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SUMMER’S HERE!!! Here are some easy, healthy, DELICIOUS vegan recipes for you to enjoy as the weather gets hotter. Perfect for picnics, potlucks, or a good old patio sesh. Hope you enjoy!
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ACAI BOWL:
1 frozen banana
1 cup frozen berries
1/2 cup juice of choice (apple works well)
1 packet of frozen acai
LONI JANE’S RAWNOLA RECIPE (aka the best thing you will ever eat)
15 Medjool dates
1/2 cup oats
1/2 cup shredded coconut
Optional: 1 tbsp coconut sugar
Pulse in a food processor until crumbly and store in a jar in the fridge! Eat on banana ice cream, smoothie bowls, fruit salads, or on its own. WARNING: it’s addictive.
Loni’s instagram: @lonijane
RASPBERRY COCONUT POPS:
1 can coconut milk
1 cup raspberries
2 tbsp maple syrup (or more/less to taste)
Whisk the coconut milk and maple syrup together. Mash the raspberries with a fork or blend in a small blender, then drop a tablespoon of the raspberry mash into each popsicle mold. Pour the sweetened coconut milk on top and swirl around with a knife. Freeze until solid & enjoy! Run the pops under hot water if they’re difficult to get out.
MANGO SORBET:
just mangos! as much or as little as you want
blend in a food processor or Vitamix and add a tiny bit of water to blend until creamy, just like sorbet.
POTATO SALAD:
9-10 yellow fleshed potatoes
1 300g package of soft or silken tofu
10-15 jalapeno slices
1 tbsp dijon mustard
2 tsp regular mustard
1 tsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1/2 cup parsley
1/4 cup spring onions
Chop the potatoes (you can peel them too) into small chunks and boil until cooked. Set aside to cool to make the sauce, which is the rest of the ingredients, minus the parsley and spring onions. Once cooled, mix the potatoes with the spring onions and parsley, then add the sauce and mix until well combined. Tastes amazing with white rice!
ROASTED BELL PEPPER & CORN PASTA SALAD
2 cups dry pasta of choice
2 red bell peppers
2 ears of corn
1/2 cup chopped basil
2-4 tbsp Italian dressing (I used Kraft’s fat free)
salt and pepper to taste
Cook the pasta according to the instructions, then run under cold water and set aside. Steam the corn. To make the roasted bell peppers, cut the bell peppers in half and put them in the oven on high broil until the skin is burnt and the peppers are soft. Then thoroughly run the peppers under cold water and peel off the burnt skin. Cut off the corn kernels and chop up the bell peppers, then mix with the pasta along with the basil. Add the Italian dressing and salt and pepper to taste.
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