Recipes!

Easy homemade recipes to help battle waste in the kitchen

Oat Milk

Ingredients:

  • 1 cup rolled oats

  • 4 cups water (use less water for thicker consistency)

  • 1 pinch of salt

  • 2 pitted medjool dates

Directions:

  1. Add oats, water, and salt into blender and blend for 1 minute

  2. Add dates and blend again for 1-3 minutes

  3. Pour oat milk into a mesh bag/ produce bag/ kitchen wrap, over a large bowl. Using a fabric with a tighter stitch will make the milk smoother

  4. Transfer to a sealed container and put in the fridge for up to 5 days.

Almond Milk

Ingredients:

  • 1 cup raw almonds (soaked overnight)

  • 5 cups water (use less water for thicker consistency)

  • 1 pinch of salt

  • 2 pitted medjool dates

Directions:

  1. Add almonds, water, and salt into blender and blend for 1-2 minutes

  2. Add dates and blend again for 1-3 minutes

  3. Pour almond milk into a mesh bag/ produce bag/ kitchen wrap, over a large bowl. Using a fabric with a tighter stitch will make the milk smoother

  4. Transfer to a sealed container and put in the fridge for up to 5 days.

Burrito Bowl

Ingredients:

  • 1 can (15 oz) black beans

  • 1 cup couscous

  • 1 avocado

  • 1 ear of corn (or 15 oz can)

  • 1 tomato

  • 1/4 onion

  • small garlic clove, minced

  • salt to taste

  • fresh parsley (optional)

  • vegan sour cream mixed with lime juice (optional)

Directions:​​​

  1. Put 1 1/4 cup of water in a pot over high heat and add a dash of salt and olive oil. Once boiling, turn to medium heat and add the couscous. Cover and let cook for 10 minutes

  2. In a saucepan, saute the onion and garlic for about 3 minutes, or until the onion is transparent. Add a dash of salt to taste.

  3. Add the beans and saute for 5 minutes, mixing them around frequently. Add desired spices or just salt and pepper.

  4. Prep the tomato, avocado, and other desired veggies for later.

  5. Once the beans and couscous are ready, serve half and half in a bowl and put all the remianing veggies on top and enjoy!

Notes:

  1. The key to a good burrito bowl is to make it as colorful as possible (eat the rainbow)which makes it super healthy and filling.

  2. You can use whatever veggies you have on hand for the top, whatever you like best!

  3. You don't have to use israeli couscous. You can sub it for regualr couscous (cooks differently, I suggest you look that one up), or any kind of grain like rice or quinoa.

  4. As for the beans, you can also sub it for chickpeas or other types of beans/legumes.

Hemp Milk

Ingredients:

  • 1/2 cup hemp seeds

  • 3-4 cups water (use less water for thicker consistency)

  • 1 pinch of salt

  • 1 pitted medjool date

Directions:

  1. Add hemp seeds, water, and salt into blender and blend for 1 minute

  2. Add dates and blend again for 1-3 minutes

  3. Pour hemp milk into a mesh bag/ produce bag/ kitchen wrap, over a large bowl. Using a fabric with a tighter stitch will make the milk smoother

  4. Transfer to a sealed container and put in the fridge for up to 5 days.

Smoked Paprika Hummus

Ingredients:

  • 1 can (15 oz) chickpeas

  • 1/4 cup water

  • 3 tbsp lemon juice

  • 6 tbsp tahini 

  • 2 tbsp olive oil

  • small garlic clove, minced

  • 1 tsp paprika

  • 1/2 tsp salt

Directions:​​​

  1. Put water and lemon juice in a small dish

  2. In a seperate bowl, add tahini and olive oil and whisk to combine

  3. Add rinsed chickpeas, minced garlic, paprika and salt to food processor and belnd until fully ground, scraping down the sides and few times

  4. While processor is running, add lemond mixture in a steady stream and process for 1 minute

  5. Add tahini mixture in a steady stream while processor is still on

  6. Process until creamy

  7. Transfer to a sealed conatiner and sprinkle some paprika on top

  8. Store for up to 7 days

Coconut Date Balls

Ingredients:

  • 1/2 cup rolled oats

  • 1/4 coconut flakes

  • 1 tbs cocoa powder

  • 4-5 dates

  • Splash of water

  • Shredded coconut (for later)

Directions:​​​​​

1. Put all ingredients into a food processor and process, scraping down the sides as needed. Once it's all combined, roll into balls and roll into the shredded coconut. Makes about 7-9 balls.

Vegan/GF Chocolate Chip Cookies 

Ingredients:

  • 1/4 cup vegan butter

  • 1/4 cup powdered sugar

  • 1/2 cup brown sugar

  • 1/2 tbsp water

  • 1 tsp vanilla

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 cup garbanzo flour

  • 1 cup chocolate chips

Directions:​​​

  1. Preheat oven to 350

  2. Whisk room temp butter with both sugars

  3. Add water, salt, vanilla, baking powder and mix

  4. Fold the garbanzo flour in to creat the dough then add chocolate chips!

  5. On a pan, using wax paper, tin foil or a baking sheet, roll the dough into balls about 2 inches apart and bake for 12-14 minutes until the edges are golden brown. 

Notes:

  1. These cookies will spread! Make sure they have enough space to do their thing.

  2. You can sub regular flour for the garbanzo flour, but I reccommend using the garbanzo flour because they turn out SO MUCH BETTER.

  3. If you like eating raw cookie dough, this dough is 100% safe to consume raw, but doesn't taste as good because the garbanzo flour makes it taste a little planty, but when baked that flavor goes away. Try using regular flour if you want raw cookie dough.

Recipe via @itslizmiu on instagram

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