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Easy Recipes

  • Chocolate Avocado Pudding

    Recipe for Chocolate Avocado Pudding.

    chocolate avocado pudding

    One of my favourite things to make when I have a bunch of avocados to use up is this delicious chocolate pudding.

    I know – avocado pudding. Sounds… kind of awful. But – I promise, it is not awful at all. In fact, it is crazy delicious! It tastes nothing like avocado and everything like chocolate. Yum!

    Chocolate Avocado Pudding


    Servings: 4

    Ingredients:

    • 2 Ripe Avocados, Peeled and Chopped
    • 1/2 Cup Cocoa Powder
    • 1/2 Cup Agave
    • 1/2 Cup Almond or Soy Milk
    • 2 Teaspoons Vanilla

    Instructions:

    1. Add all ingredients into a high-speed blender or food processor and blend until very smooth.
    2. Serve & enjoy!
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  • Vegan Cinnamon Rolls

    Recipe for Vegan Cinnamon Buns.

    Vegan Cinnamon Rolls

    My friends, let me tell you – these cinnamon rolls are amazing! They’re light and airy, melt-in-your-mouth delicious. I make them whenever I have company over, because people love them, and I’m always asked for the recipe. A batch of these will last about 4 days in an air-tight container, but I bet they will be long gone before that!

    Vegan Cinnamon Rolls


    Servings: 10-12

    Ingredients:

    • 1 Tablespoon Instant Yeast
    • 1/4 Cup Coconut Sugar
    • 3 Cups Flour (I used whole wheat)
    • 1/2 Cup Vegan Butter
    • 1/2 Tablespoon Cinnamon
    • 1/2 Teaspoon Vanilla
    • 1 Cup Almond or Soy Milk, Unsweetened
    • 1/4 Teaspoon Salt

    Instructions:

    1. In a large saucepan over medium heat, warm milk and butter (don’t allow it to come to a boil). Once melted, remove from heat and allow to reach room temperature (not cold and not hot).
    2. Pour the milk & butter mixture into a large bowl, along with 1 tablespoon sugar. Add yeast and let sit for about 10 minutes.
    3. Add salt and flour, and mix until your arm feels like it’s going to fall out. The mixture will be sticky – this is normal.
    4. Transfer to a lightly floured surface, and knead into a ball. Cover with plastic wrap and allow to sit in a warm space for 1 hour (I put a bowl of water in the microwave and heat for 2 minutes, then remove, and put the dough in there – the warm microwave makes the rough rise faster).
    5. Grease an 8×8 baking dish. Mix together the cinnamon and sugar. Melt the remaining vegan butter. Set aside.
    6. Roll out the dough into a large rectangle on a lightly floured surface. Brush with melted butter, then sprinkle on the cinnamon & sugar mixture.
    7. Start rolling the rough into a large “log”, then cut the rough into 1-2 inch pieces. Add to your greased baking dish and place them on top of your stove while you pre-heat the oven to 350F.
    8. Once the oven is heated, pop the cinnamon rolls inside and bake for about 25 minutes, or until lightly browned.
    9. If you want to make a glaze, mix together 1-2 tablespoons milk, 1/2 teaspoon vanilla and 1 cup powdered sugar. Drizzle over warm cinnamon rolls and serve immediately.

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  • Lentil & Cauliflower Rice Tacos

    Recipe for Lentil & Cauliflower Rice Tacos.

    Lentil Cauliflower Tacos

    This is one of my favourite meals of all time. If I could eat these tacos for dinner every night, I think I could do it – they are that tasty! You really don’t miss the meat in these tacos, either. The cauliflower rice and lentils do such a good job of making these tacos hearty and filling.

    Give them a try – you won’t be disappointed!

    Lentil & Cauliflower Rice Tacos


    Servings: 4

    Ingredients:

    • 1 1/2 Cups Cooked Brown Lentils
    • 1/2 Large Head Cauliflower
    • 2 Garlic Cloves, Minced
    • 1 Teaspoon Olive Oil
    • 1/2 Medium Onion, Minced
    • 1 Tablespoon Chili Powder
    • 1/4 Teaspoon Cumin
    • 1/2 Teaspoon Salt
    • 1/4 Teaspoon Pepper
    • Pinch of Cayenne Pepper

    Instructions:

    1. Using a food processor or a box grater, make your cauliflower rice. With a food processor, process pieces of cauliflower until it looks like pieces of rice. Do not over-process. If using a box grater, grate the cauliflower until it looks like pieces of rice. Set cauliflower aside.
    2. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add cauliflower rice and cook until lightly browned, about 4-5 minutes. Add chili powder and cook for another 3 or 4 minutes.
    3. Add cooked lentils, cumin, pepper and salt. Cook for about 2-3 minutes more, or until everything is heated through.
    4. To serve: Add about 1/3 cup of mixture to a tortilla and add your favourite toppings such as cheese, lettuce, avocado and tomatoes! Adjust salt & pepper to taste.
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  • Millet, Lentils & Veggies with Creamy Pesto Sauce

    Recipe for Millet, Lentils & Veggies with Pesto.

    Millet Lentil Pesto

    When I first saw this recipe on Oh She Glows, I just knew I had to make it. It just looks so pretty – and it’s super healthy, too.

    It was easy to make, very healthy, and so dang good that I went back for seconds. Yum!

    Millet, Lentils & Veggies with Creamy Pesto Sauce

    Recipe from Oh She Glows


    Servings: 4

    Ingredients:

    • 1 Cup Millet, Uncooked
    • 1 Cup Green Lentils, Uncooked
    • 1 Large or 2 Small Zucchini, Chopped
    • 2 1/2 Cups Spinach
    • 1 Small Avocado (1/3 Cup)
    • 1 Large Garlic Clove
    • 4 Tablespoons Olive Oil
    • 1/4 Cup Water or Vegetable Broth
    • 2 Tablespoons Lemon Juice
    • 1 Cup Basil Leaves
    • 1/4 Teaspoon Salt (add more or less, to your liking)

    Instructions:

    1. Rinse & drain lentils, then add to a medium saucepan, along with 3 cups of water. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30-40 minutes, or until lentils are tender. Set aside.
    2. While the lentils are cooking, rinse & drain the millet and add to another medium sauce pan. Add water or vegetable broth, bring to a boil, then reduce heat to low. Simmer, covered, for about 20-25 minutes, or until all of the liquid has been absorbed. Fluff with a fork and then set aside.
    3. Heat 1 tablespoon of oil in a medium skillet, and saute the zucchini for about 7 minutes, or until tender. Add spinach and cook until it has wilted. Set aside.
    4. To make the pesto sauce: Add 3 tablespoons olive oil, avocado, garlic, water or vegetable broth, lemon juice, basil and salt to a food processor and process until smooth. Set aside.
    5. Combine the millet and lentils, then add to plates. Top with zucchini & spinach, and a liberal amount of the pesto sauce. Top with fresh basil or parsley, if desired.
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  • Mexican Quinoa Stuffed Peppers

    Recipe for Mexican Quinoa Stuffed Peppers.

    Mexican Quinoa Stuffed Peppers

    I love stuffed peppers. They’re simple to make, there are so many varieties you can put together, and when done right, they can be very healthy!

    These Mexican quinoa stuffed peppers  are simple, delicious and fun to make!

    Mexican Quinoa Stuffed Peppers


    Servings: 2

    Ingredients:

    • 2 Red Bell Peppers
    • 1 Cup Cooked Quinoa (1/4 Cup Uncooked)
    • 1 Medium-Large Garlic Clove, Minced
    • 1/2 Small Onion, Minced
    • 1 Teaspoon Olive Oil
    • 1 Cup Chopped Tomatoes
    • 1/2 Cup Black Beans, Drained & Rinsed
    • 1/2 Cup Corn Kernels (frozen is fine)
    • 1/4 Teaspoon Cumin
    • 1/2 Teaspoon Salt
    • 1/4 Teaspoon Pepper
    • Cilantro for Garnish, if desired
    • Cheddar Cheese (I use Daiya shreds), Optional
    • Vegenaise, Optional
    • Chopped Green Onions, Optional

    Instructions:

    1. Preheat your oven 350F.
    2. Chop the tops off of your bell peppers, cut them in half, remove the seeds, and rinse well. Set aside.
    3. In a large skillet, heat olive oil over medium heat. Add onion and cook about 5 minutes , until fragrant and translucent. Add garlic, and cook for another 2-3 minutes.
    4. If using frozen corn kernels, add these to the pan and let cook for about 3 minutes. Add the tomatoes and cook for another 5 minutes.
    5. Add the remaining ingredients, except bell peppers, Vegenaise, cheese, chives, and cilantro.
    6. Scoop the quinoa mixture into your bell pepper halves. Top with cheese, if you want it, then cook for about 30 minutes, or until the pepper has softened.
    7. Top your stuffed peppers with Vegenaise, cilantro, and green peppers, if desired. In the photo, I topped mine with homemade guacamole and cashew cheese!
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  • Vegan Grilled Cheese With Hummus

    Recipe for Vegan Grilled Cheese With Hummus.

    Vegan Hummus Grilled Cheese

    Grilled cheese for vegans? Yes, it is possible – and absolutely delicious! To make this sandwich even more delicious, add some hummus with your cheese. Yum!

    Vegan Grilled Cheese With Hummus


    Servings: 2

    Ingredients:

    • 1/2 Cup Raw Cashews, Unsalted, Soaked Overnight & Then Drained
    • 3 Tablespoons Nutritional Yeast
    • 1/4 Teaspoon Salt
    • 2 1/2-3 Tablespoons Water
    • 1 Tablespoon Butter (I use Earth’s Balance Spread)
    • 4 Pieces Bread

    Instructions:

    1. First, make the cashew cheese. In a food processor or good quality blender, mix the raw cashews, nutritional yeast, salt and water. Blend until smooth and set aside.
    2. Next, make the hummus. Here is my homemade hummus recipe.
    3. Heat a fry pan over medium heat. While the pan is warming, spread butter over 1 side of each piece of bread.
    4. Add 2 pieces of bread to the fry pan at a time. Add a layer of cashew cheese, then hummus to the 2 pieces, then top with the other 2 pieces of bread.
    5. Cook for 3-5 minutes, or until the bottom of the bread is lightly browned. Flip both sandwiches and toast the other side for another 3-4 minutes.
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  • Dill Pickle Potato Chips

    Recipe for Dill Pickle Potato Chips.

    Dill Pickle Chips

    I LOVE making homemade potato chips, and dill pickle is my absolute favourite! This homemade potato chip recipe is not only healthier than the bags of chips you’ll find in stores, but it’s also really easy and quick to make a batch of this snack!

    You can customize your chips any way you’d like, too. Some other good chip flavours: salt & vinegar, cheddar cheese, plain salted, salt & pepper, etc. There are so many possibilities!

    Dill Pickle Potato Chips


    Servings: 1

    Ingredients:

    • 1 Medium Russet Potato
    • 1 Tablespoon Fresh Dill
    • 1/4 Teaspoon Salt
    • Olive Oil, Optional

    Instructions:

    1. Slice your potato very thin (using a mandolin, if possible) and soak the slices in cold water until all of the starch is gone (the water will be clear).
    2. Dry your potato slices very well (I usually press them between some clean dish towels).
    3. Put 1-2 paper towels on a large plate and put the potato slices on top, making sure they do not touch each other. Brush with olive oil, if desired, then sprinkle with salt and chopped, fresh dill (you can add other spices, too, if you want!).
    4. Microwave on high for 3-4 minutes, then flip the slices over and microwave on high again, for another 3-4 minutes. If they are still not crispy enough, cook for another minute or two, until they are finished. Keep your eye on them to make sure they don’t burn.
    5. Repeat with remaining potato slices.
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