https://www.high-endrolex.com/40 Recipes | Vegan Recipes from Cassie Howard - Part 10
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Classic Green Monster Smoothie

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Green-Monster

If the 15 year old me could only see me now.. drinking spinach. I would have had my jaw on the floor, that’s for sure.

This smoothie, though – it’s amazing. Chock full of nutritious and delicious ingredients, it’s a surefire way to drink yourself happy!

This recipe is totally customizable, too. Use what you have on hand, but I always suggest a green (kale works well) and a banana (for creaminess), at least. If I really feel like something sweet, I will add in 2-3 dates as well. Or some agave. Or maybe syrup. You get the idea.

Have you had your green monster smoothie today?

Green-Monster-Smoothie

Classic Green Monster Smoothie
 
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Author:
Recipe type: Smoothie
Serves: 1
Ingredients
  • 1 cup almond or soy milk
  • 1 ripe banana, peeled
  • 2 large handfuls of spinach
  • ½ tbsp chia seeds
  • ½ tbsp ground flax seed
  • 1 tbsp nut butter (optional)
  • 3 or 4 ice cubes
Instructions
  1. Add all ingredients (in the order listed) into your blender and blend until smooth.
Notes
*You can also add in 1 tbsp protein powder for an added protein boost! I often add hemp protein to my smoothies.

 

 

Thin Crust Pesto Pizza

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Pesto-Pizza-Vegan

I used to be all about the frozen pizzas. Delissio here, Dr. Oetker there. And then I switched to a vegan diet and BAM. Those pizzas were a no-no for me. Which is a good thing anyway, considering how high they are in salt, sugar and other crap your body doesn’t need.

So, I started making my own pizzas at home. Okay, so, my husband is usually the one that makes them, but I always assist with toppings, so that counts.

I love that I can experiment with different flours, different sauces and different toppings, and still come out with a tasty, healthy pizza (usually). This is one of them!

Vegan-Pesto-Pizza Even though everyone on the planet seems to be able to, I can’t make a circular pizza to save my life, so I made them rectangular. The pizza still tastes the same, so who cares, right?

Thin Crust Pesto Pizza
 
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Recipe type: Pizza
Serves: 2-4
Ingredients
For the crust
  • ¾ cup warm water (not hot, not cold)
  • 1¾ cup flour (I used 1 cup whole wheat, ¾ cup kamut)
  • 2½ tsp active dry yeast
  • ½ tbsp brown sugar
  • ½ tsp salt
For the sauce
  • 2 large garlic cloves
  • 2 tbsp nutritional yeast
  • ⅓ cup pine nuts (I've also used cashews or almonds)
  • 4 cups fresh basil leaves
  • 1 tbsp lemon juice
  • ⅓ cup olive oil
  • Salt and pepper, to taste
For the toppings
  • Whatever your heart desires! (I used zucchini, yellow pepper, kalamata olives and tomatoes)
Instructions
For the crust
  1. Dissolve yeast and sugar in water and allow to rest for 10 minutes.
  2. Pre-heat oven to 500F.
  3. Add flour and salt to the yeast and sugar. Mix until combined.
  4. Turn dough onto a floured surface and knead for 3-4 minutes.
  5. Press dough into a large circle and place it on a lightly greased pizza pan (or sprinkle some cornmeal on a wooden pizza wheel (to later slide onto a pizza stone in the oven).
For the sauce
  1. Add all sauce ingredients to a food processor or high-powered blender and process/blend until smooth.
Putting it all together
  1. Spread the sauce on the pizza crust, add your toppings, and bake in the pre-heated oven for about 10 minutes, or until the edges have lightly browned and the middle of the pizza is cooked all the way through.

 

Zucchini Fritters with Vegan Sour Cream

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Zucchini-Cakes

The other day I was trying to come up with a way to use a large zucchini that had been in my fridge for a few days and was not going to last much longer. It was lunch time, and I was aching for food.

I didn’t feel like making a sweet treat with it, I didn’t feel like a vegetable soup or stir fry or pizza. I wanted the zucchini to be the star of the show.

So, I made zucchini fritters for lunch! And they were awesome.

Vegan-Zucchini-Cakes

I topped the zucchini fritters with some of my vegan sour cream that I’d made the day before, and it was delicious!

Zucchini Fritters with Vegan Sour Cream
 
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These zucchini fritters make the perfect appetizer, and also work great for lunch or dinner (especially when paired with a salad!).
Author:
Recipe type: Appetizer
Serves: 2
Ingredients
  • 1 large zucchini, grated
  • ½ tsp salt
  • 2 large garlic cloves, minced
  • 1 tsp baking powder
  • ½ cup kamut flour (or all-purpose)
  • ½ tsp coriander
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • 1 tbsp olive oil
Instructions
  1. Sprinkle some salt over your grated zucchini, allow to sit for about an hour to remove some water.
  2. Put the zucchini in a large, clean dish towel, and squeeze out any excess water. Put zucchini in a large bowl.
  3. Add in the minced garlic, flour, coriander, onion powder, and black pepper. Mix well.
  4. Form into balls and press gently to flatten.
  5. Heat oil in a large pan over medium heat. Cook until golden (about 5 minutes), then flip and cook for another few minutes, or until that side has also browned lightly.
  6. Serve, with a dollop of vegan sour cream on top (or on the side).
Notes
To make sour cream: To your blender, add the following ingredients and blend until smooth: ½ cup cashews (soaked for at least 2 hours and drained), 1 tsp lemon juice, ½ tsp apple cider vinegar, ¼ tsp salt and ⅓-1/2 cup of water (as needed).

 

World’s Best Vegan Pancakes

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Vegan-Pancakes

Growing up, we always had pancakes made from a mix in a box. “Just add water!”, it said. How hard could it be? Not hard, apparently.. but also, not delicious. And certainly not vegan.

Vegan pancakes can be tough. Instead of egg, many recipes call for banana as the binding agent, but personally, I don’t want my pancakes to taste like banana.. unless I want banana pancakes!

After a bit of experimentation, I’ve finally put together what I believe is the best vegan pancake recipe – no banana required!

Pancakes-Vegan

World's Best Vegan Pancakes
 
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Light, fluffy and incredibly delicious. These really are the world's best vegan pancakes!
Author:
Recipe type: Breakfast
Serves: 6-8 pancakes
Ingredients
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • ½ cup whole wheat flour
  • ½ cup kamut flour (or all-purpose)
  • 1 tsp brown sugar
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup non-dairy milk (I used almond milk)
  • ½ tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil, not melted
Instructions
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
  4. Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!
Notes
*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).

 

Chocolate Covered Pretzel Sticks with Vegan Sprinkles

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Chocolate-Pretzel-Sticks

Mmm, pretzels and chocolate. What could be better?

I made these for my 2 year old’s birthday party and they were a huge hit with the kids and the adults! They’re super simple to make, and you can change up the toppings, too, if you want. Chopped nuts, shredded coconut.. even just the chocolate and no sprinkles would taste yummy!

Chocolate-Covered-Pretzel-Sticks

Chocolate Covered Pretzel Sticks with Vegan Sprinkles
 
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Put these out at a party and I can almost guarantee there won't be any left when the party is over! Easy and delicious - my favourite.
Author:
Recipe type: Dessert, Snacks
Serves: 20 pretzel sticks
Ingredients
  • About 20 large pretzel sticks/rods
  • 1 cup vegan chocolate chips or chunks (I use the Enjoy Life brand)
  • Vegan sprinkles
Instructions
  1. Put a sheet of parchment paper on a large platter or cutting board and set aside.
  2. Using a double broiler on the stove, melt your chocolate. You could also stick your chocolate in a bowl and melt it in the microwave. Just be sure to mix often, and keep an eye on it so that it doesn't burn.
  3. Dip about ½ of each pretzel in the melted chocolate, and immediately roll in sprinkles.
  4. Place on your parchment paper.
  5. Continue until all pretzels are covered, then stick them in the fridge for at least 30 minutes, or until the chocolate has hardened.
  6. Serve at room temperature (serve them too cold and they will be very hard to bite into).

 

 

Mini Garlic Bread Cheeze Toasts

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Vegan Garlic Cheeze Toasts


We recently hosted a birthday party at our house and some of our family & friends came out. It was our first time serving only vegan food, so we were worried that our carnivore friends & family were not going to enjoy anything.

Except vegan food is delicious, duh. We had to stop doubting ourselves, and our food. Our food is awesome.

I came up with a list of foods that most people love, such as garlic bread with cheese, and made the recipe vegan, like these garlic bread cheese toasts.

Cashew-Cheeze-Toasts

Would you believe that every single one of these cheese toasts (I think I made about 20) were gone in a matter of minutes? And we only had about 10 people over at the time. Everyone raved about how good these were, and we surprised them when we said that there wasn’t a lick of dairy in the recipe!

Mini Garlic Bread Cheeze Toasts
 
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Easy, delicious, and vegan. What more could you ask for?
Author:
Recipe type: Appetizer
Serves: 15-20 slices
Ingredients
  • 1 cup raw cashews, soaked for at least 2 hours
  • ½ cup water
  • ⅓ cup nutritional yeast
  • 2 small-medium garlic cloves
  • 2 tbsp lemon juice
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp onion powder
  • 12-inch baguette, sliced
  • fresh parsley for garnish, if desired
Instructions
  1. Add all ingredients (except baguette) into a food processor or high-powered blender and process/blend until smooth.
  2. Transfer mixture to an air-tight container and refrigerate for at least 1 hour.
  3. Pre-heat your broiler.
  4. Spread cashew cheese onto your baguette slices and broil for about 5 minutes, or until the edges of your bread are lightly browned. Watch them carefully so they don't burn!
  5. Sprinkle with fresh parsley, if desired.
Notes
Adapted from Wholly Vegan.

 

Vegan Cauliflower Parmesan

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Vegan-Cauliflower-Parmesan

Cauliflower is a miraculous food, isn’t it? On it’s own, it’s bland as hell, but that’s what makes it so awesome – because you can use it as a base for so many different dishes, such as:

Cauliflower Alfredo Sauce
Cauliflower Pizza Crust
Cauliflower “Chicken” Wings

And now, this cauliflower parmesan.

Cauliflower-Parmesan-Vegan

I am in love with this dish. It is so yummy! I first saw it on Cara’s site awhile ago, and had it on my “to-make” list for weeks. This week, I finally made it, with a few small changes, and it came out even better than I’d hoped.

It does take a bit of time to prepare, but I promise you that it’s worth it!

Vegan Cauliflower Parmesan
 
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If you're looking for an incredibly satisfying meal, you've found it! This dish is one of my favourites because not only is it satisfying, but it is delicious and, of course, vegan. The breaded cauliflower is just mouth-watering. So good!
Author:
Recipe type: Entree
Serves: 3-4
Ingredients
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
  • Pasta of choice
  • ⅓ cup flour (I used whole wheat)
  • ¼ cup water
  • 1 tsp ground flax seeds
  • 1 cup bread crumbs (I used Panko)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • 1 small head cauliflower, cut into chunks
  • ½ tbsp olive oil
  • Marinara pasta sauce of choice (homemade or store-bought)
  • Non-dairy cheese (optional, but strongly encouraged - I used a mix of Daiya chedder and mozzarella shreds)
  • 1 tbsp vegan parmesan cheese
Instructions
  1. Combine flax egg ingredients (1 tbsp ground flax seeds + 3 tbsp water) together and allow to stand until thickened, 5-10 minutes.
  2. Cook pasta according to package directions and set aside, keeping warm.
  3. Once your flax egg is ready, add it, as well as flour, water and another tsp ground flax seeds to a shallow bowl. Whisk together. Set aside.
  4. In another shallow bowl, add bread crumbs, oregano, basil, garlic powder, onion powder and salt. Mix together.
  5. Dip each cauliflower piece into the flax mixture, then the bread crumbs, and place on a large plate. Continue until all cauliflower pieces have been coated.
  6. Pre-heat oven to 450F and also warm up a large skillet (the biggest one you've got!) over medium heat.
  7. Lightly oil your skillet, and cook the cauliflower in the skillet until both sides are lightly browned (5-10 minutes each side).
  8. Spread a thin later of marinara sauce in the bottom of a 9x13 baking dish, then add in the cooked, breaded cauliflower. Top with a bit of non-dairy cheese, if desired, and bake for 10 minutes, or until cheese has melted. Serve over cooked pasta and sprinkle on some vegan parmesan cheese.
Notes
Recipe adapted from Fork & Beans.
*Use gluten-free pasta, flour and bread crumbs to make this a gluten-free dish.

 

Creamy Vegan Ranch Dip

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Ranch-Dip-Vegan

I’ve never been a big fan of Ranch dressing on salads, but for some reason, I find it incredible when dipping fresh veggies into it. Which is pretty much the same thing, since salads = fresh veggies. I guess I’m just weird.

The last time I tried my hand at Ranch dip, it was too runny for my taste, so I changed things up a bit, and now this one is much more to my liking. If you don’t like your dip to be as thick, or if you want to use it as a dressing instead of a dip, just add a bit more plant milk.

Vegan-Ranch-Dip

I used cashews for the dip you see in the photos, but I’ve also made it with tofu with great success. If you want to keep things soy-free, just use cashews.

Creamy Vegan Ranch Dip
 
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This ultra-creamy ranch dip is a much healthier version than the kind sold in grocery stores, and it really cannot be any simpler to make. Yum!
Author:
Recipe type: Dips/Dressings
Serves: 1 Cup
Ingredients
  • 1 cup raw cashews, soaked for at least 2 hours OR ½ block firm tofu
  • ¼ cup plant milk (I used unsweetened almond)
  • 2 tbsp apple cider vinegar
  • 1 clove garlic
  • ¼ tsp onion powder
  • 1 tsp dried dill (if using fresh dill, up this to 1 tbsp)
  • Salt and pepper to taste
Instructions
  1. Add all ingredients to a high-speed blender or food processor and blend/process until smooth & creamy.
  2. Serve with raw veggies, crackers or just spoon it into your mouth. Mmmm.