Matcha Green Tea Oat Latte + Giveaway


The Vegan Ginger - Matcha Green Tea Oat Latte #vegan #dairyfree #starbucksdupe

The Vegan Ginger - Matcha Green Tea Oat Latte #vegan #dairyfree #starbucksdupe

I have always been a coffee lover. I didn’t necessarily drink it every morning, or have a ritual for drinking it to wake up, but I definitely enjoy every sip and jumped on any excuse to go out for coffee or consume one. There are/were a TON of things I didn’t like about drinking coffee though; the jitters, the intense buzz, the mood changes, not knowing the effects it has on my body, the potential to mess with my sleep, and its acidity.. Enter Green Tea Matcha powder.
This stuff changed everything. All the benefits of coffee without ANY of the bad! No caffeine crash, doesn’t feel like it is destroying my stomach lining, plus this stuff has high levels of antioxidants and chlorophyll, and will make you feel so great!
I was first introduced to it by a friend who used to get a matcha green tea latte from Starbucks…although delicious, there is a TON of added sugar that you do not need to add to make this delicious latte at home, and years later I believe I have mastered it! You can drink it iced, hot, or even blend it into a frap style for those scorching hot days. The way I find this drink the most delicious is with oat milk (although it works with any dairy free milk), there is something about oat milk that recently I am obsessing over and so is my husband.

The Vegan Ginger - Matcha Green Tea Oat Latte #vegan #dairyfree #starbucksdupe

What is Matcha Green tea powder and how is it different from regular green tea?
Matcha green tea powder is ground up green tea leaves, so as opposed to just steeping and discarding the leaves you are actually consuming them.
I recently read a great review on Happy Healthy Life and decided to put my matcha up to her test.
From reading her review you will learn that there are a few very easy ways to tell the quality of the matcha powder. Where is the matcha powder from? What does the matcha look like? And what is the grade?
I was so excited to be able to have the chance to try this awesome quality Green Tea Matcha powder from Nature’s Blueprint. You can tell below the colour difference between these two is HUGE. The one on the left was the matcha I had in my cupboard from a health food store but no specific brand (eek). The smell and taste are also extremely different, and I much prefer the Nature’s Blueprint matcha. I find the smell stronger in the Nature’s Blueprint and it smells similar to green tea vs my health food store one is hard to even get a smell. The same situation with the taste.

The Vegan Ginger - Matcha Green Tea Oat Latte #vegan #dairyfree #starbucksdupeThere are MANY ways to drink/consume Matcha Green tea powder and I will be sure to share more of my favourite ways with you guys soon!
Here is my current fav way to drink my Matcha Green Tea. Hope you enjoy it just as much as I do!


The Vegan Ginger - Matcha Green Tea Oat Latte #vegan #dairyfree #starbucksdupe(Steeping the matcha powder…)

Matcha Green Tea Oat Latte
 
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Author:
Recipe type: Drinks
Serves: 1
Ingredients
  • 1½ cups - oat milk (or non dairy milk of choice)
  • 1 teaspoon - ceremonial grade matcha green tea powder
  • 1 teaspoon - maple syrup (optional)
  • ¼ cup - filtered water
Instructions
  1. In a pot or kettle on the stove boil your water.
  2. While you are waiting for the water to boil, in a small bowl add 1 teaspoon of your matcha green tea powder, when the water is boiled add approx ¼ cup to the matcha powder and stir until dissolved
  3. In a small pot of the stove heat up your oat milk and whisk until frothy
  4. Pour the steeped matcha powder into a mug and add the foamed milk and stir until combined
  5. Add your sweetener as desired and Enjoy!

Nature’s Blueprint is being super awesome and has given you all a discount to use when purchasing their Matcha from Amazon YEAH!!
ALSO I am giving one of these away for FREE (woo) through my instagram account! I will be choosing the winner tomorrow (April 1st, 2016) so be sure to check it out and enter! 🙂

Be sure to use these codes below to enjoy the discounts!

Nature’s Blueprint Ceremonial Grade Matcha
Discount code: VGINGER1 (25% OFF)

Nature’s Blueprint Culinary Grade Matcha
Discount code: VGINGER2 (15% OFF)

Nature’s Blueprint 2 Pk. Matcha(1 ceremonial & 1 culinary)
Discount code: VGINGER3 (25% OFF)

You can use these codes until the end of April so happy latte making!! 😀

Disclaimer:I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

The Vegan Ginger - Matcha Green Tea Oat Latte #vegan #dairyfree #starbucksdupe

Freezing Bananas + Banana Nice Cream


Ok I know some of you reading this might be like “DUH! We already know this!” But for those of you that don’t, this is a lifesaver!! The amount of people that I have mentioned this to recently that haven’t thought to do this has compelled me to write a post on this to help make healthy eating easier for you too!

So here it is. Peel and then cut up your bananas BEFORE you freeze them! If you don’t peel them before freezing them you will find they are difficult and time consuming to peel them once they are frozen. When they are peeled, sliced, and frozen they are readily available for smoothies and banana ice cream at anytime. I make both almost daily so this really helps me and it is really great to add frozen bananas to add to your smoothies rather than having to add ice to chill a smoothie, just pull them out and they are ready to go!

How to Freeze Bananas, Freezing Banana TrickI always buy a massive amount of bananas because we eat a ton daily and this way we have at least a few bunches left that will make it into the freezer.

How to Freeze Bananas, Freezing Banana TrickThen when they are all super ripe and spotted, you can peel them, cut them up and get them ready for the freezer. I recommend cutting them into chunks and placing them on a baking sheet and sticking them into the freezer for a few hours then transferring them to a large tupperware or ziplock bag that way they won’t stick together.

How to Freeze Bananas, Banana Freezing Trick

How to freeze bananas, Banana Freezing TrickNow next time your craving banana ice cream you can have it within minutes! Its a great healthy snack for you and the kiddos, especially in the summer. It is all about these little tricks that make your days easier and staying healthy a lot less complicated! Do whatever you can to make healthy eating more simple.

So here is my go to recipe for Banana Nice Cream, I like to add dates for some added natural sweetness and a splash of your fav non dairy milk, which will help blend it up and make it super creamy. I am currently using oat milk. I used a vitamix for my ice cream but many people also use a food processor, both work! I eat this A LOT and you can really adapt it to whatever you are craving, add cocoa powder for chocolate banana, or peanut butter or even a little peppermint extract for a little mint chocolate chip nice cream. What’s your favourite combo??

Banana Nice Cream, 3 Ingredients So easy!

3 Ingredient Banana Ice Cream
 
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Sugar free and dairy free, creamy delicious cold ice cream without any guilt!
Author:
Recipe type: Snack, Healthy Treat, Ice Cream
Serves: 2 large bowls
Ingredients
  • 4 soaked dates
  • 3 frozen bananas (see note)
  • splash of non dairy milk
  • 1 tablespoon - natural peanut butter (optional)
  • 1 teaspoon - vanilla bean powder (optional)
  • 1 tablespoon - dairy free chocolate chips (optional - sprinkle on top)
Instructions
  1. Soak the dates in a bowl with boiling water for about 10 minutes.
  2. Then add the dates and a splash of non dairy milk and blend up your dates.
  3. Add the frozen bananas and blend until smooth but not soupy.
  4. If you are using a vitamix use the damper to really move the ice cream around to get out all of the big chunks.
Notes
Usually I use a large handful (about 6-8 pieces) equal to 1 banana

How to Freeze Bananas

Chia Seed Banana Pancakes

We haven’t always been a completely vegan cooking home. My husband transitioned around the same time I decided I was going to learn to cook in order to help him realize vegan cooking can be amazing because unlike myself he wasn’t satisfied with sweet potato wedges, a salad, and green smoothies. He is a little more “high maintenance” (even though he pretends he isn’t).

So the first big hurdle for him in transitioning to eating vegan was breakfast. He loved all the staples of a standard american diet, one of them being delicious fluffy pancakes. I also really love pancakes so I made it my mission to learn how to make them even more delicious AND healthier. Also if you say PANCAKES around my 2 year old he goes mental (Pancakes pease!! Mommy pancakes?!? Daddy pancakes?!?). It’s crazy how good a toddlers memory is!

I was never really crazy about consuming baked goods first thing in the morning, so I wanted to make sure it had healthier ingredients. I really like using oat flour these days because it is super easy to make it yourself from your old fashion rolled oats. All you need to do is toss them in a food processor or blender and blend until they are a fine powder. I use Bob’s Red Mill, I love their stuff. It also seems to work pretty well as a regular flour replacement (don’t quote me on that I haven’t tried everything). I feel like I have tried every pancake recipe there is in cookbooks and on Pinterest. With a a few tweaks here and there we were able to come up with this 7 ingredient recipe that turned out amazing! Finally a go to pancake recipe! Simple and delicious. I hope you enjoy too!

Chia Seed Banana Pancakes, Gluten Free and VeganChai Seed Banana Pancakes, Gluten Free and VeganChia Seed Banana Pancakes, Gluten Free & VeganNotice my recipe says makes 6 pancakes but I only took pics of 5?! Had to keep my toddler off my stake of pancakes some how 🙂

Chia Seed Banana Pancakes, Gluten Free & VeganAdd a little homemade almond butter YES PLEASE

Chia Seed Banana Pancakes, Gluten Free & Vegan

Chia Seed Banana Pancakes
 
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Fluffy light delicious healthy pancakes! Only 7 ingredients!
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free, Refined Sugar Free,
Serves: 6 Pancakes
Ingredients
  • 1½ cups - Gluten Free Oat Flour (make your own by blending GF oats)
  • 1 large overripe banana - mashed
  • 1 teaspoon - baking powder
  • 2 tablespoons - pure maple syrup
  • 1 teaspoon - pure vanilla
  • 1 chia seed "egg" - (1 tablespoon chia seeds, 3 tablespoons water in a separate bowl, let sit and will thicken)
  • 1 cup - dairy free milk of choice, I used Oat Milk
Instructions
  1. Mix the oat flour and baking powder together in a large mixing bowl
  2. Mash banana on a plate and add to the mixing bowl
  3. Add the maple syrup, vanilla and chia egg
  4. Add the milk and let sit to thicken up if your batter seems a bit runny.
  5. Heat up your large non stick frying pan, (if your frying pan tends to stick use a little bit of coconut oil or vegan butter)
  6. Add about ⅓ cup of batter with a few chocolate chips and when the edges start to show a few bubbles they are ready to flip.
  7. Serve hot with pure maple syrup, fresh fruit or your fav nut butter

Chai Seed Banana Pancakes

Tofu Veggie Pad Thai


Padthai1st

padthai15

I have always been obsessed with all things noodle, And Thai food is no exception to that! I mean whats not to love? Noodles, rice, veggies, tofu, sometimes spicy. Its my fav! Always has been even before I went vegan. And after I did I was so happy to know that I could still enjoy going to thai food restaurants! A big thing for my husband when I first went vegan is that we couldn’t go out to eat anymore, and this made the transition a bit easier for him and me. That was many years ago and since then we don’t go out to eat very often (I find I can cook almost everything better at home) and have learned to make all my favourite noodle dishes. Pad thai being one of them! And of course cooking it at home means you control the amount of oil and sugar that goes into the dish! Perfect!

So a couple months ago when my husband and I were on our Isa Chandra Moskowitz kick, he was searching through her Vegan with a Vengeance cookbook determined to find more recipes to try..and love and he found the recipe Brooklyn Pad thai. We decided to try it (with making a few mods of course) and not surprisingly we loved it! My husband especially! Not to say I didn’t but when he loves a dish that means its REALLY good. We have since added it to our list of favourite dishes we make and what I really love about this one is that unlike almost all other vegan cooking there is nothing to soak OR blend!! Hallelujah!

We adapted a few things added some veg, any excuse I can find to add bok choy into my dishes I take! Especially Asian style dishes its always my go to! This is what we have come up with! Hope you enjoy it too!

Padthai1

Padthai2

padthai3

padthai4

padthai6

Padthai7

Padthai10

Pad Thai
 
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Delicious Vegan Pad Thai with added veggies
Author:
Recipe type: Main Dishes
Cuisine: Thai, Vegan, Gluten Free
Serves: 3-4 Servings
Ingredients
  • 1 8oz box - rice noodles (I used Annie Chun's brown rice noodles)
  • Pad Thai
  • 3 tablespoons - peanut oil
  • 1 red onion - chopped
  • 2 cloves garlic - minced
  • 1 extra firm block of tofu - cut into triangles, c
  • 1 tablespoon lemongrass - finely minced
  • 4 scallions - chopped
  • ⅓ cup peanuts - chopped and roasted
  • 3 tablespoons cilantro - chopped
  • lime wedges for serving
  • For the Sauce
  • 6 tablespoons - tamari
  • 4 tablespoons - maple syrup
  • 2 tablespoons - tomato paste
  • 2 tablespoons - Asain hot chili sauce
  • 3 tablespoons - lime juice
  • ¼ cup - rice wine vinegar
Instructions
  1. In a medium sized bowl add all the sauce ingredients and whisk until fully incorporated and set aside
  2. In a large wok heat 2 tablespoons of the oil and add the tofu and cook on medium high heat to get a nice crisp on both sides of the tofu, once both sides are golden brown remove from heat and put in a bowl and set aside.
  3. While the tofu is cooking. In a large pot cook noodles until al dente(cooked but still firm), be sure not to fully cook/over cook because they will get further cooked when added to the wok.
  4. Preheat your oven to 300 and on a baking sheet scatter the peanuts and cook for 10 minutes shaking them up around 5 minutes.
  5. Using the same wok add the remaining tablespoon of oil and add the red onion and red peppers cook for 2 minutes on medium heat
  6. Add the lemongrass and garlic and heat for another 2-4 minutes
  7. Add the sauce and mix thoroughly
  8. Add the scallions, peanuts, bok choy and tofu and cook for a few minutes until heated throughout.
  9. Serve topped with additional roasted peanuts and cilantro
Notes
Keep in mind that in the original recipe she mentions to not add all the noddles and all the sauce together until you are ready to eat it all to prevent mushy noodles, however we did and didn't have any issues

Healthy One Bowl Breakfast Cookies


Healthy Breakfast Cookies, Gluten Free, Vegan, Oil Free, Sugar Free

Finally I have been able to dedicate the time to figuring out really what I am doing on my blog! It only took two years! haha Eekk it feels good to have a little me time again!

So we have moved to France! …..I wasn’t so thrilled about this at the beginning. I was kinda over moving around all the time but now that we are here I am happy we did it. When we first got here I could NOT find anything to eat! Meat, cheese, and bread. Well, bread I can eat but I cannot and do not want to live off of that stuff, even though it is delicious. Also I could NOT find kale! So weird right? What is with the no kale? Is this a thing all over France? Luckily a few days in we found a health food store and I also discovered online food shopping. HELLO iherb! I find it pretty reasonable compared to other online websites and the shipping is WAY less to France. Veganessentials, vitacost….what other ones do I need to look into??

So anyways, about the food!! Ive been craving healthy and “normal” food since Ive got here. So I thought I would whip up some breakfast cookies. They are super easy and only require one bowl, and not any weird ingredients and my toddler LOVES them (all day). Maybe because I call them a “cookie” but either way I am happy about him eating them. My sister in law got us hooked on these before we left Canada, and we have been eating them almost weekly ever since. They are great as travel snacks, toddler snacks and a good substitute for a granola bar. The recipe is REALLY adaptable so don’t stress if you don’t have a specific ingredient just add something else or leave it out.

Healthy One Bowl Breakfast Cookies

 

Healthy Breakfast Cookies, Vegan Gluten Free Sugar Free and Oil Free

Healthy One Bowl Breakfast Cookies, Vegan Gluten, Sugar and Oil Free

(I did make 2 batches, and the first one I added puffed quinoa, yum!)

Healthy One Bowl Breakfast Cookies, Vegan Gluten, Sugar and Oil free

Healthy One Bowl Breakfast Cookies, Vegan Gluten, Sugar, Oil Free Healthy One Bowl Breakfast Cookies, Vegan Gluten, Sugar, and Oil Free

Healthy One Bowl Breakfast Cookies, Vegan Gluten Sugar and Oil Free

breakfastcookie

Healthy Breakfast Cookies
 
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A healthy breakfast cookie great for mornings on the go and the little ones will love them!
Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free, Sugar Free
Serves: 18-20 cookies
Ingredients
  • 2 Ripe Bananas - Mashed
  • ⅓ cup - Natural Peanut Butter (or sub any nut other nut butter)
  • 1½ cup - Gluten Free Old Fashioned Oats
  • ½ cup - unsweetened applesauce (can be substituted with any fruit puree or try pumpkin! yum!)
  • 1 tablespoon - chia seeds
  • 1 tablespoon - sesame seeds
  • 1 tablespoon - cacao nibs/chocolate chips (optional, my husband did not like the version with the cacao nibs)
  • 1 tablespoon - sunflower seeds/or any other nuts/seeds you prefer** (read note)
  • 1 teaspoon - vanilla
  • 1 tablespoon - blackstrap molasses (optional)
Instructions
  1. Preheat the oven to 350 degrees
  2. Line a baking sheet with parchment paper and set aside
  3. Mash the ripe bananas with a fork on a plate and add to a large mixing bowl
  4. Add remaining ingredients (expect the chocolate chips) and stir until well combined.
  5. Take a heaping tablespoon of the cookie dough and place them on the baking sheet about an inch apart. (Don't worry too much about spacing because they don't grow or change shape). Press a few chocolate chips onto each cookie.
  6. Bake cookies for 20-25 minutes.
  7. Let cool and enjoy!
Notes
This recipes is VERY adaptable! Add whatever you like or have on hand and whatever you don't have just leave out! You really can make them very simple or add your whole pantry!

Pumpkin Walnut Spelt Muffins

Wow what a beautiful sunny day! I just couldn’t resist taking these pictures where it looks like these pumpkin walnut spelt muffins are just enjoying soaking in the rays! I feel like I know exactly how they feel haha

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

(Apparently that was the one he had to have)

For the past few months I have had an obsession with Oh She Glows, cookbook and blog. Trying all of her recipes and enjoying most. But recently I have to admit I have a new love. I discovered Isa Chandra Moskowitz and her website.

Have you tried her recipes before? O-M-G! Her pizza was the first I tried and I have made it so many times i’ve lost count. It’s a bit of a time consumer with having to prepare the dough, sauce, pesto, and tofu ricotta but it is worth it! Her pesto is a must try, and she has an oil free version which I am really trying to make more these days.

When browsing her website I came across her “The Best Pumpkin Muffins” recipe when I was looking for a recipe that uses molasses and I decided to give them a try since I have been having such great luck with her. I made a few modifications and they turned out delicious! I decided to use spelt flour (her recipe calls for all purpose) which makes these muffins wheat-free and making them easier on digestion.

Hope you enjoy!

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Pumpkin Walnut Spelt Muffins
 
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Author:
Recipe type: Vegan, Oil Free, Wheat Free
Serves: 12 Large Muffins
Ingredients
  • 1¾ cups - spelt flour
  • ½ cup - coconut sugar
  • 2 tablespoons - brown sugar
  • 1 tablespoon - baking powder
  • ⅛ teaspoon - fine grain sea salt
  • 1 teaspoon - cinnamon
  • 1 cup - pumpkin puree
  • ½ cup - almond milk
  • ¼ cup - unsweetened applesauce
  • 2 tablespoons - molasses
  • ½ teaspoon - ground ginger
  • ½ teaspoon - ground nutmeg
  • ⅛ teaspoon - cloves
  • ½ cup - chopped walnuts
Instructions
  1. Preheat oven to 400F. Lightly grease a muffin tin.
  2. Put all the dry ingredients in a bowl and combine.
  3. In a separate bowl whisk together the wet ingredients, and then pour the wet ingredients into the dry.
  4. Fill the muffin tins until almost full and bake for 18-20 minutes, test with a tooth pick.
Notes
One of my test batches I made with muffin papers and they didn't come out of the paper so easily so I would recommend going without

Pumpkin Walnut Spelt Muffins - Vegan, Wheat free and Oil Free! Healthy Pumpkin baked goods yum! #vegan #wheatfree | theveganginger.com

Gluten Free Overnight Oats

These Gluten Free Overnight Oats have been a life saver in our family. Aside from the fact that EVERYTHING changes once you have a kid; one big thing I notice is that I have no time for meal prep. So meals that I can make ahead of time and have ready to go are a big bonus.

Overnight oats are something that is so simple, delicious, and will keep you full for a long time, which my usual breakfast of varied fruit wouldn’t do.  I love that you can make these your own and add whatever fresh or frozen fruit, nut butters, spices (cinnamon or vanilla bean), or chocolate chips if you want a real decadent treat! The best thing is they will never get boring because each morning you could add whatever you wanted to them to make them different and delicious.

Gluten Free Overnight Oats - Vegan, Refined Sugar Free, Healthy Filling Breakfast! #plantbased | theveganginger.com

Gluten Free Overnight Oats
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free, Sugar Free
Serves: 2
Ingredients
  • 1 cup - gluten free old fashioned rolled oats
  • 1½ cup - unsweetened almond milk (or any dairy free milk you like)
  • ¼ cup - chia seeds
  • 1 ripe banana - mashed
  • ½ teaspoon - cinnamon
  • Toppings
  • 1 tablespoon - almond butter (or nut butter of your choice)
  • 1 tablespoon - hemp seeds
  • 2 tablespoons - maple syrup
  • Sprinkle of dairy free chocolate chips
  • Fresh
Instructions
  1. Add all of your ingredients into a bowl and stir well. Cover the mixture and place in the fridge overnight. I really like to use large mason jars because they are glass, don't take up too much room in my fridge and also can be well sealed and resealed if I end up eating the mixture throughout the day.

 

Gluten Free Overnight Oats

I add the toppings such as fresh fruit, maple syrup, hemps seeds, etc., in the morning.

Let me know what you add to yours!

Enjoy 🙂

**Recipe adapted from www.ohsheglows.com, if you haven’t already checked her website out..do it!

 

Gluten Free Vegan Pumpkin Pie

I have had this recipe on my site for over a year now and the old post really didn’t do it any justice so I decided to revamp it.

Pumpkin pie is my favourite Thanksgiving dessert and this recipe is definitely a goodie. This pie is gluten free, vegan, and refined sugar free, and still totally delicious and will completely satisfy your desire for decadent pumpkin pie!

Gluten Free Vegan Pumpkin Pie, Raw Filling & Sugar Free! This pie is so delicious no one will have a clue it is healthy! | theveganginger.com

 

Gluten Free Vegan Pumpkin Pie
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Oil Free, Gluten Free
Ingredients
  • 2 cups - almond meal
  • 2 tablespoons - maple syrup
  • 2 tablespoons - coconut oil, melted
  • ½ teaspoon - baking soda
  • ½ teaspoon - ground cinnamon
  • dash of ground nutmeg
  • ⅛ teaspoon - salt
  • 2 tablespoons - almond milk (optional, if you find your crust too dry to even stick together)
Instructions
  1. Preheat oven to 350ºF. Lightly grease a 9 inch pie pan and set aside.
  2. In a large bowl, add all of the crust ingredients and mix very well. Use your hands and really work it all together. This is when I had to add almond milk to mine. Add the mixture to the pie plate and work out and up the sides of the pan. Pressly it firmly with your hands.
  3. Bake for 15-20 minutes until golden brown. Set aside to cool.

 

Gluten Free Vegan Pumpkin Pie, Raw Filling & Sugar Free! This pie is so delicious no one will have a clue it is healthy! | theveganginger.com

Gluten Free Vegan Pumpkin Pie
 
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Ingredients
  • ½ cup - raw cashews, soaked for at least 4 hours, preferably overnight
  • ¼ cup - maple syrup
  • 1 teaspoon - vanilla
  • 1 cup - pumpkin puree
  • 2 tablespoons - coconut oil, melted
  • 1 teaspoon - ground cinnamon
  • ½ teaspoon - ground nutmeg
  • ½ teaspoon - ground ginger
  • a pinch of ground cloves
  • a dash of sea salt
Instructions
  1. For the filling. Put the soaked cashews into the food processor and blend until almost smooth. Add the remaining ingredients and process until smooth and creamy. Adjust to taste.
  2. Add the filling to the chilled pie crust and chill in the fridge.

 

Gluten Free Vegan Pumpkin Pie, Raw Filling & Sugar Free! This pie is so delicious no one will have a clue it is healthy! | theveganginger.com

 

 

Serve topped with some coconut cream and your guests won’t miss a thing!

Happy Canadian Thanksgiving!

Coconut Mango Smoothie

Coconut Mango Smoothie - a nice twist on a green smoothie, will satisfy your sweet tooth! | theveganginger.com

I have never been a big fan of coconut, I love the smell but not the taste. Recently I have been experimenting with coconut milk and I am actually really enjoying it. As a nursing mom of a 10 month old, adding more fat/calories is something that I am ok with, and that is exactly what using full fat coconut milk does. I used half of this can to make some coconut whip (which was DELICIOUS) and the water at the bottom for my smoothie the next day.

Coconut Mango Smoothie
 
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Author:
Recipe type: Smoothies & Juices
Cuisine: Vegan
Serves: 2
Ingredients
  • 1 cup - coconut water
  • 1 handful - spinach
  • 1 ripe banana
  • ½ cup - mango
  • 1 tablespoon - hemp hearts
Instructions
  1. Put all of the ingredients into a blender and blend until smooth.
  2. Sprinkle with addition hemp hearts on top

Roasted Salt & Vinegar Chickpeas

s&v chickpeas

Wow these are delicious!! If you are/were a salt and vinegar chip addict (like me) this will definitely fill that craving and are healthier for you! Your house might smell like vinegar after but its worth it.

These are such a handy little snack to have laying around when you have hungry kids or just want something tasty to munch on. The recipe is from my new cookbook “The oh she glows Cookbook” by Angela Liddon. I cooked my chickpeas a little longer because I prefer more of a crunch but other than that I followed her recipe. Oh and I used a bigger can of chickpeas and they still didn’t last a day in my house!

Roasted Salt & Vinegar Chickpeas
 
Author:
Ingredients
  • 2½ cups - white vinegar
  • 19 oz can - chick peas
  • 1 teaspoon - extra virgin olive oil
  • ½ teaspoon - sea salt
Instructions
  1. Put the chick peas in a saucepan with the vinegar and a dash of salt. Bring the chickpeas to a boil, and remove from heat. Leave them covered and let the chick peas soak for 30 minutes.
  2. Preheat the oven to 400F.
  3. Cover a baking sheet with parchment paper. Drain the chickpeas and place on baking sheet. Massage the chick peas with a bit of olive oil, sprinkle with sea salt and put it in the oven. Bake for 20 minutes then shake around and put them back in the oven for another 10 minutes. Watch them carefully so they don't burn. If they are still soft after the final 10 minutes bake for another 10 minutes.

Let cool and enjoy!