Category: Recipe

Creamy and delicious Thai inspired curry made with a homemade peanut sauce, fresh vegetables, tofu and coconut milk.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Main CourseCuisine: ThaiKeyword: Thai Peanut Curry Servings: 4 people Calories: 795kcal

Ingredients
Marinated Tofu
500 g tofu extra firm or firm
2 tablespoon soy sauce
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon sugar
Thai Peanut Curry
2 garlic cloves finely chopped
1 small onion finely chopped
2 red chillies chopped
1 thumb-piece ginger grated or finely chopped
1 small carrot finely chopped
500 ml vegetable stock
80 g peanuts or peanut butter
1 teaspoon sugar
1 tablespoon soy sauce
400 ml coconut milk
Chopped vegetables of your choice

Instruction:

In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and carrots. Stir and continue to cook for about 5 minutes more.
To the pot, stir in the curry paste, peanut butter and coconut milk then simmer for 5 minutes. Next, add the broccoli, red pepper and water or broth. Bring to a low boil and cook just until broccoli is soft, for about 5-7 minutes.

Lastly, stir in the tamari, lime juice (and coconut sugar, if needed). Taste test to see if you prefer more of each. Add tofu at this point if using. Cook until heated through.
Serve warm with cooked rice, cilantro, lime wedges and/or chopped peanuts as a garnish. Leftovers will keep for up to 3-4 days when sealed in the refrigerator.
NOTES

If you use unsalted peanut butter without sugar added then you may want to add a tablespoon of coconut sugar (or brown sugar) and possibly more salt, to taste.

Incredible, fudgy chocolate zucchini cake that’s deliciously moist thanks to siggi’s vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert!

Ingredients

Wet ingredients:
1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
2 eggs
1/2 cup coconut sugar (or sub brown sugar)
1/3 cup pure maple syrup
1 (5.3 oz) container siggi’s 0% vanilla yogurt
1 teaspoon vanilla extract
1/4 cup virgin coconut oil, melted and cooled
Dry ingredients:
1 ½ cups packed fine blanched almond flour
½ cup oat flour
1/2 cup Auraluv Chocolate Powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup chocolate chips
For the topping:
1/2 cup chocolate chips
1 teaspoon coconut oil
Pink Himalayan sea salt, for sprinkling on top
Raspberries to garnish

Instructions

Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.

Nutrition
Servings: 12 servings
Serving size: 1 slice (based on 12)
Calories: 323kcal
Fat: 19.5g
Saturated fat: 9.6g
Carbohydrates: 36.4g
Fiber: 4.6g
Sugar: 25g
Protein: 6.6g

Recipe Notes

If you want this cake to be super fudgy, feel free to store the cake in the fridge! It will taste just like a brownie and gets even more moist and fudgy by the day.

Feel free to use a different frosting to make it your own. You could halve either my strawberry frosting or peanut butter frosting for a unique twist.

If you want to make this a fun birthday cake, feel free to add some pretty rainbow sprinkles on top

To store: Feel free to keep the healthy chocolate zucchini cake covered at room temperature for about a day or so, then place it in the fridge covered for 5-7 days.
See the full post for freezing instructions!

Packed with veggies and protein. You won’t even be able to tell, but there’s a whole fiber-packed zucchini baked right into this cake!
Gluten free. Oat flour and almond flour keep this chocolate zucchini cake gluten free, and almond flour gives it some healthy fats.
Naturally sweetened. We’re using some pure Auraluv Hot Chocolate Powder, apple sauce, banana and maple syrup to give the cake the perfect sweetness.
Filled with protein. A small container of plain or vanilla yogurt makes the cake super moist while boosting the protein! Siggi’s actually has more protein than sugar per cup, so you know we’re working with the goods.

Prep Time: 20 minutes
Total Time: 20 minutes
Spring Green Smoothie is Full of antioxidants and low cal. Cashew milk and coconut milk offers loads of flavor, filling breakfast! Enjoy this Low-Sodium, Vegan , Gluten-Free smoothie with dandelions and kale greens! Just 180 calories per serving!
Q: Why add Dandelion?
A: They excellent for strengthening your liver
Ingredients

• 1/2 Cup Cashew Milk
• 1/2 Cup Coconut Milk
• 1/2 banana
• 2 cups frozen fruit, I used mango, strawberry, pineapple frozen blend
• 1 cup dandelion greens-chopped
• 1 cup kale greens-chopped
• 1 cup of spinach

1 Tablespoon maple syrup, to taste

Instructions

Pour the cashew milk and coconut milk into your blender.
Add the chopped greens 1/3 at a time and pulse a few times until blended.
Add banana and pulse twice
Add frozen fruit and blend until thoroughly mixed.
1 Tablespoons maple syrup( or honey) to taste

Nutrition Information

Amount Per Serving Calories 180

INGREDIENTS

• 1/2 cup raw cashews + 1/2 cup unsweetened almond milk or water
• 1 tbsp coconut oil (use vegetable stock or water if you prefer)
• 1 tbsp fresh ginger, minced
• 3 clove garlic, minced
• 1 medium white onion, finely diced
• 2 tsp mild chili powder
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp pure maple syrup
• 1 – 28 oz can diced tomatoes, with the juice
• 1 package organic firm or extra firm tofu, pressed and cubed
• salt and pepper, to taste

INSTRUCTIONS

• Press your tofu for at least 20 minutes.
• Place the raw cashews and almond milk in a high speed blender and mix until completely smooth. Set aside.
• In a large pan, heat the coconut oil over medium heat.
• Add the ginger, garlic and onion and cook for 5 minutes while stirring.
• Add all the spices and cook for a few more minutes.
• Add the diced tomatoes, maple syrup, cubed tofu and cashew mixture. Mix well and simmer for 10 minutes.
• Season with salt and pepper, if needed.
• Serve with white, brown or quinoa rice and fresh cilantro.

NUTRITION

Serving Size: 1/4 of recipe Calories: 307 Sugar: 7.5 g Sodium: 377 mg Fat: 20 g Carbohydrates: 18 g Fiber: 4 g Protein: 15 g

Feel free to use whatever you would like to dip into your fondue, but here are our suggestions in case you don’t know where to start:

Crackers
Chips
Cubed bread — we like to used sourdough or french bread
Carrots, sliced
Celery, cut into small pieces
Steamed broccoli
Steamed cauliflower
Granny Smith apples, cubed
Roasted cubed potatoes
Cherry tomatoes

The easiest vegan cheese fondue that requires one pot and about 10 minutes of your time! It’s perfect for date nights, dinner parties and game day!

A photo of bread being dipped into vegan cheese fondue in a white pot surrounded by dippers by sweet simple vegan
With Valentine’s Day just around the corner, we wanted to share this easy vegan appetizer if you’re looking for a recipe idea for a dinner date night at home!

This recipe was inspired by our recent trip to The Melting Pot (check out the video here). If you didn’t know, they have vegan fondue and some locations even have a 4-course vegan dinner option as well! After seeing them put together the vegan cheese fondue at our table and seeing just how easy it was to make, we thought we would have a go at it and share our version on the blog! The fondue was a success and we are so excited for you to try it out!

Dippers For the Fondue

Of course, feel free to use whatever you would like to dip into your fondue, but here are our suggestions in case you don’t know where to start:

Crackers
Chips
Cubed bread — we like to used sourdough or french bread
Carrots, sliced
Celery, cut into small pieces
Steamed broccoli
Steamed cauliflower
Granny Smith apples, cubed
Roasted cubed potatoes
Cherry tomatoes

Alcohol in Fondue
Alcohol is used in fondue not only to add flavor to the dip but to also lower the boiling point and keep the cheese from becoming stringy or curdling. Instead of beer, a dry high quality wine would work as well! I have also seen fondues made with brandy or whiskey but I have not tried it myself.

If you would like to skip the beer in the recipe, we suggest you use vegetable broth in its place as well as add a squeeze of lemon juice or a touch of vinegar for acidity.

Fondue Pot
To make a good fondue, all you really need is a regular pot and stove! A specialty fondue pot is not really necessary but it definitely elevates the experience, as well as keeps the cheese warm and melty at all times. If you have a portable cooktop, that is also an option that can be used as a DIY fondue set up at the dinner table.

The only downside to using a regular pot is that you will either have to enjoy the fondue on the stove OR you will have to return the pot to the stove to rewarm/remelt it when it thickens up.

Ingredients
Fondue

4 cloves garlic, finely minced
2 tablespoons vegan butter (or cooking oil of choice)
2 tablespoons all-purpose flour (or gluten-free if needed)
1 cup (8 oz.) lager-style beer, at room temperature * (see notes)
1 cup (8 oz.) vegetable broth
16 oz. shredded vegan cheese (we used 1 bag of cheddar and 1 bag of mozzarella)
1/2 to 1 tablespoon grainy mustard, to taste
Salt and pepper, if needed to taste
Dippers of choice, such as

Crackers
Chips
Cubed bread — we like to used sourdough or french bread
Carrots, sliced
Celery, cut into small pieces
Steamed broccoli
Steamed cauliflower
Granny Smith apples, cubed
Roasted cubed potatoes
Cherry tomatoes
Instructions
In a medium spot over medium heat, add in the vegan butter. Once melted, add in the garlic and cook for 1 minute, or until fragrant.
Add in the flour and mix it through until everything is evenly coated. Cook for about 1 minute.

Pour in the vegan beer, vegetable broth and mustard and mix until uniform. Bring the mixture to a boil.

Once simmering, slowly being to add the cheese a little at a time, stirring well between each addition to ensure a smooth fondue.

Adjust the seasonings to taste and season with salt and pepper as desired.
If you have a fondue pot, transfer it to the pot and light it to keep the sauce warm.

Serve with dippers of choice and enjoy!