Author: PatagoniaLlami

healthy / vegan oatmeal-raisin cookies with a lovely twist that can be enjoyed for breakfast with a tall glass of (dairy-free) milk

(gluten-free option)


adapted from mangia —izzy rael

Directions

1. Preheat oven to 375 degrees F
2. Use a food processor to grind the oats, baking soda, salt, cinnamon, and brown sugar into a fine flour
3. Pour “flour” into a large bowl and fold in olive oil, almond milk, and raisins, and cacao nibs
   
4. Gently fold in coconut flakes (**toasted on pan at medium-high heat for about 4 minutes), as not to break them (entirely)
5. Take small piece dough, and roll into a ball (be sure to taste test, just to make sure that it’s not poison or anything…) and place on a baking sheet. repeat.
   
6. Flatten balls into round disks (unless you want baked cookie truffles, which is totally OK.)
7. Bake in the oven for 6-8 minutes.
8. Eat.

Directions

1. Melt butter in a stock pot. Add onion, garlic, celery, mushrooms, salt and pepper, and red chili pepper flakes. Saute over low to medium heat until onion is translucent, about 10 minutes. Stir as needed.
2. Add remaining ingredients except for sour cream or yogurt, and paprika. Bring to a boil, then reduce heat so it simmers and cook until vegetables are fall-apart tender, about 20 minutes. Remove from heat.
3. Carefully puree soup in a blender until creamy smooth. Taste and adjust seasonings. Serve warm, garnished with sour cream or yogurt and a sprinkle of papriks.

Directions

1. In a saucepan, whisk together the water, cocoa, carob, sugar, and salt, and place it over medium heat.
2. In a separate bowl, whisk together the milk with the arrowroot until the arrowroot has dissolved.
3. Once the water/cocoa mix is warmed, add the milk arrowroot mix to it, and continue heating it through until the mixture has thickened (about 1 minute). Don’t boil the mix!
4. Once thickened, remove the pan from the heat and stir in the vanilla, cinnamon, stevia, and cocoa butter (this enhances the chocolate flavor even more!).
5. Pour into a couple of mugs and share with a loved one!

Directions

1. Preheat oven 350 degrees
2. Prepare a muffin tin with cooking spray or liners (or baking dish if making the bread version)
3. In a food processor, combine pumpkin, almond milk, apple cider vinegar, oats, sugar, honey & cinnamon and combine
4. To the mixture, add by hand baking soda, cornmeal, almond meal & salt and combine well
5. Let the batter sit 1 hour in the refrigerator to allow the batter to thicken, the cornmeal will absorb all the ingredients to make fluffier and thicker muffins (trust me!)
6. Pour the batter into the cavities
7. Bake 30 minutes until muffins appear golden & a toothpick can be inserted cleanly in the center
8. Cool muffins before serving

Directions

1. Add the soaked beans to a blender with the water (yes, you don’t need to cook them first!) Start on low and gradually increase the speed until the beans are completely smooth. Add the remaining ingredients and blend until fully incorporated. You may need to do this in two batches, especially if you don’t have a high-speed blender (like a Vita-mix).
2. Heat your waffle iron. I don’t oil mine, as it’s pretty good at living up to the non-stick promise. If yours isn’t, brush on some coconut butter or use some coconut oil spray to prevent sticking.
3. When fully heated, pour in batter and cook until waffles are golden brown and cooked all the way through – about 6-8 minutes.
4. Leftovers are great for quick breakfasts – just reheat in a toaster. These also freeze really well.

   Adapted from The Kind Mama by Alicia Silverstone

Some people’s hearts are made of gold, or so they say. I’m 99% sure mine is made of chocolate…and that’s as good as gold in my book.

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, wheat free, corn free, legume free, and vegan. —Kait Turshen

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a small mixing bowl, combine ground flaxseed and water. Whisk well and set aside for 5 minutes. This will serve as your “egg” in the recipe.
3. In a large mixing bowl, combine shortening and sugar; beat until light and fluffy. Add flaxseed mixture and vanilla; continue to beat until well combined. Gradually mix in flour, cocoa, baking soda, and salt.
4. Roll out dough on a floured surface to ¼ inch thick. Using a heart cookie cutter, or shape of choice, cut out cookies. Roll out scraps and repeat until all dough has been used.
5. Transfer hearts to baking sheets. Bake for 10 minutes. Remove from oven; let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before decorating. Decorate however your Valentine heart desires! I frosted mine in melted chocolate and finished off with fun sprinkles and a simple powdered sugar glaze.

Directions

1. Combine 1.5 cups of oat milk with the maple syrup, vanilla, agar agar flakes and salt in a medium saucepan and bring to a boil over medium high heat. Lower the heat to a simmer and cook for 5 minutes, stirring frequently.
2. Combine the arrowroot powder with the 2 tbsp of oat milk in a small bowl. Slowly pour the arrowroot mixture into the agar-agar milk, whisking, until thickened.
3. Add the cacao butter and matcha powder to a blender along with the milk mixture. Blend until smooth. Taste for sweetness and add more maple syrup, if desired.
4. Pour into small ramekins or glasses and chill for about 2 hours.
5. Top with fresh fruit for serving (optional)