Dark Chocolate Banana Pops (Dairy Free, Vegan)

Dark Chocolate Banana Pops (Dairy Free, Vegan)

Found some interesting dairy free dark chocolate bars at Kroger today. Mmmm, yum… Guess what, it is Not Hershey’s. It is imported from Israel! Thank you, Israel. I love bitter and dark chocolate.  Right away I thought of dipping bananas in it.  What could be better than that, right? Wait, how about dark chocolate banana pops rolled in peanuts? Print Dark Chocolate Banana Pop (Dairy Free, Vegan) Cook Time: 25 minutes Yield: 10 Ingredients1 Package of Dairy Free Dark Chocolate (see photo) 2 ripe yellow bananas 3 Tbsp of toasted peanuts 10 tooth picks, or corn picks or chop sticksInstructionsPeel the bananas, and cut them into small chunks. About 5 small pieces per banana If you have a food processor, pulse the peanuts in it for 5 times to get them finely chopped. Alternatively, put peanuts in a ziplock bag, lay it over a towel and gently hammer them with a real hammer. Spread the peanuts on a large plate. Melt chocolate in microwave for 20 seconds, stir and heat again, repeat until chocolate melts and looks runny. About 2 minutes. Carefully not to overheat chocolate. Let it cool for a couple of minutes. Stick a corn pick into a banana chunk, dip it in chocolate, roll it in peanut crumbles, and set it upright on a plate. Repeat for the rest of the bananas. Put the plate in refrigerator and chill for up to 20 minutes. Serve.2.6http://www.simplylanna.com/dark-chocolate-banana-pops-dairy-free-vegan/www.simplylanna.com      ...
Cilantro Jalapeno Hummus with Ezekiel Bread Chips

Cilantro Jalapeno Hummus with Ezekiel Bread Chips

It’s Super Bowl Sunday today! In stead of having chips and Ranch dip that are high in saturated fat and low in nutritional value, let’s have a flavor packed and healthy hummus dip, with toasted Ezekiel Bread and yellow or red peppers strips. Print Cilantro Jalapeno Hummus Ingredients1 can(15oz) of garbanzo beans, drained 1 jalapeno pepper, seeded 1 red or yellow pepper,thin strips 3 Tbsp of fresh lime juice 2 Tbsp of water 1/2 cup of fresh cilantro 2 cloves of garlic 1 tsp of salt 1/2 tsp black pepper 3 Tbsp of tahini 3 slices of whole grain Ezekiel bread, toasted and quartered InstructionsBlend garbanzo beans, lime juice, jalapeno pepper, water, garlic, tahini, salt and pepper until smooth. Serve with toasted Ezekiel bread and pepper strips....
Walnut and Parmesan Pesto (gluten free)

Walnut and Parmesan Pesto (gluten free)

Walnuts are the nuts highest in antioxidants, they help promote heart health and they can help lower cholesterol. Walnuts also contain anti-inflammatory properties and are loaded with omega-3 fatty acids, which helps fight inflammation and can even help lower the risk of developing arthritis. In fact, just a scant quarter cup of walnuts has almost 95% percent of the daily recommended amount of omega-3 fatty acids. However, what’s really surprising is how few Americans consume walnuts, given their health benefits. A recent study found that only 5.5% of adults consume tree nuts like walnuts and others in the family – almonds, Brazil nuts, cashews, chestnuts, hazelnuts, macadamia nut, pecans, pine nuts and pistachios. So, if you’re looking for an elegant way to incorporate some health into your diet, whip up a quick batch of this decadent walnut pesto. Feel free to use a vegan cheese to replace parmesan if you like. Print Walnut Pesto Cook Time: 10 minutes Yield: 1 cup Ingredients1 cup walnuts 1/4 cup shredded vegan parmesan cheese Kosher salt and black pepper ½ teaspoon of sherry vinegar 1/3 cup extra virgin olive oil 2 tablespoons sun-dried tomatoes, roughly chopped (oil packed or dry) InstructionsIn a dry frying pan, cook the walnuts over low heat until they release their fragrance. Let them cool slightly. In food processor, blend together the walnuts, oil, cheese, salt, pepper, tomatoes and vinegar until desired consistency. Serve with toasted baguette or crudites. 2.6http://www.simplylanna.com/walnut-and-parmesan-pesto/www.simplylanna.com Photos by Launie Kettler...
Vegetarian Pot Stickers (vegan)

Vegetarian Pot Stickers (vegan)

If there’s anything that’s a hit with both children and adults it’s pot stickers. These little full flavored treats can be made with tofu or just the contents of your vegetable crisper. They’re as versatile as your imagination wants them to be, and even though they seem like they might be difficult to make, the process is incredibly simple and straight forward. And one part of their versatility is their spice level. When these are going to be served with cocktails, I like to make them a little spicier. But even when they are hot, it’s a fully layered heat filled with umami and sweet flavors. This recipe is as much a guideline as anything. I’ve made them with tofu, summer vegetables, winter vegetables and everything in between. The main constant is their popularity. And if you make a batch of these, I guarantee that not only will every single one disappear – people will be angling for the last one.   Print Vegetarian Pot Stickers Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Yield: 4 Ingredients½ inch of grated ginger 5 scallions, chopped 1 large carrot, finely diced 3 kale leaves, stripped from the stalk and finely diced 2 tablespoons of bean sprouts 1 tablespoon of cilantro, diced 1 tablespoon tamari sauce (dark soy sauce) Mongolian fire oil or chili peppers (to taste) ½ teaspoon sesame oil 1 package of wonton wraps 2 tablespoons of olive oil ½ cup of vegetable broth InstructionsIn a large bowl, mix together the ginger, scallions, carrot, kale, sprouts, cilantro, tamari, Mongolian fire oil and sesame oil. Let them sit for ½...
Citrusy Green Olive Tapenade (gluten free, vegan)

Citrusy Green Olive Tapenade (gluten free, vegan)

There’s something unique but also wonderfully universal about tapenade. By “universal,” I mean that even though some of the ingredients can change (black and green olives, just black or green, parsley vs cilantro, more or less capers) it’s perfect on everything. Whether it’s just a piece of bread, a cracker, or (one of my favorites) as a dressing for salad – tapenade brings a salty, lemony, punch of flavor to everything it comes in contact with. Tapenade is a Provençal word which comes from “tapenas,” which is the word for capers. It’s very popular in the south of France, and it’s rapidly gaining popularity in the United States. You can purchase tapenade in jars, but there’s really no reason to do that. Most of the ingredients are common enough that you will have them in the refrigerator, and it takes seconds to make. Also, like most specialty items, purchasing it in a jar just means that you are throwing away money and flavor. And, making it from scratch really does mean that you can customize it to your tastes. If you like it more citrusy than salty, you can increase the lemon. If you enjoy spice, a pinch of red chili flakes is delicious in the mix. Print Citrusy Green Olive Tapenade Prep Time: 5 minutes Yield: 1 cup Ingredients1 ¼ cup of green or other variety of olives ¼ cup of flat-leaf parsley ¼ cup of olive oil Freshly ground black pepper, to taste 1 tablespoon of lemon juice 1 tablespoon of capers InstructionsCombine all of the ingredients in a food processor or blender and blend to desired...
Spicy Guacamole and Vegetable Wrap

Spicy Guacamole and Vegetable Wrap

When it comes to guacamole, I believe more is more. Avocados are exceptionally good for you, but a good guacamole has plenty of room for even more flavor and health from the add-ins. I love to load guacamole up with tomatoes, jalapenos, cilantro, and onion along with a decent amount of spices. There is one drawback to guacamole, though: It does need salt to meld the flavors. I use about half a teaspoon, but when you consider the sodium that’s contained in a packet of guacamole seasoning, it’s miniscule. (Maybe it’s just me, but when I’ve had seasonings out of a packet in the past they are so salty that they make me sweat. Just one more reason to make your own.) You won’t find that saltiness here, though. This is guacamole that’s loaded with fresh goodness and just enough spice to keep you wanting to snack on it until it’s gone. And guacamole also makes a wonderful spread for wraps. I like to mimic the flavor in guacamole to make a good-for-you wrap that will satisfy almost anyone for lunch or a quick dinner on the go. Loading a wrap up with tomatoes, onions, a little cilantro and guacamole guarantees a great meal. Print Spicy Guacamole and Vegetable Wrap Cook Time: 10 minutes Yield: 4 Ingredients1 Haas avocado 1 plum tomato, diced ½ small onion, diced 1 small jalapeno, diced 1 tablespoon of lime juice 2 tablespoons of cilantro, chopped ½ teaspoon of kosher salt 1 teaspoon of cumin 1 teaspoon of chili powder ½ teaspoon of chipotle powder 4 Sandwich wraps 2 large tomatoes, sliced 1/2 white...