Vegan | Soy-free

Halloween desserts are meant to be fun, festive, and a little spooky. These Choco-Cherry Ghost Pop-tarts are exactly that. With their flaky puff pastry layers, rich chocolate-hazelnut center, and sweet cherry jam, they’re the perfect mix of spooky and cute. Plus, they’re completely vegan and come together easily with store-bought puff pastry, making them a stress-free treat for your Halloween spread.

Even though Halloween marks the transition to the cooler months, it still carries that same spirit of play and creativity. I love baking recipes like this one that remind me not to take things too seriously in the kitchen. These ghost-shaped poptarts are nostalgic, a little messy, and perfect to enjoy while watching your favorite spooky movie or sharing with friends during a Halloween get-together.

The making of: Choco-Cherry Ghost Pop-Tarts

The magic begins with puff pastry, which gives these vegan poptarts their golden, buttery texture without the need for eggs or dairy. I rolled out the pastry and used a ghost-shaped cookie cutter to make matching tops and bottoms. Each one gets a spoonful of cherry jam and a small dollop of vegan hazelnut spread before sealing them with a little oat milk “egg wash.” Once baked, they puff up beautifully with a light crisp on the edges.

After cooling, I dipped each ghost into a simple white glaze to give them that haunting glow. The eyes are tiny black candies, and the mouths are drawn with an edible black marker to bring their spooky personalities to life. The combination of flaky pastry, fruity cherry filling, and smooth chocolate hazelnut center makes every bite decadent and fun. These vegan ghost pop-tarts are proof that Halloween treats can be equal parts eerie and delicious!

Pin Print

Choco-Cherry Ghost Pop-Tarts

Rating: 5.0/5

( 1 voted )

Serves: 3-6 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pop-tarts:

• 1 sheet vegan puff pastry, thawed
• 4 tbsp cherry jam
• 4 tbsp vegan hazelnut spread (such as Nutiva or Nocciolata Dairy-Free)
• 2 tbsp oat milk (for “egg wash”)

Glaze:

• 1 cup powdered sugar
• 1 tbsp oat milk (adjust for desired consistency)
• ½ tsp vanilla extract (optional)

Decoration:

• Black round candy 
• Edible black marker

Procedure

1. Preheat oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry until even. 
2. Use a ghost-shaped cookie cutter to cut out an even number of pieces (you’ll need tops and bottoms).
3. Spoon a small amount of cherry jam and vegan hazelnut spread into the center of half the ghosts, leaving a border around the edges. 
4. Brush the edges with oat milk and place a second ghost cutout on top. Gently press down the edges with your fingers or a fork to seal.
5. To bake, arrange the poptarts on the prepared sheet and brush the tops with more oat milk. Bake for 15-18 minutes, or until puffed and golden brown. Allow to cool completely on a wire rack.
6. Once cooled down, whisk together in a small bowl powdered sugar, oat milk, and vanilla until smooth. Dip each cooled poptart into the glaze, letting the excess drip off. 
7. Add candy eyes while the glaze is still wet and let set. Once dry, use an edible black marker to draw small ghostly mouths.
8. Serve for breakfast, as a snack or dessert. ENJOY!

Notes

-Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat briefly in the oven or toaster oven before serving. -Gluten-Free Option: Use a gluten-free puff pastry if available; otherwise, the filling and glaze are naturally gluten-free. -Variations: Try strawberry jam or raspberry preserves for a different fruity flavor, or add a sprinkle of sea salt before baking for a sweet-salty twist.

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Vegan | Gluten-free

Tacos for breakfast? Count me in! I love a good taco; for lunch, dinner, and, yes, even breakfast! These Vegan Chorizo and Scrambled Egg Breakfast Tacos are PERFECT. They’re protein-packed, pretty simple to make, and entirely satisfying. It’s so freaking good! 

Now you can enjoy Taco Tuesday at breakfast, or any day of the week really. They may just become your new favorite way to enjoy tacos!

The making of: Vegan Chorizo & Scrambled Egg Breakfast Tacos

Breakfast tacos are some of the most versatile dishes out there. You can quite literally use anything as a filling and you can most definitely use the same recipe to make breakfast burritos.

To make my Vegan Chorizo and Scrambled Egg Breakfast Tacos, you’re going to use JustEgg scrambled & fluffy, alongside sauteed vegan chorizo or soyrizo, pico de gallo, and salsa verde for a kick. Of course, you can add any of your favorite toppings like avocado, sauteed potatoes, seitan bacon, vegan sour cream, etc.

The best part? This recipe comes together in just under 20 minutes, making it perfect for any day of the week or a quick weekend brunch. I can guarantee you that this is a breakfast that the whole family will love.

Notes:

• To make this recipe gluten-free, use corn tortillas or any non-wheat-based tortilla. Also, check for gluten-free vegan chorizo. 
• For added flavor, season eggs with adobo seasoning.

Pin Print

Vegan Chorizo & Scrambled Egg Breakfast Tacos

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 container JustEgg
• 1-3 garlic cloves, minced
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 pkg. Soyrizo
• 8 tortillas, flour, or corn
• 1 ½ cup pico de gallo
• Salsa verde

Procedure

1. In a large pan, saute garlic, onion, and bell peppers in a little olive oil until softened.
2. Then, pour in the Just Egg and follow the cooking instructions in the bottle. If desired, season with salt, pepper, garlic powder, paprika, and parsley. 
3. In a separate medium pan, add olive oil and soyrizo; cook until soyrizo is cooked through.
4. Briefly, heat tortillas in the oven or directly on an open flame.  
5. To assemble the tacos, add scrambled eggs, followed by cooked soyrizo, and topped with pico de gallo, salsa verde, and additional toppings as desired. ENJOY!

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Vegan | Gluten-free 

If you haven’t heard about The Bear by this point, I think it’s safe to assume that you’ve probably been living under a rock. The critically acclaimed Hulu series debuted both of its seasons with 100% Rotten Tomato scores, and are certified fresh! With a combination of incredible-looking food, restaurant stress, impeccable filmography, and an incredible script, it’s no wonder that The Bear has every chef and foodie in a chokehold. 

But even more so when episode 9 (season 2) was released, where Syd presented her version of the French Boursin Omelet and broke the food industry in half by adding crushed potato chips as a topping. As soon as I saw it, I knew I had to try it. 

The making of: ‘The Bear’ Boursin Vegan Omelet With Potato Chips

I’m a sucker for any type of traditional food that gets twisted, and potato chips as a topping? You definitely have my attention! Hopefully, I hope I have yours too! 

The vegan version of this recipe is even easier than the traditional Boursin Omelet, as there is no whisking of the eggs involved. Instead, you can use a vegan egg substitute like Just Egg and pour it directly into the pan. You can also easily make a vegan version of the Boursin cheese with some vegan cream cheese, garlic puree, and a mix of herbs like parsley, chives (or green onions), rosemary, oregano, and thyme. 

Once you have all your ingredients ready, you can get to cooking! First, melt vegan butter in a large pan and move it to cover the whole surface. Once the butter starts to bubble, pour in the Just Egg. Carefully move the pan back and forth to create a thin layer of the egg, similar to a crêpe. Cook through the egg, without browning the bottom. Then pipe the vegan boursin cheese in a long thick line just in the center. Fold the closest corner of the cheese, over the cheese and continue rolling until the seam is face down. When done, carefully serve the Boursin Vegan Omelet, rub vegan butter on it, and top with chives and crushed potato chips. Enjoy this recipe on its own, or along with some vegan breakfast sausages, roasted potatoes, and tomatoes. 

I hope you enjoy this version of the famous “The Bear” Omelete as much as I did, and if you haven’t seen the show, definitely get on it! 

Notes:

• An alternative to using Just Egg is to make your own using mung beans. You can also make an omelet with chickpea flour (gluten-free), but the texture will be different. 
• The potato chips in this recipe can really be any flavor, just make sure that they’re vegan. I used traditional Lays, but I believe that sour cream and onion-flavored potato chips would be divine!

Pin Print

‘The Bear’ Boursin Vegan Omelet With Potato Chips

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Vegan Boursin Cheese:

• 4 oz vegan cream cheese
• 1-2 tbsp garlic puree
• A handful of herbs: parsley, chives (or green onions), rosemary, oregano, and thyme
• Optional: salt & pepper to taste

Omelet:

• 1 tbsp vegan butter (+ more for topping)
• 4 oz Just Egg or ⅓  of the bottle
• Chives or green onions, chopped
• A handful of vegan-friendly potato chips
• Salt & pepper, to taste

Procedure

For the Boursin Cheese:

1. Place vegan cream cheese into a small bowl, along with the garlic puree and herbs. Mix together. If desired, add salt and pepper to taste.
2. Scoop the Boursin cheese into a piping bag or small zipper bag. Refrigerate until ready to use.

For the Omelet: 

1. Heat a large non-stick pan over medium-low heat. Add 1 tablespoon of vegan butter and melt to cover the surface of the pan, allowing it to slightly bubble.
2. Pour the Just Egg into the pan. Gently move the pan back and forth to create a thin even layer in the pan, like a crêpe. Allow this to cook until it’s bubbling and the edges look cooked. Be careful to not overcook, as the final product can’t have any browning. 
3. Then pipe the Boursin cheese out in one thick line to one side of the omelet, just off center. 
4. Once the cheese is placed, fold the edge closest to the cheese over the cheese and fold it again until you end up with a roll with the end seam down. 
5. Use a spatula or two to move the omelet from the pan to a plate. Take a little bit more of the vegan butter and rub it all over the surface of the omelet until it's melted. Top with chives, or green onions, and crush the potato chips on top. If desired, sprinkle salt and pepper on top to finish. ENJOY!

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Vegan | Gluten-free | Soy-free

It’s finally here! One of the most requested recipes: Vegan French Toast. But also one of the most famous breakfasts in the world! This recipe is perfect to sweeten up your weekend mornings and take advantage of stale bread.

French toast, or Pain Perdu (lost or wasted bread), is a dish made of bread soaked in beaten eggs, sugar, and milk, then pan-fried. Although it’s commonly thought that French Toast originated in France, its origins are not clear and it’s believed that it already existed in the Roman Empire. Hence there being various versions across Europe. 

But as you may have guessed, it’s not vegan at all, and veganizing this recipe to yield the best crispy-on-the-outside/creamy-on-the-inside result, is not as easy as one may initially think. In part, that’s why I took so long to publish this recipe; none of the egg substitutes I tried, worked until now! 

The ingredients you need are very basic, and with a few tweaks, you can give your own touch. Get to know all about it below!

The making of: Vegan French Toast

Today I want to teach you how to prepare the recipe for the most perfect vegan french toast, so you can prepare them for brunch on the weekend or during the upcoming holidays. Although there are plenty of vegan french toast versions out there, I always ran into one of 2 problems: either 1. the traditional custard texture was missing, or 2. the egg substitute, like flaxseeds or apple sauce didn’t work properly. 

One day I randomly decided to try bananas as a substitute. To be honest, I’d given up on bananas as a substitute for eggs a while ago, because it just made everything taste like, you guessed it, bananas. However, bananas work surprisingly well for this recipe, and the flavor is very mild. To make the vegan french toast, first and foremost, you’ll need to choose the bread. To keep it traditional, use slices of french baguette or vegan brioche, but you can use any bread you have on hand really. 

What is the Best Bread for French Toast?

Even though I love French Toast made with regular sliced bread, different types of bread will give a nice look & feel of variation. To keep this recipe vegan, make sure the bread you choose is vegan friendly, as some may have eggs or milk. 

• Sourdough bread
• Cinnamon swirl bread
• Challah bread
• Pumpkin bread
• Baguette
• Brioche (vegan)
• Sandwich bread

After choosing your bread, it’s time to prepare the custard. First, mash the banana, and then add the rest of the ingredients: oat milk, flaxseed, cornstarch, chickpea flour, baking powder, brown sugar, vanilla extract, and spices. Mix it all together, dip the bread in the custard and then proceed to pan fry the slices. It’s important to allow the bread to soak up as much of the liquid as it can in order to yield the best crispy-on-the-outside/creamy-on-the-inside result. 

Which Milk to Use for Vegan French Toast?

In my recipes, you’ll almost always find that milk is listed as “plant-based milk of choice” because everyone has different preferences and dietary needs. For this recipe, you can use any plant-based milk of choice, although the flavor may change slightly depending on the option that you use. Here are a few of my faves

• Oat Milk
• Cashew Milk
• Coconut Milk (from a can, full fat)
• Almond Milk

After pan-frying the french toasts, you can top them with various things. Feel free to keep it simple, or to amp it up! Enjoy the Vegan French Toast for breakfast, as a snack, or even as dessert. 

Notes:

• Get things ready for autumn by changing the nutmeg for pumpkin spice. 
• Sweeteners: You can use just about any granulated sweetener for this recipe. I prefer brown, but there’s also white, coconut, stevia, etc.
• Leftovers? This recipe is best when served fresh, and I don’t believe that these would hold well on the fridge. Maybe they’ll freeze well, but I haven’t tried it. 
• Gluten-free? Other than the bread, this recipe is gluten-free with chickpea flour. If you wish to make this recipe gluten-free, switch the bread.

Pin Print

Vegan French Toast

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ripe banana, mashed
• 1 tbsp chickpea flour (sub. for all-purpose flour)
• 3 tbsp cornstarch
• 1 tsp baking powder
• ¾  cup plant-based milk of choice
• 1 tsp ground flaxseed
• 1-2 tbsp brown sugar (to your liking)
• 1 tsp vanilla extract
• Sprinkle of salt
• ½  tsp ground cinnamon
• ¼ tsp of nutmeg
• 4-6 bread slices
• Vegan butter

For serving:

• Berries
• Maple syrup
• Fruits
• Chocolate syrup
• Coconut flakes
• Nuts: pecans, cashews, almonds, etc.
• Any nut butter
• Powdered sugar
• Vegan whipped cream

Procedure

1. In a small bowl, combine cornstarch and milk. Whisk until there are no clumps.
2. To a larger bowl add mashed banana, cornstarch/milk mix, flaxseed, chickpea flour, baking powder, brown sugar, vanilla extract, salt, cinnamon, and nutmeg. Whisk again to combine.
3. Proceed to heat a large pan or skillet over medium heat. Add vegan butter and allow to melt. 
4. In the meantime, add your bread slices to the custard/batter and soak on each side for about 15-20 seconds. Enough liquid should be absorbed so that it reaches the center of the bread, but it shouldn’t be super soggy.
5. Add slices of bread to the pan, without overcrowding. Cook for about 2 minutes, or until golden brown, on each side. Both sides should be golden brown and caramelized. Repeat with other slices of bread until all French Toast is prepared.
6. Serve with your preferred toppings, and ENJOY!

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Vegan | Gluten-free | Soy-free

If you’ve been here for a while, you probably know that I LOVE smoothies. I literally have them for breakfast every day! But, for some reason, I haven’t really shared many smoothie recipes on here. If you follow me on Instagram, you see the Peanut Butter & Berry Smoothie in my stories ALL the time, and it’s because I legit have it almost every day.

Smoothies are fruit or veggie shakes to which an infinite variety of ingredients can be added. With the right combo, you can make a super energetic and restorative mix!

Today’s smoothie is nutritious and delicious, thanks to the great contribution of vitamins and minerals that blueberries, blackberries, and bananas have. In addition, not only does this smoothie tastes amazing, but can also aid with skin thanks to the antioxidants that protect you from external aging agents, as well as providing anti-inflammatories and polyphenols, which may help prevent neurodegenerative diseases, cardiovascular diseases, and diabetes.

On another hand, this can be a protein-packed smoothie thanks to the amazing Four Sigmatic Peanut Butter Protein Powder, which I love using as an extra nutritional boost.

Feel free to truly make this smoothie your own! Here are a few extra ingredients suggestions for this Peanut Butter & Berry Smoothie:

• Cacao Powder
• Almond Butter
• Chia Seeds
• Acaí
• Coconut Yogurt
• Oats
• Dates
• Coconut water

Get 10% in any Four Sigmatic purchase, when you use the code: VEGGIEJEVA

Pin Print

Recipe: Peanut Butter & Berry Smoothie

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ cups frozen blueberries
• 2 frozen bananas (medium size)
• 1 ½  tbsp Four Sigmatic Peanut Butter Protein Powder, or 1 tbsp peanut butter
• 1 tbsp hemp seeds
• Optional: ¼  tsp cinnamon
• 1 cup plant-based milk of choice (+ more if necessary) or water

Procedure

1. Add all of the ingredients to a blender.
2. Blend until reached the desired consistency and all the ingredients are well combined. 
3. Pour into 2 glasses, serve, and ENJOY!

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Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

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Vegan | Gluten-free | Soy-free

I’m super excited to be sharing with you today, the first Quick Recipe of the year! 

If you have a sweet craving but want to keep it healthy, you can make these Raw Carrot Cake Parfaits. They can be made within minutes! Perfect for late-night snacks or to take as a breakfast on-the-go. 

Notes:

• If allergic to walnuts, feel free to substitute for other nuts like almonds, cashews, or pecans. Sunflower and Pumpkin seeds can be a good substitute too.
• If you don’t care for the recipe to be raw, substitute water for coconut milk.
• For extra nutritional value, add chia seeds to the carrot cake crumble.

Pin Print

Raw Carrot Cake Parfaits

Rating: 3.1/5

( 10 voted )

Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Raw Carrot Crumble:

• 1 ½ cups walnuts
• ½ cup oats
• 1 ½ cups pitted dates
• 1 cup of shredded carrot (or 1 large carrot chopped)
• 1 tsp cinnamon
• ½ tsp nutmeg

Vanilla Cream:

• 1 ½ cups raw cashews, softened
• 1 cup water
• ½  cup maple syrup
• 3 tbsp lemon juice
• 1  tsp pure vanilla extract

Procedure

Raw Carrot Cake Crumble:

1. Add all of the ingredients to a food processor (or high-powered blender), and blend until it resembles the texture of a crumbly crust; loose but holds form. 
2. Place in a bowl and set aside.

Vanilla Cream:

1. Wash & dry your food processor (or high-powered blender). Add all vanilla cream ingredients together and blend on high for 1-2 minutes, until smooth and creamy. 
2. Taste and adjust flavor and texture according to preference. The texture should resemble a cream. 

Assembling:

1. When both layers are ready, assemble them as desired in glass cups or mason jars. You can layer as much of each ingredient as you please. It's really a personal preference. This is how I layer it: ¼  cup carrot cake crumble, ¼  cup vanilla cream, and then repeat. Top the parfait with more crumble! ENJOY!

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Quick Recipe: Raw Carrot Cake Parfaits appeared first on VeggieJeva.

This vegan Chickpea Scramble is the perfect recipe for a quick, delicious, nutritious, and high-protein breakfast in just 15 minutes.

Vegan | Gluten-free | Soy-free

Chickpea Scramble, have you tried it before? 

I love this recipe for how simple it is and how good it is, plus it’s prepared in 15 minutes! I’ve been making this for years, I can’t believe it took me this long to post the recipe. It’s the perfect breakfast for when you want something tasty, simple and nutritious.

There are many wonderful sources of protein in the vegetable world, such as /legumes, quinoa, and different veggies. This Chickpea Scramble is the perfect example of good vegetable protein, and honestly, I even prefer this kind of scramble to tofu; no shade here, I just rather use tofu for other things. But if you’re allergic to soy, this is a great affordable option.

Although it is a breakfast recipe, the best thing is that it has a lot of versatility; use it as a sandwich filling, or even as a dip! It can be served with fruit, pancakes, vegan bacon, avocado toast, caprese salad, etc. You can also double this recipe, and reheat it through the week for quick mornings. 

I’ve made some savory breakfast options before like Chickpea Omelette, Tofu Scramble & Vegan Cubano Sandwich. Go check them out!

Pin Print

CHICKPEA SCRAMBLE

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (15oz) can of garbanzo beans
• 1 tbsp vegan butter or olive oil 
• 2 cloves of garlic, minced
• ¼  cup yellow onion, diced 
• ¼  cup bell peppers, diced 
• ¼ cup tomato, diced
• 1 tbsp nutritional yeast 
• ¼  tsp turmeric 
• ¼  tsp smoked paprika 
• Salt & pepper, to taste
• ⅓  cup vegetable broth
• Optional: chopped spinach
• Toppings: sprouts, vegan cheese, vegan bacon, etc.

Procedure

1. Heat the vegan butter in a pan over medium heat. Add in the garlic and onions, sauté until fragrant for about 2 minutes. Then add bell peppers and tomatoes, sauté until tender. 
2. Mix in the garbanzo beans and broth with the rest of the veggies. Season with nutritional yeast, turmeric, paprika, salt and pepper. 
3. Bring the mixture up to a simmer and cook for about 3 minutes. Then mash the garbanzo beans with a fork. Add spinach and cook until wilted. 
4. Serve with your favorite toppings and breakfast sides, & ENJOY!

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All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Quick Recipe: Chickpea Scramble appeared first on VeggieJeva.

Is it possible to make a healthy Brownie Milkshake? Yes! It only takes a few simple ingredients to make this incredible raw indulgent breakfast.

Vegan | Gluten-Free |Soy-free

By now you should know that I absolutely LOVE CHOCOLATE! And today is Chocolate Smoothie Day, so I couldn’t let this day pass by without publishing this recipe. 

Is it possible to make a healthy Brownie Milkshake? The answer is YAAAS. You’ve seen this recipe countless times on my Instagram Stories, now it’s finally time to share the official recipe: Raw Brownie Milkshake.

This recipe is achieved in 5 minutes and it only takes: premade VeggieJeva’s Raw Brownies, some frozen bananas, oats & cacao powder. The result will be one of the tastiest sweet drinks you will ever have, while keeping it healthy enough to have this for breakfast! 

Easy, right? Now go on to prepare this earthly divinity. Cheers!

Make the Raw Brownies Recipe

Notes:

• This is an extremely versatile recipe, so feel free to play around with the ingredients; add 1 ½ bananas instead of two, add only one brownie or 1 ½, etc.
• I know this is a milkshake recipe, but you can still use either water or coconut water if you wish.
• Feeling extra saucy? Add 4-5 cherries to this recipe before blending & take it to a whole new level. 

Recipe: Raw Brownie Milkshake

Ingredients:

• 2 frozen bananas
• 1-2 VeggieJeva’s Raw Brownie
• 1 tbsp cacao powder
• ½ tbsp chia seeds
• ¼ cup rolled oats
• 1 ½ cups of plant-based milk, water or coconut water

Procedure:

1. Add all ingredients to a blender or bullet blender, and blend until everything is smooth and incorporated. Serve as a breakfast or mid-day snack, and ENJOY!

Here’s an example (not sponsored) of how I make this recipe:

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Raw Brownie Milkshake appeared first on VeggieJeva.

Date-Nut Bread, a deliciously sweet loaf cake that’s perfect for breakfast, tea time, or dessert. Made without any butter, oil, dairy, or refined sugar.

Vegan | Gluten-free | Soy-free

It’s been a while since I posted a quick recipe!

As you know I am a fan of bread and cakes, and today I bring you the combination of both: Date-nut Bread. As the name suggests, this bread has as main ingredients dates and walnuts, and is perfect to start getting into autumn (although it’s still at 90F). 

This recipe is brought to you in collaboration with Alteza Specialty Coffee. Highly knowledgeable co-owners, Cristian & Hector focus on bringing to the table the highest grade of coffee available: Specialty Coffee. During my visit to their “Pop-Up” spot inside Vianda, we got to pair the date-nut bread with different types of brewing methods, like espresso & pour-over.

By combining the main ingredients with cinnamon and nutmeg, we can achieve a warm & seasonal breakfast/dessert with a texture very similar to a cake. Don’t forget to serve a slice of this date-nut bread with an espresso, for an extra special experience. 

Notes:

• Use almond flour to make this recipe gluten-free.
• Allergic to walnuts and/or pecans? Feel free to substitute for macadamias & cashews, as well as for pumpkin seeds & sunflower seeds. 
• Dates are really sweet, so I highly suggest sticking ⅔ cup of coconut sugar. 
• 1 ½ cup of chopped dates roughly translated to approximately 30-40 dates. 

Recipe: Vegan Date-Nut Bread

Ingredients:

• 1 ½  cups pitted medjool dates, chopped into small pieces (heaping)
• 2 cups boiling water
• 2 cups all-purpose flour
• 1 tbsp baking soda
• 1 tsp cinnamon
• Optional: nutmeg
• ¼  tsp sea salt
• ⅔  cup coconut sugar
• 1 tsp apple cider vinegar
• ¾ cup almond or soy milk
• ½  cup melted coconut oil
• 1 flax egg (1 tbsp flax meal + 2tbsp water)
• ½  cup chopped walnuts
• ¼ cup chopped pecans

Procedure:

1. Preheat the oven to 350° F. Pour the boiling water over the dates and allow them to sit for at least ten minutes. 
2. As the dates soak, whisk together the flour, baking soda, cinnamon, salt, and sugar. 
3. Whisk together the vinegar and non-dairy milk vigorously, till it’s frothy. Add the coconut oil and flax meal-water combination. Incorporate the wet ingredients into the dry ones until just mixed. Drain and fold in the dates, along with the walnuts. Add a splash of almond milk if the mixture is too dry or a bit more of flour if the mixture is too wet.
4. Pour into a 9 x 5-inch baking pan, cover with foil and bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

Disclosure: This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

The post Vegan Date-Nut Bread appeared first on VeggieJeva.

Enhance your traditional smoothie, by turning it into an ideal drink to beat the heat with mango & banana. In addition, thanks to the sweetness of both fruits it is not necessary to add sugar, so it is a very healthy option.

Recipe: Mango Sunrise Smoothie

Yields: 1 16oz smoothie

Time: 5 minutes

Ingredients:

• 1 mango, peeled and cubed
• 1 frozen large banana, chopped
• ½  cup plant based milk of your choice, I used oat milk
• ½ tsp pure vanilla extract
• Optional: ½ tsp turmeric + ¼ tsp black pepper

Procedure:

1. Add all the ingredients to a high-speed blender and blend until smooth. Serve & ENJOY!

Notes:

• Add more or less milk, depending on your preference. You can also sub milk for water.
• For extra creaminess: use frozen mango chunks with the frozen banana. 
• Use the turmeric & black pepper combo, to add extra nutritional value to your smoothie. 
• My grandmother used to make this all the time, but with vanilla ice cream instead of frozen bananas. I you have vegan-friendly vanilla ice cream, I suggest you give this combo a try asap!

Here are my other quick recipes:

• Vegan Mayo-Ketchup
• Easy Pizza Dough
• Vegan Spinach Pesto

 Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use the tag  @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting VeggieJeva!

Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. This helps keep the recipes coming! 

The post Quick Recipe: Mango Sunrise Smoothie appeared first on VeggieJeva.