There is nothing quite as refreshing as a cold, sweet watermelon in the summer. And it takes a few easy steps to turn watermelons into an amazingly cooling, delicious and innocent drink/dessert. The recipe is below:
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Watermelon Slushie
Pesto Kimchi Sushi
This may sound like a random mash of different cuisines but I promise you it works! And the vegan sushi definitely needs a fresh look. I used to be a sushi lover up until I became a vegan. I still love sushi, but I find myself a little frustrated at sushi restaurants. There are a few exceptions of course but in general, the veg sushi options lack creativity, leaving me to feel ripped off with overpriced rice and cucumbers lol.
I incorporated quinoa into the sushi rice to up the protein game. The kimchi adds a kick and the probiotic component. The red cabbage salad adds in a great texture, and the pesto adds the zest, keeps things together and blends in all the flavors.
The recipe is below:
Three Layer Mocha Vanilla Cheesecake with Caramel Topping
A vegan cheesecake with three layers made of chocolate, coffee and vanilla flavored fillings, an oreo crust and a caramel sauce topping! This cake merges so many of my favorite flavors and the caramel sauce is the best I came up with so far.
This is made for a very special occasion as it is my love’s birthday today, so I am totally OK spending some extra time in the kitchen and allowing some indulgences like the oreo crust 🙂 There is still no baking, and it is still a very easy recipe for such an amazing treat, but there is still some prep and repeated trips to the freezer. The full recipe is below:
Peanut Butter Chocolate Rice Crisp
The heat of the summer is already upon us, at least over here, and I am all for a 10 min prep, no-cook, vegan, gluten-free, chocolaty, peanut buttery, playfully crunchy dessert treat snack 🙂 Seriously for a dessert, these are pretty healthy besides being incredibly delicious. Peanut butter and pistachios add a nice bit of protein and healthy fats. No other oil is added, and only a bit of maple syrup is used for sweetening. So go ahead and indulge. I love keeping these, and other variations, in the freezer for a quick fix when I need my sweet. They can be enjoyed right off the freezer or thawed a little. It’s great either way. The recipe is below:
Tandoor Tofu Scramble
This tofu dish is a protein power house that leaves no room for blandness sometimes associated with unfortunate tofu cooking 🙂 One of the best ways to enjoy tofu is to break it down to crumbles, season it well with spices and combine it with more textures and fresh elements. Crumbling increases the surface area so that all that yummy seasoning is well infused into the tofu. I used a spice blend called tandoor from spicemode. It is a wonderful blend using paprika, cumin, clove and cardamom and it has that signature spicemode freshness and fragrance that I came to love. The dish came out with great flavor, warmth and depth. The lightly cooked vegetables and kale enhance the taste and texture while bringing in freshness, and the beans add to the power and fiber of the dish. This is a new family favorite and it works so incredibly well in tacos! The recipe is below, following a sort recipe video:
Double Chocolate Granola
One of my favorite breakfast options is a healthy, deliciously crisp granola served with either your favorite plant milk or yogurt. Oats are awesome sources of fiber and protein and make an excellent base for a nutritious start to the day. This granola makes it so much better and turns the breakfast into a chocolatey treat that you can feel great about. The recipe is below:
Five Seed and Tahini Granola Bars
This incredibly easy home made vegan protein bar is powered by five different superfood seeds, packing a serious amount protein as well as fiber, good fats and carbs. In a plant protein world largely dominated by soy, other beans, peas, gluten and nuts, the nutritional powerhouse seeds are often overlooked. But they are potent, and they are a nice alternative for those who wish to avoid or lessen soy, gluten or nut consumption.
This recipe is quite minimal, the only cooking involved is the toasting of the oats and the seeds but the bars themselves are not baked afterwards. The sweetening comes largely from dates and there is no added refined oil! And the result is a delightfully fresh and chewy consistency with an almost addictive texture due to all the variety of seeds.
I almost always have some of these available in the fridge or freezer and they are a life saver and an absolute treat. The recipe is below:
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