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3 Quick & Delicious Vegan Recipes


Choosing to eat healthy doesn't need to cost you extra time and money. Here are three easy-to-make recipes to sustain your body, mind and wallet.

Chocolate Balls
(For full nutritional information, here is a link to the recipe we created in MyPlate.)

chocolate balls

Prep Time: 10 minutes
Serves: 10 (1 serving = 2 balls)

2 cups walnuts
2 cups pitted dates
1 tablespoon cacao powder
1 teaspoon vanilla powder
1 pinch of Celtic sea salt (about 1/2 teaspoon)
Cold-pressed olive oil as needed (about a teaspoon)

1. Beginning with clean hands and a plate that can fit in the refrigerator or freezer, start a station on a solid counter.
2. Mix all ingredients in a food processor until everything binds together into a nice dough.
3. Form dough into balls, about one inch in diameter.
4. Place balls on the plate and chill in the refrigerator or freezer, depending on your preference.

These easy treats are always a hit and a healthy way to satisfy your cravings for sweets.

Strawberries-and-Cream Milk
(For full nutritional information, here is a link to the recipe we created in MyPlate.)

Prep Time: 15 minutes
Serves: 8

1/2 to 1 cup of soaked, rinsed raw almonds (depending on how thick you want the milk)
1 pinch of Celtic sea salt
1 pinch of vanilla powder
1 teaspoon coconut oil
1/2 cup of organic strawberries (or your favorite fruit)
1 tablespoon organic raw honey
Filtered water to fill the blender

1. Add all of the ingredients to the blender; add filtered water to the top line.
2. Blend until it begins to froth.
3. Pour the mixture through a nut-milk bag or strainer into a large glass jar or pitcher.
4. Store in the refrigerator and serve fresh and cold. You can also use the leftover pulp as jam on gluten-free toast or in oatmeal!

Butternut Squash Bisque
(For full nutritional information, here is a link to the recipe we created in MyPlate.)

Prep Time: 30 minutes
Serves: 2

Butternut Squash

1 cooked butternut squash (peeled and cubed)
1 onion (chopped)
2 cups of filtered water or vegetable broth
1/2 cup celery (finely chopped)
2 tablespoons coconut or olive oil
Pinch of Celtic sea salt
Pinch of black pepper (from ground peppercorns)
Pinch of ground allspice
1 sprig fresh thyme, rosemary or sage (optional)
1 cup coconut milk (or almond, rice or soy milk)

1. Saute the onion, celery, thyme, rosemary and sage in the olive oil with salt and pepper for about five minutes or until the herbs are tender.
2. Add the butternut squash and broth to the pan. Simmer the mixture on medium-low heat for 20 minutes until squash is tender.
3. Pour the mixture into your Vitamix or other blender, add the coconut milk and purée the soup until completely smooth.
4. Serve garnished with a sprig of sage and flax cracker.


Readers -- Are you vegan or vegetarian? What are your favorite quick vegan recipes? Have you tried any of the recipes above? How do you eat vegan when you're in a rush? Leave a comment below and let us know.

From her birth in a teepee under a double rainbow to her rise on the big screen, this actor, author and innovator has spread her inspiring story around the world. Rainbeau has a natural ability to lead people on a journey to a greener, healthier lifestyle. In her online program and book, The 21-Day SuperStar Cleanse, she shares nurturing practices and recipes to let go of addictions and habitual negative programming.

To learn more about Rainbeau, visit her website and connect with her on FacebookTwitterInstagram and Pinterest.


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