Recipes from the Hot Pink Kitchen

Vegan Gluten Free Peanut Butter Cups

Peanut butter
3/4c PB2 (powdered peanut butter)
1/4 c of Earth Balance vegan butter
2 tbsp of coconut oil
2 tbsp of agave nectar

Put this as the bottom layer in a muffin pan.

Chocolate
1/4c + 2tbsp Chocolate Vegan Shakeology or Chocolate Pea protein
2tbsp chocolate unsweetened almond milk
3 tbsp chia seeds
3 tbsp agave nectar

Overlay on the peanut butter and freeze for 15 more minutes before consuming.



Red, White, & Blue Cake

21 oz bag of Pamela's Vanilla Cake Mix Gluten Free Non-Dairy
3 Egg Replacers
1/2 cup of coconut oil
1/2 cup of strawberries pureed in the blender
15oz can of full fat coconut milk
6 oz container of blueberries
Additional blueberries and strawberries for flag design on top.

Cake:
21 oz bag of Pamela's Vanilla Cake Mix Gluten Free Non-Dairy
3 Egg Replacers
1/2 cup of coconut oil
1/2 cup of strawberries pureed in the blender.

Mix all of those ingredients together.  Put in a 9x13 pan and bake at 325 for 30 minutes.

For the alternative jello:
Puree at 6oz container of blueberries in blender then add in a 1/2 cup of water.
Poke holes in the top of the cake with a toothpick or fork.
Pour blueberry puree over the top.
Refrigerate for 3 hours or freeze for an hour.

Whip cream:

1 15oz can of full fat coconut milk.
Refrigerate the cans for 3 hours.
Open the can.  Separate the clear coconut water from the white coconut fat.
Set the coconut water to the side.
Add a 1/2 cup of powdered sugar to the coconut fat and beat on high.
Pour over cake.
Design strawberries and blueberries on top as desired.

Cake







Choconana Smoothie

Aimee's Power Salad

• 1 pkg of argula and spinach mix or each

       in a bunch and chop it.

• 1 cup of walnuts
• 1 cup of dried cranberries
• 1 bunch of scallions
• 1 bunch of cilantro
• 1 pkg of jalapeno pepperjack cheese (see image---------------------------------------->

Chop up scallions and cilantro and add to argula/spinach mix.  Add all of the other ingredients on top.   Grate the cheese and put on top. Enough salad to last
a whole week of lunches.

Quinoa Chili

• 1/2 cup red quinoa
• 15 oz tomatoes with green chilies
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin
• 1 med onion
• 3 garlic cloves
• 1/2 tsp olive oil

Boil the quinoa until it's tender enough to eat.  Chop up the onion and garlic.  Strain the quinoa then add all of the other ingredients and heat them up.

Black Bean Hummus

• 1 (15 ounce) can black beans, rinsed and drained
• 2 teaspoons lemon juice

• 1 tablespoon dried basil
• 1 teaspoon garlic powder

Pureed all ingredients together in a blender.






Gluten Free Vegan Brownies

• 1 can of black beans
• 3 heaped tsp of No Egg natural egg replacer
• 1/2 cup of almond milk
• 3 tablespoons oil
• 1 pinch sea salt
• 1 tsp of vanilla
• 3/4 cup of raw sugar

Pureed all the ingredients in a blender together.  Pour into a greased 8x8 pan.  Bake at 350 degrees for 30 minutes.



Apple Stuffed Squash
From VegNews October 2014 edition

• 2 acorn, butternut, or kabocha squash
• 4 apples
• 1/4 cup maple syrup
• 1 tsp vanilla
• 1 tsp cinnamon

1.  Preheat oven to 350 degrees.

2.  Halve or chop up the squash in tiny pieces scooping out the    seeds.

3.  Decore the apples and put 2 of them in a food processor.  Add the syrup, vanilla, and a small amount of water then puree.

4.  Slice the remaining 2 apples into bite sizes.

5.  Put the squash and bite size apple pieces in a pan together and  glaze the apple puree over the top.

6.  Bake for 30-35 minutes.

7.  Sprinkle cinnamon on top.

Vegan Gluten Free Pecan Pie
From KardenasKitchen.com book 101 Vegan Recipes

• 2 cups pecans, made into a smooth "pecan butter" (Your food processor can do this)
  
• 30 medjool dates, pitted
  
• 1 1/2 cup shredded, dried coconut
  
• 1/2 tsp. salt
  
• 1 tsp. cinnamon
  
• 1/2 cup pecans, chopped
• Bob's Redmill pie crust mix.
• Non dairy vegan butter or margarine

Preparation:

1. 1) Bake the pie crust according the packaging instructions using vegan butter as the butter replacement.
   
   1)  In food processor, process dates until smooth (or as close to smooth as you can get).
2. 2)  Add the "pecan butter," coconut, salt, and cinnamon.
3. 3)  Process until everything is well mixed.
4. 4)  Remove from food processor and place the mixture in a medium-sized bowl or
   onto the counter.
5. 5)  Sort of "knead" in the chopped pecans until they're well distributed.
6. 6)  Press the pecan mix into the pie crust.
7. 7)  

Apple Squash Soup

1 Butternut Squash
2 Apples (I used green apples)
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 tsp Himalayan pink sea salt
2 cups unsweetened vanilla almond milk

I used an apple slicer to cut the middle out of the apples.  Peel the squash.  Throw both the apples and squash in a pan with water and boil until both are thoroughly cooked.  Strain off the water and then mash the squash and apples.  Add all of the other ingredients.

Makes 4 servings

145 calories/serving




Carmel Apple Mini Cupcakes

Mini cupcakes:

Bob's Redmill Gluten Free Cake mix
1/2 c  canola oil
1 green apple pureed
1/2 c    water
3 tbsp Orgran Gluten Free no egg natural egg              replacer
1 tbsp of cinnamon.

Frosting:
Daiya plain cream cheese container
9 tsp Organic Light Brown Sugar

Combine all of the cake ingredients.  Bake in oven at 350 degrees for 15 minutes.

Using a beater mix the cream cheese and brown sugar together.

Sprinkle pumpkin spice on top if you like for more fall flavors.


Fat 4 grams
No Cholesterol
Sodium 40mg
Potassium 6.8 mg
Carbs 3.8 g
Sugar 1.9 g
Protein 0.2g

52 calories per cupcake.


Snack-O-Matic Brownies

Want to try your hand at making your own fruit and nut–based snack bar? In just a few minutes, you can create a healthy, customizable snack to help you eat right when you're on the go. 

Thanks to a date or prune base, these bars are rich in potassium, an electrolyte that is essential for healthy muscle function (including the most important muscle, the heart!). The nuts and seeds provide protein as well as good-for-you monounsaturated fats and/or omega-3 fatty acids. And the high fiber content will help keep you regular. Want to really kick up the nutritional wow factor? Add a couple scoops of your favorite Shakeology. 

Total Time: 1 hr. 10 min.
Prep Time: 10 min.
Yield: 12 servings, 1 bar each

Ingredients:

1 cup pitted whole dates or prunes for the base
1 cup dried fruit
1 cup nuts and seeds
2 scoops Shakeology (optional)
Optional flair 

Preparation:

1. Combine equal parts dates or prunes, dried fruits, nuts, and seeds in the bowl of a food processor.
2. Process for 1 to 2 minutes. Check to make sure all ingredients are breaking down into smaller pieces; scrape sides of bowl as needed. Process 2 to 3 minutes more until ingredients form tiny crumbs that come together into a loose ball.
3. Turn out the Snack Bar-O-Matic mixture onto a square of cellophane (or an 8" x 8" baking dish). Press into a flat disc.
4. Cover tightly and refrigerate one hour.
5. Cut into 12 bars. Store in the refrigerator.

Choose one or more from each:

1 CUP BINDING FRUIT (these will give your bars the best texture)
    Dates
    Prunes 

1 CUP DRIED FRUIT
    Dried apricots
    Dried figs
    Raisins
    Dried cranberries
    Dried blueberries
    Dried cherries

1 CUP RAW NUTS OR RAW SEEDS
    Flaxseeds
    Chia seeds
    Pepitas
    Sunflower seeds
    Almonds
    Walnuts
    Peanuts
    Cashews
    Sesame seeds
    Coconut


OPTIONAL FLAIR
    1/2 tsp. rum extract
    1/2 tsp. cinnamon
    1 Tbsp. honey
    1/2 tsp. vanilla extract
    1–2 oz. dark chocolate chips
    2 tsp. grated fresh ginger

Kale Mashed Potatoes

• 1 1/2 pounds potatoes, cubed
• sea salt
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 bunch kale (just the leaves) chopped
• 5 ounces mushrooms, sliced
• 1 small red onion, diced
• ~1/3 cup plain almond milk
• freshly ground black pepper

1. Put the potatoes in a large pot and cover with water. Bring water to a boil and cook until the potatoes are mashable (approx. 20 minutes).
2. Heat 1 tbsp olive oil in a pan over medium heat. Add onions and garlic, and cook until onions soften. Add mushrooms and kale. Cook until mushrooms are soft and the kale is wilted and bright green.
3. Drain the potatoes, then mash while adding the milk. If 1/3 cup milk is not enough,  gradually add more until potatoes are creamy.
4. Stir the vegetable mixture into the potatoes. (Don’t mix too vigorously, or your potatoes will turn green.) Mix in the remaining tbsp of olive oil. Season with salt and pepper.

I held the asiago cheese shown in the picture, but if you aren't vegan than you may add as a garnish.

(Serves 4)