almond milk – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Part-Time Vegan, Day 4 https://www.ovenloveblog.com/part-time-vegan-day-4-2/ https://www.ovenloveblog.com/part-time-vegan-day-4-2/#comments Wed, 13 Apr 2011 23:31:00 +0000 http://www.ovenloveblog.com/part-time-vegan-day-4-2/   I ate too many cookies today.
‘Cause, you know.. sugar’s vegan. (Woo hoo!)
Breakfast was a peanut butter banana wrap with almond milk.
Lunch was the salad bar at Lane’s.
Snack was (too many!!) vegan chocolate chip cookies.
Dinner was leftover pasta.
Let me just tell you about this banana wrap.  I make this for breakfast ALL. THE. TIME.  It’s my go-to, seriously.  Thank goodness I can still eat it!  I usually use honey, but I can handle the small switch to agave nectar.  So, so easy and quick- a great snack, and a hit with the little ones.
And these chocolate chip cookies?  Hold the phone.  I didn’t know butter-less, egg-less cookies could be so yummy!  They remind me of my pumpkin chocolate chip giants without the pumpkin.  Where have these been all my life?  Someone restrain me.
Things I learned today:
Vegan baking can be pretty awesome.
I need more nutrients (even with all my vitamins above, haha).. I’m tired!  But that could also be all the running around after my baby, who knows.
The vegan trial is really making me think about what I’m putting in my mouth.  If I’m not sure, I won’t eat it, but if I’m sure, I might overdo it (seriously, someone hide the cookies).  I should really apply the discernment to my normal diet.
Recipes below..
 
Vegan Chocolate Chip Cookies
 
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adapted from Steph Chows
Author:
Recipe type: Dessert
Serves: 24

Ingredients
  • ⅓ cup sugar (I used organic)
  • ⅓ cup brown sugar
  • ¼ cup canola oil, coconut oil, melted butter or ghee
  • ¼ cup apple butter (apple sauce would probably work, too)
  • ½ cup almond milk (or non dairy milk of your choice… or use milk, they just wont be vegan anymore)
  • 2 Tbs cornstarch
  • 2 tsp vanilla
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour (or regular whole wheat flour)
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup semisweet chocolate chips

Instructions
  1. Mix sugars and oil for a minute, then add in milk and tapioca flour, beat until all incorporated. Add half the flour baking soda, salt and mix well. Add in remaining dry and then fold in chocolate chips.
  2. Drop rounded tablespoonfulls of dough onto parchment paper or a silicon baking mat, press down slightly with your fingers. Bake at 350 degrees for 10-12 minutes.

 

Peanut Butter Banana Wrap
 
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Author:
Recipe type: Snack
Serves: 1

Ingredients
  • 1 soft whole wheat tortilla
  • 1 banana, peeled
  • 1-2 tablespoons peanut butter
  • 1-2 teaspoons honey or agave nectar
  • 2-4 tablespoons granola or other crunchy cereal
  • also feel free to switch it up, adding dried fruit and nuts is a good option, too!

Instructions
  1. Spread your peanut butter on your wrap, sprinkle with honey or agave nectar, granola and any extras.  Wrap it up and enjoy!

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Part-Time Vegan, Day 3 https://www.ovenloveblog.com/part-time-vegan-day-3/ https://www.ovenloveblog.com/part-time-vegan-day-3/#comments Wed, 13 Apr 2011 02:28:00 +0000 http://www.ovenloveblog.com/part-time-vegan-day-3/  Today didn’t start out as hungry as yesterday.
Maybe I’m starting to get used to it.. maybe?
Breakfast was an avocado smoothie and jelly toast.
Snack was wheat crackers and a strawberry popsicle.
Lunch was asparagus soup and a slice of leftover tart.
Dinner was chickpea saute with onions and kale, served over rice.
I have to tell you, I was so excited for the avocado smoothie!  People have really talked it up.  I don’t know if it was just this recipe, but I really wasn’t a fan.  At first I just didn’t like it at room temp, but I didn’t like it cold either.  The flavor combo just wasn’t for me.  Boo for a wasted avocado!
On a good note, I really liked lunch and dinner.  Both were quick.  Lunch was quick because I roasted extra asparagus while I was cooking the tart from last night, and dinner was just quick by nature.  I love a veggie saute and this one hit the spot!
 Things I learned today:
Beans make all the difference in a meal- praises for God’s genius, protein-packed creation.
 I need to plan better snacks.. I keep eating carbs!  Maybe fruit and PB tomorrow.
I still feel like something is missing in my diet.. maybe that will wear off, maybe not.
Enjoy the day’s recipes!
Avocado Smoothie
1 avocado
1 banana
1 kiwi
1 cup almond milk (or milk of your choice)
agave nectar or honey to taste
Begin by cutting into the avocado and scooping out the flesh. In the pitcher of a blender, place the avocado, banana, kiwi (peeled), 2 teaspoons of honey or agave and about 1 cup of almond milk, to start. Blend it up, adding a little more almond milk until your desired consistency is reached (I like mine super thick). Divide between two glasses, and serve.
(serves 2.)
Lemony Roast Asparagus Soup
adapted from A Foodcentric Life
1 tablespoon olive oil
1/2 onion, chopped
1 garlic clove, chopped
1 pound previously roasted asparagus, a few tips reserved for garnish, the rest roughly chopped
1 cup vegetable broth
salt and pepper to taste
juice of 1/2 lemon, or more (to taste)

Heat olive oil in a medium saucepan over medium heat.  Add onion and saute until translucent.  Add garlic and cook a minute longer.  Add the asparagus and broth and bring to a simmer.  Remove from the heat and season with salt and pepper.  Puree with a stick blender or in a stationary blender.  When pureed smooth, add lemon juice and puree once more.  Taste and season to your preference, adding more broth if you like your soup smoother (or cream, for a non-vegan option).

Chickpea Saute with Onions and Kale
by Oven Love, inspired by Ezra Pound Cake
serves 4

1 tablespoon olive oil
2 onions, thinly sliced
1-2 teaspoons sugar
1 bunch kale, chopped
1/4 cup raisins
1 can chickpeas, rinsed and drained
water, as needed
salt and pepper to tase

In a large saucepan, heat olive oil over medium.  Add onions and cook until soft, about 10 minutes.  Add sugar.  Cook, stirring, another 10 minutes or until the onions begin to carmelize and turn golden brown.  Add kale and raisins, cooking until kale wilts, 3-5 minutes.  Add chickpeas and warm through.  Add water at any time if the vegetables being to stick.  Add salt and pepper to taste and serve immediately- alone or over a bed of pasta, rice, or even crusty bread.

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