Not Your Typical Smoothie – Hawaiian Bliss!

Happy Smoothie Week! And *Aloha* from Maui, Hawaii! Williams-Sonoma asked me to share a smoothie recipe with some truly wild ingredients. Huge honor! …and perfect timing, since this tropical vacay allows me to do just that! For example, this:

Raw Cacao by Recipes for Compassion

Can you guess what it is? If you’re anything like me, it’s your favorite food – CHOCOLATE! More often called Cacao, in this raw state.

Inside are the Cacao Beans, surrounded by a sweet white fruit. We tried a couple straight, and WOW! A nice little wake-me-up…

Cacao, Open, by Receips for Compassion, txt

I decided to make a smoothie with them too, and it turned out like a sip of ambrosia straight from heaven. Introducing, all the way from the Hawaiian Islands… my Hawaiian Bliss Cacao Vanilla Smoothie!

Hawaiian Bliss Vanilla Cacao Smoothie by Recipes For Compassion txt2

(Especially for tough ingredients like these beans, I recommend using a VitaMix — simply the best blender out there, imho.)

Hawaiian Bliss Cacao Vanilla Smoothie

Blend:

2 Apple Bananas (smaller bananas, and a bit more tangy)
2 Fresh Dates, pitted
1/2 Cup Coconut Milk — either canned, (regular, not low-fat) or fresh from the coconut
10-15 Fresh Cacao Seeds, with fruit attached
1 Vanilla Bean (split open and scrape out paste with a knife)
2 Cups of Water + 1 Cup of Ice, to blend

And there you have it! An incredibly unique smoothie, with the freshest tropical ingredients you can imagine. Nectar of the Gods!

Cacao Vanilla Smoothie by Recipes for Compassion txt2

Aloha, and Mahalo!

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Alfredo Marinara Pasta

Alfredo Marinara Pasta by Recipes for Compassion
This really hit the spot! Marinara Sauce AND Alfredo Sauce?! Heavenly! Those are Tempeh “Meatballs,” which I marinated overnight to make flavorful and tender. Lots of garlic and basil later… voilá! A gourmet pasta dish I have to call….

Heavenly Pasta
Hours or Days before, marinate the Tempeh.

Boil water for the pasta.
Make the Alfredo Sauce, set aside.

Meanwhile, water sauté on high for about 15 minutes, or until tender:
1/2 Onion, diced
1 block of Tempeh, chopped and marinated
4 Cloves of Garlic, pressed or chopped
Add once tender, for about 3 min:
4-5 Stalks of Kale, chopped
Finally (making sure the water’s soaked up first), add:
1 Jar of your Marinara Sauce
…and simmer on low for 5 minutes.

Add some chopped basil to the Alfredo Sauce, add to drained pasta. Dish the Alfredo Pasta into bowls, top with Marinara Sauce.

Marinara Sauce by Recipes for Compassion
Enjoy!

Alfredo Marinara Pasta 2 by Recipes for Compassion

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Pesto Potatoes

Potatoes and Pesto 2 by Recipes for Compassion blog

I was feeling like a super earthy, hearty meal tonight. I whipped up this little number, and it was So Tasty! And easy. And very appreciated by the husband after a long day’s work. Lots of protein and nutrients here kiddos… eat up!

Note, I water sautéed the taters but you could also roast or grill them. Either way, delicious :)

Pesto Potatoes

Set oven or toaster oven to 400°:
Roast 1 Cup of Walnuts, set aside

Water Sauté in this order:
1/2 Onion, diced
2-3 Golden Potatoes, diced in 1″ pieces
1/4 C Sun-dried Tomatoes, sliced
15 oz can Chickpeas, drained
After 5 minutes, add:
1 Clove of Garlic, diced
2-6 Kale Leaves, diced
Liquid Aminos to taste

Meanwhile, Food Process:
1 Bunch of Basil, de-stemmed
Roasted Walnuts
Scoop of Raw Tahini
2 Cloves of Garlic
Squeeze of a Lemon
Liquid Aminos to taste

Stir the pesto into the veggies once tender and cooled. Yum!
Serves 2

Potatoes and Pesto 1 by Recipes for Compassion blog

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Wake Up Chocolate Smoothie

Chocolate Smoothie by Recipes for Compassion
This is my favorite way to wake up in the morning! A cocoa-infused, refreshing beverage, full of nutrients that tastes like sweet ambrosia. I don’t drink coffee and have even (finally) kicked my Yerba Maté habit! This smoothie is full of enough cocoa and nutrients that it energizes me for hours, in a much more stable way and healthy way.

Wake Up Chocolate Smoothie

Blend:
2-3 C frozen Bananas
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
2 t Vanilla Extract
1 T Cocoa Powder
1 T Cocoa Nibs
1 T Hemp Seeds
2 t Maca Powder
1 t Spirulina or Green Powder of your choice
Dash of Sea Salt
Optional:
1 C frozen or fresh Berries of your choice
Splash of Coconut Milk
1 t Almond Extract
serves 2

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Lentil Soup

Lentil Soup by Recipes for Compassion blog
Cozy up with a good book and this comforting stew. A nice hearty Lentil Soup is any cook’s Go-To for cold Fall nights, sick kids, and just overall emotional nourishment. I keep cans of lentils on hand always. You can also soak dry lentils overnight instead.

Lentil Soup

1-2 Cans of Lentils
1-2 Golden Potatoes, chopped OR
5-10 Fingerling Potatoes, chopped
1/2 Onion, diced
3 Cloves of Garlic, pressed or diced
1 t Dried Sage
1 t Thyme
Sea Salt or Liquid Aminos to taste
Optional:
Carrots, chopped
Celery, chopped
Chard or Kale, chopped
1” Piece of Ginger, peeled and chopped
Pinch of Cayenne
Pinch of Turmeric
Pinch of Cinnamon

Add lentils through onion to pot, boil, then simmer on lo-med heat, adding the rest of the ingredients. Cook until lentils are tender. Garnish with apple cider vinegar for best digestion. I also love it with Balsamic Vinegar. Keep extra in the fridge and throughout the week, the flavors will mingle even more.
serves 2-4

Lentil Soup 2 by Recipes for Compassion blog

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Creamy Fettuccini Alfredo

Fettucini Alfredo 1 by Recipes for Compassion blog
I didn’t even mean for this to turn out so good! I was inspired to try a Fettuccini Alfredo after stumbling upon some Organic (!) Mung Bean (!) Ribbon Noodles! Wow! So many great products happening lately! You can also use Semolina ribbon pasta for this dish. Whatever floats your boat. I was just excited because they were gluten-free.

This recipe get it’s creaminess by combining the healthy, lighter Cauliflower with the richer Cashew Cream. So it turns out addictively mouth-watering, but doesn’t bomb your gut with fat. It’s a great solution to “cheese” sauce.

Here’s the low down:

Creamy Fettuccini Alfredo

First, boil water for the noodles, follow the instructions, drain, and set aside.

Water sauté until tender:
2 Heads of Broccoli, chopped
1/4 Onion, sliced into thin strips
1/8 Head of Purple Cabbage, diced
2 Cloves of Garlic, diced
Liquid Aminos or Sea Salt, to taste
Ground Black Pepper, to taste

Separately, water sauté:
1/2 Large Cauliflower OR
1 Small Cauliflower

Food process until smooth, (1-2 minutes):
Sautéed Cauliflower, drained
1/4 C Cashew Butter
1/4 Lemon, Squeezed
1/2 t Garlic Powder
1/2 t Onion Powder
1/4 t Cayenne Pepper
Add Unsweetened, Non-Dairy Milk until creamy, about 1/2 cup
Liquid Aminos or Sea Salt, to taste
Ground Black Pepper, to taste

Mix the sauce into the drained noodles and broccoli. Keep warm on low until ready to serve. Enjoy!
Serves 2

Fettucini Alfredo 2 by Recipes for Compassion blog

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Blackberry Smoothie

Blackberry Blueberry Smoothie by Recipes for Compassion blog
My first road trip to Northern California introduced me to the joy of picking your own blackberries, right off the bush. They’re invasive and prickly, but who cares when you’re popping the sweet, juicy berries into your mouth in the summertime?

Blackberries have a few exceptional qualities: they’re rich in bioflavonoids and Vitamin C, have one of the highest antioxidant levels of all fruits, and lower the risk of several cancers. The tannins help with oral and digestive issues , and the high Vitamin K content helps relax muscles. Drink up! :)

Blackberry Smoothie

Blend:
2-3 C frozen Bananas
1 C frozen or fresh Blackberries
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
2 t Vanilla Extract
Scoop of Cocoa Powder
Spoonful of Cocoa Nibs
Dash of Sea Salt
Optional:
1 t Almond Extract
1 t Maca Powder
serves 2

Blackberry Smoothie 2 by Recipes for Compassion blog

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Coco Pops

Coco Pops 2 by Recipes for Compassion blog

Summertime is in full swing, so here’s a little treat I concocted for those hot days when you need a refreshing treat. Bonus: Vegan of course, plus gluten-free and no refined sugar. The secret ingredient? Coconut milk!

Coco Pops

Lightly pulse in blender, set aside in mixing bowl:
1 C of Berries, your choice

Blend:
1 15 oz. can Coconut Milk (regular)
1/3 C. Maple Syrup OR
Several drops of Liquid Stevia, to taste
1 t Vanilla Extract
Dash of Cinnamon
Dash of Sea Salt
Optional:
1 heaping T Cocoa Powder
2 T Cocoa Nibs

Add to bowl, lightly mix with fruit. Pour gently into popsicle holders. (If you don’t have any, try ice cube trays or dixie cups instead. Secure toothpick or popsicle stick by popping through aluminum foil to hold into place.) Freeze for 6-8 hours. You may need to run warm water over popsicles to loosen. Enjoy!!!

The Chocolate option was delish! The Cocoa Nibs add a nice texture and some caffeine for us grown-ups:

Coco Pop, Chocolate, by Recipes for Compassion blog

I also blended half of mine without the cocoa, which also turned out great! It’s a lovely lavender-berry sort of hue:

Coco Pop, Vanilla, by Recipes for Compassion blog

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Beet Pesto Salad

Beet Pesto Salad by Recipes for Compassion blog

In a food rut? This delectable dinner will snap you right out of it! I’m calling it a salad but I actually served it warm. Up to you. Either way — DELICIOUS!!!!! And healthy, to boot — oil-free, gluten-free, cruelty-free, and salt-free. But Flavor-FULL!

Beet Pesto Salad

Set oven or toaster oven to 400°:
Roast 1 Cup of Walnuts, set aside

Water Sauté in this order:
1/2 Onion, diced
2-3 Beets, peeled and sliced into 2″ pieces
15 oz can Chickpeas, drained
After 5 minutes, add:
1 Clove of Garlic, diced
2-3 Collard Leaves, diced
1/2 Carrot, diced
1/4 Cabbage, Cauliflower, or Broccoli, diced
Liquid Aminos to taste

Meanwhile, Food Process:
1 Bunch of Basil, de-stemmed
Roasted Walnuts
Scoop of Raw Tahini
2 Cloves of Garlic
Squeeze of a Lemon
Liquid Aminos to taste

Stir the pesto into the veggies once tender and cooled. Be delighted!
Serves 2

 

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Chana Masala

Chana Masala by Recipes for Compassion blog copy
This quick and easy Indian meal is also very nourishing and extremely tasty. I added Kale and Crimini Mushrooms to this version, which are optional. Fun fact: the Chickpeas offer a ton of folic acid, especially important during early pregnancy.

Chana Masala

2 Cans of Chickpeas, drained
1 Onion, chopped
5 Cloves Garlic, diced
1-2” Piece of Ginger, peeled
2-4 Roma Tomatoes
3 t Garam Masala
2 t Coriander Powder
1 t Turmeric
1 t Cumin Seeds
Braggs, Tamari, or Sea Salt to taste
Optional:
2 Serrano Chilies, de-seeded and chopped
Dash of Olive or Flax Oil

Food process the garlic, ginger, and tomatoes. Water sauté the onions, add chickpeas and spices. Once the onions are translucent, add the tomato mixture. Simmer on low for about 15-20 min. Serve on salted rice with a dash of oil if you like.
serves 2-6

Chana Masala Step by Step by Recipes for Compassion

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Nicaraguan Salad

This vibrant recipe is a gift from my great-aunt Helen Jean, and a family favorite. The mouth-watering dressing perfectly compliments the textures. Flavor-country! It’s very easy to put together, perfect for picnics and potlucks.

I just brought some up to a pre-wedding BBQ at Lake Tahoe. We used it as a dip for the chips, and it was devoured! Instantly :)

Nicaraguan Salad
Super tasty and can stand alone as a protein-packed meal.
Mix:
1 Bag of Corn, thawed
1 Can of Black Beans, drained
1 Can of Black Eyed Peas, drained
1 Yellow Pepper, diced
1 Red Pepper, diced
1 Red Onion, diced
1/2 C Sunflower Seeds (choose roasted and salted or raw)
Optional:
Handful of Kalamata or Black Olives, chopped

Toss with this dressing:
3 T Apple Cider or Balsamic Vinegar
1 1/2 T Olive Oil
Sea Salt or Liquid Aminos, to taste
Dash of Black Pepper
1/2 t Fennel Seeds, ground
Braggs or Sea Salt to taste
Optional:
1/2 t Maple Syrup
serves 4-6

(For the raw foodists out there, just sprout the beans and you’re set!)

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Vegan Roadtrip!!! (Part 1: Northern California)

Yes, it can be done! With a bit of foresight, and a handy smart phone, an extended road trip can easily be Veganized.

I’m (still!) on a 5-week long road trip before moving into my new house. We packed up on June 20th and hit the road with a loose agenda and a sense of adventure! From SF, we first headed north to visit family in Arcata, CA:

Day 1, Diesel the Wonder Dog makes some adjustments to being On the Road.

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The perfect travel food that also packs a nice punch of protein, Pistachio Nuts:

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First stop was at our dear friends’ in Laytonville, CA, who are also both Vegan! They cooked this delicious meal for us, and it was such a treat to be cooked for! I’m usually the chef, but on day one of our travels, I was learning to receive as well as give! Thank you, Janel and Curtis!

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Our first Vegan restaurant of the trip was Taste Buds, in Ukiah, CA. This sweet little spot on the main drag serves up combo plates daily, along with tacos, BBQ drumsticks, hot dogs, pakoras, chai, raw desserts, and more. It’s a tiny, calm space, that offers a great respite from the road. Below is their Hot Dog, the Drumsticks, Cauliflower Pakoras, and Tempeh Rueben. All gluten-free and GMO-free!

imageimage_17photo-1
We arrived in Arcata to visit my sister and stay with one of my best friends in McKinleyville. Below are some pics of the gorgeous landscape of Northern California. It’s a super laid back and relaxed community, which was perfect after our very hectic week packing up our home and putting everything in storage.

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We made friends with this lovely goat. Check out her trippy square pupils!

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Here are some gems from the Arcata Farmer’s Market. Such bounty!

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Tomo is Arcata’s essential Japanese restaurant. Some of the delicious Vegan options below are the Wakame Salad, Edamame, Tofu Teriyaki, and the Buddha Roll:

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Another Arcata staple is the Wildflower Cafe, featuring a ton of tasty Vegan options. Below is the freshest salad ever with a tahini dressing, an energy truffle, and a breakfast scramble:

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Wildflower also served us up these tasty nachos that I devoured after yet another peaceful nature hike:

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One morning, our friend surprised us with the most bomb-ass Vegan French Toast recipe EVER! Huge treat! My Dad used to make us french toast every Saturday and I can’t wait to make this Veganized version for him. Bonus points: it was gluten-free!

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Want the best custom-made sandwich you’ll ever find? Hit up the North Coast Co-op in Arcata and head to their deli counter. You can check off all your favorite preferences via dry erase markers about breads, protein, condiments, and veggies. I picked grilled veggies, avo, red onion, mustard, pepper, veganaise, and lettuce. This made my day!

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Baby shower, Arcata-style, featuring fresh fruits, drinks, and a lovely quinoa dish:

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We finally said good-bye to the North Woods and headed down to Petaluma to visit my in-laws’ new juice bar, the Cold Press. This beet juice was amazing, and the Nature’s Nugget, (date, coconut, granola, and mint!) below, was to die for!

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This last stop on the Northern Cali section of our road trip was a visit to our marriage site! Quivira Biodynamic Vineyards is our absolute favorite winery forever. We spent some time drinking by the creek, visiting the chickens, and walking through the organic gardens.

This marked our first visit since our wedding, 8 months ago! From here, we’d be leaving behind familiar territory and heading into the Great American Roadtrip we’d been longing for; complete with unknown destinations, open-ended days, and unseen landscapes.

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Diesel finally started getting acclimated to traveling, too :)

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Tip #1 for successful Vegan travel:

Organize a dry  box and a cooler. On your route you’ll want to stop at local co-ops, natural food stores, and Whole Foods. Some favorite dry goods we like to pick up are kale chips, pistachio nuts, crackers, chips, protein bars, and rice cakes. Cooler tip: invest in one with a spout to release water. We pack marinated tofu, fruit, hummus, pesto, sauerkraut, and chocolate in the cooler.

Tip #2 is coming up in my next post: Vegan Roadtrip!!! (Part 2: Cali and AZ National Park Tour. Stay tuned. I’m posting lots more pictures on my Instagram account, too, as I explore as many Vegan restaurants in the American West as I can!

In the meanwhile, for some more Vegan inspiration, you can always check out my eBook! I’m so antsy to get back in the kitchen but for now, enjoy my recipes for me! :)

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Watermelon Smoothie Delight!

Watermelon Smoothie by Recipes for Compassion blog
YUMMMMMM!!! What a  sun-shiney, refreshing, summertime treat! Super simple recipe, too. First, freeze yourself some watermelon cubes (aren’t they so pretty?!):

Frozen Watermelon by Recipes for Compassion blog
Watermelon Smoothie Delight

Blend:
1/2 medium-sized seedless Watermelon, cubed and frozen
Liquid Stevia, to taste (about 10-20 drops)
Water, to cover bottom half of watermelon cubes

Blend on high speed. It’s up to you if you drain the more watery part out. You get more of a slushie if you take that route:

Watermelon Slushie by Recipes for Compassion blog

Watermelon has some very healing properties, and can be “used to treat thirst, urinary difficulty, edema, canker sores, depression, and kidney and urinary tract inflammations such as nephritis and urethritis,” according to Paul Pitchford’s Healing with Whole Foods.

If you keep the water and blend a bit longer, you’ll get a icy, frothy smoothie, like this:

Watermelon Smoothie 2 by Recipes for Compassion

I’m sure adding a bit more stevia and a splash of vodka wouldn’t kill anyone either ;) Enjoy!


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Chocolate Cream Pie

Chocolate Cream Torte 2 by Recipes for Compassion blog
Nom nom nom!!!!! This delectable little creation is crunchy, creamy, and sweet, with a hint of Sea Salt!

Chocolate Cream Pie

Crunchy Chocolate Crust
Food Process:
1 cup Raw Pecans
1 cup of your favorite Granola
1/4 cup Cocoa Powder
1/4 cup Maple Syrup
2 teaspoons Coconut Oil
1 teaspoon Vanilla Extract
1/2 teaspoon Sea Salt
Raw Option:
Sub 1 C Raw Granola for 1 C Granola
Sub 20 drops Liquid Stevia for Maple Syrup

Press into pie pan lined with parchment paper. Refrigerate.

Chocolate Torte How To by Recipes for Compassion blog
Creamy Filling

Food Process until creamy:
12 ounces Fresh Raw Dates, pitted OR
12 ounces not-as-fresh Dates, pitted, and soaked in water for an hour
15 ounce can of Coconut Milk, refrigerated for at least 4 hours, preferably overnight, with most watery few tablespoons drained off
2 tablespoons Cocoa Powder
1 teaspoon Maca Powder
1 teaspoon Almond Extract
Dash of Sea Salt
Raw Option:
Use fresh Young Coconut Meat with Coconut Water instead of canned

Spread filling evenly onto the crust with a spatula. Freeze to set. Serve chilled, topped with berries, cocoa nibs, and rice whip. Enjoy!
Makes 8 pieces

Chocolate Cream Torte 1 by Recipes for Compassion blog

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Mac-n-Not-Cheese

Mac n Cheese 1 by Recipes for Compassion blog

This divine comfort meal is the epitome of being Vegan for 17 years and honing my Mac-n-Not-Cheese recipe, until finally creating this ultimate creamy, “cheesy” perfection.

Mac n Cheese 5 by Recipes for Compassion blog
I love sharing my recipes but I also need to pay the rent, ;) so this one can be found in the eBook but not online. Ten bucks is mere pocket change for over 100 recipes, so I humbly  invite you to purchase my eBook! You’ll be supporting more FREE recipes for the blog, and eventually, a “real” book as well :)

Chapters:
Breakfast
Soups
Salads and Starters
Entrees
Sauces/Dressings
Snacks
Desserts
Cocktails
Holidays
Cleansing
Raw
and Ethnic Foods

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Mac n Cheese 3 by Recipes for Compassion blog

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Dreamsicle Smoothie

Remember these little summertime goodies? Creamsicle, Dreamsicle, whatever you called them… YUM! I started imagining this as a healthy morning smoothie, and came up with a pretty impressive taste doppelganger!

dreamsickleDreamsicle Smoothie

Blend:
2-3 C frozen Bananas
4 Dates, pitted
6 tablespoons of Coconut Milk, chilled overnight
Cold Water, to cover
3 t Vanilla Extract
10 drops Orange Extract (adjust to taste)
Optional:
1 heaping tablespoon of Cocoa Nibs
1 tablespoon of Hemp Powder
1 teaspoon of Maca Powder
serves 2

I’m not a huge fan of citrus so I left out an actual orange, but I’m curious to try adding one as well. I added a touch of turmeric to this smoothie as well, for color, but I think it’s too easy to add too much, so I’d advise against it.

Creamsicle Smoothie by Recipes for Compassion blog

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Coco-Cocoa Mousse Parfait

Parfait by Recipes for Compassion blog
Delicious!!!! So many yummy textures and flavors in this impressive dessert. It’s so simple but seriously WOWs!

Coco-Cocoa Mousse Parfait

(1) 15 oz. can Coconut Milk, refrigerated overnight
1 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
1/4 cup of your favorite Granola
10 Raspberries
3 Dates, pitted
1 tablespoon Cocoa Powder
Dash of Sea Salt
12 Blueberries
Optional:
Rice Whipped Cream
Raw Option:
Use a raw Granola
Use fresh Young Coconut Meat

If the coconut milk has separated, great! Pour out the liquid, save for a smoothie later. If not, my suggestion is to layer the parfait with the cocoa layer on the bottom.

Scoop out 1/2 the Coconut Milk into the food processor, adding the Maple Syrup and Vanilla. Pour over granola in a mason jar or jar or your choice. Add a layer of raspberries.

Add the rest of the Coconut Milk to the food processor, along with the Dates, Cocoa Powder, and Salt, processing until smooth. Pour into parfait and top with Rice Whipped Cream. Voilá! A fancy and deeeelicious dessert!
Makes 1 large parfait or 2 smaller portions

Did not last long! :

Parfait 2 by Recipes for Compassion blog

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Provolone and Pesto Grilled Cheese Sandwich

Grilled Provolene Sandwich by Recipes for Compassion blog
This sandwich destroys all grilled cheese sandwiches! It’s that good. Warm, crispy, melty… mmmmm mmm mm :) And 100% Vegan of course! Happy cows!

Here’s what you’ll want to create this little masterpiece-for-your-mouth:

Grilled Cheese Ingredients by Recipes for Compassion blog

Provolone and Pesto Grilled Cheese Sandwich

2 slices of your favorite bread (I like Food of Life’s Rye or Gluten-free breads)
2 slices of Provolone “Cheese” (I like Daiya)
1 tablespoon Olive Oil or Coconut Oil
Dash of Garlic Powder
Dash of Onion Powder
Dash of Freshly Ground Black Pepper
Braggs Liquid Aminos, Tamari, or Sea Salt to taste
Optional:
2 tablespoon of your favorite Vegan Pesto
4-5 Kalamata or Castelvetrano Olives, sliced
1/2 inch Onion, sliced
A few Sun-dried Tomatoes
Dash of Cayenne

Preheat oven to 250°. Place onions and tomatoes into small sauce pan, cover with water and salt of your choice. Boil, then simmer until tender and water’s gone.

Oil your skillet and heat on medium for a few minutes. Spread one slice of bread with pesto, set aside. In the pan, layer the other slice of bread with 1 slice of cheese, olives, onions, and tomatoes, then the second slice of cheese.

Sprinkle with spices and press the other slice of bread on top. Turn heat down slightly and flip once the bottom of the bread is browned, about a minute and a half. The next side won’t take as long so keep an eye on it.

Add to oven to melt the cheese further, just a few minutes. Test with your fingers or fork — once’s it’s very soft, it’s done! Slice and watch as the cheese melts into all the other yummy ingredients! Enjoy.
Serves 1

Grilled Provolene Sandwich 2 by Recipes for Compassion blog
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Banana Nut Chocolate Chip Cookies

Banana Chocolate Chip Cookies by Recipes for Compassion blog

Banana Nut Chocolate Chip Cookies!!!!! This is my Go To cookie recipe, adapted long ago from my Mom! Very easy, and veeeeerrrrryyy good!

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Tasty Tempeh Tacos

Tempeh Tacos by Recipes for Compassion blog
These are some *gourmet* Tempeh Tacos if I’ve ever made any! We’ve got some special guests appearing in them – the Sun-dried Tomato Paté, and my famous Cashew Cheese! Also topped with fresh Guac, Kalamata Olives, Cilantro and Scallions! Woah! So very delicious :)

Tasty Tempeh Tacos

Taco Shells
1 pack of Tempeh, marinated
1/2 Onion, diced
1 teaspoon Cumin
Sun-dried Tomato Paté OR
Salsa of your choice
1/2 cup Cashew Cheese OR
1/2 cup Daiya “Cheese”
1 cup Guacamole
Cilantro
Scallions
Bragg’s Liquid Aminos or Sea Salt to taste
Optional:
Pickled Jalapeno, sliced and de-seeded
Kalamata Olives, pitted and chopped

Preheat the oven to 350°. On medium heat, water sauté the tempeh, onions, jalapeno, and cumin in a large skillet. Cook for about 30 minutes, until tender, monitoring the water level. Add salt or liquid aminos to taste.

If you use Daiya, add the tempeh, then the “cheese” to the unheated tacos. Heat in the oven for 5 minutes. Layer the rest ingredients in the taco shells. For the Cashew Cheese option, just heat the shells empty, then layer everything. Devour!
Serves 2-4

Tempeh Tacos by Recipes for Compassion 2 blog

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Triple Chocolate Cream Bars

 

Triple Chocolate Cream Bars by Recipes for Compassion blog 2
These little babies are for Serious Chocolate Lovers only! I may have outdone myself this time, so watch out. These are gourmet, delicious, and have a heavenly blend of textures.

Triple Chocolate Cream Bars

Crunchy Chocolate Crust
Food Process:
1 cup Raw Pecans
1 cup of your favorite Granola
1/4 cup Cocoa Powder
1/4 cup Maple Syrup
2 teaspoons Coconut Oil
1 teaspoon Vanilla Extract
1 teaspoon Sea Salt

Press this yummy mixture into a 9 x 9″ square pan, lined with parchment paper. Refrigerate.

Creamy Filling
Food Process:
12 ounces Fresh Raw Dates, pitted OR
12 ounces not-so-fresh Dates, pitted, and soaked in water for an hour
15 ounce can of Coconut Milk, refrigerated for at least 4 hours, preferably overnight
2 tablespoons Cocoa Powder
1 teaspoon Maca Powder
1 teaspoon Almond Extract
Dash of Sea Salt

Spread evenly onto the crust with a spatula, place in freezer for a few hours.

Chocolate Glaze
Stir on medium until melted:
1 cup Chocolate Chips
1/8 cup Almond Butter
1/8 cup Oat Milk (or your favorite Vegan milk)
1/2 teaspoon Vanilla Extract
Pinch of Salt

Pour evenly on top of bars, place in freeze to set. How long depends on your freezer. Be sure not to let them get too frosty. I can leave mine overnight with no problem though.

Cut with a warm knife, wiping dry between slices, to get through the chocolate glaze. Serve chilled, with raspberries, or coconut flakes sprinkled on top. Beware: addictive!!
Serves 6

Triple Chocolate Cream Bars 2 by Recipes for Compassion blog

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Cashew Cheese Sauce

Nacho Cheese 2 by Recipes for Compassion blog
This cheesy sauce beats out real cheese, I swear! It’s a pourable nacho-like uncheese made from cashews. Perfect with Mexican dishes, squash, potatoes, noodles, even as a salad dressing. It takes about 3 minutes to whip up and the best part — no tortured cows about it!

Nacho Cheese 1 by Recipes for Compassion blog
This post prompted me to write a whole dissertation of why eating cow’s cheese is just plain silly. You can read it here

My Cashew Cheese Sauce, plus a nice Tahini Cheese Sauce, can be found in my eBook, plus over a hundred more Vegan recipes. Please excuse me for not posting all of my recipes online, but I’ve gotta pay the rent ;) and your support means the world. Thank you!

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Garlic Bread

Garlic Bread by Recipes for Compassion blog

Always a beloved side, Garlic Bread is the happy companion to any soup or pasta dish. This version happens to be gluten-free, ala Food for Life, and no, I never get paid for product endorsements. I’m just sharing what I like. I think we all need to promote anyone who makes healthy products!

Garlic Bread

Toast in toaster oven at 450° until golden:
Bread Slices of your choice
3 cloves of Garlic, chopped
Salt to taste
Ground Black Pepper to taste
Optional (add after toasted):
Vegan Parmesan (I like Go Veggie‘s)
Kalamata Olives, chopped
Sun-dried Tomato Paté

Devour!

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Sun-dried Tomato Paté

Sun-dried Tomato Pate by Recipes for Compassion blog
This tasty dip is mildly spicy in a super earthy way. It’s fast and simple but still very impressive for a dinner party. Perfect at the end of a long day while sipping a nice red wine.

Sun-dried Tomato Paté

1 cup Sun-dried Tomatoes, soaked in oil, OR
1 cup Sun-dried Tomatoes sans oil, soaked in water for 10 min, then drained
1 cup Almonds, soaked at least 4 hours
Braggs Liquid Aminos, Tamari, Soy Sauce, or Sea Salt to taste
1/2 teaspoon Cinnamon
Optional:
2 cups Dried New Mexican Red Chiles, de-seeded and sliced
3 cloves Garlic, diced
Olive Oil to taste, (if you used dry Tomatoes)

If you’re including the Red Chiles: first boil 3 cups of hot water, remove from stove, then add the chiles and garlic to it. Let stand for 20 minutes, drain, then food process. Add the almonds and tomatoes, and the cinnamon and your salt of choice to taste. Serve with crackers, chips, or on pasta or tamales.
Serves 2-4

Prepping the chiles:
Red Chile by Recipes for Compassion blog
After food processing everything, top with chopped almonds and enjoy:

Sun-dried Tomato Pate 2 for RFC blog
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Moussaka Filo Rolls

Moussake Filo Rolls by Recipes for Compassion blog
This was a happy experiment I was mulling over for a couple days, and I’m glad to say it turned out amazing! It’s actually relatively easy for such gourmet results. The flavors meld perfectly with the crispy flakiness of the filo roll. Give yourself a sold hour prep though. And the filo needs to be put in the fridge, not the freezer, the night before to thaw.

Moussaka Filo Rolls

First, Roast until tender:
1 Eggplant, cubed (full instructions here)
Then, Water Sauté until tender:
1/2 Onion, diced
15 Ounce Can of Chickpeas, drained
1 Small Red or Golden Potato, diced
3 Cloves of Garlic, diced
Handful of Sun-dried Tomatoes
Water to cover, adding more if needed
1 Teaspoon Oregano
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Black Pepper
Pinch of Cayenne
Add last:
Roasted Eggplant
Braggs Liquid Aminos or Tamari to taste
2 Tablespoons of Tahini, stirred in well

Voilá! You have yourself an amazing Moussaka filling.

Moussaka on the Stove by RFC

Now for the filo!

Reduce the oven temp to 375°. Have a damp paper towel to set on top of the dough during prep. For rolls: Lightly brush top of one sheet with oil. Place an un-oiled sheet on top. Place 1 cup of filling in the center, leaving 2 inches on the ends. Fold the ends in, fold one side over filling and roll on up!

Moussaka Rolls How To by RFC
This makes about 4-6 rolls. Bake until golden, about 25-30 minutes.

You can also make into triangles for appetizers. Brush one sheet with oil. Cut 3 strips lengthwise. Spoon filling onto at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the end.

Moussake Filo Triangles by RFC blog
So good! Flaky, warm, rich, and oh so tasty!

Moussaka Filo Rolls by RFC 2 blog

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Chocolate Raspberry Smoothie

Raspberry Chocolate Smoothie 1 by Recipes for Compassion blog
Delicious!!! Chocolate Raspberry Smoothie with all sorts of yummy extras! I’m drinking it right now and I’m getting So Much Energy!!! Fresh raw foods are the best!

Chocolate Raspberry Smoothie

Blend:
2-3 C frozen Bananas
1 C frozen or fresh Raspberries
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
3 t Vanilla Extract
Scoop of Cocoa Powder
Spoonful of Cocoa Nibs
Dash of Sea Salt
Optional:
Splash of Coconut Milk
1 t Almond Extract
Spoonful of Maca Powder
Spoonful of Hemp Powder
serves 2

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Mediterranean Scramble

Mediterranean Scramble by Recipes For Compassion blog
This Mediterranean Scramble is a major crowd pleaser and our house guests always request it! Sun-dried Tomatoes, Pine Nuts, and Pesto, YUM! Recipe’s in the eBook, along with over a hundred carefully-crafted Vegan recipes that I’ve cultivated over my 17 years as a Vegan:

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Chocolate Peanut Butter Smoothie

Chocolate Peanut Butter Smoothie by recipes for compassion blog
This smoothie tastes like peanut butter cups, but is super good for you! I go through phases of drinking smoothies everyday for breakfast, and with Spring here now, I’m definitely going big. They give me such a solid boost of energy at the beginning of my day, and carry me into productivity and clarity for hours and hours!

Chocolate Peanut Butter Smoothie

Blend:
2-3 C frozen Bananas
1 Scoop of Peanut Butter
4-6 Dates, pitted
Water, to cover
2 t Vanilla Extract
Scoop of Cocoa Powder
Scoop of Cocoa Nibs
Dash of Sea Salt
Optional:
3 Kale Leaves
Spoonful of Maca Powder
serves 2

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Eggplant Sliders

Eggplant Slider by Recipes for Compassion blog
This was, literally, the best midnight snack! I was up late last night and suddenly needed an Eggplant sandwich. I rolled up my sleeves and came up with this tasty little slider.

It’s on the healthier side because I used no oil to roast the eggplant. There’s oil in the pesto and “mayo” but it’s not heated up, which makes it better for you.

Eggplant Sliders

Eggplant, cut into (4) 1/2″ rounds
1/4 Onion, sliced
Braggs Liquid Aminos, Tamari or Soy Sauce
Dash of Garlic Powder
1/4 Red Bell Pepper, roasted and sliced

Condiments:
Vegenaise Mayo (or make your own)
Pesto (store bought or recipe’s in the eBook)
Optional:
Pickles
Sprouts
Mustard
Lettuce
makes 2

Preheat oven to 450°. Place eggplant rounds on a baking sheet with onion, cover with a layer of water and Braggs Liquid Aminos and Garlic Powder. Roast until tender and a knife slides easily through, about 30 minutes.

Meanwhile, roast the Red Bell Pepper over a medium flame on your gas stove, then slice. If you have electric, slice them and toss them in with the eggplant instead. Toast the bun and smear with condiments. Layer onions, eggplant, and peppers. Devour!

 

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Cherry Bliss Smoothie

Cherry Smoothie by recipes for compassion blog

This is my current favorite smoothie. Cherry + Chocolate + Vanilla = Heaven in my mouth! So sweetly delicious. Enjoy this for the perfect energizing breakfast or post workout treat.

Cherry Bliss Smoothie

Blend:
2-3 C frozen Bananas
1 C frozen Cherries (no pits)
4 Dates, pitted
Water, to cover
Scoop of Almond Butter
2 t Vanilla Extract
Scoop of Cocoa Powder
Dash of Sea Salt
Optional:
3 Kale Leaves
1 t Almond Extract
Spoonful of Maca Powder
serves 2

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