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The Easiest Blueberry Crisp | Vegan + Gluten Free

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This really is the EASIEST Blueberry Crisp. That’s all I gotta say.

Actually, there’s more.

It’s really delicious

It packs lots of nutrients

It’s the perfect light dessert for a special occasion (enter: Mother’s Day).

 

At just 11 ingredients (a few of those being spices), this epic dessert will take you 10 minutes to prep, and no time to devour.

If you’re looking for a way to spread the love to your fave gal this Mother’s Day, HERE IT IS.

Top it off with super healthy, creamy banana ice cream!

I could eat this for breakfast. Let’s change that to I will… and you should too.

Ok, signing off, Happy Mother’s Day to all of you amazing Mama’s out there!!

The Easiest Blueberry Crisp | Vegan
 
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A light dessert for a special day. Simple, delicious and ready in 45!
Author:
Recipe type: dessert
Serves: 5
Ingredients

  • Filling:
  • 3 cups blueberries (frozen)
  • 2 tbsp fresh orange juice
  • ½ tsp orange zest
  • 1 tbsp maple syrup
  • 2 tbsp arrowroot powder (sub flour or cornstarch)
  • 1 tsp cinnamon

  • Topping:
  • 2 cups gluten free oats
  • 1 cup coconut ribbons or shreds
  • ½ tsp salt
  • ½ cup coconut sugar
  • 3 tbsp coconut oil

  • Banana Ice Cream:
  • 4-5 frozen bananas
Instructions
  1. Pre-heat oven to 375°F.
  2. Blend half the coconut (1/2 cup), half the oats (1 cup), coconut sugar and salt until a flour texture forms.
  3. Pour into a bowl. Mix in the rest of the oats, the coconut, and the coconut oil.
  4. Pick out your favourite 9 inch (in diameter) pie plate and mix all filling ingredients together.
  5. Pour the topping over top and spread out to the edges.
  6. Bake for 30-35 minutes
  7. Let cool 10 minutes while you make you banana ice cream
  8. For banana ice cream, put the frozen bananas in your food processor and let sit for 5 minutes to thaw a bit! Then blend until cream-ified.
  9. Head here for different 'nana ice cream flavour ideas
  10. Serve it up!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

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Vegan Hemp Pesto Pasta Salad | GF + Oil-Free + Ready in 20

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This is the meanest, greenest vegan hemp pesto pasta salad on the block!

Super flavour-y brilliance without the parm, oil, or gluten. BOOM.

To do list: make the pesto, boil the pasta, throw in some flavourful colours and you have yourself a meal!

Not only does this bode well for potluck-style weddings (which is what our weekends have been filled with this month), but it’s also a saviour when it comes to busy weeks and last minute dinners. Just make a TON of this goodness and your week will be stress-free in the food realm.

Serve it up with a big ol’ salad drizzled with this dressing, and spruce it up by adding different proteins each night (tempeh, smoked tofu, seitan or sausage slices, anything gardein, veggie burger chunks… you get the drift).

Easy & plant-based… that’s what it’s all about!

BY THE WAY:

I’m working away at an e-book for you guys!

All you need to know about being plant-based for a week with 30 recipes, nutrition tips, and a whole week of meals planned out for you.
My goal is to make this plant-based lifestyle as fun and easy as possible for as many people as possible. I hope this e-book will to be the ultimate guide for YOU to achieve that🙂

Get in touch with me on Instagram by tagging @hookedonplants and #plantsforaweek and let me know what questions you have about this lifestyle that you want to be answered in my E-book! I’d LOVE to hear from you!

~~~

Vegan Hemp Pesto Pasta Salad
 
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A pesto pasta dish to please the whole family, or just you for a whole week!! This stuff is great for leftovers, and shines at those potluck dinners.
Author:
Recipe type: pasta, ready in 20, easy dinner
Serves: 4
Ingredients
  • 1 package of your favourite pasta noodles (go for 2 ingredient pasta like fusilli with brown rice and water), cooked according to directions
  • 10 kalamata olives, chopped
  • 1 jar artichoke hearts, chopped
  • 1 jar sun-dried tomatoes, chopped
  • 3 basil leaves for garnish

  • Pesto:
  • 2 cups of packed fresh basil
  • ¼ cup tahini
  • ½ cup nutritional yeast
  • juice of 1 lemon
  • 1 cup hemp seeds
  • 2 cloves garlic
  • ⅛ tsp each salt + pepper
  • ⅓ cup water
Instructions
  1. Make pesto: blend all pesto ingredients together in your food processor
  2. Mix the pesto, pasta noodles, artichoke hearts and sun-dried tomatoes together in a large bowl, then top with extra basil leaves.

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This week was all about you and your relationship with you GUT. SO interesting!

 

Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Sauce

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Hot summer days call for fresh, crisp, rainbow soba summer rolls… on a patio… with a side of white wine spritzer…and a super fresh seasonal corn on the cob.

This has got to be the best way to get in as many raw veggies as possible.

Soba noodles give you that tasty filler, smoked tofu provides the surprising twist of flavour, and any raw veggies you have kickin’ around the kitchen make these rolls so satisfyingly crunchy & fresh.

This recipe gives you A LOT of sauce. Which is definitely on purpose.

Making extra is key because the party this zesty orange sesame sauce is having doesn’t stop at these rolls. Don’t be afraid to use it on anything, everything and all the in betweens. Here’s what I’m thinkin’:

  • douse your veggie BBQ skewers 
  • smother your soba noodle salad in it
  • drizzle it on roasted veggies
  • spread it on a sanny
  • squirt it in a wrap
  • dunk your raw veggies in it
  • water it down and use it as a salad dressing!

Sauce is what makes the world go ’round.

Kids will love getting in the kitchen to help fill the rice papers, and having them create the rainbow, gets them excited to actually eat the rainbow 😉

I would have to say, since I love dipping and crunchy freshness, this is up there as one of my most favourite recipes. Ever.

We just made this on Hornby Island, at my parent’s place which is totally outdoor livin’. An airstream trailer, a deck attached, a teepee guest bedroom and a beautiful long picnic table to dine on while we watch the sunset. Simple. Perfect. Summer.

We threw in a side salad, packed with beets, green onion, heirloom tomatoes and butter lettuce, but you’ll be getting more than enough veggies without adding that in. Maybe put some of the lettuce in the wraps and call it a day of delish nutrish.

Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Dipping Sauce
 
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A fun recipe that packs the nutrition into the most delicious handful you could ask for. Crunchy, fresh and perfect for a summery eve.
Author:
Recipe type: dinner, lunch, summer,
Cuisine: Vietnamese
Serves: 2-4
Ingredients

  • Wraps:
  • Rice paper wraps (we made 15)
  • 1 avocado
  • 1 cup purple cabbage
  • 1 peach
  • 1 cube smoked tofu
  • 1 large cucumber
  • 2 carrots
  • 1-2 bell peppers
  • 2 cups sprouts of choice (sunflower seed sprouts are crunchy and delish)
  • 1 package soba noodles (this will make more than you need, but they're great leftover with the sauce)

  • Zesty Orange Sesame Sauce:
  • 1-2 tsp zest of orange
  • Juice of 1 orange (medium navel)
  • ½ cup almond butter
  • ½ cup tahini
  • 3 tbsp braggs liquid aminos OR tamari
  • 2 tbsp apple cider vinegar
  • 1 cm fresh ginger
  • 1 clove garlic
  • ½ cup water
Instructions
  1. Cook soba noodles according to directions, then strain, let cool for 10 minutes
  2. Slice all veggies and the tofu thinly & vertically
  3. Make your sauce by blending all sauce ingredients in a food processor until smooth
  4. Set up your rolling station: fill a wide plate with water (for rice paper), have your bowl of noodles, have your veggies/tofu laid out on a plate, have a cutting board to roll on, have an empty platter ready for your finished rolls
  5. Make your rolls: soak a rice paper in water for 2 seconds, then place on the cutting board. Fill the paper with all the fixin's, then roll the rice paper like a burrito (fold two sides towards each other to cover the ends of the veggies, then roll the opposite ends until the paper is closed)
  6. Serve them up on a platter with individual dipping bowls and a plate!
Notes
If the rice paper is breaking, double them up and use 2 per roll!

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This week was all about the Good Food Institute and the future of clean meat and plant-based proteins.

Blueberry Banana Coconut Cream Milkshake | Vegan

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The dog days of summer call for something frosty, creamy and nostalgic. This vanilla blueberry banana coconut cream milkshake is the answer…always.

Creaminess, frostiness & blueberries…something magical happens when these 3 collide. The blueberries become much more than the usual blueberry you’d expect. It reminds me of getting blueberry milkshakes as a kid at the Hornby Island bakery. They came as a massive glass filled with a blue galaxy of creaminess. It was packed with dairy though, so this one is infinite galaxies better.

The amazing taste and mouth feel is still all there.

Here we have a dairy-free version with all the thickness, creamy goodness and decadence that I remember.

On a hot summers day, there’s nothing better than a slow sip-full of this masterpiece.

It’s ridiculously easy to make.

It’s refreshingly frosty.

It’s melt-in-your mouth decadent.

It’s blueberry banana coconut cream milkshake heaven with a touch of vanilla deliciousness.

Top it off with some cookie crumbles (I used Anna’s Ginger Snaps), extra fruit … or maybe some coco whip from this pumpkin cheezecake recipe?! (Drooling as I write this).

Let’s talk blueberries for a sec. They’re packed with antioxidants (especially wild blueberries) to combat free radicals and protect you from all forms of disease, aging and viruses, plus they’re high in vitamin C to boost your immunity. At just 80 calories per cup, they’re a megadose of nutrition, so eat them by the handful!!! They are part of the dirty dozen group when it comes to organics, though. This just means you should make blueberries one of the ingredients that you always get organic! Buying them local is also always best. If you can grow your own, amazing… but if not, find a local farmer. I stock up on Hare’s Farm’s blueberries from Pemberton every year throughout the summer and try to have a freezer full of them to last me at least a month of winter (they go down fast around here!)

You can order 10lb frozen boxes from JD Hare directly through email: haresfarm1993@gmail.com or find his blueberries at the Whistler Farmer’s Market!

On to the recipe!

Blueberry Banana Coconut Cream Milkshake
 
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A thick & frosty treat for that hot summer's day, still packed with benefits.
Author:
Recipe type: Dessert, Snack
Serves: 2
Ingredients
  • 2 cups blueberries
  • 1 cup vanilla coconut ice cream (I used Coconut Bliss)
  • 2-3 cups vanilla plant-based milk (I used Califia Vanilla Almond)
  • 2 frozen bananas
  • Toppings (optional):
  • Extra blueberries
  • Crumbled cookies (like vegan graham crackers or Annie's ginger snaps)
  • Banana slices
  • Coconut Whipped Cream from this cheezecake recipe (oh man that would be so good!!!)
Instructions
  1. Blend all mylkshake ingredients together in your blender. Start with just 2 cups of milk, then keep adding until you have the consistency that will slowly move through your straw.
  2. Pour into your favourite jar, and top it off with your choice of toppings.

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Last week was all about ~ anti-aging & antioxidants ~

Sweet Potato Toasts | Easy GF Snack

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Toast.

But it’s potato.

But it’s toast.

But ahhhh, sweet potato toasts! When I first saw this, I thought…GENIUS.

Alllllmost as genius as when Einstein said:

“Nothing will benefit health or increase chances of survival on earth as the evolution to a vegetarian diet.”

Or this:

“Our task must be to free ourselves by widening our circle of compassion”

Anyways, sometimes it’s the simplest combination of action, taste and texture that creates the best experience.

Action: Toast

Taste: Savoury sweetness.

Texture: Chewy tastiness.

These little pieces of art are perfect for summer. You don’t have to touch your oven to enjoy your taters. And, if you’re like me, sweet potato is a must for every season.

Get creative with your toppings (perfect for the kidlets to join in on).

Go sweet … cover it in berries.

Go savoury … smother it with avo & nooch.

Go tangy … sprinkle it with sauerkraut.

Go spicy … sriracha!

What ever you do….take a picture and tag me on Instagram so I can see your beautiful creations ( @hookedonplants ). Channel your inner childhood summer camp arts & crafts hour and get crafty!

Who ever said to not play with your food…must have not enjoyed eating it. Some of the best food is the food you put the time into making pretty. You enjoy every. single. chomp.

Benefits:

Sweet Potato is the staple of some of the longest living humans on this earth! The Okinawans base their plant-based diet around the sweet potato and their area is one of the most populated areas with centenarians around. Sweet potatoes are packed with fibre, vitamins, antioxidants, minerals and ready for your body to utilize and thrive off of. Don’t be afraid of carbs when they come in their whole, unrefined form.

Sweet Potato Toasts
 
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A fun and nutritious snack that you can get creative with!
Author:
Recipe type: snack, lunch
Serves: 2
Ingredients
  • 1 sweet potato, sliced in ¼ inch discs
  • Choice of toppings:
  • Peanut or almond butter
  • Berries & bananas
  • Avocado
  • Nutritional yeast
  • Sauerkraut
  • Basil
  • Sprouts
  • Hemp seeds
  • Chia seeds
  • Fresh herbs
Instructions
  1. Toast your sweet potato 2-4 times depending on the heat your toaster or toaster oven brings! When it’s browning, you’re ready to go to the next step
  2. Top it! Like I said, get creative and make art 🙂

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This week’s email was all about antioxidants, anti aging, and lifestyle over diet.

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