Mochi with Kale, Carrots and other good stuff

Here is one more of my household staples. I can't get enough of this veggie packed, rice "poofed", soul warming meal. Not only is it vegan and gluten free, but you pretty much sautee any vegetables together, bake some mochi and have a pretty darn delicious and hearty dish! 

1 package of mochi 

olive oil

1 head of kale, ripped and destemed

3-4 carrots, thinkly sliced

1-2 Tbs sesame seeds

and anything else your heart desires...

such as mushroom, squash, sun dried tomatoes, corn, onion blah blah blah...

Preheat oven to 350 degrees. Prep your kale, carrots and all your vegetable choices. Cut mochi into squares and place on a parchment lined baking sheet. Saute vegetables in oil until cooked and sprinkle with sesame seeds. Remove mochi from the oven when the mochi has puffed up and looks like it has "exploded" (you will know they have puffed when you see it, its pretty obvious). Cut open mochi and fill with vegetable mixture & Devour!

Agave Candied Pecans

I absolutely love these pecans, either to add a kick to a salad, or just pop them in my mouth as a snack! They are simple, delicious and a hell of a lot better for you than grocery store candied pecans (Only 4 ingredients-yup that's right!)

3/4 cup pecans

1 Tbs agave nectar

1/2 Tbs olive oil

dash of salt

Preheat oven to 350 degrees. Coat pecans in agave nectar and olive oil and sprinkle with salt. Bake in the oven for 10-15 minutes. Allow to cool & devour!! 

Gluten Free and Vegan Flax Pancakes

These vegan and gluten free pancakes are the most killer sweet and savory pancakes I have ever devoured; with the nutty hints of flavor from the flaxseeds mixed with the sweet and crisp hints of coconut. With pancakes like these, breakfast might be coming a new favorite food course!

2/3 cup rice flour

1/4 cup coconut sugar

3 Tbs potato starch

3 Tbs corn starch

6 Tbs ground flaxseed 

6 Tbs water

2 tsp baking powder

1/4 tsp salt

1 1/4 cup almond milk

1/4 cup coconut oil, melted

Mix 4 Tbs of ground flax seed with 6 Tbs water and set to the side for at least 3 minutes. Mix together all dry ingredients in a bowl. Add milk, coconut oil, and the water and flaxseed mixture, and wisk all ingredients together. Preheat your griddle, and pour batter to make pancakes. Allow pancakes to cook until small bubbles appear, then flip to cook other side until golden brown. Transfer to a plate, smother with syrup or fresh fruit & devour!

Garlic Lentil Hummus

I love me some hummus, but some days i can eat one more damn chickpea! This recipe is killer with some crackers or veggies, on a sandwich or just on a spoon. And for all you haters who are obsessed with the question, "You don't eat meat! But where do you get your protein?" Well here you go, 30% of lentils calories are from protein, the 3rd highest protein content of all legumes and nuts. Plus, Health magazine picked lentils as one of their top 5 healthiest foods! So go inhale some Garlic and Lentil Hummus, and while you are at it, make 2 batches cause its that darn delicious! 

1/2 cup of lentils (I use a mixture of red and green)

1 1/2 cups water

6 cloves of garlic, minced

3 Tbs olive oil

6 Tbs lemon juice

6 Tbs tahini paste

1 pinch of cayenne pepper

Put lentils and water in a pot and bring to a boil. Reduce heat and continue to cook lentils for about 30 minutes, or until soft. Place cooked lentils, garlic, and 1 Tbs of olive oil in a  food processor, or vita-mix, and process till smooth. Add the remaining olive oil, lemon juice, tahini, and cayenne pepper. You can add extra lemon juice or olive oil to make it to the consistency of your choice. Drizzle top with olive oil & devour! 

Kale Chips

Kale chips have been a weekly recipe for years in my house and now are suddenly all the rage! When I first started making kale chips I remember being so shocked that I could devour an entire bunch of kale in one sitting. This recipe is so simple, delicious and nutririous that you will suddenly find your fridge constantly stocked with kale. You will Now mama won't be yelling at you to eat your greens anymore!

1 bunch of kale

Olive Oil

Sea Salt

Preheat oven to 400 degrees. Rip the leaves off a bunch of kale, taking out the thick veins. Drizzle with olive oil and sprinkle with salt. Toss leaves on a baking sheet and bake in the oven for 12-15 minutes or until crunchy. Serve & Devour!

Red Lentil, Turnip & Kale Soup

Here you go..one more soup for ya. The fact that is has some of the best veggies ever, including my all time fav Kale, it needs no other words. Let you belly tell you the rest! 

1 1/2 cups red lentils

3 cups water

2 Tbs olive oil

1 onion, diced

3 garlic cloves

2 stocks celery, chopped

2 carrots, chopped

1 1/2 cups tomatoes, chopped

1 turnip, peeled and sliced

1 1/2 great northern beans

4 cups vegetable stock

5-8 pieces of kale, ripped and deveined

Place water and lentils into a pot and bring to a boil. Reduce heat to simmer, and cook partially cooked till soft. Remove from heat. In a larger pot sauté onion, garlic, celery & carrot in oil till soft. Add in tomatoes, turnip and beans. Add cooked lentils and vegetable stock. Bring to a boil and simmer, covered for 20 minutes. Add in kale and continue to cook till kale is a bright green. Remove from heat & Devour. 

Raw Chocolate Pudding

Smooth chocolate with sinful flavor...that is vegan, raw, free of white sugar & gluten-free! Finally a rich dessert you can indudge in and not have to unbutton your jeans. This dessert only consists of 4 ingredients that you can actually find in nature, and takes under 5 minutes to make!

1 banana 

1 avocado

3 Tbs agave nectar

3 Tbs raw cacao 

Blend all ingredients in your Vita-mix, or food processor. Serve, and Devour! 

Easy enough for ya?!

Vegan Potato Veggie Cashew Soup

I was recently told this mouthwatering soup was one of the top 5 things I have made in quite a while by the family I cook for. Filled with veggies and a creamy broth (with no cream!) any vegetarian, vegan or celiac can enjoy this winter warmer! 

1 cup mushrooms, diced

3/4 cup raw cashews

6 cups vegetable broth (I used a mushroom based broth)

3 potatoes, chopped

3 carrots, chopped

1 onion, finely chopped

1 red bell pepper, chopped

Zest and juice of one lemon

In your vita-mix (or any blender) blend cashews and 2 cups of veggie broth until smooth. Pour mixture into a large saucepan and add potatoes, onion, carrots and remaining 4 cups of broth. Add in mushrooms and 1/2 cup of water. Bring soup to a boil, and reduce heat to simmer till potatoes are tender. Add bell pepper and lemon juice and simmer for 3 more minutes. Serve, top with lemon zest, and Devour! 

Vegan & Gluten Free Spring Rolls with Plum Sauce

In honor of my obsessive love for asian food, and my trip planned to Japan next month, I had to make some Vegan and Gluten Free Spring rolls with a sweet plum sauce. These are perfect for a refreshing appetizer, or devour them for lunch! These can be made in advance and stored in the fridge till your belly roars. (Just beware of the avocado turning brown). 

8-12 spring roll rice paper wraps

4 cups boiling water

1 1/2 cups jasmine rice

3 carrots, thinly sliced

1 cup bean sprouts

1-2 avocados, sliced

1 cucumber, thinly sliced

Plum Sauce

2/3 cup plum sauce

1 Tbs Soy Sauce (optional)

2 Tbs rice vinegar

1 Tbs ginger

1 T Agave

Cook rice and prepare all vegetables. In a bowl, pour boiling water and one at a time and soak rice paper wraps till soft. Pat wraps slightly dry and fill with rice and veggies. Roll tightly, similar to a burrito (all sides should stick to each other when done), and place on a plate, not touching, or they will stick together. In a small bowl, whisk together the plum sauce ingrendietns. Dip spring rolls in the sauce & devour!

Vegan Banana Coconut French Toast

Childhood weekend breakfast plates were usually stacked high with my moms mouth watering french toast, and of course always topped with powdered sugar. And now with this killer twist on moms recipe, there is no better way to start a morning than with vegan banana coconut french toast! Plus now you wont have bread, that is grilled in goopy snot-like egg batter, i mean come on, its pretty sick! (And not in a good way!) 

1 banana

1/2 cup coconut milk (like from the can used for curry, not the "milk" milk)

1 cup rice or almond milk

2 Tbs Coconut Sugar

1/2 tsp cinnamon

splash of vanilla

6-8 slices of bread (I use whole grain)

2 Tbs Earth Balance

In a vita-mix (or food processor) blend together banana, coconut milk, almond milk, coconut sugar, cinnamon and vanilla till smooth. Pour mixture into a shallow bowl. Heat Earth Balance in a griddle, or skillet over medium heat. Dip bread into coconut banana mixture, and cook bread until bread is lightly brown on both sides. Serve warm with syrup, fresh bananas, powdered sugar... and then Devour! 

Sweet Potato Lentil Soup

No gluten, no animal products, no crap, Hooray! Word on the street is it is going to snow tomorrow in Colorado, so for all you people living in cold places, or heck, even warm places, here is one of my favorite soup recipes! This winter favorite is filled with hearty, delicious fresh ingredients!  Freeze any left overs for that unexpected snow day (if you are able to resist devouring the whole pot)

1/4 cup olive oil

1 medium onion, diced

2 tomatoes, diced

1 tsp fresh ginger, minced

1 tsp cumin

1 tsp cinnamon

1/4 tsp cayenne pepper

3 sweet potatoes, peeled and cut into small cubes

7 cups vegetable broth

1 cup lentils

Heat oil in a large pot. Add the onion, constantly stir until onions are softened. Stir in the tomatoes, ginger and spices and cook for about 3-5 minutes. Add the sweet potatoes, broth and lentils. Bring to a boil over high heat. When boiling, reduce heat, cover and simmer for about 35 minutes, or until sweet potatoes are soft enough to easily poke with a fork. 

Vegan and Gluten Free 2 "Cheese" Corn Gratin

What is better than being able to indulge in delicious, guilt-free, vegan and gluten free food? NOTHING! So here is one more comfort-food dish for the cold winter months that will keep your belly full with some yummy veggies, & that I a sure will have your youngsters asking for seconds! Nom nom

1 lb yellow squash, cut into 1/4 inch slices

1 lb tomatoes, halved, seeded and cup into 1/3 inch slices

2 Tbs olive oil

 1/2 cup plain rice or almond milk

1 1/2 cup of your favorite salsa (I use White Girl Salsa)

2 Tbs cornstarch

5 ears of corn (kernels off the cob)

3/4 cup Panko breadcrumbs (DONT USE FOR GF, sub gf "breadcrumbs" or extra cheese)

3/4 cup Daiya Cheddar "cheese"

1/2 cup Daiya Pepper-jack "cheese"

1/2 cup basil, chopped

Preheat oven to 400 degrees. In a 3qt baking dish, arrange squash and half of the tomatoes on the bottom. Drizzle with half of the olive oil, and sprinkle top with half of the basil. Roast for about 20-25 minutes. Meanwhile, in a bowl whisk together "milk," salsa & cornstarch. Combine corn kernels, panko crumbs, 1/4 cup of cheddar, 1/4 cup of Pepper-jack, and rest of olive oil. Sprinkle remaining amount of cheese over the roasted veggies. Top with corn mixture, and pour "milk" mixture over corn. Top with the rest of salsa, tomatoes & basil. Bake for about 25-30 minutes until tomatoes are cooked. Serve warm and Devour!!

Vegan Wild Mushroom Risotto

Plain and simple: This vegan risotto is kick ass. With its "soul food" power, it makes you happily stuffed, satisfied and stoked that you're eating food that is making your belly smile in more than 1 way!

6 cups vegetable broth

1/4 cup dried mushrooms (I like chanterelles)

1/2 cup hot water

3 Tbs Olive Oil

1/4 cup Earth Balance Buttery Spread

1 cup fresh Mushrooms (like crimini, porcini, or portobello)

2 garlic cloves

1 small onion, chopped

1 shallot, chopped

1 cup Arborio rice

1/3 cup white wine

1/2 cup Vegan Parmesan cheese

2 Tbs Basil, chopped

In a large saucepan warm the vegetable broth over low heat to keep warm. Place hot water and dried mushrooms in a bowl for about 20 minutes. When mushrooms are soft add to warming vegetable broth.

Heat 1 Tbs of olive oil and 1 Tbs of Earth Balance in a large saute pan. Add fresh mushrooms and saute till soft and lightly browned and remove mushrooms from heat. Heat remaining amount of olive oil, add onions and shallot till soft and transparent. Add garlic and remaining Earth Balance and saute for 1 minute. Add rice and mix till well combined. Pour in white wine and stir till absorbed. Add 1 cup of vegetable broth and stir till almost fully absrobed. Continue adding 1 cup of broth at a time, stir constantly until absorbed. Keep adding broth till rice is a creamy texture, and broth is almost completely gone. (this whole broth-adding process should take about 30-35 minutes) Stir in sauteed mushrooms, and vegan parmesan cheese. Sprinkle with freshly chopped basil. Serve & Devour 

Vegan Smokey Chipotle "Hot Wings"

For all you vegans out there who get stuck watching the superbowl, or actually just like football, here is a seitan "hot wing" that will even be devoured by the manliest of men and meat-aterians alike! Now there is finally one other great thing about the Superbowl besides the commercials!! 

1 box Seitan

1 cup plain almond milk

2 tbsp oil

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1 1/3 cup panko bread crumbs

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with oil. Wisk milk, oil, garlic and onion powder, paprika and salt in a bowl. Dip seitan into milk mixture then roll in bread crumbs till fully coated. Place on baking sheet. Bake for about 20 minutes or until bread crumbs are golden. Remove from oven and smother with my favorite, Smokey Chipotle White Girl Salsa. Place back in the oven for 5 minutes, Serve & Devour

Gluten Free Blueberry Muffins

Believe it or not, these muffins are a triple threat; not only are these vegan, but they are also gluten free and sweetened with coconut sugar! Coconut Sugar is very close to brown sugar but with a hint of caramel. Coconut sugar is rich in minerals and vitamins, not highly processes and low on the glycemic index. These muffins are divine for a quick and healthy breakfast or delicious snack. Not do only taste great but they wont leave you with that unbearable guilty feeling! Nom Nom Nom

Gluten Free, Vegan, Coconut Sugar sweetened Blueberry Muffins 

 1 1/3 cups almond flour

1 cup sorghum

1/2 cup potato starch 

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon Vanilla extract

1 1/3 cups Coconut 

2 Tbs oil

3 Tbs Applesauce

1/2 cup warm water

1 cup blueberries

Preheat oven to 375. Mix together all dry ingredients. Add in oil & apple sauce till fully mixed then slowly add in warm water. Fold in blueberries. Put batter into paper lined muffin tins and bake for about 20 minutes or until golden brown. Let cool on wire rack for 5 minutes. Now....Devour! 

TIME FOR YOU TO DEVOUR!!!!

Finally...after tons of stressful, long, obnoxious hours...you can devour some of my made from scratch 100% vegan treats! www.Devourbakery.com is up and ready for you now to order some sweets to satisfy those taste buds. (The site is not 100% done yet, but at least you can order finally!) No matter if you are allergic to Gluten, Eggs, Milk or anything else, you can find something to shove into that beautiful mouth of yours. Any special requests, contact me and Im sure I can whip something up for you! Spread the love, and I'll love you back with special discounts & freebies with every order! 

One Love <3

Brecks's Clint's Bakery and Coffee

Watch the movie Dumb and Dumber, and while Harry and Lloyd are driving their tiny scooter in what they say is the town of Aspen, is actually Main Street in Breckenridge Colorado. That street that is filled with jewelry stores, restaurants, shops and also is the home of Clint's Bakery and Coffee. Clint's is a two level shop that serves food, like bagels and sandwiches (and for all you vegans, they have vegan cream cheese, butter, and veggie sausage! AMEN!). After stuffing our faces, we headed to the main level to grab some coffee and dessert. Being Easter and all, of course I had to get a Chocolate Cream Cheese cupcake that was dressed up like the easter bunny. 

This made from scratch chocolate and cream cheese cupcake was fantastic. The chocolate cake was perfectly moist and was slammed with an amazing chocolate aroma. It was topped with rich thick and fluffy cream cheese frosting that was decorated with a candy face and marshmallow ears. (Im not a fan at all of marshmallows, so this didn't rock my fancy, but hell, it was easter). Not the cutest decoration, but atleast they tried!

So far, this place has the best cupcakes I have had in Breckenridge. And the fact that their breakfast bagel sandwiches rule, and they are vegan friendly, has me counting down the days till the mountain opens again, and i can go indulge once again. 

Vegan Chocolate Macadamia Cupcakes

 For my friend Steph it is Good-Bye Colorado and Hello California. I decided to make her a little somethin' to leave her belly feeling good and her flavor-meter full. So with ocean inspiration and a desperate desire for some chocolate, I made some chocolate cake topped with a coconut milk frosting, mixed with some freshly crushed macadamia nuts. So eat your heart out world...Im off to Bali :)

One Love <3

Agave Nectar Chocolate Nut Balls

Instead of the typical cake, cookie or sugar cane filled dessert, i decided to experiment with gluten-free, raw, and of course vegan baking. So here is a little somethin' i came up with. Its filled with protein and ingredients that you actually know where it came from, let alone pronounce!

In a food processor, grind up till in small pieces-

1 cup of nuts (3 different kinds; walnuts, pecans, almonds, etc)

1/2 cup pitted dates

Add in- 

1/2 cup unsweetened cocoa

1/2 cup Agave Nectar

1/2 cup Almond Butter

1/2 tsp Pure Vanilla extract

1/4 tsp Salt

Mix well, then roll into balls, roll in coconut, and if desired drizzle with organic honey (unfortunately not vegan but so good), then Devour!

(Keep in freezer and pull one out anytime you get the craving!)

One Love <3

Krakatoa aka. Krak Cookies!!

Thank you everyone for all your imput on the chocolate espresso cookies that needed a name!! I loved how most people thought the name had to do with nature/natural disasters, such as earthquakes, lava and the moon. 

Well....Here they are! 

Devour Bakeries brand new and improved Krakatoa Cookie (aka. Krak!) 

I fell in love with this name when "Tom" wrote it on my blog, and I googled it, and realized it is a volcanic island in Indonesia. On August 27th, 1883 a series of blasts on the island of Krakatoa culminated in a colossal explosion that blew the island apart in one of the largest eruptions in recorded history; and who wouldn't want to eat a cookie named after this hot mess?!

I also got another name from a kid I went to high school with, Ricky Cady, and he wrote Chocolate Crack, and let me tell you that these are brain friendly crack. 

So put two and two together, and there ya go, Krak- (Crack) atoa.

And to spread the love, Im will be sending them both a box of sweet tooth satisfaction

So Tom, who ever you may be, and Ricky...email (devourbakery@gmail.com) me your address!!!! 

THANKS AGAIN

ONE LOVE