Ingredients:
• 1/2 cup steel cut oats
• 1 cup plant milk
• 1/4 cup pumpkin puree
• 1/2 tsp vanilla extract
• pinch of ground cloves
•1/8 tsp ground ginger
•1/4 tsp cinnamon
•1/8 tsp nutmeg
•pinch of allspice.
•1/8 tsp cardamon (optional).
•sweetener of choice (i like maple syrup)
directions:
cook oats and plant milk until liquid is absorbed or until oats are soft. stir in the pumpkin, spices, and sweetener. Enjoy!
Ingredients:
• 1 soft pear, diced
• 1 tsp fresh grated ginger
• 1/2 tsp cinnamon.
• 2 cups steel cut oats
• 3 cups water
• 1 cup plant milk (any dairyfree milk)
• pinch each of nutmeg and cloves
• sweeten with maple syrup.
directions
add the steel cut oats, water, and plant milk to a pot. cook for 10 mins or until soft. stir in the diced pear, cinnamon, nutmeg, cloves, and maple syrup. divide between 2-3 bowls and enjoy!
It’s still spring and I’m so excited about this recipe!!! Who knew that baby potatoes cook the same way eggs do, boiled in water.
this recipe was easier than I thought and came out so nice! No strange ingredients either.
Baby potatoes. 1 baby potato means 2 deviled eggs.
Paprika. A main in deviled eggs.
Vegan butter. No salt needed if your vegan butter is already salted.
• ingredients
• category: English
• serves:1-2
• time:20-30 minutes including cook time.
• 2 baby potatoes.
• paprika.
• 2-3 tbsp vegan butter.
• black salt to taste (optional).
Directions
boil the baby potatoes until fork tender 10-20 minutes.
slice potatoes in half and scoop out a small hole in each half.
take the scooped out part of the potato and mash it with the vegan butter and paprika. Fill each potato half with the mixture. Sprinkle with salt and paprika.
Easter is almost here so let’s make some carrot cake!!!🥕🐣 My version is not too sweet and I did not include raisins because I’m not fond of them.
My all time favorite cake is carrot cake. Another good reason to live it is that it’s made of carrots?!
Flour. I use all purpose flour and spelt is a good replacement.
Cane sugar. I always use organic cane sugar but coconut sugar may work.
Plant milk. Unsweetened coconut and oat milk are my favorites.
Olive oil. Extra virgin gives it a good flavor.
• ingredients
• category:American
• serves:7-8
• time:40-45 minutes including baking time
Cake:
• 1 1/2 cups of all purpose flour.
• 1/2 cup cane sugar.
• 1 1/2 tsps baking powder.
• 1/2 tsp baking soda.
• 1/2 tsp sea salt.
• 1 tsp ground cinnamon.
• 1/2 tsp ground ginger.
• 1/4 tsp ground nutmeg.
• 1/2 cup plant milk.
• 1/4 cup extra virgin olive oil.
• 2 tsp lemon juice or apple cider vinegar.
• 2 tsp vanilla extract.
• 1 cup of grated carrot.
• 1/2 cup chopped walnuts (optional).
Directions
preheat oven to 350•f and grease a round baking tin.
In a bowl combine the flour,sugar, baking powder, baking soda, sea salt, cinnamon, ginger, and nutmeg. Add the plant milk, olive oil, lemon juice, vanilla, carrot, and walnuts (walnuts are optional). Pour into the baking tin and bake for 30 mins.
Note: use carrot tops as decoration on cake*
Frosting:
• 1 stick vegan butter, cold.
• 1 cup powder red sugar.
• 2-3 tbsp plant milk.
Directions
whip with a hand-mixer until fluffy. Let cake cook before spreading on top. Top with the carrot tops.
Let’s combine a pb&j and a waffle. You get a waffle pb&j!🥜🍓
this was super easy to make and I used toaster waffles (ensure vegan).
Waffles. I used kashi blueberry waffles (toaster waffles) which were vegan.
Jelly/jam. I used strawberry jam but use what you like.
Nut butter. I’m not a peanut butter fan so I used sun butter (made from sunflower seeds.
• ingredients
• category:American
• serves:1
• time:5 minutes or less
• 2 toaster waffles, toasted.
• jam or jelly of choice.
• nut butter of choice.
Directions
spread with jam/jelly and nut butter. Enjoy!
Carrot cake is my favorite and it’s one of those “healthy” cakes. So why not make a smoothie after it?🥕
I’m a big smoothie fan (maybe even too big) to the point that I have one almost every morning. Don’t get me wrong smoothies are delicious!!!! Mango is a favorite flavor of mine.
I got the idea for this smoothie after making a “bunny sage smoothie” for my rabbits. Carrot was a main ingredient so it naturally made sense to make a carrot cake one!!
Banana. Use banana for creaminess.
Carrot. Grate one carrot or 2 small ones.
Spices. I used nutmeg and cinnamon.
Plant milk. I tend to use oat or coconut milk.
Oats. Use gluten free oats.
• ingredients
• category: American/English
• serves:1
• time:3-4 minutes or less
• 1 small frozen banana, sliced.
• 1 carrot, grated.
• maple syrup to taste (optional).
• pinch of nutmeg.
• pinch of cinnamon.
• 1/4 cup plant milk (or more if needed).
• 1/4 cup of gluten free oats.
Directions
blend until smooth. Top with granola and grated carrot.
Happy st. Patrick’s day!🍀💚 this is my take on the well known shamrock smoothie. Instead of ice cream I used frozen banana!🍌
frozen banana blended is like ice cream only nicer (nice cream).
Frozen banana. Freeze 2 bananas the day before.
Mint. Make sure to have a good handful of fresh mint on hand.
Peppermint extract. You only need a few drops.
Protein powder. I use a plant based protein powder but it’s optional.
• ingredients
• category: Irish/American
• serves:1
• time:3-4 minutes
• 2 frozen peeled bananas, sliced.
• 1 handful fresh mint leaves.
• 2-3 drops peppermint extract.
• 1/4-1/2 cup plant milk.
Directions
add your ingredients to a blender. Blend until smooth. Top with fresh mint.
I’m finally posting the viral tomato feta pasta!🍅let me tell you that it is amazing and…I used gluten free pasta for mine, but any pasta will work beautifully!
this recipe was so GOOD I can’t even explain it!! You must try it!
Vegan feta. I used violife feta, but any vegan feta will do.
Cherry tomatoes. Fresh cherry tomatoes are delicious.
Olive oil. Extra virgin is best.
• ingredients
• category: American/Italian
• serves:2-3
• time:30-35 minutes
• 1 block vegan feta (I used violife).
• 1 pack of cherry tomatoes.
• extra virgin olive oil.
• 2 garlic cloves, minced.
• red pepper flakes.
• sea salt and black pepper.
Directions
preheat oven to 400•f
in a baking dish pour on the tomatoes. Place the feta in the middle and sprinkle with red pepper flakes, salt, and pepper. Drizzle with olive oil. Bake for 20-25 minutes. Add your favorite pasta noodles (cooked) and enjoy!
This is a take on the pie that everyone loves: key lime pie!! I added walnuts to mine and used a walnut crust since it’s quite hard to find vegan graham crackers. 💚
st. Patrick’s day is coming and I’m getting all my green recipes going!!🍀
Walnuts. Used in the crust and on top of the pie itself.
Lime. I used both lime zest and juice so be sure to users before juicing.
Maple syrup. You can also use agave nectar/syrup.
Canned coconut milk. Canned coconut milk is vital in this pie and can not be substituted.
Spirulina. A type of sea weed powder used for coloring foods (there is no flavor so don’t worry).
• ingredients
• category:American
• serves:7-8
• time:30 minutes hands on time. 6 hours hands off time.
The crust:
• 2 cups walnuts soaked overnight and drained.
• 4 tbsp rice flour.
• 1 tbsp maple syrup (or more to taste).
• 1-2 tbsp coconut oil.
Directions
blend in a food processor until a fine crumb texture. Bake at 350•f for 15-20 minutes.
The filling:
• 1/2 cup lime juice (from 4 limes).
• 2-3 tsp lime zest.
• 1/4 cup maple syrup or agave syrup.
• 1 can (13.5 oz) of full fat coconut milk.
• 5 tbsp rice flour.
• 1/8 tsp sea salt.
• 1/2-1 tbsp spirulina powder (optional).
Directions
bring all the ingredients to a boil at medium-high heat. Reduce heat to medium and stir constantly until thick. Pour into pre-baked crust and refrigerate for 6 hours-overnight.
top with walnuts and lime slices. Enjoy!
It’s almost spring so all the plants are going to start coming back! Why not use those fresh edible greens for a pesto?
I went to a farmers market about a year ago and it had the best tasting pesto I’d ever had! I had to recreate the flavor and found that lemon juice, olive oil, and fresh herbs are the secrets to the best pesto!🌿
Florida snow or purslane. Both these edible leafy greens are delicious and pesto and some types of purslane are even sold at the store!
Basil/leek. Fresh herbs are vital in pesto.
Olive oil. Always use extra virgin oil in pesto because you want that amazing flavor.
Nuts. Pepitas, cashews, or pine nuts all are great options. Adding a little nooch is great too.
• ingredients
• category: Italian
• serves: makes 1-2 cups
• time:5-6 minutes
• 1 large hand full of Florida snow or purslane.
• hand-full of basil.
• 2 strands of leek or chives.
• juice of 1/2 a lemon.
• 1/4-1/2 cup extra virgin olive oil.
• sea salt and black pepper to taste.
• pinch of red pepper.
• 1 garlic clove or garlic powder to taste.
• handful of parsley or carrot tops.
• 1/4 cup pepitas, cashews, or pine nuts.
Directions
combine all the ingredients in a food processor until smooth. Store in 1-2 half pint jars, sealed with olive oil to cover and a lid.
Healthy little vegan 