Forever vegan🌱

Delicious & Healthy Vegan Recipes

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ORANGE PECAN CINNAMON BUNS

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A post shared by Catherine | MS, RD (@plantbasedrd) on Jan 26, 2020 at 7:17am PST

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PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKE (vegan and gluten free)

Ingredients:

1 flax egg

1 tsp vanilla

1/4 cup melted coconut oil

1/2 cup peanut butter

1/3 cup coconut sugar

1/4 cup maple syrup

1/3 cup milk of choice

1 cup almond flour

1 tsp salt

1 tsp baking soda

1/2 cup chocolate chips

Instructions:

Preheat oven to 350F and prepare 9x9 pan set aside

In a large bowl mix together the flax egg, vanilla, coconut oil, peanut butter, coconut sugar, maple syrup and milk of choice

Add in the almond flour, salt, and baking soda. Additionally, add in a few handfuls of chocolate chips and pour into the pan.

Bake for 29-31 minutes and top with the chocolate chips and some flaky sea salt, let cool for 20 minutes, slice into 8 pieces and enjoy!

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BEST PALEO CHOCOLATE CHIP COOKIES (KETO, VEGAN OPTION)

Ingredients

* 1 cup cashew butter * See notes

* 2/3 cup granulated sweetener of choice ** See notes

* 1/2 tsp baking soda

* 1 vegan egg *** See notes

* 1/2 cup chocolate chips of choice

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.

In a large mixing bowl, combine all your ingredients, except for the chocolate chips, and mix until just combined. Using a rubber spatula, fold through the chocolate chips.

Using your hands, form 12 balls of dough. Place them on the lined baking tray, 2 inches apart. Gently press down into a slight cookie shape. Top with extra chocolate chips.

Bake the cookies for 10-12 minutes, or until just beginning to go golden around the edges. Remove from the oven and let cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.

Notes

* You can substitute this for almond butter, peanut butter, sunflower seed butter, or tahini.

** Any granulated sweetener of choice works- Coconut sugar, brown sugar, white sugar, monk fruit sweetener (sugar free)

*** To keep it vegan/eggless, replace with 3-4 tablespoons of ground chia seed. Add 3 tablespoons first, and if too thin, add an extra tablespoon.

TO STORE. Place leftover cookies in a sealable container, and keep at room temperature. They will keep fresh for up to 5 days. The cookies can also be stored in the refrigerator if you want them to last longer. 

TO FREEZE. Chocolate chip cookies are freezer friendly and can be stored in the freezer. Place cookies in a ziplock bag or freezer-friendly container. They will keep fresh for up to 6 months. 

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HEALTHY CAKE LIKE BROWNIES

Ingredients:

Large bowl

1 cup all purpose gluten-free flour (I used Bob's Red Mill's red-labeled baking flour)

1/4 cup cacao powder

1/4 cup coconut palm sugar

1/4 cup organic cane sugar

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

Small bowl

1/8 cup coconut oil melted

1/8 cup brewed coffee

1/2 tsp vanilla

1/2 tsp apple cider vinegar

1/2 cup water

Pourable chocolate sauce

1 cup dark chocolate chips

1 tbsp coconut oil

Instructions:

Prep

Line an 8x4-inch loaf pan with a parchment paper, or rub it with coconut oil and dust with flour.

Preheat the oven to 350F.

Make brownies

Mix up the dry ingredients in the large bowl. I used a hand-mixer but you can also use a whisk.

Mix up the wet ingredients in the small bowl.

Add the wet ingredients to the dry ingredients and mix again.

Pour the batter into the pan, and bake for 20 minutes. Remove from oven.

Lift it out of the pan if you used parchment to prevent it from further cooking.

Cool 5-10 minutes.

I served mine with melted chocolate. Just microwave chocolate chips for 60 seconds, and stir until all chips are melted. You can add a tablespoon of coconut oil to make it more pourable.

Store covered at room temperature for 3 days. Or freeze in a sealed container for 3 months.

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VEGAN STUFFED COOKIES

Ingredients:

For the cookies:

1,15 oz. can of chickpeas (drained and rised)

1/2 cup organic sunbutter

1/4 cup date syrup (or maple syrup)

1/4 cup unflavored carbonated water

Blend above and place in freezer to chill while preparing the fluff

For the filling:

2 level scoops of protein powder

2 level tbsp of pure cacao powder

7 tbsp water

Mix all the ingredients

Measure out dough into equal scoops, roll chocolate fluff into small ball and place in center of dough. Then cover with more dough. Bake at 350 F for about 30 minutes. After removing from oven, place unsweetened chocolate chips on top.

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HOMEADE SNICKERS BARS

Servings: 8

Ingredients:

For the base

120 gr mixed nuts, almonds and cashew

2 tbsp coconut flour (or more ir needed)

2 tbsp of coconut oil, melted

For the caramel

75 gr dates

100 ml peanut butter

50-100 ml hot water

A pinch of salt

Toppings

65 gr peanuts

200 gr dark chocolate

1 tsp coconut oil

Instructions:

Line in a loaf pan 9x23 cm with parchment paper.

Place all the ingredients for the base into a food processor and mix until combined

Transfer the mixture into the loaf pan and press down firmly.

Then add all the ingredients for the caramel into the food processor and mix until smooth

Spread event on top of the base layer

Sprinkle peanuts on top of the caramel and press down gently.

Put in the freezer to set for at least 20 minutes

Melt chocolate together with coconut oil in the microwave 20 seconds at a time, stirring in between.

Remove pan from freezer and slice into even sized parts. Cover each bar into melted chocolate until coated and set aside on a lined tray.

Refrigerate until firm before serving

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CHOCOLATE CAKE

Ingredients (for a 25x10cm | 10x4” loaf):

190 gr or 1 1/2 cups all purpose flour

20 gr or 1/4 cup raw cacao powder

80 gr or 1/2 cup moscavado sugar or coconut sugar

80 gr or 1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

65 gr or 1/3 cup coconut oil (melted, room temperature)

80 ml or 1/3 cup espresso (warm)

1 teaspoon vanilla extract

1 teaspoon white vinegar

240 ml or 1 cup water

Instructions:

Preheat the oven at 175C / 350F degrees. Line a 25x10 cm / 10x4” loaf pan with parchment paper.

In a medium bowl, mix together the cacao powder, flour, sugar, baking soda and salt together. Set aside.

In a separate bowl, mix together the coconut oil, espresso, vanilla, vinegar and water until well combined.

Stir in the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the baking pan and bake for 50-55 minutes.

Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.

Cool completely before slicing.

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TOMATO PASTA WITH BLACK CHICKPEAS

Ingredientes:

150 gr of pasta

1 medium onion, chopped

150 gr of mushrooms, chopped

1/2 can chopped tomatoes

1 tsp cumin

1/2 tsp smoked paprika

1/2 tbsp apple cider vinegar

1 tbsp tamari

1/2 tsp garlic salt

1 can black chickpeas, drained and rinsed

2 cups kale, chopped

Pecan nuts, to serve

Instructions:

Cook the pasta

Add the onion and mushrooms to a non-stick frying pan and cook for around 5 minutes, until soften.

Add the chopped tomatoes, cumin, smoked paprika, apple cider vinegar, tamari and garlic salt, and cook for a further 5 minutes over a medium heat, stirring frequently.

Stir in the black chickpeas and kale at the last minute, cooking until the kale wilts.

Serve with crushed pecan nuts

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HEALTHY SALAD BOWL

For the Tahini dressing:

1 tbsp of raw tahini

1 tbsp of lime juice

1 tbsp of water

Sea salt and black pepper

The bowl is made with mixed greens, cucumbers, blackberries, avocado, pumpkin seeds, micro-greens and the tahini dressing

Source: https://www.instagram.com/p/BzuyKwVJyuF/?igshid=c7njmt7zwncl

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A post shared by Plantd™ | Plants + Planet 🌿🌎 (@plantd.co) on Jul 10, 2019 at 2:20am PDT

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EASY TOFU SCRAMBLE RECIPE

Ingredients:

6 ounces of tofu (recommendation: firm or extra firm tofu)

1/4 cup white onion, diced

2 cloves garlic, minced

Juice of 1/2 lemon

1 tbsp olive oil (if you cook with oil)

Seasoning:

1/4 cup nutritional yeast

Salt and pepper

Instructions:

Heat the olive oil in a small skillet over medium- high heat. Add diced onion and garlic and sauté until golden and fragrant (2-3 minutes)

Crumble the tofu into a small bowl with your fingers. Stir in the lemon juice and spices of your choice (pepper and nutritional yeast is recommended)

Add tofu mixture into onions and cook for 2-3 minutes, until tofu is heated all the way through. Taste and adjust seasonings.

Serve immediately with fresh chives or homemade salsa

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Healthy Banana Bread

Ingredients:

170 ml PLANT MILK

3-4 RIPE BANANAS

350 gr OATS

50 gr WALNUTS

15 gr BAKING SODA

Optional:

Cinnamon powder, chocolate chips, blueberries

Mash the bananas up with a fork until there is no large pieces

Add the rest of the ingredients, except oats. Mix everything together

Mix oats with a blender or a food processor until you have oat flour

Add the flour into the mixture and stir fry well (don’t add everything at one time)

Place it in a preheated oven and bake it for about 60 minutes at 180 degrees C