Mushroom and Onion Gravy ( vegan, gluten free)

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This gravy is so simple to make and so good. With the help of my lovely vitamix this gravy came out wonderful. Minimal ingredients that you probably have some in your house.

Ingredients:
10 Portobello mushroom caps
1/2 of a yellow onion
1 tablespoon better than bouillon vegetable base low sodium soup mix
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons oat flour ( grind oats into a flour)
2 cups water

Directions:
Add 6 of the mushrooms to a pot with the onion chop both. Add in 2 cups water and onion powder, garlic powder, and bouillon soup mix. Bring to a boil then simmer for about 10 minutes until the mushrooms are fully cooked. Transfer mixture to blender and blend until all is combined. Then add I need the oats flour and blend to combine. Make sure to have vitamix on low and top secured because it’s hot and you don’t want to splatter anything and get burned. Then transfer back to the pot and chop up the remaining 4 mushrooms and simmer on low for about 10 minutes until mushrooms are fully cooked.

Enjoy!

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Orange Creamsicle Banana Nice Cream Float

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Here’s a healthy twist for an ice Creamsicle float. I do miss certain things I used to have as a non vegan, so I love when I come up with a healthier version of it leaving me guilt free after eating it. This was so good and healthy because it’s made with fresh orange soda. No I didn’t use those soda machines I simply used Seltzer and fresh orange juice.

Ingredients:
1 whole peeled orange
1 cup Seltzer
1 frozen banana

First I threw an entire peeled orange in my vitamix and made a fresh orange juice. I added that to a glass and added in 1 cup of Seltzer water. Then I made banana nice cream simply by blending 1 frozen banana in my vitamix until it was a creamy nice cream.

Enjoy!

Cashew Cheese Sauce

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Yes you can still eat cheese and follow a plant based diet. What’s best is its super easy to make and much healthier than animal based cheese.

Ingredients:
1 cup cashews soaked for at least 30 minutes
1 carrot
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 cup nutritional yeast
1 tablespoon Sriracha
3 tablespoons hemp hearts  ( for nutritional benefit optional)
1 teaspoon tumeric
Sea salt and pepper to taste
About 1/2 cup almond milk ( maybe more I add it as the blender is on to a creamy sauce consistency)

Directions:
Blend in high speed blender. I find cheese sauce come out best in my vitamix over my food processor.

Enjoy!

Quinoa Cookies ( vegan, gluten free)

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I love quinoa and wanted to make a quick breakfast. This is packed with healthy nutrition. These might be my new go to morning treats.

Ingredients:
3/4 cup oat flour
1/4 cup shredded coconut
1/2 cup quinoa
1 banana
4 medjool dates
1 1/2 teaspoon cinnamon
1/2 cup almond milk

Directions:
Grind oats and shredded coconut into a flour in high speed blender. Add in everything but the quinoa. Blend. Add mixture to a mixing bowl and add in quinoa. Place batter on cookie sheet forming into balls. Bake for 15 minutes at 350°.

Enjoy!

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Spicy Sweet Potato, Black Bean, Quinoa Chili ( vegan, gluten free)

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I gave fully raw a go for 2 days and I had to call it quits today at lunch time. Eating fully raw might be the miracle diet for some, but for me personally with still weaning off psychiatric meds and just recently fully getting off klonopin my became very sensitive and I started to experience withdrawal symptoms that I was not experiencing before. So I listened to my mind and body and gave up the raw thing for now.

I’ve only made chili one other time and oddly enough it was a fully raw chili. Well I wanted to attempt a healthy chili with sweet potatoes. The lenghtiest part of making this was waiting for the black beans to cook in my slow cooker. I like fresh beans over canned beans and I’ve learned it’s way easier to cook beans in a slow cooker than master the skill of doing it in a pot on the stove. For this you can use canned if you prefer.

Ingredients for chili:
1 sweet potato
1 1/2 cup black beans
1/2 yellow onion
1 cup quinoa
1 1/2 cup vegetable broth
1 tomato ( turned into a sauce adding 2 dates with 1 teaspoon Sriracha, 1 teaspoon onion powder, few shakes of red bell pepper flakes, 1 teaspoon garlic powder, 2 inch piece of a red bell pepper blend in high speed blender)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Directions:
Prepare quinoa separately as per directions on package. I prepared my black beans in my slow cooker.

In a pot add in about 1/4 cup vegetable stock and add 1/2 yellow onion and cook the onion in the broth. Once the onion is fully cooked add in the tomato sauce and rest of the vegetable broth. Add in the sweet potatoes and seasoning and bring the pot to a boil then simmer for about 15 minutes until the sweet potatoes are fully cooked. Once the sweet potatoes are fully cooked add in the the quinoa and black beans stir.

Enjoy!

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Raw Veggie Pulp Bread

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Yes I can still eat a sandwich on a fully raw diet. To think I used to always just toss out out the pulp from leftover juicing. Now I save it for bread, pizza crusts, or crackers.

You will need a dehydrator for this or you can use your oven on its lowest temp with the door cracked.

First I prepared a juice by juicing 1 sweet potato and carrots. Then I seasoned it and molded it and dehydrated it.

Ingredients:
6 large carrots
1 sweet potato
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons hemp hearts
1 teaspoon Mrs dash table blend
1/4 cup sunflower seeds

Directions:
Using your hands mix the pulp to combine all the ingredients well. Then form into pieces of bread about 1 inch thick. Dehydrate at 115° on 1 side for 3 hours then flip and Dehydrate for 3 more hours.  I made pizza crust as well can also be made into crackers. Refrigerate after it dehydrated. If making crackers make the mixture thinner to dehydrate and Dehydrate longer for crisper crackers.

Enjoy!

Raw Apple Pie Overnight Oats

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I love overnight oats and love getting creative with food. This was just really good! Super easy to make, but for me scooping out the apple to fill it was a task seeing my peeler with the scooping blade broke. When there’s a will there’s a way or when you stab at the Apple with the handle of a spoon and dig out repeatedly it works! The caramel date sauce really brought this together.

Ingredients for overnight oats:
2 apples
1/4 cup almonds
1 teaspoon cinnamon
1 teaspoon nutmeg
4 medjool dates
1/3 cup gluten free oats

Directions:
Peel one of the apples and slice to a high speed blender with seasoning and almonds and dates and blend until it turns to an apple sauce. Add the sauce to a mixing bowl and blend in the oats. Refrigerate over night. You can either eat as is or stuff an apple with the mixture. Make sure to rinse off the wax or peel your apples.

Caramel date sauce:
5 medjool dates
1 teaspoon coconut oil
Pinch of shredded coconut
1/3 cup almond milk

Directions:
Simply blend all the ingredients in a high speed blender.

Add the date sauce to the Apple and enjoy!