Recipes of the Week are Sweets, Treats & Desserts with Creamy Winter Oatmeal, Toasted Oatmeal Ice Cream, Chia Snickers Pudding, Baked Oreo Doughnuts, Raw Snickers Bars, Chia Oatmeal Cookies & a Pineapple Mojito Smoothie

Toasted Oatmeal Breakfast Nice Cream

Calories

468

Serves

Cooking Time

Ingredients

1 cup rolled oats
1/2 teaspoon sea salt plus a pinch for the oats
1/2 teaspoon ground cinnamon
7 medjool dates, pitted
3 tablespoons almond butter
1 teaspoon vanilla extract
1 cup almond milk or oat milk
1 (14 ounce) can coconut milk
1/4 teaspoon guar gum
Granola or seeds to serve

Preparation

Place the bowl of your ice cream machine in the freezer the night before.
To toast the oats, place the oats and a pinch of salt in a dry pan and toast over low to medium heat, stirring occasionally, until fragrant and just starting to brown, around 5 minutes.
Remove from the heat and pour the oatmeal into a high-powered blender; do this right away so it stops toasting. Wait until the oatmeal has cooled completely before adding the cinnamon, dates, almond butter, vanilla extract, the 1/2 teaspoon of sea salt, almond milk, coconut milk and guar gum and blend until thick and smooth.
Pour the mixture into your prepared ice cream machine and churn for 30 minutes or until the ice cream resembles a soft serve. Serve as is or put the ice cream into a freezer-proof, covered container and freeze for 2 hours.
If the ice cream is frozen overnight, leave it out on the counter for 20 minutes to soften before serving. Add a smattering of granola or seeds to serve.

Nutritional Information

About The Author

Great Vegan Meals for the Carnivorous Family, Amanda Logan

See My Recipes

Amanda Logan—the founder of My Goodness Kitchen and a “vegan living with carnivores”—saves you from having to make double the meals and do double the dishes with 75 meatless, egg-less and dairy-free recipes the whole family will love. For die-hard vegans and vegetarians, Amanda takes the flavor up a notch with recipes like Savory French Toast, Vegan Latkes, Easy-Peasy No-Sausage Rolls and Dang Tasty Mexican Black Beans. Devoted carnivores won’t miss meat with dishes like This Lasagna Can’t Be Vegan, Portobello Fajitas and Husband-Approved Tofu Katsu Burger. And to round out the whole family, kids will be begging for more after trying Dairy-Free Stovetop Mac ‘N’ Cheese, Vegan Chili Fries and Chocolate Lover’s Black Bean Brownies. Thanks to Great Vegan Meals for the Carnivorous Family, you can make nutritious, mouthwatering plant-based meals that work for both your family and your healthy lifestyle. Reprinted with permission from Great Vegan Meals from the Carnivorous Family by Amanda Logan, Page Street Publishing Co. 2018. Photo credit: Amanda Logan.

Chia Snickers Pudding

Ingredients

6 tablespoons chia seeds
3 tablespoons cocoa powder
1 1/2 cup unsweetened vanilla almond milk
3 tablespoons maple syrup
salt
2 tablespoons almond butter
2 tablespoons agave or maple syrup + garnish with nuts & chocolate chunks

Preparation

Mix pudding ingredients together. Chill in fridge for a minimum of 3 hours or overnight. Mix a couple times while it sits and gels up.
Mix caramel ingredients together. Microwave if needed to mix smoothly. It will thicken again once cooled. Top with nuts & chocolate chunks.

About The Author

Melanie Sorrentino

See My Recipes

Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Modest Dish. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.

Baked Oreo Doughnuts

Serves

Cooking Time

Ingredients

For the Doughnuts:

1 cup, plus 2 tablespoons of self-raising flour (regular or gluten-free)
1/3 cup of cacao powder
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
3 1/2 tablespoons of golden caster sugar
Pinch of salt
1 vegan powdered egg replacer
1/3 cup, plus 1 1/2 tablespoons of almond milk
1/2 cup, plus 1 tablespoon of light olive oil
1 1/2 teaspoons of vanilla extract
2 teaspoons of apple cider vinegar
1/2 pack of sandwich cookies, crushed (or make your own!)

For the Glaze:

1/4 cup of vegan cream cheese
4 1/2 tablespoons of non-dairy milk
1 1/2 teaspoons of vanilla extract
2 cups of icing sugar
1/2 pack of sandwich cookies, crushed

Preparation

To Make the Doughnuts:

Preheat the oven to 355°F and grease a doughnut tin with oil or vegan butter.
In a large mixing bowl, add in the flour, cacao powder, baking powder, baking soda, sugar, and salt. Mix until combined.
In a separate mixing bowl, combine the vegan egg substitute, dairy-free milk, oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry and mix until combined. Fold in the crushed cookies.
Transfer the mixture into a piping bag and fill the greased doughnut tins around 3/4-full.
Pop the doughnuts into the oven and bake for 10-12 minutes. Make sure they don't burn on top.
You will know they are done when you put a knife or skewer in and it comes out clean. Allow the doughnuts to cool fully before glazing.

To Make the Glaze:

In a food processor/blender or with a hand mixer, whisk together the cream cheese, non-dairy milk, vanilla extract, and icing sugar until smooth and silky.
Dip the doughnuts into the glaze and top off with a sprinkling of crushed cookies.
Store these yummy doughnuts in a sealed container to keep fresh and delicious!. Best enjoyed fresh, the day of making.

About The Author

Holly Jade

See My Recipes

Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of The Little Blog of Vegan. I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!

Raw Snickers Bars

Ingredients

Ingredients for the nougat base:

1 cup ground rolled oats
1 cup ground almonds or cashews
1/4 cup maple syrup
1 & 1/2 tablespoons coconut oil
1 teaspoon vanilla powder
pinch of sea salt

Ingredients for the peanut caramel layer:

2 cups medjool dates, pitted
1/4 cup and 2 tablespoons peanut butter
1 teaspoon vanilla extract
1 tablespoon coconut oil
2 splashes of water
pinch of sea salt

Preparation

For the nougat layer, mix all the ingredients together in a food processor and blend until smooth, about 30 seconds. Press the dough firmly into a lined baking dish, until the dough is evenly spread and is about 1/2 inch thick.
For the caramel layer, add all the ingredients into the food processor and blend until smooth, about 30 seconds. Spread the caramel layer on top the nougat base. Top with the melted chocolate, pinch of sea salt and crushed peanuts, and store/keep in the freezer to harden.
Slice and enjoy.

About The Author

Marie Reginato

See My Recipes

Easy food that makes you enthusiastic, not frustrated. Marie is a food photographer in San Francisco, CA and the author of , a popular health food blog. Marie started 8thandlake after her boyfriend suffered from 8 years of unexplained stomach pains. What started out as a way to share delicious foods, turned into a space for creating hardly strictly vegan recipes that focus on bringing veggies to the center of the plate, fresh fish, and a lot of dark chocolate — food that makes you enthusiastic not frustrated.

Creamy Winter Oatmeal

Cooking Time 5

Ingredients

For the Oatmeal:

3/4 cup quick oats (if you use rolled oats make sure to soak them overnight or use an additional cup of water, as the cooking takes longer
1/8 buckwheat flakes
1/4 cup puffed quinoa
1 cup water
1/4 cup almond milk
1 teaspoon hemp seeds
2 tablespoons raisins
1 dried fig, cut into pieces
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nut meg
1/8 teaspoon ground cloves

For the Caramelized pears:

1 medium pear, cut in halves and seeds removed
1 tablespoon maple syrup
Dash of cinnamon

For the Toppings:

Blueberries
Dried figs
Chia seeds
Cinnamon

Preparation

For the oatmeal, place all the ingredients onto a sauce pan and heat it up. Let it cook until all the liquids are soaked in and you have a creamy consistency.
In the mean time, place a non-sticking pan medium heat and place the pear halves inside. Add the maple syrup and cinnamon and let cook for 2-3 minutes (or until caramelized).
Put your ready oatmeal into a bowl, top with the pears and other desired toppings and enjoy while warm!

About The Author

Kirsten Kaminski

See My Recipes

Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.

Chia Oatmeal Cookies

Cooking Time 17

Ingredients

1 1/2 tablespoons chia seeds
1/4 cup almond milk
2 bananas
3/4 cup oatmeal
cinnamon
1/4 cup coconut flakes
1 small box of raisins
1/4 cup chocolate chips
1 tablespoon almond butter

Preparation

Mix chia seeds with almond milk. Set aside for 10 minutes to gel up.
Mash bananas then mix everything together
Scoop and flatten cookie batter on a baking sheet
Bake 350ºF for 15-17 minutes then allow to cool.

About The Author

Melanie Sorrentino

See My Recipes

Pineapple Mojito Smoothie

Ingredients

2 handfuls cilantro (or spinach if you don't like the taste)
1 handful mint leaves
2 cups (frozen) pineapple
juice of 1 lime
2 ripe bananas
2 cups coconut water

Preparation

Blend everything together until smooth.

About The Author

Julia Verkuil & Ellen Landman

See My Recipes

Julia and Ellen are two Dutch girls with a love for food. After finishing their bachelor in Food Design and Innovation they wanted to know more aboutnutrition and health food and studied the same research master Integrated Food Studies in Denmark. With a love for plant-based food, eco-friendly living and of course pancakes, they are ready to inspire and help others to become lively, energetic and happy. You can check them out on their blog Inside Sprout!

Don Lichterman
Sunset Corporation of America (SCA)
Sustainable Action Network (SAN)