I’ve Discovered a Dairy-free Yogurt Made From Almonds!

I’ve tried a few different non-dairy yogurts since becoming vegan (soy, coconut..), but there hasn’t been anything I have been overly fond of. I came across a new product when shopping at an organic market – Amande Almond yogurt! I like the flavor and texture; it’s a good find. It’s not packed full of sugar but has a nice sweet taste. You also get a good sized tub for the price, unlike the coconut yogurt. Make sure if it looks liquidy, just give the whole tub a good stir. The good stuff hangs out in the liquid so don’t dump it out!

Just wanted to share my discovery!

top lid of almond yogurt

Front view of almond yogurt container

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Nothing But Good Stuff Protein Trail Mix Cookies

I think I will only make this cookie or versions of this cookie from now on. These not only taste amazing but they are full of purely good stuff. They don’t contain flour of any kind (gluten free!), no oil, and low amounts of natural sugar, plus they are packed with protein and other healthy nutrients! I would call this a Supercookie!!

Thanks Peas and Thank You for another great recipe!

Ingredients (12 cookies)

  • 3 T. flax seeds (ground into meal) or buy pre-ground flax seeds
  • 3/4 c. non-dairy milk (I used unsweetened plain Almond milk)
  • 2 c. old fashioned oats
  • 1/4 c. sunflower seeds
  • 1/4 c. pepitas – chopped if desired (these are the inner part of a pumpkin seed)
  • 1/4 c. chopped almonds (I pulsed whole almonds in my mini blender)
  • 1/4 c. raisins
  • 1/4 c. dark chocolate chips
  • 1/2 c. vanilla protein powder (I used Vega One All In One Nutritional Shake powder, Vanilla Chai flavor – has no added sugar and amazing flavor!)
  • 3 T. honey (I used about 4 Tbsp agave)
  • 3/4 t. salt
  • 1/4 t. vanilla
  • stevia to taste (I used 2 packets I believe which is 4 tsp – but add a bit, mix, taste, and see how you like the flavor. Adjust sweetness if necessary)

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, combine ground flax with milk and set aside.
  • In a large bowl, combine remaining ingredients.

cookie mixture

  • Add flax mixture to dry ingredients and stir until combined.
cookie mixture before forming into cookies

Look at all that whole food goodness!

  • The mixture will seem a bit dry, but will hold together when forming the cookies.
sticky cookie hands

The mixture likes to make your hands pretty sticky. Be patient when forming the cookies, it's worth it 🙂

  • To make cookies, spoon dough into your hands and pack cookies. Ration the dough so you can make 12 cookies. Place the cookies on a cookie sheet that has been sprayed with cooking spray or lightly greased.

mixture formed into vegan cookie
cookies on cookie sheet

  • Bake for 6-8 minutes, until cookies are slightly browned. Let them cool completely on the pan before transferring to an airtight container.
finished vegan protein trail mix cookies

They don't look much different when baked, and are super chewy and soft

I hope you enjoy these healthy treats as much as we do!

Dairy Free Coffee Creamer

I have almond milk in my coffee often, however I love this coconut milk coffee creamer for something different. If you want something that gives you that super creamy coffee, you have to try this product. Check out the nutritional info! Just wanted to share 🙂

This one is the plain, but it also comes in french vanilla and hazelnut!

Coconut milk for coffee

nutritional info for coconut milk coffee cream

Lentil Cashew Burgers

A good veggie burger is so satisfying. I love veggie burgers, especially ones with mushrooms and nuts in them! Even if you aren’t a mushroom fan, you will like these. The flavor is even better the next day. I tried this recipe from The Vegetarian Collection cookbook.

Ingredients:

1/2 cup raw unsalted cashews

2 Tbsp vegetable or olive oil

4 cups sliced white or cremini mushrooms

1 onion, chopped

1 – 2 cloves garlic, minced (I am a garlic lover, so I used 2)

1/4 tsp each salt and pepper

1 can (19 oz) lentils, drained and rinsed

1 Tbsp curry paste (I couldn’t find this, so I bought a jar of vegetable curry sauce instead and also used about 1/4 tsp of curry powder) *update – be careful with the kind of curry paste you use. I tried again when I found red curry paste, used 1 Tbsp and they were SPICY!!

1/4 cup dry whole wheat bread crumbs (or try using more if you don’t want the burgers to be so moist)

1/4 cup chopped fresh coriander (I used about 1 tsp dried)

Topping Options:

Lettuce, bun, Veganaise, hummus, Daiya cheese, red onion, ketchup, mustard…whatever you like!

lentil burger ingredients

In a dry skillet, toast cashews over medium-low heat until fragrant, about 5 minutes. Transfer to food processor.

In same skillet, heat 1 Tbsp of the oil over medium-high heat; saute mushrooms, chopped onion, garlic, salt and pepper until no liquid remains, about 5 minutes. Add to food processor.

mushrooms and onions cooking

rinsing lentils

Add lentils and curry paste/curry powder to food processor; pulse to combine.

lentil burger mixture in food processor

Transfer to bowl, then mix in bread crumbs and coriander. Shape mixture into 1/2 inch or so thick patties. This made 7 burgers for me.

raw lentil burgers

In a large nonstick skillet or grill pan, heat remaining oil over medium heat; fry patties until crusty, turning once, about 16 minutes or so. These are quite soft so be patient. I think if you added some more breadcrumbs and cashews, it would make them firmer. But it doesn’t matter, they taste great!

grilled lentil burgers

Assemble your burger and enjoy! I’m going to make a huge batch next time and freeze them.

Vegan “Meatballs”

Whenever I am craving something I used to eat as a non-vegan, I just do a Google search for a vegan alternative. I came across this recipe for Vegan Meatballs (Mushroom “Neat” Balls).

I’ve had this recipe saved on my computer and have been wanting to try it. So I did, and wow…worth the wait and effort for sure!!

Ingredients for Neat Balls:

  • 2 2/3 cups vegetable broth
  • 3/4 cup uncooked Arborio rice
  • 1 lb. cremini or baby bella mushrooms (should make 2 cups when finely chopped)
  • 4 tsp. olive oil
  • 1 onion, diced
  • 1 vegan egg (EnerG egg replacer works great)
  • 1 cup dried bread crumbs
  • 1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
  • 1/4 cup chopped fresh parsley
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper

Directions for Neat Balls

  • In a large saucepan, bring broth to a simmer over high heat. Add rice, reduce heat to medium and simmer, uncovered, stirring occasionally, until rice is tender and mixture is creamy, 18 to 20 minutes. Stir almost constantly during las 5 minutes of cooking. Transfer to large bowl.
  • In food processor, pulse mushrooms in batches until finely chopped.
  • In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until tender and most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.
  • Preheat oven to 400F. Spray baking sheet with cooking spray.
  • Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, salt and pepper to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.

raw vegan meatballs

  • In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on all sides, about 2 mins per side. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, around 15 mins.

grilling vegan meatballs

oven baked vegan meatballs

The recipe (link at the beginning of this post) included a tomato sauce, which I’m sure would be great with these as well. Instead I made my sweet and sour sauce.

Sauce:
1 (15 ounce) can pineapple chunks, with juice
1 green bell pepper, chopped
1 tablespoon soy sauce
1/3 cup apple cider vinegar*
*Or reg. cider vinegar and replace the last ½inch of the measuring cup w/ apple juice
1/2 cup dark brown sugar
1 tablespoon cornstarch

I threw this in my slow cooker on high before starting the meatballs. You could easily heat it for a while on the stove top as well.

Mixed the sweet and sour sauce with some cooked brown rice, topped with “meatballs”. YUM!

sweet and sour vegan meatballs