Calcium-rich Sesame Energy balls
Rich in calcium, easy to make, for tiring office meetings, potlucks, toddlers and babies alike.
Tag: one bowl
Sunflower Seed Toasties (Freezer-friendly)
These freezer-friendly sunflower seed toasties are inspired by the German vegan recipe queen Nicole Just and her nut toasties from the book La Veganista: Mein selbst gemachter Power-Vorrat (seems to be only available in German language at the moment). When my pregnancy was coming to…
Avocado-free Frijoles Salad
Avocado-free Frijoles Salad
Prep Time30 mins
ChillTime (optional)4 hrs
Servings: 4
Ingredients
- 2 can black beans drained and rinsed
- 3 ear cooked corn kernels cut off the cob/ sub: frozen corn kernels
- 2 red bell peppers
- 2 garlic cloves
- 2 tbsp minced shallot
- 2 tsp salt
- ¼ tsp cayenne pepper
- 9 tbsp olive oil extra virgin
- 1 tsp lime zest from unwaxed lime
- 6 tbsp lime juice freshly squeezed
- ½ cup cilantro freshly chopped
- 1 cup your prepped AVOCADO-FREE GUACAMOLE
(or see recipe below)
Serve with
- tortilla chips
optional
Instructions
On Prep Day
- Combine all ingredients except for avocado-free guacamole in a large salad bowl and toss to mix. It's best to cover and chill for a few hours or overnight.
On Eat Day
- Upon serving, add avocado-free guacamole and mix gently.
- Garnish with a more chopped cilantro if desired.
Environmentally-friendly Avocado-free Guacamole
As much as everyone loves avocados, they don't exactly have an ecological footprint that shines. Don't get me wrong - I love avocados and everything that comes with avocado... Yet, I tried to come up with an environmentally-friendly avocado-free guacamole and here it is. The secret ingredient is pea.
Prep Time8 mins
Cook Time2 mins
Servings: 12
Equipment
- food processor
Ingredients
- 3 cups fresh or frozen green peas
- zest of organic lemon un-waxed
- 3 tbsp lemon juice (approx. 1/2 lemon)
- 1 large garlic clove
- 1/4 cup packed mint leaves
- 2 tbsp olive oil extra virgin
- 1-2 tbsp tahini
- 1/4 tsp sea salt
Instructions
- If using frozen peas, leave out to thaw completely, or cook them in step 2. If using raw peas, skip over to step 3.
- To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas (and a tiny bit vinegar to keep the color - optional) and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process.* Set aside.
- Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree.
Notes
*I put a tupperware dish half filled with water in the freezer and let it freeze before starting to prepare the receipe. Once the peas are cooked I plunge them on top of the ice of the tupperware dish. The ice melts quickly and I can drained the cooled down peas over a colander.
Store in an airtight container for 3-4 days. If it lasts that long 🙂
From My New Roots at mynewroots.blogspot.com
Carroats – Carrot Overnight Oats
Veggies for breakfast sounds like one of these New Year’s resolutions that you throw overboard on January 3rd. Despite veggies being quite unusual on the occidental breakfast plate, it’s absolutely beneficial to serve them even for breakfast. Quite a lot of cultures eat vegetables for…
Green Asparagus Pea Soup
Today was the first chilly morning. I loved this summer. So having to say goodbye to super long and pleasantly warm summer nights. That doesn’t come easy to me. Each ending is also the start of something new, say they. Couldn’t be more right. Because…
Vegan Lemon Freezer Balls
Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly energy balls. At least, this is what it was for me.
When it comes to packing lunch boxes for the office or kindy, all I need sometimes is a ready-made solution that is
- a finger food-friendly/ BWL-friendly food for the baby
- travels great without getting mushy
- easy to make when we run out of the freezer provision
- tastes great!
These vegan lemon freezer balls have quickly climbed their career ladder to become a family favorite in our house. And I guarantee – they will in yours too!
This Lemon Freezer Balls recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Food processor such as KitchenAid KFP0718CU 7-Cup Food Processor (affiliate link)
- Ice cream spoon such as Ice Cream Scoops
- My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or
- Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
- Coconut flour (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Vegan Lemon Freezer Balls
These Vegan Lemon Freezer Balls are a healthy snack choice that tastes like a little bit of heaven! Stock up your freezer supply of these little gems for an easy grab and go snack that is packed with healthy fats and tons of flavor. They fill up your kids' energy reserve as well as yourselfs.
Prep Time10 mins
Chill Time10 mins
Servings: 18 balls
Ingredients
- 1 ripe banana
- 1 cup raw cashews sub: walnuts
- ¾ cup almond flour
- ⅓ cup coconut flour sub: almond flour
- 1 tbsp lemon zest
- 4 tbsp lemon juice
- 2 tsp vanilla extract optional
Instructions
- Mash the banana. Set aside.
- To the food processor, add raw cashews, almond flour, and coconut flour. Blend until a fine meal is achieved - about 20-30 seconds.
- Add the banana in along with the lemon zest, lemon juice, and vanilla extract. Blend until a tacky dough forms. If it’s too dry, add a little more lemon juice. If it gets too wet or sticky, add more coconut flour as needed.
- Using an ice cream scoop (or 2 teaspoons) make roughly 18 balls. Place on a freezer tray and freeze*.
Notes
*Spread them out on a tray, freeze for 10 minutes and then transfer to a freezer-friendly bag or container.
Freezer-Friendly Peanut Banana Snack
Your snack game will never be the same once you’ve really gotten into no-bake freezer-friendly peanut banana energy balls. At least, this is what it was for me. When it comes to packing lunch boxes for the office or kindy, all I need sometimes is…
Lemon Sorbet Energy Balls
I originally came up with these lemon sorbet energy balls while browsing the internet for baby-led weaning suitable snacks. The ones I found on www.babyledfeeding.com. I didn’t like the fact that they contain maple syrup as sweetener because I intend to feed L’Mdaddy natural stuff.…
Lemon Basil Pasta Salad
Lemon Basil Pasta Salad is what summer adult life tastes like to me. Back in the days, pasta salad was the dish to bring to any potluck or barbecue. Growing up, pasta salad contained spaghetti broken in half (dead sin by itself already I guess), canned peas, some sort of raw meat sausage, eggs and enough mayonnaise to take a foot bath in if you have wanted to.
I got to admit that I was 21 years old when I ate basil for the very first time. I immediately loved it. Fresh and intense, just like Italien 21 year old boys hahaha.
I love creating recipes with lemons ever since hubby has a lemon tree in his backyard when we first met. No wonder, Lemon Basil Pasta Salad makes me so happy.
It’s citrusy and light. A solid solution for office lunches, picnics or picky eaters (even children).
This Lemon Basil Pasta recipe requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Lemon Basil Pasta Salad
Lemon Basil Pasta Salad lets you feel sunrays on your nose. Summery, flavorful, zesty and light! Ideal for summer potlucks, or make-ahead lunches.
Prep Time20 mins
Servings: 4
Ingredients
- 1 cup dry pasta of your choice uncooked
- 1 cup cherry tomatoes halved
- 2 handful arugula sub: baby spinach
- 1½ cup lemon basil dressing see below
Instructions
- Cook pasta al dente according to package instructions. Drain and rinse with cold water, until cooled.
- Place cooled pasta into a bowl and toss with your prepped lemon basil vinaigrette. Add cherry tomatoes and arugula (or any other additions you like) and toss to combine.
Lemon Basil Vinaigrette
Pour this gluten-free, dairy-free, vegan and healthy lemon basil vinaigrette over your favorite salad, quinoa veggie bowl, or on a sandwich. Works on pasta or potato salads just as well.
Prep Time5 mins
Total Time5 mins
Servings: 4
Ingredients
- 1 cup basil* packed down tight
- 2 garlic cloves
- 1 zest of medium lemon unwaxed
- 2 tbsp fresh lemon juice
- ⅓ cup olive oil extra virgin
- ½ tsp salt plus more to taste
- ¼ tsp red paper flakes
Instructions
Notes
*As much as I love to to use frozen produce when my own balcony doesn't deliver a sufficient supply of basil, frozen basil hasn't worked for me in this case.
**In order to get the most flavor out of the basil, you just need to slap them. First the technique: place a few leaves or sprigs of your chosen herb in one palm. Then give it a good smack.
Pumpkin Overnight Oats – Poats
When I spoon my Pumpkin Overnight Oats – Poats in the morning my mind starts to wander. Back to my childhood. Village life. Summers at the pool. Winters at the ski slope. Falls with Halloween and little other things to keep us entertained. Trick or…
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