1. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  2. 4-Ingredient Golden Milk Mix
  3. Cold Soba Noodle Salad Recipe
  4. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  5. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  6. Curried Quinoa Chickpea Burgers
  7. Chipotle Tofu Rainbow Wraps
  8. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  9. 1-Pot Spicy Mango Chutney
  10. Pineapple Raspberry Wine Spritzer
  11. Mango Overnight Oats with Turmeric
  12. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  13. Vegan Chocolate Chip Cake Recipe
  14. Cheesy Spaghetti Squash Pasta
  15. Down Home BBQ Burger
  16. What’s inside my makeup bag (cruelty-free)
  17. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  18. The Best Vegan Meatballs
  19. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  20. Vegan Peanut Butter Banana Pudding
  21. Vegan Pesto Pasta with Charred Broccoli
  22. 5-Ingredient Vegan Peanut Butter Pudding
  23. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  24. Vegan Gluten-Free Vanilla Wafers
  25. Grilled BBQ Lentil Pizza
  26. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  27. Vegan Collard Green Burritos
  28. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  29. Smoky Jackfruit “Chicken” Salad
  30. Smoky Jackfruit “Chicken” Salad
  31. 10-Minute Raw Vegan Taco “Meat”
  32. Watermelon Crabs
  33. Avocado Raspberry Pops
  34. Vegan Blueberry Muffins with Pineapple
  35. How to Make Sauerkraut
  36. Tuscan Pasta Salad with Lemon Vinaigrette
  37. Vegan Peanut Butter No-Bake Cookies
  38. Vegan Mango Ice Cream
  39. Vegan Yack Attack On the Go! Release + Giveaway
  40. The Best Whole Roasted Cauliflower (5 Ingredients!)
  41. Mexican Street Corn Salad with Black Beans
  42. Creamy Dragon Fruit Smoothie Bowl
  43. Grilled Blackberry Cobbler
  44. One Pot Quinoa and Black Bean Wraps
  45. One Pot Quinoa and Black Bean Wraps
  46. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  47. 3-Ingredient No-Bake Peanut Butter Cookies
  48. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  49. Spicy Jackfruit Tacos (1-Pot Meal!)
  50. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  51. Octopus Pizzas
  52. 30-Minute Quinoa “Fried Rice”
  53. Easy Vegan Zucchini Bread Recipe
  54. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  55. Sweet Potato Black Bean Enchiladas
  56. Golden Turmeric Roasted Cauliflower with Raita Dip
  57. Easy Red Enchilada Sauce
  58. Avial – South Indian Veggie Coconut Curry
  59. Zucchini Bread Oatmeal
  60. Zucchini Bread Oatmeal
  61. Vibrant Mango Salad with Peanut Dressing
  62. Vegan Instant Pot Mushroom Risotto
  63. Peanut & Lemongrass Tempeh Satay
  64. Bulgogi Roasted Spring Veggie Bowl
  65. No-Bake Vanilla Cake Bites
  66. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  67. Peanut Butter Banana Green Smoothie Bowl
  68. Vegan Lemon Cake with Cream Cheese Frosting
  69. 1-Pot Cauliflower Rice Kitchari
  70. Gluten-free Avocado Tahini Pasta
  71. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Tofu and Veggie BBQ Bowl
  74. How to Make Hummus From Scratch
  75. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  76. Mini Cookie Dough Fudge Pops
  77. Mini Cookie Dough Fudge Pops
  78. 1-Pot Yellow Chickpea Cauliflower Curry
  79. Rice Cake Flowers
  80. Avocado Pasta with Smoky Pecans
  81. Caterpillar Fruit Kebabs
  82. Creamy Golden Milk Smoothie
  83. Instant Pot Mushroom Masala
  84. Aquafaba Granola (Oil-Free!)
  85. BBQ Bean Bowls
  86. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  87. Easy Probiotic-Cultured Vegan Cheese
  88. Vegan Recipe and Snack Ideas for Camp and Travel
  89. Vegan Recipes and Snack Ideas for Camp and Travel
  90. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  91. Cheesy Chili Baked Potato Fries (Oil-Free!)
  92. Pulled BBQ Jackfruit Sandwiches
  93. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Lentil Bolognese with Spaghetti
  96. Vegan Mother’s Day Brunch Recipes!
  97. Vegan Mother’s Day Brunch Recipes!
  98. The Perfect Bowl of Oats
  99. Vegan Cinnamon Swirl Cake
  100. Cinnamon Raisin Peanut Butter
  101. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  104. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  105. Things I’m Loving Lately: May 2, 2018
  106. Things I’m Loving Lately: May 2, 2018
  107. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  108. Mango Coconut Yogurt (Coconut Cult Dupe!)
  109. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  110. Cultured Vegan Sour Cream
  111. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  116. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  117. Super Cleansing Slaw with Rosemary Dressing
  118. Banana Yogurt Goose Pops
  119. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  120. Vegan White Hot Chocolate
  121. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  122. 25 Easy Lentil Recipes
  123. Fudgy Vegan Brownie Cookies
  124. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Crazy Mug Lady: A round-up of my fave mugs!
  127. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  128. 5-Minute Raw Banana Splits
  129. Deconstructed Vegan Summer Rolls
  130. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  131. 5-Minute Veggie Coconut Wraps
  132. Instant Pot Saag Aloo with Sweet Potatoes
  133. Vegan Biscuits and Gravy
  134. Vegan Biscuits and Gravy
  135. Curried Cauliflower, Grape, & Lentil Salad
  136. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  137. Vegan 7-Layer Bars
  138. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  139. Vegan Chocolate Chip Muffins with Coconut
  140. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Lentil Mushroom Stew Over Mashed Potatoes
  143. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  144. Roasted Plantain & Black Bean Vegan Bowl
  145. 15 Vegan Easter Brunch and Dessert Recipes
  146. Vegan No-Bake Coconut Yogurt Cheesecake
  147. Things I’m Loving Lately: March 29, 2018
  148. April Fools Pranks Your Kids Will Love
  149. Cake Sushi
  150. Ginger Coriander Sprouted Lentils Avocado Toast
  151. Refreshing Strawberry Turmeric Salad
  152. Refreshing Strawberry Turmeric Salad
  153. Creamy Vegetable Risotto (30 Minutes!)
  154. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  155. 25 Healthy Vegan Gluten Free Dinner Recipes
  156. Easy 1-Pot Black Beans from Scratch
  157. Vegan Spinach Pinwheels with Cream Cheese
  158. Carrot Garden Cupcakes
  159. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  160. 1-Bowl Vegan Gluten-Free Vanilla Cake
  161. Veggie Chickpea Potato Soup in Instant Pot
  162. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  163. Lentil Sloppy Joes
  164. Smoky BBQ Black Bean Burger
  165. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  166. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  167. Cauliflower Fried Rice – 1 Pot
  168. Easy Vegan Gluten-Free Pizza Crust
  169. 20 Lucky St Patricks Day Food Ideas
  170. Things I’m Loving Lately: March 12, 2018
  171. Leprechaun Apple Hats
  172. Baked Quinoa Black Bean Falafel
  173. Mint Chocolate Chip Pancakes
  174. Shamrock Pizza
  175. Vegan Keema Naan with Keema Lentils
  176. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  177. 30 Truffle Recipes (Vegan, Gluten Free)
  178. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  179. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  180. Salted Caramel French Toast Casserole
  181. Salted Caramel French Toast Casserole
  182. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  183. Rainbow Pancake Tacos
  184. How to Make a Leprechaun Trap
  185. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  186. Shamrock Shake
  187. Thandai Phirni – Spiced Rice Flour Pudding
  188. Matcha Pancakes
  189. Flourless Bite-Sized Breakfast Muffins
  190. Mexican Pinto Beans (Vegan, Gluten Free)
  191. 15 High Protein Vegan Meals
  192. Mango BBQ Soy Curls or Jackfruit Tacos
  193. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  194. Double Chocolate Granola Bars (Vegan)
  195. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  196. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  197. PB&J Buckwheat Granola – #VYAPantryChallenge
  198. 16 Fun Vegan Appetizers!
  199. Rocky Road Popcorn Clusters
  200. White Bean Beer Fondue
  201. Refined Sugar-Free Raspberry Hot Cocoa
  202. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  203. Update + Coconut and Berries in 2016
  204. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  205. A Vegan Dinner Party with La Belle Assiette
  206. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  207. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  208. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  209. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  210. Review: Healthy Nibbles Box
  211. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  212. Mini Vegan Pizza Potato Skins
  213. Tempeh Pizza Three Ways
  214. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  215. Black Rosé Punch
  216. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  217. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  218. Vegan 4th of July!
  219. BBQ Pulled Jackfruit
  220. Creamy Dreamy Avocado Zucchini Pasta
  221. Sake & Plum Wine Sangria
Tuesday, August 14, 2018
  1. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  2. 4-Ingredient Golden Milk Mix
  3. Cold Soba Noodle Salad Recipe
  4. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  5. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  6. Curried Quinoa Chickpea Burgers
  7. Chipotle Tofu Rainbow Wraps
  8. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  9. 1-Pot Spicy Mango Chutney
  10. Pineapple Raspberry Wine Spritzer
  11. Mango Overnight Oats with Turmeric
  12. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  13. Vegan Chocolate Chip Cake Recipe
  14. Cheesy Spaghetti Squash Pasta
  15. Down Home BBQ Burger
  16. What’s inside my makeup bag (cruelty-free)
  17. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  18. The Best Vegan Meatballs
  19. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  20. Vegan Peanut Butter Banana Pudding
  21. Vegan Pesto Pasta with Charred Broccoli
  22. 5-Ingredient Vegan Peanut Butter Pudding
  23. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  24. Vegan Gluten-Free Vanilla Wafers
  25. Grilled BBQ Lentil Pizza
  26. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  27. Vegan Collard Green Burritos
  28. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  29. Smoky Jackfruit “Chicken” Salad
  30. Smoky Jackfruit “Chicken” Salad
  31. 10-Minute Raw Vegan Taco “Meat”
  32. Watermelon Crabs
  33. Avocado Raspberry Pops
  34. Vegan Blueberry Muffins with Pineapple
  35. How to Make Sauerkraut
  36. Tuscan Pasta Salad with Lemon Vinaigrette
  37. Vegan Peanut Butter No-Bake Cookies
  38. Vegan Mango Ice Cream
  39. Vegan Yack Attack On the Go! Release + Giveaway
  40. The Best Whole Roasted Cauliflower (5 Ingredients!)
  41. Mexican Street Corn Salad with Black Beans
  42. Creamy Dragon Fruit Smoothie Bowl
  43. Grilled Blackberry Cobbler
  44. One Pot Quinoa and Black Bean Wraps
  45. One Pot Quinoa and Black Bean Wraps
  46. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  47. 3-Ingredient No-Bake Peanut Butter Cookies
  48. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  49. Spicy Jackfruit Tacos (1-Pot Meal!)
  50. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  51. Octopus Pizzas
  52. 30-Minute Quinoa “Fried Rice”
  53. Easy Vegan Zucchini Bread Recipe
  54. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  55. Sweet Potato Black Bean Enchiladas
  56. Golden Turmeric Roasted Cauliflower with Raita Dip
  57. Easy Red Enchilada Sauce
  58. Avial – South Indian Veggie Coconut Curry
  59. Zucchini Bread Oatmeal
  60. Zucchini Bread Oatmeal
  61. Vibrant Mango Salad with Peanut Dressing
  62. Vegan Instant Pot Mushroom Risotto
  63. Peanut & Lemongrass Tempeh Satay
  64. Bulgogi Roasted Spring Veggie Bowl
  65. No-Bake Vanilla Cake Bites
  66. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  67. Peanut Butter Banana Green Smoothie Bowl
  68. Vegan Lemon Cake with Cream Cheese Frosting
  69. 1-Pot Cauliflower Rice Kitchari
  70. Gluten-free Avocado Tahini Pasta
  71. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Tofu and Veggie BBQ Bowl
  74. How to Make Hummus From Scratch
  75. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  76. Mini Cookie Dough Fudge Pops
  77. Mini Cookie Dough Fudge Pops
  78. 1-Pot Yellow Chickpea Cauliflower Curry
  79. Rice Cake Flowers
  80. Avocado Pasta with Smoky Pecans
  81. Caterpillar Fruit Kebabs
  82. Creamy Golden Milk Smoothie
  83. Instant Pot Mushroom Masala
  84. Aquafaba Granola (Oil-Free!)
  85. BBQ Bean Bowls
  86. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  87. Easy Probiotic-Cultured Vegan Cheese
  88. Vegan Recipe and Snack Ideas for Camp and Travel
  89. Vegan Recipes and Snack Ideas for Camp and Travel
  90. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  91. Cheesy Chili Baked Potato Fries (Oil-Free!)
  92. Pulled BBQ Jackfruit Sandwiches
  93. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Lentil Bolognese with Spaghetti
  96. Vegan Mother’s Day Brunch Recipes!
  97. Vegan Mother’s Day Brunch Recipes!
  98. The Perfect Bowl of Oats
  99. Vegan Cinnamon Swirl Cake
  100. Cinnamon Raisin Peanut Butter
  101. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  104. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  105. Things I’m Loving Lately: May 2, 2018
  106. Things I’m Loving Lately: May 2, 2018
  107. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  108. Mango Coconut Yogurt (Coconut Cult Dupe!)
  109. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  110. Cultured Vegan Sour Cream
  111. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  116. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  117. Super Cleansing Slaw with Rosemary Dressing
  118. Banana Yogurt Goose Pops
  119. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  120. Vegan White Hot Chocolate
  121. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  122. 25 Easy Lentil Recipes
  123. Fudgy Vegan Brownie Cookies
  124. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Crazy Mug Lady: A round-up of my fave mugs!
  127. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  128. 5-Minute Raw Banana Splits
  129. Deconstructed Vegan Summer Rolls
  130. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  131. 5-Minute Veggie Coconut Wraps
  132. Instant Pot Saag Aloo with Sweet Potatoes
  133. Vegan Biscuits and Gravy
  134. Vegan Biscuits and Gravy
  135. Curried Cauliflower, Grape, & Lentil Salad
  136. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  137. Vegan 7-Layer Bars
  138. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  139. Vegan Chocolate Chip Muffins with Coconut
  140. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Lentil Mushroom Stew Over Mashed Potatoes
  143. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  144. Roasted Plantain & Black Bean Vegan Bowl
  145. 15 Vegan Easter Brunch and Dessert Recipes
  146. Vegan No-Bake Coconut Yogurt Cheesecake
  147. Things I’m Loving Lately: March 29, 2018
  148. April Fools Pranks Your Kids Will Love
  149. Cake Sushi
  150. Ginger Coriander Sprouted Lentils Avocado Toast
  151. Refreshing Strawberry Turmeric Salad
  152. Refreshing Strawberry Turmeric Salad
  153. Creamy Vegetable Risotto (30 Minutes!)
  154. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  155. 25 Healthy Vegan Gluten Free Dinner Recipes
  156. Easy 1-Pot Black Beans from Scratch
  157. Vegan Spinach Pinwheels with Cream Cheese
  158. Carrot Garden Cupcakes
  159. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  160. 1-Bowl Vegan Gluten-Free Vanilla Cake
  161. Veggie Chickpea Potato Soup in Instant Pot
  162. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  163. Lentil Sloppy Joes
  164. Smoky BBQ Black Bean Burger
  165. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  166. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  167. Cauliflower Fried Rice – 1 Pot
  168. Easy Vegan Gluten-Free Pizza Crust
  169. 20 Lucky St Patricks Day Food Ideas
  170. Things I’m Loving Lately: March 12, 2018
  171. Leprechaun Apple Hats
  172. Baked Quinoa Black Bean Falafel
  173. Mint Chocolate Chip Pancakes
  174. Shamrock Pizza
  175. Vegan Keema Naan with Keema Lentils
  176. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  177. 30 Truffle Recipes (Vegan, Gluten Free)
  178. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  179. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  180. Salted Caramel French Toast Casserole
  181. Salted Caramel French Toast Casserole
  182. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  183. Rainbow Pancake Tacos
  184. How to Make a Leprechaun Trap
  185. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  186. Shamrock Shake
  187. Thandai Phirni – Spiced Rice Flour Pudding
  188. Matcha Pancakes
  189. Flourless Bite-Sized Breakfast Muffins
  190. Mexican Pinto Beans (Vegan, Gluten Free)
  191. 15 High Protein Vegan Meals
  192. Mango BBQ Soy Curls or Jackfruit Tacos
  193. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  194. Double Chocolate Granola Bars (Vegan)
  195. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  196. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  197. PB&J Buckwheat Granola – #VYAPantryChallenge
  198. 16 Fun Vegan Appetizers!
  199. Rocky Road Popcorn Clusters
  200. White Bean Beer Fondue
  201. Refined Sugar-Free Raspberry Hot Cocoa
  202. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  203. Update + Coconut and Berries in 2016
  204. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  205. A Vegan Dinner Party with La Belle Assiette
  206. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  207. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  208. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  209. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  210. Review: Healthy Nibbles Box
  211. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  212. Mini Vegan Pizza Potato Skins
  213. Tempeh Pizza Three Ways
  214. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  215. Black Rosé Punch
  216. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  217. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  218. Vegan 4th of July!
  219. BBQ Pulled Jackfruit
  220. Creamy Dreamy Avocado Zucchini Pasta
  221. Sake & Plum Wine Sangria

Plant Powered Families by Dreena Burton

If you’ve been reading Coconut and Berries for any length of time you’ll know that I’m a Dreena devotee! I’ve been enjoying her recipes for a long while and actually reviewed her last book, “Let Them Eat Vegan” when I was just getting started blogging (nearly 2 years ago!). I’ve also had the privilege of photographing some of the recipes for her blog. Naturally, I was more than a little excited when I heard she was writing a 5th cookbook!

Plant-Powered Families focuses on healthy, easy, family-friendly recipes using whole foods. All recipes are vegan and there are plenty of nut-, soy-, and gluten-free options (As far as I can tell all the recipes are also oil-free).

As a busy Mum of 3, Dreena clearly understands the need for meals you can get on the table fast! And, more importantly, food that’s both healthy and that everyone is going to enjoy. In other words, this is a book you’ll actually cook from!

Tofu Feta Greek Salad

Tofu Feta (& Greek Salad)

I love the whole look and feel of it, especially the fact that ALL the recipes have accompanying photos! Nicole Axworthy’s photography is particularly gorgeous and really brings the wonderful recipes to life.

It’s a really well rounded book too – with breakfast, lunch, dinner and sweet treats all covered fairly evenly. It’s divided into four parts: Introduction, Recipes, “Plant-Powered Challenges & Solutions”, which includes how to deal with picky eaters and school/lunchbox solutions (useful even for adult lunches!) and “Plant-Powered Support”, where you’ll find cooking guides, sample meal plans, a very complete FAQ and nutrient charts.

I’ve already made a fair few of the recipes. Pictured are just some of those I’ve made so far.

I was really surprised at how flavourful the Tofu Feta (above) was as I’ve attempted tofu feta before and it was rather lacking. I used it in a classic Greek Salad but there are lots of other serving suggestions listed. Also in the “Lunch Fixes” section, the Chickpea Nibbles are a must try! I’ve been making batch after batch to throw into lunches or just for “nibbling”.

Double Chocolate Orange Banana Muffins

Double Chocolate Orange Banana Muffins

I tend to be a little sceptical about oil-free baking as I’ve had some chewy, tasteless oil-free muffins and cookies in my time…but these chocolate-y little gems were moist and perfectly flavourful (See bottom of this post for the recipe!). The “Best Banana Bread” (made as muffins) was also a hit.

Saucy BBQ Chickpeas & Green Beans

Saucy BBQ Chickpeas & Green Beans

I’ve hardly scratched the surface of the “Dinnertime” section. The Saucy BBQ Chickpeas & Green Beans is deceptively simple but the easy homemade BBQ sauce really makes it special. I loved it stuffed into a sprouted wheat wrap with a few chunks of avocado. The Hummus Tortilla Wraps and Ultimate Teriyaki Stir-Fry are also real game-changers for me for busy weeknights. Both super quick and delicious.

Lentil Pumpkin Seed Pie with Lemon Tahini Sauce
Lentil Pumpkin Seed Pie with Lemon Tahini Sauce

Most recently I tried the Lentil Pumpkin Seed Pie. This has a lovely chewy, nutty texture and makes a really satisfying meal served with Lemon-Tahini Sauce, Sweet Potato Fries (I’ll have to try Dreena’s Balsamic-Glazed Seasoned Yam Fries next time…) and broccoli or another green veg.

I’ve been remarkably restrained with delving into the Sweet Treats section. Not that all the puddings, cookies, bars, ice cream and cakes aren’t incredibly enticing! I did love the Peanut Butter Pudding with Berrylicious Swirl and the leftover berry sauce was lovely stirred into non-dairy yogurt too.

The book’s publishers, Ben Bella Vegan, have kindly allowed me to share the recipe for the Double Chocolate Orange Banana Muffins. Hope you enjoy them as much as me!

PrintDouble Chocolate Orange Banana Muffins

Yield: 11-12 Muffins

Ingredients

  • 1-1/2 cups whole-grain spelt flour
  • 1/2 cup almond flour (see note for nut-free option)
  • 1/4 cup cocoa powder
  • 1-1/2–2 teaspoons orange zest (from 1 large or 2 small oranges)
  • 1/4 rounded teaspoon sea salt
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup pureed overripe banana (see note)
  • 1/2 cup freshly squeezed orange juice (from 1 large or 2 small oranges)
  • 1/2 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1/4 cup nondairy mini or regular chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F. Line 11–12 cups of a muffin pan with large cupcake liners.
  2. In a large bowl, mix the flours, cocoa powder, orange zest, and sea salt, then sift in the baking powder and baking soda.
  3. In a medium bowl, combine the pureed banana, orange juice, maple syrup, and vanilla extract.
  4. Add the wet mixture to the dry, then add the chocolate chips and stir through until just well combined (don’t overmix).
  5. Ladle the batter into the cupcake liners and bake for 17–19 minutes, until a toothpick or skewer inserted in the center comes out clean.

Notes

Banana Note: If you have an immersion blender, puree about 2 large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you are a little shy with the measure, use applesauce to make up the difference!

Nut-Free Option: If you’d like to make these nut-free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flour. They won’t be quite as moist, but will still have lovely flavor and texture!

Reprinted from Plant-Powered Families by Dreena Burton, with permission of BenBella Vegan.

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Hopefully I’ve convinced you that if you don’t have the book yet, to get yourself a copy asap! Although it’s written with families in mind, you definitely don’t have to be cooking for children to get a lot out of it. Every time I pick it up I seem to find a new little nugget of information, a fun serving suggestion or useful tip.

I honestly want to make ALL the recipes but next on my list to try are: Thick ‘n’ Hearty Tomato Sauce, Tofu in Cashew Ginger Sauce, Red Lentil Hummus, Apple Pie Chia Pudding, Vanilla Bean Chocolate Chip Cookies, Chocolate Sweet Potato Cake.

N.B. All photos in this post are my own. See the “Look Inside” feature on Amazon for sample images from the book

Have you got your copy yet? What recipes have you been enjoying so far? Or, if you haven’t got the book yet, which recipe most tickles your fancy?

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