Hemp Protein Smoothie Mixes are Here!

Last week, I received an amazing package at my door from Manitoba Harvest. A few times per year, I put through a mega-order of about 50lbs of hemp hearts and hemp protein. If you wonder why, you probably don't normally read my blog! Although that wouldn't be too shocking, as I don't update it frequently enough!

I've been using hemp seeds for over ten years. But it's really been over the last five years that I have found almost every possible use for their hemp hearts. I did a whole month for Vegan MoFo a few years ago with just some ideas, and since then, I've tried countless more, but sadly, have little time to blog about them. But I always tweet!

In a nutshell, or should I say, hemp seed shell, they are amazing because each 30g gram serving of hemp hearts has 10g of complete protein, and 10g omega 3 and 6. As a vegan, that's pretty important, but also as a mom of an allergic kid, they are an easy substitute for nuts. Also as a mom of three, two of which are picky, I love that I can toss them into baking, on salads, in smoothies, etc. without too much fanfare.

I have also loved their protein powders - I keep meaning to write up my 'Bran' Muffin recipe that uses their Hemp Pro Fibre hemp protein powder, I loved to throw in Hemp Pro 70 into smoothies and really loved making truffles and protein balls out of their Chocolate and Vanilla Hemp Pro 70 flavours. So when, over the last year, I was seeing their Hemp Protein Smoothie in Mixed Berry flavour at Costco without seeing much on Manitoba Harvest's Facebook and Twitter about it, I have to admit my curiosity was piqued.

And then this lovely box arrived:

And when I opened it, I let out a little squeal:

Mixed Berry! Vanilla Chai! Chocolate! Oh boy! I was EXCITED. Plus a super cool Blender Bottle and measuring spoons. I was all set! 

Like the other hemp protein powders from Manitoba Harvest, these ones are chock full of protein - a whopping 15g per 30g serving! But the really sneaky thing that I like is that there are greens included! Spinach, kale and broccoli! It's like a little added bonus.

So to honour my favourite and most versatile 'health' food, I decided to go to town making some stuff with it. I hope you like what you see! Please note that I have no fancy photography - just an iPhone with no editing...ghetto!

Given that this is a 'smoothie' product, I thought, let's not go too far off the beaten path. I made this Mixed Berry Smoothie (above) first to give this flavour a try. I have to say, adding this protein powder not only gave my smoothie a great protein boost, but the Mixed Berry mix added an extra fruity flavour boost. I have to admit, this smoothie tasted exactly like something I'd order from Jamba Juice/Booster Juice (which is meant as a compliment). Really fruity!

Mixed Berry Smoothie

Gluten-free, nut-free, soy-free, can be made oil-free (depending on milk used)

1 cup non-dairy milk (I used rice milk)

1 banana, sliced and frozen

1/2 cup frozen sliced strawberries

1/4 cup frozen wild blueberries

2 tbsp Hemp Protein Smoothie - Mixed Berry flavour

Toss all ingredients in a high-speed blender and blend until smooth. Makes 2 servings.

Ok, so still on the smoothie front...decided to crack open the chocolate. I made Dreena Burton's Chunky Monkey Smoothie, using hemp seeds instead of almond butter, and my new Chocolate Hemp Protein Smoothie Mix (see pic below). Delicious!

Then decided I wanted to go beyond smoothies when it came to the Vanilla Chai Hemp Protein Smoothie mix. I decided to throw it into my favourite muffin recipe based on one from DIY Vegan. They are gluten-free, oil-free, nut-free and all over just plain awesome. But the boost from the Vanilla Chai Hemp Protein Smoothie mix put them over the top!

Banana-Hemp Muffins

Gluten-free, nut-free, soy-free, oil-free, refined sugar-free

Based on recipe from DIY Vegan

3 overripe bananas

3/4 cup hemp milk (I use homemade)

1 cup oat flour

2/3 cup buckwheat flour

1/2 cup Vanilla Chai Hemp Protein Smoothie mix

1/2 cup coconut sugar

2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp sea salt

1/3 cup Hemp Hearts

Preheat oven to 350 degrees. Line a couple of muffin trays with 14 liners.

In a large bowl, use an immersion blender to mix bananas and hemp milk. Add in dry ingredients (except hemp hearts) and mix just until smooth. Sprinkle in hemp hearts, and toss just to combine. Evenly distribute batter between 14 prepared muffins cups. Bake for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Makes 14 muffins.

Then I got to thinking about other ways to use my Vanilla Chai mix...I remember trying a 'healthier' Monkey Mix/Puppy Chow Mix and thinking it would be a good fit. Not sure if you are familiar with this Crispix/Chex-based concoction, but the original format involves melted chocolate chips, peanut butter and a lot of icing sugar mixed with cereal. I shudder thinking how I could actually munch on that back in the day. Now that I'm very careful about my sugar intake, the original recipe is a no-go, nor do I have any desire to eat it that way. Anyways, I came across a recipe somewhere that called for using protein powder as a coating for a similar mix instead of icing sugar. Perfect! So here's my version:

Chai Crispix/Chex Mix
Nut-free, oil-free, can be made gluten-free with GF Chex

6 cups Crispix or Chex cereal
1/3 cup melted coconut butter* 
1 tsp pumpkin pie spice
2-3 tbsp Vanilla Chai Hemp Protein Smoothie mix

Toss cereal into a large bowl. In a small measuring cup, mix together coconut butter and spice. Pour over cereal and toss until cereal is coated. Either keep the cereal mixture in a bowl, or dump it into a large Ziploc bag. Add Vanilla Chai Hemp Protein Smoothie mix and stir or shake until cereal is coated. Makes about 6 cups.

* Note: This is not the same as coconut oil. I make this by dumping a bag of Let's Do Organic shredded coconut in my Vitamix blender and letting it run on full-speed for three minutes...makes 1 cup.

Stepping away from the Vanilla Chai flavour, and back to Chocolate. I thought this stuff would make a pretty damn good fudgy frosting...and I was right! It's pretty thick for cupcakes (seen here) but I think it would be PERFECT for spreading on some black bean brownies. I like this frosting because you don't need any sickening icing sugar nor vegan margarine. 

Chocolate Hemp Protein Frosting

Gluten-free, nut-free, soy-free, refined sugar-free, can be made oil-free (depending on milk used)

3/4 cup melted coconut butter

3/4 cup maple syrup

3/4 cup Chocolate Hemp Protein Smoothie mix

1 tsp vanilla

Pinch of salt

Mix all ingredients in a large bowl with an electric mixer. Use immediately, as frosting sets quickly as coconut butter cools. Makes just over 2 cups.

* Note: This is not the same as coconut oil. I make this by dumping a bag of Let's Do Organic shredded coconut in my Vitamix blender and letting it run on full-speed for three minutes...makes 1 cup.

Since I didn't have too many cupcakes kicking around, I decided to reformat the frosting into an energy bite. Easy peasy! These cute little balls are like milk chocolate bites of heaven. Super easy to pack in my bag or my kids' lunches as a better-for-you treat.

'Milk' Chocolate Energy Bites

Gluten-free, nut-free, soy-free, oil-free, refined sugar-free

3/4 cup melted coconut butter*

3/4 cup maple syrup

3/4 cup Chocolate Hemp Protein Smoothie mix

1 tsp vanilla

1/2 tsp salt

3 cups oat flour

1/2 cup mini chocolate chips (I use Enjoy Life)

Mix first five ingredients in a large bowl with an electric mixer. Add in oats and mix until a soft dough forms. Add in chocolate chips. If dough is too soft to roll, chill in fridge for 15 minutes. Take teaspoonful amounts and roll into balls. Place on a lined cookie sheet. Chill for at least one hour. Keep refrigerated. Makes around 40 bites, depending on amount being rolled.

* Note: This is not the same as coconut oil. I make this by dumping a bag of Let's Do Organic shredded coconut in my Vitamix blender and letting it run on full-speed for three minutes...makes 1 cup.

And if there weren't enough recipes crammed into this post, here's one last one for you! A rich chocolate chia pudding that is ridiculously easy to make. Based on a recipe I found on the Internet but cannot locate, but let's be real - there are so many chia puddings out there anyways...they all can't be that original!

Chocolate Chia Pudding with Hemp Protein

Gluten-free, nut-free, soy-free, oil-free, refined sugar-free

1 can full-fat coconut milk

3/4 cup water

2 tbsp maple syrup

1/2 tsp salt

1/3 cup cocoa powder

1/2 cup chia seeds

1 cup Chocolate Hemp Protein Smoothie mix, to taste

Add all ingredients except smoothie mix to a 1L mason jar. Stir, then shake vigorously. Refrigerate at least 4 hours, stirring halfway through. When ready to serve, scoop out a serving into a bowl, and add about 1-2 tbsp of Chocolate Hemp Protein Smoothie mix per cup of pudding and stir. Serve immediately. Makes 6-8 servings.

I would love to hear what ideas you might have for me to try with what remains of my smoothie mixes - let me know in the comments! Manitoba Harvest was generous enough to provide a 15% off coupon code when you checkout through their website - hempsmoothielaunch16 - which is good until April 30, 2016. Let me know what flavours/recipes you try! If you post a picture to social media using the hashtag #hempproteinsmoothie and tag +Manitoba Harvest Hemp Foods, you have a chance to win a case of your favourite flavour! This contest runs until April 15, 2016, so be sure to try some soon!

* Full disclosure - I was sent this package from Manitoba Harvest and I decided to do a review with some recipes :) I love all of their stuff!

Double Hemp Bars

Wow, it's been awhile! 

I've been busy making lots in the kitchen - I have a toddler that is happy to sample anything that prevents me from giving her undivided attention; two kids in school that need an endless supply of snacks; a better half with a wicked sweet tooth and myself - always looking for something quick to grab that is also healthy.

I devised these bars as a cross between a granola bar to pack in lunches, a protein bar after a workout (ha! When does that happen these days?!) and a fancy square that could be served at a bridal shower. 

If you've read this blog, you will see how over the last few years, I've become a major fan of the hemp products from Manitoba Harvest. A 3 tbsp serving of hemp hearts offers a whopping 10g of protein, never mind a slew of vitamins and minerals. Their hemp protein powders offer a similar nutritional profile, and I love how the Hemp Pro Fibre can substitute for much of the flour in many baking recipes!

Now onto the bars - the crust is thin and hearty, and the filling almost melts in your mouth. The hemp hearts offer a delicious nutty taste without the nuts - obviously - making them ideal to send to nut-free functions or school events. 

They do remind me of the sickly sweet, condensed milk creations my mom would craft when I was younger, but without all of the sugar, dairy and guilt! I'm looking forward to sharing these at a family function and surprising them with treats that don't have to be sinful to be enjoyable.

Double Hemp Bars

Crust:

1 1/2 cups oat flour (I like Only Oats brand...GF!)

1/2 cup Manitoba Harvest Hemp Pro Fibre hemp protein powder

1/2 cup unsweetened shredded coconut

1/4 tsp salt

3 tbsp coconut oil

3 tbsp agave nectar

Filling:

1 cup full-fat coconut milk, stirred before measuring

1/4 cup agave nectar

2 tbsp tapioca starch or arrowroot powder

1 tsp vanilla extract or seeds scraped from 1 vanilla bean

1/8 tsp salt

1 1/2 cups unsweetened shredded coconut

1/2 cup dairy-free chocolate chips (I like Enjoy Life, or chopped dark chocolate would be fab)

1/3 cup Manitoba Harvest Hemp Hearts

Preheat oven to 350 degrees.

In a medium bowl, mix oat flour, coconut, Hemp Pro Fibre and salt. Add coconut oil and agave, mixing with a pastry blender or your fingers until a nice crumbly texture is achieved that holds together when pressed. Press evenly into a glass 9x13" pan.

Wipe out bowl with a paper towel. Add coconut milk, agave, tapioca, vanilla and salt and whisk until no lumps remain. Pour over crust mixture in pan. Sprinkle coconut on top evenly, then chocolate chips then hemp hearts. Gently press these into the coconut milk mixture just slightly. 

Bake for 25 minutes or until edges are slightly browned and centre is bubbly. Cool, then chill in the fridge until very firm. Slice into bars or squares. Store cut bars in the fridge until ready to serve.

Tell me - what family favourite would you love to see given a healthy makeover?

Vegan MoFo - Day 30

Wow. This is it! 30 days (minus a few here and there...I'm a mom of three and was out of town!) of hempy foods...never thought I'd be able to blog about so many!

Smoothies, dips, bread, cookies, seitan...the possibilities are endless! 

Today I have an ultra hempy post. First up is dinner - Chloe Coscarelli's Avocado Pesto Pasta. Being nutfree here, and free of many other foods that are allergens to my son, pesto is normally off-limits due to pine nuts. But swap in hemp seeds and you not only have a safe dinner, but also a much healthier one too! Blended with an immersion blender with avocados, garlic, olive oil, basil and my touch, a big handful of spinach, and they are magically transformed into creamy deliciousness. After mixing with hot pasta, I topped with sundried tomatoes.

Next up is a healthy and yummy energy bar. I love this recipe because the combos are endless because it's based in ratios - you can read about it here: http://www.nomeatathlete.com/homemade-energy-bar-recipe/

Here's my combo:

• 1-pound can of beans - black beans
• ½ cup binder - chia/water
• ¼ cup sweetener - agave
• ¼ cup soft sweet fruit - applesauce 
• 1 teaspoon of extract (optional) - vanilla
• 1 teaspoon of dry spice (optional) - cinnamon
• ¼ teaspoon sea salt
• 1.5 cups of oats
• 1 cup dry base ingredient - hemp pro 70/ some cocoa
• 1 cup stir-ins - choc chips/coconut/hemp seeds

I then topped the baked and cooked bars with 1 1/2 times the recipe of frosting from Dreena Burton's B-raw-nies. I could just make it and eat it out of the mini food processor. Thick and fudgey!

Vegan MoFo - Day 29

It's breakfast time!!!

Great way to use the many apples we picked last week + get in lots of hemp!

My fave waffle recipe is actually a Dreena Burton pancake recipe from Let Them Eat Vegan. I always double the recipe and use hemp milk as the nondairy milk of choice. It's great because the only sweetener in the waffle is the apple (which I grate) and hemp milk...so I feel a little less guilty about that drizzle of maple syrup. And each waffle gets about two tablespoons worth of hempseeds...what a healthy way to start the day!

I would have embellished with more fruit but I had to snap a pic, gulp it down, then feed a little hungry 4-month-old...

Yum...

http://books.google.ca/books?id=KqvMu7ipYzYC&pg=PT91&lpg=PT91&dq=dreena+burton+apple+hemp+pancakes&source=bl&ots=dEsuqF8OsD&sig=uws5cjkZK33BEhphdx_KYXOGj74&hl=en&sa=X&ei=IC5IUvKuObOs4APZq4DIDQ&ved=0CDIQ6AEwAw

Vegan MoFo - Day 28

Here's another salad dressing...this one is way more 'hempy' than the last one...to be honest, I didn't really like it. I just found it was missing something. 

I think you could have made this, then tossed in a big handful of sundried tomatoes. Would have made something like a 1000 Islands style dressing, but it would have given it more punch!

http://ohsheglows.com/2013/09/23/ultra-creamy-hemp-salad-dressing-nut-free-oil-free-delicata-squash-salad/

Vegan MoFo - Day 26

I love adding hemp seeds to baked goods...can you see them in my crackers?

Look hard...How about now?

I always double a batch of Chloe Coscarelli's Goldfish Crackers (I use homemade marg and whole wheat flour as subs) then add in about 1 cup of hempseeds to the dry ingredients. So noochy and flaky! 

http://chefchloe.com/on-the-side/vegan-goldfish-crackers.html

Vegan MoFo - Day 25

There are times that you think you have a great recipe already, and then you get schooled.

Take, for instance, my vegan French toast: I was completely happy mixing up rice milk, flour, nooch, vanilla and cinnamon. That is, until I tested Dreena Burton's recipe for Cinnamon French Toast from her forthcoming new cookbook. 

I, of course, followed her instructions to make it nut free by using hemp instead of cashews, but her recipe also calls for chia...BRILLIANT! I'm not yet completely sold on the chia pudding thing yet, but it's application in French toast is perfect! The hemp plus chia combo (plus my own toss-in of nooch!) really bumped up the nutritional profile and tasted awesome! And I used my homemade Quinoa-Hemp-Oat Bread (blogged about earlier) so it made this an even more healthy dinner!

Vegan MoFo - Day 24

Boost bread dough AND pizza dough with hempseeds!

Sprinkle in 1/2 cup per batch!

Adds pretty flecks!

Yum!

Pizza Dough

1 cup warm water

1 tbsp yeast

1 tsp salt

1 tbsp olive oil

1 tbsp agave

1 1/4 cups unbleached flour

1 1/4 cups whole wheat flour

1/2 cup hempseeds

Mix water and yeast in stand mixer bowl and set aside 10 minutes. Add remaining ingredients and mix on low speed using dough hook for 2-3 minutes. Remove hook and bowl from mixer, swirl in a little more olive oil to coat dough, then cover bowl with a towel and set in a warm place for 1 hour. Divide dough into 6 pieces, flatten and brush each side with olive oil. Ready to bake or BBQ!

Vegan MoFo - Day 21

I love subbing hempseeds for nut butters when they are intended for thickening things...like this Sugar-Free Brownie Batter Dip from Chocolate Covered Katie!

Hello...nice boost of complete protein and omegas to boot! Love serving it with Farm Boy Cinnamon Chips and some cool coconut whipped cream and cocoa nibs.

Ps - I use black beans instead of chickpeas:

http://chocolatecoveredkatie.com/2011/11/16/dark-chocolate-brownie-batter-dip-sugar-free/

Vegan MoFo - Day 20

How else to use hemp in a way that you'd never guess?

In bread!

Based on Vegan Lunch Box's Blue Ribbon  Bread. Makes three loaves, but I double batch it to make 6 loaves at a time! Thank goodness for lots of loaf pans and a double wall oven :)

Quinoa-Hemp-Oat Bread

2 cups warm water

2 tbsp yeast 

1 tbsp salt

1/2 cup agave

1/2 cup light olive oil

2 cups cooked quinoa, room temp

3 cups whole wheat flour

3 cups unbleached flour

1 cup gluten flour

1 cup rolled oats

1 cup hemp seeds

Coconut oil for greasing pans

Mix water and yeast in stand mixer bowl and let stand 10 minutes. Add salt, agave, oil, quinoa and whole wheat flour. Stir, cover with tea towel and let sit in a warm place for 2 hours. 

Add unbleached flour, gluten flour, oats and hempseeds. Mix in stand mixer on lowest setting until dough forms a ball. Add a little olive oil to the bowl and swirl loaf around. Cover again and let sit 1 hour. 

Grease loaf pans and preheat oven to 350 degrees. Divide dough into three sections, flatten, then roll each into loaf shape and place in pan. Repeat with remaining dough. Cover again and let rise for 30 minutes. Place loaves in oven and bake 40 minutes. Remove from pans and let cool on a cooling rack then slice!

Vegan MoFo - Day 19

Well, I missed another day but I was distracted by a big bus-train crash in my community that has been major national news. My condolences to those who lost their loved ones, and I wish a speedy recovery to the many injured. 

I just can't be too lighthearted about today's entry...again testing for Dreena Burton and this time it was for Healthy Caramel Apple Sauce (Dip? Can't remember the exact name and recipe isn't close). It's meant to be a healthier version of the caramel on a caramel apple:

Clearly this is not smooth and glossy. But man, is it ever tasty! And I don't have to worry about the kids burning themselves on a hot syrup as they decorate. Now I've never tried a caramel nor candy apple, but these were yummy. This sauce/dip would be great to dip any fruit into.

The toppings were the fun part - chocolate chips, coconut and candied hempseeds! Just combine 1 cup hempseeds with 1 cup sugar in a frying pan with a couple of tablespoons of water. Cook over medium heat, stirring frequently until sugar is almost dried and mixture doesn't seem overly wet, then pour onto a cookie sheet lined with parchment and cool. Makes a great snack too!

Pretty

Vegan MoFo - Day 17

Add hempseeds to cooked rice or risotto to bump up the protein, plus to add a little extra colour.

Vegan MoFo - Day 16

Warning: This is an epic post!!!

Here is my recipe for cookies chock full of hemp. Forget those other cookies that pretend to be healthy because they call for 1 cup of oats to go with the piles of butter/margarine and sugar. I don't feel all that guilty for eating these, and they are allergy-friendly to boot!

These require a high speed blender or food processor to pulverize the hemp seeds, as well as a stand mixer to blend the thick dough (unless you really want a sore arm).

Best Chocolate Chunk Cookies Ever

2 cups hempseeds

2/3 cup maple syrup

3 tablespoons oil (I use light olive; coconut is yummy too)

1 tbsp vanilla extract

1 1/2 cups oat flour (use Only Oats brand for wheat-free)

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp cardamom

2 1/2 cups rolled oats (use Only Oats brand for wheat-free)

1 1/2 cups chocolate 

Preheat oven to 350 degrees (I like my convection bake setting foe this, so i can bake them all at once). Line 3 baking sheets with parchment paper and set aside.

In a high speed blender or food processor, blend hempseeds, maple syrup, oil and vanilla until thick and smooth, about 1 minute, scraping down sides if necessary. Scoop mixture into the bowl of a stand mixer.

With the mixer running on low, add oat flour, soda and spices and mix until combined. Alternate adding in oats and chocolate chips. 

Use a medium scoop to form mixture and place onto prepared cookie sheet, leaving 2 inches between mounds.. Once the sheet is full, wet the palm of your hand and flatten each cookie. Bake for 10-12 minutes.

You can also shape them into bars! Spread mixture on parchment lined cookie sheet and shape to a rectangle. Score lightly into bars with a pizza roller and bake for 25-30 minutes. Once golden, remove from oven and slice deeper along score lines. Let cool and slice along lines into bars.

Don't feel like making these? Check out my biz (http://www.bettersweettreats.ca) to order some for pick up here in Ottawa!

Vegan MoFo - Day 15

I'm tired.

I have a 4-month-old who is now waking in the night more than ever, so forgive me for this short post.

I'm even too tired to really cook anything.

Enter my version of fast food! From nothing to done in 15 minutes :)

Fast Pasta

1 375g box pasta (I like fusilli - hemp seeds stick well!)

2 tbsp olive oil

4 shallots, chopped

1 can artichoke hearts in water, drained

1 28oz can diced tomatoes, drained

1 19oz can chickpeas, drained and rinsed

1/2 tsp salt

1 tsp dried oregano

3/4 cup hemp seeds

Add pasta to pot with boiling water. Cook to package directions. Meanwhile, heat oil in skillet over medium heat. Add shallots and cook 2 minutes. Add artichokes, tomatoes, chickpeas and seasonings. Bring to a boil then lower heat to a simmer and cook until pasta is cooked. Drain pasta then add to sauce and mix. Turn off hear and add hemp seeds and serve...easy! I like mine with a little balsamic vinegar.

Vegan MoFo - Day 14

What is wrong with this lunch?

Ah, chips and salsa. I normally snack on this but felt like eating it for lunch today. The problem? I don't find it to be all that nutritionally sound. How to fix it? 

Ta-da! Toss in a serving of hempseeds and you add great protein, omegas and fibre to help feel fuller! Although its not authentic Mexican, it is super tasty and was easier than opening a can of beans, with a greater health punch!

Vegan MoFo - Day 13

Here is a not-so-guilty pleasure:

You may be totally wondering what on earth these are...but if you like whole foods à la Dreena Burton like me, then you would know that these are Cocoa Cookie Dough Balls - delicious mounds of dates, cocoa, raisins, oats, chocolate and - standing in for almonds - hemp seeds! As I mentioned many times before, hemp seeds are a perfect stand in for ground nuts!

These are a wonderful treat without all of the refined sugar and can be dolled up by rolling the soft dough in any coating before chilling. Or you can be like me and count yourself lucky that some of the soft dough can actually be rolled and not all eaten straight out of the food processor bowl :/

http://kokoskitchen.com/vegan/let-them-eat-vegan/

Vegan MoFo - Day 12

Yes, this is another recipe-tester-teaser post.

I tested the tangy Mango-Hemp Dressing recipe from Dreena Burton's upcoming cookbook. This dressing is remarkable because there is no added oil! But it's also remarkable because there are hempseeds!!! It's so smooth and rich like a creamy salad dressing, but with a great added dose of protein! Try adding hempseeds to any creamy salad dressing!

Vegan MoFo - Day 11

I totally missed Day 10 :( 

Anyways, on to Day 11! This is my fave fast food! Wonder Pasta! Everything cooks in one pot in less than 15 minutes!

I modify the original recipe by adding piles of baby spinach to the mix, then, once cooked, I toss in a can of rinsed beans and top with...hempseeds!

http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1

Vegan MoFo - Day 9

Ok, I've been a little behind...and my ideas haven't been super out-of-this-world since I had to skip out of town.

But what are out-of-this-world are Dreena Burton's recipe for No-Bake Granola Bars from her upcoming cookbook, for which I am a lucky recipe tester. These are delicious, easy and allergy-friendly - hooray! I had to make these again after my first batch was devoured and this time added goji berries, cacao nibs and of course, hemp seeds!

Vegan MoFo - Day 8

Okay - I really need to get home to my kitchen!

Quick and easy - no nut butter sandwich with hempseeds sprinkled inside!