Healthy little vegan

Dragon fruit dream smoothie

First Valentine’s Day post!! For the next few weeks you will see more heart inspired recipes!💝

I love dragon fruit!💗 the color and texture is wonderful when blended into smoothies!

Banana. I’m a smoothie bowl lover so frozen bananas are always on hand. Peeling and slicing them before freezing really pays off big time.
Pitaya. Pitaya is pink fleshed dragon fruit. While normal dragon fruit is white fleshed.
Watermelon. This was the first smoothie I made using watermelon. You will see much more frozen watermelon recipes.
Dairyfree milk. I always use oat milk because it’s so good! Any dairy free milk will work but planet oat is the best brand!!

• ingredients

• category:American/Hawaiian

• serves:1-2

• time:5 minutes

• 1 frozen banana, sliced.
• 1/2-1 cup frozen pitaya dragon fruit cubes.
• 2-3 large frozen cubes of watermelon.
• 1/4 cup dairy free milk.

Directions

blend until smooth.

Toppings:
• chia seeds.
• sliced almonds.
• nut butter.

Vegan mushroom smash burger (gf option)

You may be asking what a smash burger is? Well it’s a burger that is slightly squashed together (smashed) it’s just as good if not better then normal burgers!
move made this recipe many times without fail, so it’s an easy recipe and don’t worry about mess ups! It is a “smash” burger anyways.

Mushroom. You can use pita portobella or baby portobella.
Seeded buns. Gluten free buns can be substituted. Any good bun will work.
Mixed greens. Spinach, lettuce mix, or any good greens will do.

• ingredients

• category: American

• serves: 1 per burger

• time: 10 minutes or less

• 1 large portobella or baby Bella mushroom.
• healthy seeded bun.
• mixed greens.
• yellow mustard (vegan).
• ketchup (vegan).
• 1/2 an avocado, sliced.
• cilantro, stem and all, chopped.
Directions

toast the bun and add desired amount of ketchup & mustard. Fill the bun with the mixed greens, mushroom, avocado, and cilantro. Press down to lightly squash.
feel free to add anything else you like! Enjoy!

Easy kale chips

One time a friend of mine gave us a bag of these kale chips. Being me I ate the whole bag (no regrets). 🥬

some people use dinosaur kale (yup that’s not a typo). I use the normal curly kale that they have at most grocery stores.

Kale. Really any kale will work, but curly kale is best.
Evoo. Extra virgin olive oil.
Cayenne. I added a pinch of cayenne pepper for extra flavor! Smoked paprika is also nice.

• ingredients

• category:American

• serves: 3-4 people (or 1 like me)

• prep time: 5-7 minutes

• bake time:15-20 minutes

• 1 bunch fresh kale, stems removed.
• extra virgin olive oil.
• sprinkle of sea salt & black pepper.
• pinch of ground cayenne or smoked paprika.
Directions

preheat oven to 300•f

toss ingredients together. Bake at 300•f for 15-20 minutes until crispy.

Olive tapenade

One time I went to a farmers market and had the most delicious olive tapenade!🫒
now I have my own version that I love just as much! It’s a salty spread made with kalamata olives!

Kalamata olives. I used ones that are imported from Greece.
Black olives. I LOVE black olives! If anyone asks just say that I’m kinda obsessed.
Olive oil. I used extra virgin olive oil.
Fresh cilantro and parsley. Fresh herbs are always good in anything.

• ingredients

• category:Greek

• serves:3-4

• time:5 minutes or less

• 3/4 cup kalamata olives.
• 1/4 cup black olives.
• 1 garlic clove.
• 3 tbsp olive oil.
• black pepper.
• fresh cilantro and parsley as desired.
Directions

blend in a food processor until a little chunky. Serve with crackers.

Easy rice milk (diy v)

I’ve tried every kind of dairy free milk: oat, coconut, soy, pea milk, you name it! Rice milk is a sweeter milk that is one of the easiest to make! 🍚

simply blend, strain, and stir! It’s really that simple, but it will not keep for over a week because I add no fillers or preservers.

Rice. I used cooked white rice.
Water. Since its not being cooked I recommend using purified or mineral water.
Sweetener. Sugar, brown rice syrup, or maple syrup would be great. Really and good sweetener would be delicious.
Sea salt. I add just a pinch for flavor. Himalayan pink salt is also nice if you don’t have sea salt.

• ingredients

• category:Chinese/Japanese

• makes:10 cups

• time: 10-15 minutes (longer if you need to cook the rice)

• 2 cups Cooked rice (white rice such as jasmine or basmati work best.
• 8 cups water.
• sweetener of choice to taste.
• pinch of sea salt.
Directions

blend until smooth in a blender or food processor. Strain through 1 layer of cheese cloth. Mix well and enjoy in cereal, baking, and just to drink!

Coconut, pineapple, mango colada

I went to a farmers market a while back and had the most amazing lemonade that had mango, pineapple, and coconut. 🥭🍍🥥

after that I knew I had to do a remake and this is my take on it, but as a smoothie!

Mango. I used store bought mango spears, but fresh would be even better.
Coconut yogurt. So delicious is a great brand.
Pineapple. I used fresh and to taste because pineapple has such a strong flavor.

• ingredients

• category: Hawaiian

• serves:1-2

• time:4-5 minutes

• 3 mango spears.
• 2-3 spoonfuls of dairy free yogurt.
• coconut milk as needed.
• pineapple to taste.
• 1 pitted medjool date.
• 1 cup ice cubes.
Directions

blend until smooth. Pour into cups and enjoy!

Red cabbage cups (v gf)

This is one of my favorite recipes because it’s so colorful and has a delicious sauce!🌈

When I first went vegan it was hard, but after I got in the cycle of it, it opened up a whole new world of color and flavor!

Red cabbage. Also called purple cabbage, red cabbage is a vibrant cabbage with a wonderful deep purple-y color.
Avocado. I love ripe avocados and I could eat them on anything! They even sell avocado ice cream now.
Sprouts. I tend to always use broccoli sprouts, but any micro greens will do perfectly.

• ingredients

• category: Chinese/Japanese

• serves: 1 per 2 cups (boats)

• prep time:10-15 minutes or less

The cups:

• 2 red/purple cabbage leaves.
• 1/2 an avocado, sliced, peeled, and pitted.
• 1/2 a carrot, chopped.
• sprouts (micro greens).
The sauce:

• almond butter.
• fresh grated ginger.
• coconut aminos or soy sauce.
Directions

fill the cups with the ingredients. In a food processor combine the almond butter, ginger, and aminos to taste. It’s all about taste, taste, taste to perfection. Blend until slightly chunky. Pour over the cups and enjoy!

Citrus avocado watercress salad (v gf)

I do love a good salad!🥗 I rarely use watercress in salads and I wish I used it more often because it’s a delicious green!🌿

I can eat 2 avocados A DAY. No guilt too because I love it!!❤️🥑 now that’s #avocadolove

Watercress. Fresh cress is best and great when in season!
Avocado. Ripe avocados are delicious. Neve mr use untie avocados.
Orange segments. You can use canned segments but I always cut my own.
Broccoli sprouts. Sold at almost any grocery, broccoli sprouts are micro greens that are delicious!

• ingredients

• category:Hawaiian/tropical

• serves:1 per salad

• prep time:8-10 minutes or less

The salad:

• fresh watercress.
• orange segments.
• 1 small avocado, mashed.
• broccoli sprouts (or any micro-green).
The dressing:

• juice of 1 lemon.
• 1 tsp lemon zest.
• 1-2 tsp fresh grated ginger.
• 2 tbsp extra virgin olive oil.
• 1/2 tsp maple syrup.
Directions

for the dressing. Whisk until well combined.
the salad. Spread a plate with the mashed avocado. Top with the remaining ingredients. Drizzle with the dressing and enjoy!

Easy vegan 2 minute hot chocolate

who doesn’t love a good cup of hot chocolate?🍫 of course I make mine vegan but, any non-vegan would love this!🥰

• ingredients

• category: American/Mexican

• serves: 1

• prep time:2 minutes

• dairy free milk as needed.
• vegan chocolate syrup or (cocoa powder and sugar to taste).
• cinnamon (optional).
Directions

fill a mug with dairy free milk. Add chocolate syrup to taste. Add cinnamon if desired. Mix until well combined. Microwave for 2 minutes. Enjoy with marshmallows!

Vegan butter (gf)

Vegan butter is not at all hard to make. In fact it’s easier than normal butter! Normal butter requires so much shaking that your arms are aching afterwards. The butter requires no shaking and no it doesn’t taste like coconut.

Dairy free milk. Almond milk or unsweetened coconut milk work best.
Lemon juice. For a little sour like real butter.
Refined coconut oil. Unrefined will NOT work for two reasons. 1. Coconut flavor and 2. It will not harden properly.
Coconut cream. The thick top part of a can of coconut milk (full fat).
Turmeric. For buttery color (optional).

• ingredients

• category: American/irish

• serves: makes 2-3 cups

• prep time: 10-20 minutes

• hands off time: 1-2 hours or more

• 1/2 cup dairy-free milk.
• 2 tsp lemon juice.
• 1 cup refined coconut oil, melted.
• 1/2 tsp sea salt.
• 1/4 cup avocado oil.
• 1/4 cup coconut cream from a can of full fat coconut milk (top layer).
• pinch of turmeric powder.
Directions

mix the lemon juice and dairy free milk together. Let curdle then warm up slightly. In a blender combine the lemon juice and milk mixture, sea salt, coconut oil, avocado oil, coconut cream, and turmeric powder. Pour into a container with a lid and refrigerate until firm (2-3 hours).