From breakfast to dinner we have you covered
Love it or hate it, Valentine’s Day is around the corner. On this holiday, you get a chance to spend it with those you love or to truly spoil yourself! Splurging on Valentine’s Day with luscious chocolates and sugary candies is the best part! Unfortunately, a lot of these treats are not vegan-friendly.
Pink Dragon Fruit Chocolate Chip Waffles
These pink waffles are stunning and a great way to start your day. Dragon fruit powder provides the stunning pink color and also packs a lot of nutrition too.
These waffles also have a lovely flavor from maple syrup, vanilla extract, and chocolate chips. Garnish the waffles with fresh berries, dragon fruit and a sprinkle of powdered sugar.
- 2 cups gluten-free all purpose flour, (I used Bob’s Redmill 1:1 Gluten Free Baking Flour)
- 2 cups unsweetened almond milk
- 3/4 cup almond meal/flour
- 1.5 tbsp arrowroot flour/starch
- 1/2 tsp salt
- 1.5 tbsp baking powder
- 3 tbsp sugar/maple syrup
- 1/4 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/4 cup Earth Balance butter (melted)
- 1/4-1/2 cup Enjoy Life chocolate chips
- 1-2 tsp dragonfruit powder
- dragon fruit
- chocolate chips
- fresh berries
- powdered sugar
- maple syrup
- Heat your waffle iron
- In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined (save the chocolate chips for the very last step).
- **NOTE: I add the butter in last so that it doesn’t harden back up
- Gently fold in the chocolate chips
- **NOTE: Save some for garnishing if desired
- Spray your waffle iron with coconut oil (or other non-stick spray)
- Depending on which waffle iron you have, add 1/4 cup of batter to each waffle well and bake until golden on the outside
- Serve garnished with fresh berries, chocolate chips, dragon fruit, sprinkled powdered sugar or maple syrup
Vegan French Toast
A traditional french toast recipe uses ingredients like milk and eggs, however, it is clear that neither of those is allowed on the vegan diet. This recipe proves that with a few substitutions you can indulge in your favorites without the animal products!
All you’ll need is chia seeds, maple syrup, almond milk, cinnamon, vanilla, and bread. Simply soak the bread in the batter and then cook on the stovetop until it’s achieved a golden brown color. Serve with delicious toppings such as fresh berries, maple syrup, and coconut whipped cream!
- 1 heaping Tbsp chia seeds (whole or ground into a fine meal so they’re undetectable)
- 1/2 Tbsp agave nectar or maple syrup (or sub honey if not vegan)
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 4-5 slices bread (it’s important to use a sturdy, rustic bread or it can turn out soggy/soft)
- Mix all ingredients except the bread in a large, shallow bowl. Place in the fridge to activate for 10-20 minutes.
- Preheat griddle to medium heat (~350 degrees F / 176 C) and grease with 1 Tbsp vegan butter or coconut oil.
- Dip each slice of bread in the batter for about 20 seconds on each side (If your batter is too thick, thin with a bit of dairy-free milk). If your bread is dry, leave it in a little longer. If you’re using sandwich bread, it should only need 25-30 seconds total to soak.
- Place on griddle and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well – 3-4 minutes.
- Top with desired toppings: I went with coconut whipped cream, strawberries, and maple syrup.
Creamy Vegan Sun-Dried Tomato Pesto Gnocchi
Gnocchi is one of my most favorite types of pasta. Its soft pillowy texture is just so irresistible. This sun-dried tomato pesto gnocchi is such an easy dinner to throw together, it can be ready in just 20 minutes!
If you feel like really splurging you could enjoy this for lunch too. First, you’ll need to prepare a sun-dried tomato pesto. The pesto is made from a few ingredients and can be whipped together in a food processor. Prepare the creamy sauce and the gnocchi on the stovetop. Finish this meal by serving it with fresh basil and vegan parmesan cheese!
- 2 tbsp sun-dried tomato pesto
- 1 package gnocchi (16 oz)
- 1 tsp corn starch
- 3/4 cup + 2 tsp plain, unsweetened non-dairy milk separated
- 1 tbsp vegan butter
- 2 tbsp olive oil
- 3 cloves garlic diced
- salt & pepper to taste
- fresh basil, vegan parmesan for topping (optional)
- Prepare Sun-Dried Tomato Pesto according to recipe. Set aside.
- Bring a large pot of water to a boil. Cook gnocchi according to package instructions. Drain and set aside.
- While water is coming to a boil, place a pan on the stove over medium heat. Add butter, olive oil and garlic to the pan. Saute until butter is melted and garlic is fragrant.
- Combine corn starch and 2 tsp. of milk in a small bowl and whisk until smooth.
- Add remaining almond milk, corn starch mixture and pesto to the pan. Stir until sauce begins to thicken. Turn heat off.
- Add cooked gnocchi, salt and pepper to the pan and stir to combine. Taste and adjust seasoning as needed.
- Serve with fresh basil and vegan parmesan on top.
Moroccan Sheet Pan Buddha Bowl
Treat yourself to a delicious lunch this Valentine’s Day! This sheet pan buddha bowl looks complicated, but it’s actually quite easy to create!
Cooking on a sheet pan allows you to cook all the ingredients at once as well as creates less mess! Enjoy these lovely ingredients with a heaping of brown rice, sliced avocado and a drizzle of homemade tahini sauce
- 1 large sweet potato, cubed
- 1/2 large red onion, wedge sliced
- 2 zucchini diced
- 1 can kernel corn, drained
- 1 can chickpeas, drained & rinsed
- Olive Oil
- Salt & Pepper
- Avocado halves, sliced & fanned
- 1 tsp of each – cumin,
- chili powder,
- garlic powder,
- turmeric and
- 1/4 tsp of salt & pepper)
- 4 cups cooked brown rice (sub for quinoa, white rice, or lettuce)
- 1/4 cup tahini,
- 1 tbsp maple syrup,
- tbsp lemon juice,
- 2-4 tbsp hot water to thin
- Preheat your oven to 400 degrees Fahrenheit.
- Place your diced sweet potatoes in the microwave for 2 minutes to soften before roasting.
- On your sheet pan, lay out the sweet potatoes, onion, corn, zucchini and chickpeas in rows.
- Drizzle the whole pan with olive oil, and sprinkle the veggies with salt & pepper, leaving chickpeas alone. Toss the veggies individually to coat.
- Mix up your Moroccan seasoning, and sprinkle over the chickpeas, tossing to coat.
- Bake for 25-30 minutes or until veggies are roasted to your liking.
- While the sheet pan bakes, mix up your tahini sauce.
- Remove sheet pan from oven, and spoon the chickpeas & veggies into your bowl with your rice at the bottom.
- Top with avocado & drizzle with tahini sauce before enjoying!
Cashew Ricotta Stuffed Shells
Enjoy a comforting yet elegant meal for Valentine’s Day. These stuffed shells are filled with homemade cashew ricotta that is savory and irresistibly good.
The cashew ricotta is easy to make too! Begin by soaking cashews in water overnight, or in hot water for just an hour. Next, blend the cashews with lemon juice in a blender or food processor. The cashew ricotta is infused with flavors of garlic, basil, and oregano and is then transferred to cooked shells. Top with marinara sauce and finish by baking this dish in the oven.
- 2 cups raw cashews, soaked in water*
- juice of 2 lemons**
- 1 teaspoon salt
- 16 ounces frozen spinach, defrosted
- 3 garlic cloves, minced
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 21 jumbo shells
- 1 (25-ounce) jar marinara sauce
- 1/4 cup whole wheat panko breadcrumbs + fresh parsley for topping
- Start by bringing a large pot of salted water to a boil. Cook the box of jumbo shells as directed. It should make more than 21 shells but that’s okay. It’s good to have extra in case some break. Strain the shells, rinse with cold water (so that they don’t stick together) and set aside.
- Next make the cashew cheese by draining and rinsing the cashews. Transfer them to a blender or a food processor, add the lemon juice and one teaspoon of salt. Blend on high until smooth with a texture similar to ricotta cheese. You may need to use a spatula to scrape down the sides in between blending. Spoon the cashew cheese out into a large bowl and set aside.
- Once the frozen spinach has defrosted, place it in a strainer. Fold a few paper towels together and use them to press on top of the spinach so that the excess water strains out of the bottom. Repeat this step until the spinach is mostly dry. Add it to the bowl with cashew cheese along with the dried herbs, minced garlic and a dash of pepper. Stir everything together until well-combined.
- Preheat the oven to 350°F and pour 1/2 of the jar of marinara over the bottom of a 9 x 13” baking dish. Using a spoon, scoop the cashew spinach mixture into each shell then arrange them in the baking dish. Spoon the remaining marinara on top, sprinkle with panko breadcrumbs, then cover the baking dish with foil and bake in the oven for 35 minutes.
- Allow to cool for a few minutes before serving. Top with fresh parsley, serve warm and enjoy!
Vegan Asparagus Risotto
Do you leave risotto to the professionals? Our recipe proves that you can bring fine-dining to your kitchen effortlessly.
We have also put a healthier spin on a traditional risotto recipe so you can indulge guilt-free! This risotto is infused with lovely flavors of garlic, fresh asparagus, and cheesy nutritional yeast. Enjoy this meal on Valentine’s Day and you’ll find yourself craving it again and again.
- 1 large shallot, finely chopped
- 1 tbsp garlic, minced
- 2-3 tbsp vegan butter
- Olive oil
- 2 cups Arborio rice
- 2 1/2 cups asparagus, chopped into 2 inch pieces
- 3 1/2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp nutritional yeast
- 1 tbsp fresh thyme, leaves removed from stems
- Set the Multi-Function Cooker to Sauté/Sear mode, Medium, and press Start.
- Add olive oil, 1 tbsp of vegan butter, and shallot. Cook until tender, about 4 minutes.
- Add garlic and rice and brown for 3 minutes, stirring occasionally.
- Add asparagus and cook for roughly 2 minutes.
- Stir in broth and salt. Cover with lid.
- Set the Multi-Function Cooker to Rice mode, Rice 1, and press start. Cook until this mode is complete (about 45 minutes).
- When finished, remove the vessel from the body of the Multi-Function Cooker. Stir in nutritional yeast, thyme, black pepper, and another 1-2 tbsp of vegan butter.
- Serve hot!
Chocolate Mousse Dip For Strawberries
You could make chocolate dipped strawberries but you might like this chocolate mousse dip even more! It has a bold rich flavor yet is healthy and paleo-diet approved.
This dip can come together in just 4 minutes and requires only 7 ingredients. You’ll need to chill the dip in the fridge so that it can harden so consider making it a day in advance.
- 1 cup Enjoy Life dairy-free chocolate chips
- 1 Tbsp. refined Sprouts coconut oil
- 1 cup coconut cream just the white solid part from a can of Sprouts Coconut Cream
- 1 1/2 tsp. Sprouts Organic Vanilla Extract
- 1/2 tsp. balsamic vinegar
- 1 pinch Sprouts cinnamon powder
- 1/4 cup unsweetened almond milk
- In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave 60 seconds then stir very well. Continue microwave the chocolate-coconut oil mixture in 30-second bursts, stirring very well in between each burst, until completely melted.
- Add remaining ingredients to melted chocolate and coconut oil and stir until completely combined. Chill until solid. Remove from refrigerator about 15 minutes prior to serving to soften.
Vegan Sugar Cookies
Not only are these vegan cookies adorable but they’re infused with the most lovely flavors too. The cookie batter contains flecks of orange sprinkles that are actually pieces of carrot. Further, the frosting is naturally colored from frozen dragon fruit.
You can feel good about indulging in 1 or 4 of these cookies because they’re made from wholesome ingredients! Better yet, share them with your loved ones and prepare to blow them away!
- 1/2 cup vegan butter, softened
- 1/2 cup carrots, roughly chopped
- 1 1/2 Tbsp lemon juice
- 3/4 cup sugar, vegan cane sugar
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- 2 cups all purpose flour
Pink Cashew Coconut Frosting:
- 1 cup raw cashews
- 1/2 cup virgin coconut oil
- 2 Tbsp powdered sugar, optional
- 1/8 tsp vanilla extract, optional
- 1-3 tsp frozen dragonfruit, from a smoothie pack
- pinch of sea salt
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Boil water in a small pot on the stove. Drop in the carrots. Boil for about 5-10 minutes, until very tender. Drain carrots and mash using a potato masher or fork. You want them as smooth as possible. Set carrots aside to cool for at least 5 minutes.
- In a large mixing bowl, add the vegan butter, sugar, lemon juice and vanilla extract. Using a hand or stand mixer, beat until smooth. Add in the carrot mash. Beat on low very quickly, just until combined. Then add in the flour,
- baking soda, baking powder and salt. Beat on low, just until smooth. It is ok if there are little orange bits of carrot in your cookies! That actually adds some nice texture and color.
- Roll out the dough using a floured surface and a rolling pin. Roll to about 1/4 inch thickness. Cut out heart shapes using a cookie cutter and place hearts on the baking sheets.
- Bake cookies at 350 degrees, for 10-14 minutes, or until the edges start to very lightly darken in color. Transfer cookies to a cooling rack. They will be delicate upon coming out of the oven, and cooling will help them firm up a bit. Tip: If you like really soft sugar cookies, do not overbake them. You might even want them slightly underbaked. For firmer, crisp cookies, bake a bit longer, until edges brown more significantly.
- While the cookies are cooling, you can whip up the frosting….
- Boil some water in a small pot. Add the cashews and a pinch of salt. Boil them for just about 2-3 minutes. Drain the water and transfer the softened cashews to a blender container. Add in the coconut oil and vanilla and blend from low to high until smooth. You really want to blend on high for at least a minute to smooth out the cashews. (Very important for smooth frosting!) The mixture may look very clumpy and strange at this point, but that is ok! Next, add in the dragonfruit, blend until smooth and bright pink. Lastly, add in the powdered sugar and blend just until it is also combined. Scoop the mixture out into a small bowl. Do not worry if it is very clumpy. Place the mixture in the freezer for about 10-15 minutes, or until the top layer gets hard.
- After the frosting firms up to a scoopable state that hold its shape very well, transfer all the frosting to a medium mixing bowl. One with high sides is preferred. Using a hand mixer, beat on low until fluffy and whipped.
- Frost your cooled cookies and serve! Add pink sugar on top if desired. Tip: For easier frosting, place the cookies in the freezer or fridge for a few minutes before frosting. Store leftovers in the fridge or freezer.