Savory Vegan Mediterranean Oatmeal

Serves: 2

1 cup water
1/2 cup plant based milk
1/2 tsp salt
1/4 tsp red chili flakes

Add all the ingredients, all the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

1 cup spinach, chopped

Add spinach and cook for 2 more minutes.

1/2 cup cherry tomatoes, sliced
1/2 cup olives, chopped

Add tomatoes and olives and cook for 3 more minutes.

1 tsp coconut oil
2 tbsp basil leaves, chopped

Add coconut oil, stir until melted. Add basil and stir until combined.

Taste Note: Tastes AWESOME
Yields: 2 cups
Source: veganosity

Chunky Monkey Banana Open Faced Sandwich

Serves: 1

2 tsp shredded coconuts

Dry roast the coconut on medium flame until it becomes fragrant and golden brown.

2 slices gluten free vegan bread
1 tbsp almond butter / slice
1 tsp hemp seeds
1 banana, cut into thick chunks
1 tsp roasted coconut
1 tsp maple syrup

Apply almond butter on each slice of the bread, add hemp seeds, banana, roasted coconut, maple syrup.

Enjoy with some fresh fruits.

Tastes Note: Tastes AWESOME
Source: pickuplimes

Carrot Cake Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)

1/2 tsp vanilla extract

1 cup nut milk

1/2 cup shredded carrot
2 tbsp raisins
1/4 tsp ground cinnamon

Mix all the above and refrigerate overnight.

Toppings

1/4 tsp ground cinnamon (optional)
1/2 tbsp raisins (optional)

In the morning, top it with ground cinnamon and raisins.

Taste Note: Tastes AWESOME. I didn't add any topping in the morning.
Source: LisaJaneBea

Tropical Overnight Oats

Serves: 1

1/4 cup rolled oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)
1/2 tsp vanilla extract (optional)
1 cup nut milk

1 tbsp shredded coconut
fresh / frozen mango
fresh / frozen pineapple

Mix all the above.

Taste Note: Tastes AWESOME
Source: cleananddelicious

Burrito Nourish Bowl with Creamy Guacamole

Serves: 4

Beans

3/4 cup black beans, overnight soaked
1/2 tsp salt
4 cups water

Cook black beans with water and salt in instant pot in manual mode, high pressure for 6 minutes.

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked cook for 45 minutes.

Creamy Guacamole 

2 avocado
1 tsp  garlic
1/4 Chili flakes
1/4 tsp salt
3 tbsp lime juice

Mash add all the ingredients together until smooth.

1 and 1/2 tbsp fresh chives to garnish (optional)

Bowl

1 tbsp olive oil
1 cup red onion finely, chopped
1 cup yellow onion, finely chopped
1 tbsp garlic cloves, chopped

8 ounces mushroom, chopped

burrito spice mix

1/2 tbsp cumin powder
1 tsp red chili powder
1 and 1/8 tsp smoked paprika
1 and 1/8 tsp onion powder
1 tsp salt
3/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp chipotle powder

1 can (400 g) diced tomatoes (or 1 pound fresh tomatoes)
2 cups cooked black beans
2 red bell peppers, chopped
2 cups frozen corn kernels, rinsed

2 cups baby spinach or baby kale, chopped

Heat oil in a pan, add onions and garlic, saute for 5 minutes in medium flame.

Add spice mix and mushrooms, decrease the heat to medium, saute for 8 minutes.

Add tomatoes, cooked black beans, red bell peppers, corn and cook for 10 more minutes.

Bowl

Add greens to the bottom of the bowl, add rice on top of the greens, the mushroom mixture and guacamole.

Taste Note: Tastes AWESOME
Source: pickuplimes
Got the burrito spice mix from here

Mashed Bean and Avocado Sandwich

1/3 cup pinto beans

Overnight soak pinto beans in water.

1/4 tsp salt
3 cups water

Cook pinto beans in instant pot with water and salt in high pressure, manual mode for 9 minutes.

Yields: 1 cup cooked pinto beans

Serves: 1

1/2 cup cooked pinto beans
1 tbsp salsa
1/2 tsp ground cumin
1/4 tsp smoked paprika

Mash all the above together until well combined.

2 pieces of gluten free vegan bread, toasted
few baby spinach / baby kale
5 chives
4 tomato slices
1/2 avocado, sliced
1/4 cucumber (optional)
sriracha hot sauce (optional)
1/8 tsp ground black pepper

Distribute the mashed bean mixture on one slice, put on some baby spinach / kale, cucumber and tomato on it. Garnish with chives, sprinkled black pepper powder on top. Distribute mashed avocado on one slice.

Taste Note: Tastes AWESOME
Source: pickuplimes

Deconstructed Sushi Bowl with Sweet Sesame Dressing

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if the rice is not soaked, add 3 cups water)

Bring brown rice and water to a boil in high heat, reduce to low, simmer and partially cover with lid, cooking until the rice is al dente, about 20 minutes. (If the rice is not soaked cook for 45 minutes)

Dressing

2 tbsp tamari
2 tsp sesame oil
2 tsp maple syrup
3 tbsp lime juice
1 tsp onion powder

Add all the dressing ingredients to a bowl and whisk to combine.

Yields: 5 and 1/2 tbsp sauce

Bowl

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)

1/2 cup seaweed salad (or use dried nori sheets, torn into bits) (optional - I didn't add this)

1 cup red bell peppers, julienned
1 cup carrots, julienned

1 cup purple cabbage, thinly sliced

1 cup cucumber, chopped

1 mango chopped
1 avocado chopped
1 strip green onion, cut into thin rings
1/4 cup onion, chopped
2 tbsp roasted sesame seeds
2 tbsp organic gluten free fried onion (optional garnish)

 Prepare all the vegetables while the rice is cooking.

To assemble the bowls, simply add the rice as the base, top with any prepared fruit or veggies of your choosing, sprinkle on sesame seeds and fried onion (if you have on hand) and drizzle on the dressing and enjoy!

Note: If you are not eating this immediately, store the sauce separately for freshness.

Taste Note: Tastes AWESOME. Very lite. I bought seaweed, but was so afraid to add it.
Source: pickuplimes

Savory Oatmeal

1/3 cup black beans

Overnight soak black beans in water

1/4 tsp salt
3 cups water

Cook black beans with salt and water in instant pot, high pressure, manual mode for 6 minutes.

Yields: 1 cup cooked black beans (I used just 2 tbsp of cooked black beans)

Serves: 2

1 cup water
1/2 cup nut milk
2 tbsp nutritional yeast
1 tsp italian seasoning
1/4 tsp red chili flakes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp turmeric powder

Add all the ingredients, allow the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

Yields: 1 and 1/4 cups

Toppings

1 tbsp spinach / baby kale, chopped
3 grape / cherry tomatoes, chopped into 4 pieces
1 tbsp corn
1 tbsp cooked beans

1 tbsp olives (3 olives)
broccoli, steamed
1 tbsp basil / mint / cilantro

Add any of your favorite toppings that you have on hand or that you prefer.

Taste Note: Tastes AWESOME. I added 1/2 tsp of red chili flakes and it was way too spicy, but it tasted awesome, so reduced the red chili flakes to 1/4 tsp while noting down.
Source: cookingwithplants

Autumn Glow Nourish Bowl

Serves: 4

Roast Vegetables

Preheat the oven to 425 degrees F

Line a baking tray with baking paper.

1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 small hannah sweet potato, cubed
1 small red sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, chopped
12 ounces brussels sprouts, trim the ends and halved

Toss the oil, onion, garlic, sweet potatoes and brussels sprouts. Add to the baking tray, bake in oven for 50 minutes, stopping halfway to stir.

Quinoa

1 and 1/4 cup quinoa, rinsed
3 cups water

Bring quinoa and water to boil, reduce the heat to low, allow it to cook for 15 minutes.

Sauce

1/4 cup tahini
3 tbsp water
1 tsp tamari
1 tsp dijon mustard
1/2 tsp turmeric powder
1 and 1/2 tbsp lemon juice
1/2 tsp onion powder
1/2 tsp black pepper powder

Add the sauce ingredients to a bowl, whisk until well combined.

Yields: 8 tbsp sauce

Assemble the bowls

1/3 cup almonds, chopped and roasted

Dry roast almonds in low flame for 5 minutes.

2 cups baby spinach or baby kale
1/4 cup pomegranate seeds
2 tbsp dried cranberries

Add greens, quinoa and baked veggies. Sprinkle on almonds pomegranate seeds and cranberries. Drizzle on the sauce and enjoy.

Tastes Note: Tastes AWESOME
Source: pickuplimes

Chocolate Chia Seed Pudding

Serves: 1

3 tbsp chia seeds
1 cup milk
1 tbsp maple syrup

1 tbsp cacao powder
1/4 tsp ground cinnamon

Mix all the above and refrigerate overnight.

Topping

berries / banana
1 tbsp cashew cream (optional)

In the morning, add raspberries and cashew cream and enjoy!

Taste Note: Tastes AWESOME
Source: cleananddelecious

Chai Chia Pudding

Serves: 1

3 tbsp chia seeds
1 cup nut milk
1 tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground cardamom (tiny pinch, if you do not like cardamom, I love it so added 1/8 tsp)
tiny pinch ground clove

Mix all the above, let it sit for an hour or overnight.

Toppings

1 tbsp raisins
chopped apples or fruit of your choice
chopped walnuts

Add your favorite toppings and enjoy!

Taste Note: Tastes Absolutely AWESOME
Source: cleananddelecious

No Bake Sweet Potato Brekfast Brownies

Yields: 20 brownies

Bake Sweet Potato

1 large sweet potato (I used hannah sweet potato)

Poke holes in sweet potato, bake at 400 degrees for 45 minutes to and hour, test for doneness with fork.

Allow it to cool, mash the potatoes.

Line a square pan with parchment paper and set aside.

1 cup coconut flour
1 cup cacao / unsweetened cocoa powder

In a large bowl, add coconut flour and cacao powder and mix well.

1 cup almond / cashew butter
1 and 1/2 cups maple syrup

In a separate bowl, mix nut butter with maple syrup until combined. If the nut butter is too stiff, melt them together on stove top.

1 cup mashed sweet potato

Pour the wet mixture into the dry mixture, along with the mashed sweet potato and mix until fully incorporated.

1 tbsp nut milk (optional, if needed)

If the batter is still too crumbly, slowly add milk to it until a relatively thick batter remains.

Pour the no bake brownie batter into the pan and refrigerate until firm. While brownie base is firming up, prepare the frosting. 

Source: thebigmansworld

Frosting

Coconut Chocolate Frosting / Chocolate Coconut Ganache

2 cups unsweetened chocolate chips
1 cup coconut milk

In a stove top on low heat, combine chocolate chips and coconut milk and heat until just combined - whisk until a thick glossy frosting remains.

Frost the brownies and refrigerate again until frosting has firmed up. Cut no bake brownies into bars and enjoy!

Storage:  No Bake Sweet Potato Breakfast Brownies are best kept refrigerated and are freezer friendly too. For a super fudge bar, enjoy at room temperature.

Source: thebigmansworld
Taste Note: Tastes AWESOME. The frosting is really bitter, but the brownie is sweet, so when we eat frosting with brownie, its really awesome.

Matcha Green Tea Chia Pudding

Serves: 1

1 tsp matcha powder
1/2 cup nut milk

Mix it well until the matcha has fully dissolved

2 tbsp chia seeds
1 tbsp maple syrup
1 tsp vanilla extract
1/2 cup nut milk
2 tsp shredded coconut

Mix all of the above. Let it sit for an hour to overnight.

Toppings

1 tsp shredded coconut
10 almonds chopped (optional)
berries / banana

Add your desired toppings and enjoy.

Taste Note: Tastes AWESOME. I added 4 tbsp of chia seeds this time and it was very thick and I couldn't finish the whole bowl, so I changed chia seeds to 2 tbsp.

Cashew Cream

1/2 cup cashews

Soak cashews for 20 minutes minimum. Rinse cashews.

1/4 cup + 2 tbsp water
1 tbsp lemon juice

Put all the ingredients in blender, blend until creamy.

Taste Note: Tastes AWESOME
Source: LisaJaneBea

Chia, Acai and Strawberry Layered Breakfast Jar

Serves: 2

Chia Pudding

4 tbsp chia seeds
1 cup nut milk
1/2 tsp vanilla extract

Mix all the above in a bowl and set aside for 15 minutes, until seeds absorb all the liquid.

Acai Smoothie Layer

1 pack acai puree (3.53 ounces)
1 cup fresh strawberries
1 ripe banana
1 tbsp unsweetened dried coconut
1 tbsp hemp hearts
1 tbsp almond butter
4 fresh mint leaves
1/4 cup nut milk

Add all the smoothie layer ingredients to blender and process to obtain a creamy mixture.

Fruit Layer

fresh mixed berries (strawberries and blueberries or blackberries), mashed with a fork to obtain juice and chunks

Garnish

fresh fruits
1 tsp coconut flakes
mint leaves

Assembly

To assemble the jar,  add mashed fruits to the bottom of the jar, then a layer of chia pudding, top with acai smoothie and garnish with fresh fruits, mint leaves and coconut flakes. Process the same with the second jar and serve.

Taste Note: Tastes AWESOME
Source: theawesomegreen

Chocolate Raspberry Cake

Serves: 1

Flax Egg

1 tbsp flaxseed meal (ground raw flaxseed)
2 and 1/2 tbsp water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.

Cake

1 small extra ripe banana (almost brown is perfect)
1 flax egg
3 tbsp cacao powder
1/4 cup frozen raspberries
Chocolate pieces

In vitamix, pulse banana, flax egg, cacao powder until a very fine batter is formed. Remove and stir through the raspberries, ensuring most of them are towards the center.

Baked version

Grease a small oven safe bowl / single serve mug very well, pour the batter in there, add some chocolate pieces. and bake for 10 to 12 minutes in on 356 degree F.

Microwave version

Grease a small microwave bowl / mug very well, pour the batter in there, add some chocolate pieces and microwave for 1 minute

Source: thebigmansworld
Taste Note: Tastes GREAT

Flourless Banana Bread Cookies

Yields: 8 cookies

2 large overripe bananas, mashed
1 cup gluten-free oat bran (can sub for rolled or quick oats) (I used 1 and 1/4 cup rolled oats)
1/4 cup smooth almond butter
Add ins of your choice - chocolate chips etc

Preheat the oven to 350 degrees F. Line a large baking tray with baking paper and set aside.

In a large mixing bowl, combine bananas, oat bran and almond butter and mix very well. If batter is too thin, add more oats. Stir through add-ins of your choice.

Using your hands, form into balls and set aside on the lined baking tray. Press each ball into a cookie shape and bake for 12 minutes or until slightly firm on the edges and remove. Allow to cool for 5 minutes before enjoying.

Storage: Cookies are best kept refrigerated and are freezer friendly.

Source: thebigmansworld
Taste Note: Tastes AWESOME and super simple to make.

Chia Oat Dragon Fruit Smoothie Bowl

Serves: 2

1/2 cup gluten free rolled oats
2 tbsp chia seeds
1 cup almond milk

Overnight soak oats and chia seeds in almond milk.

1 Pitaya plus smoothie pack (use ONE 3.5 ounces pack) or 1 raw dragon fruit
4 dates

1/2 tsp vanilla extract
1 tbsp maca powder
1 tbsp psyllium husk
1 cup spinach, packed (DO NOT add more)
1/4 cup almond milk

In the morning, blend oats, chia mixture with dragon fruit, dates, vanilla extract, maca powder, psyllium husk, spinach and almond milk.

1/2 banana / serving
1 tbsp goji berry / serving
1 tbsp hemp seeds / serving
1 tbsp almond butter / serving

Serve with your favorite toppings.

Taste Note: Tastes AWESOME

Millet Porridge

Serves: 2

1/2 cup millet, rinsed and drained in a fine mesh strainer
1 cup almond milk
2 and 1/2 cup water
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp vanilla extract
1/8 tsp salt
2 tbsp raisins

In a saucepan, combine all the above and bring to a boil. Reduce the heat to low, cover and cook at low simmer for 40 minutes, until millet is tender and translucent.

1 tbsp maple syrup / serving
1/2 banana, chopped / serving
mixed berries / mango / pomegranate / kiwi
2 tbsp chopped nuts / serving

Serve with desired toppings.

Source: fountainavenuekitchen
Taste Note: Tastes AWESOME

Polenta with Garlicky Greens

Serves: 4

Garlicky Greens

1 tbsp olive oil
1 tbsp garlic cloves, chopped
1/2 tsp red chili flakes

2 bunches swiss chard or bok choy (about 3 and 1/2 pounds), stems and leaves chopped and kept separately
3/4 tsp salt
1/3 cup water

1/4 cup raisin (MUST)

Heat oil in a pan, add garlic, red chili flakes, saute in low for 2 minutes.

Add stems, salt, water and cook for 5 minutes in medium flame.

Add leaves, close the pan and cook for 5 more minutes.

Stir in raisins and set aside.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 Tbsp olive oil
1/2 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine water, coconut milk, olive oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently, until the mixture is smooth, tender and creamy, about 20 minutes.

To Serve

1/4 cup toasted pine nuts (1 tbsp / serving)

Spoon polenta in 4 serving bowls, top with swiss chard mixture and sprinkle with toasted pine nuts.

Source: geniuskitchen
Taste Note: Tastes AWESOME

Overnight Chocolate Chia Seed Pudding 2

Serves: 1

1 cup almond milk
3 tbsp chia seeds
2 tbsp cacao powder or unsweetened cocoa powder
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
1 tbsp maple syrup

Add all the ingredients in a mixing bowl and whisk vigorously to combine.

Let rest covered in the fridge overnight.

Toppings

1 tsp cacao nibs / serving
1/2 banana, chopped / serving
mixed berries / pomegranate / mango / kiwi

Serve with desired toppings.

Source: minimalistbaker
Taste Note: Tastes AWESOME, extremely awesome.

Spaghetti Aglio E Olio

Serves: 4

water
1 tbsp salt
1 pound rice spaghetti from Trader Joe's

Bring a large pot of water to a boil, add salt, pasta and cook pasta according to package instruction. I cooked for 15 minutes.

1/4 cup olive oil
8 large garlic cloves, cut into thin slivers
1/2 + 1/8 tsp red chili flakes
1 tsp salt
1/2 cup minced parsley ( DO NOT add more than 1/2 cup)

1 and 1/2 cup pasta cooking water

Heat olive oil over medium heat, add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it!

Add red chili flakes and cook for 30 seconds more.

Carefully add the reserved pasta cooking water to the garlic and oil and bring to a boil. Lower the heat and salt and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss with tongs.

Off the heat, add parsley and toss well.

Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.

Source: foodnetwork
Taste Note: Tastes AWESOME.

Buckwheat Banana-Walnut Cereal

1 cup nut milk
2 cup water
1/2 tsp ground cinnamon
1/2 cup cream of buckwheat cereal

Add nut milk, water, ground cinnamon to a saucepan, bring to a boil.

Add cream of buckwheat, turn the heat medium low, uncovered, simmer for 10 minutes. Stir often.

Remove from the heat and divide this into 2 serving bowls.

Yields: 1 cup / serving

1/2 large ripe banana, chopped / serving

2 tbsp walnut, chopped / serving

1 tbsp maple syrup / serving

1/4 cup nut milk / serving

Mix nut milk, add banana, walnut and maple syrup and enjoy.

1/3 cup berries / serving (optional) I had berries, didn't want to waste, so added them, but its purely optional, the recipe does not need the berries.

Taste Note: Tastes AWESOME