This quick, easy, and tasty PROTEIN waffle recipe is perfect for a pre or post workout meal, to have for breakfast or brunch! Opt out of the protein powder and you're left with a basic/traditional waffle recipe perfect for any occasion!
Ingredients:
(Makes approx. 4 large waffles)
✘ 2 cups all purpose flour (use a gluten free all purpose blend to make this recipe GF)
✘ 1/4 cup tapioca flour (or corn/potato starch)
✘ 2 tsp baking powder
✘ 1/2 tsp cinnamon
✘ 2 tsp ground flax/chia seed
✘ 1 tsp salt
✘ 2 scoops of your favourite plant-based protein (if not making protein waffles leave this out)
✘ 2 cups plant-based milk of your choice
✘ 1/4 cup mashed banana (sub for apple sauce or melted coconut oil if not making banana flavoured waffles)
✘ 1 tsp vanilla extract
✘ 1 tbsp lemon juice
TOPPINGS:
✘ sliced banana or fresh fruit
✘ crushed walnuts
✘ hemp seeds
✘ maple syrup
Instructions:
A great pre/post workout snack or healthy dessert! These protein bars are incredibly easy to make, require no oven, and are packed with plant-based protein!
Ingredients:
(Makes 9 bars)
✘ 1 + 1/3 cup rolled oats (use certified gluten free oats if gluten free)
✘ 1/4 cup + 1 tbsp hemp seeds
✘ 2 scoops of Vivo Life Vanilla Protein (or your favourite plant-based protein)
✘ 1 tsp ground cinnamon
✘ 3/4 tsp salt
✘ 4 medjool dates + 2-3 tbsp warm water
✘ 1/2 cup natural peanut butter
✘ 2 tbsp + 2 tsp maple syrup
✘ 2 tbsp melted coconut butter (or sub coconut oil)
TOPPING:
✘ melted vegan dark chocolate
Instructions:
These are a new fav in our house. Sweet, smokey, spicy tempeh tacos! These tacos would be perfect for breakfast, lunch, or dinner. They're a great quick meal to throw together when you're in the mood for something savoury.
Ingredients:
(Makes between 10-12 small tacos)
✘ 2 small sweet potatoes (cubed & pre cooked)
✘ 250g plain tempeh
✘ 1/2 a small onion (diced)
✘ 1/3 cup frozen chopped kale
✘ 1 tbsp smoked paprika
✘ 1 tbsp cumin
✘ 2 tsp garlic powder
✘ 1/2 tsp salt & pepper
✘ 1/4 cup tomato sauce
✘ 2 tbsp tamari or soya sauce
✘ 2 tbsp maple syrup
✘ 10-12 small corn tortillas
TOPPINGS:
✘ sliced avocado
✘ hot sauce
✘ salsa
Instructions:
This granola/muesli is incredibly quick and easy to make! No need for an oven in this recipe. This homemade cereal is made in minutes just on the stove!
Ingredients:
(Makes 2-3 servings)
✘ 1 cup rolled oats (use certified gluten free oats if gluten free)
✘ 1/4 cup chopped walnuts
✘ 1/4 cup pumpkin seeds
✘ 1/3 cup raisins
✘ 1/3 cup toasted coconut flakes
✘ 1/4 tsp cinnamon
✘1/4-1/2 tsp salt
✘ 3 tbsp maple syrup
TOPPINGS:
✘ fresh/frozen fruit of your choice
✘ plant milk
Instructions:
This dish has become Kyle's new favourite meal that I make (which means that's a big win for me). These curried cauliflower tacos are SO simple to make, and will most definitely satisfy your taste buds.
Ingredients:
(Makes 10 small tacos)
CURRIED CAULIFLOWER:
✘ 1 small head of cauliflower (chopped into small pieces)
✘ 1 inch piece of fresh ginger (peeled and minced)
✘ 2 garlic cloves (minced)
✘ 1/2 a small yellow onion (diced small)
✘ 1/2 tsp cumin
✘ 1 tsp paprika
✘ 2 tbsp (adjust to your taste) of curry paste (I used massaman, but red curry would also work)
✘ 1/2 tsp salt
✘ 1 tbsp liquid sweetener of your choice (optional)
✘ 1.5- 2 cups of pureed tomatoes (enough to coat the amount of cauliflower you have)
COCONUT QUINOA:
✘ 1 cup quinoa
✘ 1/2 cup canned coconut milk
✘ 1 1/4 cup water
TOPPINGS:
✘ lettuce
✘ cherry tomatoes
✘ sliced avocado
✘ tahini lime dressing (mix tahini, lime juice, and water)
Instructions:
It's the holiday season and that means it's time to start baking! These gingerbread cookies are super easy to make and are made form very simple ingredients.
Ingredients:
(Makes 8-9 large gingerbread men)
✘ 2 + 1/3 cup spelt flour
✘ 1 tsp baking soda
✘ 1 tsp cinnamon
✘ 1 tsp nutmeg
✘ 1.5 tsp ginger spice (or 1 tbsp fresh grated ginger)
✘ 1/4 tsp salt
✘ 1/4 cup molasses
✘ 1/4 cup applesauce (or mashed banana)
✘ 1 cup packed brown sugar
✘ 2-3 tbsp plant milk (depending on the consistency of your dough)
Instructions:
In a medium sized mixing bowl combine: applesauce, brown sugar, and molasses. In a separate mixing bowl combine all the dry ingredients.
* Recipe adapted from Tess Begg
This tastes just like dessert for breakfast! But, it's made with all healthy, whole food ingredients to start your day off right and nourish your body. This strawberry banana baked oatmeal will be a new family favourite in your house!
Ingredients:
(Serves 4-6)
✘ 3 cups rolled oats
✘ 3 cups plant milk of your choice
✘ 1 tsp cinnamon
✘ 1/3 cup shredded coconut
✘ 1/4 cup chopped walnuts
✘ 4 medjool dates + 3 tbsp hot water (mashed into a smooth paste)
✘ 10 small/medium strawberries (diced into 4's) + some for topping
✘ 1 small banana (sliced) + some for topping
Instructions:
In a 9 inch baking dish combine all dry ingredients and mix until the cinnamon has coated the oats.
The perfect dish to use up all those veggies lying around in the fridge! Making delicious vegan dishes doesn't have to be difficult or time consuming. This veggie curry is super simple to make, and takes only a few minutes to make!
Ingredients:
(Serves 4)
✘ 1 can coconut milk (or plant milk of your choice)
✘ 3-4 tbsp curry paste of your choice (if using red or green curry use less)
✘ 1.5 tbsp smooth peanut butter
✘ 4 cups water or veggie broth
✘ 2 tbsp sweetener of your choice (optional)
✘ 2 garlic cloves (minced)
✘ 1/2 inch piece of ginger (minced)
✘ 1/2 yellow onion (diced)
✘ 5-6 cups of your fav veggies! (I used potatoes, carrots, red bell pepper, green beans, and mushrooms)
✘ salt and pepper to taste
✘ crushed peanuts & green onion for topping
Instructions:
In a non stick pot or pan, over medium-high heat add onion, garlic, and ginger (add a few splashes of water so nothing sticks and burns). Sauté for 2-3 minutes.
These are PERFECT for fall/autumn! Bring these pumpkin rolls to family brunch, or have a slow morning of fall baking! Pumpkin spice makes anything taste 1000 X better!
Ingredients:
(Makes 9 buns)
Dough
✘ 1 packet of dry active yeast
✘ 1 tbsp maple syrup
✘ 1 cup unsweetened plant milk
✘ 1 tsp vanilla extract
✘ 1/3 cup pumpkin puree
✘ 1/2 tsp salt
✘ 1 tsp pumpkin pie spice
✘ 3 cups all purpose flour
✘ 2 tbsp mashed banana (or apple sauce)
Filling
✘ 1/2 cup date paste
✘ 2 tbsp pumpkin puree
✘ 1/2 tsp pumpkin pie spice
✘ 1.5 tsp cinnamon
✘ handful of chopped pecans
Icing
✘ 1/2 cup soaked cashews (soaked for at least 5 hours)
✘ 3 tbsp plant milk
✘ 3 tbsp water
✘ 2 tbsp maple syrup
✘ 1 tbsp lemon juice
✘ 1/2 tsp salt
Instructions:
Place plant milk in a small saucepan and heat over low heat until lukewarm. Remove from heat and whisk in maple syrup and yeast. Let sit until yeast is activated.
Ingredients:
(Serves 4)
✘ 227g whole grain pad Thai rice noodles (I use the brand “Lotus Foods”)
✘ 125g extra firm organic tofu (sliced into inch long strips)
✘ 1 medium sized red bell pepper (julienned)
✘ 1 medium sized carrot (julienned)
✘ 1 cup frozen broccoli florets (cut into bite sized pieces)
✘ 1/3 cup diced white onion
✘ 3 garlic cloves (minced)
✘ Handful of fresh bean sprouts
✘ 2 tbsp fresh peanuts (chopped)
Pad Thai Sauce:
✘ 5 tbsp Tamari or Soy sauce
✘ 3 tbsp maple syrup
✘ 1 tbsp apple cider vinegar
✘ 1/2 tsp sriracha (or to taste)
✘ *2 tsp tamarind chutney (I used the brand “Indian Life”)
✘ 1 tbsp lime juice
✘ 1-2 tbsp smooth organic peanut butter (optional)
*This tamarind chutney can be replaced with tamarind paste if it is available to you. I would use 1 tsp and then adjust to your taste!
Toppings:
✘ Chopped peanuts
✘ Cilantro
✘ Spring onion
✘ Lime wedge
Instructions:
Ingredients:
(Serves 4)
PULLED JACKFRUIT:
Kyle used a packaged and marinated Jackfruit from the brand "Upton Natural" and made these additions:
✘ 2 tbsp maple syrup
✘ 1/4 tsp salt
Alternatively, you can easily make this by using green jackfruit you can find canned in the grocery store, adding BBQ sauce, and pulling apart with a fork! Something like this recipe.
SPICY MANGO SALSA:
✘ 1 medium sized mango (diced)
✘ juice of half a lime
✘ 1/2 a small jalapeno (diced & deseeded)
✘ 1/2 a large red bell pepper (diced)
✘ 1/4 cup diced red onion
✘ salt and pepper to taste
CASHEW LIME SAUCE:
✘ 1/2 cup soaked cashews
✘ 1/2 cup warm water
✘ 1 tsp apple cider vinegar
✘ 1/4 tsp salt
✘ juice of half a lime
Instructions:
PULLED JACKFRUIT:
1. Cook Jackfruit according to directions. Add maple syrup and salt.
MANGO SALSA:
1. Add all ingredients into a bowl, and mix to combine.
CASHEW LIME SAUCE:
1. Add all ingredients into a high-speed blender and blend on high until smooth.
Ingredients:
(Makes 6 tacos)
CAULIFLOWER:
✘ 1 head of cauliflower (cut into small florets)
✘ 3/4 cup buffalo sauce (I used Frank's Red Hot)
✘ 1/2 tsp garlic powder
✘ 1/4 tsp onion powder
✘ black pepper to taste
✘ 1/3 cup gluten-free breadcrumbs
TACOS:
✘ 6 corn tortillas
✘ shredded lettuce
✘ sliced avocado
✘ green onion and cilantro for topping
CASHEW SAUCE:
✘ 1 cup soaked cashews (soaked minimum 30 mins)
✘ 1 cup warm water
✘ 2 tsp apple cider vinegar
✘ 2 tsp garlic powder
✘ 1/2 tsp dried dill
✘ 1/4 tsp oregano
✘ 1 tsp each salt and pepper
✘ 2 tbsp lemon juice
Instructions:
CAULIFLOWER:
1. Preheat oven to 425F.
2. In a large bowl combine chopped cauliflower, garlic powder, onion powder, and 1/2 cup of the buffalo sauce (reserving 1/4 cup for after cooking). Mix until the cauliflower is coated well in the sauce.
3. Toss the cauliflower in the breadcrumbs, and then evenly spread on a lined baking sheet. Bake for 20 minutes, turning half-way.
CASHEW RANCH SAUCE:
1. Combine all ingredients in a high-speed blender and blend on high until completely smooth.
TACOS:
1. Make the tacos by adding shredded lettuce, sliced avocado, the cooked buffalo cauliflower bites, and drizzling with the cashew sauce. Top with green onion and cilantro.
TO MAKE THE TORTILLA BOWLS:
You will need:
✘ medium-sized flour tortillas (I experimented with corn tortillas, but they broke and fell apart on me. Could work depending on the brand though!)
✘ 1 cup oven-safe ramekins
Instructions:
1. Preheat oven to 350F
2. Place the tortillas in the oven for just a minute or so to soften them up so they are more mouldable.
3. Place the tortilla over-top of the ramekin dish. Using a 1 cup measuring cup, press the tortilla into the ramekin. Make sure the tortilla is even all the way around.
4. Place the ramekin(s) on a baking tray in the oven and bake for about 12-14 minutes (this will depend on your oven and how it cooks) until evenly browned.
5. Take the tortilla out of the ramekin and place on a cooling rack to cool.
6. Fill with your favourite ingredients!
FILLING IDEAS:
✘ brown rice/quinoa
✘ roasted/steamed corn
✘ black beans/pinto beans
✘ salsa
✘ guacamole
✘ lettuce
✘ shredded purple cabbage or carrot
✘ roasted red bell peppers
✘ sauteed mushrooms and onions
Ingredients:
(Serves 1)
✘ 4 medium-sized stalks of kale (de-stemmed)
✘ 6 cremini mushrooms (diced into fours)
✘ 1 cup cooked chickpeas
✘ 1 cup cherry/grape tomatoes (diced into fours)
✘ handful of hemp seeds
✘ 1.5 tsp garlic powder
✘ 1/2 tsp smoked paprika
✘ pinch of curry powder
✘ salt and pepper
✘ 1.5 tsp maple syrup
CREAMY GARLIC DILL DRESSING:
✘ 1 tsp garlic powder
✘ 1/2 tsp dried dill (if you don't like dill, just leave it out!)
✘ 2 tbsp tahini
✘ 1 tbsp maple syrup
✘ 1 tbsp lemon juice
✘ 2-3 tbsp water (to thin... this will depend on the consistency of your tahini)
Instructions:
1. Preheat oven to 450F
2. In a medium-sized bowl add chickpeas and diced mushrooms. Add all spices and maple syrup. Stir until everything is evenly coated. Spread out evenly onto a lined baking sheet. Bake for 10 minutes.
3. Chop kale into small bite-sized pieces and transfer into a salad bowl. Using your hands, massage the kale for a few minutes until the kale has turned a nice dark green colour and appears "wet" (this brings out the oils in the kale and makes it nice and tender).
4. In a small bowl mix together the ingredients for the dressing (excluding the water). Slowly add in water until a thin consistency is reached.
5. Add the dressing to the kale and toss until all the kale is coated. Transfer to a serving bowl.
6. Add your chopped cherry tomatoes, chickpeas and mushrooms, and top it off with a sprinkle of hemp seeds!
Ingredients:
(Serves 2)
✘ 2 cups cauliflower florets
✘ 1.5 cups plant milk
✘ 2 tsp garlic powder
✘ 2 tbsp nutritional yeast
✘ 1 tsp dried basil
✘ 1 tsp dried oregano
✘ 1 tsp each salt and pepper
Instructions:
1. Steam cauliflower florets until very tender. It should fall apart easily.
2. Transfer steamed cauliflower to a blender and add remainder of ingredients. Blend on high for 2 minutes.
3. Adjust seasonings to your taste. Then pour over pasta, rice, or whatever dish you enjoy!
Ingredients:
(serves 4)
✘ 340g gluten free penne pasta
✘ 1 cup soaked cashews
✘ 1 cup water
✘ 5 cloves of garlic (minced)
✘ 16 whole, oil-free sundried tomatoes (sliced, reserve 2 for sauce)
✘ 1 cup cherry/grape tomatoes (quartered)
✘ 5 large cremini mushrooms (diced)
✘ 1/4 tsp dried oregano
✘ 1/2 tsp dried basil
✘ 1/2 tsp each salt and pepper
✘ 1 tbsp nutritional yeast
✘ handful fresh basil (chopped)
Instructions:
1. Drain and rinse soaked cashews. Add cashews and water to a blender or food processor and blend until completely smooth. Add 2 sundried tomatoes and blend until just combined.
2. In a large pot, cook pasta according to package directions.
3. In a large non-stick pan over medium-high heat, add minced garlic and sundried tomatoes. Add a few splashes of water as it's cooking to prevent sticking/burning. Cook for 3-4 minutes, or until the garlic has started to brown.
4. Add the mushrooms, cherry tomatoes, oregano, basil, salt & pepper, and cook for another 5 minutes (until mushrooms have started to release water).
5. Turn the heat down to low and add the blended cashew sauce to the veggie mixture. Add the nutritional yeast, and stir to combine.
6. Once pasta is done cooking, drain and add to the sauce. Toss to combine.
7. Add a handful of fresh chopped basil on top.
Ingredients:
✘ 2 cups cooked chickpeas
✘ 2 cloves garlic
✘ 1 tbsp tahini
✘ juice of half a lime
✘ 1.5 tbsp red curry paste
✘ 1 tsp salt & 1/2 tsp pepper
✘ 3-4 tbsp of coconut milk
Instructions:
1. Add all ingredients to a blender or food processor. Blend until smooth.
2. Garnish with a pinch of paprika!
Ingredients:
✘ 2 cups cooked black beans
✘ 2 cloves garlic
✘ 1 tbsp tahini
✘ juice of half a lime
✘ 1 small jalapeno (deseeded)
✘1/4 tsp smoked paprika
✘ 1 tsp salt & 1/2 tsp pepper
Instructions:
1. Add all ingredients to a blender or food processor. Blend until smooth.
2. Garnish with extra jalapeno and paprika!
Ingredients:
✘ 1.5 cups cooked chickpeas
✘ 1 cup cooked green peas
✘ 2 cloves garlic
✘ 2 tbsp tahini
✘ juice of half a large lemon
✘ small handful of cilantro
✘1/2 tsp cumin
✘ 1 tsp salt & 1/2 tsp pepper
✘ 4-5 tbsp of water (to help blend)
Instructions:
1. Add all ingredients to a blender or food processor. Blend until smooth.
2. Garnish with extra cilantro and cooked peas!
Ingredients:
(makes approx. 18-20 balls)
✘ 4 medium-sized steamed potatoes
✘ 2 large handfuls of spinach (chopped into thin slices)
✘ 4 cloves of garlic (minced)
✘ 1.5 cups cooked navy/white beans
✘ 1.5 cups gluten-free bread crumbs
✘ 1 tsp salt
✘ 1/2 tsp pepper
✘ 6 tbsp nutritional yeast
✘ 1.5 tsp cumin
✘ 1.5 tsp onion powder
✘ 1 tbsp dried basil
✘ 1/2 tsp thyme
Instructions:
Preheat oven to 450F
1. In a non-stick pan over medium heat add minced garlic and saute with a few tbsp of water for 2 minutes. Add your sliced spinach and saute until spinach just starts to wilt. Remove from heat.
2. In a large mixing bowl, add all the navy beans. Mash until it forms a smooth consistency. Add potatoes and mash until a "mashed potato" texture is formed.
3. Add all spices and the spinach and garlic mixture. Mash until everything is well combined.
4. Roll the potato mixture into 1 inch sized balls and in a separate bowl, add the breadcrumbs to roll them in. Make sure each ball is nicely coated with breadcrumbs and place on a lined baking sheet.
5. Bake for 20-25 minutes. Turn the broiler on and bake for another 5 minutes or just until the tops of the balls start to turn golden (This creates the crispy shell).
6. Serve with cashew sour cream (from the "What I Eat for Life" Ebook) and marinara sauce.
Ingredients:
(makes 2 omelets)
✘ 1 bag of frozen, shredded, oil-free potatoes (1lb)
✘ 8 cremini mushrooms (diced)
✘ 10 cherry tomatoes (sliced)
✘ 1 can of rinsed and drained black beans
✘ 1 cup of frozen corn
✘ 1/2 an avocado
✘ greens of your choice (baby spinach, lettuce, shredded kale)
✘ 1 tbsp nutritional yeast
✘ 1/2 tsp chili powder
✘ 1 tsp cumin powder
✘ 1 tbsp tahini
✘ 1/2 tsp sriracha
✘ 1-2 tbsp water (to thin the sauce)
Instructions:
1. To a preheated non-stick pan over medium-low heat, add half the bag of shredded potatoes and form into a circle. Allow to cook for approx. 10-13 minutes (the underside should be golden brown and the hashbrown should easily lift off the pan without breaking). Press the hashbrown into the pan to make the potatoes stick together a little bit more. Then flip and cook an additional 10-13 minutes. After the first hashbrown is cooked, cook the next one using the rest of the bag.
2. In a separate non-stick pan over medium-high heat, whilst the hashbrown is cooking add together the mushrooms and frozen corn. Cook for 3-5 minutes (or until mushrooms have started to release water), then add the nutritional yeast, chilli powder, and cumin. Turn heat to low.
3. Next make the tahini sauce by combining the tahini, sriracha (or chilli sauce) and water in a small bowl and whisking until your desired consistency/taste (add more sriracha for more spice/add more tahini for less spice).
4. Add about 1 tbsp of the tahini sauce to the mushroom/corn mixture and stir to combine. Then add the black beans and sliced cherry tomatoes.
5. After the hashbrowns are both cooked, add the vegetable mixture, and a handful of greens to 1 half of each of the circles. Fold the hashbrowns over to make an omelet shape. Top with sliced avocado, drizzled tahini sauce, and extra sriracha.
Ingredients:
(serves 1)
✘ 1.5 cups fresh or frozen blueberries
✘ 1.5 frozen banana
✘ 1/4 tsp cinnamon
✘ 1/2 tbsp chia seeds
✘ 1/2 cup oats
✘ 1/2 tsp vanilla
✘ 1.5 cups almond milk (or plant milk of your choice)
Instructions:
1. Add all ingredients to a blender and blend until smooth!
Ingredients:
(serves 1)
✘ 2 mangos or 1 cup (fresh or frozen)
✘ 1 frozen banana
✘ 1/8 " knob of ginger (peeled)
✘ 2 dates
✘ 1/4 tsp turmeric
✘ 1/4 tsp cinnamon
✘ 1/2 cup coconut water
✘ 1 cup coconut milk
Instructions:
1. Add all ingredients to a blender and blend until smooth.
Ingredients:
(serves 1)
✘ 1 handful of spinach
✘ 1 date
✘ 1/2 cup chopped cucumber
✘ 1.5 cups chopped pineapple (or frozen)
✘ 1/2 of a frozen banana
✘ 3/4 cup coconut water
✘ 1/2 cup coconut milk (or your plant milk of choice)
Instructions:
1. To a blender, add spinach, date, coconut water, and coconut milk. Blend until smooth (if you have a high powered blender you can skip this step).
2. Add pineapple, cucumber, and frozen banana. Blend until smooth.
This porridge is a great way to mix up your morning bowl of oats or cereal! It's a higher protein option that is light in flavor and super satiating!
Ingredients:
✘ 1/2 cup dry quinoa
✘ 2 cups plant milk of your choice
✘ 1/2 cup water
✘ 1/2 tsp cinnamon
✘ 2 tbsp maple syrup (or agave)
✘ 1 tbsp chia seeds
TOPPINGS:
✘ 1 tbsp hemp seeds
✘ chopped apple
✘ chopped mango
✘ chopped walnuts
Instructions:
1. Add milk, water, and quinoa to a pot and bring to a boil. Once boiling, turn the heat down to low and allow to simmer. Add chia seeds and maple syrup and stir to combine well.
2. Cover and allow to simmer for 15 minutes or until quinoa is cooked
3. Serve with chopped apples, mango, walnuts, and hemp seeds.
This week my family came to stay here with us in Mexico and they agreed to be as vegan as possible for this week! Of course, this made me incredibly excited and I've been trying to make them as many delicious vegan meals as possible! Black bean burgs are always a go-to veggie meal, and with the addition of some vegan cheese... everyone LOVED THEM! These burgers are super simple to make, super tasty, and NON-VEGAN/CARNIVORE APPROVED!
Ingredients:
(makes 8 burger patties)
✘ 2 chia eggs (2 tbsp chia seeds + 6 tbsp water)
✘ 3 cloves of garlic (minced)
✘ 1/2 cup diced onion (red or yellow)
✘ 1 medium carrot (finely diced)
✘ 1 medium green pepper (finely diced)
✘ 3.5 cups cooked black beans
✘ 1/2 cup walnuts (sub 1/4 sunflower seeds to make nut free)
✘ 3 slices of bread (sub for 3/4 cup certified gluten-free oats to make GF)
✘ 1/2 tsp oregano
✘ 2 tsp chili powder
✘ 1.5 tsp smoked paprika
✘ 1 tsp cumin
✘ 1 tsp salt
✘ 1/2 tsp black pepper
✘ 3 tbsp nutritional yeast
ADDITIONS/TOPPINGS:
✘ Vegan cheese slices
✘ Lettuce
✘ Tomato
✘ Sliced red onion
✘ Sliced tomato
✘ Mashed Avocado
Instructions:
Preheat oven to 400F
1. Combine chia seeds and water, stir, and set aside.
2. In a non-stick pan over medium-high heat (adding splashes of water every so often to nothing burns), combine garlic and onion and saute for about 5 minutes until onions are translucent. Add green pepper and carrots and cook for 3-4 minutes more. Remove from heat.
3. In a large mixing bowl, mash black beans until most of the black beans are smooth (I prefer to have a few chunks/beans left in the mix).
4. In a blender or food processor, add bread and walnuts and pulse until a fine mixture is formed (there should be no large chunks).
5. To the mixing bowl with the black beans, add cooked veggie mixture, chia eggs, all spices and nutritional yeast, and the bread/walnut mixture.
6. Mix together until everything is well combined.
7. Measure out the patties using a 1/2 cup measurement. Form them into patties and place on a lined baking sheet. Bake for 20-25 minutes each side. Once the burgers are done cooking, add a slice of vegan cheese and pop back in the oven until nicely melted.
8. Serve with your desired toppings and enjoy!
I tweaked the banana oat pancakes and made some CREPES! You will only need a blender (no mixing bowl), and a cooking pan for this recipe. Super simple, easy to make, and filled with nutritious ingredients! Plus a delicious chocolate sauce for drizzling... or dipping!
Ingredients:
(makes approx. 8 medium-sized crepes)
✘ 1 cup rolled oats (use certifed GF to make this recipe GF)
✘ 1 ripe, fresh banana
✘ 1/2 tsp cinnamon
✘ 1/2 tsp baking soda
✘ 1 tbsp apple cider vinegar
✘ 1 tbsp agave/maple syrup
✘ 1.5 cups plant-based milk of your choice
CHOCOLATE SAUCE:
✘ 2 tbsp cocoa powder
✘ 2 tbsp agave/maple syrup
✘ 2.5 tbsp plant-based milk of your choice
TOPPINGS:
✘ Fresh fruit of your choice
✘ Tahini
Instructions:
1. In a blender add your oats and pulse until a fine flour texture has formed (if you have a high powered blender, you can probably skip this step).
2. Then add the rest of the crepe batter ingredients and blend until completely smooth.While the batter is resting, heat your pan over medium/low heat.
3. Using a 1/3 measuring cup, spoon out 1 crepe in your pan. Either use a ladle to spread the batter around to make it thin, or turn the pan in a circular motion. The key to crepes is getting the batter thin! Let the pancakes cook for 3-4 minutes on each side (making sure they don't burn).
4. For the chocolate sauce: Combine all ingredients and mix well. If too dry, add more milk. If too wet, add more cocoa powder.
5. Add any fresh fruit combo to your crepes, drizzle with tahini, and chocolate sauce.
If you’re not a fan of sweet potato, I highly encourage you to try this recipe out! The subtle heat from the jalapeno, the creaminess and nutty flavour from the peanuts, and then the slight sweetness from the sweet potato and tomato just works harmoniously together without having any ingredient as an overpowering flavour! One of my fav stews for sure!
Ingredients:
(serves approx. 4 people)
✘ 2 cups diced yellow onion
✘ 1 jalapeno, cored and nely chopped (about 2 Tbsp.)
✘ 4 garlic cloves, minced (or 2 Tbsp.)
✘ 2-inch knob fresh ginger, peeled and minced (about 2 Tbsp.)
✘ 2 tsp cumin
✘ 3 Tbsp. tomato paste
✘ 1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
✘ 1/2 cup unsweetened creamy peanut butter
✘ 4 cups vegetable broth
✘ 1 cup water
✘ 5-6 large stalks of kale
✘ 1 chopped red bell pepper
✘ Fresh cilantro, cooked brown rice, roasted peanuts and lime juice for serving
Instructions:
This is one of my go-to, quick& easy meals when I'm craving something simple, yet super tasty. It's a great way to use up those veggies in the fridge, and tastes out of this world amazing!
]]>This is one of my go-to, quick& easy meals when I'm craving something simple, yet super tasty. It's a great way to use up those veggies in the fridge, and tastes out of this world amazing!
Ingredients:
(serves about 4 people)
✘ 1/2 cup diced onion
✘ 2 roughly chopped bell peppers
✘ 1 large carrot (peeled and sliced)
✘ 6 large mushrooms (sliced)
✘ 1 large handful of green beans (cut into pieces)
✘ 1 block of extra firm tofu (water pressed out as much as possible & cubed)
FOR THE SAUCE:
✘ 4 tbsp natural peanut/almond butter
✘ 2 tbsp agave/maple syrup
✘ 1/2 tsp garlic powder
✘ 6 tbsp low sodium soya sauce/tamari
✘ 1/2 tsp chilli (powder/sauce)
TOPPINGS:
✘ squeeze of lime juice
✘ sliced green onions
Instructions:
1. Preheat oven to 400F.
2. Even spread out tofu on a lined baking sheet and bake for 20-25 minutes or until desired crispiness is achieved.
3. In a bowl, combine all ingredients for the sauce.
4. In a large non-stick pan over medium-high heat, add the carrots and onions and cook until onions have just become translucent. Then add the peppers and cook for another 2-4 minutes. Finally, add the mushrooms and green beans and cook until the mushrooms have started to release water.
5. When the tofu is done, add the cubes to the sauce bowl and allow to marinate for 5 minutes while veggies are cooking. Then add the tofu and the sauce to the vegetables. Cook for another 3-4 minutes.
6. Serve with your favorite grain (rice/quinoa, etc) and top with a squeeze of lime and sliced green onions.
This is DEFINITELY one of my new staple meals. This took about 30 minutes total (prep & cook time) to make, and you can just throw all the ingredients into 1 pot... no mess! Perfect for students, or just the average joe who's too busy to make dinner each night. This is the perfect meal to have prepped or even freeze!
Ingredients:
(approx. 4 servings)
✘ 1.5 tsp chili powder
✘ 1/2 tsp smoked paprika
✘ 1/2 tsp cumin
✘ 1/2 tsp black pepper
✘ 1 tsp salt
✘ 1 tbsp agave/maple syrup (optional)
✘ 1 medium onion (diced)
✘ 3 cloves of garlic (minced)
✘ 1 small jalapeno (finely diced)
✘ 3 small tomatoes (diced)
✘ 1 large red bell pepper (finely diced)
✘ 5 large white mushrooms (finely chopped)
✘ 1 + 1/4 cup tomato sauce
✘ 2 cups vegetable broth
✘ 1.5 cups dry quinoa
✘ 2 cups cooked black beans (or 1 15oz. can)
✘ 1.5 cups frozen or fresh corn
TOPPINGS:
✘ 1 large avocado
✘ 1/4 cup chopped green onion
✘ 2 tbsp finely chopped parsley
✘ lime juice
Instructions:
1. In a large non-stick pot over medium/high heat, add onion, garlic, and jalapeno (add splashes of water every so often so nothing sticks). Cook for about 5 minutes. Then add all the spices and cook for another 2 minutes.
2. Add red pepper, tomatoes, and mushrooms. Cook for another 2-3 minutes or until the mushrooms have started to release water. Add tomato sauce and agave/maple syrup.
3. Add quinoa, black beans, corn, and vegetable broth. Stir to combine well. Bring to a simmer, then cover and allow to cook for 15-20 minutes (or until quinoa is cooked).
4. Once cooked, stir in parsley, and 1/2 the green onion. Top with diced avocado, a squeeze of lime, and the rest of the green onion.
5. I LOVE this served with oil-free tostadas (corn chips)!