This recipe is directly from the book The Homemade Vegan Pantry. It’s an amazing book of staples, basics and delicious recipes. Makes a surprisingly light, fluffy waffle and pancake with a nice earthy flavor. Ingredients 2 cups buckwheat flour 4 cups oat flour (can be made by grinding raw oats in a blender until a…
Category: Breakfast/Brunch
Gluten Free Banana Bread
Inspired by the recipe from Minimalist Baker, I made a few small tweaks for personal preference to create the most perfect banana bread recipe. makes 12 slices Ingredients 3 medium ripe bananas 1 tsp vanilla extract 2 flax eggs (2 TBSP flax meal + 6 TBSP water) 2 Tbsp canola or melted coconut oil *(optional)…
Homemade Cashew Yogurt
Yogurt has been the one non-vegan food that I have missed. Plain, tangy, thick, creamy vegan yogurt has been hard to come by. Many have sugars added, thickeners, unnecessary ingredients and come in endless plastic containers. I decided to attempt my own yogurt after reading a few recipes and I’m super happy with the results…
Rhubarb + Berry Crumble Bars
Inspired from the recipe author Minimalist Baker, I made some slight tweaks to this recipe and to make it my own. I definitely encourage you to check out the original recipe (and all of her amazing recipes + new cookbook!) Ingredients CRUST 1 cup gluten free rolled oats 1 cup raw almonds OR almond meal,…
Blueberry + Lemon Zest Muffins
I’ve only made some teeny changes to this magical muffin recipe by My Darling Vegan for my own preferences for a slightly less sweet treat. Definitely check her site for more amazing recipes! One recipe makes 12 muffins. I doubled this recipe and filled the tins to the top for big fat bakery style muffins. Ingredients 1…
KK Weiler’s Homemade Coconut Yogurt
This recipe come’s direct from the blog of Kate Weiler Sports Nutritionist. Kate shared with recipe on Twitter and I finally got around to making it. It was a fantastic addition to breakfast, as most non-dairy yogurts are full of gums, and thickeners and odd extras that I refrain from them. But yogurt is one…
Vanilla Cashew Cream
I was relieved to find out that cashews were no longer on my “potentially allergic to” list after some testing this year. As a vegan, that means cashew creams and cheeses and actually snacky cashews are all available! The cashew is a pretty versatile food and I’ve been blending up with tasty cream as a…
Spicy Cacao-Cayenne Winter Smoothie
This is a variation on the Coconut-Banana-Sunflower Smoothie with raw cacao and warming spices. Makes 2 servings Ingredients: 2 cups non dairy milk 1 TBSP raw or sprouted sunflower seeds or sunflower seed butter 1 TBSP unsweetened shredded coconut 1/2 TBSP ground flax meal 1/2 TBSP chia seeds 1-2 dates 1 banana 1 TBSP raw cacao…
Coconut-Banana-Sunflower Smoothie
Makes 2 servings Ingredients: 2 cups non dairy milk 1 TBSP sunflower seed butter 1/2 TBSP chia seeds 1/2 TBSP ground flax meal 1 TBSP unsweetened shredded coconut 1-2 dates (optional) 1 banana 1 tsp vanilla 6 ice cubes Blend until smooth and creamy. SPICE it up: 1/2 tsp turmeric 1/2 tsp cinnamon 1 inch…
Savory Amaranth Fritters
This season I’m working on a recipe series using Bob’s Red Mill Grains of Discovery. You can watch the video of Bob taking you around the World to take a peek at 9 of the most ancient grains. Each bag of Amaranth, Chia, Quinoa, Teff, Sorghum, Millet, Kamut and Farro has the history of the…
the vegan delicious 