Raw Vegan Coconut Cookies

These…are…SO GOOD!!!!! These have such amazing flavor and are light, simple, not too sweet and just melt in your mouth. Plus they’re raw so they are quick and simple to make!I made these for Valentine’s Day this year (hence the heart shapes & pink frosting) but you could make these any ol’ time and leave the frosting white or make it any color you’d like, for that matter. They keep for a week or 2 in the fridge and could be made in larger batches and kept in the freezer.

Homemade Seitan (say-tan)

I have finally perfected my seitan recipe and am SO excited to finally share it with everyone! The recipe you’ll find below makes 7 servings so feel free to double (or triple) it if needed. If you do, however, I recommend baking it in 2 (or 3) logs.

Seitan is such a great source of protein and I definitely utilize it every day in my meals because each serving gives you 26.5 grams of plant-based protein! Not to mention it tastes wonderful. It does have a slightly chewy texture which is the initial turn-off for a lot of people…but my recommendation is to slice it (or dice it for, say, a stir fry) and fry it up in a pan with some oil or nonstick spray until it gets a nice and crispy on the outside. Once you do that it should look something like it does here:

<– This meal is one serving of the seitan (I think about 80g or 2.8oz), couscous, and steamed broccoli 🙂

The seitan cooks up like this in just a couple minutes and makes all the difference. It is also PHENOMENAL sliced thin, cooked up, and layered on a sandwich with avocado and veggies galore 😀

Vegan Blueberry Banana Muffins (Award Winning!!)

Who doesn’t love muffins? What if I told you you can make this recipe and feel GOOD while you’re eating them knowing they are healthy and full of good ingredients?? These are the BEST vegan muffins I have EVER made and they even won a recipe contest at Garden of Life, which is my most favorite supplement company; from vitamins to vegan protein powder packed full of plant-based goodness. They make amazing products and I recommend you check them out.

Yellow Split Pea Soup (vegan)

• It’s Fall and that means I feel like making soup every week!!! So…I might just do that 🙂
• Behold…week 1 of soup season:
• 

I have posted a split pea soup recipe before but it used bacon and butter so I wanted to tweak it to be even more delicious while following a plant-based approach. The result is DELICIOUS!! I use my immersion blender to help give the soup a “creamy” texture and the flavors are so simple but so, so tasty…especially with a big chunk of crusty bread to dip into it!

Chickpea Flour “Omelet”

I love savory things for breakfast. Sometimes I really miss a big pile of scrambled eggs and veggies…so what do I do? Toast with avocado is great. Oatmeal and smoothies are good, also. But what if I want something…more special?

Enter: The chickpea (garbanzo bean) flour “omelet”

This beauty is packed full of veggies and fiber and protein(17g!!) that will keep you full and happy for hours!!

Vegan Cauliflower Sandwich Bread

To be honest, I wasn’t sure how this was going to turn out! Haha. BUT, it is AMAZING!!!!!! It has a very light and slightly chewy texture with great flavor and it holds up perfectly for sandwiches and is WONDERFUL for toast!!!

Vegan “Queso” Dip

Ok….This stuff is PHENOMENAL!!!!! I love recipes like this because it makes it so simple to not miss the “real” thing. This dip is creamy, velvety, cheesy and you’d never guess that the main ingredient is eggplant. Yup. EGGPLANT! This also means that there are only about 55 calories per serving. Now that is a dip I’ll really enjoy eating!!! It also reheats really well so you can keep the leftovers in the fridge for several days 🙂

Vegan Loaded Muffins

I absolutely love 1 or 2 of these for a quick breakfast or snack 🙂 They are great warmed up with a little butter (I use vegan Earth Balance). YUM!!! They are FULL of yummy ingredients (from veggies to fresh fruit to dried fruit to nuts) and you can be completely creative with what nuts and dried fruits you use. Just use what you have in your pantry and they will be delicious. The options are endless 🙂

Vegan Burger Buns

I always get a little nervous baking yeast breads…I don’t necessarily know why, but I always have! After my first go at these Vegan Burger Buns, though I don’t think I’ll feel intimidated anymore. They were AMAZING. and actually quite simple to make. There is some prep time involved, of course, but the time waiting for these to rise is WELL WORTH IT!!! They came out light & fluffy and had amazing flavor 🙂