Recipes

Recipe: Black Bean Macadamia Brownies // Oil Free Whole Food Vegan Recipe

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Fudgey gluten free brownies made with a secret ingredient-BLACK BEANS!

Ingredients

  • 2 cans black beans, salt free, drained and rinsed
  • 6 tbsp cocoa powder
  • 1 cup rolled oats
  • 1 tsp sea salt
  • 1 cup plant based milk
  • ½ cup almond butter
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1 cup chocolate chips or chunks
  • ½ cup macadamia nuts, chopped.

Instructions

  1. Preheat oven to 350°F
  2. Add the black beans, cocoa powder, oats, sea salt, plant based milk, almond butter, vanilla, and baking powder to a food processor. Process until everything is well blended and somewhat smooth.
  3. Stir in the chocolate chips and the macadamia nuts.
  4. Pour into a greased baking pan, lined with parchment paper in the bottom.
  5. Sprinkle some more chocolate chips on top.
  6. Place in the oven for 18-20 minutes.
  7. Allow to cool completely before removing from the pan and cutting.

Recipe: Vegan Cashew Cream Cheese

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6 ingredient, easy to make, cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Enjoy this plain as is, or use one of the additional recipes to make a fruit-flavoured spread or a garlic and herb spread.

Ingredients

  • 1 cup raw cashews, softened (see below)
  • 2 tablespoons refined coconut oil
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons white miso paste
  • ¼ teaspoons salt or to taste

Instructions

To soften the cashews:

  • You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

To make the vegan cashew cream cheese:

  • Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.

  • Pour the cream cheese into a small dish, and smooth the top with a spatula. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.

Recipe: Chocolate Persimmon Cheesecake

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Creamy and sweet no-bake vegan cheesecake, with the warming notes of persimmon and the smooth taste of chocolate. Gluten-free, grain-free, refined sugar-free.

Ingredients

*Make sure all ingredients are at room temperature before getting started*

Chocolate Crust

  • 1⁄2 cup walnuts
  • 2 soft medjool dates, pitted
  • 1 tbsp raw cacao powder
  • 1 tbsp maple syrup
  • 1 tsp coconut oil
  • 1/ 16 tsp salt

Persimmon Filling

  • 1⁄2 cup raw cashews, pre-soaked and strained**
  • 1 small ripe persimmon (115gr total without the top)***
  • 3 tbsp unsweetened almond milk
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted or softened
  • 1 tsp pure vanilla extract

Recipe: Maple Quinoa Granola

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This ridiculously addictive maple quinoa granola is made with oats, quinoa, nuts and maple syrup, It makes for a crunchy, delightful treat that can be eaten at any time of the day.

Ingredients:

Recipe: Sweet Potato Flatbread (Roti) | Oil-free + Yeast-free

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Easiest, wonderful, delicious and simple sweet potato flatbread or roti recipe made with just two ingredients, no added oil and is yeast-free. It can be eaten as a wrap with either savoury or sweet fillings or as part of a meal with curry or dal. Extra tips included to get much better soft rotis that puff up beautifully when cooked.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup sweet potato, cooked, mashed and hot (reheat if using leftover sweet potatoes)
  • More flour for dusting as required

Instructions:

  • Steam or boil the sweet potatoes (with the skin on) until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.

  • Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.

Recipe: No-bake Pumpkin Pie (Raw Vegan!)

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Spice up your holiday season with this crowd-pleasing twist on a fall favorite! Raw foods are full of living enzymes and void of chemicals, fillers, and other processed junk that mucks up our insides. This creamy, smooth, raw vegan pumpkin pie tastes even better than the original, and it's better for you! Indulge in a little slice of whole food heaven and leave your stomach-ache at the door! 

ingredients crust

Recipe: Lentil Patties | Done in 13 minutes

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These awesome high-protein vegetarian lentil patties can be used as lentil burgers or fritters, and even made vegan, too!

Ingredients

  • cup whole grain flour
  • 1 tsp coriander seeds, ground
  • 1 tsp paprika powder
  • ½ tsp salt
  • 2 eggs (or mix 1 tbsp ground flaxseed with 3 tbsp hot water, stir and let rest for a min to create a ‘flax egg’)
  • 4-6 tbsp water
  • ½ medium red onion
  • 1 heaped cup lentils, cooked
  • 2 tbsp olive oil

Optional

  • ½ cup sour cream (½ cup = 120g)
  • 2 handful baby leaf salad

Recipe: Raw Chocolate Covered Walnut Truffles

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A deliciously healthy, soft, sweet, chocolate covered walnut truffle recipe.

INGREDIENT LIST:

INSTRUCTIONS:

  1. Prepare ahead by soaking your dates in water to soften them. Soaking for at least an hour should soften them enough for blending. Alternatively use pitted medjool dates and miss out the soaking period altogether.
  2. Once soaked, drain the dates thoroughly to remove any excess moisture.
  3. Blend the dates with the walnuts and vanilla extract using a hand blender or food processor, until you achieve a thoroughly blended consistency. If you like things to be a bit rustic, then you can also leave it a little chunky.
  4. Once you have blended the mixture, add the ground flax seed in, either using the blend, processor or by pressing in with a spoon.
  5. Roll into teaspoon sized balls and pop on a ceramic plate, placing them into the freezer whilst you make the chocolate covering. Freezing helps them rapidly firm up and also chills them so that the chocolate coating will quickly set when you go to coat them.

Recipe: Raw Vegan Chocolate Cheesecake

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This raw vegan chocolate cheesecake is nut-free, super quick to make, insanely delicious and packed with chocolate, chocolate and more chocolate.

INGREDIENT LIST:

Crust

Filling

Topping

  • 2 squares raw vegan chocolate (your favourite flavour)

Recipe: Very Best Lentil Soup

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This lentil soup is hearty, healthy, and loaded with roasted tomatoes, mirepoix vegetables, and delicious Mediterranean flavors. The perfect cold-weather meal!

INGREDIENT LIST:

  • 1/4 cup olive oil
  • 1 onion, small diced
  • 2 carrots, small diced
  • 2 celery stalks, small diced
  • 2 tablespoons tomato paste
  • 3-4 cloves of garlic, minced
  • 2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • salt and pepper, to taste
  • 28 ounces fire roasted diced tomatoes
  • 6 cup vegetable broth or water
  • 1 cup green or brown lentils
  • 3 leaves kale, stemmed and sliced
  • 1 lemon, juiced

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