Colorful Vegan Superfood!

 No-Bake Stuffed Bell Peppers These are such a healthy afternoon snack or lunch if paired with a delicious berry frosty (recipe below) and so quick to prepare! Wash, slice in half and de-seed red, yellow, and/or orange bell peppers. I have several choices of stuffing. Pick one or try them all. Stuffing amounts and topping choices can be suited to your desired taste.

  • Using homemade or store-bought hummus, fill 1/2 bell pepper with desired amount of hummus, then top with sliced olives and crushed pistachios (crushed with a knife). 
  • Stuff pepper halves with cooked and mashed black beans and rice (optional) + about 1/4 mashed avocado topped with salsa, crushed pumkin seeds and nutritional yeast flakes.
  • Stuff a 1/2 pepper with lentil-based Sloppy Joes + crushed pistachios (head over to Post Punk Kitchen for an excellent “snobby joe” recipe).
  • Stuff pepper halves with cooked tempeh crumbles, quinoa, melted store-bought vegan cheese (or my cheez queso), chopped sundried tomatoes, and roasted sunflower seeds. Tempeh and vegan cheez queso recipes can be found on my last blog post.
  • Lastly, try stuffing with quinoa and kidney beans and a scoop of almond or peanut butter, crushed peanuts, freshly chopped tomatoes and hot sauce. Yum!

Chewy Chocolate Quinoa Cookies These look like veggie burgers but taste like a chewy superfood cookie! Not too sweet, a little bit of crunch, with a combined taste of chocolate, oats and banana–great for a healthy out-the-door breakfast or mid-day snack with a cup of coffee or a cold smoothie, or as exercise fuel (although note these become a bit crumbly after freezing). 

In a mixing bowl, mash 2 over-ripe bananas + 4 super soft (pitted) medjool dates. Dates can be softened if soaked in boiling water for about 10-20 minutes. Next, mix in 4 TBS almond butter then add the dry ingredients, combining everything together with your hands: 2 cups quinoa cooked, 3/4 cup oats (I use gluten-free, not the quick oats), 2 TBS cacao powder (or unsweetened cocoa powder works) + 2 TBS hemp seeds. 

If you can wait, allow the dough to sit in the fridge overnight. Form the cookie dough into burger shapes, and spread apart on a parchment-lined baking sheet. Bake in a pre-heated oven at 375 degrees for 20 minutes (flipping halfway). Allow to cool then store them in the fridge for a week or in a freezer-safe container for a few months. 

Creamy Frozen Fruit

This creamy-coated frozen fruit is a tasty snack as is or if blended becomes a delicious frosty. 

First make the cream.If time-crunched skip the cashew cream recipe and use 1/2-1 cup non-dairy yogurt.

Cashew-Date Cream recipe: Soak (separately) 1 cup raw cashews & 2-3 pitted Medjool dates btwn 2-4 hrs (or overnight). 

Drain & rinse the cashews but save the date water. In a blender or food processor add the cashews, dates + 3-4 TBS of date water. 

Start with less water & add more to get the cream blending. Less water = thicker cream. If available, add a scoop of almond butter to the cashew cream and blend until the texture is smooth.

Use the leftover cream to drizzle over fruit, mix into smoothies, or stir into hot cocoa.

Now make the creamy frozen fruit. 

Take 1/2-1 cup of the cashew-date cream or non-dairy yogurt + 1 cup berries & chopped bananas. Use a fork or bamboo skewer to dip fruit in cream. Place in freezer on a parchment-lined pan until frozen.  Transfer to a freezer-safe container. This makes a delicious berry frosty:

In a blender, I added 1 cup plain unsweetened hemp milk, 1 whole frozen cream-coated banana + berries (1/4 cup), and handful of spinach. Blended until smooth & creamy cold. Not too sweet, which I prefer, and a great way to sneak in some greens!Recipe ideas adapted & veganized from The Domestic Geek’s YouTube “3 Healthy Snack Ideas” video.


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