Recipes

Healthy Vegan Chocolate Chip Cookie Dough

HOLY SH!T you guys!

This Healthy Chocolate Chip Cookie Dough is so flippin' good.

It's vegan (of course) and there's no gluten, refined sugar or oil in the recipe!

So it's super healthy, but you'd never even know it.

#WINNING

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- HEALTHY CHOCOLATE CHIP COOKIE DOUGH -

- INGREDIENTS -

1 can chickpeas, drained & rinsed (or 1 1/2 c. cooked chickpeas)
1/2 c. peanut butter (I used peanut butter powder + water)
1/4 c. oats
1-2 tbsp. maple syrup, to taste
1 tbsp. ground flaxseed
1 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt
1/3 c. vegan chocolate chips (or cocoa nibs)

- DIRECTIONS -

1. Place the drained chickpeas on a tea towel (or a paper towel) and rub to dry. If some of the skins start to come off peel them off and discard. (This will help the cookie dough not be as gritty!)

2. Add all of the ingredients except for the chocolate chips to a food processor and blend until smooth and creamy. Feel free to add a little bit of warm water if it's too thick.

3. Pop the mixture into a bowl and mix in the chocolate chips. Enjoy!

I usually just eat this stuff with a spoon (although it’s delish with apple slices too)!

xx Kristen

WARNING: I’ve never tried baking this stuff in the oven, although I have a feeling it wouldn’t go over too well. Bake at your own risk!

Instant Pot Brown Rice

If you never made brown rice in the Instant Pot before then you're 100% missing out.

It's seriously SO easy!!!

And it turns out perfectly every single time.

You just can’t go wrong.

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 - INSTANT POT BROWN RICE -

Ingredients:

2 c. brown rice
2 1/2 c. water (or veg broth)

Directions:

1. Add ingredients to Instant Pot and set the manual timer for 22 minutes. Make sure the nozzle on top is turned to 'sealing'!

2. After the 22 minutes is up, wait 10 minutes for the pressure to naturally release and then manually release the rest of the steam by turning the nozzle from 'steaming' to 'venting'.

3. Open the lid, fluff the rice with a fork and it's all good to go! Enjoy!

xx Kristen

Instant Pot Vegan Mashed Potatoes

These no-drain, Instant Pot Vegan Mashed Potatoes are quick, easy and absolutely delish!

Plus, they’re SUPER healthy too!

What else can you ask for in a recipe?!

Not much, if you ask me!

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 - INSTANT POT VEGAN MASHED POTATOES -

(serves 4-6)

Ingredients:

- 2 lbs. russet potatoes
- 1 c. vegetable broth
- 1/2 - 1 c. unsweetened, plant-based milk
- 1 - 2 tsp. sea salt
- 1/4 tsp. white pepper

NOTE: This is a super simple recipe, so feel free to jazz it up with some roasted garlic, nutritional yeast, vegan sour cream, vegan cheese...or whatever else you'd like!

Directions:

1. Wash the potatoes and poke them several times with a fork to help steam release during the cooking process.

2. Add the potatoes, as well as the vegetable broth, to the Instant Pot and make sure the top valve is turned to sealing.

3. Set the manual timer for 10-12 minutes (depending on the size of your taters) and let the Instant Pot do it's thing.

4. When the timer goes off, manually release the pressure and open the lid.

5. Poke the potatoes with a sharp knife to test their doneness (they should be soft all the way through). Cook for longer if needed.

6. Once the potatoes are done cooking, warm up the plant-based milk and add that into the Instant Pot with the salt and pepper.

7. Mix well, adjusting the liquid (you can add more veg broth and/or plant-based milk if it's too dry for your liking) and seasonings to taste (feel free to add in whatever else you'd like) and enjoy!

xx Kristen

Beet Blue Cheese Dressing

This vegan blue cheese dressing will CHANGE YOUR LIFE.

Not only is this stuff great on salads, but it's amazing when used as a dipping sauce for fries or vegan wings.

The possibilities are endless you guys!

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 BEET BLUE CHEESE DRESSING RECIPE

(makes ~ 2 cups)

INGREDIENTS:

1/2 c. tahini
1/2 c. beet juice (from canned or jarred beets)
1 tbsp. ume plum vinegar
1 tbsp. apple cider vinegar
1 tsp. miso
2 tbsp. nutritional yeast
3 tbsp. whole dijon mustard
1 tsp. Everything But The Bagel Seasoning*
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Bragg's Liquid Aminos (optional)
1/4 tsp. black pepper

*from Trader Joe's

DIRECTIONS:

1. Add everything to a large bowl and use a whisk to mix well.

2. Adjust everything to suit YOUR taste buds and enjoy!

NOTE: This will last about 5-7 days in the fridge.

Now, go put this on EVERYTHING. And let me know what you think! 

Love you guys! 

xx Kristen

 

⬇ STUFF I MENTIONED IN THIS VIDEO ⬇

Crispy Oil-Free Fries: https://youtu.be/leB3qDy19C0

What Is Tahini? (And How To Use It): https://youtu.be/yVQ4gbYf-NI

Artisana Tahini: https://goo.gl/SfBRVf

Ume Plum Vinegar: https://goo.gl/4ziW5p

Bragg's Liquid Aminos: https://goo.gl/cVu2xq

Violife Feta: https://goo.gl/61ShGZ

Beyond Meat Sausage & Pineapple Kabobs

Holy SHIT - these Vegan Sausage & Pineapple Kabobs made with the NEW Beyond Meat Sausages are SO flippin' good. 

Not only are they 100% vegan and gluten free, but they're totally omnivore approved too.

Bring these to your next BBQ for sure!!!

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Beyond Meat Sausage & Pineapple Kabobs

(makes 12 kabobs)

Gluten Free Teriyaki Sauce


Ingredients:

- 1/4 of a yellow onion
- 2-3 cloves garlic, peeled
- 1 small piece of ginger
- 2/3 c. tamari (or soy sauce)
- 1/2 c. pineapple juice from a can
- 3 rings of canned pineapple
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil (optional)
- 1/3 c. coconut sugar
- 1 tbsp. cornstarch
- 1/2 tsp. red chili flakes (optional)

Directions:

1. Add all ingredients to a blender and blend on high for 30 seconds, or until everything is well combined and smooth.

2. Pour into a saucepan on medium heat and whisk constantly until the sauce is thick and gravy-like in consistency.

3. Pour your finished sauce into a jar and store in the fridge or use it right away if you'd like! Enjoy!
 

Beyond Meat Sausage Kabobs

Ingredients:

- 2 packages of Beyond Meat Sausages 
- 1 pineapple
- 1 red pepper
- 1 red onion
- 1 batch of GF Teriyaki Sauce (recipe above)

Directions:

1. If using wooden skewers, soak them in water for at least 30 minutes before making your kabobs.

2. Cut your vegan sausages, pineapple, red pepper and red onion into large, bite-sized chunks.

3. Assemble your skewers in whatever order you'd like.

4. Pour the Teriyaki Sauce over the skewers and use a brush to make sure all of the pieces are evenly coated.

5. Marinate in the fridge for at least a few hours (overnight is best!).

6. Place them on a hot grill and cook evenly on all sides, brushing them with the sauce left in the bottom of the pan until they've reached your desired done-ness. Enjoy!
 

xo Kristen

Raw Cereal Bowl

This Raw Vegan Cereal Bowl is super easy, super tasty and SUPER healthy!

It's even better topped with my Homemade Cashew Milk - which just so happens to be raw too!

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- RAW CEREAL BOWL -

Ingredients:

- 1 apple (I use Honeycrisp)
- cinnamon
- oats
- dried, unsweetened coconut shreds
- walnuts
- blueberries (bananas are good too!)
- raisins
- raw buckwheat groats
- cacao nibs
- non-dairy milk (I use homemade cashew milk)

Directions:

Add all ingredients (or whatever ingredients you'd like) to a bowl and top with your choice of non-dairy milk.

Enjoy!

xx Kristen
 

Vegan Crab Cakes

These vegan crab cakes are 100% AMAZING!

And that creamy remoulade sauce??  

Mmmm. So good.

They seriously taste like the crab cakes I remember from childhood trips to the Oregon Coast.

Make these for sure!!! You'll love 'em.

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- VEGAN CRAB CAKES -

Recipe inspired by Kris Carr

(serves 4)

Remoulade Sauce Ingredients:

1 c. vegan mayo
1 tbsp. ketchup
1 tbsp. dijon mustard
1 tsp. hot sauce
1 tsp. vegan worcestershire
juice from half a lemon
1 tbsp. capers
1/4 c. parsley, not chopped
1/4 c. red bell pepper, roughly chopped
2 tsp. minced shallot (or 1 tsp. onion powder)
salt and pepper, to taste

Directions:

Blend all ingredients until smooth and creamy.

Crab Cake Ingredients:

1 sheet of nori, toasted (or 2 tbsp. toasted nori flakes)
2, 14-oz cans hearts of palm (whole, not diced)
1/4 c. finely diced red onion
1/4 c. finely diced red bell pepper
2 tsp. old bay seasoning
3 tbsp. vegan mayo
1 tbsp. nutritional yeast (aka nooch)
2 tsp. cornstarch (or arrowroot powder)
sea salt and black pepper, to taste
1 c. Panko bread crumbs (use GF if needed)

Directions:

1. Toast nori sheet over electric burner and grind (if not using toasted nori flakes).

2. Drain the hearts of palm and press in a towel to dry.

3. Pulse the hearts of palm in a food processor gently, until it looks like crab meat.

4. Sauté the red onion and bell pepper in a little bit of vegetable broth or water until soft.

5. In a large bowl, combine hearts of palm, onion, bell pepper, mayo, 1 tsp. old bay seasoning, nori flakes, nutritional yeast, cornstarch or arrowroot powder, and salt & pepper to taste. Mix well. Cover and refrigerate for 30 mins.

6. Portion the chilled mix into small crab cakes.

7. Combine breadcrumbs with 1 tbsp. old bay seasoning. Coat the crab cakes with the breadcrumb mixture. Form and let sit in fridge for 1 hour.

8. On medium-high heat, sauté the crab cakes for 2-3 mins on each side in a couple tablespoons of oil. (see note for oil-free version)

9. Remove from pan and place on parchment paper.

10. Place finished crab cakes in a warm oven (~200F) until the rest are finished. Serve with the remoulade sauce, some fresh lemon and a sprinkle of fresh parsley.

Enjoy the shit outta these!

NOTE: If you want to make this recipe completely oil-free, then you can try baking the crab cakes in a 400F oven for around 15 minutes. FYI: I haven't tried baking these yet, so if you do, let me know how they turn out!

xx Kristen
 



 

 

Easy Vegan Sour Cream

If you're looking for a delicious and super-easy vegan sour cream recipe then look no further!

This stuff is #LegitneySpears.

Use it however you would 'normal' sour cream!

Nachos, burritos, tacos...you name it.

It's 150% DELISH!
 

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- EASY VEGAN SOUR CREAM -

Ingredients:

- 1 cup raw cashews, soaked
- 1/2 - 3/4 c. water (as needed)
- 1 tbsp. fresh lemon juice
- 1 - 2 tbsp. apple cider vinegar
- 1/4 - 1/2 tsp. salt (to taste)

Directions:

1. Drain and rinse your soaked cashews and add them to a blender with the rest of the ingredients

2. Blend until super smooth and creamy. This usually takes my Vitamix about 3-4 minutes total.

3. Make sure to scrape down the sides a few times throughout the blending process!

4. Adjust everything to taste.

5. Enjoy right away, or put it in the fridge for a few hours (overnight is best) to thicken up and get all sorts of delicious. Enjoy!

FYI: This will last in the fridge for about 5-7 days.

xo Kristen

The Best Vegan Carrot Dogs

WANNA KNOW HOW TO MAKE THE BEST VEGAN 'HOT DOGS' EVER?!

Hint: They may or may not be made out of carrots. 

Yes. I said carrots. 

#trust

They're easy.

They're delicious.

They're super perfect for summer BBQs! 

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So get some of these babies marinating in the fridge ASAP.

And yes, I promise they're super yummy!

I was skeptical at first too.  

But trust me on this one. They're SO damn good, and totally omnivore approved.

You can thank me later.  :)

 

THE BEST VEGAN CARROT DOGS

VEGAN | GLUTEN FREE 

INGREDIENTS: 

For the dogs

  • 6-8 large carrots

For the marinade:

  • 1/4 cup vegetable broth
  • 1 tablespoon olive or sesame oil
  • 1/4 cup Bragg's liquid aminos (soy sauce and tamari work too!)
  • 1 tbsp. white wine vinegar
  • 1 tbsp. maple syrup
  • 1/4 tsp. liquid smoke (hickory style is best!)
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

DIRECTIONS: 

1. Peel and cut the carrots to fit the size of buns you're using. 

2. Boil the carrots for 10-20 minutes (depending on the size of your carrots), until soft, but not mushy. 

3. Drain the carrots and immediately run cold water over them to stop the cooking process. 

4. While the carrots are boiling, make the marinade by whisking all of the ingredients together in a bowl until combined. 

5. Once the carrots are cooled, put them into a ziplock bag and pour the marinade in. 

6. Pop 'em in the fridge for AT LEAST 18 hours. The longer the better! I usually let mine marinade for 24-48 hours. Make sure to flip the bag every so often to evenly coat the carrots. 

7. When you're ready to cook your dogs, either grill 'em or sautè 'em until they're heated through and a little bit crispy on the outside (or however you prefer 'em!). #norules 

BOOM. 

Heavenly, mother-effin carrot dogs! 

Go make some ASAP! 

Have a delicious summer! 

xoxoxox

Kristen 

P.S. If you try these let me know how you like 'em!  And share this with all your peeps too! 

Love you!