Strawberry Banana Beet Smoothie

Some big things are in store for Sweet and Spicy Monkey this month. The first (and probably biggest change) is Sweet and Spicy Monkey will be moving to a new location on the World Wide Web.

Yes, it's finally going to happen! Sweet and Spicy Monkey is getting it's very own .com site! I'm so excited with this move as it’s been a goal of mine for this site since I started blogging. And now I'm finally able to make my dreams come to reality.

I know, I know, I'm such a nerd!

Don't worry about missing any recipes though, as I will let you know when the big move becomes final. In the meantime, I'm still going to be sharing recipes here.

Speaking of food, I haven't shared a smoothie recipe with y'all in quite some time. If I remember last, my green smoothie recipe was the last. And green smoothies are so last year!

2016 is all about the color and right now, my new smoothie crush is this pink Strawberry Banana Beet Smoothie.

Made with beet, beet juice, strawberries, banana, chia seeds, dates (for sweetness), and cashew milk or your milk of choice. This smoothie is easy and quick to make for those hurried mornings or your go-to drink before or after your workouts, or between meals.

I love to drink it in the morning before I leave the house or sometimes for breakfast or lunch. It's chock full of vitamins and good for you stuff.   And with its bright pink coloring, this smoothie is sure to wake you up in the mornings to the start of a great day.

After all, how can you stay grumpy in the morning with this beautiful pink Strawberry Banana Beet smoothie?

You can't!

Strawberry Banana Beet Smoothie

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A quick and easy Strawberry Banana Beet smoothie that you can enjoy at breakfast, as a snack, or anytime of the day.

Prep time: 5 minutes
Total time: 5 minutes
Yield: 2 servings
Ingredients

• 1 banana
• 1/2 cooked beet
• 7 to 10 whole strawberries
• 1/4 cup beet juice
• 2 Medjool dates
• 1/4 cup water
• 2 Tablespoons chia seeds
• 1 scoop vanilla protein powder (optional)
• 1/4 cup uncooked oats
• 1 tall glass (8 ounces) cashew milk

Directions

1. In a small microwavable cup, add 1/4 cup water and the 2 dates. Cook on High for 45 to 60 seconds. Remove from microwave and let cool as you prepare smoothie.
2. Add remaining ingredients into a high speed blender.
3. Remove dates from water and slice in half. Remove seeds and place dates into blender.
4. Pour water from dates into blender.
5. Pulse on High setting until all ingredients are pureed, about 7 to 10 times. Or about 1 minute of continuous blending at High speed.
6. Pour into a tall glass and serve.

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No-Bake Granola Bars

Recently I attended a Facebook Q&A (well, I logged onto and submitted a question) for David Lebovitz on Sur La Table's Facebook page. Sur La Table's Q&A gives fans a chance to ask questions to some of their favorite food chefs. And I was lucky enough to see this one for David Lebovitz coming up.

You know where you see something coming up and you get all excited about it? And then the day comes around and you've totally forgotten about it? Yea, that happened to me on this Q&A. Luckily, I still had 10 minutes left in it, so I thought of a quick question to ask.

One that's been on my mind (especially after my Swiss Cake Roll fail x 2, thank you very much) is does he have one recipe that he finds a challenge. So that's the one question I submitted.

And do you know what the answer was for this famous pastry chef and cookbook author? Granola bars! Yes, you read that right, granola bars. A healthy granola bar gives David Lebovitz troubles.

This made me feel good because if you follow me, you know the troubles I've had with the Swiss Cake Roll. Although after the last one, I learned that you have to make the cake by scratch because box cake mixes are more crumble-prone than homemade sponge cakes. Something I was unaware of at the time. I've yet to try it after the last fail because I got so frustrated over it.

But to know that David Lebovitz has troubles with granola bars (of all things) makes me feel good. Sorry. Not Sorry. David.

Which got me thinking of the granola bars I made last year and never got to share with y'all. Yes, I held out a recipe from you. Well, not intentionally, just forgot.

These No-Bake Granola Bars are so yummy, you'll forget they're good for you too! I've packed them full of coconut, chia seeds, cacao nibs, and dried cherries. And to help sweeten them, I used a combination of honey and dates.

The best part is you don't need to bake anything and they're ready to eat immediately. Although, I would let them chill for a few hours so the honey and peanut butter can set since they might be a little crumbly if eaten right away. That's the "glue" that holds them together.

Of course, you can also put chopped peanuts, almonds, or pistachios instead of the chia seeds, but you might want to add a little more honey or peanut butter (1 to 2 Tablespoons extra) because that might throw off the wet to dry ratio.

But don't let the chia seeds throw you off thinking these bars won't have any crunch to them. The chia seeds, along with the cocao nibs, gives a nice crunchy texture to these granola bars.

You can also substitute for the dried cherries, using raisins, dried cranberries or blueberries. It's a very customizable recipe so try what you like and let me know how they turn out.

Now about that Swiss Cake Roll recipe....

No-Bake Granola Bars

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Deliciously healthy & easy to make granola bars for on the go breakfast or snacking.

Prep time: 10 minutes

Total time: 15 minutes

Ingredients

• 3 cups Old Fashioned Oats, uncooked
• 1 and 1/2 cups creamy peanut butter
• 1/2 cup honey
• 1 cup unsweetened coconut flakes
• 5 Medjool dates, diced
• 3/4 to 1 cup dried cherries
• 1/2 cup cocao nibs
• 4 Tablespoons chia seeds

Directions

1. Prepare 8" x 11" pan by wiping down with coconut oil. Wipe any excess off with a clean, dry paper towel. Set aside.
2. Add all ingredients into a large mixing bowl and stir together, making sure peanut butter and honey coat all ingredients.
3. Pour mixture into prepared pan and press down firmly with palm of hand.
4. Cover pan and let chill in refrigerator so peanut butter and honey can set.
5. Can store in covered pan in refrigerator for up to 1 week. But they won't last that long!

 *Helpful Hints*     

- You can use a smaller pan, but that will make bars thicker. Same goes if you want to use a larger pan, bars will be thinner in size. Bars shown are 1" thick using an 8" x 11" pan.

- You can use semi-sweet or dark chocolate chips instead of cocao nibs in this recipe.

- You can use flaked sweetened coconut instead of unsweetened coconut flakes.

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Vegan Beef (Mushroom and Walnut Meat)

As promised, here's my recipe for vegan beef so you can make my Vegan Beef Nachos. And just in time for the Super Bowl.

It's such an oxymoron, right? Vegan beef. Kind of like same difference or sweet sour.

But how do you have beef, that's meat, become vegetarian, which is a plant based diet, you ask?

Easy peasy! It's made by combining baby Bella mushrooms with walnuts and seasoning it with spices so it not only resembles ground beef, but it tastes similar to it too.

Notice I say "resembles ground beef" and "tastes similar to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef. So if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

And because it reminds me so much of ground beef, I'm calling this mushroom and walnut meat, vegan beef. And I've seasoned it so it goes along perfectly with any Mexican dish calling for ground beef.

This vegan beef is to ground beef what coconut milk is to cream and milk. The taste and texture is so close, it's amazing! It even looks similar, as you can see from the photos.

Even one of the carnivorous males I work with liked it. He will remain nameless since he's afraid it will ruin his reputation as a carnivore. Men {shaking my head}.

You can use this vegan beef in any recipe calling for ground beef, such as burritos, tacos, quesadillas, tostadas, and even on top of pizza. However, I'm not sure how it will hold up in soups or gravy. But if you do use it in that matter, please let me know how it worked for you.

If you're vegan or just want to eat healthier, be sure to stop by regularly because I will definitely be using this vegan beef in more recipes to come because I'm loving it and it's so easy to make.

Let me know how you like it and what recipes you plan on using it in.

Vegan Beef (Mushroom and Walnut Meat)

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A vegan "beef" made with mushrooms and walnuts that can be used in any recipe calling for beef. Especially flavorful in burritos, tacos, beef nachos, quesadillas, and on top of pizza.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Ingredients

• 1/2 cup walnuts, soaked in water overnight
• 1/2 cup dry walnuts
• 10 ounces baby Bella mushrooms, washed under running water
• 1 Tablespoon olive oil
• 3 garlic cloves, minced
• 2 Tablespoons red onion, diced
• 3/4 teaspoon chili powder
• 1 and 1/2 teaspoons oregano
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin

Cooking Directions

1. After mushrooms are washed, dry them with a paper towel and slice. Set aside.
2. Add dry spices into a small bowl. Set aside.
3. Drain water from walnuts that soaked overnight and add to food processor bowl.
4. Combine sliced mushrooms, dry walnuts, onion, and garlic to food processor bowl.
5. Pulse on High until mushrooms and walnuts are processed into small pieces. You might have to remove pieces stuck to sides with a spatula in order to process all ingredients. Be careful not to process too long or your mushrooms and walnuts will be formed into a paste. We don't that. We want small, crumbly pieces.
6. In a large skillet, over medium heat, add olive oil.
7. Once oil is heated, add contents from food processor and spices. Stir together. Continue to stir occasionally while cooking mushroom and walnut mixture for about 5 minutes or until mushroom & walnuts are heated.
8. Remove pan from heat.
9. Can use in a recipe immediately or can be stored in airtight container for up to 1 week in the refrigerator.

Inspired by ~ Michelle at Pure formulas recipe site, Green and Delicious.

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Vegan Beef Nachos

Lately I've been crushing on these Vegan Beef Nachos I made last week. They're full of good for you stuff like black beans, red onion, tomatoes, avocado, and jalapeño. You get it, they're full of veggies that pack a punch to your taste buds!

But the one thing that sets these apart from other vegan nachos is the vegan "beef" I added to them. Yes, vegan beef made with mushrooms and walnuts. Those vegetarians are a resourceful bunch because this vegan beef comes awfully close to beef in taste and texture.

Notice I say "close to beef" and not "exactly like beef" because you cannot get vegetables to have the exact same texture and taste of beef, so if you're expecting that, you will be disappointed. Let's just say, it's as close as you can get to beef with mushrooms, walnuts, and spices.

I absolutely love this stuff and you can be certain it will show up in more recipes from me. I'll be sharing my recipe for vegan beef next week, so be sure to stop back by because this stuff is delicious!

Anywho, back to these nachos, so flavorful and filling you can eat them for dinner. As a matter of fact, YES, you can eat these for dinner!

Your kids (and your main squeeze) will think you're such a cool mom serving up nachos for dinner! Little do they know, they're eating healthy and getting their recommended daily allowance of veggies at the same time.

Chalk up another win-win meal.

Vegan Beef Nachos

Recipe by Julie Murphy @ Sweet and Spicy Monkey

Flavorful beef nachos, vegetarian style.

Prep time: 10 minutes
Cook time: 1 minute
Total time: 11 minutes
Yield: 2
Ingredients

• 1-16 ounce can vegetarian refried beans
• 17.6 ounces vegan beef (mushroom and walnut meat)
• 1-15 ounce can black beans, drained, rinsed, and warmed
• 2 cups shredded cheddar cheese
• 1 avocado, diced
• 1 large tomato, diced
• 1 red onion, diced
• 1 jalapeno, seeded and diced
• 1 head iceberg lettuce, chopped
• plain Greek yogurt
• fresh salsa
• tortilla chips

Directions

1. In a small saucepan, heat refried beans over low to medium heat until warmed. Set aside.
2. You can place all ingredients in separate bowls and let everybody customize their own nachos.
3. Or if you're assembling the plates of nachos, start by spreading tortilla chips over the plate. Followed with a large spoonful of refried beans, spreading an even layer over tortilla chips (as even as you can over the chips).
4. Spread a spoonful of vegan beef over the refried beans.
5. Add a large spoonful of black beans over the top of the vegan beef.
6. Sprinkle cheese over the black beans. Place plate into microwave (about 1 minute) to melt the cheese.
7. Once cheese is melted, remove plate from microwave and sprinkle remaining ingredients over the top: avocado, tomatoes, red onion, and jalapeno.
8. Top with a dollop of plain Greek yogurt and salsa.
9. Garnish plates with chopped lettuce and serve with tortilla chips.

You're welcome!

*Recipe for Vegan Beef can be found here.

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

You ever have one of those days where you feel like doing absolutely nothing? I have. Well, I did, last Saturday. I didn't feel like doing anything. I mean just going into the kitchen to fill up my glass of water was too strenuous for me that day.

I just wanted to melt into my chair and watch me some football. Thing is, there was no football on last Saturday. I think the broadcasting channels were having the same kind of day I was because there was absolutely nothing on TV last Saturday.

Seriously people, next time snow is expected, put something worth watching on TV. Is that a little too much to ask? I didn't think so either.

And since I didn't have anything to entertain me that required no energy, I immediately thought of making cookies. Why? Well because I'm one of those people who (even though I don't want to do anything) need something to do or else I become fidgety. So making cookies was it!

Not just any cookie, but these Flourless Peanut Butter Oatmeal Chocolate Chip Cookies. Now you can say I made these because I was too lazy to add in the flour, but that's not the case. With my healthier eating diet this year, these cookies were the perfect choice for me.

No white sugar added, no flour (which is great if you're gluten-free), and sugar-free chocolate chips. So you don't feel guilty eating them as you melt into the chair and channel surf.

How could I say no? You're right, I couldn't!

Plus, they're easy to make and you can make them under 30 minutes. BAM!

These are definitely my kind of lazy day cookies! I think you'll agree.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe by Julie Murphy @ Sweet and Spicy Monkey

A healthier flourless and white sugar-free version of the classic peanut butter oatmeal chocolate chip cookie.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies
Ingredients

• 1 cup peanut butter, creamy (can also use chunky)
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup honey
• 1 and 1/2 cups old fashioned oats, uncooked
• 1/2 to 1 cup sugar-free chocolate chips

Cooking Directions

1. Preheat oven to 350F degrees.
2. Line cookie sheet with parchment paper. Set aside.
3. Cream together peanut butter, egg, vanilla, and honey in a large mixing bowl.
4. Mix in baking soda, salt, oats, and chocolate chips.
5. Using a cookie scoop, scoop dough onto prepared cookie sheet. You can either leave them as is or press with fork tines to make criss cross design on top of cookie.
6. Place in oven and bake for 10 minutes or until edges are lightly golden brown.
7. Remove from oven and let cool for 5-8 minutes on cookie sheet before transferring to a wire rack where they can cool completely.
8. Can be stored in an airtight container for up to 1 week.

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Acorn Squash Risotto

Remember when I shared my Butternut Squash Risotto with you last month? I thought that was the best stuff ever since sliced bread! I mean, whoever thought of sliced bread was a genius! Who thinks of this stuff?

Sorry to say, I was wrong about my Butternut Squash Risotto. Well, not entirely wrong, because it really IS all that creamy and more. But I think I'm loving this Acorn Squash Risotto even more!

Plus, I made this batch vegan with a vegetable broth instead of chicken broth.

It's a simple recipe with only Arborio rice, onion, olive oil, vegetable broth, wine, acorn squash, Parmesan, and salt and pepper for flavoring. Nothing else. No fancy spices, meats, or herbs. Just the basics.

Do you ever notice that some of the best recipes are the simple ones with basic ingredients?

I think this risotto is even creamier than my Butternut Squash risotto, if that's even possible. 
 

YES!

I like to compare risotto to macaroni and cheese because it's so creamy with a deliciously mild flavor.

This is my new ultimate comfort food!

Acorn Squash Risotto

Recipe by Julie @ Sweet and Spicy Monkey

A deliciously creamy acorn squash risotto served in baked acorn squash halves.

Prep time: 10 minutes
Cook time: 1 hour and 25 minutes (includes baking of acorn squash)
Total time: 1 hour and 35 minutes
Yield: 4 servings with acorn squash halves, 10-12 servings risotto
Ingredients

• 1/4 cup Extra virgin Olive oil
• 1 sweet onion, chopped
• 2 cups Arborio rice
• 2 quarts vegetable broth
• 3 acorn squash, roasted
• 1/2 cup white wine
• 1 and 1/2 cups freshly grated parmesan cheese
• Sea salt & pepper to taste

Cooking Directions

1. Preheat oven to 400F degrees.
2. Cut acorn squashes in half, top and bottom halves. Remove stem off top half by scraping with your finger or fingernail. They come right off very easily.
3. Remove seeds with a spoon. You can toss the seeds in the trash or bake them like pumpkin seeds to snack on for later.
4. Brush olive oil over fleshy half of squash.
5. Place in a baking dish, fleshy half up. Add about 1/4" of water to bottom of baking dish so squashes don't dry out or burn while cooking.
6. Bake for 1 hour or until squash flesh is soft and lightly browned.
7. Remove from oven.
8. Once cooled, puree the flesh of 1 acorn squash for risotto. Set aside.
9. Pour vegetable broth into a large sauce pan. Bring to a boil, turn off heat, and cover. Set aside.
10. In a large skillet, heat olive oil. Add in onions once oil is heated and sauté onions until they are clear.
11. Stir in rice and sauté until rice is a light brown color.
12. Add wine with 1 cup of vegetable broth, stirring until liquid is absorbed.
13. Gradually add in broth, 2 cups at a time, stirring well until almost all the liquid is absorbed in with the rice.
14. Repeat adding broth, 2 cups at a time, until all of it has been added to rice and risotto is creamy.
15. Stir in acorn squash puree.
16. Remove pan from heat and add in parmesan cheese, stirring well so all cheese is mixed thoroughly.
17. Salt & pepper to taste.
18. Spoon risotto into baked acorn squash halves and serve with grated parmesan cheese over the tops.

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Slow Cooker Vegan Sweet Potato and Carrot Chili

 

It's that time of year to bring out the crockpot and start cooking something delicious. Especially when temperatures go from a balmy 69 degrees to a frigid 18. Talk about a wakeup call!

So when I heard about the Bush's beans chili cook off, it gave me another reason to dust off my crockpot and make a big batch of chili to help warm me up.

Now I've only been sharing recipes with y'all for two years and I've already shared four different chili recipes. I've made Vegan Chile (my most recent), Crockpot White Chicken Chili (twice, recently updated), Crockpot Pumpkin Turkey Chili, and Crockpot Chicken Chile.

I am by no means a chili connoisseur, but I do love my chili. I think I inherited my love for chili from my daddy. And just like my daddy, I love a hearty chili, not one where it's all soupy with just a few beans.

Look how hearty that chili is that my spoon stands up on its own!

Nope, I want my spoon to literally stand up straight in my chili. And your spoon will stand up straight in this Slow Cooker Vegan Sweet Potato & Carrot Chili.

This chili is hearty with all the flavorings of a meat chili, but without the meat. It's full of Bush's black beans and pinto beans, chunks of sweet potato and carrots, barley, and quinoa, to name just a few of the ingredients.

Just like my vegan chile, I added cocoa powder to this one too. Because I love the rich flavor it brings to chili as it mixes with the other spices.

And if it’s not spicy enough for you, you can also add a little more heat to this chili by adding more chile powder or jalapeños.

My daddy is probably rolling over in his grave because I made a vegan chili (gasp!). He was a big meat lover.

But I'm sure if he was still with us, he would admit this chili is worth another bowl!

Slow Cooker Vegan Sweet Potato and Carrot Chili

Recipe by Julie Murphy

A hearty and flavorful vegan chili with sweet potatoes, carrots, and Bush's beans.

Prep time: 20 minutes
Cook time: 6 to 8 hours
Total time: 8 hours and 20 minutes
Yield: 12 to 14 servings
Ingredients

• 2-32 ounces vegetable broth
• 2 sweet potatoes, washed, peeled, and cut into cubes
• 1 sweet yellow onion, diced
• 5 carrots, washed, peeled, and cut
• 3-15.5 ounce cans Bush's Black beans, drained and rinsed
• 1-15.5 ounce can Bush's pinto beans, drained and rinsed
• 1 green Bell pepper, washed, seeded, and diced
• 1 garlic clove, minced
• 1 cup barley, uncooked
• 1/2 cup quinoa, uncooked
• 1-28 ounce can crushed tomatoes
• 1-14.5 ounce can diced tomatoes
• 1/2 jalapeno, seeded and diced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2 whole bay leaves
• 1/2 teaspoon chipotle chile pepper powder
• 1 Tablespoon cumin
• 1 Tablespoon chile powder
• 2 teaspoons homemade taco seasoning
• 4 teaspoons unsweetened cocoa powder
• 1 Tablespoon fresh oregano, coarsely chopped
• 1-7 ounce can diced green chilies
• pinch sea salt to taste

Cooking Directions

1. Prepare crockpot (7 quarts or larger) by lightly wiping inside with olive oil. I find this helps prevent food from sticking to the inside, which makes for easier cleanup.
2. Add all ingredients into crockpot, stir together, cover.
3. Cook on Low setting for 6-8 hours. If you're home when making, stir ingredients every few hours.
4. Serve warm with cornbread or tortilla chips.
5. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions, jalapenos, avocado, or tomatoes.

*Helpful Hints*

 

- This recipe is for a 7 quart or larger crockpot. If you want to make a small batch, just half the ingredients.

 

 

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Vegan Buffalo Cauliflower Bites



I'm starting this year off with healthy eats. Let me just say, I've had my share of rich food and sweets during the holidays and I'm finding my pants a little tighter than they were back in November.

So I thought I would start off the new year with these Vegan Buffalo Cauliflower Bites. Only because I had this intense (some might call it crazy) craving for something Buffalo wing tasting. I was on a search for some buffalo wings.

But since I've also had my share of meat over the last couple months (think back Engagement Chicken and a Thanksgiving turkey), I didn't want chicken wings. Or any other kind of meat for that matter. I'm all meated out!

Then I found a recipe for vegan buffalo cauliflower bites and knew I had to try it.

Now I had my doubts when I first saw this recipe, but since cauliflower works in Alfredo sauce, I thought "why not?" And so I did!

You see, cauliflower is a very versatile vegetable in the vegetarian community because it's like a blank sheet of paper. Cauliflower has a very mild taste, if anything, and with a few common spices, it can become any food you want it to.

The one thing I love about this recipe is it tastes so much like the buffalo wings I've had before, but it only uses apple cider vinegar and a few spices. Plus, it doesn't have any preservative filled foods like Ranch dressing or Pete's buffalo wing sauce. Just simple ingredients here.

So you're getting your vegetables with the buffalo wing taste without all the preservatives, fat, and calories. And no meat!

Serve it up with my Greek yogurt blue cheese dressing and you will be in vegan Buffalo wing heaven! Well, I was literally in vegan buffalo wing heaven while munching on these and licking my fingers.

Yep, these Vegan Buffalo Cauliflower Bites are certifiably finger licking good!

And I can't think of a better way to start the new year!

What recipes do you like to use cauliflower in?

Vegan Buffalo Wings

Recipe by Julie Murphy

A vegan dish inspired by the famous tailgating food, Buffalo wings, made with fresh cauliflower and served with a homemade Greek yogurt blue cheese dressing.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: Serves 4 to 6
Ingredients

• 1 head cauliflower
• 1 Tablespoon garlic powder
• 2 Tablespoons paprika
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon chipotle chile pepper powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground black pepper
• 1/4 cup apple cider vinegar
• 1 Tablespoon olive oil (for cookie sheet)

Cooking Directions

1. Preheat oven to 450F degrees.
2. Rinse cauliflower well and pat dry. Cut into small florets.
3. Pour 1 Tablespoon olive oil over a clean cookie sheet, wiping off any excess with a clean, dry paper towel.
4. Place cauliflower florets on cookie sheet and bake in preheated oven for 10 minutes.
5. While cauliflower is baking, mix together remaining ingredients in a large bowl.
6. As soon as cauliflower comes out of the oven, place into large bowl with buffalo sauce and mix well, covering all cauliflower florets with sauce.
7. Serve immediately with blue cheese dressing and celery sticks.

Inspired by ~ Whole Foods Market.

 

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Harvest Salad

I just love the colors of this salad! And yes it is still considered a salad, even though there's no lettuce or green leafy stuff in it.

According to Wikipedia (the world’s source for all information besides Google), a salad is "a various mixture of raw and cooked vegetables seasoned with a vinegar", balsamic vinegar reduction in this case.

So yes, this is a salad by those terms. And what a wonderful salad it is!

I've combined butternut squash, sweet potatoes, beets, French green beans, Brussels sprouts, persimmons, pomegranate seeds, and walnuts. As if that wasn't enough, I've also added…

It even looks beautiful without the blueberries!

A drizzling of balsamic vinegar reduction (homemade, of course!) over all those wonderfully healthy foods and a handful of fresh blueberries warmed with honey to top it all off with!

The result is a lightly sweet, healthy, and beautifully colored salad that will be the centerpiece of your Thanksgiving table.

A perfect dish for all the vegans (and non-vegans) who will be attending your home on Thanksgiving Day! Plus, it’s also gluten-free, soy-free, and paleo friendly.

I've included directions for baking the butternut squash, sweet potato, beet, French green beans, Brussels sprouts, and warmed blueberries below. Plus, I've listed a link for making Balsamic vinegar reduction in the helpful hints section below the cooking directions.

One of the best things about this salad, especially if you're making it for Thanksgiving, is you can prepare the butternut squash, sweet potatoes, beets, and pomegranate a day or two ahead to save you some time. Then before you serve it, just pop those ingredients in the microwave to warm them up again and finish with the remaining ingredients.

You'll definitely want to wait to prepare the green beans, Brussels sprouts, and blueberries until it's time to serve them since they taste best right after preparing.

I hope you don't just make this salad only for Thanksgiving, as you can enjoy it anytime of the year for a healthy and flavorful meal or side dish.

Harvest Salad

Recipe by Julie Murphy

A healthy salad with a variety of Autumn fruit and vegetables. Paleo friendly, gluten-free, soy-free.

Prep time: 20 minutes
Cook time: 1 hour and 30 minutes
Total time: 2 hours (includes baking time for squash, sweet potato, and beet)
Yield: 4 servings
Ingredients

• 1 butternut squash, roasted
• 1 sweet potato, baked and cut into small chunks
• 1 beet, baked
• 1 bunch French green beans
• 1 lb. Brussels sprouts
• 1 Fuyu persimmon, cored and sliced
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, shelled
• 1 cup fresh blueberries, rinsed and dried
• 1 Tablespoon honey
• 1 to 2 Tablespoons Balsamic vinegar reduction
• 3 to 4 Tablespoons olive oil
• sea salt & pepper

Cooking Directions

1. Preheat oven to 400F degrees.
2. Wash, rinse, and dry whole butternut squash, sweet potato, and beet.
3. Pierce sweet potato a few times with a sharp knife. Wrap sweet potato in aluminum foil.
4. Wrap beet in aluminum foil.
5. Place whole butternut squash onto an ungreased cookie sheet.
6. You can place sweet potato in a small pan or fit it onto cookie sheet with butternut squash.
7. Place butternut squash, sweet potato, and beet into oven and bake for 55-60 minutes.
8. While those are baking, open up pomegranate and remove seeds. Place seeds into an airtight container and store in refrigerator until ready to add into salad.
9. Wash and rinse persimmon. Core and slice. Set aside.
10. After butternut squash, sweet potato, and beet are done baking. It's time to prepare Brussels sprouts and green beans.
11. To prepare Brussels sprouts, add water, sea salt, and 1 Tablespoon of olive oil to a medium sauce pan. Bring to a boil. Add in Brussels sprouts and cook for 5 to 8 minutes. Drain by pouring into a colander.
12. Add Brussels sprouts back into pan, combine 1 to 2 Tablespoons of olive oil, 1 Tablespoon balsamic vinegar, 1/2 teaspoon black pepper, and 1/4 teaspoon sea salt. Gently mix together, coating all of the Brussels sprouts with oil vinegar mix.
13. Place Brussels sprouts onto an ungreased cookie sheet and bake at 400F degrees for 15 to 20 minutes, or until lightly roasted. Check after 10 minutes.
14. To prepare green beans, preheat oven to 425F degrees. Place a clean, ungreased cookie sheet into preheated oven for 10 minutes. Meanwhile, place green beans into a small bowl. Combine with 1 Tablespoon of olive oil, 1/4 teaspoon black pepper, and a dash of sea salt.
15. Spread green beans evenly over cookie sheet and bake for 8 to 10 minutes.
16. After butternut squash, sweet potato, and beet have cooled off, its now time to prepare them.
17. For butternut squash, cut in half, remove seeds, and cut into small cubes. Place onto serving platter.
18. For sweet potato, remove skin and cut into small cubes. Add to platter with butternut squash.
19. To prepare beet, remove outside skin and slice or cut into small chunks. Add to platter.
20. Add Brussels sprouts and green beans to platter mix.
21. Arrange persimmon slices, pomegranate seeds, and walnuts throughout squash, sweet potato, beet, green beans, and Brussels sprouts arrangement on platter.
22. Now its time to prepare the warm blueberries.
23. Prepare a small frying pan with non-stick cooking spray. Heat over medium heat. Once warm, add 1 Tablespoon honey and fresh blueberries. Cook over medium to low heat for about 5 minutes until warm. Don't cook too long or blueberries will start to burst. After blueberries are warmed up, pour over other ingredients.
24. Drizzle balsamic vinegar reduction over the top (or serve on the side) and serve.

 

*Helpful Hints*

 

- Link for making your own Balsamic vinegar reduction can be found here ~ How to Make Reduced Balsamic Glaze.

- I find it easier to bake the butternut squash as a whole because they are so difficult to cut before baking.

- If your oven cooks HOT, you might need to turn the butternut squash over after 30 minutes to prevent browning on one side.

- You can always double the ingredients to serve more people. Example is for 8 servings, double the ingredients, and so on. This salad has a very flexible amount of ingredients as you cannot go wrong with a little more or a little less of an ingredient.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

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Shared with: Savoring Saturdays

Vegan Chile

I know, I know, it's about time I made a vegetarian chile. After all, I've made Chicken Chile, Pumpkin Turkey Chile, White Chicken Chile, so it was only a matter of time that I make a vegan chile.

Especially since I rarely eat meat anymore. I still eat chicken and sometimes I have seafood but I don't eat beef or pork. I've been beef and pork clean for three years now.

It's a choice for me not to eat beef or pork. I don't try to push my ways on anybody, which is why I always let you know when beef can also be substituted instead of chicken in recipes.

Yes, there are times I've thrown around the idea of going completely vegan, entirely meat-free, but then I remember how much I love chicken wings and turkey. How can I give up wings during football season or Thanksgiving turkey?

Instead I only eat meat about once a month now. My last time was when I made my Engagement Chicken.

Which brings me back to this vegan chile. It's so hearty and full of flavor, you'll never miss the meat. This chile is so thick, you can stand a spoon up in it!

I use four different types of beans: black, red kidney, pinto, and small red beans, along with quinoa and barley to give this chile its heartiness.

For flavor, I used a different seasoning I've never used in chile before, cocoa powder. Yes, cocoa, as in chocolate!

Now don't be shaking your head until you try it because cocoa in chile really is a game changer. The cocoa powder gives this chile its deep, rich flavor.

But don't take my word for it, you have to try it yourself and let me know what you think. I'm pretty sure cocoa powder in chile is going to become a must for you from now on. I know it will be for me!

Vegan Chile

Recipe by Julie Murphy

A vegan chile so hearty & full of flavor you'll never miss the meat.

Prep time: 15 minutes
Cook time: max 10 hours
Total time: 10 hours and 15 minutes (maximum time)
Yield: A whole lotta chile
Ingredients

• 1 cup dried red kidney beans
• 1 cup dried black beans
• 1 cup dried pinto beans
• 1 cup dried small red beans
• 2-32 ounces vegetable broth
• 1/2 yellow onion, diced
• 1/2 red onion, diced
• 1 garlic clove, minced
• 1/2 jalapeno, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 carrots, peeled and sliced
• 1/2 cup quinoa, uncooked
• 1/2 cup barley, uncooked
• 1-28 ounce can crushed tomatoes
• 1-14.5 ounce can diced tomatoes
• 1-7 ounce can diced green chilies
• 1 Tablespoon cumin
• 1 Tablespoon chili powder
• 1/2 teaspoon chipotle chile powder
• 1 teaspoon fresh oregano, diced
• 2 teaspoons homemade taco seasoning
• 1/2 teaspoon ground coriander
• 3 teaspoons unsweetened cocoa powder
• 1-2 whole bay leaves
• Sea salt & ground black pepper to taste

Cooking Directions

1. Prepare dried beans the night before by placing them into a large bowl, adding water approximately 1 to 2 inches above beans. If you have it available, add in 1 Tablespoon apple cider vinegar. Cover and let soak overnight. Doing this helps to remove some of the sugars in dried beans that cause flatulence.
2. After soaking beans overnight, pour beans into a colander and rinse well with water. Sifting and removing any rocks.
3. Prepare crockpot by lightly wiping sides and bottom with olive oil. I find this helps prevent food sticking to inside of crockpot, making for easier cleanup.
4. Pour beans into a large crockpot.
5. Add remaining ingredients, stir together and place cover on top. Place on High setting for 6 to 7 hours or Low setting for 8 to 10 hours. If you're home while cooking chile, stir every few hours.
6. Beans will be soft when chile is ready.
7. Serve warm with cornbread or tortilla chips.
8. Top with sour cream or plain Greek yogurt, shredded cheese, diced onions or jalapenos, diced tomatoes or avocados.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.

Shared with: Savoring Saturdays

Mediterranean Pasta Salad

I made this last week when I was craving a pasta salad and I asked on Instagram if y'all would like to see the recipe and you answered back with a Yes. So here it is, my Mediterranean Pasta Salad.

This pasta salad has all the foods that are reminiscent of the Mediterranean - olives, tomatoes, artichokes, pasta, and peas.

Y'all know when you get that craving and you think of something in your mind while you're at the store and just start throwing items in your cart that you think will taste great together, right? No?

Well that's what happened to me when I thought of this pasta salad at the store. I just started throwing stuff in the cart that went with the idea in my mind. Needless to say, my mind can be quite imaginative.

Of course I needed pasta for a pasta salad but these are not your ordinary spaghetti noodles. These spaghetti noodles are also made with vegetables (dried carrots, tomatoes, and spinach) giving the noodles a rich color.

And when I think of Mediterranean foods, I always think of tomatoes, olives, artichokes, and peas. So I combined different types of tomatoes, fresh and sun-dried, plus Kalamata olives, black olives, and Manzanilla olives for a bouquet of flavor. Tossed in some artichoke hearts and sweet peas, drizzled Greek dressing throughout, and topped it with freshly grated Parmesan cheese. Voilà.

A simply light pasta salad that makes for a great meal on these warm summer days. Easy to make and healthy too!

I know it might not be officially summer yet (or for some of you, even warm where you're at) but here in Georgia, the mercury's been riding the high 80's to low 90's and that's summer weather to me!

Whatever the weather where you are, this pasta salad will have you dreaming of sunny days in the Mediterranean.

Mediterranean Pasta Salad

Recipe by Julie Murphy

A healthy vegan Mediterranean pasta salad.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients

• 1 - 12 ounce package Ronzoni Garden Delight spaghetti
• 1 - 8.5 ounce DR WT jar pitted Kalamato olives, drained
• 1 - 10 ounce DR WT jar Manzanilla olives with pimentos, drained
• 1 - 6 ounce DR WT can pitted medium black olives, drained
• 14 ounces quartered artichoke hearts, drained
• 12 ounces frozen sweet peas, unthawed
• 1/2 cup sun-dried tomatoes, julienne cut
• 1 - 10.5 ounce package fresh grape tomatoes, rinsed
• 1 - 10.5 ounce package fresh cherry tomatoes, rinsed
• 1 - 10.5 ounce package fresh yellow grape tomatoes, rinsed
• 2 to 4 Tablespoons freshly grated parmesan cheese for topping
• 8 ounces Greek salad dressing

Cooking Directions

1. Cook spaghetti as directed on package.
2. Drain spaghetti in colander and rinse with cool water. Let drain.
3. In a large salad bowl, add spaghetti, olives, tomatoes (fresh and sun-dried), artichoke hearts, and peas.
4. Drizzle desired amount of dressing over the top and toss together, covering all ingredients with dressing. If desired, you can serve dressing on the side instead of mixed in.
5. Grate fresh parmesan cheese over the top and serve.
6. Best served with a glass of your favorite wine.

Disclaimer - I am not affiliated with Ronzoni. I just love the look and taste of their Garden delight spaghetti noodles in this recipe.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Follow Julie's board Sweet and Spicy Monkey on Pinterest.