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 […]
PrintFrench Toast Total Time: 30 minutes Yield: 4 servings Ingredients6 Slices Sourdough Bread (or any artisanal rustic bread) 1 1/4 Cup Coconut Milk 1/2 TBS Chia Seeds 1 TBS Flaxmeal 1 TBS Vanilla 3 TBS Maple Syrup (plus more for topping) Generous shake of Cinnamon Vegan Butter or coconut oil […]
PrintOatmeal Pancakes Total Time: 25 minutes Yield: 8 pancakes Ingredients1 1/4 Cup Flour 1/2 Cup Oats 2 teaspoons Baking Powder 1/2 teaspoon Cinnamon 1/4 teaspoon Cardamom Salt 1 1/4 Cup Coconut Milk 1 Flax Egg 1 Tablespoon Oil 1 Tablespoon Vanilla Earth Balance vegan butter, Walnuts and Maple Syrup for […]
This recipe is for 36 muffins, so get ready to feed a hungry army :) The batter is refined sugar free, these muffins are vegan. PrintMango Chocolate Chip Muffins Total Time: 50 minutes Yield: 36 Muffins Ingredients1 1/2 Cups Coconut Oil 3/4 Cup Maple Syrup 1 1/2 Cup Coconut Sugar […]
PrintApple Cinnamon Rolls Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes Yield: 6-7 rolls Ingredients 2 Cups Flour 1 Tablespoon Baking Powder 1/2 teaspoon Baking Soda 4 Tablespoons Earth Balance, plus 3 Tablespoons for filling and topping 3/4 Cup Unsweetened Coconut Milk 1 Tablespoon Lemon Juice 2 Apples, […]
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 […]
PrintMashed Potatoes with Pine Nut and Rosemary Gravy Yield: 4 portions Ingredients6 Red Potatoes (steamed) 4 Tablespoons Earth Balance 1 1/4 Cup Vegetable Broth 1 Tablespoon Mustard 1/4 Cup Olive Oil 1/4 Cup Flour 1 teaspoon fresh minced Garlic 4 Tablespoons Nutritional Yeast 4 Tablespoons Coconut Aminos (Or Bragg’s Amino […]
This recipes combines all of my favorite Fall flavors. The batter for these cakes are refined sugar-free– sweetened with Coconut Sugar (which is dehydrated coconut blossom nectar) and Maple Syrup. I do not use eggs or dairy in my recipes which makes these treats Vegan. In place of butter, I […]
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 […]
PrintVegan Biscuits Ingredients2 Cups Flour 1 Tablespoon Baking Powder 1/2 teaspoon Baking Soda 4 Tablespoons Earth Balance (plus more for topping) 3/4 Cup Unsweetened Coconut Milk 1 Tablespoon Lemon Juice Instructions(I have adapted this recipe from The Minimalist Baker) Preheat oven to 450. Combine dry ingredients into a bowl. Add […]
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 […]
PrintGnocchi with Basil Pesto Yield: 5 servings Ingredients 5 medium White Potatoes 2 1/2 Cups organic All-Purpose White Flour (plus more for rolling) 2 Tablespoons Vegan Butter (such as Earth Balance) 1 teaspoon Salt for the gnocchi, 1 teaspoon for the pesto 3 Cups fresh Basil (I got mine from […]
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 […]
This is lovingly and respectfully adapted from Liz Davenport <3 PrintBanana Chocolate Walnut Muffins Prep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes Yield: 12-14 muffins Ingredients2 Cups Spelt Flour 1 1/2 teaspoons Baking Powder 1 teaspoon ground Cinnamon 1/4 teaspoon Pumpkin Pie seasoning 1 teaspoon Salt 2/3 Cup […]
This recipe was lovingly adapted from Food Network :) PrintVegan Crab Cakes Yield: 10-12 patties Ingredients2 Cans chickpeas 1/4 Cup chickpea brine (aquafaba, or water the chickpeas are soaking in when canned) 1 teaspoon apple cider vinegar Juice from 1/2 a lemon 2 teaspoons Old Bay Seasoning 1 teaspoon mustard […]
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 […]
