Delicious Granola (oil free)

This recipe is one that you’re going to want to keep handy. It’s delicious on its own for a snack, or pour almond milk over it and you have yourself a real treat! I also like throwing a handful in my oatmeal.

I actually made two batches of this–one with almonds and honey (for all of you non vegans 🙂 and one with agave, coconut, and peanuts. I loved the agave, coconut, and peanuts one!! So delicious! Ahhhh my mouth is watering thinking about it, so let’s get to it…….,.

Recipe is adapted from Cooking Classy.

Granola (no oil)

Yield: 8 cups approximately

Prep time: 10 min. Cook time: 30 min. Total time: 40 min

4 c. Whole oats (don’t use quick oats)

2 c. Amaranth flakes

1 c. Slivered almonds or peanuts (I love peanuts)

1/4 c. Coconut, the wide kind (optional)

3/4 c. Packed light brown sugar

1/2 c. Agave or honey

1/4 c. Water

1 tsp. Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla

1/2 tsp. Baking soda

1 c. Dried berries (optional)

Preheat oven to 300 degrees. In a large mixing bowl, toss together oats, amaranth flakes, coconut and sliced almonds, set aside.

In a medium sauce pan, combine brown sugar, agave, water, cinnamon, and salt and bring mixture to a boil. Allow to boil for 1 min. whisking constantly and remove from heat. Stir in vanilla and baking soda and whisk until foamy. Be careful here because the baking soda makes it foam up a lot.

Carefully pour mixture over oat mixture and toss to evenly coat. Spread mixture onto an even layer on a Splat mat or parchment lined baking sheet. Bake in preheated oven for 30 min until golden brown. I cooked it for 10 min intervals and then tossed it a bit to get even cooking. Remove from the oven, toss in dried fruit and allow to cool completely. Store in airtight container but make sure granola is completely cool first.

Enjoy!

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

Looking for a quick lunch idea? Here is an easy one………

Pita Pockets with Black Beans, Brown Rice and Sweet Potatoes

(Inspired by my daughter, Natalie 🙂

Makes 3 or 4 Pitas

INGREDIENTS

2 c. choice of greens

1 sweet potato, cooked and cut into small cubes

1 cooked brown rice bowl (see picture below)

salsa

1 can black or pinto beans

favorite brand of pita pockets (I love Trader Joe’s whole wheat)

Directions:

Place a 1/4 of the greens and sweet potato in the pita. Add salsa, beans, brown rice and I like more salsa. I love it. Enjoy!

Chipotle Black Bean Sweet Potato Burgers

My daughter shared this recipe with me last week and I made them on Saturday when we had a barbecue with family. Since we have been on the whole foods plant based diet, I have needed to make adjustments for us when eating with my meat eating friends. 😜 Needless to say, I did not miss the regular beef cheese burger and this is much better for our healthy heart :).

I tripled this recipe so I would have patties to freeze.

Chipotle Black Bean Sweet Potato Burgers

Prep Time: 50 min. Or make them the night before and keep them in the refrigerator overnight.

Cook Time: 20 min.

Serves 4

Ingredients:

1 med. (1 lb.) sweet potato

1/2 c. Frozen or canned corn kernels

1 15 oz. can black beans

1 whole chipotle pepper in adobo sauce

1/2 c. cornmeal

1/2 tsp. garlic powder

1 tsp. cumin

1/2 tsp. salt

1/4 bunch cilantro (optional)

1-2 T. vegetable broth if using frying method of cooking

4 medium thin sliced whole wheat buns

1 medium avocado

1/4 c. Just Mayo

INSTRUCTIONS:

Wash the sweet potato well and poke it several times with a fork so steam can escape while it cooks.

To cook it in microwave: wrap it loosely with a paper towel, set it on a microwave safe plate and microwave in high for 5 min. Carefully squeeze the potato to make sure it is soft all the way through. It may need a couple more min to cook.

To cook in oven: heat oven to 400 degrees and place the potato directly on the rack or on a baking sheet. Bake the potato for 45-60 min or until it is soft all the way through. This is my preferred method. I like the texture better when it is cooked in the oven but maybe I’m weird. Haha.

While the sweet potato is cooling, prepare the rest of the ingredients. Place the corn in a large bowl after draining it, if you use canned corn. Drain and rinse the black beans and let the excess water drain and then add them to the bowl with the corn. Roughly chop the cilantro (if using. I did not) and add to the bowl. Add 1/4 c. of the cornmeal, garlic powder, cumin and salt. Take one chipotle pepper out of the can, mince it, and then add it to the bowl along with about 1 tsp. of adobo sauce from the can. When I tripled this recipe I added 3 chipotle and 2 tsp. sauce from the can.

Once the sweet potato is cool enough to handle, scoop out the flesh and add it to the bowl with the rest of the ingredients. Stir everything together and then either use a potato masher or the back of a fork to slightly mash the beans. Cover and chill mixture overnight or for 30 min to allow the cornmeal to absorb some of the moisture. I made some patties after having them refrigerated for 30 min and then I had some of the mixture left over to make the following day and I found that having them refrigerated overnight made them easier to handle.

Divide the mixture into 4 patties or if you would like smaller patties divide into 6 equally sized portions. Shape into a patty with your hands until they are approximately 3/4 inch think. Use the remaining 1/4 c. or more cornmeal here to coat the outside of the patties. I found it was easier to pat this mixture on each side of the patty rather than dredging it. This will provide a nice crunch to the burger.

Methods of cooking:

Broil (my preferred method)–preheat oven to 400 degrees. Line the baking sheet with a splat mat or parchment paper. Bake for 10-12 min then CAREFULLY turn and bake for another 10-12 min or until they are golden brown on both sides.

Cook patties in a skillet. Heat nonstick pan on med high heat and put 1 T. vegetable broth in pan, place in patty and cook for 10 min on one side and then CAREFULLY turn and cook 10 min on the other side until golden brown. You may need to add a little more broth but don’t add too much or you won’t get the crispness.

Grill: place patty on med high heat grill and cook for 10 min on med high and turn cook the other side for 10 approx.

Spread 1 T. just mayo on bun and top with sweet potato patty. Slice avocado and place 1/4 of the slices on top of each burger. We also used barbecue sauce and that was delicious too instead of the mayo.

Enjoy!

Best Vegan Banana Chocolate Chip Muffins

I hope you have all had an amazing Spring Break. I know we have had a lot of family in town and it’s been so much fun.  Love my family time. This recipe that I’m sharing today is one that is so delicious, one that you can make gluten free, and you won’t even miss the oil when you taste them.  They are delicious!

Best Vegan Banana Chocolate Chip Muffins

1 T. Flax seed mixed with 3 T. Water let sit for 5 min until thickened a bit

3 very ripe bananas

1/4 c. Applesauce or you can use another half of very ripe banana

1/4 c. Coconut sugar

3 T. Maple syrup

1/2 tsp. Salt

1/2 tsp. Cinnamon

1 c. Regular Oatmeal

1 1\2 c. Bread Flour, Regular white flour, Wheat flour, Almond flour or Bob’s Red Mill 1:1 Flour

1/2 c. Enjoy Life chocolate chips

1/2 + c. Walnuts

Preheat oven to 375 degrees. Grease muffin tin or insert liners.

Mash bananas, add applesauce, flax seed mixture, coconut sugar, maple syrup and stir.

Add remaining ingredients and mix until all ingredients are combined and all flour is mixed in. Do not over mix. Take a large cookie scooper and scoop batter into muffin tins. You should have 12 muffins. Bake 15-20 min.  Enjoy!!  You can also make these and freeze them as well.

Chunky Miso Vegetable Soup

My hubs, Natalie (daughter) and I are visiting my oldest daughter, Brianne, and her family in Spokane, Washington, for Spring Break. She is quite the Wonder Woman. She had a menu all planned out and groceries bought to make dinners and I totally LOVED IT! Seriously, I don’t know how she does it all with working full time, raising my adorable twin grandsons, and keeping up with her household chores, but she’s pretty amazing at all of it. We are having the best time with our grandsons!

Natalie and I whipped up a delicious meal tonight, which was Friday nights fare. DELICIOUS!! This recipe is taken from my favorite cookbook, and by now, you know what that is, right? Haha “Isa Does It!” Oh and by the way, if you have not heard, the winner of the “Isa Does It” cookbook was Jeny Monson! I hope she loves it and much as I do. The contest was so fun. Thanks so everyone for entering. ❤️Now back to the matter at hand…….. this soup recipe is definitely one you should keep on hand if you have a cold because it will definitely satisfy. We served it with toasted sour dough bread. Yum!

CHUNKY MISO VEGETABLE SOUP

By: Isa Chandra Moskowitz

• 1 large yellow onion

• Pinch of salt

• 2 cloves garlic, minced

• 1 cup peeled carrots in ¼ inch slices

• 2 ribs celery, cut into ¼ inch slices

• 4 cups of cauliflower florets

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 6 cups vegetable broth

• Several pinches of fereshly ground pepper

• 1 15ounce can of kidney beans, rinsed and drained

• ½ cup mellow white miso

• 1 cup thinly sliced scallions

Preheat a 4-quart pot over medium-high heat and add a small amount of veg. broth. Sauté the onion with a pinch of salt until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Add the carrots and celery and sauté for 3 minutes or so. Add the cauliflower and green beans, along with the broth and pepper. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar so steam can escape for 10 minutes, or until the cauliflower is tender.

Add the kidney beans and miso and stir to dissolve the miso. Once dissolved, taste for seasoning. Add the scallions and serve. If you wanted to add a little more protein, you could add firm tofu as well.

 

Enjoy!

Peanut Sweet Potato Curry with Veggies and Peas

SWEET POTATOES AHHHH they are one of my favs, so I love to use them any way I can, whether it’s a Mexican recipe, Indian, Asian or just a plain sweet potato, they call my name. I know, that’s a little weird, but the flavor is so satisfying and a comfort food for me.  This recipe is based on a recipe from veganricha.com.  I served it with Jasmine rice and it was SCRUMPTIOUS!  Here is the recipe:img_0633

Peanut Sweet Potato Curry with Veggies and Peas

1 C. Onion, chopped

5 Cloves of Garlic, minced

1/2 inch Ginger, minced (optional, I did not use it)

2 C. Cauliflower florets, coarsely chopped

1 small Red Pepper, chopped

1 med to large Sweet potato, peeled and cubed

1 tsp. Curry

1 tsp. Garam Masala

1 tsp Salt

1/3 C. Peanut Butter

1 can Chick peas

2 T. Lime juice

2 T. Maple Syrup

1 tsp. Distilled white vinegar

1/2 tsp. Garlic powder

1/4 tsp. Pepper flakes

2 C. Light coconut milk (1 poured the can into a 2 cup container, which is a few ounces shy of 2 cups and then filled it the rest of the way with water to make 2 cups exactly.)

3/4 C. Frozen peas

Black pepper to taste

Lemon juice and Cayenne

Basil and peanuts for garnish

Put a small amount of water in a Dutch oven or skillet over medium high heat.  Add the garlic and cook until fragrant, add onion and cook until translucent.  Fold in ginger.

Add peppers, cauliflower, sweet potato, curry powder, garam masala, and a dash of black pepper and cook for 3 min. or until spices are very fragrant.

Add the rest of ingredients until frozen peas and stir well. Partially cover and cook for 15 min.

Taste and adjust salt, sweet and heat.  Add a dash of lemon and cayenne if needed.  Add peas and simmer another few min until the vegetables are cooked to desired doneness.  Adjust consistency if needed, such as more coconut milk or water if its too thick.

Serve over rice.  This could also be served as a soup by adding more water and adjusting the spices to your liking.  Garnish with basil and peanuts.  Enjoy!

 

IT’S A 1 YEAR CELEBRATION and a COOKBOOK GIVEAWAY!

March 14 marks my ONE YEAR mark for the itsapegslife.com Blog and I want to celebrate with you! I’m giving away one of my favorite cookbooks, “Isa Does It!” Seriously, it’s such an amazing resource and the recipes are so satisfying, even if you’re not vegan, YOU WILL LOVE IT–GUARANTEED! I love it (have I said that before 🙂 and hope you will too. I mean, look at that chocolate cake below. Is your mouth watering yet? 😂 To enter, please follow me on social media and tag 2 friends in the comments — Instagram is itsapegslife and Facebook is Peggy Rose Boren. Good luck! 😃

I Can’t Believe It’s Not Hamburger Burrito!!

This is a MUST TRY recipe. Seriously, I know I have posted about cauliflower tacos in a previously, but this is one AMAZING burrito! My husband said it gets a definite TEN! It’s that good! Give it a try and tag me in your post. I always love it when you share the recipes from my blog. It’s my kind of pay day 😆.

This recipe is adapted from Chuck Underwood’s recipe–Amazing Cauliflower Tacos, but I made them burritos. Call them what you want but I call them SCRUMPTIOUS! Even the pickiest of eaters will LOVE these. I like to double the recipe and freeze some for later. It works great!

AMAZINGLY SCRUMPTIOUS VEGAN BURRITOS

Cook time: 30 min. Prep time: 15 min. Total time: 45 min.

INGREDIENTS:

1 small head of Cauliflower

4 oz. Mushrooms

1/2 c. Walnuts (use less if watching fat intake)

2 T. Soy Sauce

1 tsp. Chili Powder

2 tsp. Ground Cumin

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Pepper

1/4 tsp. Salt

Uncooked flour or corn tortillas, cooked on a griddle.

INSTRUCTIONS:

Preheat oven to 400 degrees.

Lightly pulse mushrooms in food processor until you have a nice consistency.

Pulse or chop walnuts to the same consistency and mix in a large bowl.

Remove the core and leaves of hour cauliflower and cut into small pieces.

Pulse cauliflower in food processor to a nice consistency and add to bowl.

Now you should have cauliflower, walnuts and mushrooms in the same bowl. Mix together well.

Add soy sauce and mix.

Stir in spices and mix well, making sure everything is mixed thoroughly.

Spread mixture onto a parchment lined baking sheet and bake for 30 min, stirring after 15 min. Mixture should resemble lower pic.

Put mixture in flour tortilla, add black beans or pinto (see recipe below), salsa, avocado, lettuce, vegan sour cream,

For the Beans:

INGREDIENTS:

2 cloves garlic

1/2 jalapeño

1/2 c. Onion

1 tsp. Cumin

1/2 tsp. Chili Powder

Salt to taste

2 cans Black Beans (or 1 can pinto and 1 can black)

DIRECTIONS:

Sauté garlic in a tiny bit of water until fragrant and then add onion, jalapeño, cumin, chili powder and salt (start with 1/2 tsp).  Sauté until fragrant.  Add beans and you can leave them as is or you can smash them a bit, either way is delicious.

Enjoy!!

 

Delicious Steel-Cut Oats

I’ve been hearing so much about steel-cut oats that I decided I had better jump on the band wagon and see what all the fuss is about, and I have to tell you–they are DELICIOUS! There are so many toppings you can add once the oats are done, such as berries, walnuts, banana, Enjoy Life chocolate chips, a little maple syrup– the possibilities are endless! My personal preference is blueberries, walnuts, a drizzle of maple syrup and almond milk, and as pretty as it is not stirred up, I like to make it a mixed pot of goodness. ❤️

Steel-Cut Oats

Serves 4

1 cup steel-cut oats

3 cups water

A pinch of salt

Mix oats, water and salt together in a medium sized pan. Turn on high and bring to a boil. Once it is boiling, turn the heat down to simmer oats for 15-20 min, stirring frequently so the bottom of the pan doesn’t burn. Remove from heat and let sit for about 5 min. Place in bowl, add toppings and enjoy. 😃

Scrambled Tofu with Roasted Potatoes

Who needs eggs for breakfast anyway :)…………Don’t judge the title of this post based on your turned up nose when thinking about eating tofu for breakfast 😂. Seriously, just try this recipe and you will change your mind about making and loving tofu. I dare you. 😜 As I have mentioned before in posts, I love my “Isa Does It” cookbook and my daughter gave me the “Vegan with a Vengeance” for Christmas. Both are by Isa Chandra Moskowitz.

If I were to recommend a vegan cookbook to you, it would be either one of these. Seriously, every recipe that I’ve made has turned out amazing. This gal knows her stuff about vegan cooking.  She has been cooking vegan long before cooking vegan was a “thing.” 🙂

Today I am posting a recipe taken from the “Vegan with a Vengeance” cookbook called Scrambled Tofu.

Scrambled Tofu

Equipment
Skillet, cast iron but use what you’ve got
Firm wooden spatula

Ingredients
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.

img_9971-1img_9972-1img_9973-1.jpgTo roast sweet potatoes and baby red potatoes:

Preheat oven to 425 degrees.  Cut potatoes into evenly sized 1 inch chunks, drizzle with a bit of vegetable broth, and salt and pepper.  Place in preheated oven for 10 min and then turn over and place them back in the oven for 10 more minutes or until done to your liking.  Enjoy!