Check out this delicious Vegan Cheesecake Recipe ❤️🌱 Thanks, @delish for sharing this amazing dessert recipe idea. Read below for ingredients and directions!
1 c. quick-cooking oats
1/2 c. almonds
3/4 c. unsweetened coconut flakes
3 tbsp. maple syrup
1/4 tsp. kosher salt
1/2 c. almond butter
3/4 c. coconut milk
1 1/4 c. granulated sugar, divided
2 c. cashews (soaked overnight, drained, and rinsed)
1/2 c. refined coconut oil, melted, plus more for pan
2 tsp. pure vanilla extract
1 (8-oz.) container vegan cream cheese
3 c. fresh or frozen raspberries, divided
Instructions – Vegan Cheesecake
1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.
2. Grease the bottom of a 8″ or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.
3. Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
4. In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
5. Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.
6. Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.
7. Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.
Even after taking all animal foods off the table, including eggs, milk, cheese, and honey, sometimes this may leave you worried about what you will include in your kids’ lunch box. Kids’ meals should never be bland.
It’s tricky to prepare a lunch that will excite them to eat. One trick that we use is to pick up a Play Kitchen. This gives your little one the opportunity to play and cook alongside you and helps ease them into the concept of veganism.
Without further ado, let’s jump into the top 9 vegan lunch box ideas that are easy to prepare and interestingly tasty.
9 Practical Vegan Lunch Box Ideas
Vegan Tofu Burgers
All kids get excited with burgers. Tofu burgers are quick and easy to make. Additionally, wheat germ, diced onion, and green onion garlic powder provide good nutrition to fuel kids’ bodies. You should definitely try out this recipe.
Vegan Fried Rice
This meal will ravish your kid’s Chinese food craving. The vegan fried rice recipe is light and so tasty. Its ingredients are easy to get and will only take you less than 20 minutes to prepare. Kids can enjoy this meal alongside vegan spring rolls.
Vegan Lunch Box Sandwiches!
Sandwiches have never been a boring lunch option. You can easily create any classic sandwich kids will love.
The trick is never to make them too soggy and always let the young ones choose their vegan fillings. Always vary the sandwiches. Occasionally use wraps, bagels, and rolls in place of bread.
The chickpea-kale spread sandwich will get your kid anxious for lunchtime. It’s advisable to include a snack in their lunchbox. Fruits are a perfect combination alongside sandwiches.
Thai Broccoli Salad + Peanut Dressing
Gather all the ingredients for this healthy gluten-free meal. For the peanut dressing, blend all the ingredients and add 3 tablespoons of water. The dressing shouldn’t be thick.
Prepare the broccoli by boiling for approximately 3 minutes till they turn to a bright green. Stir the water and add shredded cabbage, scallions cilantro to the ready broccoli in a clean jar.
Easy-peasy right? This super healthy and delicious broccoli salad can fit into your kids’ lunch schedule with the right ingredients.
Spicy-Vegan Oaxacan Bowl
This Mexican-styled meal will definitely become your kid’s favorite meal. Top it with crunchy cabbage slaw, avocado toasted chipotle, and they will love it even more.
Vegan Corn Chowder
The aroma of soup is always enticing. Vegan corn chowder soup will easily become your kid’s and home favorite soup. With veggies and few spices, you will have a delicious creamy texture the kids can pair with anything for lunch.
Kale Quinoa Salad
Quinoa is definitely one of the most nutritious foods. These two superfoods will leave your kids energized and satisfied. The salad in the quinoa makes it solid enough to be a complete meal.
‘’Noodle It Up!’’
If your kids love noodles, you are in luck because there are many vegan options for you.
Noodles are so easy to prepare, especially on a tight schedule. Garlic sesame noodles and Jade noodles are so versatile, loaded with lots of veggies, and useful.
This one has more calories than the time it takes to be ready. In less than 30 minutes, this sweet-scented soup loaded with healthy veggies will be ready. Serve zucchini soup with some crusty bread, and your kid will have a complete lunch.
Bonus Idea: Crunchy Baked Granola Bars
These are the flawless bars kids should have in their lunchboxes. They are a healthy dessert kind of meal but can work as a snack during lunch. They are easy to bake, needing only less than 10 ingredients.
Focus on meals that kids will have no trouble finishing and what they like the most. Packing a treat and funny notes in the lunch box will always motivate kids to finish their meals. Having many choices will just work out for you. The above 9 vegan lunch box ideas, and a bonus recipe, should keep the ball rolling for you.
Check out this perfect vegan breakfast: Fluffy Vegan Pancakes! 😍🥞 Thanks, @delish for sharing this delicious recipe idea. Read below for ingredients and directions!
1 c. all-purpose flour
1 tbsp. granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 c. almond milk (or any other non-dairy milk)
2 tbsp. coconut oil
Vegetable or coconut oil, for frying
Maple syrup, for serving
Fresh fruit, for serving (optional)
1. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add almond milk and coconut oil and mix until smooth.
2. In a large skillet over medium low heat, heat oil. Using a 1/4 cup measure, pour batter into pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden. (If making a large batch, preheat oven to 200° and place prepared pancakes on baking sheet in oven.)
3. When all batter has been used, serve with maple syrup and toppings of your choice.
Why not try vegan pancakes? You won’t regret it! 😉
Don’t miss any vegan recipe 🌱
There you have it! Delicious and fluffy vegan pancakes.
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Did you know that it is possible to celebrate Christmas without animal cruelty? Check out this amazing vegan option for today: Soft Vegan Gingerbread Cookies 😍🌲 Thanks, @lazycatkitchen for sharing this delicious idea. Scroll down for ingredients and directions! ✨
Ingredients for the Vegan Gingerbread Cookies
250 g / 2 cups all purpose flour OR a tried and tested GF flour mix (I use this one)
50g – 100g / ¼ – ½ cup sugar*, coconut sugar for refined sugar-free version
1 tsp instant yeast
¾ tsp baking soda
½ tsp baking powder
2 tbsp quality cocoa powder
1½ tsp ground cinnamon
1½ tsp ground ginger
½ tsp ground cardamom
¼ tsp ground nutmeg
1/8 tsp ground cloves
¼ tsp fine sea salt
50 g / 60 ml / ¼ cup melted refined coconut oil or other neutral tasting oil
2. Stir all the wet ingredients (the last three) together in another bowl.
3. Stir wet ingredients into the dry ones until loosely combined, then knead the dough gently together.
4. Divide the dough in half and refrigerate it for 30 minutes.
5. Before you are about to take the dough out of the fridge, set the oven to 175° C / 350° F and line two baking trays with a piece of baking paper.
6. After resting, take the first portion of the dough out of the fridge. Give it a few minutes to bring it to room temperature. Roll it out (gently pressing with a rolling pin) on a lightly floured surface. For softer gingerbread cookies. roll the dough out quite thick (about 5 mm / 0.2″) and cut the cookies out of it with cookie cutters. If you want the cookies to be crunchy, roll them out a bit thinner and bake them for longer.
7. Arrange the cookies on the prepared baking trays. You don’t need to leave a lot of space between them as they don’t expand much. Group similar size cookies together so that they cook in the same time. Bake small cookies for about 7-8 minutes and larger for 9-10 minutes. The longer you bake them for the crispier (and less soft and chewy) they will turn out, so adjust the baking time to your preference.
8. To make the icing, mix icing sugar with a very small amount of water (about 1 tbsp) until you obtain a thick sugar paste.
9. Place your icing into a small plastic or pastry bag. Push it all into one corner and cut a tiny bit off that corner with a pair of scissors. Start with a small hole and make it bigger if necessary. Apply the icing by squeezing the icing through the hole. Allow the icing to solidify before piling the biscuits on a plate or storing them in a box.
1. Preheat the oven to 350ºF and spray a 9-inch loaf pan with nonstick cooking spray.
2. First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.
3. Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.
4. Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.
5. Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.
6. Slowly add dry ingredients to the wet ingredients and mix until combined.
7. Finally, add melted coconut oil to the batter and mix again.
8. Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts over the top of the banana bread and place banana bread into the oven.
9. Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.
10. Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.