Healthy little vegan

Vegan collard greens (no crockpot needed)

Collard greens are an old country favorite and being vegan can sometimes be hard when you stare at other people forking down there collards cooked in butter and ham. with this vegan recipe you won’t have to worry about missing out on this family favorite and better yet you don’t have to wait hours for it to slow cook!

This simple recipe is cooked in a standard pot with water, salt, pepper, and some vegan hotdog pieces or bacon if desired. I didnt have any vegan meat on hand so I made it very simply but it’ll go down well with some vegan butter on top. 🧈

Collards. You can find collards at your local grocery. I find mine all year round.
Butter. A little vegan butter will go wonderfully with these collards.
Vegan “meat”. Some chopped plant based hotdogs or vegan bacon bits would be a delicious combo.

• Ingredients:

• category: American classic

• serves: 4-5

• cook time: 20-30 minutes

• prep time: 5-10 minutes

• water as needed.
• sea salt to taste.
• black pepper to taste.
• 1 bundle of collard greens.
• 2-3 tbsp cane sugar.
• 2 tbsp oil.

Directions

remove the stems from the collard greens and rinse thoroughly. Chop the collards and put into a pot with water to cover.
add the oil, salt, and pepper. Summer for 10 minutes. Now add the sugar and continue to cook for 10-20 minutes more until tender. Let cool slightly and enjoy! Will keep for 1-2 weeks in the fridge.

Tahini naan salad

Tahini is a delicious ingredient but can’t be eaten plain by the spoonful (unless you like it that way) because to me it’s way to bitter. I love tahini on salads and in dressings it’s also delightful in baking!

naan is a very delicious flat bread that is wonderful with salads or made into a sandwich or roll up.
Gyro would be pleasant inside one as well.

Tahini. I use plain tahini and I’m pretty sure there is only plain tahini to buy.
Naan. I buy mine at the local grocery and it’s from Canada.
Avocado. Not too mushy but not too firm.
Lemon juice. You cannot make this dressing without lemon juice! Fresh is best.

• Ingredients

• category: American/Thai

• serves: 1 per salad

• Time: 10 minutes to prep

The salad

• fresh lettuce mix, rinsed.
• naan bread.
• 1/2 an avocado, sliced.
• fresh cilantro.

The dressing

• equal parts water and tahini (2 tbsp tahini and 2 tbsp water).
• lemon juice (add a little at a time until it tastes to your liking).
• sea salt to taste.
• 1 clove of garlic, minced.

Directions

whisk the dressing ingredients together. Put all the salad ingredients into a lightly warmed naan bread piece. Drizzle with the dressing and enjoy!

Healthy quinoa tabouli

Quinoa is one of my favorite foods because it’s so healthy for you and it’s even better with veggies and chickpeas!

tabouli is a kind of dish with quinoa, veggies, and chickpeas. You can always add in or leave out whatever you want.

Quinoa. Any quinoa will work but I like tricolored quinoa.
Mint. The mint is optional but highly recommended.
Cucumber. Organic cucumber is best but if you have to use inorganic I recommend peeling it first.
Black olives. Black olives taste amazing in this tabouli but they are also optional.
Chickpeas. Add the chickpeas as desired (aka garbanzo beans).

• ingredients

• category: african

• serves: 7-8

• 12-oz of quinoa.
• extra virgin olive oil.
• juice and zest of 1 lemon.
• fresh mint.
• 1 quartered cucumber.
• black olives, sliced.
• 1 shredded carrot.
• chickpeas as desired.
• 1 celery stalk, chopped.
• 2 garlic cloves, minced.

Directions

cook the quinoa as directed on the box. Add the remaking ingredients and stir until well combined. If desired add vegan or non-vegan cheese.

Vegan pumpkin pie

Here it is! My vegan pumpkin pie that I’ll be making this thanksgiving! Of course you’re supposed to refrigerate it before eating but I can never wait that long!😆

you can use my non-vegan pie crust recipe if your the butter type.
The best pie crust

since I’ve gone vegan I have created a newly improved vegan version of my pie crust which you will find in my recipe below.

Canned pumpkin. I always use canned pumpkin but homemade pumpkin purée can work but I’d lower the dairy free milk amount.
Cinnamon & other spices. Without spices fall just wouldn’t be the same.
Rice flour. If you don’t have rice flour then you can use cornstarch or potato starch.

• ingredients

• category: American

• serves: 8-9 per pie

The crust

• 1 1/4 cup of all purpose flour.
• 2-3 tbsp sugar.
• pinch of sea salt.
• 1/3 cup of coconut oil or vegan butter.
• 4-5 tbsp water if needed.
Directions

mix all the ingredients together in an electric mixer until well combined. Roll out onto a greased pie dish. Preheat oven to 350•f.

Pie filling
• 1 cup canned coconut milk.
• 1/2 cup of sugar + 1 tbsp molasses.
• 1 15-oz can of pumpkin purée.
• 1 1/2 tsp cinnamon.
• 1/4 tsp ground ginger.
• pinch of cloves to taste.
• pinch of nutmeg to taste.
• 1/8 tsp sea salt.
• 3 tbsp rice flour (brown or white).

Directions

mix all the ingredients together in a large bowl until well combined.
pour into the pie dish with the crust.

bake at 350•f for 1 hour or more until firmed up.
Let cool and refrigerate for 2-3 hours or until completely firm and sliceable.

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Cool!

French style dressing

I am always looking for a new type of salad dressing and I rarely have the same dressing twice. This is one of my favorite because it’s so simple. The garlic and pepper flakes really give it a good flavor!

Olive oil. Extra virgin olive oil (E.V.O.O) is the best tasting. I almost never use the light olive oil.
Rice vinegar. This salad is gluten free but I would double check the rice vinegar you use just to be sure.
Red pepper flakes. This is optional but I wouldn’t leave it out. It really gives this dressing a good flavor.

• ingredients

• category: french

• serves: 1 per salad

The salad:

• organic iceberg lettuce chopped.
• carrot shavings.
• celery, chopped.
• calamata olives.
• pepitas.
• avocado slices.

The dressing: French style

• 4 tbsp olive oil.
• 2 tbsp rice vinegar.
• 1 garlic clove, smashed then minced.
• sea salt and black pepper.
• pinch or more of sugar.
• pinch of red pepper flakes.

Directions

whisk until well combined then drizzle over the salad.

Dragon fruit banana sorbet

I know it’s fall and I’m posting a recipe on how to make sorbet! But it’s hot here where I am still and I’m just waiting for cool weather so I can start drinking hot cocoa!😆 🍫

I wasn’t even trying to make sorbet it just happened while I was trying to make a dragon fruit smoothie but all I had was some frozen banana and dragon fruit. I blended it and it came out as smooth and creamy sorbet!
vegan, dairy free, and you don’t even have to wait hours! It only takes a few minutes!

Dragon fruit. I use pitaya frozen dragon fruit. White frozen dragon fruit will work but it won’t be pink and pretty like the photo.
Banana. Just 1 large frozen banana but make sure to peel it before you freeze it.
Coconut milk. If you don’t have coconut milk any dairy free milk will work.

Just 3 ingredients!

did I just say 3 ingredient?! You bet I did and it’s the best 3 ingredient sorbet you’ll ever have!

• ingredients

• category: American

• serves: 1-2

• 1 large frozen banana.
• 1/2 cup of frozen pitaya dragon fruit.
• coconut milk as needed.

Directions

blend all the ingredients together in a blender until smooth and kind of thick. Serve immediately topped with banana slices if desired.

Almond banana bread

Another banana bread recipe I’ve made! People often ask me what my favorite dessert is but I always say “I’m not sure?” Ir I might say ” I don’t have a favorite”. Now I’m pretty sure that banana bread is my favorite dessert if it even qualifies as one!😆

it’s so simple to make banana and this one is eggless, dairy free, and vegan if you want it to be.
Banana. The riper the better when making banana bread you want deliciously brown spotted banana or even completely brown bananas.
Butter. And kind of butter will work for this recipe. Vegan butter or coconut oil will be a great option.
Buttermilk. Yup buttermilk in banana bread. I made my own vegan buttermilk with 1/2 cup dairy free milk and some lemon juice (about 1-2 tbsp lemon juice).
Almond extract. Once you discover almond extract you’ll never look back! Of course if you have nut allergies all the nut based products can be left out.
Sugar. Brown sugar gives the best flavor but cane sugar or coconut sugar will work as well.
Flour. I’m always using all purpose but sometimes I use spelt flour. Gluten free flour may work but I haven’t tried it yet. If you give it a go tell me about it!

*notes:*

Leave out the almond extract and the almond slices if you have nut allergies.
Top this banana bread with anything you want.

• ingredients

• category: American

• makes: 1 loaf serves about 8-10

• 2 medium or 4 small bananas mashed.
• 1/2 cup of vegan butter or coconut oil, softened.
• 1/2 cup of dairy free milk + 1-2 tbsp lemon juice.
• 1/2 tsp vanilla.
• 1/2 tsp almond extract.
• 1 tsp baking powder.
• 3/4 tsp baking soda.
• 1/2 cup brown sugar.
• 1 1/2 cups all purpose or spelt flour.

Directions

preheat oven to 350•f

mix all the ingredients (except the almond slices) together in a large bowl.
Grease a loaf pan and pour in the batter.
Sprinkle with the almond slices.

bake at 350•f for 1 hour or more.

Vegan caesar salad

Caesar salad was my favorite salad ever…until I went vegan. I thought that I would never taste delicious Caesar dressing again! But I found that the Caesar flavor can be made without anchovies and dairy.

Yogurt. Any plain vegan yogurt should work. If your non-vegan then normal yogurt or sour cream will work just fine.
Mustard. Dijon is probably the best mustard for this recipe but yellow mustard tastes fine in this recipe as well.
Vinegar. I used rice vinegar and it should be gluten free. Any vinegar should work. If looking for a gluten free option I’d read the label to make sure.
Coconut aminos. Coconut aminos are just a way healthier and less sodium packed version of soy sauce. Coconut aminos are 100% soy-free. If you don’t have coconut aminos then you can use soy sauce.
Vegan Parmesan cheese. If available vegan Parmesan cheese makes a great addition.

• ingredients

• category: Italian

• serves: 1 per salad

• the dressing: caesar

• vegan plain yogurt.
• 1/2 tsp mustard (preferably Dijon).
• pinch of sea salt.
• 1/2 tsp garlic powder.
• 1 tsp vinegar or lemon juice.
• 3-4 tbsp lemon juice.
• 2 tsp olive oil.
• black pepper to taste.
• 1/2 tsp coconut aminos or soy sauce.

Directions

put all the ingredients into a small bowl and whisk until well combined.

The salad: Caesar

• chopped romaine lettuce.
• calamata olives.
• croutons.
• walnuts.
• dill.

Vegan pear crumb pie

This is my grandmothers recipe that I’ve shaken up and made vegan. Of course I didn’t tell anyone it was vegan until after they devoured the pie! And guess what? No one knew it was actually vegan… ha!

If your a non-vegan then here’s my old recipe for the original pear crumb pie. Crumble top pear pie. Trust me I know you’ll enjoy this! Unless you unluckily…don’t like pears.😔

I’m really excited about sharing this recipe because I have step-by-step photos! I hope they help!

The perfect fall treat!

Flour. I’ve made this pie crust many times in every which way! Gluten free flour works great and normal or vegan butter will work as well.
Pears. I use crisp pears because my grandmother told me that crisp pears are best to use in pie.
Rice flour. Some of my family members don’t do well with corn so I always use rice flour. Corn starch will work in this recipe.
Coconut oil. I used refined coconut oil so there’s no coconut flavor in the pie.
Oats. Even though this recipe Is not gluten free (unless you make it that way) I always use gluten free oats.
Sugar. Organic is best when using sugar. Both the brown and cane sugar I used was organic.

• ingredients

• category: American

• serves: 8-10 per pie

The crust

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

Directions

mix all the ingredients together in an electric mixer until well combined and dough like.

grease a pie dish.

putting coconut oil into the empty pie dish

Preheat the oven to 350•f

spread out the dough onto the greased pie dish.

The filling

• 6-7 large crisp pears.
• 1/4 cup brown sugar.
• 2 tbsp coconut oil.
• 1/4 tsp ground ginger.
• 2 tbsp white or brown rice flour.
• 1 tsp cinnamon.
• 1 tbsp lemon juice.
• 1/4 tsp sea salt.

Directions

Slice the pears and put all the ingredients into a large bowl.

mix all the ingredients together until well combined.

pour the filling mixture into the pie dish with the crust.

Crumb top

• 1 cup of rolled oats (I used gluten free oats).
• 1/4 cup brown sugar.
• 1/4 cup coconut oil.
• cinnamon to taste.
• 1/4 cup brown or white rice flour.

Directions

Mix all the ingredients together in an electric mixer until combined.
sprinkle over the pie.

Bake at 350•f for 1 hour-1 hour and 15 minutes.

Vegan bluenana smoothie

A licious combination of blueberries and banana which I like to call “bluenana”. I topped mine with crunchy cocoa toasted coconut flakes and some healthy walnuts, oats, and chia seeds.
smoothies are my thing, whenever I’m really hungry in the morning (and usually I want some fruit when I wake up) I make a quick smoothie! Sometimes I add spinach other times I add protein powder or anything I can find in the fridge or pantry.
A smoothie is whatever you want blended until smooth. Smooth-ie!

Banana. I used a fresh banana, but a frozen banana would be delicious and would make the smoothie thicker (almost like sorbet!).
Wild blueberries. I use frozen wild blueberries but if you are lucky enough to live where wild blueberries grow I encourage you to use them! By the way…wild blueberries have 2x the antioxidants of normal farmer ones.
Milk. I used coconut milk but any dairy free milk will work. If your not vegan normal milk may work but it might be a milkshake.
Oats. I use gluten free oats but any oats will work just fine. I use “happy” oats as my brand.

Toppings.
muse whatever toppings you desire! But just in case here’s a few ideas.
• toasted coconut flakes.
• oats.
• nuts.
• nut butter.
• chia seeds.

• ingredients

• category: American

• serves: 2-3

• 1 banana.
• 1 cup of wild blueberries (fresh/frozen).
• 1/2-3/4 cup dairy free milk (I used coconut).
• I’ve cubes as needed (about 1 cup or a little less).
• some oats to your liking (I used gluten free).

Directions

Blend until smooth. Pour into a bowl or two.
garnish with…

• cocoa toasted coconut flakes.
• chia seeds.
• oats.
• walnuts.