In prepping for camping this weekend, the job I volunteered for was meal planning and prep! I was obviously excited to do this. Food for camping must be compact, with little refrigeration needed. Stay tuned for the full menu early. In the meantime, take a look and try the recipe for these compact, semi-raw, quinoa protein balls. The perfect camping snack! I just hope bears don’t like quinoa!
Quinoa Protein Balls
Makes 20 Golf-sized Balls
16 pitted Dates
3/4 cup Nut Butter (I used peanut butter for these)
1 Scoop MCT Lean Vegan Protein Blend Vanilla or Chocolate
1 cup cooked Quinoa
1 tablespoon Flaxseeds
1 tablespoon Chia Seeds
1 teaspoon Maca Powder
1/4 cup Chopped Walnuts
1 tablespoon Hemp Seed Hearts
Add dated to food processor. Pulse until chopped.
Add nut butter. Pulse until combined.
Add cooked quinoa. Pulse.
Add remainder of ingredients. Pulse until combined.
Roll into balls.
Refrigerate for 2 hours minimum. The longer the better.
Whether it is running, cycling, swimming, hiking, long walks or some mix of all or some of them.. Vinny and I keep active. Fueling and replenishing our bodies after a long bike ride or run means consuming a bit more protein. We have tried Vega and Raw Protein but our favorite protein powder is by MCT Lean. The taste is on point. We use it in shakes and smoothies as well as baked good (stay tuned for protein packed recipes). A little extra protein does the body good! The possibilities are endless with this powder. Below is our favorite smoothie recipe featuring MCT Lean Vanilla Vegan Protein Blend. The kale, ginger and banana make this protein smoothie delicious and with 27 grams of protein, filling!
Green Protein Smoothie
2 Scoops MCT Lean Vegan Protein Blend Vanilla
½ tablespoon MCT Oil
1 tablespoon Ground Flaxseed
1 tablespoon Raw Shelled Hemp Seeds
1 ½ cup Unsweetened Almond Milk
1 medium Banana (frozen bananas work well and make the smoothie cold)
1 cup Raw Kale
1 teaspoon Ginger
½ tablespoon Chia Seeds
Add almond milk to blender. I prefer the Nutribullet. Adding the almond milk first prevents the dry ingredients from sticking to the sides of the blender.
As a vegan, everyone thinks you cannot eat super delicious foods. It is a common stereotype that I shoot down constantly. When invited to a party, everyone thinks you’ll bring hummus, or just vegetables, or maybe a fruit salad. Little does the typical omnivore know, vegans are capable of SO much more. They are even capable of the cream of the crop party dip. The one that is finished first. The one that is anticipated most. The great Buffalo Chicken Dip. Below you will find my adaptation of the dip… a recipe so good, even your non-vegan friends will enjoy.
Vegan Buffalo Chicken Dip
Serves party of 8
1 package Beyond Meat Chicken-Free Strips – Lightly Seasoned
1 package (8 ounces) Vegan Cream Cheese (any variety works)
½ cup Hot Sauce (I use Texas Pete because of its lower, but still high, sodium content)
½ cup Ranch Dressing (see recipe below)
½ cup Daiya Shreds (either cheddar or pepper jack)
Vegan Ranch Dressing
Yields 1/2 cup
1/4 cup Vegan Mayo (I prefer Hampton Creek Just Mayo)
1/4 cup Unsweetened Almond Milk (I use Whole Foods 365 brand – carrageenan-free)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon black pepper
Preheat oven to 350 degrees.
Combine all ingredients until smooth in medium baking dish.
Bake for 20 minutes or until everything is melty and hot.
Serve with your favorite vegetables, crackers or my personal favorite, a sliced multi-grain french baguette. Hell! You can serve this dip with anything, it could make cardboard taste good.
Chocolate chunks? Raw Almonds? Cookies? Who does not love all three? After using other people’s recipes till now, I have formulated my own. Hope you enjoy them as much as we did!
Vegan Chocolate Chunk Almond Cookies
Yields 40 Mini Cookies
4.5 teaspoons Ener-G Egg Replacer (found in the baking isle at Whole Foods Market)
6 tablespoons Water
½ cup Earth Balance Buttery Spread
½ cup Mashed Avocado
¾ cup Vegan Cane Sugar
¾ cup Brown Sugar
2 teaspoons Pure Vanilla Extract
1 1/8 cup Whole Wheat Flour
1 1/8 cup All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Sea Salt
1 cup Dark Chocolate Baking Chunks (I use Whole Foods 365 brand)
1 cup Raw Almonds (chopped)
Olive Oil cooking spray
Preheat oven to 375 degrees.
Whisk or blend, Ener-g Egg Replacer and water. Set aside.
Like many others, I often troll Pinterest for new recipes. In that search, I often stumble upon a delicious looking picture with no link to a recipe. ANNOYING RIGHT?! I saw a similar taco bowl, clicked it, no real recipe link. WHY?! I decided, these cannot be too hard to improvise, something I would have to do anyway since the originals appeared to have beef, and went for it. ( Below is the serving size for us PhillyVegans. As a side note, Vinny eats way more than me, I ate 5 while he ate 11, so the serving size may vary.)
Mini Taco Bowls
Serves 2; 16 mini bowls
4 Whole Wheat Tortilla Shells cut
16 ounce Refried Beans (I used Trader Joe’s Refried Beans – Fat-free Traditional Style)
1/2 package Beyond Meat Lightly Seasoned Strips shredded
2 slices Daiya Cheddar Slice cut into 1 inch strips
Toffuti Better than Sour Cream
Spinach or Lettuce chopped
Preheat oven to 375 degrees.
Cut tortilla shells into small 3-inch circles. I used the top of a mason jar and knife for reference. A cup can also be used.
In small sauce pan cook Beyond Meat chicken strips.
Place tortilla circles in cupcake pans.
Add about a tablespoon of refried beans (no need to heat up) and a bit of shredded chicken. (Use personal preference)
Bake for 10 minutes.
Add Daiya cheese.
Bake for 5 additional minutes or until cheese melts.