Tag Archives: coconut oil

Vegan Succotash

31 Jul

Vegan Succotash

I’m back in action! The past two months have been so busy with the move and traveling, so we’re just now getting back into a routine. Desperate for healthy food (we’ve been pretty much eating out for the past two months) I found my perusing one of my favorite blogs Choosing Raw. Pretty much everything Gena makes is amazing so I didn’t give it a second thought when I saw this recipe. Good thing I didn’t because it was amazing!

You can find the recipe at Food52

Sorry about the lack of pictures, we haven’t quite located the camera yet šŸ™‚

Creamy Corn and Poblano Lasagna

17 May


We were at my parent’s house on Sunday for Mother’s Day when my sister’s mother-in-law handed me a recipe. She said that she saw it on the Food Network and thought it looked mouth-watering. So I read it over and thought I would give it a try. I modified the original recipe to make it healthy and I definitely succeeded! Eliminating the cream and reducing the amount of cheese made this a much lighter meal. Usually lasagna makes me feel like I ate a brick but this left me feeling completely satisfied.


My one criticism is that it lacked texture. In hindsight, I would have liked it with some roasted corn kernels. I felt it lacked that smokey flavor that I was expecting to get from the poblanos. Dont’ get me wrong, it was really tasty and Michael loved it. It’s always a good sign when he goes back for seconds!

And I apologize in advance if the directions seem out-of-order or unclear. There are a lot of steps that happen concurrently with this meal but it’s honestly not hard to manage!

Adapted from this recipe and my version serves two
2 tbsp coconut oil
1 tbsp olive oil
3 cloves garlic, minced
2 cups frozen corn kernels, thawed
1/4 container of silken tofu
1 cup whole milk
1 tsp fresh thyme
1/2 onion, sliced thin
1 zucchini, cut into matchsticks
2 poblano chiles, roasted, skins removed, seeded and chopped
6 whole wheat lasagna sheets
3/4 cup shredded part-skim mozzarella cheese


  1. Preheat the oven to 400 degrees. Toss 1 cup of the corn with the olive oil and spread out on a baking sheet lined with foil. Place the poblano peppers on a second baking sheet. Roast the corn until it is slightly charred and the peppers until very charred. Remove the corn and set aside. When the peppers are done, remove and cover with a pot and allow them to steam for about 10 minutes (this will help you remove the skins). Peel the skin off the peppers, seed and chop.
  2. In a large pot, bring water to a boil. Add the lasagna noodles and cook until tender, about 8-10 minutes. Drain the noodles and drape over the oiled side of the pot to prevent sticking.
  3. Combine the milk and tofu in a blender. Blend until combined (about 30 seconds).
  4. Melt 1 tbsp of coconut oil over medium heat. When the pan is hot, add 2/3 of the garlic and saute for 30 seconds. Add the remaining corn to the pan and saute for 5 minutes. Stir in the milk-tofu mixture and thyme. Cook for 5 minutes. Remove the pan from heat and allow it to cool slightly before transferring to the blender. Puree until smooth.
  5. In the same saute pan, melt the remaining tablespoon of coconut oil over medium heat. Add the onions and saute until translucent. Add the remaining garlic and cook until fragrant. Mix in the zucchini, poblano peppers and corn, and cook for 5 minutes. Remove from heat.
  6. Reduce the heat of the oven to 350 degrees. Spread 1/4 cup of the corn-milk mixture over the bottom of a baking dish. Cover with two lasagna sheets, followed by the zucchini-poblano mixture, mozzarella cheese and corn-milk mixture. Repeat until you have a final layer of noodles topped the corn-milk mixture and cheese. Cover with foil and bake for 30 minutes. Remove the foil and turn the oven to broil. Broil until the top is golden brown and bubbling.

    As always, enjoy!

Homemade Cheeze-its

25 Mar


Cheesy snacks are a classic, a terribly addictive classic. This is precisely why I try to avoid them. Sometimes my craving gets the best of me and I can’t resist. Rather than buying store-bought junk food, I opted to make my own! I devoured them within 24 hours.


1 cup white whole wheat flour
11/2 cup sharp cheddar cheese (reduce to 1 cup if you use extra sharp cheddar)
2 tbsp coconut oil
3 tbsp ice-cold water


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cheese and coconut oil.
  2. With the mixer on low, add the water one tablespoon at a time.
  3. Turn the speed up to medium and mix for 3-4 minutes. While the dough is still in the bowl, use your hands to form a ball.
  4. Transfer the dough to the countertop and shape it into a square. Roll the square out to about 1/8 inch thick.
  5. Cut the dough into squares and place the squares onto a baking sheet lined with parchment paper.
  6. Bake for 15-17 minutes until the edges are a light golden brown. Allow the squares to cool on a baking rack.

As always, enjoy!


Homemade Nutella Filled Cookies

19 Mar


Back in the day, you could find me in front of the cupboard with a knife eating nutella. When I finally took a look at the list of ingredients, it was enough to turn me off of it forever. Then one day it dawned on me… I could totally make this with regular food! So, off I went trying out a number of combinations before I finally got it. So satisfying!

The cookies are so delicious. They are light and buttery, which is amazing since there is no butter in them. They’re crumbly and taste amazing with the nutella. These cookies came much easier after all the experimenting I did with my girl scout cookies. I tried adding almond milk but that made the batter too wet. I tried it again without the almond milk and that seemed to do the trick. I also tried these using spelt flour and while they were really good, the flavor overpowered the hazelnut.


For the Nutella:
1 cup dry roasted hazelnuts
2 tbsp coco powder
1 tbsp confectioners sugar
1 tsp vanilla
1/4 tsp stevia (optional)
1/3 cup coconut oil, melted


  1. In a food processor fitted with an S blade, process the hazelnuts, coco powder, confectioners sugar, stevia (if using) and vanilla.
  2. Through the feed tube, slowly drizzle in the coconut oil and continue processing until smooth.

For the Cookies:
1 cup almond flour
1/2 tsp baking powder
1 tbsp coconut oil
1 tsp vanilla
2 tbsp maple syrup


  1. Preheat the oven to 325o
  2. Combine the almond flour and baking powder in a bowl.
  3. In a mixer fitted with the paddle attachment, combine the coconut oil, maple syrup and vanilla until creamy.
  4. With the mixer on low, slowly add the flour and turn the speed up to medium.
  5. Form balls with the dough and flatten out on a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes, until cookies are golden brown. Rotating the baking sheet 180o half way through.
  7. Allow the cookies to cool on a baking rack.
  8. Once the cookies are cool, spread the nutella on one cookie and top with another.

As always, enjoy!

Three Bean Chili and Vegan Cornbread

8 Mar


It’s been pretty cold here in Chicago and nothing makes me feel warm and happy like a bowl of chili and warm cornbread.

Just a warning, I like my food a bit on the spicy side. If you don’t, you can reduce the amount of chipotles and jalapeƱo you put into the chili. The adobo sauce itself isn’t terribly spicy and neither is chili powder. That’s what helps give it the smokey flavor.

For the Chili:
1/2 cup dry black beans
1/2 cup dry pinto beans
1/2 cup dry white beans
1 onion, chopped
1 red bell pepper, chopped
1 jalapeƱo, stemmed, seeded and chopped
2 cloves garlic, chopped
1 28 oz. can of diced tomatoes
2 cups vegetable broth
2 tbsp chili powder
2 tbsp cumin
2 tbsp chipotle chilis in adobo sauce, chopped
1 tbsp olive oil
Shredded cheddar cheese or nutritional yeast as a topping


  1. Heat the oil in a heavy stock pot over medium heat
  2. Add the onion, bell peppers and jalapeƱo to the oil and saute until the onions are clear. Once the onions are clear, add the garlic
  3. When the garlic is fragrant, sprinkle the chili powder and cumin and stir
  4. Add the tomatoes, vegetable broth and chipotle chilis with some of the adobo sauce
  5. Bring to a boil, cover and simmer for 20 minutes
  6. Season with salt and pepper


For the Cornbread:
11/4 cups garbanzo bean flour (you can substitute any flour you like)
1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sucanat
4 tbsp coconut oil, melted
1 cup milk of choice (I used Homemade Almond Milk)
1 tsp vinegar
2 tbsp ground flax
2 tbsp water
1 cup frozen corn, thawed


  1. In a medium bowl, combine the flax and water to make a paste
  2. Add the milk, vinegar and sucanat to the flax mixture, and stir well
  3. In a separate bowl, combine the flour, cornmeal and baking soda
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the center and combine well
  5. Add in the corn and coconut oil and mix well
  6. Pour the batter into a greased 8×8 baking dish and bake until the edges are golden brown and a toothpick comes out clean
  7. Allow to cool for 20 minutes before slicing

As always, enjoy!