Recipe: Blueberry Baked Oatmeal
by: Choosing Chia
This Blueberry Baked Oatmeal is easy to make, packed with blueberries and perfect for a healthy breakfast or brunch! This recipe is made gluten-free (with gluten-free oats) and can easily be made vegan if needed.
- 2 1/4 cups rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted and cooled (or butter for dairy version)
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup plant-based milk
- 1/4 cup shredded coconut
- 1 cup blueberries
- Sliced almonds
- Preheat the oven to 350 degrees and spray an 8×8 inch baking dish with cooking spray.
- Mix the oats, baking powder, cinnamon, salt, and coconut sugar together in a bowl.
- In a separate bowl whisk together the coconut oil, egg, vanilla extract and milk.
- Pour the wet ingredients into the dry ingredients and mix together, then mix in the coconut and blueberries.
- Top with sliced almonds and more blueberries then transfer to the baking dish and bake for 40-45 minutes until golden brown on top.
- Optionally serve drizzled with maple syrup.
Recipe: Black Bean Macadamia Brownies // Oil Free Whole Food Vegan Recipe
by: Rachel Carr
Fudgey gluten free brownies made with a secret ingredient-BLACK BEANS!
- 2 cans black beans, salt free, drained and rinsed
- 6 tbsp cocoa powder
- 1 cup rolled oats
- 1 tsp sea salt
- 1 cup plant based milk
- ½ cup almond butter
- 2 tsp vanilla
- 1 tsp baking powder
- 1 cup chocolate chips or chunks
- ½ cup macadamia nuts, chopped.
- Preheat oven to 350°F
- Add the black beans, cocoa powder, oats, sea salt, plant based milk, almond butter, vanilla, and baking powder to a food processor. Process until everything is well blended and somewhat smooth.
- Stir in the chocolate chips and the macadamia nuts.
- Pour into a greased baking pan, lined with parchment paper in the bottom.
- Sprinkle some more chocolate chips on top.
- Place in the oven for 18-20 minutes.
- Allow to cool completely before removing from the pan and cutting.
Recipe: Vegan Cashew Cream Cheese
6 ingredient, easy to make, cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Enjoy this plain as is, or use one of the additional recipes to make a fruit-flavoured spread or a garlic and herb spread.
- 1 cup raw cashews, softened (see below)
- 2 tablespoons refined coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons white miso paste
- ¼ teaspoons salt or to taste
To soften the cashews:
You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan cashew cream cheese:
Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish, and smooth the top with a spatula. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
Recipe: Chocolate Persimmon Cheesecake
Creamy and sweet no-bake vegan cheesecake, with the warming notes of persimmon and the smooth taste of chocolate. Gluten-free, grain-free, refined sugar-free.
*Make sure all ingredients are at room temperature before getting started*
- 1⁄2 cup walnuts
- 2 soft medjool dates, pitted
- 1 tbsp raw cacao powder
- 1 tbsp maple syrup
- 1 tsp coconut oil
- 1/ 16 tsp salt
- 1⁄2 cup raw cashews, pre-soaked and strained**
- 1 small ripe persimmon (115gr total without the top)***
- 3 tbsp unsweetened almond milk
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted or softened
- 1 tsp pure vanilla extract
Recipe: Maple Quinoa Granola
by: Eating Bird Food
This ridiculously addictive maple quinoa granola is made with oats, quinoa, nuts and maple syrup, It makes for a crunchy, delightful treat that can be eaten at any time of the day.
- 2⅓ cups old-fashioned oats
- ½ cup uncooked quinoa
- 1 cup raw nuts (I did a mix of almonds and walnuts)
- ½ cup unsweetened shredded coconut
- ¼ cup chia seeds
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup pure maple syrup
- 3 tablespoons melted coconut oil or canola oil
- 3 tablespoons unsulphured molasses (not blackstrap)
- 2 teaspoons pure vanilla extract
- 1 large egg white
- ¾ cup mix-ins of choice: chocolate chips, dried fruit (such as cranberries, apricots, cherries, raisins, or figs), chopped if larger than a nickel
Recipe: Sweet Potato Flatbread (Roti) | Oil-free + Yeast-free
Easiest, wonderful, delicious and simple sweet potato flatbread or roti recipe made with just two ingredients, no added oil and is yeast-free. It can be eaten as a wrap with either savoury or sweet fillings or as part of a meal with curry or dal. Extra tips included to get much better soft rotis that puff up beautifully when cooked.
- 1 cup all-purpose flour
- 1 cup sweet potato, cooked, mashed and hot (reheat if using leftover sweet potatoes)
- More flour for dusting as required
Steam or boil the sweet potatoes (with the skin on) until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.
Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.
Recipe: No-bake Pumpkin Pie (Raw Vegan!)
by: Eat Move Rest
Spice up your holiday season with this crowd-pleasing twist on a fall favorite! Raw foods are full of living enzymes and void of chemicals, fillers, and other processed junk that mucks up our insides. This creamy, smooth, raw vegan pumpkin pie tastes even better than the original, and it's better for you! Indulge in a little slice of whole food heaven and leave your stomach-ache at the door!
Recipe: Lentil Patties | Done in 13 minutes
These awesome high-protein vegetarian lentil patties can be used as lentil burgers or fritters, and even made vegan, too!
- ⅓ cup whole grain flour
- 1 tsp coriander seeds, ground
- 1 tsp paprika powder
- ½ tsp salt
- 2 eggs (or mix 1 tbsp ground flaxseed with 3 tbsp hot water, stir and let rest for a min to create a ‘flax egg’)
- 4-6 tbsp water
- ½ medium red onion
- 1 heaped cup lentils, cooked
- 2 tbsp olive oil
- ½ cup sour cream (½ cup = 120g)
- 2 handful baby leaf salad
Recipe: Raw Chocolate Covered Walnut Truffles
by: Kind Earth
A deliciously healthy, soft, sweet, chocolate covered walnut truffle recipe.
- 100g pitted dates (approx 3/4 cup)
- 100g walnuts (approx 3/4 cup)
- 2 tablespoons ground flax seed
- 1 teaspoon vanilla extract
- 75g (approx) homemade chocolate
- Prepare ahead by soaking your dates in water to soften them. Soaking for at least an hour should soften them enough for blending. Alternatively use pitted medjool dates and miss out the soaking period altogether.
- Once soaked, drain the dates thoroughly to remove any excess moisture.
- Blend the dates with the walnuts and vanilla extract using a hand blender or food processor, until you achieve a thoroughly blended consistency. If you like things to be a bit rustic, then you can also leave it a little chunky.
- Once you have blended the mixture, add the ground flax seed in, either using the blend, processor or by pressing in with a spoon.
- Roll into teaspoon sized balls and pop on a ceramic plate, placing them into the freezer whilst you make the chocolate covering. Freezing helps them rapidly firm up and also chills them so that the chocolate coating will quickly set when you go to coat them.
Recipe: Raw Vegan Chocolate Cheesecake
by: Eating Vibrantly
This raw vegan chocolate cheesecake is nut-free, super quick to make, insanely delicious and packed with chocolate, chocolate and more chocolate.
- 2 1/4 cups shredded coconut , fine, unsweetened (180g)
- 3 tbsp cacao powder (60ml) *
- 1 tsp vanilla bean powder
- 1 1/2 cups medjool dates , pitted (360g)
- pinch salt
- 1 cup cacao butter , grated (168g)
- 1/2 cup cacao powder (50g)
- 1/4 cup agave nectar (80g)
- 400 ml coconut milk
- 1/4 tsp vanilla bean powder
- 1/64 tsp salt , finely ground
- 2 squares raw vegan chocolate (your favourite flavour)