Recipes
Paleo Banana Bread Muffins
Ingredients 1 cup mashed banana (about 2 large or 3 small bananas) 1/2 cup almond butter 1 egg 1/2 tsp vanilla 1.5 cups almond flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup chocolate chips Instructions Preheat the oven to 350F Line a muffin tin with liners or grease. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla In a small bowl, stir together almond flour, baking soda, and spices. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips Fill muffin tins till about 3/4 full and add chocolate chips if desired Bake for 18-22 minutes Let cool on wire rack after ten minutes in tin.
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Ginger and Carrot Turmeric Soup
Ingredients 1 tablespoon olive oil 1 leek , cleaned and sliced 1 cup chopped fennel 3 cups chopped carrots 1 cup chopped butternut squash 2 garlic cloves , minced 1 tablespoon grated ginger 1 tablespoon turmeric powder Salt & pepper to taste 3 cups low sodium vegetable broth 1 can lite coconut milk Instructions Heat the olive oil in a saucepan. Add the fennel, leeks, carrots, and squash. Saute for 3 - 5 minutes until the veggies start to soften. Add the garlic, ginger, turmeric, salt, and pepper, and saute for a few more minutes. Add the broth and coconut milk. Bring the mixture to a boil, cover and simmer for 20 minutes. Once the soup is cooked, add it to a blender and blend until creamy. Taste and adjust to your taste. Serve immediately with a dollop of coconut yogurt and enjoy!
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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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Baked Apple Pie
Ingredients Apples 3 tart apples like Granny Smith, McIntosh, or Pink Lady 3 sweet apples like Honey Crisp, Fuji, or Ambrosia ½ cup brown sugar ¼ cup flour 1 Tbsp lemon juice 1 tsp cinnamon Optional: pinch of ground nutmeg, ground cloves, or ground ginger Crisp 1 cup flour 1 cup rolled oats 2 Tbsp brown sugar 1 tsp cinnamon ¼ tsp salt ½ cup cold unsalted plant-based butter Instructions Apples: Preheat oven to 350°F . Peel and quarter the apples. Remove the core and seeds. Chop into bite-sized pieces. In a large bowl, toss apples together with remaining "Apple" ingredients. Crisp: In a separate bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Cut the butter into cubes, then add it to the flour mixture. Use a pastry cutter, 2 forks, or your fingers to work the butter into the mixture until it resembles coarse pea-sized crumbs. Bake: Bake for 45 minutes. Serve warm. Topped with your favorite plant-based ice cream.
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Baked Cinnamon Apples
Ingredients ½ cup + 2 tablespoons whole rolled oats ½ cup almond flour ⅓ cup brown sugar ¼ cup crushed walnuts ½ teaspoon Apple Pie Spice or cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil 4 apples, cored and halved Melted coconut oil, for drizzling Vanilla ice cream, for serving Instructions Preheat the oven to 375°F. Combine toppings in a small bowl: combine the oats, almond flour, brown sugar, walnuts, apple pie spice, and salt. Work in the firm coconut oil until the mixture crumbles. If mixture is dry, add a few drizzles of water until the mixture starts to stick together. Scoop out a bit of the center of each apple half. Place in an un-greased baking dish large enough to hold the apples. Drizzle with melted coconut oil and rub it all over the apples. Cover with foil and bake for 10 minutes. Uncover and top each half with generous spoonfuls of the topping. Drizzle a little more coconut oil on top and bake for 20 minutes, or until the apples have softened and the topping is crisp. Let cool slightly and serve with vanilla ice cream.
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Vegan Pumpkin Cold Brew Coffee
Ingredients For the vegan pumpkin cream: 1 14-ounce can lite coconut milk 3 tablespoons pumpkin puree 3 tablespoons pure maple syrup 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Pinch sea salt For one glass of Vegan Pumpkin Cream Cold Brew: Cold brew coffee Ice Pumpkin cream Pinch pumpkin spice mix for garnish Instructions Fill your glass 3/4 of the way full of ice. Pour coffee in about 2/3 full. Give your pumpkin cream a good shake Spoon pumpkin cream over the top until glass is filled. Sprinkle a bit of pumpkin spice mix over the top and serve.
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Avocado Salad Dressing
Preparation Place all ingredients into a food processor or blender Process until mixture is creamy. Serve over salad, taco, burrito or whatever. Ingredients 1/2 Avocado 2 Tbsp Cilantro 1/4 Tsp Minced Garlic 1/4 Tsp Chili Powder 1/4 Tsp Sea salt 1/4 Tsp Ground Black pepper 1/2 Cup Silk Unsweetened Almond milk Juice of 1 Lime slice
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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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