In honor of the two newest (and perhaps most delish) flavors in the certified organic Pure snack bar family, I was recently invited to join an unbelievable event where Pure Founder, Veronica Bosgraaf, put together a menu so satisfying and yummy I couldn’t believe it was completely vegetarian! She thankfully shared a few of the mouth-watering recipes with us, so naturally we couldn’t wait to share with you! Check out these three easy vegetarian recipes that are bound to become a part of your weekly rotation:
Warm Goat Cheese Chia Stuffed Mushrooms
This warm bite-sized appetizer became my fast favorite at the event and I couldn’t wait to go home to make it myself. I was able to quickly whip them up for a recent family get-together and they were a huge hit! This recipe makes 20 mushrooms and thanks to the yummy chia seeds they can really fill you up (especially if like me, you pop them like candy!)
1 4oz. package of organic garlic and herb goat cheese
2 tablespoons chia seeds
20 bite-size cremini mushrooms
8-10 medium basil leaves chopped finely
Pre-heat oven to 350 degrees. Hollow out mushrooms with a teaspoon and spray olive oil on a baking pan. Put the mushrooms on the pan and lightly drizzle with olive oil. Put mushrooms in the oven to pre-cook for 10-15 minutes until soft. While cooking, chop basil and add it to the goat cheese and chia seeds. Mix with a spoon so all ingredients are combined. Remove mushrooms from the oven and stuff with goat cheese mixture until slightly overflowing. Put back in the oven for 10-12 minutes until golden brown and cheese is oozing.
If I had to eat one thing for the rest of my life I think it would be okay, as long as I could put this Avocado Pesto on it! That evening we had it mixed with quinoa, which gave it a creamy mac & cheese feel I fell in love with. Clearly that meant I mixed it with everything the rest of the week and found it was amazing on spaghetti squash! This recipe makes 1 1⁄2 cups of pesto and it will last you a week in the refrigerator… that is, if you don’t immediately devour it straight from the jar!
2 cups fresh basil leaves
1 cup pine nuts
1 whole avocado, chopped
1⁄4 cup avocado oil or olive oil
1/8 teaspoon sea salt
Freshly ground black pepper
Cut avocados in half – remove seed. Scoop out the inside with a spoon and place into a large food processor and blend. Place all remaining ingredients except water into the food processor, blend until smooth. If you need to make a thinner consistency add water.
Raw Chocolate Chip Date Cookies
Kiss your oven goodbye (at least right now!) thanks to this recipe for raw, healthy, and kid-approved chocolate chip cookies! This recipe makes 12-15 cookies depending on the size.
3/4 cup raw cashews
3/4 cup raw walnuts
1 cup pitted dates
1/2 teaspoon salt
1 1/2 tablespoons coconut oil
1/4 cup cacao nibs
1 teaspoon vanilla extract
Process dates in food processor until well chopped. Add all other ingredients except cacao nibs and process. Add cacao nibs and process. Using your hands, form dough into cookie shapes. Edible immediately, but allow to chill in the fridge for an hour to solidify.
If you’re on the go and still want to add a little Pure to your life, the Pure snack bars are a must-have! These yummy bars are a go-to for me when I need a breakfast option on the run but the latest two flavors are perfect when my sweet tooth is calling and I want a guilt-free (and gluten-free) treat! The Peanut Butter Chocolate is made with a blend of quinoa, amaranth, flax seeds, and hemp and the Cashew Coconut uses Sacha Inchi – a seed rich in vegan protein and omega-3 fatty acids. Let’s put it this way, neither bar lasts long in the Burns Brisman household! Get them here: shop.thepurebar.com
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