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  • Mashed Yams

    Mashed Yams

    recipe image
    Ingredients:

    • 2 large white yams, chopped and peeled
    • 2 tbsp vegan butter
    • 1 large garlic clove minced
    • 1/2 cup of coconut milk
    • 1/4 tsp sea salt and pepper

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  • Peppermint Hearts

    Peppermint Hearts

    recipe image

    Ingredients:

    • 2 cups unsweetened, shredded coconut
    • 1/4 cup melted coconut oil
    • 3 Tablespoons pure maple syrup, or honey if not vegan
    • 1/8 teaspoon Himalaya Pink Sea Salt
    • 5 drops pure peppermint oil
    • For the chocolate:
    • 1/4 cup cocoa powder or raw cacao
    • 1 Tablespoon Maple syrup or honey if not vegan
    • 1/8 teaspoon sea salt, Himalayan or Celtic
    • 1/3 cup melted coconut oil
    • 3 drops pure peppermint oil for extra peppermint flavor

    Instructions:

    1. For the hearts: Place the coconut oil, syrup and coconut into a blender and blend until smooth. This takes some patience as you will need to scrape the sides often until well blended.
    2. Pour the blended coconut into a bowl and add the peppermint drops and salt, stir well.
    3. Spoon the mixture into candy molds and freeze for at least an hour, until firm.
    4. Remove the candy from the molds and serve as is, or pour chocolate sauce over them first. The chocolate sauce will harden like magic shell.
    5. For the chocolate sauce combine all the ingredients in a small bowl and whisk until smooth. Pour over the frozen chocolate hearts…or whatever shape you choose. Enjoy!!!
    6. Course : Dessert, Snack
    7. Recipe Type : Chocolate, Dairy Free, Dessert, Egg Free, Gluten Free, Low sugar, Nut free, Paleo, raw, soy free, vegan

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  • Chocolate Chip Cookie Brittle

    Chocolate Chip Cookie Brittle

    recipe image

    Same great cookie taste in a nice and crispy bite!

    Recipe

    Ingredients:

    • 1 Stick (1 cup) Melted Butter (Vegan Option: Margarine)
    • 1 cup Granulated Sugar
    • 2 tsp. Vanilla Extract
    • 2 cups All Purpose Flour
    • 1 cup Mini Chocolate Chips

    Instructions:

    1. Preheat oven to 350º F.
    2. Cream together sugar, butter, and vanilla in a bowl.
    3. Add flour until well blended. Add chocolate chips.
    4. Spread mixture very thinly onto a cookie sheet lined with parchment paper or a silicone mat.
    5. Bake at 350º F for 20 minutes or until golden.
    6. While cooling, cut into squares, or allow to cool completely before breaking into pieces.
    7. Store in an airtight container.

    Enjoy, and I’ll see you at the dinner table! 😎 

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  • Chocolate Ganache Energy Balls

    Chocolate Ganache Energy Balls

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    Chocolate Ganache Energy Balls – made with just 4 ingredients and 2 easy steps, vegan, gluten free and so full of versatility.

    Servings of the Chocolate Ganache Energy Balls on a board and on a plate.

    Friends, do you do any sports? I do and really enjoy it, but what is always missing for me is the perfect snack before or after a workout. Something that gives me energy.

    For sure you can drink a smoothie or eat veggies, this is always a good option.

    Honestly, these are great options but sometimes I’m craving for something sweet. Chocolate maybe, who can relate to this?

    You know I have a soft spot for chocolate like my Chocolate Mousse Cake, Vegan Chocolate Cake or Triple Chocolate Bread to name some of it. Just type chocolate in the search function and you will totally satisfy your chocolate craving.

    Closeup on a white-chocolate covered energy balls.

    These are all great and delicious options of course, but before or after a workout I know we need something portable, something you can grab and go for it. Best part: just because I’m working out, it doesn’t mean I can’t have my chocolate craving satisfied!

    Yes you can just buy a chocolate bar but honestly this will not do the trick.

    Because those chocolate bars are neither vegan, nor gluten free. Instead they are full of sugar and contain a lot of preservatives.

    You can do better with my Chocolate Ganache Energy Balls: you only need 4 ingredients and just 2 easy steps and you make them in no time.

    These balls are so versatile, they not only make a great and healthy pre and after workout plant-based snack.

    Chocolate Ganache Energy Balls.

    Can you imagine that personal gifts are always the best things what people can ask for?

    Yes these are also a great holiday gift. You can bring them on to friends, family, love ones or just for you you deserve it. They also make a good snacking option, compliment for any desserts, think cakes, mousses.

    You can decorate all of them with these and that will take your beautiful dessert to the next level.

    I hope you are all excited for your next workout with these Chocolate Ganache Energy Balls. They are delightful, elegant, chocolaty, dreamy, satisfying. It can be tough not to snack the whole batch.

    An Energy Ball without ganache.

    This is how we make these Chocolate Ganache Energy Balls. There’s room for chocolate always.

    First, combine cashews, cashew butter, dates and optional (vanilla extract) in a food processor or blender. Then process until the mixture is well combined, but leave some texture otherwise it will turn out into a paste, and that is not what we need here.

    Roll mixture with your hands into balls, and set aside. Melt the vegan chocolate in the microwave or in a small casserole on a stove. You can add a bit coconut oil to it.

    I find this delicious as it adds slight coconut notes to it and makes the chocolate a bit creamier but there is no need for. You can easily do it without the coconut oil.

    Last but not least, cover all balls with the vegan chocolate. Chill until serving.

    Chocolate Covered Ganache Energy Balls.

    As you can see, I used both vegan dark and white chocolates. This is just for variety. Of course, you can use what vegan chocolate you prefer.

    And you can customize these energy balls to your own needs and desire. I think it would work great with other nuts of course, like peanut, hazelnut, almond and more.

    These are a great motivator to achieve your workout goals. I mean who doesn’t love chocolate? With these babies you can have it before or after a workout, maybe you can split it: one half before and one half after.

    This will do the trick even if you’re exhausted from the workout you can easily motivate yourself.

    Chocolate Ganache Energy Balls with a bite taken out.

    Enjoy your workout, dessert, date night with my Chocolate Ganache Energy Balls

    These Chocolate Ganache Energy Balls are full of good benefits thanks to cashews, cashew butter, and dates. Cashews are good for a healthy heart, lowers blood pressure, are full of calcium, magnesium.

    Say hello to bone health and more. The benefits are real so you can really profit while are you snacking on these.

    Of course it’s not just about the cashews. The cashew butter doubles the fun, believe me. It’s not only delicious but also so healthy so a big winner for you.

    Curious why you should get on board with cashew butter then you might want a look at the article “7 Health Benefits of Cashew Butter”

    Friends you get the whole package here, delicious, healthy, nutritious made with only 4 ingredients and 2 easy steps you can take up the snack game to the next level, enjoy!

    Collage of two pictures of Chocolate Ganache Energy Balls with recipe title text.

    If you give these a try, don’t hold back snap a picture tag me on Facebook and Instagram as always so I can see all your creations.

    Talk to you soon, have fun and keep in mind you’re awesome, Florian!

    Ingredients

    • 1 1/2 cups cashews
    • 3 Tbs cashew butter
    • 1 cup Medjool dates
    • 1/2 cup vegan chocolate
    • 2 tsp coconut oil (optional)
    • 1 Tbs vanilla extract (optional)

    Instructions

    1. First, combine cashews, cashew butter, dates and optional (vanilla extract) in a food processor or blender. Then process until the mixture is well combined, but leave some texture otherwise it will turn out into a paste, and that is not what we need here.
    2. Last but not least, roll mixture with your hands into balls, and set aside. Melt the vegan chocolate in the microwave or in a small casserole on a stove. You can add a bit coconut oil to it, cover all balls with the vegan chocolate. Chill until serving.
    Nutrition Information:

    Yield: 20

    Serving Size: 1 ball


    Amount Per Serving:

    Calories: 244Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 32mgCarbohydrates: 21gFiber: 1.2gSugar: 18gProtein: 3g

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  • Vegan Arepas Made with Polenta

    Vegan Arepas Made with Polenta

    recipe image


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    Ingredients


    Original recipe (1X) yields 4 servings

    • 1 (16 ounce) tube prepared polenta

    • 1 (8 ounce) container tofu, drained

    • 2 tablespoons olive oil, plus more for brushing

    • 2 bananas, sliced lengthwise

    • 1 cup black beans, undrained

    • 2 avocados – peeled, pitted, and sliced

    • 1 large mango – peeled, seeded, and diced

    • ¼ cup diced onion

    • 1 jalapeño pepper, seeded and minced

    • salt to taste

    Directions

    1. Preheat the oven’s broiler and set an oven rack about 6 inches from the heat source. Grease a baking sheet.

    2. Slice polenta and tofu into slabs of equal thickness; brush with olive oil and arrange on the prepared baking sheet.

    3. Cook under the preheated broiler until the tops are crispy, about 5 minutes. Remove from the oven and set aside.

    4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook bananas in hot oil until crispy on the outside yet soft on the inside, about 5 minutes. Remove bananas to a plate; set aside.

    5. Pour black beans into a blender and blend until a thick sauce forms. Set aside.

    6. Stir together mango, onion, jalapeño pepper, and salt in a small bowl until salsa is well combined. Set aside.

    7. To build arepas, place a slice of polenta on each of 4 plates. Top each with about 1/4 of the bean sauce, then a piece of tofu, a few banana slices, some avocado, and about 1/4 of the mango salsa.

    Nutrition Facts (per serving)

    633 Calories
    38g Fat
    68g Carbs
    17g Protein
    Nutrition Facts
    Servings Per Recipe
    4
    Calories
    633
    % Daily Value *
    Total Fat
    38g     		49%
    Saturated Fat
    8g     		39%
    Cholesterol
    13mg     		4%
    Sodium
    510mg     		22%
    Total Carbohydrate
    68g     		25%
    Dietary Fiber
    19g     		69%
    Total Sugars
    25g
    Protein
    17g     		34%
    Vitamin C
    74mg     		82%
    Calcium
    259mg     		20%
    Iron
    4mg     		22%
    Potassium
    1484mg     		32%

    * 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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  • Vegan Sweet Potato Chili

    Vegan Sweet Potato Chili

    recipe image

    Quick, easy cool-weather vegan chili.

    Submitted by
    AR Cook

    Updated on October 5, 2021


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    Ingredients


    Original recipe (1X) yields 6 servings

    • 5 tablespoons vegetable broth

    • ½ cup chopped onion

    • 3 cloves garlic, minced

    • ½ jalapeno pepper, minced

    • 2 sweet potatoes, diced

    • 2 tablespoons chili powder

    • 1 tablespoon ground cumin

    • ½ teaspoon smoked paprika

    • ½ teaspoon dried oregano

    • ½ teaspoon red pepper flakes

    • 1 ½ teaspoons tomato paste

    • 2 cups vegetable broth

    • 1 (28 ounce) can diced tomatoes

    • 2 cups drained and rinsed kidney beans

    Directions

    1. Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.

    2. Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

    Editor’s Note:

    Please note the differences in ingredient amounts when using the magazine version of this recipe.

    Nutrition Facts (per serving)

    215 Calories
    1g Fat
    43g Carbs
    8g Protein
    Nutrition Facts
    Servings Per Recipe
    6
    Calories
    215
    % Daily Value *
    Total Fat
    1g     		2%
    Saturated Fat
    0g     		1%
    Sodium
    659mg     		29%
    Total Carbohydrate
    43g     		16%
    Dietary Fiber
    11g     		40%
    Total Sugars
    9g
    Protein
    8g     		17%
    Vitamin C
    16mg     		18%
    Calcium
    131mg     		10%
    Iron
    6mg     		34%
    Potassium
    604mg     		13%

    * 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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  • Vegan Jambalaya

    Vegan Jambalaya

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    Vegan Jambalaya PinThis Vegan Jambalaya with Black Beans recipe is like a little taste of Naw Luns (that’s Cajun for New Orleans). This dish is hearty, filling, a little spicy and oh so flavorful.

    This jambalaya is also a great recipe for your weight loss plan. With only 200 calories per serving, it packs 11 grams of fiber and 10 grams of protein, as well as 31% RDA of Iron. With a delicious recipe like this, you don’t need to punish yourself with a bland weight loss diet.

    I ate the first bowl plain without any toppings. For the second bowl, I put a dollop (about 1 tbsp) of unsweetened So Delicious Plain Yogurt on top. It tastes a bit like sour cream so it gave it a little extra tanginess. Cashew Cream Cheese would be delicious, too. You can also add some hot sauce (Tabasco or Red Hot) and stir it in to give it more kick.

    We originally made this recipe with Beefy Crumbles, but now that we don’t eat oil anymore, we removed them. You could add some oil free Lightlife Gimme Lean Sausage to give it even more flavor, but we don’t have that in Ecuador. Booo! 🙁

    This pairs well with our Vegan Cornbread recipe (unless you’re an oil-free eater).

    If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

    Vegan Jambalaya

    Vegan Jambalaya

    Votes: 4


    Rating: 4.25


    You:

    Rate this recipe!

    Print Recipe

    Vegan Jambalaya w/ Black Beans is hearty, filling, a little spicy and oh so flavorful. It’s like stepping into a cafe in the French Quarter. Mmmm gooood.

    Servings Prep Time
    6 servings 10 minutes

    Servings Prep Time
    6 servings 10 minutes

    Vegan Jambalaya

    Vegan Jambalaya

    Votes: 4


    Rating: 4.25


    You:

    Rate this recipe!

    Print Recipe

    Vegan Jambalaya w/ Black Beans is hearty, filling, a little spicy and oh so flavorful. It’s like stepping into a cafe in the French Quarter. Mmmm gooood.

    Servings Prep Time
    6 servings 10 minutes

    Servings Prep Time
    6 servings 10 minutes

    Ingredients


    Servings: servings

    Instructions

    1. Assemble your ingredients. Dice the tomatoes, green pepper, red onion and celery. Keep separate.

      Vegan Jambalaya Prep 1

    2. Vegan Jambalaya Prep 3

    3. Vegan Jambalaya Prep 8

    4. In a large pot, heat the 1/4 cup of the vegetable broth. Add the onions and cook until slightly translucent. About 4 minutes.

      Vegan Jambalaya Prep 2

    5. Add the paprika, cumin, cayenne, oregano, garlic powder, black pepper and salt.

      Vegan Jambalaya Prep 4

    6. Stir to mix well and cook over medium low for 1 minute to roast the spices. It will be dry. Don’t add any liquid at this stage.

      Vegan Jambalaya Prep 5

    7. Add the tomatoes, bell pepper and celery.

      Vegan Jambalaya Prep 6

    8. Stir to combine and cook for 5 minutes. Stirring occasionally.

      Vegan Jambalaya Prep 7

    9. Add the uncooked rice.

      Vegan Jambalaya Prep 9

    10. Stir to combine.

      Vegan Jambalaya Prep 10

    11. Add the lime juice.

      Vegan Jambalaya Prep 11

    12. Add the black beans.

      Vegan Jambalaya Prep 12

    13. Stir to mix well.

      Vegan Jambalaya Prep 13

    14. Add the remaining 4 cups of vegetable broth.

      Vegan Jambalaya Prep 14

    15. Bring to a boil, then reduce heat to simmer and cook for 1 hour or until the rice is tender and all the liquid has been absorbed.

      Vegan Jambalaya Prep 15

    16. Ladle the jambalaya into a bowl and eat plain, or top with a little unsweetened plain non-dairy yogurt, cashew cream cheese, hot sauce, tabasco or your other favorite toppings.

      Vegan Jambalaya

    Recipe Notes

    Serving size is about 1 cup.

    Inspired by Mary Mattern’s Black Bean Jambalaya in her amazing “Nom Yourself” cookbook.

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  • Vegan Banana Cake

    Vegan Banana Cake

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    Our whole family loves banana cake and this is a vegan version without eggs or dairy. If you like, you can add raisins and nuts. If using raisins, reduce the amount of sugar.

    Submitted by
    Rita

    Published on June 19, 2020


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    Ingredients


    Original recipe (1X) yields 12 servings

    • 1 tablespoon flaxseed meal

    • 2 tablespoons lukewarm water

    • 2 cups all-purpose flour

    • 1 ½ cups white sugar

    • 1 tablespoon ground cinnamon

    • 1 ½ teaspoons baking powder

    • 1 teaspoon baking soda

    • 1 pinch salt

    • 4 overripe bananas, mashed

    • ½ cup vegetable oil

    • ⅓ cup unsweetened soy milk

    • 1 ½ teaspoons vanilla extract

    • ¼ cup chopped walnuts (Optional)

    • ¼ cup raisins (Optional)

    Directions

    1. Combine flaxseed meal and water in a cup and set aside.

    2. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.

    3. Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.

    4. Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.

    5. Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

    Cook’s Note:

    Use another type of unsweetened non-dairy milk if preferred.

    Nutrition Facts (per serving)

    324 Calories
    11g Fat
    54g Carbs
    3g Protein
    Nutrition Facts
    Servings Per Recipe
    12
    Calories
    324
    % Daily Value *
    Total Fat
    11g     		15%
    Saturated Fat
    2g     		9%
    Sodium
    184mg     		8%
    Total Carbohydrate
    54g     		20%
    Dietary Fiber
    2g     		9%
    Total Sugars
    32g
    Protein
    3g     		7%
    Vitamin C
    4mg     		4%
    Calcium
    52mg     		4%
    Iron
    1mg     		8%
    Potassium
    216mg     		5%

    * 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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  • Nutso Pesto (Vegan)

    Nutso Pesto (Vegan)

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    “A vegan twist on traditional pesto! The olives really add a lot of flavor. Modified from the cookbook, Vegetarian Meals for People-on-the-Go, by Vimala Rodgers. I like to toss this with 1/2 pound gluten-free or whole wheat rotini and garnish it with fresh sliced basil and the sliced olives I have left in the can after making this recipe.”

    Ready In:
    5mins

    Ingredients:
    8

    • 1

      cup fresh basil, tightly packed
    • 1⁄4

      cup fresh parsley
    • 1⁄2

      cup walnuts, well chopped
    • 1⁄4

      cup sliced black olives
    • 3

      tablespoons olive oil
    • 2

      garlic cloves, sliced
    • 1

      tablespoon nutritional yeast


    • salt and pepper

    directions

    • Place all ingredients in a food processor or blender and puree until uniform, scraping sides occasionally.
    • Taste, and adjust flavors as desired.

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    RECIPE SUBMITTED BY

    http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG

    I’m a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don’t post any recipes I have not personally tried and liked.

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  • Vegan Arugula Pesto

    Vegan Arugula Pesto

    recipe image
    A vegan herby sauce that’s perfect for pasta, pizza or dipping

    Ingredients:

    • 1. 3 cloves garlic, peeled and roughly chopped
    • 2. 3/4 cup nutritional yeast
    • 3. 1/3 cup toasted pine nuts
    • 4. 2-3 cups packed arugula (more if you like your pesto with some bite!)
    • 5. 1 lemon
    • 6. 1 cup extra-virgin olive oil
    • 7. Kosher salt and freshly ground black pepper, to taste

    Instructions:

    1. In the bowl of a food processor, add the garlic cloves, pine nuts and lemon juice. Pile the arugula into the food processor, add the nutritional yeast and squeeze the lemon juice over it.
    2. Pulse a few times until the arugula is broken down and chopped small. Pulse about 6-10 times, until the nuts are in small pieces and garlic is minced.
    3. Now, with the machine running constantly, pour the olive oil in a thin stream through the feeding tube of the food processor. Let it process for about 1 minute total time, adjusting to add more or less olive oil for your desired consistency.
    4. Taste, adjust the salt and pepper or add a little more nutritional yeast if needed.
    5. Store in the refrigerator for up to a month. Try it on bread, crackers, stirred into pasta or as a pizza sauce.

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