Recipes

For a better environment

Thick and Creamy Vegan Yogurt

Ingredients:
• Ingredients:
• 1 can of good quality Full Fat Coconut Milk or Coconut Cream (see notes)
• 2 Vegan Probiotic Capsules (see notes)

Optional:

• 1 tsp Vanilla
• Maple Syrup or Agave
Instructions:
1. CLEAN: Take a microwave safe glass bowl and thoroughly clean it with soap and hot water, so
that it’s free of any bacteria that may inhibit the probiotics later. In the cleaned bowl, empty the
can of Coconut milk or cream. Slightly heat the milk in the microwave just so the solidified fat
can melt, and so it can reach room-temperature or slightly above room -temperature (this may
not be necessary during summer months or in a hot climate).

2. MIX: Open and empty the probiotic capsules into the milk, discarding the capsule itself, and
mix it in with a non-metal spoon or spatula. Once the probiotics are fully incorporated, place
a Reusable Fine Mesh Straining Bag on top of the bowl, and secure with a rubber band if
necessary.

3. REST: Place the yogurt mixture into a warm place to let sit for 12 -48 hours, checking
occasionally, and leaving longer to achieve the tanginess and thickness desired. If making this
during the winter or in a cold climate, place the mixture in an u nheated oven with just the oven
light on, this will create enough heat to keep the bacteria working. During the summer or in a
hot climate, check the mixture more regularly, as the cultures will only take around 6 -12 hours
to work their magic.

4. CHILL: After sitting for the desired amount of resting time, remove the Straining Bag and
place a Reusable Silicone Bowl Cover on top of the mixture. Let cool in the fridge for at least 12
hours, this will thicken up the yogurt considerably.

5. STRAIN: Check the mixture after it has chilled completely. If you like the texture and
consistency at this point, you can skip the straining and go straight to eating! Otherwise, if you
like thicker yogurt, place the Straining Bag into a mesh strainer with a bowl underneath, and
transfer the yogurt into the straining bag. Let this drain for anywhere from 5 minutes -2 hours
(depending how loose it was to begin with), allowing any excess liquid to drain out of the yogurt.
Checking occasionally for consistency.

6. ENJOY: At this point, the yogurt is ready to be eaten! If you prefer flavored or sweeter yogurt
to tart & tangy, add in a little vanilla extract, maple syrup, or agave. Transfer the yogurt into an
airtight container and store for up to 1 week.
Notes:
Buying Coconut Milk – The backbone of this yogurt is the coconut milk used, and the quality of the
milk can differ greatly between brands. The water content of the milk really does make a difference
to the final product, so it is important that you buy a trusted brand that you know isn’t watered down
too much. A good tip is to look at the fat content on the nutrition label, the Total Fat should be above
15% at least.
Buying Probiotics – If you are not a frequent buyer of probiotic supplements, the aisle can be a bit
intimidating. It can also seem expensive to spend $20-30 on a small bottle of probiotics, but this
method actually saves you money compared to buying vegan yogurt at the store. Look for the
Certified Vegan symbol on the bottle to ensure that there are no animal products or traces of dairy
in the probiotics.
Using Yogurt as Starter – As this yogurt is cultured (has probiotics and healthy bacteria added) it
can be reused to create your next batch of yogurt, just like how sourdough starters work for bread!
I’ve found that using 2 Tbsp of starter yogurt to culture your next batch is possible, though there
may be a slight bit to quality degradation the further you use the starter. However, the yogurt still
tastes just as good (only slightly looser in texture), and this is a great way to save some money on
probiotic capsules!
3 Bean Chili

Ingredients:
• 1 Yellow Onion
• 1 Bell Pepper
• 1 Pasilla Pepper (see notes)
• 1 Anaheim Pepper
• 3 cloves Garlic
• 1 14 oz can Jackfruit (in brine, see notes)
• 2 tsp Ground Cumin
• 2 tsp Cayenne Pepper
• 2 tsp Chili Powder
• 1 12 oz can V8 Juice
• 1 14 oz can Diced Tomatoes
• 1 16 oz can Black Beans
• 1 16 oz can Pinto Beans
• 1 16 oz can Kidney Beans
• 1-2 Tbsp Adobo Sauce
• 1 Tbsp Dried Oregano
• 1 Tbsp Hot Sauce
• Salt & Pepper to taste
Toppings:

• Vegan Cheese
• Avocado
• Green Onions
• Coconut Yogurt / Sour Cream

Instructions:
1. PREP: Dice the onion & peppers into medium cubes, removing the seeds from the peppers prior
to dicing. Open and rinse the can of jackfruit, and shred with two forks into bitesize pieces. Peel
and slice the garlic. In a small bowl, combine cumin, cayenne, and chili powder, and set aside for
later.

2. SAUTE: Add 1 Tbsp oil to a large pot on medium heat, then adding in the onions and p eppers,
sautéing for 5 minutes, stirring occasionally. Add in the jackfruit, and continue to cook until the
onions begin to turn translucent and the peppers soften. Add in the garlic and spice blend,
stirring in to evenly coat everything and cooking until fragrant, 1-2 minutes.

3. SIMMER: Add in the can of diced tomatoes with their liquid, along with the can of V8 juice.
Bring this mixture up to a boil, lower the heat to a simmer. Allow this mixture to simmer covered
for 30 minutes.

4. BEANS: After simmering, add in the 3 cans of beans with their canning liquid (alternatively,
drain and rinse them, and add in an additional 1½ cups water). Add in the adobo sauce, oregano,
and hot sauce, mixing to combine. At this point, check your chili for flavor, an d add in any
additional spices, salt, or pepper to reach your desired level of spice. Continue to cook for an
additional 10-15 minutes, or until the beans are heated through. This can be done uncovered for
a thicker chili, or covered to keep it more liquid y.

5. ENJOY: Once heated though, your chili is ready to be eaten. Serve it up with some vegan
cheese, coconut yogurt or sour cream substitute, chopped green onions, and diced avocado.
Pairs great with Fluffy Homemade Cornbread (Gluten-free & Vegan). Cover with a Reusable
Silicone Lid and store in the fridge for up to a week.
Notes:
Check Peppers for Spice – Peppers can vary greatly in spice levels between types, and even
between individuals of the same variety. It is always best to test out a small piece of your raw
peppers prior to adding it to food, to ensure that the final chili will not be too spicy.

Buying Canned Jackfruit – When buying Jackfruit for this recipe, be sure to check the can for
the type of liquid inside. This recipe needs a can o f jackfruit in brine, NOT in a sugar syrup, as
these are used in sweet recipes while brine canned jackfruit is used in savory applications such
as this.

Use Your Home Canned Beans – It's so easy to can your own dried beans at home, and chili is
a great way to use them up!
Fluffy Homemade Cornbread

Ingredients:
• 1½ cup Corn Meal
• 3/4 cup Almond Flour
• 3/4 cup Rolled Oats or Oat Flour
• 6 Tbsp Sugar
• 2 tsp Baking Powder
• 1½ tsp Salt
• 1 cup Almond Milk (or milk of choice)
• ½ cup melted Vegan Butter or Canola Oil
• ½ cup Aquafaba (chickpea water, see notes)
Instructions:
1. PREHEAT: Preheat your oven to 425°F. Prepare a 8 x 8 in. baking pan by spraying down with oil, then
dusting with almond flour or corn meal. Alternatively, this recipe can be made into individual muffins, fill a
muffin tin with Reusable Nonstick Baking Cups and set aside.

2. BLEND : Place the corn meal, almond flour, and oats into the bowl of a food processor or blender and
process until the oats are evenly ground. Transfer this mixture into a bowl and mix in the sugar, baking
powder, salt, milk, and melted butter/oil until thoroughly combined.

3. WHIP : In a separate bowl, beat the aquafaba with electric beaters until it has roughly tripled in size and
stiff peaks are formed. Scoop about 1/3 of the whipped aquafaba into the cornbread mixture and mix in.
Gently pour the remaining whipped aquafaba into the mixture and fold it in gently so that the two just
combine, being careful to keep most of the bubbles intact.

4. BAKE : Gently transfer the cornbread mixture to the prepared baking dish, and bake for 25 minutes (15
minutes for muffins). Check the cornbread by poking the middle gently with a finger, it should feel springy
and cakelike, bouncing back when touched. If it feels squishy or liquidy under the crust, continue baking for
another 2-5 minutes.

5. ENJOY : Allow the cornbread to cool slightly in the pan on top of a wire rack for 15-20 minutes before
cutting and serving. Best when eaten warm, top with some vegan (or regular) honey, butter, or maple syrup,
or serve alongside some 3 Bean Chili . Cover leftovers with a Reusable Silicone Lid and store at room
temperature for up to 5 days.

Notes:

What is Aquafaba? – Aquafaba is simply the liquid found in a can of chickpeas, and is an
amazing staple in vegan cooking that easily replaces eggs. Don’t worry, it doesn’t taste li ke
beans at all, and gives this recipe a great airy texture while holding all of the ingredients
together.

Sweet vs Savory – There’s a great divide with cornbread as to how it should taste, whether it’s
sweeter and cake-like or savory to pair with a meal . This recipe is a great middle ground
between the two, and can easily please people on both sides of the argument.
Gluten – Free Pumpkin Muffins

Ingredients:
• 2 cups Almond Flour (room temperature)
• ½ cup Oat Flour (see notes)
• 2 ½ tbsp Pumpkin Pie Spice (see notes)
• 1/4 tsp Salt
• 3 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Xanthan Gum
• 2 Eggs (room temperature)
• 1 15 oz. can Pumpkin
• 1 cup Sugar
• 1 tsp Vanilla

Optional Toppings:

• 2 Tbsp Pepitas (Pumpkin Seeds)

• 2 Tbsp Sugar
Instructions:
• 1. PREHEAT: Preheat the oven to 350 F. Prepare a muffin tin with Reusable Cupcake Liners or by
spraying the pan with oil.
• 2. MIX: In a large bowl, mix together the almond flour, oat flour, pumpkin pie spice, salt, baking
powder, baking soda, and xanthan gum. In a separate bowl, mix together the eggs, pumpkin, sugar,
and vanilla. When the oven is at temperature, pour the wet ingredients into the dry, and mix
thoroughly. Scoop the batter into the prepared muffin tin, placing 2-3 heaping tablespoons into each
reusable liner. Tap down the pan to remove any trapped air, smoothing out the top of the batter, and
sprinkle on any additional toppings, like sugar or pumpkin seeds.
• 3. BAKE: Place the muffins into the oven and let them cook for 40-50 minutes, rotating the pan
halfway through baking. Check for doneness by lightly pressing the surface of the muffins, if the
center is squishy and has some give to it, leave them in to bake longer, if the center feels firm and
cooked through, take them out to cool.

Notes:
Homemade Oat Flour – Oat flour is incredibly easy to make at yourself at home. All you have to do it throw
some oats in a food processor or blender until finely ground, and you’re good to go!

Homemade Pumpkin Pie Spice — If you have a fairly well stocked spice cabinet at home, odds are you
already have everything you need to make your own pumpkin pie spice at home. This amount will be enough
for the Pumpkin Muffins, or make double and have some leftover for your next recipe.

• 4 tsp Cinnamon
• 1 tsp Nutmeg
• 1 tsp Ground Ginger
• ½ tsp Ground Cloves
• ½ tsp Allspice

Molasses Gingerbread Cookies

Ingredients:
• 1 Flax Egg (see notes, or substitute 1 large Egg for non-vegan cookies)
• 2 cup Almond Flour
• ½ tsp Baking Powder
• ¼ tsp Salt
• 1 tsp Cinnamon
• ½ tsp Ground Ginger
• ¼ tsp Ground Allspice
• ¼ tsp Ground Nutmeg
• ½ cup Sugar
• ¼ cup Molasses

Optional:

• 1 Tbsp Coconut or Canola Oil

• 2-3 Tbsp Sugar
Instructions:
1. PREP: Preheat the oven to 350°F. In a small cup, mix together the 1 Tbsp ground flax meal with 3 Tbsp
water, and allow it to sit and absorb for at least 5 minutes to create a flax egg.

2. MIX: In a medium sized bowl, combine the almond flour, baking powder, salt, spices, and sugar, and mix
together thoroughly. Add in the molasses and flax egg and mix until thoroughly combined. This will make a
pretty thick dough, but keep mixing until all of the dry ingredients have disappeared into the dough. If it still
seems too dry after fully mixed, you can add in up to 1 Tbsp of oil, just enough so that the dough sticks
together rather than crumbles.

3. BAKE: Using an ice cream scoop or a spoon, scoop out 1½ in dough balls and place them onto a baking tray
lined with a Reusable Silicone Baking Mat. Optionally, you can roll the dough balls in some sugar to give
them a nice crunch! With a wet fork, lightly press down on the dough to spread it out, leaving it to be about a
½ inch thick. These cookies don’t spread much on their own, so they can be placed fairly close together. Once
all the dough is on the mat and flattened out, place the tray into the oven and bake for 12-15 minutes. Baking
them less will result in a softer cookie, whereas baking them more will provide a crunchy on the outside,
chewy on the inside cookie (highly recommend baking them for longer).

4. ENJOY: Once baked, take the cookies out of the oven and allow them to sit on the baking sheet for 5
minutes before moving to a cooling rack (they might crumble if moved right away). These can be eaten warm
or once cooled, whichever you like! Allow them to cool fully before transferring to an airtight container,
these will keep for 5-7 days.

Notes:
Flax Eggs – Flax Eggs are great alternative to eggs for vegan baking, and add in a lot of nutrition as well.
Just combine 1 Tbsp ground flax meal with 3 Tbsp water, and allow it to sit for at least 5 minutes before
adding it to your recipe. The flax meal should soak up the water to create a thick liquid, and works great as a
binding agent to help your baked goods from crumbling.