crepes

Original recipe makes 4 servings Change Servings

Makes servings USMetricAdjust Recipe (Help)

• 1/2 cup soy milk
• 1/2 cup water
• 1/4 cup melted soy margarine
• 1 tablespoon turbinado sugar

• 2 tablespoons maple syrup
• 1 cup unbleached all-purpose flour
• 1/4 teaspoon salt

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Directions

1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

 

Zebra Berry Crepes (Filling & Sauces)

Author: Jackie

Recipe type: Sauce

Prep time:  2 hours

Cook time:  2 mins

Total time:  2 hours 2 mins

Serves: 4

 

Great sauces to fill and top your berry crepes with. A rich chocolate sauce paired with a creamy vanilla cashew cream and fresh berries. Yum!

Ingredients

• ¾ Cup Raw Cashews, Soaked 2 Hours
• ⅓ Cup Water
• 1 Tbsp. Maple Syrup
• ¼ tsp. Vanilla
• ¼ tsp. Ground Cinnamon
• Pinch of Sea Salt
• ⅓ Cup Vegan Chocolate Chips
• 2 Tbsp. Unsweetened Coconut Milk
• ½ tsp. Coconut Oil
• 1½ Cups Fresh Blueberries
• 1½ Cups Fresh Raspberries

Instructions

1. In a high-speed blender or food processor blend together the soaked cashews, water, maple syrup, vanilla, cinnamon, and sea salt. Place to the side or in the refrigerator while you make the chocolate sauce.
2. Using the double boiler technique, with a water-filled pot and empty bowl, melt the chocolate chips down.
3. Once the chips are starting to melt, introduce the coconut milk and oil into the mixture and stir until they are fully combined and have a sauce-like consistency. Let it cool for a couple of minutes.
4. When your crepe wraps are done cooking in the pan, put about a tbsp. or so of the cashew cream in the center, top with berries and close them.
5. Each serving is two per-person, so plate them accordingly; then drizzle the cashew cream and chocolate sauce over the top. Garnish with a sprinkle of cinnamon.

kale salad - veganism

My garlic - tahini kale salad is definitely a meal and has so many benefits, you may just want to eat it every day. I think of kale, beets, cabbage, parsley as the Superstar of vegetables, rich in vitamins, minerals, fiber, phytonutrients a...nd antioxidants, and is especially high in the cancer and inflammation-fighting vitamin K.

Garlic is said to have anti-bacterial, anti-cancer and anti-parasitic qualities and tumeric is known to be a seriously potent anti-inflammatory spice.

Olives are full of healthy fats and high in vitamin E, a fat-soluble antioxidant, and are also known to have anti-inflammatory properties.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

Even with this impressive list of health benefits, my favorite thing about this salad is the taste. The flavors and textures are nothing short of decadent with the zesty garlic tahini dressing, rich sun dried olives, and

For the salad (organic):

2 bunches lacinto kale

several pinches Himalayan pink salt

juice of 1/2 lemon

handful fresh parsley, roughly chopped

2 large red beets cubed

1/4 large deep purple cabbage

one cup of coarsely chopped organic raw walnuts

1/2 c sundried botija olives (or however many you like)

Garlic-tahini dressing:

1/2 cup stone-ground tahini

2 freshly squeezed lemons

2 cloves garlic, chopped

2 Tbs chickpea miso

1 small ripe avocado

2 tsp tamari (or Bragg Amino)

1 tsp tumeric

First, tear the leaves of kale off of the stems. Place them in a large bowl, sprinkle with a little Himalayan pink salt and fresh organic lemon juice, and massage well to break down the kale (be sure you don’t have any cuts on your hands or this will hurt!). This will take a few minutes to really get it soft but it’s worth it.

Once soft, set aside to make the dressing. For the dressing, simply blend all ingredients in a high speed blender and pour over the salad. You will most likely have some dressing leftover, it’s great as a dip or a sauce for raw cauliflower.

Put all of the vegetables into a large mixing bowl and add the dressing. Toss very thoroughly. Serve as a complete meal - tell your family and friends that they are eating the fountain of youth....

produce storing chart

INGREDIENTS

85 g ( 3.5 oz ) dried red lentils

500 ml ( 18 fl oz ) vegetable stock, I use Kallo

400 g ( 14 oz ) tin chickpeas

200 g ( 7 oz ) fresh spinach

1 teaspoon olive oil

1 garlic clove, minced

2 tablespoons plain flour

1 small bunch flat leaf parsley, finely chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

METHOD

In a pan, add the dried red lentils and stock. Bring to the boil, turn down to simmer and partially cover, and cook for 35-40 minutes until the lentils are tender.

Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.

Meanwhile, heat the oil in a pan and fry the garlic for a minute. Add the spinach and cook for a couple of minutes until completely wilted.

Place the spinach in a sieve and press with the back of a spoon to remove any excess liquid. Put the spinach to one side.

Drain the chickpeas and place into a food processor with the spinach and parsley and whiz into a course texture. Do not over process (See picture below). Leave to one side.

 

Transfer the cooked lentils to a non stick frying pan and cook until most of the liquid has evaporated and the lentils have the consistency of mashed potato. See picture below.

 

Now put the spinach, chickpea mixture and lentils into a bowl along with all of the spices and flour and mix together well.

Taste for seasoning and form into ping pong ball sized falafels. Place on a lined baking tray and cook in the oven for 30-35 minutes until set.

 

Kale and Quinoa Salad with Black Beans

Raw kale is an acquired taste, so if you’re not a fan, try steaming the kale for a few minutes instead of massaging it.

Ingredients

• 1 cup quinoa, rinsed very well (I used a combo of red and white quinoa)
• 2 cups vegetable broth
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon or lime juice
• 3 tablespoons vegetable broth
• 1 teaspoon chia seeds
• 1 teaspoon ancho chile powder (or other pure chile powder, not a blend)
• 1/2 teaspoon cumin
• 1/4 teaspoon chipotle chile powder, or to taste
• 1/2 tsp salt, or to taste (optional)
• 4 – 6 cups chopped kale leaves (about 4-5 ounces)
• 1 15-ounce can black beans, rinsed and drained (about 1 1/2 cups)
• 1/2 cup grated carrot
• 1/2 red bell pepper, chopped
• 1 avocado, sliced or cubed (optional)
• additional lemon juice and seasonings, to taste

Instructions

1. Heat a saucepan. Add the rinsed and drained quinoa and the garlic and toast it until almost dry. Add the vegetable broth, bring to a boil, reduce heat, and cover. Simmer until all the water is absorbed, about 20 minutes. Remove from heat and allow to cool.
2. While the quinoa is cooking, make the dressing in a small bowl or measuring cup: whisk together the lemon juice, 3 tablespoons broth, chia seeds, chile powders, cumin, and salt. Allow to stand until the chia seeds start to thicken the dressing.
3. Place the kale in a large serving bowl. Add half of the dressing and massage it into the kale using a wringing motion until the kale is very tender. Two minutes of massaging should do it, but the longer, the better. Add the quinoa, black beans, carrot, and bell pepper, along with the remaining dressing. Mix well and refrigerate until ready to serve.
4. Just before serving, check the seasoning and add more lemon juice, chile powder, cumin, and salt, as needed. Stir in chopped avocado, if desired, or serve with slices of avocado on the side.

Preparation time: 25 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 6. Makes about 8 cups.

Nutrition (per serving, no avocado): 206 calories, 22 calories from fat, 2.5g total fat, 0mg cholesterol, 509.8mg sodium, 535.9mg potassium, 37.3g carbohydrates, 8.1g fiber, 1.3g sugar, 10.3g protein.

Nutrition (per serving, with avocado): 254 calories, 59 calories from fat, 6.9g total fat, 0mg cholesterol, 512.1mg sodium, 682mg potassium, 39.8g carbohydrates, 10g fiber, 1.4g sugar, 10.9g protein.

sweet potato sliders

• Yield : 25 Sliders
• Servings : 8
• Prep Time : 30m
• Cook Time : 55m
• Ready In : 60m

There is something about sliders that I love.  I am not sure if its the novelty of the mini burger or what, but I love them.  I recently had a potluck at work and was excited about bringing a plant based dish to share.  My fellow employees who are not vegans or even vegetarians loved them!
The recipe can come off looking difficult, but they are pretty easy to make.  I got a few questions on what type of rolls to use.  Really you can use any type of dinner roll that is big enough to slice in half, and small enough to fit a slider patty. You can also get creative with what you top it with.  I used a sweet onion, and tomato.  But you can also throw an avocado on there or even romaine slices.  I also topped mine with a raspberry chipotle sauce.  The sweet and spicy sauce really complemented the cajun taste of the slider.
Let us know what you top yours with!

Ingredients

• 1 Large Sweet Potato or 2 Medium Size
• 2 Cans of White Cannellini Beans, Risned and Drained
• 1/2 - 3/4 Cups of Bread Crumbs
• 25 Whole Wheat Dinner Rolls
• 2 Tablespoons of Tahini
• 2 Teaspoons of Maple Syrup
• 2 Teaspoons of Cajun Seasoning
• Box of Panko Bread Crumbs
• 2 Tomatoes
• 1 Sweet Onion

Method

Step 1

Preheat oven to 400f.

Step 2

Place sweet potato in oven for 45 minutes - 65 minutes. Remove from the oven when you can pierce through with a fork easily.

Step 3

Place cooked sweet potato in fridge to cool for 10 - 15 minutes. Remove from refrigerator and remove skin. If the potato is still hot, put it back in the refrigerator.

Step 4

After potato is cool, place in a bowl with the beans and mash them.

Step 5

In a separate bowl, mix the tahini, maple syrup, and Cajun seasoning.

Step 6

Pour the tahini mix into the mashed beans and potato mix.

Step 7

Stir in 1/2 cup of bread crumbs. Continue to add bread crumbs slowly until the potato and bean mixture is sticky enough to form patties.

Step 8

Preheat oven to 375f.

Step 9

While oven is preheating, form your slider patties. You will want them to be about 2 - 2 1/2 inches so they fit on your dinner rolls.

Step 10

Pour panko crumbs onto a plate. Roll patties into the crumbs so they stick.

Step 11

Place patties on a non stick baking sheet and bake for 7 minutes, flip and bake for 7 more.

Step 12

Slice rolls in half and place patty on roll. Top with tomato and onion slice.

creamy fudgesicles

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Healthy Fudgsicles (Dairy-free, Soy-free)

Author: Detoxinista.com

Prep time:  10 mins

Total time:  10 mins

Serves: 4

 

A rich and creamy chocolate ice pop, featuring heart-healthy avocados and antioxidant-rich cacao powder.

Ingredients

• 1 ripe avocado
• ¼ cup raw cacao powder
• 3 Tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• ½ cup water, or more as needed for blending
• pinch of sea salt

Instructions

1. Scoop the flesh of the ripe avocado into a blender, and combine with the rest of the ingredients.
2. Blend well, and adjust the flavor to taste, keeping in mind that the frozen ice pops will be slightly less-sweet in flavor. Because avocados can vary in taste, based on ripeness and variety, you may need to add more cocoa powder or maple syrup to create a rich, chocolate flavor. The beauty of making raw desserts is that you can taste as you go, so you’ll never have a recipe flop!
3. Transfer the chocolate batter to your ice pop mold, insert the wooden popsicle sticks, and place in the freezer to set for at least 6 hours, or until frozen solid.
4. To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!