December 23, 2011

Merry Christmas Eve Eve

Well, first of all...I would like to wish all of you a very Merry Christmas Eve Eve :) I can't believe it's December 23rd already.  December has gone by so fast and I really don't feel ready for Christmas yet.  I mean, I'm done my shopping and everything is wrapped...but mentally I'm just not there yet.  Hopefully I will be very soon because I don't have that much time left!

I have been extremely busy getting things organized the last few days, but of course I made time to make a few delicious meals for my family :) In celebration of Christmas Eve Eve I decided to make my parents a warm, yummy breakfast that would nourish our bodies and keep us going throughout our busy day!

Carrot Cake Oatmeal 
adapted from

1 heaping cup finely grated carrot
1 cup almond milk
2 tbsp coconut cream (from top of can)
1 tsp cinnamon
1/4 tsp ginger
1 tsp nutmeg
pinch of salt
1/2 cup rolled oats
1 tsp vanilla extract
2 tbsp chopped walnuts 
2 tbsp raisins
2 tbsp pure maple syrup
1 tbsp shredded unsweetened coconut, for garnish
coconut milk cream and maple syrup, for garnish

**I doubled the recipe to make enough for 3-4 people**

This either makes 2 good sized portions or one HUGE portion for a very hungry person who has just gone for a very VERY long run....just sayin'

1) Whisk together almond milk, coconut milk cream, cinnamon, ginger, nutmeg and pinch of salt in a medium sized pot over medium heat.
2) Add oats and carrot.  Bring to a boil, stirring frequently.

3) Cook for 8-9 minutes until the mixture is thick.

4) Take off of heat, add in vanilla, walnuts, raisins and maple syrup.
5) Distribute into 2 bowls, top with maple syrup, coconut milk cream, shredded coconut.



This filled up my tummy and made me nice and warm.  Perfect way to start off my Christmas Eve Eve! now for a couple OTHER recipes that I am super excited to share with you!

Vegan Alfredo Sauce

1 package of silken tofu
1/4 cup - 1/2 cup nutritional yeast
1 cup unsweetened soy milk
1 tsp dried dill
1 - 2 tsp salt free seasoning (I used Mrs. Dash)
sprinkle of red pepper flakes
salt and pepper

Put all ingredients in the food processor and process until smooth.  The mixture will be very watery, don't worry this is normal.

Once smooth, put mixture into a sauce pan.  Add mixture of 1 tbsp water and 1 tbsp cornstarch to thicken the mixture. Cook over medium heat until heated through and has a thick consistency.

Add your favourite sautéed veggies to the sauce and pour over pasta of your choice.

I sauteed mushrooms and tomatoes! I am not a huge pasta fan, but I do really love brown rice pasta.  There is something about the consistency.  The fact that it is super healthy is just a bonus.  I added the cream sauce, sautéed veggies and about 1 cup of chopped spinach to the pasta.  Mixed until combined.  I put the lid over top of the mixture and let sit for about 5 minutes to wilt the spinach.

And to unveganize the meal...a little parmesan cheese on top.  Freshly grated pepper to finish.

Absolutely fantastic.  This tastes exactly if not BETTER than alfredo.  I fed it to my boyfriend, Francis who loved it and to my mom who thought the same.  She even asked me to make it for dinner over the holidays.  I'd be happy to mom :)

And the last recipe I'd like to share with you....

Peanut Butter Protein Bars (vegan)
adapted from

2 cups quick oats (or rolled oats -  I've used both and both work fine)
1 cup unsweetened coconut flakes
1/2 cup crushed pretzels
1/2 cup crushed walnuts
1/2 cup crushed almonds (or roughly chopped)
1/2 cup sesame seeds (I used raw unhulled)
1/2 cup raisins (I highly suggest using these if you don't add chocolate chips - so good)
1/2 cup dark chocolate chips (haven't used these but I'm sure they'd be awesome)
1 cup natural peanut butter (I used unsalted crunchy)
1 cup brown rice syrup
1 tsp vanilla extract

Preheat oven to 350 degrees and grease a 9 by 13" lasagna dish with favourite vegan or non vegan butter/oil/spray.  Set aside.  Add all dry ingredients together.  Mix well. 

my super clean, organized (NOT) work station :)

 Add peanut butter, brown rice syrup and vanilla together.  Mix well.  Put in microwave for about 1 minute to soften the mixture, making it easier to work with.  Take out of microwave and mix well.  

Add wet ingredients to dry.  Mix with large spoon, or if you are like me, wet your hands (so the mixture won't stick to you) and mix with your hands.  

Spread mixture into prepared pan.  Press down with wet spatula (again, so it doesn't stick) and smooth the top.  Cook for about 15 minutes, and turn after 7 1/2 minutes to ensure even cooking!

Nice and brown, fresh out of the oven.

The first time I made this, I was very impatient (surprise surprise) so I tried to take the ENTIRE bake out to put it on a cooling rack.  Did it work? Let's just say the granola bars turned into granola chunks...luckily the flavour did not suffer!

Once cooled, cut into 16 squares, or more or less depending on the size you want them.  Store them in a glass container or wrap them in plastic wrap and store them in the fridge for a healthy, easy to grab snack for on the go!

All's time for me to go and get my busy day started! Lots to do!  I'm sure I will get for another run in the trails behind my parents house today! Can't wait! I've gone a few times since I've been here and I am SO happy about it.  It is one of my all time favourite things to do when I'm home! I would go if I could...but I'll do as much as I can while I have the chance to do so!

Have a wonderful Christmas Eve Eve and be ready for some more posts, that I'm sure will include plenty of cookies and other baking...including the Lebkuchen recipe I promised you last week! That is on the agenda for today :)

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