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Recipes
Chocolate Banana Walnut Muffins
By mjensen
Muffins
- For the muffins:
- 3 large overripe bananas (or 4 small)
- 1 tsp. cinnnamon
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. water - let sit for 10 min)
- 1/4 + 1/8 cup unsweetened applesauce
- 1 tsp. vanilla essence
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt (omit for healthier version)
- 3/4 cup oat flour
- 3/4 cup brown rice flour
- 1/2 cup chopped walnuts
- For the chocolate frosting (optional):
- 1/2 cup date paste
- 1/4 cup creamy raw almond butter
- 3 tbsp. raw cocoa powder
- 1 1/2 tsp. vanilla essence
- 1 tbsp. unsweetened plant-based milk
Raw Marzipan Truffles
By mjensen
Sweet Treat
- For the truffles:
- 1 1/2 cups almond meal
- 1/2 cup date paste (or 1 cup dates)
- 1 1/2 tbsp. coconut butter (not oil)
- 1/4 tsp. raw cocoa powder
- 2 tsp. almond essence
- pinch salt (omit for healthier version)
- For the coating:
- 1 tbsp. cocoa powder
- 1/2 tsp. cinnamon, ground (optional) or 1 tbsp. shredded coconut
Chickpea with Egg & Tuna salad
By mjensen
Salad
- 1 (14-ounce) can low-sodium chickpeas
- 1/3 cup green onions, thinly sliced (or substitute sweet yellow onion, finely chopped)
- 1 clove garlic, minced
- 2 pickles, finely chopped
- 1/3 cup cucumbers, finely chopped
- 1/2 teaspoon dried dill
- 1/4 cup low-sodium, oil-free hummus
- 1 1/2 teaspoon fresh lemon juice
- 1 1/2 teaspoon stone-ground mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt, optional
- Freshly ground pepper, to taste
Cashew Orange Dip
By mjensen
Dip
- 1 tbsp. lime juice, freshly squeezed
- 1 tbsp. white balsamic vinegar (omit for less tangy result)
- 1 tbsp. orange juice, freshly squeezed
- 1 tbsp. date paste
- 1/4 cup raw cashew butter
- 1 - 2 tsp. vanilla extract, to taste
Coconut Macaroons (Vegan/Sugar Free)
By mjensen
Sweet Treat
- 1 cup coconut butter (not oil!)
- 2 cups unsweetened shredded coconut
- 1 cup date paste
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1/4 tsp. salt (omit for healthier version)
Creamy Vegan Fettuccine Alfredo
By mjensen
Pasta
- For the sauce:
- 3/4 cup raw cashews
- 3/4 cup raw pine nuts
- 1 1/2 cups unsweetened plant-based milk (more if needed)
- 6 garlic cloves
- juice from 1 1/2 lemons (about 4 1/2 tbsp.)
- 3 tbsp. nutritional yeast
- 1 1/2 tsp. Dijon mustard
- black pepper, to taste
- potassium salt, to taste
- Miscellaneous:
- 350 g brown rice pasta (preferably fettuccine or spaghetti)
- finely chopped fresh Italian herbs (such as oregano, basil or thyme)
- 6 cups fresh spinach leaves
Black Bean Dip
By mjensen
Dip
- 2 cans black beans, drained and rinsed (2 x 14oz/398ml)
- 1/2 cup fresh cilantro, chopped and packed
- 4 tbsp. fresh lime juice
- 2 tsp. cumin, ground
- 1 tsp. garlic powder (or 2 cloves garlic, minced)
- 1/2 tsp. chili powder
- 1 small avocado
- 1/2 cup low-sodium all-natural salsa
Lentil Sloppy Joes
By mjensen
Legumes
- 3 cups cooked brown lentils (1 1/2 cups dry lentils + 3 cups water)
- 4 large cloves garlic, minced
- 1/2 sweet yellow onion, chopped
- 2 sweet red pointed bell peppers, chopped
- 1 1/4 tsp. chilli powder
- 3/4 tsp. cinnamon
- 2 tbsp. date paste
- 1 can low-sodium natural tomato sauce (398 ml/14 oz)
- 1 tbsp. apple cider vinegar
- 2 tbsp. low-sodium tamari
- 3 tbsp. tomato paste
- 3 tbsp. all-natural ketchup
- 1 tbsp. vegan Worcestershire sauce
- 1 tsp. Dijon mustard
- 1/2 - 1 cup water
Chocolate Puffed Rice Squares
By mjensen
Square
- 1/2 cup raw almond butter
- 2 tbsp. coconut butter (or 2 tbsp. more almond butter)
- 1/2 cup date paste (+ 1/4 cup, optional for added sweetness)
- 1/2 tsp. salt (omit for healthier version)
- 3 tsp. vanilla essence
- 1/4 cup raw cocoa powder
- 3 cups puffed rice
Chocolate Cake with Chocolate Frosting(Vegan/Sugar Free)
By mjensen
Cake
- For the cake:
- 3/4 cup cold, unsweetened plant-based milk
- 1 tsp. apple cider vinegar
- 2/3 cup date sugar
- 1 1/2 tsp. vanilla
- 3 tbsp. unsweetened applesauce
- 3/4 cup 100% whole grain spelt flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tbsp. raw cocoa powder
- 1/4 tsp. potassium salt
- For the frosting:
- 1 can (14 oz/398 ml) full-fat coconut milk (left in fridge overnight)
- 2 - 3 tbsp. raw cocoa powder
- 2 - 3 tbsp. date paste
- 1/2 tsp. vanilla essence