Summer Dream Smoothie

It’s zero degrees here right now. I can’t think of a better time to have a smoothie, can you?! Cold outside, might as well make yourself cold inside as well. I know that might not sound fun but I drink smoothies every day so I’m used to it. And by used to it I mean I drink it and then lay on the couch covered in blankets for the next hour. But that’s okay. Totally worth it.

This smoothie is a combination of all of my favorite summer fruits. Yes, I know I should buy seasonally. But I think we all need to splurge every once in a while. Fruit splurge!

I actually got a really good deal on the blueberries last week (actually my dad got them, but still) and that inspired this summertime blast.

Watermelon, mango, blueberries, pineapple = perfection.

Summer Dream Smoothie

serves 1-2

2 cups watermelon
2 cups ice cubes
1 mango
1/2 cup blueberries
1/2 cup pineapple
1/2 cup coconut milk

Toss it all in your blender. Blend it up. Turn on Aquamarine, Holiday In the Sun, or any other late 90’s-early 2000’s beachy movie, serve, enjoy!

Caramel Cacao Fig Truffles

I was Christmas shopping the other day in Pittsburgh and came across a pretty sweet present for myself. Figs! Dried figs actually, but hey I’ll take what I can get. Finding figs in my area is nearly an impossible task. I felt like it was Christmas morning right there in the grocery store.

I currently have 40 figs in the fridge. Fig party; you’re all invited!! But really, I don’t really know what I plan on doing with them all. (Don’t worry, I’ll figure it out) I think that fig truffles are a good place to start, right?

Let me prepare you for the experience that you’ll receive with these treats.

Okay, so lets get to this. You have your fig center. The heart and soul; a sweet and creamy, nutty center.
And then working our way outward you have the cacao nibs. The skin; holding together the precious insides. The cacao nibs have a strong bitter flavor and a distinct crunch as well; perfectly complimenting the mild, creamy center.
Finally the caramel topping. The special feature, the hair, makeup, whatever you’d like it to be; the melt in your mouth, sweet delectable topping. Optional of course, but extremely recommended.

Enough description, lets get to the recipe so you can get to the kitchen!

Caramel Cacao Fig Truffles

makes 16 truffles

Fig Center
1/2 cup almonds
16 dried figs
1 tablespoon maple syrup

Pulse almonds in food processor until coarsely ground. Add in figs and maple syrup. Blend together until dough forms. Roll into small/medium sized balls. I started using warm water on my hands while rolling the balls to prevent the dough from sticking to my hands.

Cacao & Caramel Toppings

Cacao
1/4 – 1/2 cup cacao nibs

Roll fig balls into bowl of cacao nibs until covered. Then make your caramel.

Caramel
1/2 cup dates
4 tablespoons water
1 teaspoon vanilla

In food processor blend together ingredients to make a caramel sauce. Place caramel in a piping bag and top truffles with as much caramel as you desire. You might have left over caramel, but I don’t think that’s much of a problem.

Serve, enjoy!

Store in refrigerator for up to 7 days. (I doubt they’ll last that long though.) 

Open Faced Enchiladas with Sweet Potato & Pumpkin Mash

Ready for some awesome enchilada’s today? I hope so!

This recipe just happened. I had something else completely different in mind but as I cooked this was created. I usually go into things without having a set plan (or any plan at all, honestly) and sometimes it works and sometimes it doesn’t. Today it worked and I’m grateful for that because this recipe is awesome.

Meant to be? I’d say so.

The creamy texture of the Sweet Potato & Pumpkin Mash compliments the toppings so well; creating the perfect warm and hearty meal for a crisp autumn day.

Open Faced Enchiladas with Sweet Potato & Pumpkin Mash

makes 4 enchiladas

Enchiladas:

4 tortillas (use corn tortillas for gf)
2 cups spinach
1 cup black beans, cooked
1 cup veggie mix, cooked; I used mushrooms, green peppers, carrots, and onions
Fresh oregano and cilantro to taste

Mix together spinach, black beans, veggie mix, oregano, and cilantro; set aside.

Sweet Potato & Pumpkin Mash:

1 large sweet potato
1/2 cup pumpkin puree
1 teaspoon garlic powder
salt and pepper to taste

Wash, cube, and boil sweet potato until tender. Remove from heat, drain water, and place in blender with pumpkin puree and garlic powder. Blend until smooth consistency is reached and add salt and pepper to taste.

Spread mash onto tortillas, then top with spinach, bean, and veggie mix. Serve, enjoy!

Lemon Poppy Seed Squares with Orange Chia Glaze

These poppyseed squares are great to feed to all of your non vegan, gluten loving friends. They won’t even know the difference.
I spent an entire day in the kitchen trying this recipe over and over. It took me forever to actually get it right.
And after trying so many different batches of these to see if they were “just right” I started to feel not so hot.

Oh, the baking struggles.

Lemon Poppy Seed Squares

2/3 cup almond milk
1 tablespoon apple cider vinegar
1/4 cup poppy seeds
1 cup all purpose gluten free flour
1/4 cup brown rice flour
3/4 cup maple syrup
1 banana
2 teaspoon chia seeds
1 teaspoon salt
1 teaspoon vanilla
juice from 1 lemon

Orange Chia Glaze

juice from 1 orange
1 tablespoon agave
2 teaspoon chia seeds

Preheat oven to 350 degrees. Mix together almond milk, apple cider vinegar, and poppy seeds in bowl; set aside. Combine all other ingredients in mixing bowl and mix until batter starts to form, add almond milk mix and continue to mix until all ingredients are fully incorporated. 
Pour mixture into a greased 8×8 pan and bake for approximately 20 minutes, until edges are brown.
Remove from oven and let cool.

In the mean time, make your orange chia glaze.
Combine all ingredients together and let sit for 30-60 minutes to thicken.
Once squares are cool, drizzle glaze over top. Serve, enjoy!

Raw Pumpkin Pie

Twenty one.
Twenty one more days guys.
Twenty one more days until Thanksgiving.

Are you ready? I’m not, but I’m working on it! And what better way to do that than with this pumpkin pie? I can’t think of any better way, honestly.

This is my first vegan Thanksgiving. I’ll be making all of my own food this year and I want to share everything I plan to make with you guys before the big day comes. So get ready for these next two weeks, I’m taking you guys are quite a delicious ride.

Raw Pumpkin Pie

serves 8

Crust:
1 1/2 cup dates
1 cup oats
3 teaspoon agave
3 teaspoon water

Pie Filling:
1 pumpkin; peeled and cubed
1/4 cup coconut oil (melted)
5 tablespoon maple syrup
2 tablespoon peanut butter
1 teaspoon pumpkin pie spice

In a food processor blend together ingredients and spread into a 9 inch dish. Set aside. Then blend together pie filling ingredients in food processor; blend until completely smooth. Dish filling into crust and place in the refrigerator for 5-6 hours or place in freezer for 2-3 hours. Serve, enjoy!

I added crushed almonds to the top this time, but a cashew cream or vegan ice cream would be great as well! Also, you’re able to store this in the refrigerator for about a week. (If it lasts that long 😉 )