RECIPES
Tested recipes loved by vegans, picky eaters {aka children}, non-vegans, adventurous eaters and more!
Sweet & Decadent
HOMEMADE CHOCOLATE POPCORN
Who doesn't love the 'pop pop pop' of fresh and homemade popcorn! Add a little bit of dark salted chocolate drizzled on top with your favorite sugar sprinkles and enjoy!!
Sweet & Salty
APPLE NACHOS
Everyone loves nachos, so what about apple nachos! They're healthy and easy to whip up as a quick snack
Vegan & Raw
FRUIT SMOOTHIES
After school, before school, lunch time.. it doesn't matter what time of the day it is! Fruit smoothies are the perfect snack for hungry bellies. Grab 3 or 4 of your favorite fruits and freeze them or grab some pre-frozen fruits at your local market. Blend these together with about 1 C of orange juice or plant based milk. Top with granola or a few pieces of fresh fruits and enjoy!!
Fresh & Mouthwatering
CHOCOLATE FILLED STRAWBERRIES
We first made these on our little New Years celebration and now we can't get enough of them! Go pick up some fresh and organic strawberries and a can of coconut whip cream from your local market. After washing and drying the strawberries cut out the center carefully to create a crevice. Squeeze the whip cream in each strawberry and drizzle melted chocolate over top. Don't forget to enjoy, they don't last long!!
DOUGHNUTS OR DONUTS
No matter how you spell it, they're delicious!
2 TBSP Vegan Butter {softened}
2 TBSP Coconut Oil
1/2 C Pumpkin Puree
1 C Plant Based Milk + 2 tsp ACV
1 Flax Egg
1 tsp Vanilla
2 C Gluten Free Flour
1/2 tsp Xanthan Gum
1/4 tsp Cream of Tartar
1/4 tsp Baking Soda
Spices such as Nutmeg, Cardamom, Cinnamon {add to taste}
1 packet Instant Yeast
Mix wet ingredients into dry. Mix on high for 1-2 minutes in a mixer {I use a Kitchen Aid}
Oil a bowl and scrape dough into bowl.
Cover and let sit in refrigerator until firm.
Remove from the refrigerator and roll out to about 1/2" thick. Cut out circles and remove center to create a hole. Deep fry into oil that has been heated to medium high.
I used a basic cream cheese frosting using vegan butter, vegan cream cheese, powdered sugar, and vanilla paste.
Recipe above
Iced Drinks
No matter the weather, these iced drinks will satisfy your tastebuds all year long! From iced coffee, to iced teas, and even homemade Italian sodas are just some of the recipes and ideas you'll find.
Teas
From mixing your own herbs, flowers, roots, fruits, and other botanicals you can make amazing tea blends perfect for sipping on every single day or for healing certain ailments. You can in fact make tea without using the tea leaf itself although some tea recipes do require tea leaf.
Hot Drinks
When you need to warm on on that chilly winter morning or you're just longing for a cup of hot tea late at night or after a long and stressful day. These recipes are just what you need
Smoothies
If you always start your recipes with whole food like peaches, avocados, dragonfruit, berries, spinach, or whatever you desire, your smoothie recipes will definitely be transformed into a satisfying treat every single time.
Mixed Drinks
I love making my own syrups and especially love using fresh fruits and herbs when possible to infuse my simple syrups. I believe it takes mixed drinks of all kinds to a whole new level whether cocktails or mocktails.
Juices
Making your own fresh juices is so simple and is actually a really sustainable way to ensure you are using all of your fruits and veggies! When fruits and veggies are too soft to use for eating, simply turn them into juice. The flavors will be extra sweet too because the ingredients will be ripe.
DEEP FRIED VEGAN CALAMARI
45 minutes
Whoever says being vegan is boring has clearly never had 'deep fried vegan calamari'. I can not make these fast enough to even satisfy my daughters so when I tell you to make a double batch of these tasty morsels, trust me and do it!
Start with the largest mushroom stems you can find. I use portabella stems however I have seen many recommend oyster stems.
Cut each stem into about 1/4"-1/2" slices. Cut a hole in the center or use the back end of a piping tip!
For the wet and dry batter you will need the following:
DRY
1 C gluten free flour
2 TBSP corn starch
1 tsp ground sage
1 tsp ground thyme
1 tsp ground rosemary
1 tsp garlic powder
1 tsp smoked paprika powder
1 tsp ground salt
1/2 tsp ground pepper
WET
1 C plant based milk
2 tsp apple cider vinegar
pinch of salt and pepper
pinch of
Taking only a few at a time, dip the mushroom pieces into the wet mixture and then into the dry mixture, repeating this step one more time before dropping into fry oil.
Complete this step to all the mushroom pieces. Allow to cool on paper towel. Top with fresh or dried herbs such as sage, rosemary, or chives and eat plain or make a delicious dipping sauce using the following ingredients,
SAUCE
2 TBSP Vegan mayonnaise
2 tsp pure lemon juice or juice of half a lemon
1/2 tsp salt
1/2 tsp smoked paprika
Freshly ground pinch of thyme
pepper to taste
Add fresh parsley to garnish and enjoy!
DRIED ORANGE SLICES
3 Hours
Have you ever walked into your Grandmother's kitchen to smells of cinnamon and orange slices? Then you see off in the corner a food dehydrator from the 1970's layered with fresh slices of fruits. I know, the aroma is undeniably delicious!
Drying your own orange slices has never been easier and your house will not only smell amazing but you will have delicious slices of citrus to add to your teas, cakes, herbal baths and more!
Start by slicing about 3 large oranges, I prefer blood oranges because of their vibrant flavors and colors! Allow each slice to dry slightly by placing them on an old clean cloth towel. Feel free to add cinnamon or a dash of cardamom now or keep them plain.
Pre-heat your oven to 200 degrees {F} and bake your slices on a baking sheet with parchment paper for about 2 to 3 hours. Depending on how thick your slices are, it may take less or more time, or somewhere in between. Flip each slice half way through your baking time. You can of course use a food dehydrator if you have one, I just do not have one.
When you pull the slices out of the oven, allow them to cool completely before storing them in a glass jar. You can even stick a cinnamon stick in the jar with the orange slices if you prefer!
Enjoy!!
ROASTED AUTUMN VEGETABLES
Head to your local market and grab some season Autumn vegetables like squash or sweet potatoes!! My local market has so many different kinds of squash currently and I'm loving it!
Set your oven to 350 degrees F, dice your vegetables and place on a baking tray, drizzle olive oil over vegetables, then add salt and pepper. Using fresh herbs, lay sprigs of thyme, rosemary, and sage on top. Roast for about 35 minutes. Remove from the oven, allow to cool for 5 minutes. Serve and enjoy!
GLUTEN FREE
What does gluten free mean?
Gluten free is any food that does not contain the proteins found in wheat, barley, rye, and oats.
VEGAN
What does vegan mean?
Vegan means any food not containing foods made from animal products or by-products.
DAIRY FREE
What does dairy free mean?
Dairy free means any food not containing dairy products. Be aware, some products listed dairy free could still include eggs as those are not considered dairy in all circumstances.
RAW
What does raw mean?
Raw means any food in its natural state without being cooked, steamed, baked, or processed.
NO SUGAR ADDED
What does no sugar added mean?
No sugar added means foods not containing added sweeteners. However this does not mean that the food will have zero sugar.
ORGANIC & NON-GMO
What does organic & non-gmo mean?
Any foods not grown with pesticides, or genetically modified organisms.
Indulge with a healthy twist
Gluten Free. Dairy Free. Guilt Free
INGREDIENTS
1/2 C Rolled oats
1/2 C Chickpeas
1/4 C Cashew butter {can substitute with any nut butter}
1/4 C Agave {can substitute with rice syrup}
1/4 C Dark chocolate chunks + 1 to 1 1/2 C Dark chocolate {for melting}
1 tsp Vanilla
1/2 tsp Salt
3 large Pitted dates sliced thinly {or 6 small}
Plant based milk as needed
METHOD
Begin by blending oats in a blender or food processor. Add chickpeas, cashew butter, agave, vanilla, and salt and blend until it forms a paste {use milk if needed}. Place into a bowl and fold in chocolate chunks. Using a mold, scoop dough into each slot. Allow to cool for 1 to 2 hours in the refrigerator. After allowing bars to cool, remove from the mold and cover each bar with melted chocolate. If you want to, add sprinkles or drizzle more chocolate on top and don't forget to ENJOY!
STRAWBERRY VANILLA CUSTARD PARFAIT
Following Miyoko Schinner's simple custard recipe from her amazing book "The Homemade Vegan Pantry", we created these delicious parfaits that any dinner guest would be lucky to try!
CUSTARD RECIPE
1 C Plant based milk (or 1 can coconut milk)
1/3 C Organic cane sugar (or 1/3 C maple syrup)
2 tsp Vanilla (or 1 vanilla bean split)
2 TBSP Plant based butter
3 TBSP Cornstarch
3 TBSP Water
Combine the coconut milk, sugar, vanilla and butter into a medium saucepan over medium-low heat and bring it all to a simmer. Dissolve the cornstarch in the water and whisk it into the custard until it thickens and becomes glossy. DO NOT OVERCOOK! Pour mixture into a bowl and refrigerate for 3 hours or overnight.
STRAWBERRY COMPOTE
1 C Fresh or frozen strawberries
Cook strawberries on low to medium heat to simmer for about 15 minutes. Using an immersion blender, blend the strawberries until smooth. Place in a bowl and refrigerate until ready to serve.
When custard is cooled and you are ready to create your parfait, use bubble glasses or a small glass bowl. Place custard in first, then add strawberry compote, top with vanilla granola, drizzle melted chocolate on top, and enjoy!
S'MORES NICE CREAM
Ingredients
1 C Frozen plant based milk pulp cubes or milk cubes {pre-mix 2 TBSP Coconut Bowls granola nut butter with pulp or milk}
1 to 1 1/2 C CocoCashew milk
2 C Frozen bananas
1 TBSP Dark chocolate chunks
1 TBSP Vegan marshmallows
1 TBSP Baked coconut chips
1 TBSP Granola butter
1 Cherry
Blend together frozen cubes and frozen bananas with milk. Pour into a coconut bowl, add dark chocolate, marshmallows, coconut chips and granola. Oh and don't forget to add the cherry on top!!
Horchata
Ingredients
1 C cooked rice
1/4 C raw cashews
1/4 C dried coconut
6 C water
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice
2 TBSP agave
Directions
Using an Almond Cow or a high speed food blender/processor, blend together the rice and spices. IF using a high speed blender, use a cheese cloth or milk bag to strain the pulp remaining. If using the Almond cow or a milk making machine, simply pour the horchata mixture into a jug. Serve over ice and enjoy!