Vegan Mom Yas

I have been craving the flavors of Indian curry dishes lately so I decided to put a spin on my cauliflower buffalo wings by putting a curry sauce over top of them. I was quite pleased with the outcome and it definitely reminded me of an Indian curry dish. Yum yum! Yield: 1 serving You will need: -1 head of cauliflower (cut into florets) Curry Pumpkin Sauce: -1 1/2 cup pumpkin puree -10 sundried tomatoes (soaking in water for at least 4 hours) -1 cup celery pulp (5 celery sticks) -1 teaspoon garlic powder -1 teaspoon turmeric -1 tablespoon curry powder -4 tablespoons nutritional yeast -10 basil leaves Directions: 1. Blend all the ingredients together for the dressing and toss the cauliflower in it until well coated 2. Place on dehydrator tray and dehydrate for about 7 hours (until the dressing has stuck to the florets nicely) 3. Enjoy on their own or with a cool mango dip

Growing up, I remember looking forward to enjoying a big bowl of apple crumble topped with vanilla icecream.  I wanted to replicate those flavors that bring happiness to us all and didn't want to feel so guilty eating a big bowl of it. This was a total accomplishment because it delivered the flavors and brought me back to those warm memories. Yield: 1 medium sized casserole dish (8x12in) You will need: Filling: -5 peeled and chopped small apples -1 tablespoon maple syrup (sweetener of choice) -2 teaspoons cinnamon Crumble: -1 1/2 cup oats/steel cut oats -1 teaspoon cinnamon -1/2 cup dried mulberries -1/4 cup date paste (sweetener of choice) -1/4 cup melted coconut oil Directions: 1. Preheat the oven to 350degrees 2. Mix all the filling ingredients in your casserole dish and set aside 3. Using a food processor, blend the oats and cinnamon together until it turns into a crumbly mix 4. Add in the mulberries, coconut oil and date paste and blend until a crumbly dough

I dont know if i'm on a peanut butter and chocolate kick these days but I couldn't resist! These bars have such a lovely texture from the coconut. I usually would say feel free to add or take things out of my recipes but in this one... PLEASE DO NOT REMOVE THE SHREDDED COCONUT! It's such a great component and you will kick yourself for taking them out (that's all I have to say!). :) Yield: 6 bars You will need: Base: -1/2 cup steel cut oats/rolled oats -1 cup shredded coconut -1 tablespoon maple syrup -1-2 tablespoons date paste -A pinch of salt -A dash of cinnamon Frosting: -1/4 cup date paste -1/4 cup melted coconut oil -1/4 cup coconut milk (any milk) -1/4 cup erw carob/cocoa powder -1-2 tablespoons hot water Directions: 1. Using a food processor, blend the base ingredients together to form a crumbly dough texture 2. Press into a lined container and store in the fridge until the frosting is ready 3. Blend all the frosting ingredients together unt

I had to hold myself back from eating this right out of the blender. Even though it doesn't look so elegant, this dressing is a definite 5 star and packs so much flavor. Use it over a salad, as a dip with chips or veggies... the possibilities are endless! Yield: 1 serving You will need: -1/2 cup corn -5-6 sundried tomatoes -2 stalks celery/1 peeled zucchini -1/2 teaspoon garlic powder -2 tablespoons nutritional yeast (optional) -1 tablespoon tahini (optional) -5-6 basil leaves -1/2 teaspoon turmeric powder -1 tablespoon dill weed Directions: Blend all the ingredients together until desired consistency is reached. *Add the basil in towards the end to retain a stronger taste and aroma

Try saying the title of this recipe 5 times! I wasn't sure what to call these bars because they were so delicious and I felt like I had to acknowledge all the beautiful flavors that have helped to create them! It's like giving credit to all the students who have helped to clean a classroom! Such a weird metaphor but it's the best that I could do... I'm a teacher! Yield: 8 bars You will need: -1 1/2 cup oats -A dash of cinnamon -A pinch of salt -1/4 cup raw carob/cocoa powder -1/2 cup peanut butter -1/4 cup date paste (any sweetener) -1/4 cup melted coconut oil Directions: 1. Using a food processor, blend the first 4 ingredients together to format a crumbly flour texture 2. Blend in the rest of the ingredients and press into a lined container and store in the fridge for a couple hours to harden 3. Remove from the container and cut into slices 4. Store the bars in an airtight container in the fridge/freezer until ready to eat

I love when I can prepare something for work and for the boys at the beginning of the week and save some time prepping dinner. It's always nice to have more play time with them and these overnight oats definitely do the trick! You can modify them every week with different fruits and additions... but I had to share my favorite mix of all... PEANUT BUTTER BANANA! Yield: Enough for the week! You will need: In the evening: -1 cup steel cut oats -4 cups water In the morning: -3-4 smashed ripe bananas -2-3 cups milk of choice (or a combination of milk and water, depending on how thick you prefer your oats) -1/2 cup peanut butter -1/4 cup cocoa nibs/chocolate chips -1/2-1 cup raisins (depending on your preference) Directions: 1. In the evening, bring 4 cups of water to a boil and then add in the steel cut oats and bring to a boil, allowing the oats to boil for exactly 1 minute (you may need to lower the heat slightly to avoid over flow) 2. Turn off the stove after a minute

This was a fun experiment! Zayn loved seeing the drink overflow like a volcano! Reminded me grade 6 science class. The flavors were awesome and you could try any Kombucha flavour you'd like! You could tell that Zayn was definitely looking forward to this concoction! Yield: 1 serving You will need: -3-4 frozen bananas -1-2 cups Kombucha Directions: 1. Make your banana Nicecream by blending the frozen bananas together and scoop into a nice tall glass of choice 2. Slowly pour the Kombucha and enjoy *I added my Kombucha throughout me enjoying this because it didn't all fit in the glass

These muffins are perfection and they fill your house with an amazing aroma too! A great snack on the go and for the kiddos. Add any of your favorite ingredients to pit a spin on them every time you make them. Yield: 6 muffins You will need: -3/4 cup oats -1/2 teaspoon turmeric -1 teaspoon cinnamon -2 ripe bananas -1/3 cup date paste (or any sweetener of choice) -3 tablespoons plant milk -1 teaspoon vanilla bean paste -1/4 cup cocoa nibs -1/4 cup shredded coconut flakes Directions: 1. Preheat the oven at 350 degrees 2. Pulse the oats, turmeric and cinnamon together until it's a course oat texture and pour into a mixing bowl 3. Blend the bananas, date paste, milk and vanilla until combined and mix it into the oat mixture until combined 4. Pour the batter into lined muffin tins and bake for 17-20 minutes 5. Eat the muffins right out of the oven or allow them to cool and enjoy 6. Store them in an airtight container in the fridge or freezer

I had all these ripe avocados just staring at me on my kitchen counter. I needed to do them justice and felt like a sweet dessert was the way to go. This was a definite success. The crust alone could be devoured on its own or even rolled into bliss balls for another treat. The fudgy filling can work as a delicious dip for strawberries too! Yield: 1 pie You will need: Crust: -1/2 cup dried mulberries -1/2 cup dried figs (about 6-8) -1/2 cup date paste (about 1 cup dates) -1 teaspoon cocoa -1 tablespoon coconut oil (optional) Filling: -3 ripe avocados -4 tablespoons date paste (sweetener of choice) -4 tablespoons cocoa/carob powder -1/3 cup coconut flour -A dash of cinnamon Directions: 1. Using a food processor, blend all the ingredients for the crust together and press down into a plastic wrap lined pie pan and place in the fridge to harden 2. Using a blender, blend all the filling ingredients together until creamy and pour over the pie crust 3. Place the pie in the