Vegan Mom Yas

I love tahini and when there is any chance to use it as a dressing or dip I am all over it! This dressing is pretty versatile because I use it for a sushi dip, dressing for falafel and a dip for my veggies and I can never get tired of it. I hope you enjoy! Yield: 1 1/2-2 cups of dressing You will need: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley -6-7 tablespoons of water Directions: 1. Blend all the ingredients together until smooth 2. Store the dressing in an airtight container in the fridge for up to one week

Officially the newest healthier alternative to a chocolate dipped strawberry right here! I love being able to eat a whole bowl of "chocolate dipped" strawberries and not have to worry about all those empty calories. Different in flavour but definitely packs a punch :) Yield: Enough for lots of strawberries! You will need: -25 pitted Medjool dates (soaking in water for at least 4-6 hours) -1-2 tablespoons raw carob powder -1/2-1 teaspoon cinnamon (optional) -1 cup date water (from the water that the dates were soaking in) Directions: Blend all the ingredients together in a high speed blender and store in an airtight container in the fridge. *This is great as a topping to nicecreams, an addition to smoothies or even oatmeal

I was so excited at how my coconut yogurt turned out. Filled with many probiotics and homemade with no preservatives... who could complain?! Also, I hadto share this with you because of how excited I was to try all this rare fruit from Thailand. What you have here is Long Kong (sweet and juicy), Passion Fruit (nice and tart), Dragon Fruit (like a kiwi but sweeter), and Jack Fruit (tastes like bubblegum). I'm always down for trying something new! Mmmmm Yield: 4 servings You will need: -2 cups of young coconut meat (obtained from about 3 young coconuts) -1 cup of coconut water -2 opened capsules of probiotics Directions: 1. Blend the coconut meat, coconut water and probiotics together until smooth. 2. Pour the yogurt in 2 separate jars with the lid on top. Leave at least 2 inches from the top to allow room for the yogurt to expand. 3. Place the yogurt in your dehydrator at 100-110 degrees for about 5-8 hours to culture. When checking on them, smell to see if it smells lik...

If you ever have ripe avocados that are just screaming to be used and enjoyed... well then, this is the recipe for you! (and 2 hungry toddlers!). I had to pinch myself to remind myself of how healthy it actually is. Yield: 1 serving You will need: -4 ripe avocados -1 cup almond milk (any milk) -1/2 cup raw cocoa or carob powder -4 tablespoons of liquid sweetener (maple syrup, date paste, agave, honey...) -Toppings: crushed walnuts, gogi berrors,  cocoa nibs, grated apple (I added 1 grated apple and mixed it in after taking the photo) Directions: 1. Peel and pit the avocados and place them, along with the rest of the ingredients together in a high speed  blender 2. Once a creamy consistency has been reached, remove from blender and top with your favorite toppings!

Chocolate fudge icing? Need I say more? This is the most decadent spread that you could ever enjoy. I also enjoyed licking the bowl too! Yield: 1 serving You will need: -1 cup soaked dates -2 tablespoons cocoa powder/raw carob Directions: Blend all the ingredients together until smooth and store in an airtight container.

That Nutella spread that everyone grew up having and spreading on everything is definitely the inspiration behind this recipe. This spread can keep well in an airtight container in the fridge for up to 2 weeks... but I don't see it lasting more than 2 days because of how addicted you will be! Feel free to be creative with the sweetener as well. Some may prefer the sweetness of maple syrup, agave, honey, etc. Whatever suits your fancy! Yield: 1 cup of deliciousness! You will need: -1 cup peeled hazelnuts (any nut/seed: cashews, almonds, peanuts, sesame, hemp, etc.) -A pinch of Himalayan sea salt -2-3 tablespoons raw carob powder/cocoa powder -1/4 cup date paste (any sweetener) -2 tablespoons coconut water/water Directions: 1. Blend the nuts/seeds with a pinch of salt in a high speed blender for about 5 minutes until it becomes a smooth consistency like smooth peanut butter (may take a few minutes depending on your blender) 2. Add in the rest if the ingredients and mix un...

I had some leftover cashews soaking overnight from making cashew cream cheese and thought of making something on the sweeter side. I attempted a chocolate cashew cream flavor profile and it turned out superb! I ended up using it as a frosting that paired up perfectly with my raw brownies. You can use it as a dip for strawberries or just eat it as is too! Yield: 1 cup of deliciousness  You will need: -1 cup soaked cashews (soaking for at least 4 hours) -1/3-1/2 cup date paste -1/2-1 tablespoon maple syrup -2 tablespoons raw carob/cocoa powder -3 tablespoons water/coconut water Directions: Blend all the ingredients together in a high speed blender until creamy and store in an airtight container in the fridge until ready to use.

This salad dressing recipe reminds me of the glory dressing at Hearts Choices. I tweaked it slightly to suit my tastebuds. Sometimes the simplist dressings are the tastiest. You will not be disappointed! You will need: -2 cups peeled zucchini -2 stalks of celery -1/2 cup nutritional yeast -1/4 cup apple cider vinegar/lemon juice -1/2 teaspoon garlic powder -2 tablespoons hemp seeds -a splash of water -optional flavour additions: 3 tablespoons coconut aminos and fresh dill -optional: add a touch of chipotle/smoked paprika for a kick Directions: 1. Blend all the ingredients together and place in a container in the fridge until ready to use 2. Pour this dressing over salad, over rice, quinoa, potatoes or anything else you would like! *if the dressing gets too thick after being on the fridge, add a little touch of water and mix with a fork

I honestly don't know what I created here... but I think it should be called "heaven"! This creamy and crunchy concoction is so divine that it will have you singing and skipping! Such a versatile dip... I can't imagine who wouldn't love this! Yield: 1 serving You will need: -1/4 oat flour -1 1/4-1 1/2 date paste (1 cup soaked dates in water, blended) -2-3 tablespoons peanut/seed butter -1/4 cup cocoa nibs -1/3 cup dried mulberries Directions: Blend all the ingredients together until well combined, pulsing in the cocoa nibs and mulberries at the end

This is a nice, velvety pudding that can be eaten as is or as a dip for strawberries too! The possibilities are endless. I had stop myself from eating it right from the blender. My taste tester, Zayn, gave it 2 thumbs up and asked, "could we decorate it with coconut and mulberries?". It's funny the things you don't even realize that your kids learn from you and your kitchen habits! Yield: 2 servings You will need: -12 ounces of soft, silken tofu (not the firm one) -1/2 cup of raw cocoa/carob powder (or more, if you like it chocolatey) -1/2 cup maple syrup (any sweetener of choice) -1/3 cup coconut milk (milk of choice) Directions: Blend all the ingredients together until well combined and allow to chill in the fridge for at least 20 minutes before serving *decorate with any of your favorite toppings *keeps well for 1 week *if you do not want to use tofu in this recipe, feel free to substitute for 2 ripe and soft avocados

This decadent treat can be enjoyed anytime and anywhere! Use it as a dip or just eat it out of a bowl! Delicious chocolatey rich ganache just tingling your taste buds.  Yum! Yield: 1 serving You will need: -1/4 oat flour -1 1/4-1 1/2 date paste (1 cup soaked dates in water, blended) -1/4 cup raw carob/cocoa powder -1/4 cup cocoa nibs -1/3 cup dried mulberries Directions: Blend all the ingredients together until well combined, pulsing in the cocoa nibs and mulberries at the end

When life gives you ripe avocados... you make chocolate pudding! Eat this at anytime of the day and you won't feel guilty. Made of 3 simple ingredients and can be enjoyed in so many ways! Use it as a dip, chocolate fondue, icing, or just plain pudding. Yield: 1 serving You will need: -2 ripe avocados -2 tablespoons sweetener of choice -2 tablespoons raw carob/cocoa powder -2-3 tablespoons coconut milk (optional) -2 tablespoons peanut butter (optional) -Toppings of choice Directions: Blend all the ingredients together until smooth and top with your favorite toppings

Do you ever feel like indulging in some chocolate whip cream? Lol... I know I always do! Especially when it involves strawberries being dipped into it (Mmmmmm). Here is the easiest chocolate whipped cream you will ever make! Yield: 1 cup You will need: -1 can full fat coconut milk -1 tablespoon cocoa -1/2 teaspoon vanilla -sweetener (optional) Directions: 1. Open the coconut milk can and place in the fridge overnight (uncovered) 2. In the morning, scoop out the top thick layer of coconut fat and place in mixing bowl 3. Add in 1/2-1 tablespoon of cocoa, depending on how chocolatey you would like it and the vanilla (you could add a dash of sweetener if you would like the cream on the sweeter side) 4. Using an electric hand mixer, mix the ingredients until well combined and a coconut whipped cream starts to form 5. Eat right away or store in fridge/freezer until ready to use

This delicious fudge can be eaten right out of the blender! It's everything your heart can ever desire. A velvety peanut butter that just melts in your mouth. I added a little crunch with some cocoa nibs and I can't wait to make them again! Yield: 12-15 fudge squares You will need: -2 ripe bananas -1 cup runny peanut butter (heat the peanut butter slightly to make it a little runny if needed) -2 tablespoons date paste/maple syrup -2 tablespoons melted coconut oil -2 tablespoons cocoa nibs/chocolate chipso Directions: 1. Blend all the ingredients together until creamy, pulsing in the cocoa nibs at the end just so they do not get broken down completely 2. Pour the fudge into icecube trays/molds and freeze until hard enough to remove from the molds 3. Store the fudge in the freezer to avoid from getting too soft

Chia pudding is one of the easiest things to prepare the night before. I love how you can add different fruits each time and it's a total different experience. I used mango in this concoction and was pretty happy with the result. Top it over anything you like or just eat it as is! Yield: 1 serving You will need: -1 1/2 mango (pitted and peeled) -1/2 banana -1/4 cup chia and ground flax seed combined -1 pitted date -1 1/2 tablespoon shredded coconut Directions: Blend all the ingredients together and place in an airtight container in the fridge overnight. Enjoy in the morning!

I've always loved my curries and if there is any excuse to have it every day I would! This curry mango dressing is the bomb. You can make it thicker for dip consistency or thinner to pour over your dehydrated veggies, zoodles, or salad! This recipe is so simple that you will find it become a quick staple in your life! This was inspired by the lovely @rawfoodromance. Make sure to check out her recipe book with all her delicious dip recipes! An amazing investment with simple and friendly recipes :) Yield: 2-3 servings You will need: -2 mangoes -4 medjool dates (softened with a bit of hot water) -peeled zucchini (for volume) -2 tablespoons hemp seeds (optional) -Enough of the date water to help with blending and desired consistency -pinch of curry -pinch of chipotle or smoked paprika -pinch of garlic powder or fresh garlic Place all the ingredients together in a high speed blender and blend until nice and smooth. Store in an airtight container and use within 3 days.

Usually when fall rolls around, I'm in the mood for pumpkin, squash and anything that just brings warmth to my kitchen. I wanted to make a raw butternut squash soup that delivered all the flavour, yet was something that I could whip together quickly in my blender. I had to share this with you! Enjoy as a soup, dressing, or dip! Yield: 1 serving You will need: -2 cups chopped up butternut squash -1 red bell pepper -Juice from 1/2 a lemon -1 cup celery -1/4 tablespoon dill -Toppings: 1/2 chopped tomato Directions: Blend all the ingredients together until smooth and slightly warm from the blender and top with some juicy tomato.

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