Google+ Recipes Archives - Yoga, Pilates & My Vegan Life
The Perfect Summer Smoothie

The Perfect Summer Smoothie

Each smoothie serves a different purpose. Whether you’re looking to jam-pack your daily greens into one delicious glass, or simply amp up your protein levels with some vegan protein powder, almond milk, banana and cinnamon – smoothies are a versatile snack.

So with all the heat we’ve been having in Toronto lately, I thought I would share with you one of my favourite summer smoothies, perfect for cooling off in our Ontario humidity. Plus, it’s so simple that you probably already have the ingredients at home!

Vegan Bulletproof coffee – what you need to know

Vegan Bulletproof coffee – what you need to know

For many, there are few more powerful pleasures than enjoying a steaming hot cup of coffee in the morning.

Morning rituals are sacred, and for many of my readers – an a.m. cup of Joe is considered to be a personal slice of heaven.

While conventional coffee can be acidic in the body, you’d be hard pressed to find people willing to give up their daily cup(s) in favour of caffeinated tea.

Thankfully, Bulletproof has brought forth a coffee option that is gentle on the stomach and loaded with nutrients to help assist with your cognitive function throughout the day.

Here’s everything you need to know about Vegan Bulletproof coffee:

Vegan Carrot Loaf with Tofutti Icing

Vegan Carrot Loaf with Tofutti Icing

PrintVegan Carrot Loaf with Tofutti Icing Ingredients1 ½ cups flour 1 ½ teaspoons baking powder ½ teaspoon baking soda Pinch salt 2 teaspoons cinnamon ½ teaspoon nutmeg 1/3 cup applesauce ½ cup non-dairy milk 1 teaspoon vanilla ½ cup organic cane sugar ¼ canola oil 3 carrots, peeled and grated (about a cup) Icing 2 tablespoons Tofutti or other vegan cream cheese - softened 1 cup organic icing sugar, or more if you want stiffer icing ½ teaspoon vanilla extractInstructionsPreheat oven to 350 degrees. Grease a medium sized loaf pan. In a large bowl, mix all dry ingredients: flour, baking powder, baking soda, salt and spices. In another bowl, mix the applesauce, non-dairy milk, vanilla, sugar and oil, and whisk until smooth. Combine wet ingredients with dry. Add grated carrots and mix until blended. Pour into loaf pan and bake until tests dry, about 45 minutes. For icing, whip vegan cream cheese, icing sugar and vanilla until smooth. Cool loaf thoroughly before icing.Another tradition at Rosh Hashonah is honey cake, which as a vegan, I no longer eat. This carrot loaf has a similar spice palate, but has the added benefits of carrots, and the creamy vegan cream cheese icing is a great compliment.Schema/Recipe SEO Data Markup by Zip Recipes...
Vegan Carrot Maple Tzimmes

Vegan Carrot Maple Tzimmes

PrintVegan Carrot Maple Tzimmes Yield: 6 servings Ingredients6 large carrots, peeled and sliced thin 3 cups boiling water 1/3 cup maple syrup 2 tablespoons vegan butter, meltedInstructionsPreheat oven to 375 degrees. Slice carrots into small circles (I used a food processor). Place the carrots in the boiling water and cook until tender. Drain off the water, except for ½ cup. Place the carrots in an oven proof serving dish. Mix the cooking liquid, melted buttery spread and maple syrup and pour over the carrots. Bake for about 30 minutes. Tzimmes is a traditional side dish that is served on Jewish holidays. It is always made with carrots, sometimes mixed with sweet potatoes or dried fruits. On Rosh Hashonah, the Jewish New Year, it is customary to eat sweet things like apples and challah that are often in honey, and before becoming vegan, I made my tzimmes with honey. This year, I’m making a uniquely Canadian version, sweetened with maple syrup.Schema/Recipe SEO Data Markup by Zip Recipes...