Tag: vegan recipe

Golden Magick Mylk

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By Valerie A. Cody

Valerie

Smooth, creamy, delicious and warm. That’s how I like my winter beverages. If you agree, you owe it to yourself to try my recipe for Golden Magick Mylk. The ingredients are warming and healthy.

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The star of this drink, and the catalyst for its golden color: Turmeric. You might recognize this spice as a key ingredient in curry or vegan tofu scramble.

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Did you know that combining certain foods makes their nutrient content more easily absorbed by the body (increasing the bio availability)? This is the case for turmeric and black pepper, and that is why you should always grind some pepper into any dish using the yellow spice. That is also why I’ve included black pepper in this recipe.

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IMG_0378Enjoy Golden Magick Milk any time of day – it’s caffeine free.

Here is the recipe.

Ingredients:
  • 1 and 3/4 cups of dairy-free milk. I used almond.
  • 1 teaspoon vanilla
  • 1/4 teaspoon powdered ginger root
  • 1/2 teaspoon cinnamon
  • 1 teaspoon turmeric (I added a few extra sprinkles to intensify the yellow color)
  • 5-8 turns freshly ground pepper
  • 2 tablespoons of maple syrup (I like a quite sweet flavor, reduce amount if desired)

Place all ingredients in a small sauce pan. Warm and whisk until all spices have been dispersed.IMG_0387

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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!

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Baked Spinach & Artichoke Dip

Valerie1 Comment

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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

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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.

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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.

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

cookies

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Cinnamon Apples & Berries

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By Valerie A. Cody

Valerie

Cinnamon Apples & Berries

Here is a delicious vegan breakfast option for you guys!

Ingredients:

1 Teaspoon Allspice

1 Tablespoon Cinnamon

2-5 Apples (Lady Alice, Braeburn or Pink Lady)

1 Cup Raspberries or Blueberries

My favorite apples for this recipe are the Lady Alice variety; however Pink Lady or Braeburn will work as well.  For the sake of tartness, I would not recommend using Red Delicious apples.

Lady Alice Apples

After you have washed your apples, it’s time to cube them.

Chopped Apples

If time is an issue for you in the mornings, you could chop these ahead of time.  Keep the apples from oxidizing by spritzing with a bit of lemon juice.

Next, we add the spices.

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1 teaspoon of Allspice
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1 tablespoon of Cinnamon

Combine the apples in spices in a medium sized pot.  I like to use a large wooden spoon to mix everything together.

Apples and Spices

Once combined, add just enough water to cover the apples.  Place the pot on the stove top and proceed to let the mixture simmer for about 7-10 minutes. You will know it is time to add the berries when the apples are squishy.

Raspberries

The berries should only be on the heat long enough for their color to brighten.  Watch this carefully, because they will quickly turn dull if left too long.  When you’re ready, remove the mixture from heat, place in a bowl, and enjoy!

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