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Vegan Cinnamon Balls

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Vegan Cinnamon Balls

Vegan Cinnamon Balls are the perfect treat for something sweet. This no bake dessert is made with simple ingredients easily found in your kitchen. The balls are made with a combination cinnamon, dates and vanilla.

Cinnamon is a healthy and delicious spice to add to your diet. It can help with inflammation because it is anti-inflammatory, and can help with insulin resistance and lower blood sugar.

Old fashioned oats make a great binder for the balls but are also a great source of nutrition in this little dessert. Oats are fiber rich and help you feel fuller faster. Also adding oats to your diet can help with weight loss and lowering cholesterol.

Cinnamon Ball Ingredients

Ingredients Cinnamon Balls

  • cinnamon
  • dates
  • oats (old fashioned oats)
  • vanilla
  • maple syrup
  • salt (optional)

How to make Vegan Cinnamon Balls (pretty simple and no bake)

Get the dates ready! You want to used softened dates. To soften the dates, add to bowl and submerge in water for about 10 minutes. Strain the dates and discard the water. Remember to remove the pits!

Soaking Dates

Get out the food processor! Add the pitted dates to the food processor. Pulse the dates for about 20-30 seconds until the dates form a small ball and are chopped.

Dates

Next, you want to add the rest of the ingredients to the food processor and pulse for about 1 minute. The ingredients will start to form a dough ball.

Making Cinnamon Balls

Remove the ingredients from the processor and start to create smaller cinnamon balls.

Making Cinnamon Balls

Take about 1-2 tablespoons of the dough and roll between your hand and start to form a little one inch ball. Add the cinnamon balls to a baking sheet lined with parchment paper.

Rolling Cinnamon Balls

Place the baking sheet in the freezer for 15 minutes.

Freezing Cinnamon Balls

Ready to Eat! Store in the refrigerator for about 5-7 days. You can also keep them in the freezer to last longer.

Want to make Cookies?

Cinnamon Cookies

Simple, take a fork, flatten the ball, and you have a cookie. Add them to the baking sheet and freeze for about 15 minutes. Ready to serve! 

P.S. CLICK HERE for the new...FREE Plant Based Oil Free Salad Dressing Guide… which includes 7 Simple and Delicious oil free dressing and shopping list. GET IT NOW! 

Vegan Cinnamon Ball Recipe

Vegan Cinnamon Ball Recipe mixed with oats, dates and splash of vanilla and maple syrup. Takes about 10 minutes to make.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dessert
Keyword: balls
Servings: 6
Author: Shelly Hughes

Equipment

  • food processor

Ingredients

  • 2 cup oats
  • 1 cup soft pitted dates (8-10 dates)
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1 tsp Vanilla extract
  • 1/8 tsp salt optional (gived extra flavor)

Instructions

  • Add the pitted dates to a food processor. Pulse for a few seconds and the dates are broken up and will start to form a small ball.
  • Add in the oats, maple syrup, vanilla extract and salt to the food processor. Pulse the ingredients for about 60 seconds. The ingredients will form into a ball.
  • Take the batter and create 1 inch balls. Take about 1-2 tbsp of the batter, using your hands roll into balls.
  • Place the balls on baking sheet lined with parchment. Put in the freezer for 15 minutes. Ready to eat. Keep refrigerated.
  • The cinammon balls are good in the refrigerator for about 5-7 days. You can also freeze them to last longer.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Roasted Brussel Sprouts

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Roasted Brussel Sprouts

Roasted Brussel Sprouts mixed with balsamic vinaigrette dressing is a great side dish for any holiday table or night of the week. This dish comes together in about 35 minutes with about 10 minutes of prep time. You can also add the roasted veggies with your favorite vegetable bowls. You can even eat them as a snack right out the refrigerator!

Quick Note! On why to eat your Brussel Sprouts… they are high in fiber, help decrease inflammation, improve blood sugar control and they’re low in calories (38 calories per cup) and yes, they taste good too!

Brussel Sprouts

Ingredients:

How to make Roasted Brussel Sprouts oil free!

First Step: Rinse the brussel sprouts, trim the ends and cut them in half.

Brussel Sprouts

Second Step: Balsamic Dressing (this can be made in advance)

Mix together balsamic vinegar, dijon mustard, maple syrup and whisk together. As an option, you can add a pinch of red pepper flakes for an extra kick of flavor.

Brussel Sprouts and Balsamic Dressing

Brussel Sprouts and Balsamic Dressing

Third Step: To a lined baking sheet, add the Brussel sprouts with the balsamic dressing. Roast in preheated 425 degree oven for 20 minutes. Remove from the oven, stir and bake for an additional 10 minutes. Using parchment paper or a silicone sheet is a simple way to to roast your veggies with out oil and have them not stick to the pan.

Roasted Brussel Sprouts

The Brussel sprouts are ready to be served and you can easily reheat in the oven.

P.S. If you make this recipe, leave a comment below, share your pictures on Instagram and tag me with @plantbasedfoodylife … I’d love to see what you make!!!

Roasted Brussel Sprouts

Roasted Brussel Sprouts with balsamic dressing.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Course: dinner
Cuisine: Vegan
Keyword: holidays, Roasted Vegetables
Servings: 4
Author: Shelly Hughes

Ingredients

  • 2 lbs Brussel Sprouts

Balsamic Dressing

  • 1/3 cup balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp maple syrup
  • 1 pinch red pepper flakes optional
  • salt and pepper to taste optional

Instructions

Balsamic Dressing

  • Add all the ingredients for the dressing in a bowl and whisk together. Set aside or refrigerate.

Roasted Balsamic Brussel Sprouts

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper
  • Rinse the brussel sprouts and trim the ends and cut and half. Added the halved brussel sprouts to a bowl.
  • Add the prepare balsamic dressing to the brussler sprouts and stir.
  • To a lined baking sheet add the brussel sprouts evenly across the baking sheet. Sprinkle with salt and pepper is optional.
  • Bake in the oven for 2o minutes. Remove from the oven and stir and bake for an additional 10 minutes. The brussel sprouts should be lightly browned.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Vegan Green Bean Casserole

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Vegan Green Bean Casserole

Vegan Green Bean Casserole

Since I was a kid, this Vegan Green Bean Casserole has to be one of my favorite holiday dishes. As a parent, this dish is one of my kids favorite too. To make this dish vegan you need to swap out a couple of the main ingredients.

Traditional (at least in my family) green bean casserole consisted of canned cream of mushroom soup, dairy milk and canned green beans mixed with fried onions. To make this dish vegan and a little healthier, we’ve swapped out a some of the ingredients.

The updated version is made with fresh or frozen green beans trimmed and rinsed. (Swapping out the canned green beans was easy) To make the beans tender all you need to do is blanch the green beans to soften them up.

The trick to this dish is having a really tasty creamy mushroom sauce. The sauce is made with almond milk and vegetable broth mixed with mushrooms, garlic and onion. To thicken up the sauce I added in corn starch to thicken the soup. To kick up the flavor, I added in some tamari to give it that umami flavor.

Ingredients:

  • Green beans (fresh or frozen)
  • Mushroom
  • Onion
  • Garlic
  • Almond milk
  • Vegetable broth
  • Corn starch ( can substitute arrowroot flour)
  • Tamari
  • French Fried Onions (store bought)

Directions:

First Step: Blanch the green beans in slightly salted water.

Blanched Green Beans

Blanched Green Beans

Add the green beans to the boiling water for 3-4 minute and remove with a slotted spoon. Create an ice bath for the greens to cool and retain the green color.

Second Step : Create the Mushroom Cream Sauce

In a sauce pan, sauté the onion with a little water for a couple minutes until soft. Add in the mushroom and sauté for about 5 minutes. Next add in the garlic and stir for about 1 minute. Next, coat the mushroom mixture with the cornstarch and stir. Pour in the vegetable broth and whisk together. Add in the almond milk and tamari and continue to whisk at a low simmer for about 5 minutes.

Third Step: Assemble the casserole

Vegan Green Bean Casserole

In a casserole dish add the blanched green beans, mushroom sauce and the French fried onions and mix together.  You can top the remaining onions to the dish.

Vegan Green Bean Casserole

Vegan Green Bean Casserole

Cover the the dish with aluminum foil and bake in the oven at 375 degrees for 35 minutes. Next remove the foil and bake in the oven for an additional 10 minutes and the casserole is ready to serve.

P.S. If you make this recipe, leave a comment below, share your pictures on Instagram and tag me with @plantbasedfoodylife … I’d love to see what you make!!!

Vegan Green Bean Casserole

Vegan Green Bean Casserole

Vegan Green Bean Casserole
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Prep Time: 15 minutes
Cook Time: 45 minutes
Course: dinner
Cuisine: American, Vegan
Keyword: holidays, side dish
Servings: 4 people
Author: Shelly Hughes

Ingredients

  • 1 lb green beans (rinsed and trimmed) or frozen Fresh or Frozen Green Beans
  • 1 cup yellow onion, minced
  • 2-3 garlic clove, minced 1 tbsp garlic minced
  • 1 cup thinly sliced mushrooms, baby portobello, button mushrooms, cremini mushrooms or mix of different types
  • 2 tbsp corn starch can substitute arrowroot flour
  • 3/4 cup vegetable broth
  • 1 cup unsweetened plain almond milk
  • 1½ cup French fried onions make sure they are vegan
  • 1 tsp tamari
  • salt and pepper to taste to taste

Instructions

Blanch Green Beans

  • Prepare an ice bath for the green beans. To a large bowl add water and ice.
  • In a large sauce pan or stock pot bring about 6 cups of water and 1 tsp of salt to a boil. Add in the green beans. Allow to boil for 3-4 minutes.
  • Once the beans have been cooking for 3-4 minutes use a slotted spoon and remove the green beans and add to the ice bath so the beans can cool and retain their green color.

Mushroom Cream Sauce

  • Preheat the oven 375 degrees
  • To a saute pan add the onions with a little water and saute the onion for about 4 minutes. Next add in the mushrooms and saute for 4-5minute until they begin to shrink. Next add in the garlic and saute for about 1 minute.
  • Mix in the corn starch to lightly coat the mushrooms, garlic and onion and stir. Next add in the vegetable broth and stir or use a whisk. Next add in the plain almond milk and tamari and continue you to stir as the sauce begins to simmer and thicken. For about 5 minutes.
  • Salt and pepper to taste. Set aside

Prepare the Casserole.

  • To a casserole dish add the green beans and mix in the mushroom cream sauce and the onion and mix together. Top the dish with any remaining onions.
  • Add foil to the casserole and place in the oven for 30-35 minutes.
  • Remove the the aluminim foil and bake for an additional 5- 10 minutes to brown.

Notes

This recipe will remain good in the refrigerator for a few days.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

 

Roasted Oil Free Vegetables for the Holiday! (or any time)

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Roasted oil free vegetables are a great addition to your holiday table.

Here we have roasted beets, brussel sprouts and carrots when all together create a delicious beautiful dish for your holiday table.  These roasted veggies are not just for the holidays, I make these roasted oil free vegetables all year long. I try to limit my use of oil and so I wanted to create a dish that is oil free, simple to make, and tastes delicious.

Roasted carrots, brussel sprouts and beets

Vegetables to roast

Slice the veggies and baked in the oven with a pinch of just salt and pepper. One of the benefits of cooking without oil is you really get to taste the delicious flavor of the vegetables.

“The carrots taste like sweet potato fries”... This was a quote from my teenage daughter, Zoey.

Roasted Vegetables

Roasted Beets, Brussel Sprouts and Carrots

Tips on Roasting Oil Free Vegetables?

  • Less fat in your diet. Oil is calorie dense. One tablespoon of oil is 14 grams of fat.
  • Use parchment paper or silicone sheets so the vegetables don’t stick to your baking sheet
  • Taste the flavor of the food naturally
  • As an alternative to oil, you can also use water or vegetable broth as a substitute
  • For each starchy vegetable you can steam until fork tender before roasting is an option
  • Easy clean up

You can serve these vegetables individually or mix in a bowl.

Simple Steps to create your roasted vegetables:

  • Wash and peel the veggies
  • Cut the vegetables
  • Line baking sheet with parchment paper or silicone liner
  • Add the veggies to the baking sheet
  • Add spices
  • Roast in the oven and turn half way
Prepping vegetables

Prepping vegetables for the oven

Tip on cutting  carrots:

The carrots are peeled and sliced on angle.  The carrots are sliced about an inch and half long. It makes it nice for dipping or adding to a salad or bowl.

Slicing carrots

Slices carrots

You can top the roasted vegetables with a lemon tahini dressing. This dressing can be used with vegetables and makes for a great dip!  In addition, you can also toss all the roasted vegetables in a bowl and mix in some dressing as an alternative.

Roasted Vegetables

Roasted oil free vegetables

Roasted oil free vegetables for holidays and or anytime
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Course: dinner
Cuisine: Vegan
Keyword: Oil Free, Roasted Vegetables
Author: Shelly Hughes

Ingredients

Roasted Beets, Brussel Sprouts and Carrots

  • 2 lbs carrots
  • 2 beets
  • 1 lbs brussel sprouts
  • 1/4 tsp pepper
  • 1/4 tsp salt optional

Lemon Tahini Dressing

  • 3 tbsp tahini
  • 1/2-1 tbsp fresh lemon juice
  • 1/2 cup water
  • 1/8 tsp pepper
  • 1/8 tsp salt optional

Instructions

  • Preheat oven 375 degrees
  • Peel and slice beets into 1/4 in slices. Triangular slices. Line a baking sheet with parchment and place the beets on the baking sheet.
  • Peel and slice the carrots on angle into 1 1/2 long slices. Line a baking sheet with parchment and place the carrots on the baking sheet.
  • Cut the bottom off the brussel sprouts and cut in half. Line a baking sheet with parchment and place the brussels sprouts on the baking sheet.
  • Sprinkle the vegetables with sait and pepper. Place in the oven and bake for 30 minutes and turn half way. Fork tender and serve.

Lemon Tahini Dressing

  • Add all the ingredients to a blender and blend about 1-2 minutes.
  • Drizzle on top of you vegetables or use as a dipping sauce.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Quinoa Cranberry Kale Salad

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Quinoa Cranberry Kale Salad tossed with crushed walnuts, white beans, red cabbage, pumpkin seeds, and dressed with Balsamic Orange Vinaigrette.

This is a great dish for Thanksgiving or for any of the holidays. It takes about 10 minutes to prepare when you have the quinoa already cooked.

This salad is a meal in itself ! The vibrant colors in the salad give it that holiday appeal and is packed with the nutritional power houses, full of nutrients, fiber and protein.

  • Kale (Fiber, Protein, Vitamin A, C, K)
  • Quinoa (Fiber, Protein, Iron, Copper)
  • Red Cabbage (Fiber, Protein, Vitamin A, C, K, Potassium and Magnesium)
  • Navy Beans (Fiber, Protein, helps Blood Sugar & Cholesterol)
  • Walnuts (Omega-3 essential fatty acids, Protein, Fiber)
  • Pumpkin Seeds (Vitamin A, Lutein, Protein, Fiber)
  • Cranberries (Fiber, Antioxidants)

Eating a high fiber packed dish which is delicious will fill you up and make it easier to stay on track and not eat food that can make you feel miserable.

Ingredients:

  • 3 cups chopped kale
  • 2 cup quinoa
  • 1 cup shredded red cabbage
  • 2 cup navy beans
  • 1/4 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 chopped walnuts
  • 1/4 cup Orange Balsamic Vinaigrette

Directions:

  • ​​​​​​​Add chopped kale to bowl. Add 2 tbsp of the Orange Balsamic Vinaigrette and massage the kale with your hands until the kale begins to soften. (1 minute or so)
  • Add in the quinoa, red cabbage, beans, pumpkin seeds, cranberries, walnuts and toss together. Add the rest of the dressing and mix together. Store in refrigerator.

All the best,

Shelly

Quinoa Cranberry Kale Salad

Quinoa Cranberry Kale Salad tossed with crushed walnuts, white beans, red cabbage, pumpkin seeds, and dressed with Balsamic Orange Vinaigrette recipe.
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Course: Salad
Author: Shelly Hughes

Ingredients

  • 3 cup kale, chopped
  • 2 cup cooked quinoa
  • 1 cup shredded red cabbage
  • 2 cup cooked navy beans
  • ¼ cup pumpkin seeds
  • ½ cup dried cranberries
  • ½ cup chopped walnuts
  • ¼ cup Orange Balsamic Vinaigrette

Instructions

  • Add chopped kale to bowl. Add 2 tbsp of the Orange Balsamic Vinaigrette and massage the kale with your hands until the kale begins to soften. (1 minute or so)
  • Add in the quinoa, red cabbage, beans, pumpkin seeds, cranberries, walnuts and toss together. Add the rest of the dressing and mix together. Store in refrigerator.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Spinach and Zucchini Lasagna with Tofu Ricotta

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One of my favorites meals as a kid was lasgana. I loved any form of pasta and cheese from stuffed shells, macaroni and cheese to lasagna. Why am I telling you this? I discovered this recipe that I want to share with you. IT IS SO GOOD!

I made spinach and zucchini lasagna with tofu ricotta cheese this past weekend for a family event I received lots of compliments from the meat eaters and some didn’t even know that it was vegan.

I thought I would share the recipe with you. You can make it for a party or family event or just have for dinner during the week. This makes for great left overs. Your house will smell so good!!!

I discovered this recipe for the Tofu Ricotta when I was studying at Rouxbe cooking school and I tweaked it a little bit. This ricotta you can use in lasagna, pizza, or what ever you want. It can last in the refrigerator for a couple of days and you can make it in advance.

Lasagna with Tofu Ricotta Recipe ( Don’t let the recipe intimidate you)

Tofu Ricotta Ingredients:

  • 1 Block of Firm Tofu
  • 2 tbsp Tahini
  • 3 tbsp Nutritional Yeast
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/8 tsp salt (optional)
  • 1/2 tsp pepper
  • 1/4 tsp freshly grated nutmeg
  • 3 cups of fresh spinach

Directions:

Drain the Tofu, Remove the tofu from package an wrap with paper towel and apply pressure to remove excess liquid.

Crumble the tofu in to a bowl. Add tahini, shallots and nutritional yeast and combine. Then add garlic, lemon juice, and nutmeg. Mix together and add salt and pepper.

Fold in the steamed spinach. Break up the spinach as you fold the spinach in. The mixture should not be too wet. If it is too wet the tofu or the spinach was not drained well enough.

The is Tofu Ricotta can be used for lasagna, pizza, manicotti or whatever you would use ricotta for.

Lasagna with Tofu Ricotta Recipe

Ingredients:

  • (2) 8oz boxes of No Boil Lasagne (I like Explore Cuisine, Vegan Organic Green Lentil Lasagne but you choose what you like)
  • Favorite Tomatoes Sauce (2 32 oz Jars or homemade)
  • 2 Cups of Steamed Spinach
  • 1 Zucchini, thinly sliced, 1cup
  • Tofu Ricotta

Directions:

Baking pan and pour sauce on the bottom. Next layer the the pan with the lasagna sheets, add a layer sauce, sprinke the tofu ricotta on top of the sheets of lasagna, Add some spinach and slices of the zucchuni, add some sauce. Repeat, add layer of the lasagna sheets, ricotta, spinach and zucchini, sauce and then top with the lasagna sheet. Add some sauce. You can create as many layers as you want. Top the last layer of lasagna noodles with sauce and the rest of the ricotta.

Make sure you have enough sauce to cover the lasagna noodles. Cover with parchment paper and foil. ​​​​​​​

Put in the oven 375 for 60 minutes or until fully cooked and bubbling.

You can also make the lasagna the day before and refrigerate and not bake. Bake it the next day. The flavors will soak and taste delicious.

Make sure you have enough sauce to cover the lasagna noodles. Cover with parchment paper and then cover with foil. ​​​​​​​

Put in the oven 375 for 60 minutes or until fully cooked and bubbling.

You can also make the lasagna the day before and refrigerate and not bake. Bake it the next day. The flavors will soak and taste delicious.

 

Spinach And Zucchini Lasagna With Tofu Ricotta

Spinach And Zucchini Lasagna With Tofu Ricotta

Spinach And Zucchini Lasagna With Tofu Ricotta
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Course: dinner
Keyword: lasagna, vegan recipes
Author: Shelly Hughes

Ingredients

Tofu Ricotta Ingredients:

  • 1 block firm tofu
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/4 tsp nutmeg, freshly grated
  • 3 cups fresh spinach
  • 1/4 tsp pepper
  • 1/8 tsp salt optional

Lasagna with Tofu Ricotta Ingredients

  • 2 8oz boxes of No Boil Lasagne I like Explore Cuisine, Vegan Organic Green Lentil Lasagne but you choose what you like
  • 2 32 oz Tomato Sauce Homemade or store bought
  • 2 cups spinach, steamed 1
  • 1 zucchini, sliced thin
  • 1 tofu ricatta

Instructions

Tofu Ricotta

  • Remove the tofu from package and drain the tofu. Wrap with paper towel and place on a plate or bowl apply pressure to remove excess liquid.
  • Steam the the spinach until the spinach is wilted.
  • While the spinach is steaming. Crumble the tofu into a bowl. Add tahini, shallots and nutritional yeast and combine. Then add garlic, lemon juice, and nutmeg. Mix together and add salt and pepper.
  • Once the spinach is steamed, use a stainer to remove any excess liquid. Press the spinach with a fork into the strainer to remove excess liquid.
  • Fold in the steamed spinach to the tofu mixture. Break up the spinach as you fold the spinach in. The mixture should not be too wet. If it is too wet the tofu or the spinach was not drained well enough.
    The Tofu Ricotta can be used for lasagna, pizza, manicotti or whatever you would use ricotta for.

Lasagna with Tofu Ricotta Directions

  • Preheat oven to 375 degrees.
  • In a Baking dish and pour sauce on the bottom. Next layer the the pan with the lasagna sheets, add a layer sauce, sprinke the tofu ricotta on top of the sheets of lasagna, Add some spinach and slices of the zucchuni, add some sauce. Repeat, add layer of the lasagna sheets, ricotta, spinach and zucchini, sauce and then top with the lasagna sheet. Add some sauce. You can create as many layers as you want. Top the last layer of lasagna noodles with sauce and the rest of the ricotta.
  • Make sure you have enough sauce to cover the lasagna noodles. Cover with parchment paper and foil. ​​​​​​​
    Bake in the oven 60 minutes or until fully cooked and bubbling.
    You can also make the lasagna the day before and refrigerate and not bake. Bake it the next day. The flavors will soak and taste delicious.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Reply to this post and let me know what you think. Are these the type of recipes you like?

P.S. Here’s a tip for going plant based, make a list of the food you like, then see how you can plantify it, or make it plant-based or vegan… how ever you want to say it.