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Millet & Veggies With Spicy Peanut Sauce

Millet & Veggies With Spicy Peanut Sauce

Happiest of Fridays my dearest friends! I hope that you all had a wonderful Thanksgiving. I spent my holiday in Detroit and it was great. I actually got really hungry mid-roadtrip, so we stopped at a random organic market and I bought quinoa veggie sushi, which was all documented on my Instragram story, naturally. My mom and dad are the best and super accommodating when it comes to my vegan diet, which is very much appreciated. It can be HARD being a vegan in a meat-eater’s world, especially on Thanksgiving, yikes! But whenever we go on vacation, my mom googles vegan/vegetarian restaurants to dine at-so nice :). Speaking of vegan food, we should talk about this nutrient dense vegan dish that’s packed with millet, veggies, and spicy peanut sauce, oh my! Spicy sesame oil is a mild-spicy sauce lover’s dream and let me tell ya, it’s hard not to fall deeply in love with my Spicy Peanut Sauce (probably end up dousing any sort of rice or pasta in it). Millet & Veggies With Spicy Peanut Sauce is budget-friendly and makes healthy eating fun, it’s definitely a dish you’ll have on repeat!

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You can eat this as a main course or as a yummy side dish! May I suggest pairing it with some crispy tofu if you’re going to use it as the latter? SO GOOD.

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Millet & Veggies With Spicy Peanut Sauce
Serves 6
A quick and easy hearty vegan dish that's pack with wholesome foods!
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Ingredients
  1. 2 cups of cooked millet (follow cooking directions according to package)
  2. 1 lb of brussels sprouts (trim off the hard part at the very bottom and quarter them into small pieces for faster cooking time)
  3. 1 bunch of asparagus (trim off end of stalk and then cut into smaller pieces)
  4. For cooking veggies
  5. 1/2 cup vegetable stock
  6. 2 tbsp olive oil
  7. Sauce
  8. 1/3 cup +2 tbsp spicy sesame oil (I use Chosen Foods brand)
  9. 2 tbsp liquid aminos
  10. 3 tbsp peanut butter (I used a creamy brand with 3g sugar in it per serving)
  11. 1/4 tsp jarred minced garlic
Instructions
  1. Whisk the sauce ingredients in a bowl with a fork until a creamy texture forms.
  2. Saute the veggies in the olive oil and vegetable stock for 8 minutes on medium heat.
  3. While the veggies are still warm, add the millet and sauce and mix it all together.
  4. Enjoy!
Notes
  1. This recipe will serve 6 people if it's used as a side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Gingerbread Smoothie Bowl & Holiday Rawnola

Gingerbread Smoothie Bowl & Holiday Rawnola

Oh the weather outside is not frightful (like70&sunny) and this recipe is so delightful…meaning it’s a good FriYAY! Yes yes YES, bring on the Holidays. This vegan chick is prepared this time around, tofurky and all. Just kidding about the tofurky, I have some way better stuff coming your way, like Millet and Veggies With Spicy Peanut Sauce aka the side dish of your plant based dreams. Anyways, I often go off on a tangent, so let’s get back to this one bowl wonder. Instead of being an exemplary law student and reading the 3493240 pages that were due, I found myself daydreaming about all things gingerbread, specifically this smoothie bowl. Well my dear friends, your smoothie bowl standards will never be the same. The smoothie mixture is refreshingly sweet but most importantly, you’ll feel wonderful afterwards since it’s healthy and light. Holiday Rawnola can satisfy the sweetest sweet tooth of them all and it’s made of dates, raw almonds, nutmeg, cinnamon, and coconut oil. If you’re a date skeptic, Holiday Rawnola will absolutely change your mind. 

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My Holiday Rawnola goes with just about anything and everything. I mean, you could put it on an avocado and it would still probably be delicious.

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Gingerbread Smoothie Bowl & Holiday Rawnola
Serves 2
A seasonal healthy smoothie bowl recipe topped with sweet Holiday Rawnola
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Ingredients
  1. Gingerbread Smoothie Bowl
  2. 1 can coconut milk (I use simple truth organic brand--you don't want one low in calories/watery)
  3. 1 tbsp coconut oil
  4. 2 ripe bananas
  5. 1 pitted date
  6. 1/2 tsp cinnamon
  7. 1/2 tsp nutmeg
  8. 1/2 tsp fresh grated ginger (I recommend grating yourself rather than using store bought)
  9. Handful of ice
  10. Holiday Rawnola
  11. 6 pitted dates
  12. 1/2 cup organic raw almonds
  13. 1 tbsp coconut oil
  14. 1/4 tsp cinnamon
  15. 1/4 tsp nutmeg
  16. Other Toppings if wanted
  17. Toasted Coconut Chips
  18. Dried Cranberries
Instructions
  1. For the smoothie mix, blend all ingredients in a nutribullet until a smooth consistency forms. To make the Holiday Rawnola, add all ingredients to a food processor and pulse until the mixture sticks together. Refer to my pictures for the right texture.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies

Chickpea Chocolate Chip & Pumpkin Brownies, try saying that five times in a row. It’s no easy task. Anywho, hellooooo my fabulous friends. Let’s make today National Vegan Chickpea Chocolate Chip & Pumpkin Brownie Day, ok? I mean, a National Raisin Bran Day does exist, so we actually stand a chance! All jokes aside, you’re going to want to give this decadent, fudgey, sweet, seasonal, and slightly crumbly brownie its own holiday because it’s just that good. Thanksgiving is just around the corner, and some of us can’t eat a majority of the Thanksgiving food. Well, at least as far as dessert goes, these brownies are the answer to our vegan, organic, non GMO prayers. Ha! I’m being serious, you could totally take this to Thanksgiving lunch/dinner and have a crowd pleaser despite being up against pumpkin pie & and rich double chocolate cake. I kept things healthy around here, the main ingredient: fiber-packed chickpeas, which are also a great source of plant-based protein. 


What’s better than a tower of gooey and chocolately brownies? Ummmm, maybe guac and chips but it’s still a really close call. 

 

Chickpea Chocolate Chip & Pumpkin Brownies
A healthier seasonal version of everyone's favorite dessert: brownies!
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Ingredients
  1. 1 can rinsed and drained chickpeas
  2. 1/2 cup pumpkin puree
  3. 3 tbsp almond butter (I used Barney Butter Raw+Chia it has only 1g added sugar)
  4. 5 tbsp maple syrup
  5. 4 tbsp coconut flour
  6. 1/2 tsp baking powder (aluminum free)
  7. 1 tsp vanilla extract
  8. 1/3 cup mini dairy free chocolate chips
Instructions
  1. Add everything but chocolate chips to a food processor until the batter is a smooth consistency.
  2. Transfer batter to a bowl and fold in chocolate chips.
  3. Preheat ove to 350 degrees.
  4. Line a baking pan with parchment paper (I used an 11 x 7 x 1.5 in baking pan).
  5. Evenly spread out dough.
  6. Bake brownies at 350 degrees for 30 minutes.
  7. Let brownies cool for at least 30 min and enjoy!
Notes
  1. Yields 8 Brownies
  2. Store in fridge!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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