Tag: dairy free

Açaí Bowl Recipe

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By Valerie A. Cody

Valerie

 

bowl - final another view

As the weather gets warmer, I gravitate towards more fruit-based meals. I love starting my day off on the right track with berries. Full of fiber and antioxidants, berries are an anti-aging powerhouse.  Eating fruit is also extremely hydrating for the body. With fruit, you are getting micronutrients, fiber PLUS water. The perfect combination really.

For this dairy free, vegan acai bowl you will need:

Ingredients:

Instructions:

  • Run the acai packet under hot water to gently break apart the frozen juice.
  • Place the contents of the acai packet, frozen berries, spinach, yogurt and flax milk in blender
  • Pulse blend until smooth. Over-blending may result in too thin of consistency.


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  • Scoop blended mixture into a bowlbowl - bowl
  • Top with granola, coconut and fresh fruit
  • Enjoy!

bowl - final

 

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Baked Spinach & Artichoke Dip

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s-done-3

Today I bring you another gluten free, dairy free, vegan recipe. Follow the instructions below to enjoy all of the creamy, flavorful heartiness of the traditional recipe without the dairy.

For this recipe you will need:

{Fits a 26 cm dish} Ingredients:

  • 3/4 cup of vegan mayo {I used Just Mayo from the Hampton Creek brand}
  • 1/2 cup vegan cream cheese {I used Tofutti brand}
  • 1 cup vegan parmesan cheese {I used Follow Your Heart brand}
  • 8.5 oz can of artichoke hearts
  • 10 oz of frozen spinach {1 bag, thawed}
  • 1/2 cup of chopped fresh spinach
  • 1 tablespoon of minced garlic {optional}

Ingredients for Topping/Garnish:

  • 1/2 cup of vegan parmesan cheese
  • Dash of paprika
  • Sprig of fresh parsley

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Instructions:

  1. Pre-heat oven to 350 degrees fahrenheit.
  2. In a medium sized bowl – combine the mayo, cream cheese, and parmesan cheese.

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3.  Add the fresh spinach to the mixture.

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4. Squeeze any excess moisture from the frozen spinach; chop and add to bowl.

5. Drain the artichoke hearts; chop and add to bowl.

6. Add the garlic, to preferred taste.

7. Transfer the well-combined mixture to a lightly greased baking dish.

8. Top with additional parmesan cheese + paprika.

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9.  Bake for 30-35 minutes.

10.  Garnish with parsley + serve with pita s-done-2

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Vegan Salted Caramel Brownies

Valerie1 Comment
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By Valerie A. Cody

Valerie

Today I wanted to share a recipe for a crowd favorite: My vegan salted caramel brownies. These vegan brownies are topped with a three-ingredient homemade (dairy-free!) caramel, what’s not to love?  This recipe is decadent. It is moist. It is rich. Please enjoy 🙂

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Ingredients For Brownies:

  • 2 cups flour (may use a gluten free option)
  • 1 cup white sugar
  • 1 cup packed brown sugar (secret ingredient!)
  • 2/3 cup unsweetened cocoa or cacao powder (I used cacao)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons sea salt

Instructions:

(Preheat the oven to 350 degrees F) 

1. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and regular

2. Pour in water, vegetable oil and vanilla; mix until well blended.

3. Spread evenly in a 9×13 inch baking pan. Bake for 28-35 minutes. You will know it is done when the surface of the brownies no longer appears shiny.batter-in-dishThe brownies will look like this when finished baking:

brownies

Ingredients For Date Caramel:

  • 8 whole dates
  • 2 teaspoons fresh lemon juice
  • About 1.5 cups water

Instructions:

1. Pit the dates and place in a small bowl.

2. Cover the dates in boiling water. Let soak for 10-15 minutes.3. Strain the water from the dates, leaving a small amount of liquid amongst the dates. Squeeze about 2 teaspoons of fresh lemon juice into the bowl.

4.  Blend on high until the mixture has formed a thick paste.  Spoon this paste onto the brownies and sprinkle a small amount of sea salt on top.

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Vegan Chocolate Chip Cookies

Valerie1 Comment
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By Valerie A. Cody

Valerie

Today I wanted to share a recipe for homemade vegan chocolate chip cookies. These are a chewy cookie. I do appreciate a cake-like texture from time to time, but this recipe offers a more true-to-cookie feel.

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Ingredients:

  • 1 Tbsp ground flax + 3 Tbsp water (To make a ‘flax egg’)
  • 1 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Earth Balance butter (I recommend the stick butter)
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1 cup non-dairy chocolate chips

Instructions:

(Pre-heat the oven to 325 F. Place a piece of parchment over a baking sheet.)

1. Combine the ground flax seed and water in a small bowl. Set aside.

2. Combine the flour, baking soda, and salt in a bowl. Set aside.

3. Place the room-temperature butter in another bowl. Add the sugars and whisk continuously for about 2 minutes. It should become light and fluffy and be light beige in color.

sugar

mixed

4. Add the flax mixture and the vanilla to the butter mix. Whisk until well incorporated.

5. Add the flour mix to the butter mixture and stir together with a rubber spatula or wooden spoon just until combined – make sure to not overmix. 6. Add the chocolate chips and gently fold into the dough.

6. Drop by the tablespoon onto the baking sheet. Bake for 10-13 minutes, rotating once. They should look underdone on top.

cookie-pan

7. Remove from the oven and let cool on the baking sheet for about 5 minutes. 

cookies

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