Practically ❌no calories and packed with fiber!...yes, dreams do come true!✨I'm sure you've heard of zucchini bread &, black bean brownies, so this is no different!
Heartweed: I have had zucchini bread and black bean brownies and they were both yummy.....cauliflower mousse?? . Ingredients: 1 head of *cauliflower (3-4 cups) 1/2 cup unsweetened cacao powder 1/2 - 1 Tbsp *Great Lakes gelatin (red can) vegans sub agar. (agar powder is a 1:1 ratio with gelatin) Sweetener of choice to taste (raw honey, stevia, etc.) . 🍫Steam cauliflower until soft. 🍫In a high speed blender, puree cauliflower, then add in remaining ingredients and puree puree puree until silky smooth! 🍫Pour into serving cups and refrigerate at least 3 hours (can put in freezer for 20 minutes first to speed up the process). . NOTES *1 med. cauliflower head contains: 147 calories, 15g fiber, & 12g of protein! *Great Lakes gelatin contains 43 calories, 0g fat, 0g carb, 11g protein per Tbsp! AND....is only from grass fed beef👏🏻 (other brands such as Knox are from pork)
Fruit: berries of all sorts and mangoes provide the best results when making puree gummy bears at home. If using frozen fruit, ensure the puree is close to room temperature before mixing with warm gelatin. You can strain the puree to get rid of the seeds or leave them in, we quite like the texture. Liquid: you can use filtered water, coconut water or milk of your choice for the remaining liquid. For Milky version, use cow's milk or any other milk you like - we used Pure Harvest Organic Almond Milk - it really is like homemade. Things you can add: probiotic powders, protein powders, green powders, maca, etc. Always add to the cool liquid to preserve nutritional value. Moulds: if you don't have fancy-shaped moulds, pour the liquid into a baking tin lined with baking paper. Allow to set then cut into squares with a knife.
Ingredients
For a Fruity Version:
½ cup pureed fruit (strawberry, raspberry, blueberry or mango)
½ cup liquid (filtered water, coconut water or milk of your choice)
1-2 tablespoons natvia (stevia granules), or honey if you prefer
3 tablespoons gelatin powder (I used grass-fed gelatin) HW: AGAR powder or flakes can be substituted for VEGAN see note below 11/2 tsp of agar powder per cup of liquid
1 tablespoon natvia (granulated stevia), honey or sugar if you prefer
¼ teaspoon vanilla powder
2 capsules dairy-free probiotics powder (such as Inner Health Plus)
Things you might like to add:
extra probiotic powder, protein powder, vanilla powder, green powder, bee pollen, maca, fish oil, etc
Instructions
For the Fruity Gummy Bears:
Place pureed fruit into a beaker for easy pouring into the moulds.
In a small saucepan whisk liquid with gelatin over low heat, until dissolved. It is not recommended for the mixture to boil.
Pour the gelatin liquid into the pureed fruit and whisk to prevent the gelatin from setting in clumps. Add anything else you might like and whisk to incorporate.
Pour the mixture into moulds and place in the fridge for 15 or so minutes to set (if you place the moulds on top of an ice-filled tray, jellies will set quicker).
Remove from moulds and store in the fridge in an air-tight container for 1-2 weeks.
For the Milky Gummy Bears:
Heat ½ cup milk and gelatin in a small saucepan over low heat, whisking until the gelatin is dissolved. Remove from heat. Whisk in remaining milk, natvia, vanilla powder and probiotic mixture.
Pour into moulds and place in the fridge to set for 15 minutes or so.
Remove from moulds and store in an air-tight container in the fridge for 1-2 weeks.
Vegan Gummy Bears
Agar agar powder is the most common substitute for gelatin in vegetarian and vegan jelly-making. To make Vegan Gummy Bears, add 1 1/2 teaspoons agar agar powder to 1 cup liquid. Unlike gelatin, agar mixture should be brought to a boil to set, so if you are working with heat-sensitive ingredients like probiotics or vitamins, perhaps only boil half the liquid.
Note: 1 teaspoon of agar powder equals 1 TABLEspoon agar flakes
One of the advantages of agar, apart from being plant-based, is the fact that it does not melt when stored out of the fridge which might make for better lunchbox treats.
http://www.fullofbeans.us This vegan tuna salad has been a go-to meal option in the Full of Beans household for quite a while. We have found that it doesn’t need to be restricted to sandwiches! It is wonderful as a topping for a plate of greens, on a rice cake, or straight out of the container with a fork!
Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
1/2 tsp salt
1/4 tsp ground black pepper
optional: extras like mustard, dill, etc
nstructions
Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
Add the carrot, celery, onion, salt and pepper and mix well with a fork
Add mayo to desired texture of creaminess (I find tastes really vary in this regard)
Notes
It can be eaten right away, but I find that if it sits in the fridge for an hour or so the flavors meld nicely together. This works for a sandwich and is also wonderful on a bed of greens or with crackers.
Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.
Mayo recipe
1 egg, room temperature
2 tbsp lemon juice or apple cider vinegar
1/2 tsp salt
1/2 tsp dry mustard
1 cup light olive oil*
In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week.
*It’s important to use a light olive oil, not full flavor, for mayonnaise. You could also use almond or walnut oil instead.
1 teaspoon vegetable oil (Hw:olive oil)
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/4 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup salsa
salt and pepper to taste
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend (hw: optional)
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro
Hw: sour cream to top.
Directions:
1. Heat oven to 350 degrees.
2. Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa. Season to taste with additional salt and pepper if necessary.
3. Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
4. Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese mixture. Bake nachos for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serve.
