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‘Avo Nice Day Mousse | Easy Raw Vegan Summer Dessert

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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!

Creamy Carrot Shroomy Noods

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Before I go on about the how surprisingly creamy this recipe is… I invite you to say the title out loud. It’s just so satisfying. Thanks to @oliviarosepeltier over on instagram for naming this dish:) These Creamy Carrot Shroomy Noods are just that – creamyyyy!! It was a surprise to me, so maybe it will surprise you. Make it to find out.

Not only is this sauce perfect for that springtime ‘get ready for the bikini’ freak out (veggie heavy, low calorie, nutrient dense, high fibre)… but it actually brings that creamy pasta vibe, and an amazing colour.

Just steam some veggies. Sauté some things. Blend it up. Cook that pasta.

This sauce could be used for any kinda of saucy need.

A dip on a platter, a saucy addition to your burrito, a healthy nachos dish… or simply warmed up and eaten with a spoon!!

It’s a throw together kinda meal when you only have a few things to choose from. But remember, just add nooch + miso paste, and anything will taste YUM.

Creamy Carrot Shroomy Noods
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Creamy Carrot Shroomy Noods

Recipe by juliaCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

3

minutes

Ingredients

  • 3 cups carrots, roughly chopped

  • 3/4 cup corn, frozen

  • 3/4 cup green peas, frozen

  • 2 cloves garlic, minced

  • 1/2 onion, diced

  • 2 tsp sage

  • 2 tsp thyme

  • 1 cup mushrooms (fresh cremini or dried oyster or lobster mushrooms, soaked for 15 minutes in water), chopped

  • 1/8 cup miso paste

  • 1/2 cup nutritional yeast

  • 1/8 cup tahini

  • Veggie bouillon cube

  • 400g brown rice or quinoa noodles

  • Fresh sage or basil for garnish

  • Water to blend (start with 3/4 cup)

Directions

  • Bring steamer water to a boil, and place steamer on top with carrots, peas and corn. Steam for 10 minutes
  • Meanwhile, heat another pan up to medium heat. Add the onions and sauté for 3-5 minutes. Add 1 tbsp of water to de-glaze the pan. Add garlic, sage, thyme and mushrooms. Let sauté on low for 5 more minutes
  • Boil water for pasta (you could use the same pot as the steamer – just throw the steamed veggies into your blender) and fill the steamer pot with water. Cook pasta according to directions.
  • Add all steamed veggies to a blender with the miso, nutritional yeast, tahini, boullion cube and 1/2 cup-3/4 cup water. Blend until silky smooth (add more water by the tablespoon if needed).
  • Pour the creamy carrot sauce into the pan with the onions and mushrooms, mix well.
  • Strain the pasta once it’s done cooking, and add the noodles to the pan with the sauce. Mix well.
  • Serve with a garnish of sage or basil, and this Smokey Vegan Parm!

Bangin’ Barley Black Bean Burgers + Cheezy Sunflower Sauce

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Hand-held food season is upon us and you need a burger fix… in the way of these meaty vegan burgers.

I feel ya.

With these BBBBB’s the flavours are tasty, the texture is meaty, and the creation is simple.

Slap on some vegan cheese for the last few minutes of cookin’ (I find the meltier ones are VioLife, Sheese Cheese, Chao or Gusta Americano all found at Vegan Supply), and you’re well on your way to burger town.

These work best on the frying pan with a smidgin’ of avo oil. They also survive on the barby – just make sure you oil up the grill before you throw them on.

What are you waiting for? Call up some buds, bring home some vegan buns and cook up some bangin’ burgs!

Bangin' Barley Black Bean Burgers
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Bangin’ Barley Black Bean Burgers

Recipe by Jules
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup barley (pre-cooked)

  • 1 can black beans (rinsed)

  • 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes)

  • 1 tbsp cumin

  • 2 tbsp Bragg’s liquid aminos

  • 1.5 tsp paprika

  • 1 tbsp onion powder

  • 1 tbsp miso paste

  • Cheezy Sunflower Sauce

  • 1 cup sunflower seeds, soaked (overnight or in hot water for 30 minutes)

  • 3/4 cup water

  • juice of 1/2 lemon

  • 1/8 cup nutritional yeast (nooch)

  • 1 clove garlic

  • pinch of salt

  • Burger Building Ingredients:

  • Bun or lettuce wrap

  • Red onion, sliced

  • Pickles, sliced

  • Dijon

  • Tomato

  • Vegan Cheese (like Violife, Chao, Gusta, Sheese… all found online at Vegan Supply)

Directions

  • Add all ingredients to your food processor and pulse until blended, but still with some chunky texture
  • Turn your pan onto medium heat, add 1 tsp of avocado or coconut oil (or crank your BBQ to medium, and oil the grill)
  • Grill or fry each burger 4 minutes per side. Add vegan cheese to the burger during the last couple of minutes with the lid on (melty goodness)
  • While burgers are cookin’, put all Cheezy Sunflower Sauce ingredients into a small food processor and blend until smooth.
  • Build your burger! Lettuce bun or bread bun + romaine + red onion + dijon + sunflower sauce (or this garlic cream sauce) + tomato + pickles.

Notes

  • Time does not include the cooking of the barley, or soaking the sunflower seeds.

Tag me if you make these! (@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!

Need a guide towards a plant-based lifestyle? Try the MostlyPlants program.

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

The Easiest Blueberry Crisp | Vegan + Gluten Free

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

Actually, there’s more.

It’s really delicious

It packs lots of nutrients

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

 

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

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

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

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

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


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

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

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

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

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

I love seeing your recipes.

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!

Need a guide towards a plant-based lifestyle? Try the MostlyPlants program.

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

 

Vegan Pulled NO-Pork Nachos

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A plate of comfort-food deliciousness in the form of Vegan Pulled NO-Pork Nachos!

There’s a plethora of options for cheese in this nacho-libré momento… more proof that leaning towards vegan eating is actually an abundant move, not a restrictive one.

The more you explore the different options for your nostalgically yummy dishes, the wider your foodie mind will be opened!

Instead of dairy mozzarella, you can either choose from a ton of different vegan mozz alternatives (check out Vegan Supply and order online internationally), or make yourself one of these whole food cheeses: Cashew Cheese, Carrot Potato Cheese Sauce, Mind Blowing Multi-Purpose Cheese Sauce (nut-free), or even this Lentil Cheese Sauce.

There are so many different ways to cheese up your nachos!

And let’s not forget about jackfruit and the miracle that it is. If you’remissing that pulled texture of pork, jackfruit is your answer. Upton’s Naturals makes a great BBQ jackfruit, or the Jackfruit Company. Otherwise, buy it plain and sauté with some flava flave (as seen below).

No need to support the demand for this in this pulled pork situation.

Enjoy!

You nacho lover, you.


Vegan Pulled Pork Nachos | As simple as it gets
 
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A big plate o' nachos to share with your buds! This jackfruit pulled pork brings the 'meatiness' to this vegan fun time. Make it easy by using store bought vegan cheese, or go for it and make your own like this nacho cheese sauce or
Author:
Recipe type: nachos, party food
Serves: 4
Ingredients
Instructions
  1. Pre-heat oven to 250F
  2. If your jackfruit is plain, follow the above ingredients and sauté jackfruit
  3. Spread a layer of chips, top with a generous sprinkle of cheese, a few onions, olives and pieces of jackfruit.
  4. Do it again! It's all about the layering.
  5. Once the top layer is done, and topped off with cheese, bake for 10 minutes.
  6. Then broil for 2 minutes on low.
  7. Meanwhile, make your guacamole: Smash avocado with lime juice, garlic, red onion and salt n' pepper to taste.
  8. Serve it up with salsa and guac on the side.

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!

Need a guide towards a plant-based lifestyle, try the MostlyPlants program.

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