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