Fruit-Sweetened Mojitos

I love mojitos. But, as much as I love them, they're full of sugar. So, this fruit-sweetened recipe is a healthier way to get my fix. Mum, dad, Scott, and I are spending New Years Eve with friends making a taco and dessert buffet, and I'm going to blend up these mojitos for everyone. This recipe makes 2 servings, But, it really depends on what kind of glasses you use and how much sparkling water you want to add. I also want to warn you that the mixture is thick and a little bit…

Vegan Lime Coconut Rice Pudding

I absolutely love rice pudding, but I'm not inclined to spend an hour getting my fix. But, this lime coconut rice pudding takes less than 15 minutes to throw together, and is absolutely divine. The secret to a quick easy rice pudding? The blender comes to the rescue again. You use leftover cooked brown rice and blend some of it with milk and sweetener. Presto! Rich, creamy, rice pudding in a fraction of the time of the conventional variety. I don't eat grains very often, but when I…

Vegan Maple Walnut Baked Pears

These maple walnut baked pears are super easy to make, and are really delicious. With just four ingredients and in less than 30 minutes, you can have a divine dessert on the table that's dressed to impress. I actually served these at a holiday brunch last week and they were a huge hit. This recipe comes from Sima's Healthy Indulgence by Sima Cohen. After working as a trainer, nutritionist, and life coach helping private clients transform their lives with the power of real food, Sima…

Vegan White Bean Chili

This white bean chili has been a staple in our house this winter because it's super easy, really comforting, and delicious. I shared a red bean chili for The Blender Girl cookbook, and so I wanted to share a white bean version here on the site. I like my chili to have a dimensional flavor and for the heat to come from a variety of different sources for a well rounded flavor. So, I'm using a mixture of chili powder, smoked paprika, cumin, and cayenne pepper. As with all of my soups…

Roasted Eggplant Avocado Toast with Hazelnut Dukkah

This roasted eggplant avocado toast with hazelnut dukkah is just incredible. My mum and I served these as appetizers over the Christmas holidays, and everybody loved them! Avocado toast has been trending heavily in the U.S for the last few years. Amy Chaplin and I laughed as avocado toast was served up as a revelation at hip eateries all over L.A and NY, and hundreds of "recipes" for smashed avocado on plain toast flooded instagram. In Australia, we've been eating avocado on toast for…

Vegan Brussels Sprouts and White Cabbage Slaw

This brussels sprouts and white cabbage slaw is another dish on my holiday table this year. It is really easy, light, and super yummy! Since I posted the low-fat salad dressing (there is a bit olive oil in the broth) many of you emailed me for more recipes with less oil. As with the happy hydrator dressing, I've used the same principle for the dressing in this slaw. I used the Massel broth instead of oil to get an awesome rich flavor. Many of you have emailed me about the broth to…

Vegan Abundance Bowl with Curried Cashew Sauce

This vegan abundance bowl with curried cashew sauce is what I am serving on Christmas eve this year. It takes a bit of time to put all of the components together, but the chop-a-thon is well worth the effort. And if you don't want to make the entire dish, don't miss making the curried cashew sauce, which takes less than 10 minutes, and is absolutely blendsational. The sauce is fantastic over any raw, steamed, blanched, stir-fried, or roasted vegetables. It's also delicious on pasta and…

Vegan Blender Hot Chocolate

I love hot chocolate in the winter. And, with chocolate, the richer the better. And, I like my hot chocolate really really creamy like a latte. I always use raw cashews, and either blend them with filtered water, or almond or coconut milk milk. With this recipe, I'm using water to make it easier, and you can either sweeten this blend with dates or maple syrup. I prefer using dates as the flavor is more well-rounded and balanced. I also like an accent flavor with my chocolate. So, I've…

Vegan “Chicken” Noodle Soup

The weather has turned in L.A, and soup season has officially started in our house. Soup is the ultimate cold-weather comfort food for me, and it occurred to me that I had never shared my vegan chicken noodle soup. This vegan chicken noodle soup is a staple in our house, and it really tastes like it is made with real chicken broth. I can't claim any credit for this phenomenon. The secret? The Massel chicken-flavored vegan broth. Their chicken-flavored broth really tastes like it…

Maple Pecan Milk

This maple pecan milk is simple and delicious, and is a healthy holiday treat. I'm making a double batch of this milk to serve at my thanksgiving brunch this week. Maples and pecans were just meant to live in the blender together. Just divine. I love making pecan milk because you can get away with not straining it if you don't mind a tiny bit of texture. If you choose not to strain it, you get the nutrients of the whole nut. Pecans are an excellent source of protein, fiber, and…

Indian Chickpea Crepes

I'm frantically getting ready for my Bollywood banquet tomorrow night, but I had to share the chickpea crepes today so you could follow along if you like. They are just so incredible, and so easy to make! With sweet crepe batters, I use a mixture of protein and starchy flours or a commercial gluten-free flour mix. Using chickpea flour or even a garbanzo-fava flour blend makes the batter taste too "beany" for dessert-style crepes. However, with savory crepes, besan flour or chickpea…

Mint Cilantro Chutney

Yesterday, I shared the potato, cauliflower, and green bean curry I'm making for my Bollywood banquet this Saturday night. So, I had to share this mint cilantro chutney that is also on the menu. If you want to follow along, I'm also making chickpea crepes, spicy cashew dip, green pea and almond dip, garlic green beans, curried sweet potatoes, mango cardamom lassis and banana lassis. I've created about 50 blender recipes for the Kitchenthusiast® recipe blog to showcase the power of…

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