Vegan Mom Yas

If I could only share one of these little gems with you all... I decided to whip up a batch of my peanut butter cups that usually vanish within a few days. This time I used cashew butter and banana and they are truly unreal! I hope you enjoy them as much as I do! Yield: 6-8 bites You will need: Chocolate Layer: -3/4 cup vegan chocolate chips  -1 tablespoon almond milk (any milk) Nutty Filling: -1/2 cup nut butter (I used cashew butter) -2 pitted Medjool dates  -A dash of cinnamon  -1/2 tablespoon carob -1/2 banana Directions: 1. Blend the nutty filling layer ingredients together and pour into molds, leaving some space at the top for the chocolate (I used square molds) and place in the freezer  2. Melt the chocolate over a water bath with the almond milk until it reaches a silky smooth consistency 3. Top the nutty layer with some chocolate and smooth out the top 4. Place them back into freezer until hard enough to remove from the molds. Enjoy! *You c

Thumbprint cookies are timeless. They've been around for so long and there's a reason... It's because they're so delicious! Especially when you're curled up with a hot drink and you want a sweet treat to accompany your drink. I used coconut flour for these cookies, which is known to be dry, so I added apple sauce to help bring back some moisture.  I hope you enjoy these healthier versions I put together! Yield: 12 cookies  (depends on the size you like) You will need: -A splash of vanilla -1 tablespoon chia seeds -1/2 cup apple sauce (or 1 mashed banana) -1/2 cup melted coconut oil -3-5 tablespoons sweetener (maple syrup/Coconut sugar/agave/date caramel) -1/2 cup sifted coconut flour -1/2 cup sifted almond flour -1/2 cup gluten free flour -3-4 tablespoons water -Filling: 1/2 cup date caramel/chia jam/fruit jam Directions: 1. Preheat the oven to 350F 2. Using an electric hand mixer, mix the first 5 ingredients together 3. Add in the flours slowly,

This was a quick loaf that I put together using a blender. I love creating simple, delicious desserts that can be whipped up with one gadget. It's hard to believe that these simple ingredients can create a luscious loaf with blueberries bursting with every bite. I think that the next time I whip up this loaf, I will be adding some lemon zest too, to give it a lemon blueberry flare! You will love this! Yield: 1 loaf You will need: -1 cup oat flour (any choice of flour) -1/2 teaspoon baking powder -1/4 teaspoon baking soda -pinch of salt -1/4 teaspoon cinnamon -3/4 cup mashed ripe bananas (about 2 1/2 bananas) - you can substitute the banana with apple sauce -1/4 cup maple syrup -1/4 cup coconut milk (any choice of milk) -1/2 cup blueberries (thawed out if frozen) Directions: 1. Preheat the oven to 350 degrees 2. Mix the first 5 ingredients together and set aside 3. Place the rest of the ingredients (except for the blueberries) in the blender and blend until smooth

I put this together with Zayn in the evening and had my son asking me about each ingredient along the way. When I thought I was done, he said, "But wait! We need to add blueberries!". We added the blueberries, shook the jar and watched it turn into a magnificent shade of purple, waiting until the next morning. After your first bite of this deliciously smooth and wholesome breakfast, you can't hold yourself back from reaching for another bite. The velvety texture and the burst of blueberries (courtesy of Zayn's recommendations) is a perfect combination! Yield: 1 serving You will need: -1 mason jar (or any container that seals tightly) -1/2-3/4 cup oats (regular rolled oat, steel cut oats, Scottish oats all work well)* -double the amount of oats used to determine the volume of liquid needed (almond milk, coconut milk, cashew milk, hemp milk, any milk of choice, water, apple juice, coconut water, etc.)* -flavour additions (eg. cinnamon, matcha, cocoa, carob, pean

In a pinch for cooking dinner during a busy work week? This is one of my go-to meals, which can be modified every time you make it by any additions you desire. This is a simple combination of delicious ingredients and I can guarantee you that you may be doubling or tripling the recipe! Yield: 1 serving You will need: -1 1/4 cup water -1/2 cup uncooked quinoa -pinch of salt -1/4 teaspoon garlic powder (use any seasonings you like!) -1/4 teaspoon curry powder or turmeric (optional) -2 teaspoons vegan butter or coconut oil -1-2 cups chopped spinach -1/2 cup coconut milk (any milk/cream) -pinch of pepper Directions: 1. Cook the first 6 ingredients together uncovered, until they come to a boil 2. Cover the pot and have the mixture simmer for about 15 minutes (until the water is absorbed) 3. Stir in the spinach, milk and pepper until wilted and cooked and turn off the pot and leave it covered for about 10 minutes to plump up 4. Enjoy as is or add a side of protein, such as

I had to add the word "pillow" because these pancakes are so fluffy like pillows. They are whipped up in the blender and are a quick mess-free meal for the family (or yourself) on the weekend or throughout the week for on-the-go meals. I was inspired by @feastingonfruits and her post for Fluffy Quinoa Pancakes and modified the recipe slightly. You can personalize these babies anyway you would like! Enjoy! Yield: 10 medium pancakes You will need: -2 ripe bananas (or 1/2 cup sweet potato/pumpkin/butternut squash/apple puree) -1/2 cup coconut milk (any milk of choice) -1 tablespoon lemon juice (or apple cider vinegar) -1 teaspoon baking powder -2 tablespoons honey (any sweetener) -1 1/2 cup quinoa flour Directions: 1. Place everything in the blender (except for the flour) until combined 2. Add the flour and blend until combined (do not over-blend) 3. Drop scoopfuls in a non-sticking frying pan (or pancake skillet) and cook for a couple minutes on each side 4. Enj

These pancakes were so quick to make and they really hit the spot! It's so satisfying to know that the combination of some of the most healthiest and simplest ingredients can result in such great tasting pancakes that may seem so sinful (but really aren't!). I hope you enjoy as much as we did. This recipe was adapted from Medical Medium (who may I add has many more recipes that you would love!). Yield: 2-3 servings You will need: -2 ripe bananas -3/4 cup water -pinch of sea salt -1/2 tablespoon baking powder -1/2 teaspoon apple cider vinegar -2-3 tablespoons raw honey -2 cups oat flour Blueberry Maple Sauce: -1/2 cup maple syrup -1 cup wild blueberries (you could substitute for any berry of your choosing) Directions: 1. Preheat the oven to 325 degrees 2. Blend all the ingredients together (except for the flour) until combined 3. Add in the flour and blend until combined (no need to overblend) 4. Place large spoonfuls onto lined baking sheets and spread them o

Thought I'd try something diferent for dinner. Have you ever tried baking rice paper? Well they get nice and crispy. Created some veggie wellingtons filled with vegetables. I hadto eat them upside down, as the bottom melted cuz of the rice paper. Tasted delicious though! Had 12 of these guys, mmmmm! Yield: 12 pouches You will need: -12 rice paper sheets Use any combination of vegetables you desire! I used: -spinach -red onion -kale -corn -peas -shredded carrots -shredded zucchini Directions: 1. Preheat oven to 375F 2. Wet the rice paper gently with your fingers, one at a time as you fill each one with veggies (do not wet them all ahead of time) 3. With the rice paper becoming soft, pull the edges up around the veggies and twist like a wellington pouch and place each on a baking sheet 4. I baked mine for about 30 minutes (until the veggies were cooked through). The rice paper becomes hard quickly in the oven, so I focused on making sure the veggies were cooked thr