\n<\/em><\/strong><\/p>\n
From Elise Reynolds<\/em><\/p>\n INGREDIENTS<\/p>\n 2-pack roll-out pie crusts Chopped (organic, if possible): DIRECTIONS<\/p>\n Preheat oven to 350 degrees F.<\/p>\n Place pie crusts in pie or cake pans and make the edges pretty.\u00a0Put a dusting of cumin and red pepper on the pie crusts.\u00a0Place tin foil on top of the seasoned pie crusts; add\u00a01\/4 cup or so of rice on top of tin foil (this will prevent the crust from rising in the pre-bake).\u00a0Bake for 10 minutes.<\/p>\n Meanwhile, puree one can of black beans and mix with Greek yogurt.<\/p>\n Saut\u00e9 onions, peppers, jalape\u00f1o, corn, other can of black beans, 1 tsp cayenne pepper, 1\/2 tsp salt, and 1\/2 tsp\u00a0of pepper until cooked.\u00a0Add half of the standard cheese to the saut\u00e9 pot. Take off heat and stir in 3\/4 of your chopped cilantro.<\/p>\n Divide black bean and yogurt mixture and spread over bottom of baked pie crusts.\u00a0Top with the saut\u00e9ed mixture.\u00a0Sprinkle remaining cheese on top.\u00a0Bake for 25 minutes.<\/p>\n Top with a dollop of Greek yogurt and sprigs of cilantro. Serve hot.<\/p>\n Makes two pies.\u00a0<\/em><\/p>\n Peanut free\/egg free\/gluten free\/dairy free From Amberly Renfroe<\/em><\/p>\n INGREDIENTS<\/p>\n 6-8 ripe bananas Optional ingredients:<\/em> Variations: DIRECTIONS<\/p>\n Preheat 375 degrees F. (Optional: Spray muffin tins with cooking spray; the coconut oil is sufficient for most nonstick tins.)<\/p>\n In a large mixing bowl, combine bananas, milk, applesauce, coconut oil, and vanilla. Mix by hand or with a mixer.\u00a0Add baking powder, baking soda, and ground oats.\u00a0(If using a coffee grinder, put in 1 cup of oats at a time, grind, pour into smaller bowl, continue until all 3 cups have been ground up.)\u00a0Mix.\u00a0Add rolled whole oats.\u00a0If adding any seeds, orange\/lemon oils, cranberries, or other ingredients, add at this point and mix.<\/p>\n Fill regular-sized muffin tins 2\/3 full.\u00a0Bake 15 minutes.\u00a0Let sit for 10 minutes upon removing from oven.<\/p>\n Add any toppings you like:\u00a0 jam, butter, vegan butter, honey, agave, nut butters, sunflower butter.<\/p>\n Baked banana tops may be eaten immediately, stored in an airtight container and kept in the refrigerator, or frozen once completely cooled and toasted, baked, or microwaved at a later date.<\/p>\n Sugar free\/grain free\/dairy free\/egg free From Ricki Heller<\/a><\/em><\/p>\n INGREDIENTS<\/p>\n 3\/4 cup of sweet potato puree (bake a sweet potato, then puree the flesh in a food processor) DIRECTIONS<\/p>\n Preheat oven to 350 degrees F. Line a cookie sheet with parchment.<\/p>\n Place all ingredients except chips in a food processor and process until it comes together in a very thick dough. Stir in the chips by hand (don\u2019t process again).<\/p>\n Using a small scoop or tablespoon, drop mounds of dough on the cookie sheet about 1\/4 inch apart (these cookies won\u2019t spread). Flatten the mounds until they are about 1\/4 inch thick.<\/p>\n Bake for 10 minutes, then rotate the pan and bake another 10-15 minutes, until the bottoms are deep golden brown. Allow to cool completely before removing from parchment and eating (these taste much better at room temperature or cold\u2013and even better the next day).<\/p>\n Store in the refrigerator up to four days or freeze.<\/p>\n Makes about two dozen.\u00a0<\/em><\/p>\n Top photo by Flickr user\u00a0theaudiochick<\/a>.<\/em><\/p>\n \u2014<\/p>\n Spring is here, and it\u2019s time to clean up your cooking. There are a lot of recipe alternatives that make it easy to slide in more nutrition.<\/p>\n","protected":false},"author":234,"featured_media":24515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[75,371,980],"class_list":["post-21980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","tag-food","tag-recipes","tag-spring"],"acf":[],"yoast_head":"\n![\"vegetarian-mexipie\"](\"http:\/\/live-wanderlust-fest.pantheonsite.io\/wp-content\/uploads\/2015\/04\/vegetarian-mexipie.jpg\")
<\/a>
\n1\/4 cup rice
\n3\/4 cup 0% fat Greek yogurt
\n2 cans black beans
\n8 ounces shredded pepper jack cheese
\nCumin
\nCayenne pepper
\nSalt and pepper<\/p>\n
\n<\/i>1 yellow onion
\n1 green pepper
\n1 red pepper
\n1 cup organic, frozen sweet corn
\n1 jalape\u00f1o
\n1 bunch of cilantro<\/p>\n
\n<\/h3>\n
Vegan Banana Oatmeal Tops\u00a0<\/b><\/h3>\n
\n<\/em><\/strong><\/p>\n<\/a>
\n2 cups almond milk (non-dairy milk of your choice)
\n1 cup applesauce
\n8 tbsp\u00a0melted coconut oil
\n4 tsp\u00a0vanilla
\n3 cups of rolled whole oats ground up in a coffee grinder\/CuisinArt\/dry grain blender
\n2 cups rolled whole oats
\n2 tsp\u00a0baking powder
\n2 tsp\u00a0baking soda<\/p>\n
\nCooking spray
\nChia seeds
\nSunflower seeds
\nCoconut flakes
\nHoney
\nOrange oil
\nLemon oil
\nCranberries
\nChocolate chips
\nDried fruit pieces<\/p>\n
\n<\/em>\u2013 Do not add the applesauce, make as directed
\n\u2013 Make the banana tops with all 5 cups of rolled whole oats ground up<\/p>\n
\n<\/h3>\n
Vegan Chocolate Chip Cookies <\/strong><\/h3>\n
\n<\/em><\/strong><\/p>\n<\/a>
\n6 tbsp\u00a0natural smooth nut butter or seed butter of choice
\n6 tbsp\u00a0coconut flour
\n1 tbsp\u00a0pure vanilla extract
\n6 tbsp\u00a0ground\u00a0chia seeds
\n2 tbsp\u00a0whole psyllium husks
\n1\/2 tsp\u00a0English Toffee-flavored liquid stevia
\n1\/4 tsp stevia powder\u00a0or 1\/2 tsp\u00a0stevia liquid, or more to taste
\n1 tsp\u00a0cinnamon
\n1\/2 tsp\u00a0baking powder
\n1\/4 cup\u00a0virgin coconut oil
\n2 tbsp\u00a0unsweetened alternative milk of choice (almond, hemp, or seed milk)
\n1\/2 cup unsweetened carob or homemade chocolate chips<\/p>\n<\/a>Kim Fuller<\/a>\u00a0grew up in the Colorado mountains and has always found beauty and inspiration through nature and movement. She is currently a freelance journalist and yoga teacher based in Vail. Her writing and photo work has focused on health, wellness, recreation, food, and travel since 2007, and Kim began her yoga practice in Boulder, followed by her first teacher training with Real Evolution Yoga at Peace Retreat Costa Rica in November of 2012.
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