The link list below, provides plenty of recipe ideas to try in both cooked and uncooked styles. Feel free also, to browse the recipes we’ve pinned in Pinterest albums, which you can find by selecting the three line icon on the upper-left of the menu.

Plant Powered Originals

raw vegan grain free no bake donut recipe

Amazeballs – No Bake, Grain Free, Donut Holes

In this recipe, you will learn how to make a nutritious alternative donut hole. Traditional donut holes contain refined white flour, milk powder, and are fried in oil, and coated with refined white sugar. The “traditional” version is considered processed “food” that is nutritionally deficient, and unhealthy.  Ditch the Same Old, Same Old A majority of vegan donut hole products out there follow the same style of food making – (ie: using wheat flour, being fried in oil, and coated with refined sugar). Other healthier versions (non-fried) claim to be raw, but contain ingredients that are cooked (ie: maple syrup), or are steamed, (ie: rolled oats).  Out With The Old, In With The New To produce a truly wholesome treat that is healthy enough to eat as breakfast, a snack, or a dessert, that even raw food purists would be comfortable eating is simply to change a few ingredients to ones that don’t require any cooking.  In order to address this issue, the original living foods recipe for Amazeballs was born. Instead of oats, we will be using a seed – Buckwheat. Even though “wheat” is a part of its name, it is entirely different than wheat, and has zero gluten and is considered a gluten-free grain. So those with Celiac disease can enjoy these. The sweeteners are also complex rather than refined sugars as they come from a whole fruit – dates. And the glaze uses raw agave nectar which is low glycemic, so this is also a good option for those needing to satisfy their sweet tooth, but maintain a low glycemic index. Previous Next Ingredients Creates about 48 servings 2 cups of buckwheat groats 2 cups of cashews* 2 dozen medjool dates (remove all pits and any top caps) 2 tablespoons date syrup 1/4 cup coconut oil 3 tablespoons raw agave (*NOTE: if allergic to cashew, you can use macadamia nuts, walnuts, pecans, almonds, or brazil nuts. If you are allergic to all nuts, you can use either shelled hemp or sunflower seeds) Previous Next Directions Soak buckwheat groats in water overnight  Set out buckwheat in sprouting tray, or strainer and rinse day and night for 3 days to sprout Dehydrate sprouted  buckwheat between 112-115 degrees for about 4 hours or until they are completely dry (note: steps 1-3 can be taken care of at any time to produce a jar of buckwheat flour for use for many different recipes, not just for this recipe) Add the buckwheat to a food processor and blend to a flour and pour the flour into a bowl Add the nut or seed base of your choice and add to the food processor and blend into a flour Separate the two different flours to make two equal batches in the food processor Combine half the buckwheat flour and seed or nut flour in the food processor and add about 12 medjool dates and blend flour with dates Add one tablespoon of date syrup to moisten. When blending, you should see the flour begin “caking” where it clumps together. If it is still too dry and isn’t caking, feel free to add a little more date syrup. Pour out mixture into a large bowl  Repeat steps 7, 8, & 9 to blend the second batch of flour and dates with date syrup  and add to the bowl. Create the amazeballs either using a cookie scooper, or a teaspoon, or your hands, and make sure than are compacted tightly and make them evenly mouth sized. Add the jar of coconut oil in a bowl with hot water to melt the coconut oil Pour the coconut oil into a separate bowl and combine with raw agave and whisk thoroughly until the oil and sweetener are thoroughly blended Dip the amazeballs in the glaze and set on serving tray, or dish that you can put in the freezer to quickly cool the glaze (if you put it in the refrigerator, the oil pools at the bottom, so the freezer sets the glaze faster) Enjoy eating and refrigerate the balls in a sealed container. They are good for weeks. (if you can make them last that long)

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vegan mascarpone

Vegan Substitute For Mascarpone

You don’t need highly processed, soy-based products like tofu, to make a great mascarpone cream for a vegan dessert. Mascarpone cheese is made simply by blending lemon juice with heavy cream and cooking it. An easy substitution is using a fat based cream that isn’t from dairy. So if you had a culinary coconut cream, you could use that to substitute for the heavy cream and prepare it the same way. Or, if you wanted to skip the cooking part, you could use Kite Hill’s plain cream cheese (which is made with an almond milk base) and blend it with a probiotic coconut drink, or lemon juice and water for the right consistency. Once you have that cheese base, you can then blend it with So Delicious coconut whipped topping, vanilla, and sweeteners of your choice like Agave, monk fruit, stevia, or coconut sugar, and/or other flavors like orange rind or lemon rind, to make it more of a mascarpone cream rather than a mascarpone cheese.

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Do you know of other great recipe sites that are plant-based, or vegan?  Let us know, and we’ll add them to this recipes page!