Healthy little vegan

The best easy cranberry sauce (v gf)

I love cranberry sauce and it’s good in fall and winter! Thanksgiving is almost the same as Christmas food! I mean pumpkin pie day is December 25th. Who knew?

this is super simple and requires only a few ingredients such as…cranberries, sugar, water, and orange zest.

I love the color of this cranberry sauce and I’m hoping to make a sandwich with the thanksgiving leftovers. The only problem is I think I ran out of cranberry sauce.

Cranberries. Fresh or frozen will work I’ve tried both.
Sugar. I recommend using cane sugar definitely not coconut sugar or you might get a weird flavor.
Orange zest. If you don’t have orange zest you can use lemon instead or even grapefruit zest.

• ingredients

• category: American

• makes: about 3 cups

• time: 30 minutes or less

• 1 12-oz bag of fresh/frozen cranberries.
• 3/4 cup of cane sugar.
• 1 cup of water.
• orange zest (1/2 tsp).
Directions

pour all the ingredients into a sauce pan. Simmer until the cranberries deflate and the sauce has a jelly like texture (about 15-20 minutes or so).

Creamy butternut squash soup (vegan)

Squash is not just a fall food it’s also great for winter! I mean when it gets cold you crave warm creamy soups and butternut squash soup is always good.
It’s quite simple to make and can be served cold if desired (I recommend serving it warm). I blend my ingredients then I re-heat them because I like warm soups although I’d like to try this avocado ginger cold soup that I’m hoping to make and post.

This soup is not only vegan but, gluten free and healthy too! All of my recipes are as healthy as possible but, sweets are always good once in a while. Some of my recipes are non-vegan and that is from before I went vegan.

Some other soups to try

Thai red curry soup (non-vegan)

Roasted Parsnip soup

Creamy potato soup

Celery soup

• ingredients

• category: American

• serves: 1 per recipe (double or triple recipe to serve more)

• prep time:6-7 minutes

• cook time: 6-7 minutes

• 1 cup of cooked butternut squash (of butternut squash purée).
• 1/4-1/2 tsp garlic powder.
• 1/4-1/2 tsp onion powder.
• pinch of thyme.
• sea salt and black pepper to taste.
• 1/2 cup of dairy free milk.
• 2-3 tbsp olive oil.
• pinch of cinnamon and nutmeg.
Directions

blend all the ingredients together in a blender until smooth. Pour into a sauce pan and cook for 4-5 minutes. Drizzle with olive oil and dairy free milk. Sprinkle with salt, pepper, and thyme. Enjoy!

Mini pumpkin bundt’s (vegan)

It may be the day after thanksgiving but I still have canned pumpkin and I bet there’s a lot of you who way overstocked on pumpkin (I know I did😆). I have. New record too! Five yes FIVE pumpkin pies this year. I’m pumpkin pied out (well that’s not true).

When you pop these bundts out of there tins they look like huge muffins! Flip them upsidedown (actually the right way up) and you have mini pumpkins!

Have you ever had real bundt cake? Well try making it. It’s hard, which is why this vegan version is so easy! Of course you could make one large bundt, but it may need to bake a bit longer.

• ingredients

• category: American/english

• serves: 2-4

• prep time: 6-7 minutes

• bake time: 25-30 minutes

• 1 cup of all purpose flour.
• 1/4 cup of coconut sugar.
• 1/4 cup of cane sugar.
• 2 tsp baking powder.
• 1/2 tsp sea salt.
• 1/2 tsp cinnamon.
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground ginger.
• 1/8 tsp allspice or ground cloves.
• 1/4 cup of dairy free milk.
• 1/4 cup of light tasting oil.
• 1/2 cup pumpkin purée.
• 1 tsp vanilla extract.
• 1 tbsp lemon juice.
Directions

preheat oven to 350•f

mix the wet and dry ingredients in separate bowls. Combine the wet and dry ingredients. Grease two mini bundt tins. Pour in the batter and bake for 25-30 minutes.

Easy 2 minute mug muffins (muggin) (vegan)

Lately on Instagram I’ve been seeing lots of microwave foods like: cake, muffins, lasagna, and yes, even pizza! Muffins in mug what could be better than that! Oh yeah, it’s vegan!

today I will be showing you 4 delicious 2 minute mug muffins that you can make. They use only 9 very simple ingredients like flour, cinnamon, and pumpkin or applesauce.

Pumpkin spice mug cake:

• 1/2 tbsp of oil.
• 2 tbsp dairy free milk.
• 2 tbsp sugar.
• 2 tbsp pumpkin purée.
• 4 tbsp of all purpose flour.
• 1/4 tsp baking powder.
• pinch of sea salt.
• 1/2 tsp pumpkin spice.
• pinch of cinnamon.
Directions

mix all the ingredients together in a microwave safe mug. Microwave on high for 90 seconds. You may need 30 seconds more.

Apple pie mug muffin:

• 1/2 tbsp oil.
• 2 tbsp dairy free milk.
• 2 tbsp sugar.
• 1/4 tsp rice flour or corn starch.
• 4 tbsp all purpose flour.
• 1/4 tsp baking powder.
• 1/2 tsp cinnamon.
• pinch of sea salt.
• 2 tbsp applesauce.
Directions

mix all the ingredients together in a microwave safe mug. Microwave on high for 90 seconds.

Mexican hot chocolate mug muffin:

• 1/2 tbsp oil.
• 2 tbsp dairy free milk.
• 2 tbsp sugar.
• 2 tbsp apple sauce.
• 3 1/2 tbsp flour.
• 1/4 tsp rice flour or corn starch.
• 1/4 tsp baking powder.
• pinch of sea salt.
• 1/2 tsp cinnamon.
• 1/2 tbsp cocoa powder.
Directions

mix all the ingredients together in a microwave safe mug. Microwave on high for 90 seconds.

Double chocolate mug muffin:

• 1/2 tbsp oil.
• 2 tbsp dairy free milk.
• 2 tbsp pumpkin purée.
• 2 tbsp sugar.
• 3 tbsp flour.
• 1 tbsp cocoa powder.
• 1/4 tsp baking powder.
• pinch of cinnamon.
• pinch of sea salt.
• vegan chocolate chips (optional).
Directions

mix all the ingredients together in a microwave safe mug. Microwave on high for 90 seconds.

Vegan eggnog (gf)

eggnog is a fall and winter favorite but, sadly it was a non-vegan drink that could never be replaced😢. UNTIL NOW!!!

yes I know it sounds strange because this “EGG” nog actually has no eggs at all? I mean to me eggs in a beverage sounds gross and very unsanitary. Even before I was vegan I had a thing about not eating eggs.
After refrigerating there will be a layer of foam. Stir or shake well before serving so you don’t end up with a glass of flavorful foam although it might actually be nice.

dairy free milk. You can use almond, oat, coconut or any other dairy free milk.
Maple syrup. Can you use sugar instead? Yes and no. Sugar will make it sweet but it won’t give it the maple flavor you want.
Rice flour. You will see this ingredient a lot on my blog but, it’s just a healthier version of cornstarch.
Spices. No, the spices are absolutely not optional.

• ingredients

• category: American

• serves: 3-4

• prep time: 3-4 minutes or less

• chilling time: 6 hours-overnight

• 2 1/2 cups of dairy free milk.
• 2-3 tbsp maple syrup.
• 1 tsp rice flour.
• 1/2 tsp cinnamon.
• 1/2 tsp nutmeg.
• 1/4 tsp cloves.
• 1/4 tsp allspice.
Directions

blend all the ingredients together in a blender for a few seconds to 1 minute. Pour into a pitcher and cover with plastic wrap. Chill in the fridge for 6 hours-overnight.

Pumpkin spice pancakes

The perfect thing to eat on a brisk autumn morning! All those unhealthy pancakes they have at those restaurants with the bleached flour and not real maple syrup. I’m here to tell you that those restaurant pancakes are no good. They are fluffy, vegan, and low in sugar.

do you like pumpkin spice? I know I do! I mean if you don’t like pumpkin spice…😑.
I eat pumpkin flavored everything during fall but they sell canned pumpkin all year long? Hmmmm…

Variations

I wanted these pancakes to be change able so you could switch up the flavors.
• sweet potato pancakes. Just use sweet potato purée instead of pumpkin.
• butternut pancakes. Use butternut squash purée or any other squash purée in place of pumpkin.
• chocolate. You can add chocolate chips or chunks to any of the recipes above and in my original recipe.
• add ins. Add in literally anything you want! Dried fruit, nuts, chocolate. You name it!

Flour. I used all purpose but spelt or half whole wheat will work.
Maple syrup. I added some to the batter and added extra for serving. Use the REAL stuff.
Dairy free milk. Use any dairy free milk you like.
Pumpkin purée. You can switch this out for any other purée. If you use applesauce add a few teaspoons of rice flour or corn starch.

• ingredients

• category: American/United Kingdom

• serves: makes 12 pancakes or more.
• prep time: 4-5 minutes or less

• cook time: 3-4 minutes per pancake (cook 3-4 at a time)

• 1 1/2 cups of all purpose flour.
• 1/2 tsp baking powder.
• 1/4 tsp sea salt.
• 1 tsp cinnamon (I like lots!).
• 1/4 tsp ground ginger.
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground allspice or cloves.
• 2-3 tbsp maple syrup plus more for serving.
• 1 1/2 cups of dairy free milk.
• 1/2 cup of pumpkin purée.
Directions

Put all the ingredients into a large bowl and mix well (don’t over mix). Heat a pan with vegan butter to medium low. Pour in a small amount of batter into the pan (should fit 3 pancakes). Cook 2 minutes on each side until browned. Continue until all the batter is used up. Serve with maple syrup and vegan butter. Enjoy!

Batter should keep for about 1 week in the fridge in a sealed container. Cooked pancakes should keep for 3-4 days or more in the fridge.

Overnight pumpkin chia seed pudding (v gf)

Pumpkin pie flavored chia seed pudding oh my!!🎃🥧

it’s getting close to thanksgiving and I’m hurrying to get all my fall recipes posted and I’m hoping to get started on posting my winter recipes!❄️🎄

Save the turkey!

this year I went vegan so that means I won’t be eating turkey. I’m sad and happy at the same time. I’m happy that the turkey is alive but I’m sad that this is the first thanksgiving without a turkey. Tradition can change!🦃

Chia seeds. These lil seeds can now be found at almost any store thanks to their growing popularity.
Dairy free milk. Oat or almond milk are delicious choices but use what you like.
Maple syrup. I added this because it needed a little sweetness and what’s pumpkin pie flavor without maple?🍁

• ingredients

• category: American

• serves: 1 per serving

• prep time: 2-3 minutes

• untouched time: 6 hours to overnight

• 1/2-3/4 cup of dairy-free milk.
• 2 tbsp chia seeds.
• maple syrup to taste.
• 2-3 tbsp pumpkin purée.
• pumpkin pie spice to taste.

Directions

mix all the ingredients together in a jar. Put the lid on and put in the fridge and let sit for 6 hours to overnight (I recommend overnight). Enjoy!

Fall smoothie

Everyone knows about the pumpkin pie smoothies but I wanted to make a smoothie that combined every single flavor of fall. 🍁🎃🌿🥧🍎 you’ve got the pumpkin goodness with apple pie flavors, maple syrup and of course CINNAMON! I mean who doesn’t love cinnamon?

Apple. I used honey crisp but gala or golden delicious would also be nice.
Pumpkin. I used canned pumpkin purée but homemade will also work fine.
Walnuts. I used both walnuts and pecans but they are both optional too.
Dairyfree milk. I used oat milk because it has such a good flavor but any dairy free milk will do.
Oats. Use gluten free if needed and organic is always good.
Maple syrup. Use the REAL stuff not some corn syrup imposter syrup. No. I mean the real 100% real maple syrup. Just two ingredients.

• ingredients

• category: American

• serves: 1-2

• time: 4-5 minutes or less

• 1 small apple (honey crisp), cored, chopped.
• 3-4 tbsp pumpkin purée.
• a few fresh/frozen cranberries.
• a few walnuts/pecans.
• dairy free milk as needed.
• 1 small handful of oats.
• 1/2-1 tbsp nut butter.
• cinnamon, nutmeg, ground ginger, cloves, allspice, and pumpkin spice to taste.
• maple syrup to taste.
Directions

blend until smooth. Pour into glasses and serve. Will keep for about 4-5 days.

Peppermint chocolate smoothie (v gf)

Have you ever smelled peppermint? Well I can tell you that it smells amazing! 🌿

I added a spoonful of nut butter to my smoothie (because I’m addicted to nut butter) you don’t have to add it unless you are like me!😂

how many of you are the kind of person who could have a smoothie for breakfast every morning even if your freezing through winter while your eating it. Yup that’s me! I could eat a smoothie any day at any time! Another good quality of this smoothie is that it’s also made of avocado so it passes as a meal (is it dessert?)

It’s so close to Christmas but it still hasn’t even been thanksgiving and I’m already getting ready for Christmas! I don’t under stand this that people buy fall decorations and don’t even wait for the main fall holiday? They end up decorating for Christmas before thanksgiving even comes. I’m not judging because well… I do the same thing! Lol!🤣☺️

Avocado. Use a ripe avocado but taste it first (I made the mistake of using an overripe avocado the first try).
Banana. I didn’t use a frozen banana for this recipe but it turned out for the good because it has a custard-like texture.
Milk. I used oat milk because it’s amazing but any dairy free milk will do.
Chocolate chips. I used allergen friendly chocolate chips so don’t worry gluten free people I hear you!!

• ingredients

• category: American

• serves: 1-2

• time: 3-4 minutes

• 1 ripe avocado peeled, seed removed.
• 1 ripe banana.
• oat milk or dairy free milk as needed.
• a few vegan chocolate chips.
• 1/8-1/4 tsp peppermint extract.
• spoonful of nut butter (optional).

Directions

blend until smooth. Serve in a glass jar and top with fresh mint and chocolate chips. Enjoy!

Vegan mac & cheese

Yes I made a VEGAN Mac and cheese and it is amazingly good! Part of the flavor is from the eye trickery (if the color looks like cheese it helps the flavor).
who doesn’t love Mac and cheese?❤️🧀
I know all of you want some at some point in your life so let’s make it vegan and dairy free!

Reasons to love this Mac & cheese!

• vegan.
• dairy free.
• gluten free cheese sauce.
• healthy.
• protein.

Cashews. Soak them over night or in very hot water for 20 minutes.
Dairy free milk. I used unsweetened coconut milk but any dairy free milk will work.
oil. Use a very mild tasting oil.
Lemon juice. I always and I mean always use fresh.
Pumpkin purée. You can also use tomato purée but I mean who doesn’t like pumpkin?
Turmeric. Turmeric is part of what gives the cheese sauce it’s color and I to me it has a slightly cheesy flavor.

• ingredients

• category: American classic

• serves: the sauce makes 3-4 cups

• prep time: 5-6 minutes

• cook time: 5-6 minutes

The cheese sauce

• 1 cup of cashews soaked overnight or in very hot water for 20 minutes.
• 2 1/4 cups of dairy free milk.
• 1/3 cup of neutral tasting oil.
• juice of 1-2 lemons (1/4 cup).
• 1 tsp onion powder.
• 2 tbsp + 2 tsp rice flour.
• 1/2 tsp sea salt.
• 3 tbsp pumpkin puree.
• turmeric and paprika to taste (add until desired color).
Noodles

• noodles of choice.
• fresh basil (optional).
Directions

for the sauce: put all the cheese sauce ingredients into a blender. Blend until smooth adding turmeric and paprika until desired color appears. Pour into a sauce pan and heat to medium-low. Cook until thickened about 5-6 minutes. Cook the noodles as directed and pour the sauce over the noodles.