vegan Archives - Health Remedies

Vegan High Protein Broccoli Soup. As well as that my family always has weekly soup. Therefore, when I grew up with soup to help strengthen the body. Amazingly, soup can have many purposes to build immunity or stay hydrated from the winter weather. Without a doubt, if adding bone broth is even better for the body besides having the added calcium.

Vegan High Protein Broccoli Soup

Ingredients:

1 tbsp coconut oil

4 clove of garlic

1 cup coconut milk

1/2 cup nutritional yeast

1 1/2 cup dried onion

3 1/2 cup vegetable broth

1 cup raw cashew(soaked)

6 cup broccoli

salt and pepper

Instructions:

Firstly with a large bowl or small pot, combine the broth, coconut milk, cashew nut, nutritional yeast, salt, and pepper. Pour the content into the food processor. Let it blend.
Secondly, with a soup pot, add sauté garlic and onion. Once the onion has softened. Set aside.
Thirdly, pan-fry the broccoli until they are soft.
Next, take the coconut milk mixture and combine it with onion, garlic, and broccoli.
Let it simmer. The soup should be ready in an hour.

High Protein Soup

Tip to make high protein soup by adding blended nuts. Or, another option do thicken the soup by adding beans. Also, for a tastier soup does sear the soup content before using the ingredient to simmer. Another important tip, do flavor as you cook. Therefore, this adds stronger flavor.

Do try Vegan High Protein Broccoli Soup, if you enjoy this soup do try pesto sauce for multiple dishes. I would love to try new recipes like cauliflower fried rice.

In dairy-free, vegan

Vegan Dairy-free Cheesecake

adminOctober 18, 2020July 7, 2021Leave a comment

Vegan Dairy-free Cheesecake. Hence, vegan cheesecake is creamy and sweet. Also, the instruction is simple. Therefore, there is no baking involved. Follow the instruction, then place the cheesecake in the freezer to allow it to set.

Vegan Dairy-free cheesecake recipe

Ingredients:

Crust:

10 Medjool date

gluten-free cereal 2 cup

unsweetened coconut shred 2 tbsp

coconut oil 2 tbsp

1 tsp vanilla extract

pinch of sea salt

Filling:

2 cup raw cashew (soak for 4 – 6 hour, drain)

1/3 cup coconut oil (melted)

1/3 cup lemon juice

1/2 cup maple syrup

1 tbsp vanilla extract

1/2 tbsp water

Instructions:

Firstly, take a food processor and blend the cereal.
Furthermore, add in the dates. Combine the mixture.
Secondly, mix in coconut shred, coconut oil, vanilla extract, and salt. Subsequently, scoop the mixture into the muffin tin. Press down to remove the air.
Moreover, in a bowl, soak the cashew for 4 – 6 hours. Throw out the water.
Finally, in a food processor blend cashew, oil, lemon juice, maple syrup, and vanilla extract. As well as that, if the mixture is too thick, do add water.
Before, scoop the filling into the muffin tin. Tap the pan to remove the bubbles and to flatten the surface.
Last but not least, freeze for 4 hours.
To serve, remove from the freezer for 5 – 10 minutes. Use a knife to go around the edges and the bottom. This will help with the removal.

Tips for making Vegan Cheesecake

Do buy cashew in bulk.
It is essential to soak cashew for some time to allow the nut to soften before blending in the processor
Of course, use a good quality food processor to blend the cashew smoothly
Of course, for a creamier cheesecake, do blend in vegan cream cheese, cashew, and coconut milk

If you are switching toa vegan diet, you will not miss out on having cheesecake. Also, they still taste good or as close to a regular cheesecake as possible.

Do try Vegan Dairy-free Cheesecake. If you enjoy vegan dishes, do try vegan stuffed peppers. I would love to try more vegan dishes like roasted sweet potato rice.

In breakfast, snack

Peanut butter granola bar

adminAugust 8, 2020July 7, 2021Leave a comment

Peanut butter granola bar. On my shopping trip, I am always buying granola bars. Undoubtedly, my daughter has her favorites and my husband has her favorite types. Apart from this, the cost adds up on the receipt. Therefore, I want to try making my granola bar. Moreover, in the past, we tend to have a chocolate chip flavor quite often. I think it would be good to try something different.

Granola Bar

Ingredients:

Dry:

1 cup gluten-free rolled oats

1/4 cup gluten-free oat flour

1 tsp ground cinnamon

1/4 tsp salt

Wet:

2 tbsp coconut oil

1/4 cup & 2 tbsp natural peanut butter

3 tbsp maple syrup

3 tbsp coconut sugar

1 tsp vanilla extract

Instructions:

Turn on the oven to 350 degrees F. Following, use an 8-inch square pan or two loaf pans.
Secondly, in a bowl, add in the dry ingredients oats, oat flour, cinnamon, and salt. Mix to combine.
Then, with a medium-size bowl, add in the wet ingredients coconut oil, peanut butter, maple syrup, coconut sugar, and vanilla. Whisk.
Then, combine the wet ingredients with the dry ingredients.
Next, transfer on to the baking tray.
Finally, bake for 15 – 20 minutes. The bar should be golden brown.
Allow the bars to cool before cutting.
Enjoy!

Healthy Bar

To have a healthy bar, there are important things to pay attention to. Of course, it is important to focus on sugar. Thus, bars are better to use natural sugar from dates or natural maple syrup rather than table sugar. Furthermore, do choose good fat for the body such as nuts and seeds. These fats will make the body feel fuller. And the body will feel better. Besides, a good combination is to have good fiber, protein, and healthy fats.

Do try this peanut butter granola bar. If you enjoy baked goods, do try Jam thumbprint cookies.

I would love to try more baked goods like cinnamon rolls.

In recipe, treat

Sweet Jam thumbprint Cookies

adminAugust 1, 2020July 7, 2021Leave a comment

Sweet Jam thumbprint Cookies. Furthermore, there is a bakery close to our place that my son seems to love cookies from them. Unfortunately, they are not gluten-free so I decided to try making these jam thumbprint cookies. They seem fun to make. Particularly, I love these vibrant cookies with different color jam on top. Also, the cookie is very soft like butter cookies.

Jam Cookies Recipe

Ingredient:

1 1/4 cup almond flour

1/4 cup coconut oil

3 tbsp maple syrup

1/4 cup jam (3/4 tsp per cookie)

pinch of salt

Instructions:

Take a bowl, add the following ingredients almond flour, coconut oil, maple syrup, and salt.
Then, wrap with the bowl with a plastic wrap. And, store in the fridge for half an hour.
Then, turn on the oven to 350 degrees F. In a baking pan, lay parchment paper.
Eventually, shape the batter into small balls. With your thumb, press down on the dough. Afterwards, scoop jam onto the center.
Next, bake approximately 10 minutes. In the end, the cookie should be golden brown. In the case, If you like the bright color of the jam, scoop more fresh jam onto the center of the cookie.
Allow the cookie to cool.

Toppings

There are more popular flavors for the cookie from strawberry, raspberry, blueberry to apricot. Fun thumbprint cookie toppings would be chocolate or with a nut mixture with some sugary syrup or salty-sweet peanut butter. Otherwise, almond flour makes the cookie high in protein low in carbohydrates. Coconut oil is healthy nutrition for the body. This recipe is dairy-free and grain-free.

What is your favorite jam topping? Do try sweet jam thumbprint cookies. If you enjoy baked goods, do try a gluten-free granola bar. I would love to try more gluten-free snack ideas like kale chips.

In dairy-free, food senstivity, vegan

Gluten-free Vegan Gingerbread Cookie

adminJanuary 1, 2020March 5, 2021Leave a comment

When I think of the Christmas holidays, I always think of gingerbread. Why do we think of ginger and spice? These dried ingredients like cinnamon and ginger do keep very well. Ginger is fantastic to hide other ingredients. In the olden days, to make gingerbread you would need potash to help it rise. Unfortunately, potash has an unpleasant taste. Ginger helps to cover the taste. Those who travel regularly the spices used to remind them of home. Therefore, every holiday we bake treats pass down to remember the good times. And, this helps to preserve the tradition. Why not gluten-free vegan gingerbread cookie.

Holiday Treat

I have never given my children gingerbread cookies. They always had shortbread or sugar cookies. This year, their school gave them gingerbread cookies as gifts. The first things my kids ate were the icing and sprinkles. Of course, they ate the buttons which are smarties next. Then, the gingerbread cookies. I wanted to try making a gluten-free vegan gingerbread cookie.

Gluten-free Vegan Gingerbread Cookie Recipe

Ingredients:

1 1/4 cup of buckwheat flour

1 cup gluten-free oat flour

1/2 cup of coconut sugar

3 tbsp. coconut oil (melted)

4 tbsp. vegan butter

1 tsp gluten-free baking powder

2 tsp ground ginger

1/2 tsp ground cinnamon

salt and pepper

nutmeg (optional)

Instructions:

Sieve the flour. Add in baking powder and mix together.
Add in coconut oil and butter. Combine.
Roll the batter into a ball. Take a plastic wrap to wrap the dough. Refrigerate for 30 minutes.
After 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
Roll the dough on the counter. The dough should be 1 cm thick.
Cut the gingerbread man shape with a mold. Use a spatula to gently move the cookie onto a baking sheet.
Bake for 12-15 minutes.
Let it cool.

Cookies

My daughter really likes gingerbread cookies. These cookies are healthy made from buckwheat and gluten-free oat flour. Buckwheat flour provides energy. These four have protein and fiber. Oat flour helps to lower cholesterol. Surprisingly, my daughter is not fond of spicy food. These treats had a slight ginger flavor at the end. And, they were filling treats. Do try these Gluten-free vegan gingerbread cookies.

Are you looking for a breakfast idea? how about these Banana bar chocolate chip treats.

The next thing I love to try is a breakfast item with more vegetable recipes.