Tag Archives: dairy-free

Make This Healthy Vegan Grain Bowl (With Wine-Baked Tofu!) For Your Holiday Dinner Party

Classic holiday dishes lend themselves naturally to the grain bowl concept, offering a combination of contrasting yet complementary textures, tastes and colours for a celebratory meal-in-one. This bowl also happens to be vegan, with a red wine-baked tofu instead of turkey and a roasted garlic miso-mushroom gravy. Simply mashed sweet potatoes, green beans enlivened with lemon and fluffy quinoa round out this celebratory holiday bowl.

Serve this up family-style and have guests build their own bowls, or enjoy it as a weeknight or weekend winter dinner. Like all great bowls, the add-ons and combinations are flexible – try roasted brussels sprouts or steamed kale instead of green beans, pan-fried butternut squash or mashed Yukon gold potatoes instead of mashed sweet potatoes and roasted chickpeas instead of tofu. Of course, the true testament to this bowl’s holiday status: the leftovers are delicious!

Healthy Vegan Grain Bowl With Red Wine Glazed Tofu and Miso-Mushroom Gravy

Prep Time: 30 minutes
Marinating Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 2 hours 45 minutes
Servings: 4

Ingredients:

Red Wine and Thyme Glazed Tofu:
1 (280 g) package extra-firm pressed tofu
½ cup red wine or cranberry juice
1 Tbsp apple cider vinegar
1 Tbsp tamari or soy sauce
1 Tbsp maple syrup
½ tsp dried thyme

Mashed Sweet Potatoes:
4 medium sweet potatoes, well scrubbed
1 Tbsp coconut oil
¼ tsp salt
⅛ tsp ground black pepper



Roasted Garlic Miso-Mushroom Gravy:
1 whole head garlic, halved crosswise
2 Tbsp sweet white miso
2 Tbsp finely chopped dried porcini mushrooms
1 Tbsp tamari or soy sauce
1 Tbsp apple cider vinegar
1 Tbsp red wine or cranberry juice
1 Tbsp spelt flour
1¼ cups water, plus more to thin if desired

Lemony Green Beans:
200 g green beans, trimmed
1 Tbsp olive oil
1 tsp lemon zest

For Serving:
3–4 cups cooked quinoa or brown rice, warm
Lemon wedges
Chopped fresh parsley

Directions:

Red Wine and Thyme Glazed Tofu:
1. Slice tofu into ¼-inch slabs and then each slab diagonally into 2 triangles. In a large shallow dish, whisk to combine red wine or cranberry juice, vinegar, tamari or soy sauce, maple syrup and thyme. Add tofu in a single layer, cover, and marinade at room temperature for 1 hour. Meanwhile, prepare the other components.
2. When you’re ready to bake the tofu, preheat oven to 375ºF. Line a large baking sheet with parchment paper and add tofu in a single layer. Drizzle over marinade. Bake for 7 minutes, flip and bake for an additional 7 to 12 minutes, or until tofu is beginning to brown and dry around the edges and marinade is reduced. Reheat in the oven right before serving.

Mashed Sweet Potatoes and Roasted Garlic:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment or foil and add sweet potatoes. Prick with a knife to allow steam to escape and pop in the oven for 35 to 50 minutes, until completely tender when pierced with a knife.
2. Roast the garlic for the gravy in a foil ball at the same time as you are cooking the sweet potatoes, until tender. Cool and reserve for gravy.
3. When potatoes are cool enough to handle but still warm so coconut oil will melt, peel sweet potatoes, discard skin and add sweet potato flesh to a large bowl along with coconut oil, salt and pepper. Mash with a fork until smooth. Reheat right before serving in a low oven or on the stovetop.

Roasted Garlic Miso-Mushroom Gravy:
1. Squeeze half of the roasted garlic (method above) in a medium saucepan – it’s okay if you get garlic papers in the pot as this will be strained at the end. To garlic, add miso, mushrooms, coconut oil, vinegar, red wine or cranberry juice, tamari or soy sauce and flour.
2. Whisking constantly, heat miso mixture over medium heat until coconut oil is melted and a thick, bubbling paste forms. Slowly whisk in water and cook, whisking constantly, until bubbling and thickened, about 3 minutes. Remove from heat and rest for 2 minutes, then strain using a fine mesh sieve into a warmed gravy boat or small pouring jug. Discard used sieve components.



Lemony Green Beans:
Steam or blanch green beans until tender-crisp, about 5 minutes. Drain and add to a large bowl and toss with olive oil and lemon zest. Set aside until ready to serve.

Assembly:
To bowls, add a bed of quinoa, dollop of mashed sweet potatoes, side of green beans and fan of tofu. Pour over warm gravy, to taste, and finish with a sprinkle of parsley and squeeze of lemon. Serve immediately. Alternatively, lay everything out family-style and allow guests to build their own bowls.

Craving more wholesome easy-to-make recipes? Here are 15 Meal-Sized Salads You’ll Actually Crave, and 15 Sweet and Savoury Breakfast Bowls for Brighter Mornings.

This Vegan Thai Curry Pumpkin Soup with Coconut Milk Takes Less Than 30 Minutes

A warming bowl of Thai coconut curry soup is made even better with the addition of pure canned pumpkin. A fiery twist on the many squash soup recipes out there, this robust vegan pumpkin version is layered with flavour, coming through with a delicate balance of salty, sour, citrusy, sweet and savoury tastes. Both pumpkin and coconut milk provide dairy-free creaminess to the vegan soup base, which is super satisfying on its own, but can be quickly made into a heartier meal with cubes of firm tofu and shredded bok choy stirred in until heated through. For additional heft, a few spoonfuls of natural peanut butter or a handful of unsalted roasted peanuts would be delicious.  Make this easy vegan pumpkin soup recipe your own, experimenting with the Thai-inspired tastes you find most appealing.

Vegan Spicy Thai Curry Pumpkin Soup with Coconut Milk

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients:
2 Tbsp coconut oil
1 Tbsp toasted sesame oil
1 onion, diced
2 cloves garlic, minced
2 Tbsp vegan Thai red or yellow curry paste
1 Tbsp peeled minced fresh ginger
1 (3-inch) stalk lemongrass, bruised
2 cups low-sodium vegetable broth, plus more to thin as needed
1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree
2 Tbsp tamari or soy sauce
1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish
2 Tbsp lime juice, plus more for serving
1/3 cup shredded Thai basil or fresh cilantro
3 red Thai chilis, sliced or minced

Directions:
1. In a large pot, heat coconut oil and sesame oil over medium heat until shimmering. Add onion, garlic, curry paste, ginger and lemongrass, reduce heat to medium-low, and cook until onions are softened, about 10 minutes.

2. Add broth, pumpkin and tamari or soy sauce. Bring mixture to a boil, reduce to a simmer, cover and cook for 10 minutes. Remove lid and discard lemongrass. Stir in coconut milk and lime juice. Using an immersion blender, puree soup until smooth, or transfer to a blender and puree soup in batches. If soup is too thick for your preference, thin with additional broth until desired consistency.

3. Reheat soup over low heat, ladle into bowls, swirl over reserved coconut milk and top with basil or cilantro and chili. Serve with additional lime juice.

Want more easy pumpkin recipes to make this autumn? See here for 12 Incredible Ways to Hack a Pumpkin and 35 Creative Pumpkin Recipes to Try This Fall.

8 Vegan Ice Cream Recipes You Need to Make This Summer

Summer desserts are all about ice cream in all forms. And for those who follow a vegan diet, dessert fiends who require their sweets dairy-free and anyone who just loves an ice-cold treat, these veganized recipes deliver. There’s everyday ice pops given a cocktail twist, a zippy apple sorbet, no-churn vegan ice cream that tastes like the real thing, a celebratory ice cream cookie cake and more, all given a plant-based makeover. So embrace that brain-freeze this summer, and scoop up something delicious.

No-Churn Vegan Mint Chocolate Chip Ice Cream

This recipe uses whole-food ingredients to create a no-churn, better-for-you ice cream tinged with summer childhood nostalgia. Rich in healthy fats from avocado and cashews, sweetened with dates and infused with real mint and a surprise, naturally green superfood ingredient, it’s a healthy way to satisfy your ice cream craving during a heat wave.

Vegan Oreo Ice Cream Cake

One of the best-kept secrets in the snack food industry: Oreos are vegan. An entire cookie package forms the base, freckles the filling and garnishes the top of this decadent creation. Use your favourite vegan vanilla ice cream to keep things simple, or prepare your go-to homemade version. A true crowd-pleaser everyone, vegan or not, will scream about.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

This recipe is doing its best Elvis impression, combining bananas, peanut butter and chocolate chips for a plant-based ice cream that you can make in a food processor. Frozen bananas act in lieu of dairy as the base, whipping up light and fluffy, just like ice cream, when frozen and blended. The peanut butter can be replaced with almond butter, sunflower seed butter or vegan chocolate-hazelnut spread.

Watermelon and Strawberry Icebergs

These pretty pink ice cream floats skip the dairy and soda pop, made instead with lycopene-rich watermelon, vitamin C-loaded strawberries and corn syrup-free sparkling water. This no-churn recipe can be made with the help of your freezer and a food processor or blender. For that “frosé” vibe, use sparkling pink wine in place of water.

Green Apple Sorbet

This (egg white optional) dairy-free sorbet is a refreshing end to a big vegan BBQ feast. Green apples bring a lovely pistachio hue to the finished product, but you could try this with your favourite apple variety like royal gala, pink lady or golden delicious for a rainbow of colours and tastes.

Vegan Strawberry Cheesecake Bites

Skip the scoop and turn to your muffin tin for a no-churn plant-based ice cream option. These freezer treats are like personal-sized icebox cakes, and are completely vegan, tasting like the best strawberry cheesecake ice cream from your local parlour.

Cocktail Popsicles

If a nightcap rather than ice cream is more your style for dessert, chill out with a cocktail popsicle. Choose from Stawberry-Aperol, Cucumber-Gin or Orange-Negroni ice lollies, all made without dairy.

Banana Ice Cream Sundae

Pile scoops of healthy, one-ingredient, frozen banana “ice cream” with your favourite sundae toppings for a vegan treat that both kids and adults will love to build and eat. Garnishes of mashed raspberries, blueberries, chocolate chips, pistachios and toasted coconut add a rainbow of colour, texture and summertime flavour (just skip the Greek yogurt called for or use coconut yogurt or coconut whip in its place). And the best part? Sundae add-ons don’t cost extra at home.

5 Delicious New Ways to Use Nutritional Yeast (And Why it Belongs in Your Pantry)

Nutritional yeast is something of a miracle ingredient: Not only is it jam-packed with savoury flavour, often described as nutty, cheesy and umami – it’s also rich in nutrients. Nutritional yeast is loaded with B-complex vitamins, which help our bodies make energy from the food we eat. The vegan-friendly cheese alternative is also a complete protein and is low in sodium. It can be added to soups and stews, sprinkled on vegetables and stirred into sauces. There’s really no limit to how you use this pantry staple, but here are five delicious places to start.

“Cheesy” White Bean and Cashew Dip

Chips and dip is the essential party snack. But instead of reaching for calorie-laden dips like mayonnaise and cheese-based spreads, opt for this nutritious alternative. Made with white beans, cashews and nutritional yeast, this recipe has a beautiful smooth texture and rich flavour.

In a food processor, blend 1/3 cup roasted, salted cashews. Add in 1 cup canned white beans (drained and rinsed), 2 Tbsp nutritional yeast, 2 Tbsp olive oil, and 1/2 tsp salt. Process until smooth. Serve with fresh vegetables or pita bread.

Vegan Cacio e Pepe

One of Italy’s most delicious and simple pastas is Cacio e Pepe. It’s loaded with butter, parmesan and freshly cracked pepper. For this recipe, we swapped the parmesan for dairy-free nutritional yeast, and you’d never know!

Soak 1/2 cup raw cashews and 1/2 cup blanched almonds in water for 30 minutes. Blend with 3 Tbsp nutritional yeast and 1 Tbsp olive oil. Melt 2 Tbsp vegan butter in a pan. Whisk in cashew mixture. Add in 250 grams of cooked pasta and toss. Add in pasta water to loosen as necessary (about 1/4 – 1/2 cup). Crack fresh pepper and garnish with more nutritional yeast. Here, we used rigatoni instead of the classic spaghetti, so choose the pasta noodle you prefer.

Zucchini Fries

This recipe is an amazing way to spruce up standard veggies. The zucchini is breaded in an almond flour and nutritional yeast combo, then baked to resemble French fries. They are jam-packed with flavour, and taste extra delicious dipped in ketchup.

Combine 1/2 cup almond flour with 2 Tbsp nutritional yeast, 1/2 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp salt. Cut 2 zucchinis into 1/4 -inch thick “fries”. Toss them in 2 Tbsp of Dijon mustard, then bread them in almond flour mixture. Place on a baking sheet and bake for 30 minutes at 425ºF.

Scrambled Eggs

Scrambled eggs are so fluffy and creamy, but they desperately lack salt and umami. Nutritional yeast is all you need to add a savoury (and healthy) kick to this go-to breakfast. Just whisk in 1 Tbsp with two eggs, 1/4 tsp salt and 1 Tbsp of milk (dairy or plant-based). Cook slowly in a non-stick pan over medium heat.

Salad Dressing

Nutritional yeast gives salad dressing an incredible flavour boost. This simple dressing can be used on absolutely anything! Mix together 1/2 cup olive oil, 1/4 cup lemon juice, 3 Tbsp nutritional yeast, 2 minced garlic cloves and 1/2 tsp salt. Pour over any salad for a deliciously rich and nutty flavour.

Looking for more delicious health-boosting dishes? Here are the 30 Best Dairy-Free Recipes You’ll Cook on Repeat.

healthy apple pie oatmeal bake

This Healthy Apple Pie Oatmeal Bake is Your New Favourite Breakfast

A warm hug in the morning, this baked oatmeal recipe, chock-full of apples, walnuts, cinnamon and chia seeds, is a nourishing start to a cold winter morning. This version skips the eggs and dairy to make it fully vegan, so everyone can enjoy it. Serve with additional nut milk or coconut yogurt, along with your favourite fresh fruit and endless hot coffee.

Comforting Apple Pie Oatmeal Bake

Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Serves: 4 to 5

Ingredients:
2 cups large-flake rolled oats
1/2 cup toasted walnuts, chopped
1/4 cup packed dark brown sugar
1 Tbsp chia seeds
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 Tbsp coconut oil, plus more for dish
2 small or 1 large apple, cored and cut into small pieces
2 cups unsweetened nut milk or oat milk
1 tsp vanilla extract

Directions:
1. Preheat oven to 350ºF
2. In a large bowl, mix to combine oats, walnuts, sugar, chia, baking powder, cinnamon, cloves and salt.

vegan apple pie oatmeal bake

3. For the topping, take out 1/2 cup of oat mixture and transfer to a small bowl, then cut in coconut oil until combined and resembling an apple crumble crust.
4. Stir apples into large bowl of oat mixture (not crumble topping), followed by milk and vanilla.



5. Grease an 8×8-inch or medium casserole dish with a bit of additional coconut oil, then carefully transfer oat and apple mixture to dish. Crumble over topping and bake for 30 to 40 minutes, until dry to the touch and beginning to brown on top. Serve warm.

vegan apple pie oatmeal bake

Notes:
Bake this recipe ahead of time and warm in a low oven or microwave until heated through, or enjoy cold.

Looking to add more wholesome recipes to your breakfast rotation? Here are 15 Vegan Breakfast Recipes You’ll Want Every Morning.

No-Churn Vegan Mint Chocolate Chip Ice Cream

This easy, no-churn vegan ice cream is going to become your new go-to treat this summer. It’s creamy, minty, refreshing and totally dairy-free. No need to feel guilty after eating a whole pint either; it’s sweetened only with dates and packed with nutrient-rich avocados, cashews and coconut. Top your bowl with a healthy drizzle of melted chocolate and you’ve got the perfect no-bake dessert.

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Prep Time: 15 minutes
Total Time: 4 hours, 15 minutes

Ingredients:
2 ripe avocados, peeled and pitted
1 14 oz can full fat coconut milk
1 cup cashews
1 Tbsp coconut oil
10 dates
1/4 cup cacao nibs
3/4 cup fresh mint leaves
1 tsp pure vanilla extract
1/4 tsp sea salt
1 Tbsp liquid chlorophyll (for colour, optional)

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Chocolate Sauce Topping:
1/3 cup dark chocolate chips
1 tsp coconut oil

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Directions:
1. Place the can of coconut milk in the freezer for 2 hours or in the fridge overnight.
2. Soak the cashews for 2 hours and soak the dates in warm water for 15 minutes.
3. Once the coconut milk has chilled, open the can and remove the hard coconut cream from the top and pop it into your blender. Reserve the liquid, you can use it to make smoothies.
4. Drain the cashews and dates and add them to the blender with all ingredients except the cacao nibs. If your blender comes with a plunger use it to push the ingredients towards the blade while it’s blending. Or continue to stop, scrape down the sides and mix. This will take about 3-5 minutes.
5. Pour the ice cream into a parchment-lined loaf pan, using a silicon spatula to ensure you get it all out of the blender.
6. Mix in the cacao nibs until they’re well incorporated.
7. Cover the loaf pan with plastic wrap and freeze for 4 hours or until you’re ready to eat.
8. Make homemade chocolate sauce by melting chocolate chips in a double boiler, then spoon in coconut oil until silky; drizzle it directly on top of ice cream.

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Get 40 more delicious vegan dessert recipes here.

Photos by Sarah Grossman.

a bowl of vegan celery soup on a black countertop

7 Ways to Make Your Soups Creamy Without Dairy

During winter’s bitter, blustery days, a warming pot of soup is top of mind. If you’re craving a rich and comforting soup without adding the heaviness of cream, you’ve got plenty of options in your crisper or pantry. It’s time to think outside the box (or carton) with these seven easy, dairy-free thickeners.

a bowl of vegan celery soup on a black countertop

Creamy soups, like this vegan cream of celery soup, don’t have to be loaded with fat or heavy cream.

1. In A Slurry
When it comes down to it, some creamy soups are just white sauces with more liquid added. Building a roux from flour and butter (or margarine), cooking for a few minutes to remove the raw flour flavour, and adding chicken or vegetable stock will give you a sturdy soup without a whisper of cream. Cornstarch, on the other hand, is mixed with a few tablespoons of liquid and then stirred into the soup after it has come to a boil. Either way, the tricks you use to thicken a gravy — flour pastes, cornstarch slurries or even add-ins such as arrowroot or tapioca — can give your soup a thicker mouth feel.

2. Koo Koo For Coconuts 
For creaminess without cream, full-fat coconut milk will add a luscious sheen and body to your broth (you can use low-fat if you must, but it won’t give you as much richness). In Thai cuisine, coconut milk is added to flavourful curry pastes to produce creamy soups that pack a punch, such as this Vegan Thai Curry Pumpkin Soup. If coconuts aren’t your thing, try subbing in soy or nut milk instead, although your soup will be a little thinner in consistency.

3. Against The Grains
Anyone who has ever made a Chinese congee knows the thickening power of rice — absorbing liquid and releasing starch to add a velvety texture when cooked. Add half a cup of rice at the beginning of the simmering period for your soup, and blend when the grains have plumped out. Pressed for time? Try using quick cooking rice instead to shorten the simmering time needed.

4. The Power Of Spuds
Don’t forget the humble potato — adding just one can add significant body and creaminess to your soup. Peel your spud if you desire, or leave it unpeeled and well scrubbed if you’re pureeing the soup afterwards. Just be warned that unless you’re using a full blender, you may end up with visible bits of potato skin sprinkled throughout. A smaller dice or thin slices will help the potato break down quicker in the boiling liquid. Sweet potato or yam can also be used, but keep in mind it will affect the colour of your finished product. You can also raid the fridge for yesterday’s mashed potatoes, leftover potato soup or baked sweet potatoes for a head start.

5. Back To Your Roots
Don’t stop at potatoes — chopped root vegetables, such as parsnips, turnips, rutabaga or carrots, all make economical and easy ways to add velvety texture. Beyond the basics, Jerusalem artichokes or sunchokes, taro or water chestnuts can also be cooked and puréed for body. Try  sneaking in some cauliflower or broccoli for some added vegetable goodness.

6. In A Nutshell
Soft nuts, such as cashews, add a creamy texture when soaked, such as in this vegan cream of celery soup. Nuts can be pre-soaked the night before, or cooked directly in simmering liquid to soften before blending.

7. Check Your Pulses
White beans, such as cannelloni, release a starchiness when cooked that will taste creamy on the palate without providing a dominant flavour. Soak and cook your own, or open a can for convenience, if you desire. Chickpeas or lentils, on the other hand, will impact the taste of your finished soup, but also provide a hearty helping, especially when paired with salty pancetta or bacon.

Looking for comforting soup recipes? Try this Arabic Lentil Soup next.

Alternative Ways to Make Coffee Shop Drinks at Home

Making your favourite coffee shop drinks at home is a great way to satisfy those in-between cafe trips. And if you’re searching for dairy milk alternatives in coffee shops due to allergies, intolerances or just to explore a range of new flavours, you may have a hard time finding exactly what you want. Here, we break down the best lactose-free milks and the popular café beverages they pair best with.

almond-milk

Lactose-Free Milks

Nut Milk: Popularly made with almonds, but trendy new varieties such as hazelnut and macadamia are equally available. Homemade nut milk is simple, but won’t be as stable when heating for beverage recipes. Look for nut milk fresh or in shelf-stable tetra packs in your local grocery store. Many cafés and even some larger chain coffee shops are now beginning to carry nut milks as a second dairy-free option along with soy milk.

Soy Milk: One of the first lactose-free, dairy-free milks to sweep the café seen, soy milk is thick, creamy and sweet. Choose unsweetened, plain varieties (or you’re getting a ton of added sugar) when purchasing for homemade coffee shop drinks. Soy milk has the most protein of all non-dairy milks, but many people avoid it due to its high amounts of phytoestrogens, which can disrupt hormone balance in both women and men.

Coconut Milk: Coconut milk is popular with larger coffee shop chains as a soy alternative because it’s not actually a nut, but a fruit. Creamy, sweet and floral, coconut milk (usually the thin beverage is used as opposed to thick canned types) compliments everything from espresso to chocolate, and heats well without curdling.

Rice Milk: Offering little in the way of nutrition, rice milk is usually purchased by those who are seeking something slightly creamy, but are allergic to nut, soy, dairy and coconut milks. Very thin, it’s not the best non-dairy milk to use for coffee shop beverages, but will still give a “milky” appearance. Other grain milks appearing on the market include oat milk and quinoa milk, which have more nutrients and a touch more creaminess (though they are more expensive).

Lactose-Free Milk: This milk is an animal product (dairy) that has had the lactose taken out of it. If you have lactose intolerance but still love the taste of dairy milk, choose this for your coffee when out and at home. Some baristas say that this milk tastes a touch sweeter than regular dairy variety. If you’re concerned about sugar, go for whole milk varieties because when it comes to dairy, the higher the milk fat percentage, the lower the sugar/carbohydrate content.

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Coffee Shop Drinks and Lactose-Free Milk Pairings

The flavours of alternative milks go wonderfully with coffee, lending sweet, nutty notes to your drinks. Here are some ideas to get your started in the flavour department.

Drink: Latte
Best With: almond milk, coconut milk beverage, soy milk or lactose-free milk.
Try this recipe for Allison Day’s Classic Pumpkin Spice Latte

Drink: Americano (Hot or Iced)
Best With: thick canned coconut milk.

Drink: Frappuccino
Best With: thick canned coconut milk.
Try this recipe for a Light Frappuccino

Drink: Macchiato
Best With: thick canned coconut milk or soy milk.

Drink: Chai Latte
Best With: coconut milk beverage, almond milk, rice milk, lactose-free milk.
Try this recipe for Bal Arneson’s Chai Latte

Drink: Cortado
Best With: soy milk, macadamia nut milk, lactose-free milk.

Drink: Cold Brew Coffee
Best With: thick canned coconut milk, soy milk.
Try this recipe for Ashley Tomlinson’s Cold Brew Coffee

Drink: Flat White
Best with: almond milk, hazelnut milk or soy milk.

Drink: Hot Chocolate
Best With: hazelnut milk (for a “nutella” flavour), almond milk, macadamia nut milk, soy milk, or thick canned coconut milk (for extra-rich hot chocolate).
Try this recipe for Mexican Hot Chocolate

Drink: Cappuccino
Best With: almond milk, oat milk, soy milk, macadamia nut milk.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

Ice cream equals summer. But for those that can’t enjoy dairy versions, there’s an extremely healthy solution to satisfy your ice cream cravings.

This vegan peanut butter chocolate chip ice cream uses frozen bananas as its base, creating the smooth and creamy texture of regular ice cream, just without the cream (and calories!). You’ll think you’ve died and gone to heaven after you try this.

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Ingredients (1 serving):
2 sliced and frozen bananas
2 Tbsp natural peanut butter
3 Tbsp raw cacao nibs
Pinch sea salt
Drizzle of agave (or maple syrup), optional

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Directions:
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.

Tip: You can add many other things to this frozen banana ice cream base. Try candied nuts, almond butter or another favourite nut butter, cinnamon, frozen blueberries, chopped dates, candied ginger… The options are endless.

See more from hot for food on their YouTube channel.

No-Cook Vegan Chocolate Cheesecake Hearts

These sweet, raw vegan cheesecakes are perfect for Valentine’s Day, and are a snap to make. A blender is the only required equipment for this recipe. Just blend, freeze and enjoy. Your family and friends won’t even realize that these rich, decadent delights are dairy-free and raw vegan! These desserts melt quickly, so store them in the freezer at all times and eat immediately.

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Ingredients:
2 1/2 cups cashews (unsalted, unroasted)
1/2 cup cocoa powder
1/2 cup maple syrup
1/4 cup coconut oil
1 teaspoon pure vanilla extract
2 tablespoons lemon juice
1/8 teaspoon sea salt
3/4 cup water

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Directions:

    1. Place all ingredients into your blender.
    2. Blend. Start slow and gently increase the speed. You may need to stop and start your blender a bit if your blender is getting hung up. If your blades won’t move, turn blender off, create an air pocket down the side with a knife, and then blend again starting on low. Keep blending until it’s very smooth, like a creamy chocolate fudge with no cashew chunks.
    3. Pour smooth mixture into a wide pan (or into silicone molds) and place in freezer.*
    4. Freeze until it reaches a firm, slice-able consistency (8 hours or so).
    5. Store in freezer at all times. To eat, just open the freezer, slice into desired shape and eat immediately.

*Heart-Shape Tips: If you don’t have heart-shaped silicone molds, this simple solution works well. Pour the mixture into a wide pan or glass dish. Smooth the mixture out using the back of a spoon — not too thick and about an inch or less deep. Freeze then slice into heart shapes. This recipe (when frozen for at least 8 hours) is super easy to cut into shapes.

Note: If your blender isn’t very powerful, consider soaking cashews in warm water for 1-2 hours before blending to soften them. After soaking, rinse clean and blend immediately.

100x100_laura-jane-rawtarian Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.