Vegan Family Recipes http://www.veganfamilyrecipes.com Healthy Vegan Recipes Thu, 15 Dec 2016 20:46:26 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.1 http://veganfamilyrecipes.com/wp-content/uploads/2016/12/favicon.png Vegan Family Recipes http://www.veganfamilyrecipes.com 32 32 Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting http://www.veganfamilyrecipes.com/vegan-coconut-chocolate-cake/ http://www.veganfamilyrecipes.com/vegan-coconut-chocolate-cake/#comments Thu, 15 Dec 2016 20:46:26 +0000 http://www.veganfamilyrecipes.com/?p=3703 The post Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting appeared first on Vegan Family Recipes.

Coconut and chocolate is one of my favorite combos. Even better if those two ingredients are in the form of cake. This Coconut Chocolate Cake took me a while to perfect but it was worth it. The chocolate cake is rich, moist, and there is no telling that it is at all vegan. Most of...

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Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting
Vanessa Croessmann.

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The post Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting appeared first on Vegan Family Recipes.

Vegan Coconut Chocolate Cake Recipe - VeganFamilyReipes.com #dairyfree #coconut oilCoconut and chocolate is one of my favorite combos. Even better if those two ingredients are in the form of cake. This Coconut Chocolate Cake took me a while to perfect but it was worth it.

The chocolate cake is rich, moist, and there is no telling that it is at all vegan. Most of the time people think that if you make an eggless chocolate cake that you NEED to replace that egg with something else. Usually in baking, vegans turn to bananas, chia/flax eggs, silken tofu or even the good ol’ baking soda & vinegar trick. However, I found that each one of those had it’s drawbacks when it came to making the perfect vegan chocolate cake. So instead I didn’t add any type of egg replacement *gasp!

The first time I made only the chocolate cake (the coconut part comes later), I could hardly wait for it to cool. It smelled rich like a brownie but it was fluffy and airy the way a cake should be. My boys and I picked at the cake so much that when it came time to frosting it….well we didn’t frost it because there is no point in frosting just a couple of crumbs.

Second time around, I pulled the cake out of the oven to cool and ran out of the house. That was the only way I knew the cake would be safe.

When I came back inside, the whole house smelled of chocolate, it was even harder to control myself. However, I somehow managed to (don’t ask me how, I still don’t know) whip up a creamy vanilla coconut oil frosting and spread it around the cake and top it off with toasted coconut flakes.

Vegan Coconut Chocolate Cake Recipe - VeganFamilyReipes.com #dairyfree #coconut oilMy boys pounced on it. I was able to just take a couple of pictures. The boys were behind me the whole time, jumping up and down, asking me every ten seconds when they can have a slice. I really wish I would have been able to take more pictures to truly show all my readers how good this cake really is.

However, then that would have made me the “WORST mom EVER!”

That’s like someone making a fresh pot of coffee in my kitchen and then telling me I have to wait half the day to have some. That would be hell. Just horrible. I would not be able to deal with that. So just imagine how my kids felt.

Now you’ll just have to make this dreamy Coconut Chocolate Cake and take some pictures and share them with me on Facebook, Snapchat, or Instagram (use #VeganFamilyRecipes so I can find you).

Enjoy!
Vegan Coconut Chocolate Cake Recipe - VeganFamilyReipes.com #dairyfree #coconut oil

5.0 from 1 reviews
Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Dairy-free, Eggless, Vegetarian, Easy
Ingredients
Chocolate Cake
  • 2 cups. (260g) Flour, sifted ( I used Spelt flour)
  • 1 cup (130g) Sugar (I used Sucanat)
  • ¾ of a cup (60g) Cacao
  • 2 teaspoons Baking Powder
  • 1½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 cups Non-dairy Milk (I used almond)
  • ½ of a cup melted Coconut Oil
  • 1 Banana, puréed
  • 1 tablespoon Vanilla Extract
  • ¼ of a cup Hot Water
Vanilla Coconut Oil Frosting
  • ½ of a cup Coconut Oil (not melted!)
  • 3 cups Vegan Powdered Sugar (or more if needed)
  • Pinch of Salt
  • 1 teaspoon Vanilla Extract
Extras
  • 1 cup or more of toasted shredded Coconut or Coconut Flakes (can also be untoasted)
Instructions
  1. Heat oven to 350F (175C) and lightly grease and flour two 7 inch springforms.
  2. Add all dry ingredients (flour, sugar, cacao, baking powder, baking soda, and salt) in a large
  3. mixing bowl and mix together. Add all wet ingredients (milk, coconut oil, banana, vanilla, and water) to the bowl and mix together with a wooden spoon.
  4. Divide dough evenly between the two springforms and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  5. While the oven is in the oven, make your coconut oil frosting. Simply cream together all ingredients adding more powdered sugar if needed until desired consistency is reached.
  6. Remove cake from the oven and allow it to cool for about 10 minutes before removing it from the pan. Allow the cake to cool completely before frosting with coconut oil frosting and decorating with toasted coconut flakes.

If you’re looking for a different type of cake/pie to make for the Holidays instead. Try one of these:

Raw Vegan GF Paleo Chocolate Caramel Pecan Pie Recipe - Vegan Family Recipes  Vegan Blueberry Cheesecake Recipe - Vegan Family Recipes  Chocolate Olive Oil Cake Recipe - Vegan Family Recipes

Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting
Vanessa Croessmann.

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Raw Vegan Caramel Apples http://www.veganfamilyrecipes.com/raw-vegan-caramel-apples/ http://www.veganfamilyrecipes.com/raw-vegan-caramel-apples/#comments Tue, 25 Oct 2016 13:40:41 +0000 http://www.veganfamilyrecipes.com/?p=3684 The post Raw Vegan Caramel Apples appeared first on Vegan Family Recipes.

Quick n’ easy to make Raw Vegan Caramel Apples that can be made in less than 15 minutes. Perfect for kids and allergy friendly ;)  Halloween wouldn’t quite be the same without some delicious caramel apples…or better yet some VEGAN caramel apples ;) Oh wait, these are actually: Raw Vegan Caramel Apples Gluten-free take less...

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Raw Vegan Caramel Apples
Vanessa Croessmann.

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The post Raw Vegan Caramel Apples appeared first on Vegan Family Recipes.

Quick n’ easy to make Raw Vegan Caramel Apples that can be made in less than 15 minutes. Perfect for kids and allergy friendly ;) 

vegan Caramel Apples Recipe | VeganFamilyRecipes.com | #glutenfree #healthyHalloween wouldn’t quite be the same without some delicious caramel apples…or better yet some VEGAN caramel apples ;)

Oh wait, these are actually:

  • Raw Vegan Caramel Apples
  • Gluten-free
  • take less than 10 minutes to make
  • a kid-friendly activity and snack
  • sooooooooo good! No lies!

healthy Caramel Apples that are raw vegan, gluten-free and easy to amke | Vegan Family Recipes | #dairyfree #healthI don’t mean to brag….but I will. These vegan caramel apples are basically perfection. They aren’t as messy to make as regular caramel apples and you don’t have to worry about heating or burning caramel in the process.

All you really need are a couple of things:
vegan caramel apple recipe ingredients needed , quick 10 minute caramel apples | Vegan Family Recipes | #healthy #dairyfreeSome apples, caramel dip, popsicle sticks (that somehow didn’t manage to make it onto the picture) and toppings. I used chopped almonds, hazelnuts, and coconut flakes.

I usually don’t see coconut flakes as a caramel apple toppings but I have a coconut fiend in my household that eats coconut flakes like a bag a chips. He’s about 3’3” , has a devilish smile, and doesn’t like listening to what I have to say. If you see him, tell him I want my coconut back!

The caramel dip I used to make these caramel apples is ALMOST the same as my Healthy Caramel Dip expect that I added an extra 1 tablespoon of coconut oil. This let’s the caramel harden a little bit better without getting really hard because you have the dates that keep it nice and soft.

Again, perfection ;)
Vegan Caramel Apple Recipe made with Coconut Oil, Dates, and your choice of plant-based milk | VeganFamilyRecipes.com | #easy #autumnGluten-free, Raw Vegan Caramel Apple Recipe for Halloween | VeganFamilyRecipes.com | #gf #healthyDon’t just take my word for it. See for yourself.

Raw Vegan Caramel Apples Recipe | Vegan Family Recipes | #dairyfree #glutenfree

 

 

 

 

 

 

 

 

kid-friendly Vegan Caramel Apples for Halloween | Vegan Family Recipes | #allergy friendly #glutenfree
I think I really do need to use smaller apples though ;) The caramel apple is nearly the size of his head!

Raw Vegan Caramel Apples
 
Prep time
Total time
 
Healthier and easy to make Raw Vegan Caramel Apples that are a perfect kid-friendly activity for Halloween or Autumn!
Author:
Recipe type: Dessert, Snack
Cuisine: Vegan, Vegetarian, Gluten-free, Dairy-free, Soy-free, Refined Sugar-Free, Raw vegan
Serves: 6 large Vegan Caramel Apples
Ingredients
  • 6 Apples of choice
  • 6 Popsicle Sticks
  • Wax paper
VFR Caramel Dip
  • 4 Medjool Dates or 8 regular dates (pitted)
  • Vanilla caviar from 1 Vanilla Bean (alternatively use ¼ to ½ teaspoon Vanilla Extract)
  • 4 tablespoons rooom temperature, unsweetened plant based milk of choice (almond, oat, rice, soy, etc.)
  • pinch of Salt
  • 3 tablespoons melted Coconut Oil
Toppings
  • Chopped nuts ( I used almonds, hazelnuts, and coconut flakes)
  • Other toppings of choice (sprinkles, dried fruit, chocolate chips, vegan mini marshmallows , cookie pieces, crushed pretzels, chocolate drizzle, etc.)
Instructions
  1. Wash apples of choice and rub dry. Remove the apple stems and push popsicle stick into the top end of the apple (where the stem used to be).
  2. Place a sheet of wax paper on a large plate or tray large enough for each apple to sit without touching another apple.
  3. Prepare the caramel dip by placing dates, vanilla, milk, salt, and melted coconut oil in a food processor or high-powered blender. Blend until smooth, scraping down the sides when needed.
  4. Spread the caramel over an apple using a small frosting knife. Dip or pat your topping of choice onto the caramel apple. Set the finished apple on the plate covered with wax paper. Repeat with all apples, then place them in the fridge for at least 10 minutes. The longer you leave the apples in the fridge the more time it will allow the caramel to slightly harden and gain a caramel like consistency.
  5. Store apples in the fridge and eat within 5 days.

While we are in a Halloween/Autumn spirit let’s try out some more recipes perfect for this time of year ;)

Curried Red Lentil and Pumpkin Soup with Coconut Milk, Cauliflower | VeganFamilyRecipes.com #vegan #glutenfree  Savory Pumpkin Tart Recipe Puff pastry - Vegan Family Recipes  Cold Sweet Potato Salad Recipe GF - Vegan Family Recipes

Raw Vegan Caramel Apples
Vanessa Croessmann.

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Curried Red Lentil and Pumpkin Soup (V, GF) http://www.veganfamilyrecipes.com/curried-red-lentil-pumpkin-soup-v-gf/ http://www.veganfamilyrecipes.com/curried-red-lentil-pumpkin-soup-v-gf/#comments Thu, 13 Oct 2016 16:10:23 +0000 http://www.veganfamilyrecipes.com/?p=3672 The post Curried Red Lentil and Pumpkin Soup (V, GF) appeared first on Vegan Family Recipes.

Curried Red Lentil and Pumpkin Soup is a creamy, healthy soup perfect for Autumn and rich in a range of vitamins, iron, fiber, and protein.  Love a good soup recipe like this Curried Red Lentil and Pumpkin Soup ;) I love soup even more when it’s a reallllly good one with lots of vitamins, protein,...

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Curried Red Lentil and Pumpkin Soup (V, GF)
Vanessa Croessmann.

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The post Curried Red Lentil and Pumpkin Soup (V, GF) appeared first on Vegan Family Recipes.

Curried Red Lentil and Pumpkin Soup is a creamy, healthy soup perfect for Autumn and rich in a range of vitamins, iron, fiber, and protein. 

Curried Red Lentil and Pumpkin Soup with Coconut Milk, Cauliflower | VeganFamilyRecipes.com #vegan #glutenfree
Love a good soup recipe like this Curried Red Lentil and Pumpkin Soup ;) I love soup even more when it’s a reallllly good one with lots of vitamins, protein, fiber and iron that my kids actually eat. Anyone with kids or a picky significant other, no matter the age, knows that that sometimes isn’t the easiest thing to find.

If I gave all the ingredients in this soup to my 3 yr old son one at a time, he would probably turn down quite a few of them. On the other hand, if I puree a soup…he’ll eat it like he hasn’t eaten in months. The ingredients don’t matter then anymore to him. Doesn’t matter if the soup is red, orange, green or purple, he’ll devour it.

Want proof? Here’s proof ;)

When your 2yr old has Spinach-Pea Soup for the first time and can’t get enough… #happymama

A video posted by Vanessa Croessmann (@veganfamilyrecipes) on

I do have to admit that I made this curried red lentil and pumpkin soup out of selfish reasons. I’ve always struggled with low iron levels even way before I was vegan. So low iron levels is not a “vegan thing”. I hate taking medication for iron because it makes me feel sick. Over the years I’ve easily been able to pick up on when my levels are getting low. I start getting groggy, insanely sleepy, and sometimes even cracks at the corner of my mouth.

That’s when I know…hey, eat more iron rich foods! Pumpkin and red lentils are a great plant-based source of iron. So that’s why I dumped a ton of them into this soup. Pumpkin is also a really great source of vitamin C (Cauliflower also has. If you have iron deficiencies then you’ll know how important that is. Your body needs vitamin C to properly absorb iron.

Curried Red Lentil and Pumpkin Soup with Coconut Milk, Cauliflower | VeganFamilyRecipes.com #vegan #dairyfreeThen, because my boys were going to eat it I had to puree it. I wasn’t exactly happy about it at first.

Sometimes I want more substance in my soup. The kind that’s super chunky, gives you a food baby afterwards, and keeps you full for nearly the whole day.

However, I’m actually really glad I pureed this soup. It turned out perfect. Especially with an enormous chunk of bread for dipping. I could eat this for weeks at a time.

Curried Red Lentil Pumpkin Cauliflower Soup with Coconut Milk | VeganFamilyRecipes.com | #vegan #glutenfreeCurried Red Lentil and Pumpkin Soup with Coconut Milk, Cauliflower | VeganFamilyRecipes.com #vegan #gfDoesn’t this Curried Red Lentil and Pumpkin Soup look perfect for Autumn? I’m in love with it right now!

5.0 from 3 reviews
Curried Red Lentil and Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Gluten-free, Dairy-free, Soy-free
Serves: 2 Quarts (1.9L)
Ingredients
  • 2 teaspoons Coconut Oil (or Olive Oil)
  • 1 yellow onion, diced
  • 2 Garlic Cloves, Minced
  • Small handful Fresh Parsley
  • 2 tablespoons Yellow Curry Powder
  • 1 tablespoon chopped Fresh Ginger (optional)
  • 3 and ½ cups (500g) diced Pumpkin or Squash of choice
  • 2 cups (120g) Cauliflower, cut into florets
  • 1 cup (200g) Dry Red Lentils
  • 4 cups of low sodium Vegetable Broth
  • 1 cup Water
  • 1 and ½ cups Coconut Milk
Instructions
  1. Heat oil in a large stock pot over medium-high heat and add diced onion. Cook onions for 4 to 5 minutes then add minced garlic, parsley and curry powder (add ginger at this time too if using). Cook for 2 minutes until garlic and curry become fragrant.
  2. Add diced pumpkin, cauliflower, lentils, vegetable broth and water to the pot. Bring everything to a boil, then reduce heat and simmer, stirring occasionally, for 20 minutes until lentils and pumpkin are tender. Use an immersion blender to blend soup until smooth. Alternatively blend in a blender in batches.
  3. Add coconut milk to soup and allow to simmer for 10 more minutes. Season with salt to taste and serve with fresh parsley.
Nutrition Information
Serving size: 1 cup of Soup Calories: 249 Fat: 13 g Saturated fat: 11.2 g Carbohydrates: 27.5g Sugar: 5.6g Fiber: 11.3g Protein: 8.8g Cholesterol: 0mg

Not into this soup? That’s fine. Here are a few other good ones to try out ;)

Moroccan Harira Soup Recipe - Vegan Family Recipes #healthy #glutenfree #dinner  Easy Thai Carrot Soup Recipe that is Vegan, Vegetarian, Gluten-free, and Paleo! | VeganFamilyRecipes.com | #healthy #lunch #gf  Easy Ginger Carrot Soup - Vegan Family Recipes

Curried Red Lentil and Pumpkin Soup (V, GF)
Vanessa Croessmann.

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Couscous Burger w/ Garlic-Coconut Sauce (V) http://www.veganfamilyrecipes.com/couscous-burger-garlic-coconut-sauce-v/ http://www.veganfamilyrecipes.com/couscous-burger-garlic-coconut-sauce-v/#comments Wed, 21 Sep 2016 20:08:00 +0000 http://www.veganfamilyrecipes.com/?p=3644 The post Couscous Burger w/ Garlic-Coconut Sauce (V) appeared first on Vegan Family Recipes.

I have an absolute veggie burger obsession. Not just with this Couscous Burger recipe I’m sharing with you today but just in general. Usually a food blogger who has an obsession tends to make lots of posts about that types of dish. Remember that hummus phase I went I’m going through? (Hummus, Hummus, Hummus, Hummus & a...

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Couscous Burger w/ Garlic-Coconut Sauce (V)
Vanessa Croessmann.

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Healthy Couscous Burger Recipe with Garlic Coconut Sauce | VeganFamilyRecipes.com | #bbq #vegan #vegetarian
I have an absolute veggie burger obsession. Not just with this Couscous Burger recipe I’m sharing with you today but just in general.

Usually a food blogger who has an obsession tends to make lots of posts about that types of dish. Remember that hummus phase I went I’m going through? (Hummus, Hummus, Hummus, Hummus & a ton of hummus).

Hummus I make in LARGE batches. Veggies burgers I usually don’t. With veggies burgers, I make and eat them so quickly that I generally have no time/willpower to actually turn them into a post and recipe. If I’m feeling very generous, then I’ll post the recipe on Instagram.

Nothing quite like some fresh homemade veggie burgers on the grill! 🌽🍔🍆 Really easy to make and they hold together! I never pay attention to exact measurements with these but start off with 2 cups kidney or black beans. Smush them with a fork or process them in a food processor. Add a cup of cooked sweet corn half a red bell pepper diced 1 garlic clove crushed Handful fresh Parsley chopped Handful fresh Chives chopped 2 tablespoons finely diced red onion Salt, pepper, dried rosemary, crushed red pepper flakes to taste Mix together with enough rolled oats and breadcrumbs until you are able to form patties. Brush your grill with some olive oil (i like using a separate grill pan) brush the patties with a little bit of olive oil and cook evenly on both sides until browned (10min). Eat. Eat. Eat. For my recipes visit ⭐️⭐️⭐️VeganFamilyRecipes.com⭐️⭐️⭐️

A photo posted by Vanessa Croessmann (@veganfamilyrecipes) on

However, that really doesn’t happen too often. You’ll notice that that post was a year ago…oops. Guess I’m not as generous as I thought I was.

I’ve decided to change my lazy veggie burger ways and to actually start posting more of them. The first one I’m sharing with you is my Chickpea Couscous Burger. Couscous is such an easy grain to work with. Just pour hot water over it, cover and let it steam for 3 minutes.

So easy!

It gives this couscous burger a really nice consistency. I like to already add the onion and garlic to the uncooked couscous before steaming it. This lets the garlic and onion flavor really seep into the couscous giving it an even flavor throughout the whole burger.

The chickpeas are super important for this recipe and this is what you need to know! The chickpeas shouldn’t be smooth when you pulse them in your food processor. Here’s a quick reference picture that you’ll be looking at after you read through the instructions ;)

how to make couscous burger with chickpeas food processor
Not whole chickpeas but also not completely smooth. We’re NOT trying to make hummus burgers here…wait that does sound delicious though!

uncooked couscous burgers with fresh herbs onion and garlic - vegan family recipes
The chickpeas hold everything together so well that you can fry, bake or grill this burger. I  actually prefer to grill these chickpea couscous burgers on the weekend with some fresh corn and veggies on the grill as well. The leftover burgers, I like to fry in a pan the next day for a crispy, quick lunch.

Healthy Grilled Couscous Burgers Recipe - Veganfamilyrecipes.com #vegan #vegetarian #veggie burger
The real star of this burger is the golden Coconut-Garlic Sauce with turmeric. It is so deliciously creamy, I make it in bulk and spread it on toast. The cool thing about the sauce is that when you keep it in the fridge it hardens to the same consistency of butter because of the coconut milk in it. Which makes it great to spread on anything.

Garlic Coconut Sauce that acts like butter and melts! | VeganFmailyRecipes.com |#vegan #vegetarian #dairy-freeGarlic Coconut Sauce that acts like butter and melts! | VeganFmailyRecipes.com |#vegan #vegetarian #dairy-free

If that something is hot, like this couscous burger, it will start to melt over it. Soooo soooo good!

Healthy Couscous Burger Recipe with Garlic Coconut Sauce | VeganFamilyRecipes.com | #bbq #vegan #vegetarian
If you don’t like coconut or the many health benefits turmeric has to offer the. Try pairing this burger with a vegan mayo that I posted with my eggplant burger recipe. You don’t have to make your own sauce. A good ketchup or BBQ sauce works too ;)

5.0 from 1 reviews
Couscous Burger w/ Garlic-Coconut Sauce (V)
 
Prep time
Cook time
Total time
 
A quick and easy Couscous Burger that can be grilled, baked or fried in a pan. Topped with an incredibly delicious Garlic Coconut Sauce.
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Dairy-free, Egg-free, Soy-free
Serves: 5 large Couscous Burgers
Ingredients
Couscous Burger
  • 1 cup (200g) Couscous
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1 and ½ teaspoons Cumin
  • ½ teaspoon Cayenne Pepper Powder (optional)
  • 2 Garlic Cloves (minced)
  • 1 small Yellow Onion (finely diced)
  • 1 and ½ cups (375ml) Hot Water (just below boiling)
  • 1 and ¾ of a cup (315g) Chickpeas (soaked & cooked or rinsed & drained from a can)
  • 1 large handful of Fresh Parsley and/or Cilantro (recommended but not necessary)
  • Salt & Pepper to taste
  • Cayenne Pepper (optional)
Garlic-Coconut Sauce
  • 1 Clove of Garlic (or more if you are REALLY ambitious)
  • ½ of a cup (140g) Tahini
  • 1 Medjool Date (pit removed)
  • 1 and ½ teaspoon ground Turmeric
  • 1 cup (250ml) Full fat Coconut Milk
  • 1 tablespoon Fresh Lemon Juice
  • Salt to taste
Extras
  • Buns (also taste great without a bun!)
  • Lettuce
  • Tomato
  • Onion
  • Ketchup, BBQ sauce or other favorite sauce
Instructions
  1. Put couscous, salt, paprika, cumin, cayenne pepper, minced garlic, and diced onion in a large bowl and mix together. Pour the hot water over the couscous, cover the bowl with a kitchen towel for 3 minutes. Fluff couscous with a fork.
  2. Pulse chickpeas in a food processor until slightly chunky or mash with a fork. Check picture above in the post to see the texture my chickpeas had. You don't want to over-process your chickpeas until smooth.
  3. Put couscous, chickpeas and chopped parsley and/or cilantro in a large bowl and knead together with your hands. Add salt, pepper and cayenne pepper to taste. Divide and form into 5 (6oz (170g)) large burgers.
  4. Make the Garlic-Coconut Sauce before cooking the burgers. Add the garlic, tahini, turmeric and ¼ of a cup of the coconut milk to a food processor or blender. Blend until the garlic and date is smooth. Add the remaining coconut milk and lemon juice. Add salt to taste. Pour into a a small bowl or glass (preferably with a lid or cover with saran wrap). See notes on more info about the sauce.
  5. The burgers can be grilled, baked or fried. See instructions for each.
  6. Grill: Brush burgers with a little bit of oil (I used coconut oil) and grill on each side for 5 to 10 minutes over medium-high heat until lightly browned on each side.
  7. Oven: Preheat oven to 435F (225C). Line a tray with parchment paper. Brush a little bit of oil and both sides of each burger and bake for 15 minutes on one side, flip and bake for an additional 8 minutes.
  8. Stovetop: Drizzle a bit of oil in a frying pan and fry each burger for 3-5 minutes on each side until golden brown. Keep a lid on the frying pan to insure the center of the burger gets hot. Use more oil if needed.
  9. Serve burgers on buns with all your favorite fixing (lettuce, tomato, onion, etc.)
Notes
1.) The Coconut-Garlic Sauce will thicken once refrigerated. It will harden and have a similar consistency like butter. It can be spread easily then and will melt when heated or spread on something warm/hot. The sauce should be kept covered in a fridge and eaten within 7 days.
Nutrition Information
Serving size: 1 Burger (only the patty) Calories: 396 Fat: 4.3g Carbohydrates: 72.5g Sugar: 7.8g Fiber: 13.9g Protein: 17.9g Cholesterol: 0mg

If this Couscous Burger reminds you too much of summertime BBQ’S and you’re dying to get into some Autumn recipes then…fine….Here are some to get you started ;)

A Savory Pumpkin Tart, Cranberry Pear Crisp, and Whole Wheat Apple Pie to warm those chilly days to come.

Savory Pumpkin Tart Recipe Puff pastry - Vegan Family Recipes  Cranberry Pear Crisp Recipe Coconut flour oil Vegan Gluten free - Vegan Family Recipes   Vegan Whole Wheat Apple Pie Recipe - Vegan Family Recipes

Couscous Burger w/ Garlic-Coconut Sauce (V)
Vanessa Croessmann.

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Very Berry Pops http://www.veganfamilyrecipes.com/very-berry-pops/ http://www.veganfamilyrecipes.com/very-berry-pops/#comments Mon, 11 Jul 2016 12:26:35 +0000 http://www.veganfamilyrecipes.com/?p=3636 The post Very Berry Pops appeared first on Vegan Family Recipes.

A couple of weeks ago, I posted my recipe for Creamy Raspberry Chia Popsicles. Well surprise, surprise, I’ve still been making popsicles left and right with my boys. Our latest obsession are these Raspberry Blueberry Popsicles. Try saying “raspberry blueberry popsicles” ten times fast. Yeah, it’s a mouthful and pretty unexciting. Instead, my boys and I have started calling...

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Very Berry Pops
Vanessa Croessmann.

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Very Berry Pops // Healthy Blueberry Raspberry Popsicles that are vegan , gluten-free and sugar-free | VeganFamilyRecipes.com | #dairyfree #summer #dessert
A couple of weeks ago, I posted my recipe for Creamy Raspberry Chia Popsicles. Well surprise, surprise, I’ve still been making popsicles left and right with my boys.

Our latest obsession are these Raspberry Blueberry Popsicles. Try saying “raspberry blueberry popsicles” ten times fast. Yeah, it’s a mouthful and pretty unexciting.

Instead, my boys and I have started calling these Very Berry Pops. So much more fun to say!

They consistent of a creamy raspberry part and a water based blueberry part. I find them to be just the right balance between creamy and very refreshing. I like to alternate adding them, a couple tablespoons at a time, to each popsicle mold. This gives these Very Berry Pops an almost tie dye look.

Very Berry Pops // Healthy Blueberry Raspberry Popsicles that are vegan , gluten-free and sugar-free | VeganFamilyRecipes.com | #dairyfree #summer #dessert
The fact that these are so easy to make, makes them taste even better ;)

My boys also love helping me make these. They get to wash all the berries, put them in the food processor and turn the food processor on. Well only my 5 year old likes to push the pulse button on my food processor. My 2 year old (He’s turning 3 tomorrow. Where has the time gone?!?) runs out of the kitchen, covering his ears. I’m not quite sure why he still hasn’t gotten used to the sound of it. I’ve been using food processors on a nearly daily basis since before he was born.

He’ll get used to soon enough and learn to be dependent on food processor like his mom, I’m sure :D

Very Berry Pops // Healthy Blueberry Raspberry Popsicles that are vegan , gluten-free and sugar-free | VeganFamilyRecipes.com | #dairyfree #summer #dessert
I made these popsicles with almond milk but you can make it with nearly any other plant based milk (oat, hazelnut, coconut milk, etc.) or even regular milk of you happen to not be vegan.

Using different milk isn’t the only way you change these popsicles. You really use any berry you like for the different layers. A cherry-blueberry combo is also sooo sooo good. I can only recommend it. For now though, you can enjoy these Very Berry Pops ;)

Very Berry Pops // Healthy Blueberry Raspberry Popsicles that are vegan , gluten-free and sugar-free | VeganFamilyRecipes.com | #dairyfree #summer #dessert

Very Berry Pops
 
Prep time
Total time
 
These berry popsicles can be made with any berries you have on hand. Try making them with strawberries, blackberries, and even cherries!
Author:
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Dairy-Free, Gluten-free, Eggless, Sugar-free, Soy-free
Serves: 6 popsicles
Ingredients
Blueberry Layer
  • ⅔ of a heaping cup (110g) Fresh Blueberries
  • ¼ of a cup (60ml) Water
Raspberry Layer
  • ⅔ of a cup (100g or roughly 24 raspberries) Fresh Raspberries
  • 1 Medjool Date
  • ½ of a cup (120ml) unsweetened plant-based Milk (I used almond but rice, soy, oat, and coconut work well too!)
Instructions
  1. Puree the ingredients needed for the blueberry layer (blueberries and water) in a food processor or blender. Strain the puree to remove the blueberry skins, if desired. Set aside.
  2. Puree all the raspberry layer ingredients (raspberries, date, and milk) in a food processor or blender. Strain to remove seeds (optional).
  3. Fill popsicles molds by alternating adding 1 tablespoons of the blueberry puree, 2 tablespoons of the raspberry and 1 tablespoon of the blueberry puree. 4 tablespoons filled up my popsicle molds. If your popsicle molds are larger, add another layer.
  4. Freeze popsicles for at least 3 hours or until completely frozen.
  5. Run the popsicles molds under room temperature water for a few seconds before trying to remove them from the molds.
Notes
1.) These Very Berry Pops only use dates as a sweetener. If you like you popsicles sweeter, feel free to add some maple syrup, more dates, or other liquid sweeteners of your choice. If you berries are very sweet, you may not even need to add anything to make them sweeter.
2.) the raspberry layer is the creamier layer since it is the one pureed with milk but you can feel free to switch the blueberries with the raspberries or make both with just water or milk. The options are endless ;)
Nutrition Information
Serving size: 1 Very Berry popsicle Calories: 23 Fat: 0.5g Saturated fat: 0 Trans fat: 0 Carbohydrates: 4.8g Sugar: 2.6g Sodium: 16mg Fiber: 1.6g Protein: 0.4g Cholesterol: 0

Looking for some other yummy, frozen treats to try this summer? 

Here are some of my favorites: Raspberry Chia Popsicles Popsicles, Strawberry Ice Cream Cake and Instant Raspberry Coconut Ice Cream ;)

Creamy Chia Raspberry Popsicles that are easy to make and super delicious! #vegan# dairyfree #healthy   Vegan Strawberry Ice Cream Cake Recipe - Vegan Family Recipes   Raspberry Coconut Ice Cream Recipe - Vegan Family Recipes

Very Berry Pops
Vanessa Croessmann.

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Healthy Vegetable Potato Salad http://www.veganfamilyrecipes.com/healthy-vegetable-potato-salad/ http://www.veganfamilyrecipes.com/healthy-vegetable-potato-salad/#comments Thu, 23 Jun 2016 13:12:40 +0000 http://www.veganfamilyrecipes.com/?p=3626 The post Healthy Vegetable Potato Salad appeared first on Vegan Family Recipes.

I’ve mentioned numerous times that I’m not a big fan of white potatoes. Sweet potatoes are edible gold to me but white potatoes…meh. They just seem to fall flat most of the time. Don’t get me wrong. I can eat white potatoes. It’s just that there are soooo soooo many vegetables I’d rather eat. Am I the only who...

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Healthy Vegetable Potato Salad
Vanessa Croessmann.

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Healthy Vegetable Potato Salad Recipe w/ Bell peppers, tomatoes, radishes, arugula and more! No mayo ;) - VeganFamilyRecipes.com - #vegetables #potatoes
I’ve mentioned numerous times that I’m not a big fan of white potatoes. Sweet potatoes are edible gold to me but white potatoes…meh. They just seem to fall flat most of the time.

Don’t get me wrong. I can eat white potatoes. It’s just that there are soooo soooo many vegetables I’d rather eat.

Am I the only who thinks like that?

When my son said he wanted me to make potato salad, I naturally assumed he meant my sweet potato salad. I reached for some sweet potatoes to which my, sometimes bossy, 5 year old said, “Not those! I want the white ones. We need to go grocery shopping!” Oh wait, no…he definitely said “YOU need to go grocery shopping.”

I could have started a big discussion with him or came up with ten different reasons why we couldn’t go to the store now. However, as much as I didn’t feel like going to the store, let alone buy white potatoes, this just seemed too silly to fight. He wasn’t asking for a 5 gallon tub of ice cream or $200 Lego set. This poor boy just wanted some white potatoes. How can you say no to that?

So that is how I came about making this vegetable potato salad. Traditional potato salad is made with eggs, lots of mayonnaise and potatoes (what!?!?). So the eggs..well no thank you to those and mayo is obviously a no go. Even though I love a good vegan mayo mixing that with potatoes just seems too heavy and wrong. However, I don’t think I could get past making a potato salad without actually using any potatoes.

So how do you make a potato salad if you don’t just want to eat potatoes? You add lots of other fresh veggies to it! This gives this vegetable potato salad extra vitamins, crunch and makes it overall more satisfying.

I opted to make this vegetable potato salad with bell peppers, tomatoes, radishes and arugula. The great thing though that you can definitely just add whatever vegetables you have on hand.

Healthy Vegetable Potato Salad Recipe w/ Bell peppers, tomatoes, radishes, arugula and more! No mayo ;) - VeganFamilyRecipes.com - #vegetables #potatoes
The dressing for this potato salad is typical for how my German mother makes it. Just broth, vinegar, oil and a little bit of mustard.

For those of you not used to making potato salad with broth…you have been missing out! Adding warm broth to your potatoes really allows your white potatoes to take on some real flavor.

So what are you waiting for? Make this healthy vegetable potato salad and gives those plain ol’ white potatoes a chance ;)

Healthy Vegetable Potato Salad Recipe w/ Bell peppers, tomatoes, radishes, arugula and more! No mayo ;) - VeganFamilyRecipes.com - #vegetables #potatoes

Healthy Vegetable Potato Salad
 
Prep time
Cook time
Total time
 
This vegetable potato salad is simple and versatile. Use the sauce and potatoes as a base and build on it by adding your favorite vegetables and herbs.
Author:
Recipe type: Side Dish, Salad
Cuisine: Vegan, Vegetarian, Gluten-free, Soy-free, Paleo
Serves: serves 8
Ingredients
  • 1.75 lbs (800g) Potatoes
  • 1 Red Bell Pepper (diced)
  • 2 Tomatoes (diced)
  • 6 Radishes (halved, sliced)
  • Large handful of Fresh Parsley (chopped)
  • Large handful of Arugula (or Rocket)
  • 1 Scallion (chopped)
Sauce
  • 2 tablespoons Low Sodium Vegetable Broth (make sure broth is gluten-free if needed)
  • 2 tablespoons Olive Oil
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • Salt and Pepper to taste
Instructions
  1. Bring a large stock pot filled with water and a teaspoon of salt to a boil. Add potatoes and cook them until they are tender but firm. (This took my potatoes about 12 minutes but will very depending on the size of the potatoes being used.) Drain the water from the potatoes, cool, peel and dice the potatoes.
  2. While the potatoes are cooking, chop the vegetables and prepare the sauce by whisking together the broth, oil, vinegar and mustard.
  3. Pour the sauce over the cooled, peeled and diced potatoes. Allow the potatoes to seep in the sauce for at least 5 minutes before adding the remaining vegetables.
  4. Season the potato salad with salt and pepper to taste. Refrigerate the salad until ready to serve.

Want to try out something other than this Vegetable Potato Salad? Give these recipes a go ;)

Sweet Potato Salad, Vegan Potato Leek Soup or a Healthy Potato Pea Soup ;)
Cold Sweet Potato Salad Recipe GF - Vegan Family Recipes  Vegan Potato Leek Soup Recipe with homemade whole wheat croutons and scallions | VeganFamilyRecipes.com | #healthy #potatoes  Potato and Pea Soup Recipe #vegan #glutenfree #health

Healthy Vegetable Potato Salad
Vanessa Croessmann.

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Creamy Raspberry Chia Popsicles http://www.veganfamilyrecipes.com/raspberry-chia-popsicles/ http://www.veganfamilyrecipes.com/raspberry-chia-popsicles/#comments Thu, 09 Jun 2016 09:54:08 +0000 http://www.veganfamilyrecipes.com/?p=3616 The post Creamy Raspberry Chia Popsicles appeared first on Vegan Family Recipes.

It’s popsicle season! This here, my friends, is my recipe for healthy, creamy Raspberry Chia Popsicles made only with the best ingredients. Not only are they very low in calories (30 cals in 1 popsicle) but they are also the best way to get your kids to eat a healthy dose of chia seeds. They’re...

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Creamy Raspberry Chia Popsicles
Vanessa Croessmann.

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Creamy Raspberry Chia Popsicles that are easy to make and super delicious! #vegan# dairyfree #healthy
It’s popsicle season! This here, my friends, is my recipe for healthy, creamy Raspberry Chia Popsicles made only with the best ingredients. Not only are they very low in calories (30 cals in 1 popsicle) but they are also the best way to get your kids to eat a healthy dose of chia seeds.

They’re quick, easy to make and definitely far better than the sugar-filled popsicles you can buy at a store.

Once the temperature starts rising and my boys start wearing shorts the inevitable question, “Can we have ice cream?” always comes up. The problem is that I don’t always make my own ice cream, though this Raspberry Coconut Ice Cream is definitely still a favorite.  Another big problem with ice cream is that, for toddlers, one scoop is never enough. Even worse is when I don’t miraculously make two scoops that are identical in size, weight, and form. It’s basically guaranteed that I get complaints from two little boys how the other brother has more. Ugh, I’m getting a headache just thinking about those fights.

The only way to get my boys to stop yelling for ice cream is to give them all of it and that is definitely not going to happen.

So that’s why I’ve been making lots of Raspberry Chia Popsicles instead now. They are portioned out ahead of time, they’re fairly large which keeps my boys busy sucking on them for quite some time aka I get a break!

Creamy Raspberry Chia Popsicles that are easy to make and super delicious! #vegan# dairyfree #healthy
My boys didn’t even mind the chia seeds in the popsicles. I was so sure they would complain about them but they didn’t mind at all. I also used white chia seeds instead because I wanted them to blend in better with the popsicle. Nutritionally there is no difference between black and white chia seeds. The only difference really is just the appearance. Both white and black chia seeds are rich in omega-3’s, antioxidants, protein and fiber. That doesn’t even begin to describe the many benefits of chia seeds.

Which makes this recipe even more exciting. All moms know finding a recipe, that is crazy healthy and that kids love, is like finding the holy grail. No joke! You’ll love these Creamy, Raspberry Chia Popsicles ;)

Creamy Chia Raspberry Popsicles that are easy to make and super delicious! #vegan# dairyfree #healthy

5.0 from 3 reviews
Creamy Raspberry Chia Popsicles
 
Prep time
Total time
 
Healthy and easy to make popsicle recipe that can be adapted with different fruit. Perfect for kids!
Author:
Recipe type: Dessert
Cuisine: Raw Vegan, Vegetarian, Dairy-free, Refined Sugar-Free, Gluten-free
Serves: makes 8 Popsicles
Ingredients
  • 2 Chia Eggs - made with White Chia Seeds (black will work too.) (See Notes on how to make)
  • ⅔ of a cup (100g) Fresh Raspberries (roughly 24 raspberries)
  • 1 Medjool Date (pit removed)
  • 1 cup (240 ml) Unsweetened Almond Milk (Can use other plant-based milks as well. Soy, rice, oat etc.)
  • 24 fresh Raspberries (Extra and optional!)
Instructions
  1. Prepare chia eggs (see notes on how).
  2. Place raspberries (roughly 24 of them), medjool date, and almond milk in a blender or food processor. Blend until as smooth as possible. Strain mixture to remove seeds.
  3. Add chia eggs to strained raspberry mixture and stir together ensuring that there are no chia seed clumps.
  4. Optional: Add about 3 fresh raspberries to eat popsicle mold.
  5. Fill raspberry-chia puree into popsicle molds, cover and insert popsicle sticks into each. Freeze popsicles for at least 3 hours until fully frozen.
  6. Run the popsicle molds under room temperature water for 20 seconds to easily remove popsicles from each mold.
Notes
1.) Prepare 2 chia eggs by mixing together 2 tablespoons of chia seeds with 6 tablespoons of water in a small bowl. Let sit for at least 15 minutes or longer until a gel forms. The chia gel is your chia egg!
2.) The date adds just an extra hint of sweetness to these raspberry chia popsicles. The tartness/sweetness will also depend greatly on your raspberries. If your raspberries are very sweet you could also omit the dates. If you want a little extra sweetness feel free to add some maple syrup, a couple more dates, or using sweetened almond milk.
Nutrition Information
Serving size: 1 popsicles Calories: 30 Fat: 1.5 g Carbohydrates: 4 g Sugar: 2 g Fiber: 2 g Protein: 1 g Cholesterol: 0 mg

Love these Raspberry Chia Popsicles but want to give some other cold treats a try? Then try some of these ;)

Raspberry Coconut Ice Cream , Strawberry Ice Cream Cake or browse through this list of Healthy Sweet Snacks for Kids & Teens (adults welcome too!)!

Raspberry Coconut Ice Cream Recipe - Vegan Family Recipes   Strawberry Ice Cream Cake Recipe - Vegan Family Recipes   Healthy Vegan Snacks fro Kids and Teens - Sweet Recipes - VeganFamilyRecipes.com #dessert #snack #health

Creamy Raspberry Chia Popsicles
Vanessa Croessmann.

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One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF) http://www.veganfamilyrecipes.com/lemon-asparagus-quinoa-vegan-rocket-pesto/ http://www.veganfamilyrecipes.com/lemon-asparagus-quinoa-vegan-rocket-pesto/#comments Fri, 03 Jun 2016 13:09:39 +0000 http://www.veganfamilyrecipes.com/?p=3602 The post One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF) appeared first on Vegan Family Recipes.

Continuing on with some healthy, spring-time recipes like this easy One Pot Lemon Asparagus Quinoa Dish with a Vegan Rocket Pesto! Asparagus season is quickly slipping away and I absolutely can’t stand it. I used to not be too fond of asparagus mainly because I didn’t really grow up with it. I can’t remember my...

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One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF)
Vanessa Croessmann.

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The post One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF) appeared first on Vegan Family Recipes.

Continuing on with some healthy, spring-time recipes like this easy One Pot Lemon Asparagus Quinoa Dish with a Vegan Rocket Pesto!

One Pot Lemon Asparagus Quinoa Recipe topped with a Rocket (Arugula) Pesto | VeganFamilyRecipes.com | #vegan #vegetarian
Asparagus season is quickly slipping away and I absolutely can’t stand it. I used to not be too fond of asparagus mainly because I didn’t really grow up with it. I can’t remember my parents every buying or cooking it. :::SOB SOB::: Horrible childhood..I know ;)

In recent years though I’ve come to have somewhat of an asparagus obsession. It doesn’t matter if it’s green asparagus or white asparagus, cheap asparagus or crazy overpriced asparagus. I just know I want it.

I’m not kidding here. I get REALLY excited when asparagus is in season which is why I tend to buy way more than I actually need. Every time I go grocery shopping, I think, “Oh, yeah…I totally need to buy some asparagus.” Even though somewhere in the back of my mind I know that I already have about 10 lbs waiting for me at home.

I think it might be my deep fear of going to the store the next day and there not being any fresh, organic asparagus. It’s painful and depressing when that happens. Even worse is when they do still have asparagus but it’s droopy, somewhat slimy and stinks. Yuck!

Good thing most people should still be able to get their hands on some crisp asparagus and that’s where this One Pot Asparagus Quinoa Recipe comes in handy.

One pot meals aren’t something new. I make them all the time and other moms will know exactly why. They’re simple, taste delicious and even make for some healthy lunch leftovers the next day.

This One Pot Asparagus Quinoa doesn’t require a whole lot of ingredients. Want to know why? It’s definitely because every time I make a one pot meal it’s when I don’t have a whole lot of time, my pantry is nearly empty and I just want to get rid of some vegetables aka that mountain of asparagus in my kitchen.

So what exactly do you need to make this Lemon Asparagus Quinoa and how do you make it?

One Pot Lemon Asparagus Quinoa Recipe topped with a Rocket (Arugula) Pesto | VeganFamilyRecipes.com | #vegan #dairyfree
See that pot up there? That’s all you need. Asparagus, lemon wedges, garlic, onion, quinoa, fresh basil, and tomatoes. You’ll cover all that with some low sodium vegetable broth. Cook it, forget it on the stove for nearly 20 minutes and then eat it. Dinner is done.

Well almost.

You can eat this Lemon Asparagus Quinoa dish on its own OR you can make it even yummier by adding a delicious rocket pesto to it.

The reason I call it rocket pesto and not arugula pesto is because…wait do I really have to explain this?

Well first things first. Rocket and Arugula are in fact the exact same thing. Arugula is usually used by Americans and Rocket is used in British English. I, as an American, can’t understand why anyone would rather call it Arugula vs. Rocket.

There is something so amazing about saying, “I just put rocket on my quinoa, it was amazing, and it basically took me to the moon!” BAM!

You could also tell your kids, “That’s rocket you are eating. If you eat too much, you’ll break through the earth’s atmosphere.” If you have boys, they’ll see that as a dare and shove that lettuce into their mouths like you won’t believe.

Arugula just can’t compete with that.

I’l let you call this pesto whatever you want but just know that it’s darn good.

Rocket Pesto Recipe / Arugula Pesto Recipe with Cashews - Vegan! | VeganFamilyRecipes.com | #glutenfree #dairyfree
You don’t have to limit yourself to using the pesto on top of this asparagus quinoa. If you have leftovers add it pasta, on sandwiches, etc. So good!

One Pot Lemon Asparagus Quinoa Recipe topped with a Rocket (Arugula) Pesto | VeganFamilyRecipes.com | #vegan #dairyfree

One Pot Lemon Asparagus Quinoa w/ Rocket Pesto
 
Prep time
Cook time
Total time
 
One pot asparagus quinoa with lemon is easy to make, healthy and incredibly delicious! Enjoy it with the super delicious rocket/arugula pesto or without!
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-Free
Serves: 6 servings
Ingredients
  • 12 Asparagus Spears (woody ends removed, cut in half)
  • 1 cup (180g) Quinoa (rinsed)
  • 4 Lemon Wedges (ensure the skin is untreated and not waxed & seeds removed)
  • Small handful Fresh Basil
  • 3 small Tomatoes (diced)
  • 1 medium-sized Yellow Onion (diced)
  • 3 cloves of Garlic (minced)
  • 3 cups (750 ml) Low Sodium Vegetable Broth
Rocket Pesto aka Arugula Pesto
  • ⅓ of a cup bunched Arugula/Rocket (washed, ⅓ of a cup is equal to a small handful)
  • ⅓ of a cup (50 g) Raw Cashews
  • ¼ teaspoon Salt
  • clove of Garlic
  • ¼ cup of Extra Virgin Olive Oil
Instructions
  1. Add asparagus, quinoa, lemon wedges, basil, tomatoes, onion, and garlic to a large stock pot. If your asparagus spears are very thin, consider adding them to the pot about 5-8 minutes later to prevent them from getting too droopy and overcooked.
  2. Cover all ingredients with vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce heat to low-medium and simmer for 15 minutes, stirring occasionally, until quinoa is cooked. Don't cover the pot at any time while cooking.
  3. While the Asparagus Quinoa is cooking prepare the rocket pesto. Add rocket (arugula), cashews, salt, and garlic to a food processor and pulse. Don't blend! The pesto should be slightly chunky, not smooth. Put finished pesto in a small bowl and cover with olive oil.
  4. Serve Lemon Asparagus Quinoa hot with a dollop of rocket pesto. Season with more salt & pepper to taste.
Notes
1.) This recipe can easily be modified. Don't have basil? Use parsley, cilantro, or dill instead. Want to toss in some carrots? Go for it!
Nutrition Information
Serving size: 1 serving w/o pesto Calories: 148 Fat: 2.0g Carbohydrates: 27.7g Sugar: 3.6g Sodium: 212mg Fiber: 4.3g Protein: 6.2g Cholesterol: 0g

This Lemon Asparagus Quinoa dish isn’t for you? That’s alright. Try some other healthy, asparagus dishes ;) 

This Lemon-Asparagus Tart and White Asparagus Risotto are dying to be made by you!

Lemon Asparagus Tart Recipe - Vegan Family Recipes - #spring #dinner   White Asparagus Risotto Recipe - Vegan Family Recipes

One Pot Lemon Asparagus Quinoa w/ Rocket Pesto (V,GF)
Vanessa Croessmann.

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Lemon Asparagus Tart http://www.veganfamilyrecipes.com/lemon-asparagus-tart/ http://www.veganfamilyrecipes.com/lemon-asparagus-tart/#comments Thu, 19 May 2016 15:48:19 +0000 http://www.veganfamilyrecipes.com/?p=3589 The post Lemon Asparagus Tart appeared first on Vegan Family Recipes.

A Lemon Asparagus Tart made with a healthy lemon cashew sauce on puff pastry. Tastes how spring feels! (The sunny days…not the rainy, gray ones!) Lemon and asparagus is such a well known combo and the flavors work together so well. It’s all about balance here though. Asparagus, when cooked right, tastes delicious. Just add a bit of salt...

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Lemon Asparagus Tart
Vanessa Croessmann.

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A Lemon Asparagus Tart made with a healthy lemon cashew sauce on puff pastry. Tastes how spring feels! (The sunny days…not the rainy, gray ones!)

Lemon Asparagus Tart Recipe - Vegan Family Recipes - #spring #dinnerLemon and asparagus is such a well known combo and the flavors work together so well. It’s all about balance here though. Asparagus, when cooked right, tastes delicious. Just add a bit of salt to grilled or steamed asparagus and it will taste perfect.

That’s why there is nothing worse than making an asparagus dish where the asparagus is overpowered by other flavors. This can easily happen if you add too much lemon in this instance.

The lemon-cashew sauce adds just the right amount of pep to this Lemon Asparagus Tart so that the asparagus can really shine. After all, that’s what actually want. We don’t get perfect, freshly harvested, farmer’s market asparagus all year around, so when we do we want to actually taste the asparagus and not hide it.

The ingredients you need to make the Lemon Asparagus Tart are super simple. If you are vegan then you probably already have all these ingredients on hand.

Lemon Asparagus Tart Recipe Ingredients - Vegan Family Recipes - #spring #dinnerOk…I have to admit that I am missing one ingredient on that picture above. Any guesses? Yeah maybe some puff pastry, huh?

Other than that, it really is just asparagus, cashews, lemon, salt, nutritional yeast, and some plant-based milk.

Then, of course, spread all that goodness over your puff pastry and…

Lemon Asparagus Tart Recipe - Vegan Family Recipes - #spring #dinnerBAKE IT! Who would have guessed that? Anyone? Beuller? Beuller?

Lemon Asparagus Tart Recipe - Vegan Family Recipes - #spring #dinnerEasy Peasy Lemon Asparagusy!

If you love fresh asparagus, then you’ll immediately fall in love with this Lemon Asparagus Tart Recipe!

5.0 from 1 reviews
Lemon Asparagus Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Dairy-free, Egg-free
Serves: 1 tart
Ingredients
  • 1 sheet of Puff Pastry (check to make sure it is vegan)
  • 16 to 18 stalks of Green Asparagus (steamed or cooked - see notes)
Lemon Cashew Sauce
  • ½ of a cup soaked Cashews (or ¼ of a cup cashew butter)
  • ¼ of a cup Fresh Lemon Juice
  • ½ of a teaspoon Salt
  • ⅓ of a cup Unsweetened Plant-based Milk (almond, oat, hazelnut etc. - I prefer not to use coconut, soy or rice milk for this)
  • ¼ of a cup Nutritional Yeast
Optional Extras
  • Olive Oil
  • Fresh Cracked Pepper
Instructions
  1. Preheat oven to 390°F (200°C).
  2. Cook or steam asparagus. See notes on how to do so.
  3. Roll out puff pastry and score a 1" border (See Notes). Prick bottom of puff pastry tart all over with a fork but not the border.
  4. Prepare lemon cashew sauce by adding all sauce ingredients into a food processor and pulsing until smooth.
  5. Spread sauce across the bottom of the puff pastry but not on the scored border.
  6. Line cooked asparagus stalks across puff pastry. Lightly brush with olive oil, if desired.
  7. Bake lemon asparagus tart in oven for 20 minutes until puff pastry is golden brown.
  8. Serve tart hot and with fresh cracked pepper (optional).
Notes
1.) Before you cook or steam your asparagus snap off the woody root end of each asparagus stalk at its natural breaking point or cut off roughly 2 inches and discard.
How to steam asparagus: Steam asparagus in a steamer for 5 to 7 minutes until tender. Remove asparagus from steamer and rinse under cold water.
How to cook asparagus: Bring a large stock pot filled with water and 1 teaspoon of salt to a boil and cook asparagus for 3 to 5 minutes until bright green and tender. Remove asparagus from heat and rinse under cold water.
2.) Scoring a border just means to slightly make a border around the outside of your puff pastry. Using a knife and cut half way into the puff pastry, an inch from the edge. Be careful not to cut through the puff pastry.

Want to give a different tart recipe a go? Try either my Rosemary Mushroom or Savory Pumpkin Tart ;) If you’re feeling a little sweet today then go for my Chocolate Mousse Tart ;)

Rosemary Mushroom Tart Recipe Puff Pastry - Vegan Family Recipes  Savory Pumpkin Tart Recipe Puff pastry - Vegan Family Recipes  Vegan Chocolate Mousse tart or pie recipe - Vegan Family Recipes

Lemon Asparagus Tart
Vanessa Croessmann.

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Vegan Blueberry Scones http://www.veganfamilyrecipes.com/vegan-blueberry-scones/ http://www.veganfamilyrecipes.com/vegan-blueberry-scones/#comments Mon, 09 May 2016 12:14:52 +0000 http://www.veganfamilyrecipes.com/?p=2821 The post Vegan Blueberry Scones appeared first on Vegan Family Recipes.

These Vegan Blueberry Scones will brighten any breakfast or brunch. Made with whole wheat flour, fresh blueberries and refined sugar-free! Blueberry season is starting and I can’t wait to get my hands on some more juicy berries to make these vegan blueberry scones. For me, scones are such a delicious Sunday morning breakfast. I love these vegan blueberry...

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Vegan Blueberry Scones
Vanessa Croessmann.

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The post Vegan Blueberry Scones appeared first on Vegan Family Recipes.

These Vegan Blueberry Scones will brighten any breakfast or brunch. Made with whole wheat flour, fresh blueberries and refined sugar-free!

Vegan Blueberry Scones Recipe Whole Wheat- Vegan Family Recipes
Blueberry season is starting and I can’t wait to get my hands on some more juicy berries to make these vegan blueberry scones.

For me, scones are such a delicious Sunday morning breakfast. I love these vegan blueberry scones with a fresh cup of coffee. There is something about a fresh baked scone and a cup of steaming hot coffee that fits so nicely together. Then again, I could drink coffee all day with anything.

These scones are also a great alternative to a blueberry muffin. Especially for those people who eat blueberry muffins almost every morning (I won’t name names).

I made these scones with whole wheat flour because I think it is so important to start your day off right with something filling and that will also help keep your blood sugar levels in check for the remainder of the day. I’ve made a few other scone recipes but these blueberry scones are by far my favorite right now. It might also just be because I am so excited to finally get my hands on some decent blueberries.

Healthy Vegan Blueberry Scones Recipe - Vegan Family Recipes
While these vegan blueberry scones taste delicious on their own. They are SOOOOOO delicious when you drizzle a lemon-coconut glaze over them.

Vegan Blueberry Scone Recipe Healthy Whole Grain- Vegan Family RecipesVegan Whole Wheat Blueberry Scones Recipe - Vegan Family Recipes
Sooo Soo Yummy!! I could eat these ALL DAY!

Now, YOU can too! Enjoy the recipe ;)

5.0 from 4 reviews
Vegan Blueberry Scones
 
Prep time
Cook time
Total time
 
A healthy, vegan blueberry scone recipe with whole wheat flour and a lemon-coconut glaze.Perfect as a healthier, sweet breakfast or for brunch.
Author:
Recipe type: Breakfast, Brunch
Cuisine: Vegan, Vegetarian, Dairy-free, Egg-free
Serves: 8 scones
Ingredients
Vegan Buttermilk
  • ½ of a cup (120ml) Unsweetened Almond Milk (or other plant-based milk of choice)
  • 1 tablespoon Apple Cider Vinegar
Scones
  • 2 cups (260g) Whole Wheat Flour
  • 3 tablespoons Whole Cane Sugar (or 4 tablespoons White Sugar)
  • 1 tablespoon Baking Powder
  • ½ of a teaspoon Salt
  • ¾ of a teaspoon Cinnamon
  • 4 oz or ½ of a cup (113g) of chilled Vegan Butter (grated or chopped)
  • 1 pureed Banana
  • 2 teaspoons Vanilla Extract
  • 1 cup fresh Blueberries (or frozen blueberries- See Notes)
Lemon-Coconut Glaze
Instructions
  1. Preheat oven to 375F (190C). Line a cookie sheet with parchment paper and set aside.
  2. Prepare vegan "buttermilk" by whisking together almond milk with apple cider vinegar. Let stand for 5 minutes.
  3. Mix together all dry ingredients (flour, sugar, baking powder, salt and cinnamon) in a large bowl. Add small chunks of vegan butter to bowl. Use your hands to rub butter into flour mixture, until crumbs form.
  4. Mix "vegan buttermilk", banana, vanilla extract and add to flour mixture. Combine with a wooden spoon. Don't overdo it!
  5. Carefully mix in blueberries.
  6. Dough should be sticky, see notes if it is too wet. Place entire dough onto floured counter top. Form a circle out of the dough about 10 Inches in diameter.
  7. Cut the circle into 8 even slices (the way you would cut a pizza).
  8. Bake for 16-18 minutes. Let cool for 10 minutes on a wire rack.
  9. Prepare lemon coconut glaze by whisking together powdered sugar, coconut oil and lemon juice together. Drizzle glaze over cooled scones and enjoy!
Notes
1) Adapted from my Raspberry Chocolate Almond Scones.
2.) If you want to use frozen blueberries to make these scones then allow the frozen blueberries to thaw in a sieve before adding to scone dough.
3) Dough should be slightly sticky but should be workable on floured surface. If too much extra water (i.e. from washed blueberries) is working into the dough then your dough will be wet and not sticky. If this happens, add more flour (up to ½ of a cup flour if necessary)
4)Apple cider vinegar can also be substituted with lemon juice.
Nutrition Information
Serving size: 1 Scone w/o Glaze Calories: 247 Fat: 11.5g Saturated fat: 4.1g Trans fat: 0 Carbohydrates: 31.8g Sugar: 5.4g Fiber: 1.4g Protein: 3.4g Cholesterol: 0

Be sure to follow me on INSTAGRAM and use #VeganFamilyRecipes of any recipes you have made ;)

If you are looking for some other healthy vegan breakfast ideas then try some of these ;) Vegan Banana Waffles , Whole Wheat Waffles or some Chocolate Crepes ;)

Vegan Banana Waffles Recipe - VeganFamilyRecipes.com #healthy #whole wheat  Whole Wheat Waffles Recipe - Vegan Family Recipes blog  Vegan Chocolate Crepes #vegetarian #breakfast #am #health

Vegan Blueberry Scones
Vanessa Croessmann.

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