Recipes
Mini Holiday Cheese Balls
Ingredients 8 ounces cream cheese (softened) 3/4 cup white cheddar cheese 3/4 cup dried fruit (ex. apricots, cherries, and cranberries) 1.5 cup mixed nuts finely chopped 1.5 bacon crumbles Medium sized pretzel sticks 1 tsp italian seasoning Instructions Mix together cream cheese, cheddar, fruit, and herbs until smooth. Form into medium sized balls and place on a baking sheet. Chill in the refrigerator for min. at least two hours. Roll each cheese ball in either bacon or nuts. Press them lightly into the cheese so that they stick. Keep covered in the fridge until you're ready to serve. Skewer with a pretzel and enjoy!
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Vegan Chocolate Turtles
Ingredients 1/2 cup pecan halves 1/2 cup dairy-free chocolate chips 1 tbsp coconut oil Sea salt Caramel 1/4 cup almond butter 1/4 cup softened refined coconut oil 1/4 cup pure maple syrup 2 tbsp cashew butter 1 tsp vanilla extract Directions In a medium sized mixing bowl Whisk together the caramel layer ingredients. The mixture should be sticky. If it isn’t thick, refrigerate for 20 minutes before spooning onto your tray. Line a baking tray with parchment paper Scoop out 1/2 tbsp worth of the caramel onto the pan. It should make about 16-18. Top each caramel round with 2-3 pieces of pecans. Freeze the mixture for 30 minutes. Melt your chocolate chips with 1 tbsp of coconut oil. Remove your tray from the freezer, and dip each round in the melted chocolate. Top with flakey sea salt, and place the tray back into the freezer for another 10 minutes to set. Keep stored in the freezer for up to 3 months!
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Vegan Cinnamon Donuts
Ingredients Donuts 1 flax egg (1 tbls ground flaxseed+ 3 tbls water) ½ cup plant-based milk 2 tbls applesauce 1 tsp apple cider vinegar 1 tsp vanilla extract 1¼ cup all-purpose flour ½ cup sugar 1 tsp cinnamon 1 tsp baking powder ½ tsp baking soda ¼ tsp salt Cinnamon sugar 3 tbls vegan butter, melted ½ cup sugar ½ tbls cinnamon Instructions Combine ground flaxseed and water in a small bowl. Set aside for 10 minutes to thicken the consistency. Preheat the oven to 350 degrees F. In a bowl, combine the flax egg (Mixture from #1), plant-based milk, applesauce, apple cider vinegar, and vanilla extract. Mix together. In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt. Mix together. Pour the wet ingredients over the dry ingredients. Mix until they evenly combine. Liberally coat a donut pan with coconut oil or nonstick cooking spray. Add the batter to each donut slot, filling it only ⅔ of the way so the batter can rise while baking. Bake donuts for 10 minutes. Remove from the oven and let them cool for about 5 minutes in the pan. Then, transfer to a wire cooling rack In a small bowl, mix the sugar and cinnamon. In a separate bowl, melt the vegan butter in the microwave. Brush a donut with melted vegan butter, then gently toss inside the cinnamon sugar. Evenly coat the entire donut, and repeat until all donuts are coated. Enjoy!
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Pistachio Cheese
Ingredients 1 cup - 150g Pistachio Nuts shelled ½ cup - 40g Nutritional Yeast 1 tbsp Maple syrup or any sweetener 1 tbsp Agar agar powder 2 cloves of Garlic ½ Lemon juiced 1 tbsp Apple Cider Vinegar 1½ cups - 350ml Water 2 pinches of Salt Instructions Soak the pistachio nuts in water with a pinch of salt for an hour or overnight. Place half the water and everything -apart from the agar-agar into a blender. Blend nut mixture until smooth Remaining place a half of the water in a pan including the agar agar powder. Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom. Take off the heat and stir in the pistachio mixture until combined. Pour nut cheese mixture into a mold lined with greaseproof paper/or clingfilm to give a greater look Then chill in the fridge for at least 2 hours, or ideally overnight. Eat within 3 days and keep chilled.
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Tuna Cucumber Bites
Ingredients 2 (5 oz) cans tuna 1/2 cup broccoli slaw, roughly chopped 1/2 cup diced bell pepper 1/3 cup diced red onion 1/4 cup fresh basil, chopped 1/4 cup dry roasted cashews, roughly chopped 1 lemon, juiced 1/3–1/2 cup mayo Sea salt and black pepper to taste 1 medium cucumber, sliced about 1/4-inch thick Instructions In a medium bowl. Combine all of the ingredients- except for the cucumber slices. Add amount of mayo to achieve creaminess. Top tuna salad on cucumber slices. Garnish with basil and cashews if you wish.
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Super Seed Nut Butter
Ingredients 1 cup raw pecans 1 cup raw cashews 1 cup raw almonds ½ cup raw sunflower seeds 2 tablespoons chia seeds 2 tablespoons flax seeds ½ teaspoon sea salt Optional: cinnamon, vanilla extract, and/or coconut oil, to taste Instructions Combine the pecans, cashews, almonds, and sunflower seeds in your food processor or high-powered blender. Process for about 3-6 minutes, scraping down as necessary. When the nuts have broken down into a smooth, creamy butter, add the chia seeds, salt, and cinnamon and/or vanilla extract, if you’re using. Process to incorporate, and taste. Adjust add-ins as desired. If it’s not blending up as smoothly or thinly as you want, add a little bit of coconut oil here. Transfer to a glass jar or two (like a mason jar) and store for 2-3 months.
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Vegan Blueberry Scones
Ingredients 2 cups all-purpose flour 1/2 cup vegan butter (chilled) 1/3 cup sugar 2/3 cup plant milk 1 tbsp baking powder 1 flax egg 1.5 tsp vanilla extract 1/4 tsp salt 1 cup blueberries For the Glaze 1 cup powdered sugar 1-2 tbsp plant milk (or lemon juice) Instructions Preheat oven to 400 degrees. Mix together the flour, sugar, baking powder and salt. Add chilled vegan butter- mix together Once the mixture has a sandy texture, add the flax egg, vanilla and a splash of the plant milk. Mix and only add more milk until there are no more dry bits. (Add more flour until it's manageable and not sticky. if the mixture becomes too sticky, add more flour) Fold in blueberries Flour a flat surface. Place the dough down and shape with your hands into a circle that is 1 inch thick. Cut dough into 8 pieces (like a pizza) Then arrange pieces on a baking tray covered in parchment paper. Brush on plant milk** all over the tops of the scones. Bake for 23-25 minutes Check the scones by inserting a toothpick into the middle of a scone, if it comes out clean they are ready! Allow to cool for 5 minutes on the pan and then transfer to a cooling rack. Once they are only slightly warm to touch, mix together your glaze and drizzle over scones.
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Raw Beet Dip with Greek Yogurt
Ingredients 1/2 lb. beets (ends trimmed, roughly chopped) 1 cup almonds, toasted in a dry skillet, plus extra for garnish 3 to 4 tablespoons fresh squeezed lemon or lime juice 1 tablespoon pomegranate molasses 1 teaspoon crushed red pepper flakes 1 garlic clove, peeled 1 teaspoon kosher salt ½ cup extra-virgin olive oil Freshly ground black pepper 1 cup Greek yogurt Torn pita, for serving 3 Persian cucumbers, quartered, for serving Instructions Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, red pepper flakes, garlic, and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. (Scrape down the sides, and blend again, until the mixture is very smooth) Add the olive oil (blend again until smooth) Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses Spoon Greek yogurt into a bowl, smoothing it with the back of a spoon. Spread the beet dip over top, smoothing again with the back of a spoon. Top with a generous drizzle of olive oil. Zest a lemon over top. Sprinkle with chopped or crushed toasted almonds Top with reserved lemon zest. Serve with pita and cucumbers for dipping.
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Raw Flax Crackers
Ingredients 1 cup sesame seeds 2 cups ground brown flaxseed 1 cup whole brown flaxseed 1 cup sunflower not ground 2 tbsp cumin whole not ground 1 tsp curry powder 1 tsp Himalayan sea salt 1 1/2 cups water 1 lemon include peel 4 stalks celery 1 large onion 2 large handfuls of kale or spinach 1 cup packed parsley 1 cup purple carrots optional Instructions Soak sesame seeds while preparing other ingredients. Place flaxseeds, cumin, curry, and salt in a large bowl and stir. Blend the remaining ingredients except sesame seeds and carrots, then stir into the mixture in the bowl. Drain and rinse the soaked sesame seeds, then stir into the dough. Stir in the grated carrots (optional). Allow to sit for at least 15 minutes so the flaxseeds make the mixture gelatinous. Stir dough and spread 1⁄8 to 1⁄4 inches thick on parchment, plastic, or teflex dehydrator sheets. Using a spatula, score the dough into the size crackers you want. Dehydrate at 105° F for 8–10 hours.
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