Vegan Lentil Mushroom Meatballs

Vegan Lentil Mushroom Meatballs

by | May 17, 2024 | Recipes

Ingredients 

1/2 cup dried lentils
1 cup water
8 oz. mushrooms of choice
2 cloves garlic, minced
2 Tbsp balsamic vinegar
1/2 cup water or vegetable broth
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 tsp oregano
1/2 cup chickpea flour (see note)
Olive oil
Salt and pepper to taste

Instructions

  • In a small saucepan, combine the lentils and 1 cup of water. Bring to a boil and simmer on low heat for about 8-10 minutes, leaving the lentils slightly underdone.
  • While the lentils are cooking, finely chop the mushrooms and garlic.
  • Heat a few tablespoons of olive oil in a skillet or sauce pan. Next, add the mushrooms and garlic, stirring over medium heat for about 3 minutes. 
  • Add to the mushrooms the balsamic vinegar, soy sauce, Worcestershire, and oregano. Salt and pepper to taste. Cook for about 5 minutes. 
  • Next, add the lentils to the mushroom mixture with 1/2 cup of water or vegetable broth. Cook until the lentils have softened, stirring often. Make sure to leave a bit of liquid in the pan.
  • Remove the pan from the heat and stir in chickpea flour. Cool the mixture until safe to touch.
  • Preheat the oven to 350 °F.
  • Line a baking sheet with unbleached parchment and form meatballs that are about 1-2 inches in diameter. Spray or brush olive oil over the top. Alternatively, line a muffin tin and add the meatballs. This method helps to hold the shape better. 
  • Bake until the top is browned. Serve over pasta or as an appetizer! 
* Lentils are high in plant-based protein, making them an excellent option for vegans and vegetarians. The fiber and protein in lentil and mushroom meatballs may help slow the absorption of sugar and regulate blood sugar levels. 
* Versatile and convenient, these vegan meatballs can be made in advance, frozen, and used in a variety of dishes. 
* To substitute chickpea flour, use oat flour. A quick and easy way to make this is by pulsing oats in a food processor or blender. Other types of flour or breadcrumbs may work. However, depending on their absorption, adjust the amount of water in the recipe.
Zero-Waste Honey Mustard Salad Dressing

Zero-Waste Honey Mustard Salad Dressing

by | Sep 4, 2023 | Recipes

Ingredients 

An almost empty honey jar
Half of a shallot, finely chopped
2 Generous tbs of grainy or dijon mustard
Salt and pepper to taste
Balsamic vinegar
Olive oil

Instructions

  • Add the shallot, mustard, salt, and pepper to the honey jar.
  • Fill the jar halfway with balsamic vinegar.
  • Fill the rest of the jar with olive oil.
  • Cap jar and shake! If honey is stuck on the bottom, use a spoon to incorporate. 
  • Taste and adjust flavor.
  • Keep refrigerated and enjoy! 
* I like to use whole-grain mustard such as Maille Old Style Mustard.
*This dressing is a quick, fuss-free way to to make a positive impact on your plate and the planet! Olive oil is rich in heart-healthy monounsaturated fats and antioxidants. Balsamic vinegar may aid digestion and help control blood sugar levels. Shallots add a savory depth of flavor and are loaded with vitamins and minerals. Additionally, Dijon mustard doesn’t contain added sugars, which can be beneficial for those looking to reduce sugar intake.

Brazilian Brigadeiros

Brazilian Brigadeiros

by | Jun 18, 2023 | Recipes

Ingredients 

1 14 oz can sweetened condensed milk
4 tbsp unsweetened cocoa powder
2 tbsp unsalted butter
sprinkles to coat

Instructions

  • Add all the ingredients to a saucepan and heat on the stove (low-medium heat).
  • Continuously stir the mixture for about 10 minutes (or until the spoon leaves a trail) without letting it bubble or boil.
  • Immediately transfer the brigadeiro mix to a heatproof bowl and let cool for about 30 minutes in the fridge.
  • Remove the bowl from the fridge and set up workstation with some water to prevent sticking and sprinkles to coat.
  • Wet hands and take about a tablespoon of the mix and roll in a ball using the palm of your hands.
  • Roll the ball in sprinkles to coat and enjoy!
* You can also use other toppings such as shredded coconut, crushed nuts, finely ground instant coffee, etc.
*Try using brigadeiro as a topping or filling for cakes, brownies, and other pastries.
Tiffany’s Gluten-Free Chocolate Chip Cookies

Tiffany’s Gluten-Free Chocolate Chip Cookies

by | Apr 23, 2023 | Recipes

Ingredients 

1/2 cup (100 g) almond butter
1/3 cup (80 g) unsalted butter
1/4 cup (50 g) granulated sugar
1/2 cup (100 g) brown sugar
1 tsp vanilla extract
1 egg
1 cup (100 g) almond flour
1/4 cup (32 g) coconut flour 
1/4 tsp salt
1 tsp baking soda
3/4 cup chocolate chips 
3/4 cup chopped walnuts

Instructions

  • Preheat the oven to 350º. Soften the almond butter and unsalted butter at room temperature.
  • Mix the almond flour, coconut flour, baking soda, and salt in a bowl using a whisk or fork.
  • In a separate bowl, add the butters and sugars. Beat with an electric mixer until light and fluffy then add vanilla. 
  • Add the egg and beat until fully incorporated.
  • Using a spatula, fold all of the dry ingredients into the butter mixture.
  • Stir in the chocolate chips and walnuts.
  • Line a baking sheet with parchment paper, and using a medium cookie scoop, make rows of cookies about an inch apart.
  • Bake for about 12 minutes until golden. To prevent any carryover baking, cool on a rack.
* I prefer using dark chocolate chips since they have less sugar and more antioxidants. Dark chocolate is also a good source of soluble fiber, vitamins, and minerals (iron, zinc, and magnesium). Semi-sweet and milk chocolate chips can also be used in this recipe. 
*Dry sugars work best; I like using either coconut, raw, or brown sugar.
* You can use any type of almond flour or ground nut flour.
*Like all cookies, these are best enjoyed fresh. You may also follow my gift packaging example from my photo above.

BEST EVER BROWNIES: Minimum Fuss, Maximum Flavor!

BEST EVER BROWNIES: Minimum Fuss, Maximum Flavor!

by | Jun 2, 2022 | Recipes

Ingredients 

2/3 cup almond flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup chocolate chips
4 tbsp unsalted butter
1/4 cup sugar
2 eggs
1 tsp vanilla
1/3 cup chopped walnuts

Instructions

  • Preheat the oven to 350º. Butter an 8×8 pan and dust with cocoa powder or use a cupcake pan with paper liners.
  • Mix the almond flour, cocoa powder, baking powder, and salt in a bowl using a whisk or fork.
  • Melt the chocolate chips in a microwave-safe bowl in 20 second increments, stirring after each one. Be careful not to overheat or burn the chocolate.
  • In a separate bowl whisk the egg, sugar, and vanilla for 1-2 minutes.
  • Pour the chocolate mixture into the egg and sugar, whisk quickly until incorporated.
  • Fold in the dry ingredients and any additional nuts or chocolate chips.
  • If using a cupcake pan, fill paper liners approximately ¾ of the way and bake for 10-12 minutes. If using an 8×8 pan, bake for 15-20 mins. Bake less for more fudgy goodness or longer if you prefer them cakey.
* Use dark chocolate if you enjoy richer brownies. Nestle Toll House and Enjoy Life are two gluten-free chip brands that work well. 
*Any type of sugar can be used as long as it’s dry. I like using either coconut, raw, or brown sugar. 
*If you want to make a dairy free version, you may substitute the butter for any type of oil. 
*You can use any type of almond flour or ground nut flour.