Sweet Potato Chocolate Pudding

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S Pot Cho Pudding.JPG

Sweet Potato Chocolate Pudding

  • What's in it?

Sweet potatoes, cacao powder, maple syrup, non-dairy milk, almond butter, instant coffee powder, vanilla extract, salt

  • Where did I find it?

Well and Good, Pamela Salzman's Sweet Potato Chocolate Pudding
  • Why do I like it?

I have tried a few non-dairy chocolate puddings before and this one is the best tasting.  The recipe uses simple ingredients that you always have on hand.  It is not too sweet, the coffee adds a complexity of flavor.  The texture is thick and rich like old fashioned pudding.

  • What did I change from the original recipe?

I made it with less maple syrup (about half the amount), while my friend liked it, I preferred with the full amount as listed on the recipe.  

We did serve it with cut up vegan/gluten-free brownies, raspberries and cinnamon cashew cream for a real decadent treat!

 

Strawberry Coconut Yogurt

Strawberry Coconut Yogurt

  • What's in it?

Coconut meat (from a young coconut fresh or frozen), coconut water, strawberries, cashews, lemon juice, vanilla stevia

  • Where did I find it?

     helenarawandlifestyle, Instagram Feed 

  • Why do I like it?

This is a quick and simple yogurt to prepare.  It doesn't require any probiotics or other type of powder.  The taste is sweet and tangy at the same time!

  • What did I change from the original recipe?

Nothing!  But I did create a PDF so you can print it out!  

Frozen Chocolate Mint Wafer Cookies

Frozen Chocolate Mint Wafer Cookies

  • What's in it?

Almond flour (or leftover almond pulp from making almond milk), coconut sugar, cacao powder, coconut oil, peppermint extract

  • Where did I find it?

Rawmazing, Raw Thin Mint Peppermint Patties
  • Why do I like it?

This was one of the first vegan sweets I tried making when I first discovered recipes designed without diary and refined sugar.  I made it so many times because they are quick and easy requiring very few ingredients.  They are very indulgent but the light, minty flavor takes away any heaviness you might find with a rich chocolate dessert.  They are best kept and eaten frozen which gives them a nice texture as well.

  • What did I change from the original recipe?

The recipe is actually for a peppermint patty which has two cookies, a mint filling and a chocolate coating.  I tried to make them but didn't have much luck with the mint filling.  So I just made a half recipe of the wafer part only.  Sometimes I make the chocolate coating and sometimes I just melt down good quality, vegan chocolate chips.  I also find it easier to dip half the cookie in the melted chocolate.  It stays together better and I prefer it with less coating.

Baked Buckwheat Pancakes

Baked Buckwheat Pancakes

  • What's in it?

buckwheat flour (store-bought or ground groats), bananas, olive or coconut oil (optional), water, cinnamon, vanilla extract, baking soda, apple cider vinegar

  • Where did I find it?

     Detoxinista, Vegan Baked Buckwheat Pancakes

  • Why do I like it?

This recipe makes big, fluffy pancakes and it is so easy to make.  There is no need to stand by a hot pan and fry these like conventional pancakes.  You don't need to use much syrup if any! Fresh seasonal fruits do the job.  

I kept some of the leftovers in the fridge.  They were great the following day, I had them for dessert and they tasted great cold as well!

  • What did I change from the original recipe?

The first time I made it I followed the directions including the oil.  The following times, I omitted the oil and it turned out fine without any oil.  I have also played around with the amount of cinnamon as my kids wanted a stronger cinnamon flavor.  

I loved serving it with fresh fruit, I used whatever I had in the house that morning!

There is also a note on the original recipe showing the difference when you grind your own buckwheat flour - the pancakes have a different color.  So if you prefer the lighter color you can grind your own flour.

 

Maca Cinnamon Date Shake

Maca Cinnamon Date Shake

  • What's in it?

Non-dairy milk, maca powder, dates, almond butter, vanilla extract, cinnamon, ice

  • Where did I find it?

Kimberly Snyder, Maca Malt Shake 
  • Why do I like it?

This shake is such a treat.  It is sweet from the dates, but not too sweet.  It is creamy and really satisfies the desire for something decadent.  The maca powder gives it a depth of flavor which makes it special almost like a date shake that you get from a date farm in Palm Springs!

I am always trying to find good recipes that add in superfoods like maca so this one is a must have for the health benefits, taste and texture.

  • What did I change from the original recipe?

I used vanilla flavored almond milk (check the label to make sure it doesn't have many objectionable ingredients like carageenan) instead of coconut milk.  

You might want to soak the dates in boiling water for 10 minutes if they are dry so they break up and incorporate into the drink.  

 

 

Primavera Roasted Vegetables

Primavera Roasted Vegetables

  • What's in it?

Red onion, zucchini, carrots, broccoli, asparagus, small cherry tomatoes, dried herbs (basil, thyme, oregano or a mixture like herbs de Provence or Italian seasoning), coconut oil (refined), salt, pepper, fresh herbs to garnish (parsley, basil)

  • Where did I find it?

Oatmeal with a Fork, Roasted Vegetable Pasta Primavera

  • Why do I like it?

This is the perfect recipe when you want a colorful mix of spring vegetables.  It is simple to put together with whatever you have on hand.  You can swap out any veggie, use white onions or shallots and mix it up with the dried and fresh herbs.

I found this recipe when I was searching for a spring roasted vegetable dish to use as a side to some creamy pasta I was making.  The original recipe is for a pasta primavera but I used the vegetables as a stand alone dish.

  • What did I change from the original recipe?

I wanted to use asparagus, so I swapped it for the yellow squash.  I used a dried herb blend from The Spice Way LA (you can order online).  I used refined coconut oil instead of olive oil. Additionally, I omitted the parmesan cheese and pasta from the original recipe as I wanted to serve these on the side of a pasta with a lemon cashew cream and have this be a non-dairy dish.

Organic Greens with Sautéed Dates and Almond Feta

Organic Greens with Sautéed Dates and Almond Feta

  • What's in it?

Organic romaine, Medjool dates, olive oil, salt

blanched almonds, lemon juice, olive oil, garlic, salt, water

  • Where did I find it?

Date recipe - Renee Erickson's Sautéed Dates, Food 52, Genius Recipes
Almond Feta - Food.com, I Wish I Could Cook, Vegetarian Times, April 2009
  • Why do I like it?

The almond feta is tart, tangy and so similar to dairy feta cheese.  There are so many uses for this cheese.  As a spread on crackers, on pasta or just about anywhere you would use feta.  It has a soft consistency so keep that in mind if you swap it for cubed or grated feta.

I was making salad one night and wanted to use the warm dates.  I happened to have the almond feta in the fridge and decided to put the two together.  Instead of dressing, I simply squeezed fresh lemon over the salad.

  • What did I change from the original recipe?

No changes on the date recipe, it is great as is!

I made a few adjustments to the almond feta:

Used a nut milk bag instead of triple layer cheesecloth.  

Omitted the herb olive oil drizzle on the top.

Baked in a glass baking dish or large ramekin at 400 degrees for 25 minutes.

  • Want the recipes?  Click the links above.

  • Want my version?  Click here.

 

 

 

 

 

 

 

 

 

 

Almond Feta Cheese

Almond Feta Cheese

  • What's in it?

blanched almonds, lemon juice, olive oil, garlic, salt, water

  • Where did I find it?

Almond Feta - Food.com, I Wish I Could Cook, Vegetarian Times, April 2009
  • Why do I like it?

The almond feta is tart, tangy and so similar to dairy feta cheese.  There are so many uses for this cheese.  As a spread on crackers, on pasta or just about anywhere you would use feta.  It has a soft consistency so keep that in mind if you swap it for cubed or grated feta.

I was making salad one night and wanted to use the warm dates.  I happened to have the almond feta in the fridge and decided to put the two together.  Instead of dressing, I simply squeezed fresh lemon over the salad.

  • What did I change from the original recipe?

I made a few adjustments to the almond feta:

Used a nut milk bag instead of triple layer cheesecloth.  

Omitted the herb olive oil drizzle on the top.

Baked in a glass baking dish or large ramekin at 400 degrees for 25 minutes.

  • Want the original recipe?  Click on the link above.

  • Want my version?  Click here.

Spiralized Carrot + Beet Salad

Spiralized Carrot + Beet Salad

  • What's in it? 

Carrots, beets, arugula, romaine lettuce, avocado, lime juice

  • Where did I find it?

Young and Raw, 1 Day Super Green Detox

  • Why do I like it?

This is a very easy, fresh and very healthy simple salad.  You could swap out any greens that you like for the arugula and romaine.  I always have carrots and beets in my fridge so I can put this together without having to do a complicated shopping trip.

Fresh lime is a great stand in for heavy dressing.  It is so light and fresh.  You feel so good after eating this salad.

  • What did I change from the original recipe?

I added carrots.  Additionally I decided to spiralize the vegetables to give this a fun spin!  

Chocolate Mint Iced Tea with The Spice Way LA Loose Leaf Tea

Chocolate Mint Iced Tea

  • What's in it?

Loose leaf tea, water, liquid vanilla stevia

  • Where did I find it?

The Spice Way LA, store in Studio City California or online site

  • Why do I like it?

Going to the store, The Spice Way LA is a real treat.  It is beautiful and has every spice you can imagine beautifully displayed.  There are so many varieties of tea, you can even make your own custom blend.

I like this one because it is so unique, the flavors are perfect together.

Nut Loaf

Nut Loaf

  • What's in it?

Sunflower seeds, flax, almonds, oats, chia seeds, psyllium husks, salt, maple syrup, coconut oil, water

  • Where did I find it?

My New Roots, The Life-Changing Loaf of Bread
  • Why do I like it?

When I saw the name for this recipe, The Life-Changing Loaf of Bread, I knew I just had to try it.  I find it is more like a nut loaf than bread.  It is best sliced and toasted.  It comes from the beautiful site My New Roots.  The prep is straightforward.  You combine the ingredients, allow to sit for a while, then bake.  

  • What did I change from the original recipe?

I used 1/4 cup ground flax instead of 1/2 cup whole flax seeds.  Used almonds instead of hazelnuts and roughly chopped them.

  • Want the original recipe?  Click on the link above.

  • Want the revised version?  Click here.

 

 

 

 

Coconut Bacon

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Coconut Bacon

  • What's in it?

Flake coconut, coconut aminos, maple syrup, liquid smoke, salt, paprika

  • Where did I find it?

Oh She Glows, Smoky Coconut "Bacon"
Clean Food Dirty Girl, Coconut Bacon
  • Why do I like it?

It is hard to describe the flavor of this treat.  It is similar to bacon crossed with barbecue potato chips.  I made these for my family and they devoured them!    You can use in place of bacon on salads, baked potatoes, to top vegetables or on their own.

  • What did I change from the original recipe?

This recipe is actually a combination of two recipes I found online, Oh She Glows and Clean Food Dirty Girl.  I tweaked the measurements and techniques from each.

  • Want the recipe?  Click on the links above.

  • Want the revised version?  Click here.

 

 

 

Roasted Vegetables + Chickpea Stew + Quinoa

Roasted Vegetables + Chickpea Stew + Quinoa

  • What's in it?

Cauliflower, butternut squash, shallots, fennel, carrots, onion, sweet potato, tomato paste, chickpeas and aquafaba (brine from the can of chickpeas), vegetable broth, salt, coconut milk (full fat), quinoa

  • Where did I find it?

This recipe was created by my good friend, Erika Novick!  We prepared it together to document, measure and type it out in recipe form.

  • Why do I like it?

This is a hearty, warming and satisfying dish!  It is great for left overs and beautiful enough to serve to company.  The sauce is light and flavorful at the same time.  There are three parts to this recipe, roasting the vegetables, cooking the quinoa and making the sauce.  If desired, you could prep the vegetables in advance or roast in advance.  You could make the sauce at another time to keep on hand in the fridge.  Quinoa also could be made in advance to be added when you are ready to serve the dish.

  • What did I change from the original recipe?

Since this is an original recipe - I followed it as is.  You could swap out the quinoa for the grain of your choice.  Additionally,  you could swap out any root vegetables like turnip, parsnip, kohlrabi, etc. as desired.

 

 

Cacao Maca Smoothie Bowl

Cacao Maca Smoothie Bowl

  • What's in it?

coconut water, frozen blueberries, frozen banana, fresh spinach (or chard), raw cacao powder, maca powder

Toppings – raw sunflower seeds, coconut shreds, cacao nibs, toasted granola

  • Where did I find it?

I made this one up using measurements I found in several different smoothie recipes I have tried.  

  • Why do I like it?

I stumbled on this one by accident one day.  I had tried a recipe for a smoothie with maca and I really liked it.  I have been trying to incorporate more maca into my diet for the health benefits so I decided to add it this basic smoothie formula and I have been making it every day since!

This became a bowl when one day when it was so thick I had to use a spoon!  The toppings were inspired from Clean Food Dirty Girl Facebook group when someone suggested the sunflower seed/coconut combo as a smoothie topping.  I added the cacao nibs.

Roasted Cauliflower with Olives

Roasted Cauliflower with Olives

  • What's in it?

Cauliflower, fresh thyme, shallot, tahini, salt, pepper, lemon juice and zest, garlic, kalamata olives

  • Where did I find it?

Elana's Pantry, Chicken with Cauliflower and Olives
  • Why do I like it?

The cauliflower is a nice balance to the lemon and tart olives.  The flavors compliment each other to create a well rounded dish.  Served with some type of grain, this is a great meal!  It is also delicious cold/room temp so you can have some the next day.

  • What did I change from the original recipe?

I wanted to make this recipe vegan so that meant omitting the chicken.  I also wanted to make it whole food, plant based so that meant omitting the oil.  Instead, I subbed tahini.  I added the thyme to the sauce instead of using springs.  I minced the garlic and added it to the sauce instead of slices.

  • Want the original recipe?  Click link above to Elana's Pantry.

  • Want the whole food, plant based (vegan) version?  Click here.

 

Chickpea Curry Chana Masala

Chickpea Curry Chana Masala

  • What's in it?

cumin seeds, red onion, fresh ginger, garlic cloves, tomatoes, garbanzo beans, coriander powder, turmeric powder, red chili powder, garam masala, salt
 

  • Where did I find it?

Molly Patrick's blog, Clean Food Dirty Girl, Oil Free Chana Masala (Chickpea Curry)

  • Why do I like it?

First of all, I love Indian food and spices, but have never made any at home.  This dish was as satisfying as any - and you don't for a minute miss the meat!  It is a hearty main dish which goes well with quinoa or other grains.  

This is an easy "one pot" meal.  Leftovers are great!  I like to garnish with cauliflower sour cream.

  • What did I change from the original recipe?

Not a thing!  I did add the cauliflower sour cream garnish.  It would also be good with cashew sour cream or non-dairy raita sauce.

Pad Thai Noodles with Butter and Oven Roasted Tomatoes

Pad Thai Noodles with Butter and Oven Roasted Tomatoes

  • What's in it?

Noodles (I like Explore Cuisine brown rice, organic pad thai), tomatoes, Miyoko's Vegan Butter, salt, pepper

  • Where did I find it?

This is a simple recipe I came up with in my kitchen!  I had read great reviews about Miyoko's Vegan Butter and finally found some at my local Trader Joe's.  Once I tasted it, I thought it would work well melted on pasta. I had some left over pad thai noodles in the fridge and some left over roasted tomatoes as well. So I put all these together and came up with this simple, tasty dish!

  • Why do I like it?

What could be more comforting than a plate of pasta with butter?  There are vegan options for butter substitutes, but none can compare to Miyoko's creation.  The flavor is wonderful, it melts beautifully, although it does stay relatively firm out of the fridge.

The roasted tomatoes add the right amount of acid to balance out this simple dish.  You could probably add in any vegetable of choice or fresh herbs or fresh lemon juice as well.

 

Lentil Chili

Lentil Chili

  • What's in it?

dried brown lentils, dried red beans, yellow onion, carrot, bell pepper, garlic, smoked paprika,
chili powder, coriander, cumin, dried oregano, allspice, cayenne, salt, Coconut Aminos, canned diced tomatoes, tomato paste, water, frozen corn
 

  • Where did I find it?

Molly Patrick's blog, Clean Food Dirty Girl, Lentil + Red Bean Chili
  • Why do I like it?

This is a hearty, satisfying chili that any meat eater would also love.  You can make it as spicy or mild as you like.  It is a great one pot meal.  Leftovers can be eaten for days or frozen.  You can serve over salad as I did above, over pasta or even a baked potato.

  • What did I change from the original recipe?

I used red pepper instead of green because I like the flavor better.  I also omitted the allspice.  I use a bit less garlic, about half of what the recipe calls for.  I also used half the amount of cayenne as I wanted a milder flavor.

Cauliflower Sour Cream

Cauliflower Sour Cream

  • What's in it?

Cauliflower, cashews, rice vinegar, salt, water

  • Where did I find it?

Molly Patrick's Blog, Clean Food Dirty Girl, Cashew Cauliflower Cream
  • Why do I like it?

This recipe is a great substitute for dairy sour cream.  The texture is creamy and light.  The flavor is tangy, you don't taste the cauliflower at all.  It is a versatile sauce to be used whenever you would have used sour cream.   You could also eat it as a pasta sauce.  I love it on lentil chili and chickpea curry as pictured above.  (Click here for lentil chili and click here for chickpea curry).

  • What did I change from the original recipe?

Nothing!  Make sure you soak the cashews in advance.  Since this posting, the author has revised the recipe where she has you soaking the cashews for 10 minutes instead of overnight. You can also simmer the cashews for 15 minutes to soften them up.  Cook the cauliflower until it is mushy, you can't really overcook it for this recipe.  Keep blending and stop and scrape the blender - it will get creamy, just have patience!

 

 

Gluten Free Quinoa Flat Bread Pizza

Gluten Free Quinoa Flat Bread Pizza

  • What's in it?

Crust - quinoa, water

Lemony Alfredo White Sauce - Cashews (raw, unsalted), plant milk (unsweetened), nutritional yeast, lemon zest, lemon juice, salt, pepper, pasta water (water from cooking pasta)

Vegetable toppings - oven roasted tomatoes, salt, pepper (no oil), fresh arugula

Nut based parmesan - walnuts, nutritional yeast, garlic powder, salt

  • Where did I find it?

Quinoa flat bread crust - Savy Menke, The Microvore Diet
Lemony Alfredo White Sauce - Instagram Account, Let's Eat Vegan
Walnut Parm - Clean Food, Dirty Girl, Walnut Parm
  • Why do I like it?

Pizza is one of those things that are hard to replicate without gluten or dairy.  You really have to change your expectations when considering a vegan, gf pizza.  This crust is very satisfying, crunchy edges, soft middle.  You can vary the thickness to your liking depending on how you spread out the batter.

You can make most of the elements in advance so assembly will not take too much time.  The lemony Alfredo can be made a few days ahead and stored in the fridge.  Any leftover sauce is fantastic on pasta or steamed vegetables.  The walnut parm will keep for at least a week so that can be ready as well.  Tomatoes can be roasted up to 3 days in advance.

The combination of these flavors really comes together to create a delicious meal.  You could experiment with other green vegetables, mushrooms, other sauces, other nut cheeses or spreads so the possibilities are endless!  I plan to try it with cashew cream cheese or almond feta or even cashew sour cream.  I will post different combinations as I discover them!

This recipe has no oil, dairy, gluten, chemicals or anything other than whole foods!

  • Want the recipe?

Click here for the quinoa flat bread crust.

Click here for the white sauce.

Click here for the walnut parm.

 

  • Directions to put it all together!

2 days ahead - make the walnut parm according to the recipe directions.

2 days ahead - roast the tomatoes.  Use your favorite type of tomato and cut into desired shape, rounds, wedges or leave cherry tomatoes whole. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Place the tomatoes on the sheet and sprinkle with coarse salt and pepper.  Roast in oven until beginning to brown, about 30 minutes.  When done, remove from oven, allow to cool then peel off paper and store in an air tight container in fridge.

2 days ahead - soak the cashews (the recipe says for at least one hour, but I soak them overnight if I remember!)

1 day ahead - soak the quinoa in water per the recipe instructions.

1 day ahead - drain and rinse the cashews, they can keep in the fridge for a day or so if you need, otherwise make the sauce according to the recipe instructions.

The big day - or the day you finally want to make and eat your pizza!  Make the quinoa flat bread according to the recipe instructions.  When the flat bread is ready, remove from but don't turn off the oven.  Allow the flat bread to cool enough to peel off parchment.  Once cool enough to handle, cut flat bread into wedges or desired shape.  Spread white sauce on bread - the amount depends upon how much sauce you like on your pizza.  Place the prepared tomatoes on top.  Put the pizza back into the oven until it is warmed through, about 10 minutes.  Remove from oven and place fresh arugula on top.  Finish by sprinkling with walnut parm.  Enjoy!