Per-cinnamon-nana smoothie

Who knew that a chilly drink could be so cozy. This drink is warming and fantastic! It almost tastes like a frappuccino! I still like to enjoy smoothies during the cooler months just because they're so delicious and I never get tired of them.

Directions

In your blender,  put the following ingredients:
-1 persimmon
-4 bananas
-1/2 tsp cinnamon
-1 tsp vanilla extract
-2 cups cold water

Blend!

Enjoy :)

Sweet biscuits

So fluffy. So delicious. What could it be? ... Sweet biscuits!


Directions

In a bowl, mix 1/3c almond milk and 1 Tbs apple cider vinegar. Set aside.

For the dry ingredients, mix together in a separate bowl:
-3/4c + 2 Tbs flour
-2 to 3 packets of stevia
-1 tsp cinnamon
-1.5 tsp baking powder
-pinch of cinnamon
-1/8 tsp salt

Add wet milk and vinegar mixture to dry and to that, add 1.5 Tbs melted coconut butter. Mix.

Grease a baking pan with 1/4 tsp oil.

Separate into 2 circular biscuits.

Dust both with 1 tsp coconut sugar on each.

Bake at 380 for about 14 - 16 minutes.

{makes 2}

Eggplant chickpea curry

Directions

In the microwave, steam 1.5 cups of chopped eggplant, 1 chopped zucchini, and 2 chopped large carrots.

Combine with 1/2c cooked chickpeas

Add 1 tsp curry powder, 1/4 tsp garam masala, and 1/4 tsp coriander.

Mix together.

Add 1 Tbs nutritional yeast and 1/2 tsp salt.

Put back in the microwave for 1 minute to absorb all the flavor.

Enjoy!

Pumpkin chocolate chip scones

If you love pumpkin and you know it, clap your hands! I think the absolute combination is pumpkin and chocolate.

Directions

In a bowl, mix the following ingredients:
-1c (any type) flour
-4 packets of stevia
-1/2c almond milk
-1/3c canned pure pumpkin
-1 tsp cinnamon
-3 Tbs mini vegan chocolate chips

Mix until it becomes doughy.

Shape into 3 triangular scones.

Bake at 400 degrees for about 15 minutes.

Oatmeal peanut butter chocolate chip cookies

So chewy. So sweet. 100% perfection.


Directions

Preheat oven to 350 and grease a cookie sheet with 1/4 tsp oil.

Mash 1 + 1/2 small ripe bananas and set aside.

In a bowl, combine:

-1c rolled oats
-3 Tbs natural peanut butter
-1 packet of stevia (optional)
-Handful (about 4 Tbs) of vegan chocolate chips
-Pinch of cinnamon

Mix the above ingredients with the mashed banana.

Separate into 3 cookies and place on the cookie sheet.

Bake for 15 minutes, then flip. Bake for 3-5 more minutes.

Pumpkin cream cheese muffins for 2

Happy pumpkin season! In keeping with the spirit of autumn, I made some mouth watering pumpkin muffins with a cream cheese frosting. Not only are they delicious, they are actually healthy! I saw pumpkin cream cheese muffins at Trader Joe's that were obviously not vegan, so I decided to just create my own. Trader Joe's has some serious competition now!


Directions

Grease 2 muffin tins with 1/8 tsp oil each. Set aside and preheat the oven to 350.

In a bowl, combine the following ingredients:
-1/4 cup + 3 Tbs whole grain flour
-3 Tbs pure pumpkin puree
-1/4 cup almond milk
-1 tsp vanilla extract
-1/4 tsp cinnamon or pumpkin pie spice
-1/2 tsp baking powder
-2 to 3 stevia packets

Mix together and divide equally into two greased muffin tins.

Bake for 15-17 minutes (I did 16 minutes, but it depends on your oven).

Frosting

In a bowl, whisk together the following ingredients:
-2 Tbs Tofutti vegan cream cheese
-1/4 tsp pumpkin pie spice or cinnamon
-1 stevia packet
-1/2 tsp vanilla extract

Mix until creamy and blended.

Let the muffins cool for a few minutes before adding on the frosting.

Once you've added the frosting, you are now ready to enjoy! Feel free to make either 2 smaller muffins like the recipe calls for or one giant muffin with all of these ingredients. You can multiply the servings for this recipe by however many muffins you would like to make.

Pineapple with date caramel

Did you think I ran out of fruity recipes? Think again! This one is beyond simple and will have your taste buds dancing!

Directions:

Chop one large pineapple.

Date caramel:

In the blender, put in the following ingredients:
-7 to 9 large pitted medjool dates
-Dash of cinnamon
-1/3 cup water

Blend!

Pour caramel sauce all over the pineapple and devour!

Sweet and savory basil spinach zucchini "pasta" dish

Oh pasta, why are you so good? I decided to put a healthier, (and more flavorful, in my opinion) low fat raw vegan spin on a yummy pasta dish that I had in mind. I used the zucchini as the "pasta" and made a savory spinach and basil sauce (kind of like pesto, but with a lemony flare). For the sweet, I added chopped mango and sweet cherry tomatoes. They go SO well with the sauce and are the perfect combination of sweet and savory!


Directions:

-With a vegetable peeler, peel 2-3 zucchinis into "noodles". You can keep the skin on if you don't mind some of the noodles being green. :)
-Chop some chard and/or romaine lettuce and add to the bowl of noodles. Also chop some scallions and add those.
-Chop 1 mango and add to the bowl.
-Chop 1c cherry tomatoes in halves and add those too.
-Set these things aside and make the sauce.

Sauce:

In the blender, put the following ingredients:
-Juice of 1/2 lemon (you can use the juice of an orange if you want it to be sweeter).
-2 big handfuls of spinach
-Handful of pine nuts (1/4 cup or less)
-5 or 6 leaves of basil
-1/2 zucchini, skin removed

Blend!

Pour sauce over everything, mix it together, and dig in!

Raw vegan cherry banana pie

Haven't you always wanted to find a pie recipe where you could eat the entire thing? Well, you've found it! This pie is made with all wholesome and tasty ingredients. Not only will you love this pie, it will love you back!

Directions

For the crust:

Put the following in a blender:
-8 to 10 large pitted medjool dates
-1/2 cup sun dried mulberries

Blend until it forms a chunky and sticky paste.

Press the crust into a small/medium sized spring form pan.

Filling:

Slice 3 bananas.

Use half of the slices to cover the crust.

Raspberry puree:

Blend 1 cup frozen raspberries with 1/8 cup water

Pour the raspberry puree on top of the bananas and spread evenly.

Place another layer of banana slices.

(Optional) Top with more mulberries and any desired fresh fruit.

Pop it in the freezer for about 1 hour to let it set before eating.

Raw vegan falafel

Hello! Long time no post. I've been very busy with school and personal things so I haven't gotten the chance to update my website! I'm terribly sorry to just abandon everyone on here who's following. I'll try to update more often!

You must be drooling. Are you ready for something epic? You should be!

Directions:

In your blender, put the following:
-1c chopped carrots
-Juice from 1/4 lemon
-1/8c fresh cilantro
-1/4c chopped scallions
-1/4c raw sunflower seeds
-1 to 2 Tbs nutritional yeast

Blend until smooth enough that it sticks together, but leave it slightly chunky.

{Makes about 7}

Roll in a sprinkle of hemp seeds or sesame seeds (I used hemp seeds).

Serve in any kind of lettuce. I used purple cabbage and served it with fresh corn. You can add any vegetables you want, like tomatoes, peppers, cucumber, etc.

Enjoy!

Apple pie

I spy with my little eye... apple pie! It's that time of year.

Directions:

In your blender, put the following ingredients:
-16 pitted medjool dates
-1/2c dried mulberries
-1/8c walnuts *(optional)*

Blend!

Place half of the "crust" into a bowl or pie dish.
Layer on slices of apples.
Surround the edges with the other half of the "crust" and slightly spread towards the middle.

{serves 2-3}

That's literally IT! Easy as pie.

Noatmeal cookies

Noatmeal cookies? Oatmeal cookies with no oatmeal? Can it be done? Why of course! With a little creativity, I came up with a recipe for a certain food but without the expected main ingredient!

Directions:

In your blender, put the following ingredients:
-1/2c dried mulberries
-5 pitted medjool dates
-1/4c raw buckwheat groats (optional)
-1/4c raw almonds (optional)
-3 Tbs shredded coconut (optional)

Pulse in the blender until it forms into a fairly chunky paste.

Mold into 2-3 cookies.

What do to with it? Crumble it over a fruit bowl!

Or eat by itself! Or dunk in a cup of coffee. Or with nut butter spread on top. Or on one of my ice cream recipes!

(Note: can be made with just the 2 ingredients - mulberries and dates, if you're into simplicity. I just added the other things so that they had most of the food groups in them).

Cinnamon bun biscuits

A cinnamon bun and a biscuit in one?

These have the flavor of an authentic cinnamon bun, but the texture of a flaky biscuit. They're yummy dunked in coffee or with jam or with nut butter.

Directions

In a bowl, put the following ingredients:
-1+1/4c + 2 Tbs flour (any kind works)
-3 - 4 packets of stevia
-1 tsp baking powder
-1/4 tsp salt
-2 tsp cinnamon

Mix dry ingredients.
Then add the wet:
-3/4 - 1c almond or soy milk
-5 Tbs earth balance (melted)

Roll into 4 balls, flatten with your fingers or a fork and dust with more cinnamon.

Bake at 350 for about 40-45 minutes.

Chocolate cream pie

Directions:

Crust:
In your blender, put the following ingredients:
-8 large pitted medjool dates
-1/8 cup almond flour
-4 Tbs shredded coconut

Blend!

Mold crust into a pie pan and set aside.

Filling:
In your blender, put the following ingredients:
-1/2 block silken tofu
-1 ounce of melted dark vegan chocolate
-1 Tbs cocoa powder
-2 packets of stevia or 2 Tbs agave
-1 Tbs almond milk

Blend!

Pour the filling onto the crust and refrigerate for 2-4 hours before eating.


Okay, okay...just one more picture!

Strawberry cheesecake

As you have probably noticed, my website is overflowing with sweet and decadent dishes. There, I warned you!  

This cheesecake is heaven. Out of all of the sweet things I've made in the past week, this by far tops them all.

Crust:

In a blender, add the following ingredients:
-6 - 8 pitted medjool dates
-1/4c shredded coconut
-1/4c buckwheat OR oats

Blend!

Mold crust into the bottom of a flat bottomed bowl and about 3/4 an inch up the sides.

Filling #1:

In a blender, add the following ingredients:

-5 strawberries
-1/4c - 1/2c cashews
- 6 dates
-1/4c shredded coconut

Blend!

Filling #2:
-8 strawberries
-5 dates

Blend!

Layer filling #1 and filling #2 onto the crust.

Top with shredded coconut.

Freeze for about 2 hours.

{serving size suggestion: 1/3 - 1/2 of this entire pie is a single serving}

Love in a cup

Yes, that's it. Love in a cup! Rich chocolatey mousse and strawberries with a crumbled snickerdoodle on top. It doesn't get much better than that.

Hard to believe that something this decadent is actually good for you and vegan? Believe it!

Directions:

In a blender, combine the following ingredients:
-1/2 block silken tofu
-3 Tbs vegan chocolate chips
-1 Tbs cocoa powder
-2 packets of stevia
-3 Tbs almond OR soy milk

Blend!

Layer with 1 cup of chopped strawberries and top with a snickerdoodle (click for recipe).

Coffee cake

This. This coffee cake was delicious! It was slightly dry, so the recipe that I will give you will be a little different than the one I used, so that yours comes out perfectly moist, instead of a bit too dry and too crumbly.

 

Directions:

For the cake, combine the following ingredients in a bowl:

-1c coconut flour
-1/4c almond flour
-1c almond milk
-1/3c melted coconut butter
-2 tsp baking powder
-1 tsp vanilla extract
-1 packet of stevia
-1 small mashed banana

Combine and then set aside.

For the crumble, combine the following in a separate bowl:

-1/2c coconut flour
-1/3c melted coconut butter
-1 tsp cinnamon
-1 packet of stevia

Combine until it becomes crumbly.

Put the batter in a greased, square/rectangle ramekin.

Bake at 350 for 35-45 minutes, or until you can stick a tooth pick in it and it comes back clean.

{serves 6}

Raw vegan carrot cupcake bites

I love making raw desserts. There's little preparation, few ingredients, less clean-up, no baking required, more nutrients, quick, and full of flavor!

I think I've found my niche! Desserts. They're definitely the most fun to make because you can be creative with sweet things, and I sure have a big sweet tooth.

These cupcakes taste like your basic, traditional carrot cake in the form of a cupcake. The topping is smooth, but also kind of chunky. It compliments the cupcake perfectly. The texture isn't exactly the same as regular carrot cake, it's a little more "wet", but the longer you refrigerate it for, the better they get (but don't refrigerate too long, otherwise they'll go bad because they use such fresh ingredients)!

Are you siked about making and eating these cupcakes? I know I am!

Directions:

For the cupcakes:

In the blender, put the following ingredients:
-6 pitted large medjool daates
-4 - 5 large carrots, chopped into fourths
-1 tsp cinnamon
-1 packet stevia
-1/4c almond flour

Blend until it forms a thick battery consistency.

Make 10 balls and form each into a cupcake shape.

Now for the "frosting"!

-6 pitted large medjool dates
-1/2c raw cashews
-2 Tbs water
-1 packet stevia
-1 tsp vanilla extract

Blend until smooth or slightly chunky.

Spread 1 - 1.5 Tbs the frosting on each of the cupcakes.

{Recommendation: Refrigerate for 2-4 hours before eating OR if you're in a rush, freeze for 45 minutes - 1 hour}

Banana mango coconut refresher

Not only is this smoothie a powerhouse of nutrients and potassium, it's a powerhouse of flavor!


Directions:

-Crack open a young Thai coconut and get out all of the coconut water (there should be about 1 cup of it).
-Put the coconut water in the blender, along with:
-1/2 mango
- 2-3 large and very ripe bananas
-1/4c raw soaked buckwheat groats OR soaked rolled oats *(optional - it makes the smoothie more creamy)*.
-1/2 scoop vanilla rice protein powder *(optional)*

Blend!

Serve right away.

Raw vegan blueberry pie

 Guess what? This pie only has three ingredients. Just three ingredients!

Crust:

-10 large pitted medjool dates
-1/4c shredded coconut

Pulse in the blender until it forms a gooey paste.

Mold the paste into the bottom of a pie ramekin.


Blueberry filling:

-5 large pitted dates
-3/4c fresh blueberries

Blend until smooth.

Spread 1/2 of the filling onto the crust.

Spread 1/4c fresh blueberries on top.

Then pour the rest of the filling on top of the blueberries and spread evenly.

Put in the freezer for about 1 hour before eating.


Are you ready for the big and awesome shockeroo?

This entire pie serves two to three people. Why, you might ask? Because it's mostly just fruit so you can have as much as your heart desires because fruit is unconditionally good for the body, mind, and soul!

Enjoy!

Summer salad with orange and mango dressing

Tonight was a salad extravaganza! This was probably the best salad I've ever made (and I have a long salad making history)! I just looked in my refrigerator and threw things in a bowl and blended some fruit and nuts for a dressing. It's simple, quick and delicious! It's nice a and light meal, but also very satisfying and hearty.

Salad ingredients:

- 2.5 cups of chopped romaine lettuce
-1/2c baby rainbow tomatoes
-1/3 chopped avocado
-1 cup fresh, raw corn
-1 steamed sweet potato, chopped

In a bowl, combine all of the vegetables.
Top with the avocado and sweet potato.

Now onto the dressing!

Dressing:

In a blender, put the following ingredients:
-1 sliced oranges
-1/8 - 1/4c water
-1/2 mango
-12 cashews

Blend until creamy.

Pour 3/4 of the dressing onto the salad and mix.
Top with the rest of the dressing.

Dig in fellow veggie lovers!

Caramel butterscotch fruit pudding

More fruit!? Duh. Fruit is energy and vibrancy. Fruit is full of readily available carbohydrates for the body to absorb quickly and convert into stable energy to use during the day! Not to mention that it's also 10000% delicious! It's very important to fulfill your carbohydrate needs during the day to feel your ultimate best. It's also very important to make sure that you're getting the right amount of healthy fat and protein. It's very easy to do this on a vegan lifestyle. This pudding has it all! Healthy fat, protein, and lots of sweet carbohydrates! Okay, okay - enough with my little nutrition lecture! Onto the recipe! But before I share it, I want to articulate how much I really enjoyed this lunch, so I highly suggest that you make yourself some fruit pudding right now, especially if you have a sweet tooth, like me.

Directions:

In your blender, put the following ingredients:
-2 bananas
-5 large pitted medjool dates
-1 tsp vanilla extract
-2 Tbs coconut
-1/4 c soaked raw buckwheat groats OR 1/4c soaked rolled oats
-12 cashews

Blend!

Top with any more fruit you desire and some more coconut.

That, my friends - is decadence.