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Four Ingredient Vegan Pudding

Four Ingredient Vegan Pudding

FriYAY! Finally. It’s time to make some great food for the weekend. Perhaps this fresh, dreamy and creamy pudding I have created for you will provide an incentive to make a healthy summer weekend dessert. After all, it is just FOUR ingredients. That’s all it takes guys, four ingredients and a NutriBullet. Pudding is a comforting and irresistible dessert that I’ve adored since I was a little girl. Now, this health-conscious, plant eating, dairy free girl is recreating it and taking vegan pudding to a whole new level. So here’s all you need: frozen strawberries, brown rice syrup, soaked raw cashews, and coconut milk. If you’re anything like me, then you probably have an out of control sweet tooth, especially in the evening. Not to worry, my velvety Four Ingredient Vegan Pudding will satisfy any craving! Think sweet hints of strawberry infused with the mild taste of coconut. Grab your spoons and get ready for the easiest & silkiest pudding you’ve ever tasted.

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Sooo smooth and yummy! I recommend topping the pudding with more strawberries or whatever type of berries you like. 

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Four Ingredient Vegan Pudding
Serves 3
An easy and healthy vegan pudding recipe! Perfect for dessert or a midday snack.
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Ingredients
  1. 1 cup frozen strawberries
  2. 2 tbsp brown rice syrup ( I use Lundberg Organic Sweet Dreams Brown Rice Syrup)
  3. 1 cup raw cashews (soak in water for at least two hours and drain)
  4. 1 can whole coconut milk ( I use simple truth brand)
Instructions
  1. Add all of the ingredients to a Nutribullet and process until the the mixture is fully combined and a silky smooth texture forms. Refrigerate the pudding for 1 to 2 hours before serving.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Homemade Vegan Pizza

Healthy Homemade Vegan Pizza

Happy #MeatlessMonday! Guess what time it is? It’s pizza partaaaay time. It’s a vegan pizza party (of course) filled with lots of plants, uber fabulous homemade pizza crust, refreshing pesto, marinara sauce, and a basil cashew cream sauce you probably daydream about. So I thought about buying premade crust but changed my mind about a minute later. Homemade anything is best and this crust is very easy to make. You can see just how perfect crust’s texture is in the pictures below! I bought jarred organic marinara sauce and I made the pesto and cashew cream from scratch, but don’t be intimidated because both are sooo easy to make. Healthy and Homemade Vegan Pizza was a huge hit with my family. It’s even approved by my carnivorous brother. The marinara and pesto sauces are a wonderful pairing and bursting with flavor, but the cherry on the cake is the basil cashew cream. If you want to make the fam a decadent, healthy, homemade and plant-based dinner, my vegan pizza is the perfect recipe for you.

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You guysss, I’m so excited about this recipe. My Healthy Homemade Vegan Pizza is the perfect crowd pleaser for a dinner party! People won’t even realize that it’s healthy because the flavors are so bold and mouthwatering. 

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This is what your crust should look like before you bake it. First, you’ll pop it in the oven for 15 minutes and then take it out, put on the toppings, and bake another 20 minutes. Then, perfection is achieved.

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Healthy Homemade Vegan Pizza
Serves 4
A delectable homemade vegan pizza recipe
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. Crust
  2. 1 cup Quinoa Flour
  3. 1 cup White Rice Flour
  4. 1 and 1/4 cups Brown Rice Flour
  5. 1/2 tsp aluminum free baking powder
  6. 1 and 1/3 cups warm water
  7. 3 tbsp extra virgin olive oil
  8. 1/4 tsp garlic powder
  9. 1 tsp dried oregano
  10. 1 tsp dried basil
  11. Salt and pepper to taste
  12. Premade marinara sauce for topping
  13. Pesto
  14. 1 cup fresh basil leaves
  15. 1/3 cup extra virgin olive oil
  16. 1/2 tsp minced garlic
  17. Basil Cashew Cream Sauce
  18. 1 cup soaked cashews (soaked in water for at least 2 hours)
  19. 1/4 cup fresh basil leaves
  20. 1/4 cup unsweetened almond milk
  21. 1/4 tsp minced garlic
  22. Salt and pepper to taste
  23. Toppings
  24. 1 small zucchini
  25. 4 oz baby bella mushrooms
  26. 1 yellow bell pepper
Instructions
  1. For the basil cashew cream sauce, drain the cashews that have been soaking in water. Add the cashews and other cashew cream ingredients to a nutri bullet and process until a creamy consistency forms.
  2. Then, add the cashew cream to a decorating bag if wanted for topping.
  3. Next, for the pesto sauce, combine the ingredients in a nutri bullet for a few seconds.
  4. To make the crust, combine the dry ingredients in a large bowl and then add the wet ingredients and spices. Mix until the dough is fully combined. The dough will be slightly sticky.
  5. Pre heat the oven to 375 degrees.
  6. Add the pizza dough to a baking tray lined with parchment paper and lightly grease under the parchment paper and on top with extra virgin olive oil.
  7. Use your hands to spread it out. Working from the center, push the dough outward until it's about 1/4 of an inch thick.
  8. Bake the crust for 15 minutes at 375 degrees. Remove from oven after 15 minutes. First, spread the pesto, then add a layer of marinara sauce and top with vegetables.
  9. Bake for another 20 minutes.
  10. Let the pizza cool before adding the basil cashew cream sauce.
  11. Enjoy!
Notes
  1. After the pizza cooled, I added fresh arugula.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Peanut Butter & Raspberry No Bake Bars

Peanut Butter & Raspberry No Bake Bars

Hello there! It’s meee. Your no bake bar lovin’, self-proclaimed avocado toast connoisseur. I’m back with a brand new recipe and nope, avocados are not included. But don’t be discouraged, this is just as good and maybe even better. My Peanut Butter & Raspberry No Bake Bars are made with just six ingredients and can be on a plate near you within a matter of 30 minutes. They have to set in the fridge for a bit but I actually stuck my bars in the freezer for 25 minutes because I was just that impatient to wait for them. Patience truly is a virtue and I have absolutely none when it comes to food. Anyway, if you like peanut butter, which I’m guessing you do and you also like jam, then this is your bar of dreams. Frankly, I cannot describe in words how awesome these bars are, so it looks like you’ll have to make them to see for yourself. But really, anything involving creamy peanut butter and sweet yet somewhat tart hints of raspberry jam is music to your taste buds. More peanuts on top are optional of course, I just love that little bit of crunch. 

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Ah, the ooey gooey goodness of the raspberries get me every time. What a perfectly delectable, sweet, tart and semi salty combo. 

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Peanut Butter & Raspberry No Bake Bars
Yields 9
A healthy and tasty peanut butter & raspberry bar recipe!
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Ingredients
  1. 1 cup oat flour
  2. 1/2 cup peanut butter (I used a really creamy brand that has 3g of sugar per serving)
  3. 1/2 cup pitted dates
  4. 2 tbsp almond milk
  5. 1 cup raspberry jam for topping
  6. Peanuts for topping if wanted
Instructions
  1. Line the pan with parchment paper and lightly grease it ( I used Earth Balance).
  2. In a food processor, combine oat flour, peanut butter, dates, and almond milk until a doughy consistency forms and binds together.
  3. Form the dough into a square and evenly spread it out until it's about 1/4 inch thick.
  4. Top the dough with the raspberry jam and spread it out evenly.
  5. Top with peanuts if wanted and cut into desired sized squares.
  6. Let the bars set in the fridge for a couple of hours before serving.
  7. Enjoy!
Notes
  1. The pan I used was an 8 x 8 x 2.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Avocado & Bean Open-Faced Sandwich

Avocado & Bean Open-Faced Sandwich

Hello hello helloooo! It’s time for my four favorite things in the whole wide world to come together as one. I’m talkin avo, cashews, beans, and bread. But wait, this is even better than just plain ole avocado toast (gasp, the impossible happened). Yep, it’s not the ordinary avocado toast you see on my Instagram like once every other day, this is an Avocado & Bean Open-Faced Sandwich bursting with all kinds of magical flavors. You don’t need to be a vegan to enjoy my sandwich. You just need to be a human that loves good clean food. And avocados. You have to love avocados, but who doesn’t??

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I tasted fresh oregano for the first time the other week and I think that it’s an amazing herb. It’s refreshing and mild in flavor, thus, perfect for an avocado spread. Roasted cashews add the perfect crunch amongst a sea of creamy goodness.

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I used Ezekiel bread for my open-faced sandwiches but use whatever type of bread you’d like! Enjoy this fabulous and easy recipe for breakfast, lunch, or dinner. My Avocado & Bean Open-Faced Sandwiches are satisfying, wholesome, easy, and beyond scrumptious. 

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Avocado & Bean Open-Faced Sandwich
Serves 6
A healthy and nutritious open-faced sandwich recipe.
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Ingredients
  1. 1 cup roasted cashews
  2. 2 medium ripe avocados
  3. 1/4 cup chopped onion
  4. 1 can rinsed and drained cannelleni beans
  5. Juice of 1 small lime
  6. 1 tbsp olive oil
  7. 1 tbsp chopped fresh oregano
  8. 1/4 tsp garlic powder
  9. Salt and pepper to taste
Instructions
  1. Mash the avocado with a fork and then mix in the juice of one small lime.
  2. Then, lightly mash in the cannelleni beans.
  3. Next, add the onions, olive oil, and spices.
  4. Combine the ingredients until a creamy mixture forms.
  5. Fold in the cashews.
  6. Add the mixture on top of bread and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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