The offical start of summer is in a few short weeks, and it’s the perfect time to try some of my favorite vegan recipes. Of course, these recipes can be indulged throughout the year, however enjoying them during the summer months make them so much more memorable.

Which recipe are you looking forward to trying? 

 Summer Must-Try Vegan Recipe's 

Vegan Chick'n Salad 

Chocolate Vegan Protein Smoothie  

Pineapple Vegan Beet Juice

 http://www.simplytasheena.com/2020/09/almond-coconut-vegan-granola.html

Recipe

Recipe

Ingredients

• 1 Flax Egg (Tablespoon ground flaxseed + 3 Tablespoons water)
• 1 tablespoon unsweetened coconut flakes
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 cup natural peanut butter
• 1/4 cup + 1 tablespoon maple syrup
• 1 tablespoon oats
• 1 teaspoon cinnamon
• 1 dash of Himalayan salt
• 2 tablespoons dried cranberries
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 350°.
2. Make the flax egg. Combine the ground flaxseed and water together in a bowl, set aside for about five minutes.
3. In the same bowl with the flax egg, add the peanut butter, maple syrup, cinnamon, oats, coconut flakes, pecans, cranberries, vanilla, and baking soda until well combined.
4. Spoon 1 tablespoon of the cookie dough mixture, on a nonstick baking sheet. About 1 inch apart
5. Bake for 9- 10 minutes. Remove from oven
6. Allow to cool completely, and enjoy! 

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I may or not be the only person baking homemade vegan cookies without central air in ninety-degree temps. I have a major sweet tooth. What can I say...the heart wants, what it wants. Instead of leaping for the not so healthy option. I opted to make these cookies. If you're anything like me. I need my cookies to be super chewy and soft. The major bonus is that these cookies are healthy. So, cheers to healthy snacking during the summer months.

These cookies are...

• Chewy
• Flavorful
• Healthy
• Flourless

What's your favorite cookie combination?

As promised, last week I mentioned that I stumbled upon a vinegar cake and I was inspired to try a healthier alternative. Though a vinegar cake in itself is dairy-free. I wanted to see what I could come up with on my own. My first trial run with this recipe was a success. I was so surprised at how yummy this recipe turned out. I even had the Mister try it and he loved it. It's so decadent, moist and very flavourful. It was so good that I made it for a second time on Sunday and I honestly ate most of the cake that day. It was that good! This time around I did not dust the cake with Cacao powder because I really didn't get the chance and it's actually delicious without or without it. I typically always keep homemade oats flour on hand and I ran out and had to make more. That's another super easy recipe that I can't wait to share with you guys. It's so easy to make homemade oats flour only two ingredients!


Anywho, have you tried any new recipes lately? 

Vegan Chocolate Vinegar Cake Recipe 

Ingredients

1 1/2 cups oats flour
1/2 cup maple syrup
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
3 (Heaping) Tablespoons cacao powder (more for dusting-optional)
1 Tablespoon apple cider vinegar
1 Tablespoon vanilla extract
1 cup of warm water
1/4 cup unsweetened applesauce
1 tsp coconut oil ( to grease the pan with )

Instructions

1. Preheat oven to 350 degrees. Shift the oats flour, baking powder, baking soda, salt and cacao powder in a medium bowl and set aside
2. In a separate small bowl, add maple syrup, vinegar, vanilla, water, and to the dry mix.  
3. Combine the wet ingredients to the dry ingredients and mix everything together.  
4. Grease an 8×8 baking dish and pour batter into baking dish.
5. Bake for 25 minutes.
6. Let cool and dust with cacao powder or powdered sugar.

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Turmeric Shot

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Last week I did a blog post on the Top 10 Recipes on Simply Tasheena.com for 2017. I thought it would be great to mention my Top 6 Vegan recipes of 2017 as well. For those who have been following my blog for a while. I embarked on a weight loss journey back at the end of March of 2017. I honestly didn't know what would come from the journey. I'm so used to starting a diet, reaching the goal and going back to my old habits and gaining all of the weight back.
However, this time around was really different. I learned my body and found recipes that I truly love. I started to incorporate the recipes into the content of my blog not really knowing how my readers would react to it and I'm so Thankful for all of the love. As many of you know, I meal prep for my family as well as myself and it's so nice to find recipes that I absolutely love and that my family loves too. I still haven't shared my famous vegan burger. Hopefully, I'll start measuring the ingredients and share that recipe with you guys soon. It's so yummy and my meat eaters actually prefer having it over a regular burger.

Anywho, how is your week going so far? 

Top 6 Vegan Recipes of 2017 

Blender Pumpkin Pancakes

Cinnamon Apple Muffins

Vegan Crepe

Chocolate Breakfast Cake

French Toast 

Vegan Blender Pancakes 

In September, I embarked on the thirty-day vegan challenge. I honestly wasn't sure where I was going with this and how long it was going to last for. You may be asking why would you go on a vegan challenge. My response is why not! If you know me, I am on the whim type of person. I became a pescatarian a couple of years ago. It first started off with me stop drinking soda, which then led to me stop eating red meat and then I stopped eating poultry.  Oh, what a journey it has been.
I noticed over the last couple of years my body has been rejecting dairy. And I one of those people who felt that they could not go vegan for because of their obsession with dairy products.  Give up ice cream and pizza? Ummm, No!

It doesn't help that I feel that I don't live in a very vegan-friendly state...
I started my journey in mid-September and boy it hasn't been easy.  I really never noticed how many products that I was eating were non-dairy. Even cereals! My thirty days was pushed back my first full week due to not eating a non-vegan item.
I noticed that so many places just don't cater to vegans. Even veggie burgers are sometimes made with egg in it. Which at times during this journey and taught me patience. It taught me to be creative as well.

It also taught me to continue to look at challenges as opportunities. I had no idea how creative I would become when it came to creating meals for myself. I was already making vegan recipes. However, I defiantly took it up a notch!
The question I get asked most is will I continue to live a vegan lifestyle? I honestly can't say yes or no. I'm honestly just enjoying the journey. Below I'm sharing a couple of tips on what has helped me along this journey.

What has helped me...

• Read restaurant menus prior to visiting
• Confirm with server that the meal is actually vegan
• Read labels
• Always carry your own snacks with you
• Create a meal plan