Vegan Dark Chocolate Pumpkin Cashew Butter Cups

Vegan Dark Chocolate Pumpkin Cashew Butter Cups

  • Servings: 10, 2 cups per person
  • Difficulty: easy
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A cozy fall treat.

Ingredients

  • 1.5 cups 70% dark chocolate chips
  • 1/4 cup pumpkin puree
  • 1/4 cup dark brown sugar
  • 1/4 cup cashew butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon (tiny pinch!) ground cloves
  • 20 mini cupcake liners (sizing really varies on this, the liners available at my local grocery store are a little taller and thinner than standard Reese’s peanut butter cups)

Directions

  1. Using a double boiler, melt the dark chocolate chips.
  2. Prepare the chocolate shells: Spoon a little bit of melted chocolate into each paper liner, then use the opposite end of a table knife (a chopstick or other small implement will also do!) to spread the chocolate half way up the sides of the liners. Place shells in the refrigerator to harden.
  3. Prepare pumpkin cashew butter: In a small bowl, mix together pumpkin puree, dark brown sugar, cashew butter, cinnamon, nutmeg, ground ginger, and cloves.
  4. Fill chocolate shells: Once chocolate lined paper cups have hardened, remove from the refrigerator and add a small amount of pumpkin cashew butter to each shell, swirling with the tip of a knife so the surface is relatively flat instead of mounded. The pumpkin butter should come about 3/4 of the way up the sides of the chocolate shells.
  5. At this time if the chocolate shells are starting to melt from the warmth of your hand you can place them back in the refrigerator for a few minutes to harden up – otherwise carry on to step 6!
  6. Top off the pumpkin cashew butter cups: Spoon the remaining melted chocolate on top of the cashew butter cups, and jiggle until the chocolate fills in all the cracks and meets the edges of the chocolate shells.
  7. Place in the refrigerator to harden. Optional: When the shells are halfway hardened, sprinkle with sea salt for garnish.
  8. Once the shells have hardened completely, remove the paper liners and enjoy! Once the liners are removed, the pumpkin cashew butter cups can be stored on the counter or inside the refrigerator.

Nutrition

Per Serving: 185 calories; 13 g fat; 6 g saturated fat; 15 g carbohydrates; 0 g fiber; 13 g sugars; 1 g protein; 0 mg cholesterol; 1 mg sodium.

No Fuss 60% Whole Wheat Sourdough Bread for Busy People

For a bread eating experience that is truly to die for, serve this bread with this Carrabba’s copycat olive oil dip!

No Fuss Whole Wheat Sourdough Bread

  • Servings: 8
  • Difficulty: easy
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A hearty yet fluffy all-purpose sourdough loaf.

Ingredients

  • 144 grams bread flour
  • 216 grams Bob’s Red Mill Stone Ground Whole Wheat Flour (Am I seriously telling you what brand of flour to use?! No, however if you use another brand you will likely need to use less water as other brands tend to have less fiber per serving and can’t tolerate quite as much hydration. Try around 270 grams of water and then adjust to your liking after you make your first loaf!)
  • 1 tsp salt
  • 210 grams 100% hydration sourdough starter
  • 288 grams water (If your starter is very runny I recommend experimenting with using less water)

Directions

  1. Mix together bread flour, whole wheat flour, and salt into a large mixing bowl and set aside.
  2. Into the bowl of a stand mixer, measure out your sourdough starter.
  3. Measure out your water, and microwave it until the water reaches 90 degrees F (or if your starter is fridge-cold heat water to 100 degrees F). Add the water to your starter and mix with a fork until starter is dispersed with very few clumps remaining.
  4. Add your flour mixture to the starter mixture and mix together until no dry flour remains. Cover and let sit 40-55 minutes.
  5. Using a dough hook attachment, kneed your dough on the lowest setting for 5 minutes. Don’t worry, the dough is supposed to look very sticky and will NOT pull away from the sides of the bowl!
  6. After 5 minutes, transfer your dough back to the bowl that originally held your flour mixture, cover, and let rest 1 hour and 30 minutes.
  7. Turn your dough: Wet your hand thoroughly, and then lift your dough and fold it back over onto itself. Do this 5 or 6 times, rotating the bowl and scraping the dough away from the edges with your fingers as you go. This is what we do for sourdough bread instead of kneading! Check out the link below the recipe for a great youtube video on how to turn sourdough. Again, the dough will be very wet and sticky at this point so don’t be concerned! You may feel the need to wet your hand more than once, and some dough will still stick to you and that’s ok! You should notice that by the 5th or 6th turn the dough has become much stronger. At this point cover the dough again and let rest another 1 hour and 30 minutes.
  8. Turn your dough again. Perform the same procedure outlined is step 7. At this point you may notice the dough is a little lighter and fluffier. I usually try to turn the dough just a little more gently this time so as not to squash out too many air bubbles.
  9. Cover the dough and let rest 2 hours.
  10. Shape your dough: Turn your dough out onto an un-floured work surface. Sprinkle the top of the dough with a generous amount of flour. Using a dough scraper turn the dough upside down so the floured side is against the counter. Use your thumb against the rest of your fingers to pinch the part of the dough that’s farthest away from you, pull it slightly farther away from you, and then fold it over onto itself toward the middle of the ball of dough. Repeat this with the part of the dough closest to you, and then with both sides. At this point, turn the dough upside down so the folds are facing the counter. At this point, cup your hands around the part of the ball of dough facing away from you, and gently pull towards yourself, developing tension along the top of the loaf. Repeat this motion how pulling the dough from left to right. Repeat these motions as few times as possible to develop a round loaf with a gentle tension on top. If the dough rips, you developed too much tension! No worries. Simply stop shaping and use less tension next time. I’ve provided a youtube link below on how to shape sourdough bread, as I’ve found personally that watching helps a lot more than reading!
  11. Sprinkle flour in your banneton, and then using the dough scraper lift the loaf from the counter top and place it smooth side up (counter side down) in your banneton. Cover with a light lint free cloth and let rest 40 minutes to an hour.
  12. Preheat your dutch oven: While the dough is doing it’s final rest, place your dutch oven in the oven and preheat to 500 degrees F.
  13. Once your shaped loaf is done resting, remove your dutch oven from the oven, remove the lid, and gently turn your loaf out into the bottom of the dutch oven. Due to the orientation of the dough in the banneton, scoring is not necessary although you may score the bread at this time if you wish! Do this quickly and then cover the dutch oven immediately and place it back in the oven for 16 minutes.
  14. Uncover the dutch oven and bake for 12 more minutes.
  15. Remove bread from oven to a cooling rack and ENJOY!!

Nutrition

Per Serving: 210 calories; 1 g fat; 0 g sat fat; 42 g carbohydrates; 5 g fiber; 9 g protein; 0 mg cholesterol; 291 mg sodium.

Click below for a great youtube video on turning sourdough!

Click below for a video on shaping sourdough. I recommend only watching from 0:58 to 1:49. In the beginning of the video this baker chooses to de-gas her loaf by pressing some of the air bubbles out. I personally don’t recommend that as I like to see as many air bubbles as possible in my bread! Additionally, note that our loaf is far more hydrated than hers so it won’t sit up quite as high after the shaping and that’s ok. 🙂

Chickpea Walnut Burgers with Whipped Feta and Balsamic Roasted Veggies

Chickpea Walnut Burgers with Whipped Feta and Balsamic Roasted Veggies

  • Servings: 3-4 Burgers
  • Difficulty: easy
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A hearty vegetarian dinner for any day of the week!

Ingredients

    For the Chickpea Patties:
  • 2.5 Tablespoons ground flaxseed
  • 6 Tablespoons warm water
  • 1/2 cup walnuts or almonds
  • 1 15oz can drained and rinsed chickpeas
  • packed 1/4 cup roughly chopped fresh parsley
  • 3 garlic cloves
  • heaping 1/2 teaspoon lemon zest
  • red pepper flakes to taste
  • salt and pepper to taste
  • 1/2 cup gluten free breadcrumbs (or whole wheat if not gluten free)
  • 3-4 gluten free hamburger buns (or whole wheat if not gluten free)
  • For the Balsamic Roasted Veggies:
  • 3 roma tomatoes
  • 1/4 large red onion
  • drizzle of oil (I use grapeseed oil)
  • 1-2 Tablespoons fresh thyme leaves, taken off the stem but not chopped (or 1/2-1 tsp dried thyme)
  • salt and pepper to taste
  • 1/2 cup balsamic vinegar
  • For the Whipped Feta:
  • 1 cup plain feta crumbles
  • 1/4 cup plain nonfat greek yogurt
  • 1/4 cup mayonnaise
  • 1/8 tsp onion powder
  • 1/8 tsp garlic powder
  • salt and pepper to taste (I usually use a good amount of pepper and very little salt because feta cheese is already salty!)

Directions

  1. Preheat the oven to 450 degrees F.
  2. Prepare the flax egg: mix flax seeds and water in a small mixing bowl and set aside to thicken.
  3. Prep the roasted veggies: Slice the roma (plum) tomatoes lengthwise into quarters, and the onion into 1/2 inch-thick half moon slices. Remove thyme leaves from their stems.
  4. Place the tomatoes and onions on a silpat or parchment-lined baking sheet. Drizzle the veggies with your cooking oil of choosing, and lightly brush the oil around the veggies with your hand. Sprinkle veggies with thyme, salt, and pepper.
  5. Make the the chickpea patties: Place the walnuts in the bowl of a food processor and process until walnuts resemble coarse crumbles. Do not over process, as the crumbles will continue to get smaller when the chickpeas are added.
  6. Add the chickpeas, parsley, garlic, lemon zest, red pepper flakes, and salt and pepper to the food processor and pulse just a few times until the chickpeas are broken up and some of them have formed a thick paste.
  7. Remove the chickpea mixture from the food processor and add the flax egg and breadcrumbs and mix by hand until both are fully incorporated.
  8. Form mixture into patties and place on parchment or silpat-lined baking sheet.
  9. Bake the patties and roast the veggies: Place both the prepped veggies and chickpea patties into the preheated oven and bake for 25 minutes.
  10. Make the balsamic reduction: Place the balsamic vinegar in a small saucepan and place over medium or medium-low heat on the stove. Allow the vinegar to simmer and evaporate until the volume is cut in half. Sometimes I even reduce it a little more to about a third of the volume if I’m after a sweeter taste or thicker consistency!
  11. Prepare the whipped feta: Wash out your food processor, and then place all ingredients for the whipped feta inside. Blend for at least 1-2 minutes or until mixture is smooth and spreadable.
  12. Assemble the burgers: When the veggies and burgers are done baking, place a chickpea patty on a bun (gluten free if needed), and top with whipped feta, roasted veggies, and balsamic reduction. Enjoy!

Nutrition

*Nutrition calculations assume this recipe yields 3 burgers, and is calculated for chickpea patties only, as topping use is variable. Per Serving: 456 calories; 18 g fat; 1 g sat fat; 61 g carbohydrates; 14 g fiber; 19 g protein; 0 mg cholesterol; 600 mg sodium.

Rosemary Thyme Zucchini Tots with Truffle Aioli Dipping Sauce

Rosemary Thyme Zucchini Tots with Truffle Aioli Dipping Sauce

  • Servings: 2-3
  • Difficulty: easy
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A delicious appetizer or veggie side dish for any meal.

Ingredients

    For the Tots:
  • 1.5 cups packed shredded zucchini
  • 3/4 cup gluten free breadcrumbs (or whole wheat bread crumbs if not gluten free)
  • 1/2 heaping cup grated parmesan cheese
  • 1 egg, whisked
  • 1 Tablespoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 chopped garlic clove
  • 1/4 teaspoon salt, or more to taste
  • pepper to taste
  • For the Aioli Dipping Sauce:

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons truffle oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine all ingredients for the zucchini tots in medium sized mixing bowl.
  3. Form oval shaped tots about 1.5 inches long, squeezing out any excess water with your hands. Place tots on parchment or silpat lined baking sheet.
  4. Bake tots for 15 minutes, then flip and bake 10 minutes more.
  5. While the zucchini tots are baking make the aioli dipping sauce. Combine all sauce ingredients in a small bowl and mix until incorporated.
  6. Let tots cool 5-10 minutes before serving. Enjoy!
  7. Note: these zucchini tots also pair well with a simple marinara dipping sauce!

Nutrition


Note: These nutrition facts assume this recipe makes 3 servings and are calculated only for the zucchini tots themselves, without the dipping sauce.
Per Serving: 197 calories; 10 g fat; 6 g saturated fat; 13 g carbohydrates; 2 g fiber; 15 g protein; 89 mg cholesterol; 504 mg sodium.

Matcha Chia Bowl

Matcha Chia Bowl with Strawberry and Coconut

  • Servings: 1
  • Difficulty: easy
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A quick breakfast packed with protein and fiber.


Ingredients

  • 1/2 cup plain greek yogurt
  • heaping half teaspoon matcha powder
  • 2 teaspoons honey
  • 1/4 cup fully hydrated chia seeds (you can prepare this by adding 3.5 Tablespoons water to .5 Tablespoons chia seeds, and letting the mixture sit 5 minutes or until thick. I usually prepare this is 1-2 cup batches and refrigerate for later use!)
  • chopped strawberries, sliced almonds, and shredded coconut for topping (optional)

Directions

  1. In a small bowl mix together yogurt and matcha until no matcha clumps remain.
  2. Add honey to yogurt mixture and stir until fully combined.
  3. Mix hydrated chia seeds into yogurt mixture
  4. Top matcha bowls with chopped strawberries, sliced almonds, and shredded coconut. Enjoy!

Nutrition

Per Serving: 333 calories; 30 g fat; 23 g carbohydrates; 18 g protein; 4 g fiber; 7 mg cholesterol; 40 mg sodium.

Upside Down Peach Basil Cake in a Mug

Peach Basil Upside Down Cake in a Mug

  • Servings: 1
  • Difficulty: easy
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A simple recipe perfect for a breakfast, dessert, or a light Summer snack.

Ingredients

  • 1 egg white (or about ⅔ of a whole large egg)
  • 1 Tbsp honey
  • ¼ cup oat flour (you can make this by placing oats in a food processor or high speed blender and processing until smooth
  • ½ tsp baking powder
  • ½ of a ripe peach, diced into ½ inch cubes
  • 1 Tbsp fresh basil sliced into fine shreds (Optional, but is entirely delicious!)
  • Whipped cream for topping (Optional)
  • Cooking spray

Directions

  1. Spray wide mouthed mug with a coating of cooking spray.
  2. In a small bowl whisk egg white and honey together with a fork until mostly incorporated.
  3. Add oat flour and baking powder to egg mixture and mix until combined.
  4. Sprinkle the bottom of your wide mouthed mug with some of the diced peach. Make sure to leave some spaces between the pieces so the cake batter can reach the bottom and bake around the peaches. Sprinkle the shredded basil on top of the peaches.
  5. Pour the cake batter over the peaches and basil. Cook in microwave for 90 seconds.
  6. Turn mug upside down onto a plate to release the cake. Top with remaining diced peaches, whipped cream, and extra shredded basil if desired.
  7. Enjoy for dessert, breakfast, or as a snack!

Nutrition

Per Serving: 261 calories; 5 g fat; 47 g carbohydrates; 9 g protein; 10 mg cholesterol; 299 mg sodium.