Best Vegan Banana Cake Recipe

Best Vegan Banana Cake Recipe

This is the best vegan banana cake recipe. I’ve tried many chocolate banana cakes, brownies, breads, muffins and whatever else banana you can imagine. I made this banana chocolate cake for a party we threw for my aunt for graduating from nursing school. It’s not everyday that you see a women with 3 children go back to school to become a nurse! My aunt is one such woman, you go woman! My cousin, her daughter, and I decided to throw her a surprise graduation party. It was my job to bring the cake and lucky for me, my aunt was on a no sugar diet. Well lucky for her, no sugar is my speciality! I made the cake it and it was a hit. No one had any idea that the cake was vegan or sugar free. Not only is it incredibly delicious but it is incredibly easy and simple to make! Try it for yourself and see. πŸ™‚

 

 

Best Vegan Banana Cake Recipe
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Ingredients
  1. *2 cups rolled oats
  2. 1/2 cup maple syrup
  3. Β½ tsp baking soda
  4. Β½ tsp fine sea salt
  5. 2 tbsp chia + 1/4 cup water (or 2 large eggs, at room temperature)
  6. 1/3 cup melted coconut oil
  7. 1 tsp vanilla extract
  8. 3 ripe bananas
  9. 2-3 handfuls semisweet chocolate chips (use vegan & gluten-free if required), optional
  10. 2 handfuls walnuts, optional
Instructions
  1. Throw all the ingredients into a food processor and blend away!
  2. Pour batter into a greased pan and bake at 350ΒΊF for 30 minutes.
  3. If adding frosting, make sure the cake is completely cooled before applying.
Notes
  1. *use certified gluten-free oats if you have a gluten allergy/intolerance
HappyGut http://happygut.ca/
For the frosting, you can also check out my recipe for chocolate pudding made with avocado, I used the same one. πŸ™‚

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Vegan Chickpea Meatballs

Vegan Chickpea Meatballs

Some times a girl just wants some vegan chickpea meatballs! Meatballs had been on my mind for quite some time and so when I found out that a couple of friends were coming over for dinner, it became a vegan chickpea meatballs night! I love, LOVE chickpeas. Not only are they incredibly delicious, but they are so versatile – you can use them for appetizers (hummus) main meals (chickpea meatballs, chickpea curry, chickpea wraps, etc.) and even in desserts (chickpea brownies are a thing)!

I served these meatballs with some rice noodles (I could have easily made this meal grain-free by using squash or lentil noodles) and my salted vegan caramel cheesecake for dessert. 

Vegan Chickpea Meatballs
Vegan Chickpea Meatballs | happygut.ca

Vegan Chickpea Meatballs
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Ingredients
  1. 1 tbsp chia + 3 tbsp water
  2. 1 onion
  3. 2 cloves of garlic
  4. 2 cups cooked (or canned) chickpeas
  5. 1 tsp basil
  6. 1 tsp oregano
  7. 1/2 tsp chilli powder
  8. 1/2 tsp pepper
  9. salt, to taste (I put about 1 tsp)
  10. 1 tsp baking powder
  11. 1 tsp freshly squeezed lemon juice
  12. *1 cup breadcrumbs
Instructions
  1. Preheat oven to 400.
  2. Combine the chia with the water and set aside. Try to use ground chia but if not whole chia seeds will also work.
  3. Add the onions and garlic into a food processor and mix well.
  4. In a large sized bowl, add the cooked or canned chickpeas, basil, oregano, chilli, pepper, salt, chia mixture, onion mixture, baking powder and lemon.
  5. Mash by hand. You don't want to use a food processor because it will thin it out too much. You want it thick enough where you can form the mixture into balls.
  6. Add the bread crumbs and mix again.
  7. From into balls and place on a greased pan.
  8. Bake for about 30 minutes (flipping mid way through).
  9. Add on top of your choice of spaghetti and add some additional toppings if you wish - (vegan) cheese, chilli flakes, etc.
  10. Enjoy!
Notes
  1. Use gluten free breadcrumbs if you have a gluten intolerance/allergy.
HappyGut http://happygut.ca/
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Mexican Salad In A Jar

Mexican Salad In A Jar

Mexican salad in a jar! Part 2 of the mason jar lunch salad series (you can check out other lunch in a mason jar recipes). I have been very hard not to buy lunch. :S The problem is though, like most people, I don’t have the time or often the foresight to make lunch in advance. I love this Mexican salad in a jar recipe because it requires minimal prep and is so quick and easy to make. You can make a few of these and they will last at least 2 days in the fridge (longer if you don’t add the avocado in the jar but just before you are ready to eat). 

Mexican Salad In A Jar
Mexican Salad In A Jar | happygut.ca

Mexican Salad In A Jar
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Ingredients
  1. 1/3 cup salsa
  2. 1 cup black beans (canned or cooked)
  3. 1/4 cup chopped cilantro
  4. 1/3 cup corn (I used canned)
  5. *1/2 an avocado, chopped
  6. 2 tbsp freshly squeezed lemon juice
Instructions
  1. Using a medium sized mason jar, add the salsa
  2. Add the black beans
  3. Add the cilantro
  4. Add the corn
  5. Add the avocado
  6. Will keep in the fridge for about 3 days
  7. Enjoy!
Notes
  1. We use the lemon for taste but to also prevent the avocado from going brown. You can also cut and use the avocado right before you eat it to prevent any browning from happening.
HappyGut http://happygut.ca/
You can check out my other salad jar recipe here.

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Black Bean Brownies (with coconut oil)

Black Bean Brownies with Coconut Oil

You know what I love more than desserts? Healthy desserts of course! And even cooler than healthy desserts are desserts with unassuming ingredients. πŸ™‚ These black bean brownies with coconut oil make the cut. 

We had a friend and fellow foodie coming over to dinner and I wanted a dessert to please and surprise! I love adding unusually healthy ingredients into my desserts and so I thought of a black bean brownie recipe. I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don’t skimp out on the chocolate chips, they are a must). 

The result was healthy delicious goodness. πŸ™‚ The perfect combination of fudge and chocolate. We stored them in the fridge for a few days and they were still moist. Try it for yourself and see! 

Black Bean Brownies (with coconut oil)
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Ingredients
  1. 1 can black beans
  2. *1/2 cup rolled oats
  3. 1/3 cup cocoa
  4. 1/2 cup maple syrup
  5. 1/4 cup melted coconut oil
  6. 1 tsp vanilla
  7. 1 tsp baking soda
  8. pinch of salt
  9. 2 handfuls chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine all the ingredients in a food processor, except for the chocolate chips, and blend until smooth.
  3. Add in the chocolate chips and mix by hand
  4. Grease your baking pan
  5. Pour in the batter and smooth over with a spoon
  6. Sprinkle a few chocolate chips on top
  7. Bake for about 25 minutes
  8. Let it cool for at 20 minutes if you can wait that long πŸ˜›
Notes
  1. *make sure to use certified gluten-free oats if you have a gluten allergy/intolerance
HappyGut http://happygut.ca/
For more healthy dessert brownies you can check out my Mint Brownie Recipe From Scratch and Grain Free Sugar Free Vegan Brownie Recipe.

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Flourless Zucchini Fritters

Flourless Zucchini Fritters

These flourless zucchini fritters come courtesy of my Mama. πŸ™‚ There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking. 

Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself! 

Flourless Zucchini Fritters
Flourless Zucchini Fritters | happygut.ca

Flourless Zucchini Fritters
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Ingredients
  1. 2 cups chickpea flour (besan)
  2. 2 tsp salt
  3. 1/2 tsp chilli powder
  4. 1 tsp coriander powder
  5. *optional - 1 tsp pomegranate seed powder (also known as "anardana")
  6. 1/2 cup cilantro, chopped
  7. 1/3 cup onion, chopped
  8. 1/2 cup shredded zucchini
  9. 1/2-1 chilli, chopped
  10. 1&1/4 cup water
  11. 1 tsp baking powder
  12. and any other veggies you want (spinach, kale, cauliflower, etc.)
  13. coconut oil, for pan frying
Instructions
  1. Add the chickpea flour with all of the spices into a bowl and mix well.
  2. Add the cilantro, onion, zucchini and any other veggies you are including and mix.
  3. Add the water mix until it is nicely combined.
  4. Add the baking powder.
  5. Heat up a frying pan over medium heat.
  6. Add a couple of tbsp of coconut oil and wait until the pan is out.
  7. Using a 1/3 cup, pour the chickpea batter onto the pain and wait a couple of minutes.
  8. Flip and so the same on the other side, it should be a golden brown colour.
  9. Continue until you are done the batter.
  10. Enjoy!
HappyGut http://happygut.ca/
For more chickpea flour recipes you can check out my 2-ingredient chickpea flour wrap and my chickpea pattie recipe.

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Lunch in a Mason Jar Recipes – Chickpea Salad

Lunch in a Mason Jar Recipes

Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty! 

I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. πŸ˜› In the meantime though, ode to salads!

I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. πŸ™‚

Lunch in a Mason Jar Recipes - Chickpea Salad
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Ingredients
  1. 2 tbsp olive oil
  2. 2 tbsp lemon
  3. 1 clove garlic
  4. pinch of salt and pepper
  5. 1 cup chickpeas (cooked or from the can)
  6. 1 green onion, chopped
  7. 1/3 cup cherry tomatoes
  8. 1 cup spinach
Instructions
  1. In a medium sized mason jar, add the olive oil, lemon juice, garlic, salt and pepper.
  2. Add the chickpeas.
  3. Add the green onion.
  4. Add the cherry tomatoes.
  5. Add the spinach.
  6. Will keep in the fridge for about 3 days.
  7. Enjoy!
HappyGut http://happygut.ca/

 

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Easy Vegan Fried Rice (with tofu)

Easy Vegan Fried Rice

Sometimes one just needs some fried rice. It’s so satisfying and comforting. What’s better than regular ol’ egg fried rice? Easy vegan fried rice with tofu! I know what you’re thinking, “Eggactly!” πŸ˜›

The combination of garlic, nutritional yeast, soy sauce and spices makes for such a spicy tangy and delicious meal! This easy vegan fried rice is eggcelent! (I’m sorry, I couldn’t help myself!). 

If you are gluten-free make sure you use a gf soy sauce. I usually use Braggs.

Easy Vegan Fried Rice
Easy Vegan Fried Rice | happygut.ca
Easy Vegan Fried Rice
Easy Vegan Fried Rice | happygut.ca

See my video for Easy Vegan Fried Rice

Looking for more vegan egg-y recipes? Check out my Tofu Scramble

Easy Vegan Fried Rice
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Ingredients
  1. 1 tbsp oil
  2. 2 cloves garlic
  3. 1/2 block tofu
  4. 1/2 tsp turmeric
  5. 1/2 tsp cumin
  6. 1/2 tbsp nutritional yeast
  7. salt, to taste
  8. 1/4 tsp chilli powder, or to taste
  9. 1.5 cup veggies (I used frozen carrots, peas, and carrots)
  10. 1 cup rice, uncooked (makes about 2.5 cups cooked)
  11. 3 green onions, chopped
  12. 1-2 tbsp soy sauce (I used Braggs)
  13. hot sauce, to taste
Instructions
  1. Drain 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 and then draining the excess water).
  2. Wash and cook the rice (add the rice with about 3 cups of water and cook over medium-high until done). Set aside.
  3. Using a large frying pan or skillet, heat oil over medium heat.
  4. Add garlic and sautΓ© until fragrant.
  5. Crumble the tofu and add.
  6. Add all the spices and nutritional yeast and mix well (it should turn yellow).
  7. Add the veggies and mix again.
  8. Add the cooked rice and mix again - yes there is a lot of mixing :).
  9. Add the green onions, soy sauce/braggs and hot sauce.
  10. Mix again.
  11. Enjoy!
HappyGut http://happygut.ca/
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Black Bean Tomato Avocado Salad

Black Bean Tomato Avocado Salad

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. πŸ™‚ 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! 

Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca
Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca

You can also try my my Spicy Tofu with Kale for another quick and easy weekday meal idea. πŸ™‚ 

Black Bean Tomato Avocado Salad
Serves 2
A great quick, yummy and healthy weekday meal.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 large can black beans
  2. 1-2 cloves chopped garlic
  3. 1 cup baby tomato
  4. 1 cup chopped cucumber
  5. 1/2 cup chopped cilantro
  6. 1/3 cup chopped green onions
  7. 1 avocado, chopped
  8. 1/4 cup olive oil
  9. lemon, to taste
  10. salt, to taste
  11. pepper, to taste
Instructions
  1. Throw all the ingredients into a bowl and there you have 'er! πŸ™‚
Notes
  1. Sometimes I add some freshly chopped chilli pepper if I'm in the mood. Go for it if you like your salads spicy. πŸ˜‰
HappyGut http://happygut.ca/
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Dry Yellow Moong Dal Recipe

Dry Yellow Moong Dal Recipe

This dry yellow moong dal recipe comes with a story. πŸ™‚ 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! 

Dry Yellow Moong Dal Recipe
Dry Yellow Moong Dal Recipe | happygut.ca

 

Dry Yellow Moong Dal Recipe
Serves 2
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Ingredients
  1. 1 cup dry yellow moong dal, washed and soaked for 10 minutes
  2. 3 cups water
  3. 3 tbsp oil (I use avocado or olive oil)
  4. 2 cloves of garlic
  5. 1 tsp cumin seeds
  6. 1 tsp mustard seeds
  7. 1 small tomato, chopped
  8. 1/2 tsp of turmeric
  9. 4-5 curry leaves (optional)
  10. 1/2 green chilli (deseeded if you don't like spice)
  11. salt, to taste
  12. handful of freshly chopped cilantro, optional (for garnish)
  13. sprinkle of garam masala, optional (for garnish)
Instructions
  1. Wash and soak dal for 10 minutes
  2. Heat oil over medium heat in a pot
  3. 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)
  4. When oil is hot, add the mustard seeds
  5. Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sautΓ© just until the garlic starts to brown
  6. Add the turmeric, curry leaves, if using, & tomato
  7. Add the lentils and water
  8. 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
  9. Be sure to check it periodically to make sure it doesn't burn on the bottom
  10. Remove from heat and add the salt
  11. Add more water if you want it more soupy
  12. Adjust spices to taste and then garnish with some fresh cilantro and garam masala
HappyGut http://happygut.ca/
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Chocolate Coconut Cupcakes (Flourless & Vegan)

Chocolate Coconut Cupcakes

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. πŸ˜›

Chocolate Coconut Cupcakes
Yields 6
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/3 cup coconut flour
  2. 1/3 cup shredded coconut (I used unsweetened but you can use sweetened if you like)
  3. 1/4 cup cocoa powder
  4. 1 tsp baking soda
  5. generous pinch of salt
  6. 2 chia eggs (2 tbsp ground chia combined with 1/4 cup of water for 5-10 minutes) – or you can use 2 eggs if you’re not vegan
  7. 1/2 cup maple syrup
  8. 1/3 cup melted coconut oil
  9. 1 tsp vanilla extract
  10. 3 tbsp dairy free milk (I used almond milk)
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine the coconut flour, shredded coconut, cocoa, baking soda & salt
  3. Slowly add the chia mixture, maple syrup, coconut oil, vanilla and dairy free milk
  4. Combine until completely smooth
  5. Prep a muffin pan with 6 liners
  6. Use a 1/4 cup and scoop mixture into cups
  7. Bake for about 25 minutes
  8. Let it cool for about an hour
HappyGut http://happygut.ca/

 

Top with my coconut milk whipped cream frosting and some shredded coconut. πŸ™‚

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