Tag Archive | plantbased

Blueberry Pineapple Banana Smoothie

Ingredients:

2 1/2 cups of frozen blueberries
1 1/2 ripe banana
1 cup of frozen pineapple
1/2 cup of water

Instructions:

Blend all ingredients in blender and serve.

 

Mango Pineapple Smoothie

Serves 2-3

Ingredients:

1 cup of frozen mangos
1 cup of frozen pineapple
1 ripe banana
1 tbsp of hemp seeds
3/4 cup of water

Instructions:

Blend all ingredients in a blender and serve.

Chocolate Hazelnut Cake

Requirements:
9″ baking pan with removable bottom
High speed blender or food processor

Ingredients:

2 cup of cashews
1 cup of hazelnuts
1 cup of water (not for soaking)
1/2 cup of maple syrup
1/2 cup of coconut oil
3 tbsp of molasses
2 dates
1/2 cup of cacao powder
1 tsp of vanilla
Pinch of sea salt
(1/4 cup hazelnuts for decoration)

Instructions:

Soak cashews in water for about 2-8 hours, and then, drain and rinse before making the cake. In a high speed blender blend hazelnuts until they become like flour. Next add all of the remaining ingredients into the blender and blend until smooth. Pour the mixture into a baking pan and decorate with chopped hazelnuts. Let the cake firm in a freezer for about 2 or more hours before serving. Remove from baking pan and enjoy.
Note: keep leftovers in the freezer.

 

Spicy Coconut Mushroom Soup

Ingredients:

4 cups of coconut milk
1 onion
8 oz package of mushrooms
3 tbsp of coconut oil
Sea salt and black pepper to taste
1/2 tsp of cayenne pepper
Fresh parsley (optional/for decoration)

Instructions:

First add coconut milk into a cooking pan and set to medium heat. While coconut milk is warming up, add coconut oil and chopped onion into a frying pan and cook for about 5 to 10 minutes on medium heat. After onion gets a little golden, add sliced mushrooms and cook for an additional 5 to 10 minutes. Add sea salt, black pepper and cayenne pepper to onion mushroom mixture, and mix well, then transfer to a boiling coconut milk. Boil soup for 1-2 minutes and turn off the stove. Before serving add fresh chopped parsley. Enjoy.

Dairy Free Ranch Dressing

Ingredients:

1 cup of cashews
1/2 cup of water
1/4 of peeled lemon or 1/4 cup of fresh lemon juice
1 tbsp of onion powder
1/2 tbsp of garlic powder
1 tbsp of thinly chopped fresh or dried dill
Sea salt and black pepper to taste

Instructions:

Soak cashews for 2 to 8 hours. Add drained cashews and the remaining ingredients (except dill) into a blender and blend until very smooth. Pour dressing into a bowl and add dill. Enjoy.