Summer

Sweet Potato Toasts | Easy GF Snack

December 18, 2022 By julia

It’s toast.

But it’s potato.

But…it’s toast.

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!

Whatever 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.

Whoever 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

Save Print

Cook time

10 mins

Total time

10 mins

A fun and nutritious snack that you can get creative with!

Author: Jules

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

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
Top it! As I said, get creative and make art 🙂

Want more?

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

The Dessert Queen’s Basic Veganized Peach Galette | Mom’s Specialty

August 30, 2019 By julia

My Mom is the dessert queen. Always has been and always will be. The only difference over the last few years is that the desserts she’s always made…the ones that have earned her the title…are now veganized. I’m talking about the dense chocolate flourless Sachertorte Cake (best birthday cake), her amazing fruit crisps, her Tarte Tatin (insanely delicious), and now this, the Peach Galette (the best way to put these seasonal peaches to use).

Thanks to Mom for veganizing old faves.

She’s been plant-based now for about 3 years. Ever since reading The China Study, and Eat to Live, she was hooked on the disease prevention, energy boosting and longevity aspects of veganism. Then she watched all the documentaries around…. Cowspiracy and Forks Over Knives, and dove into Dr. Gregor’s Nutrition Facts.org… Her main reason is the desire to live a long, healthy life as the athlete and energizer bunny she is, so we can continue to bike, ski, and now kite board (we’re both learning!) together. I’m so grateful that she and my step Dad are on the plant train.

Ok, moving on with this dessert.

First of all, I want you to know that you can easily veganize any of your fave baking.

Like this:

Grab yourself some juicy peaches and enjoy this Galette from the dessert queen herself;)

The Dessert Queen’s Basic Veganized Peach Galette | Mom’s Specialty

Recipe by Jules

Servingsservings

Prep time

minutes

Cooking time

minutes

Ingredients

Pastry:
2 cups of whole wheat or white flour
1 tablespoon of cane sugar
½ pound ‘butter’ (use Earth Balance or Culcherd squares for baking)
1/3 cup of cold water
Filling:
5-7 peaches (or gala apples)
1/4 cup coconut or cane sugar
1 tbsp cinnamon

Directions

Make pastry: Mix the flour and sugar in your food processor with the paddle attachment. Turn off food processor and quickly cut in pieces of cold butter (1/2 tablespoon chunks). Then, turn the food processor back on and mix until butter breaks up into pea sized pieces. Add cold water and mix until it forms a ball. Flatten the dough into a disk shape, wrap with saran wrap (re-usable saran wrap if you have it!) and chill pastry overnight or at least for a few hours.
Cut the peaches or apples in wedges. If using apples place wedges in a big bowl and toss with sugar (approx. 1/4 cup) and cinnamon. For the peaches, lay them down on the pastry, then sprinkle the sugar and cinnamon on them.
Preheat oven to 400 F
Roll out the pastry on floured surface into a large circle 16-18 inches across. Fold in half and then in quarters so you can move it to a parchment-lined baking sheet. Unfold so the pastry drapes over the baking sheet.
Place fruit in spiralled circles on the pastry leaving 4-5 inches of the pastry sticking out beyond the fruit so that you can fold the pastry over the fruit after you have laid all of the fruit down (there should be 2-3 layers of fruit).
Before placing in the oven, brush the pastry with water and sprinkle with sugar for a crispy and nicely browned crust.
Bake at 400F for 30 – 40 minutes. Take a look and rotate at 30 minutes and bake 5 -10 minutes longer if needed.
Serve warm with your favourite vanilla non-dairy ice cream or coconut whipped cream!

Notes

Prep time doesn’t include the chill time for the pastry (2 hours or overnight)

If you make these, be sure to tag @hookedonplants on instagram)!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program.

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

August 1, 2019 By julia

For those times when simplicity sounds like perfection.

This avocado mousse lays down a huge tick in the simple check box.

With just a few ingredients, a food processor, and a bowl, you’ll have yourself a dessert to impress!

This is always a go-to when I have people over, and I completely forgot about the dessert part. I mean, I love dessert, but this happens.

Just grab yourself some ripe avos, throw a couple raw flava flaves in there, and you’re back on your game!

Avo mousse is another example of the ease and possibility of achieving that creaminess without that dairy. Win.

It would be cute to serve it up in individual little mason jars, with berries on top! If you do that, take a picture and tag me on instagram so I can see your creativity (please:)).

‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

Recipe by JulesCourse: DessertDifficulty: Easy

Servingsservings

Prep time

minutes

Cooking timeminutes

Ingredients

3 ripe avocados, halved with pit and skin removed
1/4 cup maple syrup
2 tbsp cacao powder (can sub cocoa powder)
1/4 tsp himalayan salt
1/2 tsp vanilla extract
1 tsp cinnamon
1-2 bananas, sliced
1 cup mixed berries

Directions

Blend all ingredients (except bananas and berries) until smooth in your food processor
In a bowl place half the banana slices and a few berries at the bottom, cover it with the avo mousse, and top it off with the rest of the banana slices and berries
Pat yourself on the back and enjoyyyyy!

Tangy White Bean Hummus

July 11, 2019 By julia

If you like tang then this is your thang.

And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.

Guess what makes it tangy…

PICKLE JUICE! And lemon juice, and white vinegar. Yup.

Tangy-ness maximus.

Throw some fresh dill in there, and it’s a hummus party to dance about.

Tangy White Bean Hummus

Recipe by JulesDifficulty: Easy

Servings

servings

Prep time

minutes

Ingredients

3 1/2 cups white kidney beans or cannellini beans
1/4 cup nutritional yeast (nooch)
1 tbsp tahini
1 tsp onion powder
1 large clove garlic
1 tbsp white vinegar
3 tbsp pickle juice (a little more if it’s not blending easily enough)
1/4 cup packed fresh dill
Juice of 1/2 lemon
1/2 tsp himalayan salt

Directions

Add all ingredients to a high speed blender or food processor. Blend on low and increase speed until smooth! You may need to scrape down the sides a few times.
Serve it up with crispy romaine, raw veggies, and your fave crackers (I’ve been diggin’ these Laiki crackers, Mary’s crackers, and Eve’s Crackers lately.

Raw Chewy Hemp Date 2-Bite Brownies | Vegan Adventure Snack

June 14, 2019 By julia

The ridiculously easy and supremely mouth watering answer to your snack attack. Take these date 2-bite brownies on every adventure or camping trip you go on this summer. Make a big batch because they go quick.

Dates are the perfect thing to bring on your hiking mission. They’re packed with minerals, vitamins, energy and fiber. They taste amazing. They’re crazy versitile. They pack into your adventure bag like no thang.

I’m a fan of packing straight up dates for mountain bike missions, camping weekends, or even travel days. But, adding extra goodness to the dates and blending it all together… that’s next level, and not too much effort either.

You could totally make these into balls, but sometimes it’s nice to be lazy by just pressing them down into a pan and making the knife do the hard work.

ONWARD to the recipe.

Tag @hookedonplants on instagram if you make these, and let me know what adventure they’re going on with you.

Raw Chewy Hemp Date 2-Bite Brownies | Vegan Adventure Snack

Recipe by JulesCourse: Dessert, SnacksDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Ingredients

20-25 medjool dates, pits removed
1/4 cup tahini
1/4 cup hemp seeds
1 tsp vanilla
1 tbsp cacao powder
pinch of salt

Directions

Add all ingredients to your food processor and pulse then blend until everything is incorporated and sticks together between your fingers (may need to scrape down a bit… my food processor has a scrape as you go scraper)
Press the mixture into a parchment covered pan (around 7 by 7 inches), and slice into squares.
Store in the freezer and eat from there! Or take them up the mountain or on your next road trip or camping adventure.