Healthier 4 Ingredient Homemade Fudgsicles. A dairy-free and vegan dessert, these healthier old-school treat are perfect for summer snacks, dessert, and come together in about 10 minutes before freezing.
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Mocha Momma Bites
Mocha Momma Bites can be made in less than 15 minutes, have 5 ingredients, are good for you, vegan, and most importantly, are freaking delicious.
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Celery Lentil Salad
Refreshing and healthy Celery Lentil Salad. Perfect for a satisfying and nutritious meal prep lunch with a delicious lentil recipe.
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Peanut Tofu Noodle Bowl
Ever since we watch “Cowspiracy” (a documentary surrounding the harsh environmental impacts of cow, pork, and chicken consumption) we’ve been making a point of trying to eat minimal to no meat once per week. This is a massive challenge for me given my husbands large “need” for meat products and my requirement for high iron meals for my growing kids. Enter the soba noodle / tofu tag team that is this Peanut Tofu Noodle Bowl.
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Nectarine Panzanella Salad with Homemade Garlic Basil Croutons
Summery fresh panzanella salad with nectarines, homemade garlic basil croutons, and quick pickled red onions. Easy to prepare and a truly family friendly salad!
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Lemon Basil Hummus
Vegan Chocolate and Pomegranate Mousse Tart
For a brief period of time I had to cut out dairy in my diet due to the needs of our newest baby’s (Lucy) sensitive tummy troubles. Problem resolved and I am back on the dairy train, but I wanted to share this recipe as I loved it’s flavours. To fulfill my daily requirement of chocolate and sweets I had to come up with some dairy alternate recipes to compensate. Enter a Vegan Chocolate and Pomegranate Mousse Tart.
The base of this tart is Oreo cookie crumbs. After much research through my friend “Google” it appears that the jury is out as to whether or not Oreos are actually vegan. What I do know is that I can eat them freely as they are Baby Lucy friendly. If you’re a strict vegan go with a vegan brand of chocolate cookies.
These cute little tarts are filled with yummy pomegranate flavour, the comforts of chocolate cookie crumbs, and drippy chocolate.
Samantha
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Yields 6-10
Vegan Chocolate and Pomegranate Mousse Tart
Comforts of chocolate cookie, bright pomegranate flavour and drippy chocolaty goodness.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 1 can chickpeas (water and chickpeas separated, chickpeas reserved for another use
- 1/4 cup sifted icing sugar
- 1 x 236 ml container of Pomegranate juice
- 2 cups vegan chocolate cookie crumbs
- 5 tbsp coconut oil (liquid), divided plus extra for greasing
- 1/2 cup vegan chocolate chips
Instructions
- Line the bottom 3 x 4.5" springform pans OR one 9" pan with parchment paper and grease the sides with coconut oil.
- Mix cookie crumbs with 4 tbsp coconut oil and press firmly into the bottom of pans (I used a flat bottomed measuring cup to do this).
- With electric beaters or in a stand mixer and in a large bowl, beat chickpea water* until a stiff peak holds and at least doubled in size, 3-4 minutes. Add icing sugar and pomegranate juice to chickpea "mousse" and mix until just blended.
- Top cookie base with pomegranate mousse and place in fridge.
- Chill for at least 30 minutes, but not longer than 2 hours. The chickpea mousse will eventually release the pomegranate juice (this is not a make ahead dessert unless you keep all components separate).
- Melt chocolate chips and with 1 tbsp of coconut oil in the microwave in 20 second intervals.
- Drizzle melted chocolate over pomegranate mousse.
- *chickpea water will continue to increase in volume exponentially if allowed. Only beat until you have stiff peaks and it's just over doubled in size. If you'd like to make this recipe ahead of time, keep cookie base, mousse, and chocolate drizzle separate - assemble at the last moment.
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https://www.mykitchenlove.com/vegan-chocolate-and-pomegranate-mousse-tart/Enjoy!
Spicy Crunchy Tofu with Soba Noodles
Sometimes getting back to basics is all about simplicity in cooking, that doesn’t mean giving up big bold flavours. How to impart big bold flavours on a bland ingredient such as tofu? Let’s add a bit of spice and a whole lot of texture. This is by far the best tofu I’ve ever eaten. Not just tofu I’ve ever made, but eaten. Anywhere. The crispy texture combined with the spicy sauce will win over any tofu nay-sayer.
Head on over to Peaks and Harbours for the full recipe!
Squash and White Bean Soup with Quinoa
Squash and White Bean Soup with Quinoa is a silky smooth soup with flavourful and satisfying herby quinoa. Make on the stove or in the Instant Pot!
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Hot Date(s)
Every girls dream! Errr … I mean, it’s every hosts dream for parties. This has to be the easiest and fastest appetizer that will wow your guests. I put these out for an open house party we had before Christmas and everyone asked about the hot dates. Which sounds funny, but are delicious. Dates quickly pan fried in a tiny bit of olive oil and then sprinkled with flaky sea salt. That’s it, that’s all.
I hadn’t planned on posting this recipe, however I got asked so many questions about how I got the dates to go all “buttery”that I thought I should share. And since New Years Eve is rapidly approaching I thought that maybe someone out there would be in need of this easy recipe.
Samantha
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Yields 8-12
Hot Date(s)
Shockingly delicious and easy appetizer. Searing dates!
5 minCook Time
5 minTotal Time
Save RecipeIngredients
- 8-12 Medjool Dates (fresh dates, not dried)
- Olive oil
- Flaky Sea Salt
Instructions
- Lightly coat a frying pan with olive oil and heat until VERY hot. Add dates and quickly pan fry until starting to brown. (Watch the dates closely as they quickly go from cold to burnt).
- Sprinkle with flaky sea salt
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https://www.mykitchenlove.com/hot-dates/Enjoy!
Recipe from Date Night In