Raw Vegan Green Spinach Overnight Oats


Sorry for not posting anything yesterday, the day literally went by in a flash. I really wanted to upload a recipe for apple cupcakes with cinnamon frosting, and I had it prewritten and everything, but I managed to forget my cable for the camera where the pictures are back home in Norway. Luckily I found that I had not yet posted this recipe that I made a while back. This is quite a different recipe for overnight oats as far as I am concerned. In most recipes for overnight oats I have seen (and my previous one), they usually call for bananas as a base to get the right consistency. But I wanted to give the dish a vibrant green color, and therefore used avocado instead. It compliments the spinach and oats perfectly, and it tastes especially delicious topped with a pinch of maldon salt and freshly ground black pepper.

Real Superfoods l All You Need To Know About Date Fruits + Ways To Use It



Yesterday my father and I went on the start of a 10 day long father-daughter vacation to New York. Eventhough we rented an apartment with a kitchen (makes my food choices a lot easier), I probably will not be experimenting as much with different recipes and such during this trip. Nevertheless I still want to update the blog, and decided to start writing some additional posts about other things I care about besides cooking, such as fitness, veganism and health in general.

Healthy Vegan Apple Cake Oatmeal


First off, let me just say that I really love all kinds of oatmeal and basically anything containing baked apples and cinnamon (especially now that is is finally autumn). So I thought what better way to combine these things I love by making an apple cake oatmeal. To add a little bit of extra sweetness I added in a bit of my Spicy Apricot Spread, but you can use either unsweetened apple sauce or date syrup instead. Or just leave it plain if you prefer it a bit less sweet.

Basic Unsweetened Date Syrup


As you might have noticed by now I use a lot of dates. In basically every dessert recipe I have written so far I have in some moderation used dates, because it is a great substitute for those who do not eat processed sugars. Sometimes I use it combined with other fruits, but usually it is the sole sweetener. I use it so much that it would only be fitting to write a recipe for a basic date syrup, that also features some tips when it comes to storage and such.

Healthy Vegan Nutella Milkshake


In my previous post I shared with you, in exclusive detail, my love for Nutella, so it is only fitting that I post some recipes that I like to use Nutella in (even though 90% of the time I just eat it straight out the jar with a spoon). Some of my favorite ways are definitely making Nutella Chocolate Chip Cookies, Nutella Banana Pancakes (stay tuned, I will post those recipes very soon), and of course this recipe for Nutella Milkshake. The consistency of this is exactly like regular milkshake, without having to add in any processed vegan yogurt or ice-cream.

Healthy Homemade High-Protein Vegan Nutella


As a child I felt that I had very different tastebuds than other kids my age. I hated cake, ice-cream, candy, soda, and most sugary foods, but one thing I had in common with most kids was that I always had a soft spot for Nutella. Words cannot even describe how much I used to love Nutella. It was by far my favorite childhood treat. I remember growing up that we did not have it in Norway, but every single summer when we went on holiday, usually to either UK or somewhere in the mediterranean area, it would be the first thing we picked up at the store.

Healthy Gluten-free Vegan Raisin-Pecan Cinnamon Buns



It really seems like every single time autumn rolls around (get it, cinnamon rolls?), my cravings for anything containing cinnamon is at its peak, and after school yesterday there was only one thing on my mind. I wanted cinnamon buns. Or you might call it cinnamon rolls or sticky buns, but despite the different names they all have very similar recipes. My personal favorite kind of cinnamon buns are the ones with raisins, chopped pecan nuts and vanilla glaze, but all of those are optional ingredients, so you can make this plain if you wish.

Simple Oil-free Vegan Pasta Salad


Pasta salad is just pure genius in my opinion. It is a no-brainer for potlucks (even the meat-eaters will love it), as well as for other occasions where you are asked to bring with you a side dish. It should be served cold, so if you are making it for a party you can make it the day before, giving you less to do on the actual day of the gathering. I know that whenever I am hosting there always seems to be a million extra things popping up that needs to be done, and making the majority of the food in advance is a massive help.

High-protein Vegan Blueberry Banana Breakfast Parfait



These last couple of days I have been obsessed with having parfait for breakfast. It is such a simple, yet stunning dish, and this particular recipe contains a lot of plant-based protein as well which works wonders after my morning workout. I still cannot seem to find a vegan yogurt out there that is high in protein and does not contain added sugars I decided to make my own using silken tofu as my base. Do not be scared though, I promise it does not taste like tofu.

Spicy Sugar-free Apricot Spread


Every time autumn comes around and the trees changes their leaves, my food preferences changes along with it. At this time of year it is all about baked apples, hot tea, mushrooms, hearty pies and of course lots and lots of spices. Cinnamon, nutmeg, ginger and cloves are classic spices that I enjoy every fall, especially combined with delicious fruits. This recipe is for a really tasty apricot spread, that uses all of those spices, and honestly tastes just like autumn. Even the color matches the soon-to-come colorful leaves! 

Sugar-free Berry Flaxseed Jam



I have always had a strong love for berries in general but especially homemade raspberry jam. Every time the berry season was coming up I prepared myself for the incredibly delicious jam that would follow. Sadly my mother's jam had refined sugar in it, which is one of the things that I never consume. Then again, after coming up with this recipe I can honestly say that I do not miss the jam I grew up with (sorry mom!).

Healthy Vegan Apple Pie with Gluten-free Almond Crust


With autumn right around the corner, the apple season is really blooming. Every year on my birthday in October we would serve a nice large apple pie along with whipped cream, so to stay true to tradition I decided to make a healthy interpretation of the dish. I recommend serving this with homemade whipped coconut cream, and a dusting of cinnamon. The crust here is made with defatted almond flour, but regular almond flour works fine as well. I love the taste almond flour brings, and another favorite recipe of mine that includes this is my Apple Almond Pancakes.

Classic Vegan Gluten-free Oatmeal Raisin Cookies



There has always a special fondness for cookies in my house. Whether it is chocolate chip cookies or the traditional oatmeal raisin cookies, they were always well-recieved. In fact, I am somewhat notorious when it comes to making good cookies, and every christmas I always make a huge batch of the receiver's favorite kind and give as a present to my family and friends.

Simple Raw Vegan Chocolate Ice-Cream


Even though I proclaimed in one my previous posts my love of eating within the seasons, I have a certain exception when it comes to ice-cream. According to my tastebuds ice-cream needs no season, and tastes delicious regardless of what time of the year you eat it (even though it is particularly tasty during the summer).

Healthy Sugar-free Raspberry Pie with Gluten-free Oat Crust



Like I mentioned in my previous post, I love pies, and one of my favorite pies has always been the classic berry pie. It is light, fragrant, sweet without being too heavy. This is also a great starting pie for those who might not have too much experience making pies. The secret to making a good pie always lies in the crust. It needs to be sweet and slightly crunchy, yet not at all flaky. Personally I used the oat flour for this crust, but if you wish to make a little different twist I think almond flour would make an equally delicious alternative.

The Perfect Healthy Gluten-free Vegan Dessert Pie Crust ~ Step-by-Step Photo Tutorial


I have to admit that I am a sucker for good pies. I love anything from a nice light fruit tart, to a more filling pumpkin pie, and after a lot of experimenting I have finally come up with, what I believe to be the perfect healthy gluten-free vegan dessert pie crust! The pie that has been pictured above is one of the recipes I will upload as soon as possible, which is my Raspberry Pie, and it uses this exact crust. You can use this crust for whatever your favorite pie filling is, and I have pre-written recipes for pumpkin pie, Raspberry Pie and Apple Pie, so keep checking in during the weekend as I am planning on posting them then.

Healthy Vegan Gluten-free Apricot Oatmeal Cookies


I have again gone through my archive and decided to give a few updates to one of my very first dessert recipes, which is the Apricot Oat cookies. I have remade this many times after first posting this recipe, and I felt that an update was in order. There is by no means any massive changes as to the ingredients, but how my method for making them has changed, and I have slightly altered the ratio of the dried fruit. I also added in the option of making them a bit more seasoned, by adding in cinnamon, ginger, cloves and nutmeg, which is inspired by my Healthy Vegan Gluten-free Spice Cake recipe

Healthy Vegan Energy Boost Granola


These past days I have just been obsessed with granola. I have made a large batch almost every single day, because apparently I am not the only one in the house that enjoys this. In fact, almost every time I see any one of my family members in the kitchen, they are always chomping down on a handful of granola. So far I have made somewhat different granola versions every time, by alternating what kind of nuts I use, and I have only uploaded one specific granola recipe here before. So the main difference between this granola and the Crunchy Hazelnut Granola recipe I uploaded a little while back, is that this one contains no nuts just delicious seeds and raisins, and even though they contain a lot of the basic ingredients in common, they taste completely different.

Spicy Indian Vegan Sweet Potato and Carrot Soup


It had been far too long since I had made some indian food for dinner, and when I saw that our fridge had so much sweet potato, it was obvious that I had to use it for dinner. I immediately thought of a sweet potato and carrot soup, with lots of indian spices. I do not really know if there is an actual name for this soup, as I kinda just relied on my taste-buds when making this recipe. If you like indian food as much as my family does, be sure to check out my Asian Cuisine tag to see if there is anything else you would like.

Healthy Vegan Green Pear and Spinach Smoothie



I see now that it has been far too long since I posted a smoothie recipe. It is a sin that I have only posted two smoothie recipes, especially because I usually drink a new smoothie several times a week! This recipe is another green smoothie, but this time with pears and spinach. If you like green smoothies I recommend you check out my recipe for Apple Cinnamon Green Smoothie as well, that I posted a while back.

Healthy Vegan Hot Chocolate with Coconut Cream


As I was sitting out on the porch talking with my father I was greeted with a delightful sight. On the table before us a small red autumn leaf had fallen, the first of the season. The colder seasons are finally arriving, and I could not be happier.

Basic Raw Vegan Protein Overnight Oats


Along with hummus salad, another one of my favorite lunches for school is definitely overnight oats. Not only are they completely raw but it contains a lot of protein, as this version uses raw vegan protein powder. My favorite brand of protein powder is without a doubt Sunwarrior Raw Vegan Unflavored Brown Rice Protein Powder. Personally I prefer that one over the flavored ones, and I think that the Warrior Blend (new line of protein powders they recently created) tastes awful. 

Keep in mind in this recipe (or any other recipe that uses protein powder for that matter) that if you use a protein powder that you dislike the taste of, the end result will obviously not be as great as it could be. However the bananas removes the somewhat chalky taste that most protein powders contain.


The only negative part about using the protein powder is that it does slightly alter the color. I will be the first to admit that this might not be the most visually appealing dish, and when I eat this in public I do get asked sometimes if I am eating baby-food. But after throwing on some chopped walnuts and raisins it looks a lot more fresh, and it definitely raise the standard (and taste).

Ingredients, makes 2 servings:
  • 2 mashed bananas
  • 1 cup unsweetened soy milk/ or raw almond milk (water would work too)
  • 1/2 cup raw certified gluten-free oats 
  • 1 scoop unflavored raw vegan protein powder
  • 2 tsp raw vanilla extract (or use vanilla essence if you do not mind eating "cooked" food)
  • 1 tbsp raw ground flaxseeds/chia seeds
Directions:
  1. Combine all the ingredients together in a bowl, cover it with plastic wrap and place it in the fridge. Leave it there for at least 6 hours (or overnight) and serve it with fresh/dried fruit and a handful of nuts.
It really is that easy! And despite the slightly bland color, the flavors are really amazing.




When I bring this for school I just make it the evening before, and place it in a small jar. It is incredibly easy, and if you want it to be a bit more filling you can always bring a piece of fruit, or a mixture of dried fruit and nuts to sprinkle on top! 

I really hope you liked this recipe, and I will absolutely make a lot more overnight oat recipes that have more specific flavors in the future.

Homemade Dried Apple Rings with Cinnamon and Vanilla



As you might have noticed by some my previous recipes for Healthy Vegan and Gluten-free Apple Cake, Unsweetened Apple Sauce and Healthy Baked Apple with Cinnamon and Vanilla, I really love apples. Ever since I was a child this has been one of my definite favorite fruits. And one of my favorite ways to eat apples these days is dried apple rings with vanilla and cinnamon. But buying them all the time at the health food store gets really expensive, therefore I decided to attempt to make my own from scratch instead. Also in my opinion, homemade food always taste better.

Vegan Stuffed Bell Peppers with Tomato Sauce


With my dad on a business trip to Kazakstan I seized the chance to make stuffed bell peppers. Everyone in my family, including me, love stuffed bell peppers, except for him. He says that he loves raw bell peppers, but when they get cooked or roasted he just cannot stand them. Therefore any time I make anything with roasted vegetables in it, such as the crustless quiche, I make one without bell peppers and one with. When he is home and I decide to make stuffed bell peppers, I usually make sure to buy 1-2 large mushrooms and use my recipe for stuffed tomatoes and stuffed mushrooms, that way he gets something that he likes and is not too different from what we are having.

Healthy Crunchy Vegan Hazelnut Granola



One of the most inspirational things for me in the kitchen is recreating unhealthy foods that I, or someone I know, used to love, but had to cut it out of their diet because it was that unhealthy. When thinking back to when I was younger I always remember that my favorite cereal was crunchy nut muesli, which unfortunately for me was loaded with lots and lots of sugar. I have not eaten this in probably 4 years and I have never thought about making it, but just recently after the success I had with my energy bar recipes I decided that I had to give it a go. 

Healthy Vegan Mexican Bean Chili



Beans and lentils are a staple in any vegan diet, and one of my favorite ways of having it is by making a mexican bean chili. I had previously posted a recipe for this where I used chickpeas and kidney beans, but looking back at it I felt it needed some upgrades and therefore I took it down and uploaded this instead. You can really use any kind of beans you have at hand, and at this time I used pinto and kidney beans. I wrote a separate little section in My Vegan Pantry post about how I soak and store my beans, since I never use canned beans (really dislike the taste and texture of it), but like I said you can use any beans you prefer.


Healthy Vegan Gluten-free Breakfast Muffins


Whenever I decide to make something a bit more fancy for the sunday breakfast I always dish up some breakfast muffins. It really is the perfect sweet treat, and this recipe is of course vegan, gluten-free and completely healthy!  I had actually planned to post this recipe quite a while ago but I accidentally deleted the best pictures of it, so I had to use the only two photos I had left. So just to let you know it tastes a lot better than it looks, and I will update the photos as soon as possible.  Remember to read below for notes on substituting!