Pumpkin Pie in a Bowl!

This is literally the easiest thing ever. It's also the yummiest thing ever! Don't you just love those recipes that you just throw together, hope it turns out good, and it turns out INCREDIBLE?! Yeah...this is one of those. Enjoy, friends :)

     Pumpkin Pie in a Bowl. 

     Look at that swiiiiiirrrrrl!

    I added flax for texture. Delicious!

Pumpkin Pie in a Bowl! Vegan, gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned pumpkin purée

2. One packet stevia powder

3. 7 oz. silken tofu

4. One packet stevia

5. 1 T apple cider vinegar

6. Optional toppings: cinnamon, pumpkin pie spice, flaxseed, gRAWnola, etc. 

Method

1. In a medium sized bowl, mix pumpkin and stevia packet. Set aside. 

2. Combine tofu, stevia, and ACV in food processor and blend until smooth. 

3. Spoon both pumpkin blend and Nogurt into serving bowl. Garnish with toooongs of choice, if desired. Serve!

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip.

Ever had a craving? And I don't mean a craving for something...normal, like popcorn or nice cream. I mean a weird craving. Like a...date I say it...PREGNANCY CRAVING. And before your eyes jump out of your face, I can happily assure you that I AM DEFINITELY NOT PREGNANT. Or plan on being ANYTIME SOON. But I swear...sometimes the things I crave make me wonder. Take this little sammie into account. Really Anna?! An onion sandwich?! And yep, a delicious, caramelized, ooey-gooey luscious onion sandwich. Complete with tangy balsamic cream for dippage. Holy. 

    Caramelized Red Onion Sandwich with          Balsamic Cream Dip. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip. Vegan, gluten-free option. Serves one. 

Ingredients

1. Two slices vegan bread of choice (use gluten free, if needed)

2. One small red onion, sliced into thin strips

3. 3 T water

4. 2 tsp braggs aminos

5. 1/2 tsp dried thyme 

6. 5 oz. silken tofu

7. 1/8 tsp each onion and garlic powders 

8. 1 T balsamic vinegar

Method 

1. Heat a nonstick skillet over medium heat. Test the heat of your pan by adding a drop of water. If it sizzles of, congratulations: your pan is heated! 

2. Add 3 T water and aminos to pan. Toss in your sliced onions and sprinkle thyme over top. Fold continuously with spatula, adding more water if needed, until caramelized. Set aside off of heat and let cool. 

3. In your food processor, combine tofu, balsamic, and onion/garlic powders. Blend until completely smooth and creamy. Spoon into small ramekin. 

4. Place onions on top of bread, toasted if desired, and serve with cream on the side. Enjoy!

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Blueberry and Blood Orange Smoothie Oatmeal Parfait.

This one's kind of a mouthful...but this insanely delicious breakfast of mine (enjoyed this morning, as a matter of fact!) DESERVES an epically long title! But long title does NOT mean long prep time; you can whip this bad boy up in about 15 minutes, start to finish. And this can definitely go for a lunch or snack as well as a breakfast...dinner is acceptable, too! Whenever you opt to enjoy it, I know you will! 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. 

          Look at those luscious layers!

  I'm literally drooling. This was so good!

SERIOUSLY. LOOK AT THOSE COLORS. 

Blueberry and Blood Orange Smoothie Oatmeal Parfait. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup raw old fashioned oats

2. 5 oz. silken firm tofu

3. 2 tsp Apple cider vinegar 

4. One packet stevia

5. 1 medium size blood orange, peeled

6. 1 cup frozen blueberries

7. One scoop protein powder of choice 

8. One packet stevia (omit if protein is sweetened)

9. 2 tsp grated ginger

10. Ginger powder for garnish

Method

1. In a small trifle bowl, spread raw oats on bottom. 

2. In your food processor, blend tofu, vinegar, and stevia until smooth. Spread evenly over oats. 

3. Blend remaining ingredients in your vitamix until smooth and creamy. Spoon over Nogurt and garnish with ginger. 

Red, White, and Blueberry Salad.

A bit late, but this amazingness happened on Memorial Day 🙌 hope you all enjoy...I sure did 😋

      Red, White, and Blueberry Salad. 

             Fruity. Creamy. YUMMY!

Red, White, and Blueberry Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. Large serving of chopped romaine lettuce

2. 1/2 cup fresh blueberries

3. 10 cherry tomatoes, sliced

4. "Vanilla Nogurt" for dressing (in recipe files!)

Method

1. The dance goes like this: lettuce, toms and bloobs, Nogurt, eat. YUM. 

Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Apple Pie Breakfast Bowl.

So, I'm a couple days late....but National Apple Pie Day just passed this past week! And in true "better late than never style, here's my belated (but WORTH THE WAIT!) recipe for this celebratory worthy holiday 💃😋

          Apple Pie Breakfast Bowl. 

    Guilt-free apple pie for brekkie? Yes. 

Apple Pie Breakfast Bowl. Vegan, gluten-free. Serves one. 

Ingredients

1. One small apple, chopped

2. 5 drops liquid stevia

3. Generous sprinkling of cinnamon

4. 6 oz. silken tofu

5. 1/2 tsp Apple pie spice 

6. 2 tsp vinegar

7. One packet stevia

8. 2 T flaxseed

9. 2 T raisins

10. Apple pie spice for garnish

Method 

1. In a medium size microwave safe bowl, mix you Apple chunks, liquid stevia, and cinnamon. Nuke one minute. 

2. In your mini food processor, combine tofu, packet stevia, vinegar, and Apple pie spice. Blend until very smooth. 

3. Add warm apples and Nogurt to a medium size bowl, along with flax and raisins. Top with Apple pie spice and enjoy! 

Warm Cinnamon "Sugar" Cantaloupe Chunks with Nogurt.

So I'm a bit of a cantaloupe addict. I'm not kidding. I eat about a whole one every week. Serious. 100%. 🙊😂💁 My fave way to eat this nutritious melon is either plain, or frozen and blended into sorbet! However, on this particular morning I was feeling creative...lets experiment with clope flaves! 👏👏👏 enjoy! (Not that I needed to tell you that...)

   Warm Cinnamon "Sugar" Cantaloupe Chunks with NoGurt. 

     Dessert for breakfast, anyone?! 😍😍

Warm Cinnamon "Sugar" Cantaloupe Chunks with Nogurt. Vegan, gluten-free option. 

Ingredients 

1. Two large chunks of cantaloupe, chopped 

2. 1/2 tsp cinnamon

3. One packet stevia 

4. 7 oz. silken soft tofu

5. 1 T vinegar

6. One packet stevia

7. 1/4 cup wheatbran (sub 2 T flaxseed for gluten free)

Method

1. Preheat your broiler to high and line a baking sheet with non stick foil. 

2. Place cantaloupe chunks in a medium size bowl and top with cinnamon and one packet stevia. Stir well to thoroughly coat chunks with cinn stevia mixture. Spread chunks evenly into foil. 

3. Broil for 4 minutes, flip, broil 4 more minutes. Remove and set aside. 

4. In your food processor, blend tofu, stevia, and vinegar till smooth. Place in large bowl, add wheat bran/ flaxseed, and cantaloupe chunks. Serve warm. 

Raw vegan "oatmeal".

This is honestly hardly a "recipe"...but it's so good it deserves a whole blog post haha! Enjoy!

             Raw vegan "oatmeal". 

Raw Vegan "Oatmeal". Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, chopped

2. 10 drops liquid stevia (flavor of choice)

3. Protein "frosting" (optional...mix 2 T brown rice protein powder with stevia and 2 T water until smooth.)

Method

1. In food processor, combine zucchini and stevia. Pulse until finely chopped (should be the texture of "rice".). 

2. Spoon into bowl and top with protein frosting, peanut butter, berries, gRAWnola, etc. enjoy!

Orange Basil Cream Pudding.

Fresh basil. Ahhhhhhh. Basil just screams spring, am I right?! The smell, the sight, the dishes it dons...so springy! 

This Orange Basil Cream Pudding is absolute bliss. Creamy, citrus-y, basil-y, spring-y deliciousness! Enjoy!

       Orange Basil Cream Pudding. 

Orange Basil Cream Pudding. Vegan, Gluten-free. Serves one. 

Ingredients

1. 9 oz. silken soft tofu

2. One large Orange, peeled and sectioned (leave outer fibrous cover on)

3. Two large fresh basil leaves, chopped 

4. 15 drops liquid coconut stevia

Method

1. In your food processor, combine tofu, basil, stevia, and 1/2 of Orange (leave other 1/2 for topping).

2. Blend until tofu is smooth. Orange and basil will remain slightly textured. 

3. Spoon into bowl and garnish with remaining Orange chunks. Serve!

Long overdue recipe AND Holiday Post!: Zucchini Cream Pudding.

I have a confession. I have been withholding this recipe from you guys. Unintentionally, of couse...but, still. Honestly, I make it so much I don't even consider it a "recipe". I simply forgot to blog it! So I apologize to you all. And you will soon see WHY I am apologizing...this. Is. So. Good. 

But I now realize it's sort of okay that I've kept this from you guys...because it's THE PERFECT SAINT PATRICKS DAY RECIPE! 🍀 fitting, huh?! Everything really does happen for a reason, lol... Enjoy! 

             Zucchini Cream Pudding. 

                 Perfect for St. Patty's!

                           Yum. 

Zucchini Cream Pudding. Vegan, Gluten-free. Serves one. 

Ingredients 

1. One medium/large zucchini

2. 9 oz. silken soft tofu

3. 15 drops liquid stevia, flavor of choice 

Method 

1. Chop zucchini into small pieces and place in your food processor. Add tofu and stevia and blend until chunky-smooth. Eat alone or serve with toast or Pitas for dipping. Also great as a oatmeal topper!

Tomato Raisin Oatmeal with Masala Cream.

Not sure what happened here...but it's delicious, and that's all that matters, right?! Give this one a go, guys!

    Tomato Raisin Oatmeal with Masala Cream. 

                  Close up. Of course!

Tomato Raisin Oatmeal with Masala Cream. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup oatbran

2. 2 cups water, divided

3. One large Roma tomato, sliced and chopped

4. 1/4 cup raisins

5. 1. t white wine vinegar

6. One packet stevia

7. 3 oz. silken tofu

8. 1/4 tsp garam masala

9. 1 tsp braggs aminos

10. 1/2 packet stevia

Method

1. Boil your water. Add raisins and boil for 5 minutes to "plump". 

2. Reduce heat to medium and stir in oats and stevia packet. When thick, stir in second cup of water. 

3. When thickening, add tomato and vinegar and stir well. Cook 5-7 more minutes, stirring regularly, until desired thickness is obtained. 

4. In your food processor, combine tofu, masala spice, aminos, and 1/2 packet stevia. Blend until smooth and spoon over oats. Serve!

Fiesta time!: Simple Salsa Cream Dip.

I've been feeling very hyper all day today...not sure what from, but hey--I'M NOT COMPLAINING! I love being randomly hyper...it may or may not happen frequently...🙊💃 anyway, whenever I'm hyper I crave spicy foods...I guess to make me more hyper?! Or to go WITH my hyperness...I don't know. But it always happens haha! 

So this is today's hyper-spicy-food 

creation that ended up being an awesome and super simple new recipe to share with you loveys! Now I'm even more excited and hyper...

             Simple Salsa Cream Dip. 

       Spicy + Creamy = Perfection. 

Simple Salsa Cream Dip; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup jarred hot salsa

2. 6 oz. silken soft tofu

3. Onion and garlic powders, 1/8 tsp. each

4. Dash braggs liquid aminos 

Method

1. Add all ingredients to your mini food processor and blend until smooth. 

2. Serve with raw veggies, homemade corn chips, you name it. Enjoy! Told you it was simple.  

Raw Goodness: TFVG's Asian Glow Bowl.

If you follow me on Instagram (@thefitveganginger), you already know that I LOVE my raw veggies--I don't go a single meal without a bowl of raw deliciousness! My diet is primarily raw or almost raw based...If I had to guess I would say it's about an 80/20 raw/cooked split. I love making savory and gourmet-style goodies out of vegetables...especially raw ones! Being vegan isn't just easy, it's FUN TOO! 👍 

This glow bowl is super easy, and super DUPER tasty--I just used what I had on hand...you do the same! 

            TFVG's Asian Glow Bowl. 

TFVG's Asian Glow Bowl; Vegan, Gluten-free option. Serves one. 

Ingredients

1. 5 small to medium radishes, sliced 

2. 1 cup sugar snap peas

3. Large handful sliced mushrooms

4. 1 medium carrot, grated

5. 3/4 cup canned no-salt added chickpeas, drained and rinsed

6. 2 oz. silken soft tofu

7. 1/4 tsp EACH onion powder, garlic powder, and ground ginger

8. 1 1/2 tsp braggs liquid aminos 

9. Pita bread for serving

Method

1. Prepare your veg and arrange as desired on a large plate. 

2. In your mini food processor, combine chickpeas, tofu, aminos, and spices with 3-4 T water. 

3. Blend until perfectly smooth and creamy, scraping sides periodically throughout blending. 

4. Serve hummus in the center of veggie bowl. Serve with Pitas for dipping. 

Strawberry Cilantro Nogurt Mess.

So, if you're anything like me, you tend to overbuy strawberries around Valentine's Day...if this is you, too, then this recipe is your dream come true! It's a PERFECT post-Valentine's day Brek...you can enjoy the fact that you are cleaning out your fridge while devouring this goodness! Sounds like a match made in heaven to me! 

    Strawberry Cilantro Nogurt Mess. 

                       Soooooo good!

           Ok. Now I want this again...

Strawberry Cilantro Nogurt Mess; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One box Morinu silken soft tofu 

2. 1/4 cup cilantro leaves

3. 1 T coconut vinegar

4. 15 drops coconut stevia

5. Large handful fresh strawberries, chopped

6. 1/4 cup dry TVP granules 

7. Handful chopped cilantro

8. Ground ginger to taste

Method

1. Combine ingredients 1-4 in your mini food processor and blend until smooth. 2. Place in bowl and top with strawbs, gRAWnola, cilantro, and ground ginger. Serve! 

Tuscan Veggie Pasta with Homemade Hummus.

What began as a "quick weekday lunch after class" quickly turned into another delicious recipe creation! No surprise there, right?! 

This yummy veggie-based meal is packed with protein and fiber to keep you going all day long! And as usual,100% oil free, sugar free, and added salt free. Oh, it tastes pretty good too! 😉 enjoy babes! 

Tuscan Veggie Pasta with Homemade        Hummus. 

Tuscan Veggie Pasta with Homemade Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini

2. One medium Roma tomato, chopped 

3. Handful of sliced black olives 

4. 1 cup no salt added canned chickpeas, drained and rinsed 

5. 2 oz. silken tofu 

6. Generous sprinkling of onion and garlic powders

7. About 1 T lemon juice

8. Tuscan style seasoning (Italian seasoning will also work)

9. Black pepper to taste

10. Small handful finely chopped kale greens

Method

1. Spiraling your zucchini Int'L noodles and place in a large bowl. 

2. Top noodles with chopped tomato, kale, and sliced olives. 

3. In a food processor, combine chickpeas, lemon juice, seasonings, and tofu. Blend till very smooth, scraping sides as needed. 

4. Top pasta with hummus (if you have some left over like I did, it's delish on toast! Mmmm!) and a sprinkling of black pepper. Serve with a side salad with balsamic. YUM! Perfect meal. 

Holiday Spice Pudding with Chocolate-Coconut Dusting.

Scientists say that exercise stimulates the brain...i.e. people are more creative when they are physically active. This is so true-I come up with probably 95% of my recipe ideas while I'm running or working out every day. Seriously! This is one of those recipes--I thought of it around mile 4 of my rainy 7 mile run this morning. I wanted pumpkin--I had been craving it all weekend, but couldn't quite figure out what I wanted it in. Then it hit me: pudding...of course! Take a look in my recipe index and you will quickly find that I loooove my puddings--sweet, creamy, light and fluffy...it's definitely a go-to brekkie or snack in my life. It's so versatile, too--tofu is like a blank canvas...paint it with any color and it will still look awesome! 

So I opted for the pumpkin, then spiced and sweetened it up nicely, then topped it with a light dusting of carob powder ad shredded coconut. Quick, simple, holiday deliciousness! A nice light dessert after Christmas Eve dinner...or, for a twist, serve it as a fruit dip! 

  Holiday Spice Pudding with Chocolate-Coconut Dusting. 

Holiday Spice Pudding with Chocolate-Coconut Dusting; Vegan, Gluten-free. Serves one (makes one meal-sized serving...could comfortably serve a table as an appetizer).

Ingredients 

1. One box Morinu silken tofu

2. 1 cup canned pumpkin

3. 20 drops liquid coconut ( or other flavor) stevia

4. 1/4 tsp each cinnamon and ginger

5. 1/8 tsp nutmeg

6. Generous pinch ground cloves/allspice

7. 1/2 tsp Carob powder

8. 1 tsp shredded unsweetened coconut 

Method

1. Combine all ingredients (except carob and coconut!) in yor food press or and blend until perfectly smooth. 

2, place in bowl and top with carob powder. Sprinkle with coconut an serve! 

Celebration time!: Lentil Mocha Pudding!

It's official...I HAVE SUCCESFULLY MADE IT THROUGH MY FIRST SEMESTER OF COLLEGE!!! Took my last final (medical terminology!) yesterday. So proud! 

Needless to say, when I woke up this morning, I was in the mood for celebration food 👍😋 My breakfasts have been so rushed the past few weeks because of classes...so I fully took advantage of the extra time this morning! 👏👏👏 however, I had virtually NO FOOD IN MY HOUSE. Grocery day, thank heavens!so I used what I had--1/2 can of lentils left over from dinner the other night that I needed to use before they went bad...and tofu...and Pero coffee substitute. Really?! So I took a risk--after all, that's the beauty in food processors, right?! 😂 I was delighted in the result--so delicious and super high in protein. Good deal! 

              Lentil Mocha Pudding. 

          Creamy, dreamy, yumminess. 

Lentil Mocha Pudding

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 6 oz. silken tofu

3. 15 drops liquid stevia

4. 1 T pero coffee substitute

5. Dash of cinnamon for garnish

Method

1. Blend it yo. Then EAT UP! Done. 👍😍

Sweet 'n Spicy Pudding.

I woke up yesterday morning with the WORST SORE THROAT EVER. I literally thought I was dying, guys. Man was I miserable! After moping around in self-pity for a good portion of the morning, I decided food was important...but of course! 👍 But I needed heat. Spice. FIRE-Y goodness to literally burn my throat off. And let me tell you-this pudding delivered. 🔥🔥🔥

             Sweet 'n Spicy Pudding.

Sweet 'n Spicy Pudding; Vegan, Gluten-free. Serves one. 

Ingredients

1. 11 oz. Morinu extra firm tofu

2. 1 1/2 packets stevia 

3. 1/4 plus 1/8 tsp cayenne (or go for a 1/2 tsp...bring it on!)

Method 

1. Blend and eat!