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Purple Power Parfait

May 26, 2016 · Natalie 29 Comments

This vegan purple sweet potato recipe turns those tubers into a creamy pudding, perfect for topping with blueberry and coconut layers for a vibrant parfait!

Sometimes I create a recipe to highlight a specific flavor, a specific ingredient.

Sometimes I create a recipe to revamp a favorite not-so-healthy something.

Sometimes I create a recipe because my imagination just conjures it from who knows where and it sounds too good not to make into real life.

But sometimes I create a recipe because I just really love purple.

This time it’s a little of the both of the last two. But mostly the purple one.

My thought process went something like this…
I have a purple sweet potato, I should make a purple smoothie bowl.
What else is purple?…blueberry nicecream!
Maybe an ombre parfait like this pretty one from Instagram (even though mine kinda turned into more of a color block situation).
Toppings? Toppings? Oooh flowers are pretty and I just planted some purple ones!

Yep, that’s pretty much how it came to be. Well I left out the in-between parts where I was singing embarrassingly loud. Empty house means kitchen time + jams obvs.

This purple sweet potato recipe starts with a sweet potato pudding. Maple syrup to sweeten and with a touch of vanilla bean powder, this pudding has a very unique you-have-to-try-it kinda flavor.

Next is the lighter, colder blueberry nice cream flavor. One of my favorite nicecream flavors of all time, but even better next to that sweet potato pudding.

And finally the lightest, fluffiest coconut layer. Oh, and then decorations of course!

And if you don’t have a purple sweet potato you could use a white one or even an orange one, your tastebuds won’t care about the clashing colors. The purple ones are really delicious though if you can find them!

If you try this purple sweet potato recipe I gotta see it! Share it on Instagram with #feastingonfruit so I won’t miss it!

A #vegan recipe featuring the beauty of purple sweet potatoes layered into a vibrant parfait! ?Click To Tweet Print

Purple Power Parfait

★★★★★ 5 from 5 reviews

Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 2 servings 1x

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Ingredients

Scale

Purple Sweet Potato Pudding

1 medium purple sweet potato
1 ripe banana
1/2 tsp vanilla extract
3/4 cup non-dairy milk
1–2 tbsps maple syrup (to taste)

Blueberry Nicecream

3–4 frozen bananas
1/3 cup frozen blueberries

To Decorate

Coconut Whipped Cream or So Delicious Cocowhip
Freeze dried blueberries
Pretty purple flowers

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Instructions

Purple Sweet Potato Pudding: Bake and peel the sweet potato. Let it cool
Blend all the ingredients.
Divide between two jars
Blueberry Nicecream: Blend all the ingredients in a blender or food processor until smooth.
Scoop into your jars on top of the pudding.
Decorate: Top each jar with a dollop of coconut whipped cream and garnish with blueberries and flowers.
Enjoy immediately!

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Vegan Thin Mints

May 23, 2016 · Natalie 48 Comments

Healthy Vegan Thin Mints that still have all the chocolatey girl scout cookie flavor. This homemade freezer recipe is gluten-free, oil-free, and easy to make!

Mint recipes make me feel like a bad healthy food blogger.

I should use fresh mint leaves. I should like fresh mint leaves. They are unprocessed, a whole food, green, natural, straight from the earth. They even smell wonderful. But they taste just too…plant-y. Too much like I’m eating shrubbery.

So I always end up using the extract. The stuff in a bottle that’s been processed. No vitamins or minerals or nutritional value. But it tastes so perfectly artificially minty fresh, dang it! And it gives these cookies the classic thin mint flavor (because we can be pretty sure the Girl Scouts aren’t using any leaves in their cookies).

I don’t like having to admit it, but it’s true. I feel better now that you know this and we can move on to the cookies.

I’m pretty sure that the Girl Scout thin mints are actually vegan already. But they still contain high fructose corn syrup and palm shortening and lots of other ingredients that don’t exactly scream delicious. So let’s reinvent Vegan Thin Mints and make them a bit healthier…

Vegan Thin Mints Made Healthier

Ever since these Oreos happened, I’ve been plotting a minty twist using those same crunchy cookies. It just took me a little while to work out the chocolate coating part. Of course you could just melt vegan chocolate chips, add mint extract, and cookie coat away. But since HCLF is my style, I always like to offer a low fat option too. The trick: freeze them!

Thin mints are best from the freezer anyways. Eating a thin mint at room temp is practically a waste of a cookie. It just so happens a healthy fat-free frozen chocolate coating is quite easy to make with dates, cacao, and water.

The coating can be made with water or plant milk. Any version will harden just fine in the freezer, and the dates will prevent it from becoming break-a-tooth solid. The higher fat content milk you use, the creamier the coating will be. I find light coconut milk to yield a really nice smooth but still fairly low fat coating for these Vegan Thin Mints.

Did I mention these taste just like thin mints?! And that they are ridiculously good, a near addictive level of delicious. And they melt really fast especially if your house is as warm as mine right not, so keep them in the freezer and eat them straight from there.

Healthy #Vegan Thin Mints with all the chocolatey girl scout cookie flavor but are gluten-free and low-fat...Click To Tweet Print

Vegan Thin Mints

★★★★★ 5 from 4 reviews

Prep Time: 255 minutes
Cook Time: 10 minutes
Total Time: 265 minutes
Yield: 10 cookies 1x

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Ingredients

Scale

Cookie

1/2 cup brown rice flour
1/3 cup cacao powder
1/4 cup + 1 tbsp maple syrup
1/4 tsp mint extract

Chocolate Coating

8 pitted medjool dates
1/2 cup water or non-dairy milk
1/2 tsp mint extract
2 tbsps cacao powder

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Instructions

Cookies: Preheat the oven to 350F.
Mix together all the ingredients to form a thick dough.
Roll into balls. Arrange on a lined pan. Flatten with a jar or cup and a piece of wax paper to prevent sticking.
Bake for 10 minutes at 350F.
Let them cool before coating.
Coating: Blend all the ingredients until smooth. Transfer to a bowl.
Place a cookie in the bowl and flip to evenly coat. Remove any excess coating. Place on a pan/plate lined with wax paper.
Repeat with all the cookies.
Freeze for at least 4 hours but preferably overnight.
Eat straight from the freezer.

Fruit-Sweetened Lemonade

May 16, 2016 · Natalie 83 Comments

This healthy lemonade recipe contains no sugar or artificial sweeteners. All it takes is fruit juice to make this summertime sip delicious and sweet!

If you think about it, the phrase “When life gives you lemons, make lemonade” is a bit close minded.

You could make lemon bars or lemon poppyseed muffins or lemon sherbet or lemon cake or lemon meringues even! Lemonade is not the only option.

Perhaps it was just written knowing that if we are having a sour day we are not likely to put much effort into making anything extravagant. Lemonade does wins for simplicity. So I guess it’s good that philosophical proverbs take laziness into account.

And another potential issue is what if life gives you lemons but no water with those lemons? Maybe you’re in a dessert. Or no sugar? What are you supposed to do now, make disgusting lemonade that would just make your day worse?

Despite all the holes I just poked in that phrase, I really do agree with the meaning. Optimism is most important when it is the hardest to muster.

Life didn’t give me lemons in the metaphorical sense, but I am making lemonade today. In fact no one gave me lemons. I had to buy them. “When you buy lemons from the grocery store, make lemonade”…nope doesn’t sound nearly as profound.

The Sweetness in this Healthy Lemonade Recipe

Don’t worry, I didn’t put dates in the lemonade. (How hideous would that color be??) I know that’s what “fruit-sweetened” usually means around here, but this sunshine-colored sip is sweetened with a much juicier form of fruit: white grape juice!

White grape juice is one of the most neutral flavors of juice, and it’s quite sweet. It’s often concentrated and used to sweeten packaged things for just that reason. Replacing much of the water in your standard lemonade recipe with white grape juice makes for the perfect sweet tangy taste and not even a hint of grape. No sugar necessary.

I used a 2:1 ratio of white grape juice to water in this healthy lemonade recipe, but you can adjust the sweetness level quite easily by adding more or less grape juice. Just make sure you keep the liquid total at 3 cups per 1/2 cup of lemon juice. Did that just get way too confusing and math-y? I hope it makes sense.

The next best juice options if you can’t find white grape juice would be pineapple and apple. Those will both have a more pronounced flavor, but still taste good.

Giveaway

The clever little lemon cover you see above and in the video is from a really fun and quirky little website called Catching Fireflies. They have lots of creative gifts, inspirational home decor, and clever kitchen gadgets.

So when your homemade lemonade ends up using the juice of exactly 3 and 1/2 lemons this little stretchy reusable food saver can take care of the other half. It’s also really helpful if you drink lemon water in the mornings and only use half a lemon to protect the other half from fridge funk till the next day.

They have tons of other fun kitchen things that caught my eye like magic soap to get the scent of onion and garlic off your hands, an oil-free microwave popcorn maker, a clip on dip holder for your hummus or guac, and this adorable spoon rest. You get the idea–fun stuff!

They were kind enough to do a giveaway for one of my readers, so enter below to win a $48 gift card to the Catching Fireflies online shop! (U.S. only)

Or you can use the discount code FRUIT to get 20% off any purchase from now until June 16.

Fruit-Sweetened Lemonade! No sugar. No artificial sweeteners. Just fruit makes this summertime sip healthy and sweetClick To Tweet Print

Fruit-Sweetened Lemonade

★★★★★ 5 from 6 reviews

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 3 1x

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Ingredients

Scale

1/2 cup freshly squeezed lemon juice
2 cups white grape juice
1 cup water
1/2 tsp lemon zest
Pinch of turmeric (optional)

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Instructions

Blend or shake or stir all the ingredients to combine.
Enjoy! Keep in the refrigerator.

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Chia Pudding Dirt Cups

May 11, 2016 · Natalie 39 Comments

Vegan dirt cups made with creamy chocolate chia pudding, layered with rawnola dirt, and finished with a flower. It’s a cute healthy snack or dessert!

Dirt cups are the epitome of fun food. Chia Pudding Dirt Cups are the epitome of healthy fun food. So tasty and nutritious flowers are sprouting right out of that snacktime soil, and it all starts with a seed.

A chia seed that is. And it’s 1093874 closest tiny friends. Plus plant milk like rain to keep it hydrated. Dates like sun to keep it fed. And cacao powder because it turns out even flowers like chocolate. And just to be clear we are actually talking about pudding not plants, you know that right? Good. You don’t want any real gardening advice from this girl, trust me.

Dirt Cups Take 2

A long long time ago I posted this dirt cup recipe. It was one of my very first posts actually. Delicious as it is, the photos are so bad it actually pains me to link to it. My recipe style has changed a lot since then and I’ve learned a thing or two about photography, so some revamping was necessary. Also, I’ve discovered the magic that is rawnola which makes for the perfect dirt (no offense rawnola) and how to make chia pudding without the chia texture.

Squirmy Chocolate Worms

I know, I know, the worms are supposed to be made of gummy. But are you really mad about more chocolate instead? I didn’t think so.

If you want a true gummy worm, then check out this agar agar recipe from Love Me, Feed Me. Or use store-bought vegan gummy worms. Or if it’s springtime where you are, find a flower to top your treat!

Oh and just a word of warning, while you are rolling out your chocolatey worms don’t think about what else they look like 😉

Creamy Chocolate Chia Pudding

Now cute little flowers and worms that look a little bit like poo aside, let’s talk about the serious stuff. This pudding. Soaking then blending takes the pudding from seedy to silky, and the dates make it extra thick and rich. I couldn’t even eat both jars at once, it would’ve been chocolate overload. Chia seeds and dates may not scream decadence, but blended up just the right way they certainly can be!

And healthy decadence too! Chia seeds are power-packed little seedy specks, my pantry is never without them. More about their awesomeness -> here

And jar number two the next day after I smushed a lid on those worms and popped it in the fridge overnight was almost even better. Soggy pudding-soaked rawnola tastes a whole lot better than it sounds, I promise.

Oh and if you are not a chia pudding kinda person, this veggie version of chocolate pudding would work too.

Its a fiber-rich fruit-sweetened messy mason of chocolate fun!

Looks like dirt, tastes like dessert! Chia Pudding Dirt Cups that are sweetened with fruit, easy, and #veganClick To Tweet

Chia Pudding Dirt Cups

★★★★★ 4.2 from 5 reviews

Prep Time: 60 minutes
Total Time: 60 minutes
Yield: 2 servings 1x

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Ingredients

Scale

Pudding

1/4 cup chia seeds
6 pitted Medjool dates
1 1/4 cup plant milk
1/4 cup cacao powder

Dirt

8–10 pitted Medjool dates
1/2 cup rolled oats
2 tbsps cacao powder

Worms

5 pitted Medjool dates
1 tbsp cacao powder
1–2 tbsps oat flour

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Instructions

Pudding: Comine everything in a jar or bowl. Stir/shake to combine.
Let sit for at least 30 mins to soak and soften the chia seeds.
Blend on high till very smooth and creamy.
Refrigerate overnight for a thicker consistency.
Dirt: Combine all the ingredients in a food processor or blender.
Blend on low speed or process until it starts to clump together. Add a couple more dates if necessary.
Worms: Combine the dates and cacao powder in a food processor or blender. Blend.
Add the oat flour 1 tbsp at a time to get a sticky but manageable dough.
Roll into worms between your hands. Place on a plate lined with wax paper and refrigerate for at least an hour.
To assemble: Start with a layer of dirt in the bottom of your cups. Then add a layer of pudding. Repeat to fill the cup.
Add your worms or your flower then sprinkle on the final layer of dirt.
Enjoy!

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

May 9, 2016 · Natalie 124 Comments

Vegan dumplings (or potstickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

Yup, it’s one of those odd days where I post something with no dates or chocolate or streusel on top. Nope, no cupcakes here, but there is still flour and fillings involved in these gluten-free, oil-free Vegan Dumplings!

Vegan Dumplings

Not counting sweets, my favorite type of food is anything with Asian flavors. Sushi, stir-fry, noodle soups, curries, tempura–I love it all. Or at least the American versions of it all which are probably far from authentic.

I find it quite challenging to replicate many of these dishes at home, but homemade dumplings are actually something I’ve been making since before I was vegan. The challenge is those pesky wrappers that all seem to contain egg.

A reader requested a recipe for wonton wrappers without egg, gluten, or oil, and a few trials later I have a 4 ingredient recipe for just that!

With this wrapper recipe, there are many possibilities for different fillings, flavors, and sauces. I kept it simple with a cabbage + carrot + mushroom filling and an easy soy-free sauce, but feel free to use whatever you like.

Potstickers? Dumplings? Gyoza? Wontons?

Potstickers, gyoza, dumplings, wontons–why are there so many names? Are they all the same? Are they all different? I was very confused when I started researching for this recipe. Grab a potsticker/gyoza/dumpling/wonton and let’s talk it out…

Pot stickers are Chinese and typically larger with a thicker homemade wrapper. They are called “pot stickers” because they are pan fried to be crispy as opposed to boiled.
Gyoza are Japanese and smaller with a thinner wrapper.
Dumpling is a broad word that can apply to either.
Wonton is often used to refer to the wrapper itself. Or it can also refer to a dumpling that is boiled, usually in soup.
*Source: The Kitchn

These are most similar to a pot sticker in size and wrapper consistency, except they are not pan-fried since it is an oil-free recipe. So that’s why I went with the broad term of dumpling.

Now that we are all hopefully a little less confused, let’s eat!

Vegan Dumplings with Easy Gluten-Free Wonton Wrappers

★★★★★ 4.2 from 19 reviews

Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 15 dumplings 1x

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Ingredients

Scale

Wrappers

1 cup white rice flour
1/2 cup tapioca flour
1 cup boiling water
1/2 tsp salt

Filling

1 cup chopped mushrooms
1 cup shredded carrots
2 cups cabbage

Sauce (*see note)

2 tbsps coconut aminos (or soy sauce)
1/4 tsp ginger (finely chopped)
1 clove garlic (finely chopped)
1 tsp rice vinegar
1 tsp cornstarch

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Instructions

Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
Divide into 15.
Roll out each ball between two sheets of wax paper as thin as possible.
Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.
Sauce: Combine all the ingredients in a jar. Shake.
Filling: Add all the veggies to a non-stick skillet over medium high heat.
Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.
To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
Repeat with the remaining wrappers.
To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
Serve plain or with dipping sauce of your choice.

Notes

For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one.

Finally veggie dumplings with an egg-free and gluten-free 4 ingredient wrapper! #vegan Click To Tweet

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Blog

Ingredients

Purple Sweet Potato Pudding

Blueberry Nicecream

To Decorate

Instructions

Vegan Thin Mints Made Healthier

Ingredients

Cookie

Chocolate Coating

Instructions

The Sweetness in this Healthy Lemonade Recipe

Giveaway

Ingredients

Instructions

Dirt Cups Take 2

Squirmy Chocolate Worms

Creamy Chocolate Chia Pudding

Ingredients

Pudding

Dirt

Worms

Instructions

Vegan Dumplings

Potstickers? Dumplings? Gyoza? Wontons?

Ingredients

Wrappers

Filling

Sauce (*see note)

Instructions

Notes

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