Author: PatagoniaLlami

Read More

Read More

These street style delicious gyros are an easy win for the big game. Get messy and dig in!

Ingredients:

• 2, 15oz cans of chickpeas
• 1 heaping tbsp of garlic powder
• 1 heaping tbsp of onion powder
• 2 tbsp taco seasoning
• salt/pepper to taste
• 2 tsp extra virgin olive oil
• 2 beefy tomatoes, quartered
• 2-3 cups romaine lettuce
• 1 red onion sliced
• 2-3 tbsp Super Easy Vegan Tzatziki Sauce
• handful of black olives (optional)
• handful of sliced cucumbers (optional)

Instructions:

1. Preheat oven to 350F and line baking sheet with parchment paper.
2. Drain and rinse chickpeas. Roll them out onto prepared baking dish and pat them dry with a paper towel.
3. Add oil and seasonings. Using a spatula, fork, or spoon, roll them around until evenly coated.
4. Bake for 20 minutes.
5. Grab a pita and generously put 2-3 tbsp of the Super Easy Vegan Tzatziki Sauce on one side. Take a large spoonful of the roasted chickpeas and place them on top of the sauce.
6. Pile on all suggested toppings, lettuce, tomatoes, onion, olives, cucumbers, and a dash more of salt/pepper if desired.
7. Fold pita and proceed to shovel the gyro into your mouth.
8. Repeat this for each gyro…Enjoy!

Read More

posted on October 11, 2018

Ahhh, this fall season is giving me all the freakin’ feels! Now that the 80 degree hot, humid weather seems to be letting up, I can whip out my boots and retire the flip flops till next year. Speaking of next year, it’s literally only like 3 months away. Can’t. Even. Deal.

And speaking of all the feels this Vegan Bruschetta and Arugula Flatbread Pizza with a Balsamic Glaze (say that three times fast) not only gives me all the feels but is one of our most beloved recipes here in mi casa. I honestly don’t know why I haven’t posted it sooner. It’s very simple with basic ingredients leaving you with and epic nutritious dinner set and ready to go in under 20 minutes.

We always keep ready made flatbreads on hand. I pick up organic ones from either Trader Joe’s or WholeFoods but I’m pretty sure you can find them anywhere. I also make the BEST homemade bruschetta. This is one of those things I make at the beginning of the week and use in various different recipes like hummus bites and pasta dishes. But our most favorite is to top it with this flatbread pizza. It’s one of the stars of this show I’d say.

Bruschetta with arugula and melted vegan cheese all together equals total YUUUUMS. The flavors marry so well and it’s legit like something you’d find at a restaurant. Or should find at a restaurant IMO (in my opinion). I top this with a balsamic glaze and that brings it all together. It’s that sweet, savory type thing with just a sprinkle of salt and pepper….bellisimo.

When you make the bruschetta ahead of time it gets to sit and marinate. I love it when it’s first made too but it’s even better when it’s able to sit for a bit in the fridge that’s why I make it at the beginning of the week usually. The rest is just as easy.

This is the set up:

Break up the cheese into squares and place it all over the flatbread. I always put it first because it will get super melty there as opposed to throwing it on top where it won’t melt as much. Then I add the bruschetta and you can add however much you’d like. Then I top it with fresh arugula and pop it in the oven at 350F for 15 minutes. It comes out perfection. Theeeeen drizzle on some balsamic glaze and you’ll be all set!

*THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS THAT I MAKE A SMALL COMMISSION OFF ALL ITEMS YOU PURCHASE AT NO ADDITIONAL COST TO YOU. I APPRECIATE YOUR SUPPORT IN THIS WAY AS IT HELPS KEEP NM UP AND RUNNING.*

I make two flatbreads because we love leftovers here. I will send this with my son to school for lunch. He usually eats like two slices. I’ll put in some cucumber slices, raspberries, strawberries or blueberries (or mixed berries) inside his lunchbox with a granola bar if he wants something sweet. Or sometimes I put in some Enjoy Life chocolate chips too!

And don’t stop at your kids lunches either, this could totally be your lunch as well! Use the remaining arugula as a side salad to give you even more greens…it’s totes #lunchgoals.

Truly though I could eat a whole flatbread to the face. I believe I did it when I was pregnant with Oliver (I have no shame, lol). I do need to practice more self control perhaps. Well maybe later I will. Until then you guys just need to go make this Asap so you can be on board with the bruschetta flatbread pizza train.

This is Jennifer reporting to you live this Thursday here from NeuroticMommy headquarters where we keep them bellies full and the mouths opened (or closed)? Hmmm, still deciding, lol. Anywhoozers, make this and keep me posted. I know you’re going to Loves it!

WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Read More

Read More

Vegan Baked Brie in Puff Pastry (Vegan Brie en Croute) – with step by step photos!

Ingredients:

• 1/2 pack frozen puff pastry
• 3 tbsp jam or caramelized onions
• 1 tbsp melted vegan butter or aquafaba
• 1 cup cashews
• 1 cup aquafaba (liquid from 1 can of chickpeas)
• 1 tbsp apple cider vinegar
• 1 clove garlic
• 1 1/2 tbsp (also known as tapioca flour) tapioca starch
• 1 – 2 tbsp nutritional yeast
• 1/2 tsp sea salt

Instructions:

1. Soak the cashews overnight in the fridge in cold water or for 15 minutes in a pot of freshly boiled, hot water. Rinse the cashews and place in a high-speed blender.
2. Add the aquafaba, apple cider vinegar, garlic clove, tapioca starch, nutritional yeast, and sea salt to the blender. Blend for 2 to 3 minutes until creamy smooth. Taste test and add additional nutritional yeast or sea salt to taste.
3. Warm a medium-sized pan over medium-low heat, pour the cheese sauce into the pan and stir until the cheese thickens to a thick and stretchy consistency. The cheese should not drip from the spatula when you lift the spatula up. 
4. Lightly oil a round dish. Add the cheese, smooth the top with the back of a spoon, and tap on the counter a couple times to get the air bubbles out. Leave to cool, cover with plastic wrap, and chill in the freezer for half an hour or in the fridge overnight.
5. Once the cheese is set, loosen up the brie from the dish by going around the sides with a toothpick. Turn the cheese upside down in the middle of the pastry sheet
6. Preheat oven to 350°F (177°C). Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness.
7. Turn the cheese upside down in the middle of the pastry sheet.
8. Spread jam (or caramelized onions) on top. Pull the puff pastry in to meet in the middle like you are wrapping a present.
9. Pinch the dough together in center to seal all the pleats together. Brush with aquafaba (or vegan butter).
10. Bake in a brie baker or pie dish until golden brown for 20 to 25 minutes. Serve warm with baguette, fresh fruit, and nuts.

Read More

Read More

Read More

These Vegan Macadamia Cherry Clusters are vegan and gluten free.

Ingredients:

• 1.5 cups dairy free chocolate chips
• 2 tablespoons vegan butter
• ¾ cup salted macadamia nuts (more if needed)
• ¾ cup dried unsweetened cherries (more if needed)
• For white chocolate drizzle (optional):
• ¼ cup melted raw cocoa butter
• 1 teaspoon stevia powder
• ¼ teaspoon vanilla extract
• ½ teaspoon cornstarch

Instructions:

1. Fill a deep skillet with water until it is half full and place on the stove over medium high heat. Bring water to a boil and place a glass bowl on top of the skillet. Add chocolate chips and vegan butter into the bowl and stir with a spatula until melted. Remove the bowl from the skillet and transfer to the counter.
2. Mix in macadamia nuts and cherries and stir until the nuts and cherries are evenly coated. Line a baking sheet with parchment paper and using a tablespoon, scoop the chocolate mixture on the baking sheet. Let the clusters set at room temperature or transfer to the fridge for 30 minutes to set quicker.
3. Once the clusters are set, melt the white chocolate drizzle by placing the cocoa butter in a microwave safe bowl. Place in the microwave for 40 seconds or until melted. Remove from microwave and mix in stevia, vanilla and cornstarch until smooth. Using a spoon or a pastry brush, drizzle the white chocolate on the clusters and let it set for about 10 minutes. Enjoy when ready.

Read More

Read More