Author: Nosh Collection

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

These quick and delicious cookies are packed with protein. I love the protein but the fact that is a cookie that I can eat and feel good about is the best part of this particular recipe. These are one of my favorite post run recovery …

Edamame Rice Bowl with Asian Mango Slaw

Edamame Rice Bowl with Asian Mango Slaw

My sweet friend requested this recipe. I created this when I was visiting her and it soon became a favorite at her house and mine! The layers of color and explosion of flavors in this dish are amazing. The combination of ginger, sesame, and peanut …

Banana Bread with Sourdough Starter

Banana Bread with Sourdough Starter

Banana Bread with Sourdough Starter

This bread is so moist and delicious. It is not super sweet like a traditional banana bead. It is so much better! It is a great way to use the discard from your sourdough.
Print Recipe Pin Recipe
Servings 12 servings
Calories 292 kcal

Ingredients
  
1x2x3x

  • 2 cups spelt flour
  • 1½ tsp baking soda
  • ½ tsp sea salt
  • 1¼ cup coconut sugar
  • 2 tbsp flax seed meal mix with 4 tbsp water
  • ½ cup sourdough starter discard stirred down
  • ½ cup avocado oil
  • 1¼ cup mashed bananas
  • ¼ cup unsweetened soy or almond milk
  • 1 tsp vanilla
  • 1 cup chopped roasted walnuts

Instructions
 

  • Preheat oven to 350°. Line a 9 x 5 inch loaf pan with parchment paper.
  • In a medium mixing bowl mix together flour, baking soda and salt.
  • In a stand mixer cream together oil and sugar. Add the flax meal mixture and combine well.
  • Add in sourdough starter, and bananas, milk , and vanilla. And mix together.
  • Add the flour mixture slowly until all the flour is incorporated.
  • Fold in the walnuts by hand.
  • Put batter in a prepared loaf pan. Place some walnuts on top if desired.
  • Bake for 55 to 60 minutes until toothpick comes out clean.
  • Move loaf to a cooling rack and cool completely.

Nutrition

Calories: 292kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 3gSodium: 225mgPotassium: 144mgFiber: 4gSugar: 10gVitamin A: 375IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!
Weekend Breakfast Tofu Scramble

Weekend Breakfast Tofu Scramble

This hearty tofu scramble is a perfect way to start a leisurely weekend morning. Having everyone in the kitchen preparing a meal together is a great way to catch up with each other. This scramble is full of flavor and loaded with veggies and protein. …

Chocolate Chip Roasted Walnut Cookies Plant Based

Chocolate Chip Roasted Walnut Cookies Plant Based

I have been making batch after batch of plant based chocolate chip cookies trying to find the perfect one. My husband’s favorite food is a cookie…any cookie!! He tried a cookie from one of the many batches and asked me if it was a savory …

Chocolate Cupcakes With Chocolate Frosting

Chocolate Cupcakes With Chocolate Frosting

Decadent Chocolate Cupcakes

These chocolate cupcakes are very light and fluffy due to the quinoa flour. I try my recipes out on my family and very willing neighbors (the not plant based neighbors). I figure if the non-plant based people like a recipe it is a keeper. This recipe was a huge hit! Every person loved them as did I. They are great to serve when you are entertaining. Quinoa flour is available at Whole Foods or online at amazon.com.

Chocolate Cupcakes with Chocolate Frosting

These cupcakes are light and tender. They are great for potlucks or birthday parties.
Print Recipe Pin Recipe
Servings 12 cupcakes
Calories 233 kcal

Ingredients
  
1x2x3x

Cupcakes

  • 1⅔ cup quinoa flour this gives the cupcakes a lightness in the texture
  • ½ cup cacao powder(sifted) cocoa powder will also work
  • ½ cup maple sugar
  • ¾ cup coconut sugar
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup unflavored plant based milk
  • 2 tsp vanilla
  • 6 tbsp vegan butter, softened vegan butter sticks (not from a tub) I use Earth Balance Vegan Buttery Sticks

Chocolate Frosting

  • 1 8 oz block vegan cream cheese softened to room temperature I like VioLife or Kite brands
  • ¼ cup cacao powder(sifted)
  • ½ cup date syrup I use D'VASH brand or Date Lady
  • 1 tsp vanilla

Instructions
 

Cupcakes

  • Preheat oven to 350°
  • Line a 12 cupcake or muffin tin with cupcake liners or spray lightly with oil .
  • Put flour, cacao powder, both sugars, baking soda, and salt into the bowl of a stand mixer and mix together.
  • Add plant milk, vanilla, and vegan butter and mix until all ingredients are combined.
  • Divide batter evenly into the 12 cupcake tin.
  • Place in the oven for 25 minutes or until a toothpick inserted comes out clean.
  • Let cool a few minutes before removing cupcakes form the cupcake tray and place on cooling rack.

Frosting

  • Mix all frosting ingredients and mix together in stand mixer until light and fluffy.
  • When cupcakes are fully cooled, pipe frosting on with a piping bag and large star tip or spread frosting on with a knife.

Nutrition

Serving: 12gCalories: 233kcalCarbohydrates: 40gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 289mgPotassium: 139mgFiber: 3gSugar: 23gCalcium: 62mgIron: 2mg
Tried this recipe?Let us know how it was!
Frangipane Pear Tart

Frangipane Pear Tart

I fell in love with this tart while I was doing a baking rotation while in culinary school years ago. It is a classic French pastry that will steal the show of any dinner party. I reworked this to be plant based leaving the butter …

Maple Walnut Plant Based Ice Cream

Maple Walnut Plant Based Ice Cream

I love ice cream. It is probably one of my favorite treats. When I went to a plant based diet I was pretty sure my ice cream days were over. I was happily and completely wrong! The variety of plant based ice cream recipes out …

Black Bean Soup

Black Bean Soup

There is nothing better than a bowl of steaming rich soup to nourish the soul. This soup is very hearty and full of protein and veggies. It is simple to make and easy to adjust the spiciness to your personal taste. It pares well with a scoop of vegan sour cream or guacamole. I love sitting down to a bowl of this soup and a slice of homemade Country Sourdough Bread.

Black Bean Soup

hearty, vegan, comfort food
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6 people
Calories 271 kcal

Equipment

  • I prefer to make this soup on the stove in a Le Creuset Dutch Oven. An Instant Pot works well also using the saute mode to cook veggies, then add the rest and cook on the soup setting
  • Le Creuset Dutch Oven or Instant Pot both are available on Amazon.com

Ingredients
  
1x2x3x

  • 2 tbsp olive oil extra virgin
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 cup diced onion sweet maui onion
  • ½ cup diced red bell pepper
  • 4 cloves garlic crushed through a garlic press
  • 2 tbsp ground cumin
  • 1 ½ tsp smoked paprika
  • ½ cup chopped fresh cilantro
  • 1 15 oz can diced tomatoes
  • 3 ½ cups vegetable broth
  • 3 cans black beans 15oz each drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp fresh squeezed lime juice

Instructions
 

  • In a Dutch Oven heat oil on medium heat. Add carrots, celery, onion, and red bell pepper stirring as need so the veggies do not stick to the bottom. Cook for about 5 to 8 minutes or until just starting to brown.
  • Add in, garlic, cumin, smoked paprika, and cilantro. Cook for another 2 to 3 minutes.
  • Add in diced tomatoes, broth, black beans, and corn. turn down heat to a low simmer. Cover and cook 20 to 30 minutes. Stir occasionally so the soup does not stick to the bottom.
  • When done add lime juice to soup.
  • If you would like a thicker soup, place 2 cups of the soup in a blender and blend until smooth. Add back into the pot with remaining soup.

Notes

Topping suggetions to serve with soup:
  1. chopped cilantro
  2. vegan sour cream
  3. diced green onion
  4. diced green chilies
  5. sliced avacado
  6. lime wedges

Nutrition

Calories: 271kcalCarbohydrates: 44gProtein: 13gFat: 6gSaturated Fat: 1gSodium: 572mgPotassium: 701mgFiber: 13gSugar: 4gVitamin A: 2862IUVitamin C: 22mgCalcium: 68mgIron: 4mg
Keyword hearty, vegan, comfort food
Tried this recipe?Let us know how it was!
Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Hummus is so easy to make and so fresh and delicious, you may not be interested in buying pre-made hummus again! I was going to take more pictures of this batch of hummus but it was quickly devoured by my family. It is always a …