Vegan Quesadilla

We use gluten free brown rice wraps as they are the cleanest gf wraps we’ve found so far,  and the price is pretty good too. For the”cheese” I use hummus, it tastes cheesy when it’s warm,  although it doesn’t have the same stringy consistency, but it’s so much healthier than fake vegan cheese.  For the rest of the filling, get creative,  or just use up what you have in. Ideally I would put some black beans,  tomatoes,  onions,  avocado, corn,  salsa and nutritional yeast for extra cheesiness. However, I have made them using, cucumber,  carrots and black beans,  humus and mustard when that’s all I’ve had in the fridge.

To cook,  heat up a heavy skillet, once hot add small amount of organic olive oil or coconut oil,  just enough to lightly coat the bottom of the skillet.

Add the wrap to the oil for about 20 to 30 seconds,  then flip,  add humus to whole surface then add rest of ingredients to one half only,  fold in the middle to create quesadilla shape,  cook out first side to desired crispness, then flip and do the same. Voila, the perfect vegan quesadilla. Ok,  so it’s not going to fool anyone that it’s got cheese in it,  but it tastes pretty darn good 🙂

Peanut Butter Cookies (Vegan & Gluten Free)

Peanut Butter Cookies (Vegan & Gluten Free)

These are so yummy! I think these would be good for breakfast a snack, but we have them for dessert….. Only 4 ingredients: Oat Flour – Blended regular, whole oats in my nutri-bullet, almond flour – ground whole raw almonds in my nutri-bullet, mixed them together, added some agave syrup (Last time I made these I used Maple – which came out sweeter than the one’s with Agave, but still delicious. Mix all ingredients together, add a drop of water until the mixture comes together, you don’t want it too wet, but I guess that wont matter too much if you put too much in….. put on a baking sheet, squash each one down and make sure you have some mixture leftover for the tops. Now, on each cookie add a small spoon of Peanut butter (Preferably Organic with no added Sugars or added oils, especially hydrogenated) then spoon the remaining mixture on top of each cookie to cover the peanut butter, that way the peanut butter is a surprise inside!!! mmmm We’ve also used the basic recipe of Oat Flour, Almond Flour and a liquid sweetener to make chocolate chip cookies, just mix in the chocolate chips. Oatmeal Raisin, just mix in Raisins. Chocolate, just added Cacao powder. I have also swapped out the almonds for walnuts. Basically, when you gotta have something sweet and you aint got much in, use what you got!! Thats how I came up with all these recipes…..sometimes your best creations are made when you have no food in right!! I want to try these with chocolate chips added on top of the peanut butter for a chocolate peanut butter surprise…. and I am going to try using some blended up dates with water for the sweetener, I just think that this makes them a little bit healthier.

Homemade Vegan Chocolate Ice Cream

Homemade Vegan Chocolate Ice Cream – Yum!

So to start with I filled my Nutri-bullet with frozen bananas, added a tiny amount of coconut milk, just enough so it blends. I blended it up, then added some pecan nuts and about a tablespoon of maple syrup with some raw cacao powder (it would prob be even more awesome with some vanilla pods in there but I don’t have any right now). The consistency was pretty thick, if its too runny, add a few more frozen bananas. I put it in the freezer for about 30 minutes to firm up a bit more…. then I toasted and chopped some almonds to sprinkle on top… delish!!

This Ice-Cream is so good, and in my opinion tastes even better than regular ice cream, plus it’s good for you – not loaded with artificial colorings and flavors and I can feel ok about giving it to my son as a treat.