Vegan Protein Pancakes

1 cup oat flour
2 tbsp vegan vanilla protein powder
1 tsp baking powder
1 tsp chia seeds
2 tsp vanilla extract
1 tbsp agave nectar
1 small ripe banana
¼ cup almond milk
1 tbsp coconut oil
maple syrup of your choice


Combine the oat flour, protein powder, baking powder, and chia seeds in a bowl. Blend the banana, vanilla extract, agave nectar, and almond milk into a liquid. Slowly pour the liquid mixture into the dry mixture, stirring to combine until you get a medium-thick texture (you may not need all the liquid mixture). Pour coconut oil onto a hot griddle on medium heat. Pour ¼ cup of batter onto heated griddle, let cook for 1-2 minutes or until golden brown, flip with spatula and cook for an additional 1-2 minutes. Serve immediately with pancake syrup. 

Raw Vegan Carrot Cake

Cake:
1 cup dates
1 cup dried pineapple rings
1/2 cup dried coconut flakes
3 large carrots, peeled
1 1/2 cups oat flour
1/2 tsp cinnamon
1/2 tsp allspice

Frosting:
2 cups cashews (soaked in water for 2+ hours)
1/3 cup maple syrup
1 tbsp lemon juice
1 tbsp liquid coconut oil
2 tbsp agave nectar
water as needed

Chop carrots into small pieces. Combine all cake ingredients into food processor and pulse until well combined into small pieces and sticking together. Press the mixture into a loaf pan or spring loaded round pan and place in freezer. For frosting, combine all ingredients into a clean food processor and pulse on high speed until smooth and creamy. Add water if needed for ideal texture. Spread onto the chilled cake and place in refrigerator to chill for 15 minutes.
* cashews must be soaked in water for at least 2 hours for the frosting to come out smooth

Zucchini Pizza Boats

2 large zucchinis
2 cups of chopped tomato
1 cup shredded mozzarella cheese (vegan)
1 tbsp chopped garlic
1 tsp dried oregano
1 tsp dried basil
1 tbsp olive oil
1 tsp salt
1 tsp pepper

Preheat oven to 375 degrees. In a bowl mix tomato, garlic, oregano, basil, olive oil, and half the salt and pepper and set aside.Cut zucchini in half lengthwise, scoop out center part of zucchini, sprinkle the remaining salt and pepper over zucchini and bake for 10 minutes.  Remove zucchini from oven and spoon tomato mixture inside the zucchini. Sprinkle cheese over the tomato mixture and return to oven for 15-20 minutes. 

Quinoa Pizza Bites

1 cup cooked quinoa
1 cup vegetable stock
1 flax egg (1 tbsp milled flax seed, 3 tbsp hot water, mixed, set aside)
3 tbsp dried breadcrumbs
1 tsp onion powder
1 tbsp dried oregano
1 tbsp dried basil
1 tsp chopped garlic
1/2 cup vegan mozzarella cheese, shredded
Pinch of salt
Cooking spray
Muffin pan

Once quinoa is cooked, stir in flax egg and let cool for 10 minutes. In large bowl, combine cooled quinoa, onion powder, oregano, basil, garlic, 1 tablespoon of the breadcrumbs, shredded cheese, and salt. Mix ingredients until well combined and spread remaining breadcrumbs onto a plate. Roll quinoa mixture into balls using your hands and roll through the breadcrumbs. Place quinoa bites into a greased muffin pan and bake in a 375 degree preheated oven for 25 - 30 minutes.


Sauce
1/4 cup of olive oil
1/2 medium onion finely chopped
1 tsp chopped garlic
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tsp dried oregano
1 tbsp balsamic vinegar
1- 28oz can of crushed organic tomatoes
pinch of salt and pepper

In a saucepan heat the olive oil on medium heat. Add the onion and cook for 5-8 minutes stirring often. Add the garlic and continuously stir for another 1-2 minutes. Add the basil, parsley and oregano and stir continuously for another 1-2 minutes. Add the can of crushed tomatoes, pinch of salt and pepper, stir together and then heat to a boil. Once the sauce boils reduce the heat to low and simmering for 25-45 minutes (the longer, the better). Before serving, stir in the balsamic vinegar.

Vegan Pad Thai

1 zucchini
1/8 cup cashews, chopped
2 tbsp almond butter (or peanut butter)
2 tbsp teriyaki sauce
2 tbsp honey
2 tbsp chopped green onion
spiralizer or julienne tool

Run zucchini through spiralizer or julienne tool to get the zucchini noodles, set aside. Combine almond butter, teriyaki sauce, and honey in saucepan and slowly melt over low heat stirring constantly. Once sauce is combined and heated through, pour on top of zucchini noodles. Top with chopped cashews and green onion. Serve immediately.

 

Mushroom Wild Rice

3 bell peppers, tops removed and inside cleaned out
1 cup gluten-free, multigrain rice
3 portabello mushrooms, diced
1/2 onion, diced
2 cups vegetable broth
1 tbsp. minced garlic
1 tbsp. coconut oil
salt and pepper

Preheat over to 350 degrees. Heat coconut oil in pot over medium heat. Add onion and cook until tender, add garlic and mushroom and stir for 3-4 minutes. Add the vegetable broth and rice, increase heat, and bring to a boil. Cover with lid, reduce heat to low, and simmer according to rice directions. While rice is cooking, place peppers on baking sheet with open tops facing up and bake for 10 minutes. When rice is done cooking, add salt and pepper to taste. Remove peppers from oven and spoon the rice into the peppers. Return to oven for 10 minutes. May top with cheese for the non-vegan.

 

Raw Spaghetti

1 zucchini
1 tomato or 1 cup cherry tomatoes
2 dates, pitted
1/2 cup spinach
4 large basil leaves
leaves from 2 sprigs of oregano
3 black or green olives, pitted
1 tbsp olive oil
juice from half a lemon
pinch of salt and pepper
spiralizer, box grater, or julienne tool

6 cherry tomatoes, sliced in half (for garnish)
2 basil leaves julienned (for garnish)
6 banana pepper rings (for garnish)


Run zucchini through spiralizer, box grater, or use a julienne tool to make the zucchini noodles, set aside in serving bowl. Add next 9 ingredients in a blender and blend until a smooth liquid forms. Pour the mixture overtop the zucchini noodles. Place the sliced cherry tomatoes, banana peppers, and basil around the pasta for garnish. Makes one large serving.

 

Blueberry Chia Proatcakes

1 cup steel cut oats
3 tbsp vegan vanilla protein powder
1 tsp baking powder
1 tbsp chia seeds
2 tsp vanilla extract
1 tbsp agave nectar
1 small ripe banana
½ cup blueberries
¼ cup almond milk
1 tbsp coconut oil
maple syrup of your choice


In a blender grind down ¾ cup of oats into a powder. Pour the oat powder and remaining oats into a large glass bowl. Add the protein powder, baking powder, and chia seeds. Blend the banana, blueberries, vanilla extract, agave nectar, and almond milk into a liquid. Slowly pour the liquid mixture into the dry mixture, stirring to combine until you get a thick texture (you may not need all the liquid mixture). Pour coconut oil onto a griddle at medium heat. Pour ¼ cup of batter onto heated griddle, let cook for 1-2 minutes or until golden brown, flip with spatula and cook for an additional 1-2 minutes. Serve immediately with pancake syrup. Top with blueberries or banana slices.

 

Raw Veggie Rollups with Ginger Teriyaki Dip

1 whole cucumber
1/2 cup thinly sliced carrot
1/2 cup thinly sliced red and green bell pepper
4 stalks of green onion
1 tbsp low-sodium soy sauce
1 tbsp low sodium teriyaki sauce
1 tsp raw honey
1/2 tsp sliced fresh ginger
4-6 wooden toothpicks

Start by cutting the ends off of the cucumber, then run the cucumber down a mandolin to get long slices. Lay a slice of the cucumber on a plate and stack several slices of each vegetable on one end of the cucumber slice. Roll the vegetables up in the cucumber slice and secure with one toothpick. Continue until desired amount of rolls are made. For the sauce, combine the soy sauce, teriyaki, honey, and ginger in a small dish and mix with fork or small whisk.

Vegan Dark Chocolate Banana Bites

 2 large ripe bananas (chilled in fridge)
¼ cup creamy almond butter
6oz vegan dark chocolate
2 tbsp almond milk
wax or parchment paper


Peel bananas and slice crosswise into ¼ inch pieces. Spread almond butter on half the slices and top with remaining banana slices. Place them on parchment paper inside a tupperware and put in freezer for 1 hour. Meanwhile, melt 2/3 of the chocolate with the almond milk. While still hot, stir in remaining chocolate and stir until smooth. Remove bananas from freezer and quickly spoon chocolate over each banana, covering the top and sides. Put the tupperware back into the freezer for 1-2 hours or until ready to eat.

Veggie Three Bean Chili

1/2 green bell pepper, diced
1/2 onion, diced
2 tomatoes, diced
2 cups (1 can) dark red kidney beans
2 cups (1 can) pinto beans
1 cup (1/2 can) black beans
1 cup canned/fresh/grilled corn
1 tbsp chopped garlic
2 dried bay leaves
1 1/2 tbsp chili powder
1/2 1 tsp cumin
1 tbsp coconut oil
1/2 tsp salt
1/2 tsp pepper

Toppings (optional)
green onion, chopped
vegan or regular cheese
soy yogurt or sour cream


Heat the coconut oil in a large pot over medium heat. Stir in onion, bell pepper, bay leaves, salt and pepper. Cook and stir until onion and pepper are tender, then add tomatoes and garlic. Cook and stir for 10 minutes then add the beans (with their liquids), corn, chili powder, and cumin. You may add some water if needed. Bring to a light boil, then reduce to low, cover and cook for 1-2 hours stirring occasionally. Serve hot with bread or crackers.

A.O.L.T
(Avocado, Onion, Lettuce Tomato)

1 avocado, scooped out and sliced
4 slices of tomato
1 slice of red onion
5 pieces of lettuce
2 slices of organic Ezekiel sprouted whole grain bread
pinch of salt and pepper

Toast bread in toaster. Stack the lettuce, tomato, avocado, and onion on one slice of bread. Sprinkle salt and pepper over vegetables, place second slice of bread on top, and cut sandwich in half.

Lemon - Cranberry Protein Cookies

2 cups whole wheat, unbleached flour

1 scoop of vanilla vegan protein powder (optional)

 1/2 tsp baking soda 

1/2 tsp salt 

1 tbsp. finely grated lemon zest, plus 2 tablespoons fresh lemon juice

 1/2 cup (1 stick) vegan butter, room temperature 

3/4 cup raw coconut sugar

1/4 cup raw honey 

3 tbsp unsweetened applesauce

1 tsp pure vanilla extract

1/2 cup dried cranberries

STEP 1
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, protein powder, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and coconut sugar until light and fluffy. Add applesauce, honey, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture. Fold in cranberries.

STEP 2
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.

Icing (optional)
1 c confectioners sugar or 2 scoops vanilla protein powder
3 tbsp lemon juice

In a medium bowl, whisk sugar or protein and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour.

 

Banana Nut Muffins
 

Muffin base (previous post)
2 tsp cinnamon
1 tsp all spice
2 large ripe bananas, one diced into chunks
1/2 cup walnuts
 
Preheat oven to 350F. Run the oats for 10-15 seconds in a blender until they start to form a powder.  Add all other ingredients including spices and one banana and blend until a smooth batter. Fold in the diced banana and walnuts. Spray a muffin pan with coconut oil or olive oil  and fill 3/4 full. Bake for 35-40 min or until a toothpick comes out clean. Makes 6-8 large muffins or 10-12 cupcakes. 

 

 

Simply Delicious Guacamole

1 ripe organic Haas avocado
1/2 organic tomato, diced
2 tbsp organic red onion, diced
1 tsp chopped garlic
1 tbsp finely chopped cilantro
juice from 1/2 a lime
1 bell pepper, top removed and inside cleaned out
pinch of sea salt
pinch of pepper
blue corn chips

In a large bowl place the scopped avocado, lime juice, salt and pepper and mash with a fork. Fold in the tomato, onion, garlic, and cilantro. Scoop the mixture into the bell pepper and serve with blue corn chips. Serves 1-2, double the recipe to serve 4.

 

 

Vegan Flour-less Muffin Base

 
2 1/2 cups oats 
8 oz plain almond milk yogurt (or any plain yogurt)
1/2 cup raw coconut sugar
1/8 cup raw honey
2 tsp of aluminum-free baking powder
2 tbsp milled flax seed
2 tsp pure vanilla extract
2 tbsp almond milk
1/2 cup of plain applesauce or 1 ripe banana (your choice)
 
Depending on your fruit and/or nut combination, you should add 2-3 teaspoons of a combination of spices of your choice - cinnamon, nutmeg, allspice, ginger, etc.
 
Preheat oven to 350F. Run the oats for 10-15 seconds in a blender until they start to form a powder.  Add all other ingredients including spices of your choice and blend until well incorporated.  Fold in nuts or fruit of your choice. Spray a muffin pan with coconut oil or olive oil  and fill 3/4 full. Bake for 35-40 min or until a toothpick comes out clean. Makes 6-8 large muffins or 10-12 cupcakes.

 

 

Homemade Organic Juice

 

   1 organic beet

   3 organic whole carrots

   1 organic red apple

   5 organic strawberries

   1 organic orange

   1/4 cup water

 

 

Remove the leaves from the carrots and strawberries. Cut all ingredients into chunks. Press the ingredients into your juicer one at a time. Run the water through the juicer last to catch any left behind flavor. Drink or refrigerate to enjoy later!

  



Mother Nature's Cereal

   1/2 cup KIND Maple Walnut Cluster Granola with Chia
   1 tbsp ground flax seed
   1/4 cup walnuts
   2 tbsp coconut flakes
   2 tbsp currants
   3/4 cup unsweetened almond milk