Category Archives: Recipes

Easy Beignets

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Beignets
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Beignets

Recipe by Leslie Indigo AlisonCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

1

minute
Cooking time

10

minutes
Calories

300

kcal

Mardi Gras & Fat Tuesday are not complete with out little beignets! If in New Orleans these sweet treats are deep fried and covered in loads of powdered sugar. Here we have a very simple variation using a can of store bought organic biscuits for ease. If you feel inspired, stir up a simple batch of dough from your own biscuit or bread recipe. I cut the dough into small bite sized chunks and either air fry or deep fry them before tossing in powdered sugar or refined sugar. I love a dash of cinnamon even though its not traditional to the Café du Monde style of beignets. Remember, you can be creative in the kitchen and do you your own way! As they say in New Orleans : “Do want you wanna!”
Enjoy making up this sweet little treat for Mardi Gras Celebrations.

Ingredients

  • Biscuit Dough
    easy way is a can of biscuits – or make homemade dough

  • 3 cups cooking oil OR air fryer

  • powdered sugar and/or refined sugar

  • cinnamon (optional)

Directions

  • Preheat air fryer to 400 degrees
    (or begin to heat the oil on the stove top if deep frying)
  • Cut the dough into 2 inch bite sized pieces
  • Arrange on a baking sheet and air fry for 5-8 minutes in the air fryer or until golden brown (or oil fry 3-5 minutes or until golden brown)
  • Sprinkle with powdered sugar and Enjoy!

Rating: 5 out of 5.

3 ingredient Healthy Oatmeal Breakfast Cookies

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The intention was to make simple healthy oatmeal “cookies” & muffins for quick breakfast and snacks. I wanted them to be easy to put in mason jars and carry out the door. This is so simple!

2 cups Oatmeal + 3 very ripe Bananas + 1 cup Almond Butter
I baked these at 350 degrees for 15ish minutes.

I had fun being creative with a few fun ingredients in different batches. One batch had cacao and I pressed those onto the baking sheet to be cookie like. One batch had ginger and I made them like muffins and ate them with apple butter. I added in raisins on all to give a little sweetness.

Do you like oatmeal to go? What fun ingredients would you add?

#divinelifekitchen #oatmeal #oatmealcookies #healthyrecipes #plantcentric #vegan #sweettreat #breakfast

3 ingredient Healthy Oatmeal Breakfast Cookies
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3 ingredient Healthy Oatmeal Breakfast Cookies

Recipe by Leslie Indigo Alison
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

150

kcal

Ingredients

  • 2 cups Oatmeal

  • 3 ripe Bananas

  • 1 cup Almond Butter

  • Optional

  • Dash of cinnamon

  • 1/4 cup dried fruit like raisins, cherries, or currents

  • 1/4 cup chopped pecans or walnuts

Directions

  • Preheat oven to 350 degrees
  • Peel and mash bananas in a large mixing bowl
  • Stir in oatmeal and almond butter until everything is well mixed
  • Spoon mixture onto a cookie sheet in small 2 tablespoon sized clumps. Roll the clumps into small balls and smash down to flat cookie like circles. Because there’s no flour or baking soda these will not rise, but cook in the same shape they go in the oven.
  • Bake at 350 degrees for 15 minutes or until golden brown

Notes

  • Enjoy hot from the oven and put back whatever is not immediately eaten in mason jars for easy grab and go breakfast and snack portions.

    If you are able to reheat in a toaster oven or air fryer right before eating the saved portions, its gonna make you smile! They reheat so well and make a great warm snack or breakfast. They are filling because of their density and a 3 cookies make a satiating snack or breakfast. If you have jam or apple butter on hand, its a nice addition on top!

Rating: 1 out of 5.
    Pages: 1 2

    Hearty Baked Potato & Kale Mash

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    This hearty dish is comfort food with a kick of healthy kale. We get the groundedness of the potato root vegetables. The kale adds the benefits of iron, vitamin c and antioxidants nourishing veggies and whole foods

    Hearty Baked Potato and Kale Mash
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    Hearty Baked Potato and Kale Mash

    Recipe by Leslie Indigo AlisonDifficulty: easy
    Servings

    6

    servings
    Prep time

    20

    minutes
    Calorieskcal
    Baking TIme

    20

    minutes

    Ingredients

    • One bag yellow potatoes (other potatoes can be used but may need to be peeled after boiling)

    • Lacinato kale (also called dinosaur kale!) 🙂

    • 1 cup plant milk such as oatmilk

    • 1 cup vegan cream cheese

    • 1 tablespoon minced garlic

    • Salt and pepper to taste – generous is delicious in this dish

    • Fresh Herbs to Garnish if available

    Directions

    • Wash and boil the potatoes in a large pot of water until tender to the prick of a fork
    • Strain the water off the potatoes and set aside
    • Rinse kale and pull kale leaves from stems ; break leaves into bite sized pieces
    • Mix potatoes, oatmilk, cream cheese, garlic, and kale in mixer until chunky but smooth and well incorporated together. Add salt and pepper to taste.
      Note : If using a high speed blender mix ingredients in two batches. If using a large countertop mixer all ingredients can likely be added into large mixing bowl.
    • Spread the potatoes into a large oven safe casserole dish and use a fork to create hatch marks across the top of the mashed potatoes. This creates even more surface area to brown in the oven.
      Note : This Potato Mash is delicious once blended, and can be eaten right away, but baking in the oven allows all the ingredients to further infuse and allows the top of the potatoes to crisp in the heat of the oven.
    • Bake in the oven for 20-30 minutes at 350-400 degrees depending on your oven. For extra browning, turn the broiler on for a couple minutes. Watch closely so its browned just perfectly. Its easy to burn if you step away for too long.
    • Plate and sprinkle with fresh herbs, salt and pepper, and even a dallop of vegan cream cheese if you like.
      This stores well in mason jars for reheating throughout the week.
    Cucumber Quinoa Salad Recipe

    Cucumber & Quinoa Salad with Feta And Fresh Herbs

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    This salad is an easy filling salad that is so enjoyable to the senses to make because all the fresh herbs are so aromatic and the lemon zest is refreshing. I like to make this meal when I have time to enjoy a little music playing and go slow. Its very easy, but its relaxing to pinch off the fresh herbs and enjoy all the pleasures of being in the kitchen.

    Let yourself be creative! Use whatever you have on hand in the garden or add mint leaves to the dressing… what can you do to make it your own special creation. Let us know your special twists.

    Hope you enjoy… savor it slow or share with a friend.
    Make a little extra and save it back for lunch another day.

    xo
    Indi

    Recipe Card
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    Recipe Card

    Recipe by Leslie Indigo Alison
    Servings

    2

    servings
    Prep time

    20

    minutes
    Cooking timeminutes
    Calories

    250

    kcal

    Ingredients

    • 1 cup quinoa (cooked by brand directions)

    • 1 cucumber

    • 1 lemon

    • Seasonal Fresh Greens and Herbs : mint, cilantro, parsley, sprouts

    • 1/2 cup vegan or dairy feta or similar cheese

    • Dressing

    • Tablespoon white wine vinegar

    • 1/4 cup Olive oil

    • Tablespoon of honey

    • Fresh lemon juice

    • Salt and pepper to taste

    Directions

    • Salad Preparation
    • Rinse and prepare quinoa according to brand directions
      You will need one cup cooked quinoa
      Note : I often make extra for meal prep for the week and set aside in mason jars.
    • Chop fresh herbs into small pieces for mixing into salad
    • Zest a bit of the lemon and set aside. Slice the lemon in half and set aside half for the dressing. Cut other half into several slices for garnishing salad.
    • Chop cucumber and feta into small chunks
    • Simple Dressing
    • In a small mason jar mix olive oil, lemon juice, salt and pepper and honey. Cover and shake until well incorporated.
    • In a large bowl, combine quinoa, most of the dressing, cucumbers, feta and fresh herbs and mix until everything is lightly covered in the dressing.
    • Plate the Salad
    • Spoon the quinoa salad onto plates and add more fresh herbs and greens around the salad. Add slice of lemon and lemon zest on top of salad. Drizzle with a spoonful of dressing and top with a little bit of course salt flakes.
      Serve up with love. Cucumber and Quinoa Salad

    Recipe Video

    Rating: 4 out of 5.
    Chickpea Egg Breakfast Sandwich

    Chickpea “Egg” Breakfast Sandwich

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    Breakfast Sandwiches are such easy way to grab a healthy breakfast on the way out the door in the morning. These are a great thing to make up on the weekend while making chickpea quiche… just make an extra quiche to cut into sandwich sized slices.

    These are simple to assemble. I often make them up on a Sunday afternoon with the leftover chickpea quiche I had earlier in the weekend.

    I like to toast the English Muffins so that they are a little more hearty for sitting wrapped up in the fridge a few days. Sometimes I spread some nut cream cheese on the bottom piece of bread and sometimes I add a slice of cheese.

    The chickpea quiche recipe is simple for making a whole pan of “eggs” but sometimes I will just make up a quick skillet chickpea egg as well and just toss in some chopped spinach, salt and pepper, and onion salt for extra flavor. I mix chickpea flour and water at a 1:1 ration when making up scrambled eggs on the fly. I just pop it into a counter top mixer like a vitamix or a magic bullet mixer to get the mixer nice and smooth before pouring into the skillet and frying up like I would a traditional scrambled egg. Have you tried this ?

    Here’s the link to the Chickpea Quiche Recipe

    Chickpea Egg Breakfast Sandwich
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    Chickpea Egg Breakfast Sandwich

    Recipe by Leslie Indigo Alison
    Servings

    6

    sandwiches
    Prep time

    5

    minutes
    Cooking time

    40

    minutes

    This breakfast sandwich is made with a slice of the chickpea quiche on an english muffin with a few pieces of spinach and a veggie sausage patty. You can add vegan or non dairy cheese and butter to the sandwich if you like.

    Chickpea Quiche Ingredients

    • 2 cups chickpea flour

    • 2 cups water

    • dash of black Himalayan salt ( adds an egg-like flavor ) can be skipped

    • 1 cup vegan or dairy cheese

    • 1-2 cups fresh spinach

    • 1-2 cups fresh mushrooms

    • 1/2 cup red onion sauteed

    • 1 tsp fresh or jar garlic to taste

    • 1/2 teaspoon of each salt and pepper to taste

    • ENGLISH MUFFIN SANDWICH INGREDIENTS

    • 1 package English Muffins

    • 1 cup Fresh Spinach

    • 6 Veggie Sausages

    • Optional – vegan or dairy cheese or butter

    Directions

    • Preheat Oven to 400 degrees
    • Blend chickpea flour and water in blender until smooth and well integrated
    • Saute 1/2 red onion until caramelized and set aside – should be about 1/2 cup sauteed
    • Mix together all ingredients in a large mixing bowl
    • Pour quiche mixture into a pan for baking. Mixture should be about 1-2 inches deep. Baking time will depend slightly on the size of your dish. If needed put a little bit of coconut oil in the bottom of the pan.
    • Bake for 30 minutes at 400 degrees (may vary with oven or baking dish size) should be firm in the middle when fully baked.
    • Let cool for 5 minutes before slicing & putting on english muffins with fresh spinach, veggie sausage and non dairy butter or cheese as you prefer.

    Rating: 1 out of 5.
    Apple Hand Pie DLK

    Cinnamon Apple Hand Pies

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    I’m warming up in the kitchen this morning creating a super simple recipe for apple hand pies. Cooking for those I love is one of my most favorite ways of connecting. It’s so nourishing to feed one another. Apple hand pies are a sweet way to share the love.

    Cinnamon Apple Hand Pies
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    Cinnamon Apple Hand Pies

    Recipe by Leslie Indigo Alison
    Servings

    4

    servings
    Prep time

    30

    minutes
    Baking

    30

    minutes
    Calories

    350

    kcal

    Ingredients

    • 4 Apples

    • 1 cup brown sugar

    • 1/2 cup vegan butter

    • Cinnamon

    • Pie Crusts

    • Note : Use homemade pie crusts if you are up for it – or – make it easy with a store bought organic pie crust. I suggest one keep a few frozen pie crusts in the freezer for quick recipes. If frozen, let thaw 20 minutes before trying to use for recipes.

    Directions

    • Preparation
    • Preheat oven to 350-400 degrees depending on your oven
    • Rinse and chop apples into small pieces – leaving skin on or peeling off depending on your preference
    • Sprinkle 1/4 cup brown sugar onto the chopped apples and stir together and set aside
    • Melt 1/4 cup butter and add 1 teaspoon of cinnamon – set aside
    • Melt 1/4 cup butter and mix with 1 cup brown sugar in a mixing bowl and set aside
    • Putting the Hand Pies Together
    • Roll out the first pie crust onto a flat surface and cut into 4 equal pieces
    • Spoon cinnamon butter onto each pie crust
    • Scoop a generous lump of apples onto each pie crust
    • Drizzle the brown sugar mixture onto each pile of apples
    • Cover each apple pie with a slice of pie crust and pinch together to close the sides
    • Drizzle a little bit of butter and brown sugar on top of each pie and sprinkle with cinnamon
    • Reserved apples can be spooned alongside the pies to bake for garnish when serving
    • Bake at 350-400 degrees for 20-30 minutes until pie crust is fully baked and golden brown
    • Let cool for 5 minutes

    Recipe Video

    Chickpea Quiche

    Chickpea Quiche is great in the Chickpea Egg Sandwich

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    Chickpea Quiche
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    Chickpea Quiche

    Recipe by Leslie Indigo Alison
    Servings

    6

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal

    Ingredients

    • 2 cups chickpea flour

    • 2 cups water

    • dash of black Himalayan salt ( adds an egg-like flavor ) can be skipped

    • 1 cup vegan or dairy cheese

    • 1-2 cups fresh spinach

    • 1-2 cups fresh mushrooms

    • 1/2 cup red onion sauteed

    • 1 tsp fresh or jar garlic to taste

    • 1/2 teaspoon of each salt and pepper to taste

    Directions

    • Preheat Oven to 400 degrees
    • Blend chickpea flour and water in blender until smooth and well integrated
    • Saute 1/2 red onion until caramelized and set aside – should be about 1/2 cup sauteed
    • Mix together all ingredients in a large mixing bowl
    • Pour quiche mixture into a pan for baking. Mixture should be about 1-2 inches deep. Baking time will depend slightly on the size of your dish. If needed put a little bit of coconut oil in the bottom of the pan.
    • Bake for 30 minutes at 400 degrees (may vary with oven or baking dish size) should be firm in the middle when fully baked.

    Rating: 5 out of 5.

    Chickpea Quiche is great in the Chickpea Egg Sandwich

    Chickpea Egg Breakfast Sandwich

    Mac & Cashew Pumpkin Cheese Bake + 3 styles of seasoning

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    Mac and Cheese is a fall favorite and here we gave it a mix up to swap out the dairy. We made a rich creamy sauce that mixes in pumpkin to bump up the fall vibes for this version of mac and cashew cheese bake.

    The base ingredients are simple & you can be creative and add in your own personal twist with spices and herbs to change up the flavors. I played around with several batches and made one that was extra spicy, one that had truffle salt and sauteed mushrooms, and another with paprika and even some ground Marsala just to play with the more interesting pumpkin flavors in the cheese sauce.

    Ingredients

    One box of macaroni noodles (or any noodle you like – I used cavatappi so it would scoop up even more sauce)

    Cook according to directions on the box, drain, rinse and set aside

    Sauce

    2 cups Raw cashews (pre-soak for 3 hours in water to soften)

    1 cup plant milk (I used oatmilk)

    Directions :

    Drain cashews that have been soaking for several hours to soften & add to blender

    Pour in plant milk & pumpkin puree and blend until smooth

    Add in 2 teaspoons vitamin c powder (for tangy cheese like flavor ) + onion powder, paprika, garlic, and salt to taste preferences.

    Pour the cheese mixture onto the pasta.

    Spread out in a baking dish and bake for 10-15 minutes at 350- 400 degrees or until hot enough to your liking. It all depends on the size of the baking dish you use. Smaller portions need less time or less heat to be thoroughly baked through.

    In the last 5 minutes of baking add the panko bread crumbs that have a tablespoon of herbal seasoning of your choice and bake just until golden brown on top. (I like to use the gluten free panko)

    Note : If you like really creamy mac and cheese, you might add a little plant milk as you are baking it or cover the dish with a lid so that the moisture stays in the pan.

    Now for the mix ups! Time to get creative.

    1. Marsala 1 tsp + Cummin 1/2 tsp + fresh parsley / green herbs

    2. Truffle Salt + Sauteed Mushrooms + fresh parsley / green herbs

    3. Chopped Jalapeno + hot sauce on top if you dare!

    Fresh Fruit Yogurt Jars

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    This is an easy and beautiful way to make up breakfast or snacks for the week or for a gathering. They look bright and beautiful and the mason jars work so well to keep things fresh and easy to serve.


    Use your favorite plant-centric yogurt on the bottom if you would like to skip the traditional dairy yogurt.  This is kite hill yogurt, and there are many brands of plain or vanilla yogurt made from nut milks these days.  Coconut, and almond milk are some of our favorite plant based yogurts.  Maybe you will want to be creative and use flavored yogurts as the base. 


    The toppings we used here are a bit unique.  Have you ever tried sprinkling quinoa in overnight yogurt bowls.  It softens but still gives a light crunch.  Chia seeds are a natural option.  Coconut flakes, pecans, walnuts, and of course berries are favorites as well. What do you like to put on your yogurt bowls? Have you ever tried making them up ahead and storing in the fridge in mason jars?

    Let us know 

    Oatmeal with Caramelized Banana

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    Ingredients:

    • 1/4c. Oats(Old Fashioned)
    • 1 Banana, sliced
    • 1tsp. Cinnamon, ground
    • 1 pinch Himalayan Salt
    • Sweetener of choice(Honey, Stevia, Monk, Brown Sugar)

    Directions:

    Slice banana and place on non-stick tray in Airfryer or Broiler on low until soft and brown, about 10 minutes.
    Cook oatmeal to box specifications, Add Cinnamon and Himalayan while cooking. Once oatmeal is done, plate and place cooked banana on top. Sprinkle with Cinnamon and sweetener of choice.