Vegan Mom Yas

I love when I have a chunky marinara dressing to accompany a generous portion of noodles. This recipe was a definite success and I enjoyed the texture of the marinara because I didn't blend it the whole way, leaving it a little chunky. I will be making this dressing again very soon! Yum! Yield: 1 serving You will need: -2 tomatoes -2 celery stalks -6 sundried tomatoes (soaking in water for at least 4 hours) -1/2 teaspoon garlic powder -2 tablespoons nutritional yeast -1 tablespoon tahini -7-10 leaves basil Directions: Blend all the igredients together until you reach a desired consistency and then pour over your choice of noodles. *I usually leave the basil till the end to add in, just to maintain its fragrance and texture *You could probably try thus dressing as a heated and cooked dressing over spaghetti squash... I'm sure it would taste good both ways!

This was a delicious treat inspired by the famous Snickers bar. I watched as my hubby enjoyed a Snickers and then once again, I convinced myself that I could create a raw version of it. Such simple ingredients and so easy to make. I especially loved the toppings, giving it a nice crunch! Enjoy! Yield: 1 serving You will need: Caramel: -1 cup dates blended with 1/2 cup water Nougat: -1 1/2 cup oat flour -2 tablespoons sweetener of choice -2 tablespoons melted coconut oil Crunchy Topping Options: -Crushed nuts, dried mulberries, cocoa nibs, coconut, etc. -Melted chocolate for a drizzle over top (optional) Directions: 1. Using a food processor, blend the caramel layer and set aside 2. Mix the nougat layer and press into a lined tray of choice and place in the fridge to firm up 3. Spread the caramel over the nougat layer and sprinkle the toppings you would like, with a drizzle of chocolate too 4. Store in the fridge in an airtight container

I haven't made pesto in a while but I must admit that it is one of my favorite dressings over a bed of noodles. I decided to create a pesto with what I had in my fridge and it turned out superb! I hope you enjoy! Yield: 1 serving You will need: -1/4 cup walnuts (soaking in water overnight) -1 1/2 tablespoon nutritional yeast -1 tablespoon lemon juice -3 sundried tomatoes -1/4-1/2 red bell pepper -2 celery stalks -1/2 cup spinach -1 medjool date Directions: Blend all the ingredients together until smooth and store in an airtight container in the fridge u til ready to use.

I love the crunchy and juicy texture of kelp noodles. Instead of eating them in a salad, I thought I would create a sushi wrap with them. I also made another wrap using swiss chard and it was just as perfect. I think I ate probably 7 of the sushi rolls! Yum! Yield: 1 serving You will need: -1 1/2-2 packages of kelp noodles -1 cup sliced cherry tomatoes -3 chopped up green onions -1 cup sliced cremini mushrooms -Any other vegetables your heart desires -7-10 nori sheets Dressing: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley/cilantro -6-7 tablespoons of water Directions: 1. Soak the kelp noodles in warm water for 15 minutes and drain once ready (I cut the noodles into smaller noodles using scissors) 2. Mix all the ingredients together with as much of the dressing that you desire 3. Wrap the noodle mix, along with any other vegetables you would like into a sushi roll. Continue this process until you are

These peanut butter cookies have a nice richness to them from the addition of coconut oil. I substituted the regular butter for coconut oil and it made a huge difference in texture and flavour. Try adding chocolate chips for a peanut butter chocolate combination. Don't be surprised if you end up eating them all (like me)! Yield: 6 large cookies You will need: -1 cup date paste -3/4 cup peanut butter -1/2 cup coconut oil -1/4 cup apple sauce -1 1/2 cup oat flour (any flour) -1 teaspoon baking soda Directions: 1. Preheat oven to 375 degrees F 2. Mix all the ingredients together until combined 3. Roll balls and place on lined cookie sheets, flattening each cookie slightly with a fork 4. Bake for 8 minutes and allow to cool completely before enjoying (they will seem underbaked at first because of the coconut oil)

Can you bake anything simpler than tonight's dessert? I love creating something that requires one bowl and nothing fancy. These simple ingredients combine perfectly to create rustic flavors that bring you back to your fondest apple pie moments. Enjoy and indulge! Yield: 1 serving You will need: Base: -1 1/4 cup oat flour -3 chopped apples -1/3 cup raisins -1/4 cup apple sauce -1/3 cup milk -1 tablespoon baking powder Toppings: -2 chopped apples -2 tablespoons date paste (any sweetener) -1/4 cup dried mulberries Directions: 1. Preheat the oven to 350 degrees F 2. Mix everything in a bowl (be careful not to over mix) 3. Pour the batter in pie/cake pan 4. Mix the toppings together and sprinkle over top of the loaf 5. Bake for 25-30 minutes and enjoy

This has to be my favorite pancake recipe to date. I love how fluffy and moist they turned out. The boys loved them for breakfast too. Feel free to add any other flavour combination like peanut butter chocolate chip or turmeric coconut... the possibilities are endless! You will need: -1 cup oats -1/4 cup milk of choice -1 ripe banana (or 1/2 cup apple sauce/sweet potato puree) -1 tablespoon baking powder -1 tablespoon apple cider vinegar -1 tablespoon date paste (any sweetener) -1/2 cup berries (I used strawberries) Directions: 1. Blend all the ingredients together (except for blueberries) in a blender or food processor (without over-blending) 2. Fold in the berries 3. Preheat a pan with a little coconut oil and pour in 1/4 cup of the batter at a time, making sure each side is cooked before flipping (1-2 minutes each side) 4. Enjoy with fruit, maple syrup, peanut butter, whipped cream, jam, date caramel, etc.

These bars remind me of my childhood. My mom used to make something similar to these using condensed milk as the layer that holds all the toppings together. In this version banana is used and I can imagine similar ingredients like apple sauce or pumpkin puree could be experimented with as well. Top these bars with all your favorite toppings! You will need: Base Crust: -1 1/4 cup oat flour -1/3 cup date paste (any sweetener) Chocolate Banana Layer: -3 ripe bananas -1/2 cup chocolate chips -1/2 cup shredded coconut -1/4 cup raisins -Optional: sprinkle of cocoa nibs and dried mulberries Directions: 1. Preheat oven to 350 degrees F 2. Blend the base ingredients together and press into a lined baking dish 3. Bake the crust for 10 minutes and allow to cool 4. For the banana layer, blend the bananas and pour over the crust 5. Sprinkle over the rest of the toppings, pressing them in slightly to allow them to sink into the banana puree 6. Bake for 30 minutes and keep in fridg

This creation was pretty rich and hit all the chocolate notes I was craving tonight! It was so moist and I ate the whole thing in one sitting! I didn't feel guilty knowing the ingredients that went into it. I can't wait to try other variations using banana puree, carrot puree and apple puree! You will need: Frosting: -12 medjool dates (about 1 1/2 cups) -1/2 cup peanut butter (any nut/seed butter) -1/2- 2/3 cup water (depending on thickness) -2-3 tablespoons carob/cocoa powder Brownies: -1 cup oat flour (can use coconut flour) -1 cup cocoa powder -1 cup peanut butter (any nut/seed butter) -1 cup date paste -1 cup carrot/sweet potato/butternut squash/banana/apple puree Directions: 1. Mix the dry ingredients together and pulse in the wet ingredients  (without over mixing) 2. Pour the dough into a lined pan and place in the fridge to firm up as you make the frosting 3. For the frosting, blend all the ingredients together until well combined 4. Spread a thick lay

I love a nice dressing to go over a bed of corn noodles or zucchini noodles. This dressing was such a success that I made it again as a dipping sauce for my sushi. I hope you enjoy! Yield: 1 serving You will need: -2 medium carrots -1 1/2 tablespoons tahini -1/4 cup orange juice (or 1 orange) -1 1/2 tablespoon ginger/Sriracha (optional) -1/2 tablespoon liquid amino -1/2 tablespoon apple cider vinegar (or juice from 1/2 lemon) -1 clove garlic (or garlic powder) Directions: Blend all the ingredients together and enjoy!

Zucchini and chocolate? I think yes! The zucchini in this cake is such a great addition to add volume and texture to a decadent treat flavored with chocolate and peanut butter. This brownie definitely deserves two thumbs up! Yield: 8x8 in cake You will need: -1 1/2 cup shredded zucchini (squeeze out ALL the liquid from the zucchini) -1 cup peanut/almond butter -1/3 cup date paste/maple syrup -1/3 cup carrot puree/apple sauce/banana/sweet potato puree -1 teaspoon baking soda (4 teaspoons baking powder) -1/3- 1/2 cup cocoa powder (or a combination of chocolate chips/cocoa nibs) Directions: 1. Preheat the oven to 350 degrees F 2. Mix all the ingredients together and pour into a lined 8x8 in pan 3. Bake for 35 minutes (until toothpick comes out clean) and enjoy!