I have been having a lot of fun with vegan caramel variations lately and it only made sense to apply that to granola. The result was predictably amazing! I love this straight up as a snack, or in parfaits, or as cereal with almond milk. The easy recipe is below:
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:
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:
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:
Sauces serve the purpose of turning bland into edible. But some sauces go further and turn everything they touch into magical. This is one of them!
The sauce uses raw cashews and plant milk as the base components. And it features a fantastic flavor profile with ginger, apple cider vinegar, mustard and nutritional yeast. It has a lot of savory depth and warmth with a wonderfully creamy, satisfying texture. It was an instant hit in our house. Eating healthy and feeling satisfied at the same time is priceless.
A refreshing fruity salad with a lot of flavors along with a kick of protein going for it. As simple and fun as summer itself. Basically arugulas, watermelon, crumbled tofu and avocado in a vinaigrette, this salad is a step out of the same old and it is as delicious as it is interesting. Definitely do give it a try. Here is the recipe:
The dreamy granola (vegan, gf) is updated and it is now better than ever, in more than one aspect! And it is now available on our brand new dreamy.market
The original recipe, a.k.a the Chocolate Pecan Maple Granola was really really good. No real qualms with that. But we wanted do improve the texture and clustering that is so traditional for granola, so that it can be easier enjoyed as a stand-alone snack when you need to. After a few slight flavor tweaks as well, we are now aptly calling it the “Chocolate Pecan Pie Granola”, because it is that awesome.