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Peanut Butter Quinoa Cookies | Vegan + Protein Packed

January 24, 2019 By julia

When that cookie craving kicks in, but your brain is tellin’ you no.

Well, you can say yes to these munchkins. These peanut butter quinoa cookies are perfect for packing in your adventure bag or your school lunch, but they’re still a winner when it comes to oat milk and cookie dippin’ for dessert.

First of all, quinoa is a complete protein, and then that peanut butter adds even more of a plant protein punch.

Protein protein protein.

On a plant-based diet, you don’t have to worry too much about protein. It’s in every single whole plant food in the perfect package with fibre, phytonutrients, micronutrients, vitamins, minerals and water content. Protein from meat comes in a package that still has vitamins, minerals and some water content, but it also comes with cholesterol, much more saturated fat, natural and sometimes artificial hormones, and more often than not, antibiotics, all without any fibre.

Over all, humans need .8 or .9 grams of protein per healthy kG of body weight per day.

To figure out how much you need, multiply your ideal weight in pounds by 4 then divide by 10.

Example: 125lbs x 4 = 500 / 10 = 50g of protein per day for a 125lb person. This is more than enough per day.

You can go on to Cronometer to punch in a regular day of eating, just to get an idea of how easy it is to get that much protein.

If you’re keen to explore this a bit more, this Dr. Gregor resource is amazing.

Plant Proof also wrote up a great post all about protein.

Worrying about getting enough protein is one stress we can all easily live with out. Not getting enough protein, is a simple issue of not eating enough calories. So, unless we’re trying to bulk up at the gym (getting just enough, and not over dosing is key here) or we’re growing older, there’s no need to spend much time focusing on getting enough protein.

Especially if you chow down on these cookies!

By the way, they’ll be crisp on the outside, chewing on the inside for the first day, but when you store them in a cookie jar, they’ll get a big cakier (which I don’t mind at all).

Dip away, or enjoy on a mountain top!


Peanut Butter Quinoa Cookies | Vegan + Protein Packed
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
A cookie that packed a protein punch! Perfect for the vegan lunch box.
Author: Jules
Cuisine: dessert, snack
Serves: 16
Ingredients

  • Wet Ingredients
  • 2 cups quinoa, pre-cooked
  • ½ cup plant milk (I used oat)
  • ¼ tsp vanilla
  • 1 tbsp vegan butter (melted)
  • 1 ripe banana
  • ¼ cup smooth peanut butter
  • 2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water, let sit 5 minutes)
  • ¼ cup maple syrup

  • Dry Ingredients:
  • ¾ cup flour (whole wheat or gluten free oats blended to a flour!)
  • ¼ cup Complement Protein (Use 'hookedonplants' for a discount)
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • ½ cup vegan chocolate chips
  • ½ cup pecans or walnuts, chopped
Instructions
  1. Pre-heat oven to 350°F
  2. Make your flax egg if you haven't already.
  3. In your blender, blend all wet ingredients.
  4. In your kitchen mixer, with the whisk attachment, mix together dry ingredients (or use a good ol' whisk, arm power and a big bowl).
  5. Add the wet ingredients to the dry ingredient bowl and mix until well combined.
  6. Scoop cookies (about 2 tbsp of dough per cookie) onto a parchment covered tray (or reusable baking mat). Press them down! They won't spread into each other.
  7. Bake for 15 minutes.
  8. Remove from oven and let cool for 2 minutes, then transfer to a cookie cooling rack.
  9. They will be crisp on the outside and chewy on the inside!
  10. Store in a cookie jar with parchment paper (to help absorb some moisture). The next day they will be a bit cakier, but still so delicious!
3.5.3226

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Filed Under: Dessert, Gluten Free, Recipes, Snacks, Uncategorized Tagged With: cookies, peanut butter cookies, peanut butter quinoa cookies, plant-based snack, protein packed cookies, quinoa dessert, vegan cookies, vegan dessert, vegan lunch box, vegan peanut butter quinoa cookies, vegan quinoa cookies, vegan snack

Vegan Mos Hooked On People Interview + Black & White Cookies

October 11, 2018 By julia

Michael and Ethan are the Vegan Mos. Ethan is a podiatry surgeon, and on the board of directors for the Woodstock Farm Sanctuary. Michael is a recovering lawyer who’s switched his skills to speaking for the speechless, and he’s also a Food for Life instructor through PCRM. They’re both making strides in the vegan world and I was lucky enough to be graced by their presence in Victoria Moran’s house at the Main Street Vegan Academy in NYC a couple months back, where they came to speak. These two are full of positivity, life, good energy, and vegan vibes. Their new cook book, ‘NYC Vegan, Iconic Recipes for a Taste of the Big Apple‘ is packed to the brim with crazy delicious vegan comfort food (including their infamous Black & White Cookies, seen below!)

Let’s get to know them…

Hooked on Plants: Ethan, you were the first one to go vegan, and you weren’t exactly soft or silent about it to Michael (haha). Eventually Michael caught on! Can you expand on this? Why and how did you both go vegan?

Ethan: I initially went vegetarian for health reasons. At 38 years old I was already taking medication for high cholesterol and was 40 pounds over weight. I saw being vegetarian as way to lose weight and get my cholesterol under control. I then read The Face on Your Plate: The Truth About Food by Jeffrey Masson and learned the horrors of factory farming. I knew that I could not continue to eat any animal products or benefit in any way from any kind of animal abuse. Ethically, being vegan was the only logical choice, and after 5 months of being vegetarian, on Thanksgiving 2009 we went to Michael’s family for the traditional meal, but I didn’t eat anything. When we came home, I prepared the Tofurky Thanksgiving Feast and realized that if I could do Thanksgiving as a vegan, I could be vegan all the time.

Michael: During this time, I was working out of the house and doing most of the cooking. I had to learn how to make food that Ethan would eat and that I would like. So, even though I wasn’t even considering being vegan, I was learning how to cook vegan food. Also during this time, Ethan, like most people when they first learn the horrors of factory farming, became full on vegangelical and would continually ask me questions like, “how is your plate of murder?” ….Rather than getting me to go vegan, this had the opposite effect. I can be very stubborn and wasn’t about to be bullied into doing something. Thankfully, Ethan soon realized that this approach wasn’t working and accepted the fact that he was the one who changed and it wasn’t fair to expect me to change as well. As soon as Ethan stopped pushing, space was created that allowed me to walk forward. After seeing Kathy Freston on Oprah talk about “leaning in to veganism” and being “flexitarian,” I started doing Meatless Mondays. I eventually added in Tofu Tuesdays, Wegetable Wednedays, Tempeh Thursdays, etc. I didn’t say a word to Ethan about what I was doing, but as soon as I completed a full 7 days vegan, I looked at Ethan and said, “It’s been a full week, I am vegan now.”  I then of course went through my own vegangelical phase and found myself doing the exact same things Ethan did. Luckily, I soon stopped.  

HOP: What are your tips for talking to non-vegan family members?

Ethan: My best advice is to accept that you might not necessarily be able change them. Just like you are asking for them to accept you and your choice to live vegan, it is important to understand that they may not be in a space where they can receive the same information that you did, much less integrate it or act on it. Often, it is hardest for our closest friends and family to receive this information from us because our relationships are steeped in lots of history and baggage. It is always important to share your truth with the people you love and you should never tolerate relationships where you are ridiculed, teased or not accepted because of the ethical choices you make, because that cuts at the trust and mutual respect which is at the core of any healthy relationship.

At the same time, respect goes both ways. Even though it might be difficult for us to never truly respect our loved one’s choice to not personally embrace a vegan ethic, it’s important to separate that from respecting them as individuals and respecting their right to make their own choices, even choices with which we strongly disagree. In my experience, when you come at folks without an agenda of “getting them to go vegan” it’s far more likely that they actually will.

Michael: Don’t pressure them, as we both learned, that never works. It is better to inspire by example…we need to meet people where they are. If they bring it up, I like to follow the advice of Colleen Patrick Goudreau who said, ‘if you are asked about being vegan during a meal, let the person know you are more than happy to have that conversation, but ask if they really want to have that conversation right now.’

HOP: The Vegan Mos NYC Vegan cookbook is so drool-worthy and packed with old time comfort-food faves! Can you tell us what ‘Vegan Mos’ stands of and how it started?

Vegan Mos: The “Mos” in our name is short for homos. Our friends Dan and Mike already had The Gay Vegans, so we decided to use vegan as the adjective to modify Mos. In the 90’s in the LGBT community, using the term “mo” became a way of referring to one another “oh, he’s a mo,” so we decided to reclaim it. We began Vegan Mos as a way of sharing recipes for delicious, homemade vegan food. We wanted to show people that going vegan did not mean giving up any of the flavours we loved. We also wanted to highlight the intersection of LGBT rights and animal rights. We wanted to help people see that speciesism is no different than homophobia – both stem from a fictitious belief that one group of beings is superior to another and therefore can oppress the perceived lesser one.

HOP: Can you tell us one of the most life changing moments you have had on a farm sanctuary?

Ethan: I remember when The Tiniest Herd was rescued at Woodstock Farm Sanctuary back in 2016 and the first time I went up and met all the tiny baby goats (like many folks, I can get a little obsessed with the cuteness overload from baby goat videos). When I got to meet all of these babies and watch them with their young mothers, I had my first “Ah-ha” moment about how special this truly was: here were Mothers who got to keep their babies. That just doesn’t happen to the overwhelming majority of farmed animals out there. It really hit me right then and there: when we support industries that use animals for food or some other human purpose, we’re actually destroying families. It was such a special experience to witness these cute babies playing around us with their equally adorable young Mamas who were keeping a watchful eye on them, occasionally disciplining them as needed. I thought, “this is how it’s supposed to be.” That experience infused my already deeply-rooted animal rights activism with a deeper layer of commitment: to keeping families from being separated, whether they are animal families or human families. 

Michael: It was when I first got to meet a piglet at Woodstock Farm Sanctuary named Mishka. Ethan named him Mishka, after me. Mishka was my name in Russian class and when my cousin Karen learned that, she began calling me that, and still does to this day (I won’t say how many decades later). At Woodstock, they don’t like to use the same names for different residents to avoid any confusion when talking about the animals. As there already was a Mike there (even though I never go by Mike, they didn’t want to risk confusion between Mike and Michael), Ethan chose to use Mishka. Mishka and his family (3 brothers, his sister, and his mother) were rescued from a horrible situation of neglect. Sadly one of his brother’s passed away, but Mishka will get to live his life safe and happy with his family. Mishka was the littlest of the bunch and they were not sure he would survive, but he did. This is much like my start in life having been born as a premie and no one knew if I would survive. When I finally got to meet my namesake I was overwhelmed with emotions I began to cry. I will never forget that moment. To know that this little pig is getting the life that so few farm animals will ever get and the fact that he was named was truly remarkable. It was this bittersweet experience of joy for this family and sadness for all the other pigs, and really all the animals, that will never get to live free from harm with their families. 

HOP: What are your top 3 tips for people out there who want to go vegan?

 Vegan Mos:

  1. Take it one meal at a time. Don’t worry about what you are going to do on Thanksgiving, or about your birthday cake, or any other far-off meal.
  2. Shifting your focus from yourself to the animals you are saving really helps. No animal product tastes as good as saving that animal’s life.
  3. Instead of focusing on what’s “missing” from your plate, see that empty space as an opportunity to discover new foods. Try wheatberries, quinoa, amaranth or barley if you haven’t tried them. Maybe you could try Anasazi or Fava beans? Ever try a broccolini? What about Romanesco? There are so many amazingly delicious, unique and nutrient-dense foods out there. We just need to open ourselves up to trying them.

HOP: What makes you happy on a normal day outside of being vegan superstars? 🙂

Ethan: When I can remember in the middle of my day to practice mindfulness and focus on my gratitude it shifts my mood immediately and lifts me up. It’s super easy in our current sociopolitical climate to feel threatened and overwhelmed if you’re an LGBT person (or any other minority for that matter.) Sometimes I’ll just stop and think, “You’re breathing… and it’s easy and painless” and I shift my focus and awareness there and just go with that and it immediately de-stresses me and reconnects me to the innate joy and peace that’s always there, but that is often covered up. It is something that I can do anywhere, anytime and radically increases my capacity to feel joy during everyday moments and when doing otherwise mundane activities. 

Michael: Spending time with our dogs Riley and Charlie gives me so much joy. There is nothing as wonderful as the love of a companion animal. Also, I am a TV junkie, so sitting on the couch a being able to lose myself in a good TV show is wonderful. 

HOP: Where is the next place you’ll be for people to come meet up with you?

Vegan Mos: Our next scheduled public appearance will at the Hudson Valley Vegfest on either November 3 or 4.

HOP: Let us in on your favourite recipe from your cookbook!

Vegan Mos: That is like trying to pick which of our dogs we love more. All the recipes in NYC Vegan have some special meaning to us. However, in the list of truly iconic NYC food, Black and White Cookies are near the top (scroll down for the recipe)

Where to find the Vegan Mos:

www.VeganMos.com

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Black & White Cookies ~ NYC Vegan
 
Save Print
Cook time
15 mins
Total time
15 mins
 
Thanks to a famous episode of Seinfeld, the black and white cookie, once only known to New Yorkers, garnered national attention. In that episode, Jerry used the black and white as a metaphor for racial harmony. Although called a cookie, these treats are actually made from a stiff cake batter and baked free-form on a cookie sheet. Once found only in bakeries, today the black and white can be found in almost every grocery store and bodega in New York.
Author: Vegan Mos
Recipe type: dessert, snack
Serves: 18
Ingredients

  • Cookies:
  • 2½ cups unbleached all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 cup nondairy butter
  • ¼ cup nondairy milk, at room temperature
  • 2 teaspoons vanilla extract

  • Icing:
  • 3½ cups confectioners’ sugar
  • ¼ cup boiling water, plus more if needed
  • ¼ teaspoon vanilla extract
  • ⅔ cup nondairy semisweet chocolate chips
Instructions
  1. Preheat the oven to 350°F. Line 2 (18 x 12-inch) baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In another large bowl, combine the sugar and butter and beat until creamy, about 5 minutes. Add the milk and vanilla and beat until incorporated. Add the flour mixture to the butter mixture in batches, beating after each addition, until combined.
  3. Scoop the dough, ¼ cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart. Flatten them slightly with your hands (keep your hands wet to prevent the dough from sticking). Allow room between the scoops as the cookies will spread as they bake.
  4. Bake the cookies for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cookies to cool 2 minutes on the baking sheets and then carefully flip the cookies over and transfer them, upside down, to a wire rack to cool completely.
  5. While the cookies are cooling, make the icing. In a large mixing bowl, combine the confectioners’ sugar, boiling water, and vanilla. Mix well to get a spreadable icing. Add a little more water, if needed. Using an offset spatula, spread a thin layer of icing onto the flat side, the former bottom, of each cookie. Return the cookies to the wire rack to dry. You should have about ½ cup of icing left.
  6. While the white icing is drying, melt the chocolate chips in a microwave or double boiler. When the chips are all melted and smooth, whisk the melted chocolate into the remaining icing. The chocolate icing should be thicker than the white, but still be spreadable. If it is too thick, add a little hot water to thin it out. Use the offset spatula to frost one half of each cookie over the white icing. Return the cookies to the wire racks to dry. Store leftovers in a covered container for up for 5 days.
3.5.3226

Tag me or the Vegan Mos if you make this! (@hookedonplants @veganmos on instagram)!

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Filed Under: Dessert, Hooked On People Interviews, Lifestyle, Recipes, Snacks, Uncategorized, Veganism Tagged With: black and white cookies, cookie recipe, cookies, dessert, hooked on people interview, plant based interview, vegan cookies, vegan dessert, vegan interview, vegan mos

Chewy Vegan Chickpea Coconut Cluster Cookies | Gluten-Free

May 31, 2018 By julia

That naked cookie jar is calling for these babies! But be warned; if you are into chewiness with a surprise crunch of clustery, seedy, coco-nutty goodness, that jar of chewy vegan chickpea cookies will be empty within 48 hours.

The tapioca flour in these cookies gives them that chewy texture, and the chickpea flour gives you the extra plant protein so you’ll feel like a health nut without having to taste the health (if you know what I mean)! Perfect combo.

Keep the GF theme going by opting for gluten-free oats.

And the clusters! Such a great addition. You know that feeling of biting into something chewy, and all of a sudden, SURPRISE … a delightful crunch for the teeth to bask in. Is it just me, or is that not the most satisfying sensation ever?

I’m using Hippie Snacks sweet seed + nut clusters (a whole package worth) to round out these devour-worthy cookies. The clusters have dried fruit in them too, so you get a random bit of extra firm chewiness, along with that seedy, coconut crunch (YES).

And the dippability of these guys are 10/10 (very important to mention).

Pour that hemp milk into a your favourite mug and dip away till’ the happy cows come home.

Cookies with Benefits:

  • Chickpea Flour is a great option if you’re sensitive to gluten, plus it’s packed with plant protein with a very mild flavour. It’s anti-inflammatory, and super nutrient-dense, yet lower in calories (compared to wheat flour).
  • Sweet Coconut Seed + Nut clusters are packed with omegas from coconut + flax seeds, iron from pumpkin seeds, and vitamin E from sunflower seeds. They’ve got papaya and cranberries in there for a boost of phytonutrients and digestive enzymes, plus a ton of fibre from the brown rice puffs!
  • Oats are packed with magnesium, fibre and antioxidants. They’ll help balance your blood sugar, lower cholesterol and relieve constipation:)


Chewy Vegan Chickpea Cookies with Coconut Cluster | GF
 
Save Print
Prep time
10 mins
Cook time
11 mins
Total time
21 mins
 
Easy and chewy with a surprise crunch. These cookies are a new go-to for the lunch box, and their dippability is 10/10.
Author: Jules
Recipe type: cookies, dessert, snack
Serves: 9
Ingredients

  • Dry Ingredients:
  • ¼ cup coconut sugar
  • ½ cup tapioca flour
  • 1 cup chickpea flour
  • 1 cup oats (gluten free if needed)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt

  • Wet Ingredients
  • ½ cup + 1 tbsp maple syrup
  • ¼ cup almond butter
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 1 package Hippie Snacks Sweet Coconut Seed + Nut Clusters
Instructions
  1. Pre-Heat oven to 350°F
  2. Mix together dry ingredients (I do this in the Kitchen Aid mixer). Then pour that into a bowl and set aside.
  3. Mix together the wet ingredients (except for the clusters), until smooth.
  4. Add the dry mixture to the wet and mix until combined
  5. Then stir in the coconut clusters (save some for topping the cookies with)
  6. On a parchment covered, or reusable cooking sheet covered cookie sheet, place 1 inch cookie dough balls about 2 inches apart.
  7. Press the cookie down slightly and sprinkle with left over cluster bits.
  8. Bake for 10-12 minutes (watch they don't burn, but if you want a crispier base go for 12 minutes)
  9. Store in that cookie jar!
3.5.3226

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Filed Under: Dessert, Gluten Free, Recipes, Snacks, Uncategorized Tagged With: chewy cookies, chickpea cookie, coconut cluster cookies, cookies, dippable cookies, high protein cookies, hippie snacks, hooked on plants, oatmeal cookies, plant based cookie, plant based dessert, vegan cookie, vegan dessert

Vegan Chocolate Chip Oatmeal Cookies | Chewy and Crispy

October 19, 2017 By julia

Finally! A vegan chocolate chip oatmeal cookie recipe that my guy approves of.

These are crispy on the outside, chewy on the inside, healthy, and simple enough to make every week!

So much YES!

The cookie jar must always, always be full, after all.

I tried replacing the coconut oil with banana, but it didn’t have the crispy-ness we were looking for. So, coconut oil and almond butter make up the majority of the liquid part of this cookie, with oats being the star of the dry ingredients.

There is something SO special about baking cookies.

Maybe it’s the nostalgia. Maybe it’s the smell. Maybe it’s the fact that you can eat the cookie dough as you go (one of the many perks of veganizing everything)!

What ever it is… I like it. ‘I like it a-lot’ (insert Arnold accent here).

And I think Davey likes it even more, especially when this recipe gets pumped out of the kitchen.

I had him blind taste-test the options: banana vs. coconut oil… 10 minutes vs. 12 minutes…well, he lived up to his taste-tester role in the kitchen and concluded that the best version of this cookie recipe features good ol’ coconut oil and a couple more minutes in the oven. 

I have to mention… These go real well with this homemade Hemp Milk recipe (no straining needed, and literally the easiest plant-based milk you can make at home). Because let’s face it, what’s a cookie without the dunking?

Benefits:

  • Almond butter is a good place to go for your Vitamin E needs. Why do we need Vitmain E? It’s key for healthy skin, eyes, and a strong immune system. It’s also a strong antioxidant, to help ward off disease!
  • Chia is one of the best ways to get your omega 3s, it gives you all essential amino acids, plus it’s packed to the nines with vitamin K (which helps calcium travel throughout the body, making it great for bone density and essential for healing from injuries).
  • Oats have a complete amino acid profile, containing all essential amino acids. They’re also packed with manganese, which you need for fat and carbohydrate metabolism and brain & nervous function. Not to mention they’re packed with fibre, yet low in fat, making them a good option for knockin’ off the pounds.

 

Vegan Chocolate Chip Oatmeal Cookies
 
Save Print
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
 
Finally a crispy cookie that's chewy on the inside. Perfect for dunking in that almond milk.
Author: Jules
Recipe type: dessert, snack
Cuisine: vegan dessert
Serves: 12-15
Ingredients
  • 1 chia egg (1 tbsp chia seeds, 3 tbsp water, mix together and let sit 3 minutes)
  • ¼ cup coconut oil
  • ½ cup almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup oat flour (rolled oats blended to a flour)
  • 1½ cups large flake rolled oats
  • ⅛ cup cane sugar
  • ½ tsp baking powder
  • ⅛ tsp sea salt
  • ½ cup vegan chocolate chips
Instructions
  1. Make your chia egg.
  2. Preheat oven to 375°F.
  3. Line your baking sheet with parchment paper.
  4. Whisk the coconut oil, almond butter, maple syrup, chia egg and vanilla together until creamy.
  5. Add oat flour, oats, sugar, baking powder, and salt and mix thoroughly.
  6. Add the chocolate chips.
  7. Shape small balls of dough into a ball, flatten with your hand onto the parchment covered pan.
  8. Bake for 12 minutes.
  9. Let sit on cookie sheet 5 minutes, then transfer to a cooling rack.
  10. Keep in a high, hard to reach cookie jar in your cupboard.
3.5.3226

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Filed Under: Dessert, Gluten Free, Recipes, Snacks, Uncategorized Tagged With: almond butter cookies, chocolate chip oatmeal cookies, cookie jar, cookies, easy vegan dessert, healthy cookies, hooked on plants, plant based dessert, vegan cookies, vegan dessert, vegan snack

Quinoa Superfood Power Cookies | Jules Fuel

July 28, 2016 By julia

Cookies for breakfast?

OK fine, if you insist…

…

Read More »

Filed Under: Breakfast, Dessert, Jules Fuel, Lunch, Recipes, Snacks Tagged With: breakfast to go, compassionate food, cookies, cruelty free, easy snacking, healthy cookies, high nutrient, jules fuel, plant based dinner, plant based meals, plant-based, plants, vegan, vegan dessert, vegan dinner, vegan eats, vegan lunch, vegan meals, vegan snack

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WELCOME

welcome-julia-murray

Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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hookedonplants

🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Retreats

Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

🩵🐖🐓🐐
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
🥞💛 Vegan 3 Ingredient Blender Pancakes—so 🥞💛 Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices 👌 

👨‍🍳 Ingredients:
✔️ 3 ripe bananas 🍌
✔️ 3 cups oats (GF if needed)
✔️ 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
✔️ 1 tsp baking powder
✔️ 1 tsp baking soda 
✔️ 1/2 tsp cinnamon
✔️ 1 tsp vanilla extract
✔️ Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders 🍄‍🟫 
Vegan chocolate chips?!

Use ‘hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

🔥 Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ‘em high!
✔️ TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! 🍓

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! 💛

👌Freeze & pop in the toaster for a quick Breaki. 
** Can also be used in the waffle iron 🧇 

Are you in team waffle or team pancake?? 
👇Do tell. 

#HookedOnPlantsArchives 
#VeganPancakes #BananaOatPancakes #HealthyBreakfast #PlantBasedEats #WeekendBrunch #EasyVeganRecipes
8 facts & stats ⬇️ Yup, dogs can thrive on pla 8 facts & stats ⬇️ Yup, dogs can thrive on plants 🎉 

And science backs it up. 

3 Fun facts:

✨ One of the longest living dogs in the Guinness Book of World Records, Bramble the collie, lived to age 25 on a plant-based diet.
✨ Studies show that beef, dairy, and chicken are the three most common food allergens for dogs.
✨ Plant-based dogs live longer, stay healthier, and need fewer vet visits. 

And, here’s why we love Virchew:

✅ Canadian-made with locally sourced ingredients 🇨🇦
✅ Woman-founded & Vancouver-based 🏙️
✅ Developed with veterinary support 🩺
✅ Hypoallergenic & vet-referred 🐾
✅ Starter Kit available + shipped throughout the Sea-to-Sky 🚚
✅ Delivered right to your door 🚪 
✅ Delicious apparently … bowls are sparkling clean after every meal 👅 
✅ Zak & Tez are stoked on their perfect poops, happy skin & endless energy ⚡️ 

🔬 don’t just take it from Z & T… here’s what the research says: 🤓

📖 “Dogs on plant-based diets had a mean lifespan of 14.1 years, compared to 12.6 years for those on meat-based diets.” – University of Guelph

📖 “Dogs fed plant-based diets had fewer health disorders, especially in digestion, liver function, and eye health.” – Research in Veterinary Science

📖 “Vegan-fed dogs were healthier and required fewer health issues, less vet visits and medications, according to a study of 2,500 dogs.” – Pet Food Industry

📖 “No evidence suggests plant-based diets negatively impact dog health.” – Veterinary Sciences Journal

📖 “Vegan diets provide adequate nutrition for dogs.” – University of Illinois

@virchewdogs makes it REAL easy to feed your pup a nutritionally complete, vet-backed, plant-based diet you can feel good about and your dogs can obsess over. 

➡️ Comment or DM: ‘Dog Food’ for a link with more info. 

❤️’Hookedonplants’ at checkout will give you a discount.

#Virchew #VeganDogs #PlantBasedPets #HealthyPups #VeganPetFood #SeaToSky
If not now, then when? 🌱 ✨ 🏝️ Last cha If not now, then when? 🌱 ✨ 🏝️ 

Last chance to book a Nicaragua adventure with likeminded, positive, plant-curious people. 

The Vegan Adventure Retreat. 

We are so grateful to have met our amazing attendees from last year’s retreat, and we’ve built connections from that one week, that will no doubt, last a lifetime. 

Enjoy listening to their experience …
This was filmed right before their zenned out spa experience.

Here is your chance to …

🙌 Disconnect to re-connect.
🙌 Fill your own cup so you can bring your best self back to your family, friends, career…
🙌 Step aside your comfort zone with all Ometepe Island provides 
🙌 Learn all about your microbiome & delicious whole food plant based cooking skills
🙌 Devour tropical fruit, breathe, practice yoga daily,  kayak with monkeys, hike volcanos, tour cacao farm…

A chance to say yes to yourself. 

Everyone welcome! 🤗

Plant based, vegan, plant curious, travel lovers, adventurers, anyone who needs to hit that re-set button… we’ve got you. 

Jules and Danielle 

@hookedonplants chef, olympian, nutritionist. 
@pachavega chef, educator, gut health expert, nutritionist. 

PS: the @sanctuary_music_festival is 28-30… retreat then festival ?!

#veganretreat #nicaragua #retreat #plantbasedretreat #veganadventureretreat
Last call: book your spot at the Vegan Adventure R Last call: book your spot at the Vegan Adventure Retreat (hosted by Olympian & Nutritionist @hookedonplants and Nutritionist & Chef & Educator @pachavega) for the most delicious adventure of your life. 

Message ‘retreat’ for deets.

Nicaragua March 21-28

PS: there happens to be the amazing @sanctuary_music_festival the 28-30.

… Retreat then Festival… 🤷‍♀️ 👌 
What a week 🎉 🌱 💗 

What are you waiting for ??? 

Let’s experience the best week in Nicaragua together.

We can’t wait to host, guide, teach 
and adventure with you… 

#retreat #veganretreat #veganadventureretreat #nicaragua #wellnessretreat
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