Homemade veggie burgers can be hit or miss. This recipe for vegan peanut ginger cauliflower veggie burgers are a hit! Made with a combination of quinoa, oats, chickpeas and rice cauliflower seasoned with ginger, soy sauce, peanut butter and fresh herbs. Enjoy over a salad on in a bun with an easy sriracha mayo!Read More
If you’ve never tried kelp noodles before, don’t be afraid! This kelp noodle and mango salad with peanut dressing is the best dish to try it in! The crunchy and chewy noodles add tons of texture, and soak up the spicy peanut sauce, and the sweet mango makes it taste bright and summery! Bulk it up with protein like grilled chicken or baked tofu!Read More
Easy and tasty weeknight salad coming at ya! This spicy peanut slaw with hemp crusted salmon is perfect for a make ahead lunch. It's packed with flavor and super filling. And don't forget all those healthy fats in the salmon, hemp seeds and peanuts.Read More
This gluten free flourless peanut butter coconut cake couldn't be easier! It's perfectly moist and sweetened with pure maple syrup! Super easy to make and not to sweet, so it's perfect for snacking or dessert! You could also make this with almond butter or cashew butter!Read More
These vegan black garlic tofu and mango spring rolls are a unique spin on traditional flavors! Serve with a sweet and savory peanut dipping sauce.
Before we went to Vietnam last year, I had dreams of learning to create authentic versions of all the delicious food we ate on our trip. Then after a street food tour of Hoi An where we learned just how much time and effort went into perfecting each dish, how street food vendors spend their lives cooking the same dish each and every day, passing their secrets down to their children, I realized authenticity was kind of a silly dream. Now when I'm craving Vietnamese, I go to a local Vietnamese run restaurant or if cooking at home, use the recipes as inspiration, not a rule. Kind of like I did with these black garlic tofu and mango spring rolls! Not authentic at all, but SO delicious and packed with summer flavor.
When we were in Vietnam, we sampled dozens of different spring rolls with different types of rice paper wrappers, fillings, and sauces. Also, using rice paper to make rolls out of shrimp pancakes or grilled pork skewers with herbs at the table was really common. When I spotted these brown rice paper rolls at Earth Fare, on a whim I decided to whip up spring rolls with what I had on hand.
Impulse buy number 2 - black garlic from Trader Joes. It had been sitting in my vegetable basket at least a week or so while I tried to figure out what on earth to make with it. All the recipes I found were a little too chefy for me (black garlic ice cream....errr, no thanks). In the end, I simply blended it up with tamari to make a simple sauce for pan seared tofu.
If you've never tried black garlic before (I hadn't!), it's a typically Asian ingredient made by slowly caramelizing whole heads of garlic over the course of a few weeks. It tastes sweet and just barely garlicky, more like balsamic vinegar or a savory jam to me. If you can't find it, honestly you could just leave it out and swap flavored baked tofu or plain pan seared tofu. While you can taste the rich and savory flavor it lends behind the sweet mango, fresh herbs and peanut sauce, it's not super obvious, so feel free to let those flavors shine.
Rolling spring rolls can be a little tricky, but the good news is they don't have to be pretty, just edible. Rice paper gets soft with just a couple seconds in warm water, no boiling needed. Layer the ingredients in a line down the middle, fold the edges in, then roll. It's kinda like making a mini burrito!
Black Garlic Tofu and Mango Spring Rolls with Peanut Dipping Sauce
Black Garlic Tofu:
- 1 lb block firm tofu
- 6 peeled black garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 8 ounce package brown rice paper rolls
- 8 ounce bag cellophane noodles
- 2 mangos, peeled and sliced
- 1 cucumber, seeded and sliced
- 1 red bell pepper, seeded, stemmed and sliced
- 1/2 cup lightly packed mint leaves
- 1 1/2 cups sprouts or microgreens
- 2/3 cup coconut milk
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili oil (or 1/2 teaspoon chili flakes)
- 1 garlic clove, minced
- Remove block of tofu from container. Wrap with paper towels or a kitchen towel and place on a plate topped with a heavy can to drain for 30 minutes.
- While tofu is draining, make the dipping sauce. Blend all ingredients together in a blender or food processor and puree until well combined. Taste and season with salt to taste. Pour out into bowl and clean out blender or food processor to use for making black garlic sauce.
- Blend together black garlic, soy sauce and water until pureed. Set aside. Cut the tofu in half through it's widest part, then cut into thin sticks. Heat sesame oil on medium high heat. Add tofu and sear. Flip every 3 minutes until most of the tofu is crispy and lightly browned. Pour in sauce, cook until thick and mostly of the liquid is evaporated, about 1-2 minutes. Remove from pan and set aside until ready to use.
- Cook rice vermicelli according to package directions. Using kitchen shears, cut into the noodles making 3-4 cuts so they aren't quite so long.
- Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint and sprouts for easy assembling.
- When ready to assemble, fill a shallow bowl with very warm water. Dip a rice paper roll into the water, pressing gently to submerge until pliable, about 10-20 seconds. Remove, shake off extra water and place on work space. Press 2 mint leaves down the center of the wrapper. Top with 2-3 sticks of tofu. Top with a small handful of rice vermicelli noodles, cucumber, red pepper, mango and sprouts. Be careful not to overstuff. Fold top and bottom edges over the edges of the filling. Carefully wrap one of the edges not covered in filling over the top of the filling, then roll into a roll, pressing in the edges and filling as needed to keep it compact. Set aside and repeat with remaining rice paper rolls and filling.
- Serve with peanut sauce for dipping.
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Packed with fiber and lightly sweetened, these vegan peanut butter and strawberry jam bars are perfect for snacking or dessert!
Hey guys! It's Recipe Redux time so you get a bonus recipe this week! Lucky you ;) And me because it gave me an excuse to try these peanut butter and strawberry jam bars I saw on my friend Alex's blog.
For this month's theme we're choosing a fellow recipe reduxer to celebrate by making a recipe from their blog.
One of the happiest surprises about starting a blog was just how many real friendships I've made through it. And Alex is one of those people! We "met" after following each others blogs for awhile, I emailed her for advice when I first started my private practice. Actually, I had also emailed Anne too, which makes me laugh because now because the two dietitians I looked up to professionally are my coworkers! Then I feel like a jerk cause I never seem to have enough time to write back all the young RDs and students who send me emails.
After emailing on occasion for about a year, we finally got to meet in real life on the California Almonds trip to Lodi, California. We actually came up with the idea for Joyful Eating on our first night over dinner and wine! Crazy to think that it's come to fruition!
I hope you check out Alex's blog, Delish Knowledge. She features the most beautifully photographed simple vegetarian recipes. This peanut butter and strawberry jam bar was a recent addition I just had to try. It's part breakfast bar, part cookie, which means you could enjoy it for breakfast or dessert!
Peanut Butter and Strawberry Jam Bars
Adapted from Delish Knowledge
3/4 cup creamy peanut butter
1/2 cup brown sugar or coconut sugar
1 tablespoon vanilla extract
1 cup whole wheat pastry flour
1 cup oats
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup almond milk
2/3 cup all-fruit strawberry jam
Preheat oven to 350 degrees. Spray an 8x8 baking dish with olive oil.
In a large bowl, whisk together peanut butter and sugar with an electric mixer. Mix in vanilla extract, then flour, oats, salt and baking soda. Stream in almond milk and blend until combined.
Place jam in a microwave safe bowl and heat 30 seconds until warm.
Spread 3/4 of the peanut butter oat mixture over the bottom of the prepared baking sheet and press down with the back of a spatula. Pour the jam over the top and spread evenly with the jam.
Dollop scoops of the peanut butter dough over the jam to make a "crumble" topping. Place in the over and bake 18-20 minutes until set. Remove from heat, let cool, then slice into bars.
These yummy Thai tempeh stuffed sweet potatoes are filled with spiced crumbled tempeh, creamy avocado, and spicy peanut sauce! They're super easy, and you can make them in advance! It's really filling and packed with flavor!Read More
Make this triple chocolate dairy free banana ice cream topped with an easy two ingredient vegan shell topping!
I should probably go ahead and give you my address cause you're gonna want to send me flowers for this one.
Surely, at this point you've heard of (and hopefully have tried) one ingredient banana ice cream, or banana nice cream as it's so often called. No dairy. No sugar. No ice cream maker. Just a frozen banana a food processor. Whip it up until it forms a cool, creamy mass. Being the ice cream snob that I am, I held off on trying it for years - well after it made the rounds on pinterest. Until finally I tried it and life was never the same. Err ok, it was the same but with lots more banana ice cream.
Sometimes though, you want something just a little more decadent and that's where this triple chocolate banana ice cream comes in. Blended in with the ice cream is a scoop of chocolate peanut butter (I used Peanut Butter + Co), cocoa powder and a little coconut cream for extra yumminess. The kicker is this easy vegan chocolate magic shell, made with the magic of dark chocolate and coconut oil. I got the idea from my pal Alex at Delish Knowledge. You'll be seeing a lot more of her around these parts as we're working together along with Anne from fANNEtastic Food to launch an online wellness program.
Do y'all remember Magic Shell, the chocolate syrup that hardens when drizzled on ice cream to make a crunchy, chocolatey shell? Do they still make it? (<--- Just googled it. They do. Phew). It's pretty much the worlds greatest ice cream topping with crumbled up double stuff oreos in a distant second. When I was a kid, my favorite treat was a scoop of Breyer's vanilla ice cream (always Breyers. I was an ice cream snob even back then) in a glass of milk with a hefty drizzle of magic shell. You swirl it with a spoon right after pouring the magic shell in and it make these swirls of hardened chocolate. Pure heaven. The best was when you got a spoonful of melty ice cream with some of the chocolatey swirls that had settled on the bottom. Heaven.
...And now I'm dreaming of creating an epic version of it with macadamia nut milk, coconut ice cream and this homemade magic shell. Since my brain is going to be fixated on that, I should probably go ahead and sign off with the recipe, because how do you form words when that's on your mind?
Triple Chocolate Dairy Free Banana Ice Cream
1 large or 2 small servings
Regular peanut butter works too if you don't have chocolate on hand. This makes extra magic shell, which you can store in the fridge. You'll have to remelt before each use by heating it in the microwave about 60 seconds, stopping halfway to stir.
1 frozen banana
2 tablespoons cocoa powder
1 tablespoon chocolate peanut butter
1 tablespoon coconut cream (taken from the top of a can of full fat coconut milk)
Coconut whipped cream, optional, for serving
Shredded coconut, optional for serving
Vegan magic shell, optional, for serving
Vegan Magic Shell:
1/4 cup dark chocolate chips
2 tablespoons coconut oil
First, make the shell topping. Microwave chocolate and coconut oil in a microwave safe bowl about 30 seconds. Stir and put back in the microwave 20-30 seconds more. Stir until chocolate is melted and combined.
Next, place banana, cocoa powder, peanut butter and coconut cream in a food processor. Blend, scraping down sides as needed, until a creamy mass of 'ice cream' forms.
Scoop ice cream in a bowl or cup. Garnish with whipped cream, shredded coconut (if using) and magic shell.
More banana-chocolate love children:
Make it peanut butter jelly time, ALL the time! These whole grain peanut butter jelly muffins filled with chia seed jam are perfect for breakfast, snacking or a sweet treat.
This post is sponsored by Crazy Richards peanut butter. I was provided with samples and compensated for this post. As always, thoughts and opinions are my own. Thanks for supporting the brands that align my Avocado A Day Nutrition values and make this blog possible!
Like all couples, Scott and I have silly things that we argue about. Whose turn it is to do the dishes (Scotts). How many zucchinis plants is a reasonable number to plant in the garden (less than the 14 we currently have growing). Should we spend more money on the man cave (no).
Our most frequent petty argument? Peanut butter. Scott eats it all before I get a chance. I drive him nuts with my inability to put lid on correctly. Clearly, in our house, emotions run high when it comes to peanut butter.
So when Crazy Richards, makers of a peanut butter ranked best in taste by The New York Times, Cooking Light and Prevention, reached out to see if I’d like to try a sample, you can guess what my answer was.
I've always bought peanut butter made with one ingredient: peanuts. It’s the only ingredient in Crazy Richards as well. For something made with the same ingredients, I really didn’t think there could be that big of a taste difference. Let me just say, I don’t know what other peanut butters were in competition, but I can assure you Crazy Richards deserved to win. Holy smokes it’s delicious! It’s got a deep, rich, toasted peanutty flavor with just a hint of natural sweetness. Defintely something you’ll want to eat by the spoonful!
You might not think of peanut butter as a health food, probably because of it’s association with kids food (usually a safe assumption). But peanut butter is actually packed with nutrition. Here’s a look at some of the benefits:
HEART HEALTH // Peanuts are rich in nutrients that promote heart health. We all know of monounsaturated fats, the same type of cholesterol lowering fat found in avocados and extra virgin olive oil. It's also the predominant fat in peanuts and peanut butter. Peanut butter also contains vitamin E, folate and even small amounts of resveratrol, the phytonutrient found in the skin of grapes and red wine.
BIOTIN // Peanuts are the best food source of biotin, a B vitamin that plays and important role in metabolism of fat and carbohydrates. A deficiency in biotin can also affect skin. That's why biotin is often contained in many hair and skin supplements. There’s no research showing a benefit to supplements, but there’s no harm including biotin rich foods in your diet.
COPPER // Peanuts are a good source of copper with almost 50% your daily needs in one serving. Copper plays many important roles in the body, in bone and tissue health, cholesterol regulation (it targets the same enzyme as most cholesterol medications), and in the formation of an antioxidant enzyme called superoxide dismutase.
So what makes Crazy Richards better than the rest? You know, besides the fact that it tastes pretty darn close to heaven (OMG on a spoon with dark chocolate chips!). Crazy Richards uses no added sugar, salt and only the natural oil from the peanuts. Many other natural brands use palm oil to prevent the oil and nuts from separating. It's fine for health, but the production of palm oil has a devastating effect on the environment.
Now, on to these muffins. WhenI first learned to cook healthfully, I started making these peanut butter and jelly muffins for breakfast. I was pretty excited about them, but inhindsight, they were pretty horrid and dry. What's the use of making something healthy if it doesn't taste great? Still, I kind of love the idea and I've been meaning to revamp my recipe so it doesn't taste like peanut butter smothered cardboard. This new version, lightly sweetened with coconut sugar and stuffed with a tart raspberry chia jam is pretty fantastic if I do say so myself. Perfect for breakfast or for snacking! Pro tip: double up the batch and freeze for later!
One lucky winner will receive a gift pack filled with Crazy Richard's products, including their obsessively delicious peanut butter! To win, simply leave a comment on this blog post with your favorite way to enjoy peanut butter. Deadline to win is 12 pm EST on 5/20/15 when I'll randomly pick a winner!
Whole Grain Peanut Butter and Jelly Muffins
Makes: 12 muffins
- 1 cup fresh or frozen raspberries
- 2 tablespoons water
- 2 tablespoons chia seeds
- 1 1/2 cups white whole wheat flour
- 1 cup oats
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1 cup unsweetened almond milk
- 2 tablespoons melted coconut oil
- 1/2 cup Crazy Richard's peanut butter
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 425 degrees.
- In a food processor, blend raspberries, water and chia seeds. Let sit 10-15 minutes to thicken while you prepare the other ingredients.
- In a large bowl, whisk together flour, oats, baking powder, salt and coconut sugar. In another bowl, whisk together almond milk, coconut oil, peanut butter, vanilla, and egg. Whisk wet ingredients into dry.
- Line a 12 cup muffin tin with cupcake liners or spray with oil. Divide half the batter between the tins. Place a small 2 teaspoon scoop of jam in the middle of the batter, pressing down lightly. Top with the remaining batter.
- Bake for 20 minutes until golden.
More peanut butter recipes:
This vegetable and soba noodle stir fry is made with chewy, buckwheat soba noodles made from sweet potato and buckwheat. It's packed with veggies - strips of eggplant, green beans, bok choy, and red bell peppers, as well and stir fried tofu and drenched in a spicy peanut sauce!Read More
Upgrade a childhood favorite with these dark chocolate peanut butter and jelly cups made with artisan jam!
My favorite piece of marriage advice we received was from our premarital counselor, which I suppose is appropriate, seeing as how that's her job and all. She told us how studies show all couples, both happy and unhappy, fight about the same thing over and over again. So in a way, the commitment to get married is also a commitment to have the same argument again and again.
Romantic? Not really, but I love it. And after two very happy years of marriage, I can vouch for it's accuracy. Luckily, our fights are rarely of any significance. Our most common topic of argument? Food. Specifically, Scott eating food he's not allowed.
Now, let me clarify. I do not control what food Scott eats. He can eat as many hamburgers and cookies as he likes...but after dating a dietitian for 8 years, he doesn't want them often. When I say food he's not allowed, I'm referring to food I was planning to use, like the last two eggs I needed for a recipe I was planning to test or the avocado needed to bulk up our salad. This is especially true when it comes to artisan condiments, which seem to have a half life of 48 hours in this house. Fancy jam is the worst. I'm 90% sure he eats it with a spoon, just to annoy me.
When I got a jar of blueberry lavender jam by Sallie's Greatest, I knew better than to store it in the fridge. The jam was basically kept on lockdown, hidden in the back of a cabinet behind a dozen mason jars of flour, just waiting until I could come up with a creative use fitting of it's deliciousness!
Inspiration came after chat with one of my friends about our childhood rituals for eating candy. We realized both of us ate peanut M&M's the same way. We would bite off the candy shell, suck away the chocolate, and finally, eat the peanut inside. My favorite were Reese's cups. I'd always bite away the chocolate around the outside then the layer on top before eating the peanut butter center.
I do have a sweet tooth, but my tastes have grown up from these childhood classics. Still, our conversation got me reminiscing over how easy it would be to recreate healthy versions. The peanut butter cup seemed like an easy place to start, so why not fancy it up with artisan jelly!
If you're looking for a low sugar jam to use in the recipe, I suggest all-fruit jams, which are made from just fruit and fruit juice. My favorite is Crofter's all fruit jam.
Peanut Butter & Jelly Cups
- 2 cups semi sweet chocolate chips
- 1 teaspoon melted coconut oil
- 1/3 cup jam
- 1/3 cup organic creamy peanut butter, at room temperature
- Flaky sea salt
- Mini cupcake liners
- Line a mini muffin tin with cupcake liners.
- Heat chocolate chips in a microwave safe bowl for 30 seconds. Stir and place back in the microwave, stopping to stir every 20 seconds until melted and smooth. Stir in coconut oil. Set aside.
- Using a teaspoon measure, scoop a rounded teaspoon of melted chocolate in the bottom of each cupcake liner. Once finished with the chocolate, scoop a teaspoon of peanut butter in the center of each cup. Top with a teaspoon scoop of jam. Cover with a teaspoon scoop of melted chocolate. Sprinkle the top with a little flaky salt.
- Place in the freezer for 30 minutes to harden. Store in the refrigerator until ready to eat.