A bright, refreshing chilled soup that is perfect for the summertime. Gazpacho is a classic Spanish dish with a tomato base and blended vegetables. PrintGazpacho Total Time: 30 minutes Yield: 6 servings Ingredients5 tomatoes 1 cucumber 1 head of celery 1 bell pepper 1/2 purple onion 4 scallions 1 cup […]
On a recent trip to Big Bend National Park, I picked up a fantastic cookbook called “The United Tastes of Texas” by Jessica Dupuy. My Jambalaya recipe was adapted from hers and made vegan. I hope you enjoy all the flavor without all of the meat as I have! :) […]
PrintVegan Almond Cheesecake Ingredients2 Cups Cashews (soaked overnight and drained) 1 1/2 Cups Coconut Yogurt 1/2 Cup Maple Syrup 1/4 Cup Coconut Oil (melted) 1 Ener-G “Egg” or egg replacer of choice 1 Tablespoon Vanilla Extract 1/2 Tablespoon Almond Extract Sliced Almonds for topping For the Crust: 1 Cup Almond […]
PrintMesquite Granola Bars Yield: 15 granola bars Ingredients2 Cups Oats 1/2 Cup each of Sliced Almonds, Pepitas, Chopped Pecans 15 Pitted Medjool Dates 3 Tablespoons Coconut Oil 1/2 Cup Peanut Butter 1/4 – 1/2 Cup Maple Syrup 1/2 Tablespoon Vanilla Extract 1 Tablespoon each of Chia Seeds and Flaxmeal 1/2 […]
This is the perfect base for creamy Alfredo sauces, creamy soups, or salad dressings. When making into a salad dressing, be sure to add Veganaise! PrintCashew and Cauliflower Cream Ingredients2 Cups Cashews (soaked for at least 2 hours) 1 Head Cauliflower 1 Tablespoon minced Garlic 2 Cups Vegetable Broth juice […]
This is the ultimate comfort food in the dead of winter! Super healthy, flavorful, vegan and creamy (thanks to my homemade Cashew and Cauliflower Cream). Cozy up and serve with warm, crusty bread. PrintCreamy Potato Leek Soup Prep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutes Yield: 8 servings […]
PrintChocolate Peanut Butter Superfood Smoothie Ingredients1 Scoop protein powder (I used Oriya Organics Gather Protein– paleo and vegan) 1 frozen Banana 1 Tablespoon Cocao nibs 1 Tablespoon Cocao powder 3 Tablespoons Maple Syrup a dash of cinnamon a splash of vanilla 2 Cups Coconut Milk Ice Optional: 1/2 teaspoon each […]
PrintHomemade Marinara Ingredients3 Tablespoons olive oil 1 medium onion, chopped 1 Tablespoon minced garlic 12 vine-ripened tomatoes, chopped One 28-ounce can of diced tomatoes 3/4 cup fresh basil, torn 1/4 cup other fresh herbs (parsley, sage, rosemary, thyme), finely chopped 1 Tablespoon dried oregano 2 teaspoons crushed red pepper 1/4 […]
PrintPeppermint Mocha Total Time: 10 minutes Yield: 2 Cups Ingredients1 1/2 Cups Water 6 Tablespoons Coffee (I used Opus Coffee) 1 Cup Coconut Milk 3 Tablespoons Sugar 1/2 teaspoon Vanilla Extract 1/4 teaspoon Mint Extract 1/4 Cup Dark Chocolate Chips Coconut Whip Cream Candy CanesInstructionsBrew the extra strong coffee with […]
PrintSimple Sweet Potato Toast Total Time: 45 minutes Yield: 4 servings Ingredients2 Large Sweet Potatoes 1/4 Cup Olive Oil Salt and Pepper to taste Almond Meal Optional: plant based cheeseInstructionsPreheat oven to 400. Peel and slice the sweet potatoes length-wise. The thinner you slice them, the quicker they will bake. […]
PrintSweet and Sour Brussel Sprout Chips Total Time: 45 minutes Yield: 4 servings Ingredients3 Cups whole Brussel Sprouts 1/8 Cup Olive Oil 1 Tablespoon Sriracha 1 Tablespoon Maple Syrup Salt and Pepper to tasteInstructionsPreheat your oven to 400. Cut the stems back on all of your brussel sprouts and then […]
PrintRed Pepper and Tahini Dip Ingredients2 Cloves Garlic 1/3 Cup Tahini 1 Red Bell Pepper 1/3 Cup Olive Oil Salt Water for consistency InstructionsRoughly chop the garlic and red pepper. Place in your food processor along with the tahini, olive oil and salt. Start blintzing and adding little bit of […]
PrintMaple Roasted Brussel Sprouts with Cranberries Yield: 4 servings Ingredients16 Ounce bag of organic Brussel Sprouts (about 20 sprouts) Olive Oil Salt, Pepper 1/4 Cup Maple Syrup 1/2 Cup Dried Cranberries 1/8 Cup fresh waterInstructionsRinse and drain the Brussel Sprouts. Cut the stem off of each one then cut in […]
PrintSpiced Acorn Squash Butter Ingredients2 Acorn Squashes 2 Tablespoons Earth Balance 3 Tablespoons Maple Syrup 3 Tablespoons Brown Sugar 1/2 Tablespoon Cinnamon 1 teaspoon Ginger Powder Dash of SaltInstructionsPreheat oven to 400. Cut the 2 acorn squashes in half. Place face down on a baking tray with a little bit […]
PrintPumpkin Pancakes Yield: 16 pancakes Ingredients2 3/4 Gluten-Free Flour (I used Oat) 1 teaspoon each of Baking Soda and Baking Powder 1 teaspoon Cinnamon 1 Tablespoon Pumpkin Pie Spice Pinch of Salt 1 Cup canned organic Pumpkin (NOT pumpkin pie filling) 3 Tablespoons Oil 2 Cups Unsweetened Coconut Milk 4 […]
PrintVegan Breakfast Burrito Yield: 4 Burritos Ingredients1 package firm tofu, drained and dried 1/2 Cup Coconut Aminos or Braggs Amino Acids 1/2 Cup Nutritional Yeast 5 Cups Kale, finely chopped 1/4 Cup water 2 Cups Sweet Potato Spirals 2 Cups Baby Portobello Mushrooms, rinsed and chopped 2 Avocados, mashed a […]
PrintPeach Pecan Muffins Yield: 12-14 muffins Ingredients1/2 Cup Coconut Oil (melted) 1/2 Cup room temperature *Cashew Milk (see note in instructions on this) 1 Tablespoon Apple Cider Vinegar 1 Tablespoon Vanilla 1/2 Cup Coconut Sugar 1/2 Cup Maple syrup 1 Tablespoon Flaxmeal 1/2 teaspoon Cardamom 2 large organic Peaches (chopped […]
PrintNo-Bake Peanut Butter Chocolate Brownies with Chocolate Glaze Yield: 16 brownies IngredientsFOR THE BROWNIES: 1 1/2 Cups Date Rolls 4 Tablespoons Coconut Oil 3 Tablespoons Peanut Butter 2 Tablespoons Maple Syrup 2 teaspoons Vanilla Extract 2/3 Cup Flaxmeal 1/2 Cup Cocao Powder 1/2 Cup Peanut Butter Powder FOR THE GLAZE: […]
Sugar-free, Gluten-free, Vegan, Oil-free…oh my! PrintCarrot Cake Ingredients1 1/2 Cups Coconut Milk 2 teaspoons Apple Cider Vinegar 2 teaspoons Flaxmeal in warm water (for “flax egg”) 1/2 Cup Coconut Sugar 1 teaspoon Vanilla 4 small Organic Carrots (shredded) 2 1/2 Cups Oat Flour 2 teaspoons Baking Powder 1 teaspoon each […]
PrintWaffles with Homemade Chocolate Sauce Total Time: 30 minutes Yield: 8 waffles Ingredients1 1/2 Cups Coconut Milk 1 Tablespoon Apple Cider Vinegar 1/4 Coconut Sugar 1 teaspoon Vanilla Extract (plus more for whipped cream) 1 1/2 Cups Oat Flour 1 Tablespoon Baking Powder 1/2 teaspoon Salt 2 Tablespoons Coconut Oil […]
PrintFrito Pie with Peach Salsa Yield: 10 kid-sized servings IngredientsFritos! 1 can each of Chickpeas, Black Beans and Red Kidney Beans 1/3 Cup fresh, frozen or canned organic Corn 3 Tablespoons Olive Oil 1 Tablespoon Paprika, plus 1 teaspoon for the salsa 1 teaspoon each of Cumin, Cinnamon, and Salt […]
PrintNo-Bake Peanut Butter Rocky Road Cookies Yield: 20 cookies Ingredients1/4 Cup Organic Crunchy Peanut Butter 1/4 Cup Vegan Butter 1/4 Cup Maple Syrup 1/2 Cup Cocoa Powder 1 teaspoon Vanilla a dash of Salt 1 Cup (certified gluten-free) Oats 1/4 Cup Vegan Chocolate Chips 1/2 Cup Vegan Marshmallows (mini, or […]
