Vegan Ranch Dip With Veggies

I am not a big fan of mayonnaise but our kids love this dip for their veggies. So here it is:

Vegan Ranch Dip
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Ingredients
  1. 1/2 cup vegan mayonnaise
  2. 1 tbsp soy milk
  3. 1/2 tsp garlic powder
  4. Pinch of salt
  5. 1/2 tsp onion powder
  6. Freshly ground black pepper
  7. 2 tsp fresh parsley, chopped
  8. 1/2 tbsp fresh dill, chopped
  9. 1/2 tbsp apple cider vinegar
  10. 1 carrot
  11. 1/2 cucumber
  12. 1/2 red or yellow pepper
  13. 1/2 celery stick
Instructions
  1. Process all ingredients in a blender or food processor until smooth and creamy.
  2. Cut vegetables in sticks and serve with dip.
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Tapioca Pudding with Strawberries

 This recipe is a hit in my family- probably mostly and deeply loved by my husband. I usually soak the tapioca pearls overnight. You can top it with any kind of fruits, chia seeds or toasted sesame seeds.

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Our kids love to eat it at school for morning snack.

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Tapioca Pudding with Strawberries
Serves 4
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 2 cups almond milk, divided
  2. 1/3 cup tapioca pearls
  3. 1 cup coconut milk
  4. 2 tbsp cup maple syrup
  5. 1 tsp vanilla
  6. 1 tsp cornstarch mixed with 1 tbsp water
  7. 1/4 tsp salt
  8. Handful of strawberries
Instructions
  1. In a medium pot soak the tapioca overnight (or for at least 5 hours) in 1 cup of almond milk.
  2. When you're ready to cook, add the other cup of almond milk and bring the tapioca/ milk mixture over medium heat to a gentle boil. Add the coconut milk, vanilla, and syrup.
  3. Cook for another 5 minutes, stirring continuously.
  4. Add the cornstarch/ water mixture and salt, cooking and stirring for another 4 minutes.
  5. Let the pudding cool off and enjoy cold or slightly warm.
  6. Store in an airtight container in the fridge.
  7. When serving cut strawberries in pieces and top the pudding with them.
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Tapioca Pudding With Mango And Roasted Grated Coconut

 Coconut and mango are such a perfect pairing! I love that combination in anything.

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Our daughter LOVES strawberries and asked me to prepare her own little strawberry version.

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Tapioca Pudding With Mango And Roasted Grated Coconut
Serves 4
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Ingredients
  1. 2 cups almond milk, divided
  2. 1/3 cup tapioca pearls
  3. 1 cup coconut milk
  4. 2 tbsp cup maple syrup
  5. 1 tsp vanilla
  6. 1 tsp cornstarch mixed with 1 tbsp water
  7. 1/4 tsp salt
  8. 2 mangos, peeled and cut in small pieces OR
  9. 12 strawberries, washed and cut in small pieces
  10. 1/4- 1/2 cup of grated coconut
Instructions
  1. In a medium pot soak the tapioca overnight (or for at least 5 hours) in 1 cup of almond milk.
  2. When you're ready to cook, add the other cup of almond milk and bring the tapioca/ milk mixture over medium heat to a gentle boil. Add the coconut milk, vanilla, and syrup.
  3. Cook for another 5 minutes, stirring continuously.
  4. Add the cornstarch/ water mixture and salt, cooking and stirring for another 4 minutes.
  5. Let the pudding cool off and enjoy cold or slightly warm.
  6. Meanwhile, gently toast the grated coconut in a small skillet.
  7. Top with fruits and toasted coconut.
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Sweet Potato Halloween Muffins

AHHH!!

I learned today, that it is very hard to find Halloween muffin decorations here in Australia. My only find were edible white eyeballs… and Xmas decorations, but no knives, no little tombstones, nothing! So I guess I have to come up with some monster faces on the muffins. These are delicious and moist Halloween muffins- perfect for fall (even though technically here on the southern hemisphere it’s spring) with the yummy combination of sweet potatoes and maple syrup.

This recipe is very versatile- you can customize it to your own liking: In case you want to avoid the coconut oil, use slightly more applesauce and omit the oil altogether. The almond butter gives these muffins an extra nutty flavor. As an alternative to the nut butter, stir chopped pecans into the batter. You can also use pumpkin puree instead of the pureed sweet potato.

Unfortunately, you have to wait until I am done with baking and decorating the muffins to see pictures. I will upload them asap!

Got the first shot- before decorating them.

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I will probably use green coconut whipped cream and make scary faces…. let’s see.

Sweet Potato Halloween Muffins
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Prep Time
15 min
Cook Time
22 min
Prep Time
15 min
Cook Time
22 min
Ingredients
  1. 1 flax egg (1 tbsp flax meal mixed with 3 tbs water)
  2. 3/4 cup sweet potato puree
  3. 1/3 cup date paste
  4. 1 tbsp maple syrup
  5. 11/2 tbsp unsweetened applesauce
  6. 1 tsp pure vanilla extract
  7. 1 cup unsweetened almond milk
  8. 1 cup whole wheat pastry flour
  9. 1/2 cup oat flour (ground from rolled oats; alternatively, use more whole wheat flour)
  10. 1 1/2 tsp baking powder
  11. 1/4 tsp salt
  12. 1/2 tsp cinnamon
  13. optional: Halloween decorations
Instructions
  1. Preheat oven to 375F (170C).
  2. Prepare flax egg in a small bowl and let set for a few minutes.
  3. Add the following wet ingredients to a blender: sweet potato, date paste, applesauce, vanilla extract, flax egg and almond milk. Blend until smooth.
  4. In a bowl, combine the dry ingredients: whole wheat flour, oat flour, baking powder, salt and cinnamon. Mix well.
  5. Pour the wet ingredients into the dry ones and stir until smooth.
  6. Spoon the batter into muffin trays until filled almost to the top. Place 1 tsp almond butter in the center of each muffin and gently swirl around with a toothpick or a fork.
  7. Bake the muffins for 20-22 minutes until golden brown and a toothpick in the center comes out clean. Remove from oven and let them cool off completely before taking the muffins out of the trays.
  8. Store in an air-tight container in the fridge or freeze.
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Sweet Cashew Stuffed Dates With Figs

This delicious treat is whipped up in no time and will satisfy your sweet cravings! Feel free to top the dates with some of your favorite chopped nuts. Wonderfully sweet, dates are one of the most popular fruits of Arabian Peninsula. They, indeed, are concentrated sources of essential nutrients, vitamins and minerals. When eaten, they replenish energy and revitalize the body instantly. For these qualities, they are being served to break the fast during Ramadan month since ancient times. Plus, the fruit is also rich in dietary fiber, which prevents LDL cholesterol absorption in the gut and works as a bulk laxative. It, thus, helps to protect the colon mucous membrane from cancer-causing chemicals binding to it in the colon. What else can you ask for?

P1040112Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil. The cashew apple is regarded as a delicacy in Brazil and the Caribbean. Unfortunately, I haven’t had the opportunity to try them yet but I am always on the lookout for these fruits.

Sweet Cashew Stuffed Dates with Figs
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 6 fresh dates (Medjool dates if possible)
  2. 1/2 cup cashews, soaked for at least 2 hours
  3. 1 tsp vanilla extract
  4. 3 tbsp almond milk
  5. 1 tsp maple syrup
Instructions
  1. In a food processor combine all ingredients except dates and process until smooth. Adjust the consistency of the cream by adding more milk.
  2. Slice the dates halfway through, remove the pit and fill them with the cashew cream.
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Strawberry Oatmeal Cookies

The more strawberries, the juicier and tastier theses cookies are. If you prefer more texture in  your cookies, leave the oats whole and don’t grind them into smaller pieces.

P1040744Our children had friends over today and I served the cookies together with some vanilla coconut ice cream… that really made their day! As a healthier alternative, you can whip up some banana ice cream- simply puree frozen banana pieces in the blender (to be able to blend them, you need to either let them thaw for a few minutes or add a tiny bit of plant milk).

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Strawberry Oatmeal Cookies
Yields 14
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 cup rolled oats, preferably activated
  2. 3/4 cup whole wheat flour
  3. 1 tsp baking powder
  4. 2/3 cup date paste
  5. 1 tsp pure vanilla extract
  6. 2 tbsp almond milk
  7. 3 tbsp unsweetened apple sauce
  8. 1 cup fresh strawberries, chopped
Instructions
  1. In a food processor, grind the oats into smaller pieces.
  2. Preheat the oven to 375F (170C) and line a baking tray with parchment paper.
  3. Combine the dry ingredients in one bowl and the wet ingredients in another bowl.
  4. Fold the dry ingredients into the wet mixture.
  5. Stir in the strawberry pieces.
  6. Scoop heaping two spoonful of cookie dough onto the parchment paper and flatten the tops slightly.
  7. Bake the cookies for 10 minutes until slightly brown. Transfer them to a baking rack and let them cool off.
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Sourdough Bread with Almond Butter and Fresh Fruits

This recipe is so simple that it shouldn’t even be called a recipe. I make my own delicious almond butter at home (the biggest advantage is that I use activated almonds), which really sounds more than it is; just grind almonds in a food processor until they release their oil and turn creamy.

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 If the banana is not very ripe and lacks sweetness, drizzle a little bit of honey on the banana slices.P1040815

Sourdough Bread with Almond Butter and Fresh Fruits
Serves 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 long fermented sourdough bread
  2. Almond butter (made from activated almonds!)
  3. Handful of strawberries and blueberries
  4. 1/2 ripe banana, sliced
  5. Manuka honey (optional)
Instructions
  1. Spread almond butter on the bread roll halves, tope with banana slices and fruits.
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Soft Cranberry Chocolate Almond Cookies

These cookies are so soft and moist and wonderful sweet that even kids who usually avoid nuts cannot resist. Although we think of almonds as nuts, they are technically the seeds of the fruit of the almond tree, a medium-size tree that bears fragrant pink and white flowers. Like its relatives, the peach, cherry and apricot trees, the almond tree bears fruits with stone-like pits within. The seed of the almond fruit is what we refer to as the almond nut.

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Almonds are high in “good” monounsaturated fats and Vitamin E and hence have a LDL-lowering effect (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease) as well as antioxidant effects. Almonds also have a low- glycemic index, which lessens after-meal surges in blood sugar.

P1020804 During my year in California I was told that this state alone produces 80% of the world’s supply of almonds. Almonds occupy more farming area in California than any other crop except grapes. They are also grown in southern Australia.

Soft Cranberry Chocolate Almond Cookies
Yields 12
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
Ingredients
  1. 1 1/4 cups almond flour (I grind activated almonds in the blender to flour)
  2. 1/4 cup unsweetened apple sauce
  3. 1/4 cup honey or maple syrup
  4. 1/4 tsp salt
  5. 1/4 tsp baking powder
  6. 1 tsp vanilla extract
  7. 1/4 cup vegan chocolate chips (white or brown)
  8. 1/4 cup dried cranberries
Instructions
  1. Preheat oven to 350F/170C and line a baking tray with parchment paper.
  2. Mix the flour, salt and baking soda together in a bowl. Add the apple sauce, honey and vanilla. Mix until well combined. Fold in chocolate chips and cranberries.
  3. Spoon dough one heaping tablespoon at a time onto baking tray and gently flatten.
  4. Bake for 7-9 minutes until golden brown. Let them cool off before you handle them.
Make sure to activate the almonds before using them (which will make reduce the amount of phtic acid/ improve absorption of nutrients and make them more digestable)
  1. 1. Soak them overnight
  2. 2. Rinse them well and drain
  3. 3. dry in dehydrator or oven
  4. 4. Store in fridge in glass jar
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Semolina Cranberry Cashew Balls

Semolina is made from durum wheat, a hard variety of wheat. Durum semolina is commonly used in the manufacturing of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process.

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I use Semolina very rarely as it is a refined food. Whole foods are always a better chice than  refined foods. Occasionally, I make these little sweet balls for the kids.

P1020173If you´re not sure what I mean by “activated cashews”, read my post on activation http://plantbasedhappy.com/?p=6272. Very important step in preparing nuts!

 
Semolina Cranberry Cashew Balls
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1 cup semolina
  2. 1 1/4 cup water
  3. 1/4 cup date paste
  4. 1/3 cup dried unsweetened or low sugar cranberries, chopped
  5. 1/3 cup activated cashews, chopped
Instructions
  1. In a small pot bring water to a boil. Stir in semolina and remove from heat.
  2. When it gets solid add remaining ingredients.
  3. Let mixture cool off slightly, then form small balls with moist fingers.
  4. Keep in an airtight container in the fridge.
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Savory Roasted Chickpeas

 Chickpeas are packed with fiber and antioxidants and make a great healthy snack.P1020803

P1020760Mix the spices with the chickpeas so that they are well coated.

P1020762And roast… voilà!

Savory Roasted Chickpeas
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
Ingredients
  1. 1 can chickpeas, drained, rinsed and dried on kitchen towel
  2. 1 tsp extra vergine olive oil
  3. 1/2 heaping tsp ground smoked paprika
  4. 1/2 tsp garlic powder
  5. 1/2 tsp turmeric
  6. 1/4 tsp cinnamon
  7. 1/2 tsp coarse sea salt
  8. 1/8 tsp cayenne pepper (optional)
Instructions
  1. Preheat oven to 400F/200C.
  2. Line a baking tray with parchment paper or use a silicone mat.
  3. In a small bowl combine the spices.
  4. In another bowl add oil to chickpeas and toss them. Add spices, stir and make sure all of them a re coated with the spice mixture.
  5. Spread on baking tray in a single layer and bake for 40 minutes or until crispy.
Notes
  1. If possible, use dried chickpeas instead of canned ones. Chickpeas you have prepared properly-soaked overnight and cooked.
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