All posts filed under: vegan recipes

Chocolate Protein Oat Pancakes

Mooorning!  Made some chocolate oat pancakes that are protein packed and only requires 4 ingredients to make. About a year ago, breakfast was the last thing I ever wanted to eat. Now it’s my favourite meal of the day and especially hard to resist when it means I can make healthy delicious pancakes guilt free! Anyways, less of me rambling and more cooking.   Ingredients 1/3 cup Rolled Oats 1 Banana 1/2 – 1 scoop Vega Chocolate Protein Powder (I used 1/2 a scoop) 1/2 cup Water (substitute with almond milk for creamier texture) Directions Pre-heart oven top on low heat (4 or 5) In a blender add all ingredients together and blend till a liquid consistency forms Once pan is heated, lightly coat with coconut oil Scoop mixture into the pan, spread out and cook each side roughly 30sec-1min. (they cook quickly so just keep an eye on them) Lastly, I garnished them with shredded coconut, pomegranate seeds and drizzled organic maple syrup ontop. I think I ate them in under 5 minutes whoops… couldn’t help it. Enjoy the …

Warm Banana Oatmeal Bowl

Gloomy mornings means I want to be wrapped up in a warm blanket, book in my lap and a warm bowl of oatmeal with the perfect cup of tea beside me. Ready in 3-5 minutes, boil or microwave 1/3 cup of oats and quinoa in 2/3 cup of water. Top it off with sliced banana, cinnamon, pumpkin seeds, sliced almonds, chia seeds and a tsp. of natural peanut butter. Tastes delish! Happy Tuesday xo

Blueberry Vinaigrette

Ingredients Serving: 1.5 cups 1 cup blueberries 2 tbsp organic balsamic vinegar 2 tbsp organic white wine vinegar 1/3 cup almond oil 2 tbsp maple syrup Pinch of himalayan salt to taste Blend together and serve as dressing over a berry or tropical salad. You’ll have lots left over so place the rest in a jar and refrigerate!

Arugula Salad with Raw Sesame Seed Dressing

I think I’ve been having too much (vegan) asian food lately which is what inspired me to make this salad. I wanted to make a homemade raw light version of the sesame seed dressing that could be enjoyed guilt-free so here it is! Sesame seed sauce: 1/2 Green apple cored & peeled 1/2 Asian pear cored & peeled 1 Lime juice 1/4 of Lemon juice 1/2 tsp Grated ginger 3 tbsp Wheat free soy sauce (Shoyu) 2 tbsp Sesame seeds Directions: Blend all ingredients in a food processor till smooth and set aside. Play around with the amount of wheat free soy sauce that you wish to add depending on your taste buds. To make the salad combine Arugula leaves, cucumber, 2 red radish, 1/4 of an avocado, handful of bean sprouts and topped off with 5 blended almonds. Note: For the sprouts make sure you steam them because they could be contaminated with E.coli and other bacteria! Steam or boil them for about 5 minutes just to be on the safe side. Hope that didn’t scare you off because …

Rainbow Bowl

Ingredients: Arugula green mix with carrots, radishes, tomatoes, cucumber, steamed asparagus and bean sprouts, white beans for a complete source of protein and some healthy avocado fat all topped with organic soy sauce, tahini, pure chipotle and lastly sesame seeds Salads have always been a favourite of mine and  the combinations of veggies are endless and full of nutrition. When created with a balance including protein and healthy fats  it makes the perfect filling lunch!

Chipotle Mayo

Ingredients:  1/4 cup Cashews 1/4 cup Pumpkin seeds 1/2- 1 freshly squeezed lemon juice 1/4 tsp pure Chipotle (chili powder) Dash of Himalayan salt Blend all ingredients together – adjust ingredients to desired taste

Cinnamon Oatmeal Pancakes

I was going to make chocolate pancakes, but I ran out of Cacao powder so I settled for cinnamon flavour instead. On the bright side this gives me an excuse to make them again only chocolate flavoured and a chocolate sauce to go with them. Already drooling…but these turned out just as good so here’s the recipe for them. Ingredients 1/4 cup Rolled oats 1 and a half Bananas 1/2 cup water (substitute with almond milk if you want a richer creamier taste) 2 tsp Cinnamon 1/4 tsp coconut oil (coating the pan) Note: adding more water gives you a smoother consistency (varies upon preference) Directions Set oven top on very low heat (3 or 4) Blend the banana, water (or almond milk), rolled oats and cinnamon in a food processor till a liquid consistency forms Once the pan is heated, lightly coat it with the coconut oil Scoop the pancake mixture onto the pan, spread out and cook for about 30seconds on each side (they cook quickly so keep an eye on them) ** Here is the recipe for the Homemade …

Cheese Dip

Ingredients: 3/4 cup Cashews 1 cup Carrots 1 Lime 1 Green onion 1 Garlic clove 3 tsp Nutritional yeast 1 tsp Pink Himalayan sea salt 1 tsp Cayenne pepper 1 tsp Chilli powder 3/4 cup Water In a food processor blend all the ingredients together till a smooth consistency forms. If you want to make the dip more smooth and watery just gradually add more water and keep blending.