All posts filed under: vegan recipes

Baked Strawberry-Bluberry Oatmeal Cupcakes

Breakfast severed fresh out of the oven! – Simply delicious Ingredients: 1/4 cup Rolled Oats 1 Ripe banana Handful of strawberries Handful of blueberries 1 tsp Cinnamon 1/2 tsp Maple Syrup In a bowl place the rolled oats in along with the banana and mash it up with a fork till it’s a mushy consistency.  Add the cinnamon and maple syrup in afterwards. Then cut the strawberries into thin slices and mix them in. Add the blueberries last and the mixture is done. Baking directions: Preheat the oven to 350 degrees Lightly coat the cupcake pan with coconut oil (I only used 3 cupcake spaces in the pan since there isn’t a lot of the mixture) Separate the mixture evenly into each Bake for about 25-30minutes. They will be crispy on the outside, but still soft and gooey on the inside from the juicy blueberries giving them a good contrast in texture. You’ll definitely want the blueberries, otherwise you can play around with different fruit combinations!

Sweet Potato Nachos

Who doesn’t love digging into a nice batch of warm and freshly baked nachos covered in cheese!? Instead of buying tortilla chips and processed cheese I made these spicy sweet potato chips and homemade cheese dip! The cheese was an experiment that actually ended up turning out spicily delicious.  Instructions: Pre-heat oven to 300 degrees Wash and peel 1 sweet potato Cut into very thin slices – the thinner the better because they will become crispier In a bowl marinate with 1 tbsp almond oil, Himalayan sea salt and chilli powder Cover two trays with parchment paper and spread out evenly Place in the oven for about 20mins (till you notice the outsides of the potatoes curving up) Flip them onto the other side and leave for another 20mins You may have to leave them in the oven a bit longer, it all depends on how quickly they become crispy. This is also why you want them cut thin otherwise  you can leave them in the oven till they turn black and they still won’t become crispy …

Red Cabbage Wraps

Got a bit colourful with tonight’s dinner and made cabbage wraps which turned out to be satisfyingly scrumptious! Recipe is inspired by the classic lettuce wraps only a lot healthier and I may be biased, but also tastier 🙂 Ingredients: 4 Red cabbage leaves 1/4 cup Quinoa 1/3 cup Chickpeas 1 cup Brocoli florets 3 Cherry tomatoes 1/3 cup Fresh parsley leaves 1/2 Garlic clove 2 tsp Flaxseeds 1 tbsp Dried Chives 1 tsp Cayenne Pepper 1 tbsp Tahini Note: parsley has a strong taste so if you don’t like it, add less Directions: Cook quinoa, chickpeas and garlic in 3/4 cup water on the oven top on a medium heat till all the water is absorbed and let it sit for 5 mins In a food processor blend at a high speed: broccoli, parsley leaves, flaxseeds, dried chives, cayenne pepper, tahini, and the cooked quinoa/chickpeas Add 1/3 cup water to moisten the mixture and continue blending Remove mixture and place in a bowl Dice the tomatoes and mix into the mixture If you’re like me …

Basic Chocolate Smoothie

Here’s a basic Chocolate tasting smoothie for those sweet cravings Ingredients: 3 Bananas 1 tbsp Cacao Powder 1/4 cup Almond milk 250mL water Blend together and add 1 tbsp of peanut or almond butter to make it even tastier Garnishing: Cacao nibs and coconut flakes

Banana Chia Seed Smoothie

Ingredients: 1 Banana (rich in potassium, which can help keep blood pressure in check, protect your muscle and digestive systems, helps with muscle cramps) 2 tbsp Chia Seeds Dash of Cinnamon (helps keep blood sugar levels steady without spiking your insulin levels) Water Read why it’s a great smoothie for your endurance workouts!

Blueberry Banana Smoothie

A delicious start to the day! Ingredients: 1/4 cup Rolled oats 1/2 cup Blueberries 1 Banana 1/4 cup Almond milk 3/4 cup Water 3 ice cubes 1 tsp Maca root Dash of Nutmeg Directions: Blend together and garnish with unsweetened shredded coconut and 1 tsp Chia seeds Did you know? If you’re trying to quite smoking, banana’s contain high levels of vitamin B, potassium and magnesium to counteract withdrawal effects! HEALH BENEFITS Banana Protect against muscle cramps during workouts and nighttime leg cramps Reduce swelling, protect against type II diabetes, aid weight loss, strengthen the nervous system, and help with the production of white blood cells due to vitamin B Blueberries Number 1 in antioxidant activity when compared to 60 other fresh fruits Neutralizes free radicals within the body and aids in belly fat reduction Chia Seeds Highest Omega-3 source content in nature – higher than salmon Balances and stabilizes blood sugar level by slowing down the level at which glucose enters your bloodstream Maca Root (superfood) Works as an adaptogen which means that it responds to …

Cherry-licious Oatmeal

Oatmeal is one of my absolute favourite things to have for breakfast and sometimes even make it as an evening snack. With the right ingredients it can either be a great start to your day or a simple dessert. Ingredients: 1/2 cup Rolled oats 1/4 cup Cherries 1 tsp Chia seeds 1/4 cup Unsweetened almond milk Directions: Place all ingredients in a bowl and leave it in the fridge over night. Garnishing: Unsweetened shredded coconut flakes & cacao nibs The possibilities are endless! Get creative and let me know if you’ve made any delicious one’s you want to share

Red Velvet Pancakes

Who needs food colouring when you have beets! Don’t worry you can’t even taste them Ingredients: 1/4 cup Rolled oats 1/4 cup Almond milk 1 Banana 1/4 Beet 1/4 tsp Coconut oil (for coating the pan) Pancake Instructions: Boil a 1/4 of your beet for about 10minutes While your beet is boiling blend the banana, almond milk and rolled oats in a food processor till a liquid consistency forms Set aside the pancake mixture in a bowl Take the boiled beet out of the pot and blend with a spoonful of water in the food processor Add the pancake mixture back into the food processor Blend it all together Cooking Instructions: Set oven top on very low heat (2 or 3) Lightly coat the pan with the coconut oil Scoop the pancake mixture onto the pan, spread out and cook for about 30seconds on each side (*they cook quickly – you don’t want to burn them) Garnish: Maple syrup, Banana, Cacao nibs