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Beer Granola

19 Jul

It’s time for another recipe as a product of homebrewing! Yes, I’m still making and kegging beer, because who doesn’t want a nice brew on tap in their own kitchen?! Besides, having five gallons of beer at the ready is an excellent reason to have friends over.

Vegan Beer Granola |

Now that I’ve kegged my latest IPA, it’s time to share the delicious granola that I made from the spent grain! If you recall from other such posts, grain is one of the four main ingredients in all beer. You steep any variety of toasted, crushed grain in a huge pot of water, to extract the sugars, flavor, and color. Then, you add hops, malt extract, and even flavoring. Yeast gets mixed in before fermentation, and then it sits.

Vegan Beer Granola |

On an industrial scale, brewers often donate or sell their spent grain to farmers as feed for livestock. On the smaller side of production, like homebrewing, there isn’t enough grain to do a lot with, except to use in cooking! Check out the spent grain curry burgers I frequently make, or these delicious spent grain waffles which are perfect for breakfast.

Vegan Beer Granola |

This time, I took it a step further. Spent grain is first dried, then combined with oats, nuts, coconut, seeds, and spices. Then, I took a can of sweet, nutty brown ale and reduced it down in a small pot on the stove. The syrupy result helps to cut down on the amount of sugar, while maintaining the cluster effect that makes granola so amazing. Stir in some coconut oil, applesauce, and maple syrup, and you’ve got yourself a huge pan ready for the oven.

This granola tastes great on its own, or eaten with nondairy milk and sliced bananas. Or berries. Or maybe chocolate chips if you’re feeling decadent. Perhaps all of the above!

Not a brewer? No worries – just replace the spent grain with more old-fashioned oats. The beer reduction is cooked long enough that only trace amounts of alcohol remain, so your whole family can enjoy this hearty breakfast. Oh, and this is completely and naturally vegan! How simple is that 😉

Vegan Beer Granola | xtinaluvspink.wordpress.comBeer Granola

Makes 10 cups

  • 4 C dried, spent grain from brewing
  • 2 C old-fashioned oats (if you don’t have spent grain, use 6 cups of oats instead)
  • 2 C raw almonds, chopped (or any mix of raw nut you desire, like cashews, walnuts, pecans, peanuts)
  • 2 C shredded, unsweetened coconut
  • 1 C raw pumpkin seeds (and/or sunflower seeds)
  • 1/4 C sesame seeds
  • 1/2 tsp nutmeg
  • 1/2 tsp all-spice
  • 1/2 tbsp cinnamon
  • 1/2 tsp salt
  • 3/4 C coconut oil, melted
  • 1 C unsweetened applesauce
  • 3/4 C maple syrup
  • 1 16oz can nut brown ale, reduced to 3/4 C

Make sure your spent grain is already dried out for this. Do so by spreading spent grain in a thin layer on a baking sheet and placing in the oven on its lowest temperature setting for 7 hours. If you’ve already done this, or want to use all oats, skip to the next step.

Pour the can of beer into a small saucepan and bring to a boil. Once boiling, reduce heat to simmer until the liquid has reduced down in size and has a thicker consistency. This will take about one hour. Note that the style of beer DOES matter: do not choose a hoppy beer, but instead stick with beers that are malty like a brown ale or nut brown ale. I went with The Dude’s Brewing Company “Grandma’s Pecan English Style Brown Ale.” Because of the amount of time in the pot, and then later in the oven, the alcohol is all cooked off from the beer and what’s left is all flavor.

Now, preheat your oven to 300 and line two large baking sheets with parchment paper.

In a large bowl, mix all the dry ingredients together, then mix in the melted coconut oil, applesauce, maple syrup, and beer reduction. Mix really well, then spread in a thin layer on the prepared baking sheets.

Bake for one hour, stirring after 30 minutes, and swapping pans from top to bottom in the oven.

Let cook completely on wire racks. Store the cooled granola in airtight containers. This will make a huge batch of granola, so freeze some if you think you won’t eat it all in a week. Enjoy with your favorite dairy-free yogurt or milk and berries, bananas, or dried fruit!

Asparagus and Green Bean Salad with Jalapeño Hummus Dressing

10 May

I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

As a vegan, hummus is just about one of the best foods to exist. It’s creamy, flavorful, and versatile. And makes a simple, delicious salad dressing! Blanched green veggies pair perfectly with spicy jalapeño hummus for an easy salad that’s sure to please!

Asparagus and Green Bean Salad

Asparagus and Green Bean Salad with Jalapeño Hummus Dressing

Serves 4

  • 1 lb fresh green beans, washed and ends removed
  • 1 lb fresh asparagus, washed and ends removed
  • 8 tbsp Sabra Jalapeño Hummus
  • 4 tbsp good quality olive oil
  • 4 tbsp red wine vinegar
  • Sea salt and black pepper, to taste
  • Sliced green onions, to garnish

Cut the prepped produce into two-inch pieces.

Bring a pot of water to boil and cook the veggies for 5 minutes. Drain in a colander and rinse with cold water; drain again. Transfer to a large bowl.

In a small bowl, whisk together the Jalapeño Hummus, olive oil, vinegar, salt, and pepper. Taste and adjust seasoning as desired.

Pour the dressing over the cooked vegetables and toss to coat. Serve warm, or refrigerate for a few hours to serve chilled.



Mango Turmeric Milk Protein Smoothie

26 Apr

Disclaimer: This post contains affiliate links to Nuzest USA. All opinions are my own; I was not compensated for my time.

Turmeric milk, or Golden milk, is all the rage right now. Turmeric + black pepper + spices + milk + vanilla + sweetener = a fantastic drink that’s not only good for the soul, but also restorative and beneficial for your joints.

As I gear up for my first half marathon race of of the year, I’m all about keeping my joints in tip-top shape. Turmeric milk on its own is fantastic, but I wanted to kick it up a notch and add protein along with the freshness of a juicy, ripe mango.

Whip this up the next time you want a protein-rich, anti-inflammatory boost to your diet!

Mango Turmeric Milk Protein Smoothie |

Mango Turmeric Milk Protein Smoothie

Serves 1 – either bowl or glass

  • 1 mango, diced (reserve some to garnish)
  • 1 C nondairy milk
  • 4-5 ice cubes (if you want this to be a liquid smoothie rather than a bowl)
  • 1 serving Nuzest Smooth Vanilla Clean Lean Protein Powder
  • 1 tsp spirulina powder
  • 1 tbsp unsweetened shredded coconut (plus more to garnish)
  • 1 tbsp raw pepitas (plus more to garnish)
  • 1 tbsp chia seeds (plus more to garnish)
  • 1/4 tsp turmeric powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh black pepper (do NOT omit!)
  • pinch of ground ginger
  • pinch of ground cloves
  • 1 tsp cacao nibs to garnish
  • 1 tsp hemp seeds to garnish

If you want this to be a drinkable smoothie, be sure to add the ice. You won’t use any garnishes, either. 

Add all ingredients into your blender, minus the optional garnishes if you want to eat this from a bowl with a spoon. Blend on high speed until completely smooth. You may need to scrape down the sides of the blender with a spatula.

Garnish as desired and enjoy!

Mango Turmeric Milk Protein Smoothie |

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