Easy Mint Chocolate Chip Ice Cream Cake

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Easy Mint Chocolate Chip Ice Cream Cake

This easy mint chocolate chip ice cream cake recipes comes from my deep love of the combination of mint and chocolate. I had been wanting to try out a recipe for a vegan raw mint chocolate chip ice cream cake and I had the perfect chance when I had a couple of friends come over for dinner a few weeks ago. I basically combined my Vegan Banana Cream Pie Recipe  and Dairy Free Mint Chocolate Chip Ice Cream Recipe to come up with this easy mint chocolate chip ice cream cake. 

I especially love this recipe because it is secretly healthy! Spinach is what makes this ice cream cake green, but not to worry because you can’t taste the spinach at all!

It was such a hit! My bro in law, who is not very concerned about healthy eating, stated, “This taste like restaurant cake.” There you have it folks. A healthy raw vegan easy mint chocolate chip ice cream cake that taste likes restaurant cake. 😛 Try it for yourself and see! 

 

Easy Mint Chocolate Chip Ice Cream Cake
Easy Mint Chocolate Chip Ice Cream Cake | happygut.ca
Easy Mint Chocolate Chip Ice Cream Cake
Easy Mint Chocolate Chip Ice Cream Cake | happygut.ca
Easy Mint Chocolate Chip Ice Cream Cake
A raw vegan easy mint chocolate chip ice cream cake.
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Ingredients
  1. Crust
  2. 1 cup soaked dates
  3. 1 cup walnuts
  4. 1/2 cup shredded coconut
  5. 1/2 cup cocoa nibs/(vegan/gf)chocolate chips
  6. Filling
  7. 1 cup soaked cashews
  8. handful spinach
  9. 2 tsp peppermint extract
  10. *meat of 1 can coconut milk
  11. 1/2 cup maple syrup
  12. 1/4 melted coconut oil
  13. pinch of salt
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and go to town! Blend until the mixture starts to form a ball and is mushy.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth. A high powered blender would work best so that you don't see any of the spinach pieces.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and sprinkle with some cocoa/cacao, optional.
  8. Enjoy!
Notes
  1. *Make sure to use full fat coconut milk and only the solid white part. You can drink the liquid or save it for later!
HappyGut http://www.happygut.ca/
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Vegan Mac ‘n’ Cheese Nutritional Yeast

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Vegan Mac 'n' Cheese Nutritional Yeast

This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be: 

My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least! 

Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them. 

This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular! 

Vegan Mac 'n' Cheese Nutritional Yeast
Vegan Mac ‘n’ Cheese Nutritional Yeast | happygut.ca

 

Vegan Mac 'n' Cheese Nutritional Yeast
Vegan Mac ‘n’ Cheese Nutritional Yeast | happygut.ca

Vegan Mac 'n' Cheese Nutritional Yeast
Serves 4
Easy and delicious vegan mac 'n' cheese.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups dried mac and cheese (or one pack) - I use rice pasta to make it GF or lentil pasta to make it grain free
  2. 1 cup cashews
  3. 1/2 cup nutritional yeast
  4. 2-3 cloves garlic
  5. 1/2 tsp onion powder
  6. 1 tsp salt
  7. 1/2 tsp dried chilli flakes
  8. 1/2 cumin powder
  9. 1/4 tsp pepper
  10. 1/3 cup almond milk
  11. 1/3 cup olive oil (makes it creamy)
  12. freshly squeezed lemon juice, to taste
Instructions
  1. Cook pasta according to directions, set aside.
  2. Soak cashews in warm water for about 10 minutes.
  3. Throw all the ingredients into your high powered blender (I used my blendtec) or food processor and blend away!
  4. Add more almond milk if it's not creamy enough.
  5. Add freshly squeezed lemon juice, to taste.
  6. Pour the "cheese" over your pasta and mix well.
  7. Garnish with chopped cilantro / green onion, optional.
HappyGut http://www.happygut.ca/
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Dry Yellow Moong Dal Recipe

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Dry Yellow Moong Dal Recipe

This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make! 

Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause. 

This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon. 

This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes! 

Dry Yellow Moong Dal Recipe
Dry Yellow Moong Dal Recipe | happygut.ca

 

Dry Yellow Moong Dal Recipe
Serves 2
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Ingredients
  1. 1 cup dry yellow moong dal, washed and soaked for 10 minutes
  2. 3 cups water
  3. 3 tbsp oil (I use avocado or olive oil)
  4. 2 cloves of garlic
  5. 1 tsp cumin seeds
  6. 1 tsp mustard seeds
  7. 1 small tomato, chopped
  8. 1/2 tsp of turmeric
  9. 4-5 curry leaves (optional)
  10. 1/2 green chilli (deseeded if you don't like spice)
  11. salt, to taste
  12. handful of freshly chopped cilantro, optional (for garnish)
  13. sprinkle of garam masala, optional (for garnish)
Instructions
  1. Wash and soak dal for 10 minutes
  2. Heat oil over medium heat in a pot
  3. Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
  4. When oil is hot, add the mustard seeds
  5. Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
  6. Add the turmeric, curry leaves, if using, & tomato
  7. Add the lentils and water
  8. Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
  9. Be sure to check it periodically to make sure it doesn't burn on the bottom
  10. Remove from heat and add the salt
  11. Add more water if you want it more soupy
  12. Adjust spices to taste and then garnish with some fresh cilantro and garam masala
HappyGut http://www.happygut.ca/
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Chocolate Coconut Cupcakes (Flourless & Vegan)

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Chocolate Coconut Cupcakes

Friends, I love the combination of chocolate and coconut, who doesn’t?! It was my job to make cupcakes for my nephew’s birthday and I wanted a crowd pleaser. I knew the cupcakes had to be chocolate (everyone loves chocolate) but wanted to add some coconut flavour. I adapted my Flourless Chocolate Cupcakes with Cocoa Powder to make these chocolate coconut cupcakes. The result? Amazing! Make sure to use my Coconut Milk Whipped Cream Frosting and add some sprinkled coconut on top. Not only is this recipe super delicious but it’s guilt-free! It’s flourless and sweetened with maple syrup (and vegan)! It doesn’t get healthier than this folks. 😛

Chocolate Coconut Cupcakes
Yields 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/3 cup coconut flour
  2. 1/3 cup shredded coconut (I used unsweetened but you can use sweetened if you like)
  3. 1/4 cup cocoa powder
  4. 1 tsp baking soda
  5. generous pinch of salt
  6. 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
  7. 1/2 cup maple syrup
  8. 1/3 cup melted coconut oil
  9. 1 tsp vanilla extract
  10. 3 tbsp dairy free milk (I used almond milk)
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine the coconut flour, shredded coconut, 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
HappyGut http://www.happygut.ca/

 

Top with my coconut milk whipped cream frosting and some shredded coconut. 🙂

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Recipe for Chickpeas Indian Style

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Recipe for Chickpeas Indian Style

Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”

Have with a side of rice / roti. For a gluten-free roti, you can see my recipe for my buckwheat flour chapati  or my grain-free chickpea flour wrap. 

Recipe for Chickpeas Indian Style
Recipe for Chickpeas Indian Style | happygut.ca

Recipe for Chickpeas Indian Style
Serves 2
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Ingredients
  1. 2.5 cups cooked (or canned) chickpeas
  2. 1 tbsp olive oil
  3. 1 tsp ginger, minced
  4. 1 tsp garlic, minced
  5. 1 medium onion, sliced
  6. 1 tomato (optional, can add extra lemon instead)
  7. 1 small chilli pepper, cut in half (leave whole if you like mild)
  8. 1 tsp salt
  9. 1/2 tsp chilli powder
  10. 1 tsp turmeric
  11. 1.5 tsp cumin powder
  12. 1.5 tsp coriander powder
  13. 1 tsp garam masala
  14. 1 tsp chaat masala, optional
  15. 2 tbsp freshly squeezed lemon juice
  16. fresh cilantro to garnish (optional)
Instructions
  1. Sauté onions over medium heat in skillet
  2. Add ginger and garlic when onions start to brown.
  3. Sauté for 1-2 minutes or until garlic starts to brown.
  4. Add all spices, chilli pepper, and tomato (if using) and mix well.
  5. Add chickpeas and 1 cup water and bring to a boil.
  6. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.
  7. Remove from heat, mix in lemon juice and add cilantro, if using
HappyGut http://www.happygut.ca/
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Vegan Banana Cream Pie Recipe (No Bake)

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Vegan Banana Cream Pie Recipe

Banana cream pie is my favourite. It’s the perfect feel good, reminds me of home dessert! This no bake vegan banana cream pie recipe hits the spot folks.

We had another games night with a couple of pals and I was to bring dessert. I wanted to make a banana cream pie and needed to make it vegan in a way that no one could tell it was vegan. 😛 I opted to make it raw instead of cooked (though I will be experimenting with a cooked version very soon – stay tuned!) and needed to think of something quick. I had cashews and coconut milk and knew that such a combination would result in deliciousness. I used Minimalist Baker and The Rawtarian and adapted from their recipes. 

Vegan Banana Cream Pie Recipe
Vegan Banana Cream Pie Recipe | happygut.ca
Vegan Banana Cream Pie Recipe (No Bake)
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For the crust
  1. 2 cups almonds
  2. 1 cup soaked dates
For the filling
  1. 1 cup soaked cashews
  2. *Meat from 1 can of full fat/premium coconut milk (this is the solid part)
  3. 2 bananas
  4. 1 tsp vanilla
  5. 3/4 tsp of salt (start with 1/2 tsp and then add another 1/4 if you want more)
  6. 1/4 cup soaked dates
  7. 1 tbsp lemon juice (add more if you want more tangy)
  8. 1 tbsp maple syrup (add more if you want it more sweet)
  9. 1/4 cup melted coconut oil
Instructions
  1. Combine the crust ingredients into a food processor and blend until well combined and sticky.
  2. Pat down the crust mixture into your cake/pie pan so that it's smooth and flat.
  3. Combine all the filling ingredients into a high powered blender or food processor and go to town! Blend until completely smooth.
  4. Poor the filling batter into the cake/pie pan.
  5. Freeze overnight.
Notes
  1. Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
HappyGut http://www.happygut.ca/

Top with some sliced bananas and my coconut milk whipped cream frosting.

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Coconut Milk Whipped Cream Frosting

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Coconut Milk Whipped Cream Frosting

This coconut milk whipped cream frosting is perfect. With only 3 ingredients, it is ultra simple and incredibly delicious. I use it as a base for different types of frostings for cakes, cupcakes, pies and mousses. I even eat is alone when I’m feeling frisky. 😛 Try it for yourself and see! 

Coconut Milk Whipped Cream Frosting
Yields 12
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Ingredients
  1. *Coconut meat from 1 can of full fat/premium coconut milk (this is the solid part)
  2. 1/4 cup maple syrup
  3. 1 tsp of vanilla
Instructions
  1. Throw all the ingredients into a medium sized bowl and whip away with your hand blender!
Notes
  1. Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
HappyGut http://www.happygut.ca/
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Canned Mixed Bean Salad Recipe

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Canned Mixed Bean Salad Recipe

This canned mixed bean salad recipe is courtesy of my super duper Mama-in-law. 🙂  

Even though it’s April, it seems that Winter has just arrived in Toronto – we had the biggest snowstorm this past week!

Lucky for me, I had the good fortune to spend this past week on a Caribbean cruise with my Mama. Friends, it was absolutely amazing. I’d never been on a cruise before and now I know why people are cruisers for life. It’s basically a 5-star resort on a ship, in the middle of the ocean. I was a bit worried about the food situation (being gluten-free and vegan isn’t always very easy) but I had no reason to fear! The food was incredible and they were very accommodating to gluten-free and vegan diets! We cruised with Holland American who have impeccable service.

Anywho, I arrived 2 days ago and was not ready for a Toronto winter in April! To keep up with my Caribbean spirits, I have decided to share a summer canned mixed bean salad recipe. This salad is incredibly satisfying with it’s sweet and spicy flavours. It’s basically a flavour party in your mouth. Plus, it’s perfect for the summer! Bring some Caribbean in your life. 😛 Enjoy! 

Canned Mixed Bean Salad Recipe
Canned Mixed Bean Salad Recipe | happygut.ca
Canned Mixed Bean Salad Recipe
This canned mixed bean salad recipe is the perfect spring and summer salad. Not only is it super delicious but it is incredibly quick and easy to make!
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Ingredients
  1. 1 can of bean medley, rinsed & drained
  2. 1 tomato, chopped
  3. 1 mango, chopped
  4. 1/2 red pepper, chopped
  5. 1 avocado
  6. 1/2 red onion, chopped
  7. 1/2 cup chopped fresh coriander
  8. 1-2 Tbsp lemon juice
  9. 1/2-1 Tbsp hot chilli sauce
  10. 1 Tbsp maple syrup
  11. salt & pepper to taste
Instructions
  1. Mix all the the ingredients & refrigerate for at least 2 hours before serving.
HappyGut http://www.happygut.ca/
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Mango Mousse Vegan – 3 Ingredients (with Video)

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Mango Mousse Vegan

Okay folks, are you ready for this one? Three ingredient vegan mango mousse. It is possible and it’s insanely delicious! 

We had a friend come a few days ago and I was scrambling for a dessert. We had super ripe mangos that I wanted to use and a couple of cans or coconut milk. I decided to throw the two together and I was so incredibly pleased with the result. It was the perfect mousse-like consistency and the perfect amount of mango tartiness and maple syrup sweetness. Try it for yourself and see. 🙂 

Mango Mousse Vegan
Mango Mousse Vegan | happygut.ca
Mango Mousse Vegan
Mango Mousse Vegan | happygut.ca

 

Mango Mousse Vegan
Serves 1
Three ingredient vegan mango mousse.
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Ingredients
  1. 1 mango
  2. *1 can full fat coconut milk, chilled
  3. 1/4 cup maple syrup
Instructions
  1. *Place the coconut milk in the fridge
  2. Peel mango and remove mango meat
  3. Place the mango meat with the maple syrup in a high powered blender/food processor and puree.
  4. Open the can coconut milk and remove only the sold white part into a mixing bowl. (I usually drink the liquid, it's delicious!).
  5. Add the mango-maple syrup puree to the bowl.
  6. Using a hand mixture, whip it up! Whip until super smooth.
  7. Place the mousse in the fridge until served.
Notes
  1. The amount of time that the coconut milk should be chilled depends on where it was stored. It was stored in a cool place you may be able to skip this process entirely but if it's warmer, you will need to chill the can. Basically you want the coconut meat to separate from the coconut milk (the liquid from the can).
HappyGut http://www.happygut.ca/
For more ultra simple coconut milk desserts, check out my Vegan Mint Ice Cream.

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How to Make a Sugar Free Apple Pie

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How to Make a Sugar Free Apple Pie

I was on a sugar free cleanse a few months back and I had an intense craving for apple pie. As I wasn’t allowed any type of sugar, I had to figure out how to make a sugar free apple pie. Turns out, it is incredibly easy! This recipe only calls on 3 ingredients for the apple filling and only 4 ingredients for the crust. 🙂 You can also check out my post on the best Gluten Free Dairy Free Pie Crust Recipes (8 Options) for more (vegan/grain-free) crust options. 

See my recipe below for how to make a sugar free apple pie. 🙂 

How to Make a Sugar Free Apple Pie
How to Make a Sugar Free Apple Pie | happygut.ca
How to Make a Sugar Free Apple Pie
Yields 1
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Apple Pie Filling
  1. *4 apples sliced
  2. 1/2 tsp cinnamon
  3. 2 tsp coconut flour
  4. maple syrup or stevia to taste, optional
Crust
  1. 2 cup sorghum flour (I think rice flour would also work though I haven't tried it yet)
  2. 2/3 of a cup vegan shortening (or butter if not vegan)
  3. 1 tsp salt
  4. 2 tbsp ground chia + 6 tbsp of water (or 2 eggs if not vegan)
  5. dash of maple syrup, optional
For the apple pie filling
  1. Add the sliced apples, cinnamon, coconut flour and sweetener, if using, into a bowl and set aside.
For the crust
  1. Preheat oven to 400 degrees.
  2. Add the ground chia + 6 tbsp of water into a bowl and set aside for 5-10 minutes.
  3. Add the salt to the flour and mix well.
  4. With your hand, crumble the shortening and add to the flour mixture.
  5. Add the chia mixture (and maple syrup if using).
  6. Work the dough with your hands until it forms a balls.
  7. Split the dough into 2 balls (we will need one part for the base of the pie and one part for the top).
For the bottom of the crust
  1. Place the dough ball into your pie pan and use your hands to pat it on the bottom and the sides of your pie pan.
  2. Pre-bake the crust for about 15 minutes or until golden brown.
  3. While it's baking, prepare the top of the crust.
  4. Take 2 large sheets of parchment paper. Lay one sheet down and sprinkle with flour.
  5. Place the dough ball onto the parchment sheet and sprinkle with flour.
  6. Place the other piece of parchment paper on top.
  7. Carefully roll out the dough with a rolling pin until you reach the desired size and shape.
  8. Once the bottom of the crust is pre-baked remove from oven and add in the apple pie filling.
  9. Remove the top sheet of parchment paper and carefully flip over the crust onto the pie.
  10. Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.
  11. Poke a few holes into the crust with a fork and bake for about 15 minutes or until the crust is golden brown.
Notes
  1. *Use green apples if you want to reduce the fruit sugar content
HappyGut http://www.happygut.ca/

 

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