This is the time of year when we start psyching ourselves up for the best version of ourselves. Once Santa is on his merry way, many of us are thinking about getting back in shape and taking every step toward healthier eating and living. But don’t do it alone. Call in your squad and get the uniforms ready: here’s how to enlist a friend to stick to those plant-based goals.

1. Start with the facts: You know why you’re going cold turkey on the turkey, but maybe you know things your BFF doesn’t. Yet. Clue them into the health, environmental, and ethical benefits of giving up meat, eggs, and dairy. This can mean some movie nights, going to a class or lecture, or a mini book club (check out T. Colin Campbell’s “The China Study” for an enlightening read).
2. Create a plan: So the two of you are going to give the vegan thing a try. What’s your plan? Are you donating non-vegan pantry items? Is there a countdown to start date? Get a solid plan going (maybe during a meal at Veggie Grill’s newest New York City location?).
3. Create a menu: Okay, so neither of you are Julie or Julia, but you can cook your way through some delicious vegan recipes. Maybe work through the same cookbook just trading off nights. Or each tackle recipes from different books. Either way, come up with some drool-worthy menus to cover you from morning until evening snack and compare notes on what you loved and didn’t love about your new plant-based meals.
4. Date night it up: Whether you’re on this mission with your bestie or your bae, date nights are a must. What are the hottest vegan spots in town? Or maybe a favorite meaty restaurant is now upping its vegan game? Go out and enjoy some new food and fun.
5. Shop together: There are two kinds of people in this world: those who love going grocery shopping and those who are missing out. Be among the former! Head out to farmer’s markets together and find some fun new veggies to cook up. Or maybe make a trip to that co-op you’ve been meaning to visit for a while and see what kind of fun ingredients they have in stock. But most important: take your time shopping and enjoying the process. Food becomes part of your body, so make selecting it as interesting and immersive as you can.
6. Compare progress: What’s working? What’s not? Where are your biggest challenges? What about your partner’s? Do you feel different? Did anything change for either of you physically, spiritually, emotionally? The more you chat about progress and ups and downs, the easier it is to keep going.
7. Celebrate your victory: Okay, so giving up bacon for a few weeks isn’t exactly like running a marathon or scaling Mt. Everest. But it’s still pretty big! And for many of us, new habits can be hard to make stick. Whether or not going fully plant-based is the new normal for you or your partner, giving it your all deserves some kind of reward. Maybe it’s a night out or a weekend getaway. Whatever you do to celebrate your achievement, be proud of yourself and your partner. What will you tackle next?

The post Going Plant-Based With Your BFF Increases Your Chances of Sticking To The Diet appeared first on The Beet.

Vegan Charcuterie Board with Sweet Treats

Recipe Developer: Gina, @healthylittlevittles

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serves: 5-7 guest

Why we love it: Charcuterie boards are a perfect platter to serve when you’re entertaining guests, or have limited time to make a dish and want to outdo yourself. With a variety of sweet and savory foods, there is something to indulge in for everyone.

Alternatives: Want to make a ‘healthier’ charcuterie board? Add more fruits like pineapple, bananas, and strawberries and dip them in vegan chocolate to make them taste delicious. You can also add vegan artisan cheese to make a beautiful French-inspired spread. Miyoko’s Creamery sells dairy-free cheeses that will make your charcuterie board look like a restaurant-style cheese board.

Health Benefits: There are many health benefits to charcuterie boards because the foods are raw, meaning nothing on the board is cooked. You can make this board as healthy as you want by substituting dessert foods with natural sugars like dates and fruits. Dates are a good source of antioxidants and will give you energy. They are low in calories and taste delicious. If you want to add variety to the board, dairy-free cheese is always a crowd-pleaser. Vegan cheese is made of real foods like nuts and legumes, so you don’t have to worry about unhealthy oils or high saturated fats, the unhealthy ingredients in dairy.

Make it for: Your dinner party and pair it with a glass of red wine.

The post Vegan Charcuterie Board to Serve to Your Party Guest appeared first on The Beet.

FROM: @vegamelon

WHY WE LOVE IT: This flavorful recipe only takes 30 minutes to make and you probably have all the spices stored in your pantry already. We like to make a large batch of curry, and store it in the fridge for lunch and dinner later in the week.

TOTAL TIME: 30 Minutes

Prep: 15 Minutes Cook: 15 minutes

TOTAL INGREDIENTS: 12

MAKE IT FOR: Dinner to switch up your traditional rice and veggies platter with this tasty Indian seasoning.

INSTRUCTIONS:

1. 2-3 medium potatoes peeled and cut into cubes
2. 1 onion diced
3. 3 cloves garlic minced
4. 1 tbsp ginger root minced
5. 1/2 tsp cayenne
6. 1/2 tsp ground cumin
7. 1/2 tsp ground coriander
8. salt & pepper to taste
9. 2-3 tbsp curry powder
10. 2 large ripe tomatoes diced or pureed
11. 1 14-oz can chickpeas drained, about 1-1/2 cups cooked
12. 1 14-oz can coconut milk

INSTRUCTIONS: 

1. Place the potatoes in a pot and cover with water. Boil for 10-12 minutes, or until fork tender. Drain and set aside.

2. Meanwhile, in a large pot, add in onion and garlic. Saute with oil/water on medium heat for 4-5 minutes, then add in ginger, spices, salt, and pepper.

3. Stir until incorporated, adding a splash of water to prevent sticking.

4. Once the spices are fragrant, add the tomatoes and chickpeas, then cover the pot.

5. Bring to a simmer and add in the coconut milk and potatoes.

6. Reduce the heat to low and cover the pot again for 5 more minutes.

7. Add more spices to taste if needed, then serve warm. Enjoy!

The post Dinner is Served: The Best Creamy Potato Chickpea Curry appeared first on The Beet.

We all wanted to go to dinner, and I was completely outvoted, so my chance to defend a seitan burger and french fries was just not going to slide. Luckily, we ended up going to Lola Taverna, a new Greek restaurant in SoHo, which meant I could eat a bowl of hummus, olives, crudites, and pita bread, or so I thought. But they had a lot more delicious vegan food on the menu than I ever would have anticipated.

First, I recommend starting with a shared Pikilia platter, which is generally vegan and ordering the Melitzanosalata (smoked eggplant, tahini, and garlic), muhammara (roasted red peppers, pomegranate, and walnuts) and the fava (caramelized onions, and capers), with a side of delicious roasted pita, cut into smaller triangles.

The Best Vegan Meatballs In New York

Then, once we were all satisfied and feeling pretty full from the Greek dips, I took a deeper dive into the menu, and noticed they had meatless meatballs; which just so happened to be the tastiest vegan meatballs I’ve ever had. They were better than any meatballs at any vegan restaurant I’ve been to, in New York or Los Angeles, or even my favorite store-bought brand of meatless meatballs, Gardein.

(Side Note: The meatless meatballs are great served as prepared by the chef for vegetarians, but for vegans, you have to ask for “no feta foam,” which the kitchen happily can do.)

The texture is very similar to an actual meatball and far superior to most, which taste like a ball of soy. The closest thing I can compare it to are Sweedish meatless meatballs, because they were on the smaller size and had a sweet finish.

I couldn’t believe that they were actually vegan and forgot to take a picture of the beautiful dish before I entirely devoured it (in this case the phone did not eat first). By the time I remembered to photograph them, there was only one bite left. See below for that bite.

I can’t wait to tell my vegan friends my newest discovery of meatless meatballs at a non-vegan restaurant. And, aside from the food, the atmosphere feels like you’re at a chic restaurant in Santorini with really large windows, but with a view of New York City’s busy streets. I will be back soon and often.

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The post We Found The Best Meatless Meatballs In New York and They’re Not Even at a Vegan Restaurant appeared first on The Beet.

Chocolate fanatics will go crazy for the black bean brownie cookie topped with their favorite ice cream. If your partner is craving sweets but doesn’t want to over-indulge, the crunchy cinnamon granola drizzled on top of yogurt will hit the sweet spot. Add a personal touch by putting the yogurt in a Mason Jar with a ribbon around the top and a handwritten noted attached with a ribbon. Whether your loved one is a chocolate fanatic or a sweet and salty person, one of these recipes will satisfy any sweet tooth.

1. Crunchy Cinnamon Granola

INGREDIENTS:

• 3 cups Gluten-Free Rolled Oats
• 1/2 cup Shredded Coconut Flakes
• 1/2 Cup Chopped Raw Almonds
• 3 tbsp Chia Seeds
• 4 tbs Dried Cranberries
• 2 tbsp Ground Flaxseed
• 1 tsp Cinnamon
• 1/2 cup Smooth Almond Butter (I used cashew butter this time)
• 1 tsp Vanilla Extract
• 2 tbsp Melted Organic Coconut Oil
• 2 tbsp Pure Maple Syrup

INSTRUCTIONS:

1. Preheat the oven to 325F. Add the Maple Syrup, Nut/Seed Butter, Vanilla Extract, Cinnamon, and Salt to the base of a large bowl. Whisk until evenly incorporated.
2. Pour the oats, dried cranberries, almonds, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated.
3. Transfer the mixture to a greased or lined baking tray and press it into a think, even layer using a spatula.
4. Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
5. Let the granola cool completely on the tray before removing. Serve as desired.

2. Raw Blueberry Vanilla Cream Cake

INGREDIENTS:

For the Cake:

• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 1 cup pitted Medjool dates
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• Pinch of sea salt
• For the Cheesecake:
  1 cup cashews
• 1 cup coconut milk
• 1/3 cup maple syrup
• 2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons coconut oil
• 1/4 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/3 fresh blueberries
• 1 teaspoon agar agar

INSTRUCTIONS:

1. Add the almonds, cashews, pitted dates, coconut oil, vanilla extract and sea salt to a food processor and process until it comes together into a sticky “dough”. There should still be small pieces of nuts visible in the mixture and it should stick together if pressed together.
2. Spoon the base “dough” into your prepared springform or cake pan and press the base down as even as you can. Cover and place in the freezer to set.
3. To make the cheesecake mixture, add all of the cheesecake ingredients (except the blueberries) to a high-speed blender and blend until the mixture is completely smooth. Add agar agar and blend again. Reserve half the mixture for later. I added an extra layer of cashew cream on top, but you can skip this step.
4. Pour the other half of the mixture over the base and gently tap the cake pan around the edges to smooth out the surface. Cover and freeze for at least 4-6 hours to set.
5. Once the first layer has set, blend the reserved cheesecake mixture with the blueberries until completely smooth and purple. Pour the blueberry layer over the first layer, cover and freeze until completely set. Remember to share!

3. Vegan Banana Split Sundae

INGREDIENTS:

• Van Leeuwen vanilla ice cream
• Lily’s dark chocolate chips
• Chopped wet walnuts/almonds
• Banana 
• Reddi Wip non-dairy coconut whipped cream

Extras:

1. Maraschino cherries
2. Strawberries
3. Toasted coconut

4. Vegan Oreo Milkshake

INGREDIENTS:

• 2-4 Oreos
• Vanilla Van Leeuwen Ice Cream
• 2 cups of Oatly oat milk
• 1/2 cup Enjoy Life Foods Chocolate Chips (Hu Kitchen chocolate is also a great option)
• Ice

5. Vegan Snickerdoodle Cookies

INGREDIENTS:

• 1/2 cup vegan butter, softened
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• 1 tsp of baking soda
• 1 tsp ground cinnamon
• 1 2/3 cup all-purpose flour
• 2-4 tbsp applesauce
• ***for rolling: 2 tbsp sugar + 1 tsp cinnamon

INSTRUCTIONS:

1. Preheat your oven to 375F/190C.
2. In a large bowl, beat the butter and sugars until creamy. Whisk in the vanilla extract, cream of tartar, baking soda, and cinnamon, then sift in the flour. Add applesauce as needed (one tablespoon at a time) and mix until a firm dough forms.
3. Roll the dough into balls.
4. In a separate bowl, mix the sugar and cinnamon for rolling. Roll each piece of dough in the mixture and place on a lined baking tray.
5. Bake for 10 minutes, and let cool in the pan before removing to a wire rack. Enjoy!

6. Gluten-Free Banana Cake

INGREDIENTS:

• 1.5 cups oat flour
• 1.5 cups almond flour
• 4 mashed bananas
• ¾ cup coconut flour
• ¾ cup coconut sugar
• ⅓ cup water
• ¼ cup plant-based milk
• (optional) 1 packet Wildway Grain-Free Cinnamon Roll Instant Hot-Cereal*
• 1 flax egg (1 tbsp flax meal + 2 tbsp water)
• 1 tbsp baking soda
• 1.5 tsp apple cider vinegar
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice

Notes:

*If you are not using the Wildway Grain-Free Cinnamon Roll Instant Hot-Cereal, replace this with 2 more flax eggs (2 tbsp flax meal + 4 tbsp water) and ¼ extra teaspoon of cinnamon.

INSTRUCTIONS:

1. Preheat your oven to 350°F.
2. Combine oat flour, almond flour, coconut flour, baking soda, cinnamon, and pumpkin pie spice until uniformly mixed. Set aside.
3. In another bowl, mix together the mashed bananas, water, plant-based milk, apple cider vinegar, coconut sugar, and flax eggs until combined.
4. Pour the wet ingredients into to dry, slowly, and mix until there are no clumps.
5. Pour the batter into a bread pan and place in the oven.
6. Set a timer to bake for 1 hour.
7. Remove from the oven when the timer is done and let cool for at least 30 minutes.
8. Enjoy topped with fresh banana and vegan ice cream or plant-based whipped cream.

7. Super Moist and Easy Vegan Banana Bread

INGREDIENTS:

•  3 Ripe Bananas
• 3 tbsp Agave Syrup
• 4 tbsp Melted Coconut Oil
• 4 tbsp Plant-Based Milk
• 1 tbsp Juice of Lemon
•  1 tsp Vanilla Extract
• 1 3/4 Cups Flour
• 1 tbsp Baking Powder
• 1 tsp Cinnamon
• Chocolate Chips

INSTRUCTIONS:

1. Preheat oven at 350 F. Grease a 22 cm loaf pan.
2.  In a bowl, mash 2 bananas into purée. Then, add wet ingredients and stir.
3.  Next, add dry ingredients and stir until well combined. Don’t overmix.
4. Stir in chocolate chips and whisk last time.
5. Pour the dough into loaf pan. Halve the last banana, place it on the dough, lightly press.
6. Bake for about 40-50 min. Be careful, if it gets too dark if needed, cover the cake with tin foil. When a toothpick comes out clean, the cake is done.
7. Let cool down.
8.  Decorate and enjoy.

8. Vegan Brookies (Brownie Cookies)

Recipe by: @thevegansix

INGREDIENTS:

• 1/2 cup vegan butter or refined coconut oil at room temp
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup nondairy milk
• 1 cup flour*
• 1/4 cup + 1 Tablespoon cocoa powder
• 1/2 teaspoon baking soda
• Pinch sea salt
• 1 cup vegan chocolate chips

INSTRUCTIONS:

1. Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
2. Make sure your butter or coconut oil is room temperature. Beat butter or oil, coconut sugar, maple syrup and nondairy milk in a large bowl until creamy. Add flour, cocoa powder, and baking soda to the bowl and beat again until well combined. Stir chocolate chips into the batter.
3. Scoop cookie dough by the rounded tablespoon onto parchment-lined baking sheet. Makes 2 dozen cookies. Bake 11-12 minutes. The cookies may look undercooked, but remove them and let them cool before eating. I promise they are done!

9. Black Bean Brownie

Recipe by: @vegamelon

INGREDIENTS:

For the wet mixture:

• 1 1/2 cups cooked black beans (300g, or drained from a can)
• 2 large ripe bananas (~250g, peeled)
• 1/4 cup peanut butter (64g)
• 3/4 cup plant-based milk (180g)
• 1/3 cup maple syrup (80g), or sweetener to taste

For the dry mixture:

• 1/2 cup rolled oats (40g), ground into flour
• 1/2 cup cocoa powder (40g)
• 1 1/4 tsp baking powder
• 1 serving vegan protein powder, chocolate flavored
• Pinch of salt

INSTRUCTIONS:

1. Preheat your oven to 350F (180C) and grease an 8-inch cast-iron skillet. Alternatively, use an 8×8 inch baking pan.
2. In a food processor, combine all the wet ingredients and blend until smooth.
3. Whisk together all the dry ingredients in a large bowl, then pour in the wet mixture.
4. Mix until combined and transfer into the greased pan/skillet. Bake for 35-40 min, or until the center of the brownie is set.
5. Let cool for at least 15+ min before serving.

10. Tahini Dough Fudge

Recipe by: @elleshungry

INGREDIENTS:

• 1 cup tahini⁣
• 1/4 cup coconut oil (melted)⁣
• 2 tbsp maple syrup⁣
• 1/2 tsp vanilla extract⁣
• 1/4 tsp sea salt⁣
• 1/4 cup dark chocolate chips + 2 TBS for sprinkling
• (Some sea salt for sprinkling on top)⁣

INSTRUCTIONS:

1. Line 8×4 loaf pan with parchment paper⁣
2. In a medium bowl mix: tahini, coconut oil, maple syrup, vanilla extract, and salt until smooth⁣
3. Fold in 1/4 cup choc chips and pour fudge into the pan. Freeze for 10 min⁣
4. Sprinkle remaining 2 TBS choc chips on the fudge and press them in a little⁣
5. Freeze until firm (about 30 min)⁣
6. Sprinkle with a little sea salt. Cut into squares. Store uneaten fudge squares in the freezer.

11. Gluten-Free and Dairy-Free Strawberry Chocolate Cupcakes.

Recipe by: @peanutbutterpluschocolate

The post 11 Delicious Vegan Dessert Recipes Just in Time for Valentine’s Day appeared first on The Beet.

FROM: @peanutbutterpluschocolate

WHY WE LOVE IT: If you’re anything like me, you probably have bananas turning brown on your kitchen counter and feel guilty about throwing them out. This recipe calls for 3 overly ripe bananas; the more brown they are, the better. Don’t let them go to waste!

TOTAL TIME: 

TOTAL INGREDIENTS: 14

MAKE IT FOR: Breakfast with a pat of vegan butter or dessert with a scoop of vanilla dairy-free ice cream.

SPECIAL NOTE: The cake has to bake for 45 minutes to an hour, so prepare accordingly. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)
Ingredients

• 3 overly ripe bananas medium size
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil melted
• 1/2 cup almond milk room temperature 
• 3 eggs room temperature 
• 2 tsp vanilla extract
• 1 cup light brown sugar, packed or coconut sugar
• 2 cups gluten free baking flour 1:1
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt

for the chocolate layer

• 1/4 cup dutch processed cocoa powder
• 2 tbsp unsweetened applesauce
• 2 tbsp almond milk

Instructions

1. Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal. 
2. In a mixing bowl, use a fork to mash the bananas and then add in the applesauce, milk, coconut oil, eggs, vanilla, and brown sugar and whisk until smooth and well combined. In another bowl, stir together the flour, baking powder, baking soda, and salt and then add the dry ingredients to the wet and mix until a batter forms. 
3. Remove half of the batter and place it into a bowl. Add in the chocolate layer ingredients to one of the bowls and mix until well combined. Add about 1/4 cup of the classic banana bread batter to the bottom of the loaf pan and use a spoon to smooth it out into an even layer. Top that layer with 1/4 cup of the chocolate batter and then carefully smooth the chocolate layer using a spoon. Repeat these layers until you have used all the batter.
4. Bake the loaf cake for 45 minutes – 1 hour and a toothpick comes out clean. I covered mine with tin foil after about 45 minutes to keep the top from darkening too much.

The post Soft Banana Bread Swirled With Ribbons of Chocolate appeared first on The Beet.

FROM: @natalie.naturally 

WHY WE LOVE IT: This tasty dessert can be made anytime with seasonal fruits. Since Valentine’s Day is approaching, use strawberries, raspberries, or cherries for a festive pink or red color.

TOTAL TIME: 45 Minutes

Prep: Make: 15 Minutes Bake: 30-40 Minutes

TOTAL INGREDIENTS: 9

MAKE IT FOR: Your loved one on Valentine’s Day or bring it to your Galentine’s get together and make a toast with champagne while you enjoy the sweet flavors of this pastry. (take a picture, it’s Insta-worthy).

SPECIAL NOTE: You will need a rolling pin to roll out the dough. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

Ingredients:

Pastry

• ½ cups of plain flour
• ⅔ cups of ground almonds
• ⅔ cups of plant based butter
• 2 tbsp caster sugar
• ¼ – 1/2tsp almond extract
• Pinch of salt
• Splash or two of plant milk if required
• Filling
• Approx. 800g strawberry halved or quartered
• 2 tbsp golden caster sugar or coconut sugar
• 2 tbsp ground almonds (optional)
• To finish
• 1 tbsp plant milk I used oat
• ⅓ cups of cup flaked almonds

Instructions:

1. In a large bowl and the flour, ground almonds, sugar and a pinch of salt, stir to combine. Add the butter in small chunks or dollops.
2. Using your hands rub the butter into the flour with your hands facing up and rubbing your thumb to the little finger. Do this until it resembles breadcrumbs.
3. Add ¼-1/2 tsp of almond extract depending on taste and a splash of plant milk, using a knife gently mix. You should now be able to bring the dough together into a ball.
4. No not over work or kneed on anyway, just bring together quickly form into a rough disc and wrap in cling film. Place in the fridge for at least half an hour.
5. Preheat the oven to 356 F
6. In a bowl add the chopped strawberries and sugar, stir to combine.
7. When you’re ready to bake, take the pastry out from the oven and unwrap. Place in on one large square of baking paper or parchment and place another one on top. Using a rolling pin roll out the pastry to for a rough round about 5mm thick.
8. Remove the top layer of parchment and slide onto a baking tray or as I like to use a round pizza tray.
9. In the middle of the pastry sprinkle the ground almonds and top with the strawberries. Now fold up the pastry around the strawberries, you can use the parchment the pastry is on to help with this. Carefully folding it up and then pulling back the paper.
10. Once all the edges have been folded up brush the outside with the plant milk and sprinkle and push on the flaked almonds. They should stick well.
11. Place in the pre heated oven for about 30-40 minutes, or until the pastry is lightly golden, the almonds are toasted, and the strawberries bubbling and released their sticky syrup.
12. Serve with oat cream or dairy free ice-cream.

The post The Perfect Valentine’s Day Treat: Vegan Strawberry and Almond Crostata appeared first on The Beet.

FROM: @resplendentkitchen

WHY WE LOVE IT: It’s an easy dish to make for breakfast and bring on the go. Let the chia seeds sit for 20 minutes while you get ready for work and enjoy. Side note: almost all the carbs in chia seeds are fiber.

TOTAL TIME: 25 Minutes

TOTAL INGREDIENTS: 9

MAKE IT FOR: A quick breakfast or snack to take on the go.

SPECIAL NOTE: You will need to let this mixture rest for 20 minutes so the chia seeds can hydrate. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

INGREDIENTS:

• 5 ounces coconut milk yogurt alternative
• 1 tbsp chia seeds
• 1 tsp pure hibiscus flower powder
• 1/4 cup cocoa crunch superfood cereal
• 1/2 cup raspberries
• 1/2 cup blueberries
• 2 tablespoons pomegranate arils
• 1 tbsp large coconut flakes
• 1 tbsp dried mulberries

INSTRUCTIONS:

1. Mix coconut yogurt, chia seeds, and pure hibiscus flower powder in a bowl.
2. Let this mixture rest for 20 minutes so the chia seeds can hydrate. Rinse the berries.
3. Top the yogurt mixture with the cereal, raspberries, blueberries, pomegranate arils, coconut flakes, and dried mulberries.

The post Hibiscus Coconut Yogurt Bowl With Fresh Fruit appeared first on The Beet.

Breakfast: Green Goddess Smoothie 

Spirulina is a powerful antioxidant and anti-inflammatory that has a taste similar to matcha powder, like sweet grass. In my opinion, I think spirulina is delicious so I like to add a little more 1 tablespoon. The avocado makes this smoothie creamy and superfoods like kale and spinach are loaded with healthy nutrients.

Nutritional Info: Per serving (½ of recipe)

211 calories, 12g protein, 16g carbs, 12g fiber, 14g fat

Snack: Almond Butter Tofu

Some people struggle to know what to do with tofu as it is can be very bland, but the trick is to add some bold flavors and it will soak them up. Use an extra firm tofu if you can. If it isn’t quite firm enough then you might need to press your tofu for a bit to remove any excess water. This goes fantastically with my Kale and Pomegranate Salad, but equally lovely as a snack on its own.

Nutritional Info: Per serving (⅓ of recipe)

377 calories, 28g protein, 15g carbs, 3g fiber, 26g fat

Lunch: Miso Soup Filled with Fresh Vegetables 

You only need a bowl and a kettle -and as the vegetables are just blanched or even just warmed almost all the nutrients are preserved. I used @cocofinacoconut Coconut Aminos along with dark miso. Have you tried Coconut Aminos? They are a great alternative to soya sauce. Here is the recipe but feel free to swap the veggies for whatever you happen to have. Coriander or parsley works great as an alternative to the celery leaves too.

Nutritional Info:

263 calories, 21g protein, 45g carbs, 14g fiber, 4g fat

Dinner: Sweet Potatoes With Smokey BBQ Jackfruit

If you have heard all the talk about Jackfruit but don’t know where to start then this recipe for baked sweet potatoes and BBQ Jackfruit is for you! I added in some beans for protein and red peppers for extra vitamins but if you want to make it really simple then leave those out and just use the Jackfruit. Be sure to buy tinned Jackfruit in water rather than the sweet variety that comes packed in syrup! I absolutely love sweet potatoes and they are a great slow-release carb for my marathon training at the moment, and the BBQ Jackfruit goes equally well in a wrap if you have any leftover.

Nutritional Info: Per serving (¼ of recipe)

358 calories, 13g protein, 79g carbs, 16g fiber, 2g fat

Dessert: Chocolate Orange Cheesecakes

Calling all chocolate lovers, you will not believe this dessert is vegan. The rich and creamy filling will melt and your mouth and the hard and crunchy crust holds the cake together.

Nutritional Info: Per serving (¼ of recipe)

515 calories, 15g protein, 51g carbs, 9g fiber, 32g fat

Nutritional Info for the Whole Day:

1724 calories, 89g protein, 206g carbs, 54g fiber, 78g fat

• 2 cups of kale
• 2 cups of spinach
• 1 avocado
• 1 tablespoon of matcha powder
• 1 tablespoon of spirulina
• 1 tablespoon of chia seeds
• 1 tablespoon of hemp seeds
• 1 cup of hemp milk

Snack:

• Extra-firm tofu
• Almond butter
• Maple syrup
• Soy sauce
• Ginger purée
• Olive oil

Lunch:

• Dark miso
•  @cocofinacoconut Coconut Aminos
• Seaweed flakes or a nori sheet crumbled
• 1 bok choy
• 1 carrot
• 3 brown mushroom
• Red cabbage
• Handful of celery leaves

Dinner:

• 4 sweet potatoes
• Tomato puree
• Maple syrup
• Soy sauce
• Molasses or treacle
• Malt vinegar
• Smoked paprika
• Liquid smoke
• Garlic powder
• Black pepper
• 1 red onion
• 1 red pepper
• 1 tin Jackfruit
• Kidney beans

Dessert:

Base:

• Almonds
• Cocoa powder
• Raisins
• 2 Medjool dates
• Choc Pot

Filling:

• Cashew nuts, soaked overnight
• Vegan cream cheese
• Zest of 1 orange
• Orange juice
• Choc Pot
• Maple syrup
• Extra Choc Pot to serve.

The post Day 21 Recipes For Your 21 Day Plant-Based Challenge appeared first on The Beet.

Breakfast: Banana Bread with Savory Topping

Warm banana bread is one of my favorite treats to sip with my hot cup of coffee. Spread Tofutti Cream Cheese on top and enjoy the sweet and savory taste.

Nutritional Info: Per serving: (⅛ recipe)

315 calories, 9g protein, 57g carbs, 3g fiber, 7g fat

Snack: Pineapple and Red Pepper Salsa 

If you like to jazz up your tacos then you will love this recipe for Gold Pineapple and red pepper salsa. It is full of bright, fresh vegetables, coriander and limes and, of course, the all-important Gold Pineapple for a hit of sweetness.

Nutritional Info: Per serving (⅙ recipe)

277 calories, 8g protein, 50g carbs, 5g fiber, 5g fat

Lunch: Flavorful Tomato Sauce with Pasta

If you’re looking for a creamy and fresh-tasting tomato sauce, this recipe is for you! Boil your favorite pasta noodle and add this sauce to the mix when they’re cooked through.

Nutritional Info:

Dinner: Kale and Pomegranate Salad 

I used the Whole Earth Foods peanut butter in this recipe. Nut butters are great for adding protein and healthy fats to recipes and I often use them instead of oil in salad dressings.

The trick with the kale here is to massage the dressing into the salad leaves with your hands. This helps to break down the tough fibers and as a result makes the kale easier to eat.

Dessert: Raw Chocolate Frosted Brownies

Who fancies some chocolate? Raw chocolate frosted brownies to be precise! Absolutely delicious. I highly recommend making them right this second!

Breakfast:

• Plain flour
• Coconut sugar
• Very Vanilla Protein
• Baking powder
• Bicarbonate of soda
• Salt
• Bananas (about 4 small bananas)
• Soy milk
• Rapeseed oil
• Raisins

Snack:

• 1 red onion
• 1 red pepper
• 1 sweetcorn cob
• 1 Del Monte® Gold Pineapple Chunks
• 1 large handful fresh coriander
• 1 lime, juice only
• salt
• 1 red chiIi, optional

Lunch:

• Olive oil
• 1 medium onion
• 1-2 cloves garlic
• Passata
• Paprika
• Dried basil
• Balsamic vinegar
• Coconut sugar
• Salt and pepper to taste

Dinner:

• Kale
• 1 avocado
• Pomegranate seeds
• Sweet potato
• Handful of parsley
• Apple cider vinegar
• Crunchy peanut butter
• White miso
• Wholegrain mustard
• Garlic powder
• Onion powder

Dessert:

• Medjool dates
• Hazelnuts
• Walnuts
• Coconut butter
• Ground almonds
• Cacao powder
• Coconut nectar

For the frosting:

• Maple syrup or coconut nectar
• Coconut oil
• Cashew butter
• Cacao powder

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