The Main Street Vegan Academy Cookbook + Recipe

IMG_7110Last week I featured a vegan cookbook giveaway and a recipe, and I’m excited to be doing more of the same this week! This one is The Main Street Vegan Academy Cookbook, written by Victoria Moran and JL Fields. What’s awesome about this cookbook is that it features a variety of recipes from Main Street Vegan Academy coaches around the world. These coaches offer helpful tips alongside many of the recipes, which I find extremely helpful for when you’re making a recipe for the first time. I also love learning about ingredients, especially ones I don’t use often, and I think it’s great information to be able to pass along to others.

The Main Street Vegan Academy Cookbook begins with debunking some common myths about veganism. It’s not a diet or cult, anyone can be vegan regardless of their background, and vegans aren’t always alike (but that isn’t a bad thing). These facts help welcome diversity in the vegan community, which I believe is exactly what this cookbook is all about. I think for veganism to keep growing it’s important to listen to voices from all kinds of people, because there really isn’t one clear image of what a vegan is “supposed” to look like. 

IMG_7090Flipping through the pages of this cookbook makes me feel immediately inspired. It features a lot of recipes I don’t see very often in cookbooks and a handful of ones I haven’t tried before. It’s refreshing to see so many creative dishes, unique cooking techniques, and flavor combos that the different coaches have developed over the years. I’m excited to share the recipe for the Veggie Mac straight from the cookbook in this post, too! I made it at home and found it not only super easy, but I was also pleasantly surprised at how good a vegetable-based cheese sauce can be. If you enjoyed this recipe, don’t forget to head over to my Instagram after 12/19 and enter to win one of two copies of your own!

IMG_7086-2VEGGIE MAC from The Main Street Vegan Academy Cookbook 
Recipe by Britt LoSacco, VLCE, New York | Serves 4 to 6 

This vegan mac and cheese was inspired by a popular recipe from the online site of the iconic vegan magazine VegNews. My version honors the original by using vegetables as its base but is free of oil or dairy substitutes, achieving creamy deliciousness via nuts and seeds. This mac offers all the indulgent comfort you’d expect, but since it’s made from whole plant foods, you can feel extra good about going back for seconds.

  • 2 cups diced peeled russet or Yukon gold potatoes
  • 2/3 cup chopped onion
  • 1/2 cup diced carrot
  • 2 cups water
  • 2/3 cup raw cashews
  • 2 garlic cloves, peeled
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • Juice of 1 lemon
  • 1/2 cup nutritional yeast flakes
  • 1 tablespoon kosher salt, plus more for the pasta cooking water
  • 1/2 teaspoon garlic powder
  • 1 pound vegan elbow macaroni

IMG_70451. Bring a large pot of water to a boil over high heat for the pasta
2. Meanwhile, in a small saucepan, combine the potatoes, onion, carrot, and water. Bring to a boil over medium-high heat, cover, and simmer over low heat for 15 minutes.
3. Combine the cashews, garlic, tahini, mustard, lemon juice, nutritional yeast, salt, and garlic powder in the jar of a highspeed blender or food processor. When the veggie mixture is finished cooking, add it (water included) to the blender. Place a towel over the blender and puree on high speed until completely smooth. (The sauce will be very thick, so have your tamper ready if using a Vitamix.)
4. Once the large pot of water has reached a rolling boil, throw in a fistful of salt and add the pasta. Cook according to the package instructions until al dente. Drain the pasta and return it to the large pot. Pour in the sauce and stir to combine.

Nut-Free Option: Substitute 2/3 cup soaked raw sunflower seeds for the cashews. Gluten-Free Option: Use gluten-free pasta

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A huge thank you to Main Street Vegan Academy and BenBella Books for letting me feature this wonderful cookbook (including this Veggie Mac recipe) on my blog. I’d love to hear in the comments below if you try making it for yourself!

The Colorful Kitchen Cookbook + Reuben Recipe

The Colorful Kitchen Cookbook This season is such a great time for new cookbooks, whether it’s for gifts during the holidays or with New Year’s resolutions to start making more home-cooked meals. I personally love looking through cookbooks any time of the year, there are just so many to choose from! My favorite cookbooks not only have high-quality recipes, but also stunning photos and easy-to-follow directions. Which is why I was so excited when I received Ilene Godofsky Moreno’s cookbook, The Colorful Kitchen! Follow along to learn a little more about this book, and keep scrolling for a recipe for a vegan Reuben sandwich that I can’t get enough of lately. Continue reading

Since I had been following Ilene’s blog for a while, I couldn’t wait to finally get my hands on this book. Everything from the cover to the outer edges of the pages (which form a rainbow in color), to the wholesome plant-based recipes inside inspires me to get more creative with new and vibrant dishes. Ilene’s cookbook is a reminder that the food we eat should be beautiful, fun, nourishing, and something to share with the people we care about. I’m excited to announce that I’ll be doing a giveaway over on my Instagram on December 12th for a copy of The Colorful Kitchen Cookbook (which is also when the cookbook comes out), but you can always pre-order (or purchase if you’re reading this after the 12th) as a gift to yourself or your loved ones.

Vegan Reuben SandwichAs for the recipe, when making this Reuben-ish I realized I don’t make sandwiches as often as I’d like to. They’re super easy to throw together and a great way to combine a lot of ingredients that  you likely already have on hand. I feel like vegan Reuben sandwiches in particular are kinda tricky to find, so as a sauerkraut and pickle lover I was so happy to stumble upon this recipe in The Colorful Kitchen Cookbook! It did take a little longer than it does to assemble a standard sandwich, but the extra steps are well worth it. I also really love the baked tofu recipe and Thousand Island dressing (both included below as well as in the cookbook), since I prefer to make my own ingredients as much as possible. The components all balance each other really nicely to make a tasty and hearty sandwich overall. I hope you enjoy this recipe as much as I do!

Vegan Reuben SandwichGRILLED REUBEN-ISH

TOTAL TIME: 15 MINUTES MAKES: 4 SANDWICHES
I spent a good chunk of my childhood in Jewish-style delis in New York and South Florida (the unofficial Jewish grandparent headquarters) noshing on bagels and lox, tuna melts, and black-and- white cookies. This sandwich is inspired by a favorite I used to order with my bubbe (a.k.a. my gran).

  • 8 slices of bread
  • 1 batch Thousand Island Dressing (see below)
  • 2 tablespoons Dijon mustard
  • 1 handful mixed greens
  • 1 batch Baked Tofu (see below), sliced
  • ¼–½ cup sauerkraut
  • 1 avocado, sliced
  • ¼ cup sliced pickles

Vegan Reuben Sandwich Spread

  1. Spread 4 slices of the bread with the Thousand Island Dressing. Spread the mustard on the other 4 slices.
  2. To assemble the sandwiches, layer the greens, Baked Tofu, sauerkraut, avocado, and pickles on 4 of the slices of bread. Top with the other 4 bread slices. Grill the sandwiches in a panini press* and enjoy warm.

NOTE: I don’t actually have a panini press, so I use an old electric grill that I rescued from my uncle’s basement. You can also press the sandwich on the stove by heating it in a pan and placing something heavy (like another pan) on top.

Baked TofuBAKED TOFU
TOTAL TIME: 1 HOUR (PLUS TIME F OR PRESSING TOFU) ACTIVE TIME: 10 MINUTES MAKES: 4 SERVINGS

  • 1 (14-ounce) package firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon tamari
  • 1 teaspoon rice vinegar
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  1. Cut the tofu into ½- to 1-inch slices. On a cutting board, layer the slices of tofu between paper towels or clean dishcloths. Place a heavy item (a teakettle filled with water works great) on top (or use a tofu press if you’ve got one). Let the tofu sit for at least 30 minutes (or overnight in the refrigerator for extra-amazing texture). This will remove the excess water from the tofu and give it a better texture.
  2. Preheat the oven to 400°F. Lightly grease a baking sheet.
  3. To prepare the marinade, in a medium bowl, stir together the olive oil, tamari, rice vinegar, garlic powder, and onion powder. Leave the tofu as slices or cut it into cubes. Toss the tofu with the marinade in the bowl and let it soak for 5 minutes.
  4. Spread the tofu out on the baking sheet. Bake for 15 minutes, then flip and bake for another 10–15 minutes (depending on the size of the pieces), until the desired crispiness is reached. Enjoy the tofu right away or store in an airtight container in the refrigerator for up to 4 days.

Vegan Thousand Island DressingTHOUSAND ISLAND DRESSING
TOTAL TIME: 5 MINUTES MAKES: 1 CUP

  • ¼ cup vegan mayo
  • 1 tablespoon ketchup
  • 1 teaspoon pickle brine
  • 1 teaspoon maple syrup
  • ⅛ teaspoon garlic powder
  1. Stir all the ingredients together in a small bowl until smooth. Store in an airtight container in the refrigerator for up to 1 week.

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A huge thank you to Ilene and BenBella Books for letting me feature this fantastic cookbook (including this wonderful Reuben recipe) on my blog. I’d love to hear in the comments below what kinds of colorful dishes you’d like to try out next!

Hemp Hearts All Day + Giveaway

IMG_6477As 2017 is coming to an end, I’m already eagerly anticipating the top superfoods for the new year. I’m confident that hemp foods will definitely be included on that list, for so many great reasons! I’m sharing my latest favorite ways to enjoy Manitoba Harvest Hemp Hearts, and giving you the chance to win a special prize pack of your own. Follow along for some easy recipe ideas and learn a little more about why hemp foods are a true superfood. Continue reading

IMG_6328Hemp has often been referred to a super plant, for the health benefits it offers while being a more sustainable option for farming. Hemp Hearts in particular are full of nutritional benefits, I was actually amazed when I looked at the nutrition facts label on the bag! They’re higher in protein and lower in carbs than other seeds like chia or flax, and they contain healthy fats (including those Omega-3 fatty acids that we’re always hearing about). I also find them to be a lot tastier, offering a light and nutty flavor that makes them versatile in both sweet and savory recipes. 

One recipe that I make a lot with Hemp Hearts is hemp milk, simply by blending 2 Tbs of these hemp seeds in 1 cup of water. You can also add your own sweetener, vanilla, or even cinnamon, but I like to use this as a base for smoothies, baked goods and pancakes.

IMG_6311Here’s a really simple recipe for these Hemp Hearts Pancakes (adapted from Running on Real Food). These serve about 2 people (or one very hungry person!). It’s a great way to get in some extra protein, fiber and fruit to start the day, and it doesn’t take too much time either!

Ingredients:

  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt
  • 2 Tbsp sugar
  • 1 cup hemp milk (blend 2 Tbs hemp seeds with 1 cup water. Leave unstrained)

Method: Mix all dry ingredients together in a large bowl. Slowly add the hemp milk and mix everything together, adding a tiny bit of water if the batter is still too thick. If you’d like, add some sliced bananas or blueberries to the mix before heating. Scoop batter into a preheated pan over medium heat, and cook on each side for a couple of minutes until done. Top with fresh fruit, vegan butter (optional), maple syrup and a sprinkle of Hemp Hearts.

IMG_6408 IMG_6432For a savory recipe I decided to try out Hemp Hummus, and it’s probably my new favorite type of hummus! Manitoba Harvest has a great recipe on their website, that I modified only slightly by using extra tahini and water to make it oil-free. I could see this being a fun recipe to customize further by adding things like red peppers, sun-dried tomatoes, eggplant, and additional spices. Hemp Hummus is a great way to get in some extra nutrients like protein and healthy fats that you don’t always get with most store-bought hummus.

This hummus is great when served with freshly cut carrots and bell peppers, but I also love dipping things like pretzels or crackers in it. I think it would make a great spread on sandwiches with lots of veggies, and when thinned out by blending it with more water it could definitely work as a sauce. I can’t wait to try this hummus alone in even more recipes!

IMG_6493One of my favorite recipes of all of these mentioned in this post happens to be this Roasted Red Pepper Pasta with Hemp Hearts. You can definitely mix hemp hearts in pre-made sauce for some added protein and crunch, but I wanted to take it a step further and make my own creamy hemp seed-based sauce:

Ingredients:

  • 2 roasted red peppers (to save time, I used jarred peppers)
  • 4 Tbs Hemp Hearts
  • 1 tsp lemon juice
  • 1 garlic clove
  • 2 Tbs nutritional yeast
  • pinch of cayenne, black pepper, and red pepper flakes (optional)
  • 1 tsp salt

Method: Start to boil water for 4-5 ounces of your favorite pasta (I recommend penne), and make the sauce by blending all ingredients together until you get a smooth, creamy consistency. If the sauce seems too thick, add a little water to thin it out. Prepare pasta according to package instructions, strain and pour back into the pot over low heat. Pour sauce and add desired ingredients (I recommend spinach and cherry tomatoes), then mix together until warmed. Serve immediately and top with extra Hemp Hearts for added crunch.

IMG_3665So, I really hope you enjoyed this post about enjoying Manitoba Harvest Hemp Hearts all day long and the nutritional benefits of hemp foods. I feel like there are so many more ways that I can incorporate these superfoods, that these recipes are just scratching the surface. For a chance to win your own Manitoba Harvest Prize Pack, comment your favorite way to use Hemp Hearts, or how you’d use them in the future! Looking for more recipes ideas? Check out some of these for additional inspiration! You have until Sunday, November 19th to enter this giveaway and the winner will be announced on November 20th. Don’t miss out!

Update: The winner of this giveaway has been chosen, congratulations to MORGAN JOHNSON! A big thank you to everyone who entered this giveaway and as always, stay tuned for more in the near future!

Disclaimer: Compensation was provided by Manitoba Harvest for this blog post, but all opinions expressed herein are those of my own and are not indicative of the opinions of Manitoba Harvest

No-Bake Chocolate Peanut Butter Cheesecake Bites

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE BITESRecently, I teamed up with Amazing Grass to come up with a recipe featuring their Chocolate Peanut Butter flavored Protein Superfood. Even though the weather is finally starting to cool down, I still wanted to create an easy no-bake recipe that likely uses ingredients that you already have on-hand. An added challenge was making something that was gluten-free, soy-free, oil-free, vegan and obviously tasty! This post was sponsored by Amazing Grass, but all opinions on the product are completely my own. I have a lot of great things to say about it!

Continue reading

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Photo courtesy of amazinggrass.com

I’ve been pleasantly surprised by this new product from Amazing Grass, since it’s not only a protein powder but is also packed with superfoods and other nutrients. The flavor is exactly as it sounds, but neither the chocolate nor the peanut butter is too overpowering. This product does have a little stevia in it, but I found it to be a lot more subtle than other protein powders I’ve tried in the past. When I’m not making no-bake recipes like this, my go-to way to enjoy Amazing Grass is to throw it in a blender with a little non-dairy milk, frozen bananas and ice. The nutrition facts are impressive per serving and you can’t go wrong with this flavor, especially!

img_4044No-Bake Chocolate Peanut Butter Cheesecake Bites
These individual-sized cheesecake bites are a cinch to make and use only a few ingredients. They are gluten-free, vegan, soy-free and even have some hidden fruits and veggies in them! Your friends will be amazed when they find out how simple, yet delicious this recipe is!

Ingredients – Crust:
1/4 cup oats
1/4 cup peanuts
1 Tbs maple syrup

Ingredients – Filling:
1/2 avocado
1 serving Amazing Grass Protein Superfood, Chocolate Peanut Butter
1 small banana
1/4 cup peanuts
2-4 Tbs almond milk

Directions:
1. Place the oats and peanuts in a high speed blender and mix until you get a flour-like consistency. Add in the maple syrup and continue blending until the mixture sticks together.
2. Using a cupcake pan, place the crust mixture into 4 wells of a cupcake pan making sure to press into the bottom of the pan. Place in the freezer while preparing the filling.
3. Put all ingredients for the filling into a blender, and blend until you get a smooth and creamy consistency. Start with less almond milk and add more if needed. Pour this mixture into the cupcake pan on top of the crust.
4. Freeze the cupcake pan with the filling and crust for 1-2 hours so it can set. Remove from the freezer and use a butter knife or something similar to remove the bites from the pan if needed. Allow to thaw for 5-10 minutes before eating and enjoy!

*Note: these are best when enjoyed straight from the freezer. Thawing and re-freezing is not recommended.

Do you have any favorite ways to enjoy protein powder? Have you used Amazing Grass before in the past? Let me know in the comments below!

I Love Amy’s Kitchen Veggie Burgers

Amy's Kitchen Burger SpreadEver since I first went vegetarian over 7 years ago, I’ve been a big fan of Amy’s Kitchen. From their soups to entrees to sweet treats, they have something for everyone. I had the delight in getting to partner with Amy’s Kitchen on this recipe idea post. There’s also a special giveaway happening over on my Instagram starting Wednesday, August 3 that you can enter in to win some great prizes! Continue reading

Amy's All American BurgerOut of all the products I could choose from, the All American Veggie Burger really caught my eye. Not only are these burger patties super versatile, they’re also really easy to find in most stores around me (even Target!). Each patty has 13g of plant protein, and it’s good just on its own! I decided to get a little creative with these burger patties for some great summertime meal options. All you need is a grill, some burgers and a few other options to throw this all together!

Amy's Burger KabobsWhen I think “BBQ” or “summer”, I immediately think of kabobs! This is such an easy method to get in more veggies in a fun way, and the more colorful the better! Here’s what you’ll need to assemble kabobs on 2 skewers:

  • 1 Amy’s All American burger patty, slightly heated to thaw
  • 1 or more bell peppers (any color you like)
  • Red onion, cut into larger-width slices
  • 1 Portobello mushroom cap

To assemble the kabobs, simply slide all ingredients on one-by-one and alternating in any order that you like. For more flavor you can marinate the mushrooms in some soy sauce, however grilled veggies on their own happen to have a lot of flavor! Place in a grill roasting pan or right on the barbecue rack and grill until the peppers become lightly charred on the ends. I like to cook these alongside a cob of corn and grill them at the same time.

IMG_0347I also made a delicious oil-free and gluten-free avocado mayo for some coleslaw to go on the side. Traditional coleslaw works fine, but I’ve been into broccoli slaw for the extra crunch and find it a little easier to chew (also with less time needed to soften the pieces for this coleslaw). Here’s what you need for a side serving of slaw to feed two people:

  • 1 medium, ripe avocado
  • 1-2 tsp lemon or lime juice (depending on how tart you like it)
  • agave to taste (optional, but helps offset the sourness of the lemon juice)
  • 1/4 cup loosely packed cilantro or parsley (also optional, but gives it a nice fresh flavor)
  • salt and pepper to taste

For this mayo, simply place all ingredients in a blender until well combined. If you need to thin it out at all, add a little water at a time. Once it’s ready, immediately pour over 1-2 cups of traditional coleslaw mix or some broccoli slaw (which you can find at most stores, even Target). I recommend chilling this for 30min, because any longer may brown the coleslaw (because of the avocado). Serve as a side dish with some fresh-off-the-grill goodies!

Amy's BurgerAs a less-traditional but still delicious variation on a burger, I love to use some grilled portobello caps to replace the bun. For these burgers, just place a portobello cap and veggie burger patty on the grill until cooked throughout. Carefully slice the mushroom in half (for the two bun halves) and assemble the burger with your favorite toppings. If you like mushrooms, this is a great way to start eating more of them. Plus it looks just like a bun, so you might even be able to trick kids into trying a few bites!

So, I bet you’re wanting to try some Amy’s Kitchen veggie burgers and other meals of your own…well you’re in luck! Don’t forget to head on over to my Instagram tomorrow (Wednesday, August 3) to enter to win some fabulous prizes from Amy’s and other great brands.

Let me know in the comments below, what is your favorite product from Amy’s Kitchen OR what are you looking forward to trying the most?

Hazelnut Hemp Mocha Protein Shake

A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeCoffee and chocolate…am I right? What is it about that sweet and rich combo that makes everything better? When you combine those flavors with hazelnut, there’s just no going back. I was inspired by my favorite flavor combos to make this secretly-healthy Hazelnut Mocha Shake, which is boosted with some Hemp protein. Manitoba Harvest recently released their line of hemp protein called Hemp Pro 70. The chocolate and vanilla flavors have both been some of my favorites lately and guess what…Manitoba Harvest agreed to collaborate on a giveaway with me for a bag of their chocolate protein! Scroll down for details on how you can enter to win, and get the recipe for this delicious protein shake! Continue reading

A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeA rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeHemp Pro 70 is super clean, allergen-friendly, and really tasty. Not only does it have a great deal of plant protein, it also have the benefits of those healthy omega fatty acids that keep you feeling full, especially after a tough workout. The chocolate flavor is my personal favorite, which is why I’m really excited to get to give a bag away to one lucky winner! I also added some Fit Matrix, which aids in workout recovery and immunity, plus some Dark Hazelnut Spread from Golo Foods for flavor and added protein.

A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-freeThe coffee part of this shake is totally optional, but it does give it that blended espresso and/or frappuccino quality. You could also use decaf coffee or a coffee alternative (such as herbal coffee or something similar) if you’re avoiding caffeine. Personally, I like using cold brew like Chameleon Cold Brew or the coffee concentrate from Trader Joe’s. I find that combining coffee with frozen fruit, protein and healthy fats makes it easier to digest and you don’t feel super jittery afterwards.

And now for the giveaway that you’ve been waiting for…see below and be sure to follow all the instructions. This giveaway is open to residents in the United States and Canada and it will run from Tuesday May 19th until Sunday May 24th at 11:59PM MST.

a Rafflecopter giveaway
A rich, protein-packed and energizing Hazelnut Hemp Mocha Shake to start your day! Vegan and Gluten-free
After you enter the giveaway, don’t forget to try this recipe for yourself! Modify if however you prefer, as many of the ingredients are optional. Don’t have dark hazelnut spread? Just throw in a serving of hazelnuts and some cacao/cocoa powder. The options are really endless, but be sure to leave me a comment if you give this recipe a try!

Hazelnut Hemp Mocha Protein Shake
A rich, protein-packed and energizing coffee smoothie to start your day!
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Ingredients
  1. 1/4 cup coffee concentrate+3/4 cup water (or 1 cup chilled coffee)
  2. 1 frozen banana
  3. 2 Tbs HempPro 70 Chocolate
  4. 1 tsp FitMatrix
  5. 1/4 tsp maca powder
  6. 2 Tbs GoLo Foods Dark Hazelnut Spread
  7. sweetener to taste
  8. handful of ice
Instructions
  1. Place all ingredients into a high-speed blender or food processor and mix until a smooth consistency forms. Mix in additional sweetener or ice if desired.
Another Hungry Vegan http://anotherhungryvegan.com/

Ultra-Rich Fudgy Brownies (GF)

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganBrownies are amazing…am I right? Whether you’re a cake brownie or fudgy brownie lover, there’s a sweet treat for everyone! I’ve made my fair share of brownies in the past, but I’ve hardly ever ventured into the gluten-free territory. Using some products from Madecasse and TigerNuts gave me the chance to experiment with a vegan and gluten-free fudgy brownie recipe! Even further, I was able to make these completely nut-free as well. Now, regardless of if you’re vegan, or if you can’t consume gluten, dairy, eggs and/or nuts you can still enjoy these fabulous and ultra-fudgy brownies! Continue reading

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganOne of the things that makes a big difference when it comes to chocolate desserts is quality. I am so thankful to Madecasse for sending some samples of their chocolate bars (full review coming soon!) and dark chocolate baking discs. These 70% cocoa discs are excellent for melting, because they have a super smooth consistency and the shape helps prevent burning in my experience. I even had some of their pure vanilla extract to keep the quality as high as possible.

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganAnother product I was recently sent to try out in some baked goods was this Gluten-Free TigerNut flour from Organic Gemini. I also got the chance to try out and review their horchata beverages and more right here recently on my blog! Unlike almond or peanut flour, this happens to be completely nut-free as well which makes this recipe friendly for virtually anyone. I loved the fact that the flour kept these brownies soft, without making them crumbly. The flavor of the TigerNut flour was fairly neutral, which is why I can’t wait to try it in some more baked goods!

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganAnother awesome part of being vegan is that your recipes are already free of dairy, eggs, and meat, which are some of the common allergens. Something else that people often associate with veganism is cutting out gluten. Though I am not sensitive to gluten, I know a lot of people who are. Being the type of person who likes to share my food with friends and family, it’s important to me to be flexible and have some allergen-friendly recipes at the ready. I found that these were super easy to make, and my dad (who isn’t vegan or allergic to gluten) didn’t even know the difference. In fact, I still don’t think he knows that these were made with TigerNut flour.

Ultra-Rich Fudgy Brownies - Gluten-Free & VeganNow, I’d love to hear from you…have you experimented with vegan and gluten-free baking? What are some of your go-to recipes? If you get a chance to make these, I’d love to know how they turned out or if you used any modifications. Get back into baking this weekend!

Ultra-Rich Gluten-Free, Fudgy Brownies
Serves 9
An incredibly rich, fudgy brownie that also happens to be nut-free, gluten-free, dairy-free and vegan!
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Ingredients
  1. 1 cup Madecasse 70% Baking Discs (or dark chocolate chips)
  2. 3 Tbs applesauce
  3. 3 Tbs coconut oil
  4. 1/2 tsp salt
  5. 3/4 cup vegan sugar
  6. 1 tsp vanilla extract
  7. 2 egg replacers (I use Ener-G)
  8. 3/4 cup + 2 Tbs TigerNut/Gluten-Free Flour
Instructions
  1. 1. Preheat the oven to 325ºF, and prepare an 8x8 baking dish with foil or by lightly greasing. Using a double-boiler pan over water at medium/low heat, begin melting the chocolate. Once it starts melting, add in the coconut oil and salt, stirring quickly. Once the mixture becomes incorporated, add in the applesauce quickly and remove from the heat.
  2. 2. Stir in the vanilla, and sugar. Prepare vegan eggs according to instructions and add to the mixture, half at a time. Add the gluten-free flour in parts, until a brownie batter forms.
  3. 3. Pour into the prepared pan and bake for 25-30 minutes, making sure that the brownies are cooked all the way through. Allow the brownies to cool before removing from the pan, cutting and serving.
Adapted from Allrecipes
Adapted from Allrecipes
Another Hungry Vegan http://anotherhungryvegan.com/

Coconut & Nutella Shake

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comNutella is one of those spreads that vegans and non-vegans dream about. There’s something about that nutty, sweet and chocolatey flavor that makes whatever you put it on spectacular. However, as you probably know already…Nutella is neither vegan nor healthy. BUT I stumbled upon this alternative at Expo West that tastes exactly like the infamous treat. Read on to find out what it is and how to make this delicious shake with Coconut and Vegan Nutella plus some protein for good measure. Continue reading

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comA dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comGoLo Foods makes this incredible Dark Hazelnut Spread and not only is it vegan, but it’s also gluten-free, paleo and sugar free so anyone can enjoy it! In this shake I also used my favorite chocolate coconut milk lately from Rebel Kitchen, which is making its way to the United States! If for whatever reason you don’t have chocolate non-dairy milk on hand, you can also use your favorite milk alternative and add some cacao powder. If you’re going for a completely sugar-free recipe here, that’s totally do-able. All you need is an unsweetened non-dairy milk, because the protein and cacao powder will be naturally lower in sugar. Oh, and don’t forget the GoLo Dark Hazelnut Spread because that’s the star of the shake!

A dairy-free, vegan Nutella shake with a hint of coconut and lots of plant protein @anotherhungryvegan.comAlso in this shake, I used one of my go-to proteins, the Chocolate Power from Growing Naturals. This protein is awesome because it boosts 24g of plant-based protein per scoop and it gives the drink a milkshake-like consistency. To give it a true milkshake flavor, I also added some maca and mesquite powder from Sunfood. The powders have become a staple for me, because they turn any smoothie into a sweet dessert (especially if you’re using cacao in there too). As an added benefit, the products from Sunfood help with regulating hormones, balancing energy, and providing nutrients like fiber, iron, potassium and other vitamins.

So, if this shake sounds amazing to you (which is should), get yourself some Dark Hazelnut Spread from GoLo foods. It only takes a little in this recipe to add a lot of flavor, and besides…who doesn’t want to have vegan (and diet-friendly) Nutella in their cupboards?

A big thanks to GoLo Foods, Growing Naturals, Rebel Kitchen and Sunfood for these samples that I was provided over time (and have been stockpiling for special recipes like this). Let me know if you get to try this shake or these products on their own and what you think!

Coconut & Nutella Shake
Serves 1
A dairy-free, vegan nutella shake with a hint of coconut and lots of plant protein.
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Ingredients
  1. 1 container Rebel Kitchen Chocolate Coconut Mylk
  2. 1 heaping Tbs GoLo Foods Dark Hazelnut Spread
  3. 1 scoop Growing Naturals Chocolate Power rice protein
  4. 1 tsp Sunfood mesquite powder
  5. 1/2 tsp maca powder
  6. 1 frozen banana
  7. a few handfuls of ice
  8. coconut chips for topping
Instructions
  1. Place the coconut milk and vegan hazelnut spread in a high-speed blender and turn on. Slowly add the chocolate protein, mesquite and maca. Add in the banana and ice last, and continue mixing until well-incorporated. Top with coconut chips or shredded coconut and enjoy!
Another Hungry Vegan http://anotherhungryvegan.com/

Chocolate, Caramel and PB Squares (GF)

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comDo you know what happens when I have samples from Madecasse, Cocomels and Chicago Vegan Foods on hand? I bake with them of course! I recently discovered the Veganic Brown Rice Crisps Cereal which have been a great breakfast when I’m wanting something more than a smoothie (and don’t even get me started on their Cacao Crisps). With vegan marshmallows, peanut butter, caramels, rice crisps and baking chocolate on band…I went a little crazy. I came up with these 3-layer vegan and gluten-free treats that are vegan and omnivore-approved. Seriously, my mom took most of these with her to work and they were gone in no time. Make these for your next potluck, get-together, or Worldwide Vegan Bake Sale which is happening on May 2nd this year. Read on for this incredibly delicious recipe! Continue reading

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comGrowing up, I used to love Rice Krispy treats. I found out through blogs like Fettle Vegan that it’s actually really easy to make a vegan version of them! I had some Dandies (aka vegan marshmallows) given to me from Expo West that were just begging to be used for this recipe. For the marshmallow portion the only other ingredients you need are some vegan butter, such as Earth Balance, and vegan crispy rice cereal.

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comJJ’s Sweets Cocomels was super generous to send me A TON of their vegan caramels! I don’t even know where to begin with these. I’ve had my dad try them, and normally he can’t stand coconut, but he kept asking me for more pieces! They come in four different flavors: Original, Sea Salt, Vanilla, and Espresso, and honestly I don’t have a favorite because they’re all so good! For the middle layer of these bars, I mixed some melted Cocomels with PB for a sweet and salty addition. The caramels melt like any non-vegan variety, and the flavors are super versatile.

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comNow, what kind of dessert is complete without chocolate? That’s where Madecasse comes in! I’ll be doing a review of their chocolates on this blog soon, but Madecasse was super sweet to send me a few of their best selling bars and some baking discs. Like the Cocomels, the baking discs melt down super quickly when you use a double broiler on the stove (the tricky part is just making sure to not let anything burn). They add a lovely rich, dark chocolate taste to tone down the sweetness of the other flavors in the bars. I can’t wait to experiment with more of these baking discs in the future!

Chocolate, Caramel and PB Rice Krispy Squares - Vegan and Gluten-free! @anotherhungryvegan.comThank you to JJ’s Sweets Cocomels, Chicago Vegan Foods, Madecasse and One Degree Organics for making these sweet treats possible. Let me know in the comments below if you get a chance to make this recipe! Or, what are your favorite ways to enjoy caramel, marshmallows, peanut butter and/or dark chocolate!

Chocolate, Caramel and PB Rice Krispy Squares
A decadent sweet and salty treat that has all the best flavors in one bar!
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Ingredients
  1. 2 Tbs Earth Balance Buttery Spread
  2. 1/2 bag Dandies Vegan Marshmallows
  3. 3 cups Brown Rice Cereal
  4. Splash non-dairy milk
  5. 1 Tbs water
  6. 1 package Vanilla Cocomels (or 11 Vegan Caramels)
  7. 1/2 cup salted, smooth peanut butter
  8. 6 oz dark chocolate (I used Madecasse's 70% baking discs)
Instructions
  1. Heat a saucepan on medium and add the vegan butter until it melts. Add in the vegan marshmallows, and continue stirring until they liquify being careful not to burn. Add in a splash of non-dairy milk if needed. Once the mixture is smooth, remove the pan from the heat and stir in the brown rice cereal until well-mixed. Place in a square, 8x8 pan and flatten to form a bottom layer. Put in the fridge to let the marshmallow and rice cereal layer cool.
  2. Meanwhile begin making the caramel and peanut butter sauce. Placing the water in a saucepan over medium low heat, slowly add the unwrapped Cocomels and continue mixing until the caramels melt. Once melted, add in the peanut butter and stir rapidly. Add a little non-dairy milk if necessary. After the mixture has combined, pour over the rice/marshmallow layer in the chilled pan and smooth across the top. Place the dish back in the fridge to allow the second layer to cool.
  3. For the chocolate, simply boil a pot of water over the stove. Using a double broiler pan, place the chocolate in the top and stir constantly until the chocolate melts. Be very careful not to let the chocolate scorch or burn. Once melted, pour the mixture over the PB caramel layer.
  4. Place the square baking dish back in the fridge for a few hours before cutting into it and serving the bars. Cut into 9 squares, or make 18 smaller rectangles since these bars are rather rich, and enjoy!
Adapted from KeyIngredient.com
Adapted from KeyIngredient.com
Another Hungry Vegan http://anotherhungryvegan.com/

Dark Chocolate Chip Mint Shake

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comIs it mid-April already?? Something that almost immediately comes to mind for me when it comes to Spring is mint – the color, flavor and everything in-between. Because Easter, Mother’s Day and my birthday all happen during this season, I also automatically associate it with chocolate. So I figured, why not combine the two in a Sweet Mint Chocolate Shake made with some of my favorite products of the season! Continue reading

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comA vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.com One of my favorites this Spring are these cute little cookies made by Rawxies. If you aren’t familiar with them, Rawxies are raw, vegan, gluten-free and soy-free heart-shaped cookies made with completely natural ingredients. As their sticker “Stop Eating Crap” would suggest, Rawxies is all about eating clean foods that will nourish your body and give you plenty of energy. Their Mint Chocolate Chip flavor was one that definitely influenced the flavor of this particular shake recipe. I love breaking the cookie into pieces and topping the shake with it.

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comAnother product I’m loving lately: Chocolate HempPro 70 from Manitoba Harvest. This protein is super clean, easy to digest and incredibly allergen-friendly. I’ve been a long time fan of the Hemp Hearts from Manitoba Harvest, so it’s great to have a convenient powder form to throw right into smoothies and shakes. I love hemp as a protein source because it has fiber, iron, and essential fatty acids to keep you feeling great! Plus who doesn’t like versatile flavors such as chocolate, vanilla and original? Check out the full line of hemp protein from Manitoba Harvest. I promise there’s a special hemp protein powder for everyone!

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comMore products I’m loving this month? Well if you’re following me on Instagram, you probably already know what this one is. Sweet Spreads makes these incredible naturally-flavored coconut butters called CocoNutter. They have anything from Vanilla Cupcake to Cinnamon Roll to Dark Chocolate Mint, and yes the flavors all taste as great as they sound! If you’re wanting to try them for yourself, I really recommend getting a sample pack off their website. Sweet Spreads are a great way to get in healthy fats for an active lifestyle, and I love throwing them into protein shakes as a post-workout treat. This shake really gets its rich dark chocolate and minty flavor from the CocoNutter!

A vegan minty chocolate protein shake recipe, made with some of my favorite products of this season @anotherhungryvegan.comLast, but not least I’ve been loving these Super Algae Tablets from Sunfood. Spirulina is a protein-packed superfood with nutrients including iron, B vitamins and so much more! These tablets are a great way to get in more spirulina and chlorella because you can literally just take them like a vitamin with some water. I like to throw them in smoothies (and you can’t even taste anything) but that’s just me.

A big thanks to Manitoba HarvestRawxiesSweet Spreads, and Sunfood for giving me the opportunity to try and review their products. Stay tuned for more recipes in the future via this blog and my social media pages. Let me know if you get a chance to try some of these products, and be sure to check out the recipe below. Remember, you don’t have to have these exact products and you can adapt things as needed.

Dark Chocolate Chip Mint Shake
Serves 1
A minty chocolate protein shake made with some of my favorite products of this season
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Ingredients
  1. 1 cup water
  2. 2 Tbs Chocolate HempPro 70
  3. 1 Tbs Sweet Spreads Dark Chocolate Mint
  4. 1 Tbs cacao powder
  5. 1/2 tsp Sunfood maca powder
  6. 3 spirulina tablets (optional)
  7. 1 frozen banana
  8. sweetener if needed
  9. handful of ice
  10. Mint Chocolate Chip Rawxies (optional) for topping
Instructions
  1. Place all ingredients into a blender and mix until you get a smooth, creamy consistency. Top with Rawxies, cacao nibs, or whatever else you fancy!
Another Hungry Vegan http://anotherhungryvegan.com/