Homemade Carrot + Chickpea Sliders

Unbelievably easy Carrot + Chickpea sliders, made with simple ingredients and a flaxseed coating to swoon over. My husband describes these sliders as “too good for a bun” so we top with everything from fresh beets to red onion to sautéed mushrooms. The best part about plant based cooking is that you can totally make these sliders your own, topping with whatever you have in the crisper that night. I like to build meals around my lifestyle, not the other way around.

Chickpeas have a spectacular nutritional profile. Consider one cup of chickpeas has 15 grams of protein and 13 grams of dietary fiber.

You’ll feel full, warm and nourished after devouring these carrot + chickpea babies.

Ingredients (Serves 2, Prep time 15 minutes, Cooking time 20 minutes):

2 cans drained chickpeas

1/2 cup shaved or shredded carrots

1/2 cup chopped white onion

1/4 cup olive oil

1 cup organic milled flaxseed

1/4 cup chopped red onion

Salt + pepper to taste

Methodology:

In a large bowl, begin mashing the drained chickpeas with a potato masher. A large fork will work fine, too. Mash until chickpeas are evenly flattened. Season with salt and pepper to taste. In a large pan, begin to warm 1 tbsp of olive oil.

Next, add shaved carrots and white onion into the chickpea mixture and fold until all ingredients are completely combined. Have milled flaxseeds spread out on a large flat surface. Spoon a dollop of the carrot and chickpea mixture into the palm of your hand and work the mixture into a small slider. Lay the slider into the milled flaxseeds and evenly coat both sides. Once fully “breaded” lay the slider into the warmed pan and listen to it sizzle. Let it cook for 3 minutes and turn over. Cook time may vary depending on your pan and heat settings. Add 1 tbsp of olive oil to the pan once it cooks off to prevent sticking. You want to aim for a golden brown, crisp exterior on both sides. Repeat until you have a stack of warm, hearty Carrot + Chickpea sliders. Garnish with fresh, red onion. Bun optional 🙂

If you’d like more quick, kid approved, minimal waste, plant friendly inspo with the occasional meditation check me out on instagram @haveyourpeace

Tender + Juicy Buffalo Mushrooms

OK- about these Buffalo Mushrooms. Where to begin? Let me start off by saying this Football Sunday dish came out NOTHING like what I hoped for. I wanted light, airy, fluffy and crisp. But my Buffalo Mushrooms turned out juicy, robust and hearty. Rookie mistakes in the kitchen will happen and I say embrace them!

What was my major blunder here? I’ve read on many blogs and food websites that it is most advisable to give your little fungi babies a “dry clean” or a “light rinse” and to avoid heavily washing. However, I am so keen on throwing all my fresh veg in the sink and giving them a full on white vinegar bath, complete with shampoo and conditioner.

I left my mushrooms out to air dry for 3 hours not realizing I had actually already water logged my little angels and once wet, mushrooms are nearly impossible to fully dry. So, if you prefer light, airy, fluffy and crisp Buffalo Mushrooms, skip the heavy washing (but please do clean them!)

Having said that, these juicy babies were DELICIOUS and the flavors absorbed into every nook and cranny were literally pouring out of every bite. But, because mushrooms absorb everything, the water logging also caused a lot of my dazzling batter to slip right off. Yet still, you can learn from my mistakes!

Ingredients (Serves 2, 10 minutes prep, 55 minutes cook time):

1 parchment paper lined baking tray

4 cups of whole button mushrooms

2 cloves minced garlic

3/4 cup water

3/4 cup flour

1 cup Frank’s RedHot

1/4 cup warmed plant based “butter” (I used shea + coconut butter)

1/2 tsp black pepper

1/2 tsp turmeric powder

1/2 tsp salt

Methodology:

Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit). In a bowl combine water, flour, turmeric powder, black pepper and salt. Once fully mixed, add minced garlic and thoroughly combine. Your batter is now ready!

Taking once piece at a time, dunk the button mushroom into batter, evenly coating every nook and cranny. Let the excess fall off. Carefully rest onto the parchment paper lined baking tray. Continue till all button mushrooms are evenly dipped and happy. Bake for 30 minutes, turning over half way through.

While baking your batch of fungi babies, combine the warmed plant based “butter” and Frank’s RedHot. Mix well. After 30 minutes, remove baking tray and dunk each individual mushroom into the mixture. Lay piece by piece back onto parchment paper and bake for an additional 15 minutes. Remove from oven and let cool.

Use any extra Frank’s RedHot mixture to pour over and have fresh celery sticks ready to crunch into.

Get ready to fall in love with your newest party or Football Sunday sensation.

If you’d like more quick, kid approved, minimal waste, plant friendly inspo with the occasional meditation check me out on instagram @haveyourpeace

Vegan Shakshouka

Did you know the word shakshouka is Arabic for mixture? The dish comes from the Mediterranean and Middle Eastern regions. The popular egg and tomato base version originates from Northern Africa. I read many incredible recipes and decided to mix and match my own. I used lentils for the base (you can sub tomatoes or pumpkin puree mmm) and chickpea + cannellini beans for the protein. Equally as dazzling for breakfast or dinner on toasted spelt bread. You know me, I go weak in the knees for one pot wonders (I used leftover lentil soup.) A little late to the blog- my apologies!- but better late than never to enjoy your very own vegan shakshouka.

Ingredients (Feeds 2, 20 minutes prep, 15 minutes cook time):

2 cups leftover lentil soup (can sub canned tomatoes or pumpkin puree)

3/4 cup drained chickpeas

3/4 cup drained cannellini beans

1/4 cup chopped yellow peppers

1/4 cup chopped white onion

2 chopped red chili peppers (optional)

2 cloves garlic

2 tbsp olive oil

1 cup shredded kale for topping

2 tbsp dried coriander for topping

1 tsp salt

1 tsp black pepper

Methodology:

Begin to warm the olive oil in a skillet. Add the garlic and white onions once the pan begins to gain heat. Once the garlic and onion begin to sizzle, sprinkle in the yellow peppers and red chilis and move around till they begin to cook. Add in the chickpeas and cannellini beans and lower heat. Season with salt and pepper. Move around to prevent sticking. Pour in your leftover lentils, tomato base or pumpkin puree- it’s your dish, have fun and use whatever you have handy! Once your base begins to cook down, sprinkle over salt and black pepper to taste. Top with kale and dried coriander and c’est ca! This is a vegan shakshouka and one pot wonder to keep coming back to especially with shorter days and wintery nights ahead.

If you’d like more quick, kid approved, minimal waste, plant friendly inspo with the occasional meditation check me out on instagram @haveyourpeace

Local Fruity Vegan Pancakes

Do you know the part in 50 First Dates where Adam Sandler pretends he doesn’t know how to read to meet Drew Barrymore at the diner? He reads “P A N CLOGS” on the menu when it should say “pancakes” and I absolutely cannot catch my breath from laughing so hard. Naturally, every time I make pancakes on Saturday morning I go over this scene in my head and it’s just me in the kitchen, covered in flour and laughing so hard I shake. That’s me. Gosh, I live for an iconic movie.

Anyhoo, with this recipe you can get REALLY creative. I used oat milk but you can sub whatever plant based options you have in the fridge. Same for the “butter”- I used sunflower but there are so many creamy plant based spreads you can try. I happened to have fresh kiwi and banana so you better believe I topped to my heart’s content. I like to build recipes around my lifestyle not the other way around. So if you have what’s in season in your fruit basket- go for it! Pancakes are so fresh and yummy when you top with locally sourced goodies. Most importantly, have fun 😉

Ingredients:

1 cup all purpose flour

1 cup plant based “milk”

1 tbsp baking powder

1/8 tsp ground cinnamon

1/8 tsp salt

2 tbsp warmed plant based “butter”

1/2 cup dairy free chocolate chips

1 tbsp olive oil

2 tbsp maple syrup

1 banana (sliced into thin pieces)

2 kiwis (sliced into medium pieces)

Methodology:

In a bowl, combine flour, baking powder, ground cinnamon and salt. Pour plant based “milk” over and mix well. Add plant based butter and mix again. Add 1/4 of chocolate chips and fold in evenly.

In a warmed skillet, pour a drizzle of olive oil. With a ladle, dollop a portion of pancake batter into skillet and check edges before flipping. They don’t have to be perfectly round- have fun with it! Press to make sure pancake is evenly cooked and set onto a plate. Repeat and stack remaining pancakes onto plate.

Top with banana slices, kiwi slices, chocolate chips and maple syrup. Get ready to have the most beautiful Saturday morning imaginable.

For more fun and easy recipes, Follow me on IG 😉

Wildly Easy Cauliflower Buffalo “Wings”

I posted this on my instagram ages ago and due to demand, decided to bring it to the blog! Get ready to impress your guests with this easy and fun party staple!

Ingredients:

1 parchment paper lined baking tray

4 cups of chopped cauliflower

2 cloves minced garlic

3/4 cup water

3/4 cup flour

1 cup Frank’s RedHot

2 tbsp warmed plant based “butter”

1/2 tsp black pepper

1/2 tsp turmeric powder

Salt to taste

Sliced scallion

Methodology:

Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit). In a bowl combine water, flour, turmeric powder, black pepper and salt. Once fully mixed, add your minced garlic and mix evenly. Your batter is now ready!

Taking once piece at a time, dunk your chopped cauliflower into the batter, evenly coating all the nooks and crannies. Let the excess fall off. Carefully rest onto your parchment paper lined baking tray. Bake for 20 minutes, turning over half way through.

While baking your batch of bites, combine your warmed plant based “butter and Frank’s RedHot. Mix. Remove baking tray and dunk each piece of cauliflower into your mixture. Lay your cauliflower back onto parchment paper and bake for an additional 15 minutes. Remove from oven and let cool. Use any extra Frank’s RedHot mixture to pour over and sprinkle cuts of scallion to garnish.

Get ready to fall in love with your newest party sensation.

For more easy peasy plant based recipes Follow me on IG 😉

Unbelievably Easy Stuffed + Roasted Ramiro Peppers

Roasted ramiro peppers stuffed with cannellini beans make for a perfect Friday night.

Did you know 1 cup of cannellini beans has 15.5 grams of protein? Cannellini beans are also rich in B vitamins. Why don’t these fluffy little guys get more love? Not only yummy, but this entire meal took 15 minutes to prep and basically roasted itself for 40 minutes in the oven while I packed + folded laundry for our next trip. Have a peek at the ingredients and methodology below. You may be surprised just how light your bag swings on the way home if you pick these few ingredients up at your local market tonight!

Ingredients (may I recommend buying local and organic whenever possible):

4 washed and de seeded ramiro peppers (stems on)

1 can drained and rinsed cannellini beans

1 washed and diced yellow pepper

2 colors of washed and diced chili peppers (optional)

1/2 washed and finely chopped head of broccoli

Salt to taste

Black pepper to taste

3 tbsp olive oil

Parsley (for garnish)

Method:

Preheat oven to 180 degrees Celsius. Start with your washed + de seeded peppers. Once thoroughly dried, lay them on a parchment paper lined baking tray. Make sure you cut a slit from end to end without losing the stem.

In a separate bowl, mix cannellini beans, yellow pepper, chili peppers, and broccoli together thoroughly. Drizzle 1 tbsp of olive oil over mixture, add salt and black pepper to taste and toss again. Let me just say- this stuffing is so darn delicious on its own- it can be enjoyed as a cold salad! (I will post a glamorous photo of the stuffing on its own in a later post.)

Brush 2 tbsp of remaining olive oil over your ramiro peppers. With a small spoon, gently scoop your mix into each ramiro pepper, filling to the top. Pop into the oven for 40 minutes. The aroma will drive you wild! It is such a sweet sensation.

Once out of the oven, let cool and garnish generously with parsley. You will be stunned how good these babies are and how many chores you can get done while they roast up so dreamily! Enjoy!! Follow me on IG 😉

Vegan Shepherd’s Pie

Okay. I’m a fan of @minimalistbaker but last week I tried the 1-Hour Vegan Shepherd’s Pie recipe and oh my yumminess. My fandom just went through the roof. We basically licked the baking dish clean and were pounding the table for more. That’s not a joke. The only ingredient I subbed was for the filling. The recipe called for a bag of frozen mixed veggies but my veg drawer was stuffed full of fresh spinach and broccoli and I really wanted to dig into a green kingdom amidst the lentils. All I can say is, we are making two pies next time. If you’re looking for an insanely hearty, nourishing, warm and comforting dish to make at home or take to your next get together- please go get this recipe right now and let this be it. Follow me on IG 😉

Hasselback potatoes

A Swedish dish- these gorgeous spuds were first suggested to have been served at the Hasselbacken hotel and restaurant in Stockholm, Sweden. It is still disputed who actually created this picture perfect potato and what year that was. The best description of these potatoes is that they are a perfect blend of both baked and roasted: the skin is perfectly browned and crisped while the inside is tender and soft. The accordion style looks time consuming but a quick google search will provide some great hacks to assist with these cuts. Placing your potato into a wooden spoon or between 2 chop sticks (length wise) are just a few suggestions, the purpose being the edges of the spoon and the chop sticks will stop your knife from cutting all the way through. Before cutting, wash your spuds thoroughly. Once cut, toss in olive oil, salt & pepper and bake at 220 degrees celsius for 30 minutes. Shake tray, add a sprig or two (or three) of thyme and continue to cook for 20 minutes. The scent will drive you crazy with delight and anticipation. They taste just as brilliant as they look. https://www.instagram.com/haveyourpeaceandeatittoo/

Quick Workout Series: Shoulders, Glutes & Core

For informational purposes only.

Please consult a physician before beginning any fitness or wellness program.

Hey guys! One of my most beloved practices for staying present and mindful in my every day life is taking a hiatus from social media for 3 days every week. You may have noticed this! I love seeing all of you and following along on your creative and nourishing journeys. But for me, taking the time to disconnect from my phone and wifi and reconnect with nature and the remarkable people who surround me is a precious balance I cherish wholeheartedly.

Here’s another video in my Quick Workout Series: Shoulders, Glutes & Core for anyone juggling + balancing it all. The feel good effects of moving + nourishing your body and the reality shaping effects of minding your mind is why I started this blog and channel in the first place. I read this quote this morning as I was writing this post. It was so perfect and aligned with my Monday morning feelings I had to share it. “I’m so busy loving life because I understand that we are creators of our own reality.”- Lady Kate 111 Happy mind, happy life. Mind it with loving care. I hope you will enjoy these endorphin boosting moves as much as I do!

Coconut Flour Cookies for Those Who “Can’t Bake”

Love cookies but claim you “can’t bake?” I assure you- you can! The key is to mix well. If you don’t have a processor, it can be done with a little power and a great spoon. Coconut flour is naturally high in protein and fiber which make these cookies a healthy alternative to store bought treats. I hope you will love them as much as I do!

Ingredients:

2 tbsp warmed sunflower “butter”

¼ cup coconut + cacao butter (can easily sub another nut butter)

¼ cup peanut butter

2 tbsp brown sugar

1 tsp baking soda

¼ tsp salt

½ cup coconut flour

½ cup dairy free chocolate chips

Method:

Preheat oven to 180 degrees celsius. Line a cookie sheet with parchment paper.

In a bowl, combine coconut + cacao butter, peanut butter, warmed sunflower “butter,” and brown sugar. Mix well. If you do not have a mixer, mix thoroughly with a large wooden spoon and scrape down as needed.

Add baking soda, salt and coconut flour to your mixture. Mix again until mixture creates a softened dough. Add chocolate chips and fold in evenly.

Use the palm of your hand to mold dough into a small ball and gently flatten with your fingertips onto your parchment paper lined pan. Repeat for remaining dough. Pop into oven for 8 minutes. Remove from oven and let cool before devouring with a tall glass of ice cold almond milk. Enjoy you baker, you!

https://www.instagram.com/haveyourpeaceandeatittoo/