Grain Free Almond Butter Cookies

Grain Free Almond Butter Cookies | happygut.ca

These grain free almond butter cookies are the result of my love for almond butter. I’m loving almond butter these days. Well, I love almond butter most days but because I’m currently on a zero to little grains diet, almond butter has become a staple in my pantry.

I was heading over to a girlfriend’s house and told her that I would bring dessert. I had plenty of almond butter in the fridge so decided to experiment with these grain free almond butter cookies. They turned out fabulous! 

 

Grain Free Almond Butter Cookies
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Ingredients
  1. 1/2 cup almond flour (if you don’t have almond flour, just use another 1/2 of almond butter)
  2. 1/2 cup almond butter
  3. 1/2 - 3/4 cup maple syrup (depending on desired sweetness)
  4. 1 tsp vanilla
  5. 1/4 tsp of salt
  6. 1 tsp baking soda
  7. handful of chocolate chips
  8. *1 chia egg (1 tbsp ground chia + 3 tbsp of water)
Instructions
  1. Pre-heat oven to 350.
  2. Combine 1 tbsp of ground chia with 3 tbsp of water in a bowl and set aside.
  3. Combine almond flour, salt, and baking soda into a bowl.
  4. Combine the almond butter, maple syrup, vanilla and chia + water mixture.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Slowly fold in the chocolate chips.
  7. Line a cookie sheet with parchment paper.
  8. Using a tbsp spoon, add the cookie dough on the parchment paper and flatten to the desired thickness.
  9. Bake for 10-15 minutes or until the cookies start to brown.
  10. Cool on the pan for 20 minutes before removing (if you can wait that long :P).
Notes
  1. *If you don't have chia/are not vegan you can replace with one egg.
HappyGut http://www.happygut.ca/

 

Check out my post for What To Eat with Almond Butter, for some more almond butter inspiration! 

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Vegan Chicken Strips Recipe

Vegan Chicken Strips Recipe

This is how this vegan chicken strips recipe came about: It was a lazy Sunday morning. We hadn’t had breakfast yet and my brah (i.e. my partner) asked if we wanted to go to Hogtown Vegan in for some waffles and eggs (oh the pearls of living in Toronto! We can literally go to a restaurant 5 mins away and get “chicken” and waffles, I love this city!). Then I had a brilliant idea! I thought, “We have a waffle maker. We have tofu. We have (gluten-free) breadcrumbs. Omigod, I can make my own chicken and waffles!” 

 

Needless to say, the vegan chicken strips recipe was born. πŸ™‚ 

Vegan Chicken Strips Recipe
Vegan Chicken Strips Recipe | happygut.ca

 

 

Vegan Chicken Strips Recipe
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Ingredients
  1. 1 block extra firm tofu (I use organic sprouted tofu)
  2. 1 cup bread crumbs (use gluten-free, if you are gluten-free)
  3. 1 tsp dried thyme
  4. 1 tsp basil
  5. 1/2-1 tsp salt (to taste)
  6. 1/4 olive oil
Instructions
  1. Preheat oven to 400.
  2. Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
  3. Mix the breadcrumbs with all the spices into a bowl and set aside.
  4. Pour the olive oil into a separate bowl and set aside.
  5. Oil a baking sheet and set aside.
  6. Cut the tofu into strips.
  7. Taking one tofu strip at a time, gently dip the strip into the bowl of oil. Make sure it's completely covered in oil.
  8. Once the tofu strip is nicely oiled, dip it into the breadcrumb mixture, ensuring that it is completely coated in the breadcrumbs (the breadier the better! :))
  9. Place the bread covered strip onto the baking sheet.
  10. Do that for all the tofu strips.
  11. Bake at 400 for about 20-30 minutes, flipping over the tofu once in between.
HappyGut http://www.happygut.ca/
 
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How To Make a Curry Pie

How To Make a Curry Pie

I’ve always wanted to know how to make a curry pie. I never made one before and have been curious. My friend has recently had baby number 3 (that’s right folks, THREE babies!!) and so I wanted to bring her over lunch. She also asked to make her some super healthy food that she could freeze for later (she also has IBD issues!) and so I was on the search for healthy freezable meals. I made her some hearty soup, dal (indian lentils), both of which is easily freezable, and then decided to experiment with a curry pot pie. It was a success! Plus, it freezes so well. πŸ™‚ Check out my recipe below for how to make a curry pie.

How To Make a Curry Pie
How To Make a Curry Pie | happygut.ca

How To Make a Curry Pie
Serves 4
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Ingredients
  1. 1 can mung beans (or 1 cup dried, soaked overnight and cooked)
  2. 1 cup chopped veggies (carrots, celery, peas, etc.)
  3. 1 handful of chopped kale (or other greens), optional
  4. 1 tomato, chopped
  5. 2 tbsp olive oil
  6. 1 onion, chopped
  7. 2-3 cloves garlic, minced
  8. 1 tsp ginger, grated
  9. 1 tsp cumin
  10. 1 tsp ground coriander
  11. 1 tsp garam masala
  12. 1/2 tsp turmeric
  13. 1/2-1 tsp chilli powder
  14. 81 fresh chilli, optional
  15. freshly squeezed lemon juice, to taste
  16. salt, taste
Instructions
  1. Heat olive oil in a pot over medium heat.
  2. When hot, add the chopped onion and sautΓ© the onions until translucent.
  3. Add the garlic and ginger and cook until fragrant.
  4. Add the spices and cook for 2 minutes (add more oil if spices are sticking to the pot).
  5. Add all the veggies and cook for another 2 minutes (remember we are going to be baking them again so we don't want them overcooked).
  6. Add the mung beans, lemon juice, salt and mix.
  7. Adjust spices to taste.
  8. Pour the mixture into an oven safe dish and cover with a pie crust.
Notes
  1. *If you want the taste of the chilli but not the spice of the chilli, you can simply add a whole chilli when you add the spices. For a little spice you can hit the chilli in half, or for even more spiciness you can chop up the chilli.
HappyGut http://www.happygut.ca/
For the crust, I made my Simple Gluten Free Pie Crust Recipe or you can see my post for the best Gluten Free Dairy Free Pie Crust for more options.

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Chickpea Pattie Recipe

Chickpea Pattie Recipe

This amazing chickpea pattie recipe comes from my Mama (thanks mama!). The recipe is an adaptation of a traditional Punjabi dish made with potatoes called “Aloo Tikkis” (meaning potato patties). I try not to eat too many potatoes and so I asked my Mom to make it with chickpeas. She did and it was delicious. πŸ™‚ This chickpea pattie recipe is filled with indian spices so get ready for your mouth to explode with spicy amazingness!

Chickpea Pattie Recipe | happygut.ca
Chickpea Pattie Recipe | happygut.ca

Ingredients for Chickpea Pattie Recipe

  • 1 cup dried chickpeas, soaked overnight (or 2 cans of 15 ounce chickpeas)
  • 2-3 green onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp of chat masala, optional
  • 1/4 tsp of chilli powder, optional
  • 1/2 of a fresh green (or red) chilli, optional
  • 1-2 tsp of freshly squeezed lemon juice
  • salt, to taste (I used about 1/2 tsp)
  • 3 tbsp of ground chia + 1/2 cup water
  • 4 cup greens (baby spinach, kale, etc.), optional

Directions for Chickpea Pattie Recipe

  1. Combine the 3 tbsp of ground chia with the 1/2 cup of water in a bowl and set aside.
  2. Wash & cook the chickpeas until they are super soft (you will have to mash them by hand, so the softer they are the easier it will be for you).
  3. Once the chickpeas are cooked, drain any excess water and set aside.
  4. Grease a baking sheet and preheat oven to 400.
  5. Chop the green onion, fresh cilantro and greens, if using, and set aside.
  6. Now it’s time to use your mom arms, yoga arms or if you are like me, your slightly weakling arms. πŸ™‚ With a potato masher (or fork if you don’t have a masher), mash the chickpeas. You want to mash them just until you can’t see any more whole chickpeas. You still want them to keep their form. You don’t want to use a food processor because they will get too soft and won’t form properly into patties.
  7. Add all of the spices and the chia mixture to the chickpeas and mix with a spoon until everything is nicely combined.
  8. Using a 1/3 measuring cup, scoop up the chickpea mixture and place onto your greased baking sheet. Use your fingers to flatten your patties until they are about 2-3 inches thick.
  9. Bake at 400 for about 30-40 minutes, flipping them mid-way through.
  10. Enjoy them in your salad, in your burger, in a wrap or on their own!
  11. You can pan fry them right before you eat them so that they are nice and crispy.
  12. These freeze really well, so feel free to wrap them up and freeze them once they are cool.

 

 

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Flourless Chocolate Cupcakes with Cocoa Powder

Flourless Chocolate Cupcakes with Cocoa Powder

I made these flourless chocolate cupcakes with cocoa powder for my brother-in-law’s birthday last weekend (Happy Birthday Mufee!! :)) and they were a hit! Mufee has recently turned the big 4-0 (is it okay that I mention your age Mufee? :P) and so this birthday was a big deal. The family had conspired together to get Muf 40 gifts for his birthday and I was go get 6 of those 40! Yikes! That was stressful as my “love language” is definitely not gifts.

Aside: Have you guys heard about love languages? It’s very interesting! It basically says that people express love in 5 different ways – gifts, quality time, words of affirmation, acts of service and physical touch. People express love in these different ways and, in turn, often expect to receive love in the same way. I, for instance, express love predominantly through acts of service (I like doing things for people, like making food! Hence, the food blog :P). After service, I probably express love through (ranking from most important to least) quality time, physical touch, words of affirmation and then gifts would be last. Because acts of service is most important and gifts is least, I am not a gift giver (or not a good one, at the very least). This also means that rather than valuing gifts myself, I would rather have people do things for me (like the dishes Irfan!).

If you’d like, you can take the love languages test.

There, now you know about love languages, I just saved you a million dollars on relationship therapy. πŸ™‚ Just joking! I love therapy, I think everyone should go to therapy! πŸ™‚

Okay, sorry for the rant, back to the cupcakes! Anyhow, it was Mufee’s birthday and I was to get him six gifts. As gifts is not my thang, I decided (actually Jemila, my sista from anotha motha, suggested) to make cupcakes instead. I also try to eat grain free and had some cocoa powder and so I experimented with flourless chocolate cupcakes with cocoa powder. They.were.darn.tasty. Even the unhealthy eaters liked them.

Flourless Chocolate Cupcakes with Cocoa Powder
Flourless Chocolate Cupcakes with Cocoa Powder | happygut.ca

Makes 6 cupcakes

Ingredients for Flourless Chocolate Cupcakes with Cocoa Powder

  • 1/3 cup coconut flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • generous pinch of salt
  • 2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
  • 1/3 cup maple syrup (you can add 1/2 cup if you like, I don’t like things too sweet but if you are making for kids 1/3 cup maple syrup may not be sweet enough)
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 3 tbsp dairy free milk (I used almond milk)

Directions for Flourless Chocolate Cupcakes with Cocoa Powder

  1. Preheat oven to 350.
  2. In a food processor, combine the coconut flour, cocoa, baking soda & salt
  3. Slowly add the chia mixture, maple syrup, coconut oil, vanilla and dairy free milk
  4. Combine until completely smooth
  5. Prep a muffin pan with 6 liners
  6. Use a 1/4 cup and scoop mixture into cups
  7. Bake for about 25 minutes
  8. Let it cool for about an hour
  9. Add my vegan chocolate frosting (don’t skip the frosting! It’s so easy and makes it taste so so good!)
  10. Enjoy!
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Vegan Chocolate Frosting No Margarine or Vegan Butter

Vegan Chocolate Frosting No Margarine

I’ve been on the search for a vegan chocolate frosting no margarine recipe for a while now! Many of the vegan frosting or icing recipes I have come across include some type of vegan margarine or butter. The thought of having a frosting with vegan margarine or butter wasn’t terribly exciting for me and so I wanted a healthier and yummier alternative.

I love coconut and try to add it to anything I make when it makes sense. I had some coconut milk handy and decided to experiment with a frosting recipe. The result? Amazingness. πŸ™‚

This vegan chocolate frosting recipe is so good you can eat it by itself (I definitely did!). I made this to go along my flourless chocolate cupcakes with cocoa powder recipe which I made for my brother-in-law’s birthday. It was a hit!

Vegan Chocolate Frosting No Margarine
Vegan Chocolate Frosting No Margarine | happygut.ca

Makes enough for 12 small cupcakes

Recipe for Vegan Chocolate Frosting No Margarine

  • 1 can full fat coconut milk
  • 1/4 cup maple syrup (you can add more maple syrup if you like but I found 1/4 cup of maple syrup amount to be the perfect amount of sweetness, although I don’t like things super sweet)
  • 4 tbsp cocoa powder
  • 1 tsp vanilla

DirectionsΒ for Vegan Chocolate Frosting No Margarine

  1. Place coconut can in the fridge overnight (or for at least 2 hours)
  2. Remove the coconut “meat” from the can (this is the solidified white part of the coconut milk) and place into a medium sized bowl. You can save the rest of the coconut liquid (I usually freeze it to use in other baked goods) or you can drink it!
  3. Add the remaining ingredients to the bowl and whip it up with a hand mixer until completely smooth.
  4. Spread on your goodies / eat alone.
  5. Note that the frosting melts quickly so keep it in the fridge until right before you are ready to eat or serve it.

 

 

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Vegan Butter Chicken Sauce (with Video)

Vegan Butter Chicken Sauce

Are you ready for this? Vegan butter chicken sauce? Ahhh my gawdd! It was so so so delicious and so so easy! I will be making this again again! My only regret is that I didn’t make more! I had a number of friends stroll in the day I made this vegan butter chicken sauce and everyone of them loved it (and none of them are even vegan). πŸ™‚

I want to make this again and eat this right now. πŸ™‚

The picture here doesn’t look super saucy but not to worry! I’ve adapted the recipe to double the sauce and that’s what I have shared below.

Vegan Butter Chicken Sauce | happygut.ca
Vegan Butter Chicken Sauce | happygut.ca
Vegan Butter Chicken Sauce | happygut.ca
Vegan Butter Chicken Sauce | happygut.ca

Ingredients for Vegan Butter Chicken Sauce

  • 1/2 cup coconut milk
  • 1/2 cup soaked cashews
  • 2 tbsp olive oil (or vegan butter)
  • 2 tsp freshly ground/grated ginger
  • 2 tsp freshly ground/grated garlic
  • 1 tsp garam masala
  • 4 green cardamom pods
  • 4 cloves
  • 6 black peppercorns
  • 2 inch piece of cinnamon
  • 1 cup tomato puree (from the can)
  • 1/2 – 1 tsp red chilli powder
  • 2-3 fresh green chillies, optional
  • salt, to taste
  • fresh coriander to garnish, optional
  • 1 block tofu
  • 1 tsp of sugar, optional (I didn’t add this but “traditional” butter chicken often includes this)

Directions for Vegan Butter Chicken Sauce

  1. Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
  2. Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
  3. Heat the olive oil (or vegan butter) in a large pan over medium heat.
  4. Add the green cardamoms, cloves, peppercorns and cinnamon.
  5. SautΓ© for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
  6. Add the tomato puree, red chilli powder, garam masala, salt, and fresh chillies, if using.
  7. Increase heat to medium-high and bring the mixture to a boil (you can add more water if you find the mixture sticking to the pan. I did not do this though).
  8. Reduce heat and simmer for about 10 minutes.
  9. Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
  10. Adjust spices to taste.
  11. Serve hot with naan or roti. I eat this with my Paleo Coconut Flour Naan or my Buckwheat Flour Chapati.
 
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Paleo Coconut Flour Naan

Paleo Coconut Flour Naan | happygut.ca

This paleo coconut flour naan was such an exciting discovery! I LOVE naan and grew up with amazing Afghani naan courtesy of the countless Afghani shops in our neighbourhood (thank you Toronto!). Since trying to cut down on the grains though, I am always experimenting with grain free versions of my favourite grain-filled stuff. I was surprised of how easy this paleo coconut flour naan turned out!

Paleo Coconut Flour Naan | happygut.ca
Paleo Coconut Flour Naan | happygut.ca

Directions for Paleo Coconut Flour Naan

  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch (also known as tapioca flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 tsp cumin, optional
  • 1/4 tsp garlic powder, optional
  • *4 chia eggs (4 tbsp of ground white chia + 1/2 cup water)
  • 1/4 cup full fat coconut milk (Full fat coconut milk from the can works best. Almond milk will also work though you may need to add more water and will have a stronger chia taste, I haven’t tried any other dairy free milks yet.)
  • oil, for frying

*You can use black ground chia as well but it will have a stronger chia-like taste. If you don’t have chia and are not vegan,  you can use regular eggs instead. I haven’t tried it with regular eggs but I assume it will work.

Directions for Paleo Coconut Flour Naan

  1. Combine the ground chia with the 1/2 cup water and set aside.
  2. Meanwhile, combine the coconut flour, tapioca flour, baking powder, baking soda, salt and spices (if using) and mix well.
  3. Add the dairy free milk and the chia mixture and mix well. The dough/batter should be easily spreadable but not as liquidly as pancake batter. Add some more milk/water if it’s too thick.
  4. Heat a tbsp of oil in a frying pan over medium heat.
  5. When the pan is hot, use a 1/3 measuring cup and slowly pour the naan batter in the pan.
  6. Use a spoon to spread out and pat the batter in a circular motion making sure to cover any holes in the batter. We want a complete naan. πŸ™‚ Don’t spread it out too thin or else it will be like a crepe / may break. I spread my batter out to be about 1/8 inch thick.
  7. Wait  3-6 minutes before you flip the naan to make sure it cooks completely. Wait another 3-6 minutes for the other side and continue flipping until you get some nice dark brown spots.
  8. Remove from pan, coat with some oil, if desired and serve hot.
  9. Enjoy!

 

 

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Breakfast Smoothies with Protein (Vegan)

Breakfast Smoothies with Protein | Happygut.ca

I am always looking for breakfast smoothies for protein and so I was so excited to write this post!

I searched far and wide for the best breakfast smoothies with protein that were also vegan. None of the recipes require protein powder (ain’t nobody got time for that! :P) and all of them are raw.

I have also indicated whether they are:

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Dairy free
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free

Enjoy and let me know if you have any questions. πŸ™‚

Breakfast Smoothies with Protein with
ALMOND BUTTER and…

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Spinach & Apple
Smoothie | HappyGut.ca
Smoothie | HappyGut.ca

By HappyGut

Protein: 18g
Ingredients: 6
Main items:
spinach, almond butter, apple

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Note: The 18g of protein includes the 2 tbsp of hemp seeds (optional in the recipe). 

Get recipe here

 

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Oats, Cocoa & Chia
Smoothie | Running With Spoons
Smoothie | Running With Spoons

By Running With Spoons

Protein: 12g
Ingredients: 7
Main items:
oats, chia, cocoa

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Raw

Get recipe here

 

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Cucumber & Pear 
Smoothie | Simply Quinoa
Smoothie | Simply Quinoa

By Simply Quinoa

Protein: 12g
Ingredients: 7
Main items:
cucumber, pear, chia

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Get recipe here

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Carrot & Coconut
Smoothie | Healthy Blender Recipes
Smoothie | Healthy Blender Recipes

By Healthy Blender Recipes

Protein: 11.5g
Ingredients: 9
Main items:
carrot, coconut/avocado

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Raw

Note: The recipe makes two 16 ounce glasses. The protein of 11.5g is per glass.

Get recipe here

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Breakfast Smoothies with Protein with
CASHEW BUTTER and…

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Kale &
Banana
Kale Smoothie | Healthy Blender Recipes
Kale Smoothie | Healthy Blender Recipes

By Healthy Blender Recipes

Protein: 9.5g
Ingredients: 8
Main items:
kale, banana, dates

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Raw

Note: The recipe makes two 16 ounce glasses. The protein of 9.5g is per glass.

Get recipe here

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Pumpkin & Banana
Pumpkin Smoothie | Healthy Blender Recipes
Pumpkin Smoothie | Healthy Blender Recipes

By Healthy Blender Recipes

Protein: 10g
Ingredients: 11
Main items:
oats, pumpkin banana

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Raw

Note: The recipe makes two 16 ounce glasses. The protein of 10g is per glass.

Get recipe here

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Oats &
Banana
Smoothie | Oh She Glows
Smoothie | Oh She Glows


By Oh She Glows

Protein: 10g
Ingredients: 8
Main items:
oats, banana, carob powder

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Raw

Get recipe here

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Avocado & Lime
Smoothie | allwomenstalk
Smoothie | allwomenstalk

By allwomenstalk

Protein: 10g
Ingredients: 11
Main items:
lime, avocado, greens, banana

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Note: The recipe makes two 16 ounce glasses. The protein of 10g is per glass.
The 10g of protein includes the 2 tbsp of chia seeds (optional in the recipe)

Get recipe here

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Breakfast Smoothies with Protein with
PEANUT BUTTER and…

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Cocoa & Banana
Smoothie | Averie Cooks
Smoothie | Averie Cooks

By Averie Cooks

Protein: 15 grams
Ingredients: 4
Main items:
banana, cocoa

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Raw

Note: The recipe makes two 16 ounce glasses. The protein of 15g is per glass.

Get recipe here

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Berries & Banana
Smoothie | The Vegan Chickpea
Smoothie | The Vegan Chickpea

By The Vegan Chickpea

Protein: 12g
Ingredients: 4
Main items:
banana, berries

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Get recipe here

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Dates & Cocoa 
Smoothie | Detoxinista
Smoothie | Detoxinista

By Detoxinista

Protein: 12g
Ingredients: 5
Main items:
dates, cocoa, chia

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Get recipe here

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Spinach & Banana
Smoothie | I Love Vegan
Smoothie | I Love Vegan

By I Love Vegan

Protein: 10g
Ingredients: 6
Main items:
spinach, banana, hemp hearts

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Get recipe here

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Breakfast Smoothies with Protein with
HEMP SEEDS and…

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Kale &
Apple
Breakfast Smoothies with Protein | Happygut.ca
Breakfast Smoothies with Protein | Happygut.ca

By HappyGut

Protein: 18g
Ingredients: 10-11
Main items:
kale, apple, walnuts

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Get recipe here

 

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Pumpkin & Quinoa 
Quinoa Smoothie | The Full Helping
Quinoa Smoothie | The Full Helping

By The Full Helping

Protein: 22g
Ingredients: 5-7
Main items:
pumpkin, quinoa, apple

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free
βœ“ Raw

Get recipe here

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Banana &
Pear
Green Smoothie | The Full Helping
Green Smoothie | The Full Helping

By The Full Helping

Protein: 14g
Ingredients: 8-9
Main items:
banana, pear, avocado, parley

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free
βœ“ Raw

Get recipe here

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Banana & Mango
Green Smoothie | I Love Vegan
Green Smoothie | I Love Vegan

By I Love Vegan

Protein: *13g
Ingredients: 6
Main items:
banana, mango, spinach, pumpkin seeds

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free
βœ“ Raw

Note: The 13g is without protein powder (optional in recipe). 

Get recipe here

 

 

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Breakfast Smoothies with Protein with with…

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Tofu & Strawberry
Smoothie | Well Vegan
Smoothie | Well Vegan

By Well Vegan

Protein: 15g
Ingredients: 5
Main items:
tofu, strawberry, banana

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Nut free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Get recipe here

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Sunbutter & Apple
Smoothie | Healthful Pursuit
Smoothie | Healthful Pursuit

By Healthful Pursuit

Protein: 10.9g
Ingredients: 7
Main items:
apple, sunbutter, spinach

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Raw

Get recipe here

 

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Pecan &
Carrot
Pecan Smoothie | Healthy Blender Recipes
Pecan Smoothie | Healthy Blender Recipes

By Healthy Blender Recipes

Protein: 8g
Ingredients: 7
Main items:
pecan, carrot, cardamom

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free
βœ“ Raw

Note: The recipe makes 4 & 1/2 cups ounce glasses. The protein of 8g is for 2 & 1/4 cups. 

Get recipe here

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Kale & Blueberries
Smoothie | This Rawsome Vegan Life
Smoothie | This Rawsome Vegan Life

By This Rawsome Vegan Life

Protein: *12g
Ingredients: 4
Main items:
kale, blueberries, hemp seeds/protein powder

βœ“ Gluten free
βœ“ Grain free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free
βœ“ Raw

Note: The 12g of protein is for the version made with hemp seeds. 

Get recipe here

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Vegan Mushroom Pate Recipe

Vegan Mushroom Pate Recipe | happygut.ca

This vegan mushroom pate recipe is off the wall! I hosted a crazy New Years partaaay (and by crazy I mean, we had tea, meditated and had nice food πŸ™‚ ) and made a ton of appetizers.

I got this recipe years ago from a friend and loved it when I made it but hadn’t made it in since – the audacity of me! I made it again for our New Years party and I remembered why I loved it so much in the first place. πŸ™‚

It was a hit! Note that it does have a pate texture so be prepared!

Serves 8-10

Ingredients Vegan Mushroom Pate Recipe

  • 4.5 cups slicked or shopped mushroomsΒ (any type will do)
  • 1 cupΒ almond butter
  • ΒΌ cupΒ olive oil
  • 1 small onionΒ chopped
  • 3 cloves garlicΒ minced
  • Β½ teaspoon salt
  • 1 teaspoon thyme
  • black pepper to taste
  • 1/2 – 1 tbsp Braggs or soy sauce (you can use salt if you don’t have either of those hand), to taste.

DirectionsΒ Vegan Mushroom Pate Recipe

  1. Heat olive oilΒ in large frying pan/skilled on medium heat.
  2. Add the chopped onions, garlic, mushrooms,Β and the 1/2 tsp salt, thyme and blackpepper
  3. Cook it until theΒ onion is translucent and most of the juices have evaporated.
  4. Remove from heat.
  5. In food processor,Β add the nut butter.
  6. Add the mushroom mixture and Braggs (or substitute), add a little at a time depending on your salty preference.
  7. Process until the mixture is smooth.
  8. Enjoy! Can be served hot or cold πŸ™‚
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