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Bangin’ Banana Tahini Chaga Granola (Oil & Refined Sugar-Free)

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Who doesn’t love a good crunch in the mornin’?

I do.

But, I don’t love all the sugars + oils snuck into a typical store-bought granola…

Enter: THIS BANGIN’ BANANA TAHINI CHAGA GRANOLA

This recipe is:

-Easy

-Delish

-Free from refined sugars and oils

-Made up of whole foods baby!

Pour some milk on top (Earth’s Own new 4 ingredient oat milk are a fave), or sprinkle it on top of your coco yogurt bowl or smoothie bowl. How ever you enjoy granola, you’ll be able to enjoy it knowing you’re packing your body with quality nutrients and good energy. 

As for the mushroom part, totally optional, but any opportunity I can get, I’ll add in mushroom powders to my recipes. 

The Stay Wyld Organics Mushroom powders are North American sourced, steamed for best absportion, organic, and packaged in glass with a tin lid (plastic-free packaging for the win). I’m using Chaga here, but really could throw all 5 in this recipe!

 

Turkey Tail, Cordyceps, Lion’s Mane, Reishi AND Chaga all give you a mega dose of antioxidants and act as adaptogens in your body, bringing your body back to homeostasis (balance). They’re also immune-boosting and good for the gut. 

Cooking time: 16 minutes

Servings: 5

NOTE: This recipe is very double-able. Do it. 

 

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Ingredients:

  • Wet Ingredients:

  • 1/4 cup tahini

  • 1 ripe banana, mashed

  • 2 tsp vanilla

  • optional: if you like it a bit more sweet, add 1/4 cup maple syrup

  • Dry Ingredients:

  • 2.5 cups rolled oats

  • 1/2 cup coconut shreds/ribbons

  • 1/2 cup pumpkin seeds

  • 1/4 cup walnuts, chopped

  • 2 tbsp cinnamon

  • 3 tsp Stay Wyld Organics Chaga mushroom powder (use ‘Julia10’ for a 10% discount on these North American, organic, steamed, medicinal mushrooms in plastic-free packaging!)

  • 1/2 tsp salt

  • Add ins after baking:

  • 1/2 cup raisins or dried cranberries or chopped dates

  • 1/4 cup hemp seeds

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Directions

  • Pre-heat oven to 325F
  • Mix the wet ingredients together in a large bowl
  • Add in the dry ingredients to the wet and mix thoroughly (hand mixing is the most satisfying and gets the job done best)
  • Lay it out evenly on a parchment (or reusable baking sheet) covered pan
  • Bake for 16 minutes, mixing around halfway through. (Careful not to burn at the end!)
  • Remove from oven and let cool completely before storing it in an airtight container in your cupboard or the fridge. As you transfer it to your container, add in the additional ingredients and shake it up.
  • Snack, scoop, or sprinkle it on everything!

Mushroom Mylk | Maple Vanilla Chaga Almond Milk

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This mushroom mylk is foamy, a little sweet, creamy, and packed to the brim with benefits + antioxidants.

… taken to the NEXT LEVEL with Stay Wyld Organics Chaga mushroom powder.

It foams nicely for that next latté… or just pour yourself a big glass for the dipping experience paired with Peanut Butter Quinoa Cookies, Chickpea Coconut Cluster Cookies, Chocolate Oatmeal Cookies, or these One Bowl Breakfast Cookies.

Now might be a good time to introduce you to a new mushroom biz I’m a part of:

Stay Wyld Organics!

I’ve always been amazed by the benefits of the fungi family, so I’m very excited to be a big part of Stay Wyld and all that it stands for.

These medicinal mushrooms are steam extracted, North American grown, organic, a blend of the fruiting bodies and mycelium, plus they come in plastic-free packaging!

Chaga, Cordyceps, Lion’s Mane, Reishi, and Turkey Tail.

Check out all of the benefits on the site! (Use ‘Julia10’ for the 10% discount)

I throw a mix of the powders in my smoothies, lattés, overnight oats, energy balls, cookies, you name it!! You can’t even taste the mushroom powders (I usually put 1/3 cup mix of all 5 mushroom powders in our smoothie every day).

More about Stay Wyld will be coming soon… but for now, enjoy this Chaga mylk.

Chaga has the highest ORAC score (the measure of antioxidant potency) of any superfood. Antioxidants combat free radicals in the body, preventing inflammation and disease.

Get it in ya!

Maple Chaga Almond Milk
 
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Easy nut milk recipe for your next latté, packed with mushroom benefits!
Author:
Recipe type: Drinks
Serves: 2 litres
Ingredients
  • 1½ cups almonds, soaked in water overnight, then strained
  • 1½ to 2 litres of water
  • 2-3 tsp chaga powder (using Stay Wyld Organics)
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1-2 tbsp maple syrup
  • ½ tsp salt
Instructions
  1. Add the almonds and water to the blender. Blend on high for 30 seconds.
  2. Strain into a big bowl through a nut milk bag.
  3. Pour the strained milk into the blender again, and add in the rest of the ingredients.
  4. Blend for another few seconds.
  5. Pour into your fave milk jar (or mason jar), and store it in the fridge for up to 5 days

Making this? Tag @staywyldorganics @hookedonplants 

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!

Simple One-Pot Vegan Chili | Ready in 30

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CHILI SEASON (can I get a whooooop whoop?)

I’m going to make this post short, to the point, nutritious, and delicious, just like this simple one pot vegan chili (aka dinner in 30 minutes).

All you need is a pot, some cans from the pantry, and some of your usual suspects from the veggie kingdom.

If you want to take it up to the next level, top it off with this 5 ingredient vegan sour cream or smokey vegan parm, and of course a side of rustic sour dough (our go-to is always a fresh loaf from Whistler’s vegan bakery Ed’s Bred).

This recipe makes a lot. Freeze it or just keep it in the fridge to eat it over the next week on top of quinoa, in wraps, sloppy joe style…. you name it.

Gotta love that chili versatility action.

Simple One-Pot 3 Bean Vegan Chili
 
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A last minute dinner idea. Just need a few veggies and a few cans from the pantry, and you're dinner is ready in 30 with one pot to clean.
Author:
Serves: 6
Ingredients
  • 1 medium yellow onion, chopped
  • 8 mushrooms, chopped (white, cremini, portobello, your choice)
  • 3 sticks of celery, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 1-2 tbsp veggie boullion powder (or 1 cube)
  • 1 tbsp cumin
  • 3 tbsp chili powder
  • 1 tbsp oregano spice
  • Pinch of salt & pepper
  • 1 large sweet potato, chopped
  • 1 jar tomato sauce (HACK: you can use pasta sauce! I used this one)
  • 1 can each: kidney beans, black beans, chickpeas (or any other beans you have), rinse first
  • 1 can of corn
  • 1 head broccoli, chopped
Instructions
  1. Oil-free sauté the onions and mushrooms (heat pan to medium, add onions and mushrooms, let brown for a few minutes, add a bit of water to de-glaze the bottom of the pan, let sauté another minute or so)
  2. Add celery, carrots, garlic, veggie boullion, cumin, chili powder and oregano with a ¼ cup of water. Mix together and let sauté 3-5 minutes
  3. Add sweet potato, beans, corn, tomato sauce and stir.
  4. Add enough water until it just covers everything.
  5. Bring to a boil, then let simmer for 20 minutes.
  6. Add broccoli for the last 5 minutes.
  7. Serve it up with cashew sour cream, green onion and your fave sourdough (I'm looking at you Ed's Bred.

Making this? Tag @hookedonplants

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!

Power to the Pickle Salad Dressing | 4 Ingredients + Oil-Free

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This dressing will be your new best friend when learning to love salads. Pairing a salad up with this drizzle of goodness will leave you wanting even more of those green leafies. Now that’s a craving we all need more of in our lives.

If you’re wondering… why no oil? Here’s a great post all about it from No Meat Athlete.

Don’t stress about it when you’re eating out or trying new vegan alternatives every now and then… but cooking without oil at home is too easy not to do, and you’ll get the benefits of dodging those empty, refined fat calories and have more room for nutrient-dense, beneficial, whole plant food calories.

The magic ingredient in here is pickle juice!! Don’t throw that stuff out! It’s amazing in hummus, sauces, dressings…

I usually just wing it with the ingredients, but had to measure it out for you guys and share because it’s just too good and I use it too often not to.

Make a big batch like this recipe, and keep the leftover dressing in the fridge for easy salad makin’ all week long.

No excuses. Bring out your inner Popeye and love your greens.

My go to for salads: avocado, tomato, green onion, kale (massaged in the dressing first), romaine, sprouts, and other kind of greens I have growing in the garden (arugula, mustard greens, herbs), some hemp seeds, and sometimes raisins.

What’s your favourite salad combo? Leave a message on instagram to me @hookedonplants.

Let’s just get right into the recipe.

Power to the Pickle Salad Dressing | 4 ingredients + Oil-Free
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Power to the Pickle Salad Dressing | 4 ingredients + Oil-Free

Recipe by juliaDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking timeminutes

Ingredients

  • 1/8 cup dijon

  • 1/2 cup pickle juice

  • 1/4 cup nutritional yeast

  • 1/2 tsp maple syrup

Directions

  • Add all ingredients to a jar.
  • Use those muscles and shake vigorously until it’s all smoothed out
  • Taste it! Too tangy? Add a bit more maple. Too runny? Add some more nutritional yeast. Too thick? Add more pickle juice!
  • Keep left over dressing in the jar in your fridge for up to 3 weeks (if it lasts that long).

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Raw Eatery Carrot Sun Seed Taco Meat | Vegan

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Carrots. They’re good for snackin’, shreddin’, cakes n’ muffins… BUT, did you know, when paired with the sunflower seed, they can morph into a delicious, meat-y taco filling? That’s right. Welcome to my kitchen, carrot sunflower taco meat. I’ll be seeing you again and again and again.

Thanks to the amazing ladies and co-owners of the Raw Eatery and Market in Calgary, Megan and Ali, for allowing me to share their yummy recipe with all of you! If you’re in Calgary, I HIGHLY recommend checking out their beautiful vegan café in Kensington. These two girls are full of positivity and contagious passion for plant-based food. The space is beautiful, (equipped with a gratitude tree and Talk Vegan To Me apparel), and I simply can’t go to Calgary without lunching here at least once.

This is one of their most popular dishes, served on butter lettuce with cashew sour cream, hummus, sprouts and avo… and OH EM GEE, it was tasty. Check out Meg serving it up for the Calgary VegFest promo on Global TV last year:)

This stuff is perfect for taco night of course, but also works for loading up your potatoes, topping your salads, amping up your lunch wraps, or pumping up your pizzas.

It’s ridiculously simple, and packed with all the noots!

Carrots bring the vitamin A and beta-carotene, sunflower seeds bring the vitamin E, protein and a bunch of beneficial minerals.

Happy taco meat night!

4.0 from 1 reviews
Raw Eatery Carrot Sun Seed Taco Meat | Vegan
 
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A raw vegan taco meat to taco-about!
Author:
Recipe type: tacos, raw, dinner, lunch
Cuisine: raw vegan
Serves: 6
Ingredients
  • 3 cups carrots, chopped
  • 2 cups sunflower seeds
  • ¼ of a red onion
  • ¼-1/2 cup sun-dried tomatoes
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • ¼ cup chili powder
Instructions
  1. Throw all ingredients into your food processor. Pulse a few times, then let it run. Turning off to scrape down the sides a few times.
  2. Done!
  3. Serve on lettuce wraps to keep it raw, or taco shells with cashew sour cream, salsa, avocado and sprouts!

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

I love seeing your recipes.

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!

Have me guide you towards a plant-based lifestyle, try the MostlyPlants program.

Try the #PlantsForAWeek challenge by grabbing my new E-Book

 

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