This is a yummy alternative to traditional pizza! Grab these ingredients and then watch this tutorial to get started:
tbsp olive oil, 1 tbsp. fresh oregano, pinch of salt
For the tomato sauce: 1 cup sun-dried tomatoes (soaked overnight), 1 medium-large tomato, 1 teaspoon red pepper flakes, 1 tbsp. lemon juice, 3 scallions
Perfect for a Saturday morning breakfast with the family, these pancakes are both tasty and nutritious!
Ingredients
teaspoons baking powder
1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt 2 large ripe bananas, mashed 1 cup almond milk 1 tablespoon pure maple syrup 1 teaspoon gluten-free vanilla extract Grapeseed or coconut oil for cooking Instructions
In a small bowl, whisk together the ground flax seed and water to make a flax egg. Allow this mixture to sit and thicken while you’re preparing the rest of
the recipe, about 5 to 8 minutes.
In a mixing bowl, stir together the flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the mashed bananas, almond milk, maple syrup,
and vanilla extract together.
Add the flax mixture (flax egg) to the wet mixture and whisk to incorporate, then pour the wet mixture into the bowl with the dry mixture and
stir to combine.
Heat a pancake griddle or skillet to just above medium heat. Add enough oil to coat the surface. Measure about 1/8 cup of batter and pour it onto the
hot griddle/skillet until you run out of room, being careful not to crowd your pancakes. Cook until several bubbles rise to the top of the pancake and the sides firm
up.
Flip the pancakes and continue cooking until they're cooked through, another minute or two. Repeat for remaining batter. Serve with sliced bananas, pure maple syrup, nut butters, jam, or your favorite
Trying to kick fast food and eat healthier? Here is a quick and easy version of a popular hamburger!
This recipe makes one 9-inch loaf of bread which is plenty to share with a friend over coffee!
For the wet ingredients:
1 1/3 cups (320 g) mashed very ripe banana
(about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed 1/3 cup (60 mL) plant-based milk (I like almond milk) 1/3 cup (60 mL) coconut oil, melted* 2 tablespoons (15 mL) pure
maple syrup**
2 teaspoons (10 mL) pure vanilla extract For the dry ingredients:
1/4 cup plus 2 tablespoons (60 g) coconut sugar*** 1/2 cup (50 g) rolled oats 1 teaspoon baking soda 1/2 teaspoon baking
powder
1/2 teaspoon fine sea salt 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour**** Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional) Directions:
Preheat the oven to 350°F.
Lightly spray a 9x5-inch loaf pan with oil and set aside.
In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups. Stir the wet
ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet
mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
Spoon the dough into the loaf pan and spread
out evenly. Add your desired toppings and gently press them into the dough to adhere.
Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes,
but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Place the loaf pan on a cooling rack
for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled
(or to hasten the cooling process, transfer to the fridge for 45 minutes).
Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf
will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.
There is nothing more comforting than a warm bowl of soup. And this recipe is tasty and healthy! It contains healthy fats and antioxidants while reducing inflammation in your body. You can have
this healthy entree on the dinner table in under an hour!
Enjoy this fresh, colorful salad that preps in just minutes!
Ingredients:
2-3 large handfuls of organic kale, washed and chopped ¼ cup of cooked quinoa 2-3 cooked baby beets, sliced (I used Love Beets!) ¼-1/2
cup of mango, sliced
1 tablespoon of roasted pumpkin seeds ½ tablespoon of slivered almonds Drizzle of your favorite Lemon Vinaigrette or mix together fresh lemon juice a drizzle of olive oil, sea
salt and pepper for a quick dressing.
Sea salt and pepper to taste Directions:
Place the kale into a large mixing bowl. Drizzle dressing and massage into the kale until completely marinated. Add in the
rest of the ingredients and too until combined.
Fully Raw Kristina takes you through 5 easy steps to a delicious vegan version of lasagna! And it's gluten-free! She substitutes pasta with zucchini and creates a cream sauce with
Doughnuts are a delicious and comforting food that can be eaten at any time of the day or night! This recipe will take some time, but the end result is
well worth the wait!
Ingredients:
2 cups soy milk (light vanilla flavored) 1/3 cup oil 1/3 cup maple syrup or agave 1/2 cup sugar 1 package active dry yeast 1 teaspoon salt 4-4.5 cups flour (give or
take)
Espresso Glaze:
1 shot quality espresso or strong coffee (2-3 tbsp.) 4 cups powdered sugar Streusel Topping: (optional)
3-4 tablespoons non-dairy butter 1/2 cup brown sugar 2-3 tablespoons flour Instructions:
Bring soy milk, oil, maple syrup or agave, and
sugar to a boil in a small sauce pan.
Once boiling, remove from heat and let cool until lukewarm or 110° F (30 minutes) Once cooled, stir in yeast and let set
for 5-10 minutes.
In a large bowl, add 4 cups of flour and salt, then add to wet mixture and stir, mixing well, then covering with a towel and letting rise
in a warm place for 1 hour.
Once doubled in size, add the remaining 1/2 cup of flour, (or until the dough is no longer incredibly sticky). Mix well and then
let the dough sit for about 10 minutes.
On a floured surface make about 2-inch balls and place them on a lightly greased cookie sheet, leaving room for expansion. Preheat oven to
350 and cover with light towel while warming.
Once preheated, bake for 10-11 minutes, being careful not to over bake as you don't want the bottoms too brown. Prepare glaze and streusel
while baking. Once donuts are done, let them cool slightly and then dunk in glaze and cover with streusel. I put the streusel on both top and bottom, and would
recommend it for best flavor.
Serve immediately for best result, or store in air-tight container for up to 2 days.
Everything tastes better fried, right? (Well, maybe.) You may serve these as an appetizer or as a compliment your favorite entree! All you need are 1 zucchini, 1 teaspoon kosher salt, 1/2 cup all
purpose flour, 1 clove of minced garlic, 2 teaspoons salt free seasoning blend, and oil for frying. Bon appetit!
Do you love french fries, but need to cut back on the carbs? Butternut squash fries give you all the flavor and satisfaction without all the worry! You only need
about 30-35 minutes from start to finish.
Ingredients:
1 large butternut squash; ¼ cup of olive oil or coconut oil; 2-3 tsp. fresh dried herbs of your choice; (optional) Sea Salt and freshly ground black
pepper to taste
Directions:
Preheat your oven to 425° F. Cut the butternut squash in two and remove the seeds. Wash the middle and cut away the peel. Then cut the squash in
wedges or sticks in your favorite size.
In a bowl, evenly coat the butternut squash fries with the oil and the spices. On a baking plate, place the fries evenly on a
single layer. You can place a piece of parchment paper between the cooking plate and the fries if you don’t want them to stick to the plate.
Roast for 20 to
25 minutes or until golden and crisp.
Add salt and pepper to taste.
Are you one of those people who wants to eat healthier but doesn't want to sacrifice great flavor? Well, you're in luck! Here are 10 rustic, delicious vegan recipes that are just as tasty as their traditional versions.
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