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My 10 Favorite Recipes of 2011

By Jen, on December 30th, 2011

I’m not much of a stats person, so I won’t bore you with the number of recipe tests or blog posts I did this year. The truth is I don’t know and don’t much care. I’d rather take the time to share a few of my favorite recipes. Afterall, food is best shared.

Here’s my list of the 10 11 best recipes I made in 2011. Believe me, it was difficult to narrow down (I just had to include 2 desserts)…but fun to look back at all the recipes I posted this year. I hope you enjoy them as much as I do.

Jen’s Favorite Recipes of 2011
All recipes listed are plant based vegan recipes!

Baked Good
Vegan Zucchini Bread

Breakfast
Almost Instant Breakfast Quinoa

Appetizer

Layered Mediterranean White Bean Dip

Main Dish
Easy Baked Tofu

Salad
Quinoa Black Bean Salad

Soup
My Favorite Veggie Soup

Vegetable Side Dish
Asparagus with Sesame Citrus Dressing

Desserts
Fresh Blueberry Oatmeal Crisp

Mango Coconut Ice Cream

Drink
Berry Tea Smoothies

DIY (do-it-yourself recipe)
Homemade Almond Milk


Thanks for visiting and showing your support for Eating Clean Recipes. Here’s to more healthy made delicious recipes in 2012. I wish you good health and happiness. Jen

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Vegan Chocolate Brownie Bites

By Jen, on December 12th, 2011

Chocolate. Sometimes I just gotta have it. Usually I’ll reach for a piece of dark chocolate to satisfy my craving, but lately I’ve had the urge to bake. Blame it on winter or the holidays, for whatever reason my small condo kitchen has become a vegan bakeshop.

I’ve been creating vegan versions of old favorites like cookies, pies and desserts…like this small batch recipe for vegan mini brownies. They are sweet, rich and chocolatey.

To make brownies vegan I used applesauce in place of egg and unrefined coconut oil in place of butter. (The coconut oil gives the brownies a subtle coconut flavor.) Topping with hazelnuts adds flavor and crunch.

Vegan Chocolate Brownie Bites
1/2 cup organic evaporated cane sugar
1/3 cup natural unsweetened applesauce
1/2 teaspoon pure vanilla
2 ounces unsweetened chocolate bar (100% cacao), chopped
1/4 cup unrefined virgin coconut oil
1/2 cup whole wheat flour
1/8 teaspoon baking powder
Pinch fine sea salt
18 hazelnuts

Heat oven to 350 degrees F. Grease 18 mini muffin cups.

In a medium bowl stir together sugar, applesauce and vanilla; set aside.

In a small saucepan combine chocolate and coconut oil. Heat over low heat until melted and smooth, stirring often. Stir melted chocolate mixture into sugar-applesauce mixture. Add flour, baking powder and salt; mix well.

Divide brownie batter among muffin cups, about 1 tablespoon per cup. Top each brownie with a hazelnut. Bake about 8 to 10 minutes or until toothpick inserted near centers comes out clean. Cool completely in pan. (Brownies are fragile when warm. Be sure to cool in the pan.) Once cool, loosen edges of brownies and remove from pan.

Makes 18 brownie bites

Recipe Links:
Chocolate Hazelnut Bark
Mini Chocolate Peanut Butter Pies

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Green Lemonade Juice

By Jen, on December 11th, 2011


I’m a tad bit obsessed with my Vitamix blender. I put it to good use everyday making things like homemade almond milk, soups and smoothies. Lots and lots of smoothies.

Lately I’ve been using my Vitamix to create juices. I have an electric juicer, but don’t use it often because it’s difficult to clean. Washing a blender is much easier, so I’ve been juicing almost nonstop!

Green Lemonade is one of my favorite juices. It’s a refreshing mix of lemon, kale, apple, celery and ginger. I was inspired to make it after tasting Green Lemonade at a juice bar in a local co-op. Of course it’s not a sweet lemonade, but an ultra lemony juice with the freshness of celery and a spicy ginger bite. The kale gives it an intense green color.

To make the juice add all ingredients to a high speed blender and process until smooth and liquified. Then strain the mixture to release the juice. Discard the solids or find another use for them like adding to blended bean or veggie soups.

Green Lemonade Juice
1 large apple, cored
3 stalks celery
1/2 of a lemon, peeled and seeded
1 thin slice fresh ginger, peeled
1 handful fresh kale leaves, stems removed (about 1 cup)

Cut apple and celery in chunks for easier blending. Add ingredients to Vitamix blender in this order: apple, celery, lemon, ginger and kale. (It’s best to have the heavier, juicer items closer to the blades). Secure lid. Start blender at Variable 1 and turn to Variable 10; use tamper to push ingredients toward blades. Once the mixture is blending freely, turn to HIGH. Blend on HIGH about 1 minute until mixture is smooth and liquified.

Strain mixture through a fine mesh strainer to separate the solids from the juice. Makes about 2/3 cup to 1 cup juice, depending on size and moisture level of fruit and veggies.

Tip: Vary the ingredients according to your taste preferences. For a spicier version, add more ginger. For a sweeter version, add more apple. For a veggier version, add more celery and kale. You get the idea.

Recipe Links:
Cucumber Watermelon Juice
Good and Green Smoothies

Product Link:
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OXO Fine Mesh Strainer

Leave a comment   Drinks, Vegan   , , , , , , , , , , , , , ,  

Hot Apple Chai-der (Chai Cider)

By Jen, on November 21st, 2011

Warm up with a mug of Hot Apple Chai-der, a mix of apple cider and chai tea.

I love apple cider, but drinking it straight can get a little too sweet for me. Diluting the cider with water cuts calories. Steeping it with spices and black tea adds flavor. I don’t add sweetener because I enjoy tart drinks. If you like a touch of sweetness use a natural sweetener like pure maple syrup or honey.

Hot Apple Chai-der (Chai Cider)
1 1/2 cups water
1 cup apple cider
1 cinnamon stick
1 teaspoon crystallized ginger
5 whole black peppercorns
2 green cardamom pods, crushed
2 English breakfast black tea bags

In a medium saucepan combine water, apple cider, cinnamon stick, ginger, peppercorns and cardamom. Heat over medium heat until just beginning to boil. Reduce heat; simmer gently for 5 minutes. Remove cider mixture from heat. Add tea bags; steep for 3 minutes then remove tea bags. Strain cider mixture; discard spices. Serve in mugs.

Makes 2 servings (2 cups total)

Tip: Be sure to crush the cardamom pods to release the fragrant seeds.

Product Links:
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