kristen

Matcha Nice Cream

If you've never had matcha nice cream before then you're in for a special lil treat.

This stuff is oh-so-delicious but it's also SUPER healthy!

You're gonna LOVE it!

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- MATCHA NICE CREAM -

- INGREDIENTS -

- 2 large frozen bananas
- 2 tsp. matcha powder
- 1/4 c. non-dairy milk (more if needed)
- 1 tbsp. coconut butter (optional)
- 1/4 tsp. spirulina (optional)

- DIRECTIONS -


1. Add all ingredients to a high-speed blender or a food processor.

2. Blend until smooth and creamy (like ice cream!), scraping down the sides as necessary.

TIP: Start on a low speed and use your tamper (if you're using a blender) until it starts to come together. Then increase the speed, adding more milk if needed, and watch the magic happen.

BOOM. ICE CREAM BABY!

❤️ ENJOY ❤️

xo Kristen

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

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
 



 

 

Instant Pot Black Beans & Rice

Making black beans & rice has never been so easy!

I love this recipe because it's quick, it's simple and it's HELLA tasty! 

You're definitely gonna want to try this at home. 

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 - INSTANT POT BLACK BEANS & RICE -

Ingredients:

- 1 cup brown rice
- 1 cup black beans
- enough water to cover the rice and beans by about 3/4 of an inch
- 1/4 onion, sliced
- 2 cloves garlic, minced
- 2 tsp. cumin
- 1/2 tsp. chili powder
- 2 tbsp. nutritional yeast
- 1/2 - 1 tsp. sea salt
- 1/4 tsp. black pepper
- Optional add ins: your favorite salsa or hot sauce
 

Directions:

1. Put the rice and beans into the Instant Pot and cover with at least a half inch of water.

2. Add in the rest of the ingredients and stir well.

3. Set your Instant Pot for 25 minutes on the manual setting (make sure the valve is turned to sealing and the pressure is on high).

4. Once the 25 minutes is up, wait until the timer counts up to 10 minutes and use a towel to turn the valve from sealing to venting. Be careful - that shit is hot!

5. Let the pressure release for another minute or so, open your Instant Pot, give the rice and beans a good stir, and boom - perfect rice and beans for all your burrito bowl needs. Enjoy!

NOTE: Cooking time may vary depending on your location, the age and size of your beans and rice, how they've been stored, etc. So keep that in mind! Play around with this recipe until it's just right for you!

I hope you love this recipe as much as I do! 

xx Kristen

P.S. Want an Instant Pot?! Get one here

EASY VEGAN HOLIDAY GUIDE | w/ FREE Shopping List!

Have you been wondering what you're going to eat as a vegan during the holidays this year??

Wonder no more!

I've created this Easy Vegan Holiday Guide to make this your easiest vegan holiday yet!

Oh, and there's a FREE downloadable shopping list to go with!

That's how much I love you guys. ❤️

- Subscribe to my YouTube channel here! -

Click here to

download my

FREE

Easy Vegan Holiday

Shopping List!

<<<

 

 

I hope you have the VERY BEST holiday season ever!!! 

xx Kristen