Superfruit Breakfast Bowl

Ingredients

1-2 frozen acai packs (you can use juice or powder but I prefer the frozen packs for convenience)
1/2 cup frozen berries
1/4 cup almond milk
Optional: spinach, Chlorella or you other fave greens

Topping

1/4 cup granola (crunchier the better) 2 tbsp hemp hearts
1 tsp shredded coconut
1 tbsp cocoa nibs
Sliced fresh fruit (strawberries, banana, etc)
1 tbsp honey

Directions

Blend all ingredients (except topping) in a high powered blender on low/med scape sides as required Add more liquid as required (use sparingly - you want this thick) Blend until thick & smooth Serve in chilled bowl Top with any of the toppings above (I usually use them all) Enjoy (and share - this will make 1 large or 2 small bowls)


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Apple & Greens Smoothie

Ingredients

½ Granny Smith apple
1 cup kale (stems removed)
½ cup frozen pineapple
½ fresh squeezed lemon (or 1 tsp lemon juice)
1 cup water
1 serving vanilla protein powder

Directions

Just blend & enjoy!

 

 


Chocolate Chia Pudding

Ingredients

1 scoop chocolate protein powder
1 tbsp cocoa powder
1/4 tsp vanilla
2 tbsp chia seeds
1/2 cup of unsweetened almond milk (option: unsweetened chocolate almond milk)

Optional Toppings

1/4 cup fresh or frozen berries 10 chopped nuts (my faves are almonds, Brazil nuts & walnuts

Directions

Mix protein, cacao, vanilla and chia seeds in a bowl
Stir until combined and store (covered) in the refrigerator for at least 20 min (can be left to set overnight)
Top with berries and nuts
Enjoy!
Store extra pudding in an air tight container in the refrigerator (without topping) for up to 3 days


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Chocolate Caramel Protein Balls

This chocolate caramel protein ball recipe will leave your taste buds happy, and as an added perk, each serving has 5 grams of protein! 

Ingredients

1 1/2 cup dates, chopped and pitted
1 Tbsp maple syrup
1 scoop Vanilla Vega Sport Protein
2 Tbsp almonds, finely chopped
1/2 cup almond butter
1 Tbsp coconut oil
1/4 cup vegan chocolate chips
Sprinkle of salt

Directions

In a food processor, blend dates until smoothed out and starting to form a ball, scraping sides as required.
Add maple syrup, Vega Protein, one tablespoon of almonds, and almond butter.
Process until combined, scraping sides as required. Depending on how sticky your dates are, if the mixture feels too dry, add maple syrup and adjust until you have a slightly sticky consistency.
Roll into balls.
Melt coconut oil and chocolate chips then coat the balls in melted chocolate.
Spread chocolate covered balls out on a parchment paper lined baking sheet.
Top with a sprinkle of salt and remaining almonds.
Freeze for at least 30 minutes or until chocolate hardens.
Store balls in an air tight container in the freezer for up to two weeks.


VEGAN SUSHI

 

INGREDIENTS

Sushi:
4 nori sheets, cut in half
1 cup sushi rice, cooked
1 cup carrots, julienned
1 cucumber, peeled and julienned
1 cup sprouts or pea shoots
1 block firm tofu, sliced
2 Tbso sesame or grapeseed oil
Dips and Toppings:
Wasabi mayo (combine 1 tsp powdered wasabi with 1/2 cup vegan mayonnaise)
Tamari, as preferred
Sesame, as preferred
Additional veggie filling options:
Avocado, thinly sliced
Peppers, thinly sliced

 

 

DIRECTIONS

Drain tofu and blot with paper towel. Slice thinly.
Heat oil in a large skillet over medium-high heat. Add tofu and cook until golden, stirring occasionally. Place on a paper towel lined plate and set aside. Like it crispy?  Follow the tofu directions here.
Cut nori sheet in half with scissors and place in the palm of your non-dominant hand, shiny side down.
Spread a bit of your cooked rice on approximately 1/4 of the sheet, on the side supported by your hand.
Place your fillings vertically along the rice.
Start folding the corner of the sheet with filling on it over the rice and filling, toward the center of the sheet.
Roll sheet into a cone shape. Wet your index finger and use it to seal the sheet. You may want to add a dollop of rice in the bottom corner to use as glue to help keep it closed.
Sprinkle open end with sesame seeds.
Serve with your choice of dips.


MANGO LASSI

 

INGREDIENTS

1 scoop Vanilla Vega® protein powder
1 cup unsweetened So Delicious® Coconut Milk Beverage
1/2 cup plain non-dairy yogurt
1 cup frozen mango
1/2 tsp cardamom (no cardamom, no problem. Try cinnamon, allspice or leave it out entirely)
Optional: scoop of ice

 

DIRECTIONS

Blend it.

CHOCOLATE CHIP COOKIES

 

INGREDIENTS

1 Tbsp ground chia seed (when combined with water this will be your egg) (ground flax seed can also be used)
3 Tbsp water
1½ cup all-purpose flour or 1-to-1 all- purpose gluten-free flour mix
½ cup oats
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
¾ cup vegan butter (such as Earth Balance, soy-free)
1 cup brown sugar, packed
1 tsp vanilla
¾-1 cup vegan chocolate chips
 

DIRECTIONS

Preheat oven to 375F.
Make chia egg by combining water and chia seeds. Set aside.
Sift together flour, oats, baking soda, baking powder and salt. Set aside.
Cream butter, sugar and vanilla.
Add chia egg.
Add dry ingredients to wet mixture.
Mix until combined.
Add chocolate chips.
Drop approximately a tablespoon (or more for a large cookie) of dough on ungreased baking sheet.
Gently press dough ball with your thumb to flatten slightly.
Cook until golden brown, approximately 9-12 minutes.
Cool for 2-5 minutes then transfer to wire rack to cool completely.
 
Subs:
My favorite gluten-free 1-to-1 flour substitution is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in place of all-purpose flour.
Alternate Directions:
For crispy cookies remove oats and add 1/4 cup granulated sugar. After step 8 (mixing all ingredients), let the dough rest in the refrigerator for 30-60 minutes. Bake at 350 for 12-15 minutes.

 


Blueberry Buttermilk Protein Waffles

 

INGREDIENTS

2 Tbsp apple cider vinegar
2 cups unsweetened almond milk
1 Tbsp ground flax seed
3 Tbsp water
2 cups all-purpose gluten-free flour (I used Bob's Red Mill)
1/2 tsp baking powder
1/2 cup Vanilla Vega protein
1 cup dried or frozen blueberries
1/2 banana, mashed
1-2 Tbsp coconut oil, liquid
1 Tbsp sugar (omit if making pancakes)
Optional toppings: maple syrup, blueberries, and chopped walnuts

 

DIRECTIONS

Combine apple cider vinegar and almond milk, set aside (to make buttermilk).
Make a flaxseed “egg” by combining flaxseed and water. Stir and set aside.
Combine flour, baking powder and Vega Essentials or Vega One. If making waffles, add sugar now.
In a separate bowl, combine banana, flaxseed egg, buttermilk mixture, and coconut oil (1 tablespoon for pancakes, 2 tablespoon for waffles).
Mix wet into dry ingredients, until mostly combined, then fold in blueberries (if the batter appears too thick, add more almond milk 1 tablespoon at a time. if it’s too thin add 1 tablespoon of flour at a time).
For waffles:
Preheat waffle iron.
Lightly grease waffle iron with coconut oil.
Cook waffles as per waffle iron directions (will vary depending on waffle iron).
For pancakes:
Heat pan on med heat.
Lightly grease pan with coconut oil.
Once hot, drop pancake batter onto pan.
Flip once batter is bubbly in the center, 3 minutes.
Cook until golden brown, approximately 3 minutes.


Brownie Batter Freezer Fudge

INGREDIENTS

1 (15oz) can black beans, rinsed and drained (approximately 2 cups)
1/2 cup coconut oil (or 1/2 cup, room temperature vegan butter)
1/4 to 1/2 cup real maple syrup (depending on your sweet tooth)
3/4 cup cocoa powder
1/2 scoop Chocolate Vega® Essentials
1 tsp vanilla
1/2 tsp sea salt
Optional: vegan chocolate chips and sprinkles

 

DIRECTIONS

In a food processor blend beans, coconut oil, maple syrup, vanilla and salt until smooth.
Add cocoa powder and Vega Essentials, blend until combined.
Optional: fold in chocolate chips and sprinkles.
Spread over 10×6 pan.
Freeze for 2 hours.
Slice into 10-12 squares. Store in freezer-safe container until ready to enjoy.


Microwave Brownie In A Mug

DIRECTIONS

2 Tbsp gluten-free flour
2 Tbsp cocoa powder
2 Tbsp sugar
2 Tbsp Chocolate Vega® Essentials
1/4 tsp sea salt
1/4 tsp baking soda
4 Tbsp Silk unsweetened almond milk
2 Tbsp coconut oil
Optional:
Extra chocolate-y option: Chocolate chips and chopped walnuts
Spicy option: 1/2 tsp cayenne and 1 tsp cinnamon
Mocha option: 1 tsp ground espresso beans

 

INSTRUCTIONS

Mix flour, cocoa powder, sugar, Vega Essentials, sea salt and baking soda in a microwave-safe mug.
Add almond milk, stirring until combined.
Add coconut oil and any optional toppings.
Microwave for 1 1/2 to 2 minutes.
Allow to cool slightly.

CHOCOLATE Pudding Shots

Ingredients

1 cup organic soft tofu
1 scoop Chocolate Vega Sport Protein
2 Tbsp cocoa powder
1 tsp espresso powder (or instant coffee or coffee powder)
1 Tbsp maple syrup
1/2 tsp sea salt
Optional toppings:
Non-dairy chocolate chips or chocolate shavings
Fresh seasonal berries

Directions

In a food processer blend tofu, Vega protein powder, cocoa powder, espresso powder, maple syrup and sea salt.
Blend until smooth. If you’d like a thinner pudding process for longer until you reach your desired consistency.
Divide into six shot glasses, and set in fridge for 20 minutes.
Top with chocolate chips, shavings or berries and serve straight up.