Breakfasts, soups, pastas, salads, Dinners, desserts, & more!
Going Vegan has changed my life in so many ways. A plant based diet has been much healthier for my body and my mind. I save money buying plant based foods, and I still get to eat anything I want! I have learned many ways to convert my favorite foods I had when I was younger when I wasn't vegan, to foods that are plant based, free from any animal derived ingredients, and overall healthier! I will be honest, I do have to cook a lot more as a vegan, but I like that it forces me to cook and bake everything myself so I know that all of the ingredients I am consuming are pure, organic, and free from any synthetic additives or preservatives. Many foods now a days have so many harsh chemicals and preservatives to improve the presentation and taste of the food. But I can promise you that my recipes and other plant based recipes will leave you overly satisfied and satiated. Don't think that being vegan is all about eating salads and gnawing on carrot sticks all day... If anything I find it easier, less time consuming, an less expensive making these dairy and meat-free options opposed to the alternative. If you give some of these recipes a try, you will know what I am talking about.
Chocolate mug cake
with peanut butter icing.
This is a fast, delicious home made desert that can be made in 5 minutes or less! Not to mention it is all vegan and dairy free. This recipe can easily be made gluten free as well. Everybody that I have made this for has praised me for it and they are always asking me to make it for them! It is so easy for a quick snack or craving fix. Give it a try and you will be amazed with how good it tastes and how fast it is to make! You will be addicted!
Prep time: 5 MIN
Cook time: 1-1:30 minutes
Serves:1
Ingredients: Instructions:
-4 Tbsp. flour 1. Mix all ingredients together in any microwave-safe mug.
-1 Tbsp. cocoa 2. Add more milk if batter is too dry. ( should be just like average cake batter
-1 Tsp baking powder consistency.)
-3 Tbsp. cane sugar 3. Microwave for 1-1:30 minutes or until it is cooked to your liking.
-2 Tbsp. melted non-dairy butter or coconut oil (sometimes I cook it under 1 minute if I am feeling like a lava cake or for
-4 Tbsp. of non dairy milk ( I use almond) the full 1:30 minutes when I want a spongey cake (: )
- handful of dairy free chocolate chips 4. Mix all ingredients of icing together in a separate small bowl. Once it is all
mixed together, pour on top of cake and enjoy!
icing:
-1 cup powdered sugar
-1Tbsp non dairy milk.
- 1 Tbsp. peanut butter
You can create a healthier version of this mug cake by using the following substitutions:
-4 Tbsp. whole wheat flower or gluten free flour
-1 Tbsp. cacao powder instead of cocoa
-2 Tbsp. of honey or agave syrup instead of cane sugar
-2 tbsp. coconut oil instead of butter
-handful of cacao nibs instead of chocolate chips.
Prep time: 5 MIN
Cook time: 1-1:30 minutes
Serves:1
Ingredients: Instructions:
-4 Tbsp. flour 1. Mix all ingredients together in any microwave-safe mug.
-1 Tbsp. cocoa 2. Add more milk if batter is too dry. ( should be just like average cake batter
-1 Tsp baking powder consistency.)
-3 Tbsp. cane sugar 3. Microwave for 1-1:30 minutes or until it is cooked to your liking.
-2 Tbsp. melted non-dairy butter or coconut oil (sometimes I cook it under 1 minute if I am feeling like a lava cake or for
-4 Tbsp. of non dairy milk ( I use almond) the full 1:30 minutes when I want a spongey cake (: )
- handful of dairy free chocolate chips 4. Mix all ingredients of icing together in a separate small bowl. Once it is all
mixed together, pour on top of cake and enjoy!
icing:
-1 cup powdered sugar
-1Tbsp non dairy milk.
- 1 Tbsp. peanut butter
You can create a healthier version of this mug cake by using the following substitutions:
-4 Tbsp. whole wheat flower or gluten free flour
-1 Tbsp. cacao powder instead of cocoa
-2 Tbsp. of honey or agave syrup instead of cane sugar
-2 tbsp. coconut oil instead of butter
-handful of cacao nibs instead of chocolate chips.