peaches n’ cream milkshake with coconut whipped cream ~vegan~

This smoothie is pretty darn good, but ‘m pretty sure anything would taste amazing with whipped coconut cream on top!

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

Peaches…not in season right now, but when they are…stock up and freeze them for later use!

Peaches are loaded with carotenes, flavonoids, lycopene and lutein, which are beneficial in warding off macular degeneration, cancer and heart disease.  They are on the EWG dirty dozen list, so buy organic when possible!

Hemp seeds are added for a healthy dose of omega 3 fatty acids, iron, fiber and calcium…they also lend a slightly nutty flavor!

To make coconut whipped cream, use whole fat coconut milk from a can.  I like using the organic/non-GMO brand Native Forest, which I buy from www.vitacost.com.

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

It’s essential that you use whole coconut milk and not low-fat coconut milk!  Place the can in the refrigerator for a few hours or over night…the longer it is refrigerated the better!  Open the can and scoop out the “cream” and reserve the coconut liquid for another use such as smoothies!  Place the cream in a medium sized bowl, add a few tablespoons of sweetener such as maple syrup or agave syrup and a drop of pure vanilla extract if desired.  Using a hand-held mixer, whip until fluffy and peaks form.

Try not to eat the whole bowl!

Peaches n' Cream Smoothie with Coconut Whipped Cream ~vegan~

Use for a decadent topping to desserts, fruit salad or “milk” shakes!

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

peaches n’ cream milk shake ~vegan, gluten free~
 
Author:
Recipe type: Drinks
Cuisine: Vegan
Ingredients
  • 1 cup of soy, almond or coconut milk
  • 1 cup frozen peaches
  • 2 dates, pitted
  • 2 tablespoons hemp seeds
  • ½ teaspoon pure vanilla extract
  • For Coconut Whipped Cream:
  • 1 can organic whole fat coconut milk
  • 2-3 tablespoons pure maple syrup or agave syrup (depending on how sweet you like it!)
  • drop of pure vanilla extract
Instructions
  1. Smoothie: Place all ingredients in a high-powered blender and blend until frothy. Top with coconut whipped cream, coconut flakes and sliced fruit as desired.
  2. Coconut Whipped Cream: Place can of coconut milk in the refrigerator for a few hours or over night…the longer it is refrigerated the better! Open the can and scoop out the “cream” and reserve the coconut liquid for another use such as smoothies! Place the cream in a medium sized bowl, add a tablespoon of sweetener such as maple syrup or agave syrup and a drop of pure vanilla extract if desired. Using a hand-held mixer, whip until fluffy and peaks form.

It’s toddler approved…

Peaches n' Cream Milkshake with Coconut Whipped Cream ~vegan~

Happy Spring Weekend :)

lemon chia seed scones ~vegan~

Rise and Shine Vegan Lemon Chia Seed Scones!

Lemon Chia Seed Scones ~vegan~

…the perfect addition to any Easter brunch!

…less fat and half the calories of regular scones!

Lemon Chia Seed Scones ~vegan~

Coconut oil replaces the butter in this recipe however, if you don’t like coconut oil, use vegan butter instead!

Whole wheat pastry flour and oat flour is used in place of white flour and chia seeds give these scones a little added nutrition boost!

Lemon Chia Seed Scones ~vegan~

lemon chia seed scones ~vegan~
 
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 10
Ingredients
  • 1 cup whole wheat flour
  • 1 cup oat flour (made from old-fashioned oats, pulsed in a blender)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 tablespoon chia seeds
  • ¼ cup organic cane sugar
  • 3 tablespoons coconut oil (solid form, not liquified)
  • ⅓ cup soy milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • For the Glaze:
  • ¾ cup confectioners’ sugar
  • 1½ tablespoons lemon juice
  • 1 tablespoon lemon zest
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and organic cane sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. (add an extra tablespoon or two of soy milk if needed)
  3. Transfer dough to a bowl and knead. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet.
  4. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes.
  5. Mix confectioners’ sugar, 1½ tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.
Nutrition Information
Serving size: 1 Calories: 176 Fat: 5.5 Carbohydrates: 30 Fiber: 2.6 Protein: 3.2

Lemon Chia Seed Scones ~vegan~

These were a hit in our house last weekend…

hope you like them too :)

tempeh BLT with avocado ~vegan~

Who doesn’t love sandwiches???

Everyone needs a good sandwich now and then…

Here is one of my favorites!

Tempeh BLT with Avocado ~vegan~

Vegan bacon made from tempeh, lettuce, tomato and avocado!

Tempeh sliced thin marinated in bragg’s amino acids, apple cider vinegar, maple syrup and spiced up with chili powder, cumin and paprika.  Baked crispy for the perfect addition to a sandwich or as a side to any morning brunch!

Tempeh BLT with Avocado ~vegan~

This recipe was adapted from a recipe found on www.vegetariantimes.com

tempeh bacon, lettuce, tomato & avocado sandwich ~vegan~
 
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 1 8-oz. pkg. tempeh, sliced into 12 very thin slices
  • ¼ cup Bragg’s Amino Acids
  • 2 Tablespoons. apple cider vinegar
  • 1 Tablespoon maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • Bread of your choice (toasted)
  • Avocado slices
  • Tomato slices
  • Romaine lettuce
  • vegan mayonaise
Instructions
  1. Lay tempeh slices in a13- x 9-inch baking dish.
  2. In a small bowl, stir together bragg’s amino acids, apple cider vinegar maple syrup, cumin, paprika and chili powder. Pour over tempeh slices, cover and chill 2 hours, or overnight.
  3. Preheat oven to 300°F. Line a baking sheet with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.
  4. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices and bake 5 to 7 minutes more, or until crisp and dark brown.
  5. Assemble sandwich using toasted bread, avocado, lettuce, tomato, vegan mayonnaise and enjoy!

To make sweet potato chips:

~Preheat oven to 400 degrees, line a cookie sheet with parchment paper.  Cut sweet potatoes into chips using a mandoline and place in a single file on cookie sheet.  Sprinkle with sea salt and bake 10 minutes, flip and bake for another 2-3 minutes or until edges are golden.  Remove from oven and let set for 10 minutes to crisp up!

Tempeh BLT with Avocado ~vegan~

Not a bad option for a Meatless Monday meal :)

spring pea soup with lemon and dill ~vegan, gluten free~

Fresh, light and screaming of spring!

Spring Pea Soup with Lemon and Dill ~vegan, gluten free~

Fresh peas, kale, leeks, lemon and dill…

Aborio rice and butter beans add a velvety texture, filling and delicious!

Spring Pea Soup with Lemon and Dill ~vegan, gluten free~

Dill, super easy to grow and super healthy for you too!

Got gas???  

Add dill to meals or chew it raw to tame tummy troubles!

Similar to many spring herbs and vegetables, dill promotes detoxification of the liver.  It activates liver enzymes, which attach to toxins in body preventing them from doing damage making dill a chemoprotective food.  The active components in dill are limonene, carvone and anethofuran, which contain antimicrobial and anticancer properties.

Besides adding dill to soup or chewing it raw, try making dill sauce!   Combine fresh dill, olive oil, garlic, lemon juice and lemon zest in a blender.  Blend and serve over roasted vegetables, salads or grains.  Or drizzle it over spring soup like this one!

spring pea soup with lemon and dill
 
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1 leek, chopped, white parts only
  • 4 cloves garlic, minced
  • 1-2 carrots, chopped
  • ½ cup aborio rice or brown rice
  • 6 cups vegetable broth
  • 4-5 large kale leaves, de-stemmed and finely chopped
  • 1 (15.5 ounce) can butter beans, drained and rinsed
  • ⅓ cup fresh dill, chopped
  • 1 lemon, juiced
  • 1 cup fresh or frozen peas
  • sea salt and pepper
Instructions
  1. Heat oil in a large soup pot over medium heat. Add leek and sauté for a few minutes, until soft.
  2. Add garlic and carrots, saute for another few minutes or until garlic is fragrant.
  3. Mix in rice. Stir to coat rice with oil.
  4. Add broth, kale and beans. Bring to a soft boil and reduce heat to a simmer. Partially cover and cook until rice is tender.
  5. Stir in dill, lemon juice and peas. Add sea salt and pepper to taste.
  6. Serve with a lemon wedge and enjoy!

Spring Pea Soup with Lemon and Dill ~vegan, gluten free~

I would be so grateful if you could take a few seconds and vote for my recipe!

My Toasted Coconut Chocolate Cream Pie recipe made it to the top 10 in a Nasoya Tofu recipe contest!

If you’re on Facebook…click the link below to vote!

 http://nasoya-think-beyond-the-block.pgtb.me/mbnCGV

If I win, money will be donated to a good cause!

Many Thanks :)