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Vegan Coconut Tsampa

Vegan Coconut Tsampa

Tsampa is a type of roasted flour, usually made from barley. According to sources compiled by the Whole Grains Council, barley is particularly beneficial at regulating blood glucose and cholesterol levels. Tsampa is a staple in Tibetan and Nepalese cuisine. Like oats, tsampa can be prepared as a breakfast porridge - just like this vegan coconut tsampa recipe.

Vegan Power Smoothie

Vegan Power Smoothie

Most New Year's resolutions involve healthy eating in some way or another. This vegan power smoothie couldn't be healthier (if I had to say so myself)! It will provide all of the energy that you need to kick some butt in 2016. These ingredients will keep you full, helping you to stay away from sugary and salty snacks.

Vegan Chocolate Waffles with Blueberry Raspberry Nicecream

Vegan Chocolate Waffles with Blueberry Raspberry Nicecream

This past month, I found out that I might suffer from fructose malabsorption. Since I love fruit, this was a pretty big deal for me. I wanted to cut out fructose as much as I could, so smoothies were out of the question. Thus, I returned to an old favourite of me: vegan chocolate waffles! The recipe I am sharing with you today is the absolute bomb and I have already received a lot of compliments from non-vegans saying that these are one of the best waffles they ever tried! Regardless of whether you are vegan or not, you have to try these vegan chocolate waffles.

The Best Vegan Chocolate Smoothie Ever

The Best Vegan Chocolate Smoothie Ever

This is my absolute favourite vegan chocolate smoothie of all time. It's a recipe from my first vegan cookbook - it immediately stood out to me and the book has been my companion for almost 2 years. You need to make this vegan chocolate smoothie: it's quick, delicious, and so versatile.  

Drop Everything and Make This Vegan Rainbow Summer Salad

Drop Everything and Make This Vegan Rainbow Summer Salad

Vegan-Rainbow-Summer-Salad-Recipe-PumpUp.jpg

Last month, I shared the recipe for one of my staple vegan dishes: pancakes. I'm going to continue to share some of my favorite vegan staples with this rainbow summer salad recipe.  You might question this decision and start thinking, "A salad? That's nothing special." You're probably right. A salad is nothing special: anybody can make a salad by throwing a bunch of ingredients together. But as I've recreated salads over the past years, I began to identify a few must-have ingredients for one that is consistently yummy, energizing and hydrating. These ingredients happen to be perfect for the end summer. They're easy on your wallet and easy on the eyes. This vegan rainbow summer salad is packed with healthy and yummy ingredients // The PumpUp Blog

The dressing I created for this is very high in fat (oil). I personally wouldn't recommend consuming too much fat in one go, but I have yet to find a yummy low fat vegan dressing. If you know one, please let me know in the comments below. That's why balance is important. If you recreate this recipe, I recommend that you only use a very small amount of the dressing because it's quite rich.

I served the vegan rainbow summer salad with wraps this time around. Depending on how you end up eating the salad (or your level of hunger) adjust the proportions of the veggie ingredients as needed. Keep the same measurements for the dressing.

Vegan rainbow summer salad

This vegan rainbow summer salad is packed with healthy and yummy ingredients // The PumpUp Blog

Salad Ingredients

  • ½ cucumber
  • 2 bell peppers
  • 5 mushrooms
  • About 2 handful cherry tomatoes
  • About 150 g canned corn, drained
  • A heaping handful of spinach
  • A few pine nuts

Dressing Ingredients

This vegan rainbow summer salad is packed with healthy and yummy ingredients // The PumpUp Blog

  • 2 tbsp melted coconut oil
  • 2 tbsp walnut oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp black balsamic vinegar
  • 1 tsp fig balsamic vinegar (optional)
  • 1 tbsp agave nectar
  • 1 tsp mustard
  • A pinch of salt, pepper and herbal salt

Directions

This vegan rainbow summer salad is packed with healthy and yummy ingredients // The PumpUp Blog

  1. Chop up the cucumber, bell peppers, mushrooms and cherry tomatoes.
  2. Rinse and drain your corn. Place drained corn in a large bowl and add chopped vegetables.
  3. In a shallow pan on medium to low heat, roast your pine nuts gently. Turn down heat when slightly browned. Let them cool before adding them to the salad.
  4. For the dressing, add all ingredients into a resealable jar and shake until well combined.
  5. Add a bit of dressing to your salad, mix thoroughly and serve with wraps as a main dish or eat the salad as a side dish.
  6. Either way, enjoy!

This vegan rainbow summer salad is packed with healthy and yummy ingredients // The PumpUp Blog


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This vegan rainbow summer salad is packed with healthy and yummy ingredients // The PumpUp Blog