Cucumber Salad (Dairy Free)

When I think of summer, I think of a nice refreshing cucumber salad in a hot humid day.  This salad has so much flavor and it is very revitalizing.  It is easy and quick to make.  Some of the ingredients are in season and easy to find.


INGREDIENTS

  • 2 cucumbers
  • 1 cup vegan mayo (I like the brand Vegenaise)
  • 2 tablespoons red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt to taste

INSTRUCTIONS

  • Peel the cucumbers and with a spoon, scoop out the seeds.
  • Cut the cucumbers in small pieces and set aside.
  • In a medium bowl, mix together Vegenaise, onion, garlic, dill, lemon juice and salt.
  • Add the cucumber pieces and combine.

Vegenaise with fresh dill.

If you prefer not to use vegan mayo, you can use vegan unsweetened yogurt and it will give it the same creamy consistency.

Buen provecho!

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Almond Chocolate Chip Pancakes (Gluten Free)

These pancakes are completely guilt free, in my opinion.  Made with wholesome ingredients and, oh so delicious!

I usually make a big batch and when cooled, I place them in a freezer bag and freeze them.  This way I can have a quick but nutritious breakfast ready for my hungry kids (and self).

*This recipe makes about 12 small pancakes.

INGREDIENTS

INSTRUCTIONS

  • Pre-heat the skillet over medium-low.  (I prefer cast iron skillets)
  • In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, flax meal, and cinnamon).
  • In a small bowl, whisk together the wet ingredients (milk, maple syrup, lemon juice, vanilla extract and eggs).
  • Pour the wet ingredients into the dry ingredients and mix until just combined.
  • Add the chocolate chips and combine.
  • Add butter to the skillet.
  • Using a 1/3 measuring cup, scoop out the batter onto the warm skillet.  Cook until small bubbles form on the top of the pancakes or until the bottom is golden, and flip.
  • Cook the other side for about 1 to 2 minutes.
  • Serve and drizzle your favorite syrup on top.  Add fresh fruit or jam.


We are big pancake lovers in our family, so I try to ensure that if we are to eat some foods consistently (a couple of days a week) then it must have good quality ingredients that are nutritious and also very tasty.

WHY DO I ADD FLAX MEAL TO A LOT OF MY RECIPES? 

Flax seeds are packed with nutrients, such as protein, fiber, omega-3 fatty acids, as well as some vitamins and minerals.  The more nutrients we can add to our meals the better health we will have overall.

WHY IS CEYLON CINNAMON BETTER?

Ceylon Cinnamon contains health promoting properties such as anti-inflammatory, antioxidant, antimicrobial effects.  As opposed to regular (cassia) cinnamon, Ceylon cinnamon it does not contain a harmful ingredient called coumarin, which can be harmful to the liver if consume in large amounts.


Buen provecho!

 

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Vegetable Pasta Bolognese

This is a rich and flavorful pasta that it’s great if you are having guests over.  You can accompany it with a green salad and a fresh baked loaf of bread.


INGREDIENTS

  • 2 cups cooked elbow pasta (I really like this gluten free brand)
  • 2 tablespoons olive oil
  • 3 cloves garlic (chopped)
  • 16 oz. baby bella mushrooms
  • 1/4 cup chopped onion
  • 1 carrot (chopped)
  • 1 stalk of celery (chopped)
  • 1 cup beefless meat (Gardein)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Nutritional Yeast
  • 1/2 cup white wine
  • 3/4 cup unsweetened coconut milk (canned)
  • 1/2 cup tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup shredded mozzarella (I prefer vegan)
  • Fresh parsley to garnish

INSTRUCTIONS

  • In a 6qt. Dutch oven, heat oil over medium-high.  Add garlic, mushrooms, onion, carrot, and celery and stir to combine.
  • Add salt and pepper to taste.
  • Add onion powder, garlic powder and nutritional yeast and stir.
  • Cook until the vegetables are browned and the liquid has evaporated, stirring occasionally.
  • Stir in veggie meat and wine; simmer until the wine has evaporated.
  • Pour in the coconut milk, tomato sauce and stir.
  • Add the Italian seasoning and more salt and pepper, to taste (if needed).
  • Stir in the cooked pasta, mozzarella and combine.
  • Serve and top with fresh Italian parsley.

Buen Provecho!

 

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Zucchini Chocolate Chip Muffins (Gluten Free)

These super easy to make muffins require very little work, no special tools, just essentials that you probably already have at home.  Perfect to take on picnics or on the go!

INGREDIENTS

INSTRUCTIONS

  • Pre-heat the oven to 350° F.
  • Grease twelve muffin cups, or line with paper muffin liners.
  • Combine almond flour, baking soda, salt, and flax meal in a medium bowl.  Set aside.
  • In a small bowl, add the eggs, coconut oil, honey, and vanilla extract and mix well.
  • Grate the zucchini.
  • Using a paper towel, press down on the zucchini to remove excess moisture.
  • Add the wet ingredients to the dry ingredients and mix until well combined.
  • Add the zucchini and chocolate chips and combine.
  • Fill prepared muffin cups 2/3 full.
  • Bake for about 20 minutes.  (Insert a toothpick in the center of a muffin to ensure that it is cooked through).

Buen provecho!

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Hearts of Palm, Watermelon and Avocado Salad

This delicious salad is perfect for a warm day.  It has the lightness of the hearts of palm, the sweetness of the watermelon, the creaminess of the avocado, and the rest of the ingredients make a fresh combination.  It is very simple to put together and great to bring to a potluck.  The lime juice will preserve the avocado and the rest of the ingredients.

INGREDIENTS

  • 1 14oz. can hearts of palm (drained and cut into 1/2″ pieces)
  • 1 cup cherry tomatoes (cut in halves)
  • 1 ripe avocado
  • 2 green onions (sliced)
  • Juice of 1 lime
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 tablespoons cilantro (chopped)
  • 1 watermelon seedless wedge
  • 2 tablespoons red onion (chopped)
  • 2 tablespoons Parmesan cheese (optional)

INSTRUCTIONS

  • Add all ingredients to a medium bowl and combine well.
  • Serve.

 

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“Cheesy” Cauliflower Wings

I first made these cauliflower wings for the Super Bowl LV and they were a hit.  I have continued to make them and it is just a flavorful appetizer or complement to a meal.  They can be enjoyed by themselves or with a ranch dressing.  I have a vegan, creamy, homemade dressing recipe; Vegan Creamy Dill Pickle Dressing that would be perfect to pair with these wings. I have fried and baked them, and both ways worked out just fine.

I say that these wings are cheesy because I add Nutritional Yeast that naturally has a cheesy flavor.  I like to add Nutritional Yeast to some of my recipes to include the benefit of the vitamin B12 that it provides.

INGREDIENTS

INSTRUCTIONS

  • Wash and cut the cauliflower head into bite size florets.  Set aside.
  • Pour coconut milk into a small bowl and set aside.
  • Add oil to the skillet and heat to medium-high.
  • Add the rest of the dry ingredients to a medium size bowl.  Whisk it all together until well combined.
  • Dip a piece of cauliflower into the milk and coat it with the dry mixture. You can do this to all the pieces and place them on parchment paper and then fry them, or you can dip, coat and directly fry instead of placing them on parchment paper.
  • Serve with dressing.

Note:

If you prefer, you can bake them at 400º F for 20 minutes.  Once the pieces are coated and on the baking sheet, spray avocado oil over them and bake until golden.

Buen provecho!

 

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Blue Corn Bean Tacos

Tacos are so versatile, you can add whatever you please.  Let’s taco!

Beans

INGREDIENTS

  • 4 cups cooked pinto beans
  • 1 cup water
  • 1 tablespoon sofrito
  • 3 tablespoons tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cumin
  • 1 tablespoon Nutritional Yeast

INSTRUCTIONS

  • In a medium saucepan, add all ingredients and cook on medium-high heat for about 7-10 minutes, stirring occasionally.
  • Using an immersion blender, blend the mixture.

Tacos

INGREDIENTS

  • Beans
  • Taco Sauce
  • 1/2 cup vegan creamy Dill Pickel dressing
  • 2 cups lettuce (shredded)
  • 1 large tomato (chopped)
  • 1/2 cup cheese (shredded)
  • 1/4 cup red onion (chopped)
  • 1/4 cup green onion (chopped)
  • 12 Blue Corn Tacos
  • 1 avocado (sliced)
  • 1 tablespoon lime juice.

INSTRUCTIONS

  • While the beans are being cooked, preheat the oven to 350º F.
  • Toast the tacos for about 5-7 minutes.
  • Remove the tacos from the oven.
  • Assemble the tacos by adding beans, taco sauce, dill pickle dressing, avocado, lime juice, lettuce, tomato, cheese and cilantro.

Love to use my immersion blender.
Vegan Creamy Dill Pickle Dressing This is a such a great element to add.

Enjoy!

 

 

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Asopao de Gandules

This is another Puerto Rican dish that I grew up eating and love to make for my family.  So hearty and flavorful.  It is also extremely easy and quick to make, especially on a rainy day.

Gandules are pigeon peas, small beans that are part of the traditional Puerto Rican cuisine.


INGREDIENTS

  • 1 cup gandules (canned, Goya)
  • 2 cups vegetable broth
  • 3-4 tablespoons Sofrito (the more the merrier)
  • 2 tablespoons tomato sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt (or more to taste)
  • 1/8 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 potato (peeled and chopped)
  • 1 carrot (peeled and chopped)
  • 1 1/2 cups cooked rice
  • Half avocado (Mexican)
  • Fresh cilantro for garnish (optional)

INSTRUCTIONS

  • In a medium size Dutch oven or saucepan, add the first twelve ingredients.
  • Bring to a boil and simmer on medium-high until the potatoes are tender.
  • Add the rice.
  • Serve and add the avocado and cilantro.

Sofrito https://wp.me/scOthW-sofrito

Enjoy!

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Banana Bread With Chocolate Chunks


INGREDIENTS

  • 1 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 medium bananas (mashed) (I use my immersion blender)
  • 1/4 cup butter (melted and cooled)
  • 1/4 coconut oil (melted and cooled)
  • 1/3 cup light brown sugar
  • 1 egg (slightly beaten)
  • 1 teaspoon vanilla extract
  • 1/4 cup chocolate chunks (optional)

INSTRUCTIONS

  • Preheat the oven to 350º F.
  • In a medium bowl, whisk the flour, baking soda, salt, and cinnamon.
  • Add the bananas to a large bowl. Blend the bananas using the immersion blender or a fork.
  • Add the butter and oil and combine.
  • Stir in the sugar, egg and vanilla extract.
  • Mix the dry and wet ingredients.
  • Apply a thin coat of butter to the pan. (I use a silicone brush)
  • Pour the batter into the pan.
  • Bake for about 50 minutes or until cooked through.
  • Remove from the oven and let the it cool on a rack for about 10-15 minutes.
  • Cut and serve (with butter-optional).

Notes:

It is important that the butter and oil are melted but cooled so the egg we added to the mixture doesn’t start to cook before it is supposed to.

I added chocolate chunks but you can add nuts or dried fruits if you prefer.

I also added almond and coconut flour (to add more nutrition) but you can use just all-purpose flour if you prefer.


Dry ingredients

I love to use my immersion blender because it is faster and so much easier. Also, it is very easy to clean.
Wet ingredients

Enjoy!

 

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Mofongo

WHAT IS MOFONGO?

Mofongo is a Puerto Rican dish, fried green plantains filled with meat and/or vegetables.


INGREDIENTS

  • 2 green plantains, unripe
  • Avocado oil for frying
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

INSTRUCTIONS

  • Peel the plantains and cut them in about 1 inch length.
  • Fry the plantains in avocado oil, turn them when each side is cooked and golden.
  • Add a tablespoon of olive oil to the mortar.
  • Peel the garlic cloves and mash them in the mortar (pilon), transfer the paste to a small bowl and set aside.
  • In a separate small bowl add water, salt, garlic powder and onion powder to make the broth, set aside.
  • Start adding a few fried plantains to the mortar, add some of the garlic paste and broth and mash it all together.  Add another layer of those same ingredients, mash them, until you get to the top of the mortar.
  • Transfer the mofongo to a plate and fill with vegetables and/or veggie meat.
  • Repite the last two steps to make more mofongos.

Notes:

This recipe makes about 2-3 mofongos.

The greener the plantains, the better the flavor will be.

Here is the recipe for the veggie meat/seitan https://wp.me/pcOthW-eL.


Mash the garlic cloves with a tablespoon of olive oil

Enjoy!

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