Showing 47 posts tagged vegan

let’s be honest, even mom likes a little banana now + then. happy mother’s day.


gluten-free banana walnut bread
cooking time: 35 - 38 minutes
servings: 3 mini loaves or 1 large loaf

grocery list:
1 cup dates, pits removed
½ cup almond milk (or other non-dairy milk)
⅓ cup coconut oil, melted
1 tbsp vegan butter, melted (can use coconut oil as substitute)
2 tsp vanilla extract
1 tsp veganaise (optional)
2 cups gluten free flour (i used premium gold brand)
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
1 - 2 tsp cinnamon
3 ripe bananas, mashed
1 cup walnuts, chopped

1. in a food processor, add dates, almond milk, coconut oil, butter, extract + veganaise. blend well until smooth texture
2. in a mixing bowl, whisk together dry ingredients (flour, baking soda + powder, salt + cinnamon)
3. combine wet + dry ingredients + mix well
4. add in bananas + walnuts + mix well
5. pre-heat oven to 350 degrees
6. pour batter into well greased bread loaf pans
7. bake for 35 - 40 minutes for mini loaves or 50 - 60 minutes for large loaf. test middle of loaf with toothpick to ensure it’s fully baked

adapted from this recipe

High-res in early observance of cinqo de mayo, enjoy this donkey kick to the mouth spicy potato tacos w/ mango + avocado salsa cooking time: 35 minutes serving:  8 tacos grocery list: 1 small red onion, sliced super thin ¾ cup white vinegar 3 tbsp coconut sugar (or regular sugar will work) pinch red pepper flakes 1 bay leaf sea salt 2 medium potatoes, sliced into 1” chunks olive oil mexican seasoning 2 mangoes, diced 2 avocados, diced 1 small jalapeno, minced 1 handful cilantro, chopped organic corn tortillas in a small, non-reactive saucepan, heat the vinegar, sugar, red pepper flakes, bay leaf + pinch of salt to a boil add onion slices, lower heat + simmer for 1 minute. remove from heat and allow to cool pre-heat oven to 350 degrees place potatoes in mixing bowl and drizzle w/ olive oil + sprinkle generously w/ mexican seasoning. mix well + then spread onto a baking sheet + bake for 30 minutes. flip after 20 minutes to make the salsa, mix mangos, avocados, jalapeno, cilantro + sea salt to taste warm tortillas in oven or on stove + build tacos by layering potatoes, salsa + pickled onions *** pickled onions will keep in the fridge for at least a month *** tacos are also great with green or white sauce of your choice

in early observance of cinqo de mayo, enjoy this donkey kick to the mouth

spicy potato tacos w/ mango + avocado salsa

cooking time: 35 minutes

serving:  8 tacos

grocery list:

1 small red onion, sliced super thin

¾ cup white vinegar

3 tbsp coconut sugar (or regular sugar will work)

pinch red pepper flakes

1 bay leaf

sea salt

2 medium potatoes, sliced into 1” chunks

olive oil

mexican seasoning

2 mangoes, diced

2 avocados, diced

1 small jalapeno, minced

1 handful cilantro, chopped

organic corn tortillas

  1. in a small, non-reactive saucepan, heat the vinegar, sugar, red pepper flakes, bay leaf + pinch of salt to a boil
  2. add onion slices, lower heat + simmer for 1 minute. remove from heat and allow to cool
  3. pre-heat oven to 350 degrees
  4. place potatoes in mixing bowl and drizzle w/ olive oil + sprinkle generously w/ mexican seasoning. mix well + then spread onto a baking sheet + bake for 30 minutes. flip after 20 minutes
  5. to make the salsa, mix mangos, avocados, jalapeno, cilantro + sea salt to taste
  6. warm tortillas in oven or on stove + build tacos by layering potatoes, salsa + pickled onions

*** pickled onions will keep in the fridge for at least a month

*** tacos are also great with green or white sauce of your choice

for my ladies who lunch


cucumber tea sandwiches with herbed cashew cream cheese

1  1/2 cups raw cashews, soaked for at least 1 hour + rinsed
2 lemons, juiced
2 tbsp raw apple cider vinegar
1 - 2 tbsp water
1 handful fresh basil
1 handful fresh chives
1 handful fresh mint
sea salt
2 cucumbers, sliced (using a mandolin works best)

  1. in a food processor, blend cashews, lemon juice, apple cider + 1 tbsp water. add additional water if necessary to get desired creaminess
  2. add in herbs + pulse till well incorporated
  3. add sea salt to taste
  4. serve as dip with cucumbers or make into cucumber sandwiches


*** dip keeps for at least 3 days

High-res a st. patty’s day limerickthis holiday is all about that greenbut you gotta keep the waistline leanso keep the eats healthy + lightwith that pot o’gold in your sightcheers to a body that makes ‘em screamvegan beer cheese soupcooking time: 20 minutesservings: 4 grocery list:3 carrots, sliced1 onion, diced2 medium - large potatoes1 ½ cups vegetable broth1 cup gluten free beer (i used green’s tripel blonde ale)1 cup shredded daiya vegan cheddar cheesegreen onions, sliced, for garnish in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick add in vegan cheese + stir well till melted throughout the soup serve + garnish with green onions *** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

a st. patty’s day limerick

this holiday is all about that green
but you gotta keep the waistline lean
so keep the eats healthy + light
with that pot o’gold in your sight
cheers to a body that makes ‘em scream

vegan beer cheese soup
cooking time: 20 minutes
servings: 4


grocery list:
3 carrots, sliced
1 onion, diced
2 medium - large potatoes
1 ½ cups vegetable broth
1 cup gluten free beer (i used green’s tripel blonde ale)
1 cup shredded daiya vegan cheddar cheese
green onions, sliced, for garnish

  1. in a medium stock pot, add in carrots, onion, broth + beer. simmer for 15 - 20 minutes until potatoes start melting in a thick soup. add in more vegetable broth if too thick
  2. add in vegan cheese + stir well till melted throughout the soup
  3. serve + garnish with green onions


*** if you’d like soup to be smooth instead of chunky, run through a food processor or use handheld blender
*** garnish with jalapenos, hot sauce, tomatoes, avocadoes, croutons or sour cream as other options

High-res the french gave us so much more than just kissing. stuffed french toast w/ blueberry syrupcooking time: 30 minutesservings: 4filling:1 can full-fat coconut milk, refrigerated overnight½ lemon, zested2 pinches raw sugar (optional)strawberries, slicedsyrup:1 pint organic blueberries1 lemon, juiced1 - 2 tsp agave or brown rice syrup3 tbsp coconut waterbatter:2 ripe bananas½ cup  coconut milk, vanilla preferred½ lemon, zested½ tsp cinnamon1 small pinch sea salt (optional)coconut oil8 slices gluten free bread, udi’s is my favorite to make whipped cream, open the coconut milk cans without shaking or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. save clear liquid for later in a mixing bowl, add lemon zest + sugar to coconut cream. with a hand beater start whipping until whipped cream consistency, about 3 minutes to make syrup, in a small saucepan over medium-low heat, add in blueberries, lemon juice, agave + coconut water. bring to boil + then reduce heat to simmer for 7 minutes. remove from heat + set aside. best served at room temp to make batter, place all ingredients in a blender + blend till smooth warm skillet till hot over medium heat + lightly oil with coconut oil dip both sides of bread in batter + place in skillet. cook on each side until nicely browned, about 3 mins each side to assemble, layer 1 piece of toast with strawberries, then top with whipped cream + 1 more piece of toast serve with blueberry syrup *** whipped cream, syrup + batter for this recipe can be made up to 3 days beforehand + refridgerated to make day-of prep easy. when you have guests, you’ll only need to do is dip bread in batter + grill. easy peezy!*** the french toast is  so tasty it is amazing by itself or with only the blueberry syrup

the french gave us so much more than just kissing.


stuffed french toast w/ blueberry syrup
cooking time: 30 minutes
servings: 4

filling:
1 can full-fat coconut milk, refrigerated overnight
½ lemon, zested
2 pinches raw sugar (optional)
strawberries, sliced

syrup:
1 pint organic blueberries
1 lemon, juiced
1 - 2 tsp agave or brown rice syrup
3 tbsp coconut water

batter:
2 ripe bananas
½ cup  coconut milk, vanilla preferred
½ lemon, zested
½ tsp cinnamon
1 small pinch sea salt (optional)

coconut oil
8 slices gluten free bread, udi’s is my favorite

  1. to make whipped cream, open the coconut milk cans without shaking or turning upside down. carefully spoon out the top layer of coconut cream (opaque white liquid) that has gathered at the top of the can. spoon into a mixing bowl. save clear liquid for later
  2. in a mixing bowl, add lemon zest + sugar to coconut cream. with a hand beater start whipping until whipped cream consistency, about 3 minutes
  3. to make syrup, in a small saucepan over medium-low heat, add in blueberries, lemon juice, agave + coconut water. bring to boil + then reduce heat to simmer for 7 minutes. remove from heat + set aside. best served at room temp
  4. to make batter, place all ingredients in a blender + blend till smooth
  5. warm skillet till hot over medium heat + lightly oil with coconut oil
  6. dip both sides of bread in batter + place in skillet. cook on each side until nicely browned, about 3 mins each side
  7. to assemble, layer 1 piece of toast with strawberries, then top with whipped cream + 1 more piece of toast
  8. serve with blueberry syrup


*** whipped cream, syrup + batter for this recipe can be made up to 3 days beforehand + refridgerated to make day-of prep easy. when you have guests, you’ll only need to do is dip bread in batter + grill. easy peezy!

*** the french toast is  so tasty it is amazing by itself or with only the blueberry syrup

High-res caramels, guaranteed to make you feel sexy. vegan coconut milk caramelscooking time: 15 minutesservings: 50 - 60grocery list:⅔ cup brown rice syrup or agave syrup½ cup canned full-fat coconut milk½ cup organic cane sugar½ cup organic brown sugar¼ cup soy-free earth balance vegan butter1 pinch sea saltcoconut oil, for wax paper greasing line an 8x8 pan with waxed paper + grease with coconut oil warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight cut into 1” squares/rectangles + serve ~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle

caramels, guaranteed to make you feel sexy.

vegan coconut milk caramels
cooking time: 15 minutes
servings: 50 - 60

grocery list:
⅔ cup brown rice syrup or agave syrup
½ cup canned full-fat coconut milk
½ cup organic cane sugar
½ cup organic brown sugar
¼ cup soy-free earth balance vegan butter
1 pinch sea salt

coconut oil, for wax paper greasing

  1. line an 8x8 pan with waxed paper + grease with coconut oil
  2. warm a medium saucepan over medium heat + add in all ingredients, stirring constantly so as to not burn
  3. mixture will come to a boil + become extremley “bubbly.” this is a good thing, just ensure you are mixing vigorously
  4. if you have a candy thermometer, caramels are ready when mixture hits 240 degrees F. if you do not, mixture is ready after about 12 minutes of boiling. i do not have a thermometer + 12 minutes seemed about right
  5. pour mixture into lined pan + cool in fridge for 3 hours or let sit out overnight
  6. cut into 1” squares/rectangles + serve



~ to make other flavors, add in nuts, seeds, coconut, etc to the pan before adding in caramel. pour mixture over top + let sit
~ for chocolate topping, melt chocolate over double boiler + drizzle over caramel bites with spoon or squeeze bottle

High-res who remembers the fry guy? well, this isn’t him. baked sweet potato fries + vegan horseradish aiolicooking time: 20 - 25 minutesservings: 4grocery list:2 medium sweet potatoes, sliced into thin strips like friescoconut oilsea saltvegan horseradish aioli2 tbsp soy-free veganaise1 - 2 tbsp horseradish soak sliced sweet potatoes in water for 30 minutes - 1 hour remove from water + dry pre-heat oven to 375 degrees line cookie sheets with parchment paper + grease with coconut oil arrange fries on sheets, leaving room between each fry so they can crisp put in oven + cook for 15 minutes. after 15 minutes remove + turn fries over place back in oven at 400 degrees for 5 - 7 more minutes so they can crisp up while cooking, in a small bowl mix together veganaise + horseradish. set aside remove fries from oven when they reach desired crispness + allow to cool for a few minutes serve fries with aioli

who remembers the fry guy? well, this isn’t him.


baked sweet potato fries + vegan horseradish aioli
cooking time: 20 - 25 minutes
servings: 4

grocery list:
2 medium sweet potatoes, sliced into thin strips like fries
coconut oil
sea salt

vegan horseradish aioli
2 tbsp soy-free veganaise
1 - 2 tbsp horseradish

  1. soak sliced sweet potatoes in water for 30 minutes - 1 hour
  2. remove from water + dry
  3. pre-heat oven to 375 degrees
  4. line cookie sheets with parchment paper + grease with coconut oil
  5. arrange fries on sheets, leaving room between each fry so they can crisp
  6. put in oven + cook for 15 minutes. after 15 minutes remove + turn fries over
  7. place back in oven at 400 degrees for 5 - 7 more minutes so they can crisp up
  8. while cooking, in a small bowl mix together veganaise + horseradish. set aside
  9. remove fries from oven when they reach desired crispness + allow to cool for a few minutes
  10. serve fries with aioli
High-res thai one on. spicy thai spaghetti squash noodlescooking time: 45 minutesservings: 4grocery list:1 medium spaghetti squash1 tbsp coconut oil3 tsp red curry paste¾ cup coconut milk1 - 2 tbsp chili paste, depending on spice preferencecilantro, garnish bake spaghetti squash, directions here place shredded squash into bowl + set aside in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes add in spaghetti squash + mix well. allow to heat through for a few minutes garnish with cilantro + serve *** tips - also great the next day after flavors have had time to sit.            - add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients

thai one on.

spicy thai spaghetti squash noodles
cooking time: 45 minutes
servings: 4

grocery list:
1 medium spaghetti squash
1 tbsp coconut oil
3 tsp red curry paste
¾ cup coconut milk
1 - 2 tbsp chili paste, depending on spice preference
cilantro, garnish

  1. bake spaghetti squash, directions here
  2. place shredded squash into bowl + set aside
  3. in a large skillet over medium heat, melt coconut oil + add in red curry paste. stirring constantly, cook curry paste for 2 minutes
  4. add in coconut milk + chili paste. stirring frequently, allow to cook for 3 minutes
  5. add in spaghetti squash + mix well. allow to heat through for a few minutes
  6. garnish with cilantro + serve



*** tips - also great the next day after flavors have had time to sit.
            - add in vegetables like broccoli, cauliflower, carrots or grape tomatoes for extra nutrients

grab your banana hammocks, we’re headed to the tropics.


coconut vegetable soup
cooking time: 20 minutes
makes: 6 servings

grocery list:

2 tbsp coconut oil

2 tsp red curry paste

½ yellow onion, diced

1 - 2 tbsp chili paste

32 ounce box coconut milk (or equivalent cans)

32 ounce box vegetable broth (or homemade)

vegetables of choice, i used:

shredded carrots

cherry tomatoes

broccoli

cauliflower

bok choy

spinach

other items you could add in:

lime juice + zest

ginger, grated

mushrooms

bean sprouts

greens

  1. in a large saucepan over medium-heat, warm coconut oil till melted + then add in curry paste. cook curry paste for 2 mins

  2. add in onions + chili paste mixing well. saute for 2-3 minutes

  3. add in coconut milk + vegetable broth. bring to boil

  4. add in vegetables + cook for 2 mins

  5. remove from heat + serve. add salt to taste

have you jumped on the juicing bandwagon, but don’t know what to do with all that leftover juice pulp? how about pancakes?


beet + carrot pancakes with coconut whipped cream
cooking time: 15 minutes
makes: makes 12, 4” pancakes
this recipe is adapted from my gluten free pancake post located here.

grocery list:

½ cups gluten free pancake mix (i prefer pamela’s)

2 tbsp cinnamon applesauce

¾ cup coconut cream or coconut milk

1½ tbsp coconut oil (warmed)

5 drops stevia (or other sweetner)

½ tsp vanilla extract

1 cup leftover beet + carrot juice pulp (if you don’t have a juicer, you can grate 1 small beet + carrot instead)

½ tsp pumpkin pie spice


topping:

½ cup coconut cream (refrigerated)


pancake directions:

  1. whisk all the ingredients together until there are no lumps
  2. warm skillet or griddle to medium-low heat + lightly oil with coconut oil
  3. pour ¼ cup of batter onto skillet, cooking until browned (about 2-3 minutes) + flip once
  4. serve garnished with coconut whipped cream, blueberries + slivered almonds

coconut whipped cream directions:

  1. place coconut cream in a mixing bowl. with a hand beater, whip coconut until it becomes a whipped creamed consistency, about 3 minutes
High-res glory be, give thanx. but most importantly, take off those spanx. vegan cranberry cheesecakeprep time: 4 hours (for soaking the nuts) best to make day before.cooking time: 10 minutesmakes: 1 9” round cake (8-10 servings)adapted from roost bloggrocery list: for the crust: 2 cups mixed nuts (i used almonds, walnuts + pecans) 6 dates, pitted + soaked in water for for 1 hour, discard water ¼ cup non-sweetened coconut flakes (optional) place almonds + dates in a food processor and mix until chopped and well incorporated mix in coconut flakes if using pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan for the filling: 4 cups raw cashews, soaked for 3+ hours 1 meyer lemon, juiced ¾ cup raw honey or agave syrup ¾ cup raw coconut oil 1 tsp vanilla extract ½ tsp sea salt blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles for the topping: ½ cup orange juice 2 dates, chopped 1 pint fresh cranberries (or any berry that you prefer) 1 tbsp coconut oil 1 - 2 tbsp honey or agave for additional sweetness (optional) place orange juice, dates + cranberries in small saucepan over low heat once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped” add in coconut oil + honey, adjusting to taste remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath pour over “cheese” mixture place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through

glory be, give thanx. but most importantly, take off those spanx.


vegan cranberry cheesecake
prep time: 4 hours (for soaking the nuts) best to make day before.
cooking time: 10 minutes
makes: 1 9” round cake (8-10 servings)
adapted from roost blog

grocery list:

for the crust:

2 cups mixed nuts (i used almonds, walnuts + pecans)

6 dates, pitted + soaked in water for for 1 hour, discard water

¼ cup non-sweetened coconut flakes (optional)

  1. place almonds + dates in a food processor and mix until chopped and well incorporated
  2. mix in coconut flakes if using
  3. pour mixture into a 9” spring form cake pan. spread out and mold into the cake pan

for the filling:

4 cups raw cashews, soaked for 3+ hours

1 meyer lemon, juiced

¾ cup raw honey or agave syrup

¾ cup raw coconut oil

1 tsp vanilla extract

½ tsp sea salt

  1. blend the cashews, lemon, honey, coconut oil, vanilla + sea salt in a food processor or high speed blender. blend until smooth and adjust to taste
  2. pour mixture on top of the crust + carefully tap the pan on the counter to release any air bubbles

for the topping:

½ cup orange juice

2 dates, chopped

1 pint fresh cranberries (or any berry that you prefer)

1 tbsp coconut oil

1 - 2 tbsp honey or agave for additional sweetness (optional)

  1. place orange juice, dates + cranberries in small saucepan over low heat
  2. once it starts to simmer, cook for additional 5 - 10 minutes or until all the cranberries have “popped”
  3. add in coconut oil + honey, adjusting to taste
  4. remove from heat + allow mixture to cool for 20 minutes or place saucepan in an ice bath
  5. pour over “cheese” mixture
  6. place the pan in the freezer for at least three hours or in the fridge overnight. before serving place on counter for 5 - 10 minutes if coming out of the freezer. this is best served semi frozen, soft enough to run a serrated knife through