Vegan Mom Yas

This is what happens when you make carrot juice. 🙈 Hass wanted some carrot juice so I made some and saw that I had oranges and decided "Heck?! Why not make some orange juice while i'm at it?"... Then I felt bad to get rid of the pulp and decided to make some raw dehydrated carrot crackers... Then I saw that I had a little left over and decided to create some raw carrot cake balls. One thing led to many delicious things 😊❤ So thankful and blessed for this beautiful food! Raw Carrot Flax Crackers Yield: 2-3 trays You will need: -12 cups carrot pulp (or shredded carrots) -3 cups water -1 cup ground flax seed -1/2-1 teaspoon garlic powder -Optional: nutritional yeast Directions: 1. Mix all the ingredients together and spread out onto dehydrator Teflon sheets (1/4-1/2 inch thick) 2. Dehydrate at 118degrees for 6-10 hours (until top is dehydrated), then flip the crackers onto another dehydrator sheet to ensure the underside gets dehydrated the while way through

I have made these meatballs for Hass many times and decided that it was time to make myself a vegan-friendly version. It was a great success. The meatballs were frozen, but the bbq sauce was homemade and I just couldnt wait to share it with you all! Yield: 4 servings You will need: -30-40 frozen vegan meatballs -4 cups cooked quinoa BBQ Sauce: -1 cup balsamic vinegar -1/2 cup ketchup -1/3 cup coconut sugar -1 tablespoon Worcestershire sauce -1 tablespoon mustard -1/4 teaspoon garlic powder -Salt and pepper Directions:

I've made these cookies with shredded apples and wanted to try some with ripe bananas. The verdict? Amazing of course! This will be a staple in my home! Yield: 13 cookies You will need: -4 tablespoons tahini (any nut/seed butter) -1/3cup maple syrup -3 cups raw gluten-free oats -3 cups oat flour -A dash of cinnamon -3 mashed ripe bananas -3/4 cup any combination of seeds or nuts (I used 1/4 cup raw sesame seeds and 1/2 cup raw pumpkin seeds) -1 1/2 cup fresh/frozen cranberries or blueberries (I used 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 mashed bananas until well combined 4. Stir in the blueberries carefully at the end so they don't break and make the batter turn entirely purple 5. Form the cookie dough into individual cookies and place onto a lined dehydrator sheet 6. Dehydrate for 3- hours at 115F (depending on how you

So this recipe was inspired by a raw bar that I enjoyed from a local grocery store. I loved the combination of flavors but found that paying close to $5 for a small treat wasn't justifiable. So I thought, "I could easily make a raw bar like this!" I played around with the choice of ingredients and amounts so feel free to adjust and substitute as you like. I hope you enjoy! Yield: 8x8in pan You will need: Crust: -3/4 oat flour -1 cup sun-dried figs (use can also use dried mulberries or any combination of nuts) -1 1/2 cup pitted dates Caramel Layer: -1 cup pitted dates -1 tablespoon tahini (or any nut/seed butter) -1/2 teaspoon cinnamon (or vanilla) -2 tablespoons coconut water  (or water) -1/4 cup combination of a crunchy texture layer ( I used a combination of dried mulberries, raw pumpkin seeds and dried cranberries) Chocolate Drizzle: -1/2 cup pitted dates -2 tablespoons raw carob powder/cocoa -1 tablespoon maple syrup -1/3 cup water Directions: 1.

The healthiest chocolate tart made with avocado and cocoa! I tried to create the recipe with as little nuts as possible. If allergic to nuts you could substitute for a seed or probably oats. Also, may I add that I used very few ingredients! 👍👍 Had to hold myself back from licking the whole bowl! Also, Zayn helped press in the tart crust (thought it was like playdough haha) 😊. Yield: 1 large tart You will need: Crust : -1 cup dried mulberries -8 pitted medjool dates -1 cup almonds (I used the dehydrated pulp from my almond milk) -1 tablespoon cocoa -A dash of cinnamon Filling: -2 ripe avocados  (peeled amd without pit) -3 tablespoons cocoa -4 tablespoons coconut sugar  (any sweetener) -2 tablespoons melted coconut oil -Optional: cinnamon and vanilla Directions: 1. Using a food processor, blend all the ingredients together for the crust until it reaches a dough-like consistency 2. Press the crust down into a plastic wrap lined pan 3. Using a blender, mix all the i

This is one of my favorite soup recipes. I love creamy soups, especially when they're not filled with dairy. I usually have this soup as a side to a larger meal, but it could be all you need to satisfy you at dinner time. I've also modified this recipe to make a cauliflower soup, substituting the carrots for cauliflower... So don't hesitate to be creative! Yield: Enough for 4 people You will need: -4 cups of carrots (chopped) -1/2 cup onion (chopped) -1 minced garlic  -1 teaspoon coconut oil -1 Apple (chopped) -1 parsnip (peeled and chopped) -1/4 teaspoon cinnamon and nutmeg -Thumb size of ginger (peeled and minced) - A dash of pepper -1 teaspoon smoked paprika -3 cups of water -1/2 cup almond milk (or any milk) Directions: 1. Boil the carrots until tender 2. As carrots are cooking, in a separate pan, cook the onion and garlic in the coconut oil until translucent  3. Add the apple, parsnip, cinnamon, nutmeg, ginger, pepper and papri