So this is definitely cheating more than usual in terms of laziness and processed junk! But I had some sugar free instant jello pudding packets lying around and had just assumed they had dairy in them and forgot about them. But then I took one down and read the ingredient list, and while I don’t recognize everything in there 😛 I don’t see any animal products either. So I went for it, and the results were downright tasty!
Simply blend together :
1oz cheesecake flavor jello mix sugar free
3/4 cup purée pumpkin 🎃
1/2 cup almond milk
Then pour into containers, let refrigerate for about 2 hours, and top with mini vegan chocolate chips (pictured here enjoy life). Enjoy!!!
Muahhahaaa, I am laughing like a Halloween villain because purée pumpkin is just a vegetable, fully vegan, and makes the rich creamy tastes of pumpkin season so easily accessible to plant based eaters! 🙂 I’m also laughing diabolically, because simply by trading my beloved ice cream and yogurts for vegan versions, I have lowered my cholesterol by 80 points in 5 months, gladly removing the threat of cholesterol lowering medication! I am giddy, let’s celebrate with vegan ice cream! And this recipe is sinfully easy.
3 frozen bananas
1/8 tsp pumpkin pie spice
Then serve, dusting with cinnamon if you choose, and enjoy!
Simple. Healthy. Vegan. The indulgent part here is the mini chocolate chips, otherwise only whole plant foods! So of course you could make the chips optional or suns for raisins or something, but what can I say? Chocolate.
2 very ripe Bananas
1.5 cups rolled Oats
1/3 cup mini chocolate chips (I like Enjoy Life brand)
Yields about 14
Combine all ingredients in a bowl, mashing banana and oats before adding the chocolate chips, and drop by sooonfuls on lined cookie sheet.
Bake at 350 x 15min.
That is it! Store in sealed container in the fridge, but the texture is best when fresh.
This is so simple and makes the entire house smell so good! I had intentions of making these onto something more elaborate, but they came out looking and smelling so perfect, that I decided they should remain the star of the meal/snack/dessert! Combining with some sticky rice and creamy tahini is the perfect snack for anytime 🙂
About 8 small apples, sliced
1 cup water
1tsp pumpkin pie spice
Dash ground clove
Dash ground nutmeg
You could use coconut oil spray instead of water and some sugar, salt, etc for flavor, but for me this is perfect. Simply put all ingredients in a baking dish and toss well to coat apples.
Then bake at 375F x 25min
Serve over brown rice or oatmeal with a drizzle of tahini or nut butter for an amazing breakfast or dessert! I used sweet brown rice and tahini, amazing!
These are super low sugar and nothing but wholesome ingredients! These make great breakfast cookies or just a super clean version of your favorite bedtime snack. For me they make a perfect afternoon snack or after dinner treat! These are completely oil free, antioxidant rich, and delicious!
1 cup oats
1 cup unsweetened apple sauce
1tsp ground flax
1tsp vanilla extract
1/2 tsp almond extract
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup cacao nibs
1 tsp pumpkin pie spice
Mix all ingredients in a large bowl, scoop onto a lined baking sheet in heaping tablespoons.
Yields 12-16 depending on size.
Bake at 375F x15 min for softer cookies, 20min for crispier!
Not too sweet and with a delicious cacao nib crunch!
I’ve been on a daily smoothie kick recently, and this one stood out. I’m trying get more watery, raw, fresh produce in first thing in the morning, plus something to drink is so much easier to take to work! I sweetened this one up a tad with some stevia and some flavor extracts, and the result was rich and creamy! Super tasty. Plus superfoods 🙂
-1 sambazon packet of Acai
-1/4 bag frozen mixed berries (so 3-4oz)
-Water to blend (about 2/3 cup)
-Ice to taste (about 1/2 cup)
-Vanilla extract, 1/4 tsp
-Almond extract, 1/8 tsp
-Stevia, about 7 drops
Throw them all into a blender and pour into a large container (or into cups to serve two) and enjoy! I find a breakfast like this keeps me energized and not dragging through my morning. All that fiber, water, and micronutrients are surprisingly filling!
Ah, I know summer is winding down, but something this delicious and refreshing is always good by me. I’m that person shivering in line for ice cream, so yeah, any weather warrants frozen treats in my book! This vegan sorbet has no added sugars or fats, just nature’s most refreshing invention, fruit+freezing=amazing. Thus making my vitamix the best investment I’ve ever made 🙂
All you need:
1 frozen banana
1/4 frozen cubed cantaloupe
Splash rice milk
Combine ingredients in a high speed blender or food processor till creamy, adding only enough liquid to move everything along. Then you are done!
I topped mine with ground flax and whole grain cereal, and had it for breakfast 😊
Our childhood treat, but without all the butter! Better for my cholesterol and the animals ;). This recipe is super simple, low fat, whole grain, high carb and makes a great dessert or pre/post workout snack! There are many ways you could make this, but Trader Joe’s has vegan marshmallows now, so I went for the easy option. Using whole grain rice puffs means the individual pieces are larger than the childhood cereal, so you could either crush them a little, or use them whole like I did. Then you get some whole grains in with your treat 🙂
All you need:
-Vegan marshmallows 10 oz bag
-Brown rice puffs, organic, about 6 cup or 2/3 a bag
-Enjoy Life chocolate chips (optional) for topping
You can melt the marshmallows any way you please, by short microwave bursts stirring in between, ideally by double broiler, or as I did simply in a pot on my stove. The key is to stir frequently to ensure even heating and prevent burning. Once marshmallows are fluffy and melted fully, mix in the cereal, turning off the head at this time. Stir well until all are coated and then turn into a parchment or wax paper lined pan. Then you can either press chocolate chips into the top for a melty version, or simply pop the whole thing into the freezer for 5 minutes so that you can cut into squares. Then press chocolate chips into the top if you like, for intact chocolate chips on the top. Or enjoy plain as I am with the majority of the batch.
I’m storing these in my freezer, pre cut, so all I need to do is let one soften up and enjoy! Hope you do too 🙂
True life, I thought I could NEVER be vegan for this simple reason: ICE CREAM. Frozen yogurt, pudding, cheese, but mostly ice cream has always been my favorite food, my number one food to overeat, and the number one treat holding me back from full veganism. Then I discovered “nice-cream”. Took 4 frozen bananas from the freezer, added a tsp of vanilla extract and a splash of unflavored/unsweetened soymilk, and 2 minutes later, I had 4 servings of deliciousness. Seriously, the texture is out of this world. And wihile mildly banana-y, not in an overpowering way. If you add vanilla, it tastes like vanilla, cocoa powder, tastes just like a chocolate soft serve. I have NO idea how simply freezing a banana turns it into the fluffy, stiff-peaked, soft-serve of my dreams, but it DOES! I chop my bananas before I freeze them just for ease of blending, and fortunately I invested in a vitamix, ready with a tamper to keep bananas in the line of blending, so it is quite easy. You will not believe this is dairy free (and also low fat!).
Non-dairy mild to aid blending
A strong blender or food processor
Frozen fruit of choice
Blend, serve, add toppings if you like, and enjoy!!! Ooh now I need to buy some vegan ice cream cones!
I don’t usually use much overt fat and honestly don’t know that last time I baked with any kind of shortening, but I was generously gifted some fancy organic vegan shortening that looks exactly like butter! I was wracking my brain for what people use butter for in baking and recalled that most people bake cookies using butter! These turned out delicious, and are perfect for those who like a nice crunch to their cookies. A tasty recipe to share!
1 cup rolled oats
1/2 cup brown rice flour
1 cup honey flavored agave
2/3 cup vegan shortening (or coconut oil)
1 tbs flax
1.5 T cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
2/3 cup carob chips
1/2 tsp almond extract
Combine all ingredients in a large bowl, starting first with your sweetener and shortening. If you are mixing by hand, soften your shortening a bit before mixing. Mix untill well incorporated, then add all other ingredients, carob chips last.
I recommend refrigerating the dough for an hour or so just to make them easier to form into balls, but is not required.
Roll into balls and place on parchment paper, sprinkling with a touch of sea salt on top!
Bake at 350F for about 7 min, let cool and enjoy!
Yields 8 large cookies