HookedOnPlants

When getting hooked is a good thing

Breakfast

Vegan Omelette (what?!) + Cashew Hollandaise Sauce

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We be BRUNCHIN’!  This vegan omelette shows up with the texture, taste and look you’re wanting when you dig into that savoury fave of a dish.

Finally, an egg-free version of one of the best breakis around. Drizzled it with this Hollandaise Sauce and call it a Sunday.

When it comes to veganizing old faves, it’s all about re-creating that texture, pleasing the taste buds, and replicating the sight of that nostalgic dish you used to devour over and over again…but this time, with plants.

I used to love cheese & avocado omelettes so much that they’d grace the plate for breakfast and dinner. Finally, I can sink my fork into that same omelette, without having anything to do with an animal 🙂

It even got a thumbs up from my hard-to-please fiancé/taste-tester. Davey’s specialty used to be cheese eggs, so needless to say, he’s got high standards when it comes to comfort-food brunchin’. I’m happy to report that this recipe passed with flying colours.

The black salt used in the recipe is a magical ingredient that gives the omelette that ‘egg-like’ suflur taste. If you can get your hands on some, do it. If not, your vegan egg mixture will still be delicious, but not quite as egg-y tasting. I ordered mine online from Vegan Supply (pick up some Jules Fuel while you’re at it!). You can also order it through Amazon or find it in any other natural food store these days.

Tapioca flour (from the Casssava root)  is another magical ingredient that gives the omelette a egg-like texture. It creates the chewiness and helps it all stick together. Cornstarch can replace this, but, if you don’t have either in your cupboard for this recipe, don’t stress, it’s not the end of the world.

I used Alligga Flax Oil for the cooking oil. When it comes to the beauty of this omelette, a little oil goes a long way to give it that crisp, brown outer layer.

Flax oil, you ask?! Yup.

Usually you wouldn’t be able to cook with flax oil. But, these guys are the first to figure out a way to filter the oil so it has a ‘high-smoke point’. This means that you can cook with this flax oil with the omegas will staying in-tact, and the healthy fats in there won’t turn into trans-fats. This is a great way to get in your omega-3 fatty acids (which is an essential polyunsaturated fatty acid that we all need to balance out our omega 6 to omega 3 ratio) for brain power, memory, arthritis, mood, and overall healthy function.

Benefits:

  • Tofu isn’t something to be afraid of. It’s super nutrient-dense and plant-protein packed. The phytoestrogens that come with it aren’t anything to worry about. These are plant estrogens that act completely differently than human estrogens. There’s no need to worry about about ‘man-boobs’ or hormone imbalances, when it comes to soy. Dairy on the other hand…cut that stuff out.
  • Chickpea flour is also packed with protein! Chickpeas are also packed with manganese for bone health and antioxidant function.
  • Nutritional yeast is an amazing source of Vitamin B12 for your nervous system, neurotransmitter signalling, and cell reproduction (great for hair and nail growth).


Vegan Omelette + Cashew Hollandaise Sauce
 
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A veganized omelette! The texture, taste and look are on point with this recipe. Wow your egg loving friends with this egg-free version of the beloved omelette.
Author:
Recipe type: Breakfast, brunch
Cuisine: comfort food,
Serves: 2
Ingredients
  • 1½ cups (350g) firm tofu, patted with tea towel to remove excess liquid
  • ⅓ cup chickpea flour
  • ½ cup milk
  • 2 tbsp tapioca flour
  • 1tsp garlic/onion
  • ½ tsp turmeric
  • ½ tsp black salt
  • ¼ cup nutritional yeast
  • Dash of Pepper
  • 2 tsp Alligga flax oil (for cooking)

  • Filling:
  • 2 cloves garlic
  • 1 tsp flax oil
  • Choice of veggies, diced (mushrooms, peppers, spinach, red onion)
  • Vegan cheese Chao, Black Sheep, Gusta are all good options
  • Avocado
  • Hollandaise Sauce
Instructions
  1. Sauté garlic and veggies in flax oil
  2. Blend all omelette ingredients, except for flax oil, in your blender until it’s as smooth as a baby’s bottom.
  3. Test the texture: dip a spatula in the mixture. Does the mixture stay on the spatula, but it’s on the verge of dripping? Perfect.
  4. Turn a pan to medium heat and oil it up.
  5. Pour half the mixture onto the oiled pan and set timer for 2 minutes 30 seconds. DO NOT TOUCH.
  6. When the timer goes off the omelette should be darkening on the top, maybe with a few bubble holes. Cover half of the omelette with half of your fillings. Then fold one side over to create your vegan omelette!
  7. Place lid on the pan and let cook for a minute to melt that cheese.
  8. Serve with avocado slices and a mega-drizzle of hollandaise sauce. Helloooooo Brunch.

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St. Patrick’s Day Deep Green Cauliflower Spirulina Smoothie Bowl

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St. Paddy’s Day is just around the corner, so it’s time to get in as much of the colour green as humanly possible with this cauliflower spirulina smoothie bowl.

Make this uber healthy, nutrient-dense breakfast so you can happily balance it out with that green beer later!

Warning: The energy you’ll receive from this bowl o’ goodness might have you dancing on tables to those Irish fiddles until the sun comes up.

This recipe is pretty much the most amount of nutrients you can fit into your blender, blended into a thick smoothie bowl and topped off with any kind of superfoods you have in the house!

Smoothie bowls are a go-to around here.

Smoothies are great too, but bowls are better. Why? Smoothies go down too quick (unless you’re mindfully paying attention to chewing your liquid). It’s good to take your time eating blended anything, and actually CHEW your smoothie. Sounds weird, I know. But, by chewing, your mouth releases saliva with amylase (the digestive enzyme for carbohydrates). This is where it all begins (digestion, that is), so if you skip this step of physically chewing, the food by-passes the mouth without the first initial breakdown of nutrients. This makes it harder on the rest of your body during the digestion process.

Chew yo’ smoothie!

You might be thinking… Cauliflower in a smoothie WHAT?! But seriously, it creates a creamy texture and adds mega benefits. We should be eating something from the cruciferous family on the daily (cauli, broccoli, cabbage, kale, brussel sprouts, bok choy, collard greens…), and this is an easy way to get it in ya.

Benefits:

  • Spirulina is one of the most detoxifying ingredients you can consume! It’s a blue green micro-algae with magical powers. Plus, it’s 60% protein (!) and packed with vitamins K1, K2, B12, A plus minerals iron, manganese and chromium. It’s extremely potent, so you don’t need much of it to reap the benefits. The antioxidants and phytonutrients will help decrease signs of aging and ward of disease and inflammation.
  • Cauliflower as I said earlier is a member of the cruciferous vegetable fam. This family is packed with disease-fighting phytochemicals, drastically lowering your rise of cancer and cell oxidation.
  • Greens of any kind are king when it comes to nutrient density. Chlorophyll, phytonutrients, antioxidants, fibre… these are all ingredients your body thrives on. You’ll be bursting with energy and vitality if you pack your mouth with greens at any chance you get.

 

St. Patrick's Day Green Cauliflower Spirulina Smoothie Bowl
 
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I always wing it when it comes to smoothies! But, this gives you a good idea of proportions for a deep green smoothie bowl! Feel free to add more or less of anything, it will all work out. If you need more sweetness, add more dates or banana! Try to pack in as many green leaves as possible.
Author:
Recipe type: smoothie, smoothie bowl, breakfast, ready in 5
Serves: 1
Ingredients
  • 2-3 kale leaves, de stemmed
  • 1 cup spinach
  • 1-inch thumb of ginger root
  • 2 frozen bananas (3 if they're small!)
  • 2 medjool dates
  • 1 cup frozen cauliflower
  • 1-2 cups frozen berries (your choice)
  • 1 tsp spirulina
  • 1½ cups vanilla almond milk, or thishemp milk

  • Optional add-ins:
  • More Greens if you can handle it! Spinach, cucumber, celery, romaine...
  • 1 inch thumb turmeric root
  • Water (if you want a drinkable smoothie)
  • Your favourite vegan protein powder
  • Carrot
  • Apple

  • Recommended toppings:
  • Raw cacao nibs
  • Coconut shreds
  • Jules Fuel Buckwheat Oats
  • Banana
  • Hemp seeds
  • Omega 3-6-9 oil (Udo's has a good blend, and an option with DHA too!)
Instructions
  1. Fill your blender with all the smoothie ingredients in this order: ginger, greens, cauliflower, spirulina, berries, banana, dates, almond milk.
  2. Blend on low-medium, and use your tamper to help the consistency become as smooth as possible. Add a bit of water if needed to help blend.
  3. If you don't have a tamper for your blender, just add a bit more liquid so it blends on it's own (you'll just have a runnier smoothie bowl)!
  4. Pour into your favourite bowl, and top it with your favourite toppings!
Notes
** You can use unfrozen bananas and cauliflower, but it won't be quite as creamy or delicious...

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Hooked On People Interview: Jason Wrobel + his Crêpes with Strawberry Tomato Coulis

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Jason Wrobel ( J-Wro ) is a ball of energy, enthusiasm, knowledge and inspiration. I was inspired by this firecracker ever since I heard him speak on a podcast. He’s a wellness entrepreneur as a coach, author, chef, and public speaker. He’s put his raw food chef certification to use by preparing meals for an array of celebs. His wealth of knowledge now spreads into his new book, Eaternity and his J Wro Show Youtube channel, and he even had his own TV show How to Live to 100 on the Cooking Show Channel. Jason is all about living a full, energized, long life by eating plant-based whole foods and living life through a humorous lens of positivity.
HOP: How long have you been vegan for, and what was the catalyst?
Jason Wrobel: I’m celebrating my 20th year of veganism this year. The initial seed of inspiration to become vegan was observing the health issues in my family. In 1995, my Grandfather lost his second battle with an aggressive form of cancer
and it made me deeply question the lifestyle choices, diet and habits in my family. I took a good, honest look at how I was living and how I was eating. At that time, I took to the web to start researching nutrition, animal rights, global warming and factory farming. The more I learned, the more I realized that I was not living in alignment with my ethical or moral values. Over the course of a few years, I shifted from a SAD diet (Standard American Diet) to vegetarian to eventually vegan. By spring 1998, I was fully vegan and I’ve never looked back. It’s been the single most important, defining decision of my life thus far!
HOP: Who do you look up to in this plant-based world?
JW:
3) The Sarno Brothers (Chad and Derek Sarno)
HOP: Top 5 tips for transitioning to a plant-based lifestyle?
JW:
1) Start gradually incorporating more plant-based foods into your life. Give your body time to adjust.
2) Lean on substitutes for milk, cheese, yogurt and meat – there are plenty of vegan options for all of those products.
3) Connect with community, either local or online. Having a support system makes it easier.
4) Eat a wide variety of foods, eat all of the colors of food and focus on diversity.
5) Be courageous in the kitchen and experiment with new recipes and foods often.
HOP: Top 5 ways to detoxify an exhausted and polluted body?
JW:
1) Drink more water. A LOT more. Nature’s solution to pollution is dilution.
2) Try far infrared sauna therapy. It helps you detox through your skin and get rid of heavy metals.
3) Eat more detoxifying greens – especially chlorella, spirulina, cilantro and dandelion.
4) Eat more alkaline foods and start your day with warm water and lemon juice (or apple cider vinegar).
5) Try a 5 to 7 day liquid fast with fresh juices, tea, broth and water. It’s a good way to re-set your body seasonally.
HOP: Not only are you an advocate for healthy eats, but you’re also all about creating a positive mindset to ward off depression and negative thoughts. Can you give some advice to those who are trying to make mediation and positive thinking a habit?
JW: You have to make meditation a non-negotiable, like eating, sleeping or brushing your teeth (hopefully that’s a non-negotiable for you!) Taking 15-30 minutes each day to sit in stillness, silence and observe your thoughts is an incredibly effective way to let go of so much every day – stress, anxiety, depression, worry – these can all be allayed by doing a consistent, daily meditation practice. I’ve found (and research confirms) that meditation increases productivity and efficiency, while decreasing feelings of overwhelm. It’s good medicine for the mind, body and soul.
HOP: The vegan music festival in LA, Circle V is getting more and more popular with Moby headlining last year. Do you have a favourite musician or DJ? Do you think they’ll be at Circle V one day?
JW: That’s a tough one. That’s like asking me what my favourite dessert is. Most of my favourite musical artists are dead, so, unless they’ve been cryogenically frozen, I don’t think they’ll be coming to Circle V anytime soon. For current artists, I really love Reggie Watts – who coincidentally played the last Circle V festival. In fact, I’m actually performing with a new band in Los Angeles and our plan is to play the festival later this year! Stay tuned!
HOP: What does your ideal morning routine look like (even if it doesn’t actually happen everyday…because none of us are perfect!)?
JW: My ideal morning routine begins with a warm compress on my face and a saline sinus rinse. Then I drink 24-36 ounces of warm water with lemon juice or apple cider vinegar to alkalize my body. Then I meditate and focus on what I want to create for the day. Then I’m off to the gym or a hike to move my body. And then I start the work day. I make sure the build in plenty of self-care and take care of my own needs before I start addressing the needs of others. It’s made a massive difference in my life.
HOP: What is the next exciting project that all of us need to know about?
JW: I’m launching a new coaching program where people come to my residence in Los Angeles and live on-site with me for a week, focusing on food, nutrition, mindfulness, abundance and setting a solid foundation for a more vibrant life. I’m incredibly excited about that, as I’ve never offered something so intimate and focused for new clients before. Also writing the treatments and scripts for my second television series, which I plan on producing later this year. I can’t tell you much about it (yet) but it will be fun, and crazy and VERY entertaining.
HOP: You have a lot going on! Do you have any secret time management or motivational tips for entrepreneurial types?
JW: There are so many, I don’t know where to begin.
  • Firstly, take care of your own needs before you address the needs of others. You’ll be able to show up more present and focused (and not resenting yourself for ignoring your needs!)
  • Second, master your calendar. If it’s not on your calendar, it’s not real. Get everything on that calendar so you can stay on top of your commitments.
  • Third, use online productivity tools like a pomodoro timer (to work in time blocks), Calendly (to schedule online appointments) and TickTick (simple online to-do list).
  • Fourth – try to focus on 3 to 5 big things every day. Don’t overwhelm yourself with 15-20 things on your to-do list each day. That’s the path to crazy making. Stay focused and simplify!Image result for jason wrobel
HOP: Your book, Eaternity, is all about nutrient dense recipes. What is your favourite recipe from your book?
JW: Thank you so much! Eaternity was a true labour of love and I’m grateful that it’s impacted so many lives worldwide. My current favourite recipe? It’s gotta be the Sweet Crêpes with Strawberry Tomato Coulis. The crêpes are gluten-free and it took me more than a few tries to nail that recipe. But the results were well worth it. It’s scrumptious and satisfying. Hope you enjoy it!
It seems like all I ever want for breakfast are sweet things. There’s something so sensual, satisfying, and splendid about crêpes—they feel like they should be reserved for special occasions. This crêpe recipe took me about 20 attempts to finally nail it. And the results are absolutely stunning. The inclusion of tomato in the strawberry sauce is hauntingly delicious, and you will be seduced by the perfect texture of these gluten-free crêpes. Plus, strawberries contain anthocyanidins and anthocyanins—nutrients that help reduce stress and depression. C’est magnifique!

Jason’s Tip: Using a very thin, wide rubber spatula will help immensely with getting the crêpes out of the pan. Go slowly and take your time. Crêpes don’t like to be rushed. When using gluten-free flour, make sure it does not contain any added thickeners such as arrowroot powder, xanthan gum, or ground flaxseed. These will ruin the consistency of the crêpes by making them too thick and the batter too viscous.

Jason Wrobel's Crêpes with Strawberry Tomato Coulis
 
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2 cups raw cashews, soaked for at least one hour ½ cup coconut nectar 1 teaspoon vanilla extract ¼ cup fresh lemon juice ¼ cup plus 2 tablespoons filtered water ½ teaspoon lemon zest ¼ cup plus 2 tablespoons organic virgin coconut oil, melted
Author:
Recipe type: crêpes, breakfast, dessert, soy free, gluten free
Serves: 8-10
Ingredients
  • Sweet Cashew Creme:
  • 2 cups raw cashews, soaked for at least one hour
  • ½ cup coconut nectar
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice
  • ¼ cup plus 2 tablespoons filtered water
  • ½ teaspoon lemon zest
  • ¼ cup plus 2 tablespoons organic virgin coconut oil, melted

  • Crêpe Batter:
  • 1 cup gluten-free all-purpose baking flour
  • 1 cup unsweetened coconut milk
  • 4 tablespoons organic virgin coconut oil, divided
  • 2 tablespoons coconut sugar
  • 3 tablespoons golden flaxseed, finely ground
  • ¼ teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • ½ cup filtered water
  • 1 teaspoon vanilla extract
  • 1 cup diced strawberries, reserved for garnish
  • 1 cup crushed walnuts, reserved for garnish

  • Strawberry Tomato Coulis:
  • 2 cups diced strawberries
  • 1½ cups chopped tomatoes
  • 5 tablespoons coconut nectar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Pinch sea salt
Instructions
  1. First, make Sweet Cashew Crème: blend all creme ingredients in a high-speed blender for 40 seconds until ultra smooth and creamy. Chill before serving.
  2. Make the crêpe batter: mix together baking flour, coconut milk, 2 tablespoons of the coconut oil, coconut sugar, golden flaxseed, sea salt, baking powder, filtered water, and vanilla extract, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. The batter will keep fresh in a covered container stored in the refrigerator for up to three days.
  3. Make the Strawberry Tomato Coulis: combine all the coulis ingredients in a high-speed blender or food processor and pulse the mixture gradually until well combined, retaining a slight amount of chunkiness to the mixture. Set aside.
  4. Heat the remaining 2 tablespoons of coconut oil over medium-low heat in a nonstick pan or crêpe pan. If using an 8-inch pan, use ¼ cup of batter. If using a 9 or 9½-inch pan, use ⅓ cup of batter. Pour the batter into the pan and shake the pan immediately to spread the batter evenly. When the topside of the crêpe is totally dry, starting to brown slightly around the edges, and producing little bubbles (after about 2 minutes), carefully flip the crêpe with a thin spatula. The other side will need less cooking time, around 1 to 1½ minutes.
  5. Carefully remove the finished crêpe and transfer to a plate. Repeat until all of the crêpe batter is used.
  6. Assemble: fill each crêpe with a large dollop of the Sweet Cashew Crème, spooning it lengthwise. Fold the edges of the crêpe toward the middle, one at a time, and then flip the crêpe over, with the top facing down on the plate. Spoon a generous amount of the Strawberry Tomato Coulis on top and garnish with diced strawberries and chopped walnuts.

Raw Carrot Cake Bliss Balls + Cashew Frosting

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When carrot cake and healthy bites collide. These raw carrot cake bliss balls are good for… everything in life.

Desserting, snacking, tea timing, adventuring, lunching, or breakfasting.

They really could be your 24 carrot gold ticket for any of these life happenings.

They’re vegan, and easily made gluten-free, with zero refined sugar.

If you run into me in the mountains on a ski tour, bike adventure, hiking mission, or paddle board camping trip, and raid my backpack, you will find some kind of balls in there like these ones, or these coconut hemp ones, or these nut-free maca ones…

They’re the perfect on the go snack, and are ridiculously easy to make.

You could keep it simple and leave the bliss balls naked without the cashew frosting (which would take the cashew soaking time out of the equation), but…

If you want to take it to the next level… MAKE THE CASHEW CREAM CHEEZE.

The taste is on par with your fave carrot cake, but the health factor is untouchable.

So, if you’re into carrot cake, you’re going to dig these balls (it’s official, I’ve said ‘balls’ too much).

Benefits:

  • Carrots. Need I say more? Carrots are a super food. They’re packed with Vitmain A in the form of beta-carotene to make your eyes into warriors. They’ll boost your immunity too because of the antiseptic and antibacterial abilities they have, along with the Vitamin C they’re packing. Of course, they’re high in fibre, yet low in calories which will help reduce cholesterol, heart disease, and aid in your digestion.
  • Dates are nature’s candy! They’re packed with vitamins, minerals, fibre and if you get the juiciest ones you can find, they’re the tastiest things you’ll ever eat. The minerals like selenium, manganese, copper, and magnesium all help prevent osteoporosis. They’re high in iron to prevent anemia, and they’re packed with fibre to help with constipation. Yes.
  • Oats are high in fibre, minerals, and vitamins, too! See a theme here? Whole foods are where it’s at. Oats also have 2 antioxidants that are almost solely found in oats (avenanthramides and ferulic acid), which both help reduce blood pressure by increasing the production of nitric oxide levels to help dilate blood vessels.


Raw Carrot Cake Bliss Balls + Cashew Frosting
 
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These bliss balls are perfect for taking with you on adventures, eating for breakfast or having for a guilt-free dessert!
Author:
Recipe type: Dessert, Snack
Serves: 22 balls
Ingredients
  • 3 carrots (about 6 inches long)
  • 9-10 large medjool dates
  • 2 cups oats (gluten-free if needed)
  • 1 tbsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp ginger
  • ¼ cup walnuts
  • ⅛ tsp salt

  • Cashew Cream Cheeze Frosting (optional but SO GOOD):
  • 1 cup cashews, soaked at least 2 hours (the longer the creamier)
  • ½ cup plant-based milk (I used this hemp milk recipe)
  • ½ tsp vanilla extract
  • 2 tbsp maple syrup
Instructions
  1. Blend carrots in your food processor until a fine meal forms.
  2. Set the carrot aside into a bowl.
  3. Add the rest of the ingredients to the food processor and blend until evenly blended together, then add the carrots back in, and blend until a sticky ball forms (or close to it).
  4. Roll into 1 inch balls with slightly wet hands.
  5. Place in the freezer for 20 minutes.
  6. You can be done! Or.... keep going to make a frosting covered bite, mmmm!
  7. Make the frosting! Blend all frosting ingredients together in a blender until smooth and creamy.
  8. Dip your bliss balls in the frosting, and place back in the freezer for storage.
  9. These keep well in the freezer, and travel nicely in a to-go bag!

 

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Vegan Nog | Whole Food Creaminess

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Let’s nog about it. Vegan nog, that is.

There’s something special about sippin’ on a spicy, decadent nog from your favourite mug as you’re hanging that tinsel on your Charlie Brown Christmas tree. If you weren’t in the Christmas spirit yet, then this will fix you up.

These spices… the creaminess… even the smell…this recipe has all of those experiences of egg-nog tradition, but maximized because this is actually good for you nog.

I have to say, I didn’t think I could create a vegan nog that tasted like the old days. But, the first sip told me otherwise. This bevy will make you sink into your comfort zone with the nostalgic spices and creaminess you’ve always had. Now, it’s without the dairy (check out this post to see why that’s a good thing) and refined sugar.

No need for the dairy. It’s amazing what this mix of whole food ingredients can create!

A Christmas party in your mouth is what this bevy creates. Your welcome.

I’ll never have a half cup of nog again. Now it’s filled to the brim, I’m going for re-fills, and I feel like I’m doing myself a favour. Triple win!

Benefits:

  • Bananas are a good carbohydrate for your body to easily digest. They’re nutrient dense and packed with fibre! Don’t be afraid of the ‘nana.
  • Dates are packed with minerals and fibre. They’re a whole food, and known as nature’s candy. They digest slowly and are great for good energy and smooth digestion. I don’t go on a long bike ride without a bag of dates stashed in some pocket!


Vegan Nog
 
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Vegan nog with a perfect mix of spices. SO easy your kid could make it.
Author:
Recipe type: drink, beverage
Cuisine: holiday, Christmas, festive
Serves: 2
Ingredients
  • 2 cups unsweetened almond milk (strained if homemade) or this homemade hemp milk
  • 2 medium-sized frozen ripe bananas (works with non frozen ripe bananas, but tastes better frozen)
  • 4-5 medium pitted medjool dates, soaked for 5 minutes in warm water
  • ½ teaspoon natural vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of Himalayan sea salt
Instructions
  1. Throw all ingredients into your blender (high speed is best)
  2. Start on low, then increase it to high. Blend for 30 seconds or longer if you want it warmer and creamier.
  3. Sip and ahhhhhhh.

 

A few sips later…