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 🙂 ) 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. 🙂
It was a hit! Note that it does have a pate texture so be prepared!
Ingredients Vegan Mushroom Pate Recipe
4.5 cups slicked or shopped mushrooms (any type will do)
1 cup almond butter
¼ cup olive oil
1 small onion chopped
3 cloves garlic minced
½ 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.
Directions Vegan Mushroom Pate Recipe
Heat olive oil in large frying pan/skilled on medium heat.
Add the chopped onions, garlic, mushrooms, and the 1/2 tsp salt, thyme and blackpepper
Cook it until the onion is translucent and most of the juices have evaporated.
Remove from heat.
In food processor, add the nut butter.
Add the mushroom mixture and Braggs (or substitute), add a little at a time depending on your salty preference.
Alright folks, this recipe for chocolate pudding made with avocado is a good one! It was my brother’s birthday this past Friday (Happy Birthday Zeshan!) and so I wanted to make healthy dessert (God knows there was going to be a sugar-filled cake). Irfan, my partner in life and crime, is also currently on a paleo-ish diet. I say “ish” because he’s a vegetarian and so he’s doing paleo without the meat but with the addition of beans and lentils. I wanted to make something that he could eat as well.
I bought avocados, cocoa and added some maple syrup. BAAM! A delicious avocado pudding! My brother, who is not known for his healthy eating ways loved it! So did my 11 year-old nephew. A healthy dessert for all friends! 🙂 So many exclamation marks!!!
Ingredients for Recipe for Chocolate Pudding Made with Avocado
Meat from 2 large avocados (or 3-4 small)
1/2 cup cocoa
1/2 cup maple syrup
optional: tsp of vanilla, tsp of cinnamon
a few splashes of dairy free milk if needed (I used almond milk)
Directions for Recipe for Chocolate Pudding Made with Avocado
Throw all ingredients into your food processor and go to town!
Add more maple syrup if desired (1/2 cup maple syrup was the perfect amount of sweetness for me, but you may like more)
This vegan apple crisp coconut oil recipe is a keeper friends! My cousin Saarah, aka my sista from another motha (my aunt actually!) came over during the winter holidays for our annual sleepover.
Seeing as Saarah is my cousin, I’ve known her for her whole life (I used to change her diapers!). She is 10 years younger than me and so we have only recently become close. The deal was sealed when me, my Mom, Saarah and my aunt (Saarah’s Mom) all took a mother daughter trip to Dubai. It was so much fun!
Saarah and I shared a hotel room the for the whole 2 week duration of the vacay and so we basically learned everything about each other. She is super cool! Way cooler than I was at 20. Anywho, Saarah and I learned that we love each not only because we are family! Woohoo! It’s always a pleasure when you genuinely like your family.
I genuinely like Saarah. 🙂 Haha, this post is basically devoted to my love for Saarah! You’re welcome Saarah. 🙂
Anywho, back to the sleepover and the vegan apple crisp. Saarah is currently in her 3rd year of undergrad at McMaster University, in Hamilton, ON. She studies way to hard if you ask me (just joking! 😛 she will do something amazing in life!) and so we barely see each other during the school year. She was off for the winter break and so we had a sleepover. This is how our winter sleepovers go: make fire, make food, eat food, drink tea, make more food, eat more food, drink more tea. 🙂
For dinner we had my Vegan Tempeh Sandwich and had this vegan apple crisp for dessert. It was a hit! Super quick, easy and incredibly satisfying! Some vegan coconut ice cream on top would also be a super delicious addition. 🙂
Ingredients for Vegan Apple Crisp Coconut Oil – Apple Filling
6 apples, cored and chopped
2 tbsp maple syrup
2 tbsp coconut oil
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
Ingredients for Vegan Apple Crisp Coconut Oil – Crumble Topping
pinch of salt
1/4 cup almond flour
1/4 cup shredded coconut
1/4 cup chopped walnuts
1/4 cup chopped pecans
2 tbsp coconut oil
2 tbsp maple syrup
Directions for Vegan Apple Crisp Coconut Oil
Preheat oven to 350
Combine all apple filling ingredients in one bowl
Combine all crumble topping ingredients in another bowl
Oil an oven safe pan with coconut oil
Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.
Bake in the oven for 20-30 minutes until the crumble is browned.
This simple gluten free pie crust recipe is just want the name suggest, super easy! It’s been my mission to find the perfect gluten free pie crust ever since whipping my diet into shape and this crust may just be the winner! Not only is it super easy to make, but it is incredibly tasty and flaky. Your family and guests won’t be able to tell that it’s gluten free :P. You can adapt the recipe to make a savoury or sweet pie. I’ve used this to with with my How To Make A Curry Pie recipe and my Vegan Pumpkin Pie Recipe Coconut Milk.
This green smoothie recipe with spinach & almond butter is ah-mazing! This is how the creation came to life: I was at home, hard at work and, as per usual, I forgot to eat lunch and it was 2pm – yikes! I didn’t have a lot of time and needed something to fill up my belly quick. I had the following ingredients in the fridge: spinach, almond milk & almond butter. I whipped them together and voila! So simple and SO SO VERY delicious!!
The combination of apple and almond butter is the best! My body doesn’t like peanut butter so I always use almond butter in anything that I would use peanut butter in and it never disappoints! (Aside: apple + almond butter also makes a super quick and protein packed snack).
If you are nut free though, use sun butter (or any other nut free “peanut” butter). My nephew is severely allergic to peanuts so nuts are a big no no at my brother’s house. Whenever I’m at their place, I eat sun butter as my almond butter replacer and it tastes great! (I think almost exactly like peanut butter). So, in case you are nut free, feel free to replace the almond butter with sun butter and I’m sure it will taste super. I’ll be trying this recipe with sun butter instead of almond butter the next time I go to my bro’s house.
I’ll definitely be making this again and again. 🙂
Ingredients for Green Smoothie Recipe Spinach Almond Milk
1 cup almond milk
1 apple, cored
2 handfuls of spinach, washed
2 tbsp of almond butter (or a nut free version, like sun butter)
1-2 tbsp of maple syrup (or any other sweetener), optional
1-2 tbsp hemp seeds (gives an extra 10.6 grams of protein!), optional (if you have it handy)
Directions for Green Smoothie Recipe Spinach Almond Milk
Throw all the ingredients into a blender (I used a Blendtec) and mix it up!
I love me some real simple quinoa salad. It’s the perfect quick, yummy and nutritious weekday meal.
I’m lazy and so I need meals that are complete and packed with protein. Adopting mostly a plant-based lifestyle this isn’t always so easy and so I’m always on the look out for quick, delicious and complete meals. I’ve curated the best real simple quinoa salad recipes that are both vegan and are complete meals with protein.
See my roundup below for the the best real simple quinoa salad recipes.
All of the recipes are vegan but I have also indicated whether they are:
This breakfast kale smoothie is one of my staple detox breakfast recipes. Not only is it incredibly nutritious, packed with kale and other superfoods, but it is also so delicious! I look forward to this breakfast from the moment I wake up. I throw a lot of things into my breakfast kale smoothie but feel free to use the recipe as a template and eliminate/add whatever else you fancy. 😉
I think a good baseline for the breakfast kale smoothie would be kale, apple, almond milk (or any other type of dairy free milk) and some protein like nuts/nut butter. After that, it’s fair game!
Serves 1-2 (one large glass, or 2 smaller glasses, as shown in the picture above)
Ingredients for Breakfast Kale Smoothie
1 large or 2 small kale leaves
1 small-medium sized apple, cored
handful of walnuts
1 tbsp of almond butter
1/2 cup almond milk (or any other dairy free milk)
1 tsp flax seeds/ground flax
1 tsp chia seeds/ground chia
1 tsp hemp seeds
1 tsp spirulina (I’m low in iron and spirulina helps me with my daily intake of iron)
4 apricots (also high in iron and naturally sweet)
sometimes I also add a tsp of macha powder / maca powder
Directions for Breakfast Kale Smoothie
Throw all ingredients into a high powdered blender (I use my Blendtec) and blend until smooth.
Let me know if you adapt the smoothie and how it turns out – I love hearing about cool kale smoothie ideas! 🙂
This vegan chocolate bar recipe is absolutely perfect. My aunt made this for a famjam (a family jam!) and it hit the spot so well! She was kind enough to give me the recipe which I am, in turn, sharing with you. 🙂
I try to limit sugars whenever I can. Although, I like sweets just as much as the next guy (though not as much as my partner Irfan, I’ve never seen anyone inhale cookies like he can!).
Sometimes even we (by “we” I mean healthy nutty people) want chocolate bars. What’s better than a regular chocolate bar recipe you ask? A vegan chocolate bar recipe of course! Here you go, have your vegan chocolate bar already. 😉
If you have a sweet tooth, this will definitely satisfy it. It’s a great travel food that’s packed with protein and free of refined sugar. 🙂
O man, I love me some recipe for baked butternut squash with maple syrup. This is absolute perfect Fall/Winter meal. It’s sweet, delicious and so cozy. A great side to any meal.
The one annoying thing about making any type of squash recipes is that they are so difficult to peel! The fabulous thing is about baking the squash is that it becomes oh so easy to peel, it scrapes off so easily! Plus, baking squash tastes amazing! It’s a win win. 🙂
I ended up eating one half of the butternut squash as soon as I made it (:)) and used the second half for butternut squash soup.
Feel free to use this recipe as a base and then go nuts! I’m sure there are so many other variations that would go delicious with a recipe for baked butternut squash with maple syrup. I’m thinking pecans, walnuts, chilli, coconut and the list goes on and on!
Ingredients for Recipe for Baked Butternut Squash with Maple Syrup
1 butternut squash
4 tbsp olive oil
2-4 tbsp maple syrup
1 tbsp thyme
1 tbsp rosemary
Directions for Recipe for Baked Butternut Squash with Maple Syrup
Preheat oven to 350
Cut butternut squash lengthwise and remove seeds with spoon (you can roast these as well!)
Drizzle maple syrup (as much as you desire), olive oil and sprinkle the spices
Bake for about 1.5 hours or until the squash is soft enough that your forks pokes through it easily
Remove from oven and let cool
Remove skin or scoop out the squash and serve as you wish! (You could leave it as it, it looks pretty in the shape, and have people scoop out their squash as they life. Or, you can remove the skins and cut the squash into pieces.)
I love doing pancake round-ups, yes this is true. I searched long and hard to find the very BEST grain free pancake recipes for both you and I. 🙂 Between this post and my post for the best vegan gluten free dairy free pancakes from scratch, I should have everyone covered!
Note most grain free pancakes have eggs and so all but one of the recipes (mine) have eggs. If you can’t have eggs, and want/need grain free pancakes see my post for grain free egg free pancakes.
Otherwise, check out all of your wonderful grain free pancake recipes below. Most of them have bananas and so I’ve separated the grain free pancake recipes with bananas from the grain free pancake recipes without bananas. I have also indicated whether they are:
Only of them of is vegan (mine), but all of them are dairy free. None of them are raw.
You can make all of them vegan by replacing eggs with a chia egg.
Substitute 1 egg with 1 tbsp ground chia + 3 tbsp of water. Let this chia + water mixture sit for a few minutes and it will get very gooey. It works great as an egg replacer in most baked goods! I haven’t tried it with any of the recipes below, so if you do, let me know how it comes out! 🙂