Friday, May 26, 2017

Zucchini Gratin

Yield: 4 servings

2 tbsp olive oil
1/2 onion, thinly sliced
2 medium zucchini squash (one green, one yellow), sliced in thin rounds
1/4 tsp garlic powder
salt and pepper

1. In a cast iron or oven-safe skillet, sauté onion in 1 tablespoon olive oil over medium-low heat until soft, about 10 minutes. Season with a pinch of salt and pepper. Set aside.
2. Preheat oven to 400F.
3. Add squash to a mixing bowl and top with remaining tablespoon of olive oil, garlic powder, 2 tablespoons of the vegan parmesan cheese, and salt and pepper. Toss to coat.
4. Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go. Start on the outside and work your way in, keeping them in line as much as possible. 
5. Top with an even layer of the remaining vegan parmesan cheese.
6. Bake for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
7. Can serve with hummus or chickpea salad, or scrambled or fried eggs. Reheats well in the microwave or oven.

Thursday, May 25, 2017

Crunchy Granola Bars

Yield: 8x8 pan

1 cup rolled oats
1/3 cup sliced almonds (or sunflower seeds or other nut)
1/4 cup flaxseed meal
2/3 cup shredded unsweetened coconut 
1/4 tsp salt
5 medjool dates, finely chopped
2 tbsp almond butter (or other nut or seed butter)
2 tbsp coconut oil
1/4 cup maple syrup (or brown rice syrup)

Topping (optional):
1/2 cup vegan dark chocolate
1 tbsp coconut oil
1 tsp sea salt or hemp seeds

1. Preheat oven to 325F. Line an 8x8 square pan with parchment paper.
2. In a large bowl, combine oats, almonds, flaxseed meal, coconut, and salt. Stir to combine.
3. Add dates to the bowl. Using your hands, mix dates into the oats, ensuring dates are evenly dispersed.
4. In a small saucepan, add almond butter, coconut oil, and maple syrup. Bring to a low boil over medium heat, stirring occasionally. Remove from heat and immediately add to the oats. Stir to coat all the dry ingredients.
5. Place the mixture in the prepared baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat to press into an even, uniform layer.
6. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. 
7. Once cooled, lift out of the pan and slice into desired number of bars. 
8. Topping (optional): Melt dark chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
9. Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.

Wednesday, May 24, 2017

Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil
1 cup onion, diced
3 cloves garlic, finely minced
1 tbsp ginger, finely minced
2 tbsp red curry paste
1/4 cup almond butter
3 cups carrots, peeled and diced
3 cups sweet potato, peeled and diced
4 cups vegetable broth
1/4 tsp cayenne
salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.

Oh She Glows Every Day

Curried Chickpea Salad

Yield: 2-3 servings

1 can chickpeas, drained and rinsed
2 stalks celery, finely diced
1 carrot, grated
1/2 cup red pepper, finely chopped
2 green onions, thinly sliced
1/4 cup cilantro, finely chopped

2 tbsp tahini or hummus
1 tbsp olive oil
1 tbsp water
1 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic, finely minced
1/2 tsp ginger, finely minced
1 tsp dijon mustard
1/2 tsp turmeric
1/4 tsp curry powder
salt and pepper
pinch cayenne pepper

1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Add the remaining salad ingredients and stir to combine.
3. Combine dressing ingredients in a blender. Toss with salad.
4. Serve with toasted bread, on crackers, in wraps, or on top of a leafy green salad.
5. Will keep in an airtight container in the fridge for 3 to 4 days. Can also freeze for up to 1 month.

Oh She Glows Every Day

Sunday, May 21, 2017

Blueberry Pie Overnight Oats

Yield: 2-3 servings

1 cup oats
3 tbsp chia seeds
1 1/2 cups almond milk
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
pinch of salt
pinch ground allspice
1 cup blueberries
toppings: chopped walnuts/pecans/almonds, banana

1. In a medium bowl, add all the ingredients except the blueberries and the toppings. Stir to combine.
2. Gently fold in the blueberries.
3. Cover and refrigerate for a minimum of 2 hours, or up to overnight. The mixture will thicken and the oats will soften. If the mixture is too thick, add 1-2 more tablespoons of almond milk.
4. Serve chilled, or reheat in a pan on the stovetop and serve warm. Top with desired toppings before serving.
5. Leftovers will keep in an airtight container in the fridge for a few days.

Optional: could use grated apple (Honeycrisp or Gala) instead of blueberries, and could add a pinch of ground ginger to the spices

Oh She Glows Every Day

Friday, May 12, 2017

Black Bean Veggie Burgers

Yield: 6 small patties

1 1/2 cups sweet potato or butternut squash, peeled and diced
2 tbsp olive oil, divided
salt and pepper
1/3 cup onion, finely chopped
2 cloves garlic, minced
1 can black beans
1/2 cup walnuts, finely chopped (or 1/2 cup sunflower seeds)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme
2 tbsp parsley, finely chopped
3 tbsp bbq sauce
1 tbsp oat flour
1/2 cup spelt bread crumbs

1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
2. Place sweet potato onto one prepared baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, or until fork-tender. Set aside.
3. In a medium pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened. Transfer to a large bowl.
4. In a food processor, pulse the beans. Do not overprocess, still want to have some texture. Add the beans to the bowl.
5. Add walnuts, spices, parsley, bbq sauce, oat flour, and bread crumbs to the bowl. Stir until thoroughly combined.
6. Scoop 1/3 cup of dough and shape into a patty. Place on the other prepared baking sheet. Bake for 15 minutes. Gently flip with a spatula, and then bake for 10 to 20 minutes more, until firm and lightly golden.

Oh She Glows Every Day

Barbeque Sauce

Yield: 1 cup

1 tbsp olive oil
1/2 cup red or yellow onion, minced
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp molasses
1 tsp mustard powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
sriracha or cayenne pepper

1. In a medium pot, heat the oil over medium heat. Add the onion and garlic and saute for 4 to 5 minutes, until the onion is translucent.
2. Stir in the remaining ingredients, and simmer over medium-low heat for 5 to 10 minutes, until thickened.
3. Transfer the sauce to a blender and blend on low until smooth.
4. Sauce will keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.

Oh She Glows Every Day