happy hipster tummies

two gals on a quest for awesome, healthy foods: jenny, a
bio-psych student with a chaotic schedule who
somehow finds time to stay fit; and kim, a
bookstore-working vegetarian that ♥s
simplicity and all things green.
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tryvegan:

Better Than a Doughnut: Apples & Peanut Butter



Ingredients: 1 bag light blue chocolate melts (found in the baking aisle of most craft stores) 1 – 10.5 ounce bag large marshmallows 1 box graham cracker crumbs (I used Keebler brand) 1 – 6.6 ounce bag cheddar goldfish Large white pearl nonpareils 20 lollipop sticks Instructions: Melt blue chocolate melts according to package. I recommend placing chocolate in a microwavable bowl and melting in 30 second increments, mixing in between. Do not over-melt or the chocolate will be difficult to work with. Place lollipop sticks in marshmallows. Dip marshmallows into the chocolate. Tip: Tap excess chocolate off the marshmallow before proceeding to the next step. Before the chocolate dries, dip the bottom in graham cracker crumbs. Add a goldfish and 2 white pearl non pareils. Allow to dry and then enjoy! If you are making this a day in advance, make sure to place your pops in an air tight container or cover with saran wrap so they don’t go stale. Makes approximately 20 pops :)

Ingredients:

Instructions:

Makes approximately 20 pops :)



Ingredients:   540mL can of black beans 2 eggs 1/4 of a cup of brown sugar 1/4 of a cup of white sugar 1/3 of a cup cocoa powder 2 teaspoons vanilla 1/2 a teaspoon salt optional: purred mangoes as topping Directions:  Preheat oven to 350F. Drain and wash blackbeans Throw everything into blender/food processor and blend until smooth. Pour into greased pan. Bake for 25 minutes.  Eat while warm and enjoy gluten-free, dairy-free, chocolate-y heaven. Original recipe by Charissa Ho, click photo for source.  

Ingredients: 

Directions: 

  1. Preheat oven to 350F.
  2. Drain and wash blackbeans
  3. Throw everything into blender/food processor and blend until smooth.
  4. Pour into greased pan.
  5. Bake for 25 minutes. 
  6. Eat while warm and enjoy gluten-free, dairy-free, chocolate-y heaven.

Original recipe by Charissa Ho, click photo for source.  



Ingredients: 1 package extra firm tofu 1 cup maple syrup 2 Tbsp dijon mustard 1 tsp cayenne (or red pepper flakes) 1 tsp sea salt 2 Tbsp extra virgin olive oil Directions: Preheat oven to 350F. Combine all ingredients (except the oil) and marinate the tofu for at least one hour. Keep extra marinade, you’ll need it later. :) Heat oil on med-high in a pan and place slices of tofu in. Sear both sides of tofu until golden brown. And now the almond crumble! Ingredients: 1 cup almonds, coarsely chopped 1/2 cup quick cooking GF oats 1/4 cup brown rice flour 1 tsp sea salt 2 Tbsp olive oil 2 Tbsp maple syrup Directions: In a food processor, combine all dry ingredients. Pulse until a coarse crumb. Add oil and maple syrup, pulse until mixed well.  After crumble is made, place tofu on lined baking sheet and top with the crumble. Bake at 350F for 10-15 minutes, or until golden brown. Top tofu with the reserved marinade!

Ingredients:

Directions:

  1. Preheat oven to 350F.
  2. Combine all ingredients (except the oil) and marinate the tofu for at least one hour. Keep extra marinade, you’ll need it later. :)
  3. Heat oil on med-high in a pan and place slices of tofu in. Sear both sides of tofu until golden brown.

And now the almond crumble!

Ingredients:

Directions:

  1. In a food processor, combine all dry ingredients. Pulse until a coarse crumb. Add oil and maple syrup, pulse until mixed well. 
  2. After crumble is made, place tofu on lined baking sheet and top with the crumble. Bake at 350F for 10-15 minutes, or until golden brown. Top tofu with the reserved marinade!


Ingredients: 1 very ripe, large banana (frozen) 2/3 cup milk of choice (almond milk, rice milk, coconut milk, etc) 1 tsp pure vanilla extract heaping 1/2 tsp cinnamon 1 small carrot (about 50g) pinch of salt (to bring out sweetness) coconut oil or coconut butter (optional) Directions: Steam carrot, chop into chunks,  Blend all of the ingredients together in a blender or food processor (or a Magic Bullet!)

Ingredients:

Directions:

  1. Steam carrot, chop into chunks, 
  2. Blend all of the ingredients together in a blender or food processor (or a Magic Bullet!)


Ingredients: 1/4 cup steel cut oats 3/4 cup water or milk 2 eggs, beaten and  2 Tbsp shredded cheese 1 large clove of garlic, minced 1/8 cup onion, diced Directions Lightly spray medium sauce pan with olive oil and sauté onions and garlic, over medium heat, until just translucent.  You need to stir constantly so the garlic won’t burn. Add the water or milk and the oats, turn heat to high, and bring to a boil, stirring constantly. Once boil is achieved, turn down the heat to low and simmer for five minutes, stirring occasionally. Temper the egg by adding a spoonful of the hot oatmeal to the beaten eggs and stirring thoroughly.  Now do this again with a second spoonful of oatmeal into the eggs.  This brings the eggs to the temperature of the oats, ensuring that there won’t be any big pieces of egg in your finished product. Slowly add the eggs back into the sauce pan with the oatmeal, stirring well to incorporate. Return heat to medium and cook, stirring constantly, until eggs are cooked through, about four minutes. Stir in half of shredded cheese. Top with a few grinds of fresh black pepper and the remaining tablespoon of shredded cheese.

Ingredients:

Directions

  1. Lightly spray medium sauce pan with olive oil and sauté onions and garlic, over medium heat, until just translucent.  You need to stir constantly so the garlic won’t burn.
  2. Add the water or milk and the oats, turn heat to high, and bring to a boil, stirring constantly.
  3. Once boil is achieved, turn down the heat to low and simmer for five minutes, stirring occasionally.
  4. Temper the egg by adding a spoonful of the hot oatmeal to the beaten eggs and stirring thoroughly.  Now do this again with a second spoonful of oatmeal into the eggs.  This brings the eggs to the temperature of the oats, ensuring that there won’t be any big pieces of egg in your finished product.
  5. Slowly add the eggs back into the sauce pan with the oatmeal, stirring well to incorporate.
  6. Return heat to medium and cook, stirring constantly, until eggs are cooked through, about four minutes.
  7. Stir in half of shredded cheese.
  8. Top with a few grinds of fresh black pepper and the remaining tablespoon of shredded cheese.


Ingredients: 1/2 cup finely shredded or grated carrots 2 tsp honey, divided 2 Tbsp light whipped cream cheese 1/2 tsp ground cinnamon 1/8 tsp ground ginger (or 1 tsp fresh ginger) 1/8 tsp ground nutmeg 2 slices whole wheat cinnamon raisin bread 2 Tbsp raisins (optional) Banana slices from 1 banana (optional) Directions: Stir together the cream cheese and 1 tsp honey in a small bowl until well combined. Set aside. In a separate bowl, combine the shredded carrots, remaining 1 tsp honey and spices. Spread one slice of bread with the maple cream cheese. Top with the raisins and/or banana slices, if desired. Spoon on the carrots and top with the remaining bread slice.

Ingredients:

Directions:

  1. Stir together the cream cheese and 1 tsp honey in a small bowl until well combined. Set aside.
  2. In a separate bowl, combine the shredded carrots, remaining 1 tsp honey and spices.
  3. Spread one slice of bread with the maple cream cheese. Top with the raisins and/or banana slices, if desired. Spoon on the carrots and top with the remaining bread slice.