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dessert

Raw Vegan Date Hemp Coconut Sneaky Greens Bliss Balls

March 1, 2023 By julia

Dates glorious dates. Melt in your mouth. Chewy. Sweet.

Natures candy.

Date Balls!

Dates are amazing for well….  anything really. Buy them by the box, and make sure they’re as juicy and fresh as possible. These little morsels are taken everywhere. In the car, on camping trips, in my camel back, on the plane… you name it.

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Packed with fibre, minerals and vitamins, dates are not to be afraid of. They’re a whole food, unrefined and easily digested for amazing, clean burning energy. The perfect snack on the go. If you love caramel apples, take a bite of an apple with your date and call it a day. Seriously. Take them everywhere with you and you will be a happy camper.

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They are delicious as they are. But sometimes it’s nice to introduce them to a few other flavour buddies.

Hemp seeds add a great hit of flavour and essential fatty acids, oats create a cookie-like taste, and for the twist, quinoa puffs round out this delish ball with a surprising crunch and a complete protein (not that we have to be worried about protein, because it literally is naturally in every single whole, plant food).

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All you need is a food processor and a bit of a shimmy of the wrist to create these melt in your mouth hits of nutrition.

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Benefits:

~Dates are chalk full of fibre, magnesium, and selenium. Plus they are stars when it comes to smooth digestion, nutrient-density, and improving the gut flora. This is all beneficial for weight loss, satiety, and clean burning energy.

~Hemp seeds are a great balance of 3:1 omega 3 to omega 6 fatty acids. In the Standard American Diet, there is WAY too much omega 6 fatty acids being consumed, and not enough omega 3. SO, hemp seeds are a perfect way to ensure you’re getting enough omega 3s in your life. This will help ward off depression, Alzheimer’s, rheumatoid arthritis, blood fat, asthma, and ADHD. Plus it’s one of the best options for plant-based protein.

~Coconut is packed with vitamin E, polyphenols, and vitamin A, which all work together to help lower LDL (bad) cholesterol levels.

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Makes: 30 balls

Time: 10 minutes

Ingredients:

  • 20 Medjool dates, pits removed
  • 1 cup oats
  • 1/4 cup hemp seeds
  • 1/4 cup Daily Greens Powder (broccoli sprouts, moringa, spinach, barley grass and chlorella)
  • 1 tsp pure vanilla extract
  • 1/4 to 1/2 cup shredded coconut

Directions:

  1. Process oats to a flour in food processor, then blend in Daily Greens powder
  2. Add dates to flour and process for 10 seconds
  3. Add hemp seeds, quinoa puffs and vanilla to the mix and process until a ball forms
  4. Spread coconut on a plate
  5. Shape date mixture into small balls with wet hands and drop them onto the plate (a few at a time). Shake the plate so the balls get coated with coconut shreds.
  6. Once the balls are all shaped and coated, store them in the fridge so they’re ready for snacking!
  • If youre having trouble keeping the mixture together, add 1-2 tsp of water to the mix then try molding again.

These keep their shape and travel like heroes!

So bring them on hikes, bike rides, camping trips, you name it.

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Filed Under: Breakfast, Dessert, Recipes, Snacks Tagged With: coconut, date balls, dates, dessert, easy recipe, easy snacks, healthy dessert, hemp seeds, quinoa, raw, raw vegan, ready in 10 minutes, snacks, vegan

‘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
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‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

Recipe by JulesCourse: DessertDifficulty: Easy
Servingsservings
Prep time

5

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!

Filed Under: Dessert, Gluten Free, Oil Free, Raw, Recipes, Salt Free, Snacks, Spring, Summer Tagged With: avocado dessert, avocado mousse, dessert, dessert recipe, hooked on plants, hooked on plants dessert, mousse, plant based mousse, vegan dessert, vegan mousse

Raw Vegan Raspberry Chocolate Mousse Dream Pie

January 31, 2019 By julia

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
 
Save Print
Prep time
25 mins
Total time
25 mins
 
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: Jules
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
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Tag @hookedonplants on instagram if you make this!

I love seeing your recipes.

Filed Under: Dessert, Gluten Free, Oil Free, Raw, Recipes, Uncategorized Tagged With: birthday pie, chocolate avocado mousse pie, chocolate avocado pie, chocolate pie, Chocolate Raspberry Dream Pie, dairy free dessert, date crust, dessert, easy dessert, hooked on plants, no bake dessert, raspberry dream pie, raspberry pie, raw pie, raw vegan dessert, raw vegan pie, vegan pie

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.
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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

No-Bake Spicy Chocolate Cream Pie

November 25, 2016 By julia

Creamy and decadent with out the whole cream, butter or egg yolks.

YES. It’s possible. You’ll see.

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American friends! If you want to impress your Thanksgiving guests (or yourself) with a lighter, healthier, vegan alternative to something usually seen as a sinful, ‘I’ll just have one bite’ type of dessert, this will do the trick.

Don’t even tell them it’s vegan. See what happens.

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The sneaky chipotle really gives this pie a unique kick of flavour.

This one is inspired by Rouxbe Culinary School. I’m more than half way through my plant-based cooking course and am loving the kitchen creations of 100% vegan recipes and experiments they have me doing. But, what I’m loving even more is that I get to share the delicious-ness with all of you!

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Benefits:

–Tofu is a health food, when you buy organic, non-GMO! There is a myth about soy products leading to ‘man boobs’ or breast cancer by raising estrogen levels. This just isn’t the case. In comparison to dairy and animal products, soy is a major upgrade. It’s easily digestible plant-based protein. For more about the myths check out this article. And for more research check out Dr. Gregor here.

–Chocolate in it’s dark form without dairy isn’t so bad! It releases endorphins, and has antioxidants to ward off cancer and disease.

–Pecans contain more than 19 vitamins and minerals, including magnesium for all those anti-inflammatory benefits.
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Serves 12

Time 40 minutes

Ingredients:

Crust:

  • 1  1/2  cups raw pecans
  • 1/4 cup coconut sugar
  • 1  1/2 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1/4 tsp chipotle powder

Filling:

  • 2 cups vegan dark chocolate chips
  • 2 packages organic silken tofu (260g packages), or soft block tofu (300g packages)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • pinch sea salt

Topping:

  • Organic raspberries
  • 1 tbsp cacao powder

Directions:

  1. Make crust: Pulse the sugar and pecans in food processor until a meal forms. Then add rest of crust ingredients and pulse to combine.
  2. Spread crust layer out on bottom and up the sides of pie plate (about 8″ diameter).
  3. Make filling: Melt chocolate by using a double boiler. While it’s melting, add tofu, vanilla, cinnamon, and salt to food processor and blend until smooth. Add melted chocolate, blend until combined.
  4. Pour filling over pie crust.
  5. Chill in fridge for 20 minutes.
  6. Serve with raspberries and a sprinkle of cacao powder.

 

Filed Under: Dessert, Recipes, Uncategorized Tagged With: chocolate cream pie, chocolate dessert, decadent dessert, dessert, no bake dessert, spicy chocolate, thanksgiving dessert, vegan, vegan cream pie, vegan dessert

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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

Who wants a cat?! 🐈‍⬛ Adopt Turnip & Parsn Who wants a cat?! 🐈‍⬛ 
Adopt Turnip & Parsnip :) 

Check out their bios on @whistlerwag website under Adoptables. 

Why buy when you can rescue these cuties !? 

Did you know when you work with us (Team Longmuir Murray @living.in.whistler - to find or sell your home in Whistler, a part of our closing gift alwayyyys is a donation to @whistlerwag ❤️ 

Who here is ALSO quite obsessed with all animals? 

#animalrescue #whistleranimals #adopt #catrescue
Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
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
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