Pancakes

Ingredients

1 mashed banana
3/4 cup oat flour
1/4 cup plant-based milk
2 pinches cinnamon
1 tsp baking powder
1 tsp vanilla paste
2 tbsp chia seeds

Coconut oil (for frying)
Fruit, maple syrup and chia seeds (for topping)
2 tbsp So Good Vanilla Bliss Ice-Cream  (for serving)


Method

1. Place pancake ingredients in bowl and mix.
2. Heat up pan with coconut oil.
3. Pour mixture in pan so there are 6 pancakes.
4. Cook for 2 minutes on one side then turn and cook for 1 minute on the other side.
5. Serve with fruit, maple syrup, chia seeds and ice-cream.


Notes

Makes 6
Top with banana and berries


Vanessa X ( @vanessagoesvegan )

Toasted Vegan Sandwiches

Ingredients

2 tbsp hummus (click here for my recipe)
8 basil leaves
10 spinach leaves
1 tomato sliced
8 pitted kalamata olives
1 tsp vegan butter
4 slices or multi-grain bread


Method

1. Spread 4 bread slices with butter (spread on top and bottom of each slice).
2. Spread hummus onto 2 slices of bread.
3. Place tomato slices on top of hummus.
4. Place spinach and basil leaves on top of tomato.
5. Place olives on top of spinach and basil.
6. Place the two other slices of bread on top of the two slices that have toppings.
7. Grill in sandwich toaster until golden brown.



Notes

Makes 2
Great for work, uni or school
Good way to get in your greens


Vanessa X ( @vanessagoesvegan )

Creamy Avocado Pesto Pasta

Ingredients

1/2 avocado
1/2 bunch parsley
1/2 bunch basil
1 pinch salt
1 pinch pepper
1 pinch chili flakes
Lemon juice (1/2 lemon)

100 grams of cooked pasta


Method

1. Place ingredients in food processor and blend until creamy.
2. Add to cooked pasta.


Notes

Can add olive oil instead of lemon juice
Can add 5 cashew nuts or pecans for more of a 'pesto' flavor
Can add nutritional yeast for 'cheese' flavor


Vanessa X ( @vanessagoesvegan )

Raw Chocolate & Peanut Butter Oat Bars

Ingredients

1/2 cup peanut butter (plus extra for spreading on top)
1 1/2 cups soaked dates (soak for 10 min)
1/2 cup oats
1 tbsp maple syrup
3 tbsp cacao powder
1/2 cup pumpkin seeds (extra for decorating on top)
Coconut oil for coating baking tray


Method

1. Place all ingredients in food processor and blend.
2. Coat baking tray with small amount of coconut oil.
3. Place mixture in tray and squash down.
4. Place in fridge for 4 hours or overnight to firm up.
5. Cut in 'bar' shapes and decorate with peanut butter and pumpkin seeds.


Notes

Makes 10 bars
Keeps for 3 weeks in fridge
Great as a snack or desert


Vanessa X ( @vanessagoesvegan )

Raw Energy Balls

Ingredients

1 cup medjool dates or regular dates soaked in boiling water for 10 min
3/4 cup cashews
3/4 cup almonds
1 tbsp coconut oil
2 tbsp pumpkin seeds
2 tbsp chia seeds
1 tbsp of raw organic maca powder (or another super-food powder)
3 tbsp cocoa powder
coconut and extra chia and pumpkin seeds for coating (optional)


Method

1. Place dates, nuts and seeds in food processor. Blend until in small pieces.
2. Add other ingredients in food processor. Blend until smooth.
3. Roll small balls with the mixture using your hands.
4. Roll balls in coconut or seeds.
5. Place in fridge for 2 hours or until firm.
6. Store in fridge.


Notes

Makes 20 balls
Keeps for up to 3 weeks
Use as a snack, for breakfast or as an energy pick-me-up

Vanessa X ( @vanessagoesvegan )

Sushi Bowl 1

Ingredients

2 1/2 cups of cooked jasmine rice
1/2 raw diced red capsicum
1/4 raw diced cucumber
1 raw spring onion diced
1/2 small avocado diced
4 pinches chia and sesame seeds for sprinkling on top
1 pinch chili flakes for on top
2 tbsp soy sauce or tamari sauce


Method

1. Cook rice.
2. Cut veggies.
3. Place cooked rice on one side of the bowl.
4. Place raw veggies on other side of the bowl.
5. Garnish with seeds, chili and soy sauce


Notes

Serves 1
Great for lunch or dinner
Easy to make
Good way of incorporating raw veggies into your diet


Vanessa X ( @vanessagoesvegan )

Blueberry Banana Nice-Cream

Ingredients

2 frozen bananas
1 cup frozen blueberries
Seeds and dried fruit for topping (optional)


Method

1. Place frozen bananas and blueberries in food processor. Blend until smooth 'ice-cream' consistency. Add a few table spoons of water if struggling to blend.
2. Serve and eat straight away in bowl.


Notes

Guilt free 'ice cream'
Eat once blended



Vanessa X ( @vanessagoesvegan )

Hummus

Ingredients

2 cans chickpeas

5 tbsp water (add extra water to make creamier)

5 tbsp extra virgin olive oil (add extra oil to make creamier)

2 tsp tahini paste

juice 1 lemon

salt to taste

1 tsp ground cumin

1 sprig parsley

2 sprigs basil

1 clove garlic

Method

1.     Put all ingredients in food processor

2.      Blend until smooth

Notes

Lasts up to a week in the fridge

Enjoy as a dip, on bread/crackers or as a dressing

Vanessa X ( @vanessagoesvegan )