This tart rules. It’s clean, fast, easy, and fun, using fresh berries and showcasing the beauty of real, whole food, ingredients. Some friends and I decided to have a Spring themed dinner party recently and I wanted something that took little time as I was headed there after work, was fresh and fit the spring theme and was clean (lacking gluten or soy, whole foods and plant based) and this is inspired by a dessert we once made at Sutra when I was in Seattle. Also served was Asparagus Risotto, Lemony Herb Quinoa Tabouli, and Ginger Vanilla Carrot Cake Protein Muffin. Needless to say: Dinner parties will be a regular occurrence soon!

Tools - 8 ” Spring form pan or pie tin, processor, tupperware

Ingredients -

  • Crust – 1/2 c Toasted Pecans, 10 Dates, 2 TBS Stevia Sweetened Chocolate Chips
  • Filling – 2 c Raspberries, 1/4 c Orange Juice, 2 TBS Agave or Maple Syrup
  • Cream – Coconut Greek Yogurt (Plain), 6 drops Toffee Stevia or 1 TBS Sweetener of choice, 1/4 tea Nutmeg, 1/4 tea Cinnamon, 1/2 tea Vanilla Extract

Crust – Process Dates with a splash of warm water until paste and remove from processor, add Pecans and pulse a few times to break up, add date paste back and pulse until combined. Press into pan evenly with your hands then add the chocolate chips on top and press into crust. Put in fridge until needed.

Filling – Put fresh berries into a tupperware and about an hour before serving add the juice and sweetener and stir. Add lid back and set aside.

Cream – stir together ingredients and set aside.

Create - Using a spoon, add filling to crust pan carefully, leaving most of the juice in the tupperware. Very lightly press into pan to create continuity of filling so it holds together when served. Remove outside of spring form pan and cut into slices or cut in pie pan and serve with a dollop of cream on top. Serve immediately as the juices from the berries will saturate the crust and make it soggy. <3 Enjoy.

tart pic

Note – Please excuse the terrible picture as it was shot just before serving real quickly at dinner. In the picture there is also a muffin, it’s a Ginger Vanilla Carrot Cake Protein Muffin which was amazing made by my love and topped with a little bit of the cream from above.

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Snack Healthy

by Holly on January 18, 2014

This is sort of an addendum to the previous post on meal prep but is crucially important in my opinion because I sometimes need or just want little snacks.

Some of my go to’s:

- 6 Strips of Beyond Chicken and 2 Cucumbers (cut into coins) dipped in Trader Joes Eggplant Hummus

- Any veggies dipped in eggplant hummus

- Apple/Pear with 2 TBS PB2 mixed with 1 TBS unsweetened vanilla almond milk for dipping

- Apple/Pear thinly sliced with cinnamon and nutmeg sprinkle

- Apple/Pear with 1 serving Tempeh Bacon strips

- Toasted Nori Snacks (careful, they have SO much sodium but I find their high iodine content makes my body energized)

- 1 c Reduced Fat/Sodium Pop Corn with a sprinkle of nootch

- 3 c Butter lettuce and 1 serving of toasted pecans (wrap the lettuce around pecans, sounds weird, tastes wonderful. Add slices of pear to make it more substantial)

- 1 serving Tofuky deli slices (if you’re eating gluten) and power greens (take the slice and wrap it around the greens)

- Green smoothie with 1/2 frozen banana, 1 scoop protein, 1/4 tea vanilla, 1 tea maca, 1 c spinach, 3 frozen strawberries and 1 c unsweetened almond milk.

- 2 Dates cut in half smeared with 1/2 tea raw almond butter (This is my favorite pre workout EVER when mixed with 8 oz raw coconut water, straight ENERGY FOOD)

- Cucumber cut in coins with salsa

- Celery cut in half long ways and with 1 serving of eggplant hummus ( Yes, I do live on eggplant hummus…)

- My favorite to go bars are Vega Protein, Vega One, Probar (Cookie Dough Flavor is best and has the best omega ratio), NuGo Chocolate Peanut Butter (soy protein but low carb), Health Warrior Chia Bar, and the Energy Chunks from the bulk bins at Whole Foods.

- 3 Dried Apricots and a handful of toasted Walnuts

- Strawberries, Blueberries, and a big glass of water

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Meal Planning

by Holly on January 18, 2014

I get asked about meal planning often and keep lagging on posting about my way of doing it. Meal planning for the week is the best way, for the vast majority of folks, to keep on top of being healthy, prepared and on top of what nutrition they want in their system. Everyone has their own lifestyle so take this post and tweek it to what fits your needs. For me: I need containers that don’t leak and fit in my bag so I use jars, this is also perfect portion control though I do have to cram down the greens to get them in there. I need lots and lots of high protein veggies and very little obvious carbs. I do pre cook a few sweet potatoes and legumes but that’s the extent of the high carb stuff you’ll find in my meals, if you’re different or want to add some brown rice, quinoa, or wild rice. I’m a big fan of using fresh spinach as a bed for things instead of starch, so that’s one alternative, there’s also a multitude of things you can do with the magical cauliflower that will replace these heavier items, but that’s a post for another day. My mainstays: italian, asian, salad and soup.

meals

(This is an example of my meal prep. The little containers in front are smashed up roasted sweet potato and the other is just plain fat free refried beans. The two greens are soups with balsamic onion confit on top, on the left are some asian stir fries with oil free tahini in front and no fat teriyaki in back but the same veggies/proteins, and in back are mexican versions of the italian meals below {Salsa v marinara}) Note – this pic is before I started using jars, which is strongly prefer)

Italian: Bake spaghetti squash (cut in half, remove seeds then put face down on a lightly oiled sheet) until soft then remove insides with a fork and split into 4 jars. In a non stick pan saute chopped onions and green bell pepper until soft and browned then add vegan crumbles of choice ( I’ve been using the Beyond Meat gluten and soy free crumbles that will be up in markets in February ) or pre cooked tofu (just crumble it extra firm tofu  in a pan with some salt and pepper and a tiny bit of coconut oil and cook until it’s firm, should take about 10 minutes then set aside ) if you don’t want to use a crumble, go ahead and use a pre cooked lentil (I like the stuff in the box at Trader Joes). Now brown that for a sec, then add sliced crimini mushroom, broccoli and frozen green peas. Cook until the mushrooms start to get soft and broccoli starts to get green, now add low sodium, low fat marinara sauce, a few handfuls of nutritional yeast, some garlic powder, red chili flakes, and italian seasoning. Mix til combined, add a few serious handfuls of leafy greens or spinach (I like the Power Greens from Trader Joes). Remove from heat and let cool a bit. Now fill the jars with the topping and put about a TBS of nutritional yeast on top. Top with the lid but don’t screw on, you want it to cool fully in the refrigerator for at least 30 min before tightening the lid.

Salad: You can use anything you want and layer it with the less delicate things on bottom such as lentils, beans, quinoa, chunks of beyond meat etc, then your layer of veggies such as chopped peppers, crimini mushrooms, carrots, broccoli, cucumbers, etc, then herbs if you like such as chopped cilantro, basil or dill, then top with your greens and I like to top this off with toasted seeds and fruit/dried fruit. Then I don’t put my dressing in my jar because I do these a week ahead so I put them in little 1 to 2 oz plastic containers from salad bars. My favorite dressings are the oil free sesame or fig balsamic from Whole Foods, lemon juice with balsamic vinegar and black pepper, and eggplant hummus from Trader Joes. This one is TJ’s precooked lentils (1/4 c), red bell pepper, sliced crimini, julienned carrot, thing sliced red cabbage, and a mix of TJ’s herb greens, spinach and butter lettuce then topped with half a small orange as well as a serving of Beyond Meat Chikn, dressing is oil free sesame.

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Asian: In order of what cooks fastest add onion, bell pepper, carrot, tofu, zuchinni, mushroom, chopped brussel sprout, broccoli, green bean, snap pea. Cook on high heat, slowly adding each ingredient, then deglaze with a small Island Soyaki with a splash of Braggs or your preferred asian style sauce. Fill jars 3/4 full of mix, cool in fridge. At a later date, when you’re going to take jar with you to eat, add enough spinach to fill the jar. Now, when you nuke the jar the spinach will wilt but it won’t be gross and soggy from sitting in liquid. This works wonderfully over some of that spaghetti squash from earlier too.

Soup:

Creamy Green Cauliflower Hemp Soup Recipe

Low Carb – Low Oil/Fat – Gluten Free – *optional* Soy Free

2 Head Cauli

1/2 c Broc Florets (frozen or fresh)

3/4 c Frozen Peas

1 Clove Garlic (or a tea garlic powder)

1 Sweet Onion

1 Carton Low Sodium Broth (plus enough water for the right consistency)

3/4 Bag Organic Spinach TJ’s

2 TBS Hemp Seeds

1 c Water

2 TBS Nootch

1 TBS 21 Spice From Trader Joes

1 tea Lemon Juice

Pink Himalayan Salt and Pepper to Taste

PreHeat oven to 425*, while things are heating up in there break down the head of cauli into smaller florets, they don’t have to be uniform but keep them similar size so some don’t burn while others stay raw. Throw the leaves out, but you can use most of the stem. Toss in 1 tea coconut oil, some salt and pepper. Put on a baking sheet and throw it in the oven.

Now take your onion, peel it, cut it in half, julienne and put into a very hot soup pot (non stick if you’ve got it) for 1 minute or until nice and brown on a few sides then add ½ c broth. Set on high and cover.

Peel your clove of garlic, cut into 4 chunks. Uncover your onions which should be bubbling away, and becoming slightly transparent by now, and let your garlic go to the party. Stir it on up, and let the broth evaporate. Once it’s evaporated, let the onions and such brown a bit, then add your hemp seeds, florets and spices. Stir around for another 2 or 3 minutes, until they get a little browned and add the rest of your broth plus a cup of water. Stir around, add peas and let cook covered on low for about 5 minutes then turn it off and leave on the burner.

By the time you’re adding your broth to your onions and covering it the second time your cauli is probably lookin tipped with brown but not quite cooked. Take them out and toss them around. Put back in the oven until these are browned and cooked. This is not exact science but I will tell you all three of these veggies, cauli specifically, taste dramatically better when caramelized and roasted.

Once your veggies are all roasted up and brown, take them out of the oven and put them in your pot with stock (yes you’ve got to remove the lid on that pot first, but you’re smart and already figured that out) stir this all together.

Now the fun part! In a super solid blender such as vitamix, add a few large handfuls of spinach, then ladle soup into the vessel until it’s about ¾ full and add 1 TBS nutritional yeast. Put the lid on it, and using the plunger blend until it’s lacking chunks and smooth. Take a fine mesh strainer and put it over another pot. Pour the soup mix through the strainer and use the ladle to push it through. This is going to remove hella fiber from the soup. Don’t worry, there’s still plenty left for your digestive track, but your mouth is saying it wants a nice creamy smooth soup, and this is the process that’ll give it that. Repeat this process again then you’ve got your soup! Add salt, pepper, lemon and more nootch if needed. ( Adding nootch at the end will help preserve some of it’s more delicate nutrients )

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Everyday I’m wafflin’

by Holly on December 21, 2013

Waffle or Pancake? The age old question… welp… not so much for me. Waffles win, hands down, no competition. There is more outside surface area than inside, which, when paired with the perfect topping holding pockets, creates ideal topping consumption as well as crunch factor. There is also sort of a novelty to them, you need a whole other machine to make them and they seem special somehow, even when you  make them every day like me. So I slightly adapted my protein cake recipe and added a fluffy protein soft serve topping and then proceeded to become totally obsessed with these guys.

…Oh, and a quick note: please feel free to follow me here http://instagram.com/xvxh to tag #veganshortcake or to tag me in any pics of recipe! If you’re not all up on the social media tip then please send me emails of pics of recipes that you’ve made of mine, or if you have any questions hit me up at holly@veganshortcake.com…

So here’s the base recipes:

WAFFLE:

1/3 c Chickpea Flour

1 tea Baking Powder

1/2 scoop Protein (some proteins don’t work for this, I stick with plantfusion / nitrofusion or true nutrition vegan protein blend in vanilla birthday cake flavor)

1/4 tea Phylum Husk

1 tea Flax

1/2 tea Vanilla

1/4 tea Almond Extract

1/3 c + 1 TBS Unsweetened Vanilla Almond Milk

You’ll also need: Spray Oil (I use coconut oil), a waffle maker, a blender and a bowl

{ Set your waffle maker on it’s highest setting and let warm while you prepare the batter. Add the dry ingredients to the bowl and whisk lightly. Then add the wet ingredients and whisk to combine. Go to waffle maker and spray lightly with oil, being careful to get the edges too. Add batter to the center of a fully hot and oiled waffle maker then spread evenly to fill the center but don’t worry about pushing it all the way out, it will do that when you close it. Now turn your waffle maker down to medium and cook until there is very little steam coming off the top. Remove and serve in a wide shallow bowl topped with preferred topping.  Note: I have a round Belgium style maker and this makes just about 1 waffle and toppings are single serve as well. This recipe doubles well though. }

SOFT SERVE TOPPING:

1.5 tea Chia Seed

1/2 frozen Banana

1/4 c Almond Milk

1/2 scoop Protein

1/4 c Frozen Berries of choice

1/2 tea Vanilla

1/4 tea Cinnamon

4 large Ice Cubes

{ Add Milk to blender with chia seeds, start on it’s lowest setting then add the protein, vanilla, cinnamon and let it run on low for a few minutes. Let sit while you put your waffle on. Once the waffle is done and ready to go, or almost ready to go, add the banana, berries, and ice then blend on 7/8 until smooth and creamy. Use the plunger to keep pushing the mix down, and if you don’t have a vita mix you might want to just stick to the warm chia jam listed below because I don’t think soft serve will work in a regular blender… sorry… }

OR

WARM TOPPING:

1/2 c Frozen Berries

2 tea Chia Seeds

{ Put in small bowl in the microwave until warm and the berries start to melt. Then stir around, breaking up berries and combining chia seeds. Microwave until hot then set aside while you make the waffle, it’ll set up like warm berry jam.

The thing I LOVE about this recipe is how ridiculously flexible it is! Here are some of my favorite variations:

Waffle:

- Trix: add 1/4 c frozen wild blueberries (wild ones are smaller and incorporate better) and 1/2 tea lemon extract. Top with soft serve made from strawberries and dust with nutmeg.

Trix

- The Green Works: add 1 TBS chocolate chips and an extra 1/2 tea vanilla to the batter, make sure to use the chocolate Plant Fusion here. Make soft serve by omitting berries, adding another half frozen banana instead, and use the Vega One French Vanilla. Make banana brulee by cutting a ripe banana lengthwise, leaving skin on, and top with a bit of cinnamon and sugar (or xylitol) then putting on a tray under a broiler until the top gets slightly burnt/dark brown then remove from oven, remove from skin and serve. The toppings here also include a TBS of peanut butter warmed up and drizzeled as well as crumbled Hail Marry Salted Caramel Macroons which I just had in the back of my fridge but would be great omitted as well.

greenworks

- PB&J: Make waffle as is with vanilla birthday cake flavor. Dollop chia jam in center of done waffle to plate and top with 2 TBS PB2 made into a thick sauce with almond milk or 1 TBS warm peanut butter.

waffle?!“…I see you have waffle… I like waffle…”

- Chikn and Waffles: Make waffle with vanilla birthday cake flavor and top with chia jam or maple syrup (or both) and either Gardien chikn tenders or Trader Joes version, made in the oven so they’re crispy. We also recently started using a flax/almond meal paleo breading on Beyond Meat Chicken Strips and it’s the best.

chickn and waffles

PS- BUT WHERE DO YOU GET YOUR PROTEIN?! ^ has 50 g Protein, 50 g Carbs (17 fiber) and 15 g Fat

- Winter is Coming: Make waffle by adding 1 tea pumpkin spice or cinnamon, chocolate Plant Fusion, 1 TBS chocolate chips and 1 tea cacoa powder. Top with high protein pumpkin sauce (1/2 pack silk tofu, 1 tea pumpkin spice, 1/2 tea cinnamon, 1 tea vanilla, 1/4 tea almond extract, 1 can pumpkin, 1/4 c maple syrup, 2 tbs chia seeds – add everything to blender, chia first and let run until fully combined and totally smooth. Take a 1/2 c in a small bowl and warm to top waffle with. Add the rest to the refrigerator and try not to snack on it all the live long day) then sprinkle pumpkin spice, and finely chopped toasted pecan/candied ginger… I guess you COULD have chicken with this one too…

pumpkin

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xNerdx

by Holly on October 30, 2013

Startrek says in the future we will “no longer enslave animals for food purposes”

 

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Fall Drinks

by Holly on October 28, 2013

A warm cup to wrap your hands around while sitting on a bench with someone cute and cuddly. But what to put in the cup? What will make this experience just that much more amazing? Welp, I got you covered. Here’s a few of my favorite Fall inspired drinks…

London Fog

Earl Grey Tea, Steamed Unsweetened Vanilla Almond or Soy Milk

The tea brings a different element, little bit of warm flavors and just a touch of caffeine. Make sure you get some vanilla in there and if you dig sugar and you’re getting it at a coffee shop ask for 1 pump vanilla and steamed milk.

Ginger Spiced Cider

Juice a few apples and a small hunk of ginger until you’re at about 16 oz of juice, add 1/2 pumpkin pie spice or a mix of nutmeg, cinnamon, and dried ginger. Now warm this up on the stove with a small slice of orange in it. This also makes the house smell AMAZING so if you’ve got a holiday party going on make a huge batch and put it in a pot on the stove then keep it on medium low so it stays warm and fills the house with its gorgeous aroma.

Chai Latte

An oldie but a goodie, am I right? Bhakti premade chai is my favorite premade stuff out there, throw some steamed milk on top, yep.

Chai Cider

1 part Ginger Spiced Cider, 1 part Chai Latte, one whole perfect drink. The creamy milk, spicy chai and ginger and sweet cider.

Orange Spice Latte

Latte as normal but with added nutmeg and orange zest. For me it looks like 2 shots, 8 oz steamed unsweetened vanilla almond milk, a generous shake of fresh ground nutmeg and 2 2″ long zests of orange peel.

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I’ve been asked a bunch lately how I make these little chickpea protein cakes that I am kind of obsessed with. At base it’s chickpea flour, baking powder, protein powder, vanilla and almond milk. It’s really the beauty of simplicity. But to make it even better, this is the latest.

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Cake:

1/4 c Garbanzo Bean Flour

1 tea Baking Powder

1/4 tea Dried Orange Peel

1/4 tea Cinnamon

1/2 tea Vanilla Extract

1 chunk (1/4 serving) Dark Chocolate

1/2 scoop Protein Powder

1 tbs chopped/toasted Pecans

Spoon into non stick pan of choice, keeping the batter at about 1 inch thickness, smooth out the top. Bake at 365* for about 10 minutes or until when you poke the top it bounces right back and doesn’t squish at all. Let cool for at least 5 minutes before eating.

PB2 Topping:

2 TBS Chocolate PB2

1.5 TBS Unsweetened Vanilla Almond Milk

1/2 tea Maca Powder

 Stir together until combined, it should look sort of whipped. Put on top of cake and nom down.

This whole process usually takes me about 20 minutes from beginning to end. I love it, short, sweet, and filling. I usually split this into two mini meals.

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Baked Power Apples

September 29, 2013

I hate winter. For real. But, oddly, I LOVE fall! Comfy scarves, holding hands under changing leaves and hot coffee drinks to keep the mitts warm and getting ready to be all festive for the holidays. And this recipe is a total package as far as fall recipes go: nutty, hearty, sweet and spiced. Plus! […]

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Plant Powered Health and Fitness Expo!

September 18, 2013

Hey yall!! I’ll be teaching how to make the perfect protein bars at the Plant Powered Health and Fitness Expo on October 5th with a bunch of totally incredible athletes, chefs and other experts in the industry! I seriously am so pumped on this event. I’ve been watching veganism pull itself out of a bit of […]

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Raw Parm!

September 2, 2013

Hey, did you know we make “Vegan Shortcake ‘Shorties’” of little, easy, super awesome recipes?! This one fits perfectly into the 30 days Plant Based Whole Foods Challenge and is used in previous recipes too. Get stoked on Raw Parm . Once you make it this will hold for a few months in your fridge, but […]

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