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Raw Vegan Chickpea Salad And Baked Fries

Raw Vegan Chickpea Salad And Baked Fries

Happy lunching! 

With the easiest vegan salad recipe that ever did exist.

I am a HUGEEEE sandwich lover. Especially for lunch. There is nothing like a feel good sandwich with a side of baked french fries. Except red wine and dark chocolate. But we will save that for another time.

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The photo looks like me in the morning before I put on my makeup. Realllllll messy. What is the beauty of this recipe? A healthier and meatless alternative to chicken salad.

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Oh hey french fries. Dogs may be man’s best friend but you are definitely a woman’s best friend. French fries+nexflix+red wine=bliss.

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Ever had Vegenaise? It’s a vegan’s alternative to mayonnaise….and it tastes just like mayonnaise. Crazy right? You can find it at your local grocery store typically in the healthy food’s section!

The chickpea salad is complemented by sweet raisins, crunchy cashews, and celery. Yum. A little bit of paprika and a dash of garlic powder make for the perfect combination of spices. Not too strong but they do the job. 

As for the french fries, I used 5 Yukon Gold Potatoes. They were medium in size. I cut them into narrow yet semi thick slices. They take 40 minutes to bake, so not too shabby time wise.

Enjoy this awesome sandwich!

Raw Vegan Chickpea Salad
Serves 3
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. For Sandwich
  2. 1/2 cup chopped cashews
  3. 1 can rinsed and drained chickpeas. Pat them dry
  4. 1/2 cup chopped celery
  5. 1/3 cup raisins
  6. 1/3 cup vegenaise
  7. 1/4 tsp paprika
  8. Dash of garlic powder
  9. Salt and pepper to taste
  10. Bread of choice
  11. For fries
  12. 5 medium Yukon Gold Potatoes
  13. Olive oil
  14. Salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees
  2. Slightly mash the chickpeas in a bowl. Add the rest of the ingredients and combine.
  3. Drizzle olive oil, salt and pepper over the potatoes. Bake at 375 degrees for 25 minutes. Pull out the potatoes, flip them and bake another 10-15 minutes depending on size
  4. This recipe will serve 2-3 people
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lemon Quinoa Pancakes+Lemon Cashew Cream

Lemon Quinoa Pancakes+Lemon Cashew Cream

Happy New Year!!

May it be a very healthy and happy one!

My New Year’s resolution is to stop sweating the small stuff. Hopefully you have yours picked out too and if it happens to be a healthier version of yourself, I gotcha covered-at least in the recipe department. When people tell me that they want to start eating a healthier diet, my eyes light up. It is never too late to start trying harder. Eating healthier doesn’t have to be a pain, in fact it can be quite fun as long as you have some variety. Pancakes for dinner still? Sure! You don’t have to give up many of the foods that you love but rather tweak them a little. For example, lets tweak our pancakes. Did you know that quinoa, an ancient grain can be made into crusts and pancakes? It’s pretty cool.

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These pancakes are not half bad to look at either. I wasn’t sure if I should eat them or keep staring. 

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 Pretty pretty pretty. But they taste even better!! Don’t get intimidated by the whole quinoa thing going on here. You can simply pop all of the ingredients into a nutri bullet or blender and let her blend away. No manual labor included. As for cooking, it’s no different than how you cook normal pancakes. Coat the pan with some coconut oil or earth balance, pour as much as you want and wait a few minutes before flipping. A little trick-I find that if you make pancakes in a stir fry pan, putting a lid on while the pancake cooks on low makes it so much easier to flip and really helps the pancake cook all the way through. It is NOT COOL when that dang pancake rips in the middle of flipping. Uh huh.

 

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The lemon cashew cream truly completes the dish. The pancakes are fabulous and all but they need a little pizazz. And boy, does the lemon cream give it pizazz. The cream gives the pancakes a whole new identity. 

Plus, it’s very simple as it too is a let’s throw everything in the blender and let it work its magic while I sit on the counter and eat chips.

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I hope that you enjoy my recipe and make pancakes any time your heart desires them . 

Lemon Quinoa Pancakes and Lemon Cashew Cream
Yields 5
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Ingredients
  1. For pancakes
  2. 1 cup soaked quinoa overnight. I used red inca quinoa but regular is just fine.
  3. 1 1/2 cup oats
  4. 1 1/4 cup vanilla or plain almond milk
  5. 1 flax egg-1 tbsp flax and 2.5 tbsp water
  6. 1 tsp baking soda
  7. 1 tsp baking powder
  8. 1 tsp vanilla extract
  9. 1 tbsp freshly squeezed lemon juice
  10. 1/4 cup pure cane sugar
  11. 1/2 tsp lemon zest
  12. For cashew cream
  13. 1/3 cup cashews soaked for at least an hour
  14. 1/3 cup almond milk
  15. 1/4 tsp vanilla extract
  16. 1 tbsp lemon juice
  17. 1 tsp agave
  18. If the cream is too thick or too runny, adjust with slightly more cashews or liquid
Instructions
  1. Coat the pan with coconut oil or earth balance
  2. Pop all of the ingredients for the pancake batter into a nutri bullet or blender until a smooth consistency forms
  3. Pour batter into pan and let pancakes cook on low for a couple of minutes on each side or until ready to flip
  4. Add the ingredients for cashew cream into a nutri bullet or blender until a smooth and creamy consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Enchiladas

Vegan Enchiladas

Does anyone need a diet reset button? My hand is currently raised. But hey, that’s what happens during the holidays and there is still New Years food to get through. I can’t complain though, I feel blessed just to have great family, friends, and food. Getting back on track however can be difficult! Like come on, how fun can it actually be from waking up and eating Christmas cookies on the counter to making a green smoothie….eh. During the holidays or just any time there is a dinner party, I like to make a filling and healthy dish that I can serve so that I don’t end up eating the entire pie. What did I choose this year? Enchiladas that are truly fabulous. 

 

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OH MY GOSH. I made these with a filling of green and yellow bell pepper, sweet potato, red onion, spicy black beans and refried beans. To top it off, I made an incredibly simple yet delectable tomato sauce that takes about 25 minutes to cook. 

 

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Lets talk about toppings. Well, of course there is always pico de gallo. The topping of all toppings. When you’re sad, eat some pico de gallo. You’ll probably feel happy again. But not as happy as you will feel when you eat avocado and cilantro cashew cream. Nope, nothing is going to make you as happy as that. Except puppies. 

You will need to soak the cashews in water for a couple of hours and then drain them. Add the avocado, cilantro, and some spices. Boom. Donezo. The enchiladas just aren’t complete without the cream. They’re like Monica and Rachel. If you don’t like cilantro you can certainly leave it out and the cream will still taste amazing. Maybe some parsley would be a good alternative. 

 

 

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In case you’re wondering, heck yeah I eat that by the spoonful. This actually would make really good baby food. Random.

Eat up and enjoy lovely people. 

Vegan Enchiladas
Serves 12
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Ingredients
  1. For Sauce
  2. 2 cans tomato sauce
  3. 1 tbsp chili powder
  4. 1/2 tsp cumin
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1/4 cup vegetable stock
  8. Salt and pepper to taste
  9. For Enchilada Filling
  10. 2 bell peppers chopped
  11. 1 large sweet potato diced
  12. 1/2 cup red onion diced
  13. 1 can spicy or regular black beans drained
  14. 1 can refried beans
  15. 1/2 tsp garlic powder
  16. 1/2 tsp onion powder
  17. 1 tbsp chili powder
  18. Olive Oil
  19. Vegetable Stock
  20. Salt and Pepper to taste
  21. For avocado, cashew, and cilantro cream
  22. 1 cup soaked cashews for 1 hr-2 hrs
  23. As much or as little cilantro as desired. I add 2 tbsp chopped.
  24. 1 1/2 small avocados
  25. Juice of 1/2 large lime
  26. Dash of garlic powder
  27. 12 tortillas-I used Whole Grain
Instructions
  1. Preheat oven to 375
  2. For the sauce, pour everything into a small pot and let the sauce cook on low for 25- 30 minutes
  3. Then, for the filling, sauté the vegetables and spices in olive oil for ten minutes. Add vegetable stock as needed to cook the vegetables. You will need enough to lightly coat the pan. Add the black beans after ten minutes and sauté for another 5 minutes
  4. Lay out the tortillas and spread 1 tbsp of refried beans. Then, add the filling and roll up tortillas.
  5. Pour some sauce in baking pan to lightly coat the bottom and lay tortillas on top. Pour the remaining sauce on top of the tortillas
  6. Bake for 17-20 minutes
  7. For cream, drain the soaked cashews and add to a nutribullet or food processor along with the avocado, cilantro, and lime juice
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Pumpkin Chocolate Chip Donuts

Vegan Pumpkin Chocolate Chip Donuts

Donut worry, these donuts will NOT let you down. In fact, I donut know what I’d do without them. I think that I would feel hollow! Hahah get it !? Ok, I’ll stop trying to be punny. I kind of love food puns and if you visit my instagram, you know what I’m talking about.

 

Sooo…. DONUTS. Healthy donuts? What?

 

Yes.

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Have you ever had pumpkin chocolate chip bread? It’s so darn good. So I decided to make it into a donut. So now it’s even better. Did you think that could happen???

 

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Now, what makes a pumpkin chocolate chip donut even better than it already is? I will have to go with dark, dreamy, and silky chocolate ganache. It’s a dream and turns out looking so silky with the addition of the earth balance.

 

When should you serve these awesome, round, fluffy and pumpkiny creatures? Mon, Tues, Wed, Thurs, Fri, Sat, Sun because they take 20 minutes to bake in the oven and about 5 minutes of prep. Pretty good deal I’d say. Much better than regular donuts, which are usually fried, oh my! Not these bad boys, they’re baked to fluffy perfection.

 

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Also, donuts are so fun because you can make so many different combinations and top it with whatever you want. Personally, I think that some cream cheese frosting made with Tofutti, agave and cinnamon would be equally as scrumptious. Either way they’re donuts and you can’t take that away from them. I hope that you love them and eat them as quickly as I did.

Vegan Pumpkin Chocolate Chip Donuts
Serves 14
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 1 can Pumpkin puree
  2. 2 1/3 cup Gluten Free flour
  3. 4 tbsp soy free Earth Balance
  4. 3/4 cup cashew milk
  5. 1 tsp vanilla
  6. 1 Flax egg (1 tbsp flax and 2.5 tbsp of water)
  7. 3/4 cup pure sugar cane
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 1/4 tsp salt
  11. 1 cup vegan semi sweet chocolate hips
  12. Ganache
  13. 1 cup semi sweet chocolate chips
  14. 1/4 cup cashew milk
  15. 1 tbsp soy free Earth Balance
Instructions
  1. Set oven to 350 degrees.
  2. Combine and sift all of the dry ingredients
  3. Add the wet ingredients and then fold in chocolate chips
  4. Bake for 30 minutes
For Ganache
  1. Temper the ingredients in the microwave (warm up for 30 seconds at a time) until chocolate is melted
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Olive Oil and Garlic Pasta

Olive Oil and Garlic Pasta

Bonjour, Hola, Yiasou, Guten Tag, Hei, Konnichiwa, Aloha!

 

I really should be saying Ciaoooooo since this is pasta..AND

I’m done with finals I’m done with finals and I don’t care who knows it!!

Thank goodness because I was beginning to think I would never get to watch Home Alone or Elf again. Since I can now focus on making some yummy and nutritious dishes, I thought that I would start with a light and fresh pasta dish. Sure, its basic but basic is a good thing even though the whole stigma of girls with pumpkin spice lattes that splurge on Michael Kors made it seem ummm somewhat negative. Well, it’s not BASIC IS GOOD and I love making basic dishes so that everyone else can easily follow along. So here you go!

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Yummmmmmmm. How good does that look!? And it’s not hard to make whatsoever, it may just look all complicated n stuff because of the presentation. It. is. easy. Your kids will eat it, your steak loving boyfriend will eat it (mine) and best of all, you will gladly eat it. Bring the fam together for a meatless and dairy free meal that doesn’t even feel vegan. I know that it can be difficult to get people that eat meat to eat more plant based things, but this is definitely something that you should present to them.

What’s in it? Deeeeeeelish olive, fresh pine nuts, green onion bursting with flavor and garlic olive oil that will warm up your world.

What time of the day do I eat it? ALL DAY.

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But am I a cotton headed ninny muggin for hogging all of this? At least my friend that came over for lunch got to sneak some in.

Pull out your pans! Tis time to whip this up in no time. Let me know what you think! I love to hear feedback and possible suggestions for variations. Happy Holidays! xxx Mary

Olive Oil and Garlic Pasta
Serves 3
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1/3 cup olive oil
  2. 2 tbsp green onions
  3. 1-2 clove garlic
  4. Salt and pepper to taste
  5. 1/4 tsp onion powder
  6. 1/2 cup pitted and chopped kalamata olives
  7. 1/4 cup pine nuts
  8. 2 tbsp parsley
  9. 1 box pasta
Instructions
  1. Cook the pasta as directed on box
  2. Add all of the ingredients except for the pasta and parsley and cook for 7 minutes on low-medium heat switching on and off
  3. When the pasta is al dente, add it to the sauce along with the parsley
  4. Let everything cook together for another 3 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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