Vegan – Gluten Free
For the pancakes
Organic quick cooking rolled Oats 1cup
Banana 1 large
Water 1 cup
Frozen Raspberries (lightly warm up)
Maple syrup to taste (you can mix few drops with the raspberries)
Coconut oil or parchment paper
Blend everything in high power blender
Heat up the frying pan and fry each side on few drops of oil or parchment paper
Parchment paper medium heat, 2-3 min each side
Oil 1min each side
Click here to visit Lena’s Vegan Living website
Oats 1/2 cup
Chia 1/2 cup
Water 2 cups
Hemp milk 1 cup (or plant based milk of your choice)
Strawberries 1 cup diced fresh or frozen (if frozen, warm them up before adding in)
Almonds sliced for garnish
Maple syrup to your taste
Mix oats, chia and water in a medium pot
Bring it to boil while stirring (I like to use whisk to make it nice and smooth)
When ready, take it from the heat and add milk while stirring
Adjust the thickness to your preference, by adding more or less milk then 1 cup
Add strawberries, slices of mango & maple syrup
Garnish with almonds
Click here to visit Lena’s Vegan Living website
Strawberries ½ cup (fresh or frozen)
Papaya ½ cup fresh
Mango ½ (fresh or frozen )
Flaxseed meal 1tbs
Coconut Water 1 cup
Maple Syrup optional
Blend everything in a high power blender
Click here to visit Lena’s Vegan Living website
Raw Beet Salad with Fennel & Citrus
3 Beets, peeled and shredded
½ Fennel, shredded or chopped
Juice from 3 lemons
Sprouts for garnish
Mix everything in the bowl and serve garnished with sprouts
Yellow Bean Soup with Mushrooms & Dill
Yellow Beans 2cups (clean and cut on smaller pieces)
Rose Potatoes 6 medium size (doesn’t have to be peeled, just thoroughly washed cut into cubes)
Mushrooms 1cup sliced
Onion (cut into 4 quarters)
Garlic 4 cloves or 1 solo garlic diced
Fresh dill (1cup diced)
Bay leaves 6
Black pepper to taste
Organic Apple Cider vinegar to your taste (make sure it is also raw and unfilterd)
Oatmeal flour or oats 1/2 cup
Salt to taste
Bring the water to boil
Add the potatoes with the beans and bay leaves
Let it simmer for 40 min
Start sautéing the mushroom and shortly after add the diced garlic and sauté a little bit longer
Blend the oats or oat flour with two cups of water in a blender
Add the blended flour into the soup and bring to the boil
When ready, take it off the heat
Add the mushrooms, then the apple cider vinegar and stir thoroughly
At the end add the dill, but leave some to garnish each portion
Golden Quinoa Bowl
Prep time 15min Cooking time 40min Total 55min Serves 4
Quinoa 1 1/2 cup white ½ cup red or black
Golden Beets 3peeled & sliced
Leek 3 sliced
Oil ½ cup (organic canola or grape seed) Or low sodium organic vegetable stock
Apple cider vinegar ½ cup or juice from 2 lemons
Garlic 4 cloves minced
Maple syrup ½ cup
Himalayan pink salt to taste
Black pepper to taste
Blend everything in the bowl, possibly with the whisk
Boil the quinoa and let it cool down (follow the instruction on the package)
Mix the veggies with the dressing in the casserole dish
Preheat the oven to 400F
Place the casserole dish in for 30min (covered with lid)
When ready, remove the lid and bake for 10 more min
The cooking time may differ, so you need to keep checking with fork if the beets are soft and ready after 30 min. If not then you have to roast them few minutes longer, but make sure you don’t overcook them.
At the end you can set the oven just for couple of minutes on grilling if you like.
Just be careful not to burn them.
When ready, remove it from the oven and let it cool down for few minutes.
At the end, mix everything gently but thoroughly in a larger bowl.
I love living in the city where there are plenty of vegan options for pizza. The thing I didn’t like about it: the price. Dishing out $15 for a pizza just wasn’t feasible. I came across some vegan pizza crusts at the grocery store and decided to try making my own. If you enjoy having pizza as part of your weekly movie nights as much as I do, you’ll love this recipe.
Here’s what you’ll need:
1 pizza crust
10-12 leaves of spinach
¼ green pepper
¼ white onion
10 olives, pitted
¼ can if black beans
1 bag Daiya cheese
Now on to making it!
- Put sauce and chili flakes onto the pizza crust.
- Wash and de-stem spinach and spread evenly onto pizza.
- Chop the green pepper, olives, onion, jalapeño and zucchini and distribute evenly onto the pizza.
- Add the black beans on top once again dispersing evenly.
- Top the whole pizza off with Daiya cheese. You shouldn’t need the whole bag but you can if you like your pizza extra cheesy.
- Follow the directions for your pizza’s baking time and enjoy!
If there’s anything else you’re dying to have on your pizza, add it. The more flavours the better. Comment below with your favourite pizza toppings if they didn’t already make it onto this delicious green pizza.
Chocolate Chip Pumpkin Balls
It’s time to celebrate fall with a yummy pumpkin dessert. It’s super easy and takes around a half hour to make. Here’s a list of ingredients:
2 cups of dried oats
2 scoops of vanilla complete protein powder
2 tsp cinnamon
4 tsp maple syrup
1 cup pumpkin
⅓ cup chocolate chips
1. Mix the oats, vanilla complete and cinnamon together in a bowl.
2. Mix in the pumpkin and maple syrup until everything is mixed evenly.
3. Finally mix ingredients the chocolate chips. You can always add more if you’re feeling extra decadent.
4. Take small amounts and roll them into balls. It should make around 24 in total.
5. Put the pumpkin balls into the fridge and let them chill for a few hours before serving.
I love Mexican food so finding some quick on the go options are important to me so that I can have some delicious and nutritious meals that are quick to make. These rollups can be made for one person or be cut up to share with friends or at a potluck.
To make one rollup all you’ll need for this recipe is:
1 10 inch tortilla wrap
1 Can refried beans
Shredded vegan cheese (I used Daiya)
Step 1: Lay the tortilla lay on a flat surface and spread enough refried bean to cover the entire wrap.
Step 2: Slice a small avocado and place it all over the wrap.
Step 3: Use a spoon to drop salsa all over the wrap. Depending on how much you like salsa, you can add more or less to taste.
Step 4: Dice a jalapeno into small chunks and place all over the wrap in the same fashion as the salsa and the avocado. If you don’t like jalapeno, you can use less or swap it out with cilantro instead.
Step 6: Cover the entire wrap with a layer of vegan cheese.
Step 7: Roll up the wrap from one side to the other.
Although this wrap can be eaten cold, I decided to heat mine up to make the cheese melt. If you’d like to try that:
Step 8: Place your whole rollup onto a baking sheet and place into the oven at 250°F for 10 minutes.
And that’s it! You’re done! If this will be a meal for you, dig in. If you’re planning to share them, cut the roll into ¾ inch slices and enjoy!
In college I loved having a Mucho Burrito on my campus. I would eat there whenever I got the chance. Seeing how all of those bills can add up, I decided to try making my own. The best part about this was that I got to decide how many toppings I wanted. I often find that with build-your-own meal fast food chains, they can often be a little stingy on the toppings.
It was so easy to do and tasted even better than takeout.
Here’s what you’ll need to make 4 bowls:
- 1 ½ cups brown rice
- 1 onion
- 1 green pepper
- 2 small avocados
- 1 can of black beans
- 1 can of corn kernels
- 4 jalapenos
- 1 tomato
- Vegan cheese (optional)
- Cilantro (optional)
Step 1: Start off by putting the rice on the stove (If cooking in a rice cooker, you can allow an extra 20 minutes before starting step 2).
Step 2: After the rice is on, cut up the onion and the green pepper. Transfer into a frying pan and turn on to medium heat and let simmer in water until the peppers and onions are cooked.
Step 3: Open the cans of corn and beans, drain, and rinse them and set them aside until you’re ready to prepare your bowl.
Step 4: Dice your jalapenos, avocados and tomato and set them aside. Your rice should now be done.
Step 5: Fill the bottom of the bowl with rice. Divide the toppings equally, or allow everyone to take their own toppings to taste.
Step 6: Add salsa to taste depending on how much you like it. I find that the more you add it can tend to mask the other flavours, so be sure not to add too much.
Step 7: If you choose to add cilantro and cheese, sprinkle some on top. (I was so used to having to order no cheese that I forgot to use any even though I had some in the house!)
Step 8: Mix up your bowl until all the ingredients are spread evenly throughout.
All done! If you enjoy take out food as much as I do, you’ll love this cheap at home version that tastes just as amazing. Let me know how you think it compares to fast food when you try it out for yourself!
Vegan Zucchini Cannelloni
For the past little while I have been getting bored of going to my same old recipes for lunch and dinner. It inspired me to go looking for easy vegan recipes on the internet. I am going to stress the word easy because I am a fan of recipes that involve few ingredients and don’t take up too much time. On my cyber travels, I came across this recipe http://minimalistbaker.com/eggplant-lasagna-roll-ups/ which I though looked delicious. Unfortunately, I had just used the last of my eggplant so I decided to use the zucchini I had in the fridge and prepare it in a way similar to this recipe http://www.skinnytaste.com/2009/02/zucchini-lasagna.html. I changed the recipe of the ricotta filling a bit to reflect what spices I had available at home. All in all, it was a very simple recipe to make. Here’s a step-by-step guide on how to make it.
You will need:
¾ block of firm tofu
3-4 Tbsp. nutritional yeast
3-4 Tbsp. olive oil
1/3 cup lemon juice (from concentrate is what I used)
1 Tbsp. premixed herb and garlic spice blend
¼ – ½ cup fresh chopped basil
Salt and Pepper to taste
8-10 cherry tomatoes (optional)
Tomato sauce (optional)
Step 1: Wash and slice zucchini into slices around half a centimeter thick (I was able to average around 8 slices out of a small zucchini)
Step 2: Lay the zucchini slices out on a plate and lightly salt them and set aside for 10 minutes. This will allow for a lot of the moisture to be drawn out.
Step 3: While the zucchini is being salted, press your tofu for around 10 minutes to take out the moisture.*
Step 4: Once the 10 minutes is up, soak up the moisture on your zucchini with a sheet of paper towel. Place the zucchini flat on a baking sheet and place in the oven at 400° F for 1-2 minutes per side. This will help draw out some moisture and make the zucchini easier to roll. Once they are done, set them aside until the filling is ready.
Step 5: Combine all the ingredients (minus the zucchini) in either a food processor or blender and pulse to combine. I used a blender and found that it only really mixed the ingredients right by the blades. If this happens to you, don’t worry. I eventually just decided to combine the ingredients with a spoon and the filling ended up looking and tasting just fine.
Step 6: If you choose to include cherry tomatoes in your recipe, cut them into eighths and keep them on hand.
Step 7: Scoop around 2 tbsp. of filling onto a strip of zucchini. If adding cherry tomatoes, press a few of the slices into the filling. Roll up the zucchini and place seam down on the baking sheet. Repeat until all rolls are finished.
Step 8: When all the rolls are done, bake in the oven at 375° F for around 15 minutes. If you are choosing to use tomato sauce, use a baking pan and fill the bottom with the sauce, then place the rolls in it and pour a little sauce on top (so that the rolls aren’t swimming in too much sauce). (I did not have any tomato sauce on hand and the recipe turned out just as tasty.)
Step 9: Serve them once they are done. You can add additional nutritional yeast as a topping or some more fresh basil. I simply topped mine off with herb salt to bring out the flavour of the zucchini.
In total I found that the recipe took around 45 minutes to complete from start to finish the very first time I attempted the recipe. It can be served either as a side dish or as an entrée. The first time I made these, I had 8 rolls for my whole dinner with no additional sides. If having these as an appetiser I’d say to average around 2-4 per person.
*You can do this by cutting it into thinner slices, wrapping it in paper towel and putting weights on it. I was slightly less patient. I wrapped the whole block in a few sheets of paper towel and squeezed it out like a sponge over the sink. If using this method, be careful that you don’t squeeze too hard or the tofu will crumble in your hands. Just squeeze 5-10 times until no more liquid is easily squeezed out.
1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract
- Refrigerate can of coconut milk, 8 hours or overnight.
- Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
- Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Coconut Raspberry-Rhubarb Crisp
- 2 1/2 cups raspberries
- 2 cups diced rhubarb
From the Pantry
- 2-3 Tbsp coconut sugar
- 1 cup gluten free rolled oats
- ½ cup almond meal, ground from raw almonds
- ½ cup raw pecans, chopped
- ¼ cup packed light brown sugar
- ¼ cup shredded coconut
- pinch sea salt
- 4 Tbsp coconut oil
- Preheat oven to 350° F and oil an 8×8 baking dish with coconut oil
- Add fruit directly to the dish and toss with coconut sugar (1-3 Tbsp depending on preference).
- Add crisp ingredients to a mixing bowl and, using your hands or a pastry cutter, mix until all of the coconut oil is evenly distributed
- Spread over the top of the fruit in an even layer
- Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown
- Let cool for 10 minutes and serve with dairy-free ice cream or coconut whipped cream
Raw/Vegan Lemon Cheesecake
- 2 cups raw almonds
- 10 pitted dates (soaked in water for an hour to soften)
- ¼ tsp vanilla extract
- Pinch of sea salt
Add ½ of the nuts and dates at a time to a food processor and blend well. Remove into a mixing bowl and add the vanilla and salt. You may need to add 1-2 tbsp of purified water to make a crust that will stick together. Lightly compact the crust into the bottom of a springform pan.
- 3 cups cashews (2 ½ cups dried cashews soaked overnight)
- 1 ½ cups vanilla rice milk
- 1 cup freshly squeezed lemon juice
- ¾ cup maple syrup
- 1 tbsp vanilla extract
- ¼ tsp sea salt
- 3 tbsp lecithin
- ¾ cup melted coconut oil
Add all ingredients except the last two to a blender. Blend until smooth and creamy. Stop blending and add the lecithin and melted coconut oil. Blend again until all ingredients are mixed well. Pour into springform pan with almond crust. Place in the freezer to set for 1-2 hours, until the centre is firm to the touch. Decorate with lemon zest and fresh blueberries before serving.
- 3 cups fresh fiddlehead ferns, ends trimmed
- 1 garlic clove, minced
- ¼ lemon
From the Pantry:
- 3 tbsp. extra virgin olive oil
- ½ tsp. sea salt
- ½ tsp. freshly ground black pepper
- Bring a large pot of water to a boil
- Add the fiddleheads and boil until just tender, for 7 to 10 minutes
- Juice ¼ lemon (including rind)
- Heat olive oil in a pan
- Add drained fiddleheads, garlic, and spices
- Cook until fiddleheads are tinged light brown
- Remove from the heat and sprinkle with lemon juice
Warm Red Cabbage with Walnuts
- 1 small red cabbage, quartered and cored
- 1 crisp red apple, peeled and cored
- 1 red onion, quartered and thinly sliced
- 2 gloves garlic, minced
From the Pantry:
- 1 cup walnuts
- 2 tsp. walnut oil
- 2 ½ tbsp. extra virgin olive oil
- 2 ½ tbsp. balsamic vinegar
- Sea salt and pepper to taste
- Preheat oven to 350°
- Toss walnuts in walnut oil with salt and pepper and roast in oven for 5-7 minutes (until they smell nutty)
- Cut cabbage wedges into ½ x 2” pieces
- Cut the apple into 6 wedges lengthwise and thinly slice crosswise
- Sauté onion and garlic with balsamic vinegar and olive oil for 1-2 minutes
- Add cabbage and cover, stirring occasionally until the cabbage is just wilted and the onions are soft
- Season with salt and pepper
- Add the apple slices and roasted walnuts
- Toss and serve warm
- 1 cup kale, chopped
- ½ lemon for 2 tsp. lemon juice
- ¼ cup chopped parsley for garnish
From the Pantry:
- 1 can white beans, drained and rinsed
- 4 tbsp. extra virgin olive oil
- 2 tbsp. apple cider vinegar
- ¼ cup raw cashews
- 1 ½ tbsp. tahini
- ¼ cup purified water
- ½ tsp. fine black pepper
- 3 dashes cayenne pepper
- Add all ingredients (except parsley for garnish) to Vitamix or blender and slowly blend from low to high until smooth
- Pour into serving dish and chill for one hour or overnight
- Drizzle with olive oil and garnish with parsley
- Serve with fresh veggies of your choice
Sean O’Reilly’s Cocktail
· 8 kiwis, peeled and quartered
· 1 kiwi sliced into circles for garnish
· 1” piece of ginger, peeled and grated
· 1 large lemon, juiced
From the Pantry:
· ½ cup organic sugar
· 1 ¾ cups purified water
· Cut lemon into pieces to process through juicer
· Combine lemon juice with the remaining ingredients (except for the garnish kiwi) in a Vitamix or blender
· Blend until all ingredients are liquefied
· Pour over ice into long-stemmed glasses
· Place kiwi slice on rim of glasses for garnish
• 1 pint strawberries
• 2 avocados, mashed
• 1 banana, mashed
From the Pantry:
• ½ cup maple syrup
• ½ cup raw cacao powder
• 1 tsp. vanilla extract
• Wash strawberries, remove stems, and store in fridge until ready to serve
• Combine avocado, banana, maple syrup, cacao powder, and vanilla extract in food processor and blend until smooth
• Chill for at least an hour before serving with strawberries
3 Ingredient (How easy is that?) Cookie Dough Bites
Makes approximately 15 tablespoon sized balls
- 1 cup raw organic cashews
- 1 cup fresh medjool dates, pitted
- 2-3 Tablespoons raw cacao nibs, or vegan chocolate chips
Put the cashews into a high-speed blender or food processor and blend until they are very small pieces. Then, add in the dates and blend to combine. If using a high-speed blender, you may need to stop the blender to stir the mixture, making sure the dates get diced into small pieces.
Take the mixture out of the blender and place in a bowl. The mixture will be sticky. Use your hands to fold in the chocolate chips so they spread evenly throughout the mixture.
Take a tablespoon of the cookie dough and roll around in your palms, forming a ball. Repeat until all of the cookie dough is used.
Creamy Roasted Butternut Squash Soup
4 tablespoons of olive oil
2 medium butternut squash = 8 cups cut up into cubes
2 medium carrots = 2 cups chopped
1 medium onion = 1 cup peeled and quartered
1 whole head of garlic peeled
8 cups vegetable broth
1/8 cup coconut milk
2 teaspoons of freshly minced ginger
1 tsp Celtic sea salt
• Preheat your oven to 350 F
• Slice the butternut squash in half and scoop out the seeds
• Peel and cut up the squash into large cubes and place in a baking dish with the cut up onion, carrot, garlic, some olive oil and a touch of Celtic sea salt
• Roast for one hour until just tender
• In the meantime, heat 8 cups of vegetable stock
• Empty the roasted vegetables in to the saucepan
• Add the minced ginger and bring the pot to the boil, simmer for ten minutes, add the coconut milk, and then allow to cool
• Blend the soup in batches in your Vitamix, until thick and creamy
• Serves 8
AVOCADO SPINACH POTLUCK PARTY DIP
You’ll be sure to impress the hostess at your next potluck with this delicious dip made without oils or dairy. It only takes minutes to make, so it can’t get much easier to eat healthy at holiday parties this year.
1 ripe organic avocado
1 organic red onion (diced)
1 juice of one fresh organic lemon
3 cups of fresh organic spinach (stems removed)
½ cup of organic hemp seeds
½ tsp of organic white miso
½ organic sweet red pepper (finely diced – optional as topping)
All you do is place all ingredients in a food blender and blend until smooth.
You can top it off with finely diced sweet red peppers and serve with baguette.