APPLE CINNAMON POWER BOWL

Makes 1 bowl

1/2 cup almond water
1/4 cup uncooked quinoa, rinsed
1/2 apple, chopped
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons chopped walnuts

1. In a small saucepan, bring the milk to a simmer. Add the quinoa. 
2. Return to simmer and then reduce heat to low. Add the chopped apple and cover; cook for about 15-20 minutes or until liquid is mostly absorbed.
3. Stir in the brown sugar, cinnamon, and salt and simmer uncovered until mixture thickens. 
4. Pour into bowl and top with chopped walnuts.

Photo Credit: The Smart Girl's Guide To Going Vegetarian

VEGAN BIG BANANA PEANUT BUTTER BREAKFAST COOKIE

Makes 6 cookies

1 large banana, mashed
1/2 cup natural peanut butter, crunchy
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup unsweetened coconut flakes
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Preheat oven to 375 degree F and line a cookie sheet with parchment paper. 
2. Mash the banana well in bowl. Add the peanut butter, maple syrup, and vanilla extract, and mix. 
3. In another bowl, combine the oats, whole wheat flour, coconut, baking soda, salt, cinnamon, and nutmeg. 
4. Stir the oat mixture into banana mixture until well combined (using your hands!). Roll about 1/4 cup of batter into a ball and flatten slightly onto cookie sheet. Lay each cookie 3 inches apart.
5. Bake for 12-15 minutes, or until lightly browned on the bottom; allow to cool for at least 15 minutes before eating. 

Recipe Credit: The Smart Girl's Guide To Going Vegetarian

JACQUELINE FERNANDEZ`S BEAUTY DRINK

Serves 3-4

Blend pomegranate watermelon rose water coconut oil goji berries and coconut water! Throw in Chia seeds (sabza) last for yummy gummy pops of flavour! Promise it tastes good!!

Recipe Credit: Jacqueline Fernandez (http://instagram.com/jacquelinejf2)

SAMOSA STUFFED PEPPERS

Serves 8

The filling for these stuffed peppers tastes a lot like samosas, small Indian turnovers. STORE/SERVE: If making ahead, skip final baking step. Cool stuffed peppers, cover tightly with foil, and refrigerate up to three days or freeze up to three months. Thaw, if necessary, then cover with foil, and finish baking as in step 3.

• 4 large red bell peppers, halved
• 2 Tbs. vegetable oil
• 1 large onion, chopped (2 cups)
• 4 tsp. curry powder
• 1 Tbs. garam masala
• 2 tsp. grated fresh ginger
• 1 cup basmati rice
• ¼ cup red lentils, rinsed and drained
• ½ tsp. salt
• 1½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
• 2 large carrots, finely diced (1 cup)
• 1 cup green beans, coarsely chopped
• ½ cup raisins or dried currants, optional
• ½ cup unsalted peanuts or cashews, coarsely chopped

1. Preheat oven to 350°F. Place halved bell peppers cut side down in two large baking dishes. Cover with foil, and bake 25 minutes, or until peppers begin to soften.

2. Heat oil in large saucepan over medium heat. Add onion, and sauté 3 to 5 minutes. Add curry powder, garam masala, and ginger, and cook 1 minute. Stir in rice, lentils, salt, and 4 cups water. Add chickpeas, carrots, green beans, and raisins (if using). Cover, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid is absorbed, stirring once or twice. Remove rice mixture from heat, stir in peanuts, and season with salt, if desired.

3. Flip bell pepper halves. Fill each with 3/4 cup rice mixture. Re-cover baking dishes, and bake 15 minutes. Uncover, and bake 5 to 10 minutes more.

Recipe Credit: Vegetarian Times

CRISPY TOFU FINGERS

Serves 8

Talk about versatile! Once these tofu fingers have been baked, they can be refrigerated or frozen for future use, then reheated in an oven or even a toaster oven. Enjoy them finger-food-style with dipping sauces, load them into a bun with your favorite sandwich fixings, or serve over a bed of lightly dressed salad greens. STORE/SERVE: Allow Crispy Tofu Fingers to cool, then transfer to rectangular resealable containers, placing wax paper or parchment between layers to prevent sticking. Refrigerate up to two days or freeze up to three months. To reheat, bake 5 to 7 minutes at 350°F.

• 2 16-oz. blocks firm or extra-firm tofu, drained
• ½ cup cornstarch
• ½ cup flaxseed meal, optional
• 1 cup unsweetened soymilk or rice milk
• 2 cups panko breadcrumbs
• ¼ cup all-purpose flour
• ½ tsp. paprika
• ½ tsp. dried sage
• ¼ tsp. garlic powder or granulated garlic
• ¼ tsp. dried ginger
• ¼ tsp. onion powder
• ¼ tsp. ground black pepper

1. If using firm tofu, wrap block in a soft, clean dish towel, and press between two heavy cutting boards 30 minutes to squeeze out excess moisture (unnecessary if using extra-firm tofu). Cut each tofu block into 16 fingers.
2. Preheat oven to 350°F. Coat two baking sheets with cooking spray.
3. Place cornstarch and flaxseed meal (if using) in shallow bowl, and gradually stir in soymilk. Set aside.
4. Combine panko and all remaining ingredients in second shallow bowl.
5. Dip tofu fingers first in soymilk mixture, then in panko mixture, coating all sides. Place on prepared baking sheets.
6. Bake tofu fingers 20 to 25 minutes, or until light golden brown, turning once. If eating right away, bake 5 to 10 minutes more, or until deep golden brown.

Recipe Credit: Vegetarian Times

VEGAN CASHEW CREAM

Makes 3 cups

For raw and vegan recipes, cashew cream is the preferred substitute for cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.

• 2 cups raw cashews
• 8 cups boiling water

Cover 2 cups raw cashews with 8 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 6 to 8 hours. Drain cashews, then blend in blender with 1/3 to 1/2 cup cold water 5 minutes, or until smooth and thick, like sour cream.

Recipe Credit: Vegetarian Times

VEGAN BANANA-MAPLE CASHEW PUDDING

Serves 4

Dress up this quick dessert as shown with cashew pieces and caramelized banana slices. To prepare bananas, sprinkle with maple sugar and sauté 
2 to 3 minutes over medium-high heat, or until browned and glistening.

• 2 bananas, cut into chunks
• 1½ cups Cashew Cream
• 3 Tbs. pure maple syrup
• 1 Tbs. orange juice
• 1 pinch salt

Blend all ingredients in blender or food processor until smooth.

Recipe Credit: Vegetarian Times

TOFU SCRAMBLE WITH TAMARI

• 2 tbs olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 14 ounces firm tofu, drained and crumbled
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbs balsamic vinegar
• 1/2 tbs tamari
• salt and fresh pepper, to taste
• ketchup, for garnish

In a large skillet over medium-high heat, sauté onions in the olive oil for about 2 minutes, or until onions are beginning to soften. Add the carrot and celery to the pan and sauté for 3 more minutes. Mix in tofu, turmeric, cumin, vinegar and tamari. Continue to stir for 3 to 4 more minutes, or until tofu and veggies are well well-seasoned and veggies have softened. Season with salt and pepper to taste and garnish with ketchup if desired.

Recipe from: Meatless Mondays

Vegan Blueberry Cheesecake | For the love of taste Recipe

Crust- 1/2 cup almond flour.
- 2/3 cup medjool dates (about 6-7).
- 2 pinches of himalaya salt.

Filling
- 1  1/2 cup raw cashew nuts, soaked in water overnight.
- 1/3 cup melted coconut oil.
- 1/3 cup maple syrup (or honey, but then it’s not vegan).
- Juice of 2 lemons.
- 1/2 teaspoon pure vanilla extract.
- 1/2 cup berries of blue berries ( you can use any variety).
- springform 20 cm diameter.

How to prepare:

Chop the dates in a powerful blender until they are paste, mix together the almond flour and salt. Pat the mixture firmly onto the bottom of a 18 cm springform tin that you have greased.

In the blender, whip the soaked cashews, coconut oil, lemon juice, vanilla and maple syrup or honey for several minutes on high until smooth and glossy. Pour half of the batter over the crust. Divide the berries over the batter and pour the remaining batter carefully on top of the berries.

Cover the tin in plastic wrap and set in the freezer until solid. Wait for some friends to come over if you can manage to wait that long.

Enjoy !

Leftovers you store in the freezer.

Vegan Carrot Cupcakes (Orange Vanilla Cream Frosting) | Fullyraw Kristina

Ingredients for the Carrot Base:

Food Processor 

Cupcake Holders/Fillers 

Approximately 2-3 Cups of shredded 
   carrots (Food Processed)

1.5 Cups (according to you) of fresh dates 

Half Cup of walnuts (less for lower fat) 

Cinnamon

Fresh Slice of Ginger

Dash of Turmeric 

Ingredients for the Frosting:

Approximately 2 Cups Soaked Cashews

1 Cups Pitted Dates 

Small Stem or Scrape of Fresh Vanilla 

Fresh Squeezed Orange Juice from 2-4 Oranges

Directions:

Combine all ingredients in a food processor until the mixture reaches the consistency that you want. I like mine gooey, so I let the machine run for longer. Most will want more of a "bread" type consistency, so don't let it go for too long as to get the proper texture. 

Press this mixture into the cupcake liners and refrigerate.

Get ready to make your frosting! 

Directions for Carrot Base:

Blend in a Vitamix or powerful blender. This
is VERY thick and creamy and may take a while to get perfect! 

Spread this frosting onto your cupcakes with a spatula. You can also use a piping bag as shown in the video to apply the frosting on top. If you don't have a piping bag, you can always cut off the tip of a ziploc bag and apply your beautiful design from there! 

Easy, Healthy Truffles | Tone it up Recipe

Yield: about 28 truffles

Ingredients

1 ripe avocado
1/3 cup dark cocoa powder
1 tsp vanilla extract
1 cup dark chocolate chips
Optional:
Almond slices, shredded coconut, extra dark cocoa powder to top the truffles

1. Mash the avocado with a fork until smooth.
2. Add in the cocoa powder and mix until well incorporated. No green chunks!
3. Melt the chocolate in the microwave or over the stove. Mix with the avocado-cocoa mix until well incorporated. It will look like a chocolate paste.
4. Refrigerate for about 2 hours.
5. Using a teaspoon or a scoop, roll into little balls. Dip into cocoa powder or shredded coconut or whatever your heart desires.
6. Store in the refrigerate.

Raw Taco Gorilla Wrap | Kimberly Snyder Recipe

Yield: 6-8 wraps

• INGREDIENTS
• 
  
• 2 cups walnuts
• 1 Tbs. cumin
• 1/2 Tbs. coriander
• 2 Tbs. low sodium tamari
• 1 tsp. chili powder
• Salsa
• Collard greens, washed with stems trimmed about 2 inches from bottom of leaf

• 
  

DIRECTIONS: 

Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about ¼–1/3 cup of the nut meat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal.