Vegan Purple Sweet Potato Cheezcake Cups

This is recipe I wanted to try for a long time since I haven’t seen anything quite like it before. This cheezcake does not use any cashews, or oils, or coconut cream yet is still creamy and delicious. Basically just toast your oats and process with the crust ingredients, and press into a cupcake tin. Then process the cooked sweet potato with the filling ingredients and fill the cups. Freeze for a couple hours and you’re done! This recipe is full of whole foods and minimal fats while still being creamy and sweet. Enjoy!

Vegan Purple Sweet Potato Cheezcake Cups

From: Christopher Michel
Prep Time: 10 Mins Cooking Time: 20 Mins Total Time: 30 Mins

Ingredients:

  • 1 cup oats
  • 1/4 cup almonds
  • 1/4 cup shredded coconut (I used reduced fat)
  • 4-5 pitted dates
  • 2 tbsp maple syrup
  • 1 tsp sea salt
  • 1 tsp vanilla extract

Filling:

  • 2 medium purple sweet potatoes 
  • 1/2 cup dairy free yogurt (I used silk soy yogurt)
  • 1/4 block silken tofu
  • 1/4 cup almond milk or any dairy free milk
  • 1 tsp corn starch
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract 

Directions:

  1. Toast oats and process crust ingredients until a sticky dough forms. 
  2. Boil sweet potatoes until soft and fill the cupcake tin with the crust and parchment paper strips.
  3. Process the filling ingredients until smooth and fill the tin.
  4. Freeze for 2-4 hours and then remove from tin and store in fridge. 

Chocolate Matcha Swirl Nice Cream

This recipe is a creamy, sweet soft serve that’s perfect for a dessert or meal. I chose to make two flavors of nice cream and swirl them together and it was a great combination! I would highly recommend trying both of these flavors either on their own or swirled together. It’s pretty simple to make. I just threw everything in a food processor blended until smooth. Also if you use frozen spinach and live in a cooler environment, the nice cream will come out much thicker and more like soft serve rather than a smoothie. Enjoy!

Proof I actually put spinach in this^

Chocolate Matcha Swirl Nice Cream

From: Christopher Michel
Cooking Time: 10 Mins Total Time: 10 Mins

Ingredients:

  • 300g frozen banana
  • 65g frozen or fresh spinach
  • 1-2 tbsp matcha powder
  • 2 tbsp cacao/cocoa powder
  • 1-2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 scoop plant-based protein powder (optional)
  • 1 tsp cacao nibs
  • 1 tsp shredded coconut

Directions:

  1. Add half the bananas, half the protein powder (optional), half the vanilla (1 tsp), all the spinach, and matcha powder into a food processor or high speed blender.
  2. Pulse to combine on high speed. 
  3. Add a little maple syrup to blend smoothly and scrape down the edges to incorporate all the ingredients. 
  4. For the chocolate nice cream add half the bananas, half the protein powder (optional), half the vanilla (1 tsp), and the cacao/cocoa powder. 
  5. Pulse to combine until smooth.
  6. Swirl the two flavors together and top with cacao nibs and shredded coconut.

Vegan Pumpkin Spice Waffles

These waffles are the perfect way to start your morning! They are crispy and fluffy and taste just like pumpkin pie. I would highly recommend adding fruit like banana. Some maple syrup and cacao nibs are great on top as well. Also pictured is a spoonful of cashew yogurt. Go make this!

 

Vegan Pumpkin Spice Waffles

From: Christopher Michel
Prep Time: 10 Mins Cooking Time: 20 Mins Total Time: 30 Mins

Ingredients:

  • 1.5 cup plant milk of choice (I used soy milk)
  • 2 tsp apple cider vinegar (or white vinegar)
  • 2 cup whole wheat flour (or GF all purpose flour)
  • 2 tbsp flax seed meal (or chia seed meal)
  • 0.75 cup pumpkin puree
  • 0.25 cup dairy free yogurt (I used cashewgurt)
  • 2 tbsp sugar (or stevia)
  • 1 tsp vanilla extract
  • 0.5 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt

Directions:

  1. Preheat your waffle iron.
  2. Combine all the dry ingredients in one large bowl.
  3. Combine all the wet ingredients in another bowl and mix.
  4. Add the wet to the dry and combine without over mixing. The batter should be thick but still runny.
  5. Add a fourth of the batter to the waffle iron and cook for 4-5 min.
  6. Repeat until all the waffles are made.

Creamy Vegan Vodka Penne Pasta

This recipe is so creamy and delicious no one will know it’s vegan and full of wholesome foods! The cream comes from almond milk and cashews but you can use any combination of plant milk and nuts, or even beans to make this dish creamy. Also for a gluten free option just use a gluten free pasta of your choice. My friends loved how this came out and we added homemade seitan sausage in the sauce too! Recipe soon to come for the sausages! Love you all lots.

Creamy Vegan Vodka Pasta

From: Christopher Michel
Prep Time: 25 Mins Cooking Time: 25 Mins Total Time: 50 Mins

Ingredients:

  • 1 cup cashews
  • 1 cup almond milk 
  • 4 cloves garlic
  • 1 medium white onion
  • 3 stalks celery
  • 2 oz kale
  • 28 oz crushed tomatoes
  • 8 oz tomato paste
  • 16 oz tomato sauce
  • 1 cup vodka
  • 1 oz basil
  • 1 tsp salt
  • 1 tsp pepper
  • 2-3 cup pasta of your choice


    Directions:

    1. Blend soaked or boiled cashews with almond milk and set aside.
    2. Cook garlic, onion, kale and celery with water in a pan for 10-15 min on medium heat. 
    3. Add the tomato products and stir in the vodka. 
    4. Boil water and cook pasta separately according to package instructions. 
    5. After 10 min it should be thick and flavorful and the alcohol will have cooked out.
    6. Turn off the heat and add the cashew/almond cream and the salt pepper and more basil.

    The Southern V Soft Opening

    This past Saturday a new vegan restaurant in Nashville, The Southern V, opened for their first day of business. The Southern V is a vegan bakery and cafe that serves delicious southern soul food, but without the use of animal products. My friends and I arrived around 5pm and there was a long line out the door. The smells outside were incredible and the atmosphere was so genuine and lively.

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    There were a bunch of families and kids playing in the area outside the building while we waited in line for food. It was probably the most fun I’ve ever had waiting in line!

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    This girl is a 2nd generation vegan! So cool and she was so sweet!

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    Once we ordered, the food did not take long before it was out and ready to eat. Since it was just a soft opening and so many people had gone earlier; there were only a few items left on the menu. I ordered the BBQ Ribz with a side of mac & cheeze and mixed beans. Truly the most flavorful vegan southern soul food I have had to date!

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    And for dessert we bought the last two oatmeal raisin cookies. Sorry to the people behind me that waited 30min and had to leave bc no more cookies. They were so tasty and had the perfect amount of sweetness. I wish all cookies were this good!

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    And finally one of the best parts of the whole event was talking to the people and community at the restaurant. It’s so reassuring and inspiring to meet and talk to like minded individuals in the area. So many people in the south struggle with adopting a plant based diet, due to the traditional heavily animal product based cuisine. There was a lot of discussion about how places like the Southern V make it a lot easier, and that adopting these changes will benefit us all.

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    Talking with the owners at the end just made the experience even better, they were so kind and wanted our feedback to improve the Southern V. I can’t wait for the grand opening, and I hope to find myself coming back often. It’s only one mile from Vanderbilt’s campus, making it a super convenient and close option for an awesome vegan meal.

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    Website

    Address:

    513 Fisk Street Unit B
    Nashville, TN 37203

    Vegan Taco Bell Style Tacos

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    Taco Bell is actually one of my favorite foods, but doesn’t make me feel the best after eating it. Making Taco Bell vegan may seen crazy at first, but actually is super easy. Before I explain how I made these awesome tacos let’s discuss what’s vegan at Taco Bell. The company actually made a guide showing how many meat-free options you can buy. So if you want to make your meal vegan you’d have to sub meat for beans, no sour cream or cheese and add potatoes and guac if you want. While that sounds great I still like the taste of meat & cheese so I decided to make Taco Bell at home with dairy free cheese, cashew sour cream and meat-less taco crumble. The results were alarmingly similar to Taco Bell, but minus the post eating food coma. This recipe is based on what I like on my tacos, but feel free to use this as a base recipe and add whatever you like. Lettuce begin! (Forgot to get lettuce for this recipe whoops)

    First thing to make: Cashew Sour Cream. Ok this recipe is not mine! I got it from an awesome vegan food blog called Hot for Food. They make so many great recipes including this sour cream! First step is to soak 1 cup of cashews for at least 4 hours. If you forget or don’t have time you can soak them for 30 minutes in boiling water. This will get them nice and soft so it can easily be turned into cashew sour cream.

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    Then in a blender add your drained cashews and the remaining ingredients and blend until smooth. So easy & so tasty.

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    Next step is to cook our “meat”. In a pan add a little olive oil, your crumbles and spices.

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    Now you just stir and cook for 5-10 minutes. So simple! And no need to worry about undercooked meat since it’s all plant based 😁

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    After your crumbles are cooked, mash your avocado, toast your taco shells and heat up your beans. All that’s left to do is assemble the tacos and eat! These are seriously so tasty and tastes so similar to Taco Bell. Must be the fake meat and fake cheese 😄

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    And here’s the nutrition for one taco: (Also this is probably comparable to 2 Taco Bell tacos since theirs are so small)

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    Vegan Taco Bell Style Tacos

    From: Christopher Michel
    Prep Time: 4 Hours 10 Mins Cooking Time: 10 Mins Total Time: 4 Hours 20 Mins

    Ingredients:

    • ½ Package or 5.5 oz Beyond Beef Crumble
    • 5 Taco Shells
    • ½ Package or 4 oz Vegan Cheddar Shreds
    • ½ Avocado
    • ½ Can Black Beans

    Cashew Sour Cream:

    • 1 C Cashews
    • ½ C Plant Milk or Water
    • 2 tbsp Lemon Juice
    • ½ tsp Apple Cider Vinegar
    • ½ tsp Onion Powder
    • ½ tsp Garlic Powder
    • ¼ tsp Sea Salt

    Taco Seasoning:

    • ½ tbsp Chili Powder
    • ¼ tsp Onion Powder
    • ¼ tsp Garlic Powder
    • ¼ tsp Red Pepper Flakes
    • ¼ tsp Dried Oregano
    • 1 tsp Ground Cumin
    • 1 tsp Sea Salt

    Directions:

    1. Soak cashews for at least 4 hours.
    2. Blend drained cashews with remaining sour cream ingredients.
    3. Add olive oil to a pan and cook “beef” crumble on medium with spices for 5-10 minutes.
    4. Mash avocado, heat up black beans and assemble your taco.

    Vegan PB Protein Cookies

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    Let’s start by making this clear: I love cookies. What if there was a way I could eat cookies all day? Well there is and it’s this recipe. (The proof is that I ate them all) Remember food is fuel and if you wanna feel good you gotta fuel up with good food. The recipe I created is completely vegan, contains no refined sugar (except from the chocolate chunks), no oil and it’s actually gluten free! The secret? It’s NUTZ! Yep they’re full of flavor and protein and healthy fats that make this cookie delicious. If you have nut allergies I’m sorry this just isn’t the recipe for you. :/

    Ingredients

    ¼ C Almond Meal

    ¼ C Oat Flour

    ⅓ C Almond Butter

    3 tbsp Stevia

    1 tsp Vanilla Extract

    1 tsp Baking Powder

    3 tbsp Ground Flax Seed

    6 tbsp PB2 Powdered Peanut Butter

    1.5 Scoop Protein Powder

    1 C Plant Milk

    3 tbsp Chocolate Chunks

    Notes: For the almond meal and oat flour whole almonds and oats will work fine just need to be blended to create the flour-like consistency. Almond Butter can be substituted with any nut butter, stevia can be substituted with a sweetener of your choice and the protein powder I use is Plant Fusion to keep the recipe vegan (plus includes a serving of veggies in it) but feel free to use any protein you have on hand. The plant milk I used is called Ripple milk and it’s actually made from pea protein (really cool), but any milk you have will work (soy, almond coconut).

    Procedure

    1. Create your flax egg. Just mix together your ground flax with 3 tbsp of water and set aside to chill in the fridge. If you have whole flax seed use a blender or spice grinder to make your ground flax.

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    2. Blend together your dry ingredients. If you are using whole oats or almonds just add them to the blender first to achieve a fine powder. Then add the remaining dry ingredients to blend together nicely. If you already have oat & almond flour feel free to blend together the dry stuff with a whisk (so you don’t have to clean the blender!).

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    3. In a bowl, combine your dry ingredients,  your nut butter, plant milk and flax egg. Once thoroughly mixed fold in your chocolate chunks.

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    4. Finally, all that is left is to form your cookies onto a greased cookie sheet, or using a silpat so they do not stick. Pop ’em in the oven for 10 minutes at 350 and they’re done!

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    Here’s the nutrition for one cookie (this recipe makes 12) and take a look at the macronutrients they are all around the same amount, making this a great snack for long lasting energy. Hope you try this one out they’re chewy, sweet and delicious!

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    Vegan Red Velvet Cake

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    Hello! I decided to make a birthday cake for my friend Yae’s (link to her blog!) 21st birthday. I wanted to make something plant-based since we are both really into eating and making vegan food. I soon found this recipe from the Viet Vegan’s site for Red Velvet Cupcakes, which looks freaking dank. Here’s a link if you are interested (Also gotta cite my sources duh): http://thevietvegan.com/natural-red-velvet-cupcakes-made-with-beets/ but the cake I made had a few alterations (mainly b/c it’s a cake and not a cupcake), making it my own recipe. So I’m gonna show you some pics you know the whole run down of how I made this crazy cake and the recipe will be below! (So you’re forced to look at my photos ha ha ha.) Enjoy!

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    Ok so are you convinced this cake looks good? Hope so! The main difference between this recipe for red velvet and others is that it uses NO FOOD COLORING! Wow then how did I get it to be that rich dark red you ask??? BEETS! Yep, that veggie few people really enjoy including yours truly. Never really went out to seek beets until this recipe, but I am so amazed by the outcome. Some of my friends think beets in cake are gross, but once you learn that red food dye is made up of crushed up bugs…I’m thinking classic red velvet is pretty gross. Here’s what I used:

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    The original recipe calls for 3/4 a cup of beet puree, but that’s really hard and I wasn’t really down to cook a beet so I just got these chips. Don’t worry the only ingredient is BEETS! So I added some warm water and the beet chips to a blender and pureed.

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    Next combine the beet puree, with coconut oil and sweetener of your choice. I deviated from Viet Vegan’s recipe again by not using conventional sugar. I’m definitely not a fan of adding tons of refined sugar to my recipes, so I substituted stevia and coconut sugar. In another bowl mix together all the dry stuff, but also who has time to sift? I did. (Usually never do tho) but the flour and cocoa powder mixture was a lil lumpy so I’d definitely recommend it.

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    Ok ok we are really close to finishing the cake part of this do not worry! ! ! Just combine the dry with the wet, and also add in your plant milk of choice at this time and mix well.

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    Now your cake batter is done! Thank god! Just spray two cake pans with oil and parchment paper if you aren’t using non-stick pans. Then just try your best to separate the batter evenly into both of the pans and put it in the oven at 350 for 30 minutes.

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    Literally the same color as my cake pans. Thanks beets 🙂

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    Ok pop those guys into the fridge or freezer to cool, and let’s make the frosting. Basically what I did was combine half a cup of powdered sugar and half a cup of stevia, blitzed it up in the blender and what we got is half the sugar powdered sugar. Amazing. I whisked that in with my vegan cream cheese (amazing how good it tastes), coconut oil and vanilla. To thin it out a little I added some more plant milk.

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    All that’s left is to ice the cake and pop it in the fridge ’til it’s ready to serve! Hope you try this out it tastes AMAZING and I could literally eat the whole cake myself. Also another Happy Birthday to Yae for inspiring me to make this post! You da best!!

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    Also just for fun here’s the nutrition info for my cake and just in case you can’t make this vegan here’s the nutrition info for a classic red velvet cake too.

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    Vegan Red Velvet Cake

    From: Christopher Michel
    Prep Time: 30 Mins Cooking Time: 30 Mins Total Time: 1 Hour

    Ingredients:

      Cake:

      • 1 package beet chips and ½ C water (or ¾ C beet puree)
      • ¼ C coconut oil
      • ½ C stevia
      • ¼ C coconut sugar
      • 1½ tsp vanilla extract
      • 1¼ C flour
      • ¼ tsp sea salt
      • 1½ tbsp cocoa powder (dutch processed cocoa may affect color)
      • 1½ tsp baking powder
      • 1 C plant milk (I used unsweetened vanilla almond)

      Frosting:

      • 2 tbsp coconut oil
      • 1 block vegan cream cheese (approximately 250g)
      • ½ C stevia
      • ½ C powdered sugar
      • 2 tbsp plant milk

      Directions:

      1. Preheat oven to 350F.
      2. Blend beet chips with water.
      3. Combine beet puree, coconut oil and sweeteners in a bowl.
      4. In another bowl, combine all the dry ingredients.
      5. Next combine dry and wet ingredients and stir in the plant milk.
      6. Fill cake pans and bake for 30 minutes.
      7. Blend the stevia and sugar to get a powdered consistency.
      8. Add remaining frosting ingredients and whisk together.
      9. After the cakes have cooled, frost and assemble the cake.