OhYaGood

Whole Food Lover + Recipe Hacker

Mint Chocolate Chip Cheesecake

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mintchocolatechipcheesecake Crust

I might start posting over the weekends now since my free time has been consumed trying to finish Game of Thrones before the new season begins. Man, this show is taking over my life but I can’t stop and I have about a show per day before it starts again. I know I’m not alone in this obsession.

I posted this photo last week of this SUPER yummy cheesecake before I tried it. I’m finally getting around to posting the recipe now that I know it is worth sharing. I used a gluten free chocolate crust I had gotten on sale after the holidays that was burning a whole in my pantry. It’s called MI-DEL Chocolate Snap, pictured above. The filing requires a high speed blender to get that smooth texture. Honestly though, I think it would still taste good with the cashew chunks.

Mint Chocolate Chip Cheesecake
 
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Recipe type: Sweets
Cuisine: American
Serves: 8
Ingredients
  • 1 vegan, gluten-free chocolate pie shell
  • 2 cups raw cashews
  • ⅓ cup maple syrup
  • ½ coconut milk, canned
  • ½ teaspoon salt
  • 3 tablespoons coconut oil (melted) or olive oil
  • 2 teaspoons mint extract
  • green food coloring if preferred, I used about 10 drops
  • ⅛ cup vegan chocolate chips
Instructions
  1. Soak cashews in water for an hour
  2. Add all ingredients except the chocolate chips to a high speed blender and mix until smooth
  3. Pour ingredients into pie shell and sprinkle with chocolate chips
  4. Set in freezer for 4-6 hours
  5. Serve with coconut whip cream or chocolate sauce

 

Turmeric Chia Pudding

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turmericchiapuddingDid you know turmeric is really good for your immune system? Kind of needed this time of year when everyone seems to have a cold or fighting off some kind of sickness as the earth thaws and seasons change. It’s flavor is subtle enough to add to just about anything. I add it to stir frys, roasted veggies and recently my coffee. I posted a photo on the ol’ Instagram a few weeks ago of my new favorite. This delicious turmeric coffee, derived from one I had at Peace Coffee, inspired me to make a chia pudding with similar flavors. Mind you, chia pudding isn’t for everyone. I believe it’s mostly a textural thing, like tapioca pudding or bubble tea, that is hard to swallow. If you don’t mind the little gelatinize balls, then you’ll probably dig it. It’s a great breakfast option too. Top with granola or add 1/2 cup oats to soak with about 1/4 cup more milk.

Turmeric Chia Pudding
 
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Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1½ cups hemp milk
  • ¼ cup chia seeds
  • 2 Tablespoons tahini butter
  • 2 Tablespoons maple syrup
  • 1 teaspoon ground turmeric
  • Optional toppings: 1 banana, sliced, granola or a dash of hemp seeds
Instructions
  1. Pour milk, seeds, butter, syrup and turmeric to a jar or container with a lid
  2. Stir or shake with a lid on
  3. Refrigerate overnight for at least 6 hours
  4. Add optional toppings if desired

 

Taco Salad

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Taco_SaladRemember when Taco Salads were considered the Big Mac of salads. Loaded with unhealthy ingredients fooling you into thinking you were eating something healthy because it was a salad. Yeah, I’m all for that. Why not really? You’re still eating vegetables whilst consuming the fats. It’s better than eating a burrito or sandwich in my opinion. So this version is my indulgent vegan salad. I can’t do cheese or sour cream obviously so why not load it up with stuff I can eat that’s not necessarily good for me. Insert- corn chips. A very under appreciated chip. They are so good and crunchy and really only three ingredients. Corn, oil and salt. I still haven’t reintroduced beans into my diet but if I could I’d add them to this bowl too. Or whatever meat you might like. I just wanted to keep this one vegan. To your health!

Taco Salad
 
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Recipe type: Salad
Cuisine: Mexican
Serves: 1 serving
Ingredients
  • 2½ cups romaine, chopped
  • ½ bell pepper, julienne
  • ½ cup plantain chips (I used the trader joes brand)
  • 4 cherry tomatoes, sliced
  • ½ Tablespoon red onion, finely diced
  • ½ avocado, diced
  • 1 Tablespoon salsa verde (I used a packaged guacamole mix from Fonterra)
  • ⅓ cup corn chips
  • Dash of hot sauce (optional)
Instructions
  1. Mix avocado with salsa verde
  2. Place romaine, peppers, tomatoes, and chips into bowl
  3. Top with the avocado mixture and onion
  4. Sprinkle salad with hot sauce

 

Sorta Healthy Cookie Dough

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Sorta_Healthy_Cookie_DoughIs it just a coincidence Valentine’s Day, the day of sweets and chocolate, lands in the middle of February when most of the New Year’s resolutions have gone by the wayside and the weather is craptastic? Probably not. I know I’ve been feeling the urge. The urge to bulk up and give into cravings. Which brings me to my next point…

Chocolate chip cookies are my weakness, or strength depending on how you look at it. I love making them just about as much as I like eating them. It’s the one thing I’ve cheated since going gluten free. However, gluten-free flours just don’t do it for me so that led me to the dough. Cookie dough makes me feel like a kid. Although it’s not the same as a warm cookie, it does satisfy a good craving. This recipe could probably use a little more tinkering but myself and my kids were quite happy with the results. Desperation? Perhaps. Either way, I think it’s worth sharing.

Sorta Healthy Cookie Dough
 
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Recipe type: Dessert
Cuisine: American
Serves: 1½ dozen
Ingredients
  • ½ cup + 1 Tablespoon maple syrup
  • ⅛ cup non-dairy milk, I used cashew
  • ¼ cup coconut oil, melted, could sub nonhydrogenated margarine
  • ½ teaspoon vanilla extract
  • 1¼ cup almond meal/flour
  • ¼ or less teaspoon salt
  • ½ cup dairy free chocolate chips
Instructions
  1. In a large mixing bowl, combine the syrup and milk
  2. Add the oil and vanilla until combined
  3. Add the salt and flour until dough like. You may need to add more if your almond meal is grainy
  4. Fold in the chocolate chips
  5. Place a sheet of parchment or wax paper onto a cookie sheet or flat surface
  6. Scoop balls of the dough onto the paper and freeze for at least one hour

 

Chai Pear Sauce

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chai pear sauceI am totally jealous of all those east-coasters who were forced to stay home these last few days and get creative in the kitchen. Although I’m sure it sounds way more romantic than it probably is. I’ve just always loved being forced to take whatever I have in my cupboards and coming up with something enjoyable to eat.

This recipe came to me simply because I had almost an entire 5 lb bag of firm pears no one besides me was eating. I had never made apple sauce but always wanted to. This seemed like a perfect opportunity and a creative success, I might add. Apples can certainly be substituted but I’m not certain what varietals would work best. Let me know if you try one that works well.

Chai Pear Sauce
 
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Recipe type: Sweets
Cuisine: American
Serves: 4 cups
Ingredients
  • 6 bartlett pears, cored and sliced into 1-inch wedges
  • 2 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 star anise
  • ¼ teaspoon cardamom
  • 1 clove or ⅛ teaspoon
  • ⅛ teaspoon ginger
  • ¼ cup water
  • ¼ cup maple syrup (omit for whole30)
Instructions
  1. Prepare pears (I didn't remove the peal because I like mine slightly chunky and I'm lazy but if you prefer a smoother sauce, you'll have to peel the skin off)
  2. Add all ingredients into Slow Cooker or Instant Pot
  3. Slow cookers need about 4 hours on high
  4. Pressure cooker set to manual on high for 15 minutes (it'll take 10 minutes to let it get to high pressure)
  5. When cooking is finished, fish out the cinnamon sticks, star anise and clove
  6. Place remaining ingredients into a blender or use an immersion blender to mix into a smooth sauce
  7. Leftovers can be stored in an air-tight container for up to 5 days

 

Cucumber Mint Smoothie

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pineapple_smoothieWell hey, we are over halfway thru January. Are you all tired of your smoothie recipes you adapted at the beginning of the year? I definitely get bored with mine and this recipe was my attempt at trying something new. I generally use the formula, two vegetables for every fruit but the ratio might be off a bit with this one due to the amount of fruit. Of course, that means it tastes perfectly sweet. Refreshing in fact.

Cucumber Mint Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cucumber
  • 1 celery stalk
  • 1 cup fresh or frozen pineapple chunks
  • 1 handful of greens
  • 6-7 mint leaves
  • 7 frozen cherries or about a half cup
  • 1 cup canned coconut milk
  • ½ water
  • ½ teaspoon chia seeds
Instructions
  1. Place all ingredients but the chia seeds into blender and blend.
  2. Top with chia seeds.

 

Hippy Dippy Chai

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HippyDippyChaiSomedays you just want to drink something warm and fuzzy, or something that makes you warm and fuzzy. Heehee. I had told myself I was going to steer clear of beverages since I don’t think it’s my strong suit. However, this concoction came about by accident after craving a rich White Russian and it turned out so incredibly good. The seasonal Third Street Festivus Chai is key. I had tried it last year and fell in love right before it was gone from stores. I might have to buy a case before the holidays are over. All I want for Christmas is lots and lots of chai.

Hope everyone has a happy, healthy holiday!!

Hippy Dippy Chai
 
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Recipe type: Drink
Cuisine: American
Serves: 1
Ingredients
  • 3 ounces chai
  • 3 ounces hemp milk
  • 1 jigger (1.5 ounces) Grand Marnier
  • a dash of orange bitters (optional)
  • a dash of cinnamon (optional)
Instructions
  1. Combine ingredients and heat to preference.

 

Powdered Popcorn

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powdered_popcornDo you remember learning how to make basic food items as a kid? I distinctly remember mastering mac n’ cheese and making stove top popcorn. My Grandma taught me at a fairly young age and I never went back to bagged microwave popcorn again. I’ve always loved a good salty bowl especially on a movie night but over the last 5 years or so, Amy’s popcorn changed my preferences for more of a sweet salty bag. This recipe is much like puppy chow which was also a recipe I remember making and devouring before I knew how to eat right…or cared. It’s a definitely a treat.

Powdered Popcorn
 
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Recipe type: Sweets
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup popcorn kernels -makes 4 cups of air popped popcorn
  • ½ cup Enjoy Life Chocolate Chips (these are dairy- and soy-free)
  • ¼ cup peanut butter
  • 1 T coconut oil, halved
  • ½ cup powdered sugar
  • popcorn salt, as needed
Instructions
  1. Place a large saucepan over medium-high heat. Add ½ T coconut oil and the kernels.
  2. Cover with a lid and shake the pan side to side to evenly distribute the heat.
  3. Continue doing this every minute or so to prevent the kernels from burning.
  4. Once the kernels have popped and you only hear about 1-2 after 10 seconds, remove the pan from heat and move the popcorn to a large bowl.
  5. Heat the chocolate chips, peanut butter and ½ T coconut oil in a microwave safe dish or on the stove to melt for about 2 minutes, stopping halfway to stir.
  6. Pour the melted chocolate peanut butter over the popcorn and stir well.
  7. Transfer the contents to a gallon sized plastic bag and add the powdered sugar. Shake the bag until evenly coated.

 

Vegan Mushroom Gravy

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Vegan_GravyI had pretty much given up on gravy. My first attempt at making it was unappealing and after becoming lactose intolerant, potatoes were never the same so I gave it up. It was until recently I started to miss it. My husband and I had made a pre-Thanksgiving meal a few Sundays ago just for fun and I did all the fixings gluten and dairy free with ease, including the potatoes (I’ll post the recipe someday). I longed for a gravy to go with these heaping mashers so I did some digging for vegan gravy recipes. The few I found called for the fake butter that contain soy and lots of other things I can’t pronounce. So, I challenged myself to come up with my own creation. Five simple ingredients is all it took. The gravy goes great on any cut of meat, potatoes, squash, root mash, you name it. A perfect Thanksgiving addition.

Note the mashed sweet potatoes need to be made ahead or purchase the frozen variety from Trader Joes.

Vegan Mushroom Gravy
 
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Recipe type: Sauce
Cuisine: American
Serves: 6-8
Ingredients
  • ½ T coconut oil
  • 3 cups sliced button mushrooms
  • 2 cups vegetable broth
  • 1 cup mashed sweet potatoes
  • 2 Tablespoons of fresh herbs like rosemary, thyme or sage
  • salt and pepper
Instructions
  1. Heat oil in a large skillet
  2. Sauté the lightly salted mushrooms until softened on medium heat, about 8 minutes
  3. Add the broth, sweet potatoes and herbs
  4. Let simmer for about 10 minutes
  5. Transfer to a deep bowl and use an immersion blender to blend mushrooms and thicken the gravy
  6. Salt and pepper liberally

 

Brussels Sprouts with Grapes

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Brussels Sprouts with GrapesFood and the internet are such an amazing marriage. I remember even a few years ago it was hard finding dairy-free recipes or any kind of whole food recipe besides what I could dig up on the almighty epicurious. Look how far it’s come! Buzzfeed’s Tasty videos for one, are knocking it out of the park. Even the ones I have no desire to try, I become memorized by. I love it all.

You know what else the internet just taught me? It’s brusselS sprouts. I didn’t know brussel was plural. How have I gone this long without knowing that? I’ve worked in restaurants with brusselSSSS sprouts on their menu for god sakes. Ah thank you internet, for all you do.

This is side dish is so damn good. They are shredded and roasted to a slightly charred salty chip. The best. Let me add that I buy them shredded in a bag because why the heck wouldn’t you.

Brussels Sprouts with Grapes
 
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Recipe type: SIde Dish
Cuisine: American
Serves: 4
Ingredients
  • 1 10oz (or 1½ cups) Trader Joes shredded brussels bag
  • ½ Tablespoon oil
  • 1 cup sliced red grapes
  • ½ cup walnuts, roughly chopped
  • salt & pepper
Instructions
  1. Preheat oven to 400°F
  2. Pour the oil into the bag of brussels and toss
  3. Arrange them onto a baking sheet large enough to spread them into one layer, salt and pepper them and put them in the oven
  4. After 15 minutes, add grapes and walnuts and stir
  5. Roast for another 5-10 minutes, or until brussels are slightly charred