Tag: vegetarianrecipes

VIRAL Sugar-free Sweet Potato Brownies

Hello friends! Two sweet potato recipes in a day I know, what are we doing! It’s a recent obsession of ours, but these sweet potato brownies are amazing! This recipe is good for 5 servings but can easily be doubled to spread the love!!

Ingredients:

  • 2/3 cup mashed sweet potato
  • 1/3 cup peanut butter
  • 1/2 tspn vanilla extract
  • 6 tbspns GROUND oats (aka powdered oats)
  • 1/3 cup maple syrup
  • 3/4 tspn baking powder
  • 1/4 cup cocoa powder
  • 1/4 cup chocolate chips (I used dark chocolate, you can substitute for any dried fruits, nuts, or chocolate)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a food processor blend the sweet potato, peanut butter, vanilla extract, oats, maple syrup, baking powder, and cocoa powder together.
  3. Take the batter and spread into an oven safe dish.
  4. Top with chocolate chips.
  5. Bake the brownies for 25-30 minutes until the edges are golden and set. Enjoy!

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Sweet Potato Hash

Hello friends! Today we are sharing a quick and easy sweet potato hash. This recipe is super easy and can easily be scaled up or down depending on what ingredients you have! We served our sweet potato hash with some vegan breakfast burritos, how would you serve yours?

Ingredients:

  • 1 tbspn oil
  • 1 medium sized sweet potato cubed (about 2 cups)
  • 1/2 cup chopped onion
  • 2/3 cup chopped bell peppers
  • 1 tspn onion powder
  • 1 tspn garlic powder
  • 1 tbspn cajun seasoning
  • salt to taste

Directions:

  1. Preheat oven to 400 degrees
  2. In a medium sized bowl combine sweet potatoes, onion, bell peppers, onion powder, garlic powder, and cajun seasoning.
  3. Evenly coat the mixture with oil.
  4. Roast in the oven for about 40 minutes, stirring the mixture after 20 minutes.
  5. Enjoy!

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Ghee Brownies

Hello friends! Today the roomie and I made the BEST brownies ever. These are dense, fudge, and INSANELY CHOCOLATEY. We have put chocolate inside the batter, within the batter, and ON TOP of the brownies. How could you ever go wrong?! As a place these are gluten free and eggless (vegan friendly). PLEASE MAKE THESE AND REJOICE 🙂

Ingredients:

  • 3/4 cup ghee
  • 3/4 cup chocolate (we used 70% chopped dark chocolate-but you can use any dark/milk/white/ a mixture)
  • 1/2 cup cocoa powder
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 5 tbspns yogurt (we used greek vanilla yogurt but dahi can be used as well- any thicker yogurt)
  • 1 tspn vanilla extract
  • 1 cup gluten free flour (1:1 baking flours)
  • 1 cup chocolate (chips/chunks/chopped chocolate- reserve 1/4 cup to top the brownies with)

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Melt ghee and 3/4 cup chocolate together.
  3. Once the mixture has melted add cocoa powder and brown sugar together. Mix well to ensure there are no lumps and the batter is smooth.
  4. Make sure mixture is cooled and add yogurt and vanilla extract.
  5. Add flour and stir the mixture until well incorporated.
  6. Fold in 3/4 cup chocolate into the batter.
  7. Pour batter into a parchment lined 8×8 square pan. Top with remaining chocolate!
  8. Bake the brownies for 30 minutes or until brownies are set. Cool for 15 minutes before serving! ENJOYYY 🙂

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Southwestern Quinoa bake

Howdy y’all! Our family, loves an easy weeknight recipe. This recipe is hearty, nutritious, and delicious!! It’s the ideal recipe for a cold winter dinner! As you can see doggo loves it too. 🙂

Ingredients:

  • 2.5 cups cooked quinoa
  • 2 tbspns neutral oil
  • 1 sliced orange bell pepper
  • 1 sliced poblano pepper
  • 1/2 cup chopped red onion
  • 2/3 cup corn
  • 1.5 tbspns taco seasoning
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • 1/2 tspn paprika
  • 1/2 tspn chili powder
  • 1 tspn oregano
  • 1 can 1(5 oz.) black beans
  • salt to taste
  • 1 cup salsa
  • 2/3 cup cheese

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium saucepan, on medium heat add oil.
  3. Once the oil has heated add bell pepper, poblano pepper, and red onion. Sauté for about 5 minutes, until the peppers and onions are fragrant and have caramelized. (You can switch out these vegetables for about 1.5 cup of different veggies!)
  4. Add the corn and taco seasoning, garlic powder, onion powder, paprika, chili powder, and oregano.
  5. Let cook for 2-3 minutes while stirring occasionally.
  6. Add drained black beans to vegetable mixture.
  7. Mix the vegetable-black bean mixture with the cooked quinoa and salsa.
  8. Place the quinoa-vegetable-black bean mixture in a 8×8 pan.
  9. Add shredded cheese on top!
  10. Cover with foil and bake for about 20 minutes or until cheese has melted. Enjoy!

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Baked Vodka Sauce Pasta

Hello friends! I don’t make pasta often but when I do, I ALWAYS make vodka sauce to put on the pasta. It’s my favorite SAUCE and tastes so good with pasta and roasted vegetables as you’ll see in the recipe below. Hope y’all enjoy the pasta 🙂

Ingredients:

  • 2 tbspns olive oil
  • 1.5 cup chopped onion
  • 4 cloves garlic
  • 2 tspns italian seasoning
  • 1 tspn crushed red pepper
  • 1 tspn oregano
  • 1/2 tspn basil
  • 1/2 tspn salt or to taste
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 1/2 cup tomato paste (not puree not crushed tomatoes, concentrated paste)
  • 1 tbspn vodka
  • 1 + 2/3 cup half and half
  • 4 cups cooked pasta
  • 2 cups vegetable
  • 1 tbspn oil
  • 1 tbspn italian seasoning
  • salt to taste
  • 1/2 tspn onion powder
  • 1/2 tspn garlic powder
  • 3/4 cup shredded italian blend cheese

Directions:

  1. In a saucepan on medium heat, add olive oil.
  2. Once the oil has heated up add onion and minced/chopped garlic.
  3. Sauté the mixture until fragrant.
  4. Add Italian seasoning, red pepper flakes, oregano, and basil. Sauté.
  5. Add the tomato paste and sauté for 20-30 seconds.
  6. Add the vodka to deglaze the pan.
  7. Once the vodka has evaporated, add the half and half. Stir to make sure the sauce is homogenous.
  8. Let the mixture come to a boil and then your sauce is ready! Put the sauce aside.
  9. Preheat oven to 375 degrees Fahrenheit.
  10. Now in a separate sauce pan, we will make the roasted vegetables. Add the oil to the pan on medium heat.
  11. Once the oil is warm, add the vegetables and seasonings. I usually use frozen spinach, olives, and sundried tomatoes. Other alternatives are various squashes, mushroom, kale, literally anything. Let the vegetables cook, stirring occasionally to make sure they don’t burn.
  12. Now it’s time to assemble! In atleast an 8×8 square pan, add the cooked pasta, and roasted veggies. Stir to combine!
  13. Add the vodka sauce on top.
  14. Sprinkle the cheese.
  15. Bake the mixture until cheese is melted!

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Cream Cheese Frosting

Hello Friends! Hope y’all are doing well! This past weekend I baked the best cupcakes ever! I used my chocolate ganache cake recipe and stuffed the cupcakes with ganache filling! Let it set and added this amazing, light, fluffy, cream cheese frosting on top! Hope y’all enjoy the frosting! PS: You don’t even need to make cupcakes to enjoy it 😉

Ingredients:

  • 1 stick unsalted butter at room temperature (1/2 cup)
  • 1 block cream cheese (8 ounces) at room temperature
  • 2 cups SIFTED powdered sugar
  • 2 tablespoons +1 teaspoon half and half OR heavy whipping cream
  • 2 tspns vanilla extract

Directions:

  1. Beat the butter and cream cheese together. Make sure these are at room temperature otherwise you’ll get lumps.
  2. Sift the powdered sugar and slowly beat 1/2 a cup of sugar into the cream cheese and butter mixture.
  3. Add the half&half or heavy whipping cream and vanilla into the mixture.
  4. Stir until light, fluffy, and well-combined. ENJOY 🙂

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