Hospitality begins in the heart. If you are entertaining guests this weekend try these delectable veggie cakes.
1 cup frozen corn
1 cup frozen peas
1 cup quick oat flakes
1 can of 19 oz of chickpeas, rinsed and drained
1 cup bread crumbs
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
3 cups baby spinach
1 cup of soy milk or plant milk *
vegetable oil for the baking sheet
Preheat oven to 375˚F (190˚C). Place all ingredients in a food processor and blend until well mixed and texture is smooth. (Remove frozen corn kernels and peas from their package.Leave it out until thawed,or microwave it a few seconds)
Form patties using an ice cream scoop.
Place the patties on a well-oiled baking sheet.
Bake for 15 minutes, flip patties and continue cooking for another 10 minutes adding more oil if necessary.
Serve in a bowl with lettuce, rice, tomato, and baked sweet potato. Top with Sriracha sauce or spicy mayonnaise. *The amount of vegetable milk can vary, I suggest to add it gradually.
At the table of forgiveness we are all equally seated, eyes focused on the forgiver, sharing a meal of abundance.
Chickpeas Pot Pie
2 Tbs. grape seed oil
1 medium onion, diced
2 cloves garlic, minced
3 celery ribs, chopped
2 medium carrots, diced
6 cups low-sodium vegetable broth, divided
2 cups frozen corn kernels
1 15-oz. can Organic Garbanzo Beans (chickpeas), rinsed and drained
1 cup hemp seeds
1 Tbs. dried rubbed sage
1 Tbs. dried marjoram
2 bay leaves
1 16-oz. pkg. noodles
2 Tbs. cornstarch
2 Tbs. whole-wheat flour
4 oz. vegan cream cheese
1/2 cup grated vegan Parmesan cheese
2 cups frozen peas
2 cups frozen green beans
1 sheet frozen puff pastry, thawed
1. Heat oil in Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.
2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Stir in noodles, and cook 5 minutes, or until noodles are tender. Remove bay leaves.
3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, vegan cream cheese, and vegan Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.
4. Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.
This Fathers Day weekend made me reflect on how incredible my hubby is. My husband has made me laugh, wiped my tears, hugged me tight, watched me succeed, seen me fail and kept me strong. My husband means I will have a forever friend💙 #valmarhealth
This salad IS the main course. With cilantro lime hummus you literally can not go wrong with this salad.
1 head of lettuce, chopped
1/4 pickled red onion (soak sliced red onion in 1 Tbsp apple cider vinegar for about 10 minutes)
1/2-1 cup cooked quinoa
1/2 sliced, peeled, and pitted avocado
Handful of pomegranate seeds
1/2 cup diced cucumber
1 Tbsp hemp seeds
Cilantro Lime Hummus
2-15oz cans of beans, drained and rinsed
2 Tablespoons tahini paste
½-1 teaspoon salt to taste
4 cloves garlic, peeled and lightly chopped
1 cup packed cilantro leaves, washed
Zest from 1 lime, about 1 teaspoon
Juice of the zested lime (about 2 Tablespoons)
½ cup olive oil
INSTRUCTIONS for Hummus
1. Add of the ingredients to a food processor except the olive oil.
2. Blend all of the ingredients until chunky.
3. While the food processor is running slowly add in the olive oil until creamy.
4. Store in an airtight container in the fridge for up to one week.
Instructions for Salad
1. Make the pickled onions and while the onions are soaking create the rest of the bowl.
2. Add the lettuce to a large bowl.
3. Add the quinoa, avocado, pomegranate seeds, and cucumber on top of the lettuce in sections around the outside of the bowl.
4. Add the pickled onions to another section.
5. Add the scoop of hummus to the middle of the salad.
6. Sprinkle the salad with hemp seeds.
7. Squeeze the 1/2 lime all over the salad with its juice.
8. To eat the salad I like to dip my fork in the hummus and then some of the salad so that each bit contains some yummy hummus.
The best investment you can ever make is in your health.
CHOPPED KALE POWER SALAD
2 medium sweet potatoes, peeled and diced (you should get about 5-6 cups)
2 teaspoons + 1 tablespoon olive oil, divided
3/4 teaspoons salt, divided
1 bunch of curly kale, washed, stem removed and chopped (you should get 7-8 cups)
Juice of 1/2 a large lemon
1 (15 ounce) can garbanzo beans, drained and rinsed
1 large avocado, pitted and diced
1/3 cup dried cranberries
1/3 cup chopped almonds
1/4 cup chopped red onion
LEMON TAHINI DRESSING
1/2 cup tahini
Juice of 1 large lemon
1/4 teaspoon salt
3-6 tablespoons warm water, depending on how thick you want the dressing
1. Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
2. Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon and a heaping 1/4 teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
3. Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
4. There are two ways you can assemble the salad: You can add all ingredients to the bowl with the kale and mix until combined. Add desired amount of dressing to each individual serving. Or, you can add the kale mixture to separate bowls and evenly top with remaining ingredients.
Give us this day, our daily bread... that is homemade garlic cheese bread! I'm so excited about this recipe because its completely sugar free and addicting.
2 cups all-purpose flour
1½ teaspoon garlic salt
1½ teaspoon dry active yeast
¾-1 cup lukewarm water
1 tablespoon olive oil
4 tablespoons salted butter
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½- 1 tablespoon @followyourheart vegan parmesan cheese
parsley for garnish
Optional: Warm pizza sauce for serving
1. In a medium sized bowl, whisk together flour, garlic salt, yeast and slowly add in water.
2. Mix together until dough is created.
3. Using your hands knead for one minute and form a ball.
4. Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
5. Reheat oven to 425 degrees.
6. Roll out dough on your pizza stone or baking sheet.
7. Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
8. Next sprinkle dough with vegan parmesan cheese. Lastly, sprinkle with parsley.
9. Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
10. Cut bread into sticks and serve with warm pizza sauce if desired
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Edible bowls are no longer something you can only get at fancy restaurants. With my help and this step-by-step recipe, you can make these gorgeous artisan vegan parmesan bowls at home in your very own kitchen and fill them with a fruit medley or vegetable salad.
2 containers @followyourheart vegan parmesan
Cut a piece of parchment paper that will cover the bottom of the large plate/platter. Trim to fit. (Paper may be reused for multiple cheese bowls.) Add 1/2 cup grated vegan cheese to center of paper. Spread vegan cheese evenly in circle with diameter 1 to 1-1/2 inches wider than rim of bowl being used for mold. Microwave at full power until cheese is melted and lightly golden over most of surface; approx. 1:40. Remove paper with cooked cheese from microwave and immediately centered on top of inverted bowl. Mold into a bowl shape while the vegan cheese is still hot. Let cool for about 5 minutes. Carefully remove hardened cheese bowl and set aside to cool completely. Repeat to make remaining cheese bowls. Prepared cheese bowls may be stacked and stored in airtight container at room temp for up to 5 days. To serve, fill with dressed salad greens.
New Blog Today! I made Fish and Chips🍟 Just because a person is vegan doesn’t mean they won’t crave a plate of golden crispy fried fish atop a bed of crunchy fries, sprinkled with savory lemon juice and dipped in creamy tartar sauce, so I found and made a vegan fish and chips recipe. I made it for some friends and they tell me it tastes very close to real fish and chips, minus the fishy flavor.
Recipe in blog, link in bio👈
In life, much like smoothies, you get out what you put in.
Vanilla Berry Smoothie
1 ½ cups almond milk @almondbreeze
1 scoop vanilla protein powder @sunwarriortribe
1 cup strawberry, frozen
1 cup blueberry, frozen
½ cup raspberry, frozen
½ cup blackberry, frozen
Put all ingredients into a blender and mix until smooth.