Monday, August 18, 2014

Fig Zucchini Pasta and Hemp Seed Crumble


Being summer time, I love eating fresh fruit and vegetables. My mom and I grow a vegetable garden every year, and one of our (and many people's) biggest yielding crops is our zucchini. I am always looking for new recipes to use our abundance of zucchini in. This recipe caught my eye because it looked so fresh and easy to make. Plus, it had figs! Figs are one of my favorite foods, both dried and fresh. Once again, being summer, there are plenty of fresh figs in the store!

Lauren and I made this dish the other week (when we also made No-Bake Chocolate Peanut Butter Oat Bars and Raw Peach Cheesecake). Let me tell you, this dish is actually amazing. I can't even express how amazing it is. It took about 15 minutes total to make and was gone it about 5. We both went back for seconds and only had a tiny bit left over. The figs add a sweet taste, while the garlic in the hemp crumble gives it a savory taste. The zucchini pasta is light and fresh, yet the crumble adds some protein and substance to the dish.

The Hemp Seed Crumble, as you may notice, makes a little extra than you need for the pasta. The crumble tastes cheesy and can be used a vegan parmesan cheese. It works great on any type of pasta, salads, or even on pizza!


Adapted from Nutrition Stripped
Serves 2

Ingredients:

Pasta:

2 zucchini, spiralized
2 cups fresh mission figs, sliced
1/2 avocado, diced
juice of 1 lemon
1 Tbsp olive oil
pinch of sea salt
dash of black pepper

Crumble:

Makes 4 Servings
3 Tbsp walnuts, chopped
2 Tbsp hemp seeds
2 Tbsp pine nuts, lightly toasted and chopped
1 Tbsp nutritional yeast flakes
pinch of sea salt
1/2 clove of garlic

Directions:

Pasta:

1. Spiralize the zucchini. This will vary depending on your spiralizer. Cut the end off each zucchini before spiralizing, then peel the long way. If you don't have a spiralizer, you can use a vegetable peeler instead. Place zucchini in large bowl.
2. Add sliced figs and diced avocado and stir.
3. Add the lemond juice, olive oil, and salt and pepper to taste.
4. Top with Hemp Seed Crumble. (I use about half of the crumble and save the rest)
5. Enjoy immediately! Extras should be kept in the fridge.

Crumble:

1. Toast pine nuts until fragrant and golden in color.
2. Using a knife or food processor, chop the walnuts and pine nuts until they are coarsely crumbled.
3. Add nuts hemp seeds, nutritional yeast, and garlic to small bowl and stir until combined.
4. Add sea salt to taste.
5. Crumble will keep in the refrigerator for 3 weeks.








Saturday, August 16, 2014

No-Bake Chocolate Peanut Butter Oat Bars


My willingness to write long descriptions of my food endeavors is close to nonexistent right now. I currently have 6 recipes written up and photographed simply waiting to get a description, therefore this is going to be brief. But who wants a long intro anyways? I'd rather just get to making some yummy food!

Anyways, last week my good friend Lauren (owner of Not Your Ordinary Kitchen) came over and we whipped up these babies, along with Fig Zucchini Pasta and 2 others things (to be posted soon). Basically, these bars are good- real good. They take about 5 minutes to make and an hour in the freezer. They are very rich, so the mini bar size is perfect. Eating these is almost like eating Muddy Buddies, but in a bar- so like heaven. There we go, brief intro! Now eat up!!



Adapted from Hungry Happens
Makes 24 mini bars; 200 calories per bar

Ingredients:

1 cup natural creamy peanut butter
1/2 cup maple syrup
1/2 cup coconut oil
2 cups rolled oats
1 cup dairy free chocolate chips
1 tsp vanilla extract

Directions:

1. Line and 8x8 inch baking dish with parchment paper
2. In a medium bowl melt peanut butter, maple syrups, and coconut oil in microwave; takes about 1 minute. Stir occasionally to keep mixture from burning.
3. Remove from microwave and mix in the rest of the ingredients.
4. Pour mixture into prepared baking dish, smoothing top with spatula. Freeze for 1-2 hours or until set.
5. Pull entire dessert out of baking dish then cut into 24 bars. Do this quickly as bars soften fast! Enjoy! Store leftover bars in airtight container in fridge.