Category: Vegan

Categories
Desserts Gluten-Free Vegan

Healthier apple pie bars

I’ve swapped out the usual all purpose flour with oat flour, as well as butter with coconut oil, and last but not least the white sugar with natural honey or maple syrup. To create the illusion of a decedent dessert this recipe includes a peanut butter caramel layer, this can easily be subbed out if not desired.

1 cup (120g) oat flour

½ tsp baking powder

Pinch of salt

3 tbsp of coconut flour

1 tsp vanilla

3 tbsp (30g) coconut oil

3 tbsp pure maple syrup

¼ cup yogurt

  1. In a large bowl whisk together oat flour, coconut flour, salt, and baking soda. Add yogurt, coconut oil, honey, and vanilla, stir until fully combined.
  2. Line a 8×8 inch baking pan with parchment paper, and then press short crust dough into the pan. Set aside while making fillings.


Peanut Butter Caramel

½ cup (120g) of peanut butter

¼ cup (80g) of honey

2 tsp coconut oil

1 tsp of vanilla 

Pinch of salt 

  1. In a small saucepan combine peanut butter, honey, and oil. Cook over medium heat for 3-4 minutes stirring constantly until the edges have formed bubbles.
  2. Let cool for 5 minutes then pour and spread evenly across the shortcrust base.Set aside while making apple filling.


Apple Pie Filling

3 medium granny smith apples sliced (400g)

1 tsp cinnamon

½ tsp ginger 

½ tsp nutmeg 

Pinch of salt

1 tbsp cornstarch 

1 tbsp honey 

2 tbsp lemon juice

  1. In a large bowl combine sliced apples, cinnamon, ginger, salt, nutmeg, and cornstarch. Add honey, and lemon juice and toss until evenly coated.
  2. Spread apples evenly across the layered shortbread and caramel, and bake at 350 for 15 minutes. After the first 15 minutes cover and bake for another 20 minutes until apples are soft
  3. Let cool at room temperature and serve immediately or refrigerate for up to 4 days 

Categories
Entrees/Main dishes Vegan

Vegan Mac and Cheese

Many vegan cheese sauce alternatives use cashews as the source for a creamy base. But if your looking for a nut free or cheaper recipe then this will be perfect! The main component for this recipe is chickpeas, and sweet potato. Using both those ingredients builds a flavorful and high protein alternative for the common cheese sauce.

1 15 ounce can of chickpeas (drained)

1 onion (150g) Sliced

1 cup (140g) of cubed sweet potato (Peeled, and steamed until soft)

2 tbsp tahini

2 tbsp lemon juice

1 tsp garlic powder

¼ tsp paprika

⅓ cup nutritional yeast

1 cup oat milk

1 tsp salt

¾ tsp black pepper

2 tbsp olive oil

12 ounces of elbow pasta

  1. In a large skillet heat the olive oil over medium heat for 2-3 minutes. Add onions and cook for 5 minutes over medium-low heat until soft
  2. Add garlic powder, paprika, black pepper, salt, sweet potato, chickpeas, tahini, lemon juice, and oat milk. Continue cooking until liquid is reduced and thicker, roughly 8-10 minutes (make sure to occasionally mix). Add nutritional yeast and stir to combine 
  3. Let cool for 10-15 minutes. Pour cooled mixture into a food processor, and blend until smooth and creamy.
  4. In a medium saucepan boil 6 cups of salted water. Add elbow pasta, and boil for 8-10 minutes until pasta is soft.
  5. Place pasta into a large bowl and mix in chickpea sauce until combined. Serve immediately or store covered in fridge for up to 4 days