pink himalayan sea salt

Mouthwatering Chickpea Salad Sandwich Recipe

Kristine — Wed, 05 Dec 2018 22:02:11 +0000

For me, the tastiest chickpea salad sandwich recipe must have have three things: crunch, creaminess and a rounded up flavour. This vegan chickpea salad sandwich recipe hits those spots. It will make-you-go-hmm bite after bite be it on your favourite type of bread or crackers. If you fancy, enjoying it as a canapé.

Growing up, sandwiches are a staple in our lunchboxes. And my dad was The King of Sandwich Spreads in our house. Although he’d occasionally let us enjoy our store-bought peanut butters and cheese spreads, he would always make us homemade ones because he knows it tastes better.

Our favourite one was the “deviled eggs”. Since we’re on a plant-based journey, this is by far our chickpea salad sandwich recipe. Don’t believe us? Please try it and let us know!

Tastiest Sandwich Spread

CourseBreakfast, Afternoon Tea, Main Dish

Ingredients

2cups chickpea, cookedor canned
3/4cup vegan mayonnaise’sor more to desired consistency
1small carrot, grated
1stalk celery, diced small
1small onion, minced
1dash pink himalayan sea saltoptional
1/8Teaspoon ground black pepper
1tablespoon Nutritional yeaat
1/2tablespoon Maple syrup
1/8Teaspoon dried dillor fresh

Instructions

Combine all ingredients in a bowl. Mash the chickpeas if desired.

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Oven Roasted Tomatoes: Simple Yet Delicious Recipe

Kristine — Tue, 30 Oct 2018 23:30:07 +0000

If you’re looking for an oven roasted tomatoes recipe, look no further! This delicious and simple to make recipe is sure to please. You can use any tomatoes that you have or go for our favourite, grape or cherry tomatoes. We enjoy these oven roasted tomatoes on our bagels with vegan cream cheese, salads or home made pizza. Enjoy.

Oven Roasted Tomatoes

Ingredients

2pints cherry tomatoesor grape tomatoes, cut in half
2tablespoons dried basil
1tablespoon dried oregano
2teaspoons garlic powder
2tablespoons extra-virgin olive oil
1/2teaspoon pink himalayan sea salt
1/2teaspoon ground black pepper

Instructions

Preheat oven to 225 degrees Fahrenheit / 110 degrees Celsius
Toss tomatoes in oil and spices in a bowl and transfer to an oiled or lined baking sheet.
Bake for an hour then turn off the heat and let the tomatoes dry further in the residual heat. You can leave them in the oven overnight too.

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Delicious and Healthy Carrot Banana Bread Recipe

Kristine — Wed, 03 Oct 2018 18:52:56 +0000

Carrot banana bread recipe:

Carrot banana bread is a must try for anyone who wants to have a shot at baking. I, for one, made this a pick because it is a fail-safe choice when it comes to flavor and the ingredients will be most likely be in anyone’s pantry. Made with whole grains, this carrot banana bread still comes out moist because of the good amount of carrots and bananas used. Simply put, this carrot banana bread recipe is easy and taste delicious.

Try this recipe and let us know how yours turned out! Don’t forget to tag @NovoParent on social media (we’re everywhere!) when you do!

Carrot Banana Bread

This simple carrot banana bread is perfect for a grab-on-the-go breakfast or your sweet cravings without the guilt. It is healthy, made with whole grain and plant-based.

Servings1 loaf

Ingredients

2cups whole wheat flour
1/3cup organic brown sugaror maple syrup
2teaspoons ground cinnamon
2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon pink himalayan sea salt
1/2cup unsweetened plant milk
1teaspoon pure vanilla extract
1/4cup coconut oil, meltedplus some for greasing
3medium-sized bananas, mashed
3medium-sized carrots, grated
3/4cups nuts, raw, choppedany kind, optional

Instructions

Grease a 1.5 qt/1.4 L loaf pan with coconut oil.
Preheat oven to 350 degrees F.
Prepare dry and wet ingredients in two separate bowls. Give each a good stir to distribute flavors and components evenly.
Add the wet mixture to the dry and mix until well combined.
Pour into the prepared pan and bake for 50-60 mins or until a toothpick comes out clean when inserted in the middle.

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Vegan Orange Chocolate Cake Recipe, A Must Try!

Kristine — Thu, 06 Sep 2018 20:51:30 +0000

Vegan orange and Tablea Chocolate Cake. Now that is a mouthful, and literally mouthwatering if I may say. This is by far one of our favorite vegan orange chocolate cake. Ideal for your chocolate craving with the fruity punch to boot.

I honestly haven’t met anyone that doesn’t like sweet juicy oranges nor a good chocolate cake. I used whole wheat flour yet this recipe remains moist. Using fresh oranges and a good cup of cacao makes all the difference.

The cake recipes here are good on its own but we loved the citrus flavor mixed with the chocolate-y goodness from the tablea. The result is a warm, dark and rich vegan orange chocolate cake with a crisp flavor of summer that I am sure your loved ones will enjoy having every bite of!

Vegan Whole Wheat Orange and Tablea Chocolate Cake

Servings16

Prep Time45 minutes

Cook Time30-35 minutes

Ingredients

Vegan Tablea Chocolate Cake

3-6tablets tablea chocolate, pure (unsweetened)depending on how dark you want the chocolate cake is
1cup water
1 1/2cup whole wheat flour
1cup dark brown sugar
1teaspoon baking soda
1/8teaspoon pink himalayan sea salt
1/4cup coconut oil, melted
1tablespoon apple cider vinegar
2teaspoons pure vanilla extract

Vegan Orange Cake

1 1/2cup whole wheat flour
1cup dark brown sugar
1teaspoon baking soda
1/2teaspoon pink himalayan sea salt
1cup fresh orange juice
1/3cup coconut oil, melted
1tablespoon orange zestor zest from 1 whole orange
1tablespoon apple cider vinegar
1teaspoon pure vanilla extract

Instructions

Tablea chocolate mixture

Boil Tablea in water, stirring continuously until melted.

For each cake batter

In two separate bowls, prepare dry and wet ingredients.
Add dry ingredients to wet. Stir until well combined

Assembly

Grease an 8 inch round or square cake pan with a bit of coconut oil.
Alternately add ¼ cup of the cake mixes into the cake pans and swirl a knife across the batters to create a leaf effect.
Bake at 350°F for 30 - 35 minutes or until a toothpick comes out clean.
Let cool in the pans for 10 minutes then flip them out onto a cooling rack.

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Easiest Roasted Red Pepper Hummus

Kristine — Thu, 06 Sep 2018 20:48:20 +0000

Roasted red pepper hummus is one of the most versatile and easiest dip you can make at home. This was also one of the first hummus recipes that we really wanted to do. It has simple ingredients and is quick to prepare. It is a staple in our fridge. Our little Noah loves it too. He enjoys the dipping part as most toddlers exploring with food do. It is creamy, full of flavor from the roasted red peppers. It is packed with protein and good-for-you fats. We usually have it for an easy light lunch or midday snack with pitas. You can also add cherry tomatoes in olive oil and red pepper flakes. Try it and let us know in the comments below how you enjoy our homemade version of roasted red pepper hummus.

Easiest Roasted Red Pepper Hummus

Whether using canned or preparing your own cooked chickpeas, this recipe will be a sure hit on your next party or just be your go-to for an easy light meal idea.

Servings2 cups

Prep Time15 minutes

Cook Time2 hours

Passive Time10-12 hours

Ingredients

1cup dried chickpeasor 1 can of well drained canned chickpeas
4cups waterfor cooking chickpeas
1/2cup tahini (sesame seed paste)with some of its oil
1/4cup extra-virgin olive oilplus some for drizzling
2cloves garlic, peeledor to taste
1pinch pink himalayan sea saltto taste
1pinch black pepperto taste
1/2tablespoon ground cuminand/or
1/2tablespoon ground paprika
1whole lemon juiceplus zest
1whole roasted red pepperplus some, chopped for garnish

Instructions

Dried Chickpeas, if using

Wash chickpeas over cold running water on a sieve.
Place in a bowl and cover with water several inches over and let it soak overnight or for at least 10 hours in the fridge.
Drain and place the chickpeas with new water up to about a couple of inches over in a medium saucepan.
Place over high heat and continue boiling for about 1.5 hours or until the chickpeas are soft and easily mashed with a fork, reducing heat if necessary to prevent overflow.
Drain but keep the aquafaba (boiled liquid) aside to thin the hummus to your desired consistency.

Hummus

Blend all ingredients in a blender (or food processor) until smooth.
Use the cream or whip buttons for a fluffier texture. Adjust spices to taste.
Transfer to a bowl and drizzle with olive oil to serve.

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