what i want to eat

i used to save recipes i wanted to eat on my computer. my computer has self destructed. now i'm saving recipes on tumblr.
Ingredients:

1 cup frozen raspberries

1 cup frozen pineapple 

1/3 cup chia seeds

1/2 cup orange juice

1/4 cup water



Step by Step Instructions:

1. In a food processor or blender, combine all ingredients

2. Pour mixture into popsicle molds, and freeze.
Ingredients:

1 cup frozen raspberries
1 cup frozen pineapple 
1/3 cup chia seeds
1/2 cup orange juice
1/4 cup water
Step by Step Instructions:

1. In a food processor or blender, combine all ingredients
2. Pour mixture into popsicle molds, and freeze.
Ingredients:
2 tablespoons olive oil, divided
1.5 cups chopped onion (approx 1 medium onion)
1 large carrot, chopped
2 large garlic cloves, finely chopped
1 celery stalk, chopped (optional)
1.5-2 tablespoons curry powder (I used Arvinda’s)
1 cup uncooked green lentils, rinsed and picked over
4 cups water
1 tablespoon fresh lemon juice
Kosher salt & black pepper, to taste (I think I used 1/2 tsp?)
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Directions:
1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, optional celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.
2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.
3. Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.
4. When lentils are tender, I poured about half of the soup into my blender and I blended the soup for a minute. I did this to create a very thick texture. After blending, stir the soup back into the skillet/pot and you will have a very thick soup with some chunky pieces left from the soup you did not process.
5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Makes about 4-5 cups.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1.5 cups chopped onion (approx 1 medium onion)
  • 1 large carrot, chopped
  • 2 large garlic cloves, finely chopped
  • 1 celery stalk, chopped (optional)
  • 1.5-2 tablespoons curry powder (I used Arvinda’s)
  • 1 cup uncooked green lentils, rinsed and picked over
  • 4 cups water
  • 1 tablespoon fresh lemon juice
  • Kosher salt & black pepper, to taste (I think I used 1/2 tsp?)
  • 2 green onions, thinly sliced
  • 1 lemon, cut into 6 wedges

Directions:

1. Heat olive oil in heavy large skillet or pot over medium heat. Add chopped onion, optional celery, and carrot and sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 5 minutes or so.

2. Add finely chopped garlic and stir until vegetables are soft but not brown, about 5 minutes longer. Reduce heat if necessary to avoid burning.

3. Add curry powder. I started with 1.5 tablespoons. Now, add the rinsed uncooked lentils and 4 cups water. Season with a sprinkle of kosher salt and pepper, add in lemon juice, and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.

4. When lentils are tender, I poured about half of the soup into my blender and I blended the soup for a minute. I did this to create a very thick texture. After blending, stir the soup back into the skillet/pot and you will have a very thick soup with some chunky pieces left from the soup you did not process.

5. Season to taste with salt, pepper, and additional curry powder, if desired. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Makes about 4-5 cups.

Ingredients
2 cups frozen stir fry vegetables (I prefer bird’s eye’s mix)½ cup light coconut milk½ low sodium vegetable broth1 tbsp Green curry pasteThree thin slices of firm tofu1 tbsp Sambal oelekCooking spray
Optional;1 clove Garlic, pressedA few shakes of dried GingerA pinch (no more!) of Chinese five spiceFresh or Dried basilFresh or Dried cilantroBrown rice (cooked)
Directions
Heat a flat pan and spray with cooking spray. Press and drain the tofu, squeezing out as much water as possible between two plates. The blot with a paper towel. Cut into triangle pieces.  Cook the tofu on each side until golden brown. I find that chopsticks are the easiest way to flip the pieces over.
While the tofu is cooking, combine the coconut milk and veggie broth in a wok. Whisk in the green curry paste to taste. I like it spicy so I use around 1 tbsp.  Add the garlic, ginger, five spice, basil and cilantro, if using.  Whisk in the sambal oelek. Again, I like it spicy so I use about 1 tbsp of this as well.
Add the frozen veggies. Wait until they are unfrozen and the curry boils (about five minutes). Add the tofu.

Ingredients

2 cups frozen stir fry vegetables (I prefer bird’s eye’s mix)
½ cup light coconut milk
½ low sodium vegetable broth
1 tbsp Green curry paste
Three thin slices of firm tofu
1 tbsp Sambal oelek
Cooking spray

Optional;
1 clove Garlic, pressed
A few shakes of dried Ginger
A pinch (no more!) of Chinese five spice
Fresh or Dried basil
Fresh or Dried cilantro
Brown rice (cooked)

Directions

  1. Heat a flat pan and spray with cooking spray. Press and drain the tofu, squeezing out as much water as possible between two plates. The blot with a paper towel. Cut into triangle pieces.  Cook the tofu on each side until golden brown. I find that chopsticks are the easiest way to flip the pieces over.
  2. While the tofu is cooking, combine the coconut milk and veggie broth in a wok. Whisk in the green curry paste to taste. I like it spicy so I use around 1 tbsp.  Add the garlic, ginger, five spice, basil and cilantro, if using.  Whisk in the sambal oelek. Again, I like it spicy so I use about 1 tbsp of this as well.
  3. Add the frozen veggies. Wait until they are unfrozen and the curry boils (about five minutes). Add the tofu.
Ingredients
1 (15 ounce) can black beans, rinsed and drained2 cups chicken broth (substitute vegetable for vegetarians)1 cup cherry tomatoes1 bunch green onions1/2 bunch cilantro1 teaspoon ground cumin1 teaspoon garlic salt1/2 limeSalt and pepper to taste
Directions1. Drain and rinse 3/4 of the black beans.2. Place rinsed beans in a blender along with cilantro, chicken broth, tomatoes, green onions, cumin, garlic salt, and lime juice. Pulse for a smooth texture. Add salt and pepper to taste.3. Pour the soup into a large pot and add the rest of the beans into the mix. Heat up and serve.4. Garnish with cilantro, a diced green onion, or get spicy with a jalapeño!

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 cups chicken broth (substitute vegetable for vegetarians)
1 cup cherry tomatoes
1 bunch green onions
1/2 bunch cilantro
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 lime
Salt and pepper to taste

Directions
1. Drain and rinse 3/4 of the black beans.
2. Place rinsed beans in a blender along with cilantro, chicken broth, tomatoes, green onions, cumin, garlic salt, and lime juice. Pulse for a smooth texture. Add salt and pepper to taste.
3. Pour the soup into a large pot and add the rest of the beans into the mix. Heat up and serve.
4. Garnish with cilantro, a diced green onion, or get spicy with a jalapeño!

INGREDIENTSIce cream* 1 16 oz. can of lite coconut milk* 1 cup strawberries* 1/2 tsp pure vanilla extract* pinch white stevia*
Optional toppings: chocolate sauce (below), coconut, walnuts, almonds, dried fruit, flax…
*note: if you don’t like stevia, replace with 4 medjool dates or 2 tbsp of agave nectar and blend with the rest of the ingredients.
Chocolate sauce:* 2 tbsp full fat coconut cream – use the thick cream from the top of the can* 2 tsp cacao powder* 1 tsp coconut oil* pinch white stevia
*note: if you don’t like stevia, replace with 1/2 tsp agave nectar or other sweetener
DIRECTIONSTo make the ice cream:
Combine all ingredients in blender until smooth.
Pour into 2 freezer safe bowls and place in the freezer for at total of 1.5-2 hours, removing every 30 minutes to whisk so that it doesn’t set into an ice cube.
When it gets to a soft serve ice cream consistency it’s done!
To make the sauce:
Combine all ingredients in a small bowl and pour over top ice cream

INGREDIENTS

Ice cream
* 1 16 oz. can of lite coconut milk
* 1 cup strawberries
* 1/2 tsp pure vanilla extract
* pinch white stevia*

Optional toppings: chocolate sauce (below), coconut, walnuts, almonds, dried fruit, flax…

*note: if you don’t like stevia, replace with 4 medjool dates or 2 tbsp of agave nectar and blend with the rest of the ingredients.

Chocolate sauce:
* 2 tbsp full fat coconut cream – use the thick cream from the top of the can
* 2 tsp cacao powder
* 1 tsp coconut oil
* pinch white stevia

*note: if you don’t like stevia, replace with 1/2 tsp agave nectar or other sweetener

DIRECTIONS

To make the ice cream:

  1. Combine all ingredients in blender until smooth.
  2. Pour into 2 freezer safe bowls and place in the freezer for at total of 1.5-2 hours, removing every 30 minutes to whisk so that it doesn’t set into an ice cube.
  3. When it gets to a soft serve ice cream consistency it’s done!

To make the sauce:

  1. Combine all ingredients in a small bowl and pour over top ice cream
Ingredients:
Bottom Ingredients:1 cup pitted medjool dates1 cup mixed raw walnuts & almonds1/4 cup raw cocoa
Top Ingredients:2 ripe bananas1/2 cup raw cocoa4 tbsp raw almond butter4 tbsp raw honey
Instructions:
Mix together all bottom ingredients in a food processor until well blended.
Spread bottom ingredients in a large glass baking pan until evenly distributed
Mix together top ingredients in a food processor until well blended.
Spread top blend over bottom layer base until evenly distributed.
Place in freezer for 30 minutes.
Cut into 16 squares, serve and enjoy!
Re-freeze whatever you don’t eat and enjoy at a later date!
Makes approximately 16 squares.

Ingredients:

Bottom Ingredients:
1 cup pitted medjool dates
1 cup mixed raw walnuts & almonds
1/4 cup raw cocoa

Top Ingredients:
2 ripe bananas
1/2 cup raw cocoa
4 tbsp raw almond butter
4 tbsp raw honey

Instructions:

  1. Mix together all bottom ingredients in a food processor until well blended.
  2. Spread bottom ingredients in a large glass baking pan until evenly distributed
  3. Mix together top ingredients in a food processor until well blended.
  4. Spread top blend over bottom layer base until evenly distributed.
  5. Place in freezer for 30 minutes.
  6. Cut into 16 squares, serve and enjoy!
  7. Re-freeze whatever you don’t eat and enjoy at a later date!

Makes approximately 16 squares.

Gravy Broth
9 cups vegetable broth
¼ cup nutritional yeast
1 tsp yellow mustard
1 tbsp tamari
3 large garlic cloves, minced
1 tbsp cornstarch or arrowroot powder
2 tbsp tahini
1.5 tbsp balsamic vinegar
1.5 tbsp blackstrap molasses
½ tsp agave nectar (optional)
2 tbsp olive oil
Directions: In a food processor combine all broth ingredients except vegetable broth and puree until smooth. In a pot on medium to high heat, mix the vegetable broth with the processed mixture and stir well. Bring broth to a boil and then reduce to low heat. Add in chopped vegetables and grains (below). 
Vegetables + Grains
You can customize this any way you like it!

2 small potatoes, peeled and chopped
1/2 acorn squash, peeled and chopped (butternut would work well here too)
1 large can of corn, drained and rinsed
1 large tomato, chopped
1 large red onion, chopped
3 stalks of celery, chopped
3 carrots, peeled and chopped (I didn’t have any)
1/2 cup uncooked brown rice, rinsed
1/2 cup uncooked lentils, rinsed
Optional spices to stir in: 1/2 tsp cumin, 1/2 tsp chili powder
Black pepper and sea salt, as necessary
Directions (continued): After broth has come to a boil and is now simmering on low heat, add in chopped vegetables and rinsed grains. Stir well. Bring to a boil again and then reduce to low heat. Add in optional spices if preferred. Simmer on low for 1.5-2 hours, making sure to add more vegetable broth if it gets too thick. Serve with a big hunk of bread!

Gravy Broth

  • 9 cups vegetable broth
  • ¼ cup nutritional yeast
  • 1 tsp yellow mustard
  • 1 tbsp tamari
  • 3 large garlic cloves, minced
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tbsp tahini
  • 1.5 tbsp balsamic vinegar
  • 1.5 tbsp blackstrap molasses
  • ½ tsp agave nectar (optional)
  • 2 tbsp olive oil

Directions: In a food processor combine all broth ingredients except vegetable broth and puree until smooth. In a pot on medium to high heat, mix the vegetable broth with the processed mixture and stir well. Bring broth to a boil and then reduce to low heat. Add in chopped vegetables and grains (below). 

Vegetables + Grains

You can customize this any way you like it!

  • 2 small potatoes, peeled and chopped
  • 1/2 acorn squash, peeled and chopped (butternut would work well here too)
  • 1 large can of corn, drained and rinsed
  • 1 large tomato, chopped
  • 1 large red onion, chopped
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and chopped (I didn’t have any)
  • 1/2 cup uncooked brown rice, rinsed
  • 1/2 cup uncooked lentils, rinsed
  • Optional spices to stir in: 1/2 tsp cumin, 1/2 tsp chili powder
  • Black pepper and sea salt, as necessary

Directions (continued): After broth has come to a boil and is now simmering on low heat, add in chopped vegetables and rinsed grains. Stir well. Bring to a boil again and then reduce to low heat. Add in optional spices if preferred. Simmer on low for 1.5-2 hours, making sure to add more vegetable broth if it gets too thick. Serve with a big hunk of bread!

INGREDIENTSPumpkin Oat Carob Chip Cookies
{ Ingredients }
- 1/2 cup oats
- 3 tbsp egg whites
- 3 tbsp pumpkin
- 1 tbsp almond butter
- 2 packets of sweetener ( I use stevia )
- 1/4 cup carob chips
- 1/2 tsp baking powder
- sprinkles of cinnamon and pumpkin spice
* Optional Frosting , Sunwarrior Vanilla Protein Powder + Water , delicious!
DIRECTIONS*Preheat oven to 350 degrees* Combine all ingredients together in a bowl, I mix it all up with my hands. Line a cookie sheet with parchment paper, or spray a cookie sheet with non stick spray, form the cookies into round balls, then flatten on the cookie sheet with a spoon. Bake for about 8-10 minutes.* Makes about 6 cookies

INGREDIENTS

Pumpkin Oat Carob Chip Cookies

{ Ingredients }

- 1/2 cup oats

- 3 tbsp egg whites

- 3 tbsp pumpkin

- 1 tbsp almond butter

- 2 packets of sweetener ( I use stevia )

- 1/4 cup carob chips

- 1/2 tsp baking powder

- sprinkles of cinnamon and pumpkin spice

* Optional Frosting , Sunwarrior Vanilla Protein Powder + Water , delicious!

DIRECTIONS

*Preheat oven to 350 degrees
* Combine all ingredients together in a bowl, I mix it all up with my hands. Line a cookie sheet with parchment paper, or spray a cookie sheet with non stick spray, form the cookies into round balls, then flatten on the cookie sheet with a spoon. Bake for about 8-10 minutes.
* Makes about 6 cookies

Vegan Chocolate Ice Cream
Ingredients:
1 ripe avacado2 large or 3 medium bananas – frozen, chopped into pieces1/4 c cocoa powderpinch sea salt1 tsp maple syrup [optional]
2-3 Tbsp cacao nibs, shelled and crumbled [optional if you want choc chips in your ice cream]
Full Method in under 100:
Blend banana, avocado and salt using a food processor or immersion blender until thick and smooth. Stir through cocoa powder with a spoon until well combined. Add syrup if using. Stir through cacao chips if using.
Pour into a wide flat dish or container and place in freezer. Stir well every 30 minutes or so, breaking up frozen edges and mixing until smooth. Do this approximately 4 times. Alternatively use an ice cream maker, following manufacturer instructions.
Set out for 15 or 20 minutes to soften slightly before using, it is easier to scoop this way. Sharing is optional.

Vegan Chocolate Ice Cream

Ingredients:

1 ripe avacado
2 large or 3 medium bananas – frozen, chopped into pieces
1/4 c cocoa powder
pinch sea salt
1 tsp maple syrup [optional]

2-3 Tbsp cacao nibs, shelled and crumbled [optional if you want choc chips in your ice cream]

Full Method in under 100:

Blend banana, avocado and salt using a food processor or immersion blender until thick and smooth. Stir through cocoa powder with a spoon until well combined. Add syrup if using. Stir through cacao chips if using.

Pour into a wide flat dish or container and place in freezer. Stir well every 30 minutes or so, breaking up frozen edges and mixing until smooth. Do this approximately 4 times. Alternatively use an ice cream maker, following manufacturer instructions.

Set out for 15 or 20 minutes to soften slightly before using, it is easier to scoop this way. Sharing is optional.

Tofu Caesar Dressing Recipe:8 oz soft tofu1/4 cup lime juice2 garlic cloves (sometimes I use 3, but that makes it really garlicky)2 tbsp tahinisalt and pepper1/2 tsp Dijon mustard2 tbsp capers1/2 cup olive oila handful of chopped parsleyBlend all the ingredients except oil and parsley. With blender running, slowly add oil. Add parsley and pulse a few times to combine.Store in a air-tight container and refrigerate it.I use this dressing for making Caesars as well in chopped salads. It goes nicely with tomatoes and onions.

Tofu Caesar Dressing Recipe:

8 oz soft tofu
1/4 cup lime juice
2 garlic cloves (sometimes I use 3, but that makes it really garlicky)
2 tbsp tahini
salt and pepper
1/2 tsp Dijon mustard
2 tbsp capers
1/2 cup olive oil
a handful of chopped parsley

Blend all the ingredients except oil and parsley. With blender running, slowly add oil. Add parsley and pulse a few times to combine.

Store in a air-tight container and refrigerate it.
I use this dressing for making Caesars as well in chopped salads. It goes nicely with tomatoes and onions.