It's cold, frigid and snowy outside and all you want is warm comforting snack to satisfy your cravings...and I get it because I feel the exact same way! For some people, rice pudding is eaten as a breakfast meal, others eat it as a dessert. I find it the best to eat it with some coconut whipped cream on top! This recipe is a perfect rice pudding with no diary. I find using coconut cream as opposed to coconut milk, makes it a lot more creamier and using a short-grain rice makes the pudding more sticky adding just the right consistency. Yields: 2-4 Servings Time: 30 Minutes Ingredients: 1 Can Coconut Cream 1 Cup Almond or Soy Milk (use vanilla flavored for extra vanilla taste) 1 Cup Short-Grain White Rice 1/4 Cup Maple Syrup 2 Tsp Cinnamon 1 Tsp Vanilla Extract Your Favorite Fruit Toppings Directions:
0 Comments
These cookie dough bites are quick, easy and super delicious!
A few brands for vegan chocolate chips that I love and can use in this recipe include: Enjoy Life, Made Good or Go Raw. You can purchase all three brands at Bulk Barn. The cookie bites are pretty subtle in terms of sweetness as there's no sugar added. I find that the maple syrup adds the perfect amount of sweetness but if you have a sweet tooth, you can add 1/8 Cup of golden brown sugar. Yields: 20 Balls Time: 30 minutes Ingredients: 2 Cups Cashews 1 Cup Quick Oats 6 Tbsp Maple Syrup 1/2 Tsp Salt 1/2 Cup Vegan Chocolate Chips 1 Tsp Vanilla 1 Tsp Cinnamon Directions:
This recipe is perfect for those who crave those oily, greasy McDonald's french fries like I do. These Potato Fries are crispy on the outside and soft on the inside. The best part is there's no frying or oil involved! I've tried several kinds of potatoes with this recipe and the one that seems to work the best is the White Potato (although you could also use a Russet Potato, it just takes a bit longer). The seasonings I used in the ingredients are totally just suggestions, feel free to use your favorite seasonings. The crispiness of the fries comes from the method of cooking and not necessarily what you put on them.
These Potato Fries are a serious life-saver when you want a "junk-food" snack :) Feel free to tell me how yours came out by leaving a comment! Yields: 20 Potato Fries (also depends on the size of your potato) Time: 40 Minutes Ingredients: 1 Large White Potato 1 tsp Oregano 1 tsp Paprika 1 tsp Basil 1/2 Salt 1/2 Pepper Water as needed Directions: 1. Set oven to 400C. 2. Cut potato length-wise so that each wedge is about 1/2 inch thick. 3. Place all wedges in a pot and fill with water until potatoes are just covered and set the stove on high. 4. Once the water comes to a boil, drain but leave the potatoes in the pot. 5. Add, oregano, paprika, basil, salt and pepper to the potatoes and mix until all wedges are evenly coated. 6. Transfer wedges to a baking sheet (lined with parchment paper) and make sure the there is space between each wedge. 7. Bake for 30 minutes. 8. Serve with your favorite dipping sauce!
Yields: 12 Prep Time: 15 Minutes Cook Time: 20-24 Minutes
Ingredients For the Cake: 1 Cup Non-Dairy Milk 1 tsp Apple-Cider Vinegar 1/2 Cup Vegan Butter 1 Cup Sugar 1 tsp Vanilla Extract 1 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp Salt 1/4 Cup Rainbow Sprinkles For the Frosting: 1/2 Cup Vegan Butter 2 Cups Powdered Sugar 1/4 tsp Vanilla Extract Splash of Non-dairy Milk Instructions:
I used to be a VERY picky eater growing up. A diet consisting of very little fruits and vegetables, I didn't know the amazing, delicious goodness plants had to offer. I most certainly never liked hummus with this life-style and I'm not sure if it was because I didn't like trying new things or I assumed it wouldn't be good if it was only made from vegetables. When I first started to eliminate meat from my diet and started exploring more plant-based meals, I found one of the most difficult things was finding vegan snacks that were healthy, high in protein and most importantly FILLING. I usually eat this with corn tortilla chip but it's also nice in sandwiches, wraps or with flat bread. This Hummus recipe is addicting and really easy to make! Ingredients: 1 Can Chickpeas 1 tsp Salt 4 Cloves Garlic 1/4 Cup Tahini 3 tblsp Lemon Juice 2 tblsp Reserved Chickpea Liquid 1 tsp Hot Chili Powder Olive Oil, for drizzling Paprika for garnish Directions: 1. Rinse chickpeas in a strainer and keep 2 tablespoons of the liquid and set aside. 2. Place the chickpeas, garlic, tahini and lemon juice in a processor and blend until smooth. 3. Add the chili powder and salt. Give it a few more blitz and taste to see if you want to add more. If you like really garlicy hummus, you can add garlic powder at this point or begin the recipe with a few more cloves of garlic. 4. Give it a few more blitz and make sure to scrape any access off the side of the processor. Ensure that the hummus is smooth with no more pieces of chickpeas. You should get a nice fluffy hummus in the end. 5. Pack the hummus in a container you will store or serve in and flatten the top. Drizzle a little olive oil and garnish with paprika.
This is definitely one of my favorite recipes yet! To be honest it's a lot of chopping but once everything is prepared it's really simple to make. Instead of yogurt which normally goes into this dish, I use coconut cream. You could try a vegan yogurt or coconut yogurt but I find coconut cream gives it a thick creamy curry (some people would prefer the yogurt to give it a more sour taste). Prep time: 20 min Cook time: 25-30 min Ingredients: 1 Yellow Onion 4 Cloves Garlic 1 Inch Piece of Ginger 1/4 Cup Cilantro (plus some for garnish) 2 Tblsp Olive Oil 1 1/2 tsp Cumin 1/2 tsp Turmeric 1/2 tsp Cinnamon 1 tsp Paprika 2 tsp Hot Chili Powder (start with 1 if you don't like spicy) 1 tsp Salt 2 tsp Garam Masala 1 Can Diced Tomatoes 1/2 Can Coconut Cream 1 1/2 Cup Cauliflower 1 1/2 Cup Broccoli 1 Cup Carrot Serve with Basmati Rice Directions: 1. In a food processor or blender, combine half of the onion, garlic, cilantro and 1 tblsp olive oil. Combine for about 1 minute and then set aside. 2. In a large skillet or pot, heat the remaining olive oil and cook the onion until they are soft. Add all of the spice and cook on low for 5 minutes. 3. Add the canned tomatoes (with the juice), coconut milk and the blitzed onion and cilantro mixture. Cook for an additional 5 minutes on medium heat. 4. Add the cauliflower and carrots and simmer for 15 minutes.
5. Add the broccoli. Take this time to taste and add more seasoning if necessary. Simmer for another 5 minutes. 6. Serve with rice and add more cilantro leaves on top! I used to be a VERY picky eater growing up. A diet consisting of very little fruits and vegetables, I didn't know the amazing, delicious goodness plants had to offer. I most certainly never liked hummus with this life-style and I'm not sure if it was because I didn't like trying new things or I assumed it wouldn't be good if it was only made from vegetables. When I first started to eliminate meat from my diet and started exploring more plant-based meals, I found one of the most difficult things was finding vegan snacks that were healthy, high in protein and most importantly FILLING. This Hummus recipe is addicting and really easy to make! Ingredients: 1 Can Chickpeas 1 tsp Salt 4 Cloves Garlic 1/4 Cup Tahini 3 tblsp Lemon Juice 2 tblsp Reserved Chickpea Liquid 1 tsp Hot Chili Powder Olive Oil, for drizzling Paprika for garnish Directions: 1. Rinse chickpeas in a strainer and keep 2 tablespoons of the liquid and set aside. 2. Place the chickpeas, garlic, tahini and lemon juice in a processor and blend until smooth. 3. Add the chili powder and salt. Give it a few more blitz and taste to see if you want to add more. If you like really garlicy hummus, you can add garlic powder at this point or begin the recipe with a few more cloves of garlic. 4. Give it a few more blitz and make sure to scrape any access off the side of the processor. Ensure that the hummus is smooth with no more pieces of chickpeas. You should get a nice fluffy hummus in the end. 5. Pack the hummus in a container you will store or serve in and flatten the top. Drizzle a little olive oil and garnish with paprika.
Granola bars are a great snack for day-trips, camping, hikes, snacking at work, at home, in the car- well pretty much for everything. Many granola bars you purchase from the grocery store are high in processed sugars, tans fat and preservatives so I wanted to try to make my own all-natural energy bar that's still high in protein and nutrients. The best part is, there's no baking involved and it's a fairly simple recipe. It also won't hurt to sub in your favorite dried fruit and nuts. If you want to turn this recipe into granola instead, you can cut the amount of peanut butter and maple syrup in half. This will give you granola that contains big and small chunks and will be easy to break apart after freezing. Prep time: 15 mins Freeze time: 30 mins Yields: 10 Bars Ingredients: 2 Cups of Quick Oats 1 Cup Almonds (coarsely chopped) 1/2 Cup Walnuts (Chopped) 1 Cup Medjool Dates 1/2 Cup Dried Cranberries 1/2 Cup Vegan Chocolate Chips (I get mine from the Bulk Barn) 1/2 Cup Natural Peanut Butter 3/4 Cup Maple Syrup Directions: 1. Process dates in a processor or high-speed blender for approximately 1 minute and or until a "dough-like" ball forms. 2. Place Oats, Almonds, Walnuts, Cranberries and Dates in a large bowl and set aside. Optional: You can choose to toast your oats and almonds if you want to smokey flavor. If you choose to do this however, make sure to let them completely cool before mixing them with the chocolate chips or else they will melt! 3. Warm maple syrup, peanut butter and chocolate chips in a small saucepan over low heat. Stir until the peanut butter and chocolate chips have become a liquid and pour over dry mixture. Mix well, ensuring to break up the dates and disperse throughout the mixture. 4. Transfer to an 8x8-inch pan with lined parchment paper so that it's easier to lift out of the pan. Press down firmly and even out the surface. I found that it's easier to use a piece of parchment paper to press down. You'll want to make sure that the bars are packed tightly so that they hold together nicely. 5. Cover with plastic wrap to tin foil and place in fridge or freezer for 30 minutes. 6. Remove from pan and chop into 10 even bars. Store in freezer to keep them extra fresh and firm. Let me know in the comments what you think of the recipe!
Kale chips are a healthier alternative to your basic potato chips and just as addicting! The key here is to make sure the kale is very dry so that they become crispy while baking. Once you get the temperature and timing right, there are many flavors to explore (Dill Pickle, Hot Chili, All Dressed etc). Feel free to use your favorite seasonings in this recipe! Prep time: 10 min Cook Time: 15 min Ingredients: 1/2 Bundle of Kale Salt Olive Oil Directions:
This is probably the best vegan donut recipe I have found! It's really simple, quick and tastes just as good as a deep-fried donut. The original recipe I found was from PETA's website but made a few changes of my own. For the egg substitute, I used a powdered egg replacer from Bulk Barn but if you have applesauce or flax seeds, either of those will do just fine. There are plenty of vegan icing recipes out there but I highly recommend trying this vanilla frosting from "Loving it Vegan" lovingitvegan.com/how-to-make-vegan-vanilla-frosting/ This is not a glaze icing but if you would rather have glazed donuts just take out the soy milk! Prep Time: 15 min Cook Time: 12 Min Yields: 20 mini/10 regular Ingredients: 1 Cup Flour 1/2 Cup Sugar 1 1/2 Tsp. Baking Powder 1/4 Tsp. Salt 1/8 Tsp. Cinnamon 1/2 Cup Almond Milk 1/2 Tsp. Apple Cider Vinegar 1 Tsp. Vanilla Extract 1 Tsp of Egg Replacer ( I used Pane Riso Egg Replacer) 1/4 Cup Vegan Butter ( I used Becel) Directions:
Let me know in the comments what you think of the recipe!
|
AuthorMy interest in plant-based food started when I found out about the health benefits and positive environmental impacts it leaves on the earth. I've realized-like many other people- that you can all of your protein, vitamins and nutrients from plants alone. Both you and the earth would gain huge benefits if you would eat less meat and eat more plants. This website was one way I could show people how easy it is to make delicious food without animals and still get in all of the nutrients your body needs to be healthy. |