Healthy little vegan

Anti-viral elderberry smoothie

It’s getting colder and with this pandemic there is lots of sickness going around. This smoothie has anti-viral effects because of the elderberry wellness syrup.
elderberries are amazing they can kill viruses and when made into a syrup it tastes delicious!

Ways to buy elderberry

you can buy elderberry in multiple forms like gummies, fresh berries, fresh flowers, and as a wellness syrup.

Norms farms elderberry syrup is the best I’ve tasted. They add cloves and cinnamon for extra flavor!

according to this wellness syrup you should take 1 tsp a day for 12 -yrs and up and 1/2 tsp for under 12 yrs. note:*I am not a health supervisor*.

Banana. Slice and peel before freezing. Fresh banana will not work correctly.
Raspberries. I used frozen but fresh should work.
Lemon juice. This brings out the sweetness without any added sugar.
Dairy free milk. I used oat milk but any dairy free milk will do perfectly.
Spirulina. This is a powder made from seaweed that is used as a health non-artificial dye and it has 5g of protein per tbsp.
Spinach. Mixed greens will work too. Spinach gives it iron and you need greens in your diet to survive.

• ingredients

• category: American/German

• serves: 1-2 per smoothie

• time: 4-5 minutes or less

• 1 frozen, sliced banana.
• 1/2 cup of frozen/fresh raspberries.
• 1 tsp elderberry wellness syrup.
• squeeze of lemon juice.
• 1/4 cup of dairy free milk (I used oat).
• 2-3 tsp spirulina powder (or 1 serving which is 1 tbsp).
• 1 handful of spinach or mixed greens.

Directions

Put all of the ingredients into a blender. Blend until smooth and serve in glasses or mugs.
Add ins

• cacao nibs.
• oats (gluten free if needed).
• grapes (Cabernet grapes, frozen).

Apple cranberry pie (vegan)

In my family we love pies and almost never eat cake. Pie is almost like a healthy sweet. I mean it’s full of fruit?!
I had some fresh cranberries meant for thanksgiving cranberry sauce but I forgot to freeze it and it was going to go bad if I didn’t use it. I immediately went online and started browsing recipe ideas using cranberries. Well I saw a pie and I had apples so…. you get the idea?😂

Crust design

ok so you definitely don’t have to braid all the crust like I did because for some of you it’s probably really hard and time consuming. It does take some time and you have to be very gentle. Of course you can just roll it out and cover the whole pie (poke holes with a fork) and bake it for the same amount of time. Basically do the crust as you please or maybe do no crust and just bake the filling!

My crust recipes

The best pie crust this pie crust is not vegan and it’s my recipe from before I was vegan.
Vegan pear crumb pie you can use the crumble top from this.
Vegan pie crust this is the crust I always use.

apples. Since I use very little sugar in this recipe I’d advise that you use sweeter apples like honey crisp and gala.
Sugar. I used organic cane sugar.
Coconut oil. You can use coconut oil or vegan butter. Either will work just fine.
Cranberries. Fresh or frozen cranberries work well.

• ingredients

• category: American

• serves: 7-8 per pie

• prep time: 10-15 minutes

• bake time: 50-60 minutes

• 1 recipe for Vegan pie crust double the pie crust recipe.
Filling

• 3-4 apples, peeled, cored, chopped.
• 1/2 cup of cane sugar.
• 2 tsp cinnamon.
• 1/4 tsp ground ginger.
• 1/4 tsp nutmeg.
• 1/8 tsp cloves or allspice.
• 2 tbsp rice flour or corn starch.
• 2 tbsp coconut oil or vegan butter, melted.
• 1 1/2 cups of fresh/frozen cranberries.
Directions

make the crust as directed in my recipe. Grease a pie dish and press in the dough.

put all the filling ingredients into a large bowl.

Mix all the filling ingredients together.

pour the filling into the pie crust.

top with the remaining pie dough in a way you like.

slice a piece after cooling and enjoy.

enjoy!

Vegan pie crust

Easily make this 100% vegan pie crust with only a few simple ingredients. You can fill the crust with whatever you like and it should take about the same time to bake for almost any filling.
My pie recipes

Vegan pear crumb pie

Vegan pumpkin pie

Cherry sheet pie

• ingredients

• category: American

• serves: makes one crust double recipe for double pie crust

• prep time: 10 minutes

• 1 1/4 cup of all purpose, spelt, or gluten free flour.
• 2-3 tbsp cane sugar.
• 1/4 tsp sea salt.
• 1/3 cup of coconut oil or vegan butter.
• 4-5 tbsp of water if needed.
Directions

put all the ingredients into an electric mixer. Mix until dough forms. Press or roll out and place in a greased pie dish. Use in any recipes that call for pie crust.

Spaghetti squash with basil and butter (v gf)

This is my first time at making spaghetti squash so I had no idea that it actually came out like spaghetti without anything?! It has a lovely little crunch and it’s strangely refreshing. The basil and vegan butter give it an amazing flavor that you won’t want to miss!

A few options

some of you may not like the flavors of basil and butter so I’ve come up with some flavors for you to try out.
Broccoli & cheese

Stuffed with a sausagey dressing (vegan)

Thyme & golden syrup

Spaghetti squash alfredo

if I could try one of these it would be either the broccoli cheese or Alfredo. Of course I would make it vegan but you can do it as you please.

Spaghetti squash. Choose a really yellow squash and they are best during fall or winter.
Butter. I used my own homemade vegan butter but you can use whatever you please. You can leave out the butter all together as well.
Basil & oregano. I used fresh from the garden herbs but store bought will do.
Olive oil. Extra virgin olive oil is my absolute favorite of the oils!

• ingredients

• category: American

• serves: 3-4 maybe 5 per squash

• cook time: 1 hour or more

• prep time: 3-4 minutes or less

• 1 cooked spaghetti squash (see note below*).
• vegan butter as desired.
• fresh basil torn.
• fresh oregano.
• extra virgin olive oil.
• sea salt and black pepper to taste.
Directions

Use a fork and remove the seeds from the squash. Then remove the flesh If desired. Put the remaining ingredients into a bowl with the squash flesh or right into the squash (seeds removed).
Note*
my spaghetti squash took about an hour and I baked it at 350•f in a baking dish with a little water. When knife can easy pierce the skin it’s done.

Spiced autumn granola (v gf)

Thanksgiving is just around the corner so I’m trying my best to post lots of fall pumpkin-y recipes so stayed tuned!

this granola was just a matter of me throwing ingredients into a pan and hoping it came out good. 😬 well as you can see it came out amazingly!🤩❤️
I got all the autumn goodness into this granola which is why you should eat it on a stroll through the woods. 🌲🍃🍂

Can you answer my question?

I want you to tell me what you think on this. Do you like lots of talking in my recipe posts? Or do you like a quick chat then the recipe? Please if you would be so kind as to answer this question I’m the comments below. Thank you!😇

My thoughts

I’m telling my thoughts on the question above. I like a little chat sometimes in recipes but I go to the recipe to get the recipe!?
why would I want to read hours of talking if I came for the recipe? Do you agree or disagree?

Oats. I always use gluten free but you can use whatever you like.
Maple syrup. If your non vegan you can use honey but I prefer maple syrup because it’s vegan and has that fall flavor I love.
Oil. I used coconut oil because it toasts oats well and is less greasy.
Nuts. I used walnuts, pepitas, cashews, and pecans. They are not exactly optional but can be replaced.
Spices. The spices are an absolute necessity. Do not opt them out.

• ingredients

• category: American

• makes: 2 half pint jars

• prep time: 4-5 minutes

• cook time: 5-7 minutes

• 1/2-1 cup of gluten free oats.
• maple syrup to taste.
• coconut oil (for the pan).
• walnuts (1 small handful).
• pepitas (1 small handful).
• chia seeds (just a little maybe 1/2-1 tbsp).
• cashews (1 small handful).
• pecans, crushed (1 small handful).
• dried cranberries as desired.
• cinnamon, nutmeg, pumpkin spice, ground ginger, and sea salt to taste.
Directions
heat the coconut oil and oats in a pan. Add the walnuts, cashews, pecans and pepitas. Toast for a minute or so then add the remaining ingredients. Toast until the oil has evaporated and the granola is dryer.
let cool and store in 2 half pint jars. Will keep for 1-2 weeks.

Winter kale salad with maple tahini dressing

I love a good kale salad and with winter around the corner why not make a winter salad? This salad is good all year round but tastes best in fall or winter.
kale is delicious but only good in a salad is washed correctly. I wash my kale with salt, lemon juice and a little water. Believe me this is vital for a kale salad. Some stores my have already washed kale that is ready to go and that is a great option!😄👍

What makes a good salad?
a good salad needs a good partner and that partner is dressing. Not every dressing can go with every salad. You wouldn’t put ranch on this winter salad with apple and almonds. You wouldn’t put balsamic vinaigrette on a Caesar salad? No you want the perfect combo! 👌🤩

Washing kale

you’ll want these ingredients for washing the kale.
• lemon juice or vinegar (lemon juice because vinegar leaves my hands smelling like well. Vinegar!

• water.
• sea salt.

Kale. Use fresh kale that looks really good for eating.
Cornbread. I used cubed cornbread as quick soft croutons. Here’s my recipe: Easy vegan cornbread.
Purple cabbage. I shredded mine myself but you can buy pre-shredded cabbage.
Apple slices. Honey crisp apples are the best! If you want a good salad use honey crisp apples. 🍎.
Almonds. I used sliced almonds but they are optional if you have nut allergies or problems.
Cashews. These are also optional but so good😋.
Tahini. Tahini is one of my favorite additions to dressings.
Maple syrup. I added this to the dressing for a maple version for fall or winter. 🍁It’s amazing!

• ingredients

• category: American

• serves: 1 per salad

• time: 20 minutes

The salad:

• fresh kale. (Plus lemon juice, water, and sea salt).
• cornbread cubed.
• shredded purple cabbage.
• apple slices (honey crisp apples).
• almond slices.
• dried cranberries.
• crushed cashews.
Directions

massage the kale for about 15 minutes until soft. Put into a bowl and top with the remaining ingredients.

The dressing:

• 2 tbsp tahini.
• juice of 1 lemon.
• sea salt and black pepper to taste.
• 1/2 tsp maple syrup.
Directions

whisk until well combined and creamy.

Easy vegan cornbread

Cornbread is a fall must have and it’s used in stuffing for thanksgiving. I recently found out the difference between stuffing and dressing.
Stuffing. Stuffing is when the it is stuffed inside the turkey or if you stuff it into something.
Dressing. Dressing is when it’s served in a bowl and not stuffed inside a turkey or etc.

Stuffing or dressing?

I would choose dressing because I’m vegan so the dressing being stuffed inside a turkey will never happen. I might stuff it inside an acorn or butternut squash though.

ok back to the cornbread…this is by far the best cornbread I’ve made! Before I was vegan I made cornbread muffins and they did not work right and this being vegan strangely came out fantastic!

All purpose flour. Don’t use whole wheat flour my friend oh no! Whole wheat flour my be better for you but it will change this recipe big time. If you do end up making it and it turned out great I owe you some credit🙌
Cornmeal. Don’t use self rising, cornbread mix, cornmeal with baking powder or anything like that. I used normal plain cornmeal and added my own baking powder.
Dairy free milk. I used unsweetened coconut milk so this is nut free. Any milk will work. I’ve tried a vegan buttermilk version in mini Bundt tins and it was delicious! (Image below👇).

Oil. You’ll want to use light tasting oil so I used avocado oil. Light olive oil or vegetable oil are other good options.

• ingredients

• category: American

• serves: 12

• prep time: 5-7 minutes

• bake time: 20-25 minutes

• 1 1/4 cup of all purpose flour.
• 1 cup of cornmeal.
• 3 tbsp-1/4 cup of cane sugar.
• 1/2 tsp sea salt.
• 1 tbsp baking powder.
• 1 1/4 cup of dairy free milk.
• 1/3 cup of light tasting oil.
Directions

Preheat oven to 400•f

put all the ingredients except the flour and dairy free milk in a bowl.

add the milk and mix.

Mix in the flour.

mix until well combined.

grease a baking dish and pour in the batter. Bake at 409•f for 20-25 minutes until knife inserted comes out clean.

after baking let cool for a little and enjoy! Should keep for 5-7 days.

Pumpkin pie smoothie

All the pumpkin flavors blended into a creamy smoothie that you’ll devour in a matter of minutes! Yes this smoothie is vegan and dairy free and….gluten free.
This smoothie is very simple using only seven ingredients and you don’t need to use anything but a blend, a spoon, and a cup

1. blend it.
2. pour it.
3. Eat it.

Frozen banana. If you don’t use frozen banana this smoothie will be more watery then creamy. I recommend slicing and peeling the banana before freezing it.
Ice. I used 1 cup of whole ice cubes because my blender has an ice crusher speed. If your blender is weaker then crushed ice may be better.
pumpkin purée. Homemade or canned should both work. If the puree is watery then I would add less dairy free milk.
Dairy free milk. I used almond milk because of its great flavor but I understand completely if you need a nut free milk. Any milk will work.
Sunflower seed butter. Also known as sun butter, sunflower seed butter is 3rd in line from tasting like peanut butter (cashew butter has 2nd). I use it because I love it and it’s nut free. Any nut butter of your choice will work.

• ingredients

• category: American

• serves: 1-2

• time: 5-6 minutes

• banana freezing time: 6 hours to overnight

• 1 frozen banana.
• 1 cup of ice.
• pumpkin purée to taste until an orange color appears.
• almond milk or dairy free milk as needed.
• pumpkin pie spice to taste (1/2-1 tsp).
• cinnamon to taste (1/2-3/4 tsp).
• 1 tbsp nut butter (I used sun butter).
• pepitas to garnish (optional).

Directions

put all the ingredients into a blender and blend until smooth. Pour into 1-2 glasses or cups and garnish with cinnamon and pepitas is desired. Enjoy!

Raw pumpkin pie spread

Of course you can just buy pumpkin butter or apple butter but I can eat raw pumpkin purée and it tastes delicious! Add some cinnamon and other warm spices and you’ve got a raw, vegan spread!

I’m hoping to soon come up with a pumpkin butter spread that is cooked, but for now I’m making this one. It’s very simple and takes almost no time at all!

adding a few bits of crust would make this a real pumpkin pie in a jar! Hmm… maybe I should make a vegan pumpkin pie and blend it?

Pumpkin purée. I used canned but I’m sure homemade would work well.
Canned coconut milk. The milk gives it a little flavor from the real pumpkin pie.
Cinnamon and pumpkin spice. I like lots of spices in mine but use it as you please.

More pumpkin recipes! 🎃

Vegan pumpkin pie

Pumpkin pie milkshake (vegan)

Pumpkin scones (vegan option)

• ingredients

• category: American

• serves: makes one half pint jar

• time: 5-6 minutes

• 1 can of pumpkin or until jay is filled.
• 2-3 tsp canned coconut milk.
• cinnamon to taste.
• pumpkin pie spice to taste.
• additional add ins:

• maple syrup to taste.
• ground ginger.
• crust bits.
• extra cinnamon or spices.

Directions

mix all the ingredients together until well combined. Put into the jar and seal the lid. Enjoy on toast or in recipes as a pumpkin purée substitute.

3-carrot salad with chia-lemon dressing

A salad made from only carrots?🥕I know you probably think I’ve gone full rabbit!☺️🐰No I haven’t. What I have done is made one of the best salads ever…and it’s totally vegan and super easy literally the salad is ONE ingredient! ONE!

I did add some pistachio and cashew pieces to the salad but that’s optional and so is the thyme but it’s really good. If you leave out the pistachios and cashews it will be nut free. 🥜 🌰

Let’s talk about the good things about this salad…it’s: vegan🌱, dairyfree🐮, glutenfree🌾, and delicious😋!

Carrots. Do one of each color. Purple, white, and orange or yellow if you prefer.
Fresh thyme. If you know me then you know I like fresh. Fresh is best.
Pistachios. Shelled or hand shelled they both taste delicious! Crush them then use them.
Cashews. Crush them then sprinkle them over your salad. They may be slightly bland but I like their bland flavor.
Chia seeds. Use the dressing immediately if using chia seeds. Poppy seeds will last longer.
Lemon juice. Use fresh. Believe me it’s best.
Olive oil. I always use extra virgin.
ginger. Never use ground ginger in this recipe. Always use fresh ginger when noted.

• ingredients

• category: American

• serves: 4-5

• time: 10 minutes

• 3 carrots in three different colors (purple, white, orange) or you can use all one color.
• fresh thyme.
• crushed pistachios.
• crushed cashews.

The dressing:

• 1 tbsp chia seeds or poppy seeds.
• juice of 1 large lemon.
• zest of 1 large lemon.
• 1/4 cup of extra virgin olive oil.
• 1 tbsp fresh grated ginger.
• sea salt to taste.
• 1/2-1 tbsp maple syrup (to taste if needed).

Directions

use a peeler and make ribbons with the carrots. Put into a large bowl and add the thyme, pistachios, and cashews.
to make the dressing. Mix all the ingredients together in a small bowl. Pour over the salad and toss until well coated.