• Desserts & Baked Goods

    Simple Broiled Bananas with Cinnamon and Cocoa Nibs

      Easy |  Servings:  2 |  Ready In: 10 minutes |  Yield: 4 banana halves Broiling bananas brings out their natural sugars and adds a crust reminiscent of campfire marshmallows.  A dusting of cinnamon and a crunch from bittersweet cocoa nibs finishes this easy, healthy, gluten-free, vegan dessert. Ingredients 2 bananas 1/4 teaspoon ground cinnamon 2 tablespoons cocoa nibs Procedure Preheat your broiler to “Hi” To make the Broiled Bananas: Halve the bananas, lengthwise, keeping them in the peel.  Place the bananas on a baking sheet cut-side-up.  Place them under the broiler for 5-7 minutes, until well-charred Remove the broiled bananas and sprinkle with cinnamon and cocoa nibs. Enjoy immediately. Yield: 4 banana halves Chef Katie’s Tips No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories.  This dessert doesn’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates and ripe bananas provide sweetness, along with healthy fiber and essential nutrients. Cocoa Nibs?: Cocoa nibs are “nature chocolate chips”. They are crushed, roasted cocoa pods. They have a bitterness that is balanced by the sweet bananas. They bring a nice crunchy texture. Other Flavors: Use this recipe as a template to add other flavors. Add flavor twists by adding 1/2 teaspoon nutmeg, ginger, espresso powder, or pumpkin pie spice mix. What is Broiling? Broiling is simply grilling from above. With a grill, the flame is below the food. With broiling, the flame is above. Nutrition Facts Amount Per Serving (2 banana halves) Calories

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  • Desserts & Baked Goods

    Chocolate Hazelnut New-Tella

      Medium |  Servings: 24 |  Ready In: 20 minutes |  Yield: 3 cups This New-Tella recipe takes the flavors you love and gives them a healthy spin.  The jarred stuff you buy is made with palm oil, tons of sugar, and dairy milk.  This homemade vegan version is oil-free, naturally sweetened with dates, and uses almond milk.  Enjoy as a dip for fresh apple slices or luscious strawberries.  This is guilt-free dessert decadence. Ingredients 1/4 cup whole raw almonds (35 g) 1 cup raw, shelled hazelnuts (140 g) 1 cup dried pitted dates (200 g), soaked in warm water 5 minutes 1/2 cup cocoa powder (dark, unsweetened) (59 g) 1 cup almond milk, plain, unsweetened (8 ounces) 1/8 teaspoon salt Fresh apple slices, pears, or strawberries, for serving How It’s Done: Preheat oven to 350F To roast the almonds and hazelnuts: Spread the almonds and hazelnuts on a baking pan and roast at 350F for 12-15 minutes.  When the nuts are golden brown, remove from oven and let cool If you haven’t soaked your dates yet, soak them in warm water for 5 minutes. To make the Chocolate Hazelnut Vegan New-Tella:  When the nuts are cool enough to handle, place the hazelnuts in a clean dish towel or paper towel. Roll around to peel off the skins.  The skins are bitter so remove as much as you can Place the almonds and peeled hazelnuts in a wide blender or food processor. Purée for about 5 or more minutes, until

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  • Sauces, Dips, & Dressings

    Chipotle Barbecue Sauce – Oil-Free, Vegan Recipe

      Medium |  Servings: 32  |  Ready In: 30 minutes |  Yield: about 4 cups Smoky, sweet, this barbecue sauce is a must-have for the foodies in the house. Dates, apple, and sweet onion provide healthy, plant-based sweetness in place of refined sugar or syrup. Use this as a base for Chipotle Baked Beans or slather it over Southwestern Black Bean Burgers for the ultimate summer dinner. Ingredients 1 sweet apple, diced 1 sweet onion, diced 1/2 teaspoon chipotle powder 1 teaspoon sweet paprika 1 (6-ounce) can tomato paste 2 tablespoons apple cider vinegar 8 pitted deglet noor dates 4 cloves garlic, minced 1 teaspoon yellow mustard 2 cups water 1 tablespoon blackstrap molasses (optional) 1/4 teaspoon salt How It’s Done: To make the Chipotle Barbecue Sauce: Place the apple and onion in a dry sauté pan over high heat. Cover and cook until they turn brown, about 10 minutes, stirring every few minutes Add the chipotle powder and paprika and cook until aromatic, about 2 more minutes. Once the onions and apples are caramelized (they should be the brown color of caramel),  add the tomato paste and “singe” (let it brown) as well, a couple of minutes.  The tomato paste will turn a dark, brick-red color when it “singes” (aka “caramelizes”). Add the cider vinegar to the pan.  Use a wooden spoon to deglaze the pan, scraping up any bits from the bottom.  Cook for 2 minutes, until vinegar has mostly evaporated. Add the dates, garlic, mustard, and 2

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  • Chipotle Barbecue Baked Beans - Healthy, Gluten-Free, Oil-Free, Plant-Based Vegan Summer Picnic Recipe

    Sides & Snacks

    Chipotle Baked Beans – Oil-Free, Vegan Recipe

      Medium |  Servings: 8 |  Ready In: 90 minutes |  Yield: one 9×9 dish Smoky Baked Beans are a classic summer barbecue dish.  A dash of chipotle powder adds a smoky, spicy kick, perfect for impressing guests at a dinner party or family picnic.  Serve this all of the summer sides, like Sweet Corn Succotash, Broccoli Sunflower Crunch and Three-Bean Salad.  This healthy fat-free, gluten-free recipe is packed with protein and satisfies both vegans and meat-lovers. Ingredients 1 sweet apple, diced 1 sweet onion, diced 1/2 teaspoon chipotle powder 1 teaspoon sweet paprika 1 (6-ounce) can tomato paste 2 tablespoons apple cider vinegar 8 pitted dates 4 cloves garlic, minced 1 teaspoon yellow mustard 2 cups water 1 tablespoon blackstrap molasses (optional) 1/4 teaspoon salt 2 x (15-oz) canned Navy beans (about 3 cups cooked beans), drained and rinsed How It’s Done: Preheat oven to 350 F. To make the Chipotle Barbecue Sauce: Place the apple and onion in a dry sauté pan over high heat. Cover and cook until they turn brown, about 10 minutes, stirring every few minutes Add the chipotle powder and paprika and cook until aromatic, about 2 more minutes. Once the onions and apples are caramelized (they should be the brown color of caramel),  add the tomato paste and “singe” (let it brown) as well, a couple of minutes.  The tomato paste will turn a dark, brick-red color when it “singes” (aka “caramelizes”). Add the cider vinegar to the pan.  Use a wooden spoon

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