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Sincerely Tori

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  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Uncategorized,  Vegan,  Vegetarian

    Chipotle Inspired Sofritas Burrito Bowls (Vegan+GF)

    January 8, 2019

    I’m feeling some serious taco Tuesday vibes today, what do you think? Wow, it feels like it’s been ages since I’ve added a fresh recipe to the blog. Oh yeah, it has! This whole deal with moving a website has been way more than I bargained for if I’m being honest. I’m happy to say that I’m nearly done sorting everything out but I was just dying to share a recipe today. I mean, I haven’t added a new one all year! These bowls are a nod to the popular restaurant chain’s menu item, sofritas. I’d never actually tried this, much less made it, until this past Summer. My cousin…

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    Tori 1 Comment

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  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Snacks,  Vegan,  Vegetarian

    Fully Loaded Vegan Nachos (GF)

    August 22, 2018

      You know what time it is? Nacho! I’m really tempted to throw in a Nacho Libre meme here but I don’t think I will. Tell me, do you agree that memes were a whole lot funnier before the internet was so entirely saturated with them? I don’t know, I just think less is more sometimes. So do you remember that “cheese” sauce I made a while back? Well, my teenage brother has been almost begging me to make it again recently so I thought I’d make a batch. That’s when I had the idea to make something with it and nachos seemed like the best idea ever. Now here’s…

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    Scrambled Tofu Breakfast Burritos (Vegan)

    April 11, 2018

    It’s just another normal day of the week but today there are burritos involved! I realize that I haven’t done a taco tuesday in a while. I guess they sort of fell off the radar a little bit between traveling, family stuff, keeping up with blogging, and just the general busyness of life. I’ve just had other recipes on my list that were higher priority, you know? I’m sure you can understand because that seems to be the case for everyone these days. Apparently the future’s not slowing down. Mexican food is a really big favorite for everyone in the gang and I haven’t made burritos in a long time…

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    Chili Lime Veggie Burrito Bowls

    March 6, 2018

    Hey my lovelies!   You know those times when you can’t decide what carb to focus your meal on? Happens to me all the time. I mean, there are just so many meals that go so well with many different carbs. Like meatballs in marinara, do you make subs or do spaghetti? Or like when you go for Chinese, are you a rice or a noodle type? Ah, and then there’s always the dilemma with Mexican food, burritos? nachos? tacos? quesadilla? Personally I always like the bowl style Mexican food, so rice. I hope you’re into that also because this taco Tuesday is gonna be bowl-style! Okay, so here’s the…

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    Creamy Quinoa Fiesta Taco Soup (Vegan+GF)

    February 22, 2018

    How about a taco Thursday? So my taco Tuesdays sort of got a little side-lined during my traveling but that doesn’t mean we can’t still go Mexican today, right? So my sister and I were in Southern California for over 4 days and we just barely managed to eat Mexican food once. Okay, I know, I know, Mexican food is the thing there. People come from all over the world and know that it’s the place to get the authentic stuff. It’s just that ironically, out of a huge family that all love Mexican food, my sister and probably like it the least. For her it’s that she doesn’t enjoy…

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    Sweet Potato Black Bean Street Tacos (Vegan)

    January 16, 2018

    It’s Taco Tuesday peeps!   The cool thing is that this recipe could also double as a meatless Monday meal too! Yeah, I think it’s about time for another taco recipe around here. Considering how big on tacos my family is it’s pretty crazy that I haven’t made them very often recently. I’m planning to make up for it by doing tacos at least once every other week and hopefully even sharing a new version with you guys each time. So technically I might have made these on a Thursday, photographed them on a Friday, and written this post on a Sunday but you guys are getting them on Tuesday…

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    Chimichurri Mushroom Tacos with Cilantro Pineapple Slaw

    April 14, 2017

    Happy Taco Friday! -> I know that’s not exactly a thing but it should be a thing. Actually, scratch that. Honestly, I mean don’t you think the very notion of confining tacos to a single day is preposterous?? I certainly do. Here’s to taco freedom for the world! Who’s with me? On a quick side note (feel free to skip over this), has everyone seen Beauty and the Beast already except me? I’ve been so excited to see it since I first found out about it and I was going to go with some of my family but then some things came up. My parents and some of my sibs needed…

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  • It's been a while since I've shared a post on here and it's also been a while since I've been in the kitchen to create a new recipe. Hey, but I figured it's never a bad time to reshare an old favorite recipe. This healthy cookie dough isn't exactly old considering it's the last fresh recipe I added to the blog, but if you're a fellow cookie dough addicts then you'll understand. When you create a healthy version of this ultimate treat it needs to be shared! Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) Prep Time 15 minutes Servings 2 1/2 cups (about 10 servings) Ingredients 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough) 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained 1/4 teaspoon sea salt 1 tablespoon pure vanilla extract 1/4 cup powdered peanut butter *see note 1 cup pitted fresh medjool dates **see note 1/2 cup dairy free semi-sweet chocolate chips ***see note Instructions (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid). If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes. Recipe Notes *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe. **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions) ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.
  • So when I was a kid we used to always put peanut butter on our waffles before drizzling them with tons of syrup. That combo is just too good to forget. The best! That’s why I thought I’d cut down on a step and make a quick syrup from this simple duo that you can just pour over your waffles. It really isn’t a recipe, but if you didn’t grow up putting that combo on your waffles it might seem fancy. The waffles themselves are pretty basic but I’ve been playing with some different flours recently and I thought some spelt would add a little bit of wholesomeness. With me being me I couldn’t think of anything I’d rather top mine with than some fresh berries, but you can go crazy with the toppings and add whatever you want. Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan) - recipe on the blog. :)
  • Early Springtime in North Idaho = rainy muddy days and lots of unpredictable temperatures but I'm happy to say today is a beautiful sunny day even if it's not very warm. Basically, I'll take it. . There's a really annoying sinus infection/flu that's been going around and for whatever reason it's manifesting in different symptoms for everyone. For me, I've been fighting with the strangest pain in my teeth of all places. I had no idea that sinuses could affect your mouth but apparently it's not that uncommon. Sadly I finally caved after days of throbbing and saw someone about antibiotics. Which anyone who's had to take them before knows that it's like dumping atomic bombs on your digestive system. . Of course, that means I'm now in for weeks of dealing with the aftermath of waging war on my gut flora so I'll be turning to my friends beginning with "K" kombucha, kimchi, kraut, etc..... lol, basically anything with natural probiotics. . Anyway, my tummy has been very unhappy 🤢😩😢and I've been craving only comfort foods and things that are easy to digest. I'm thinking I might make soup tonight. This Irish “Cheddar” Potato Soup (Vegan+GF) is sounding really good.🍲🥔
  • How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen. Bottom line, you just have to make this for Easter. It’s the perfect way to say hello to Spring, or, like me, hello to Autumn. You’ve gotta make it! Naked Carrot Cake with Coconut Cream Frosting- recipe on the blog
  • The pistachios are back! I feel like I’ve a while without using pistachios in a recipe. By the way, happy (almost) April you guys! Wow, is the year breezing by or what? I can’t believe it’s already almost time for the season changing again. Actually, our weather has been pretty unpredictable the last few days but it looks like it'll be warming up soon. These are pretty straight forward and they’re as easy as any brownie to throw together. These are definitely what you need to make next time your sugar cravings hit. Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF) - recipe on the blog
  • What time is it? Sushi Time! Black rice sushi to be exact.To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables. The recipe for this Black Rice Vegetable Sushi Rolls (Vegan+GF) is on the blog. A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
  • I don’t know about you guys but I can’t stand it when I find out things I’ve loved and thought were healthy are actually full of ingredients you can’t pronounce. There used to be this one brand of protein bar that I loved when I was in my preteen years and I ate them all the time. Seriously, they were so good. I’m talking creamy peanut buttery filling coated in a thick layer of chocolate. My sister and I were having a flavor flashback the other day (don’t you love those?) to our fave childhood foods and she said that I had to come up with a copycat version of these bars. I wanted to find out if there were any ingredients that I needed to try recreating them so I looked them up via the oh so helpful internet. Come to find out, the #1 ingredient is high fructose corn syrup and closely following was some other really nasty things! What!!! Obviously making homemade had to happen after that. Recipe for these Chocolate Dipped Peanut Butter Protein Bars (Vegan+GF) is on the blog.
  • Omg, I can't get over the weather and the fact that there are still patches of stubborn snow hanging on for dear life. It's been super warm for about 5 days now and before that it was full on Winter weather so I guess the weather is actually paying attention to the seasons for once, lol So I have this really big problem when I start to plan out a salad, there are no rules. Now I can see how this would be a problem in an opposite way for many people because they don’t even know where to start. For me though, I can hardly find where to stop because when I start on all the colorful veggies and toppings I just get too inspired and want to add literally EVERYTHING! Do you do that too? --Springtime Vibes Salad+Cilantro Almond Butter Dressing (Vegan+GF)-- Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 4 - 6 servings --Ingredients-- -Roasted Chickpeas & Asparagus:- 1 bunch asparagus woody stems cut off and chopped 1 15 ounce can chickpeas, rinsed and drained salt & pepper to taste 1 tablespoon olive oil -Salad:- 1 cup strawberries stemmed and sliced 2 nectarines sliced 4 cups fresh spinach leaves 1 cup miniature sweet peppers or bell pepper, seeded and sliced 1/2 medium onion diced 1/4 cup fresh cilantro finely chopped 1/3 cup slivered almonds 1/2 cup guacamole optional -Cilantro Almond Butter Dressing:- 1/4 cup fresh cilantro 3 cloves garlic 1/4 cup raw almond butter 2 tablespoons olive oil 3 tablespoons lime juice 1 1/2 tablespoons maple syrup 2 teaspoons sriracha optional 1/4 teaspoon salt 1/4 teaspoon pepper --Instructions on the blog--
  • You guys, you guys, Spring is finally here!!!!! Yesterday was a bit surreal because over the Winter we’ve accumulated about 3 feet of snow and yesterday it was as if a switch got flipped and Spring arrived. It’s all nearly gone now and what left is melting at an astonishing rate. It’s enough that my sister and I were able to bike and hike yesterday and the weather was like literal perfection! Today I posted a new recipe, Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) I know there are so many versions out there but this one is kinda unique. It uses sweet potato to add both creamy texture AND natural sweetness. There’s also no added sugars or oil in this (except the chocolate chips, but those are optional). If you are trying to cut out sugar completely or you follow a very low fat diet then something I’ve loved doing is just adding some extra chopped dates instead of the chocolate. Cacao nibs also work well.

@sincerelytoriblog

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  • It's been a while since I've shared a post on here and it's also been a while since I've been in the kitchen to create a new recipe. Hey, but I figured it's never a bad time to reshare an old favorite recipe. This healthy cookie dough isn't exactly old considering it's the last fresh recipe I added to the blog, but if you're a fellow cookie dough addicts then you'll understand. When you create a healthy version of this ultimate treat it needs to be shared! Healthy Edible Chocolate Chip Cookie Dough (Vegan+GF) Prep Time 15 minutes Servings 2 1/2 cups (about 10 servings) Ingredients 1 cup cooked and peeled white flesh yam or sweet potato (you can use any color if you don't mind changing the color of the dough) 1 1/2 cups chickpeas or white beans 1 [15 ounce] can, drained 1/4 teaspoon sea salt 1 tablespoon pure vanilla extract 1/4 cup powdered peanut butter *see note 1 cup pitted fresh medjool dates **see note 1/2 cup dairy free semi-sweet chocolate chips ***see note Instructions (If using dried dates) In a bowl, cover the dates with 1/3 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid). If using fresh dates add all the ingredients except chocolate chips, to a food processor (a blender might work but I've found it very difficult to get the consistency right) and process until very smooth. Stir in chocolate chips (or desired add-ins and enjoy This is great as is with a spoon, served as a dip with fruit, or even as a spread on waffles, toast or pancakes. Recipe Notes *If you want to keep this recipe sugar free be sure to use a brand of powdered peanut butter that doesn't add sugar. If you don't mind making this recipe higher in fat then it's super delicious to use real nut butter instead. Any kind will work but my favorite is cashew butter for this recipe. **If you can't find fresh dates dried will work you need 3/4 cup and you need to soak them (see instructions) ***If chocolate chips don't fit in you diet needs then other options here are cacao nibs, chopped dates, raisins, nuts, etc.
  • So when I was a kid we used to always put peanut butter on our waffles before drizzling them with tons of syrup. That combo is just too good to forget. The best! That’s why I thought I’d cut down on a step and make a quick syrup from this simple duo that you can just pour over your waffles. It really isn’t a recipe, but if you didn’t grow up putting that combo on your waffles it might seem fancy. The waffles themselves are pretty basic but I’ve been playing with some different flours recently and I thought some spelt would add a little bit of wholesomeness. With me being me I couldn’t think of anything I’d rather top mine with than some fresh berries, but you can go crazy with the toppings and add whatever you want. Chocolate Spelt Waffles + Maple Nut Butter Syrup (Vegan) - recipe on the blog. :)
  • Early Springtime in North Idaho = rainy muddy days and lots of unpredictable temperatures but I'm happy to say today is a beautiful sunny day even if it's not very warm. Basically, I'll take it. . There's a really annoying sinus infection/flu that's been going around and for whatever reason it's manifesting in different symptoms for everyone. For me, I've been fighting with the strangest pain in my teeth of all places. I had no idea that sinuses could affect your mouth but apparently it's not that uncommon. Sadly I finally caved after days of throbbing and saw someone about antibiotics. Which anyone who's had to take them before knows that it's like dumping atomic bombs on your digestive system. . Of course, that means I'm now in for weeks of dealing with the aftermath of waging war on my gut flora so I'll be turning to my friends beginning with "K" kombucha, kimchi, kraut, etc..... lol, basically anything with natural probiotics. . Anyway, my tummy has been very unhappy 🤢😩😢and I've been craving only comfort foods and things that are easy to digest. I'm thinking I might make soup tonight. This Irish “Cheddar” Potato Soup (Vegan+GF) is sounding really good.🍲🥔
  • How do you all feel about carrot cake? I remember thinking it was a weird and kind of gross dessert that only old people liked. How crazy I was when I was little. Carrot cake is basically a party in a cake form. There are so many things going on in there with the coconut and nuts, and pineapple, and spices, and yum! I added plenty of coconut to the cake too because that just had to happen. Bottom line, you just have to make this for Easter. It’s the perfect way to say hello to Spring, or, like me, hello to Autumn. You’ve gotta make it! Naked Carrot Cake with Coconut Cream Frosting- recipe on the blog
  • The pistachios are back! I feel like I’ve a while without using pistachios in a recipe. By the way, happy (almost) April you guys! Wow, is the year breezing by or what? I can’t believe it’s already almost time for the season changing again. Actually, our weather has been pretty unpredictable the last few days but it looks like it'll be warming up soon. These are pretty straight forward and they’re as easy as any brownie to throw together. These are definitely what you need to make next time your sugar cravings hit. Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF) - recipe on the blog
  • What time is it? Sushi Time! Black rice sushi to be exact.To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables. The recipe for this Black Rice Vegetable Sushi Rolls (Vegan+GF) is on the blog. A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.

@sincerelytoriblog

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