Vegan Mom Yas

A delicious combination of frozen and warm all summed up into one dessert! The caramelized bananas are such a treat and a wonderful addition to the icecream, reminding me of a fried banana dessert from a Japanese restaurant. I promise that this bowl of nicecream will not disappoint! You will need: -4-5 frozen bananas -4-5 pitted dates -1-2 sliced bananas -1/2 tablespoon coconut oil -1 teaspoon coconut sugar -Any other toppings of choice Directions: 1. Blend the frozen bananas and dates together until creamy (adding a splash of liquid if needed) 2. Pan fry the sliced bananas with the coconut oil and coconut sugar and top it over your nicecream bowl!

When it's time for summer... it's time for icecream sandwiches! These treats can be made with any flavor combination you would like. The recipe is using a plain banana nicecream flavor but feel free to create other flavors like chocolate, mint chocolate chip, berry, peanut butter... and the list goes on! Yield: 3 icecream sandwiches You will need: Nicecream: -2-3 frozen bananas -Any flavour additions you would like! Sandwhich: -1 cup dates -3/4 cup peanut butter (any butter) -Any other additional ingredients you would like in your sandwich dough Directions: 1. Make the nicecream by blending everything in your blender and set aside in your freezer 2. Make the dough by mixing everything together in the food processor until it forms a dough 3. Roll out each sandwich and flatten to resemble a cookie 4. Sandwich enough nicecream between each cookie and enjoy!

A simple bowl of nicecream is sometimes all anyone needs. I love the addition of pulsing in dates at the end of blending to give a nice chewy caramel texture throughout each bite. You can try this nicecream in 2 variations, with or without the cocoa, either way... you will not be disappointed! Yield: 1 serving You will need: -4-5 frozen bananas  -4-5 pitted dates -1-2 tablespoons carob/cocoa powder -Toppings of choice Directions: Blend everything together until creamy (adding a splash of liquid if needed) and top with your favorite toppings (I topped mine with raw cookie dough).

Another guilt-free and creamy icecream creation using coconut milk instead of bananas! This was such a delicious creation and I will definitely be making it again with other nut/seed butters. I especially enjoyed an additional topping of frozen strawberries that have been thawed out to give it a peanut butter and jam flavor profile. Yum! Yield: 1 serving You will need: -1 1/2 cup canned full-fat coconut milk -1/2 cup coconut milk/milk of choice -1/4 cup date paste -1/2 cup peanut butter -1/4 cup chocolate chips/cocoa nibs Directions: 1. Blend the milks and date paste together, pour into ice cube trays and freeze 2. Once frozen, blend the ice cubes to create a creamy icecream 3. Swirl in the creamy peanut butter with the cocoa nibs 4. Eat as is as soft serve or place back in the freezer to firm up *You can add the peanut butter to the coconut milk before freezing as well, to make it more of a peanut butter icecream instead of used as a toppong *You can pulse in the cocoa

I love simple smoothie bowls that can be topped off with any of my favorite crunchy toppings (like a chocolatey chia pudding, hemp seeds and mulberry granola). With the combination of bananas and chocolate, you can never go wrong! Yield: 1 serving You will need: -3-4 large bananas -1/4 cup coconut milk/coconut water -1 heaping teaspoon spirulina (or 3 handfuls of spinach/kale/greens) -1 large tablespoon of carob powder/cocoa powder -Optional: a dash of cinnamon or vanilla Directions: Blend everything together until smoothly combined and serve as is or with any of your favorite toppings.

Sometimes the simplest smoothies are the best. This smoothie contains all my favorite things and is so smooth. It's a treat for breakfast, lunch or dinner! Yield: 1 smoothie You will need: -1 cup milk of choice -1 cup of ice -1-2 tablespoons peanut butter (any nut/seed butter) -2 pitted dates Directions: Blend all the ingredients together until smooth and enjoy!

On the not-so-sunny mornings, I love making a tropical smoothie to brighten things up! So far so good! Lol and I finally got a BIG enough cup! 440oz slurpee cup does the job perfectly! Hehe 👍 Yield: 1 serving You will need: -3 frozen bananas -1 1/2 cup frozen mango -1 cup almond milk -1 tablespoon Matcha powder Directions: Blend all of the ingredients together and enjoy! *Use coconut water instead of almond milk if you would like something different

I wanted to make a hummus without chickpeas and thought about using my broccoli and slfalfa sprouts as a substitution. It turned out great, especially when it was accompanied by my dehydrated zuchinni chips! Yield: 2 servings You will need: -1/3 cup tahini -juice from 1 and a half lemons (or 3 tablespoons) -1 sliced zuchinni (about 1 1/2 cup) -1 1/2 cup sprouts of choice -2 tablespoons nutritional yeast (optional) -sprinkle of pepper -fresh parsley (pulsed in at the end) -optional flavor additions: smoked paprika, curry Directions: Blend everything together and pulse in some parsley at the end. Enjoy with crackers, veggies, or even over a salad!

I decided to make a taco meat with all my leftover carrot pulp and was pleasantly surprised so I hadto share! Its so nice to know that this taco meat is made with delicious and wholesome plant ingredients :) Yield: A whole lot of taco meat! You will need: -3 cups carrot pulp (or shredded carrots) -2 cups soaked Sunflower seeds -1/2 cup sun dried tomatoes -1/4 chopped onion (optional) -2 tablespoons apple cider vinegar -1 medjool date -2 tablespoons chipotle (or any seasoning) Directions: 1. Mix all the ingredients together in the food processor 2. Scoop the "taco meat" in lettuce wraps and top with your favorite veggies and dressing (I topped mine with raw corn, cherry tomatoes, avocado and a tahini dressing) 3. Feel free to dehydrate in portions for somewhat of a "patty" or "meat ball" texture too

Whenever I juice carrots, I'm left with an abundance of carrot pulp. I always am trying to think of what to do with the pulp instead of composting it. This was a great tasting combination of flavours inspired by falafels! Yield: 24 falafels You will need: -2 cups carrot pulp (or shredded carrots) -1/2 cup sesame seeds (I soaked them overnight) -1 cup Sunflower seeds (I soaked them overnight) -2 cups chopped celery (or parsley) -2 tablespoons coconut aminos (any soy sauce would work) -a few dashes of garlic powder -1/4 cup chopped onion -1 tablespoon chipotle (or smoked paprika or curry... any spice) Directions: 1. Pulse all the ingredients together until combined  2. Shape the batter into desired size portions 3. Dehydrate for about 8 hours (until dehydrated as much as you like) 4. Enjoy in lettuce wraps with a tahini lemon dressing

One cake I loved growing up was the decadent carrot cake. I loved the little addition of raisins too, adding the perfect moisture throughout. After making carrot juice, I decided to put together a raw carrot cake inspired by these flavors. I hope you enjoy! Yield: 6 large individual cakes You will need: -3 cups carrot pulp (or shredded carrots) -1 cup pitted dates -1/2 cup shredded carrots -2 teaspoons cinnamon -1 cup sunflower seeds (soaked overnight) -1 teaspoon chopped ginger Icing: -1 can chilled full fat coconut milk (chilled 8n fridge overnight) -1 soaked medjool date or 1 tablespoon maple syrup -pinch of cinnamon Directions: 1. Pulse all the ingredients together until well combined 2. Press the mixture into a lined pan or separate muffin tins for mini cakes 3. For the dressing, scoop out the fat from the top of the can and use a hand mixer to mix in the date and cinnamon 4. Smear the icing over the carrot base and enjoy *store in the fridge or freezer to

I love when I get to have a delicious salad... especially with a Delicious dressing. After having the Pad Thai at @raweateryandmarket, I decided to attempt a similar salad at home. I was so impressed that I hadto make sure I saved the recipe here for the future! Yield: enough for 2-3 salads You will need: -1/2 cup tahini (I sprouted my own sesame seeds and made tahini from them) -2 tablespoons apple cider vinegar -juice from half a lime -2 tablespoons coconut aminos (any soy sauce) -1/4 teaspoon chipotle or paprika -dash of garlic powder -a sliver of ginger -2 soaked dates (any sweetener) -3 tablespoons water (I used the date water) Directions: Blend all the ingredients together and top over your salad. Some of the best ingredients for this salad are: -cucumber noodles or zuchinni noodles or both! (from 1 cucumber or zucchini or half of each) -carrot noodles (from 2 carrot) -edamame beans or peas (1/4 cup) -a sprinkle of sesame seeds!

I remember having miso soup and couldnt stop thinking about it so I got up and headed towards my kitchen to make some. I quickly realized I didnt have some ingredients necessary for miso soup... MISO PASTE! Haha. So I finally figured out what I needed. I wanted to be able to make it easy for me so by creating these miso bombs, all I need to do when I'm craving some miso soup is to pull one out and add some hot water to it and stir it up to become miso soup! Yield: 12 servings You will need: -10-12 tablespoons chickpea miso (you can use any miso paste) -4 tablespoons raw tahini -3 tablespoons coconut aminos (you can use any soy sauce) -1 grated carrot -.5-3/4 cup chopped celery (very tiny pieces) -1 teaspoon grated ginger -5 tablespoons chopped green onion (or scallions) -5 tablespoons corn or peas -optional additions: 5 tablespoons nutritional yeast, spinach, parsley Directions: 1. Place the first 3 ingredients in a food processor to combine well 2. Add in all th

Sometimes I feel like having a dressing with a kick. This dressing is so simple and reminiscent of ceasar dressing that even non-vegans will be fooled! It is delicious over a bed of kale that has been massaged or even a big bowl of traditional lettuce! I hope you enjoy this one! Yield: enough for 2-3 salads You will need: -1/4 cup tahini (I sprouted sesame seeds and made tahini from them) -3 tablespoons chickpea miso (any miso will work) -3 tablespoons apple cider vinegar -1-2 dates (any sweetener) -3 tablespoons water (I used the date water) Directions: Blend all the ingredients together until smooth and store in the fridge until ready to use.

I've been really enjoying the flavor of miso lately, experimenting with adding to my soups. I thought I would switch it up a bit to add to a dip for my raw crackers, veggies and sprouts. Tye outcome was phenomenal. I bet you can tweak the flavors to try other combinations too! Yield: 2 servings You will need: -4 tablespoons raw tahini -2 tablespoons chickpea miso (any miso would work) -1/4-1/3 cup nutritional yeast -a sprinkle of garlic powder sprinkle of chipotle/smoked paprika -1/4-1/3 cup hot water (to help blend) -optional: 1/2 cup celery/shaved zucchini for volume Directions: Blend all ingredients together until creamy and store the dip in an airtight container until ready to eat. *you could use this dip over pasta noodles too for a cheesy sauce

This soup right here is such a big bear hug! It warms your inside with happiness and you can't wait for your second bowl! Feel free to play around with the flavours and veggie addition choices. Inhope you enjoy as much as we did! Yield: 3-4 servings You will need: -1/4 teaspoon coconut oil -1 grated onion -dash of garlic powder -2 tablespoons curry (any choice of seasoning will work) -1 tablespoon fresh chopped ginger -2 cups diced tomatoes (can used canned if you want) -1 400mL can full fat coconut milk -4-5 cups of water -1 1/2 cup red lentils (soaked overnight and strained) -chopped spinach/kale to add in at the end Directions: 1. Saute the onion and garlic with the coconut oil until translucent (about 4min) 2. Stir in the ginger and curry powder for another minute 3. Add in the tomatoes, coconut milk, water, and lentils and allow to come to a boil. Simmer with the pot covered for at least 30 minutes for the lentils get soft 4. When ready to serve, stir in

This green curry has got to be my favorite curry dish ever. I remember having it daily at a food truck on Maui Island and one day, the food truck just vanished. I couldn't seem to find out where it went and I had always reminisced about my green curry bowl. So I set out to replicate it and I can definitely say it was a success! Yield: 4-5 servings You will need: -1 chopped onion -1/4 tablespoon coconut oil -1/2 teaspoon garlic -1/4 cup green curry powder -1 tablespoon fresh chopped ginger -1 400oz. can full fat coconut milk -4 cups water -1 tablespoon coconut amino sauce (can use soy sauce) -2 bay leaves (optional) -2 tablespoons chickpea miso (any will work) -veggie additions (choose any veggies you like!). I used zuchinni noodles, cherry tomatoes, carrots, celery, kombucha squash Directions: 1. Saute the onions and garlic with the coconut oil for about 5 minutes until translucent 2. Stir in the curry powder and ginger for another minute 3. Add the coconut mi

I managed to buy 6 HUGE bundles of kale, which amounted to 12 bags of delicious kale chips. It's interesting how much you can spend on pre-packaged kale chips that have already been dehydrated for you. The amount I spent on these was next to nothing and the flavour is insane! Hass couldnt stop eating them out of the dehydrator! Haha Yield: 16 cups of kale chips You will need: -3 HUGE bundles of kale (destemmed and in smaller pieces) -2 peeled whole lemons -2 cups nutritional yeast -1 tablespoon chipotle -8 medjool dates -1/2 teaspoon garlic powder -optional additions: curry powder Directions: 1. Blend all the ingredients (except the kale) in a blender 2. Pour the dressing over the kale and massage into the kale 3. Place the kale on the dehydrator sheets and dehydrate until fully dry at 118 degrees (can take up to 16 hours) *make sure to rotate the trays throughout dehydration and flip the kale too so that the kale gets fully dehydrated 4. Store in airtight con

I love tahini and when there is any chance to use it as a dressing or dip I am all over it! This dressing is pretty versatile because I use it for a sushi dip, dressing for falafel and a dip for my veggies and I can never get tired of it. I hope you enjoy! Yield: 1 1/2-2 cups of dressing You will need: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley -6-7 tablespoons of water Directions: 1. Blend all the ingredients together until smooth 2. Store the dressing in an airtight container in the fridge for up to one week

I love being able to make fresh milk at home. This recipe is pretty easy and only needs 2 ingredients. If you're a coconut lover... you will love this! Yield: 5 servings You will need: -1 1/2 cups shredded coconut -5-6 cups water -Flavor Additions: Chocolate: 1 tablespoon cocoa, 1 teaspoon vanilla, 1 teaspoon cinnamon Vanilla: 1 teaspoon vanilla Strawberry: 1/2 cups frozen/fresh strawberries Caramel: 2-3 pitted dates (1 heaping tablespoon date paste) Directions: 1. Heat the water to a warm temperature  (do not allow to boil) 2. Add the water and coconut to a blender and blend for a few minutes 3. Strain the coconut flake pulp from the coconut milk using a cheese/nut cloth or by simply running through a slow press juicer (do not throw out the pulp) 4. Return the milk to the blender and blend again with any optional flavor additions 5. Store in a sealed container in fridge for up to 5 days *You may need to stir the milk after being in the fridge because it can separ

I absolutely love mulberries! I loved walking down the streets in the small villages throughout Lebanon, picking fresh mulberries from trees and enjoying every bite. Unfortunately we don't get this delicious fresh fruit in Calgary. Eventhough we don't have them here, you can find dried mulberries throughout many stores and still enjoy their sweetness as a dried version. These cookies were made with dried mulberries and are so full of flavour! Yield: 3 large cookies You will need: -2 cups dried mulberries  -2 cups pitted dates (about 15) -2 tablespoons cocoa nibs Directions: 1. Blend the mulberries in your blender to turn them into a flower  2. Pour the flour into a bowl 3. Blend the dates into a paste with a pinch of Himalayan salt 4. Mix the flour and dates together by hand until it turns into a dough 5. Shape your cookies however you like and sprinkle the cocoa nibs on top (pressing them in slightly so they don't fall off) 6. Eat as is or