Vegan Spaghetti Sauce

Ingredients:

• 1 onion, chopped
• 1 medium carrot, grated
• 2 tbsp avocado oil
• 1/2 tbsp minced garlic
• 28 oz low sodium diced tomatoes
• 1 tsp oregano
• 1 1/2 tbsp basil
• 1/2 tbsp organic no salt seasoning (from costco)
• organic tomato paste (398 mLs from costco)
• 2 tbsp agave

Steps:

• In a large frying pan on medium-low heat, fry the carrots and onion in avocado oil for about 5 minutes.
• Add in the remainder of the ingredients.
• Lower the heat to low and let all the ingredients simmer until thickened, about 30 minutes.
• I used quinoa macaroni for the spaghetti, but quinoa would work great! 

ENJOY!!!

Raw Vegan Twix Bars

This recipe is adapted from @healthy_bodyspiritmind on instagram. Im posting the recipe for those without instagram! :)

Ingredients:

FUDGE BASE:

• 1/2 cup raw walnuts
• 1/2 cup raw pecans
• 1/4 cup raw cocoa powder
• 2 tbsp raw agave 
• 1/2 tsp vanilla extract
• **Put all base ingredients into a food processor and blend until a dough is formed. Line the bottom of a 8x8 pan with the dough, and place in the freezer**

COOKIE:

• 1 cup raw almonds 
• 1 tbsp melted coconut oil
• 1 and 1/2 tbsp raw agave
• 1/2 tsp vanilla extract
• **Place cookie ingredients in a food processor and blend until a dough is formed. Remove the pan with the base from the freezer and layer the cookie on top. Place back in freezer when this step is done**

CARMEL FILLING:

• 25 medjool dates (soft)
• 2 tbsp melted coconut oil
• 1 tbsp almond butter
• 1 tbsp almond milk
• **Place all filling ingredients in a food processor and blend until it's smooth. First I blend all the dates, and I add the rest of the ingredients and blend.When it's smooth, run the knife under water to make it easier to spread over the cookie layer, then place back in freezer**

CHOCOLATE COATING:

• 3 tbsp agave
• 6 tbsp cocoa powder
• 3 tbsp melted coconut oil
• **When the filling is hardened, place the chocolate layer on top. Make sure you melt the coconut oil, it makes a big difference. Place in freezer for at least 4 hours and then cut into squares**

* If you want the chocolate to be thinner than what I made, you simply need to follow a 1:2:1 ratio between agave, cocoa powder, and coconut oil. For example, you could do 2 tbsp agave, 4 tbsp cocoa powder, and 2 tbsp coconut oil.

ENJOY!!!! THESE ARE SO YUMMY!!!

Raw Vegan Chocolate Coconut Balls

Ingredients:

• 1 cup unsweetened shredded coconut
• 4 tbsp organic coconut oil
• 2 tbsp honey or agave
• 2 tbsp water
• 3 tsp coconut flour
• 1/2 tsp vanilla extract
• pinch sea salt
• 1/2 cup chocolate chips
• 2 tbsp raw cocoa

Steps: 

• Mix all ingredients together and let them blend together for about 10 minutes
• Roll into balls and freeze for at least 20 minutes

Notes: These are great and versatile! You can leave the cocoa powder out and exchange the chocolate chips for other things like dried blueberries, dates, and many other things! You can also use lemon extract or others in place of vanilla!

ENJOY!

Vegan Black Bean Brownies

Ingredients:

• 1 can black beans
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup almond butter
• 1/3 cup honey*
• 1/3 cup avocado oil**
• chocolate chips
• 2 tbsp raw cocoa powder

* you can substitute with agave

* sub with coconut oil, I find this makes it cook more fully and less gooey

Steps:

• Preheat oven at 350
• Blend ingredients in a food processor except the chocolate chips, add those in after you are done blending
• Line a glass container with parchment paper, or spray with organic coconut oil cooking spray
• Bake for 35 minutes

Nutritional Info (makes 12)

Per serving:

Calories: 172

Fat: 10.5 g

Sodium: 256 gm

Carbs: 16.9 g

Protein: 3.8 g

ENJOY!!! I LOVE THESE!!!! 

Vegan Quinoa Soup

Ingredients:

• 2 tbsp avocado oil
• 1 cup chopped onion
• 3 bay leaves
• 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tsp garlic powder
• 1/2 tsp ground coriander 
• 3-4 chopped carrots
• 1 chopped parsnip
• 1 32 oz carton vegetable broth
• 2 cups water
• 2/3 cup quinoa
• 1 14 oz can diced tomatoes, or fresh chopped tomatoes

Steps:

• Place oil in a large stockpot and heat over medium heat, and add onion
• Add all remaining ingredients and bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally
• Serve hot

Nutritional Information (makes 6 servings)

Per 1 serving:

Calories: 119

Fat: 5.1 g

Sodium: 362.2 mg

Carbs: 15.6 g

Protein: 2.7 g

Enjoy! 

Spicy Roasted Chickpeas

Ingredients:

• I can chickpeas, about 19 fl oz (I prefer dried chickpeas I prepare on my own)
• 1 tbsp avocado oil
• 1/4 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cayenne **you can use any spices you like

Steps:

• Preheat oven to 420
• Rinse and dry chickpeas
• In a bowl add oil, sea salt, and spices
• Add the dried chickpeas and mix in bowl
• Place on parchment paper and pop in oven for about 20-25 minutes 

Nutritional Info: (for the whole recipe)

Calories: 621

Fat: 24 g

Cholesterol: 0

Sodium: 1085 mg

Carbs: 81 g

Protein: 22.5

ENJOY!! :)