Smores Granola

This granola is a huge hit with my family. The graham crackers add a nice crunchy texture and the chocolate and marshmallow combo is so good! Give this vegan snack a try, it's really good.

Smores Granola

Ingredients:

5 cups rolled oats

2 cups crushed graham crackers (1 pouch of crackers)

1/2 tsp salt

1/4 cup ground flax

1/2 cup applesauce

1/2 cup maple syrup

2 tsp vanilla

vegan chocolate chips - 1/4 to 1/2 cup

vegan marshmallows - 1/2 cup to 1 cup

Directions:

Preheat your oven to 300 degrees.

Mix the rolled oats, crushed graham crackers, salt, flax, applesauce, maple syrup, and vanilla in a large bowl. Put in a baking dish lined with parchment paper (you might have to cook this in two batches - you want the layer to be about an inch thick). 

Bake for 35 minutes, stirring halfway through.

When you take the granola out of the oven and it is still warm, sprinkle chocolate chips and marshmallows on top and let them melt. Once they have melted you stir the granola, but just a little so you still have chunks of chocolate and marshmallow. You want it to kind of pick up the granola and then cool back down with bits of chocolate.

Date Sweetened Chocolate Chia Pudding

 

This pudding is so thick and decadent it's hard to believe it is vegan and refined sugar-free. I love to make this when I want something rich and chocolatey but don't want the sugar crash after eating. This is a great option for a vegan dessert that is healthy and satisfying. The Mayo Clinic lists several health benefits found in chia seeds including Omega 3s and lots of fiber to keep you feeling satisfied.

Date Sweetened Chocolate Chia Pudding

Ingredients:

6 dates

1 1/2 cups plant milk

2 tbsp rolled oats

1/4 cup cocoa powder

pinch of salt

1 tsp vanilla

1/4 cup chia seeds

Directions:

Simmer the dates, plant milk, and oats for 15 minutes on low heat. You want the dates to get very soft and the oats to really cook down.

Pour the date-milk mixture into a blender and add the cocoa powder, salt, and vanilla. Blend until everything is smooth and creamy. Pour this into a glass jar and stir in the chia seeds. Let it set and thicken in the refrigerator for a couple of hours.

For 3 Servings:

Nutrition Facts
Servings: 3
Amount per serving
Calories	209
% Daily Value*
Total Fat 4.4g	6%
Saturated Fat 0.7g	4%
Cholesterol 0mg	0%
Sodium 12943mg	563%
Total Carbohydrate 42.3g	15%
Dietary Fiber 9.2g	33%
Total Sugars 4.3g
Protein 4.9g
Vitamin D 21mcg	104%
Calcium 147mg	11%
Iron 2mg	13%
Potassium 219mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Fajita Vegetables

These veggies are great for fajitas, but they are also really great to round out any meal that calls for a savory-spicy kick. With some cumin, paprika, chili powder, and liquid smoke, these veggies transform into a yummy Latin side dish. We often have them alongside refried beans and Spanish rice for a filling vegan meal.

Fajita Veggies

Ingredients:

1 1/2 tsp olive oil (optional - you can also dry saute or use a bit of water)
1/2 a red onion, sliced into half-moons

Choose 3 or 4:
2 carrots, peeled and sliced into long strips
1 bell pepper, seeded and sliced into strips
2 portobello mushroom caps, cleaned and sliced into strips
1 or 2 Roma tomatoes, sliced into strips
1 small zucchini, sliced into thin strips

2 cups of sliced white cabbage

1/4 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp chili powder
2 tbsp  liquid smoke flavor

Directions:

Heat the olive oil in a non-stick frying pan over medium-high heat. Choose 3 or 4 of the veggies and add them to the pan. Saute until the veggies start to soften a little. Add the spices and stir to distribute evenly. Taste and adjust the seasonings to your liking.

Serve with beans and rice, in burritos, or have them fajita style with flour tortillas and your favorite fixings.

For 8 Servings with oil

Nutrition Facts
Servings: 8
Amount per serving
Calories	238
% Daily Value*
Total Fat 20.4g	26%
Saturated Fat 2.9g	14%
Cholesterol 0mg	0%
Sodium 1339mg	58%
Total Carbohydrate 16.2g	6%
Dietary Fiber 6.5g	23%
Total Sugars 5.4g
Protein 4.2g
Vitamin D 0mcg	0%
Calcium 106mg	8%
Iron 7mg	37%
Potassium 691mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

For 8 servings without oil

Nutrition Facts
Servings: 8
Amount per serving
Calories	88
% Daily Value*
Total Fat 2.9g	4%
Saturated Fat 0.4g	2%
Cholesterol 0mg	0%
Sodium 1339mg	58%
Total Carbohydrate 16.2g	6%
Dietary Fiber 6.5g	23%
Total Sugars 5.4g
Protein 4.2g
Vitamin D 0mcg	0%
Calcium 106mg	8%
Iron 7mg	37%
Potassium 691mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Masala Rose Chai Concentrate

 

Making your own chai concentrate is easier than it sounds and makes your house smell so good! The warming spices simmering on your stove infuse the air with a comforting smell that signals something yummy and comforting is on its way. 

I love the combination of chai with a hint of floral rose behind all the spiciness of a masala chai. I like to serve the concentrate either hot or cold with equal parts concentrate and plant milk (soy and oat are my favorites for this recipe).

Masala Rose Chai Concentrate

Ingredients:

25 whole cardamom pods

10 whole black peppercorns

10 whole allspice

6 whole star anise

1 tsp fennel

1/2 tsp nutmeg

10 cinnamon sticks

4 slices licorice

1 1/2 tsp beetroot powder (optional, but adds a pretty color)

1/4 cup chopped fresh ginger

1/2 cup dried rose buds and petals 

10 cups of water

1 tbsp vanilla

5 black tea bags

6 tbsp sweetener (maple syrup, or sugar)

Directions:

Put the cardamom, peppercorns, allspice, star anise, and fennel in a mortal and use the pestle to roughly crush the spices.

Place the crushed spices in a large stockpot over medium-low heat and allow the heat to make the spices nice and fragrant. This just takes a couple of minutes, no more than 5. Once the spices have bloomed, add the nutmeg, cinnamon, licorice, beetroot powder, ginger, dried rose, and 10 cups of water.

Bring to a low boil and then reduce the heat and let it simmer for 10 minutes. After 10 minutes, add the vanilla, tea bags, and the sweetener and let it steep for 5 minutes more (over low heat).

Take the tea off the heat and let cool enough to strain. Pour through a mesh strainer to remove the spices and tea bags. Store in the refrigerator.

To serve, combine equal parts Masala Rose Chai and your favorite plant milk. Serve hot or cold.

Banana Steel-Cut Oat Porridge (Instant Pot)

 

This is an easy breakfast that keeps well through the week for leftovers.  Steel-cut oats are hearty and filling and are so easy to make in the Instant Pot. The mashed banana gives a little extra sweetness and has a yummy banana flavor reminiscent of banana bread, which is one of my favorite things. I like to serve it with some fresh banana cut up on top and sprinkled with ground flax.

Banana Steel-Cut Oat Porridge

Ingredients:

1 1/2 cups steel-cut oats

2 1/2 cups soy milk

2 1/2 cups water

1 tsp cinnamon 

1/4 tsp salt

1 ripe banana, mashed

Directions:

Put all the ingredients into your Instant Pot and cook it using the porridge setting (which cooks it for 20 minutes).  Let the pressure release naturally and then stir the porridge. Add more milk to get the consistency that you like. Serve it topped with your favorite oatmeal topping.

You could also do this on your stovetop. It will take some frequent stirring and a longer cooking time, but it will taste just as good. 

For 6 Servings:

Nutrition Facts
Servings: 6
Amount per serving
Calories	131
% Daily Value*
Total Fat 1.7g	2%
Saturated Fat 0.2g	1%
Cholesterol 0mg	0%
Sodium 1641mg	71%
Total Carbohydrate 30.4g	11%
Dietary Fiber 11g	39%
Total Sugars 6.2g
Protein 3.7g
Vitamin D 0mcg	0%
Calcium 187mg	14%
Iron 2mg	12%
Potassium 277mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Sweet Sesame Granola

 

This sesame granola is so good. It doesn't have any nuts, but the tahini gives it a nut-butter taste. It is toasty, sweet, and so good with some raisins and soy milk. This makes a good breakfast, snack, or dessert. 

Sweet Sesame Granola

Ingredients:

5 cups rolled oats

1 cup additional grain (puffed rice, flaked quinoa, millet, steel-cut oats)

1 tbsp raw sunflower seeds

1 tbsp raw pumpkin seeds

3 tbsp additional seeds (sesame, flax, chia, or hemp - mix and match)

1/2 tsp salt

1/2 cup applesauce

1/4 cup tahini

1/2 cup maple syrup

1 tbsp vanilla

Directions:

Combine all ingredients in a large mixing bowl and stir. Bake in a 300-degree oven for 30 minutes. Be sure to stir a couple of times to ensure even baking. Let cool and store in an airtight container.

For 20 servings

Nutrition Facts
Servings: 20
Amount per serving
Calories	259
% Daily Value*
Total Fat 11.6g	15%
Saturated Fat 1.6g	8%
Cholesterol 0mg	0%
Sodium 976mg	42%
Total Carbohydrate 28.7g	10%
Dietary Fiber 5.4g	19%
Total Sugars 2.9g
Protein 8.2g
Vitamin D 0mcg	0%
Calcium 78mg	6%
Iron 5mg	26%
Potassium 260mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Vanilla Rose Custard Pie

 

This pie is a beautiful deep pink color with a hint of flowery rose flavor to complement the vanilla. It is also oil-free, refined sugar-free, and gluten-free. It is a lightened-up vegan dessert perfect for Valentine's Day. 

Vanilla Rose Custard Pie

Crust Ingredients:

2 cups rolled oats
6 Medjool dates

1/2 cup raw sunflower seeds

1/2 cup apple sauce
1/4 cup maple syrup

1 tbsp ground flax
1/4 tsp salt
1 tbsp vanilla extract

Crust Directions:

Line a springform pan with parchment paper and preheat your oven to 325 degrees.

Place the oats, dates, sunflower seeds, apple sauce, maple syrup, ground flax, salt, and vanilla in a food processor. Pulse and then process on high until it starts to form a ball of dough. 

Press the dough into the springform pan and press it up the sides a little. Try to get an even layer of dough. 

Bake at 325 degrees for 20 minutes.

Vanilla Rose Custard Pie Filling Ingredients:

1 cup of water

3 tbsp dried rose buds and petals

1/2 cup rose tea

1/2 cup corn starch

1 tbsp vanilla extract

1 tbsp beetroot powder

pinch of salt

1/3 cup of maple syrup

1 tbsp lemon juice

1 1/2 cups oat milk

Vanilla Rose Custard Pie Filling Directions:

Brew a strong rose tea by steeping 3 tbsp dried rose buds and petals in 1 cup of water for about 20 minutes.

Preheat your oven to 350 degrees.

When the tea is done, strain out the rose petals and combine the rose tea with 1/2 cup of cornstarch. Mix well to get rid of any lumps. Put the tea and cornstarch mixture into a saucepan with the vanilla extract, beetroot powder, pinch of salt, maple syrup, lemon juice, and oat milk. Simmer while stirring constantly until the custard starts to thicken. Remove from the heat.

Pour the custard into the crust and bake at 350 degrees for 40 minutes. Remove the pie from the oven and chill in the refrigerator before serving.