"Frosted" Watermelon Pie.

Ok, I have to admit--I am so proud of how this turned out! It's so cute! And so much fun to make. If you've for kiddos, this is a terrific recipe for them to help with! And you can all enjoy eating it afterwards...yum yum! Perfect summer time treat AND craft! 

           "Frosted" Watermelon Pie. 

                         Yummy!

"Frosted" Watermelon Pie; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 2 large chunks/slices of fresh watermon

2. 5 oz. Morinu Extra Firm Silken Tofu

3. 1/4 tsp raw vanilla powder

4. One packet stevia

Method 

1. In your mini food processor, combine tofu, vanilla, and stevia. Blend until super smooth, scraping sides as you go of necessary. Transfer to a small bowl and let sit at room temperature for at least 10-15 minutes. 

2. After frosting had set, simply spread on the watermon slices and enjoy! So easy and delish! 

"Skinny" Tabbouleh.

As you all know by now, I love taking traditional dishes and not only giving them a vegan spin, but making them super un-traditional. I LOVE playing around with grain free dishes just for the fun of it! 

This "Skinny" Tabbouleh is quick and easy, packed with yummy fresh veggies, and delightfully flavorful. Perfect for a side salad of you don't want to use it like tabbouleh. Yum! 

               "Skinny" Tabbouleh. 

 One of my fave ways to use this dish-stuffed grape leaves! Yummers.  

"Skinny" Tabbouleh; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 5 oz. cauliflower florets

2. 1/4 cup choppe red onion

3. 2 tsp minced garlic

4. Handful cherry tomatoes, sliced

5. 1 T white vinegar

6. Onion powder, garlic powder to taste

7. Parsley to taste

Method

1. In your mini food processor, process cauliflower until "rice" consistency. Transfer to medium size bowl and add remaining ingredients. Mix well and use as you wish!

Copycat "Wendy's" Carob Frosty.

Ahhhh, summer is finally here. And you all know what that means...swimming, vacation, relaxing, and of course, frozen goodness! 

I used to LOVE those "Frosty" desserts that Wendy's used to serve. Of course, I haven't had one in YEARS (Like maybe 8 years?!) but I remember exactly how they taste, nonetheless! Cool, rich, and utterly satisfying, I have fond memories of summer nights eating these while watching the sunset...after a day at the pool of course! 

This veganized version of my all time fave is as close to the real thing as you can get. Give it a go! You will love it! 

      Copycat "Wendy's" Carob Frosty. 

                 Frosty deliciousness!

Copycat "Wendy's" Carob Frosty; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One frozen chopped pear 

2. One frozen chopped banana

3. 1 T carob powder

4. 1/3 cup almond milk

5. 1/3 cup plus 1/8 cup cold water, divided

Method 

1. Place banana, pear, carob powder, almond milk, and 1/3 cup water in your vitamix or high speed blender. Blend slowly from low to high. While blender is running, add 1/8 cup water through the top. Use plunger to get things moving of necessary. 

2. Blend until smooth. It will be thick--don't think smoothie, think more ice cream. Serve in a tall "frosty glass" and enjoy!

"Cheezy" Hummus.

You can probably guess the main ingredient (other than chickpeas, of course) used in this hummus recipe. Yes, you guessed correct: my beloved nutritional yeast...or "nooch" as I like to call it. If you have never tried nutritional yeast, don't let the daunting name scare you. It's not like brewers yeast or dry yeast used in bakjng. Nutritional yeast is simply yellow yeast flakes that can be used however you wish. A couple of my favorite uses for nooch? Salad topper, my "Basic Cheeze Sauce" (recipe in a previous post), mixed with lemon juice for a salad dressing, you name it. Nooch is a vegans best friend. Not only does it TASTE EXACTLY LIKE CHEESE, but it is a SIGNIFICANT source of vitamin B-12, which many vegans happen to be deficient in. 

So if you haven't tried these amazing little yellow superheroes, you're seriously missing out. Go ahead and try it in this hummus! I guarantee you'll love it. 

                "Cheezy" Hummus. 

         Cheezy hummus-y goodness. 

"Cheezy" Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned chickpeas, drained and rinsed

2. 2 T nutritional yeast

3. 1/4 tsp each onion powder and garlic powder

4. Dash of bragg's liquid aminos

5. Pinch of turmeric (for color)

6. 1 tsp Dijon mustard

Method

1. Just like all hummus recipes, this one is pretty foolproof. Just add all ingredients to your mini food processor and blend until smooth, adding splashes of water and scraping sides as needed. Serve with toast, veggies, or refrigerate to use for later...if you can refrain from eating all of it straight out of the food processor...!

Deli-style Veggie Roll Up.

This is so good. It's so stupidly easy and so so SO good. It really reminds me of those yummy wraps you get at a real deli. Not subway--a REAL deli. So good. Hope you like it too!

             Deli-style Veggie Roll Up. 

                          Bliss. 

          All those crrrrrrisp veggies! 

Deli-style Veggie Roll Up; Vegan, Gluten-free option. 

Ingredients

1. One large tortilla/wrap (I used a lavash)

2. 1 T Dijon mustard

3. 1 cup fresh spinach leaves

4. One small Roma tomato, sliced 

5. 3 baby carrots, grated

Method

1. Lay out your wrap on a large plate. Add Dijon and spread evenly over wrap. Add spinach, then tomato, then grated carrots. Roll up tightly, slice in half, and enjoy! So good. 

Protein-flax Spread.

I love playing around with protein powder. There are SO many things you can do with it it's unbelievable. This is one of my favorite uses for my beloved protein powder. Super simple and ridiculously tasty, I like this stuffed in a wrap, spread in toast, as a condiment for veggies, and on top of oatmeal. 

                 Protein-flax Spread. 

                      Close up time!

Protein-flax Spread; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 2 T protein powder of choice (In the picture above I used Jarrow Mixed Berry flavor)

2. 2 T ground flaxseeds

3. Water as needed

4. 1/2 packet stevia (optional. You can omit it if your protein powder is already sweetened. Jarrow brand is unsweetened, so I used the stevia.)

Method

1. In a small bowl, whisk together the protein powder, flax, and stevia (if using). 

2. Add a little water at a time as you stir. Keep stirring and adding water until you get a gooey "frosting" like spread. The amount of water varies with the brand of protein used. I've tried lots of different brands and the amount of water I need is never the same! 

3. Use as desired! Yum. 

Raw Vegan Cinnamon-Coconut Veggie Cereal.

If you follow me on Instagram, you already know that one of my favorite breakfasts is my "raw vegan cereals". Super quick and easy, filling, and LOADED with nutrients, it's definitely a go to breakfast (or lunch/dinner!) for me. My bowls usually contain frozen fruit in addition to my veggies, but I was out of all my fruit on this particular morning! It was super good nonetheless. Because I did not have the sweetness of the fruit, I sweetened with stevia. Yummy! Hope you enjoy!

Raw Vegan Cinnamon-Coconut Veggie Cereal. 

Raw Vegan Cinnamon-Coconut Veggie Cereal; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini, chopped 

2. One medium size (or 6 baby) carrot, peeled and chopped

3. 1/2 tsp cinnamon

4. 1/2 packet stevia 

5. 5 drops coconut flavored stevia

6. 1 cup almond milk

Method 

1. In a large bowl, place your chopped veggies and add cinnamon and stevia (both types). Mix with a spoon to distribute spices. 

2. Pour almond milk over and serve!