https://www.high-endrolex.com/40 nut-free | Vegan Recipes from Cassie Howard - Part 5
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Strawberry Banana Coconut Smoothie

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Banana-Strawberry-Coconut-Smoothie

I had about a cup of coconut milk leftover from a recipe and decided to throw it into my smoothie the other day – and, well, my mind was blown. Why has no one ever told me to put coconut milk into a smoothie before? It’s ridiculously good!

Strawberry-Banana-Coconut-Smoothie

I’ve made this smoothie twice now, and the second time I made it, I added a handful of spinach as well. It didn’t look as pretty, but it tasted just as good, and gave me added nutrients from the spinach!

Strawberry Banana Coconut Smoothie
 
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This smoothie is easy, delicious, and a great way to start your morning! Feel free to experiment with the ingredients, as it's really hard to mess up a smoothie!
Author:
Recipe type: Beverages
Serves: 1-2
Ingredients
  • 1 Cup Strawberries, Sliced
  • 1 Large Banana, Sliced
  • 1 Cup Coconut Milk (I used full-fat coconut milk)
  • 3-4 Ice Cubes
Instructions
  1. Add all ingredients into a high-speed blender and blend until smooth.
  2. Pour and enjoy!

 

Crazy Good Avocado Toast

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Avocado-Toast

Oh avocado toast, how I love you so!

I love making avocado toast not only because it’s delicious, but because it’s so dang easy to make. Smash up an avocado, spread on toast. The end. Well, I do a bit more than that, but if you wanted to, you could just smash an avocado on toast and it would still taste fantastic.

Personally, I love to spread a layer of vegan mayo on my toast first, and mix in some salt & freshly ground pepper with my avocado, but that’s about it! Sometimes I mix chickpeas into the avocado and top the toast with some sliced tomatoes.

But most of the time, I eat it just like this. Simple and yummy.

Vegan-Avocado-Toast

 

Crazy Good Avocado Toast
 
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This is one of the simplest breakfasts you will ever make, but as simple as it is, you won't believe just how good it tastes!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 slices of your favourite bread, toasted
  • vegan mayonnaise, optional (I used Vegenaise)
  • 1 small ripe avocado, mashed
  • ¼-1/2 tsp salt
  • ¼-1/2 tsp freshly ground black pepper
  • ¼ cup chickpeas, optional
  • tomato slices, optional
Instructions
  1. Spread some vegan mayo on your toast, if desired.
  2. Mix the salt, pepper, and chickpeas (if using) in with the mashed avocado, and then spread the mixture on your 2 slices of toast.
  3. Top with tomato slices (if using) and serve.
Notes
Use soy-free vegan mayo to make this recipe soy-free. Use gluten-free bread to make this recipe gluten-free.

 

Deconstructed Falafel Bowl

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Falafel-Bowl-Deconstructed

As much as I love falafel, I really hate making them. They’re tedious and I’m lazy, so it’s rare that I make them. I have to really, really want falafel.

Of course, I’m a perfectionist and my falafel balls must all be identical in size and shape, so perhaps that’s why they take me so long to prepare, but who knows. All I know is that I love falafel and wanted to find a way to make this dish quicker.

As luck would have it, I stumbled across this post on Vegan Yack Attack (recipe from Megan at The Vegan Cookbook Aficionado) for deconstructed falafel bowls.

Falafel-Bowl

All of the deliciousness of falafel, without the hard work involved. Now that’s my kind of recipe!

I adapted it slightly, removing some ingredients and lessening others to suit my personal tastes, so feel free to check out the recipe on Vegan Yack Attack for Megan’s take on these bowls.

Deconstructed-Falafel-Bowls

Deconstructed Falafel Bowl
 
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All the goodness of falafels with only a fraction of the work! This bowl is full of good stuff, and takes no time at all to put together! Adapted from Vegan Yack Attack & The Vegan Cookbook Aficionado.
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
Roasted Chickpeas
  • 3 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Tahini Dressing
  • ⅓ cup tahini
  • 3 tbsp lemon juice
  • 1 large clove garlic, grated with microplane
  • ¼ cup water
  • 1 tbsp olive oil
  • pinch of salt
  • ½ tbsp fresh parsley, minced
Putting everything together
  • Roasted chickpeas
  • Cooked quinoa
  • Lettuce, shredded
  • Cucumber, sliced
  • Tomatoes, sliced
  • Hummus
  • Tahini dressing
  • Hot sauce
Instructions
Roasted Chickpeas
  1. Pre-heat oven to 375F.
  2. Add chickpeas to a large bowl (if you're using canned chickpeas, rinse them first). Add olive oil, lemon juice, onion, garlic, cumin, coriander, salt, and pepper, and mix well, until the chickpeas are all coated completely.
  3. Add chickpeas to baking sheet and cook for 25 minutes, stirring once or twice during cooking.
  4. Toss with the fresh parsley and set aside.
Tahini Dressing
  1. Add all ingredients to a small bowl and whisk until everything comes together nicely. Add more water, if necessary, 1 tbsp at a time.
Putting it all together
  1. In bowls, add some of the cooked quinoa, a bunch of roasted chickpeas, some tomatoes, some cucumber, a handful of lettuce, and a big dollop of hummus. Drizzle on some of the tahini dressing and a squirt (or more) of hot sauce. Serve and enjoy!

 

Quick & Easy Falafel Salad

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falafel-salad

I love falafels just about any way I can get them. In a salad, in a pita – even on their own. They’re just magnificent balls of goodness.

Although the ingredients list for this recipe is rather huge, don’t let that scare you, because this is really such a simple dish to prepare. It’s perfect for lunch or dinner!

If you want to bake the falafels instead of frying, you can do that. Bake at 350F for about 20 minutes (turning halfway through cooking).

Quick & Easy Falafel Salad
 
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These falafels are melt-in-your-mouth delicious!
Author:
Recipe type: Salad
Serves: 4
Ingredients
Falafels
  • 1¾ cup dry chickpeas, soaked overnight
  • 2 garlic cloves
  • 1 small onion, chopped
  • ⅛ cup fresh parsley, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tbsp lemon juice
  • ⅓ cup water
  • 2 tbsp flour (I used whole wheat)
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water - allow to sit for 10 minutes, then whisk)
  • ¼ cup sesame seeds
  • ½ tbsp chia seeds
  • ½ tbsp hemp hearts
  • oil for frying
Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • ½ cup plain soy yogurt
  • 1 tsp coconut sugar
  • 1 tbsp apple cider vinegar
  • ½ tsp salt
Salad
  • salad greens
  • cherry tomatoes, halved
  • cucumber, sliced
Instructions
Falafels
  1. In a high-powdered blender or food processor, pulse chickpeas until they are chopped up very small.
  2. Add garlic, onion, parsley, cumin, coriander, baking soda, salt, lemon juice and water. Pulse until all ingredients are mixed together well.
  3. Transfer to a large bowl, then add flour, flax egg, sesame seeds, chia seeds and hemp hearts. Mix well. You should be able to form them into small balls. If not, add a bit of water, just a tablespoon at a time, until you get the right consistency.
  4. Start rolling all of your falafel balls and set them onto a cookie sheet. Place in the refrigerator for about 30 minutes.
  5. Once your falafels have firmed up a bit in the fridge, heat a large skillet over medium heat. Add enough oil to over just over half of the falafels. Once oil is heated, carefully add the falafels to your pan, just a few at a time, until browned on the bottom, then flip over and wait for the other side to brown.
  6. Repeat until all falafels are cooked.
Dressing
  1. Add all ingredients to a jar and shake well. Place in the refrigerator until you're ready to use it.
Assembly
  1. Divide salad greens, tomatoes and cucumbers among 4 salad bowls. Top with fried falafels, then drizzle on your dressing and serve.
Notes
If you want to bake the falafels, you can do that. Bake at 350F for about 20 minutes (turning halfway through cooking).

 

Indian Butter Cauliflower

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butter-cauliflower

Are you ready for a party in your mouth? Because I’ve got something good for ya!

You guys – this dish. Oh my gosh, this dish. It is damn good, and I don’t say that lightly.

As someone who used to despise Indian cuisine, I can’t believe I’m saying this, but this is one of the best entrees I’ve made in a very, very long time!

Indian Butter Cauliflower
 
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Wow - talk about a flavour explosion in your mouth! This dish is creamy and satisfying, with a ton of Indian flair! Adapted from Food Doodles
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
Cauliflower
  • 4 cups cauliflower (chopped into bite-size pieces)
  • 1 tbsp oil (I used avocado oil)
  • 2 tbsp lemon juice
  • 1 tbsp tandoori seasoning
  • ½ tsp salt
Sauce
  • 2 tbsp oil (I used olive oil)
  • 1 small onion (diced)
  • 3 large garlic cloves (minced)
  • 1 tbsp fresh ginger
  • 2 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • ¾ tsp cumin
  • ¼ tsp cinnamon
  • 4 cups crushed tomatoes
  • 1 tbsp brown sugar
  • 1 cup full-fat coconut milk
  • Salt & pepper, to taste
Instructions
  1. Preheat oven to 425F.
  2. While oven is heating up, add chopped cauliflower, 1 tbsp oil, lemon juice, tandoori seasoning and salt to a large bowl. Mix well so that all of the cauliflower pieces are coated.
  3. Add cauliflower to a baking sheet and cook in pre-heated oven for about 15 minutes, or until lightly browned.
  4. In a large skillet, add 2 tbsp oil and heat on medium heat. Once warmed, add onions and cook until translucent, about 10 minutes. Add garlic, ginger, chili powder, turmeric, coriander, cumin, and cinnamon, and mix well. Add crushed tomatoes, and mix until combined.
  5. Simmer on medium heat for about 15 minutes, then add coconut milk and sugar. Mix well and cook for another 5 minutes or until the sauce has thickened. Add salt & pepper to taste, then add in the cooked cauliflower and cook until everything is heated through.
  6. Serve over rice, quinoa or grain of your choice (I used basmati rice).

 

Chocolate Mug Cake in 3 Minutes

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chocolate-mug-cake

I had a hankering for chocolate yesterday, but no energy to whip up cake or cookies or anything else, so I did the next best thing, I made cake in the microwave!

This cake is simple, delicious and only takes 3 minutes start to finish. You’ll want to make it over and over again (I may or may not have made 2 of these in a row).

Add a scoop of your favourite vegan ice cream on top, and you’ll be blown away!

Chocolate Mug Cake
 
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Chocolate cake that's vegan and ready in only 3 minutes? Count me in! This recipe is a keeper!
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • 3 tbsp spelt flour
  • 2 tbsp brown sugar
  • 1½ tbsp cocoa powder
  • ¼ tsp baking soda
  • 1 tbsp orange juice
  • 2½ tsp olive oil
Instructions
  1. Sift flour, brown sugar, cocoa powder, and baking soda in a large mug.
  2. Add orange juice and olive oil, and whisk together.
  3. Microwave for 1½ - 2 minutes.
  4. Allow to cool, and enjoy!

 

Hash Browns with Veggies

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hash-browns-with-veggies

This is undoubtedly my favourite breakfast ever. It’s so simple to put together and in less than 30 minutes I can stuff my face. Which, honestly, is exactly what I do, because it is THAT good.

Vegan Hash Browns

The vegan cheese is a must, in my opinion. Although the dish is good without it, the cheese just makes it 10x better!

Hash Browns with Veggies
 
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A great way to start the day!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ tbsp olive oil
  • 1 large potato (I use organic red potatoes)
  • ¼ cup green pepper (chopped into bite-size pieces)
  • ⅓ cup tomato (chopped into bite-size pieces)
  • 1 small garlic clove, minced
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp onion powder
  • ¼-1/3 cup vegan cheese shreds, optional (I used Daiya cheddar shreds)
  • 1 green onion stalk (chopped)
Instructions
  1. Heat a large skillet over medium heat.
  2. Rinse and scrub your potato well. Dry, and using a box grater, grate the potato. Add to a colander and rinse under cold water until the water runs clear. Press a clean, dry towel on top and "push" out as much liquid as you can.
  3. Add olive oil to skillet and spread it out evenly. Add in your potatoes, green pepper and tomatoes. Do not mix. Let everything get all brown and crispy on the bottom, about 5 minutes.
  4. Once the potatoes start to brown on the bottom, you can mix them up. Add in the garlic and cook for 5 minutes more.
  5. Add salt, pepper, onion powder, vegan cheese shreds (if using), and green onion pieces, and mix well. Cook for another 5 minutes, or until the potatoes are cooked and crispy.