Vegan Mom Yas

I love a creamy corn chowder in the middle of winter. Even though this recipe is raw, it definitely delivers on the taste and warmth that you love. Feel free to experiment with the amounts and the choice of vegetables here! Yield: 1 serving (a side) You will need: -3/4 cup fresh or frozen corn -1/2 red bell pepper -1/2 large zucchini (peeled) -1 small stalk celery -1/2 teaspoon garlic powder -A dash of nutmeg -A dash of Himalayan sea salt and pepper -2 tablespoons water (only if you need to help blending) Toppings (optional): avocado, tomatoes, cilantro Directions: 1. Blend all the ingredients together until a creamy consistency is reached. The more you blend, the warmer it will be 2. Once it is ready to the temperature you like, serve in a bowl as a soup, as a sauce for zucchini noodles, or even as a dip

I love a nice and chunky tomato sauce over a bed of zoodles or corn pasta. This recipe was so simple to put together and I really enjoyed being able to appreciate the fact that I could taste all the lovely ingredients with every bite! Yield: 1 serving You will need: -4 sundried tomatoes (soaking in water for at east 4 hours) -1 tomato -1/2 red bell pepper -1 celery stalk -1-2 medjool dates -Basil (optional) Directions: 1. Blend all the ingredients together until it becomes a nice and chunky sauce 2. Refrigerate until ready to pour over your noodles of choice

I've been wanting to try to make raw cauliflower wings in my dehydrator for the longest time now. Finally I got around to making them! I couldn't believe how easy and delicious these gems were. Definitely worth the wait! Yield: 1 serving You will need: -1 head of cauliflower  (sectioned into florets) Dressing: -1 cup date paste or 8 medjool dates -2 cups tomatoes -1/2 cup sundried tomatoes/about 10 (soaking in water for at least 4 hours) -4 teaspoons garlic powder -1 cup celery pulp (4 stalks of celery) 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 avocado dip

Ever wanting a savory night time snack that delivers the flavor and doesn't require much time? 3 ingredient guacamole is what we are always making when we sit down to watch a movie after the kiddos go to sleep. I love this guacamole because of its simplicity but feel free to add any other ingredients you desire! (Like mango, pineapple, cilantro, tomatoes, red onion, etc.) Yield: 1 serving You will need: -2 ripe avocados -Juice from 1/2 a lime -A dash of cracked black pepper Directions: Mash all the ingredients together until nice and creamy and enjoy with a side of corn chips, veggies, or crackers!

Need a quick and delicious recipe for pizza sauce? With none of the preservatives too! This also works great as a ketchup dipping sauce for baked potato wedges or even avocado fries. Try this flavour combo and you will love! Yield: 1 cup of tonato sauce You will need: -2 pitted dates (soaking in water for at least 30 minutes) -1/4 cup of the date water -4 tomatoes -1 teaspoon rosemary -1 teaspoon oregano Directions: Blend all the ingredients together and place in an airtight container and store in the fridge. Enjoy! *Feel free to substitute the dates for coconut sugar

A twist on my usual cauliflower crust pizza crust... And it's all I had in my fridge :) I dehydrated this crust but if you do not have a dehydrator, just place your oven on the lowest temperature and keep checking up on it until it has dried out. Enjoy! Yield: 1 crust You will need: -2 shredded carrots -2 shredded zucchinis -3 tablespoons ground flax (mixed in 7 tablespoons of water and set aside for at least 5 minutes to create a gooey egg consistency) -2 tablespoons oat flour (optional) -Any spices you like (I used a little smoked paprika) Directions: 1. Drain any moisture from the vegetables. Mix all the ingredients together and pace on dehydrator sheet. Shape the crust in a square or circle, 1/4 inch thickness 2. Place in dehydrator at 145degrees for the first 40 minutes and then lower to 115degrees for about 5-7 hours (time can vary depending on where you live and how moist the veggies are) 3. Flip the crust and remove the dehydrator sheet off so that it cooks

Do you like that chocolate bar called Eatmore? I know that was one of my favorite ones growing up. So if I could describe to you what these German chocolate fudge balls remind me of, it would be Eatmore! These will dissappear after you make them because they're too hard to resist. Yield: 12 balls You will need: -1 cup pitted dates -3/4 cup hemp seeds -A splash of vanilla -1/4 cup cocoa nibs -1/4 cup shredded coconut Directions: 1. Blend the dates and vanilla in a food processor until dough forms 2. Pulse in the cocoa nibs, coconut and hemp seeds so they do not get fully broken down 3. Roll into balls (try not to eat it all as you are rolling them!) 4. Store in air tight container *Wet hands a bit to help with the stickiness when rolling *Add anything else you like or substitute ingredients

The first thing that caught my eye when wondering what to prepare as a vegan was that I could eat ice cream for breakfast, lunch, or dinner! Having a huge bowl of nicecream can really hit the spot, especially when you add all your favorite toppings or something as simple as an ooey gooey chia gel. I hope you enjoy this as much as I do! Yield: 1 generous portion You will need: -6 frozen Bananas -1 teaspoon Cinnamon -1 Tablespoon Chia seeds -1 Tablespoon ground Flax seeds -1 Tablespoon dried Coconut Directions: 1. Mix chia and flax seeds with 3-4 Tablespoons of water and set aside to create a gel consistency  2. Blend bananas with cinnamon in blender to make the nicecream 3. Top with chia flax gel and coconut *Remove bananas from freezer for a few minutes to help with blending *Add any other flavor or toppings you desire

I make these wraps quite often, especially after I've made carrot juice and dont want to throw up the pulp. I love using them as a wrap or cutting into 4 squares as sandwich bread. Yield: 4 wraps Ingredient: -4 cups shredded carrots (or carrot pulp) -6 tablespoons psyllium husk -optional flavorings: I used 2 tablespoons nutritional yeast, 1/2 teaspoon garlic powder, curry and chipotle powder Directions: 1. Blend all the ingredients together until combined 2. Pour onto teflex sheets and smooth out for a thin layer and thicker edges and place i  the dehydrator. You could possibly even use an oven on a low setting 3. Dehydrate for 5-6 hours before flipping the wraps upside down for another 5-6 hours for even cooking. Make sure to keep rotating the trays in the dehydrator throughout the time so that the edges dont become too hard. 4. Remove from the dehydrator and use right away or place in an airtight container to use throughout the week. These freeze well too if you jus