top 20 recipes

Sweet Simple Vegan

JASMINE BRIONES & CHRIS PETRELLESE
BREAKFAST
HEALTHY 3 INGREDIENT PANCAKES
PREP TIME:  10 MINS | COOK TIME:  15 MINS
GF OF V TOTAL TIME:  25 MINS | SERVES: 2-3

INGREDIENTS:
PANCAKES:
3 cups gluten-free rolled oats or oat flour
2 cup almond milk
2 spotty bananas*
RECOMMENDED ADD-INS:
2 tbsp coconut sugar or 2 medjool dates, pitted
½-1 tsp cinnamon (or try pumpkin pie spice)
¼ tsp vanilla bean powder or extract
½ cup of: chocolate chips, blueberries, crushed nuts, etc
(or a combination of each) - stir in at end
BERRY MAPLE SYRUP
¼ cup blueberries
¼ cup blackberries
¼ cup maple syrup
TOPPINGS
Fresh fruit: persimmons, banana, berries, etc.
Seeds or nuts
Coconut flakes

INSTRUCTIONS:
PANCAKES http://sweetsimplevegan.com/2016/01/3-ingredient-vegan-pancakes
1. Place oats into a high speed blender and process until a flour is reached.
2. Add in the remaining ingredients until a batter is formed.
3. Heat a non-stick pan on medium and pour ⅓ cup of batter, using a measuring cup to ensure equal size and cooking
times.
4. Allow pancake to cook until bubbles appear around the edges, flip and cook until golden.
BERRY SYRUP
1. Blend in a high speed blender until smooth. Pour over pancakes.
ASSEMBLY
1. Add toppings of choice and drizzle with berry syrup. NOTES:
If you don't have fresh bananas, frozen works too 🙂 2
 http://sweetsimplevegan.com/2015/04/cacao-banana-ice-cream-breakfast-bowl

CACAO BANANA
OF V R
ICE CREAM GF

INGREDIENTS: PREP TIME:  10 MINS | TOTAL TIME:  10 MINS

SERVES: 1-2
BANANA ICE CREAM
5-6 frozen bananas, chopped INSTRUCTIONS:
1-2 tbs cacao powder or carob powder 1. Place bananas and cacao powder into the food processor and run until
smooth and fluffy, scraping the sides down as needed.
TOPPINGS OF CHOICE, SUCH AS:
2. Add toppings of choice.
Goji berries
Mulberries
Plum
Kiwi
Coconut flakes
Cacao nibs

3
 http://sweetsimplevegan.com/2016/09/vegan-carrot-lox

CARROT LOX PREP TIME:  48 HOURS | COOK TIME:  1 HOURS 30 MINS
TOTAL TIME: 49 HOURS 30 MINS | SERVES: 4-5

INGREDIENTS: INSTRUCTIONS:
3 cups coarse sea salt (more if needed)
OF V
9x13 glass baking dish 1. Preheat oven to 375.
5 large carrots (do not peel!) 2. In a glass baking dish, cover the bottom with a layer of coarse sea salt. Rinse the
carrots and place them wet into the salt, making sure they do not touch the glass.
2 tbsp vegetable broth Pour about a cup or so of salt over the carrots, or enough to fully cover.
3 tsp liquid smoke 3. Place into the oven for 1 hour and 30 minutes.
¾ tsp coconut vinegar 4. In the meantime, make the marinade with the remaining ingredients. Set aside.
THEN PAIR WITH: 5. Remove from oven, and cool. Tap the salt with the back of a spoon to break it up,
Homemade bagels then remove the carrots. Peel off the skin, removing as much as you can!
Vegan cream cheese 6. With a mandolin or sharp knife, slice into long thin strips.
Capers 7. Place the carrots into a large ziplock bag, then pour the marinade over them. Seal,
remove air, then around a few times to ensure they are all in the liquid.
Thinly sliced red onion
8. Place the carrots in the refrigerator for at least two days to marinate.
Fresh dill
9. Serve at room temperature on bagels with capers, chives, vegan cream cheese, red
onions and fresh dill.
4
NOTES: Watch a how to video here. Original recipe by Olives for Dinner
 http://sweetsimplevegan.com/2016/04/new-york-bagels

FLUFFY NEW YORK BAGELS V OF

INGREDIENTS:
PREP TIME:  1 HOUR 40 MIN | COOK TIME:  20 MINS
2 tsp active dry yeast TOTAL TIME: 2 HOURS | SERVES: 8
1 ½ tbsp granulated sugar
1 ¼ cups / 300ml warm water (you may need ¼ cup /60ml more)
3 ½ cups (500g) bread flour + more for kneading
1 ½ tsp salt

TOPPINGS OF CHOICE. WE USED:

• Dehydrated chives • Poppy seeds
• Nutritional yeast • Sesame seeds
• Black pepper • Chia seeds
• Coarse salt • Minced garlic
• Caraway seeds • Minced onion 5
FLUFFY NEW
YORK BAGELS
(CONT)
INSTRUCTIONS:
1. In ½ cup /120ml of the warm water, pour the sugar
and yeast into ½ cup (120 mL) water, but do not stir.
Let it sit for five minutes, then stir until dissolved.
2. Mix the flour and salt in a large bowl, then make a
well in the middle and add in the yeast and sugar
mixture.
3. Pour ⅓ cup (90ml) of the remaining warm water into
the well. Add in more water as needed (I used ¼ cup
more), a tbsp at a time, to form a moist and firm
dough.
4. Flour a countertop or large board, and knead the
dough for 10 minutes until it is smooth and elastic.
Work in as much flour as possible to form a firm and
stiff dough.
5. Wet the inside of a clean large non-metal bowl with
water, put the dough in, and turn to coat until the
outside is moist.
6. Cover with a damp dish towel and allow it to rise in a
warm place for 1 hour, until doubled in size*. One
risen, punch the dough down and set it aside for 10
minutes.
7. Roughly divide the dough into 8 pieces, and shape
each piece into a round. To do this, take a dough ball,
press it gently against the surface you’re using,
moving your hand and the ball in a circular motion
pulling the dough into itself while reducing the
pressure on top of the dough slightly until a perfect
http://sweetsimplevegan.com/2016/04/new-york-bagels
dough ball forms (example on this page). Repeat
with all of the dough.
8. Coat your finger in flour, then press into the center of
ball to form a ring. We went all the way through the
dough, but that is not necessary. Stretch the dough
balls into a rings about ⅓ the diameter of the bagel,
then place on a lined baking sheet, then cover with a
damp towel and let it sit for 10 minutes.
9. Preheat your oven to 425ºF, line a large baking sheet
with a silicon baking mat or parchment paper, and
bring a large pot of water to a boil. If you want to top
your bagels with anything, you should get these out
on the counter now. You can use an almond milk
wash (or any of your choice) for your bagels, but we
just used the moist bagels straight from the water
and it was fine.
10. Once boiled, reduce the heat to medium, and use a
slotted spoon to lower as many bagels that fit
comfortably into the water (we did 3). Once they to
float to the top (a couple seconds), boil for 2 minutes,
flip, then boil for another 2 minutes.
11. Once all the bagels have boiled and toppings
added, transfer them to your lined baking sheet.
Bake for 20 minutes, until golden brown.
12. Remove from oven and cool on a wire rack for at
least 10 minutes. Store in an air tight container for
4-5 days.
6
 http://sweetsimplevegan.com/2015/12/zucchini-oats

ZUCCHINI PEANUT GF OF V
BUTTER OATS
PREP TIME:  5 MINS | COOK TIME:  15 MINS
INGREDIENTS: TOTAL TIME:  20 MINS | SERVES: 1
½ cup gluten-free rolled oats INSTRUCTIONS:
⅓- ½ cup shredded zucchini
1.Bring the oats, zucchini and cinnamon to a boil over medium in the water, then
1 cup water bring down to a simmer until the oats absorb the water.
2 tbs almond milk 2. Add in the remaining ingredients and stir until combined.
½ tbs maple syrup 3. Top with peanut butter and fresh fruit.
¼ tsp cinnamon
⅛ tsp vanilla bean powder
Stevia as needed
7
Toppings: Fresh fruit & peanut butter
SOUPS
&SIDES

8
 http://sweetsimplevegan.com/2015/11/the-best-vegan-creamed-corn

COCONUT CREAMED CORN GF OF V

PREP TIME:  10 MINS | COOK TIME:  15 MINS
TOTAL TIME:  25 MINS | SERVES: 5
INGREDIENTS:
¼ cup sweet onion, diced
INSTRUCTIONS:
 2 cloves garlic, minced 1. Sauté sweet onion and garlic in water until translucent.
1 chopped scallions 2. Add corn and cook on medium heat for 8-10 minutes or until it caramelizes
with the onions and garlic.
3 tbs water for cooking
3.  Add in the remaining ingredients, stir until uniform, and cook for 2 more
2 cups frozen organic non GMO corn minutes. Adjust seasonings to taste.
1 cup full fat coconut milk
2 tbsp coconut sugar
Handful flat-leaf parsley, chopped
2 tbsp flour of your choice
¼ tsp sea salt, or to taste
Freshly ground black pepper, adjust to taste
⅛ tsp cayenne pepper (optional)
9
CURRIED SWEET POTATO SOUP
GF OF V PREP TIME:  10 MINS | COOK TIME:  40 MINS
TOTAL TIME:  50 MINS | SERVES: 4-5

INGREDIENTS:
5 small sweet potatoes, washed (for 2 cups puree)
½ cup diced onion
½ cup diced carrots
¼ cup diced celery
2 cloves garlic, chopped
3 cups low sodium vegetable broth
1 cup coconut milk (or more vegetable broth)
½ tbs curry powder
1 tsp chili powder
¼ tsp cinnamon
Freshly ground black pepper
½ tsp salt (optional, I omitted)
TOPPINGS:
3 cups kale, roughly chopped
Savory Granola
Red pepper flakes

INSTRUCTIONS:
1.  Preheat oven to 410 F. http://sweetsimplevegan.com/2015/10/curried-sweet-potato-soup-savory-granola

2. Wash and dry sweet potatoes. Place them onto a silicon mat lined baking sheet (or sub parchment paper). Prick the
potatoes with a knife in 4-5 places, then place the tray into the oven. Bake for 30 minutes, or until soft and oozing.
3. Place the onion, carrots, celery and garlic into a medium pot, and saute in water or vegetable broth until fragrant and
translucent.
4.Remove the potatoes from the oven and allow to cool completely, then peel off skin. Discard or eat ;)
5.Place back into the pot and bring to a simmer, about 10 mins. Turn off heat.
6 .Add all of the ingredients into a high speed blender and run until smooth.
7. Prepare kale by simply steaming it until soft. Top the soup with kale, savory granola and a sprinkle of red pepper flakes.

10
 http://sweetsimplevegan.com/2016/01/dill-chive-bean-dip-or-spread

DILL & CHIVE BEAN DIP GF OF V

PREP TIME:  10 MINS | COOK TIME:  10 MINS
TOTAL TIME:  20 MINS | SERVES: 5-7
INGREDIENTS: INSTRUCTIONS:
16 oz. cooked garbanzo beans 1. Preheat oven to 400F and place the garlic on a lined baking sheet for 8
16 oz. cooked cannellini beans mins, or until golden. In , the meantime, prepare and place the rest of your
ingredients in the blender.
¼ - ⅓  cup dill + more to garnish
Juice of 1 lemon, about 3-4 tbsp 2. Run all of the ingredients in a high speed blender until smooth, stopping
to mix it when needed. Add water if necessary.
3 cloves roasted garlic
2 tbsp chopped chives + more for garnish
2 tbsp nutritional yeast
¼ tsp salt
A few dashes of fresh black pepper
Red pepper flakes (to top)

11
CREAM CHEESE SPINACH & ARTICHOKE DIP
GF OF V PREP TIME:  15 MINS | COOK TIME:  21 MINS
TOTAL TIME:  36 MINS | SERVES: 4

INGREDIENTS:
8 oz oil-free vegan chive cream cheese (I use Kite Hill) - or
use 8 oz vegan cream cheese + 2 tbsp fresh chives
¾ cup unsweetened almond milk
3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic
¾ tsp sea salt
⅓ cup nutritional yeast
½ tsp dry ground mustard
Freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed and drained
2 cups frozen spinach, partially thawed and drained
ITALIAN BREAD CRUMBS:
¾ cup panko bread crumbs (or gluten-free bread crumbs)
3 tbsp fresh dill
1 tsp dried parsley
½ tsp dried basil
½ tsp dried thyme
½ tsp garlic powder
¼ tsp salt
⅛ tsp ground sage
Freshly ground black pepper, to taste
http://sweetsimplevegan.com/2016/11/cream-cheese-spinach-artichoke-dip

INSTRUCTIONS:
1. Preheat oven to 425. 6. Remove dip From oven, stir, then top with nutritional yeast and
2. In a high speed blender, add in the cream cheese, almond breadcrumbs as desired. Bake for another 10 minutes.
milk, lemon juice, garlic, salt, nutritional yeast, dry mustard, and 7.Set oven to broil and broil for 1 minute, or until the top is
black pepper until very smooth. nicely browned.
3. Add the artichokes and spinach and PULSE in, being sure to 8.Serve warm with bread, crackers, veggies, etc.
keep a chunky texture!
4. Add all of the ingredients into an oven safe dish, and bake for
10 minutes.
5.While that bakes, mix together the breadcrumbs.
12
SIPS &
SNACKS
RAW GREEN JUICE MOJITO
PREP TIME:  20 MINS |TOTAL TIME:  20 MINS
R GF V
SERVES: 5-6

INGREDIENTS:
5 large granny smith apples
3 stalks celery
2 large cucumbers, peeled if not organic
2-3 cups spinach
Juice of 3 limes
Handful fresh mint

INSTRUCTIONS:
1. Run the ingredients through a juicer.
2. Strain juice to remove pulp, if desired.
3. Serve over ice or chilled.

http://sweetsimplevegan.com/2015/06/raw-green-juice-mojito

14
 http://sweetsimplevegan.com/2015/10/cheesy-balsamic-savory-granola

‘CHEESY’ BALSAMIC SAVORY GRANOLA GF V

PREP TIME:  20 MINS | COOK TIME:  25 MINS
INGREDIENTS: TOTAL TIME:  45 MINS | SERVES: 6
2 tbsp ground chia seeds + 6 tbsp water
1½ cups rolled oats INSTRUCTIONS:
1 cup Go Raw Watermelon Seeds 1. Mix the chia seeds with water and set aside to thicken, about 10 minutes.
½ cup Go Raw Super Simple Flax Snax, crushed Line a large baking sheet with a silicon baking mat or parchment paper.
¼ cup sun dried tomatoes, finely chopped 2. Mix all of the dry ingredients together in a large bowl.
2 tbsp nutritional yeast 3. Once the chia seeds have thickened, mix them with the balsamic vinegar
2 tbsp coconut oil and coconut oil, then pour over the dry ingredients. Mix until well
combined.
1½ tbsp balsamic vinegar
4. Preheat oven to 300F and line a large baking sheet with a silicon baking
1 tsp dried parsley
mat or parchment paper.
1 tsp dried basil
5. Bake for 15 mins, stir, then return to the oven for another 10 mins.
½ tsp garlic powder
6. Cool completely before serving.
½ tsp onion powder
¼ tsp cayenne
Freshly ground black pepper, to taste
15
ENTREES

1

LENTIL ENCHILADA PASTA W/
EASY HOMEMADE SAUCE
INGREDIENTS:
3 cloves garlic, minced
½ cup red onion, diced
1 stalk celery, diced
½ cup red bell pepper, diced
⅓ cup water + ¼ cup broth
to cook
1 jar (18.3oz Crushed Toma-
toes
2 cups cooked lentils
1 cup vegetable broth
¼ cup nutritional yeast
2 tbsp whole grain flour
2 tbsp chili powder
½-1 tsp ground cumin
½ tsp fine pink Himalayan
salt
¼ tsp paprika
Dash of cayenne pepper
Fresh black pepper to taste
12 oz. whole grain penne
rigate (or pasta of choice)
½ cup cilantro
Fresh greens (baby kale,
spinach & arugula)
Avocado + Paprika &
nutritional yeast
http://sweetsimplevegan.com/2016/03/lentil-enchilada-pasta
GF OF V
PREP TIME:  10 MINS | COOK TIME:  20 MINS
TOTAL TIME:  30 MINS | SERVES: 3-5
INSTRUCTIONS:
1. Cook pasta according to package directions. While
pasta is cooking, move onto the sauce.
2. In medium pot, add in garlic, onion, celery, and
bell pepper, and cook in ⅓ cup water + ¼ cup
broth over medium until the onion and celery are
translucent, about 8 mins.
3. Add in the remaining ingredients for the sauce,
and bring to a boil over medium heat. Once
boiling, bring down to low and cook for another 8
minutes.
4. Remove from heat and mix in pasta and cilantro.
5. Serve with fresh greens and avocado + a sprinkle
of paprika an nutritional yeast. 17
 http://sweetsimplevegan.com/2017/01/eggplant-meatballs

EGGPLANT MEATBALLS GF OF V
INGREDIENTS:
PREP TIME:  35MINS | COOK TIME:  22 MINS
1 chia egg (1 tbsp chia seeds + 3 tbsp water) TOTAL TIME:  57 MINS | SERVES: 10-12
1⅓ cups white onion, diced
1 rib celery, diced small (about ⅓ cup, optional) 1 tsp dried oregano
2 cloves garlic, minced 1 tsp garlic powder
2 unpeeled eggplant, diced into about ½-1" cubes ½ tsp liquid smoke
(about 10.5-11 cups diced)* ¼ - ⅓  tsp sea salt
1 cup cooked garbanzo beans (chickpeas) ½ tsp freshly ground black pepper
⅓ cup parsley, chopped and loosely packed ½ - ¾ cups vegetable broth, as needed
¼ cup tempeh bacon (I used 4 slices of Light Life)*
¼ cup quick oats TO SERVE:
¼ cup chopped fresh basil Spaghetti noodles
1 cup plain breadcrumbs Marinara of choice (or a raw vegan marinara)
¼ cup nutritional yeast
18
EGGPLANT MEATBALLS (CONT)
INSTRUCTIONS:
1. Make the chia egg by mixing the chia seeds
and water together in a small bowl, and set
aside to thicken for about 15 minutes.
2. Preheat the oven to 375°F on convection*.
Line 2-3 large baking sheet with parchment
paper.
3. Place ¼ cup vegetable broth or water in a
large pan over medium heat. Once heated,
add in the onions, garlic and celery, and cook
until translucent, about 3 to 5 minutes (adding
more broth as needed to prevent burning).
Transfer to a large bowl.
4. In the same pan, add another ½ cup more
water or broth with the eggplant. Cook, stirring
often, until it is soft, about 10 to 12 minutes. If
needed, cook in two batches and add more
broth to prevent burning.
5. Once cooked, add to the large bowl along with
the garbanzo beans, parsley, tempeh, oats, and
basil. Mix until uniform, then place into a food
processor in two batches and pulse until
chopped and combined but NOT pureed. If
needed, you can pulse and also mash down
with a fork later on in the bowl to prevent a
purée consistency.
6. Place all of the mixture back into the large
bowl and add in the remaining ingredients.
Adjust salt to taste, then roll into 30-35
meatballs, about 1-inch in diameter. Transfer
http://sweetsimplevegan.com/2017/01/eggplant-meatballs
to the prepared baking sheet(s) and bake until NOTES:
firm and browned, about 20-24 minutes.
• You may have to cook the eggplant in two batches.
7. Serve warm with marinara and pasta or • Please note that the eggplant will cook down a bit.
zucchini noodles or even make a meatball sub • This recipe was tested using a convection oven. For a regular
in a roll with vegan cheese. oven, set the temperature to 400°F and bake for about 25-30
minutes, cooking until firm and browned. I haven't tested it this
way and can't guarantee the results but I am confident in a
positive outcome.
• If you can't get your hands on tempeh bacon, add in ½ tsp
liquid smoke + sub in ¼ cup more bread crumbs or oats -- I
haven't tested this yet so I can't guarantee the results.
19
 http://sweetsimplevegan.com/2016/02/vegan-miso-eggplant-sushi

MISO EGGPLANT SUSHI GF OF V

INGREDIENTS:
MISO EGGPLANT: SUSHI:
PREP TIME:  15 MINS | COOK TIME:  13 MINS
TOTAL TIME:  28 MINS | SERVES: 2-3
1 large eggplant, cut into strips Organic toasted nori sheets
1 shallot, diced Brown rice
¼ cup water or broth
Avocado, sliced
2 cloves garlic, minced
½” fresh ginger, grated Shredded carrots
1 tsp rice wine vinegar Shallots/green onions
½ tbsp liquid aminos or soy sauce Miso Eggplant
1½ tsp brown rice miso
1 tbsp organic coconut sugar
½ tbsp vegan hoisin*
1 tsp organic tomato paste
Red pepper flakes (optional)

20
MISO EGGPLANT SUSHI (CONT)
INSTRUCTIONS:
MISO EGGPLANT

1. Add the ginger, garlic and shallots to a

medium pan with the ¼ broth or water and
cook until translucent, about 5 minutes.
2. Add in the remaining ingredients, stir to
evenly coat the eggplant, then cover over
medium-low heat for 2 minutes to steam a
bit.
3. Uncover, mix and cook until the eggplant is
soft, about 4-6 more minutes.

SUSHI ASSEMBLY
1. Place about ⅓ cup rice into the nori, and
spread it out in an even coat leaving about
1½"-2" at the top. Add fillings on one end
(see photo above), and roll tightly with your
hands or a sushi roller. The trick is to take the
end and tuck it tightly over the fillings, then
proceed to roll tightly until the end, sealing
the end with water.
2. Cut about ½" thick with a sharp knife, then
serve with liquid aminos or soy sauce mixed
with chunks of ginger (so good!).

http://sweetsimplevegan.com/2016/02/vegan-miso-eggplant-sushi

NOTES:
The vegan hoisin is cheaper when purchased at the store vs online, mine was from whole foods market!

21
 http://sweetsimplevegan.com/2014/12/chinese-orange-cauliflower

CHINESE ORANGE CAULIFLOWER

INGREDIENTS:
½ medium head cauliflower
½ cup organic dried apricots, unsulphured GF OF V
1 cup orange juice
2 tbsp coconut aminos (or liquid aminos or soy sauce)
]1 clove garlic PREP TIME:  10 MINS | COOK TIME:  28 MINS
⅓" fresh ginger TOTAL TIME:  38 MINS | SERVES: 2-3
Juice of ½ lemon
½ bunch green onions, sliced (for garnish)
½ tbsp sesame seeds (for garnish)

INSTRUCTIONS:
1. Preheat oven to 350 F and line a large baking dish.
2. Wash and dry cauliflower. Remove leaves and cut into 1"
pieces.
3. Place the cauliflower onto the baking dish and place bake
for 20 minutes.
4. While the cauliflower cooks, prepare the sauce. Place the
remaining ingredients into a high speed blender and run
until smooth.
5. Remove the cauliflower from the oven and cool for 10
minutes. Place it into a large bowl and evenly coat with
sauce. Place back into the oven for 8 minutes.
6. Cool for 10 minutes, then sprinkle with green onions and
sesame seeds before serving.
22
SWEETS
BEET-FREE RED VELVET BROWNIES
PREP TIME:  15 MINS | COOK TIME:  50 MINS
TOTAL TIME:  1 HOURS 5 MINS | SERVES: 12
GF OF V

INGREDIENTS:
BROWNIES
1¼ cup medjool dates, pitted and packed*
1 tbsp almond milk
2 packets (200g) frozen pitaya, thawed
2 tbsp chia seeds
1 cup mashed orange flesh sweet potatoes
1 tsp organic vanilla extract
1 tsp apple cider vinegar
¾ cup oat flour*
½ cup cacao powder (or cocoa powder)
1½ tsp baking soda

CHOCOLATE FROSTING:
⅓ cup medjool dates, pitted and packed
¼ cup cacao powder (or cocoa powder)
¼ cup frozen pitaya, thawed (or almond milk)
Optional: ½ tsp organic vanilla extract + ¼ tsp cinna-
mon

INSTRUCTIONS:
http://sweetsimplevegan.com/2017/02/beet-free-red-velvet-brownies
BROWNIES
1. Preheat the oven to 350F and line a baking pan with
parchment paper.* CHOCOLATE FROSTING:
2. Blend the dates, almond milk, pitaya, chia seeds, sweet
potato, vanilla, and apple cider on high until smooth. 1. Cool and slice, then top with chocolate sauce.
3. In a large bowl, sift together the oat flour, cacao powder, 2. Keep in the fridge for up to a week.
and baking soda. Add in the wet ingredients, and stir 3. Put all of the ingredients into a blender and blend until
until smooth and uniform. smooth.
4. Spread batter evenly into the pan, and bake for 45-50
mins. In the meantime, make the frosting (below).
5. Remove from oven and cool completely, then add
frosting. NOTES: JUST ONE CLICK AWAY
6. Once frosted, cut the brownies into squares and top with
toppings of choice, such as raspberries and hemp hearts. 24
 CHICKPEA CHOCOLATE CHIP COOKIES
PREP TIME:  15 MINS | COOK TIME:  20 MINS
GF OF V TOTAL TIME:  35 MINS | SERVES: 12

INGREDIENTS:
1 can cooked unsalted chickpeas (drained and
rinsed)
8-10 large medjool dates, pitted
½ cup gluten free rolled oats (roughly ground in
recipe)
¼ cup shredded unsweetened coconut
1 tbs baking powder
1 tsp baking soda
1 tbsp of chia seeds + 3 tbsps water
1 tsp vanilla extract
1 tsp cinnamon
½ cup vegan chocolate chips or chunks

http://sweetsimplevegan.com/2016/07/chickpea-chocolate-chip-cookies
INSTRUCTIONS:
1. Preheat oven to 400 F and line a baking sheet with parchment paper. Mix the chia seeds with the water and allow it to sit for
15 mins to thicken.
2. Blend all ingredients except the chocolate chips in a food processor, until smooth.
3. Mix in the chocolate chips (in that bowl or in another if easier).
4. Scoop 2 tbsp sized rounds onto a baking sheet and flatten them out to about ⅓".
5. Bake for 18-20 minutes.
6. Cool then dig in.

NOTES:
-If dates aren’t soft, soak in hot water for 10 minutess then drain.

25
DATE-SWEETENED BANANA BREAD
PREP TIME:  20 MINS | COOK TIME:  50 MINS
TOTAL TIME:  1 HOURS 10 MINS | SERVES: 5-6
GF OF V

INGREDIENTS:
2 cups gluten-free oat flour
3 large ripe & spotty bananas, mashed
+ 1 banana to top, if desired
1 cup pitted medjool dates, packed
½ cup unsweetened non-dairy milk
2 tbsp flax seed powder or chia seeds + 6 tbsp water
1 1/2-2 tsp organic vanilla extract (I used 2)
1 tsp cinnamon
1 tsp apple cider vinegar
1 tsp baking powder
1/2 tsp baking soda
½ tsp salt
Optional but recommended: 1/2 cup crushed nuts

INSTRUCTIONS: http://sweetsimplevegan.com/2015/10/date-sweetened-banana-bread
1. Line a 9x5" bread pan with parchment paper .
2. Mix flax seed powder with water, stir well and leave it aside till gooey.
3. In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well.
4. Using a food processor, blend together the dates and liquids until smooth. Add the mashed banana and flax seed mixture
and stir till it’s combined. Add date and banana mixture to the dry mixture; stir until combined. Add in optional
ingredients.
5. Scoop/pour mixture into prepared loaf pan. If desired, take the fourth banana, slice it in half lengthwise, and press into the
top of the bread, cut side facing up.
6. Bake for 50-60 minutes at 350°F, or until a toothpick runs clean.
7. Let the bread cool down completely as it will be moist and hard to cut into when it’s still hot.

26
 http://sweetsimplevegan.com/2015/03/3-ingredient-date-almond-chocolates

3 INGREDIENT DATE & ALMOND CHOCOLATES

PREP TIME:  20 MINS | COOK TIME:  25 MINS
TOTAL TIME:  45 MINS | SERVES: 6
INGREDIENTS: GF OF V
5-10 organic medjool dates*
10 organic almonds
½ cup 70% dark chocolate chips
Optional: toppings of choice such as coconut or goji berries

INSTRUCTIONS:
1. Line a baking sheet with parchment paper and set
aside.
2. Place the chocolate chips into a double boiler, and
heat over medium, constantly stirring, until melted.
Once melted, bring heat to the lowest setting just to
keep it warm.
3. Rip or cut each date in half, and remove the pits.
4. Place an almond into one of the date halves, and roll
the date around the almond in your palms until
completely covered.*
5. Using a spoon, dip and cover each date & almond
bite, then place onto the lined baking sheet and add
toppings of choice.
6. Refrigerate for 10-15 mins, or until hard.

NOTES: I used large dates, so I halved mine. If your dates are not large, you will need to use a whole date.
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 http://sweetsimplevegan.com/2015/05/apple-cinnamon-breadless-pudding

APPLE CINNAMON RAISIN BREAD GF OF V

-LESS PUDDING A LA MODE PREP TIME:  20 MINS | COOK TIME: 1 HOUR
TOTAL TIME: 1 HOUR 20 MINS | SERVES: 3-4
INGREDIENTS: INSTRUCTIONS:
BREAD PUDDING 1. Preheat oven to 350 degrees F and get a glass baking dish ready (mine was 12"x8").
2. Peel the eggplant (and apple if you'd like, I did not).
2½ cups diced eggplant, peeled
3. Cut eggplant and apples into 1 inch pieces and place in an 8 inch square baking pan.
1¼ cup diced apples 4. Bake for 15 minutes, then remove and drain any liquid.
¼ cup unsweetened applesauce 5. Blend together all of the remaining ingredients except for the raisins. Pour over
3 cups almond milk eggplant and apples, add in the raisins, then push down the filling a bit (and mix if
8 large dates needed) to make sure it is all covered in the liquid.
6. Place into the oven and bake for 45 minutes.
½ cup raisins
7. While baking, make the banana ice cream by placing the bananas into the food
½ tsp vanilla powder processor and running until fluffy, stopping to scrape down the sides as needed. Place
1 tsp cinnamon into the freezer to harden for scooping.
¼ tsp nutmeg 8. Remove the pudding from oven and cool a bit, then serve with a scoop (or two) of
ICE CREAM banana ice cream.
9. Can keep in the refrigerator, covered or better yet in a sealed container, for 4 days.
5 frozen bananas, chopped
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