Spook your little goblin the fun and healthy way this Halloween with this recipe from Veggies Don’t Bite! The combination of crispy polenta, salsa, beans and dairy free cheese will get them into the eating spirit.

Makes: 15 Mummy bites

Ingredients:
1 sleeve of polenta (18 ounces)
6 slices white dairy free cheese
½ cup fresh salsa, or jarred
1 can (15 ounces) black beans (you will have extra to serve on the side)
Guacamole (optional as a side)

Method:
1. Preheat oven to 400 degrees.

2. Slice polenta into ¼ inch rounds (should make 15 slices), place on a parchment lined baking sheet and bake for 35 minutes, flipping at 20 minutes.

3. Meanwhile cut cheese slices into ¼ inch strips, then cut those strips in half so they are about 2 inches long. Rinse black beans.

4. When polenta slices are done, take out of the oven. Top with about ½ tablespoon salsa, place black beans for the eyes. Then cover with cheese slices back and forth to form mummy strips.

5. Place back in the oven and bake for another 10 minutes. Serve and watch little faces light up with excitement! For a complete meal, serve with the extra black beans and guacamole or diced avocado on the side.

Notes from the Chef:
I used Follow Your Heart dairy free cheese on these, it melted great. You can use any salsa and beans you like, but I had good success with my fresh salsa recipe and black beans.

Tips to prep ahead: Make salsa and guacamole.

Baby/kid food idea: Great for toddlers and kids as is! Can cut polenta in small pieces after baking and serve to older baby with black beans. For younger baby blend black beans with avocado.

What do you think of this recipe? Do your kids love Halloween-themed food?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

These quick and healthy wraps are a perfect lunch, dinner or a mid-day snack. Fill them with whatever you have on hand, your favorite sauce, and you’ve got yourself a delicious treat.

Ingredients:
Whatever veggies you have in the fridge
Sprouted wheat tortillas (or sub whatever kind you have)
Your favorite oil for sautéing veggies (or veggie broth if not using oil)
Himalayan pink salt, lemon pepper, and 21 Seasoning Salute to taste (or any of your favorite seasonings)
Bitchin’ Sauce (found at your nearest farmers market or health food store, check here for locations) or any other favorite topping

Method:
1. Wash and slice veggies into thick strips. Saute on medium for 3 minutes with a sprinkle of oil (or veggie broth) and a dash of salt and seasonings, then turn off heat. If using tomatoes add those now.

2. Put veggies into tortillas and drizzle sauce over the top. Enjoy with a side of celery and sprouted grain tortilla chips!

What type of veggies did you put in your wrap?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Fat free, protein, veggie filled and tastes amazing? Meet your new go-to Alfredo sauce! Pour it over pasta or use it in lasagna, this light and creamy sauce, courtesy of Veggies Don’t Bite, goes with just about anything.

Serves: Makes about 5 cups

Ingredients:
6 large cloves fresh garlic
2 heads cauliflower
1 cup garbanzo beans
1 cup veggie broth (non tomato based)
Himalayan pink salt to taste
1 cup fresh basil, sliced into shreds

Method:
1. Peel garlic and mix with a splash of veggie broth and some salt. Wrap in tin foil, and/or parchment and roast at 400 degrees for 35-40 minutes until garlic is browning and looks caramelized.

2. Wash and boil or steam cauliflower until really tender, breaks apart when forked. About 20-30 minutes.

3. When garlic and cauliflower are done, put them in a highspeed blender along with the rest of the ingredients, except for the basil. Blend on high until creamy and smooth. At this point you can add some of the fresh basil into the blender and pulse it in for that fresh basil layer of flavor. Or you can leave it out and only put some basil on the top. We tried both ways and both were great!

Notes from the Chef: Depending on the size of your cauliflower, you may get less or more of the sauce. Make sure you use a veggie broth without tomatoes in it or the creamy Alfredo taste will be overpowered. If you want the sauce thinner, then ad more broth. You can also add more garlic if you really want the roasted garlic taste to come through, I love it so added more on round two and it was great!

Tips to prep ahead: This sauce freezes well so it can be prepped ahead of time and frozen for later use. When defrosting, do so slowly on the counter. You will need to mix or whip again with a whisk to regain the consistency.

Will you adopt this healthy twist on the classic Alfredo sauce?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

This little taste of summer helps you celebrate America the healthy way. A combination of bananas, berries and hidden spinach topped with all your favorite superfoods will start your day of right!

Makes one bowl

Ingredients:

Smoothie:
1 cup frozen strawberries
1 frozen banana
1 cup frozen blueberries
½ cup kale or spinach
¾ cup almond milk (more or less depending on desired consistency)

Topping Ideas:
Shredded coconut
Hemp seeds
Dried mulberries
Cacao nibs
Dried goji berries
pecans

Method:
Place all smoothie ingredients into a blender and mix until well blended. Add a touch more milk if too thick and won’t blend, but you want it as thick as possible. Once blended, place in bowl. Top with all the toppings and enjoy!

What do you think of this vegan gluten-free recipe? Tell us below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

One taste of this raw tomato marinara and you’ll rethink all doubts about raw cuisine. The flavor that these fresh ingredients come together to create will leave your taste buds dancing.

Ingredients:
1 cup sundried tomatoes (not in oil)
4 medium sweet variety tomatoes (vine ripened are good)
2 cups cherry tomatoes
2 tablespoons thyme
2 green onions
Himalayan pink salt, lemon pepper, and garlic powder to taste

Chef’s note: Any tomato varieties work here, but the sweeter they are the better the taste will be. You can substitute fresh garlic but it will have a more pungent taste.

Method:
Place all ingredients in a food processor, blender or high speed blender and mix until pureed into a sauce like consistency. Taste seasonings and add more to reach desired taste.

Have you tried your hand at raw cuisine? We think this is a fab place to start if you’ve never explored the raw movement. Tell us your thoughts below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

 

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