Ingredients:
- 1/2 cup rice flour
- 1/4 cup oat flour
- 1/4 cup corn flour
- 1 tsp baking powder
- 1 banana very ripe
- 1 cup plant based milk
- 1 tsp vanilla extract
Author: PatagoniaLlami
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Vegan Mini Waffles
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Vegan Mango Lassi
This is an easy & quick recipe for vegan Mango lassi made with coconut yogurt alternative. Lassi is a traditional Indian yogurt drink. But I don’t think anyone in the world is a stranger to the delicious Mango Lassi! A tall glass of chilled Mango lassi can make all the summer blues go away.
Mango season is one of my favorite seasons to be in India. Every year, I used to make sure I am home, in India, for at least a few weeks to truly enjoy this king of all fruits. This year I missed the season in India but the amazing thing about being in Houston is that we get awesome Mangoes from Mexico as well as India.
The other day I found organic coconut yogurt alternative in market and I couldn’t resist trying vegan Mango lassi with coconut yogurt. The combination of mango and coconut is a tropical paradise. Houston’s been very hot and humid lately and even though we don’t have sandy beaches and palm trees and glass of cold Mango lassi can totally transport one to the tropics! The addition of freshly grounded green cardamom adds a delicious fragrance and subtle taste to the lassi.
A tall glass of vegan mango lassi to enjoy the summer! Recently I took my Indonesian friend to the Indian store and she was excited to find Mango lassi in the refrigerator section. It, of course, wasn’t vegan and she said, she breaks her vegan pact for mango lassi because she can’t find vegan mango lassi in any market. To which I said, have a blender?… yes? let’s buy some mangoes and we will make magic right in your kitchen!
The recipe is super simple and open to so many adaptations. I hope you like it. It’s also a great breakfast fruit smoothie option.
Vegan Mango Lassi
Mango Lassi is a traditional Indian summer drink with mangoes and yogurt. In this super quick recipe, I’ve used coconut yogurt to make vegan mango lassi. A truly tropical delight!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Drinks
Cuisine: Indian, Vegan, Vegetarian
Keyword: coconut, fruit recipe, mango recipes, smoothie
Servings: 2
Calories: 179kcal
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 ripe mango (~ 250g, See recipe notes for variety)
- 150 g coconut yogurt (one single serving, or another plant based yogurt of choice)
- 1 tbsp maple syrup
- 1 tsp green cardamom powder (remove green skin and pound to a fine powder)
- 300 ml water or as required
- 5-6 pistachios slivered for garnish (optional)
- Crushed Ice optional
Instructions
-
Peel and cut the mango into chunks. An easier way is to cut in half and scoop the flesh out.
-
Put yogurt, Mango, maple syrup and little (~100ml) water in the blender.
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Blend until smooth.
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Add cardamom powder and more water and/or ice (if usinfor the desired consistency.
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Blend again.
-
Pour into glasses. Garnish with pistachios and serve cold.
Notes
- Mango Variety: Choose a mango variety that has less fibrous and sweet flesh. In India, alphonso or safeda. In US, the Mexican Ataulfo or honey mango is best to make Mango Lassi.
- Nutritional Information is approximate information for 1 of 2 servings.
Mango variety for Mango Lassi
Ataulfo Mango (image source: mango.org) If you are a mango lover you would know there are many different Mango varieties. In India we have safeda, dussehri, kesari, alphonso, totapuri and so many more. The most common mango varieties in the US are the golden yellow Ataulfo mango and the red colored Tommy Atkins.
For Mango Lassi, you need a mango that is not very fibrous and has a sweet taste. In India, I mostly go with Alphonso or safeda to make Mango lassi and in the US, I would highly suggest using the Mexican Ataulfo mango variety. The commonly found Ataulfo mango is a cousin of Indian Alphonso. It has a thin pit, not very fibrous, and has a rich, sweet flavor. Its sweet flavor has lent it the nickname of “Honey Mango”
Food Blogger’s meet at a Secret cooking destination!
I love the online food bloggers groups. There are many out there but I’m just part of a few close-knit ones. This recipe is part of our monthly Shh… Cooking secretly challenge group where every month the group chooses one State’s cuisine; the participants are paired up and each gives the other two ingredients to use in a dish that is typical of that State. This month’s theme is Punjabi cuisine. My partner for this month is Priya Mahesh, who blogs at @200º (I think the name is super cool!). I gave her cashew and besan (gram flour) and she made this low oil lauki ke kofta curry. She gave me yogurt and cardamom as my two ingredients. I could have made so many dishes with those two like kadhi or kulcha or Amritsari chole but lassi has been on my mind since long for adding to blog and when I could make it vegan, I was definitely going for that!
Connect with me
If you try this recipe, I would really love to know. Tag your picture with #weekendkitchen on instagram or connect with me on Facebook, Twitter, Google+, and/or Pinterest. Or join our newest journey into Recipe Videos.
Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
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Healthy 5-Ingredient Cake Batter Freezer F
It’s Milly’s 1st birthday today! I know I probably shouldn’t be this excited but my love for her is strong, as demonstrated by my snapchats.
Over the past year, she’s really developed her own little personality and it turns out, she’s just as quirky as me. Her daily life includes naps, treats, tail chasing and sitting on the refrigerator watching me cook. To be honest, the daily joy she’s given me is irreplaceable. It’s weird, but now I can’t imagine what my days would be be like without her. #CATMOMFOREVER
” title=”Healthy 5-Ingredient Cake Batter Freezer Fudge” width=”640″>Milly when she was 3 months old
For her birthday treat, I made her yogurt ice cubes to lick up. For some reason she loves both siggi’s and Stonyfield. (Of course, she has impeccable taste like that.)
Now onto things that aren’t about my cat…
” title=”NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!” width=”800″>Have you ever had freezer fudge? You guys, it’s just amazing! Especially in the middle of summer when you don’t have the energy to bake or when it’s too hot to think about turning on the oven. I get it.
I thought up this version a few months ago and kept forgetting to share the recipe. Please forgive me!
The recipe uses only 5 ingredients: cashew butter (or any butter), coconut butter, pure maple syrup, vanilla extract and rainbow sprinkles. Simple, right? No, simply delicious.
” title=”NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!” width=”800″>What ingredients are in this freezer fudge?
It’s important to know that I chose the cashew butter specifically for it’s mild creamy taste that makes this fudge taste exceptionally like a rich, creamy cake batter. If you don’t want to use cashew butter, that’s fine too — you can pretty much sub it with any other nut butter (peanut, almond, cashew). If you are looking for cashew butter, I know that Trader Joe’s carries it or you could purchase this brand online (yum)!
It should be noted that the coconut butter is a must here! It helps the fudge harden a bit and solidify; in combination with the cashew butter and maple syrup, these little bites will melt in your mouth. I used my recipe for homemade coconut butter, but you can also purchase coconut butter from the store (if they carry it) or order online.
You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.
I hope you LOVE this no bake treat. Be sure to tag #ambitiouskitchen on Instagram if you make anything from AK! xo.
” title=”Healthy 5-Ingredient Cake Batter Freezer Fudge” width=”800″>More healthy no bake treats you’ll love:
Vegan Paleo No Bake Cookie Dough Cups
No Bake Salted Tahini Cookie Dough Fudge
No Bake Superfood Brownie Energy Bars
4-Ingredient Chocolate & Peanut Butter Freezer Fudge
” width=”274″> The
Ambitious Kitchen
Cookbook125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy 5-Ingredient Cake Batter Freezer Fudge
” width=”170″>Prep Time 35 minutes
Total Time 35 minutes
Serves18 servings
NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!
Ingredients
- 3/4 cup cashew butter
- 3/4 cup coconut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles (vegan if desired)
Instructions
-
Line a 8×4 or 9×5 inch loaf pan with parchment paper for easy fudge removal; set aside.
-
Heat a medium saucepan over low heat; add in coconut butter, cashew butter, maple syrup and vanilla. Stir until ingredients are smooth and well combined. Remove from heat and stir in sprinkles.
-
Pour into prepared pan, cover and freeze for 30 minutes or until fudge is set. Once ready to serve, simply thaw fudge out at room temperature for 5-10 minutes. Remove from pan and cut into 18 squares. Store in freezer safe container until ready to serve.
Recipe Notes
You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.
Feel free to use any nut butter of choice if you cannot find cashew (almond, peanut).
If vegan/gf, make sure to use vegan/gf sprinkles.
Nutrition
Serving: 1piece of fudgeCalories: 136calCarbohydrates: 7.5gProtein: 2.6gFat: 11.3gFiber: 2gSugar: 3.8g
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Healthy 5-Ingredient Cake Batter Freezer Fudge
It’s Milly’s 1st birthday today! I know I probably shouldn’t be this excited but my love for her is strong, as demonstrated by my snapchats.
Over the past year, she’s really developed her own little personality and it turns out, she’s just as quirky as me. Her daily life includes naps, treats, tail chasing and sitting on the refrigerator watching me cook. To be honest, the daily joy she’s given me is irreplaceable. It’s weird, but now I can’t imagine what my days would be be like without her. #CATMOMFOREVER
” title=”Healthy 5-Ingredient Cake Batter Freezer Fudge” width=”640″>Milly when she was 3 months old
For her birthday treat, I made her yogurt ice cubes to lick up. For some reason she loves both siggi’s and Stonyfield. (Of course, she has impeccable taste like that.)
Now onto things that aren’t about my cat…
” title=”NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!” width=”800″>Have you ever had freezer fudge? You guys, it’s just amazing! Especially in the middle of summer when you don’t have the energy to bake or when it’s too hot to think about turning on the oven. I get it.
I thought up this version a few months ago and kept forgetting to share the recipe. Please forgive me!
The recipe uses only 5 ingredients: cashew butter (or any butter), coconut butter, pure maple syrup, vanilla extract and rainbow sprinkles. Simple, right? No, simply delicious.
” title=”NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!” width=”800″>What ingredients are in this freezer fudge?
It’s important to know that I chose the cashew butter specifically for it’s mild creamy taste that makes this fudge taste exceptionally like a rich, creamy cake batter. If you don’t want to use cashew butter, that’s fine too — you can pretty much sub it with any other nut butter (peanut, almond, cashew). If you are looking for cashew butter, I know that Trader Joe’s carries it or you could purchase this brand online (yum)!
It should be noted that the coconut butter is a must here! It helps the fudge harden a bit and solidify; in combination with the cashew butter and maple syrup, these little bites will melt in your mouth. I used my recipe for homemade coconut butter, but you can also purchase coconut butter from the store (if they carry it) or order online.
You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.
I hope you LOVE this no bake treat. Be sure to tag #ambitiouskitchen on Instagram if you make anything from AK! xo.
” title=”Healthy 5-Ingredient Cake Batter Freezer Fudge” width=”800″>More healthy no bake treats you’ll love:
Vegan Paleo No Bake Cookie Dough Cups
No Bake Salted Tahini Cookie Dough Fudge
No Bake Superfood Brownie Energy Bars
4-Ingredient Chocolate & Peanut Butter Freezer Fudge
” width=”274″> The
Ambitious Kitchen
Cookbook125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy 5-Ingredient Cake Batter Freezer Fudge
” width=”170″>Prep Time 35 minutes
Total Time 35 minutes
Serves18 servings
NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!
Ingredients
- 3/4 cup cashew butter
- 3/4 cup coconut butter
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles (vegan if desired)
Instructions
-
Line a 8×4 or 9×5 inch loaf pan with parchment paper for easy fudge removal; set aside.
-
Heat a medium saucepan over low heat; add in coconut butter, cashew butter, maple syrup and vanilla. Stir until ingredients are smooth and well combined. Remove from heat and stir in sprinkles.
-
Pour into prepared pan, cover and freeze for 30 minutes or until fudge is set. Once ready to serve, simply thaw fudge out at room temperature for 5-10 minutes. Remove from pan and cut into 18 squares. Store in freezer safe container until ready to serve.
Recipe Notes
You’ll notice that coconut butter is hard at room temperature (except in the summer at warmer temps). All you need to do is warm it up in the microwave or on the stove top. If it’s a glass jar, I’ll usually stick it in the microwave at 15 second intervals until softened enough for scooping.
Feel free to use any nut butter of choice if you cannot find cashew (almond, peanut).
If vegan/gf, make sure to use vegan/gf sprinkles.
Nutrition
Serving: 1piece of fudgeCalories: 136calCarbohydrates: 7.5gProtein: 2.6gFat: 11.3gFiber: 2gSugar: 3.8g
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Comforting Lasagna Soup | V + GF | AV Show 34
Dig into a big bowl of comforting lasagna soup with all the classic flavors and aroma lasagna brings, made easily in one big pot. Add your favorite vegan cheese or make some with me and dig into a big gooey bite. You may find yourself wondering how you could be going back for more but somethings are that good. Impress yourself and / or your loved ones with this meal, vegan or not this is a keeper! 10/10, new favorite in our home. From my kitchen to yours with so much love, Christa
“It tastes as good as it smells and looks.” – Gerald Clark.
“Mmmmm…..Heaven in a bowl.” – First bite, Christa Clark.
Watch how to make this in a new Artistic Vegan Show and/or get the recipe below. Stay ’til the end for some horsing around. 🙂
Ingredients:
- 1 Large Onion – Chopped
- 1/2 – 1 lb. Vegan Italian Sausages (See note)
- 3-4 Cloves Garlic – Minced
- 4 Cups Freshly Chopped Tomatoes (or 28 oz can is okay)
- 7 Cups Low Sodium Vegetable Broth
- 1 Tbsp Italian Seasoning
- 1/2 Cup Vegan Parmesan Cheese (See note)
- 8 oz Gluten Free Lasagna Noodles
- 2 Large Handfuls Fresh Basil – Finely Slice Leaves
- 1-2 Batches Mozzarella Cheese
- Salt, pepper, red pepper flakes to taste
Peaceful Preparation:
- Sauté the onions and vegan Italian sausages for 8-10 minutes until fragrant and colored, either in vegetable broth for oil-free or 1/2-1 tbsp of oil, I used avocado oil.
- Add the garlic and sauté for 30 seconds while mixing.
- Add the vegetable broth, tomatoes, Italian seasoning and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
- Meanwhile, make your cheese if making it homemade and break your noodles into approximately 1″ pieces or bite size-ish pieces.
- After 20 minutes, add the noodles. Cook for 10+ minutes until Al Dente or desired consistency. Remove from heat.
- Stir in basil and vegan Parmesan cheese. You can add cheese at the bottom, or on top, or both. 🙂 If on bottom, add the mozzarella cheese, ladle the soup on top, top with any additional vegan cheese or toppings and serve hot!! Ooooh Mamma Mia!!
Notes:
Vegan Sausage: I used my Sun-dried Tomato & Basil Sausages, I made 2 large vs. 4 small and doubled the steaming time. You can use your favorite store-bought variety like Tofurkey, Field Roast, or even use an equal part of TVP + vegetable broth or water mix, for example 1 cup TVP to 1 cup vegetable broth or water. Beefless grounds can also be purchased like Gardein. I also have other sausage varieties.
Vegan Parmesan: Take 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1 to 1 1/2 tbsp garlic salt or garlic power + desired salt, mix in a food processor or clean coffee grinder until it is finely ground.
Vegan Mozzarella: 1/4 Cup Cashews, 1 Cup Filtered Water, 1 tbsp nutritional yeast (okay to omit), 1/2 tsp garlic powder, onion powder and salt. 2 tbsp starch, I used potato starch. 1 lemon wedge to 1/2 squeezed. Blend, heat until thickens stirring frequently to avoid lumps. If lumps form, stir them out. Easily re-heat and thin out with a splash of dairy free milk.
Noodles: Use your favorite noodle, it is fun to use the lasagna noodles, if you don’t have a gluten allergy use your favorite. I used Hodgson Mill’s.
Inspired by Laura in the Kitchen, love her!Calorie information will change based on what vegan sausage you use, the broth you use and so forth, this is a rough guide based on exactly how I made it with the Sun-dried Tomato & Basil Sausages factored in. We probably easily got 8 servings but I chose 6 so you could have generous portions!!
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Crispy Vegan Gingersnaps
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 24 servings-
¾ cup almond flour
-
¼ cup coconut flour
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1 tablespoon ground ginger
-
2 teaspoons ground cinnamon
-
½ teaspoon ground allspice
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¼ teaspoon baking soda
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¼ teaspoon ground nutmeg
-
¼ teaspoon salt
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¾ cup almond butter
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½ cup honey
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¼ cup melted coconut oil
Directions
-
Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
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Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
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Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.
Nutrition Facts (per serving)
120 Calories 9g Fat 10g Carbs 2g Protein Nutrition Facts Servings Per Recipe
24Calories
120% Daily Value * Total Fat
9g12% Saturated Fat
3g14% Sodium
73mg3% Total Carbohydrate
10g3% Dietary Fiber
1g5% Total Sugars
6gProtein
2g4% Vitamin C
0mg0% Calcium
24mg2% Iron
0mg2% Potassium
67mg1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Quinoa Black Bean Tacos (Vegan)
A hearty vegan main dish for carnivores and herbivores alike (and everyone between). Great topped with guacamole or avocados, hot sauce, sour cream, cheese, or vegan dairy alternatives.
Submitted by
Ruthie HigbeeUpdated on January 14, 2022
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 8 servings-
1 teaspoon olive oil
-
1 onion, chopped
-
2 (8 ounce) cans tomato sauce
-
1 ½ cups water
-
½ cup quinoa
-
1 (1 ounce) envelope taco seasoning mix
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2 (14.5 ounce) cans black beans, rinsed and drained
-
24 corn tortillas
Directions
-
Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.
Nutrition Facts (per serving)
339 Calories 4g Fat 65g Carbs 13g Protein Nutrition Facts Servings Per Recipe
8Calories
339% Daily Value * Total Fat
4g5% Saturated Fat
1g3% Sodium
985mg43% Total Carbohydrate
65g24% Dietary Fiber
14g49% Total Sugars
4gProtein
13g26% Vitamin C
8mg9% Calcium
116mg9% Iron
4mg22% Potassium
728mg15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Chocolate Maca Protein Smoothie
Ingredients:- 1. 1 cup almond milk
- 2. 1 scoop vegan protein powder
- 3. 2 tablespoon raw cacao powder
- 4. 1 teaspoon maca powder
- 5. 1 tablespoon raw cacao nib
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Vegan burger
Ingredients:
- * 4 portobello mushroom, stem removed
- * 2 tbsp balsamic vinegar
- * 1 tbsp olive oil
- * 1/2 tsp salt
- * 1/4 tsp coarsely ground black pepper
- * 1 roma tomato, sliced
- * 8 lettuce leaf of you choice
- * 1 bell pepper, sliced
Instructions:
- Soak sunflower seeds, brazil nuts, and almonds for 4 hours.
- Take a large ziploc and place mushrooms in the bag.
- Pour the marinade (balsamic vinegar + olive oil + salt + pepper) in the ziploc bag and gently distribute it in and around the mushrooms. Lay flat for about 30 minutes.
- Gently remove mushrooms and lay in a baking sheet layered with parchment paper.
- Roast in an oven at 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
- Meanwhile, slice tomato, bell pepper, wash lettuce.
- Add ingredients for vegan cheese in a blender and blend until as smooth as desired.!
- Brush your greens with cheese.
- Layer with the mushrooms, tomatoes, bell peppers and sprouts.
- Serve immediately.
- Enjoy your health!
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Creamy Jamaican-Spiced Potato Salad
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” title=”NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!” width=”800″>
” title=”NO BAKE 5-ingredient cake batter freezer fudge made with healthy ingredients and a little indulgence from sprinkles. Low carb and naturally sweetened!” width=”800″>
” title=”Healthy 5-Ingredient Cake Batter Freezer Fudge” width=”800″>
” width=”274″> 
” width=”170″>
