Healthy little vegan

The best vegan ginger cookies

chewy, soft ginger cookies rolled in sugar and baked to perfection!🍪 you know Christmas is here once you make these heavenly cookies!

Flour. I use all purpose flour but spelt works and a good gluten free flour might.
Chia seeds. This is to make a chia egg. Another common substitute is flax seeds or ground flax seeds.
Coconut oil. Melted vegan butter works too, but I always use coconut oil or go oil less.
Molasses. Unsulfered is best.
Coconut sugar. I use this and brown sugar on and off. Use either one.
Fresh ginger. This gives the cookies an extra zing of ginger.

• ingredients

• category: American

• serves: makes 12 cookies

• prep time: 20-30 minutes

• bake time: 10-12 minutes

• 1 1/2 cups all purpose flour (or spelt).
• 2 tsp chia seeds (or flax seeds).
• 1 tbsp water.
• 1 tsp baking powder.
• 1 tsp ground ginger.
• 1/2 tsp cinnamon.
• 1/4 tsp ground nutmeg.
• 1/2 tsp sea salt.
• 1/3 cup coconut oil, melted (or vegan butter).
• 1/4 cup molasses.
• 1/4 cup coconut sugar (or brown sugar).
• 1 tsp fresh grated ginger.
• 1/2 tsp vanilla extract.
Rolling:

• granulated sugar for rolling.
Directions

preheat oven to 350•f and grease a baking sheet.

mix all the ingredients in an electric mixer until well combined (if needed add more coconut oil). Put plastic wrap over the bowl of dough and refrigerate for 20 minutes. Roll the dough into 12 balls and roll in the granulated sugar. Place on the baking sheet and bake for 10-12 minutes. Let cool for 5-10 minutes and devour!!

Gingerbread smoothie (vegan)

Starting up the Christmas recipes!!!!🎄 Christmas is the most wonderful holiday so who wouldn’t want to celebrate? Let’s start our celebration with this gingerbread smoothie!🧋

Banana. The magical fruit that makes a smoothie SMOOTH.
Dairyfree milk. I used oat milk because it’s the bomb in smoothies.
The spices. Cinnamon, cloves, nutmeg, and ginger! The magic words!!!

• ingredients

• category: American

• serves: 1

• time: 3-4 minutes

• 1 1/2 bananas (if frozen it will be creamier).
• dairy free milk as needed (I used oat milk) planet oat is the best brand.
• 1/4 tsp ground nutmeg.
• 1/4 tsp ground cinnamon.
• 1/4 tsp ground ginger.
• a few punches of ground allspice or cloves (or both!).
• 1 small handful of oats (preferably gluten free).
Directions

blend all the ingredients in a blender until smooth. Enjoy (quickly before someone finds out)!

The best sauted cauliflower

Cauliflower is one vegetable that most people ACTUALLY like!😁 the strange thing is that broccoli is cauliflowers sister but most kids hate broccoli and love cauliflower? Strange huh?🤔 well color is a big factor in food for most kids. Flavor is another.
you’d be surprised by how good sautéd cauliflower is with just a little bit of herbs and salt. 🧂

Cauliflower. I used a frozen bag but fresh is a great option.
Thyme. Herbs are what make this recipe so good.
Garlic. Use fresh garlic for optimum flavor.

• ingredients

• category:American/Italian

• serves: 2-3

• prep time: 2-3 minutes or leas

• cook time: 5-10 minutes

• 1 frozen package of cauliflower (or fresh).
• olive oil as needed.
• sea salt and black pepper to taste.
• 1 garlic clove, smashed, munched.
• fresh thyme sprigs.
• dried Italian herb seasoning.
Directions

sauté the cauliflower with the oil on medium-high heat. Add the garlic and continue to sauté until lightly browned. Add the thyme, herb seasoning, salt, and pepper. Sauté for about 30 seconds. Serve and enjoy! (Most likely devour).

Easy bagel chips (v gf option)

These bagel chips are so easy and a refresh of the store bought kind. You can use your favorite bagels and make it gluten free!

I served my bagel chips with my homemade Pumpkin hummus! You can serve it with any hummus or dip you please! You could even try dipping them in cream cheese (preferably vegan for me). I haven’t tried using blueberry bagels yet but I’m sure you could make a sweet dip for those.
it’s super easy to make you only need 3 simple ingredients. Bagels, oil, and seasoning!

Variations:

Gluten free. Just swap out the bagels for gluten free ones!

Non vegan. This recipe just happens to be vegan. Unless you use normal cream cheese as a dip it’s totally vegan!

Bagels. I used everything bagels because who doesn’t everything bagels?
Olive oil. I tend to use olive oil but any light oil will do.
Seasoning. The only seasoning I used was a bit of black pepper. I would only add seasoning when using plain bagels.

• ingredients:

• category: American/French

• serves: 1-2 per bagel

• prep time: 4-5 minutes or less

• bake time: 20-25 minutes

• 1 bagel, sliced into circles (gluten free if needed).
• olive oil.
• seasoning of choice (for plain bagels)(optional).
Dip:

• Pumpkin hummus.
Directions

preheat oven to 300•f

grease a baking sheet and drizzle both sides of the bagel slices with olive oil. If adding seasoning, sprinkle on top. Bake at 300•f for 20-25 minutes.

Roasted asparagus

These delightful asparagus speaks can be eaten like French fries except these are healthier and have a bigger pinch of flavor.

simply toss with the ingredients and roast! The crispy ones taste the best!

Asparagus. Use fresh asparagus with healthy looking stems.
Olive oil. Use extra virgin olive oil for the best flavor.
Garlic. Use 1-2 maybe even three smashed garlic cloves.

• ingredients

• category: American

• serves: 3-4

• prep time: 2-3 minutes

• bake time: 30-40 minutes

• 2-3 tbsp extra virgin olive oil.
• 2 small garlic cloves, smashed.
• sea salt and black pepper to taste.
• 1 bunch (bundle) of asparagus.

Directions
Preheat oven to 450•f

toss the asparagus with the oil and put on a greased baking sheet. Add the garlic and sprinkle with the salt and pepper. Bake at 450•f for 30-40 minutes.

Sautéed purple cabbage slaw (vegan)

I was surprised by how delicious this was when it came off the stove. I kept nibbling at it before dinner was even ready! Most of it was eaten before dinner!😆

whenever I buy cabbage it seems that I end up just making cups/boats of veggies. I will be having a boats recipe but there’s little to do with cabbage (or so I thought). Now that I have this slaw recipe cabbage won’t be going to waste anymore!

Red cabbage. Also known as purple cabbage. Cabbage is sold at almost any grocery.
Garlic. Fresh garlic not garlic powder.
Ginger. This was the BOMB! Never leave this ingredient out.
Cilantro. Use the stems as well. No waste!
Lemon and lime. Lemon zest and lime juice. Extra for topping.

• ingredients

• category: Asian

• makes: 2-3 cups

• prep time: 5-10 minutes

• cook time: 3-5 minutes

• 2-3 cups of shredded purple/red cabbage.
• 3 tbsp olive oil.
• 1 large or 2 small garlic cloves.
• fresh grated ginger.
• zest of 1/2 a lemon.
• juice of 1 lime.
• fresh cilantro (stem and all), chopped.
• extra zest and ginger for topping.
Directions

heat the oil and garlic in a pan on medium high. Add the cabbage, ginger, and zest. Cook for 3/5 minutes until tender. Remove from heat and add the lime juice. Top with the cilantro, and additional zest and ginger. Devour…🤫

basil pesto (v gf)

Who wouldn’t love a good pesto? I mean it’s so flavorful and tastes great on just about anything! For example: pasta, pizza, salad, veggies, sauces, dressing, and so much more!
I’m this post I have included lots of pictures to help you through the process and you’ll find it very helpful I hope.🤞

Fresh basil. Pesto is not pesto without basil and fresh is the only option. Never use dried basil in pesto.
Oregano. Oregano is a strong herb but it’s really good for you (it fights viruses).
Sage. Sage is an herb of balance. It’s said to balance the body and senses.
Cashews. Instead of nutritional yeast I use raw cashews because they have a cheesy flavor and they replace pine nuts which are very expensive.
Lemon juice. Use fresh for that zesty flavor and zing that you want in a pesto.

• ingredients

• category: Italian

• makes: 1/2 a half pint jar (depends on how mush basil you use)

• 1 bunch of fresh basil.
• 1 tsp fresh oregano.
• 1 fresh sage leaf (do not use dried, dried sage has a stronger flavor than the fresh leaves).
• sea salt & black pepper to taste.
• 1 small handful of cashews.
• garlic powder to taste.
• fresh rosemary (a few sprigs, stem removed).
• red pepper flakes to taste (optional).
• juice of 1 lemon.
• 1 leek leaf strand.
• extra virgin olive oil as needed (1/4-1/2 cup).
Directions

ingredients in a blender (excluding cashews and pepper flakes)

Blend all the ingredients in a food processor until smooth.

Pour into a half pint jar and store for up to 1-2 weeks

Pumpkin pie in a jar (v gf)

Who else still has canned pumpkin left over from thanksgiving? Want a little pumpkin pie flavor that’s vegan and gluten free? Well…here’s the ticket!
this recipe requires no baking, no gluten, and almost no effort! Simply blend, mix, layer and ta da! Enjoy!

Pecans. I used pecans for the crust but walnuts or any hardy nut will work great.
Pumpkin purée. I used canned but really any pumpkin (or sweet potato) purée will do. Maybe even try butternut squash purée.
Canned coconut milk. I wouldn’t recommend using normal coconut milk. Canned has a better flavor and is thicker.
Maple syrup. Agave or rice syrup will work too.

• ingredients

• category: American

• serves: 1

• time: 10 minutes at most

The crust:

• 1 small handful of pecans or any hardy nuts.
• 1 tbsp rice flour or cornstarch.
the filling:

• 1/4 cup + 3 tbsp of pumpkin purée (sweet potato or butternut squash purée).
• 2-3 tbsp canned coconut milk.
• pinch of fresh grated ginger.
• ground cinnamon and nutmeg to taste.
• 1 tsp maple syrup or more to taste.
• pinch of allspice and/or ground cloves.
Directions

for the crust blend the nuts and rice flour in a food processor until crumbly. Mix all the filling ingredients together in a small bowl. Layer the crust and filling. Enjoy!

Easy vegan pecan pie

I haven’t had pecan pie in ages because it’s a non-vegan classic. Or so I thought. Now it’s a vegan classic that you will love and you won’t have to arrange each pecan perfectly because this is an easy pecan pie! No one is perfect and food doesn’t have to be perfect either!😊

Pecans. You can just put whole pecans in a plastic bag, seal it, and crush with a pan.
Olive oil. I try making my vegan food as simple as possible, which is why most of my recipes don’t even use vegan butter.
Canned coconut milk. Sorry but there are no substitutes for this. DO NOT use normal coconut milk, it’s too watery.
Maple syrup. You could also use agave syrup but in my opinion agave is too sweet. Sweeter then sugar in fact.
Coconut sugar. Or brown sugar. Both work wonderfully!

• ingredients

• category: American

• serves: 8-9

• prep time: 10 minutes

• bake time: 30-40 minutes

Filling:

• 1 1/2 cups of crushed pecans.
• 2 tbsp olive or coconut oil.
• 3/4 cup of canned coconut milk.
• 3 tbsp rice flour or cornstarch.
• pinch of sea salt.
• 1/4 cup of maple syrup.
• 1/2 cup of coconut sugar or brown sugar.
• 1 tsp vanilla extract.
Crust:

• Vegan pie crust.
Directions

preheat oven to 350•f

prepare the pie crust. Grease a pie dish and press or roll out the dough. Put in the pie dish and pre-bake the crust for 10 minutes. For the filling: mix all the filling ingredients together in a large bowl. Pour into the pre-baked pie crust and bake at 350•f for 30-40 minutes. Let cool for 10-15 minutes and enjoy!

The best Vegan cinnamon rolls

You haven’t tried cinnamon rolls until you’ve tried this recipe! These are super fluffy and full of cinnamon flavor! The only problem was they were eaten so fast I only got a few pictures!😋

oozing with cinnamon goodness these are so good I didn’t care for the glaze! In my opinion glaze is to sweet for me! If your. Glaze fan then of course go ahead and make some! I’m not judging!😆

• ingredients

• category: American

• makes: 8-9 rolls

• prep time: 1 and a half hours to 2 hours

• bake time: 30 minutes or more

The dough:

• 3 cups of all purpose flour.
• 2 tsp instant yeast.
• 1 tsp of sea salt.
• 1 tbsp of cane sugar.
• 1 tbsp olive oil.
• 1 1/2 cups of warm water (not too hot or it will kill the yeast).
The filling:

• 1/4 cup of cane sugar.
• 1/4 cup brown sugar.
• 3 tbsp olive oil.
• 1 tbsp cinnamon.
• pinch of nutmeg and cloves (optional).
Directions

preheat oven to 350•f

for the filling. Mix all the filling ingredients together until well combined. Set aside.
for the dough. Put the dry ingredients in a bowl and mix. Add the oil and warm water. Then knead with your hands until well combined. Add flour for dusting and knead for 10 minutes or until less sticky. Add flour as needed to make less sticky. Form into a ball and let rise for 10 minutes in a warm area.
on a floured surface, roll out the dough then lightly grease with olive oil. Fill with the filling mixture and roll up. Cut the roll into 8–9 rolls. Put into a greased baking dish and let rest until doubled in size. Bake at 350•f for 30 mixtures or more. Enjoy!