Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
Vegan S'mores Bars Cookie Dough

Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

Vegan S'mores Cookie Dough Bars  Gluten-Free

Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

Vegan Cookie Dough Healthy

Shut the front door, right? Right. But this magic is REAL.

Vegan Marshmallows

So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

Vegan Marshmallows Trader Joe's

Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

Vegan Gluten-Free S'mores Cookie Dough Bars

Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

Vegan and Gluten Free S'mores Cookie Dough Bars

In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

Vegan Gluten Free S'mores Cookie Dough Bars

The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

Vegan &amp; Gluten Free S'mores Cookie Dough Bars

Now let’s do this.

Vegan S'mores Cookie Dough Bars Gluten-Free

Ingredients – Crust:

  • 2 cups graham cracker crumbs (about a sleeve and a half)
  • 6 tablespoons coconut oil, melted

Ingredients – Cookie Layer:

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
  • 1 cup rolled oats
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
  • 3/4 cup dairy-free chocolate chips
  • 3/4 cup chopped pecans (optional)

Ingredients – Topping:

  • 12 ounce bag vegan gluten-free marshmallows
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional)

Directions:

  1. Lightly grease a 9×13 baking sheet.
  2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
  3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
  4. Transfer cookie dough into pan and press on top of graham layer.
  5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
  6. Cut into squares and enjoy. Store in the refrigerator or freezer.

Hummus Barley Bowl with Sweet Potatoes & Kale

You ever have those days were you just want to eat the earth in bowl? Where you just want something earthy, hearty, warming, full of umami and spice and nourishment that will fill you up without making you feel weighed down? Well I do. And today was one of those days.

Barley Hummus Kale Sweet Potatoe Bowl  10

For reasons beyond my explanation I was really craving barley this morning. I’ve been very into plain grains lately. Kamut, corn, wild rice, black rice, oats…just something comforting about a bowl of simple grains to feed the body and mind.

Barley Hummus Kale Sweet Potatoe Bowl 6

It’s no secret that I’m a huge fan of eating carbs. They literally and figuratively fuel the brain and make you all sorts of happies, inside and out. The key is doing ’em right. Whole grains, vegetables, legumes and fruits are nature’s way of being like “hey everyone I love you.”

Barley Hummus Kale Sweet Potatoe Bowl 1

Back to barley. Couldn’t get it out of my head. And I was really craving a warm bowl of something hearty and filling. Barley fit the bill, as did the earthy creaminess of hummus. I decided to stir hummus (I used Horseradish hummus from Trader Joe’s…omg.) into barley while the barley was still slightly warm, almost to create a light hummus-sauce of sorts. The result was creamy flavorful grains in my face. In love. Adapting this idea and using it widely in the future.

Barley Hummus Kale Sweet Potatoe Bowl  pile

I decided to add some more delicious goodness to the bowl with an all-time favorite vegetable: the humble yet glorious sweet potato. Cubed and roasted plain and simple (okay I added a little cumin for extra flair). But this would be a miraculous way to use up any root vegetable or squash in your house. The pre-cut frozen butternut squash cubes would also work wonders.

Barley Hummus Kale Sweet Potatoe Bowl natural

Kale made it’s way into the dish because I had about a fourth of a bag to use up. I’m normally not into cooked greens (I like ’em raw) but a gentle sauté  seemed appropriate for the earth bowl. Cumin, curry powder, paprika and chili powder all lend earthy spiciness to the dish, as well. I threw some more chickpeas on top for extra filling power, adding some more texture, fiber, and protein to keep me satisfied.

Barley Hummus Kale Sweet Potatoe Bowl 6

I am so in love with this dish I can’t even express the words. It’s a perfect lunch or light dinner and tastes great eaten as leftovers out of the fridge later on.

Barley Hummus Kale Sweet Potatoe Bowl 2

I used barley, but truly any hearty whole grain would work. Quinoa or brown rice would also do the trick. Use whatever you have on hand, but by all means, give this a go. Your tummy will thank me. Happy hummus bowl-ing 🙂

Prep Time: 20 minutes
Cook Time: 30 minutes
Level: easy
serves 2

Ingredients:

  • 1 cup uncooked barley (or wild rice, brown rice, quinoa, oats, etc)
  • 2 cups water
  • 1/2 cup hummus of choice (I used Trader Joe’s Horseradish hummus and it was excellent!)
  • 1 large sweet potato (or about 1 cup cubed butternut squash – pre-cut frozen would work great!)
  • 1/2 large onion or 1 shallot
  • 3 tablespoons olive oil, divided
  • 1 cup kale, chopped
  • 2 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper [ —> quick note on spices: if you really don’t have any of these or some of these on hand, a hearty dose of curry powder or cumin or any combination will get the job done and still be tasty]
  • 1 teaspoon salt
  • 3/4 cup canned chickpeas, drained and rinsed

Directions:

1. Preheat oven to 425° F. Cube sweet potato and place on a parchment paper or aluminum foil lined baking sheet. Drizzle about 1 tablespoon olive oil to coat sweet potato cubes. Toss gently with a spoon and add salt and pepper to taste. Place into the oven and roast until browned and tender, about 30 minutes.

2. Meanwhile, prepare spice mix by mixing curry powder, cumin, smoked paprika, cayenne pepper and salt in a small bowl. Whisk together with a fork and set aside.

3. Prepare barley or rice according to package. For barley, I added the 2 cups of water to 1 cup of barley, brought to a boil, and simmered over medium heat until barley had plumped and thickened, about 12 minutes.

4. While barley is cooking, drizzle remaining 2 tablespoons olive oil into a small skillet or pan. Chop onion finely and add to oil. Add 1/3 of spice mix and simmer onions and spices lightly on low heat until onions are translucent. Lightly chop kale and add to pan. Toss kale gently to soften and cook down slightly.

5. Transfer barley to a medium bowl. While still warm, add hummus and remaining 2/3rds of spice mix. Stir to evenly coat barley with hummus and spices.

6. Add cooked kale and onions from pan directed to bowl and mix again. Top with cubed sweet potatoes and chickepeas. Salt and pepper to taste. Enjoy :-).

Black Bean + Butternut Squash Swiss Chard Wraps

On Friday night my mom brought home a bunch of reduced-cost vegetables from our local grocery store, Sendiks. When I saw all the goodies she brought home I was giddy inside. Love me some produce, and love me a deal.

Screen Shot 2015-01-24 at 7.29.19 PM

Sendiks is awesome in that they put all this perfectly beautiful produce on their large “Reduced Produce” table far before most grocery stores would. If there’s a single bruise or a bag of lettuce is like, a week away from expiring, to the Reduced table it goes.

I actually prefer to buy my bananas from the Reduced table. Because they’re just starting to speckle and get ripe and not green like regular store-bananas. I’m not into green bananas. I’m more into spotty browns.

Screen Shot 2015-01-24 at 7.29.40 PM

So in addition to a large bunch of dandelion greens for $0.56 and a batch of practically free potatoes, she snagged a large bunch of beautiful Swiss Chard for $0.46. Can you believe that?! Me either. What a #blessing.

Screen Shot 2015-01-24 at 7.30.18 PM

I forgot how much I like Swiss Chard. It’s such a lovely change of pace to the greens I eat regularly. I haven’t purchased it on my own in years because I tend to not like cooked greens, and typically associate Swiss Chard with being cooked. On Friday night, I had an epiphany: it can be eaten raw. This followed by realizing just how outstanding it is raw. It’s crunchy, tangy, and a bizarre mixture of earthy, sweet, and bitter.

Thus, I was inspired to make wraps with it, and this recipe was born. I used Target Brand’s Simply Balanced frozen Butternut Squash cubes that happened to be literally chillin’ in our freezer. This worked really well and saved a ton of time. Butternut squash cubes are one of the few vegetables I will eat frozen and not fresh. These would also be delightful with cubed sweet potatoes or any other winter squash you have on hand.

Screen Shot 2015-01-24 at 7.26.45 PM

Black beans add a nice heartiness and earthiness to the sweet squash. A blend of spicy, warm, umami flavors compliments both the squash and black beans, and really brings together the dish. I added a smudge of hummus for a creaming contrast, and some pomegranate seeds for a colorful pop of juicy tangy sweetness. It was blissful.

This makes a wonderful light and energizing lunch, or could work well as a server or side to dinner. Make these wraps and make them your own. I encourage you to also listen to rap music while assembling your rap. It helps set the tone for your tastebuds and the whole rest of your day.

Screen Shot 2015-01-24 at 7.29.30 PM

Prep Time: 5 minutes
Cook Time: 25-35 minutes
Level: Easy

makes 4 chard wraps, serves 2

Ingredients:

  • one 16-ounce can black beans, drained and rinsed
  • 1 1/2 cup cubed butternut squash or sweet potato (I used organic frozen pre-cubed butternut squash ~ but time saver and worked super well with this recipe!)
  • 4 large swiss chard leaves (or really any large leafy green will do)
  • 2-3 tablespoons olive oil
  • 3/4 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • salt + pepper to taste
  • 6-8 tablespoons hummus (optional)
  • 1/2 cup pomegranate perils (optional)

Directions:

1. Preheat oven to 425F. Cube butternut squash or sweet potatoes into 1/4 inch cubes. Place in a bowl and drizzle with olive oil. Place in the oven and roast until browned and crisp, about 25-35 minutes. Remove from oven and allow to cool for a few minutes. Transfer back to bowl.

2. Drain and rinse black beans. Add beans to bowl with squash cubes. Sprinkle cumin, turmeric, chili powder, curry powder, and toss until all black beans and squash are coated evenly.

Screen Shot 2015-01-24 at 7.28.35 PM

3. Wash and dry swiss chard leaves. Pat dry. Spread 1-2 tablespoons hummus on each. Add about 3/4 cup filling to each leaf.

Screen Shot 2015-01-24 at 7.28.08 PM

4. Add pomegranate seeds, hot sauce, or anything else you may desire. Roll up and enjoy! 🙂