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Chinese ginger date stir-fry

Chinese ginger date stir-fry

I love Chinese take-out for many reasons. Chinese dishes are full of vegetables and cooked tofu. The Chinese stir-fry sauces are full of flavor. In addition, I love going out to eat with a group, so I can try all of the different vegetable and 

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Vegan Eggnog (healthy, sugar-free)

Vegan Eggnog (healthy, sugar-free)

One great way to celebrate during the holidays with friends is with yummy drinks. Here is a vegan eggnog recipe that only uses 8 whole food ingredients and 1 blender.  You can pour in some alcohol for a boozy eggnog. However, I prefer it without alcohol. 

Easy Vegan Hot Chocolate (sugar-free)

Easy Vegan Hot Chocolate (sugar-free)

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Here is an easy vegan hot chocolate that you can make in less time than it takes to eat a banana.

When I was a kid, I played at the park almost every evening until sun-down. I ran home with my dog, and my nose ran with me when it was a cold evening. I got home and made myself some hot chocolate. It was the kind of hot chocolate that came in powder form in individual packets. It was nice to be able to make something for myself. All I had to do was heat some water in a mug in the microwave, open the packet of hot chocolate, pour it into the water, and mix until the powder dissolved. I liked to get the hot chocolate packets with tiny marshmallows in them.

Of course back then I did not know what was in marshmallows, or even how dairy milk was produced. Nowadays, I opt for healthier desserts that are also free of packaging.

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I usually make something very simple for dessert and usually involving chocolate. This hot chocolate recipe is almost just as fast as making hot chocolate from a  package like when I was a kid. You only need 4 simple whole food ingredients for this recipe.

I like to use a lot of ripe bananas as sweeteners in desserts like this banana pudding and chocolate waffles because they are cheap and are a healthy sweetener.

Which Plant Milk to Use?

For this recipe I made my own oat milk. If you make your own oat milk, just be aware that when you cook oat milk it can get very thick. You can still use homemade oat milk, but be sure not to cook it too much. Other plant milks would be great in this recipe, such as almond or soy milk.

I love making my own hot chocolate at home, because it is so easy to customize. You can add in some mint extract, cinnamon, coffee, Kahlua for a party etc.

Once your hot chocolate is nice and hot, add on some vegan marshmallows. I don’t even notice much of a difference between vegan marshmallows and gelatin marshmallows. I used the vegan marshmallows from Trader Joe’s.

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If you make this recipe be sure to let me know how it went and tag me on Instagram. I love seeing your creations!

If you are looking for another hot chocolate recipe be sure to try my Gingerbread Hot Chocolate or if you want another chocolate recipe try my Black Bean Chocolate Waffles.

Easy Vegan Hot Chocolate (sugar-free)

Refined sugar-free vegan hot chocolate. The perfect cozy beverage to wind down after a busy day.
Prep Time10 mins
Cook Time2 mins
Course: Dessert, Drinks
Cuisine: gluten-free, vegan
Keyword: healthy dessert, holiday drinks, winter drinks
Servings: 2 people
Author: Plantiful Picnic

Ingredients

  • 2 cups plant milk (almond, oat, soy, etc.)
  • 2-3 ripe bananas
  • 1 ½ tablespoons cocoa powder
  • 4 tablespoons maple syrup

Toppings (optional):

  • vegan marshmallows
  • vegan whipped cream
  • cinnamon

Instructions

  • Add all of the ingredients into a blender and blend until smooth.
  • Pour the hot chocolate into a mug and microwave for about 1 minute or until hot, or heat the hot chocolate in a saucepan on the stove.
  • Add in the desired amount of vegan marshmallows and vegan whipped cream. Enjoy!

 

Thai Peanut Tahini Cabbage Salad

Thai Peanut Tahini Cabbage Salad

If you are like me and are trying to eat more cabbage this year, then the perfect way to get your dose of these cruciferous vegetables is to make a cabbage salad. This creamy peanut tahini dressing makes this cabbage salad delicious and is also 

Cranberry Pecan Salad with Tahini Balsamic Vinaigrette

Cranberry Pecan Salad with Tahini Balsamic Vinaigrette

  This oil-free salad dressing is the perfect addition to a green winter salad.  What is the strategy for creating the PERFECT green salad? To make the perfect green salad, first add an abundance of fresh greens. Add a variety of greens like romaine for 

Banana Coconut Tapioca Pudding

Banana Coconut Tapioca Pudding

This tapioca pudding combines all of my favorite dessert ingredients into one warm and satisfying healthy dessert. If you are like me and ate tapioca pudding as a kid, then this pudding will give you great nostalgia. This pudding is the perfect quick and easy dessert for those cold winter evenings when you want to cozy up and watch a classic Christmas movie. You can also refrigerate this pudding overnight, then have it as a cool snack during the afternoon.  

Ingredients:

  • 1/3 cup tapioca pearls
  • 3/4 cup water
  • 1 15 oz can coconut milk
  • 1/4 cup maple syrup
  • 1-2 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Directions:

  1. Place tapioca pearls into a saucepan and cover with 3/4 cup water and let sit for about 30 minutes.
  2. While the tapioca is soaking, mash the bananas very well and set aside.
  3. Add in the coconut milk, maple syrup, and mashed bananas into the saucepan and mix well.
  4. Place on the stovetop and bring to a boil while stirring frequently. Once boiling, lower heat to simmering and continue cooking 10-15 minutes while stirring occasionally.
  5. Add in the vanilla extract and cinnamon and mix well. The pudding can be served warm or refrigerated until cold. Optional: top with pomegranate seeds.

If you make this recipe be sure to let me know how it goes and tag me on Instagram @plantifulpicnic

Purple Sweet Potato and Cabbage Soup

Purple Sweet Potato and Cabbage Soup

This purple soup’s color is sure to captivate your attention and your tastebuds. I wanted to create a soup that was bright purple because most fall soups are orange or brown and that get repetitive. This soup only uses whole plant ingredients and is a 

Vegan Butternut squash chili

Vegan Butternut squash chili

  Ingredients: 1.5 cups dried black beans 1.25 cups dried kidney beans 1 medium butternut squash 1 tsp better than bouillon vegetable base (optional) 3-4 small sweet green peppers 1 red bell pepper 3-4 jalepeno peppers (seeds removed) 1.5 cups chopped tomatoes 2 ears of 

Vegan Fig bars-oil free and gluten free

Vegan Fig bars-oil free and gluten free

Fig season is here and I have been getting an excessive amount of figs from people I know and from picking wild figs. I have been using up my figs in these healthy fig bars. They are great for dessert, a snack, or breakfast. They only use whole food ingredients, no oil, and are vegan and gluten free.

 

 

Ingredients:

  • 1.5 cups rolled oats
  • 3/4 cup oat flour (or other gluten free flour)
  • 1/2 cup shredded coconut
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup unsweetened applesauce
  • 1/2 cup nut butter (almond, peanut butter or others)
  • 6 tbsp maple syrup (divided)
  • 11-13 figs

Directions:

  1. Roughly chop the figs and add them and 3 tablespoons of maple syrup to a small saucepan. Cover the pan with a lid and cook on medium heat on the stove for about 10-12 minutes. Occasionally stir the mixture and mash figs. Keep cooking and mashing until the mixture is mostly smooth.
  2. While the figs are cooking, place the oats, oat flour, coconut, coconut sugar, cinnamon, salt, and baking powder into a large mixing bowl and stir to combine. Add in the applesauce, nut butter, and 3 tablespoons of maple syrup and mix until thoroughly combined.
  3. Press about two-thirds of the oat mixture into a greased 8×10 inch pan. Spread out the fig mixture over the pressed oats. Add the remaining oat mixture on top.
  4. Bake in the oven at 350 degrees F for 18-20 minutes or until the top is golden brown.
  5. Let cool and enjoy. If you want them to be more like bars and less gooey, refrigerate them overnight, then cut them into squares.

*Note: To make oat flour, place rolled oats into a food processor and process until fine.

Whole Wheat Berry Pancakes

Whole Wheat Berry Pancakes

My favorite breakfast for a lazy Sunday morning is always some type of fruit pancakes. These whole wheat pancakes are fluffy, not too thick, and use only simple whole food ingredients. They are great with blueberries or blackberries, but are also great with other types