Vegan Recipes from Cassie Howard

Vegan Insanity >> Vegan recipes that are delicious and easy to make. Plus, kitchen, cooking & shopping tips!

Spirulina Protein Power Bites

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I spotted it in the store a few months ago. It stood out and called my name: SPIRULINA.

Spirulina

I had heard about the almighty spirulina before, but I had never seen it at the store. Until THAT DAY. That day when I decided to look a little closer for this superfood that is such a rich source of calcium and iron.

And there it was. Sitting on a shelf. Calling my name.

Spirulina-Balls-Recipe

So I bought it. And it sat in my kitchen cupboard for over 2 months without being opened once. I’m a procrastinator, what can I say?

Spirulina-Balls

After seeing this full jar of spirulina at least 5 million times, I finally decided enough was enough, and set out to make something THAT DAY.

Spirulina-Balls-Vegan

It was a green smoothie. And it was delicious. I’ve made that smoothie a bunch of times now and even my picky kids will drink it!

But this is not that recipe.

Spirulina-Snack-Balls

I was feeling ambitious a few weeks ago, and decided to use spirulina to make something other than green smoothies, so I went with these adorable little bites of goodness.

And it worked – they are absolutely delicious, and healthy and everything I love in a snack.

But man are they ever GREEN. I stained my white t-shirt while making these, so if you plan to make them, I strongly recommend black everything!

Spirulina-Snack-Bites

 

Spirulina Protein Power Bites
Recipe Type: Snack
Author: Vegan Insanity
Prep time:
Total time:
Serves: 15-20
Ingredients
  • 1 cup dates
  • 1/2 cup raisins or dried cranberries
  • 3/4 cup almonds
  • 2 tbsp spirulina
  • 3 tsp lemon juice
Instructions
  1. Add all ingredients to a food professor and process until well combined.
  2. Roll into balls and store in the refrigerator for up to 2 weeks.

 

Vegan-Spirulina-Balls

Crazy Good Baba Ganoush

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baba-ganoush-vegan

Here’s a true story: Up until a few months ago, I had never eaten eggplant. Everyone I knew said it was either gross or bland or awful or terrible… you get the idea.

So, believe me when I say I was disappointed when I received 2 of them in our farm share box in July. I was going to have to throw them out. Because – gross. bland. awful. terrible. Right?

Well, thankfully, I didn’t throw them out. No offence friends & fam, but I wanted to try them myself instead of just taking your word for it.

baba-ganoush

I tried them roasted. Bland. Gross. Awful. Terrible.

I tried them steamed. Even more bland. Even grosser. Even more awful. Even more terrible.

And then I only had one eggplant left, so I asked my friend Pinterest for help, and found this recipe from Minimalist Baker: Baba Ganoush. Like hummus! I love hummus!

So I made it. I tried it. I devoured it. I guess I do like eggplant. Prepared certain ways, of course.

vegan-baba-ganoush

I’ve received at least a dozen more eggplants from the local farm since July, and I’ve always either made eggplant fries (recipe for those coming soon!) or baba ganoush. I used Dana’s recipe as a base, then added a few more of my faaaaaavourite things, and that created some seriously crazy good baba ganoush.

I wonder if I could get my friends & family to eat it…

Crazy Good Baba Ganoush
Recipe Type: Dips
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1-2 tbsp avocado oil (or other high-heat oil)
  • 1 medium eggplant, peeled and sliced into 1/4 inch circles + bit of salt
  • 1 large clove garlic
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 1/2 tsp salt
  • 2 tbsp fresh parsley, chopped
Instructions
  1. Preheat your oven to broil on high.
  2. Sprinkle your eggplant circles with a bit of salt and allow to sit for about 15 minutes to remove excess liquid. Wipe clean with a dry paper towel or dish cloth.
  3. Arrange eggplant on a large baking sheet, drizzle with 1-2 tbsp of oil, and broil for about 8 minutes, turning once, until the eggplant is golden brown and soft.
  4. Add eggplant to your food processor, along with garlic clove, lemon juice, tahini, extra virgin olive oil, onion powder, cumin, coriander, and salt. Adjust for seasonings. Add fresh parsley and pulse until just combined.
  5. Serve with fresh veggies and enjoy!

crazy-good-baba-ganoush

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting

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Vegan-Chocolate-Chip-Cupcake-Minis

Today is a special day for me.

It’s my 1 year vegan anniversary! One year ago today, I watched the documentary Vegucated, and it changed my life forever. It’s now been 365 days since I decided to make the switch to a vegan diet.

And to celebrate, I made myself some yummy chocolate chip cupcakes. Then slathered them with vanilla buttercream frosting. ‘Cause that’s how I roll.

Mini-Chocolate-Chip-Cupcakes-Vegan

But first, a few things I’ve learned since switching to a vegan diet:

  • It’s not as hard as you think it will be to eliminate all animal products from your diet.
  • Instead of thinking about foods I was eliminating, I thought about all the new foods I would be adding to my diet. This made it much easier for me to make the switch.
  • Once you stop eating animal products, people are suddenly extremely concerned about your protein intake. And iron. And calcium.
  • There are a ton of amazing vegan food substitutes out there that, although are not ideal on a regular basis (as they are often highly processed), make transitioning to a vegan diet so much easier.
  • Vegan food is kind of delicious and amazing. And by kind of, I mean definitely.

Mini-Vegan-Chocolate-Chip-Cupcakes

Things that have happened to me since switching to a vegan diet:

  • My compassion for animals skyrocketed. It’s always been pretty high to begin with, but I actually feel compassion for bees and flies, elephants, chickens and whales now, too. All animals are friends. Not food!
  • I have lost weight (without even trying). It’s been months since I’ve stepped on a scale, but at that point it was 10 pounds.
  • I’ve lost my love of all things super-sweet. In fact, super-sweet foods make me feel ill most of the time. I even switched to dark chocolate, when before, that stuff tasted like burnt cardboard to me. Now – I love it.
  • I’m more excited to cook now, when before, I was bored with the repetition of meat, potato/rice, veggie. My meals are way more exciting these days!
  • My hair is stronger and no longer falling out every time I run a brush through it.
  • My nails are stronger and growing like crazy.
  • I’ve introduced a whole  heap of new food to my diet, things that I never knew existed before are currently some of my favourite foods.
  • I’ve increased my awareness of the things I put in my body.
  • I haven’t had a pimple in an entire year. Yippie!

Vegan-Chocolate-Chip-Cupcakes

Foods/Drinks that I consume (and love) now, that I wouldn’t touch before:

  • Tofu!
  • Asparagus
  • Avocados
  • Mangoes
  • Dandelion Greens
  • Swiss Chard
  • Farro
  • Freekeh
  • Buckwheat Groats/Flour
  • Cashews
  • Coconut Water
  • Hemp Milk/Protein/Seeds/Oil
  • Bananas (I used to hate them!)
  • Agave

Mini-Chocolate-Chip-Cupcakes

My life has changed a lot in the last year, and all for the better. Happy 1 year anniversary to me!

Chocolate-Chip-Muffin-Cupcakes-Vegan

Now, time to stuff my face with these amazing chocolate chip cupcakes.

They’re moist, sweet, chocolate-y and the vanilla buttercream frosting on top, well, that just takes these babies right over the edge. Perfect for a 1 year vegan celebration.

Chocolate-Chip-Muffin-Cupcakes

Mini Chocolate Chip Cupcakes with Vanilla Buttercream Frosting
Recipe Type: Dessert
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
Ingredients
  • Chocolate Chip Cupcakes
  • 1 cup non-dairy milk (I used almond milk)
  • 1 tsp apple cider vinegar
  • 1/2 cup vegan butter, softened (I used Earth Balance)
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups kamut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup + 1/4 cup vegan chocolate chips
  • Vanilla Buttercream Frosting
  • 1/2 cup vegan butter (I used Earth Balance)
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 2 tbsp non-dairy milk (I used almond milk)
Instructions
Chocolate Chip Cupcakes
  1. Preheat oven to 350F. Spray your muffin pan with non-stick spray (or use paper liners).
  2. In a small bowl, add non-dairy milk and vinegar. Set aside.
  3. In a large bowl, add butter, sugar and vanilla, and using an electric mixer, beat until light and fluffy.
  4. Sift in the flour, baking powder, baking soda, and salt. Add in the milk/vinegar mixture and beat again until incorporated. Do not over-mix.
  5. Add in 1/2 cup chocolate chips and mix with a large spoon, until combined.
  6. Divide batter evenly among your cupcake holders, being sure not to over-fill. You will likely have a bit of batter left over.
  7. Bake for 12 minutes, or until a toothpick comes out clean. Set aside and allow to cool.
Vanilla Buttercream Frosting
  1. In a large mixing bowl, add your butter, powdered sugar, vanilla and non-dairy milk. With an electric mixer, beat until light and fluffy. If the frosting is too thick, add a bit more non-dairy milk. If it is too thin, add a bit more icing sugar. Add in a drop or two of food colouring too, if desired.
  2. Once your cupcakes have cooled completely, frost them and sprinkle a few more chocolate chips on top (the remaining 1/4 cup, divided). I used a piping bag to pipe the frosting on my cupcakes, but you don’t have to!

Vegan-Chocolate-Chip-Muffin-Cupcakes

Perfect Peach & Oat Breakfast Bars

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Peach-Oat-BarsPeach. Oatmeal. Dates.

Yummy. Yummy. Yummy.

Peaches have always been one of my favourite fruits. I put it in oatmeal, in banana ice cream, in crepes, and of course – directly in my mouth. So sweet and juicy. No other stone fruit compares to the deliciousness that is peaches!

When summer comes, I buy baskets and baskets of them at a time, and I still always seem to eat them all up within days. I just can’t get enough.

And now that summer has come to an end, that means my lovely peaches are making their way out of my kitchen soon. So sad. But peaches that aren’t in season are even sadder, so I rarely eat peaches during any season other than summer.

Peach-Oat-Bars-Vegan-SquaresAre you drooling yet?

And with just a tablespoon of maple syrup in the entire pan, these are a healthy breakfast bar that any peach lover would enjoy!

Peach-Oat-Bars-VeganThese bars are a bit crumbly, so I suggest letting them cool completely, and then keeping them in the fridge and eating them cold or at room temperature, not warmed.

If you don’t have access peaches, you can replace them with another fruit of your choice, such as strawberries or blueberries. You may have to adjust the amount of fruit added, though. Enjoy!

Vegan-Peach-Oat-Bars

Perfect Peach & Oat Breakfast Bars
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
  • 2 cups rolled oats*
  • 1/4 cup chopped dates
  • 2 tbsp slivered almonds
  • 1 tbsp chia seed
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 cup + 2 tbsp non-dairy milk (I used almond milk)
  • 1 tsp vanilla
  • 1 1/4-1 1/2 cups chopped, peeled peaches
Instructions
  1. Preheat oven to 350F. Line a 8×8 inch baking dish with parchment paper, leaving a bit of overhang.
  2. In a large bowl, combine oats, chopped dates, chopped almonds, chia seeds, baking powder, and cinnamon.
  3. In a medium bowl, combine non-dairy milk, vanilla and peaches. Stir the wet ingredients into the dry ingredients until combines, making sure to not mush the peaches too much.
  4. Spread into your baking dish and bake for about 20-25 minutes.
  5. Remove pan from oven and allow to cool for at least 20 minutes. Remove from pan by lifting up the parchment paper. Place on a large cutting board and cut into 9 squares.
Notes
*Use gluten-free oats to make this dish gluten-free.

 

Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing

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It’s no secret that I’m a big fan of quinoa bowls. They’re easy, they don’t take long to make, you can prepare them in advance, they’re a simple solution to excess food in your fridge that needs to be used up, AND they travel well. If those aren’t good enough reasons for you to go make yourself a quinoa bowl RIGHTTHISSECOND, I don’t know what is.

Vegan-Quinoa-Lentils-Greens

I often make pretty simple quinoa bowls because I can’t be bothered to slave away in the kitchen for hours on end (usually). So recently, I made this bad boy.

And he was YUM. Only 3 things in my quinoa bowl (including the quinoa) and a delicious, savoury dressing smothered on top. Awww yea! It doesn’t look like much, but it was perfect. The dressing really makes this bowl, though, so if you skip it, you will have a very sad, bland, boring quinoa bowl on your hands.

Lentils-Quinoa-Greens

I’m still working on getting my little ones to eat quinoa bowls, but they are stubborn! They’ll eat the quinoa, but only if it’s plain. One of them will eat the lentils, but only if the other one isn’t around telling her how “gross” they are.

Sigh. One of these days my kids will like more than just bread and chocolate – right? Please tell me I’m right!

So – on to this delicious quinoa bowl masterpiece [not]…

Quinoa-Lentils-Greens

First, cook up some quinoa and divide between bowls. Cook up some lentils and do the same. While those two are cooking, sautee some greens with a tiny bit of oil, salt, and black pepper. Then, make the dressing.

Ta-da! No muss, no fuss. Simple, easy, delicious.

Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing
Recipe Type: Lunch, Dinner
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Lentils
  • 1/2 cup brown or green lentils
  • 1 1/2 cups water
  • 1 medium-large garlic clove, crushed
  • 1 bay leaf
  • Quinoa
  • 1 cup quinoa
  • 2 cups water
  • Greens
  • 1 tbsp olive oil
  • 1 cup greens of choice (kale, spinach, swiss chard)
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • Dressing
  • 1/4 cup nutritional yeast
  • 3 tbsp water
  • 3 tbsp tamari
  • 3 tbsp apple cider vinegar
  • 1 medium-large clove of garlic, grated
  • 3/4 cup extra virgin olive oil
  • 1.5 tbsp tahini
Instructions
Lentils
  1. Add lentils, water, garlic and bay leaf to a small pot. Bring to a boil, then reduce heat to low-medium and simmer about 25-40 minutes, or until most of the liquid has been absorbed and the lentils are tender. Remove bay leaf and crushed garlic. Set aside.
Quinoa
  1. Add quinoa and water to a small pot. Bring to a boil, then reduce heat to low-medium and simmer about 12 minutes, or until most of the liquid has been absorbed and the quinoa is tender.
Greens
  1. Heat oil in a medium pan over medium heat. Once warmed, add the greens and cook until softened. Sprinkle on the salt and pepper, turn off the heat, and set aside.
Dressing
  1. In a small bowl, whisk together all ingredients until smooth.
Putting it all together
  1. Divide quinoa between bowls, then add in the lentils and sauteed greens.
  2. Pour a healthy amount of dressing over each bowl. Serve warm!

 

How to Make Homemade Almond Milk

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Homemade-Almond-Milk

Homemade almond milk. Is there anything better?

The correct answer is yes. Chocolate. But other than chocolate? NOPE!

And guess what? Homemade almond milk is one of the easiest things you can make yourself! No more processed milk from the store, for you. Yippie!

Plump-Almonds

First, start off with a bowl of delicious, plump almonds. To get them nice and plump like this, soak them in water overnight, or at least 8 hours.

Soaking your almonds allows you to get the almond milk smoother. Plus, soaked almonds are easier to digest! So go get soaking!

Almonds-in-Blender

Add your soaked nuts to a blender with 4 cups of filtered water. Blend for about 3 minutes, or until smooth, and white, and creamy, and omgosh so good.

Almond-Milk-in-Blender

Like this. Pretty, right? Yes – milk can be pretty. Especially this almond milk.

See how well the blender was able to do with the soaked almonds?

Pouring-Almond-Milk

Although the mixture is smooth, you still want to pour the milk through a nut milk bag to remove any sediment. I use this one that I bought off Amazon for under $10. Worth. Every. Penny.

Squeezing-Almond-Milk

Squeeze, squeeze, and squeeze some more, until no more milk is seeping through the bag. Set aside the almond pulp that is left inside the bag (refrigerate and use in smoothies or dry it out in the oven to make almond flour).

Add the milk back to the blender and add the agave, vanilla and cinnamon. Blend for another minute or so.

Almond-Milk-Homemade

Ta-da! Homemade almond milk in minutes (not including soaking time)! I told you it was easy. Pour into a large air-tight jar and refrigerate for up to 5 days.

And in case you were wondering – YES, it is delicious. I like it 1000x more than the store-bought stuff.

Next up on my list – homemade chocolate almond milk!

Vegan-Almond-Milk

How to Make Homemade Almond Milk
Recipe Type: Homemade Milk
Author: Vegan Insanity
Prep time:
Total time:
Serves: 8 cups
Ingredients
  • 1 cup raw almonds, soaked for at least 8 hours
  • 4 cups filtered water
  • 1 tbsp agave
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
Instructions
  1. Drain and rinse your almonds, then add to a blender with 4 cups of water.
  2. Blend for about 3 minutes, or until smooth.
  3. Over a large bowl, place a nut milk bag, and then pour the almond & water mixture through the nut milk bag.
  4. Gently squeeze the bottom of the nut milk bag, releasing the almond milk into the bowl. Keep doing this until all of the milk has been released and you are left with a big lump of almond pulp in the bag (set that aside and use in smoothies or dry it out in the oven to make almond flour).
  5. Rinse out your blender and blender lid, and add the almond milk back into the blender, along with the agave, vanilla and cinnamon. Blend again for another minute or so.
  6. Pour almond milk into a large glass jar and refrigerate for up to 5 days.
Notes
*Make sure you shake up the almond milk before using, as it will separate while sitting.

 

Lemon Poppy Seed Pancakes with Blueberry Compote

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Lemon-Poppy-Seed-Pancakes

You guys – LEMON. And BLUEBERRY. Together forever in these delicious, fluffy pancakes pancakes, loaded with their other best friend – poppy seeds. And then into my belly one after one because omg yumzzzzz.

The lemon and blueberry combination has always been a favourite of mine, but in pancakes it’s the best. THE BEST.

Vegan-Lemon-Poppy-Seed-Pancakes

Normally I just add blueberries to the batter, but this time I went ALL. OUT. (not really, it takes less than 10 minutes, and all you do is throw 3 ingredients into a pot) and made a blueberry compote to go on top of the pancakes. And it was the best decision ever and I will never go back to blueberries inside the pancakes again.

Not. a. chance. Just look at that blueberry goo! Now imagine biting into those pancakes with a scoop of blueberry compote on top, and then close your eyes, chew slowly and OMG are you drooling yet?

I am. I must make more lemon pancakes. But I have a basket of peaches on the counter so maybe I will make a peach compote this time.

Oh my, I think I have created a monster. A delicious, lemony, amazing breakfast monster that just won’t stop! Not that I want it to, of course…

Lemon-Poppy-Seed-Pancakes-Vegan

Lemon Poppy Seed Pancakes with Blueberry Compote
Recipe Type: Breakfast
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 6-8 pancakes
Ingredients
  • Pancakes
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 3/4 cup whole wheat flour
  • 1/2 cup kamut flour (or all-purpose)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup non-dairy milk (I used almond milk)
  • 1/2 tsp vanilla
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil
  • 1 tbsp lemon zest (1 medium lemon)
  • 1 1/2 tbsp fresh lemon juice
  • 1 tbsp poppy seeds
  • Blueberry Compote
  • 2 cups fresh blueberries
  • 1/4 cup coconut sugar
  • 3 tbsp water
Instructions
Pancakes
  1. Make your flax egg and set aside to allow it to thicken up.
  2. In a large bowl, whisk together the flours, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil, lemon zest, lemon juice, poppy seeds and flax egg. Mix everything well, but do not over-mix.
  3. Warm your pan over medium heat for about 5 minutes. Spray with non-stick spray and scoop 1/4 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.
Blueberry Compote
  1. Add all ingredients to a small pot and heat over medium-low for about 10 minutes, until it starts to thicken. Mash down the blueberries with a fork and cook for another 2-3 minutes, or until it reaches your desired consistency. Serve over pancakes and top with shredded coconut, if you’d like!

Lemon-and-Poppy-Seed-Pancakes

Vegan Caesar Salad with Homemade Croutons

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I have never met a Caesar salad I didn’t like, but this recipe – this recipe is the best. BEST Caesar salad recipe ever, ever, ever.

That is no lie. It’s the absolute best vegan Caesar salad I have made, and every Caesar lover that has tried it agrees.

Vegan-Caesar-Salad

The dressing is smooth and creamy, perfectly coating every piece of romaine lettuce. With just a hint of liquid smoke, the dressing gets that bacon taste that traditional Caesar salad has – without using bacon. Yippie!

Liquid smoke, where have you been all my life?

Caesar-Dressing

I like to keep my Caesar pretty simple, with dressing and homemade croutons, but you can definitely add other things, such as meat substitutes, sprouts, chickpeas, or lentils.

Vegan-Caesar-Dressing

If you’re a big Caesar salad lover like me – you MUST try this recipe! Then report back and tell me what you thought!

Also, some big news ’round these parts: this is my 100th post on the site! 100 posts since I first started blogging about delicious vegan food in March of this year. YAY!

Thank you so much for reading. I love sharing my passion for vegan food, and I appreciate you for reading these words that I write, scoping out the photos that I take (that are nowhere near as awesome as my favourite food bloggers photos are), and trying out the recipes that I create. I’m honoured that you visit me each week!

Vegan Caesar Salad with Homemade Croutons
Recipe Type: Salad
Author: Vegan Insanity
Prep time:
Total time:
Serves: 2-4
Ingredients
  • Dressing
  • 1 3/4 cup cashews, soaked for at least 2 hours, then drained
  • 1/2 cup water
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp tamari
  • 1 tsp liquid smoke
  • Salt & pepper, to taste
  • Salad
  • 3 cups chopped romaine lettuce
  • 1/2 serving Caesar dressing
  • [url href=”http://www.veganinsanity.com/how-to/homemade-croutons/”]Homemade croutons[/url]
Instructions
Dressing
  1. Add all ingredients into a high-powered blender or food processor and blend/process until smooth and creamy. Set aside.
Salad
  1. Add lettuce to a large bowl and add 1/2 of the vegan Caesar dressing. Mix very well.
  2. Divide salad among bowls and top with croutons. Enjoy!

Caesar-Dressing-Vegan