Fabulous Vegan Recipes

Peanut Butter Chocolate Yogurt Bars

2023-05-16T13:13:00.000-04:00

Oh wow, two recipes this week! I feel like I'm on a roll and starting to balance work with hobbies a little bit better. I saw a similar recipe for these on IG and changed it around. You can add another sweet or even a cookie to the top of these bars but they are delish just like they are. I love peanut butter powder and I've been making pb with that but feel free to use regular peanut butter for these. Enjoy!

3 bananas, cut in half longways then in half again (see picture)

1 3/4 cup of your favorite dairy-free yogurt (I use unsweetened cashew)

1/2 cup of creamy peanut butter (I combined pb powder with water and made it creamy)

1/4 cup of melted semi-sweet chocolate chips with a few splashes of dairy-free milk

Cut up the bananas and line a glass dish with them. Pour on the yogurt and cover all banana pieces. Then pour the pb on top of the yogurt. Place the chocolate chips in a small pan with some milk and heat on low until the chocolate chips are melted and the chocolate is smooth. Pour on top of the peanut butter. Place a lid on the dish and freeze until bars are frozen. Enjoy!

Note: you can add some maple syrup to the yogurt to make it sweet or buy a sweetened yogurt. Buy chocolate chips that are dairy-free if you are vegan or dairy-free.

Baked Oatmeal for One

2023-05-13T11:08:00.004-04:00

Hi it's me. It's been a while again. I'm back with a cool, quick recipe that is wonderful to sweeten up your breakfast. I tend to eat the same thing for breakfast alot and I'm trying to incorporate more oats in my diet (that soluble fiber!!). I whipped this up after seeing some IG recipes that were very inspiring and motivating.

1 mashed banana

1/2 cup oats (I use quick cook)

2 tbsp of peanut butter powder + water to mix (or use peanut butter)

2 tbsp of semi-sweet vegan chocolate chips

Mix the peanut powder with the water and make peanut butter. Only add a little water at a time. Mash the banana in a small glass dish. Mix in the oats and peanut butter than add the chocolate chips. Mix well until a batter, smooth over and bake at 350 degrees for 10-13 minutes. The finished product will be cake-like. Enjoy right away. I washed it down with some soy milk.

Creamy Peanut Butter Mousse

2023-02-24T11:49:00.002-05:00

Vegan peanut butter mousse. It's so delish and can be enjoyed any time of the day. I had some last night for dessert and today for breakfast. This is a high protein and low fat recipe and has 100% of the taste. All you need are the ingredients and a food processor. Without further ado, here is it!

Grab your food processor and set it up. Gather the following ingredients:

1 block of silken tofu (12.3 oz)

1/2 cup of cashew yogurt

3/4 cup of peanut butter powder

1 tbsp of maple syrup

Add the tofu and yogurt to your food processor and blend. Add the maple syrup and peanut butter powder and keep blending until smooth. Eat immediately or store in the fridge for 1-2 days. Consume within two days of making the recipe.

Dark Chocolate Vegan Protein Brownies

2023-01-23T09:34:00.007-05:00

It's been a minute since I updated this blog and it's a miracle it's happening now! I just made some brownies and wanted to share with you. I'm also on a roll writing my novel so might as well get some blogging done too. These brownies are so ooey gooey good and I think you will like them. I usually link this blog in my Instagram stories but also check the brownie photo caption tomorrow and there will be a list of ingredients in case you want to run to the store.

I had chocolate caramel protein powder in my cabinet but no worries if you don't have protein powder, you can use more coconut sugar. We also use cocoa powder for this recipe as well so your brownies will be plenty chocolatey. Add in some chocolate pieces and you have a very rich brownie.

I hope everyone is having a wonderful new year and is continuing to recover from this pandemic in any way you need to. I can't believe it's been three years exactly since the world shut down and seemingly changed forever. I hope you are all honoring what your body needs and if it needs brownies or pizza or veggies, I hope you give yourself what you need. I hope you have also taken what you needed from the last three years and continue to meet yourself where you are. Some of us needed rest, the ability to work from home, some needed a career change or a move. I re-activated my social work license and I'm working towards a private psychotherapy practice. I moved to a new apartment (two buildings down from my old one-yay Covid deals) and it's been lovely. I spent all summer at my family's lake house to breathe fresh air and unwind in a new place.

Preheat your oven to 350 degrees

Dry Ingredients in one bowl:

3/4 cup of oat flour

2 scoops of chocolate protein powder

1/4 cup of cocoa powder

1/4 cup of coconut sugar

1/4 cup of peanut butter powder

1 tsp of baking soda

1 chocolate bar

Wet ingredients:

1 cup of cashew or any non dairy yogurt

1/2 cup of non dairy milk

Mix all dry ingredients together except the chocolate bar. Add the wet ingredients and mix well by hand so that batter is as smooth as possible. Pour batter in a small square glass dish and cut up the chocolate bar and add to the top of the batter.

Bake for 25-30 minutes. Check after 25 minutes by testing the batter with a fork. If it comes out clean, turn off the oven and let the brownies cool. Cut after cooling for a while. Store at room temperature for about two days then transfer to the fridge or freeze.

Notes: if you don't have protein powder, use more cocoa powder and 1/4 cup more of coconut sugar. You don't need the peanut butter powder but it adds protein. I used cashew yogurt and soy milk. Dark chocolate is usually non dairy, check ingredients. Oat flour is oats in the food processor.

I can't promise I will keep this blog updated but I do want to get back to making recipes and photographing them. I just don't have time to do all of that at once so I end up not doing it at all.

Be well!!

Tiramisu Overnight Oats

2022-05-23T09:22:00.001-04:00

It's great to be back!! I had to reset my password to sign on here 😂 It's been soooo long. I'm halfway through my supervision hours for my clinical social work license, I just renewed my lease and they did NOT raise my rent a crazy amount and I'm working more on my fiction novel. I'm also looking forward to summer, I love my family and friends, I love New York City, life is so good now! How are you?

I am obsessed with overnight oats lately as well as chia seeds mixed with yogurt. Have you done this? It's amazing. The chia seeds soak up the yogurt and it becomes this rich, delicious Greek-like consistency. I usually buy the cashew yogurt from Trader Joe's, I think it's pretty much Forager Project yogurt re-labeled but it's thick and delicious and it's unsweetened. I love me some unsweetened yogurt, no buckets of added sugar and you can eat it just as is or sweeten it with fruit.

I mistakingly used a 1/3 cup when I measured the oats but you can make these with the normal serving size of 1/2 cup. I used 2/3 cup of oats for this recipe. I also used my food processor for this. If you don't want to use your food processor or don't have one, no problem, it just helps to make the "cake" part of the tiramisu. You can absolutely use the oats soaked with milk. This recipe is great for breakfast or dessert, it's protein packed and mostly whole foods based.

I used plant-based protein powder. I have no code for you but it's Orgain brand and they are killing it with flavors. I recently tried the strawberries and cream, oreo and, for this recipe, the iced coffee flavored protein powder. They are out of this world. I usually get bored with protein powder after a while and end up not liking it as much as I did when I first tried it but these flavors rock. I don't eat protein powder everyday and sometimes I take months off but it can be a great addition to your diet.

I used unsweetened, organic soy milk. I love the taste of soy milk but feel free to use any non-dairy milk.

Let's get to the recipe!

2/3 cup of rolled oats

3/4 cup of soy milk

1 scoop of iced coffee protein powder

3/4 cup of unsweetened non-dairy yogurt

2 tbsp of chia seeds

2 tbsp of unsweetened cocoa powder

Add the oats, soy milk and protein powder to your food processor and blend until smooth. Scoop into a small bowl. Refrigerate.

In another bowl, mix together the yogurt and chia seeds and let sit in the fridge for an hour.

After an hour, scoop the yogurt/chia seed mix on top of the oats mix. Using a strainer, sprinkle the cocoa powder on top of the yogurt. Refrigerate overnight.

No Bake, 7 Minute Granola Bars

2021-12-07T09:40:00.002-05:00

Hi!! It's been a little bit but not as long as last time. I whipped up these granola bars last night in under 7 minutes and I let them set in the fridge overnight. They are amazing. This recipe makes 10 bars and requires no small kitchen appliances.

You probably have the ingredients in your home already, many being in your pantry. This recipe doesn't involve dates or a food processor. You just need a few dishes and a spoon and a few minutes.

Needless to say I am so busy and haven't made recipes in a while. I'm also concentrating on eating whole foods like potatoes (air fryer!), rice, tofu and lots of veggies in the air fryer and oven. Winter is a great time to also make soup so see my previous recipe! I also love my mock meat but as far as sweets, I haven't made them in a while. A year ago I self published my ebook of vegan desserts so what are you waiting for? It's a perfect book to help you with your holiday table.

Ingredients:

1/3 cup of smooth peanut butter

1/4 cup of maple syrup

1 cup of quick cook oats

1/4 cup of pumpkin seeds

Sea salt

Grab a small square glass dish and set aside. In a small bowl, mix the peanut butter and maple syrup until it's a caramel consistency. In the bigger bowl, pour/scoop out the caramel and add the oats and pumpkin seeds and mix. Mix completely until it's a thick batter. Press into the small square glass dish, sprinkle on the sea salt and refrigerate overnight. Slice and eat. This batter made 10 bars. You can also roll into bites!

Do you love sweets in the afternoon with some coffee or tea? This bar is perfect for an afternoon treat because it's a sweet AND healthy. Happy holidays if I don't get back on here before then.

Creamy Lentil Soup

2021-11-13T10:06:00.006-05:00

Hi!!! I've been gone so long. I gave an update in my last post but for those that didn't read it (is anyone still reading?), I am a full time psychotherapist and started a new job a year ago. My life is so much busier. I work from home and I'm on zoom and calls all day and this blog just kind of fell away. I'm also working on a fiction novel that I hope to publish next year. Or begin looking into publishing or figuring out publishing lol. I spent the summer in the Poconos and it was glorious and now I'm back in New York City during the best time of year!

I made this soup after looking at a few recipes out there. I am so into creamy soups and I wanted to do something with all the lentils I have. Buy red lentils for this recipe. This soup is blended with other veggies and spices and it's so delicious. I just had it for breakfast with a pita pocket and I'm full!

It's really simple, you don't need a bunch of ingredients, you just need red lentils so that color is the same as this recipe. When you use green lentils, it looks more like pea soup, which is fine but I love this vibrant yellow color. And you need veggies.

This recipe was inspired by Fufuskitchen.com

Ingredients:

2 cups of water

1 cups of red lentils

2 chopped scallions

2 cloves of fresh garlic

Olive oil spray or 2 tsp of olive oil (you don't even need 1 tbsp)

2 carrots, washed and chopped

2 tsp of cumin

2 tsp of turmeric

Sea salt to taste

You need 1 pot, a steamer and a pan.

Make your lentils first. Rinse and sort 1 cup of red lentils. One time I found a stone in my lentils, which can happen. Boil 2 cups of water and put the cup of lentils in and boil for 2-3 minutes. After boiling let the lentils simmer with the lid on the pot for 15 minutes.

Wash, chop and steam the carrots until tender.

Chop garlic and scallions. In a pan, add the olive oil, chopped garlic and scallions and turn the heat on low-medium. Lightly brown the garlic pieces.

Add everything (cooked lentils, tender carrots, garlic and scallions to your blender or food processor. I have a Nutribullet. Blend well. Pour the soup in the pan again and add the spices. Heat and stir.

Serve hot and with pita or sprinkle on pumpkin or hemp seeds.

You don't need a ton of salt or spices. The garlic and carrots give the soup a savory and sweet taste and it's perfect for any meal. You can also add a steamed sweet potato to your blender instead of carrots. Serve with tofu cubes or add a little bit of rice. You can make this such a hearty, filling meal for when you are super hungry but it's also easy on your stomach because it's blended and made with all whole ingredients.

I hope you enjoy!! Don't forget about my ebook. Fabulous Vegan Desserts is here to help you decorate your holiday table with delicious vegan and mostly gluten-free desserts.

Where I've Been!

2021-04-16T22:22:00.006-04:00

Hello, it's been so long. I am in the midst of moving to a bigger apartment and I'm knee deep in clients: therapy and meditation. I am pulling myself out of pandemic mode, cautiously, because I'm not hating working from home at all. And even though I'm fully vaccinated, I'm still not running to any indoor dining. I deactivated my IG account for this blog because I'm tired of it. I have no time to deal with it and I haven't made a recipe since February. That's not to say I've totally abandoned this blog but I'm going back to the blogger URL and giving up the domain. Going back to this blog being a hobby!

I am moving into a 1 bedroom apt. I have a dishwasher now! And a working oven. My bedroom setup is going to be awesome, lots of sun, a new desk, a new bed. I do everything at home: my meditation teacher training, teletherapy, workouts, everything. I have a cool, fun summer planned and I'm just focusing on being happy and processing what the hell happened the past year.

I will be back here with a recipe but I will probably keep my IG deactivated (I might pop on to say bye). I still have my dessert ebook so feel free to purchase and get going with some yummy vegan desserts. I hope you are all doing well! If you want to any particular recipe, send me a comment or email! I hope you are well....

Nicole

Lentil and Seitan Cabbage Wraps

2021-02-01T18:43:00.004-05:00

It's been a while! How has the new year been for you? I have not been working on recipes so I took a break from here but I do have some life updates. I went back into the social work field and I'm working towards my clinical social work license. I plan on eventually having a private therapy practice where I combine my clinical skills with my meditation and mindfulness training. The future is looking bright!

So, January was busy with building up my client cases and teaching my 15 hour online meditation training (join us in March!) and working with private meditation clients. But I do have a new cabbage wrap recipe. Have you cooked alot so far this year? What about baking, are you still quarantine baking? Don't forget about my ebook!

This recipe is simple but it's a recipe you can immerse yourself in with spices and oil and lots of protein. You can't go wrong with cabbage either, they make great wraps and are great when you want to increase your veggie intake.

1/4 cup of cooked lentils

1 serving of seitan

3 cabbage leaves

1/2 cup of steamed broccoli or kale, chopped

1/4 cup of onions

2 cloves of fresh garlic

2 tsp of cumin

Sea salt to taste

1 tbsp of sunflower oil

Topping: hummus or goddess dressing

Optional filling: 1-2 red potatoes, steamed and spiced

Cook your lentils until soft. I put mine in a rice cooker. Make a few servings so you can store some in the fridge. Steam your kale and/or broccoli.

Peel off 3 cabbage leaves and wash. Place in a pan on your stove, turn the heat on low and cover until the leaves become soft. Sprinkle some sea salt and cumin on the leaves. In another pan, add the sunflower oil, garlic, spices, chopped onions, lentils and seitan. Mix in the kale or broccoli after they are steamed. Mix and heat everything until it's a delicious filling. Transfer the leaves to a plate and scoop the filling on a cabbage leaf. Roll up the cabbage, top with hummus or dressing and nosh.

Vanilla Pumpkin Chia Seed Pudding

2020-12-14T11:15:00.001-05:00

Pumpkin is so delicious. It's especially delicious in this recipe. You can taste the vanilla flavor but I love the pumpkin flavor bursting through. I had this for breakfast today and it was a super simple recipe.

Checking in....how are you? NYC just closed down indoor dining again and I feel for the restaurants that are already struggling. It's normal to feel a huge array of emotions when thinking about the shutdowns: we know it's being done for the health of people because of numbers climbing but at the same time it's destroying small businesses. The best we can do is order takeout and call restaurants directly for delivery. I don't get takeout alot (as a food blogger and someone on a budget, I cook, as you can see!), but I have ordered a delicious vegan pizza from a local pizzeria lately and I just went outdoor dining on Saturday night. Let's do what we can to support local.

With that being said, yes I wanted a huge bagel from my local cafe but I made this pudding instead! I brought back cans of pumpkin from Thanksgiving and wanted to make that the flavor of this dish. Are you already familiar with chia pudding? It's fun to add different flavors and toppings.

2 tbsp of chia seeds

3/4 cup of non dairy milk (I used soy)

1/2 cup of organic pumpkin puree

1 scoop of vanilla protein powder

2 tbsp of hemp seeds (optional)

Combine the chia seeds and milk and mix in a small bowl. Put the bowl in the fridge for about 5-10 minutes to let the chia seeds soak up the milk. Take out of the fridge and mix in the pumpkin and protein powder. Mix completely until everything is smooth. Top with hemp seeds. if you wish.

Notes: the protein powder is optional if you don't have it or don't want to use it but it acts as a sweetener. If you don't use protein powder, you can add vanilla extract and maple syrup. Use less milk if doing this.

Homemade Pickles

2020-11-24T15:05:00.001-05:00

This recipe is awesome if you have alot of cucumbers and not one jar of pickles in sight. I've been snacking on these pickles for the last two days and they are just perfect-tangy and delicious. All you need it a mason jar and just a few ingredients and you have a jarful of pickles. No more buying (or forgetting) pickles at the store.

1 medium cucumber, sliced

1/2 cup of apple cider vinegar

1/2 cup of filtered water

2 cloves of fresh garlic

1 tbsp of lemon juice

1.5 tsp of sea salt

Slice the cucumber into two halves then slice each half into flat slices (much like the shape of sandwich pickles at the store). In the mason jar, add the vinegar, water, garlic, lemon juice and sea salt. Then add the slices of cucumber-you should be able to add all the slices to a medium size jar. Shake the jar gently 2-3 times to mix up all the ingredients then store in the fridge.

These pickles are wonderful straight out of the jar! This morning I put a few slices on a bagel with cream cheese. I also love pickles on my tofu breakfast sandwich or a veggie burger.

Fabulous Vegan Desserts ebook is here!!

2020-11-23T11:11:00.003-05:00

Hey readers! First, I hope you are able to click on my blog posts. I've had trouble clicking on some of my links lately and I'm not sure what is wrong. I'm not able to see the rest of some posts or click on an actual recipe. Let me know if you have trouble accessing this or any blog posts-email me at fabulousveganrecipes@gmail.com. Also, sign up for my email list!

Well, my ebook is here! I've worked on this over the past few weeks and I had so much fun. Included are 40 of my most favorite dessert recipes including pies, cakes, bites and bars and so much more. The book is a combination of no bake and baked desserts, desserts from my cooking classes and some of my most popular recipes. Grab this for your holiday table; though you can make these desserts any time.

Nicole D'Angelo's Smashwords Author Profile: https://www.smashwords.com/profile/view/nidangelo
Fabulous Vegan Desserts: https://www.smashwords.com/books/view/1055274

Sweet Potato Pancakes (vegan, dairy-free, egg-free)

2020-10-30T11:20:00.003-04:00

If you already have sweet potatoes steamed in your fridge, this recipe is a breeze. You don't even need your food processor or anything special, just a bowl, a fork and a pan. The sweet potato in the recipe adds complex carbs, sweetness and fiber to a pretty simple pancake recipe. I'll get right to it below.

1/2 cup of all purpose flour

1/2 cup of mashed sweet potato, peeled

1/2 small banana

1/2 cup + 2 tbsp of canned coconut milk

It's easy to remove the skin from sweet potato so just peel it off and place the flour, sweet potato and banana in a medium bowl. Mash the sweet potato and banana with a fork and mix with the flour. Add the milk slowly so that the batter is thick but not too thick. If you add too much milk and it's too watery, add more flour.

Once the batter is mixed, place butter or coconut oil in the bottom of a pan and turn the heat on low. Pour the batter into the pan in pancake shapes and wait until the pancake batter bubbles, then flip the pancake. Once the pancake is cooked on both sides, place on a plate and serve. Top with non dairy butter and/or syrup.

Chocolate Peanut Butter Gelato

2020-10-11T11:09:00.001-04:00

In researching the difference between ice cream and gelato, I learned that ice cream is more likely to contain egg yolks than gelato and that gelato actually uses more milk and less cream (this is news to me). I always thought gelato was custardy because of egg yolks. It turns out it's thicker than ice cream because it has less air due to the slow churning process. The more you know...

The base of this gelato is ripe bananas but the addition of full fat coconut milk makes it so incredibly creamy. The chocolate and peanut butter so a great job of masking the banana flavor too. I made the gelato in my food processor instead of my blender which was kind of slower churn. This is the most delicious gelato I've ever made. It also freezes and defrosts very well. Note: I had a bunch of bananas given to me by my friend so I made a huge batch of this gelato but use as many bananas as you wish. I will give you the recipe for a bigger batch.

8-10 frozen, ripe bananas

1/2 cup of full fat coconut milk

1/3 cup of peanut butter

1/3 cup of cocoa powder

Place the frozen bananas in your food processor, add the coconut milk and let the bananas defrost a little. If you put the bananas in your freezer more recently, you won't need to do this step but the bananas I had were in a deep freeze and I didn't want to break my beautiful Cuisinart 😀

After defrosting for about 15 minutes, pulse the bananas and milk until the bananas start to break up and become processed. Then turn on the food processor full force. You will need to help the food processor along by pushing down the bananas or breaking them up. Just don't put your FP on full force with super frozen bananas. Once the bananas are almost churned into ice cream, add the cocoa powder. Keep processing into smooth, creamy chocolate gelato. Once the banana pieces are completely processed, transfer to a glass bowl and mix in the peanut butter by hand. Make sure you get pb throughout the gelato. Serve and place the lid on any leftovers and store in the freezer.

Add the bananas slowly; if you have alot of them, put 5or 6 in your food processor at a time and process then add more. I have a nine cup FP so I put in as many bananas as it could handle. The full fat coconut milk adds fat to the gelato but you can also use soy milk.

Chocolate Olive Oil Cake (vegan, gluten-free)

2020-10-08T11:07:00.005-04:00

This chocolate olive oil cake recipe is not mine but I veganized it and have made it several times. It's so delicious and does not require icing-it's THAT good! You just need to replace one ingredient to make it vegan. It can be made gluten-free if you use GF all-purpose flour or almond/oat flour.

The original recipe is by Nigella Lawson and can be found here. I saw the cake on another blogger's Instagram and just had to make it. The idea of olive oil being a main ingredient in a cake is very appealing to me. I only ever buy extra virgin olive oil, which has a very strong taste but it does work in this recipe. The batter is strong tasting but once you bake the cake, all you can taste is chocolate. I replaced the 3 eggs with 1 very ripe banana. I used both whole wheat flour and oat flour (gluten-free) two different times that I made this cake. If you use a liquid sweetener such as maple syrup, add a tiny bit more flour to your batter.

If you want to add icing, here are some of my recipes:

Maple Buttercream Icing

Cream Cheese Icing

Raw Chocolate Icing

Pink Buttercream Icing (cherry sweetened)

Creamy Sweet Potato Carrot Soup

2020-10-01T13:52:00.003-04:00

This sweet potato carrot soup came about because I steamed way too many sweet potatoes at once. Did you ever batch cook and then realize you made too much at once? I see you! But now I'm completely fine with having alot of sweet potato (and carrots) because this soup is fantastic. So fantastic, in fact, that I had two bowls today. What I love about sweet potato is the flavor stands up by itself and doesn't require alot of spices. Your kids will love this soup too so read on!

I had a few sweet potatoes already steamed when I made this soup so I just needed to steam a big carrot. After that, I whipped out my nutribullet and I had soup for breakfast (and lunch!) in no time. I paired the soup with a pumpkin bagel. Yeah, I love October!

2 cups of steamed sweet potato pieces (I did not peel the sweet potato)

1 big carrot, chopped and steamed

1.5 cup of non dairy milk (I used unsweetened soy milk)

2 tsp of sea salt

3 tsp of pumpkin pie spice

2 tsp of cumin

Preparation first: Chop and steam 2-3 sweet potatoes and 1 big carrot. No peeling needed unless this is your preference. Store in a glass container until ready to make this soup.

Place the 2 cups of steamed sweet potato and 1 steamed carrot in your food processor with the milk and spices and blend well. The soup will be thick but creamy and should keep blending in whatever blender you are using. I used a nutribullet which only does well blending liquids and this soup did great. Keep blending until super creamy and thick. I blended the soup until I could not see any of the potato skin pieces.

Scoop all or some of the soup into a small saucepan and turn the heat on low. Stir the soup until it is equally hot and then pour into a bowl to serve. I ate with a bagel. You can also top with pumpkin seeds or walnuts.

Want to get a big box of organic veggies and fruit delivered right to your door? That also includes pantry add-ons like oats, snacks and dried fruit? Use my Misfits Market code for 25% off your first order COOKWME-YJ5BBF

The FVR Membership Subscription

2020-09-25T12:20:00.004-04:00

This post is a little bit different since I'm not writing a recipe (I need to write a new recipe post) BUT more about brand new recipes is right below. I am starting a membership option to give subscribers a more exclusive look at my blog, recipes and classes.

With the membership you get, cooking classes (with alot of input from you about what you want to cook), 7 day weekly meal plans, brand new recipes and access to our private facebook group. Everything listed above is free when you sign up for our membership. I know we are all struggling right now on some financial level; most of us have probably ensured a drop in income or a drop in freelance or gig work so I'm keeping the price low ($12.99/month).

Each cooking class will be something different, twice a month along with a new weekly meal plan each month. In our Facebook group, we will talk about recipes, veganism, cooking, starting a blog, inspirational quotes and enjoy lots of community!

Have questions? Email me at fabulousveganrecipes@gmail.com and we will chat. Ready to sign up?

Enroll Now

Chickpea Tomato Sauce with Plant-Based Sausage and Pasta (vegan & high protein)

2020-09-11T21:05:00.000-04:00

According to my calculations, this recipe should be about 64g of protein, when you add hemp seeds (which are not pictured and optional for this recipe). I never figure out calories or macros for recipes because 1. I'm not a diet or calorie counting blog and 2. I don't feel like ever doing that. But I'm highlighting the protein because I put emphasis on my own protein consumption (I lift weights and love it!). AND because aren't we always hearing that vegans don't get enough protein? Ha! This recipe is peeerfect for the start of fall as it's hearty, super nutritious and very filling.

To make this recipe gluten-free (the plant-based sausage is not GF), use tofu, lentils or your favorite gluten-free mock meat. I used mock sausage, which is surprising to me, because when I wasn't vegan, I hated sausage. But this mock sausage is really delicious so I urge you to try different vegan meats (and cheeses while you're at it).

I added chickpeas to the sauce which turned it a beautiful orange color. I also love the creamy taste the sauce takes on and you can add any spices or more garlic if you wish. I also added the chickpeas to add more protein to the sauce. I added caramelized onions, which I made last night (recipe below)

This recipe makes 2 servings or 1 serving if you are hungry

1 cup of your favorite tomato sauce

1/2 cup of cooked chickpeas

1 cup of water

2 tbsp of italian-blend spices (all my spices come from Trader Joe's)

4 tsp of sea salt

1/4 cup of caramelized onions

1 plant-based sausage link, cut into small pieces

2 servings of high protein pasta

3 tbsp of hemp seeds (optional)

Caramelized onions:

1-4 onions

2 tbsp of olive oil

2 tbsp of vegan butter

4 tbsp of maple syrup

2 tsp of sea salt

You can make the caramelized onions any time and store them in the fridge. Caramelized onions are perfect for when you have an abundance of onions and don't know what to do with them. They are absolutely delicious!

Peel an onion or a few onions. Spray a medium to large pan with olive oil or add 2 tbsp of olive oil and 2 tbsp of butter to the pan and turn the heat on low-medium.

Start at the top of the onion and make slices to the bottom. Cut the tops of the onion off and spread out the onion slices into the pan with the olive oil and butter. Mix the onions with the olive oil and butter to coat all the slices. Put a lid on the pan and turn the heat to low for about 10 minutes.

After 10 minutes, mix up the onions and add 2 tbsp of maple syrup, pouring it all over the onion slices. Put the lid on the pan again and let the onions continue to cook. You can add the rest of the maple syrup and sea salt after 5 minutes. You basically want all the onion slices sweet and salty, brown and soft. After you've accomplished this, store the caramelized onions into an airtight glass container.

Make the pasta according to the package.

Place the sauce, chickpeas and water in your magic bullet or food processor and process on high. The sauce will be a pretty orange color. Transfer to a pan and cut up the sausage and add to the sauce. Add the Italian spices and sea salt to the pan. Then add the caramelized onions.

When the pasta is done, drain it and add to the pan of sauce and sausage. Mix together, add hemp seeds if you wish and serve and enjoy.

Berry Coconut Cream Cake with Chocolate Raisin-Walnut Crust (no bake, vegan, gluten-free)

2020-08-29T17:56:00.002-04:00

I saw a couple of these cakes floating around Instagram and decided to make a vegan version. The top is all coconut cream and the crust is the most perfect, chewy, chocolatey crust. All you need is a food processor-this cake requires no baking and can be whipped up within minutes. Berry coconut cream cake with chocolate raisin-walnut crust is coming right up and it's vegan and gluten-free.

This cake is very high in fat and a little goes a long way. Store it in the fridge or in the freezer if you make it in advance. There is really nothing else to say except make it! You'll find some notes after the recipe.

For the crust:

1 cup of raisins

1/2 cup of walnuts

1/4 cup of cocoa powder

Topping:

1 can of full fat canned coconut milk (stored upside down in the fridge)

1 container of unsweetened coconut yogurt (about 12-16 oz)

1 cup of blackberries

Wash the berries and place them in a small pan with a little water on low heat. You want to melt the berries and make them warm so don't burn them or heat too long.

For the topping, take out the canned coconut milk from the fridge and keep it upside down. Open it and pour off the milk. You will be left with the cream. Scoop it out and put it in a medium sized bowl. Pour the coconut yogurt into the bowl too. Use a hand mixer to mix the coconut cream and yogurt together-keep the hand mixer on low and just mix enough so that the coconut cream doesn't have any lumps. Set in the fridge.

Put all the crust ingredients in your food processor and turn on high so that the crust mixture becomes sticky. Press into a springform cake pan. Double the crust recipe if you want a thicker crust (I did this). Spread the coconut cream topping on top of the crust and remove the berries from the heat. Place the cake in the fridge and wait for the berries to cool. When they are cool, scoop on top of the cake in the center of it and serve.

Notes: I did not mix the topping with a hand mixer; instead I mixed by hand and the coconut cream, since it came right out of the fridge in the can, was very cold. There were little lumps in the cream which I didn't mind so I made the cake as is. You don't need to use the hand mixer unless the lumps will bother you. Buy a thick unsweetened coconut yogurt with as little ingredients as possible-it will be pricey but worth it. Some coconut yogurts are super thick. You don't need to add a sweetener to the topping but if you love sweet, add some maple syrup-the cream may not be as white. I prefer unsweetened yogurt. The cake is sweet enough for me because the crust and berries are sweet. Double the crust recipe for a thicker crust. Use blueberries instead of blackberries. Are those enough notes for you? 😀

Four Ingredient Chia Seed Chocolate Pudding (vegan dessert recipes)

2020-08-14T21:36:00.010-04:00

I have not made or had any type of chocolate pudding in FOREVER! Mainly because I stopped buying unsweetened cocoa (you know how you get tired of an ingredient after a while?). But I bought some the other day for my cooking class and I had the other ingredients for the pudding so here it is! I made a cool video for you too 😀 This pudding requires a food processor and can be made with no added sweetener (I give a suggestion for an added sweetener, though). This is one of my favorite easy vegan dessert recipes.

Because of the banana, there was no need to add non dairy milk but have that handy just in case. Bananas are binding but they also contain water as does all fruit so I find they also add a decent amount of moisture to recipes.

Chia seed chocolate pudding recipe:

1 medium avocado (not too soft)

1 medium banana

1/4 cup of unsweetened cocoa

1 tbsp of chia seeds

Combine the avocado, banana and unsweetened cocoa in your food processor and it will just blend into a pudding all by itself. If the pudding is too thick add 1-2 tbsp of unsweetened milk but you really shouldn't have to. Keep processing until the pudding is smooth and creamy. Scoop out into a small bowl and mix in the tbsp of chia seeds. This pudding is made for one person and can be eaten in one sitting. It's thick and full of healthy fat but each ingredient is one serving.

Notes: if you prefer darker chocolate pudding, add a little more cocoa. The serving size for chia seeds is 2 tbsp so add another tbsp if you wish. You can also make this with 2 bananas instead of the avocado but I find the avo brings a thicker, creamier texture. Top with hemp seeds for added protein. Mix in peanut butter or peanut butter powder. SO many variations. You can also add maple syrup instead of banana for the sweetener.

Online Cooking Classes

2020-07-23T11:02:00.013-04:00

I'm offering online cooking classes! The first week we made these delicious cinnamon buns, last week was no bake chocolate cake and tomorrow night is sushi. After tomorrow, I will offer the same class twice a week: Tuesdays at 1pm and Saturdays at 4PM. Kids are welcome! This is a fun class for them and a great way to cook with your kids before they start school. Keep an eye on the ticket link below to choose a date and time and register.

Baked Peanut Butter Apple Oatmeal

2020-07-18T21:04:00.002-04:00

You make this dish like you would stove-top oatmeal so if you don't mind turning on your oven, this will be the perfect breakfast (or dessert, I'll show you how to dress it up!) I have a good amount of green apples from my Misfits Market delivery (use code COOKWME-YJ5BBF for 30% off your first order) so what better way to use them than for making a baked dish. Apple pie was too complicated for today so I pulled out the oats. Adding maple syrup is totally optional but I love the sweet touch that it gives the dish. I love how the apple bakes covered in the maple syrup too.

You can also add water instead of the milk and then add a little coconut cream to give it a thicker, creamier texture. Also add cut up medjool dates or another fruit such as blueberries.

1 cup of rolled oats

1 apple, sliced

1 cup + 2 tbsp of non dairy milk

2 tbsp of peanut butter powder

2 tbsp of maple syrup

2 scoops of vanilla non dairy ice cream (optional)

Add the oats, milk, peanut butter powder and apple slices to a small rectangle glass dish. Mix everything together in the dish and place in the oven at 350 degrees. Bake for 15-20 minutes or until the oats are light brown. Remove from the oven, scoop some out in a bowl then add the ice cream, if you wish. Serve immediately.

New Podcast!!! The Mindfull Vegan

2020-07-15T14:32:00.004-04:00

I started a podcast! It's called The Mindfull Vegan. Did you ever do something and you're not sure if you are doing it right or if it will be received well and you're scared but also happy? That's me right now! I want to take this blog up a notch, I want you all to hear my voice and my conversations, interviews with others, I want you to not only read what I write but also hear what I have to say. I recorded my first episode and submitted it to a few Podcast distributors. The link to my podcast will be on the homepage links above my blog. I hope you love it!

P.S. I'm in the process of recording episode 2 which will be out in two weeks!

The Mindfull Vegan Podcast

Pasta with Savory Chickpea Tomato Sauce

2020-06-28T19:40:00.004-04:00

Ok, so this sauce (or gravy in Philly speak) came about completely by mistake. I was making oil-free hummus and messed up so I created this sauce and it is unbelievable delicious. I added some cool veggies to the hummus and it gives the sauce a veggie soup kind of taste. Why was I making oil-free hummus? I bought this fat-free hummus by mistake the other day but I ended up liking it (it was all the usual hummus ingredients except the olive oil). I made some at home but the consistency ended up being way off and it didn't look appetizing. Then I combine with the tomato sauce and it was just so amazing tonight for dinner. So, savor those mess-ups because you can just turn them into another dish!

This sauce is awesome on pasta-I used Barilla protein elbow macaroni. I also added tofu for an extra protein punch.

1/2 cup of cooked chickpeas

3 stalks of celery

3 slices of onion

2 cloves of fresh garlic

Juice from 1/2 lime

Sea salt to taste

1/2 cup of tomato sauce

1 serving of extra firm tofu

2 servings of pasta, cooked

Cook the pasta according to the package.

Cut the tofu into cubes and place in a medium pan.

Put the hummus ingredients in your food processor except the tomato sauce; you can add that later. Process the hummus, taste and add more salt if needed. Pour the hummus into the saucepan with the tofu and then add the tomato sauce. Heat and stir until the tofu and sauce are simmering. When the pasta is done, drain and pour it into a bowl then add the sauce and tofu. It's amaaaazing!

Veggie & Basmati Rice Bowl

2020-06-28T18:57:00.007-04:00

This dish has so many components to it so make this when you need to escape to the kitchen to cook. Do any of you consider cooking to be relaxing? It is definitely a task where you can tap into your creativity, let go of stress, spend alone time and then enjoy something delicious. This is a dish that you can take your time with and use new spices and veggies.

A word about radishes: they are very bitter raw. I used to like them in salads but for some reason I just couldn't enjoy them when just dipping them in hummus and eating them raw. So I baked them and added them to this dish and they actually tasted yummy.

I fried the rice for this recipe. Yeah...it gives it a delicious pop, but it's totally optional. However, I suggest you do this.

All the ingredients give this dish amazing flavor, texture and nutrition!

1/2 cup of brown basmati rice

1 tbsp of olive oil

sea salt to taste

1 bunch of radishes, washed and chopped

1/2 tbsp of avocado oil

1 cup of butternut squash

Rosemary garlic seasoning to taste

2 tsp of ground cumin

1/4 cup of pumpkin seeds

Cook everything at once (if you are able) then combine in a bowl.

Cut the tip and base off your squash and then cut the squash in half longways. Scoop out the squash seeds and place in a small bowl. Coat the squash with oil and place the squash facedown (skin up) on a cookie sheet. Wash the squash seeds thoroughly then mix with a little avocado oil, sea salt and peppers and place in an oven safe dish. Cut the ends off the radishes, chop into small pieces then mix with avocado oil, rosemary garlic seasoning and place in a square dish, making sure the radishes are spaced apart and spread out.

Place the squash, seeds and radishes in the oven at 400 degrees for 30 minutes. Take out the seeds once they turn a light brown-they will burn easily. Take out the radishes second when they are a little brown and shrunken. Take out the squash third when the skin is shriveled. Oven temps vary!

While the oven is on, put 1/2 cup of rice in your rice cooker or pan on the stove and add enough water to just cover the rice. I prefer harder rice so I only add a little water. Cook until the rice is pretty much done. Scoop the rice into a flat pan with olive oil, sea salt and cumin, place the lip on the pan and turn the heat on medium. The rice will begin to cook and fry up a little bit. Take the cover off and mix often so all the rice becomes crispy.

Scoop the rice into a bowl. Add the squash seeds (or eat them all like I did while everything cooks). Add the pumpkin seeds to the rice then the radishes and mix together. When the squash is done, take it out of the oven, turn them over and cut the squash into squares. The skin should come off easily or with minimal peeling. Add the squash to the bowl. Serve and eat immediately.

You will have leftover squash since you only need a few pieces for the dish. So keep peeling and skin off the squash then store leftovers in an airtight container and consume within a couple of days.