DESCRIPTION
Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.
INGREDIENTS
- ¼ cup chopped pecans, toasted
- 1 cup fresh blueberries
- ¼ cup honey, divided
- 2 tablespoons olive oil
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 4 ounces part-skim ricotta cheese
- 4 slices whole wheat bread, toasted
INSTRUCTIONS
- Preheat oven to 425o
- In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
- Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.
If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!
INGREDIENTS
- 1 1/2 cups pecan pieces
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- Pinch of sea salt
INSTRUCTIONS
- Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
- Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
- Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
- Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
DESCRIPTION
Celebrate North America’s native crops with this flavor-packed breakfast or side dish.
INGREDIENTS
- ½ cup chopped pecans
- 4 large sweet potatoes
- 2 cups fresh or frozen blueberries
- 2 tsp ground cinnamon
INSTRUCTIONS
- Preheat oven to 375o
- Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
- Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
- Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!
DESCRIPTION
Blogger Dani Breiner of Dani’s Healthy Eats creates a sensational vegan and gluten-free treat that will excite your summertime taste buds – Peach Pecan Crumble Muffins!
INGREDIENTS
Muffin Ingredients
- 3/4 cup pecan meal
- 1 1/2 cups oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup applesauce, room temperature
- 1/2 cup fresh peach, diced into cubes
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal and 3 tablespoons water, blended and let sit for 5 minutes)
- 1 1/4 teaspoon vanilla
- 1 teaspoon cinnamon
- Pinch of salt
Crumble Ingredients
- 1 cup raw pecan pieces
- 3 tablespoons vegan butter or melted coconut oil
- 2 tablespoons coconut sugar
- 2 teaspoons cinnamon
- White chocolate for drizzling, optional
Instructions
- Preheat oven to 350F and line a cupcake tin with liners.
- Mix all of the wet ingredients together until well combined. Then stir in the dry just until combined, don’t over-mix. Fold in the peaches.
- Divide the batter amongst the cupcake tins.
- Combine all of the crumble ingredients in a bowl. Divide the crumble amongst the muffins, sprinkling it over the tops, slightly pressing it on to ensure it sticks.
- Bake for 18-22 minutes or until set and a toothpick inserted comes out clean. Let cool. Drizzle with melted white chocolate.
- Store in an air right container in the fridge!
Description
Blogger Dani Breiner of Dani’s Healthy Eats shares a delicious vegan and gluten-free treat that is perfect for breakfast or anytime snacking – Banana Pecan Chia Parfaits!
Ingredients
- 1/3 cup pecan pieces
- 1/4 cup chia seeds
- 1 1/2 cups plant milk
- 1 teaspoon cinnamon
- 1 1/4 teaspoon vanilla
- 1 banana
- 1-2 tablespoons pecan butter, optional
- 1-2 tablespoons maple syrup, optional
Instructions
- Blend the milk, half the banana, half of the pecan pieces, vanilla, maple (if using), & cinnamon in a blender until smooth. Then pulse in the chia seeds.
- Divide amongst two jars & place in the fridge for 45min-an hour to thicken.
- Then layer with remaining 1/2 sliced banana & pecans.
- Top with a little vanilla coconut yogurt if you want a little extra somethin’ somethin’! Enjoy!
Description
Blogger Tati Chermayeff of Healthful Blondie shares a simple, 4-ingredient treat that’s gluten-free, vegan and will satisfy your sweet tooth – No-Bake Pecan and Raspberry Bark!
Ingredients
- 1/2 cup pecan halves
- 9 ounces of chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons dehydrated raspberries
Instructions
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
- Pour pecans into the melted chocolate and spread across the lined baking sheet.
- Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.
Description
Blogger Liz Moody shares how delicious, nutritious and easy it is to create your own vegan Pecan Pie Nut Butter. It’s like stepping into a winter-wonderland full of flavor!
Ingredients
- 3 cups raw pecan pieces
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 2 tablespoons maple syrup
Instructions
- Toast the pecans on a parchment-lined pan at 350F until fragrant and golden, about 10 minutes.
- Add to a food processor and process until very smooth, scraping down the sides if necessary, about 3-5 minutes.
- Add in the cinnamon, salt, and maple syrup and process for 30 seconds.
- Transfer to a small jar and store in the fridge for up to a month…Enjoy!
Description
Blogger Andie Mitchell shares a delicious and nutritious vegetarian (and dairy free) treat everyone will love – Chewy Coconut Pecan Granola Bars with Cranberries!
Ingredients
- 1/2 cup pecan pieces
- 2 cups old fashioned rolled oats
- 1 cup crispy rice cereal
- 1/2 cup dried cranberries
- 1/3 cup unsweetened coconut flakes
- 1/3 cup coconut oil
- 1/3 cup honey
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
- In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
- In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt over medium heat until the coconut oil is melted and the sugar has dissolved.
- Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
- Transfer the granola mixture to the prepared pan and use a rubber spatula to firmly press the mixture into the pan. Moisten your fingers with water and press again to really pack the bars down (this will help prevent them from crumbling later).
- Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a wire rack, then refrigerate for at least 2 hours.
- Cut into 12 bars.
- Bars will keep for 5-7 days in an airtight container at room temperature, but they hold their shape better if stored in the refrigerator!
Description
Blogger Liz Moody shares a fun, flavorful spin on an all-time party favorite, Vegetarian Spiced Pecan Taquitos.
Ingredients
- 2 cups pecan pieces, finely chopped
- 1 tablespoon olive oil and more to brush tortillas
- 3 cups fresh or frozen cauliflower rice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 3/4 cup water
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon fine grain sea salt
- 3 cups shredded cheddar
- 20 small corn tortillas
- Salsa, sour cream, or other condiments of choice
Instructions
- Preheat oven to 425F.
- In a skillet over medium heat, warm with a drizzle of olive oil.
- Add the cauliflower rice and sauté until brown at edges, about 5 minutes.
- Add the chopped pecan pieces, chili powder, and cumin and toast until fragrant, 1-2 minutes.
- Add tomato paste, water, garlic powder, onion powder, and salt, and stir until well combined and warmed through.
- Warm tortillas in the oven until pliable, about 30 seconds.
- Add a thin line of pecan mixture down one side of the tortilla, followed by a sprinkle of cheese.
- Roll tightly and place seam-side down on a parchment-lined baking sheet.
- Brush with olive or avocado oil to lightly coat the side facing up and bake for 15-20 minutes, until golden at edges.
- Serve with salsa, sour cream, or condiments of choice.
Description
Pop these peppers into your Instant Pot (or your oven) for a quick and flavorful weeknight dinner. Pecans serve as a plant-based protein taking vegetarian stuffed peppers to the next level. Spicy quinoa and black beans mixed with zesty pecan pieces, tomatoes and corn combine for a delicious meal for the whole family.
Ingredients
- 1 cup cooked quinoa
- 1 1/2 cups (1-15 ounce can) cooked black beans
- 1 cup frozen corn kernels
- 2/3 cup raw pecan pieces
- 1 to 2 tablespoons taco seasoning
- 2 cups fire roasted tomatoes
- 1/2 yellow onion, diced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 4 multicolor bell peppers
- 1 ripe avocado, diced (for garnish)
- 1 lime, sliced (for garnish)
- 2 radishes, sliced (for garnish, optional)
Instructions
- In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro.
- Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling.
- If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350F for 30 minutes, or until peppers are tender.
- Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.
