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Got 5 Minutes? No-Bake Donut Holes

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This is one of our favorite recipes!  I can quickly throw these together for the boys to snack on in the afternoon or as dessert after dinner. 

Recipe adapted from Ani Phyo's book, Ani's Raw Food Kitchen

Ani Phyo uses 2 cups of pineapple and dates but 1 cup of each is plenty in my experience. 

Watch me make the donuts in this video below....

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Donut Holes No bake/fry (raw vegan)

by Brown Vegan

Prep Time: 5

Keywords: vegan

Ingredients

  • 1 ¾ raw almonds
  • ½ teaspoon sea salt
  • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
  • 1 cup dried pineapple, chopped (it's ok to skip this step if you don't have dried pineapple)
  • 1 cup Medjool dates (or any other dates available)
  • 1/3 cup plus ¼ shredded coconut

Instructions

In food processor, place almonds, salt, and vanilla. Process into a fine powder. Slowly add chopped pineapple and dates mixing well. Place in a large bowl. Mix in 1/3 cup shredded coconut.

To serve, use your hands or an ice cream scooper to form donut holes. Roll holes in ¼ cup shredded coconut.

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Mango Banana Cream Smoothie

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The weather has been absolutely glorious here! The kids even start on their homework on the way home from school, so they can have more time to enjoy the sunshine.

Before we left to throw rocks in the lake and ride bikes, I made this delicious fruit smoothie as a snack.

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Ingredients:

2 mangos

2 frozen bananas

1 young Thai coconut (meat & water)

Blend until smooth and enjoy!

4 Servings

I love when I come across a recipe and already have the ingredients on hand.  This smoothie took care of the craving I had for So Delicious ice cream too. lol

Thanks for reading! 

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Spinach Artichoke Dip Recipe (VIDEO)

No Super Bowl party at our house today, but that didn't stop us from enjoying some yummy chips and dip.

Ready within 30 minutes

Serves 5

Recipe inspired by Daily Garnish

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Song in my head while cooking....

Kool & The Gang-"Celebration" 

Spinach Artichoke Dip

by Brown Vegan & Daily Garnish

Ingredients (serves 5)

  • 4 cloves garlic, peeled and minced
  • 1 14oz can artichoke hearts (packed in water)
  • 2 1/2 cups of fresh spinach
  • 1 tbsp vegan mayo
  • 1 tbsp Tofutti cream cheese (or other vegan cream cheese)
  • 1/3 cup unsweetened almond milk
  • 1/4 cup Daiya non-dairy mozzarella cheese shreds

Instructions

Saute your garlic on medium heat.

Drain the artichoke hearts, chop them up and add to the garlic pan. Add in fresh spinach and allow to cook for 10 minutes on medium heat. Take mixture to a food processor and add in remaining ingredients, blending until smooth.

Serve immediately with bread, crackers, or chips or add additional shredded cheese and bake for 10 minutes on 350º.

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Got 3 Minutes? Make Some Popcorn

Ok, so I know microwaves are the devil, but I always burn my popcorn on the stovetop and I refuse to buy a popcorn maker.  Conventional microwave popcorn isn't usually vegan, so here's the next best thing.

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With my solution, you only need a paper bag and popcorn kernels.

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Put 1/3 cup of kernels in the paper bag and fold over 2 times.

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Use the popcorn setting or microwave for about 3 minutes. You probably won't need the full 3 minutes, so make sure to listen for the popping to slow and remove sooner.

 We like to sprinkle on some garlic salt and melt a little Earth Balance (vegan margarine) on our popcorn.

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