Why are these called vegan bacon flakes? Because using coconut flakes as a base gives it such a nice crunch! It’s smokey, savory and makes a wonderful salad topper! Plus, it’s an easy recipe that requires five ingredients and about 20 minutes.
What you will need-
1 cup unsweetened coconut flakes (slightly underfill the cup)
1 TBSP soy sauce
3/4 TBSP liquid smoke
1/2 TBSP maple syrup
1/4 tsp. paprika
Pre heat the oven to 325 degrees.
In a small bowl, mix the soy sauce, liquid smoke, maple syrup and paprika together. In a separate and larger bowl, place the coconut flakes. Next, slowly drizzle the wet mixture on top of the flakes. Stir to make sure all the flakes have been covered.
Next, line a baking sheet with aluminum foil. Use Pam or coconut oil to grease the baking sheet. (You can also use parchment paper)
Put coconut flakes on top of the pan, making sure to spread them out so that they are very thinly lined up.
Cook for 15-20 minutes. Making sure to flip at least every five minutes and to move some of the flakes from the edges to the center.
This is makes sure it comes out even! Watch very closely after the first 10-12 minutes to ensure the flakes don’t burn! They are thin and can burn easily.
They are PERFECT salad toppers too!
These sweet little snacks can be made with any color sweet potato, I just happened to have jersey sweet potatoes on hand. They are very easy, require only four ingredients and make a great sweet treat. Especially for people like me that love fall, but don’t like pumpkin.
what you wil need-
Large sweet potato (any color)
Pre heat the oven to 400 degrees. Wash the sweet potato.
Slice sweet Potato into thin slices. Approximately a quarter of an inch, but it’s not a hard and fast rule. Just keep in mind that thicker slices will take longer to cook.
Next, prep a baking sheet by putting some coconut oil on a paper towel, and spreading a thin layer onto the baking sheet.
Use a a butterknife and spread a small amount of coconut oil on both sides of the slices.
Place slices on baking sheet. Sprinkle sugar on top. Sprinkle cinnamon on top.
Bake at 400 degrees for ten minutes. Reduce the oven temperature to 350 degrees. Flip over the slices, and sprinkle sugar and then cinnamon on top. Bake for an additional 5-10 minutes, being careful not to allow them to burn.
I actually had a lot of carrots on hand, so I wanted to make another carrot recipe. This soup was so creamy and tasted so good. It is definitely one of those recipes I keep making over and over again. When I want to change it up, I add one half to one tsp of minced ginger root.
What you will need
four medium carrots or three monster sized ones
unsweetened cashew milk
First, I cleaned and sliced four carrots into approximately one inch chunks. Then I cooked the carrots in boiling water on the stove. When carrots are soft to the point of easily cutting into, drain most of the water out of the pot.
Take out the blender. You can use other tools, but most people have a blender, and it gives it a texture I enjoy. Add a cup of unsweetened cashew milk and 1 tsp veggie bullion powder. Blend well.
Put the mixture back on the stove and simmer for about five minutes, making sure to stir well the entire time.
i like to garnish mine with asparagus, but mostly because I usually have odds and ends left over from other meals.
note- an even easier hack for these is to make the easy vegan mashed carrots, and make extra. When you decide you want soup, it’s so easy! Place the extra mashed carrots in the blender. Blend and add cashew milk splash by splash until the desired texture is reached. Then I like to add another little bit of veggie bullion powder. Skip to the part of the recipe where you put it back on the stove.
this was actually really simple to make, and paired well with the peas and beans. It’s also a great side dish because it is not only nutrient rich, but colorful! Get into the fall season with style.
What you will need-
First I took six large carrots, cleaned and peeled them. Then I cut the carrots into approx. one inch pieces. Then cook the carrot pieces in a pot on top of the stove, in boiling water for 10-15 minutes. When the carrots are soft enough to easily cut into with a butter knife, it’s ready. Drain the water, and use either a small hand blender, or a hand masher to mash up the carrots. Add vegetable bullion cube dissolved in 1/3 cup water. Add cashew milk to taste, I only put in 1/4 cup, but you can add more if you prefer it creamier.enjoy! It’s nice to have a change up from mashed potatoes, especially with fall starting soon!