recipe adapted from King Arthur Baking

Husband-Tested in Alice's Kitchen

Makes 1 (9" X 5" loaf)

This bread is just so dang delicious that it could be considered dangerous to have about.  That's all there is to it.  I've made it three times now within a month's time and it turns out perfectly.  I love the texture and the slight sweetness of it.  It's great on its own, but would make a stupendous sandwich bread or toasted, it would go very nicely with a cup of hot tea. The original recipe gave only directions for making this in a bread machine, but since I no longer have one, I had to make do.  So, below, you will find exactly how I made it.  If you wish to make it in a bread machine, I left a link to the original recipe above.  I have contacted King Arthur with questions about making this vegan and I'm awaiting their answer.  When I know, I'll update this post.

2 1/2 cups all purpose flour plus more for kneading

1 cup whole wheat flour

1 Tablespoon vital wheat gluten (Optional.  I didn't have any, and as you can see, the bread turned out great.)

1/2 cup mashed sweet potato (I can usually get enough for three recipes by boiling and mashing one large sweet potato.) 

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 teaspoons instant yeast

1/2 cup chopped toasted walnuts or pecans (I've tried both with good results.  I'm thinking hazelnuts would be lovely in this bread.)

1/4 cup milk (I've used unsweetened almond milk and also tried oat milk with good results.)

3/4 cup water

3 Tablespoons honey (I'm thinking if you wish to make this vegan, you could probably use maple syrup instead.)

1/2 cup mashed sweet potato

1/2 cup raisins or dried currants (I've tried golden raisins and then another time, I used dried currants.)

4 Tablespoons unsalted butter (I don't know if you can substitute vegan butter, but I'm thinking it would work.)

In a large bowl, whisk together the all-purpose flour, the whole wheat flour, the salt, cinnamon, nutmeg, ginger, yeast, and nuts.  Set aside.

In a medium saucepan, combine the milk, water, honey, sweet potato, butter, and raisins.  Heat until lukewarm, about  90-110 degrees F.  Pour the lukewarm liquid mixture into the flour mixture.  Stir until all the flour is incorporated and you have a sticky dough.  Turn it out onto a well floured counter/board.  Knead for 5-7 minutes, adding a bit of flour as you go to keep it from sticking.  (You may need a bench scraper to begin.) Spray a bit of oil into a large bowl. (I used coconut oil, but canola or any unflavored oil would be fine.) Place the dough ball into the bowl and turn it so that it is lightly coated with the oil.  Cover with a piece of oiled plastic wrap and then a towel.  Let the dough rise for 60-90 minutes (It always takes 90 minutes for me.) It should look well-risen and puffy.  Punch down the dough a bit and then shape it into a loaf shape.  Place it in a greased 9-inch by 5-inch metal loaf pan.  Again, cover with the oiled plastic wrap.  Allow it to rise again for 60 minutes.  Meanwhile, preheat the oven to 350 degrees F.  When the hour is up and the oven is preheated, place the loaf pan in the oven and bake for 35-45 minutes or until the internal temperature of the bread is about 190 degrees F.  Remove the bread from the oven and turn it out of the pan onto a cooling rack.  Let it cool completely before slicing.  Store, well wrapped for 5 days on the counter or for up to 3 months in the freezer.

**NOTE:  I contacted King Arthur about veganizing this recipe.  It looks like it won't be a problem at all.  Here's the exchange:

Q: I was wondering if maple syrup could replace the honey and vegan butter could replace the butter. I have successfully made this with unsweetened almond milk and again with oat milk. I'd like to be able to "veganize" this bread.

---

A: Hi Alice! Yes, you can absolutely use those substitutions without changing the consistency of the bread. Good luck and happy baking! Geoff@KA

Homemade KIND Bars (Vegan)

 

Recipe from Five Heart Home

Husband Tested in Alice's Kitchen

Makes 16 small squares OR 8 rectangular bars

These homemade KIND bars are FREAKIN' AWESOME!  They are very easy to make.  These little bites of deliciousness will make a great gift, a super lunchbox addition, or on-the-go snack.

Cooking spray

2 cups nuts, chopped (I used 1 cup cashews; 1/2 cup pecans; and 1/2 cup almonds)

1/2 cup puffed rice (You can find this in the cereal aisle of most supermarkets.  I used puffed brown rice.)

1/2 cup dried fruit, chopped if the pieces are large (I used dried cranberries, so I didn't need to chop the dried fruit.)

3-4 Tablespoons seeds such as sunflower seeds, chia seeds, ground flax seeds, pumpkin seeds (I used a mixture of sunflower seeds, ground flax seeds and pumpkin seeds.)

1/4 teaspoon sea salt or kosher salt

1/4 cup brown rice syrup (I used Sweet Dreams Brown Rice Syrup.)

Optional: (But in my opinion, totally necessary if you are a chocolate fan.)

1/4 cup dark chocolate, chopped or use dark chocolate chips

1 teaspoon coconut oil

Preheat oven to 325F.  Grease an 8-inch by 8-inch square baking pan.  Line it with parchment paper so that it slightly extends above the top edge of the pan on at least 2 sides.  (Greasing the pan first with cooking spray will help make the parchment paper stay put in the pan. This will make removing the bars easy to do.) In a large bowl, mix together the nuts, puffed rice, dried fruit, seeds and salt until well combined.  Warm the brown rice syrup and vanilla either in the microwave or in a small pan on the stove.  (Warming this will help make it easy to pour over the nut/seed mixture.)  Pour the warmed brown rice syrup/vanilla mixture over the nut/seed mixture. Using a wooden spoon or rubber spatula, mix  until the nut/seed mixture is completely coated.  Scrape the mixture into the prepared baking pan. Using wet hands, firmly press the mixture into an even layer, making sure to press into the corners.  Bake for 15 minutes.  Allow to cool in the pan for 30 minutes.  Using the parchment paper "sling", lift the contents onto a cooling rack to cool completely.  Once the bars are completely cool, cut into the desired bar size.** Store the bars in an air-tight container in the fridge.  

**Optional Chocolate Drizzle/Dip: Place the coconut oil and chocolate in a small bowl and microwave until the chocolate is melted.  Stir well.  Drizzle over the cooled bars or dip the cooled bars in the chocolate.  Store in the fridge.

Nutritional Information: (1 of 10 bars without chocolate) 220 calories; 15 grams carbohydrates; 5 grams protein; 16 grams fat; 2 grams saturated fat; 67 mg sodium; 185 mg potassium; 3 grams fiber; 6 grams sugars; 0.1 mg vitamin C; 29 mg calcium; 1.3 mg iron

Vegan Pumpkin Baked Oatmeal

Using a bit of parchment paper with an overhang
will make it a cinch to lift from the pan.

Recipe from Vegan Richa

Makes 8 servings (using 8” X 8” square pan)

Husband-Tested in Alice’s Kitchen

I love having baked oatmeal around because it makes a delicious and satisfying breakfast or snack. In the past, I’ve always baked with eggs and dairy milk.  But, I’m enjoying learning how to bake without eggs and dairy.  It just amazes me that some of the foods I love can bake up just fine and can taste just as good using only plant-based foods.  This Vegan Pumpkin Baked Oatmeal ticks all the boxes for me. It’s quick and easy to make.  It’s full of good-for-you ingredients.  It’s creamy and crunchy with just the right amount of sweetness. 

1¾ cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

¼ teaspoon sea salt

¼ cup chopped pecans or walnuts

1 Tablespoon finely shredded coconut

2 teaspoons chia seeds

2/3 cup pumpkin puree

3-4 Tablespoons maple syrup

1 cup non-dairy milk such as coconut or almond milk (I used lite coconut milk.)

1 teaspoon vanilla (Not in the original recipe, but it’s quite a nice addition.)

Optional Add-Ins:

¼ cup mini dark chocolate chips or chopped dates or raisins or dried/fresh cranberries or hemp seeds (I added chocolate chips.)

Topping:

1 Tablespoon pumpkin seeds (pepitas)

1 Tablespoon coconut sugar

1 Tablespoon chopped pecans

Preheat the oven to 365F (My oven is old and refuses to be precise, so I set mine at 375F.) Line an 8” X 8” square pan with parchment paper with a little overhang for a “handle” and give it a light spray of coconut oil, if desired.  (I did this because it’s just easier to lift and remove the baked oatmeal from the pan.)

In a bowl, add the oats, baking powder, pumpkin pie spice, salt, pecans, coconut and the chia seeds.  Mix to combine.

In another bowl, mix together the pumpkin puree, non-dairy milk, maple syrup, and vanilla (if using.)

Add the wet mixture with the dry mixture and mix well.  Pour the batter into the prepared pan.  Sprinkle the top of the batter with the pumpkin seeds, pecans and the coconut sugar.

Bake for 35 minutes.  Turn off the oven, but leave the pan in the oven for another 10 minutes.  Remove the pan from the oven.  Cool for at least 10 minutes.  Using the parchment paper “handle” carefully remove the baked oatmeal from the pan.  Cut into 8 pieces and serve.  Serve with yogurt or whipped coconut cream or maple syrup or other toppings, if desired.  (I thought it tasted great as is without any more embellishments.)

Notes:   To make ahead, store unbaked at step 4 in the fridge.  Store baked oatmeal in an airtight container in the fridge for up to 4 days.  Reheat the baked oatmeal in the microwave or in the oven for 10 minutes or so to crisp it up.  To make this nut free, omit the nuts and use coconut milk or oat milk for the non-dairy milk.  To substitute oats, use other grain flakes such as quinoa or rice.  To double the recipe, just double the ingredients and bake in a 9” X 12” pan for 40-45 minutes.

Nutritional Information: (1 of 8 pieces) 145 calories; 6 g fat (1 g sat. fat); 85 mg sodium; 201 mg potassium; 20.5 g carbohydrates; 3.5 g fiber; 5.5 g sugars; 4 g protein; 3184IU vitamin A; 1 mg vitamin C; 92 mg calcium; 1.5 mg iron