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Ginger Coconut Kombucha Float

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Time to float on!  Kombucha float style!

Today we’re getting our float on… the easiest way ever.

2 ingredients (3 if you count the berries on top), a satisfying pour, and a super delicious spoonful of bubbles n’ cream!

Just like you might remember, but minus the pop n’ dairy.

Have at er’ kids!

Simple as:

  1. Scoop
  2. Pour
  3. Spoon

Today we’re using the Ginger Kombucha by Rise!! Their Rose Shizandra or Maple Blueberry boosh’s would be a great idea too.

I do make my own boosh, but it’s not always ready to go, and… I really like this kind. You can find Rise in most grocery stores these days, and this ginger one goes deliciously with the vanilla coconut ice cream (by Coconut Bliss).

Que the nostalgia, cuz here’s a taste of childhood in the summer!!

Ginger Vanilla Kombucha Float
 
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The easiest recipe you'll ever make?! A great one for the kids, and one to excite that child within you.
Author:
Recipe type: dessert, snack
Serves: 2
Ingredients
  • 2 cups of kombucha (used Ginger Rise Kombucha)
  • 6-8 scoops of vegan ice cream (used Vanilla Coconut Bliss)
  • Blueberries to top.
Instructions
  1. Scoop your ice cream into your 2 cups.
  2. Pour the boosh all over.
  3. Sprinkle those blueberries on top!

If you make this, tag @hookedonplants so I can see your creation!

Pink Banana Oat Pancakes with Maple Cacao Drizzle

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Que the Jack Johnson and bring on Sunday morning! ….And with Valentine’s Day in our midst, then you’re in luck, because we’re flauntin’ the pink today with these banana oat pancakes!

These pancakes are so simple it’s stupid.

Toooo easy not to make and packed with whole-food ingredients.

That’s what I’m all about.

Top it off with a cacao maple drizzle, serve it to your Valentine, and be ready for a proposal.

It’s all about tha base bout’ tha base (que song here).

I’m talking about just 3 ingredients: ripe bananas + oat flour + plant milk.

Vanilla and cinnamon are always a must when I’m whipping up some flapjacks, so we’ll throw some of that in there, too.

Once you have that blended up, feel free to get creative.

Today, with love in the air, I went with beet powder + vegan chocolate chips!

Maybe tomorrow calls for antioxidant boosters, turmeric + blueberries (bonus recipe below).

The next day… Cacao powder + raisins? Maca powder + strawberries?

What ever that artist within comes up with, your pancake will no doubt be delicious and ready before Jack finishes off his guitar solo.

Easiest Banana Oat Pancakes | 2 Ways with Cacao Maple Drizzle
 
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Easy Banana Oat Pancakes with a Valentines Flare!
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 cups of oats (gluten-free if needed)
  • 3 bananas, spotty and ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp beet powder (order from Organic Matters or Amazon)
  • ½ cup chocolate chips (I used Enjoy Life)
  • ½-3/4 cup almond milk
Instructions
  1. Add oats to blender. Blend into a flour
  2. Add the rest of the ingredients, except chocolate chips, blend until smooth
  3. Gently chocolate chips into the batter (or sprinkle on top after flipping the pancakes)
  4. Heat a pan on low heat (level 2-3)
  5. Spoon pancakes into pan and cook for 3-4 minutes (until you see little bubbles appearing)
  6. Flip, then cook for another 2 minutes
  7. Meanwhile make the cacao maple drizzle by whisking together the cacao and maple syrup until well combined!
  8. Go the extra mile and serve it up with Coco Whip(and fruit and drizzle!)

Tag @hookedonplants on instagram if you make these! I love seeing your recipes 🙂

 

Another option!

Turmeric Blueberry Banana Pancakes

Serves: 2

Making time: 3-5 minutes

Cooking time: 6 minutes per batch

Ingredients:

  • 2 cups oats (gluten free if needed)
  • 3 bananas, spotty and ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 thumb turmeric root (about 2 cm long) OR 1 tsp turmeric spice
  • 1 tiny pinch black pepper (for turmeric absorption)
  • 1 cup blueberries
  • 1/2-3/4 cup almond milk

Directions:

  1. Add oats to blender. Blend into a flour
  2. Add the rest of the ingredients, except blueberries, blend until smooth
  3. Mix blueberries into batter
  4. Heat pan on low heat (level 2-3)
  5. Spoon pancakes into pan and cook for 3-4 minutes (until you see little bubbles appearing)
  6. Flip, then cook for another 2 minutes
  7. Pour over maple syrup and top with fruit
  8. Go the extra mile and pour over some delicious chocolate sauce from the Hot For You Bites chocolate layer

 

Creamy Portobello Cauliflower Fettuccine Alfredo

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Even Mr. Alfredo himself would FOR SURE give this Cauliflower Fettuccine Alfredo a 10/10. Even without cream, butter or cheese at the party.

Cream-ified with cauli and cashews and simplified with just 8 ingredients, making it the perfect answer to your weeknight scramble-fest (just takes 20 minutes).

Kids will love it too.

Use this sauce for anything else you need to add flavourful creaminess to (lunch wraps, sandwiches, glory bowls…)

I’ve added in some portobellos, smoked tofu, and peas for extra Alfredo pasta pizzazz.

Double it up, so you don’t have to worry about dinner a few nights away (my tastebuds wouldn’t have any problem at all if this was on repeat multiple times a week).

Cauliflower for the win once again. Love you, you versatile bundle of cruciferous-ness.

Creamy Cauliflower Fettuccine Alfredo
 
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A creamy pasta minus the heaviness! Cauliflower is the star in this one, serving as the base for a deliciously decadent feeling Alfredo sauce. Throw in some smoked tofu for that bacon-y feel, and you have yourself a nostalgic favourite to trick any comfort food lover!
Author:
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 large cauliflower, chopped (5 heaping cups of cauliflower florets)
  • 1-2 tbsp tamari
  • 2 cloves garlic, minced
  • 2 portobellos, sliced
  • 1 sweet onion, diced
  • ¾ cup soaked cashews
  • ¾ cup veggie broth
  • ½ cup nutritional yeast
  • juice of ½ lemon (about 1 tablespoon), plus 2 wedges for serving
  • ½ tsp sea salt
  • ½ tsp pepper, to taste
  • 1 package (350 g) fettuccine or rotini pasta (gluten free if needed)
  • ½ cup smoked tofu, chopped
  • Fresh minced parsley, or sage for garnish

  • Optional:
  • Smoked Vegan Parmesan
  • ¾ cup green peas
Instructions
  1. Steam cauliflower florets in a steamer basket with the lid on for 10 to 15 minutes until fork tender.
  2. Meanwhile, heat a pan to medium heat and add the onions, garlic and mushrooms. Sauté for 10 minutes using splashes of tamari and water to de-glaze the pan if they’re sticking at all.
  3. Cook the pasta according to the package directions. Drain well, pour it back into the pot, then set aside.
  4. Make the sauce! Blend the steamed cauliflower, lemon, milk, nutritional yeast, salt, and pepper with HALF of the sautéed mushrooms, onion, garlic mix in a high-speed blender. Blend until smooth and creamy.
  5. Add the cauliflower sauce to the pasta pot and stir well.
  6. Add the green peas (if using)and heat over low-medium until everything is heated through. Taste and add more salt, lemon or pepper if needed.
  7. Serve it up! Divide the pasta into bowls, and add a sprinkle of fresh minced parsley. Add any other veggies you feel would be delicious with this creamy concoction!
  8. Optional: sprinkle with this Smoked Vegan Parmesan.

Tag me if you make this! LOVE seeing your creations.

@hookedonplants

Matcha Date Overnight Buckwheat Oats | 2 Ways

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If easy is what you’re lookin’ for. Search no further.

This bowl of goodness is just a few easy steps away.

It’s packed with nutrients and energizing pizzazz!

Plant protein, antioxidants, and lots’a fibre make this a fantastical breakfast to fuel what ever your day has ahead.

You can even make this into grab and go Jules Fuel balls.

For those of you who don’t know, I’m a cereal entrepreneur, literally.

I started Jules Fuel in 2012 after I retired from 6 years on the Ski Cross World Cup tour with the National team. I used to bring a similar breakfast blend on the road with me, so I knew that I’d at least have a healthy breakfast. I decided to bag it up, hit up Farmer’s Markets and grocery stores to share my cereal with those in search of a healthy, quick, delish breaki!

Where to find it online:

Vegan Supply ships internationally!

Spud delivers to the Vancouver/Whistler areas.

The original (on the left) is the Quinoa Breakfast Blend aka quinoa oatmeal packed with superfoods!

If you want to make it yourself here’s what’s in it: quinoa, oats, goji berries, chia seeds, flax seeds, pumpkin seeds, sunflower seeds and raisins, that’s it.

This one needs 10 minutes of cooking, and you’re good to go (I always make the whole bag, or a week’s worth, so it’s ready to bowl up in the morning with my fave toppings).

The 2 new Jules Fuel cereals on the block are Matcha Date or Blueberry Cacao Overnight Buckwheat Oats.

These buckwheat oats bring the base of buckwheat, oats and a tiny bit of coconut sugar, and they’re topped off with either blueberry powder and cacao nibs, or matcha powder and date chunks (my personal fave).

There’s no cooking needed for these ones! Just soak these power oats overnight in your favourite plant milk (I love unsweetened vanilla soy or oat milk) and see ya in the AM!

I mean…. it’s too easy not to!

Of course, you can cook them if you want!

I’ve got both recipes for you here.

  1. Soak it
  2. The quick cook featuring bananas

Happy Breakfasting!!

Matcha Date or Blueberry Cacao Overnight Buckwheat Oats | 2 Ways
 
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An easy, nutritious, energizing breakfast to fuel your day!
Author:
Recipe type: breakfast
Serves: 2-3
Ingredients
  • 1 cup Jules Fuel overnight buckwheat oats (or your own mix of oats, buckwheat, a little coconut sugar and favourite superfoods)
  • ¾-1 cup plant milk
Instructions
  1. Add oat mixture and milk to a mason jar or tupperware. Shake it up.
  2. Keep in the fridge for at least 1 hour or over night.
  3. Top it with your favourite toppings: coconut yogurt, fruit, maple syrup, or nuts!

Banana Matcha Buckwheat Oats
 
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Buckwheat oats to fuel your day with energizing nutrients, fibre and antioxidants! The matcha gives you a natural caffeine boost, and the dates with the banana sweeten up these superfood oats. Eat this and you won't need your coffee!
Author:
Recipe type: breakfast, snack
Serves: 1-2
Ingredients
  • 1 cup Jules Fuel Matcha Date Buckwheat Oats
  • 1 cup plant-milk of choice
  • 1 ripe banana, mashed

  • Toppings options:
  • Molasses
  • Maple syrup
  • Berries or any other fruit
  • Coconut flakes
  • Coconut (or almond/soy/cashew) yogurt
  • Nut butter
  • Chopped pecans/walnuts/brazil nuts
Instructions
  1. Heat the Jules Fuel, milk and banana up on the stove at medium heat. Stir and cover for 5 minutes.
  2. In the meantime, get your toppings ready to party.
  3. Serve the buckwheat oats up in your favourite bowl, and top it to the nines. Indulge.

 

Tag @hookedonplants and @julesfuelyum if you make this! I love to see your creations.

Raw Vegan Raspberry Chocolate Mousse Dream Pie

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This is nothing less than a dream. Raw Vegan Raspberry Chocolate Mousse Dream Pie…

A mouthful…of deliciousness.

Raspberry top layer.

Velvety chocolate mid-layer.

Date crust with a hint of orange for the base.

Grandma Joyce was pretty amazed by this birthday pie for her 89th! So amazed that she ate it for breakfast the next 3 days, as a side to her green smoothie. Sounds like the perfect breakfast to me;)

It’s easy to make and is the definition of ‘melt in your mouth’.

Serve it up with some berries, and maybe even some of this Coco Whip or Aquafaba Whip?!

Holy dreamy moly.

More proof that you don’t need heavy cream, butter, eggs or milk to create a sultry, dense, creamy, decadent dessert!!

Avocados for the win.

Chocolate Avocado Mousse Cake
 
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A velvety pie with all the decadent feels. It doesn't need baking, it doesn't come with any dairy, yet it brings a whole lot of 'mmmmm's and 'wow's!
Author:
Recipe type: dessert, pie
Serves: 8-10
Ingredients

  • Crust:
  • 1½ cup dates
  • 1¼ cup oats
  • ¾ cup walnuts
  • 2 tsp orange zest
  • 1 tsp vanilla
  • pinch of salt

  • Chocolate Mousse Filling:
  • 4 ripe avocados
  • ½ cup cacao (or cocoa)
  • ¼ cup maple syrup
  • pinch of salt

  • Raspberry Dream Layer:
  • 1 ripe avocado
  • ¼ cup maple syrup
  • 1 heaping cup raspberries
  • 1 ripe banana

  • Optional Toppings:
  • Blackberries
  • Walnuts
Instructions
  1. In your food processor, blend all crust ingredients together until combined. It should be a crumbly but sticky consistency.
  2. Line a spring form pan with parchment paper. I cut a circle, then two thick strips. Place the strips down first as an 'X', then layer the circle on top.
  3. Press the crust into the pan evenly (use wet fingers to prevent stickiness), then put it in the freezer while you do the next step.
  4. In your food processor, blend all Chocolate Mousse ingredients for 1 minute in your food processor, until it's silky smooth.
  5. Pour this mousse into your spring form pan.
  6. Place in the freezer again while you make the next layer.
  7. In your food processor, blend all Raspberry Dream layer ingredients together until smooth.
  8. Pour the raspberry layer over the chocolate layer. Spread evenly with a spatula.
  9. Place the pie into the freezer for at least 30 minutes.
  10. When you're ready to serve, remove it from the spring form pan to a pie plate, then spruce it up with more berries and extra walnuts.
  11. Whip up Coconut Whip orAquafaba Whip if you want!
Notes
Prep time doesn't count the 30 minutes in the freezer before serving

 

Tag @hookedonplants on instagram if you make this!

I love seeing your recipes.

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