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

Oh boy, allergy elimination diets are a breeze! Said no one ever. It’s been challenging to think of recipes when many of the foods and ingredients I love are also ones I should avoid for a bit before gradually reintroducing. So when I came up with these flatbreads, I was seriously overjoyed! There’s always a silver lining.

It’s hard finding bread-like foods with short ingredient lists at the grocery store, so I took matters into my own hands in the kitchen. It’s been a while since I made a flatbread (way back to my first cookbook). Six trials later, I finally nailed the recipe! (Of course, wouldn’t you know it, I went back to my second trial and only tweaked it slightly.) I tested soaked/sprouted raw quinoa, I tested cooked quinoa, I tested with a blender (and then a food processor), I tested with and without oil. I tested with varying amounts of chia seeds and water. And I ate every batch! Hah. Really these are hard to mess up, but some were definitely better than others. The soaked raw quinoa version was a hot mess and had the consistency of leather. #stillateit

What I love about these flatbreads is that they require just three main ingredients—quinoa, chia seeds, and oil (plus water and salt)—and they freeze wonderfully, so you can tuck some away and then simply pop them in your toaster whenever the craving strikes. I even found that the uncooked dough freezes and thaws beautifully, so that’s another handy option for you to try if you want to store some in the freezer. I’m all about anything to simplify life…especially as the school season approaches!

My favourite part is getting creative with the toppings. There are so many OSG recipes that are great on these flatbreads:

Sweet topping ideas

Raspberry Chia Seed Jam

Maple-Cinnamon Superseed Almond Butter

Luxurious Sunflower Seed Butter

Sliced banana or strawberries

Glowing Strawberry-Mango Guacamole (The Oh She Glows Cookbook, p. 81)

Savory topping ideas

9-Spice Avocado Hummus Toast (Oh She Glows Every Day, p. 39)

10-Spice Roasted Chickpeas

DIY Burrito Bowl (the spicy black bean topping would be amazing on these!)

Golden Red Lentil Dal

Nutrient-packed Guacamole (The Oh She Glows Recipe App: iOS/Android)

Perfect Roasted Chickpeas (The Oh She Glows Cookbook, p. 220)

I can’t wait to hear what you think!!

Yield
9 (5-inch) flatbreads
Prep time
Cook time
Total time

Ingredients:

  • 1 cup (160 g) uncooked quinoa
  • 2 cups (500 mL) plus 3/4 cup (180 mL) water, divided
  • 3 tablespoons (30 g) chia seeds
  • 2 tablespoons (30 mL) virgin coconut oil or olive oil
  • 3/4 teaspoon fine sea salt

Directions:

  1. Rinse and drain the quinoa in a fine mesh sieve and transfer to a medium pot. Add 2 cups of water, stir, and bring it to a low boil. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13 to 16 minutes until the water is absorbed and the quinoa is fluffy. After cooking, remove the lid to let the steam escape and remove the pot from the element.
  2. While the quinoa is cooking, preheat the oven to 350°F (180°C) and line a very large baking sheet (or 2 medium baking sheets) with parchment paper. If using 2 baking sheets, position 2 oven racks near the centre of the oven.
  3. Stir the chia seeds, coconut oil (or olive oil, if using), and salt into the cooked quinoa until combined. Now add the remaining 3/4 cup water and stir again. It should look like a “soupy” quinoa mixture. Cool for 2 to 3 minutes.
  4. Spoon this mixture into a large food processor and process for about 30 seconds (allowing steam to escape) until the quinoa is 50% broken down. There should still be some texture to the dough, and it’ll look like a thick, sticky paste with bits of quinoa throughout.
  5. Scoop 1/4-cup mounds of dough onto the prepared baking sheet(s) several inches apart. You should have 9 mounds. Lightly oil your hands (to prevent sticking) and press down on each mound with the palm of your hand until the dough forms a small round shape, approximately 5 inches in diameter and no more than 1/8-inch thick. Shape the edges with your fingers so the circles are even. Grease your hands as needed to prevent sticking.
  6. Transfer the baking sheet(s) to the preheated oven and bake for 20 to 23 minutes until the edges are lightly firm to the touch. Using a spatula, carefully transfer each to a cooling rack where they’ll firm as they cool. Add your desired toppings (see headnote for ideas) and enjoy!
  7. Storing: You can refrigerate leftover flatbread in a sealed bag for 3 to 4 days or store in the freezer for up to 1 month. The uncooked dough also freezes and thaws beautifully.

Nutrition Information

Serving Size 1 of 9 flatbreads | Calories 120 calories | Total Fat 6 grams
Saturated Fat 3 grams | Sodium Fat 180 milligrams | Total Carbohydrates 14 grams
Fiber 3 grams | Sugar 0 grams | Protein 4 grams
* Nutrition data is approximate and is for informational purposes only.

Tips:

The 3-ingredient count does not include water or salt because I'm sneaky like that.

MAKE IT AHEAD: The uncooked dough can be refrigerated in a sealed container for a couple of days (maybe longer?) prior to baking. The chilled dough shapes easily (you won't need to grease your hands), but you may need a couple extra minutes bake time if working with chilled dough.

Such a great discussion on my last post!! I truly appreciate each and every one of you for your support and for sharing your own experiences. <3

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