Vegan Peach Mango IPA Cake

22 Jul

It’s time for another Recipe ReDux! Our challenge this month was to create a recipe featuring….drumroll please….booze! Any alcohol of our choosing. And I chose beer! Peach Mango IPA, to be exact.

Vegan Peach Mango IPA Cake |

I cook and bake a lot with alcohol – it’s fun (duh), allows for an extra splash of creativity, and often times lends itself to the science of cooking, by adding carbonation, depth of flavor, and sometimes even FIRE.

Vegan Peach Mango IPA Cake |

But no fire this time. Only a cake featuring dried mango, peach mango IPA, and a shredded coconut topping for a tropical flair. The base of this cake is whole wheat flour (I like Bob’s Red Mill) and ground mixed nuts (walnuts and almonds in this case). A bit of coconut oil, sea salt and real maple syrup round out the recipe, but keep it on the path of being rather healthy, considering it’s a cake made with beer.

Vegan Peach Mango IPA Cake |

In fact, it’s an IPA I picked up recently on a trip to Stevens Point, WI, where my boyfriend and I toured Point Brewery. We had discovered a few months ago that Point Special Lager, while seemingly boring as a brew, is actually quite tasty – goes down easy and is perfect to end the night with. So, we decided it was worth a day trip “up north” to see where they make the beer, what other varieties they brew, and what the town has to offer.

We were pretty surprised – while the town was rather uninteresting, the brewery was!! I earned myself extra beer pours for knowing the four main ingredients in beer, and for knowing that Point also brews Ciderboys hard apple cider! YUM. We also got to “meet” Nicholas C. Point – the brewery’s mascot – an image of a man they found in a photo dating back to the brewery’s foundation (which began in 1857) and seemed like the right sort of guy to be used as the face of Point.

Vegan Peach Mango IPA Cake |

Me and Nicholas C. Point – their “mascot”

Before leaving the brewery, we picked up some neat Point swag, and a 12 pack of mixed IPAs that they make…including the one used in this recipe! If you can’t get your hands on this Peach Mango IPA, I’d suggest finding another Mango or Peach IPA variety – it’s crucial to marry the flavors of the dried mango and shredded coconut.

Vegan Peach Mango IPA Cake |

Now to get on with the cake! It’s healthy, vegan, and has beer in it, so you should definitely make this now.

Vegan Mango Peach IPA Cake, adapted from

Serves 10

  • 1.5 C diced dried mango
  • 1 bottle Mango Peach IPA
  • ½ C real maple syrup
  • 1/3 C coconut oil, melted
  • 1 ½ C whole wheat flour
  • 1 C ground nuts (almonds, pecans, walnuts, or a mix!)
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ¼ C unsweetened shredded coconut

About 4 hours (or more) before you plan to bake this, combine diced mango, beer and maple syrup in a large mixing bowl to marinate. Set this aside – you could even do it the night before!

Preheat oven to 350 and grease a 9×5 loaf pan; set aside. TIP: 8.5 x 4.5 works just as well for the loaf pan.

Stir in melted coconut oil to your mango mixture. Then stir in nuts, flour, baking powder and salt. Mix just until combined.

Pour into prepared loaf pan. Sprinkle with shredded coconut.

Bake at 350 for 50-55 minutes, checking with a toothpick for doneness.

Remove from oven, and let cool in the pan until it’s cool enough to hold. Loosen edges with a knife and pop out of the pan to finish cooling on a rack.

Cut into 10 slices only once cake is completely cooled. Enjoy!

Vegan Peach Mango IPA Cake |

Cake close-up!

P.S. fear not: the alcohol in the beer bakes off in the oven, so you can serve this to kids and adults alike!

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy! Click on the below frog link to view other posts featuring this month’s theme! (Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

Spicy Vegan Mexican Risotto

17 Jul

I think most people tend to hold risotto as an exclusively Italian dish, that’s loaded with butter and cheese. And while that version IS delicious, it doesn’t always have to be so heavy! I whipped up this “Mexican” risotto, with the initial intention of making Mexican rice. But a few ingredients later, and a healthy glug of wine in the pan, and this basic meal transformed into a spicy, healthy, vegan risotto!

Spicy Vegan Mexican Risotto |

Enjoy for yourselves – add vegetables that YOU like, make it more or less spicy for your tastes, and garnish as you see fit!

Spicy Vegan Mexican Risotto |

Spicy Vegan Mexican Risotto, inspired by Damn Delicious

Serves 4

  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1.5 C arborio (risotto) rice
  • 1 C tomato juice (preferably low/no sodium)
  • 1.5 C vegetable broth (or water with dried herbs)
  • 1/2 C red wine
  • 1 C frozen corn
  • 1 C black beans, rinsed and drained
  • 1 jalapeno, diced
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • sea salt and fresh black pepper to taste
  • 2 roma tomatoes, diced
  • chopped cilantro, to garnish

Heat olive oil in a large skillet over medium-high heat; saute minced garlic for a couple minutes until fragrant.

Stir in rice and let it get toasty, about 2-3 minutes. Next, stir in tomato juice and as much of the broth/water as your skillet will hold. Let it get bubbly, and keep stirring the rice so it doesn’t stick. Cook about 15 minutes. Pour in the wine to deglaze the pan. Keep stirring!

Mix in the corn, black beans, jalapeno, and spices. You may need to add more water again. Cook until the rice is al dente – taste to check.

Now, stir in the tomatoes. Serve into bowls and garnish with fresh cilantro.

This can be made spicy by leaving in the jalapeno seeds, which I did – and pairs well with a nice cold beer!

Spicy Vegan Mexican Risotto |

Healthier Poblano Mac and Cheese: Boyfriend Cooks Series

16 Jul

This is the inaugural post for a new series on the blog! The Boyfriend Cooks series will feature recipes that my loving boyfriend, Chris, cooked for us, on his own, from start to finish. He often helps me in the kitchen with veggie prep, stirring, and taste testing, but he knows his way around it well enough to cook by himself too! It all started when he had the day off when I didn’t, so I asked him to whip us up something for dinner. And wow did he impress! I came home to find him pulling this poblano mac and cheese out of the oven, which he took the liberty of making healthier than the original recipe would have been.

Healthier Poblano Mac and Cheese |

I’m a proud, food-loving, health-conscious girlfriend indeed :) This mac and cheese features roasted poblano peppers, fresh cilantro, and a white cheese sauce. Instead of Mexican sour cream, Chris swapped in plain nonfat Greek yogurt. Instead of a few green onions, he toss in a whole yellow onion – hello added potassium! He used 2% evaporated milk instead of whole. He skipped the 2 instances of adding salt, and used only half the recommended amount of cheese, cutting down on fat and sodium intake.

This was delicious. It was warm and comforting, yet bright enough in flavor to be a perfect summer evening meal. And the leftovers were just as tasty! I look forward to the next dinner he makes for us :)

Healthier Poblano Mac and Cheese |

Healthier Poblano Mac & Cheese, adapted from Spoonful

Serves 8

  • 3 poblano peppers
  • 1/2 C fresh cilantro leaves
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • 1 C plain nonfat Greek yogurt
  • 1 can 2% evaporated milk
  • 2 C shredded pepper jack cheese
  • 1/2 C Panko bread crumbs
  • 2 tbsp butter, softened
  • 1 pound penne pasta, cooked to al dente (you could use whole wheat or GF varieties)

Turn on the broiler in your oven. Place poblano peppers on a baking sheet lined with foil, and broil, turning the peppers a few times until the skin is blackened all over.

Remove from oven and preheat to 375.

Place peppers in plastic wrap right away and let stand for 15 minutes. Cook your pasta on the stove in the meantime.

Peel the skins off the peppers and remove ribs and seeds from the insides. Then, put them in your blender along with chopped onion, cilantro, garlic, yogurt and evaporated milk. Puree until smooth. This will be the sauce base for your dish.

Put hot, cooked pasta, pepper jack cheese, and sauce mixture in a large bowl and mix until pasta is well-coated.

Spray a 9×13 glass dish with PAM and pour mac and cheese into it. Mix the bread crumbs and softened butter together and sprinkle on top of pasta.

Bake for 30 minutes, until crumbs are browned and cheese is bubbly. Remove and let sit 5 minutes before serving. Sprinkle with additional fresh cilantro if you like!

Thanks for making this, Chris and letting me post it on the blog. Love you!

Black Bean Sweet Potato Burgers

7 Jul

Summer is full of get togethers, especially the type that involve a grill and lots of cold brews. When everyone else is cooking up brats and burgers, you don’t have to feel left out in your meatlessness – you just might have to bring your own deliciousness! And that’s exactly what I did for a recent block party cookout.

Black Bean Sweet Potato Burgers |

These burgers are chock full of veggies, flavor, and nutrients. They don’t take terribly long to prep, and can easily be baked, pan-fried or grilled. Plus, the recipe makes 8 patties – enough for you to share with your neighbors, or perfect for grilling up during the week when you don’t want to spend your summer evenings in the kitchen.

Bonus: according to the recipe calculator on, each burger is only 130 calories, has 2 grams of fat, 5 grams each of fiber and protein, and only 19 grams of carbohydrates! Talk about healthy :)

Black Bean Sweet Potato Burgers |

Black Bean Sweet Potato Burgers, adapted from Edible Perspective

Serves 8

  • 2 large sweet potatoes, peeled, cubed, boiled and mashed
  • 1 can (1.5 C) black beans, rinsed
  • 1/2 C corn (I used frozen)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp black pepper
  • 1/2 tsp sea salt
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp chili flakes
  • 1 tbsp oregano
  • 1/2 C cooked quinoa
  • 6 tbsp ground oats
  • 1 tbsp olive oil

Preheat oven to 375 if baking or grilling (you’ll need to par-bake them if grilling). Line a cookie sheet with parchment paper.

Bring water to boil in a medium sized pot. Boil cubed potato, uncovered, until soft (15-20 min).

Cook quinoa at the same time if not using leftover cooked quinoa.

In the meantime, put black beans, corn, onion and garlic into a food processor and blend until well combined – you’ll want to retain some of the texture.

Drain cooked potato and transfer to a large bowl. Add all spices and mash completely. Add in black bean mixture, quinoa, ground oats and olive oil – mix well to combine.

Form mixture into patties with your hands. They should be the size of a typical burger, and you’ll get 8 of them. Place on lined pan.

If baking: bake on each side for 15 minutes.

If grilling: first bake on each side for 10 minutes. Then grill for 3 minutes on each side. These can easily be prepared ahead of time!

Black Bean Sweet Potato Burgers |

Microwave Omelet

23 Jun

I try to bring my lunch (and breakfast) to work as often as possible. You’ll notice that most of the recipes on this blog are for more servings than I have people to eat them! But that is done by design: it ensures at least a day or two of lunches from the same tasty, healthy meal.

But that is not always possible. And in those instances when you want to stay healthy and bring something from home, but just don’t have the time, you must get creative! This recipe (can it even  be called that?) is a result of creativity and hunger combined. It’s easy, it’s fast, it’s customizable, and it can be made in your office kitchenette, dorm room, or anywhere else you have access to a microwave. The ingredients are simple, but you can get fancy too!

Microwave Omelet |

Get your protein fix on the run with this tasty fast meal.

Microwave Omelet |

Microwave Omelet

Serves 1

  • 2 eggs
  • 1 tbsp water
  • 1 tsp oil or PAM or butter (some sort of greasing agent)
  • fillings: roasted red bell pepper, shredded cheese, leftover cooked grains or veggies = whatever is in your fridge that you can grab on the run!
  • salt and pepper to taste

Grease a microwavable bowl, one that can hold about 2 cups worth of liquid. I used the oil that the roasted red bell peppers were packed in to grease my glass dish. This IS important, and will make clean up much easier!

In another bowl or mug, whisk eggs with water. Pour into prepared microwavable dish. Sprinkle in your fillings. Cover with a paper towel and microwave for 90-120 seconds.

Microwave Omelet |

Look how fluffy the eggs get!

Carefully remove, as it will be very hot! Let sit a few minutes before eating. Pair with a salad, toast, fresh veggies, or eat it on its own!


Get every new post delivered to your Inbox.

Join 1,340 other followers

%d bloggers like this: