A Day At Gozzer Ranch

Today I had the pleasure of being a wellness speaker at Gozzer Ranch. I demonstrated my vegan cooking “skills”. The ladies (and Bob) were awesome! Though not vegan, they were very open to my recipes and seemed to enjoy them.

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I am terrible at originating recipes. On this blog I just make recipes vegan by swapping out the meat, dairy or eggs. I found great recipes from fellow vegan bloggers that worked for this show. I’ll share them below. They were really good and the crowd seemed to really enjoy them.

I tried to find recipes that don’t involve the stove or oven, are easy to make and can be made the night before. These recipes are great for the boat, beach day, by the pool, or for a dinner with friends. Perfect for summer time!

Appetizer:

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I found this great recipe for a watermelon mint salsa from Gimme Some Oven. I was a tad apprehensive since I don’t like savory things being made sweet. But the watermelon compliments this so well. It is a delight! So refreshing on a hot summer day.

YIELD: 6-8 SERVINGS
WATERMELON SALSA
This fresh watermelon salsa recipe is quick and easy to make, and tastes so refreshing!

PREP TIME: 10 MINS COOK TIME: 0 MINS TOTAL TIME: 10 MINS
INGREDIENTS:

4 cups diced seedless watermelon
1 cup diced red onion (about half a medium red onion)
2/3 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
1-2 jalapeno(s), seeded and finely diced (add more/less to taste)
zest and juice of 1 lime

DIRECTIONS:

Toss all ingredients together until combined. Serve immediately, or cover and refrigerate for up to 2 days.

http://www.gimmesomeoven.com/watermelon-salsa-recipe/

 

Salad:

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This salad is a different take on a traditional salad. I loved how zesty it is, while still subtle. It was really easy to make and may be one of my new favorite snacks. I got the recipe from The Garden Grazer.

Ingredients
2 large English cucumbers
1/2 onion
2-3 tomatoes

{For the dressing}
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
1 tsp. oregano
1/8 tsp. salt

Directions:
Make the dressing: add all ingredients to a small bowl and whisk to combine.
Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
Add the dressing and toss to coat. Salt/pepper to taste if needed.
Best if refrigerated for at least an hour to let the flavors combine.

http://www.thegardengrazer.com/2013/12/cucumber-salad.html?m=1

 

Main Dish:

Cranberry Orange Bread (Vegan)

Smashed Chickpea Salad Sandwich

This is one of my all time favorite recipes. It’s so easy to make and so delicious. Not to mention so very healthy! This gem comes from Vanilla and Bean. You can thank me and them later.

INGREDIENTS
For the Salad:
1 Can Chickpeas, drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1/2 Tbs Dill Pickles, finely chopped (54g )
1/4 C Purple Onion, finely chopped (about 1/2 an onion) (36g)
2 Tbs Just Mayo or Vegenaise (28g)
2 1/2 tsp Stone Ground Mustard (15g)
1 1/2 tsp Apple Cider Vinegar (6g)
1/4 + 1/8 tsp Sea Salt (2g)
2 tsp Dill Weed, fresh-chopped
1/8 tsp Turmeric (optional for color and health!)
8-10 grinds of fresh Black Pepper
For the Sandwich (options):
Multigrain Bread or Optional Gluten Free Bread
Sprouts
Kale
Shredded Carrots
Lettuce
Tomatoes
METHOD:
Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
Store in an covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

http://vanillaandbean.com/smashed-chickpea-salad-sandwich/

Dessert:

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Chocolate Protein Balls, I’m so proud that I actually said that without giggling. These were well loved by the ladies. I promise they’ll be a hit!

Ingredients

3/4 cup + 2 tablespoons (224 grams) salted natural peanut butter (the kind with just salt and nuts)
1/4 cup (60 milliliters) maple syrup
2 teaspoons water
1 teaspoon vanilla extract
2/3 cup (66 grams) almond flour
3 tablespoons (22 grams) Dutch-process cocoa powder
6 tablespoons mini semi-sweet chocolate chips (use dairy-free / vegan chocolate chips, if necessary)
a pinch of salt if your peanut butter is unsalted

Directions

Mix everything together and roll into balls by squeezing together tablespoon-sized balls of dough. The dough should be a little crumbly, but not so crumbly that you can’t form balls easily. If it’s too dry to squeeze into balls, add a little extra water.
Refrigerate in an airtight container for up to one week. These also freeze well.

http://www.texanerin.com/chocolate-peanut-butter-protein-balls/

 

Happy eating everyone! Let me know how you liked the recipes!

 

 

 

 

 

 

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