Tag Archives: whole wheat

Peach Pie Blondie Bars {vegan, whole wheat, unrefined sugar free}

30 Jun

Cookout desserts should be easy as pie, right? Ok, real pie takes a lot of time and effort to make. What’s more, it’s not easy to transport, even if you have one of those fancy pie boxes. And then there’s the need for a knife, serving trowel, plates and forks to consume it. Ugh, so much work!

Instead, make bar desserts! Whether in the form of cookies, brownies, blondies, brookies, or anything in between (is a blonde brookie just a cookie?), this type of sweet is MUCH easier on everyone! They’re quick to make, easy to travel with, and you just need an empty hand to enjoy one.

Peach Pie Blondie Bars {vegan, whole wheat, unrefined sugar free} | xtinaluvspink.wordpress.com

Am I selling this too hard? I’ll just get to the recipe. These peach pie blondie bars capture the flavor and aroma of a peach pie, in the form of a fun-to-eat bar! They’re also vegan and made with whole wheat and natural sweeteners, so it’s a dessert you can feel good about eating and serving to loved ones.

They’re dense, moist, flavorful, and just too fun! Make a pan for your next cookout. And don’t forget to enter the ginormous #CookoutWeek giveaway! You could be the lucky winner who gets a $300 prize pack of cookout goodies.

Peach Pie Blondie Bars {vegan, whole wheat, unrefined sugar free} | xtinaluvspink.wordpress.com

Peach Pie Blondie Bars

Makes 16 bars

  • 1/4 C coconut oil, melted
  • 1/2 C coconut sugar
  • 1/2 C honey or maple syrup
  • 1 flax egg
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1 C whole wheat flour
  • 1 C diced peaches – about 2 small peaches

Preheat oven to 350. Line a 9×9″ baking dish with parchment paper and spray liberally with PAM. Make sure the paper hangs over the sides, so you can easily pull the blondies out of the pan.

In a small bowl, make your flax egg by combining 1 tbsp with 3 tbsp warm water. Set aside.

In a medium bowl, mix together the melted coconut oil, sugar and honey or syrup. Stir in the now-congealed flax egg and vanilla. Stir in the cinnamon, salt and baking powder next.

Finally, stir in the flour, being careful not to overmix. Fold in the diced peaches until the batter looks well-combined.

Pour the batter into your lined, greased baking dish and spread out into an even layer, making sure the peaches are evenly distributed in the pan.

Bake at 350 degrees for 35-40 minutes. Remove from the oven before the edges start to brown.

Let cool completely (like overnight). Lift up the paper from the overhanging edges to pull out the blondies. Cut into 16 bars and enjoy! Keep leftovers in an airtight container in the fridge up to 5 days.

Vegan BLT Pasta Salad with Almond Cream Aioli

28 Jun

Ever since becoming vegetarian, the culinary world has introduced me to so many foodstuffs and dishes. Ideas are plentiful and rarely do I miss anything to do with meat.

Except when it comes to bacon. The smoky smell, the sound of it in the frying pan, the savory, salty flavor it can lend to just about anything…yeah, I miss bacon sometimes 🙂 And then I found bacon-flavored seitan! I was intrigued – I had only ever had vegan “bacon” at the local healthy eatery, Beans & Barley, in their version of a vegan BLT sandwich, which was truly delicious. “Why couldn’t I make something similar at home,” I thought.

With #CookoutWeek upon us, I wanted to create something cookout-worthy with this miracle faux-meat. And thus, this pasta salad was born!

Vegan BLT Pasta Salad with Almond Cream Aioli | xtinaluvspink.wordpress.com

Bacon seitan is sauteed with a bit of onion and olive oil and then mixed together with pasta and tomatoes. Not forgetting the creamy dressing that brings it all together, I made an almond cream aioli to coat the salad.

The result? A salty, savory and tangy pasta salad that’s sure to please everyone, vegan and meat-eater alike. This would go great with a roasted strawberry margarita 🙂

Save the extra aioli to slather onto sandwiches, mash with chickpeas for faux-tuna salad, or just serve as a dip with crudites – I won’t judge!

Also, don’t forget to enter the massive giveaway associated with #CookoutWeek! The grand prize is valued at $300 in goodies!! You won’t want to miss out.

Vegan BLT Pasta Salad with Almond Cream Aioli | xtinaluvspink.wordpress.com

Vegan BLT Pasta Salad with Almond Cream Aioli

Serves 4

Almond Cream Aioli

  • 1 cup raw almonds + water to soak
  • 1 clove garlic
  • 1 tbsp dijon mustard
  • salt and pepper, to taste
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4 C water

Soak almonds 4 hours or overnight in enough water to cover.Puree and add water as necessary. Refrigerate in an airtight container.

Drain almonds and puree with the rest of the ingredients in a food processor or high-speed blender. Scrape down the sides periodically to create the creamiest sauce possible. Refrigerate in an airtight container.

Vegan BLT Pasta Salad

  • 8 oz whole wheat or 100% semolina pasta, preferably a small shape like mini shells or elbow macaroni
  • 1/2 tbsp olive oil
  • 1/2 small onion, minced
  • 1 5-oz package bacon-flavored seitan, chopped
  • 2/3 C almond aioli
  • 1 pint cherry tomatoes, quartered
  • 1/2 block frozen chopped spinach, thawed

Boil pasta, drain, and cool in the fridge in a large mixing bowl.

Meanwhile in a small frying pan, heat the olive oil and saute the minced onion and chopped bacon seitan for 5-7 minutes over medium heat. Transfer mixture to the cooling pasta along with the cherry tomatoes and thawed spinach. Chill in the fridge at least two hours.

Mix in 2/3 cup prepared aioli and stir to coat. Taste and adjust seasoning as desired.

Serve into bowls and enjoy chilled.

Vegan BLT Pasta Salad with Almond Cream Aioli | xtinaluvspink.wordpress.com

Walnut Applesauce Cornbread Pudding {vegan, gluten free}

10 Jun

By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

We’re deep into grilling season, which also means lots of invites to BBQs, grill-outs, and tailgates. This can be some of the best eatin’ around, but there’s more to a BBQ than just the goodies on the grill. A great meal is rounded out with delicious sides. And nothing goes better with some BBQ sauce-slathered tempeh and baked beans than cornbread pudding.

Walnut Applesauce Cornbread Pudding | xtinaluvspink.wordpress.com

This variety is loaded with cornmeal and whole corn kernels, and walnuts! Yep, walnuts lend a wonderful texture to this side dish. This recipe also happens to be vegan, gluten free, high in protein, low in sugar, and packed with fiber and healthy fats. Kind of perfect, if you ask me. Oh, and because they’re baked in individual servings, they’re done in 20 minutes, which means less time for that hot oven to be on! Also, leftovers make a delicious breakfast!

If you haven’t noticed, I’m really into adding walnuts to a variety of dishes. They impart a great flavor, and are so nutritionally dense that they’re hard to pass up. Make sure you get your daily recommended amount of Omega-3 fatty acids and enjoy a quarter cup of walnuts

Walnut Applesauce Cornbread Pudding

Serves 4

  • 1/2 C cornmeal
  • 1/2 C ground oat flour
  • 1/3 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tbsp organic cane sugar
  • 1/2 C frozen corn kernels
  • 1/2 C unsweetened, natural applesauce
  • 1/2 C nondairy milk mixed with 1/2 tbsp lemon juice
  • 1 C walnut halves, chopped

Preheat oven to 350 degrees. Grease four ramekins and place on a small baking sheet.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar. Mix in the corn, applesauce, and curdled milk. Finally, fold in the chopped walnuts.

Divide batter evenly into prepared ramekins. Bake at 350 for 20 minutes. Remove and let sit 5 minutes before serving.

Leftovers? Let them cool completely before covering with foil and storing in the fridge, up to 3 days.

Walnut Applesauce Cornbread Pudding | xtinaluvspink.wordpress.com

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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!

(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.)

Black Bean Pesto Pasta

2 Jun

This week seems to have me dashing between post-work activities. Whether that’s from the mall to yoga class, or from a run, to the shower, to orchestra rehearsal, I haven’t gotten much time at home!

But that’s no excuse for not cooking. Yep, you heard me: being “busy” doss not automatically translate into “picking up something for dinner.” There is almost always time to whip up a healthy meal, and this recipe is a perfect example of that!

Black Bean Pesto Pasta | xtinaluvspink.wordpress.com

OK, it’s really more of a suggested pairing than a proper recipe. But, there is heat involved, and mixing. So that counts, right? Regardless its classification, this pasta is DELISH. Black beans provide a ton of fiber and protein, whole wheat pasta is a nice load of carbs for when you’re running around, and the pesto adds the perfect flavor. I keep a jar of my favorite brand in the fridge for a quick flavor boost.

Black Bean Pesto Pasta
Serves 4

  • 8 oz shell pasta – whole wheat or gluten free, as desired
  • 1 15 oz can (or 1-1/2 C cooked from dry) black beans, rinsed & drained
  • 3 tbsp prepared vegan pesto sauce

Bring a pot of salted water to boil. Cook pasta to al dente, according to package directions.

Drain the cooked pasta and return to the warm pot. Mix in the black beans and pesto sauce.

Serve pasta garnished with fresh chives or chiffonade basil.

Black Bean Pesto Pasta | xtinaluvspink.wordpress.com

Spent Grain Waffles with Chocolate Clementine Sauce

2 May

I just love waffles on the weekend. A lazy Sunday morning is the perfect time to bust out the waffle iron, whip up a delicious batter while coffee brews, and enjoy a filling breakfast in plush robes and slippers on the couch. Ok, that’s not the reality for us every weekend, but when those rare days come around with nothing significant planned, I take full advantage and go all out.

Spent Grain Waffles with Chocolate Clementine Sauce | xtinaluvspink.wordpress.com

This waffle recipe goes to the extreme, using spent grain flour. For the non-brewers reading this, spent grain is the leftover grain from brewing beer. It can be made up of any variety of wheat, barley, oats, and more. Homebrewing leaves you with several pounds of spent grain, which is perfectly edible. And in an effort to reduce food waste, I took some spent grain, dried it in a low-heat oven, and then ground it as finely as I could in my food processor. The result is a course flour with a TON of flavor, and just a hint of beer taste. Note, you can totally use ground oat flour in place of the spent grain flour if you’re not a homebrewer.

Spent Grain Waffles with Chocolate Clementine Sauce | xtinaluvspink.wordpress.com

These flavorful waffles are topped with a creamy chocolate clementine sauce, made completely vegan with avocado, cocoa powder, clementine juice, maple syrup and nondairy milk! It’s a delicious sauce for just about any dessert or even just fresh fruit! But let me tell you: it’s WAY better than plain old maple syrup on these waffles. Don’t skip this one 🙂

Spent Grain Waffles with Chocolate Clementine Sauce | xtinaluvspink.wordpress.com

Speaking of things not to skip, it’s almost time for Star Wars Day!! If you didn’t know, May 4 is officially Star Wars day because of a pun. And I LOVE puns…it’s May the Fourth. Get it? Like, “May the Force be with you.” 🙂 Yep, I’m a huge nerd, and this means there’s a themed virtual run!! Level Up Virtual Runs is hosting a May the Fourth Be With You run – you pick the distance, run it when & wherever you want, and then log your time on their website. AND you get this super adorable BB8 medal – everyone should have a BB8, ’cause he’s just so darn useful! Register today and use the code SAVE10 for 10% off the price. And when you tweet and share on Facebook, you can get an additional $1 off registration for each social media action!

may medal

So basically, make some waffles, register for the Star Wars run, and get out there! Let the spent grain fuel your run for the Rebels 🙂

Spent Grain Waffles with Chocolate Clementine Sauce, adapted from The Pretty Bee

Makes 6 waffles

  • 1 C all purpose flour
  • 1/2 C whole wheat flour
  • 1/2 C spent grain flour
  • 1/3 C coconut sugar (or other sweetener of choice)
  • 1-3/4 tbsp baking powder
  • 1/2 tbsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp coconut oil, melted
  • 1-1/2 tbsp plain Greek yogurt (dairy or nondairy)
  • 1-3/4 C water
  • 1 tsp lemon juice

Chocolate Clementine Sauce

  • 1/2 medium avocado (could sub 1/2 cup of ripe mashed banana)
  • Juice of 1 clementine
  • 3 tbsp cocoa powder
  • 3 tbsp maple syrup or honey
  • 3 tbsp nondairy milk

Preheat your waffle iron.

Melt the coconut oil in the microwave; set aside.

In a medium bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Whisk in the water, melted coconut oil, yogurt, and lemon juice. Let sit 5 minutes to hydrate the flours.

Spray the hot waffle iron with nonstick cooking spray. Scoop 1/2 cup of batter into the center. Press down the lid and cook about 3 minutes. The waffle is done when the exterior is crispy, which you’ll hear when you tap with a fork. Transfer the cooked waffle to a cooling rack – this will ensure the waffles stay crispy on the outside, rather than becoming soggy on a plate from residual steam.

Repeat the process with the remaining batter. You should yield 6 waffles.

While cooking the waffles, make the sauce:

In a blender or mini food processor, combine all the sauce ingredients. Puree until smooth. Add more milk to reach desired consistency. Transfer to a small bowl or ramekin.

Serve the waffles warm and drizzle with the chocolate clementine sauce. Let any leftover waffles cool completely before storing in a freezer-lock bag in the fridge or freezer. Extra sauce should also be kept in the fridge in an airtight container.

Spent Grain Waffles with Chocolate Clementine Sauce | xtinaluvspink.wordpress.com

Linking up with Running on Happy & The Fit Foodie Mama, and Confessions of a Mother Runner & A Whisk and Two Forks for #MeatlessMonday!

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