vegan Archives - Page 2 of 2

Chocolate Banana Brownies

July 11, 2013 ·

Chocolate Banana Brownies are so rich and fudgy, you would never guess they are low in fat (and can be made vegan)!

Chocolate Banana Brownies | alidaskitchen.com

I’ve been on a bit of a brownie kick lately and found myself choosing between three different brownies recipes to share with you today. These Chocolate Banana Brownies were at the top of the list. A brownie that is so rich and fudgy, you would never guess it’s low in fat (and can be made vegan)? Yes please!

The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat. There are also no eggs in this recipe. Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods. Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!

Chocolate Banana Brownies

Author: Alida Fischbach

Yields: 13x9-inch pan of brownies (see note for servings)

Ingredients

2 cups whole wheat pastry flour (or all-purpose flour)
2 cups packed brown sugar
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
pinch of salt
1 cup mashed overripe bananas (2-3, depending on size)
¼ cup milk (use soy or almond for vegan)
¼ cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (use dairy-free for vegan)
Cooking spray

Instructions

Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). Move pan to a wire rack to cool completely. Cut into squares to serve.

Notes

Note: 24 squares = 150 calores/brownie, 36 squares = 100 calories/brownie. These amounts are approximations based on the ingredients I used.

Source: About.com

Have more overripe bananas? Here are some other healthy, easy recipes to try:

Pumpkin Banana Muffins

Banana Buttermilk Muffins

Healthy Banana Cookies

Filed Under: dessert, Favorites, healthy, kid-friendly, Recipes, vegan Tagged With: banana, brownies, chocolate, vegan

healthy cocoa chocolate coconut date truffles balls

Healthy Chocolate Coconut Truffles

March 18, 2013 ·

Healthy Chocolate Coconut Truffles are an easy recipe made in minutes using only 3 ingredients with no added fat or sugar. {vegan, gluten free}

Healthy Chocolate Coconut Truffles have the delicious flavors of dark chocolate and coconut…all coming in around 60 calories and without any added sugar of fat. They are made using only 3 main ingredients (plus an optional ingredient which helps to deepen and intensify the chocolate flavor). Even better – they take only minutes to make. Intrigued? I certainly was when I first found the recipe but it took me over 9 months to make them. I am kicking myself that it took so long…they are so amazingly good!

Thankfully, it is time again for the second installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. Participating in this challenge was the extra push I needed to make these truffles. This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters C or D. Since Healthy Chocolate Coconut Truffles feature both coconut and dates, I’ve got both letters covered this month.

Healthy Chocolate Coconut Truffles

Yields: 20 truffles

Ingredients

8 ounces pitted dates (approx 1½ cups)
3 tablespoons unsweetened cocoa powder
3 tablespoons unsweetened flaked coconut
1 teaspoon espresso powder (optional)
¼ cup unsweetened flaked coconut, for rolling

Instructions

Put dates, cocoa, 3 tablespoons coconut and espresso powder in a food processor and puree until smooth. If mixture is too dry, add water by the teaspoonful (I needed about 3 teaspoons). If mixture becomes too wet, add more unsweetened coconut.
Scoop mixture by the tablespoonful and form 1-inch balls. Roll balls in remaining coconut.
Chill/store in refrigerator until ready to enjoy.

Source: Bon Appetit, June, 2012

Filed Under: dessert, gluten free, healthy, Recipes, vegan, vegetarian Tagged With: alphabet challege, chocolate, cocoa, coconut, dairy free, dates, easy, quick, truffles, vegan

Edamame Guacamole

May 24, 2012 ·

One of our favorite cuisines is Mexican, and an essential accompaniment is (of course) guacamole. For a while now, I have been saving recipes for guacamole and finally decided it was time to make my own. I wanted to give it with a healthy twist incorporating one of my favorite foods – enter Edamame Guacamole.

This guacamole did not disappoint. There are little flecks of edamame throughout, adding a protein and fiber boost. Along with the good fats from the avocado, this guacamole is a nutrition powerhouse. The combination of the onion, chile and salsa (I used medium) give this guacamole some zip without being overpowering. Below I listed the amounts that I used, but really everything can be adjusted to taste. It is such a flexible and forgiving recipe. This Edamame Guacamole tasted so fresh and delicious, I almost grabbed a bag of baked tortilla chips and some crudites and called it dinner. Almost….but I needed to save some for a special recipe that I will be sharing with you tomorrow. Edamame Guacamole meets an old childhood favorite!

Edamame Guacamole

Yields: 2 cups

Ingredients

1 avocado, pitted and peeled
1 cup shelled edamame (thawed if frozen - that is what I used)
½ cup red onion, chopped
1 chipotle chile in adobo, chopped
¼ cup salsa
2 to 3 garlic cloves, minced
juice of 1 lime
Salt and Pepper
Fresh cilantro, chopped (optional, to taste)

Instructions

Put avocado, edamame, onion, chile, salsa, garlic and lime in food processor and pulse until smooth. Add cilantro, if desired. Tranfer to a bowl, add salt and pepper to taste and serve.

Adapted from Whole Foods

Filed Under: appetizers, gluten free, healthy, Recipes Tagged With: avocado, condiment, easy, edamame, Mexican, quick, snack, spicy, vegan

mixed green salad with roasted sweet potatoes and tangy yogurt dressing

Red-Leaf Salad with Roasted Sweet Potatoes

January 17, 2012 ·

Red-Leaf Salad with Roasted Sweet Potatoes is all things good wrapped up in a salad. You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing. Sound good? Umm..yeah, I thought so too! Mike and I don’t typically put dressing on our salads, but the first thing that he commented about this dish was ‘how good is that dressing!’ The dressing has some zip, so a little goes a long way. It goes perfectly with the sweetness of the roasted sweet potato and onion. There are so many yummy vegetables in this dish, I would happily eat it every day of the week.

I made a couple changes of note from the original recipe. First, I used nonfat Greek yogurt instead of low fat regular yogurt. The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand. I’m sure regular yogurt would work just fine. The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy. Pepitas are always tasty and added a nice little crunch. However if you are a walnut fan, I suspect they would also be quite delicious in this dish. Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.

Mike and I were talking in terms of ‘next time we have this’…which tells me there will definitely be a next time. This salad is a keeper!

Red-Leaf Salad with Roasted Sweet Potatoes

Yields: 4 servings

Ingredients

3-4 cups sweet potato, cut into 1-inch cubes
1 red onion, cut into 1-inch chunks
2 tablespoons olive oil
Salt and Pepper
10 ounces frozen cut green beans, thawed (or 1½ cups green beans, cut into 1-inch pieces)
⅓ cup pepitas
½ cup nonfat Greek yogurt
1 tablespoon white wine vinegar
1 garlic clove, minced
1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)

Instructions

Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.

Slightly adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes, salad, vegetarian Tagged With: dressing, green beans, light, meatless monday, olive oil, onion, roasted, sweet potato, vegan, vegetable, yogurt

vegetarian black bean tortilla soup with corn that is vegan and gluten free

Chunky Tortilla Soup with Black Beans

January 12, 2012 ·

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous. In fact, I even considered firing up the grill. Of course a brisk, windy day, along with temperatures in the single digits, set me straight. I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food. It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder. This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili. I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating. Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans

Yields: 4-6 servings

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
5 garlic cloves, minced (or grated)
2 teaspoons chili powder
2 cans (14½ ounces each) diced tomates with green chiles, including juices
2 cans (15 ounces each) black beans, rinsed and drained
4-6 cups low-sodium vegetable broth (or chicken broth)
10 ounces frozen spinach, thawed and squeezed dry
10 ounces frozen corn
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice

Instructions

In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.

Notes

Adapted from Everyday Food Light

Filed Under: gluten free, healthy, main dishes, Recipes, soup, vegan, vegetarian Tagged With: beans, black beans, chili, corn, dinner, easy, garlic, lime, low fat, lunch, onion, quick, vegan

Black Bean Chili with Roasted Butternut Squash

October 10, 2011 ·

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili. Not any chili will do, however…there are only a few chili recipes that I actually like. Each is as good as the next, and they all have one thing in common. They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore. It rivals my go-to recipe and then some. The butternut squash adds a little more work to this recipe, but it’s definitely worth it. I found some pre-cut cubes of butternut squash, which is what I used this time. It definintely cut down on prep time. But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste

Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil. Spray a large, rimmed baking sheet with cooking spray. Transfer butternut squash to prepared baking sheet and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown (about 30 minutes).
Heat oil in large pot over medium heat. Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes). Add garlic, stirring 1 minute.
Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano. Simmer, covered 10 minutes. Uncover and cook 10 more minutes.
Stir squash into bean mixture and cook 5 minutes. Add salt and/or pepper, to taste. Serve warm.

Adapted from Health, December 2006

Filed Under: healthy, Recipes, soup, vegetarian Tagged With: black beans, butternut squash, chili, chipotle, easy, Mexican, olive oil, onion, roasted, spicy, vegan, vegetable

Chipotle Black Bean Tacos

August 1, 2011 ·

Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}

Chipotle Black Bean Tacos | alidaskitchen.com

Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos

Author: Alida Fischbach

Yields: 6 servings

Ingredients

1 tablespoon canola oil
1 onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin
1-2 teaspoons chipotle chili in adobo sauce, minced
⅓ cup vegetable broth
2 15 ounce cans of black beans, drained and rinsed
½ cup salsa
6 10-inch whole wheat tortillas
Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa

Instructions

Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
Serve ⅓ cup filling for each tortilla along with desired toppings.

Notes

Adapted from Pink Parsley, originally from Cooking Light

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: beans, black beans, dinner, easy, Mexican, quick, vegan, vegetable

Rosemary Roasted Potatoes

July 27, 2011 ·

As my rosemary plant continues to flourish, so continues my search for tasty recipes using rosemary. I recently made Herbed Balsamic Grilled Chicken, which required a suitable accompaniment. For some reason it was just screaming potatoes to me.

This recipe for Rosemary Roasted Potatoes has a nice short list of ingredients and could not be any easier. It is very hands off, which worked well with cooking the rest of the meal on the grill (or doing whatever else you need to do).

The only changes I made from the original recipe were adding more garlic and increasing the amount of potatoes to use up my 2 pound bag. Otherwise, this recipe is absolutely THE perfect go-to recipe for roasted potatoes.

Rosemary Roasted Potatoes
Serves 6 to 8

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, minced
1/2 teaspoon kosher flake salt
Freshly ground pepper, to taste
2 pounds red potatoes, quartered
Preheat the oven to 400 degrees.

Cut potatoes in quarters and put in bowl with the olive oil, garlic, rosemary, salt and pepper. Toss making sure potatoes are well-coated.
Dump potatoes on a foil-lined rimmed baking sheet and spread out so they are 1 layer.
Roast in oven for at least an hour, or until browned and crisp. Flip twice during cooking to ensure evenly browning.

Slightly adapted from Ina Garten