Vanilla hemp protein power smoothie with coconut water, so many electrolytes and vitamin c to beat this cold… Yikes how do you power your day? #coconutwater @vitacoco
Pumpkin Walnut Dark Chocolate Loaf
These are so moist and perfect for the new September weather. I love it because it’s oil/butter free, rich tasting and best of all: Vegan! What a great feeling it is to have options for vegans.
Here’s the ingredients: 1/2 small can of pumpkin purée 1 very ripe banana 1/4 cup organic pure maple syrup 1 cup organic brown sugar 1 1/4 cup unbleached whole wheat flour 1/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp nutmeg A couple dashes of ground clove 2 tsp cinnamon 1/8 cup old fashioned oats 1/2 chopped or crumbled walnuts 1/4 cup dark chocolate bar, chopped into little slivers (I used the chocolate bar above. So delicious!)
Preheat oven to 375 degrees. Mash the pumpkin and banana well with a fork, then blend the rest of the wet ingredients by hand. Then mix in the dry ingredients, all in the order that they are on the list with the exception of the chocolate and walnuts. Pour the mixture into a loaf or brownie pan, about an inch thick. Press the walnuts and chocolate into the loaf and bake for 18-20 minutes or until it’s firm and doesn’t sink in when you poke it. Remove and cover immediately to retain the moisture.
No-bake fudgy chocolate vegan brownies. These are easy, fast, vegan and don’t contain refined sugars! They’re so rich, it’s addicting. Make them for a party or store them in the freezer to snack with.
Raw fudge brownies with chocolate icing
1/2 cup pecans
1/2 cup oats
1 heaping cup medjool dates (not deglet) make sure you remove the pits
3 tbsp cocoa powder
1/4 tsp salt
1 tbsp water
3 tbsp coconut oil or melted earth balance organic buttery spread
2 tbsp maple syrup
2 tbsp cocoa powder
A pinch of salt
1/4 tsp vanilla extract
Optional: organic powdered sugar for the top
For brownies, blend pecans in a food processor for a few minutes until you get a wet paste or pecan butter. Remove the pecan butter and do the same thing with the dates and oats at the same time. Then add the pecan butter to the dates and oat mixture. When it’s blended almost all the way and then you’ll add the salt, cocoa and water. Blend until the whole thing is the same color.
It should be a very thick and gooey mixture. Spread it with a spatula over parchment paper in a brownie pan.
For icing, whisk together all ingredients or blend with a hand blender to make a sauce. Pour liquid icing over brownies and freeze until the icing solidifies a bit. Sprinkle the powdered sugar over the brownies and refrigerate until use.
Vegan date muffins. Only sweetened with fruit!
These couldn’t be easier to make. They’re vegan, refined sugars free and light.
1 cup medjool (not deglet) dates
3/4 cup water
1/4 cup organic soy milk (or your favorite milk substitute)
3 tbsp Earth Balance organic buttery spread
1/2 tsp vanilla
1/2 tsp cinnamon
3/4 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
Preheat oven to 250 degrees. Use a food processor to turn the water and dates into a paste. Then you’ll want to add the soy milk, buttery spread, vanilla and cinnamon. Then you’ll add the flour, baking powder and baking soda. Blend well and scoop into muffin cups. Bake 25 minutes or until firm.
Curried Lentils and tofu
This is great for a cool September night! It’s vegan and full of protein and fiber:) Easy, health, filling and cheap, who could ask for more?
1 small white onion, chopped
1 cup red lentils
2 cups water
1 clove garlic, minced
1/2 tsp grated ginger
2 tsp curry powder
1/2 cup crushed tomatoes
1 tbsp tomato paste
1 cup sliced extra firm organic tofu
1 large handful of spinach
Heat the oil and onion in a sauce pot on medium heat. Once the onion is almost cooked, add the lentils, water, garlic, curry and ginger. Cover and cook on medium-low heat for 25 minutes. Then add the tomato paste, crushed tomatoes and tofu and stir. After two minutes, add the spinach and turn off the heat. Serve along some naan bread for some extra coziness:)
It’s a hummus day. Here’s two kinds of delicious dip that can be used in numerous ways! The amount of flavor in both of these is awesome and very different than normal mild flavored hummus.
In the suns-dried shallot hummus (left):
1 can chick peas
1 tbsp tahini
1 sun-dried tomato
2 shallots, sautéed
A couple capers for Mediterranean saltiness
For the parsley, artichoke and spinach hummus (right): not guacamole even though it looks like it :p
1 can garbanzo beans
1 tbsp tahini
1 can artichoke hearts
1 large handful fresh spinach
1 cup fresh parsley
Blend the ingredients in a food processor or Vitamix and enjoy with fresh vegetables, crackers or even on top of a salad. Enjoy!:)
Cajun Quinoa Chili!
This one is awesome and different because of all the jalapeño and carrot, which add a nice sweet and spicy flavor It’s always great to add different ingredients to make something new. Fall is a time for soups as the weather is finally starting to cool down. The best thing is that this is vegan, but still has the protein to keep you full. Enjoy:)
-2 tbsp olive oil
-1 yellow onion, diced
-3/4 cup water
-1 large jalapeño or 2 smaller jalapeños, keep the seeds for spicier taste
-1 1/2 cup carrot
-2 large tomatoes or 4 smaller ones, diced
-2 tsp cumin
-1 tsp chili powder
-1 1/2 cups tomato sauce
-1 tbsp Cajun spice (a mix of garlic powder, paprika, onion powder, cayenne pepper, oregano and thyme)
-1 can of either black, pinto or kidney beans. I used a can of organic three bean mix
-1/4 cup dry quinoa
-2/3 cup fresh cilantro for garnish
Grate the jalapeño and carrot in a food processor. Start cooking the quinoa separately. Put the oil and onions in a large pot and cook on medium-low heat until the onions are half cooked, about 3 minutes. Then add the carrot, jalapeño and water. Cover and cook for 10 minutes. Then add the spices and tomatoes. Cook covered for another 5 minutes. Then add the beans, spices, tomato sauce and cooked quinoa. Cook for another 3 minutes and add the cilantro on top. Serve with cornbread or tortilla chips!
Vegan Zucchini Raisin Bread
This was very moist as I expected and had a great, light taste to it. It’s not as sweet as the usual zucchini cake taste that we’re used to, and I had accidentally used coarse sea salt instead of fine salt, which usually bakes out but this time it didn’t! oops! Regardless of that mistake, it was still awesome :) This has some great nutrients and fiber from the psyllium husk and wheat germ. enjoy!
1 medium raw zucchini ( about 1 1/2 cups)
1 cup unbleached whole-wheat flour
2 tsp wheat germ
2 tsp psyllium husk
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 large banana
1/4 cup raw turbinado
2 tbsp raw honey
1/2 cup earth balance organic buttery spread
1 teaspoon pure vanilla extract
1/4 cup organic raisins
Preheat oven to 350°F.
Shred one medium zucchini in a food processor or with a hand grater. Set aside.
Mix the flour, wheat germ, psyllium husk, baking powder, salt, and spices in a separate bowl, and set that aside.
Mash the banana with the sugar, earth balance, and vanilla. Fold in the grated zucchini. Stir in the dry ingredients, and mix in the raisins at the end.
Pour the batter into a lightly greased bread loaf pan, and bake for 40-50 minutes or until a toothpick inserted comes out clean.
Kale and Quinoa Minestrone
This is gluten-free and vegan! Hooray for inclusiveness! But it still has the protein because of the protein-rich beans and quinoa. This time of year always gets me so excited. I think that because of this rain, I’m in the moo soups, so that’s been what m blog is filled with lately. This pairs perfectly with some toasted bread. mmm:)
Here’s what you’ll need:
-1/2 large yellow onion, diced
-2 medium carrots, diced
-1 stalk of celery, diced
-1 tbsp olive oil
-1 cup green beans
-2 cloves of garlic, minced
-1/2 carton (16 oz) vegetable broth
-1/2 can (14 oz) of crushed tomatoes
-1 1/2 cup water
-2 tbsp chopped fresh parsley
-1/2 tsp rosemary
-1/2 tsp thyme
-1/2 tsp black pepper
-1/4 cup dry quinoa
-1/2 can cannellini beans, drained and rinsed
-1/2 can chick peas, drained and rinsed
-1 heaping cup of fresh kale, stems removed and cut into comfortable sized pieces
-1 small squirt of lemon juice
In a large pot, heat olive oil over medium-high heat. Add diced onion, carrots and celery. Sauté about 5 minutes, then add the green beans. Sauté for 2 minutes, then add garlic and cook 1 minute longer.
Add in vegetable broth, crushed tomatoes, water, parsley, rosemary thyme and pepper to season. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. Add in dry quinoa and then cover and cook for 15-20 minutes or until the quinoa has cooked and has a sprouted appearance.
Then add the cannellini beans, chick peas, kale and lemon juice and cook, uncovered until kale has wilted, which will be about 5 minutes. Enjoy!
My favorite breakfast superfood smoothie:
1 1/2 cup frozen mixed berries
1 scoop of your favorite vanilla protein
1/2 tbsp wheat germ
1/2 tbsp psyllium husk (fiber)
1 tbsp organic goji juice
1/2 cup carrot juice
1/4 cup water
These ingredients are so nutrient rich, they make my brain go! For someone who’s trying to veer away from coffee dependence, this is great for any kind of withdrawal headache or just grogginess in morning class. These make you feel like superman (or superwoman) :) The ingredients are simple. Plus the fiber keeps me satisfied for a while. I just use my handy dandy Vitamix to bring them all together. Have a great morning, God bless!
Simple end-of-summer corn soup (vegan!)
This is great alongside some nice tea on a September day. The nutritional yeast gives it a nice cheesy flavor. What an easy and simple way to eat fresh.
-2 tbsp olive oil
-1/2 large white onion, chopped
-2 garlic cloves, minced
-2 medium red potatoes, quartered
-2 ears of corn, kernels sliced off
-1 1/2 cups low sodium organic vegetable broth
-1/2 cup unsweetened soy milk (I use Westsoy organic unsweetened because it doesn’t contain carageenan)
-2 tbsp nutritional yeast
-2 chopped green onions for garnish
-salt and pepper to taste
In a pot, boil the red potatoes for a few minutes until they’re cooked and tender. Separately, in a medium saucepan, heat the oil under medium heat and cook the onions. After a few minutes, add the garlic and continue cooking. This is when you want to add in 3/4 of the corn slices and the broth. After a few minutes, add the soy milk and nutritional yeast. Cook on low heat for a minute, then transfer everything from saucepan into a blender (I used my Vitamix. Don’t put in the potatoes.) You want to aim for a chunky texture. Then you’ll combine the mixture, potatoes and remaining corn. Garnish with green onions and serve alone or alongside a meat of your choice:)
Vegan buckwheat maple ginger bread
These are SO MOIST and are far more than what I’d expect from buckwheat vegan bread. The mix of maple and ginger make this perfect for fall and the buckwheat always adds a pleasant earthiness texture. They can easily be made gluten-free by switching up the flour you use. Try them out for yourself!
-2/3 cup milk product of choice (I used Westsoy organic unsweetened vanilla soymilk)
-1/3 cup carrot juice
-1 tbsp apple cider vinegar
-2 tbsp Earth Balance organic buttery spread
-1/4 cup organic raw turbinado sugar
-1/2 cup organic brown sugar or molasses (3/4 cup if you like it to be more of a sweet bread)
-1 tsp salt
-1/2 tsp allspice
-2 drops natural maple flavor
-2 tsp ground ginger
-1 tsp baking powder
-2 tbsp ground flaxseed (or whole flax if you want to have the texture of flax seeds)
-1/4 cup buckwheat flour
-3/4 cup organic oat flour (you can use gluten-free Bob’s Red Mill if you need this to be without gluten)
Preheat oven to 400 degrees and blend all ingredients. Mix the wet ones first, then the sugar and then the dry ingredients with a hand mixer or a Vitamix. Fill small bread tins about an inch high and then bake until a toothpick comes out clean. It will be golden and toasty on the outside and moist on the inside:)
Autumn pumpkin hummus quinoa
It’s almost fall! That means pumpkin:) This is delicious and adds a little spice and flavor to your day.
You’ll top some white quinoa with sautéed chopped red onion and spinach. I then topped that with pumpkin hummus and a hint of curry powder. A great idea would be to mix some egg white with the quinoa and make quinoa cakes on the stove.
Here’s what’s in the pumpkin hummus.
-1 can of chick peas (drained except 1/3 cup of the chick pea juice)
-3/4 cup pumpkin purée
-3 tsp Lemon juice
-2 tsp sriracha
-1 tbsp tahini
-1 clove garlic
I used a food processor to give it a smooth texture. An awesome way to use this hummus is with sweet potato crackers. The flavors go awesome together.