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Fruitful Flavors

Strawberry-Vanilla Maca Smoothie

Strawberry vanilla maca smoothie

Maca powder, which has so many notable health benefits, has a caramel-y flavor that blends well into smoothies of all sorts. In this Strawberry-Vanilla Maca Smoothie recipe, maca powder teams well with the strawberry, banana, and vanilla flavors. If you’re new to maca, use the lesser quantity; if you’ve been using it for a while, allow for 2 teaspoons per serving. This makes about two 12-ounce servings. Photos by Ollzha.
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Coconut Mint Chip Shake

Mint Chip Milkshake by Sophia Z from Love and Lentils

I was a huge fan of milkshakes growing up. (Who wasn’t?) My all-time favorite ice cream flavor has always been mint chocolate chip, and today, it’s my son’s favorite as well. I thought of combining these two delicious childhood favorites into one leaner, greener dairy-free drink. No artificial color here—the beautiful green color of this Coconut Mint Chip Shake comes from healthy baby spinach! This milkshake’s flavor has the perfect amount of mint, and you can top your shake with chocolate chips like I did, or cacao nibs for a bittersweet flavor. Recipe makes 1 large or 2 smaller servings.

Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.  

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Cookie Dough Smoothie

cookie dough smoothie by Julie Morris from Superfood SmoothiesEven though there’s no real cookie dough in this smoothie, it sure tastes like it! Caramel-like dates, rich and nutty pecans, and cacoa nibs with their hint of chocolate blend perfectly with lucuma powder—which has a natural “cookie dough-like” flavor—making this smoothie recipe all kinds of fabulous. Reprinted with permission from Superfood Smoothies * © 2013 by Julie Morris, Sterling Publishing Co. Photography by Julie Morris.

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Granny Smith Apple Crumb Pie (Gluten-Free)

Granny Smith apples

This delicious gluten-free apple pie is perfect for winter holiday fare. And because this recipe is so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit that’s in season and pairing it with whatever dried fruit seems appealing. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Continue Reading…

Ginger, Pear, and Spinach Shake

Pears on a plate

This Ginger, Pear, and Spinach Shake recipe is sweet with a surprising kick (and lots of nutrients!) to help you power up for the day. You can substitute 1 cup of freshly squeezed orange juice for some of the water in the recipe or throw in a handful of cashews for more texture and protein. Try chilling this ginger-pear shake in the refrigerator for 20 minutes before serving if you want a more cooling effect. Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.* Continue Reading…

Power Smoothie (Romaine and Superfood Seeds)

Romaine lettuce green smoothie

Typically in raw circles, expressions like “power food” refer to Himalayan berries, maca powder, and deep sea algae. What I mean by it is pretty simple: foods that are nutrient dense, easy to assimilate, and that give a boost of energy and focus. In this recipe, dark leafy greens, hemp, chia, and fruit add up to a killer morning smoothie. Contributed by Gena Hamshaw, from Choosing Raw. Photos by Hannah Kaminsky.

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Pulled Jackfruit Sandwich

This Pulled Jackfruit Sandwich is so easy it can be ready in under 1 hour.  Here is a vegan recipe that even carnivores will love!

Pulled Jackfruit Sandwich
Serves: 4
  • 2 cups shredded cabbage or finely chopped cabbage
  • 3 tbsp vegan mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • salt and pepper, to taste
  • 1 can young jackfruit
  • 1 small onion, finely chopped
  • 1 tbsp canola oil
  • 1 tsp garlic powder
  • ¼ cup BBQ Sauce, store-bought
  • salt and pepper, to taste
  • 4 hamburger buns
  1. Mix all slaw ingredients in a bowl and reserve in the refrigerator.
  2. Drain and rinse the pieces of young jackfruit,.
  3. Fray the jackfruit pieces to form filaments. Chop the jackfruit hearts finely.
  4. Cook the onion in a little oil until browned. Add the garlic powder and stir.
  5. Add the jackfruit and BBQ sauce. Cook for another 30 minutes over medium heat, stirring frequently.
  6. Heat the hamburger buns to your preference, then assemble the burgers


Kiwi and Apple Popsicles

Kiwi and Apple Popsicles

These fruity popsicles are a delicious mix of kiwi, apple, and fresh mint—a perfect recipe to make ahead for hot summer days!



Kiwi and Apple Popsicles
Serves: 6-8
  • ¼ cup maple syrup
  • ½ cup water
  • 12 mint leaves, crushed
  • 1 cups raw apple juice
  • 3 large ripe kiwis, peeled
  1. Put the water with the mint and maple syrup in a saucepan over medium heat.
  2. Remove mint syrup from heat and let stand for 15 minutes.
  3. Meanwhile, place the apple juice and kiwi fruit in a blender. Grind to obtain a smooth puree.
  4. When the brewing time is over, add ¾ cup mint syrup and stir well.
  5. Place the mixture in popsicle molds and freeze for at least 6 hours.


Tofu and Mango Vegan Tacos

Tofu and Mango Vegan Tacos

These Tofu and Mango Vegan Tacos are colorful, delicious, and perfect for summer! Follow this recipe and you’ll wow meat eaters and non-meat eaters alike.


Tofu and Mango Vegan Tacos
Serves: 2
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 block firm tofu, cut in small cubes
  • 1 tbsp olive oil
  • 1 small mango, chopped
  • 1 green pepper, chopped
  • 1 tomato
  • 8 corn tortillas
  • ½ cup red cabbage, grated
  • 2 tbsp coriander leaves
  • 2 limes
  1. Mix the spices together in a bowl.
  2. Coat the tofu with the spice mixture. Reserve in the fridge for 15 minutes.
  3. Preheat the oven to 400°F.
  4. Place the tofu on a baking sheet lined with parchment paper. Sprinkle with olive oil. Bake for 10 to 12 minutes.
  5. Meanwhile, cut the mango, peppers and tomato into cubes.
  6. Remove the tofu from the oven.
  7. Garnish tortillas with red cabbage, tofu, mango, pepper, tomato, and coriander leaves.
  8. Serve with lime wedges.


Vegan Blackberry Cookies

Vegan Blackberry Cookies

These Vegan Blackberry Cookies are extra soft, thanks to the coconut milk. The marriage of the blackberries and orange flavors in this recipe is to die for. For this recipe I used fresh blackberries and would not recommend using frozen one as they might soak the cookies.



Vegan Blackberry Cookies
Serves: 24
  • ½ cup vegan butter or margarine
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • ¼ cup coconut milk
  • 1 flax egg (2 tbsp ground flax seeds mixed with 3 tbsp water)
  • ½ tsp vanilla extract
  • zest of 2 oranges
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh blackberries
  • ½ cup powdered sugar
  • 2 tbsp coconut milk
  1. Preheat the oven to 375°F.
  2. In a bowl, combine butter, orange zest, sugar, and brown sugar with an electric mixer until smooth and creamy.
  3. Add vanilla extract and flax egg. Beat well.
  4. Sieve together flour, baking powder, baking soda, and salt. Add to wet mixture, alternating with the coconut milk, and mix well.
  5. Gently stir in the blackberries, being careful not to crush them.
  6. Refrigerate the dough for 2 hours.
  7. Make balls the size of a golf ball, and place them on cookie sheets lined with silicone mats.
  8. Bake in the top of the oven, 12 to 15 minutes.
  9. Let cookies stand 5 minutes on the cookie sheet before placing on a rack. Let them cool completely. During that time mix powdered sugar and coconut milk in a bowl.
  10. Pour the frosting over the top of the cookies with a spoon.


Raspberry and Tofu Smoothies

Raspberry and Tofu Smoothies

Tofu has never been so easy to love! In this Raspberry and Tofu Smoothies recipe, tofu is combined with plant milk and raspberries, creating vibrant color and flavor.


Raspberries and Tofu Smoothies
  • 2 cups frozen raspberries
  • 1 banana
  • ½ cup soft tofu
  • ¾ cup plant base milk
  1. Add all the ingredients to a blender and mix well till combined.


Fresh Mixed Berry Sauce

Fresh berry sauce

When fresh berries are in season, there’s nothing better to serve over cakes, pies, or nondairy ice cream than this Fresh Mixed Berry Sauce. This recipe one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Photos by Hannah Kaminsky.  Continue Reading…

Apples and Cinnamon Chia Pudding

The taste of the Chia Seeds is neutral—no particular taste—which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia pudding—very interesting for breakfast or a snack.  It’s a raw and healthy recipe with a touch of the season from the apples and cinnamon.

Apples and Cinnamon Chia Pudding
Serves: 1-2
  • 1 cup of coconut milk
  • 5 tablespoons chia seeds
  • 1 cup apples, diced
  • Juice and grated rind of a lemon
  • 1 tablespoon agave syrup
  • 1 teaspoon cinnamon
  1. The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container.
  2. Cover the container and store in the refrigerator.
  3. The next day, peel and cut apples into small cubes.
  4. Cook the apples with ¼ cup water for 10 minutes, until you obtain a sauce.
  5. Add chia-coconut milk preparation to a small container.
  6. Place the apples sauce on top of the mixture.
  7. Sprinkle with cinnamon and grated lemon zest.


Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen