Tag Archives: vegetarian

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

9 May

I received free samples of Sabra Hummus 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.

It’s nearly National Hummus Day! Yes, May 13 celebrates the chickpea dip that has taken the western world by storm. While food holidays may seem a tad silly, they’re also a great way to spread awareness of foods and preparations that you may have otherwise never come across!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

On its own, hummus is fantastic – whether with raw veggies, in a falafel pita sandwich, or paired with tortilla chips. But did you know you can also COOK with it?! Yes indeedy!

Hummus is a plant-based protein mix of pureed chickpeas, tahini (that’s sesame paste), oil, lemon juice, and seasoning. It’s pretty easy to make, but even easier is the variety of flavor options that Sabra offers.

Whether you’re vegan, vegetarian or a meat-eater, beans should be included in everyone’s diet, as they provide not only protein, but fiber, complex carbs, and healthy fats. I normally eat hummus as an afternoon snack with raw veggies, or to make a sandwich or wrap even tastier. But I wanted to elevate this yummy spread into a warm, baked snack that is reminiscent of chicken fingers (without the chicken!).

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

These hummus-crusted tempeh sticks are seriously the EASIEST thing ever. Simply slice a couple blocks of tempeh, and generously coat with hummus. I used Sabra’s Roasted Garlic Hummus for this, as I wanted the end product to be wonderfully fragrant. Paired with sliced, roasted veggies, this snack is great for after school or work or served as an appetizer at a gathering or dinner party. Heck, it would be great as part of a spread during any game-day celebration, too!

AND you don’t have to worry about food allergies – this recipe is naturally gluten free, dairy free, meat free, and sugar-free. Obviously, that makes it a super awesome vegan appetizer 🙂

What are you waiting for? Throw these hummus-crusted tempeh sticks in the oven for a tasty snack in no time!

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce

Serves 4-6 as an appetizer

  • 12 tbsp Sabra Roasted Garlic Hummus, divided
  • 2 blocks tempeh, sliced into sticks
  • 3 bell peppers – red, orange, and yellow – sliced
  • 1 onion, sliced
  • 1 jalapeno, seeded and sliced
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar

Preheat oven to 375. Line a large, rimmed baking sheet with foil and grease.

Toss the sliced vegetables in a bowl with olive oil and salt and pepper, to taste. Spread onto 2/3 of the prepared baking sheet, in a single layer.

Place the tempeh sticks in that same bowl (less dishes, people!). Use a spoon to stir the Roasted Garlic Hummus, making sure to evenly distribute the roasted garlic pieces throughout. Scoop about 8 tablespoons of the hummus on top of the tempeh and use a spoon to thoroughly coat the tempeh.

Lay the tempeh sticks in a single layer on the free space of your baking sheet.

Bake at 375 for 20 minutes.

While this bakes, whisk together the remaining 4 tablespoons of Roasted Garlic Hummus with two tablespoons of apple cider vinegar.

To serve, arrange the tempeh on a plate around the roasted vegetables. Drizzle some of the hummus sauce over the veggies, and transfer the rest to a small serving bowl, for dipping the sticks.

Hummus-Crusted Tempeh Sticks with Roasted Vegetables and Hummus Sauce | xtinaluvspink.wordpress.com

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Mexican Chocolate Chip Cookie Cups {vegan, paleo, gluten free, dairy free, egg free}

28 Apr

I received free samples of the Barlean’s products mentioned in this post. All opinions are my own; I was not compensated for my time.

Cookies have always been a dessert mainstay in my family. Grandma made the BEST EVER chocolate chip cookies, Oma’s Christmas cookie variety never ceases to please (lemon hearts for me!!), and my mom can make some mighty delicious peanut butter cookies. As a child, making chocolate chip cookies with mom, we’d always make a double-batch, so that we could eat half the dough while the other half baked!

What’s more, as a lifelong Girl Scout, I sold cookies from age 5, all the way through senior year of high school – and consumed quite a few along the way! Oreos, Fig Newtons, monster cookies, oatmeal raisin cookies, the list is endless. I was born a Cookie Monster, and part of me will always be one.

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

But cookies aren’t exactly a picturesque health food. Sure, indulgence is fine now and then – I’ll never say no to a cookie from my Oma! But what about more frequent sweet tooth urges? How do I best satisfy those cravings?

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

One of the cookie treats we always made for parties, potlucks, or share-at-school sweets were these delectable chocolate chip cookie cups, filled with a creamy chocolate buttercream. The recipe is simple enough: prepare cookie dough as per directions on the back of a Nestle semi-sweet morsels package. Stuff dough into mini muffin tins (or normal muffin tins if you’re feeling generous), bake, indent and fill with prepared chocolate frosting.

Sweet on top of sweet? Heck yes.

Which is why I wanted to perform a #RecipeMakeover on these tasty frosting vessels. A paleo chocolate chip cookie dough replaces the old standard, and is filled with what turned out to be a cross between chocolate ganache and buttercream.

The problem with most paleo or alternative cookie recipes is that they lose their butter flavor when you make them with coconut oil. But Barlean’s has you covered, because they make an organic coconut oil that’s BUTTER FLAVORED. That’s right folks. It tastes like butter, but isn’t butter. Move over, Fabio – I CAN believe it’s not butter! They “sustainably harvested organic coconuts, then add butter flavoring that comes only from botanical extracts.” Aka, it’s vegan, GMO-free, contains no gluten or soy, and doesn’t even taste like coconut. How cool is that?

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Fabio can’t believe it.

As such, these cookies maintain the delicious butter flavor that traditional cookies can boast, in both the cup AND the frosting! These are great for parties, or just to have on hand to satisfy that sweet tooth. They’re even freezable – instructions are below in the recipe.

Mexican Chocolate Chip Cookie Cups | xtinaluvspink.wordpress.com

Don’t forget to enter the giveaway! The prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open worldwide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contacted via email.

Update: The Rafflecopter giveaway has closed.

#RecipeMakeover Giveaway | xtinaluvspink.wordpress.com

Mexican Chocolate Chip Cookie Cups

Makes 18 mini cookie cups

For the cookie cups:

  • 2 C almond meal
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1/4 C Barlean’s Butter-Flavored Organic Coconut Oil, melted
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/2 C mini vegan and/or paleo chocolate chips

For the frosting:
  • 3 oz chopped unsweetened baking chocolate
  • 3 tbsp Barlean’s Butter-Flavored Organic Coconut Oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • pinch of sea salt
  • 1/2 C powdered sugar, or paleo alternative
  • up to 1/4 C nondairy milk

Preheat oven to 350. Grease 24 mini-muffin cups.

In a medium bowl, whisk together almond meal, salt, baking soda, cayenne, and cinnamon. Then mix in the coconut oil, maple syrup, and vanilla.

Fold in the chocolate chips. Using a cookie scoop, divide dough into prepared muffin tins. Press down lightly in the center to make a well in each of them.

Bake at 350 for 9-11 minutes, until the edges are set. Remove and set on a wire rack. Use a teaspoon or measuring spoon to make an indentation, so the cookies become little cups.

Let cool completely in the tins – this will help them hold their shape. Use a knife to carefully release the cooled cookies from their tin.

To make the frosting, heat the chopped chocolate with the coconut oil in a small saucepan over low heat. Stir until completely combined. Remove from heat and stir in the vanilla, cayenne, cinnamon, and salt.

Transfer to a medium bowl and let cool in the fridge 15-30 minutes. Remove and beat with a hand mixer. Slowly add in the sugar and milk and continue to beat until light and fluffy. Use as much milk as you need to get the desired texture. Transfer the frosting to a piping bag and fill each cooled cookie cup. Or, use two small spoons to fill the cookie cups.

Serve immediately, or refrigerate until you intend to serve these. They also freeze well for a satisfying and guilt-free snack! Simply freeze on a tray for five hours, then wrap well in plastic wrap. Let thaw three hours before eating.

I’ll leave you with this horribly embarrassing photo, in which I was about 9 years old. My sister is next to me, blowing out candles on her 8th birthday cake. And sure enough, in the foreground, you can see a platter of chocolate chip cookie cups! Thanks to mom, Ron, and Helen for the timely sharing of this photo 🙂

fbf cookie cups

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} – Another “Star Trek: First Contact” Party!

6 Apr

Yesterday, we celebrated another First Contact Day! Yep, it’s that time of year again, when we observe the future meeting between humans and the alien race from Vulcan. April 5, 2063 draws ever closer, which of course required another party. Check out this post if you have no idea what I’m talking about – it’s a Star Trek thing 🙂

Chris did a fabulous job setting the apartment to Red Alert; the Tribbles were multiplying out of control; Trek trivia was being thrown about throughout the night; food and drink were enjoyed by all.

We began by watching the two-part The Next Generation two-episode story “All Good Things,” which was a nice way to kick off what was to come of encounters with the Borg. Spoiler: Resistance is Futile!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Picard becomes a Borg and green shots reverse our polarity.

After settling into our seats on the Bridge, we turned on the movie Star Trek: First Contact. Collectively (no, not the Borg Collective), I think we had the movie memorized by now! This was, after all, our 4th annual First Contact Day party.

Aside from actually buying a replicator to make food for the party, we did an excellent job embodying all that is Star Trek for some eats and treats.

Of course the Tribbles made an appearance, in the form of paleo coconut macaroons!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Tribble Coconut Macaroons – I think Kirk would have preferred these to the actual Tribbles!

Odo’s baked Bruschetta was a popular snack. Picard’s cheese board delighted all. Isolinear chips & dip were nice to nibble on. Polarity-Reversing Gravity Bombs were sure to knock us back a lightyear or two. Alvinian Melons provided a fruity side, along with some Vulcan vegetables.

Science and Engineering cupcakes brought some sweetness to our away missions (you’ll notice the red shirts were mysteriously gone…). I made these paleo chocolate cupcakes, which are gluten- and dairy-free, and topped them with mint and orange versions of the frosting from last year’s Cellular Peptide cake!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Science & Engineering cupcakes!

Bajoran Hasperat gave us something spicy to enjoy. Traditionally, “it was made using a specially prepared brine, which if made correctly would cause the eyes to water and sear the tongue.” However, in an effort so spare our eyes and tongues, I simply made pinwheels using low carb tortillas, plain vegan cream cheese, hot sauce and sweet red peppers. Details below!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

Bajoran Hasperat makes a delicious pinwheel appetizer!

Finally, I made “Mool,” which is essentially a pot of baked beans, but way better! This is a slow cooker recipe, which makes it perfect for chilly days or busy parties. These beans are vegan, with no added fat. Oh, and they’re made with a bottle of beer, so you know it’s gonna be good 🙂 See below for the recipe!

Mool {Vegan Beer Baked Beans} and Hasperat {Spicy Pepper Vegan Pinwheels} - Another "Star Trek: First Contact" Party! | xtinaluvspink.wordpress.com

These beer baked beans are great no matter the occasion!

Hasperat {Spicy Pepper Vegan Pinwheels}, adapted from the Star Trek Cookbook

Makes 24 Pinwheels

  • 6 8″ low carb tortillas
  • 6 tbsp plain vegan cream cheese
  • 6 sweet twister peppers
  • 6 tsp hot sauce (more or less, to your liking)

Cut the tops and tips off of the peppers. Remove seeds and slice them thinly, lengthwise.

Spread one tablespoon of cream cheese onto a tortilla. In a line down the middle, drizzle/spread a teaspoon of hot sauce. Lay one pepper’s worth of slices onto the tortilla and roll it up tightly, as you would sushi. Slice off the ends of the rolled tortilla, then cut each tortilla into 4 equal pinwheels.

Repeat with remaining tortillas. Serve with toothpicks on the side. You’ll notice that I made half of mine “mild” – I left off the hot sauce because not all of our guests like spicy foods.

Mool {Vegan Beer Baked Beans}, adapted from the Star Trek Cookbook

Serves 6-8

  • 1 lb dried Navy beans
  • Water to cover, plus about 2 cups to add halfway through
  • 1 bottle beer (such as a Maple Scotch ale)
  • ¼ C molasses
  • 2 tbsp German mustard
  • 2 tbsp Worchestershire sauce
  • 1 small onion, diced
  • Sea salt and black pepper, to taste

Combine all ingredients, except* the two extra cups of water, into your crockpot. Turn it on high and let cook for 8-10 hours.

About half way through, add the extra water and stir. This is necessary so your beans don’t burn, and they become cooked through.

*If you will be gone for the duration of cooking time, just add the extra water at the beginning with everything else.

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