Category Archives: Recipes

10 vegan Easter treats anyone can make

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Easter is all about chocolate, chocolate, chocolate, right? With the odd hot cross bun and slice of simnel cake thrown in for good measure. But none of these Easter goodies are suitable for vegans surely? Well, think again. It’s really easy to get your hands on a free-from-chocolate egg this year, and many of the major supermarkets have got on the bandwagon and are offering dairy-free products. You can get a vegan Easter egg with chocolate orange discs from Asda and Tesco even has a white chocolate egg with buttons on offer. Or for something more luxurious check out the little delights made by Booja Booja.  Failing that you can make your own delicious vegan Easter treats. Here are some of my favourite recipes – you’ll find sweet treats at the top and Easter lunch recipes at the end:

25 Vegan Easter Recipe Ideas For This Year

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Children aren’t the only ones who wait for the Easter Bunny to bring them a basketful of treats — grown-ups look forward to it, too! After all, who doesn’t like all the special candies and desserts that come with Easter? Chocolates, candies, and vegan marshmallows are a few of the all-time favorite goodies for Easter morning. But, let’s not forget about the dessert that follows Easter dinner!

Raw Rainbow Chakra Vegan Cheesecake [Gluten-Free]

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Christa Clark for OneGreenPlanet

Ever wish you could taste the rainbow? With this raw rainbow chakra cheesecake, you can! When you slice in, you will find a rainbow of colors and natural, fruity, and delicious flavors begging to be devoured. This is a fun weekend project for when you have a bit more time, once it comes together it is absolutely worth the wait.

FOR THE CRUST:

  • 1 cup raw almonds (or preferred nut/seed)
  • 3/4 cup soft, pitted Medjool dates
  • A pinch of salt (optional)
  • 1/2 teaspoon vanilla extract (optional)

FOR THE KEY LIME CHEESECAKE BASE:

  • 1 1/2 cups cashews, soaked until soft, then drained and rinsed
  • 3/4 cup light coconut milk from a can
  • 1/2 cup lime juice
  • 1/3 cup melted coconut oil (coconut butter for oil-free)
  • 1/3 cup agave nectar or your favorite liquid sweetener

FOR THE COLORS:

  • 1/2 cup cheesecake plus 3/4 cup strawberries, for red
  • 1/2 cup cheesecake, 1/2 cup papaya, and 1/2 teaspoon turmeric, for orange
  • 1/2 cup cheesecake, 1/2 a mango or banana, 1/2 cup pineapple, and zest of 1 lemon, for yellow
  • 1/2 cup cheesecake, 2 bananas, and 2 teaspoons spirulina, for green
  • 1/2 cup cheesecake and 1 1/4 cups blueberries, for purple (reserve 1/2 cup of this color)
  • 1/2 cup blue cheesecake plus 3/4 cup blackberries, for indigo
  • 1/2 cup cheesecake, 1 banana, and 2 blackberries (more as needed), for violet

PREPARATION

TO MAKE THE CRUST:

  1. Combine ingredients in your food processor until sticky. Get your 8-inch springform pan ready. Spray the sides and line the base with a circle of parchment paper. You could also use an 8×8-inch loaf pan or 12 silicone cupcake liners. Press the dough for the base into preferred mould, then set in the freezer.

TO MAKE THE FILLING:

  1. Blend cheesecake base until excessively whipped and smooth, then set aside.
  2. Make one color at a time, start with red and finish with violet. For the red, add the ingredients to the food processor and process until smooth. Pour on top of the crust, spread it out evenly and swirl or shake to settle. Freeze until firm or tacky, about 30-60 minutes.
  3. Wash the food processor and once the red layer is tacky, make the orange and pour on top. Repeat until done.

Freeze until firm 6-8 hours, easily done overnight. Remove, decorate, thaw as desired, and serve.


About the author: Count your colors, not your calories! Vibrant recipes that tantalize your tastebuds. Christa Clark is a vegan blogger with a deep passion for recipe creation, yoga, structural integration, alchemy, writing, researching, art and sharing her plant-based lifestyle with others. Christa encourages others to discover the wonderful benefits of a plant-based lifestyle where you can “count your colors and not your calories!” She is the creator of the vegan blog  Artistic Vegan and author of “Artistic Vegan: Meatless Mainstays for Modern Man” with a new book on the horizon.

21 Meals With Tons Of Protein And No Meat

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With at least 18 grams per serving, these meals prove vegetarians can have their protein and eat it too.

1.Chickpea and Edamame Salad

Chickpea and Edamame Salad

Serve this as three large bowls, instead of 4-6 small ones, and you’ll get 18+ grams of protein in each. Recipe here.

2. Cashew Noodles with Broccoli and Tofu

Cashew Noodles with Broccoli and Tofu

Craving pasta? No problem, just add tofu, cashews and broccoli and you don’t have to feel bad about indulging. Recipe available here.

3.Tofu and Spinach Scramble

Tofu and Spinach Scramble

Start the day right: with 21g of protein. Recipe here.

4. Peanutty Quinoa Bowls with Baked Tofu

Peanutty Quinoa Bowls with Baked Tofu

Combine quinoa with peanut butter, tofu, and broccoli for this powerhouse of lunches. Check out the recipe here.

5. Black Bean Salad

Black Bean Salad

Give yourself hefty portions (or add some jack cheese) to up the protein in this filling salad. Recipe available here.

6. Vegetarian Shepherd’s Pie With Seitan

Vegetarian Shepherd's Pie With Seitan

William Abranowicz / Via epicurious.com

I know seitan feels like tofu’s weirder cousin, but with about 20 grams of protein per serving, it’s totally worth trying. Recipe available here.

7. Vegan Chili

Vegan Chili

Oliver Parini

Every good vegetarian needs a bean chili recipe in their arsenal. Just remember: Do all your eye rubbing before chopping the jalapeños. Recipe available here.

8. Bean-Kale Burgers With Sweet Potato Wedges

Bean-Kale Burgers With Sweet Potato Wedges

Pinto beans, kale, and jack cheese mean you get all the protein you gave up in beef, without all the heart disease, fat, and ethical implications. Recipe available here.

9. Brown Butter, Peas, and Mint Omelette

Brown Butter, Peas, and Mint Omelette

Yossy Arefi

With 8 grams of protein in every cup, frozen peas can do more for your sore muscles than just ice them. Recipe available here.

10. Parmesan Broth with Kale and White Beans

Parmesan Broth with Kale and White Beans

Yes, you can make broth out of cheese. Add some kale and white beans and BOOM: protein soup. Recipe available here.

11. Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread

Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread

So much work, yes, but also, so much — more than 25g/serving! — protein. Recipe here.

12. Crock Pot Lentil Vegetable Barley Soup

Crock Pot Lentil Vegetable Barley Soup

Lentils (50g/cup), split peas (48g/cup), and barley (23g/cup), all in one easy-to-make, throw-it-all-in-the-crock-pot meal. Can I get an amen? Or maybe just the recipe.

13. Corn Meal and Oat Waffle Mix

Corn Meal and Oat Waffle Mix

Tina Rupp

Sick of eggs for breakfast? Oats and corn meal will take care of you. Recipe available here.

14. Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens

Barley risotto: perfect for the ambitious, healthy-ish vegetarian cook. Recipe available here.

15. Vegan Tacos

Vegan Tacos

Besides the beans, this recipe also uses soy chorizo (9g/serving) just in case you miss the real thing. Recipe available here.

16. Vegetarian Split Pea Soup Recipe

Vegetarian Split Pea Soup Recipe

Start your meal with this protein-heavy soup and feel free to indulge in pure carbs for the rest of it. Recipe available here.

17. Leek, Artichoke, and Lentil Mung Bean Linguine

Leek, Artichoke, and Lentil Mung Bean Linguine

This dish is not just high in protein (20g/serving), it’s also gluten-free and vegan, making it perfect for even the pickiest of eaters. Recipe available here.

18. Baked Tofu and Quinoa With Chickpeas and Spinach

Baked Tofu and Quinoa With Chickpeas and Spinach

This is what you serve your carnivorous friends who tell you you’re not getting enough protein. Between the tofu, the quinoa, and the chickpeas, each serving packs in more than 32 grams. Recipe available here.

19. Curry Tofu Tacos with Pintos & Kale Slaw

Curry Tofu Tacos with Pintos & Kale Slaw

Tofu, pinto beans, kale, corn tortillas and avocado all add up to more than 9g/protein per taco. Two make a good meal but three will make an even better one. Recipe here.

20. Italian-Style Spaghetti Squash with Tempeh

Italian-Style Spaghetti Squash with Tempeh

Tempeh’s not for everyone, but with 31 grams of protein per cup, the dense, nutty meat alternative is worth trying at least once. Get the recipe here.

21. Trisha Yearwood’s Black Bean Lasagna

Trisha Yearwood's Black Bean Lasagna

OK, so you’ll need to use whole wheat pasta and have a large serving to get the full 18g of protein, but when a country music legend shares a recipe, you do what you gotta do to make it work. Get the recipe here.

Source

Flourless Sweet Potato Brownies That Are 100% Gluten And Dairy Free

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We’re always looking for ways to divulge in our favorite pleasures without the guilt. Case in point, brownies. Now, with this amazing recipe, you can! Here’s everything you need to know about flourless gluten / dairy free sweet potato brownies!

10 Vegetables That Can Substitute for Meat

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The good news is that you are trying to eat veg! The bad news is that you’re thinking how much you will miss all your old favorite foods. Well, guess what? The better news is that going veg doesn’t mean you have to sacrifice the dishes you love most. Pretty much anything you used to eat can be made with plant-based ingredients – even really meaty dishes like burgers, meatballs, and Buffalo wings. It just takes a little imagination, a bit of creativity, and the benefit of some tips and guidelines to help you create delicious vegan versions of those recipes. Soon you will be making delicious, satisfying meals that will satisfy your cravings, and before you know it, you will realize you don’t even miss the meat at all. Get your veg on with these 10 substitutes:

  • Tofu, Tempeh, Seitan, and TVP

    You may not think of tofu or tempeh as vegetables, but they are plant-based and made from soybeans. TVP, or texturized vegetable protein, is also made from soy. Seitan is made from wheat gluten. The meat in any recipe can be replaced with one of these plant-based options. Tofu makes the perfect swap-out for chicken whether you want Crispy Tofu NuggetsMoroccan Cutlets in a Lemon-Olive Sauce, or chunks for Chinese food like Kung Pao TofuTempeh is wonderful for fish dishes because it has a flaky texture.

  • Mushrooms

    When you want that meaty taste, that umami, mushrooms are the way to go. Their flavor is rich, earthy, and meaty, especially cremini or Portobello mushrooms. They are healthy and filling and can replace meat in any recipe. My favorite way to eat mushrooms is to saute them in vegan butter and add thyme, black pepper, and balsamic vinegar. Then I serve them over polenta unless I’m piling them up on a crispy roll to make a French Dip sandwich. Try mushrooms in this Mushroom Stroganoff or as a vegan “Lamb” Burger.

  • Jackfruit

    If you have not yet tried jackfruit, you need to go out and get some. Technically, jackfruit is a fruit but incredibly, it can stand in for meat in savory dishes. You can buy it raw or already cut up in a can. Jackfruit has a very slight sweet taste but not so much that you can’t use it to make a decadent, satisfying Philly Cheesesteak. Jackfruit is perfect for barbecue sandwiches, stir-fries, or any dish that uses beef, chicken, or pork.

  • Eggplant

    When anyone goes veg, eggplant is probably the first vegetable that comes to mind, but you can do so much more with it than just make parmigiana. Eggplant has a rich, meaty taste and it’s very versatile. If you think you’re not a fan of eggplant, try it in these Eggplant Burgers and you will change your mind.

  • Lentils

    Lentils have always been a stand-in for meat since the beginning of veganism. Lentils are hearty and can replace ground beef easily. Lentils come in a variety of colors such as green, red, brown, and black. They cook up quickly, are inexpensive, and a small amount goes a long way.

  • Beans and Legumes

    Beans and legumes are amazing. They are inexpensive, healthy, filling, and there are so many to choose from: black beans, kidney beans, pinto beans, aduki beans, chickpeas and black-eyed peas, to name just a few. Beans make for hearty soups, stews, and chilis.

  • Cauliflower

    Right now I bet you’re thinking, “How can cauliflower replace meat? It’s so white and bland.” Well, it can. When you season it and cook it up right, cauliflower can be the star of any dish. I like to use cauliflower to replace the chicken in Asian dishes like Cauliflower Manchurian and even Buffalo wings. You can slice the cauliflower into steaks and make an incredible Cauliflower Piccata.

  • Beets

    Beets are nature’s candy. They are sweet and delicious and perfect for salads, but they have another side to them. Beets are also earthy and work well in savory dishes especially when roasted as in this Sesame Roasted Beets and Greens Dish. Amaze your guests with a beautiful platter of Beet Carpaccio and then treat them to Roasted Beet Burgers with Cumin-Scented Ketchup.

  • Nuts

    Ok, technically, nuts are not vegetables but they can be used to make vegan cheese and to replace meat in your cooking. Nuts can be incredibly “meaty” and can make a hearty and rich “meat” loaf for dinner. Nuts are often added to vegan burgers for added “meatiness.” Try these Kidney Bean –Walnut Burgers with Mississippi Comeback Sauce.

    As you can see, when it comes to replacing meat in your meals, your options are practically limitless. Stop thinking of vegetables as side dishes and move them to the front of your plate. With all the hearty, “meaty” recipes you can create, there is no way you will miss the meat.

    Onegreenplanet

16 Vegan Slow Cooker Recipes That Will Never Fail You

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Who has time to cook healthy veggie-packed meals? You do – when you put your slow cooker to work for you. Often when we think of slow-cooker meals we think of heavy, creamy, fat-laden comfort foods. The truth is, slow cooker meals can be comforting AND healthy, not to mention the fact they offer the ultimate in efficiency. Simply toss in some fresh veggies and plant-based protein, and come home to a delicious, simmering meal. Plus, you’ll have leftovers all week.

16 Weeknight Dinner Recipes With No Meat Or Dairy

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We guarantee that these recipes can make any skeptic gain a new appreciation for the delicious decadence vegan food can offer us — and perhaps even never look back again!
From breakfast to dinner, this list has it all; here are 16 plant-based foods that could turn anyone vegan!

23 Ways To Rock Your Vegan Barbecue

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1. First of all, you don’t need meat to make an amazing burger.

First of all, you don't need meat to make an amazing burger.

veganmiam.com

BBQ Tofu Burger recipe here.

2. And while everyone is concerned you’re not getting enough protein, your burger is actually a healthier protein source.

And while everyone is concerned you're not getting enough protein, your burger is actually a healthier protein source.

Lentil Burger recipe here.

3. You don’t need mayonnaise to make a killer potato salad.

You don't need mayonnaise to make a killer potato salad.

Creamy Potato Salad recipe here.

4. And it doesn’t take a vegan to tell you that mayo is gross and has no place at a barbecue anyway.

And it doesn't take a vegan to tell you that mayo is gross and has no place at a barbecue anyway.

Raw vegan coleslaw recipe here.

5. (Also gross and basic: regular hot dogs.)

(Also gross and basic: regular hot dogs.)

Vegetarian Hot Dog recipe here.

6. You know that spices and seasoning is a better way to bring out the flavor of summer produce than slathering it in animal fat.

You know that spices and seasoning is a better way to bring out the flavor of summer produce than slathering it in animal fat.

Grilled Corn with Lime and Chile recipe here.

9. Not eating meat and dairy leaves more room for EVERYTHING ELSE.

Not eating meat and dairy leaves more room for EVERYTHING ELSE.

The Best Guacamole Recipe Ever recipe here.

10. And that the best part of a barbecue is not always the burger, anyway.

And that the best part of a barbecue is not always the burger, anyway.

The Best Damn Vegan Biscuit recipe here.

11. (Not at a good barbecue anyway.)

(Not at a good barbecue anyway.)

Grain-Free Mixed Berry Crisp recipe here.

12. You don’t need cream to make something delicious.

You don't need cream to make something delicious.

Dairy Free Fudgsicles recipe here.

14. And knowing no animals were harmed makes it that much more delicious.

And knowing no animals were harmed makes it that much more delicious.

Herb Pesto Pasta Salad recipe here.

15. And so to you, vegan food is a heckuva lot prettier than the “real” versions.

And so to you, vegan food is a heckuva lot prettier than the "real" versions.

Watermelon, Avocado & Tofu Ceviche recipe here.

16. At the end of a barbecue, carnivores are usually suffering from the meat sweats.

At the end of a barbecue, carnivores are usually suffering from the meat sweats.

Vegan, Gluten-Free Cornbread recipe here.

21. But you probably don’t need a nap.

But you probably don't need a nap.

BBQ Portobello Sliders recipe here.

22. You’re probably getting ready for Round Two.

You're probably getting ready for Round Two.

Recipe here.

This is the secret to making the tastiest almond milk at home

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Almond milk is a fantastic alternative to dairy, regardless of your dietary requirements. We were pretty excited to hear that Starbucks will soon be including almond milk as an option on their menu and just when we thought our almond milk dreams had come true, we came across this make your own almond milk hack, which also apparently makes the milk taste better. The thing is, almond milk can be very expensive to buy and making it at home can be a bloody pain in the a**.

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