A delicious, antioxidant-rich beet pesto recipe that is good for you and your wallet! If the magenta pink hue hasn’t drawn you already, I promise the taste will! Why So Shy? Just like cilantro I feel most people either love or hate beets. Some say […]
This healthy orange cranberry bread recipe is bursting with fresh cranberries, citrus flavors, and a hint of ginger spice! These berries are cran-tastic! Cranberries make their appearance this time of year thanks to the beautiful relish sauce on Thanksgiving, but this beneficial fruit should be consumed […]
Try this simple and gluten free recipe for your next brunch party! This Easy Baked Shakshuka with Fennel and Goat Cheese is sure to please! It’s in the Name If the really cool name does not draw you already, the taste definitely will! Shakshuka, […]
The very popular avocado brownies made vegan
and gluten-free! Try my new recipe for these
Coconut Topped Vegan Avocado Brownies!
I received free samples of NuGo Slim Toasted Coconut bars mentioned in this post. I was compensated for this blog post. My views on this product are my own.
Don’t forget the topping!
I was so excited to be able to work with the NuGo brand for these brownies. As I have mentioned before, not only are they are truly loyal company, but I share the same values for their healthful food products. Using the NuGo Slim Toasted Coconut bars were the perfect topping to these vegan avocado brownies. Besides being absolutely delicious, they are protein and fiber-rich, low in sugar, vegan, and gluten-free! Just one of these tasty real dark chocolate bars with coconut topping provides:
- Under 200 calories
- 7 grams of dietary fiber
- 16 grams of protein
- Only 3 grams of sugar and only 5 grams of net carbs thanks to the high fiber content!
- A very low glycemic index of 29
To buy your own box of this delicious chocolate treat click here!
For this vegan avocado brownie recipe…
The majority of this recipe is adapted from my first avocado brownie recipe. I substituted flax eggs for regular large eggs, gluten free flour for the whole wheat flour, and cacao nibs for the semi sweet chocolate chips. Gluten free baking is still new to me. I have tried almond flour and chickpea flour in the past, but the flour blend that came out with the best result was the Bob’s Red Mill version. Both the All Purpose flour and 1:1 Baking flour have come out perfectly. To find both version click here and here.
- 2 medium, ripe avocados skin and pit removed (halve the avocado and scoop out with a spoon)
- 1/2 cup pure maple syrup
- 1/4 cup raw granulated sugar
- 2 flax eggs replacement*
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup gluten free flour blend (I used 1:1 baking mix by Bob's Red Mill)
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt or pinch of sea salt
- 1/2 cup cacao nibs or vegan chocolate
- 2 tablespoons chia seeds
- 2 NuGo Slim Toasted Coconut bars, chopped
- 1/4 to 1/2 cup shredded coconut flakes, unsweetened
- Preheat oven to 350 degrees and set aside a lightly greased 8 x 8 baking dish.
- In a food processor, add the avocado, maple syrup, and sugar. Blend well. Then add the flax eggs and vanilla extract. Mix well so that all of the ingredients are blended together. Make sure to scrape the sides for any remnants.
- Gently add in the flour, baking soda, salt, chia seeds, and cocoa powder and mix well.
- Turn off the processor and remove the blade. Stir in the cacao nibs using a spoon or spatula.
- Spread the batter into the pan evenly. Bake for 25-30 minutes or until done. Test the middle of the batter with a knife or toothipick to make sure nothing sticks.
- Remove from heat and top with the NuGo Slim Toasted Coconut bars and coconut flakes for topping.
- Let cool before cutting into squares. Enjoy!
*The flax egg replacement uses a 1:3 ratio for flax meal to water. For each egg whisk together 1 tablespoon flax meal and 3 tablespoons water. For this recipe you will need 2 tablespoons flax meal and 6 tblespoons water.
Vegetarian meatballs packed with protein-rich legumes that still give a meaty taste? Try my newer version of my Vegetarian Chickpea Meatballs! Tastes like chicken! After multiple attempts to achieve a meaty texture for vegetarian meatballs, I finally found the secret ingredient. In an older post, […]
There is nothing tastier than combining two favorites,
pie and cheese, this holiday season! Try this Delicious
and Easy Baked Brie that is sure to please at your next
For the December theme for The Recipe Redux blogging group, our task was to recreate a recipe from one of our favorite cookbooks on a page that only included numbers from the year 2017. What a great way to ring in the New Year by fellow bloggers sharing delicious recipes with others! My recipe for this baked brie is adapted from an original recipe on page 27 of the beautiful and stunning cookbook, The Forest Feast! For more delicious vegetarian recipes by Erin Gleeson visit The Forest Feast Website here .
In The Forest Feast recipe for Baked Brie (page 27), the recipe included store bought 10″ pie dough. For some reason, pie dough or crust, and even baking in general, has always been a mystery to me. I decided finally to make my own pie dough from scratch. Let me tell you, I could not believe how easy it actually was! Making the dough takes only 10 minutes and includes staple baking ingredients that most have in their household already. Did I mention it only took 10 minutes?
Pie Dough Basics
One of my favorite blogs (and cookbook creators), Serious Eats, easily explains the basics of pie dough. For someone like me already hesitant with baking, this article goes over the science behind it and different methods for achieving such a simple and basic baking task. For more on pie dough basics, you can read the article here . To sum up the article, the main trick is for cold butter (not room temperature) and to not overmix the pie dough batter. At the end of blending in the small cubes of butter, you do not want a dough ball yet. There should still be a soft crumble with the flour and butter combination. For cutting in the butter, I used the food proccesor which worked perfectly! This former wedding present has taken over my life in the kitchen world. Click here to see the version I use by Cuisinart.
This baked brie recipe is adapted from The Forest Feast cookbook by Erin Gleeson. If you prefer not using the pie dough recipe above, store-bought pie dough is just as delicious. My pie dough recipe was inspired by the blog, Serious Eats (see link above for article and original recipe)
- Pie Dough:
- 1 3/4 cups all-purpose flour
- 4-5 ounces unsalted butter, cut into cubes
- pinch of salt
- 1-3 tablespoons cold water
- 1 tablespoon chopped fresh rosemary
- 8 cloves garlic, crushed
- 6 dates, pitted and finely chopped
- 16 ounce round of Brie cheese, pasteurized
- Prior to baking, combine the flour, salt, and half the butter in a food processor. Pulse until crumbles form. Add the additional butter and pulse until it crumbles further. Transfer the mixture to a clean, dry surface. Sprinkle in cold water, one tablespoon at a time until a dough forms. Fold the batter to form a dough ball. Flatten the dough into one or two disks and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes.
- Once ready the pie dough is ready, Preheat oven to 350 degrees Farenheit.
- Roll out the dough on a clean, dry surface sprinkled with additional flour to prevent sticking. Roll until a thin, even layer is achieved. Set aside.
- Combine the garlic, herbs, and dates in a small bowl, set aside.
- Place pie dough on a clean, dry counter and flatten. Spread the garlic mixture on the surface of the dough.
- Place the brie in the center of the dough and fold the edges of the dough over covering the brie. Pinch the dough to cover. Flip over and place on a baking sheet lined with parchment paper (or on a greased, foil-lined sheet).**
- Bake for 20-30 minutes or until the crust becomes golden. Top with additional dates and fresh herbs.
**My baked brie version leaked out a small amount from the dough. Next time I may try baking with the pie folds on the top of the brie round (instead of flipping over the round after folding in the dough). I topped the Brie round with fresh sliced dates and rosemary sprigs. As the original recipe in The Forest Feast suggests, serve with slices of fresh bread. I served mine with whole grain crackers and pumpernickel bread. If there is additional dough, The Forest Feast suggests using it to decorate the top of the baked brie crust!
Winter is here and so is the desire for comfort food! Try this healthier casserole version of a Creamy Cauliflower Pasta Bake! Mash it up! Nope, not potatoes this time! Instead, I am talking about the nutritious and versatile cauliflower! Sneak in this cruciferous […]
Curious about vegan cooking? Look no further, this new vegan cookbook, Fuss-Free Vegan is sure to please all palates! I am not sure where to start with this amazing new cookbook, Fuss-Free Vegan by Sam Turnbull, the genius blogger behind It Doesn’t Taste Like […]
Want to spice up a holiday feast this year? These tasty curry
roasted carrots will make an exotic side dish to any main
entrée thanks to its addition of creamy yogurt dressing and
Don’t Forget the Sides!
When it comes to the holidays, the main entrée is always the focus of the meal. Whether it is turkey, fish, or a delicious vegetarian stuffed squash, tasty side dishes are most often forgotten. I don’t know about you, but my absolute favorite on Thanksgiving Day is stuffing. Watch out, I could seriously devour a whole plate if it were in front of me. Stuffing may not be the healthiest option (and yes, there are healthier recipes out there), but side dishes give us the opportunity to include beneficial and seasonal vegetables this time of year. Brussels sprouts, kale (yes I said it), and even carrots make a colorful sidekick for your main dish! While most side dish options include starchy potatoes or stuffing, adding colorful vegetables balance out those protein and starches at your next family meal.
Curry Roasted Carrots Recipe
These curry roasted carrots are kicked up a notch with an herby yogurt dressing and crunchy pomegranate seeds! While balancing out the intense curry spice, roasting the carrots in honey and olive oil also gives them a perfectly carmelized flavor and crispy texture. Topping the roasted carrots with the yogurt sauce adds creaminess and evens out the heat from the curry.
To make this recipe vegan, use a dairy-free yogurt version for the dressing and substitute the honey for maple syrup. If you are not a fan of pomegranate seeds, topping the carrots with protein-rich nuts, such as almonds, would also be a healthy and tasty substitution!
With the festive holiday season on its way, I hope you still enjoy your favorite treats, like stuffing, sweet potato casserole, and yes pumpkin pie. Try adding some colorful vegetables to make it an even more enjoyable (and healthy) meal the whole family will approve!
- 16 ounces whole carrots (trimmed stems), sliced lengthwise if larger than 1" wide
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 tablespoon honey
- 1 cup yogurt (preferably whole milk)
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, crushed
- 1/4 to 1/2 cup fresh pomegranate seeds, optional
- Preheat oven to 400 degrees Farenheit.
- Place the carrots on a baking sheet lined with parchment paper.
- Toss the carrots with olive oil, curry powder, and honey.
- Roast for 25 to 30 minutes, rotating the pan and tossing halfway through cooking time.
- While the carrots roast, in a medium bowl whisk together the yogurt, cilantro, and garlic. Set aside.
- Once the carrots are nicely browning, turn off the heat and transfer the carrots to a serving dish.
- Drizzle the yogurt sauce and top with pomegranate seeds over the carrots.
These curry roasted carrots make a tasty side dish to any main entree. Whether is it pasta, a casserole, or meat dish. To add more vegetables to your meal, serve these carrots with a side salad. Need more carbs? Add with a fresh multigrain roll. Enjoy!
Enjoy this Louisiana classic with a vegetarian makeover! This simple and delicious vegan gumbo uses less oil and includes heart healthy fats and proteins! Making a Dark Roux… Since this was my first time making gumbo, making a dark roux was a complete […]