Makes: 12 muffins or 24-30 mini muffins
Ingredients: 1½ cups all-purpose flour ¾ cup sugar 1 tsp baking soda ½ tsp fine sea salt 1 cup water ½ cup oil (vegetable, coconut, etc) 1 tbsp vanilla extract 1 tbsp white vinegar 1 cup blueberries (frozen or fresh) Directions: 1. Preheat oven to 350℉. 2. Combine flour, sugar, baking soda & salt in a large mixing bowl. Whisk until well combined. 3. To the dry ingredients add water, oil, vanilla & vinegar. Mix until just combined. 4. Add the blueberries and gently just to say blend them in. 5. Lightly grease a muffin tin(s) and scoop the batter in evenly. Tip: if you're using a larger pan, start filling from the center of the pan and work your way out so that the muffins cook evenly and your pan doesn't warp. 6. Bake for 16-18 minutes or until toothpick inserted in center comes out clean. 7. Allow to cool in pan until you can touch the pan with your bare hands. 8. Release the muffins onto a cooling rack and allow to cool completely. Option to add icing & sprinkles :)
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MAKES: 6 cups
INGREDIENTS: 1 Tbsp coconut oil 2 bananas, mashed 1 tsp vanilla extract 1/4 cup maple syrup 4 cups oats 1 cup nuts (almonds, peanut or walnuts work well) 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt DIRECTIONS:
INGREDIENTS:
1 Tbsp coconut oil 2 ripe bananas 2 Tbsps maple syrup 1/2 tsp ground cinnamon DIRECTIONS: Heat the oil in a pan over low/med heat. Slice the bananas into 1/4" thick slices. Spread the banana slices into a single layer in the pan and allow to heat through for about a minute. Add maple syrup & cinnamon. Stir. Allow to cook for 8-10 minutes, stirring occasionally until golden and the syrup has thickened. SERVING OPTIONS: Serve on toast spread with: nut butter, peanut butter, maple butter, apple butter, date paste, chocolate spread, vegan butter. Or eat it over pancakes, oatmeal, brownies, etc. TOP WITH: shredded coconut, chocolate chips, blueberries, walnuts, hemp hearts, sea salt, etc. Enjoy! INGREDIENTS:
1 Tbsp oil of choice 350g extra firm tofu, pressed 1.5-2 cups salsa 1/2 cup nutritional yeast 1 tsp yellow mustard salt & pepper to taste Note: firm tofu will work as well if you don't have extra firm & if you don't have time to press it, it'll still be good out of the pack. DIRECTIONS: Optional: Press the tofu by wrapping the unpackaged tofu block in a clean cloth and laying it under a heavy pan for about 10-15 minutes to remove excess moisture. Heat the oil in a med-large pan over low-medium heat. Crumble the tofu into the pan and then add all remaining ingredients. Stir to combine. Reduce heat to low, cook for 15 minutes, stirring occasionally. Serve on it's own, on toast, in a breakfast burrito, etc. Makes about 4 cups. INGREDIENTS:
1.5 cups oats (I used Quaker Quick Oats) 1 scoop of your favourite protein powder (I used Vega Sport Vanilla) 1 tsp baking powder 1/2 tsp salt 0.5 - 1.5 cups non-dairy milk of choice (I used Kirkland Organic Soy Milk) 2 ripe bananas 1 tsp vanilla extract For sprinkling: 2 tbsps chocolate chips (or nuts, fruits, as preferred) DIRECTIONS: Combine all ingredients (except the sprinkling ingredients) in a blender and blend until smooth, scraping down the sides partway as needed. For the non-dairy milk, start with 1/2 cup and add more as needed to get a thick but smooth consistency. Allow the batter to rest for 10 minutes while you heat up your cookware (this makes for better pancakes). Heat a frying pan on medium heat or a griddle to 375F and allow to warm up for 10 minutes while the batter rests (this helps prevent the crappy under cooked first pancake). Grease the surface if needed/desired (i used coconut oil), and pour batter to desired sized pancakes. This recipe should yield you 6-10 pancakes. Sprinkle the top of the pancakes with the sprinkling ingredients. Cook for a few minutes until small bubbles start to form at the surface. Check & flip. Cook a few minutes more. Serve hot with toppings of choice. NUTRITIONAL INFORMATION: Per serving (*2 pancakes): Calories: 376, Fat 7g, Potassium 443mg, Carbs 60g, Fiber 9g, Sugar 18g, Protein 25g, Vit A 6%, Vit C 12%, Calcium 111%, Iron 27% *Nutritional info is based on the ingredients I used, if making 6 pancakes and 2 pancakes = 1 serving. You can modify this recipe to your liking by using different flavours of protein powder, omitting the chocolate chips, adding nuts, hemp hearts or chia seeds, blueberries, etc, and topping with nut butter instead of syrup, etc. MAKES: about 3 cups, or 6 x 1/2cup servings
INGREDIENTS: 1 pkg extra firm tofu (350g) - pressed to remove excess liquid 1/3 cup refined coconut oil 1/2 cup fresh dill - can sub w/ 2-3 Tbsps dried dill 1 tsp sea salt 1/3 cup nutritional yeast 1 Tbsp miso paste 1 Tbsp apple cider vinegar 1 tsp onion powder 2-4 dill pickles, roughly chopped DIRECTIONS: Add all ingredients - EXCEPT THE PICKLES - to a food processor. Process for about a minute, then stop to scrape down the sides. Continue to process until smooth. Remove the blade from the food processor. Stir the chopped pickles into the processed mixture. Spread over toast, bagels, crackers, veggies, in a sandwich, wrap etc. Store in the refrigerator for up to a week. Note: because of the coconut oil, this spread WILL firm up in the fridge. Take it out a few minutes before you want to use to make spreading easier OR, just smash it onto whatever you're pairing it with. NUTRITIONAL INFORMATION: (per 1/2 cup serving) 231 cals, 18.9g fat, 4.6g carbs, 1.4g fiber, 11.2g protein, 7.5% DV calcium, 11.4% DV iron. THE DRESSING:
(Makes about 2 cups) 6-8 cloves of garlic (depending on size and your tolerance for garlic) 1 cup of oil of choice (I use avocado or olive oil) 1 - 530g pkg silken tofu, drained 1/2 cup nutritional yeast 3 TBS lemon juice 2 TBS balsamic vinegar (can sub red wine vinegar) 4 tsps dry mustard (can sub 2 TBS prepared yellow mustard) 2 tsps sea salt 1 tsp vegan Worcestershire sauce (if you've got it) 1/2 tsp ground black pepper Combine all ingredients in a blender & blend until smooth. Refrigerate until ready to use or up to one week. THE TOFU CROUTONS: 350g extra firm tofu 1 tsp garlic powder 1 TBS cornstarch 2 TBS nutritional yeast 2 TBS soy sauce 1 TBS oil of choice Preheat oven to 400°F. Squeeze excess liquid from the tofu, then chop into 1 cm cubes. Toss tofu cubes with all other ingredients in a medium mixing bowl. Spread evenly onto a lined baking sheet. Bake for 25-35 minutes, tossing halfway. Note: Cook times will vary based on the amount of liquid you didn't squeeze out of the tofu and your ability to eyeball a centimeter. Just keep baking until desired crispiness. THE SALAD: Combine the romaine lettuce with any other fixin's of your choice (sunflower seeds, cucumber slices, etc. - who cares if it's not traditional for a Caesar Salad, you're already changing that by making it vegan and adding tofu so you may as well live a little.). Add dressing & tofu croutons and mix well. Note: I prefer to add the croutons when they're fresh out the oven, if eating on a separate day, I like to reheat them, but they're good cold as well. |
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DISCLAIMERJust because it’s vegan doesn’t mean it’s healthy. I am not a dietitian or a nutritionist. Viewers seeking nutritional advice are encouraged to enlist the services of a registered dietitian to address their particular needs. My food videos are mostly healthy, like me, but sometimes are not, also like me. They are to provide you with vegan recipes that taste good. That’s it.
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