VEGAN Chocolate-Glazed Donuts

Who doesn’t love donuts??? Yeah, thats what I thought. Everyone loves donuts and these dairy-free chocolate glazed donuts are nothing short of a kitchen-made-miracle. They only take about 20 minutes to make including cook time and there is no deep drying required! This was the first time I made these and definitely not the last! They are seriously cute making them perfect for birthday parties or work parties. I love playing with sprinkles too, they make so many different sizes and shapes. Your local grocery store probably sells cute little faux pearl sprinkles and all kinds of unique edible toppings! Applesauce and maple syrup are used in place of sugar for the donut batter so the largest a amount of sugar is in the chocolate glaze, which could easily be modified if you’re trying to cut out sugar! Pro tip: if you don’t have a donut mold, use your regular muffin tin and create the donut shape by crushing tin foil balls into small balls, place into the center of the muffin mold and pour the batter around the tin foil. Remove tin foil ball after baking 🙂

Prep time: 5 min       Cook time: 15 min       Serves: 6

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Ingredients

Donut batter

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup almond milk or dairy-free milk of choice
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar

chocolate glaze

  • 1/2 cup powdered sugar
  • 1/3 cup dairy-free cocoa powder
  • 1/2 cup almond milk or dairy-free milk of choice
  • vegan sprinkles

Instructions

  • Preheat oven to 375 degrees. Grease a 6 indent donut pan with nonstick spray
  • Combine all ingredients for the donut batter and whisk until smooth
  • Pour the batter into the donut pan and smooth the tops with a spatula
  • Bake for 15 minutes until a toothpick inserted comes out clean
  • Let cool for 5 minutes, then invert onto wire rack to cool completely
  • Combine the ingredients for chocolate glaze and mix until completely smooth
  • Dip each of the donuts into the chocolate glaze and return to wire rack to let any excess glaze drip off
  • Add any sprinkles or desired toppings. Work quickly, the glaze will harden fast

Butternut Squash and Sage Macaroni

Are you guys ready for another amazing 15 minute dinner recipe?!? I don’t think you’re ready….. Ok, here it is; butternut squash and sage mac n’ cheese. Mac n’ cheese is the epitome of comfort food and this home cooked version makes it that much more comforting. Butternut squash makes an awesome vegan ‘cheese’ sauce plus it’s high in antioxidants, fiber and potassium making this the healthiest mac n’ cheese out there!! The butternut squash sauce is so good, you’ll want to drink it like a smoothie…hey, feel free, I won’t judge ya!!!!

Prep time: 5 min          Cook time: 15 min       Serves: 4

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Ingredients

  • 1 small butternut squash
  • 7 oz pasta
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves minced garlic
  • 1 3/4 cup vegetable stock
  • 2 tsp dried sage
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  • Bring large saucepan of water to a boil. Carefully add the squash and cook over medium heat for 11 minutes until very soft. Drain and set aside
  • Place the pasta into boiling water and cook for 10 minutes until al dente. Drain and keep warm
  • Heat the oil in a frying pan and add diced onion and garlic. Sprinkle in the dried sage and cook over medium heat for 3 minutes until softened.
  • Spoon the contents of frying pan into food processor along with the butternut squash. Pour in vegetable stock and blend on high until completely smooth
  • Pour sauce over pasta and stir to mix completely. Season with salt and pepper

Baked Sweet Potatoes with Soy Yoghurt, Pomegranate, and Toasted Walnuts

Everyone loves an oven-baked sweet potato. This sweet potato has a savory, sweet taste that is a true home comfort with an extra helping of vitamin A and vitamin C. This recipe only takes about 15 minutes thanks to the handy-dandy microwave. This was the first time I’ve tried these toppings on a sweet potato and I will never go back!! The bittersweet pomegranate compliments the not too sweet yoghurt just perfectly making this meal capable of performing for breakfast, lunch and dinner. This is perfect for busy weeknights since there is virtually no lengthy prep time required! I know you guys will enjoy this just as much as I did!

Prep time: 5 min        Cook time: 10 min       Serves: 3

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Ingredients

  • 2 large sweet potatoes
  • 2 tsp olive oil
  • 2 tbsp walnuts
  • 1 pomegranate
  • 4 tbsp unsweetened soy yoghurt
  • pinch of sea salt

Instructions

  • Thoroughly wash then dry the sweet potatoes. Brush the skins with the olive oil then cook in the microwave for 10 minutes, until a fork can pierce the insides effortlessly
  • While the sweet potatoes are cooking, add walnuts to dry pan and roast over medium heat for 3-4 minutes, then set aside
  • Slice pomegranate and remove seeds
  • Remove cooked sweet potatoes from microwave and slice down the center. Generously spoon in the yoghurt, toss the toasted walnuts and pomegranate seeds over top. Season with sea salt and serve

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Baked Oatmeal Cups

I love these baked oatmeal cups for a couple reasons; they’re super healthy, they’re easy to make, and they’re versatile-you can mix and match-fill them with whatever you like! These are a simple recipe even your little one can help make! They also last in the freezer up to 3 months, so I like to make a big batch which will last weeks! Perfect for breakfast, lunch boxes, and grab-and-go snacks. For an extra boost of omega 3s- mix in some chia seeds with the oats! I topped this batch with toasted coconut and mango, goji berries-a mildly sweet and savory berry packed with antioxidants and vitamin A, and blueberry, my favorite! Comment below and tell me which kind of oatmeal cups you like the best!!

Prep time: 10 min        Cook time: 20 min         Serves: 12

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Ingredients

  • 4 cups old fashioned oats (gluten free)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 1/3 cup unsweetened almond milk
  • 1/8 cup coconut or brown sugar
  • 2 tsp vanilla extract
  • 1 cup desired fruits
  • *optional* 1/4 cup chia seeds

Instructions

  • Preheat oven to 375 degrees. Add all ingredients to a large bowl and mix well
  • Spray a muffin tin with cooking spray and scoop 1/4 cup oatmeal mixture into muffin tins. Make sure you get an even amount of milk and oats
  • Bake oatmeal cups for 20 minutes

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RAW VEGAN Strawberry Cheesecake

It’s raw, its vegan, it’s beyond delicious, and it is beautiful!!!! This vegan cheesecake will be sure to have everyone at your next family gathering begging you for the recipe! It’s hard to believe only a handful of vegan ingredients can combine to make this stunning dessert, all while maintaining ZERO refined sugars. It does need to freeze for about 3 hours, so make it before dinner so it can chill and set while you eat. It was so hard to wait, but so worth it! Besides freezing, it takes about 15 minutes to make. It really can’t get any better. This is the perfect recipe to bring to  Mother’s Day brunch tomorrow, especially if you’re looking for a last minute gift idea! When in doubt, go with vegan strawberry cheesecake!!!!

Prep time: 15 min (does not include soaking cashews or freezing)       Serves: 8

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Ingredients

  • 2 cups raw cashews soaked overnight then drained
  • 2 cups strawberries plus more for decorating
  • 2 kiwis
  • 1 cup raw pecans
  • 1 cup dates divided
  • 1/2 cup rolled oats
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon

Instructions

  • In food processor, combine the pecans, oats, salt and 1/2 cup dates. Blend until the mixture is soft but grainy. Press the mixture into the bottom of a large tart pan
  • Again in the food processor, combine the strawberries, cashews, dates and maple syrup. Blend until smooth and creamy. Add on top of the crust and smooth out. Decorate with strawberry and kiwi
  • Freeze at least 3 hours to set then slice and serve

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VEGAN Veggie ‘Meat’Loaf

Vegetarians, rejoice!!! This is seriously better than any meatloaf out there!! And so much better for you, duh! This bad boy is packed with carrots, celery, onion and lots of healthy grains with flax egg to bind the loaf. It can actually be extra quick put this together if you use instant quinoa which they sell in cute little microwave-safe cups (I know, don’t judge me) but hey, sometimes us moms could use a break, even if it’s just 10 minutes, am I right???!!!! The ketchup and maple syrup glaze is perfect, and it really pulls the whole dish together. The lentils bring this dish the perfect nutty and earthy flavors along with a high nutritional value anyone can benefit from, including your toddler!

On another note, tomorrow is Friday and I am just so freakin’ happy! You know that song by Nelly, ‘it’s the freakin’ weekend, baby I’m gonna have my some fun!’ Yep, I’m gonna have fun…and by fun I mean sleeping until 7:30 am and not changing out of my pajamas. Once again, no shame 🙂

Prep time: 10 min     Cook time: 1 hr      Serves: 4

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Ingredients

  • 2 tbsp flax meal
  • 6 tbsp water
  • olive oil to taste
  • 1 carrot
  • 1 stalk celery diced
  • 1/2 cup onion diced
  • 3 cloves garlic
  • 1/2 red bell pepper diced
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tbsp Worcestershire (vegan)
  • 2 cups lentils cooked
  • 3/4 cup brown rice cooked
  • 3/4 cup quick-cook oats
  • 1/4 cup ketchup
  • 1 tsp maple syrup

Instructions

  • To make the flax egg combine the flax meal with the water in a small bowl and mix well. Set aside for 10 minutes
  • Preheat oven to 350 degrees
  • In large saucepan, heat olive oil over medium heat. Once shimmering, add in carrots and celery. After 2-3 minutes, add in onions and mushrooms. Cook another 3-4 minutes
  • Add another drizzle of olive oil then add garlic, bell pepper, and tomato paste. Cook 2 more minutes then add salt, pepper, parsley, and thyme and cook until fragrant
  • Add the soy sauce and Worcestershire sauce and cook for 2 more minutes until the vegetables are tender. Remove from heat
  • In food processor, add the lentils, brown rice, oats, flax eggs, and sautéed vegetables. Pulse 10-12 times until the mixture is slightly chunky
  • Transfer the mixture to a parchment lined loaf pan and smooth the top with a spatula. To make the glaze, combine ketchup and maple syrup in small bowl. Brush half on top of load, reserving other half for later
  • Bake loaf for 45 minutes, brush with remaining glaze. Slice and serve

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