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Recipes
Vegan Chocolate Milkshake (Sugar Free)
By mjensen
Milkshake
- 1 1/2 frozen bananas (very ripe)
- 4 ice cubes
- 1 1/2 tsp. vanilla essence
- 1 Medjool date, pitted
- 2 tbsp. raw almond butter
- 2 tbsp. raw cocoa powder (start with 1 1/2 tbsp. and add more for richer chocolate flavour)
- 1 cup all-natural plant-based milk (more if desired)
Blueberry Cobbler
By mjensen
Dessert
- Filling:
- 1/4 cup date sugar
- 5 cups blackberries or blueberries, fresh or frozen
- 2 tbs. cornstarch
- Topping:
- 3/4 cup 100% whole grain spelt flour
- 1/4 cup date sugar
- 1/2 + 1/8 cup unsweetened plant-based milk
- 1/4 cup unsweetened applesauce
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. potassium salt
- 1/4 tsp. ground cinnamon
- 1 tsp. vanilla essence
- 1 tsp. lemon juice
All-Dressed Kale Chips
By mjensen
Snack
- 1 bunch kale leaves
- 1 tbsp. cold-pressed, extra-virgin olive oil
- 3 tbsp. nutritional yeast
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. smoked paprika
Chili Seasoning
By mjensen
Seasoning
- 4 tsp. chili powder
- 1 tbsp. crushed red pepper flakes
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 2 tsp. date sugar
- 2 tsp. ground cumin
- 2 tsp. dried parsley
- 1 tsp. dried basil
- 1/4 tsp. ground black pepper
Raw Vegan Brownies
By mjensen
Square
- For the brownies:
- 1/2 cup walnuts
- 1/2 cup pecans
- 1 heaped cup Medjool dates, pitted
- 1/4 cup raw cacao powder
- 2 tbsp. coconut butter (not coconut oil)
- pinch of salt (omit for healthier version)
- For the icing:
- 1/2 cup Medjool dates, pitted
- 2 tbsp. raw cocoa powder
- 2 tbsp. coconut butter (not coconut oil)
- 1/4 - 1/2 cup water
Mushroom and Sweet Potato Stew (Vegan)
By mjensen
Stew
- 1 large sweet yellow onion, quartered and thickly sliced
- 4 large cloves garlic, minced
- 3 medium carrots, sliced
- 12 oz. portobello mushrooms, sliced
- 1 cup dry red wine
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. sweet paprika
- 1/2 tsp. ground fennel
- fresh black pepper
- 3 cups low-sodium vegetable broth
- 1 1/2 pounds white sweet potato, cubed
- 1/2 cup water
- 1/4 cup 100% whole grain spelt flour
- 2 tbsp. low-sodium tomato paste
- fresh parsley, chopped (optional garnish)
Vegan Chocolate Pudding (Sugar Free)
By mjensen
Dessert
- 1 cup dates, pitted
- 1/2 cup raw cashews
- 6 tbsp. raw cocoa powder
- 4 tbsp. raw almond butter
- 1 tsp. vanilla essence
- 1 cup plant-based milk
Mexican Rice and Beans
By mjensen
Side dish
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 small green or red pepper, chopped
- 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 2 tsp. paprika
- 1 cup brown rice, uncooked
- 2 tbsp. no-salt tomato paste
- 2 cups low-sodium chicken stock
- 1 can no-salt black or pinto beans (14 oz/398 ml), drained and rinsed
- 1/4 cup low-sodium natural salsa
Oatmeal Raisin Cookies (Vegan/Sugar Free)
By mjensen
Cookies
- 1/2 cup 100% whole grain spelt flour
- 1/2 cup quick oats (not instant!)
- 1/2 tsp. baking soda
- 1/4 tsp. salt (omit for healthier version)
- 1/4 tsp. ground cinnamon
- 1/2 cup raisins (no added sugar or oil)
- 1/2 cup raw, creamy almond butter
- 1/2 cup date sugar
- 1/2 cup unsweetened plant-based milk
- 1 tsp. vanilla extract
Black Bean Lime Salad
By mjensen
Super easy, super delicious black bean and lime salad is great as an accoutrement to tacos, as a side dish, or serv
- 2 cans black beans, drained and rinsed
- 3 to 4 ears fresh corn
- 2 avocados, chopped
- 1 large red bell pepper, chopped
- 1 small bunch cilantro, chopped
- 1 shallot, chopped fine
- 1/4 cup fresh lime juice
- Fresh ground pepper, to taste