Vegan Mom Yas

Easiest PROTEIN CHICKPEA BALLS. A quick, on-the-go snack and a great option for a healthy protein. I wanted to make some date balls (just to use up some of the almond pulp I have from making almond milk) and the can of chickpeas was just staring at me in my pantry. Feel free to make the date version of these bliss balls by just substituting the dates for the chickpeas. Enjoy! Yield: 8-12 balls You will need: -1/3 cup almonds (or dehydrated almond pulp) -A dash of cinnamon -1/4 cup coconut sugar (any sweetener) -1 can of rinsed chickpeas (you could use dates instead) -1/2-2/3 cup peanut/almond butter -A splash of vanilla -1/4 cup cocoa nibs (or chocolate chips) Directions: 1. Place all the ingredients together (except for the cocoa nibs) in a food processor and mix until combined and looks like a dough 2. Pulse in the cocoa nibs a couple times at the end 3. Roll the dough into small balls and lay on a parchment lined tray 4. Place the tray in the freezer for the protein

If you're a CHOCOLATE LOVER... Let alone a BROWNIE LOVER... Do I have the recipe for you! 👉 (Lol... I totally sound like a car sales person).😄 Honestly... the easiest and tastiest brownies you will ever have... whether if you're vegan or not ❤ Only 8 of the simplest ingredients. Yield: 8x8in pan You will need: Brownie: -16 pitted medjool dates  (soaking in water overnight or for a few hours) -2 tablespoons ground flax /chia seeds mixed in 6 tablespoons of water -3/4 cup peanut butter  (any nut/seed butter could work) -1 1/4 tablespoons melted coconut oil -A splash of vanilla -1/4 cup coconut sugar -1/3 cup cocoa -1/2 teaspoon baking soda Frosting: -1/2 cup date paste -2 tablespoons cocoa -2 tablespoons nut butter -1/4 cup coconut milk Directions: 1. Preheat oven to 350F and line a baking pan with parchment paper 2. To make the date paste, blend the dates that have been soaking in the water with 1 cup of the date water and set aside 3. Make sure to have

You know you have a passion for being in the kitchen when you find yourself not able to sleep all night, thinking about all the different pumpkin desserts I can be creating. I couldn't sleep so I got up at 5:30am am started creating! I made some raw pumpkin pie, raw peanut butter caramel bars, raw chocolate fudge icing, raw peanut butter protein balls and finished off my baking shinanigans with a raw hot chocolate topped with banana marshmallows. So for now.... instead of bombarding you with all 6 recipes, I'll share with you this delicious pumpkin pie that will warm your soul during these next few cold months. Enjoy! Yield: 8 slices of pie You will need: Crust: -1 Cup oats -8 medjool dates -8 dried figs Pumpkin Cream Filling: -1/4 soaked walnuts (4-6hrs) -2 cups pumpkin puree -1/4 cup almond milk -1 teaspoon pumpkin spice -1/2 teaspoon vanilla paste -1/2 cup soaked dates Directions: 1. Using a food processor, blend all the ingredients together for the crust un

Turmeric is definitely one spice everyone should have in their pantry. It helps the body in so many ways and is a well known cancer-fighting spice. Also, may I add that it's delicious when you use the perfect amount? I used it in a soup that is the perfect dish for a cold autumn day in Calgary. Enjoy! Yield: 4 servings You will need: -1/2 tablespoon coconut oil -1/2 diced zucchini -1 cup diced butternut squash -1 diced onion -10 sliced cremini mushrooms -2 diced carrot -2 chopped up stalks of celery -1 vegetable bouillion cube -8 cups water -2 tablespoons turmeric -Dash of garlic powder -Dash of Italian seasoning -1 diced up block of stiff tofu -Salt and pepper to taste Directions: 1. Using a large pot, saute the vegetables in the coconut oil for about 7 minutes. 2. Stir in tge turmeric, garlic powder and italian seasoning to coat the vegetables. 3. Pour in the water and add tge bouillion cube and bring to a boil. 4. Stir in the tofu and any other spices you&

Have you ever tried the Cranberry Bliss Bar at Starbucks? It's definitely a treat that many look forward to during the holiday season. I used to always get them and enjoy them with a hot latte. I was determined yet again to make a raw version of this popular dessert... The verdict? OMG is all I have to say. May tastebuds are doing cartwheels! Yield: 6 large triangles You will need: Bar Base: -1 cup gluten-free oats -1 cup dried figs -12 pitted medjool dates -1/2 teaspoon vanilla paste -1 teaspoon orange/lemon zest (optional) "Cream Cheese Icing" -1 cup raw cashews/walnuts (soaking for at least 4-6 hours) -Juice of 1 lemon -1/2 cup date paste -1 tablespoon melted coconut oil Toppings: goji berries & orange/lemon zest Directions: 1. Blend the oats into a crumbly flour in the food processor 2. Add the rest of the base ingredients and mix until a ball of dough forms in the food processor 3. Press the dough down into a lined pan and place in the fridge

I love a nice and savory dressing over a bed of noodles. Whether if it's a corn pasta, zuchini pasta or even spaghetti squash, this dressing is one of the easiest 2 minute recipes you could ask for... especially when you're a busy mom on the go! Yield: 1 serving You will need: Salad: -2-3 large zucchinis (peeled and spiralized)* Dressing: -2 cups corn -1/2 red bell pepper -1/2 cup sun-dried tomatoes (soaking in water for at least 1 hour) -1-2 green onions -Juice from 1/2 lemon -2 celery sticks -Ends of zucchini after finished spiralizing -Optional Additions: mushrooms, broccoli, tomatoes, avocado, cilantro Directions: Blend all the ingredients together until it reaches a smooth consistency and pour over the noodles, along with any toppings

There is something about pumpkin scones that just fills my heart and belly with warmth. I know I used to look forward to these gems from Cobs Bread or Starbucks. Now I was on a mission to recreate those memories and flavors with a healthier and vegan version. It was a definite success! Yield: 8 Scones You will need: Wet Ingredients: -1/4-1/2 cup coconut oil (or butter) -1/2 cup date paste -1-2 tablespoons maple syrup -1/4 cup hot water (if needed) -1/2-1 teaspoon vanilla paste -1 1/4 cup pumpkin puree Dry Ingredients: -1 3/4 cup oat flour -1-2 tablespoons lucuma powder -1/4 teaspoon pumpkin spice -1 teaspoon cinnamon  -Dash of Himalayan salt -Dried Cranberries (optional topping) Glaze: -1 tablespoon date paste -2 tablespoons pumpkin puree  -1 tablespoon coconut/almond milk -A sprinkle of cinnamon and pumpkin spice Directions: 1. Warm up the coconut oil to melt a little bit. If the pumpkin puree, date paste and maple syrup are cool, warm t

I love chewy oatmeal cookies and when I attempted making some using my dehydrator I was a little nervous. I was hoping to achieve that gooey oatmeal flavour and memory from my childhood and I believe it was an amazing success. If you don't have a dehydrator just use an oven at the lowest temperature setting. I hope you enjoy! Yield: 12 cookies You will need: -2 tablespoons tahini (any nut/seed butter) -1/4 cup maple syrup -1 3/4 cups raw gluten-free oats -2 cups oat flour -A dash of cinnamon -3 grated apples (squeeze out the liquid after grating) -1/2 cup any combination of seeds or nuts (I used 1/4 cup raw pumpkin seeds and 1/4 cup raw sesame seeds) -1 cup fresh/frozen cranberries or blueberries (I split the batter in half and made half with cranberries and half with blueberries) Directions: 1. Mix the tahini with the maple syrup to make a creamy butter 2. Mix in the oats, oat flour and cinnamon to make a dough 3. Stir in the seeds/nuts and grated apples until wel