Tag: Vegan

RECIPE ~ Double Chocolate Cherry Smoothie

Hālau ʻĀha Hūi Lanakila1 Comment

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Ingredients:

  • 1 and 1/2 cups unsweetened chocolate almond milk
  • heaping 3/4 cup frozen cherries
  • 2 Tbsp unsweetened cocoa powder

Directions:

  1. Pour the milk into your blender. Add in the cherries and cocoa and turn on low. Let the smoothie run on low for a minute, then bump the speed up to medium for about a minute until the mixture is smooth and you don’t hear any more large chunks of cherries being hit by the blades.
  2. Pour the smoothie into a glass and serve immediately.

Read more at http://www.branappetit.com/2013/06/05/double-chocolate-cherry-smoothie/#fRGPYWF2mdB0tw4H.99

RECIPE ~ Decadent Chocolate Tart (Raw Vegan/Gluten-Free)

Hālau ʻĀha Hūi LanakilaLeave a comment

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We’ve all heard by now how good coconut oil is for us. It’s one of my core ingredients in many sweet recipes. This decadent chocolate tart is dairy free, gluten free, sugar free and raw. It also won’t give you a nasty sugar spike and crash like many other “clean” desserts, which are laden with hidden sugars.

 

Ingredients for crust

  • 1 1/2 cups almond flour
  • 3 Tbsp. brown rice malt syrup
  • 3 Tbsp. coconut oil
  • 1⁄4 cup raw cacao powder
  • pinch Himalayan sea salt

Ingredients for filling

  • 
1⁄2 cup raw cacao powder
  • 3 Tbsp. coconut oil
  • 1 cup brown rice malt syrup
  • pinch Himalayan sea salt

 

Directions

For the crust, process all ingredients until blended, and press into the bottom and sides of a tart tin.

Freeze the tin while you prepare the filling.

Process all filling ingredients until combined and smooth.

Remove crust from freezer and pour the filling mixture into the crust.

Return to freezer until the mixture is set (at least an hour).

Remove 5 minutes before serving, and return any leftovers to refrigerator.

 

Adapted from the Coconut Oil: 50 Recipes for Inside + Out eBook

 

RECIPE ~ Vegan Eggplant Meatballs

Hālau ʻĀha Hūi LanakilaLeave a comment

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Ingredients:

cooking spray
1 tbsp olive oil
1 lb unpeeled eggplant, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 medium onion, chopped
1 tbsp minced garlic
1 cup cooked white beans (or drained, rinsed canned)
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs or panko (use gf crumbs for gluten free)
pinch red chili flakes (optional)
2 cups quick marinara sauce


Directions:

Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.


Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes. Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.

Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.

Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.


Servings: 4 • Size: 3 meatballs with 1/2 cup sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 7 g • Carb: 43 g • Fiber: 9 g • Protein: 8 g • Sugar: 1 g
Sodium: 307 mg • Cholesterol: 0 mg