Viewing entries tagged
vegan recipes

Make This Healthy Vegan Burrito For Lunch

Make This Healthy Vegan Burrito For Lunch

A healthy vegan burrito is the perfect way to eat your vegetables! It's both fun and satisfying, too. Just take two big leaves of collard greens. This vegetable tastes a bit like spinach and romaine mixed together. What I love about collard greens is that they have a lot of surface area - this is perfect for wrapping veggies. In this recipe, the cherry tomatoes add just the right amount of sweetness to complement the other ingredients. Cutting the veggies finely makes it delicious and easy to wrap. I also added some cilantro and arugula - these are optional, but I like the flavors that each of these herbs bring to the vegan burrito. They add just the right kick!

Cookie Dough Overnight Oats for your Inner Cookie Monster

Cookie Dough Overnight Oats for your Inner Cookie Monster

D'oh! Your inner cookie monster needs a bit of a reprieve. Instead of opting for cookies, wake up in the morning to cookie dough overnight oats instead. Make this the night before, leave it in your fridge, and be greeted with oatmeal and cookies. You'll have ten extra minutes to relax and enjoy your morning with a bit of mindfulness. Soak up the sun or walk on sunshine. Do both. The world is your oyster. @beamingvegan's cookie dough overnight oats is really the answer to all your woes. It's naturally sweetened with dates, it's creamy, and it has a bit of a bite. It's packed with tons of fibre, too.

Crunchy Roasted Chickpeas : Sweet and Savoury

Crunchy Roasted Chickpeas : Sweet and Savoury

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I decided to try something slightly different than usual — I made something savoury. But worry not, friends with sweet tooth syndrome.  You have the option to transform these crunchy roasted chickpeas into something sweet!This is a much healthier alternative to potato chips. The crunchy roasted chickpeas will for sure satisfy your cravings for something with a bit more bite. They require only two ingredients, in addition to whichever spices you prefer! They're super easy and better yet, they're sky-high in fiber and protein. These crunchy roasted chickpeas are the perfect snack for those on a plant-based diet.

Crunchy Roasted Chickpeas - The perfect healthy snack. It can be made sweet or salty. Toss those potato chips and eat these instead! // The PumpUp Blog

Crunchy Roasted Chickpeas - Savoury Version

  • 300g can of chickpeas (drained)
  • ½ teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon cayenne pepper (feel free to omit if you can’t handle spicy food!)
  • Pinch of sea salt

Crunchy Roasted Chickpeas - Sweet Version

  • 300g can of chickpeas (drained)
  • ½ teaspoon coconut oil
  • ½ teaspoon cinnamon
  • 1 tablespoon honey
  • Pinch of sea salt

Instructions:

  1. Preheat oven to 400°F
  2. Rinse and drain chickpeas, place onto a parchment-lined cookie tray and dry with a paper towel.
  3. Bake the chickpeas in the oven for about 20 minutes.
  4. Remove from the oven and toss them in the oil and spices, coating them evenly.
  5. Place the tray back into the oven for 15 to 20 minutes until crispy.
  6. Let them cool a bit before enjoying.

 

This recipe for crunchy roasted chickpeas was created by PumpUp member mariajumps. Keep her pumped on the PumpUp app here!

Creamy & Dreamy Peanut Butter Banana Smoothie

Creamy & Dreamy Peanut Butter Banana Smoothie

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Bananas and peanut butter are a match made in heaven. If you're looking for a way to really fill yourself up at the start of your day, this creamy and dreamy peanut butter banana smoothie from PumpUp member @fridaw will definitely do the trick.  It has a bit of ginger to kick your body into high gear for the rest of the day. Ginger is an herb that has several anti-inflammatory compounds and it's often used to treat common illnesses. What's more, the fibre and protein in this recipe will stave off cravings for the rest of your morning. Be sure to use natural peanut butter, as processed varieties tend to contain a lot of added sugar, salt, and preservatives. Feel free to use the milk of your choice when you're preparing this smoothie. If you're vegan or lactose intolerant, opt for almond milk or rice milk instead.

Creamy and Dreamy Peanut Butter Banana Smoothie

Fill yourself up right when you wake up! Try this easy, creamy, and dreamy peanut butter banana smoothie // The PumpUp Blog

Ingredients

  • 2 bananas
  • 1/2C-1C milk
  • 2 tbsp natural peanut butter
  • A heaping teaspoon of ginger

Directions

Process all ingredients in a blender until smooth. Amount of milk will vary depending on how thick you like your smoothies. Add 2-4 ice cubes for extra thickness.

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Loved this creamy and dreamy peanut butter smoothie recipe? Let us know how you make your morning smoothies in the comments below. Save time and check out how to make our DIY smoothie packs.

Raw Vegan Recipes from July [VIDEO]: Smoothie Bowl and Sushi Salad

Raw Vegan Recipes from July [VIDEO]: Smoothie Bowl and Sushi Salad

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https://www.youtube.com/watch?v=bxp8MmE-WeY&feature=youtu.be Love healthy and easy recipes? PumpUp member @rawincollege has you covered on all bases. Her banana berry smoothie bowl and sushi salad raw vegan recipes can be prepared in a snap— you'll want to make them again and again. Watch the full video above to learn how to make her favorite July creations step-by-step. These raw vegan recipes are simple, affordable, and designed for optimal health.

Raw Vegan Recipes : Banana Berry Smoothie Bowl // The PumpUp Blog

Banana Berry Smoothie Bowl

Ingredients

  • Frozen berries
  • Frozen bananas
  • Ripe bananas
  • Dragon fruit
  • Kiwi

Blend frozen berries and bananas together until smooth. This will be your base. Layer on the toppings of your choice. This recipe uses sliced ripe bananas, dragon fruit, and kiwi.

Raw vegan recipes // Sushi Salad - The PumpUp Blog

Sushi Salad

Ingredients

  • Cauliflower
  • Shredded carrots
  • Avocado
  • Red cabbage
  • Bell peppers
  • Cucumber
  • Kale sprouts

Roughly chop cauliflower and pulse it in a food processor to make cauliflower rice. Julienne or shred carrots and slice red cabbage bell peppers, and cucumber. Halve and scoop out an avocado and either dice it or leave it intact. Top sushi rice with kale sprouts.

Drop everything: Try this Vegan Raspberry Chocolate Mousse

Drop everything: Try this Vegan Raspberry Chocolate Mousse

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Hey there! I hope you all enjoyed that pancake recipe from last month! It has become a weekly routine to make these on either Saturday or Sunday mornings, and enjoy them in bed with a nice coffee and a movie… Reading this over, it’s making me feel like such an old lady! I guess that I like my little routines. Speaking of routines, my girlfriend and I make a point of making weekly/bi-weekly dinners with some of our friends. It’s a great way to get together, enjoy healthy foods and not break the bank. I’m usually the one cooking the main meal (mostly because of all of my allergies), but everybody pitches in and brings ingredients or snacks/desserts. Last weekend, we had some friends over for an amazing Indian feast (see my blog about Rogan Josh), and for dessert, I thought about making an amazing, guilt-free chocolate and raspberry mousse.

Making a dessert that will please everyone AND is healthy AND relatively inexpensive is always a hard thing, especially when one of your guests, or yourself, has allergies or restrictions. I have a solution for you! If you’re looking for something sweet, but not overly sweet, that is timeless/season-less, and healthy, check this out!

How to make a Vegan Raspberry Chocolate mousse

You will need

  • 12 oz. package of silken tofu (either the boxed kind found in the Asian section of the grocery store, or the regular silken/smooth tofu in the cold section of the grocery store)
  • 1 small container of fresh raspberries (or about a cup and a half of frozen raspberries, thawed)
  • 1 tbsp. maple syrup
  • ½ cup of confectioner’s sugar (optional)
  • 1 ¼ cup of semi-sweet chocolate chips (or any chocolate that you and your guests can all eat), melted according to packaging

vegan chocolate raspberry mousse

To begin with, melt your chocolate chips according to the packaging, either in the microwave or on the stove-top. Once it’s melted and smooth, set it aside.

In a large blender, food processor, or anything that blends, blend together your silken tofu, raspberries, melted chocolate, confectioner’s sugar and maple syrup. If your blender is small, feel free to do this in batches.

There you have it. That wasn’t hard, was it? Pour your mix into cups, molds, bowls, parfait glasses, etc. and let it sit in the cold (freezer, fridge, or outside if cold enough), until ready to serve. I suggest letting it sit for at least an hour and a half, until it sets.

The raspberries in the recipe cut the sweetness from the chocolate, making it light, just sweet enough, and creamy smooth. It’s a healthier alternative to regular chocolate mousse, and those die-hard chocolate fans will never notice it’s made with tofu!

You can always make fudge pops with this recipe as well! We replaced the raspberries with a cup of soy milk and made fudge pops too (see my blog for the recipe!)

A neat trick with this vegan raspberry chocolate mousse is that you can also use it to make a cheese-less cheese cake! Use firm tofu instead, and it will give you a nice thick consistency. Place it over a cheese cake crust (I usually go for rolled oats, quinoa flakes, crumbled gluten-free/egg -free/nut- free cookies, and a bit of melted butter, baked for 15 mins in a shallow baking pan), let it set in the freezer, and serve it cold.

This post is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp ( @zoedesborough) and on her blog