Updated: Dec 5, 2019

Since going vegan this has become one of my favorite dinners! It makes 4 servings so me and Matt will get a dinner out of it as well as leftovers to eat for lunch the next day.


It's flavorful, not too spicy, high in protein, and super filling! I recommend it for anyone looking to have an easy recipe in their dinner arsenal that is fairly quick, nutritious, and super tasty!


You can also make this with brown rice but keep in mind that usually takes 45 minutes to cook so jasmine rice is a much quicker rice to make with this meal. Check out my video at the bottom to see how I made it!




Spicy and Smoky Tomato Chickpeas over Jasmine Rice - Healthy High Protein Vegan Dinner

(makes 4 servings)


1 cup dry jasmine rice

1 & 1/2 cup water


3/4 cup diced red onion

2 tsp minced garlic

1 & 1/4 cups lite canned coconut milk (shake well; I recommend getting the organic version!)

1/4 cup + 2 T tomato paste

2 tsp smoked paprika

1/2 tsp chipotle chili pepper spice

1 tsp salt

2 cans chickpeas (garbanzo beans), drained and rinsed

chopped parsley


1. To make the jasmine rice: Add the water to a pot and bring to a boil. Immediately add the rice, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 more minutes. Fluff with fork.

2. To make the tomato chickpeas: In a large saucepan, add the onion and 1/2 cup of water and turn the heat to medium. Simmer for 5 minutes. Then add the garlic, stir, and simmer for 3 more minutes. Once the onions and garlic are soft and translucent, add the coconut milk, tomato paste, smoked paprika, chipotle chili pepper, salt, and chickpeas. Continue to simmer for 10 minutes. The chickpeas should be soft and the sauce should be thickened but no too thick. Remove from the heat when it's finished cooking.

3. Serve the tomato chickpeas over the jasmine rice and garnish with freshly chopped parsley.





Updated: Dec 5, 2019



Good morning friends!


I have been making this easy vegan banana bread cookie recipe for sometime now. They are so simple and so tasty! Matt prefers really buttery homestyle cookies like my chocolate chip cookies using the Miyoko's cultured vegan butter but he does like these too especially when he's wanting to be a little more healthy.


It's one of those recipes that is great for anyone who is looking to improve their diet with nutrient rich whole plant foods while still indulging on that occasional sweet treat without the guilt. No processed junk, no dairy, no oil. Just healthy whole plant food ingredients! YUM!


These vegan banana bread cookies are full of vitamins, minerals, healthy fats, plant protein, and lots of fiber! Most of the ingredients you may already have on hand, if not you might have to buy a few things, but for the most part it's an easy peasy recipe.


I am testing out the silicone baking mat in the video. It's one of my favorite new products from 2019. I had been hearing lots of good things about them from other bakers so I bought one at Harris Teeter for $15 and it is incredible. I can't believe how easy the clean up is and nothing sticks - ever. It's a fantastic cost effective product for all you avid bakers. You can bake with it or use to to roast vegetables. It also makes a great stocking stuffer too!


Watch my video tutorial below to see how I made them. I am also sharing an amazing story that happened to me and Matt this week... we photographed a white deer (a BUCK!) a few days ago! It was amazing!


ENJOY THE RECIPE!



Healthy Banana Bread Cookies Recipe - Vegan


2 ripe bananas

1/2 cup pure peanut butter (chunky peanut butter would also work)

2 T maple syrup

2 cups quick oats

1 T chia seeds

1 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 cup vegan chocolate chips


optional add-in's: raisins (golden or purple), walnuts, pecans


1. Preheat the oven to 350°F. In a small bowl, mash the bananas with a fork until soft and creamy.

2. Add in the peanut butter and maple syrup and mix well.

3. Add the oats, chia seeds, cinnamon, salt, and nutmeg. Stir well.

4. Gently fold in the chocolate chips and any extra ingredients like nuts or raisins.

5. Form into 2 tablespoon sized balls and place on parchment (or silicone baking mat) lined baking pan. Flatten out each cookie using the palm of your hand (don't skip this step as they will not spread out during baking because there is no butter/oil.)

6. Bake for 15 minutes then remove from the oven and let them finish cooling on the baking pan for 15 more minutes.


VIDEO TUTORIAL





Updated: 3 days ago



I'm really excited about this post and video! It's one of my favorites I have put together this fall season (and I have been putting out lots of fall content over the last few months) so I hope you enjoy it and watch the video too.


Growing up I loved trick-or-treating with the kids in my Durham, North Carolina neighborhood and hitting up all the houses on the street. We would then run home and pop on a Halloween movie (usually Casper) and dump out all of our baskets on the carpet in search of our favorite treats. My favorite candy was always Reese's peanut butter cups, tootsie rolls, and sweet-tarts. Then we would drink apple cider. So yum!


Those memories and flavors really inspired this post because now that I'm vegan (and eat much healthier) I don't ever buy Reese's peanut butter cups or eat much candy for that matter. I still enjoy treats and desserts but I often make my own homemade version. It's tastier and healthier because I can control the ingredients myself.


These three recipes are tasty, simple, and will please everyone, vegan or not! Happy Halloween! :)



Slow Cooker Spiced Hot Apple Cider Recipe

(makes 8 servings)


1/2 gallon apple cider

2 cinnamon sticks

1-2 star anise

1/4 tsp nutmeg

1/2 Tbsp whole cloves

1/2 inch piece of fresh ginger

peel of 1/2 orange


Add all of the ingredients to a slow cooker (aka crock pot) and cook on low for 4 hours. When it's ready, discard the cinnamon sticks, cloves, ginger, and orange peel. Pour into serving glasses and sprinkle a little extra nutmeg on top. Enjoy hot!



Chocolate Peanut Butter Cups

(makes 12 cups)


For the filling:

3/4 cup pure salted peanut butter (I love the Trader Joe's brand!)

1 Tablespoon pure maple syrup


For the chocolate coating:

2 teaspoons virgin coconut oil

2 cups vegan dark chocolate chips (I used the Enjoy Life dark chocolate chip morsels)


1. Line a muffin tin with 12 paper baking liners.

2. To make the filling: In a medium bowl combine the peanut butter and maple syrup. Stir well until completely blended. Set aside.

3. To make the chocolate coating: Using a double boiler method (see my video below), melt the chocolate chips until completely melted. Add the coconut oil and stir gently until smooth and shiny. Remove from the heat immediately.

4. To assemble the cups: spoon a tablespoon full of melted chocolate into each cup. Using the back of the spoon, push some of the chocolate up the sides of the liner. Don't worry if it gets a little messy here, it will be fine!

5. Spoon a tablespoon of peanut butter into the center of each cup pressing down a little bit. Then immediately pour in another spoonful of the melted chocolate over top of it, making sure no peanut butter is visible.

6. Immediately refrigerate for 1-2 hours. Store in an airtight container. They can also be stored in the freezer for a few months.



Stove Top "Cheesy" Popcorn Recipe


For the popcorn

2 tablespoons virgin coconut oil

1/2 cup popcorn kernels

1-2 tablespoons of the "cheesy" topping (recipe below)


For the "cheesy" topping

1/4 cup nutritional yeast (if its big and flaky you can blend it down more or leave it as is)

1 tsp dried dill

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp sea salt

1/4 tsp black pepper


1. Heat a large heavy duty pot over medium-high heat. Add the oil and 1-2 kernels then let the oil get really hot. Once the kernel pops add the rest of the kernels. Immediately cover with a tight fitting lid and as the kernels start popping, gently shake the entire pot (you might need oven mitts) so that the popcorn doesn't burn on the bottom. Keep shaking until the popcorn has finished popping.

2. When the popcorn has pretty much stopped popping, immediately remove from the heat and pour into a large serving bowl.

3. Top with a few tablespoons of the "cheesy" topping.


YOUTUBE VIDEO





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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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