Glooooooorious Morning Everything Muffins – Vegan, Gf, quick and easy!

IMG_9058This week I found myself with an abundance of beautiful zucchini, apples, carrots (I know, it was a good week). While I totally love those fine veggies in their natural form, I also am a huge fan of the veggie+fruit+seed muffin, and so it only seemed right to make some of that magic happen.

Also, excitement! I have 3 weeks off from school and the end of my degree is in 3 months. WOOOOOO! Anyway, back to your regularly scheduled programming.IMG_9044What you need: Makes 12 muffins

1 cup of buckwheat flour

1 cup of oat flour (gf oats)

1 tsp baking powder

1/2 tsp baking soda

1/3 cup coconut sugar

1/3 cup unsweetened applesauce

1 cup almond milk

1 tsp vanilla extract

1/4 tsp cinnamon

1/3 cup cacao nibs

1/3 cups pumpkin seeds

1 zucchini, grated

2 carrots, grated

1 medium apple, chopped,

1 tbsp coconut oil, melted

2 tbsp chia seeds mixed with 6 tbsp water to form a gel (this is the egg replacer)IMG_9049Preheat to 350 degrees. Start by making your chia gel, it should take about 5 minutes to set. Continue by combining dry ingredients (I ground my own buckwheat flour and oat flour in my magic bullet) in one bowl. In another, combine the wet ingredients (including sugar, oil, and chia gel here).IMG_9053Add the wet ingredients to the dry, stir, and then add veggies, seeds, apple, and nibs. Stir until well combined.IMG_9054In a greased muffin tin, fill each cup.IMG_9057Place in oven and bake for about 20-30 min. When a fork comes out clean, your muffins are done!IMG_9061IMG_9060Enjoy! 🙂

Pom-Berry-a-Gogo Smoothie (gf, raw, vegan, and crazy tasty!)

IMG_9040Spring has finally sprung here in Seattle, and while smoothie season never really ends at my house, it’s definitely back in it’s fully glory. This is a little bit of a smoothie departure for me because it occurs to me that I tend to get an upset stomach and headaches after I eat more than 1 or 2 bananas per week. Does this make me sound a little kooky? Possibly. Does slowing down on the bananas make my head feel better? Absofruitly.

So anyway, this is a mango based smoothie made with the sweet, tart, magical elixir that is pomegranate juice. I’ve also been adding hemp hearts to everything lately, and between a little almond milk for added creaminess and the hemp hearts, there’s a delicious nutty flavor that pops up.IMG_9038What you need: (Makes two little smoothies or 1 Mandy-sized smoothie)

3/4 cup frozen mango chunks

1/2 cup frozen blueberries

a few frozen dark sweet cherries

1/2 cup of spinach

1-3 Tbsp hemp hearts depending on how hempy your dream smoothie is

1/2 cup of cold Pom juice (more if you like a thinner smoothie consistency)

about 1/2 cup unsweetened organic almond milkIMG_9037Now what?! Don’t worry, just put your goodies in your blender (or magic bullet, which I have linked to because I love this crazy little gadget and it’s an excellent choice when the infamous Vitamix is just a little out of reach price wise).IMG_9039Add the liquids and ready….set……….go! Er, blend!IMG_9042Partake of the sweet, sweet goodness that is your smoothie!IMG_9043IMG_9040

Coconut Cacao Goji Pops (Raw, Vegan, and Gf!) and an Ode to Mamas

IMG_9028It’s been warm, sunny, and gorgeous in the good ol’ PNW this week. Yesterday it was even muggy, which is VERY unusual and kind of uninspiring for most things. Except when it comes to popsicles. Mugginess really does inspire a good popsicle spree, and who doesn’t love popsicles? Especially SUPERFOOD popsicles. OOOOOOHHHH! AAAAHHHH! Buzzwords! Mainly these are just straight up delicious though.IMG_9022Ah, the magical goji berry. I love these little guys. Smoothies, granola, on yogurt, in baked goods…they kind of kick ass anywhere that you think “Oh, a berry might fit nicely there.” And apparently they’re full of all sorts of good-for-you properties too. Let’s get down to the popsicle spree though.

What you need:

1 can light coconut milk

3 Tbsp raw cacao powder

1/4 goji berries

1/4 cup cacao nibs

1/4 cup maple syrup

An extremely strong arm for some intense whisking

Popsicle mouldsIMG_9024Directions: Put everything into a bowl and whisk like you’re whisking for your life! Once everything’s combined, pour into popsicle moulds and be sure to leave about an inch of space at the top (freezing expands the liquid a bit).IMG_9027After a few hours or overnight, run the mould under warm water to loosen the popsicle, remove, and devour. 🙂IMG_9032Look at those beautiful goji berries!IMG_9033I loved this pop so much, I felt like it needed a self portrait.IMG_9034Noodles felt like he wanted this pop so much he tried to melt it with his laser beam eyes. (DON’T FEED CHOCOLATE TO DOGS!!! Just FYI)

And now:IMG_9035This is my beautiful momma and me when I was just a wee little thing. She’s the one who’s inspired most of my cooking and for that and so many other much more important reasons, I can’t thank her enough. I’m a lucky duck. Happy Mother’s Day to her and to all my many friends who are mommas or are soon-to-be-mommas! The world wouldn’t go round without you, ladies! Thanks for being you!

🙂

VIRTUAL VEGAN POTLUCK!!!! Green and White and Delicious All Over: Spring Salad with Shaved Fennel, Zucchini, Cauliflower, Peas, and Avocodo

IMG_9015I’m so proud to be participating in this years Virtual Vegan Potluck with so many fantastic food bloggers! Over 170 bloggers around the world are uniting to bring the veggie-friendly foodlovers of the world some deIiciousness. I RSVP’d that I’d “bring” a salad to this interweb party, and here’s what I’ve created….a little dish that’s quick to throw together and full of spring veggie goodness and starring my good friend fennel.IMG_9011What you need:

1 bulb fennel, THINLY sliced

1 zucchini, thinly sliced (yes, this is a trend…when in doubt, slice even thinner)

1/2 head cauliflower, thinly sliced

1 bunch asparagus, lightly steamed and chopped

1.5 avocados, thinly sliced

1 cup snap peas, chopped

1 head green romaine lettuce, roughly chopped

3 Tbsp good-quality olive oil

Juice of 2 lemons

Salt and pepper to tasteIMG_9012Start by very gently steaming your asparagus so that it remains crisp, but turns bright, beautiful green.IMG_9013

After that, slice and chop your way to vegetable perfection and toss it all in a bowl.IMG_9016Add lemon juice and olive oil to your salad bowl, toss so that everything is lightly coated. The dressing should be SUPER light to show-off all them veggies in their glory, but you could also add a little whole grain mustard to kick it up a notch. Salt and pepper to taste, and bam! You have a beautiful green salad for your potluck and your belly!IMG_9019Just look how happy this salad made Lori of Crown Hill Day by Day. (I won’t lie, the joy was also due to some incredibly fuzzy socks).

Happy potlucking friends!

For more tasty salad ideas go back to Emmy Cooks and forward to Veg Bon Vivant. To see the rest of the Virtual Vegan Potluck participants, click here. vvplogo