Vegan Mom Yas

Chocolate and cherries are a great combo and you definitely get those flavours in these cookies. I was so happy with how they turned out, especially when biting into the cookie and having a burst from the cherries. Enjoy! Yield: 15 large cookies You will need: -10 mashed ripe bananas -1/4 cup tahini -1/4 cup chia seeds (soaking in 1/2 cup of water for at least 15 minutes to gel up) -4 cups oat flour (blend 4 cups of oats to Mae oat flour) -1 teaspoon cinnamon -3 cups gluten-free oats -3 tablespoons raw carob powder -1/4 pumpkin seeds (optional) -1/4 cup coconut sugar (optional) -1 cup frozen blueberries -1 cup frozen cherries Directions: 1. Mash the bananas with the tahini and chia seeds until there are no clumps 2. Mix in the oat flour, oats, carob and any other mix-ins you'd like (except for the berries) 3. Once the dough has come together, fold in the frozen berries until they are incorporated  (do not over mix or the berries will break and change the color o

I think back to when I was pregnant with Zayn and I remember one craving... roasted potatoes! We were in Maui and all I kept looking up was any restaurant that had roasted potatoes on their menu. Hass said, "Yas... you know that every restaurant has potatoes right?" Lol... #pregocravings Yield: 1 serving You will need: Guacamole: -1 small cucumber (or 1/2 a large one) -1 cup spinach -1/2 cup parsley -1 avocado (peeled and cored) -Juice of 1 lemon/lime -A pinch of cracked black pepper Chippies: -5-7 potatoes (any variety) peeled and slice thin -1/2 cup fresh dill (washed and chopped up) -Juice of 1/2-1 lemon Directions: 1. Preheat oven to 400F and line baking sheet with parchment paper 2. Toss the potatoes in the dill with 1 tablespoon of lemon juice and bake on the baking sheet until crispy on the outside and fluffy on the inside (rotate and flip throughout baking) 3. While the chippies are in the oven, make the guacamole by mixing everything in the blende

I love the flavours and scents when it comes to cooking and baking with apples. I tried to make an apple crumble that was guilt-free without sacrificing the flavour. And I must admit... it was nice walking into my home, smelling the apple cinnamon too! Yield: 1 large crockpot of goodness You will need: -6 peeled and cored apples (sliced thin and lengthwise) -2-3 tablespoons Maple syrup  (any sweetener) -A few dashes of cinnamon -A dash of nutmeg and allspice Crumble: -3/4 cup oats -1/3 cup oat flour  (any flour will work) -1/2 cup coconut sugar -Optional Add-Ins: raisins, nuts, seeds, coconut Directions: 1. Mix all the apples with the spices and place in crockpot 2. Mix the ingredients for the crumble together and place over top the apple mix and gently stir a couple times 3. Cook on low for a few hours (I believe I left mine for 4 hours), until apples are nice and soft 4. Eat hot or cold. You can even serve this with some vanilla icecream! Enjoy!

My sister and her husband went to Kelowna and brought us back tons of peppers. I decided to make stuffed peppers for dinner and they were filled with flavour and mess-free! Enjoy! Yield: 5-6 peppers You will need: -5-6 large bell peppers (any color will work) -3/4 cup uncooked quinoa -1 1/2 cup water Filling: -1/4 teaspoon turmeric (any seasoning) -1/2 cup corn -1 small zucchini (shredded) -1 small carrot (shredded) -3/4 cup cooked chickpeas (I used canned chickpeas) Topping: -3/4 cup shredded vegan cheese (optional) Directions: 1. Preheat the oven to 350F 2. Place the quinoa in a cooking pot with the water and bring to a light boil on high heat. 3. Lower the heat to very low and add the rest of the ingredients for the filling into the same pot and stir slightly. 4. Covery the pot with a lid and allow the quinoa to soak up all the liquid. This took about 15 minutes. 5. While the quinoa is cooking, cut the top of the bell peppers off, making sure you create a "

I am always excited when I create something vegan that I feel is actually tastier than the regular thing you find in stores. I was inpired as I walked by this blueberry cheesecake at the store last week and told myself that I needed to "veganize" it (if that's even a term). And omg... This is to die for! Yield: 1 cheesecake You will need: Crust: -1/4 cup pecans (any nut/seed/raw oats could work) -4 pitted medjool dates -1-2 tablespoons nut/seed butter -A dash of cinnamon Cheesecake Filling: -1 cup raw cashews (soaking on watee fir at least 6 hours) -1 tablespoon coconut sugar  (any sweetener of choice) -1/4 cup fresh blueberries -1/4 cup shredded coconut -1-2 tablespoons water (to help with blending) Directions: 1. Using a food processor, mix all the ingredients for the crust together and press into a plastic wrap lined pan 2. Using a high speed blender, blend all the ingredients for the cheesecake layer together until creamy 3. Spread the cheesecake l

Had an urge to bake something last night and wanted to include dates (greatest energy food for right after having a baby). Quick and easy. I used mulberries, pecans, cashews, chia seeds, and coconut but you can easily substitute any of the ingredients for other dried fruit, nuts, and seeds and the vegan chocolate chips are optional too. Enjoy! Yield: 8 bars You will need: -3/4 cup raw gluten-free oats -1 teaspoon cinnamon -1/4 dried mulberries -1/4 cup pecans (any nut) -1/4 cup cashews (any nut) -1/4 cup shredded coconut -1/2 cup chia seeds -8-10 pitted medjool dates  (soaking in 1 cup of water for at least 30 minutes) -Optional Add-Ins: vegan chocolate chips, dried fruit, etc. Directions: 1. Preheat oven to 325F and line a pan with parchment paper 2. Using a blender, make the oat flour by blending the oats and cinnamon together 3. Using a food processor, mix the mulberries, nuts, coconut and chia seeds together until everything is broken down and forms a ball of doug

I decided to make this smoothie for my love of the combination of chocolate and peanut butter. It was so delicious but Zayn and Julien pretty much took it over and drank it up. I love seeing how much they enjoy their food! Yield: 1 serving You will need: -3 frozen ripe bananas -1 ripe banana -1 tablespoon raw almond butter -1 tablespoon raw carob powder -1 cup almond milk Directions: Blend all the ingredients together and pour into your favorite smoothie jar!

I love the combination of matcha green tea with mango. Instead of mixing it all together in the blender, I decided to layer the two flavours to give it more of an aesthetic appeal. It definitely tasted as good as it looks! Yield: 1 serving You will need: Mango Layer: -2 frozen ripe bananas -1 cup frozen/fresh mango chunks -3 tablespoons water Matcha Green Tea Layer: -2 frozen ripe bananas -1 tablespoon matcha green tea powder -1 cup frozen/fresh spinach -3 tablespoons water Directions: Blend each layer separately and layer in your favorite smoothie jar. *Decorate your jar with slices of fruit by sticking them on the inside of your jar