This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great.
I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck!
I’ve been on a vegan cheesecake kick, I’ll admit it! 😛 I’ve been experimenting with raw vegan cheesecakes with all different flavours and this vegan mango cheesecake recipe is a very strong contender! The fruit markets by where I live have all of these delicious looking mangos and so whenever I walk by them, I must buy them. 🙂 I’ve been trying to be creative with using them, I’ve made my 3-Ingredient Mango Mousse and now this vegan mango cheesecake recipe. A friend came over for dinner and I made this for dessert. It was a hit! 🙂
I didn’t use any lemon in the recipe because my mangos were a bit tart, you may want to add some lemon if your mangos are sweet.
Vegan Mango Cheesecake Recipe
This vegan mango cheesecake recipe is so delicious and so easy to make!
meat from can of coconut milk (this is the solid part)
2 mangos, peeled and seeded
1 tsp vanilla
1/4 cup melted coconut oil
pinch of salt
1/4 cup soaked dates
Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.
Freeze for at least 2 hours.
Remove from freezer and enjoy!
If your mangos are not very sweet, you may want to add some fresh lemon juice. I would start with 1 tsp and then continue until you get the desired taste. (My mangos were quite tart so I didn't add any).
This vegan korma recipe coconut milk recipe comes from my love of korma. Korma is a delicious Indian/Pakistani sauce traditionally made with spices, tomatoes and yogurt. Well I love korma but I don’t love the dairy (well, technically I love the dairy but my tummy doesn’t!) and so I try to make things vegan whenever I can. I took this on as an exciting challenge and dare I say that I succeeded?! Well, I dare: I succeeded! This one turned out sooo soo good. I was lazy and used frozen vegetables which made this a super quick meal, perfect for the weekdays! I invited a few girlfriends over (lucky friends of food bloggers!) and it was finger lickin’ good. We actually licked all of our fingers. 🙂
Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
Heat the olive oil (or vegan butter) in a large pan over medium heat.
Add the green cardamoms, cloves, peppercorns and cinnamon.
Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
Add the onions and sauté until they start to brown.
Add the tomato puree, spices, and fresh chillies.
Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
Add veggies, if using.
Reduce heat and simmer for about 10 minutes.
Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
This easy mint chocolate chip ice cream cake recipes comes from my deep love of the combination of mint and chocolate. I had been wanting to try out a recipe for a vegan raw mint chocolate chip ice cream cake and I had the perfect chance when I had a couple of friends come over for dinner a few weeks ago. I basically combined my Vegan Banana Cream Pie Recipe and Dairy Free Mint Chocolate Chip Ice Cream Recipe to come up with this easy mint chocolate chip ice cream cake.
I especially love this recipe because it is secretly healthy! Spinach is what makes this ice cream cake green, but not to worry because you can’t taste the spinach at all!
It was such a hit! My bro in law, who is not very concerned about healthy eating, stated, “This taste like restaurant cake.” There you have it folks. A healthy raw vegan easy mint chocolate chip ice cream cake that taste likes restaurant cake. 😛 Try it for yourself and see!
Easy Mint Chocolate Chip Ice Cream Cake
A raw vegan easy mint chocolate chip ice cream cake.
This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be:
My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least!
Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them.
This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular!
This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make!
Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause.
This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon.
This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes!
1 cup dry yellow moong dal, washed and soaked for 10 minutes
3 cups water
3 tbsp oil (I use avocado or olive oil)
2 cloves of garlic
1 tsp cumin seeds
1 tsp mustard seeds
1 small tomato, chopped
1/2 tsp of turmeric
4-5 curry leaves (optional)
1/2 green chilli (deseeded if you don't like spice)
salt, to taste
handful of freshly chopped cilantro, optional (for garnish)
sprinkle of garam masala, optional (for garnish)
Wash and soak dal for 10 minutes
Heat oil over medium heat in a pot
Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
When oil is hot, add the mustard seeds
Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
Add the turmeric, curry leaves, if using, & tomato
Add the lentils and water
Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
Be sure to check it periodically to make sure it doesn't burn on the bottom
Remove from heat and add the salt
Add more water if you want it more soupy
Adjust spices to taste and then garnish with some fresh cilantro and garam masala
Friends, I love the combination of chocolate and coconut, who doesn’t?! It was my job to make cupcakes for my nephew’s birthday and I wanted a crowd pleaser. I knew the cupcakes had to be chocolate (everyone loves chocolate) but wanted to add some coconut flavour. I adapted my Flourless Chocolate Cupcakes with Cocoa Powder to make these chocolate coconut cupcakes. The result? Amazing! Make sure to use my Coconut Milk Whipped Cream Frosting and add some sprinkled coconut on top. Not only is this recipe super delicious but it’s guilt-free! It’s flourless and sweetened with maple syrup (and vegan)! It doesn’t get healthier than this folks. 😛
Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”
Banana cream pie is my favourite. It’s the perfect feel good, reminds me of home dessert! This no bake vegan banana cream pie recipe hits the spot folks.
We had another games night with a couple of pals and I was to bring dessert. I wanted to make a banana cream pie and needed to make it vegan in a way that no one could tell it was vegan. 😛 I opted to make it raw instead of cooked (though I will be experimenting with a cooked version very soon – stay tuned!) and needed to think of something quick. I had cashews and coconut milk and knew that such a combination would result in deliciousness. I used Minimalist Baker and The Rawtarian and adapted from their recipes.
*Meat from 1 can of full fat/premium coconut milk (this is the solid part)
1 tsp vanilla
3/4 tsp of salt (start with 1/2 tsp and then add another 1/4 if you want more)
1/4 cup soaked dates
1 tbsp lemon juice (add more if you want more tangy)
1 tbsp maple syrup (add more if you want it more sweet)
1/4 cup melted coconut oil
Combine the crust ingredients into a food processor and blend until well combined and sticky.
Pat down the crust mixture into your cake/pie pan so that it's smooth and flat.
Combine all the filling ingredients into a high powered blender or food processor and go to town! Blend until completely smooth.
Poor the filling batter into the cake/pie pan.
Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!