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Tag Archives: vegan

Categories Recipes, Snack

Incredibly Creamy Vegan Coffee Popsicles

Incredibly Creamy Vegan Coffee Popsicles

Author Shani - Lemon Tree Nutrition
These Coffee popsicles are so creamy and seriously delicious!! They’re my new favourite summer treat! Plus, no one would be able to tell they are vegan. Covered with crunchy dark chocolate they are a winner on a beautiful summer day.
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Prep Time 20 minutes
Freezing Time 1 day

Equipment

  • Popsicle moulds

Ingredients
  

  • 2 cans full-fat coconut milk
  • 1 can condensed coconut milk
  • ⅔ cup prepared Makineta coffee or Espresso
  • 200 grams dark chocolate
  • 2 tbsp coconut oil

Instructions
 

  • Prepare your Makineta or Espresso coffee and set aside letting it cool to room temperature.
  • In a large bowl, mix coconut milk, condensed milk and coffee until combined.
  • Pour into popsicle moulds and freeze overnight or for at least 12 hours.
  • When popsicles are completely frozen, carefully remove them from their moulds, place them in an air-tight container and put them back in the freezer.
  • Prepare a cooling rack by rubbing the top of the rack with a bit of neutral oil. Place the rack over parchment paper. Set aside.
  • Place the dark chocolate and coconut oil in a narrow glass container and melt over a double boiler. Once they have melted, stir until smooth.
  • The next process should be done fairly quickly in order to avoid melting of the popsicles. Remove the popsicles from the freezer.
  • Dip each frozen popsicle in the melted chocolate, let excess chocolate drip back into the glass container and place on the cooling rack to set for a few minutes.
  • Carefully remove the popsicles from the rack (sometimes the chocolate may stick to the cooking rack). Place in an airtight container and keep in the freezer.

Notes

Optional - coarsely grind or chop some coffee beans to resemble cocoa nibs size. Mix in the melted chocolate before dipping for some extra crunch and coffee flavour.
Categories Free Resources, Listen

Vegetarian & Vegan Diets – What to Know

It seems like way too many people are not sure what exactly are the vegetarian and vegan diets, the difference between them and what people eat when they follow these diets.

Maybe you know someone who is considering these diets and you want to support them better.

In this episode, I provide simple, straightforward information and give you 5 important points to know about these diets that can help you be better informed, so you can decide if it is something you may want to pursue or how to support a loved one who is considering these diets.

Articles:

https://pubmed.ncbi.nlm.nih.gov/15702597/

https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/saturated-fats

https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good

https://pubmed.ncbi.nlm.nih.gov/20071648/

Categories Recipes, Snack

Crunchy High-Protein Beancurd Sticks

Crunchy High-Protein Beancurd Sticks

Author Shani - Lemon Tree Nutrition
Crunchy, savoury and a good source of plant protein. That’s a big yes for me. I love these little sticks that I can snack on. They provide me with extra protein and are delicious as is or in a hearty sandwich.
Bonus - They are really easy to make!
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Prep Time 45 minutes

Equipment

  • Paper towel
  • A large pan

Ingredients
  

  • 40 grams dried beancurd sticks
  • 2 cups of boiling water
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • 3-4 teaspoons cooking oil of choice
  • 1 teaspoon soy sauce

Instructions
 

  • In a small bowl place the paprika, garlic and ginger powder. Mix with a teaspoon until blended. Set aside.
  • In a medium bowl, place the dried beancurd then cover with hot water. The beancurd will float in the beginning. Once it absorbs the water, it will sink. Allow to soak in hot water for about 30 minutes.
  • Pour into a colander and shake a bit to get rid of excess water.
  • Place a piece of paper towel on your table and spread the wet beancurd in one layer. With another piece of paper towel tap dry the curds.
  • Place the curds in a dry medium bowl and sprinkle the spice mixture over the curds. With two forks toss the curds to allow them to be covered with the spices as evenly as possible.
  • Heat the oil in a pan over medium heat and toss the curds in. Add the tablespoon of soy sauce. Mix well.
  • Allow the curds to cook on one side for about 2 minutes then turn them over to cook on the other side.
  • Increase heat to high and cook the curds until crispy and tiny bubbles form on their skin. About 2 minutes. Turn the curds to fry them on the other side.
  • The sticks are ready when they are brown and crispy.

Notes

If you do not have smoked paprika, you can use regular paprika and add ¼ teaspoon liquid smoked if you have it at home. If you have none of these, use regular paprika but the smokey flavour gives it this extra deliciousness.
Categories Recipes, Snack

Vegan, gluten-free savoury crackers

Vegan, gluten-free savoury crackers

Author Shani - Lemon Tree Nutrition
I’m fascinated by chia seeds. These tiny little dot-size gems can absorb up to 10 times their weight in liquid! Once they become gelatinous, they can act as a thickener and an egg replacement in baking. In this simple & easy crackers recipe, chia seeds star alongside 2 more seeds which are all good sources of minerals such as calcium and zinc. They also provide protein and fibre as well as a good plant-based source of omega-3.
If you prefer non-savoury crackers, please read the notes at the bottom.
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Prep Time 15 minutes
Baking 40 minutes

Equipment

  • Medium bowl
  • Fork
  • Parchment paper
  • Large baking sheet

Ingredients
  

  • 1 cup chia seeds
  • 2 cups water
  • ½ cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon pepper freshly ground

Instructions
 

  • Heat your oven to 350 degrees F or 180 degrees C.
  • Prepare a large baking sheet covered with parchment paper, leaving about 1-inch edges of the parchment paper. Set aside.
  • In a bowl, place the chia seeds and pour in the 2 cups of water. Stir well with a fork and let sit for 10 minutes allowing the mixture to become gelatinous.
  • Add the pumpkin and sunflower seeds as well as the spices. Stir well.
  • Transfer the mixture to the baking sheet and smooth with a spatula ensuring the mixture is spread as evenly as possible, to allow consistent results.
  • Place the baking sheet at the centre of the oven and bake for about 40 minutes. The mixture should look dry and have a bit of golden colour on top. When tapping, it should feel hard to the touch and cracker-like feel.
  • When the cracker sheet is ready, remove it from the oven and transfer it to a cooling rack. Wait about 10 minutes or until you are able to hold the cracker sheet in your hands.
  • Break the crackers with your hands to the desired sizes and allow them to cool completely.
  • Place in an air-tight container and enjoy within up to a week with your favourite dip or spread.

Notes

These crackers can be made neutral-tasting or lightly sweetened instead of savoury.
For neutral, simply omit all spices. For sweetened, omit all spices and add 1 tablespoon of sugar and 1 teaspoon of cinnamon (optional).
Categories Recipes, Snack

Chocolate-Hazelnut Energy Bites

Chocolate-Hazelnut Energy Bites

Author Shani - Lemon Tree Nutrition
I love chocolate. So if I can have both a nourishing and chocolaty snack - now that’s a bonus! These little bites are definitely my go-to whenever I have these cravings. I keep them in the freezer in a container to grab as a pre- or post-workout snack. Sometimes they just call my name and I just have to answer. Wouldn’t you?
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Prep Time 15 minutes

Equipment

  • Food processor or a powerful blender
  • 2 small bowls

Ingredients
  

  • 15 Medjool dates pitted
  • Some boiling water
  • 1.5 cup raw hazelnuts
  • ¾ desiccated coconut unsweetened
  • ⅓ cup good quality cocoa powder
  • 1 teaspoon cinnamon powder optional
  • 1 teaspoon vanilla extract optional

Instructions
 

  • Place the dates in a heat-proof bowl and carefully cover with boiling water. Allow the dates to soak for about 20 minutes.
  • While the dates are soaking, place the raw hazelnuts on a baking tray and bake at 350 F or 180 C for 5 minutes or until hazelnuts are warm to the touch. Carefully remove from the oven and divide hazelnuts into 1 cup and 0.5 cups.
  • Place 0.5 cups of hazelnuts in the food processor and process to a meal texture. Place the hazelnut meal in a small bowl and set it aside. No need to clean the food processor container before the next step. Simply place it back on its engine.
  • Drain the softened dates discarding the water.
  • In the food processor place dates, the remaining whole hazelnuts (1 cup) and the desiccated coconut. Process until a crumbly mixture has formed.
  • Add the cocoa powder, cinnamon and vanilla extract (if using). Blend until a sticky dough-like texture has formed, and most of the mixture is coming together. Stop blending to scrape the sides if needed.
  • With a teaspoon, scoop enough mixture to create 1-1.5 inch size balls. Roll the balls in the hazelnut meal.
  • Keep bites refrigerated or place in a freezable container to enjoy later.

Notes

For additional coating options, roll the balls in a ⅓ cup cocoa powder or desiccated coconut.
Categories Recipes, Sip

Naturally sweetened hot chocolate with spices

Naturally sweetened hot chocolate with spices

Author Shani - Lemon Tree Nutrition
Hot chocolate goes together with cold nights, a cozy blanket and a good book, Christmas time etc. The store-bought version may be full of sugars and additives, so here is a healthier, nourishing and satisfying version.
The spices listed can be omitted or personalized based on your preferences. The use of dates to sweeten this hot chocolate provides many benefits. Dates are a good source of iron, magnesium, fibre, vitamin B6 and potassium.
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Prep Time 10 minutes
Cook Time 3 minutes

Equipment

  • A small pot
  • Blender with a lid
  • Your favourite mug

Ingredients
  

  • 1 cup of preferred milk (dairy or plant-based)
  • 3-4 Medjool dates pitted
  • 2 tablespoons cocoa powder unsweetened
  • ½ teaspoon cinnamon powder
  • A pinch of ginger powder and grated nutmeg optional

Optional

  • Whipped cream dairy or plant-based
  • Grated dark chocolate regular or vegan
  • 1 cinnamon stick for garnish

Instructions
 

  • Place the pitted dates in a small bowl and top with about ½ cup of boiling water. Set aside.
  • In a small pot, place your milk of choice and heat until small bubbles form on the surface. Remove from heat and carefully pour into your blender.
  • Drain the dates and add to the blender. Add the cocoa and spices.
  • Start blending on a low and carefully increase speed to allow all ingredients to blend and for the mixture to be smooth.
  • Carefully pour into a mug.
  • To serve, garnish with whipping cream and a cinnamon stick, top with grated dark chocolate, sprinkle some cinnamon powder.

Notes

*This beverage can be made dairy or plant-based. You can increase or decrease the number of dates used to adjust the sweetness to your preference.