Category Archives: Vegan Recipes

Apple Cinnamon Oatmeal

Apple Cinnamon Oatmeal

Fall is officially here! I always enjoyed the prepackaged apple cinnamon and oatmeal during the fall. But the flavored oatmeal’s were one of the first things we cut out of our grocery bill to save money since the flavored oatmeal packets are so much more expensive than old fashioned oats. So I decided to try my hand at making my own apple cinnamon oatmeal. And guess what, it tastes way better than the packaged oatmeal! I didn’t calculate a comparison of prices but I am positive my recipe comes out cheaper and healthier. I added peanut butter and walnuts to the recipe to add a boost of protein, however you do not need to use both or either. But I enjoy it with peanut butter for a complete breakfast. By the way September is National Breakfast Month so happy National Breakfast Month Everyone!

Apple Cinnamon Oatmeal
½ cup old fashioned oats
½ teaspoon ground cinnamon
½ teaspoon vanilla
1/8 teaspoon ground nutmeg
1/3 cup applesauce
1 teaspoon brown sugar (optional)
1 tablespoons peanut butter (optional)
1 tablespoon chopped walnuts (optional)

Directions
1. In a microwave safe bowl combine oats with one cup of water and the cinnamon, vanilla, and ground nutmeg. Place in microwave and cook for 2 ½ minutes.
2. Carefully remove bowl from microwave. Add applesauce, brown sugar, peanut butter and/or walnuts. Stir and enjoy!

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Mocha Coconut Oatmeal

Mocha Coconut Oatmeal

Mocha Coconut Oatmeal
½ cup old fashioned oats
1 cup almond milk
1 teaspoon cocoa powder
1 teaspoon instant coffee
1 teaspoon vanilla
1 tablespoon sugar
1 tablespoon coconut oil
2 tablespoons sweetened shredded coconut, divided
1. In a microwave safe bowl combine oats, almond milk, cocoa powder, instant coffee, and vanilla. Place bowl in microwave and microwave for 2 ½ – 3 minutes.
2. Add in sugar, coconut oil, and one tablespoons shredded coconut and stir until combined. Top with remaining shredded coconut and enjoy!

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Vegan Chili

Vegan Chili

I call this my emergency chili, because I always have these ingredients on hand. This can be cooked on the stovetop or using a slow-cooker. This chili is delicious and very filling. It is packed with protein, fiber, and lycopene, beta carotene, potassium and vitamins C and E. Unlike other canned fruits and vegetables tomatoes do not lose their nutrients in the canned process. In fact canned and cooked tomatoes contain more lycopene than fresh tomatoes.
Vegan Chili
2 15 ounce cans fire roasted diced tomatoes
1 15 ounce can diced tomatoes
30 ounce’s canned black beans
30 ounce’s canned red kidney beans
30 ounce’s canned light red kidney beans
1 teaspoon olive oil
2 onions, chopped
1 teaspoon garlic, minced
1 teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon cayenne
½ teaspoon cumin
1 teaspoon chili powder
Salt and Pepper to taste
1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until onions are translucent, approximately 5-10 minutes.
2. Slightly drain the tomatoes, pour out about a tablespoon from each can. Combine tomatoes, onions, and spices in cooking method of choice, either slow cooker or stew pot.
3. Drain and rinse canned beans. Add beans to mixture.
4. If cooking over stovetop let simmer for 1-1 ½ hours. If cooking in a crockpot it can cook on low for 8-9 hours or on high for 3-5 hours.

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Eggless Banana Bread

Eggless Banana Bread

So I love eggless banana bread! Could one of the reasons be because I can taste the batter without worrying about salmonella, yeah ok maybe that’s one of the reasons. I also love the texture of eggless banana bread. So I have made this banana bread many different ways. Prior to my vegan challenge I have made it with butter, but since I have been eating vegan I have used vegan margarine (Earth Balance) and coconut oil. I used the coconut oil as an experiment since I was out of Earth Balance, but luckily it worked out great!
Eggless Banana Bread
3 ripe bananas, mashed
½ cup margarine, butter, or coconut oil
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup sugar
½ cup walnuts, chopped
¼ – ½ cup ground flax
1 cup flour
½ cup whole wheat flour
Directions:
1. Preheat oven to 325 degrees and grease pan.
2. In a large bowl combine bananas, margarine (if using butter or margarine make sure it is softened,) vanilla, baking powder, cinnamon, and sugar. Mix in flax and walnuts. Then mix in flour and whole wheat flour.
3. Pour batter in greased pan and bake for 30 minutes, or until thoroughly cooked.

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Oatmeal Blondie

Oatmeal Blondie

So participating in the vegan challenge has been harder than I thought. I assumed it would be easy since I am a vegetarian; I also never drink milk and rarely eat eggs. I thought I was just going to miss cheese. I am shocked at how much food that I normally eat contains milk, butter, and eggs. Surprisingly I am not missing cheese as much as I thought I would. But the thing I miss the most is my whey protein powder. If I ever felt low on protein I would make a smoothie with whey protein powder, but now that I am eating vegan I can’t drink whey. I have tried soy protein powders and have been disappointed, they seem grittier than whey. So this morning when I was feeling low on protein I decided to try something a little wacky, a little crazy, maybe even a little weird…… I put beans in my oatmeal! But trust me it’s awesome! Try it you might like it! (A famous quote I give to my kids) This recipe yields approximately two servings, or one adult and two small children, or one very hungry adult (like me this morning.)

Oatmeal Blondie

1 cup cooked oatmeal
½ cup white beans (cannellini)
½ large banana
¼ cup ground flax
2 tablespoons sugar (can substitute agave or maple syrup)
1 tablespoon vegan margarine (regular butter can also be used)
1 teaspoon vanilla
1/3 teaspoon baking soda
Sprinkles (optional)
Directions:
1. Combine all ingredients, except sprinkles, in a food processor. Blend until all ingredients are combined and there are no signs of beans or banana chunks. Put into bowl and sprinkle with sprinkles if desired. Enjoy!

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Chocolate Covered Banana Soy Ice Cream

Chocolate Covered Banana Soy Ice Cream

This ice cream can be enjoyed by anyone, however those looking for a lactose free or vegan ice
cream may enjoy this ice cream. For those who don’t know yet I am taking a 21 day vegan challenge. So over the next few weeks you will be seeing more vegan recipes.
Chocolate Covered Banana Soy Ice Cream
Ingredients:
½ cup vanilla or chocolate soy milk
½ frozen banana, chopped
1 tablespoon peanut butter
1 teaspoon alcohol free vanilla
1 teaspoon cocoa powder
Sprinkles
2 ice cube trays of ice
1/2 cup of salt
Quart size Ziplock bag
Gallon size Ziplock bag

Directions
1. In a blender combine ingredients, except for sprinkles. Blend until thoroughly combined. Pour mixture into quart size bag and add sprinkles into bag. Put bag in freezer for 15 minutes, (30 to 45 minutes if banana is not frozen.)
2. Put ice and salt in gallon zip lock bag. Add quart size bag into gallon size bag. Begin shaking bag for 8-10 minutes. (Tip: Wear oven mits, because your hands will get cold, like painfully cold)
Enjoy!

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Protein Packed Oatmeal

This oatmeal gives me energy to get me through the morning and it keeps me full for hours. And since there is no added sugar there is no crash before lunch. This breakfast is great on days that I work-out for 3 hours and on recovery days when I don’t exercise or I just do …

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Seasoned Squash and Mushrooms

Seasoned  Squash and Mushrooms

I love grilled veggies anytime of the year, but they are especially nice in the summer. I enjoy these veggies especially in the summer because the produce is fresh and I can find all the ingredients at the farmers market. But also because it’s a light side dish or snack. When temperatures reach 106 degrees (yes, yesterday it was 106 where I live in Southern California and today is predicted to be even hotter!) I do not like eating heavy meals or turning on the oven, so these seasoned grilled veggies are perfect for a summer side dish.

Seasoned Squash and Mushrooms

3 tablespoons olive oil
½ large onion
1 teaspoon minced garlic
5-7 mushrooms, diced
2 squash
1 teaspoon salt (optional)
1 teaspoon ground pepper
1 teaspoon seasoning salt
1 teaspoon garlic powder

½ teaspoon cayenne pepper
Directions
1. Heat oil in large skillet over medium heat. Then add onions and garlic. After five minutes add mushrooms and squash. Once squash becomes tender, (approximately 5 minutes) add the remaining seasonings and remove from heat. Enjoy!

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Zesty Blueberry Banana Muffins

Zesty Banana Blueberry Muffins

Happy Fourth of July! These muffins make a great breakfast on America’s birthday, and any other day of the year. To celebrate the Fourth of July I will be making a Veggie Burger (under dinners,) Sweet Mint Iced Tea (under drinks,) Peanut Butter Chocolate Chip Cookie Dough Dip (under desserts,) and the Patriotic Cookie Cake (under desserts.) I will also be trying out a few new recipes tomorrow as well, such as a pasta salad, grilled veggies, and an adjustment to the Patriotic Cookie Cake, if any of my recipes are a success I will post them Thursday. My ideal Fourth of July would include, family and friends, good food, swimming, and of course fireworks! So let me know what you guys enjoy on the Fourth of July……..
Zesty Banana Blueberry Muffins
Ingredients:
¼ cup butter, softened
2 ripe bananas, mashed
1 cup sugar
1 teaspoon vanilla extract
Juice of one lemon
½ cup applesauce
1 teaspoon baking powder
2 cups flour
1 ½ cups blueberries (fresh or frozen)
Directions:
1. Preheat oven to 375 degrees. Grease muffin pan.
2. Combine butter, bananas, sugar, vanilla, lemon juice, and applesauce in a large bowl. Mix in baking powder and flour. Fold in blueberries.
3. Put approximately ½ cup of muffin batter in muffin tins or until each muffin cup in ¾ full. (Tip I use a measuring cup, to pour batter into tins, it makes it super easy.)
4. Bake for 20-25 minutes. Let cool and enjoy!

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Mushroom Black Bean Veggie Burger

Mushroom Black Bean Veggie Burger

Just in time, I perfected my veggie burger; it’s officially awesome enough to share. I love summer barbeques for many reasons, eating outdoors, alcoholic beverages, watching the kids playing outside, and enjoying the weather (so long as it’s not too windy!) These veggie burgers can be made vegan (just make sure the bread crumbs are vegan.) Enjoy!

Mushroom Black Bean Veggie Burger
Ingredients:
2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons garlic, minced
1 cup mushrooms, diced
2 cups spinach
1 can 15 ounce black beans, rinsed and drained
½ cup oats (I used old fashioned, whole grain)
1 tablespoon ground flaxseed
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon salt (optional)
1 cup bread crumbs
½ cup oats
2 tablespoons ground flaxseed
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon black pepper
Directions:
1. Heat olive oil in large skillet, over medium heat. Add onions and garlic and sauté for five minutes.
2. Add mushrooms and spinach to skillet and sauté until the spinach welts down, approximately two minutes.
3. In a large bowl mash beans using a potato masher. The add veggies from the skillet. Then combine ½ cup oats, ground flaxseed, cayenne pepper, black pepper, and salt into the large bowl.
4. In a shallow bowl combine bread crumbs, oats, ground flaxseed, cayenne pepper, garlic powder, and black pepper.
5. Roll bean mixture into balls, approximately the size of a baseball. (Should make 5 balls.) Then using hands press balls into patty form.
6. Coat the patties in the shallow bowl mixture.
7. In a nonstick skillet heat, spray or grease skillet. Heat skillet and add patties. Cook approximately 2-3 minutes each side. Only some of my batch came apart while cooking, but were easily mashed back together. Enjoy!

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