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Best Vegan Soups to Cook this autumn

Best Vegan Soups to Cook this autumn

With the cooler weather dancing over us, autumn is the perfect time of year to start experimenting with new vegan recipes! One of my favourite things to eat in the fall are soups, due to their warming and nourishing quality.

Here are a few ideas to get you started in the kitchen making wholesome soups for your loved ones:

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...