When I was in Switzerland a few weeks ago, this was served at one of the restaurants where we ate breakfast one morning. It’s a national specialty there, and the best part about it is that it is infinitely adaptable.
It also makes a great transitional breakfast for the seasons. Hearty and filling, it’s best served cold, which is great as the days get just a little bit warmer and warmer. Consider it spring’s answer to oatmeal.
Bircher muesli is traditionally made with yogurt or cream, so in order to veganize the most traditional, original recipe, I subbed coconut cream. It was the perfect decision! The hint of coconut mixed with lemon, apple, and cinnamon makes an unexpectedly wonderful flavor combo. Since I first made this recipe a few weeks ago, it has become my go-to breakfast…. until I’m back home with my blender, that is.
Be sure to think ahead- you’ll have to assemble this the night before. But it means an extra 10 minutes sleep the next morning!
2 heaping tbsp coconut cream (scooped from the top of a can of coconut milk)
1/4 cup raw oats
1 tbsp fresh lemon juice
1 tbsp raisins
1/2 tsp cinnamon (or to taste)
1/3 cup almond milk (or more as needed)
1 tbsp chopped walnuts
(agave or other sweetener to taste)
In a medium bowl or container, mix the coconut cream, lemon juice, raisins, cinnamon, and almond milk until combined. Cover and put in the fridge overnight.
The next morning, grate the apple (with the skin still on) over the bowl so it captures any juice as well. Stir in the walnuts and sweetener of choice to taste. Depending on desired consistency, add more almond milk as needed.
Who knew that nutritional yeast could be made sweet?
I went into this thinking, “Okay, this is either going to be really disgusting or absolutely amazing.” Luckily, it was the latter. And the best part? Okay, the second best part? It adds so much of a protein punch, which is often elusive for us vegans. I’ve been dabbling with some protein powders, but it’s hard to find something really unprocessed, so nutritional yeast is a great solution. This smoothie packs more than 10 grams of delicious, creamy protein. Drink up… it’s a great recharge after your morning workout.
Strawberry Cheesecake Smoothie
5 medium strawberries, cored
1 cup almond milk
1/5 package light firm tofu
1 tbsp nutritional yeast
1 tsp vanilla extract
stevia to taste
ice (optional) or pinch of guar gum, xantham gum, or 2 tsp of flax for a thicker smoothie (and more protein!)
Put all ingredients in a blender and blend until smooth. Enjoy!
Goodness. It’s been so long since I put together a recipe that I feel like I forget how to do this!
Luckily, what’s coming your way doesn’t need much of an introduction.
I first discovered the power of pureed nuts with my walnut whipped cream. Obviously that’s a sweet recipe, but if we’re going on texture, the creaminess is something that I knew could definitely translate over to a savory recipe. Plus, I’ve heard praises sung about cashew “cheese” everywhere from other vegan blogs to veggie restaurants.
I’ve tried cashew cheese, and it’s amazing… especially in mac & cheese. (P.S. that recipe is still one of my all-time faves!)
But alfredo sauce is obviously a different breed- a different cheese. I knew I needed a more mild flavor that was still creamy. So I turned back to walnuts. Mixed with some herbs and almond milk?
And, the flavor is dead on. Don’t believe me? I challenge you to try it!
Vegan Fettuccine Alfredo
1 cup almond milk
1 cup walnuts, soaked
2 tbsp nutritional yeast
2 tsp lemon juice
2 cloves garlic, minced
1 tsp vinegar
2 tsp dried basil or oregano
salt and pepper to taste
pinch of guar or xantham gum (optional)
your choice of pasta (or spaghetti squash!)
After soaking the nuts for 1-2 hours, drain them and put in a blender or food processor with the almond milk. Puree until smooth, and add the rest of the sauce ingredients. Puree until smooth. Heat over stove in a pot over low heat until desired temperature (add more milk if the sauce reduces at all)
Cook pasta according to instructions, pour sauce over, and serve.
Two rights make a RIGHT. Thus, this has to be good. And trust me, it is. Epicly so. It’s like carrot cake in a teeny tiny, sweet little package. It can be made vegan. And it looks so cute in an Easter basket! Another suggestion? Cut it small enough to be hidden in those plastic eggs.
That‘s a prize worth hunting for.
Carrot Cake Fudge
2 12 oz. packages of white chocolate chips (vegan as necessary)
¾ cup shredded carrot
½ cup shredded coconut, toasted
¼ cup chopped walnuts
2 tsp cinnamon
1 tsp vanilla extract
pinch of sea salt
1 cup sweetened condensed milk (for a vegan alternative, try this– it works fantastically!)
Mix all the ingredients except the chocolate chips in a saucepan over medium heat. Continue stirring until the milk starts to bubble. Let it simmer for a minute, using a spatula to scrape the sides of the pan so nothing burns. Remove from heat, and stir in the chocolate chips. Pour into a 11 x 3 pan lined with greased aluminum foil. Sprinkle a bit of cinnamon on top, cover with plastic wrap and let it firm up in the fridge or freezer before cutting into squares and serving.
I had to. Because I came home the other day to this:
It’s that special time of year when omnis gleefully run around clutching Samoas and Thin Mints and Tagalongs and former omnis like myself cry into their pillows dreaming of caramel and chocolate and coconut.
I wasn’t going to take this lying down. Puh-lease.
So this morning I got to work. Somehow, I nailed it on the first try.
They’re a vegan version of Samoas (do NOT call them Caramel Delites or whatever). Basically I married a coconut macaroon and an oatmeal cookie, topped it with coconut, and drizzled it in chocolate. You’re welcome.
1 cup shredded unsweetened coconut
3 tbsp water
1 tbsp vanilla
1 flax egg (1 tbsp flax soaked in 3 tbsp water)
½ cup course oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp + 1 tbsp molasses, divided
3 tbsp almond milk
a couple tbsp coconut
a couple tbsp semi-sweet chocolate
Preheat oven to 325 degrees.
Put the coconut and water in a food processor and grind until combined, with course flakes still intact. Add the vanilla and flax egg, and process until combined. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt. Stir in the wet ingredients and mix until combined.
In a small saucepan over low heat, heat the 3 tbsp molasses gently until it begins to bubble. Let simmer for about 5 minutes, or until it really foams up completely, stirring frequently with a spatula to keep from sticking to the sides of the pan and burning. Remove from heat. Stir in almond milk rapidly until completely combined and continue stirring as it cools and thickens slightly.
Whisk the molasses mixture into the rest of the batter until completely combined. Add one more tbsp of molasses, and stir until combined.
Line a baking pan with parchment paper and drop the batter by rounded tbsp onto it (should make about 8 cookies). Sprinkle a bit of extra coconut on each cookie and press on slightly. Bake for about 10-15 minutes, until browned at the edges and firm to touch. Remove from heat and let cool for a couple of minutes before transferring the cookies carefully to a wire cooling rack over a sheet of waxed paper.
Put a couple tbsp semi-sweet chocolate (chips work fine) into a Ziploc bag and heat at 5 second increments until completely melted. Cut the corner off the bag and drizzle the chocolate over the cookies. Let harden and enjoy!
When I think of macaroni and cheese, I think of blue boxes, fluorescent orange noodles, and blissful childhood weekends. My mom is a great cook and we definitely ate well growing up, but weekends were her days off from chef duty and Kraft was often the go-to on Friday and Saturday nights. Come on people, you know you love loved it too. Veganism and all-natural eating don’t make Kraft mac & cheese much of a possibility for me anymore, I shouldn’t have to rule out macaroni and cheese entirely.
This recipe comes to the rescue!
It’s ingredient-heavy, for sure, and pretty pricey at that (who knew cashews were so expensive?!) But it’s sooooo tasty- the most perfect zesty cheesy, creaminess. An indulgence that deserves indulging. It’s the kind of dish to gleefully serve your friends who say “Ohhh, you’re vegan? Don’t you get tired of eating rabbit food?”
Vegan Comfort Food for the win.
Just a heads up, I served mine with spaghetti squash “noodles” which tasted AMAZING (and make it gluten free!) but feel free to use the good ‘ole regular kind! Make it classic with elbows
Dreamy Mac & Cheese
1 cup almond milk
2/3 cups cashews
4 tbsp nutritional yeast
3 tbsp soy sauce
2 tsp vinegar
2 tsp lemon juice
2 tsp miso paste or salt to taste
2 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
Blend all together in a food processor or blender until smooth and creamy. Heat over the stove until hot (add more milk if you want a thinner consistency). Stir with cooked spaghetti squash or noodles, and serve.
Are you spreading the love today? How about starting with breakfast? Spread it with some delicious homemade jam and cream. There’s a reason they say a way to a man’s heart is through his stomach. And in my opinion, that’s not exclusive to men. Just sayin’.
As I said before, I hope your day is a tad saucier than mine. I have a paper due tomorrow. SCORE. Seriously, professor, WHERE IS THE LOVE?
Well, I guess there’s nothing like cutesy heart food to cheer me up. And I hope it makes you smile as well.
Blend tofu, almond milk, cinnamon, vanilla, salt, and stevia in blender until smooth. Pour into a bowl and dip the slices of bread in the mixture until coated and soaked. Heat skillet over medium heat and spray with a bit of cooking oil. Place slices on skillet and cook evenly on each side, until bread is crispier and no longer soggy. Remove from skillet. Swirl walnut cream and strawberry jam onto one of the slices. If desired, cut out heart shape in the other slice and place on top, or just place on top whole. Serve and enjoy!
Spread a little love today. Happy Valentine’s Day to you and yours!
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We love the flavors of sweet cinnamon and vanilla around here. If you don’t, I’m judging you just a little bit.
So how did I accomplish such bliss with that green goo above? I guess it was another one of those happy accidents. I usually add cocoa powder or mint to my green smoothies, but decided to give it a go with cinnamon. The result? Actually, fabulously delicious.
Snickerdoodle Green Smoothie
1 cup almond milk
2 cups spinach leaves
1/4 package lite firm tofu
1 tsp cinnamon
1 tsp vanilla extract
1 drop or two almond extract (optional)
Stevia to taste
Blend all until smooth. Pour into glass or bowl and enjoy!
That’s a lot of quotation marks for a recipe title.
But it’s necessary, because this fried rice recipe is not actually fried, and *surprise!* doesn’t actually have a grain of rice in it. But trust me, you’ll be tossing your takeout menus in no time with this healthier but equally tasty option. It fit in my detox, it’s macrobiotic, vegan, gluten free, low-carb, blah blah blah. Most importantly, it tastes amazing.
“Fried” Cauliflower Rice
½ head cauliflower
½ medium onion
1 clove garlic, minced
3 tbsp sliced leeks or scallions
5-10 baby carrots, sliced
1 red bell pepper, sliced
4 oz. silken soft tofu (gluten free)
1 tsp ground ginger
soy sauce (gluten free)
“Rice” the cauliflower with the onion in a food processor. Set aside. Saute the garlic over medium heat on a pan that has been lightly spritzed with cooking spray. Add the cauliflower “rice”. Stir and add the veggies and tofu. Once the tofu has scrambled and is evenly distributed throughout, add some vegetable broth (1/4 cup or so) and continue to stir so that it all cooks evenly. Add the ginger. Once the liquid has evaporated, add a couple tbsp of soy sauce and stir. Once the liquid has evaporated, the vegetables are cooked, and the “rice” is slightly browned, remove from heat and serve. Makes 2 large servings.
In other news, today is Day 5, the final day of my detox!
I feel great, I ate well, and slept better than I have in a while.
I can definitely move my caffeine intake wayyyy down. I’m talking like a small cup of coffee a day rather than my usual 2-3 huge mugs.
I used to add way to much salt to things! Food tastes better when I don’t!
Realists might call me crazy, but this Ayurvedic stuff totally works. I feel so much more in tune with myself and balanced. And the macrobiotic aspect? I miss the nightshade vegetables (tomatoes, eggplant, etc.) but I will be lessening my intake a lot… to maybe just 2-3 times a week. I also miss greek yogurt, but will be lessening my intake of that as well.