General Tso’s Chick Peas (Vegan, Gluten-Free)

General Tso's Chick Peas (Vegan, Gluten-Free) is a delicious and healthy alternative to general tso chicken or even tofu for those who are avoiding soy. The chickpeas absorbed the flavors of its marinade well, it is quick and easy to prepare. Its delicious served over steamed brown rice and steamed broccoli.

So I defrosted a container of chickpeas and decided to make different dishes. some roasted fennel hummus, chickpea curry and of course I ended up with this flavorful dish. A definite winner recipe tastes just like Chinese takeout!
I basically marinated the drained chickpeas for 10 minutes. Sauteed garlic, spring onion, and ginger. Add chickpeas, sauce and cook until thickened. So quick and easy to prepare, so delicious served with brown rice.

Ingredients

• 1 1/2 cups cooked chickpeas, or 1 (15-ounces) can
• 1 tablespoon Bragg liquid aminos/tamari/coconut aminos
• 1 tablespoon lemon juice
• 1 tablespoon tapioca starch, or cornstarch
• 1 tablespoon coconut oil
• 2 cloves garlic, chopped
• 1 teaspoon fresh ginger, grated
• 2 green onions, sliced, extra for garnish
• 1 teaspoon roasted sesame oil

Instructions

1. In a medium bowl, add chickpeas, liquid aminos, lemon juice and tapioca starch. Set aside for 10 minutes to marinate.
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full recipe : healthiersteps.com

TURTLE TEXAS SHEET CAKE RECIPE

I have been making this cake as far back as I can remember, minus the ingredients that make this a “turtle” cake. I thought it would be fun to mix things up with some caramel and pecans. After having this version, I might not go back to the original. Although, I am tempted to try it with some salted caramel next time. Doesn’t that sound good?

For this recipe, you can use either a 9×13-inch baking pan or a jelly roll pan. If using the 9×13 pan your cake will be thicker and a little super fudge like. Both options are delicious. You can save yourself some scrubbing if you line your pans with parchment paper instead of greasing and flouring.

Ingredients

• 2 cups granulated sugar
• 2 cups self-rising flour
• 1 cup butter
• 1 cup strong black coffee
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk

chocolate frosting:

• 1/4 cup butter
• 4 tablespoons buttermilk
• 3 tablespoons unsweetened cocoa
• 2 1/2 cups powdered sugar

turtle topping:

• 1/2 cup chopped pecans
• 1 cup semi-sweet chocolate chips
• 1 cup caramel sauce, to drizzle

Instructions

1. Preheat oven to 350 degrees. Grease and flour the pan or use parchment paper.  In a large bowl, combine self-rising flour and granulated sugar. Set aside.
2. In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
3.  Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
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full recipe : www.aboutamom.com

OVEN ROASTED WHOLE CAULIFLOWER WITH GARLIC AND HERB

Somehow, I always felt a bit hesitant in trying this dish out. I had this unusual crazy fear in me that it might taste bland as all the spices would stick on the outside only. But to my surprise, this was definitely not the case. This oven roasted cauliflower did turn out both tasty and flavorful.

If you have never tried baking whole cauliflower you should definitely try this recipe. This whole cauliflower roast looks so exotic on the dinner table. It will be a perfect meatless alternative to whole roast chicken or whole turkey roast in a Thanksgiving menu. Trust me, your vegan/vegetarian guests will love this so much!

Ingredients

1. 1 large cauliflower head
2. 1/2 cup fresh cilantro
3. 2-3 tbsp tomato ketchup
4. 4-5 garlic cloves
5. 1 tbsp smoked paprika
6. 1/2 lime juiced
7. 1 jalapeno optional
8. 1 tbsp olive oil
9. 3 medium tomatoes cut each into the quarter
10. salt and pepper

Instructions

1. Preheat oven to 400 F
2. Cut leaves and trim the stem flush from the bottom of the cauliflower head. It will help the cauliflower to sit flat on the casserole pan
3. Add fresh cilantro, garlic, jalapeno, tomato ketchup, paprika, lime juice, salt, and pepper into a food processor. Pulse the ingredients until they combine well to form a coarse mixture.
4. Rub the cilantro-garlic mixture on the cauliflower generously.
5. Place the cauliflower in the casserole dish. Drizzle some oil on top
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full recipe : www.watchwhatueat.com

Death by Chocolate Cake

P.S. This cake may look fancy, but I promise it’s simple enough for anyone to throw together! I timed myself the last time I baked this and, much to my surprise, found I had it baked, frosted, and ready to be served in less than 2 hours. Not too shabby!

This sinfully decadent dessert begins with three luscious layers of chocolate cake. Each layer is slathered in rich chocolate buttercream, then enrobed in a layer of hot fudge. Finally, the entire cake is coated with chocolate shavings, then sprinkled with mini chocolate chips.

Ingredients

• For the chocolate cake:
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 cups light brown sugar, packed
• 2 and 1/2 cups all-purpose flour (not packed!)
• 1 and 3/4 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups whole milk
• 1/3 cup full-fat sour cream
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups hot water
• 1 cup chocolate chips
• For the chocolate frosting:
• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons hot fudge sauce
• Garnish:
• 1 cup hot fudge sauce sauce (please see post for more on this)
• 4 ounces semi-sweet or dark chocolate, shaved
• 1 and 1/2 cups chocolate chips

Instructions

1. For the chocolate cake:
2. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
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full recipe : bakerbynature.com

How To Make The BEST Vegan Tamales – 2 Ways! Potato & Pinto Bean + Green Chili & Cheese

Today we are sharing with you a step-by-step guide on how to make the BEST vegan tamales this holiday season. Not only are these fairly easy to make, but they are also packed with flavor and will definitely impress your friends and family!

Growing up, one of my favorite parts of the holiday season was tamales. We never made them ourselves, but our generous neighbors and friends at church always shared them with us. Since going vegan, I have not been able to partake in the tradition and honestly have missed tamales, so I decided this year that I would change that and make some of my own. 

INGREDIENTS

Tamale Dough

• ~25-30 corn husks
• 4 cups Bob’s Red Mill Masa Harina
• 3-3 1/2 cups vegetable broth (+ more as needed)
• 1/2 cup extra-virgin olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric (optional, for color)

Potato & Pinto Bean Filling

• ~1/4-1/2 cup low-sodium vegetable broth or water
• 1/2 large red onion, finely diced
• 2 cloves garlic, minced
• 1/2 Anaheim pepper, finely diced
• 1 Roma tomato, diced
• 1/2 medium russet potato, diced small
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15.5 oz) can pinto beans, drained and rinsed
• ½ cup cilantro, minced
• Salt & pepper, to taste

Green Chili & Cheese Filling

• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 Anaheim pepper, finely diced
• 1/2 bag Vegan mozzarella cheese (we used Follow Your Heart)
• Salt & pepper, to taste

Toppings of choice, such as:

• Pico de gallo
• Guacamole
• Sour cream

INSTRUCTIONS

1. Separate the corn husks and soak them in a large bowl of hot water for 30 minutes to 1 hour, or until pliable. Drain. 
2. For the potato and pinto bean filling: In a medium pan over medium heat, add in about 1/4 cup vegetable broth. Once heated through, add the onions, garlic, and Anaheim peppers, and sauté for about 4 minutes. Add in the Roma tomatoes and russet potatoes, along with 1/4 cup vegetable broth, cumin, and chili powder. Allow it cook, stirring often, until the potatoes have softened. Mix in the remaining ingredients and season with salt and pepper to taste. Using a potato masher or fork, roughly mash the mixture into the consistency of refried beans. It does not need to be completely smooth, it is up to you.
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full recipe : sweetsimplevegan.com

BANG BANG CAULIFLOWER

Last week, this video for making crack cauliflower kept popping up in my Facebook feed, so I had to give it a try. Everything except for the sauce was appealing to me, so I decided to smother it in Bang Bang Sauce instead. The urge to fry these was strong, but I tried it first baked and it was perfect. There is a first time for everything.

You may be wondering if you can use Aquafaba in place of Ener-G here, and I did. It did not work as well (it wasn’t quite sticky enough), but worth a try if that’s what you’ve got. There’s even more egg replacer ideas here so you can easily make this crispy, creamy, slightly spicy and succulent one-bite dish to eat by itself, tossed over rice or tucked into a taco.

Ingredients

FOR THE CAULIFLOWER

• 4 cups bite-sized cauliflower florets, rinsed
• 1/2 cup white rice flour
• 2 TB Ener-G, whisked with 3/4 cup water
• 2 cups panko
• salt and pepper
• spray oil

FOR THE SAUCE

• 1/2 cup vegan mayo (I used Follow Your Heart brand)
• 1/4 cup sweet chili sauce
• 1 TB sriracha
• juice from half a lime

TO SERVE

• 2 scallions, thinly sliced
• handful of cilantro, finely minced

Instructions

1. Preheat oven to 400. Line a baking sheet with a silpat or parchment paper.
2. Set up a station with three large bowls. In the first bowl, place the rice flour. In the second, place the Ener-G+water. In the third place the panko mixture.
3. Working in batches, place some of the rinsed-and-still-wet cauliflower florets into the first bowl with the rice flour, and use your hands to toss to coat. Then pick up the cauliflower, shaking off any excess flour and place into the bowl with the vegan egg mixture, and toss to coat. Then place the coated cauliflower into the bowl with the panko and toss well to combine. The pieces don’t need to be completely covered in panko, but If you find you are having some trouble with getting it to stick, moisten with a little of the vegan egg mixture and press the panko onto the florets with your fingers.
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full recipe : olivesfordinner.com

Keto Morning Hot Pockets

These hot pockets are just too delicious and should be a part of your ketogenic lifestyle, simply because they are so easy to make and loved by many people.

Imagine the possibilities when you perfect these amazing hot pockets with any filling you like! These delicious 5-ingredient keto breakfast pockets are filled with cheese, butter, egg, almond flour and bacon. You can use ham or ground meat. Enjoy!

INGREDIENTS

1. 3/4 cup Mozzarella
2. 1/3 cup almond flour
3. 2 eggs large
4. 2 tbsp unsalted butter
5. 3 slices bacon cooked

INSTRUCTIONS

1. Melt the shredded mozzarella & add the almond flour. Stir until well-combined. Roll the dough out between 2 sheets of parchment paper.
2. Scramble the eggs in butter and lay them with bacon slices along the center of the dough.
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full recipe : www.ketovale.com