Vegan Birthday Cake: Guest Post by Stefanie Moir

First of all thank you Amy for featuring my birthday cake on your blog!

I became a vegan at the start of this year and I am passionate about health and fitness, I try to eat wholefood every day and limit processed food and sugar.

I bought a book by Chloe Cascarelli, a vegan chef who is well known in the UK for her successful winning of a popular television show “Cupcake wars.”  Her book “Vegan Desserts by Chloe” is amazing and has several of dif
ferent sweet treats for everyone, not just vegans.

I decided to take on the mixed berry shortcake as my birthday cake; I should let you in on a secret that this was risky as I have never made a full cake from scratch never mind a vegan cake! I also set myself a challenge to make a cake that was sugar and gluten free. With my track record of failed attempts looming in the background I went at it … for about 3 hours!

Not only was I nervous about this cake and how it would turn out, taste, look, but also what all my family would think of it too (they are not too big on the idea of desserts being healthy).  I will tell you this, not only was this cake vegan, gluten free, and free from added sugar, it was delicious and a huge hit with all my family! My gran even snuck an extra piece home in her purse.


Vegan Mixed Berry Shortcake

Ingredients

Dry

• 400 grams plain white gluten and wheat free flour
• 2 tsp baking soda
• 30 tsp of stevia or xylitol
• ¼ tsp xanthum gum

Wet

• 360 ml almond milk
• 200 grams of coconut oil melted
• 2 tbsp vanilla extract

Filling and topping

Homemade Berry Jam

• 400 grams of fresh or frozen berries
• Juice of 1 lemon

Coconut Cream

• 2 tins full fat coconut milk refrigerated over night

Method:

1. Mix all your dry ingredients in one bowl and mix all your wet together in a separate bowl
2. Transfer wet mixture into dry and whilst together until just combined nicely
3. Separate the mixture into two 9 inch cake tins and bake in the oven for 35-40 minutes at 175 degrees
4. Whilst this cooks make your jam filling by placing your mixed berries and lemon juice in a saucepan and simmering until all melted down together, you will need to stir continuously for about 15 minutes
5. Set the jam aside once its ready and prepare your coconut cream
6. The coconut cream requires the hard part of the coconut milk which forms overnight in the fridge. This is probably only about half of each can DO NOT USE THE WET MILK UNDERNEATH this will ruin your cream, even just a little moisture will affect your whipped cream consistency.
7. Using this hard milk hand whisk it with a tsp or two of stevia/xylitol.  It will become creamy and peak a little, keep in a sealed container overnight in the fridge to increase fluffiness
8. To assemble the cake, WAIT UNTIL THE SPONGE COOLS and layer one cake with the jam and half of your cream mixture. Put the other cake on top and top with the rest of the cream and some fresh berries. 
9. Hope you enjoy! I know I sure did! 

Vegan Chocolate Chip Cookies (gluten free)

These cookies contain no refined sugar, animal products or gluten, but that doesn't mean they aren't filled with lots of flavour. Not to mention, this cookie recipe is so much simpler than traditional types and takes mere minutes to prepare. You will one this recipe and I promise you will be making these cookies all the time, and everyone will thank you for it!


Vegan Chocolate Chip Cookies

Ingredients:

• 1 1/2 cups of almond meal
• 1/2 teaspoon of baking powder
• 2 1/2 tablespoons of coconut oil
• 2 tablespoons of maple syrup 
• 1/4 cup of vegan chocolate chips

Method:

1. Mix together the almond meal and baking powder, then add the rest of the ingredients. 
2. Preheat the oven to 170 degrees and line a baking tray with greased proofed paper. 
3. Shape tablespoons of mixture into balls and place onto the tray, slightly flattening each down.
4. Bake in the oven for 15 minutes until golden.
5. Take out the cookies and leave them to cool on the tray, then store in an airtight container. 

Healthy Peanut Crunch Chocolates... sugar free, paleo AND vegan!

Lovers of peanut butter will delight in the crunchy peanut butter centre of these coconutty chocolates. To make these delicious and creamy chocolate treats, you only need a a few ingredients and a silicone ice cube tray or chocolate mould (these are flexible and make it easier to pop out the set chocolates).

If you prefer, you can substitute the peanut butter with a preferred nut butter with the same result. Yummy additions to these chocolates could include goji berries, shredded coconut, chia seeds, cinnamon or orange zest.
Healthy Peanut Crunch Chocolates

Makes 1 tray of chocolates (6 - 8 serves)

Ingredients:

• 2 tablespoons of melted coconut oil
• 2 scoops of chocolate or vanilla flavored protein powder (any type with no added sugar - however to be vegan this must be rice or pea protein)
• 1 scoop (use protein scooper) of coconut flour
• 1 tablespoon of organic crunchy peanut butter with no added sugar or salt + 1 tablespoon for filling
• 2 tablespoons of 100% cacao powder 
• 1 teaspoons of maca powder* optional
• 1 - 2 tablespoons of powdered stevia, depending on sweetness preferences 

Method:

1. In a medium bowl, combine all ingredients and mix until combined and smooth. The mix should be thick and creamy, but at a pourable consistency, much like pancake batter. If the mixture seems to thick, add a teaspoon of coconut oil at a time until the desired consistency is reached. If it is too runny, add a little more protein powder or coconut flour.
2. Spray your silicone tray with coconut oil or macadamia nut oil. Using a tablespoon, fill each mould half way. 
3. Using a teaspoon, put a small amount of peanut butter into each mould. Using the remaining chocolate mix, top each mould until full, covering the peanut butter centre. 
4. Freeze for a few hours, until set. Pop out on the moulds and transfer into a container to keep in the freezer. These chocolates will melt quickly at room temperature. Take them out shortly before eating! 

* Maca powder is made from a root that grows in the Andes mountains of Peru. It is associated with improved vitality, energy, libido and anti-ageing benefits. 

Peanut Butter, Banana and Choc Protein Truffles

A great snack to have on hand when those sugar or hunger cravings hit as these protein truffles are so tasty and packed with good fats and vegan protein to help carry you through the day. Very easy to make, these bite-sized treats are sugar-free and high in fibre.
Peanut Butter, Banana and Choc Protein Truffles 

Ingredients:

• 1 tablespoon of peanut butter, natural and unsalted
• 2 teaspoons of sugar-free maple syrup
• 2 tablespoons of Natvia sugar-free hot chocolate powder
• 1/2 cup of rolled oats
• 1/4 cup of vanilla pea protein powder
• 1 small banana, mashed
• 3 tablespoons of Natvia sugar-free hot chocolate powder, for rolling truffles

Directions:

1. Mix together all the ingredients until combined using a large spoon.
2. On a medium sized plate, sprinkle out the 3 tablespoons of Natvia sugar-free hot chocolate powder.
3. Take out a tablespoon of the mixture and roll into a ball. If the mixture is too sticky to handle, you can add more rolled oats or protein powder. If you can manage to roll the mixture into balls, roll it into the chocolate powder on the plate to coat and keep the balls from being so sticky.
4. Put onto a plate covered with cling film or into a container and let set in the fridge.
5. Will keep for a few days, if you can make them last that long!

*For an extra treat, add some finely chopped figs, chia seeds, sultanas or finely chopped dark chocolate.

Vegan power porridge

This simple yet satisfyingly delicious breakfast will give you an extra push to get out of bed on a cold winter morning. Easy to make, you can toss a few ingredients together to make a celebratory breakfast any day of the week. Full on nutrients and fuel for your day ahead, this morning meal is one of my absolute favourites.
Vegan power porridge

Ingredients:

• 1/2 cup of Brookfarm's Power Porrij (this product is made from organic supergrains rich in proteins such as organic amaranth and quinoa, and organic golden flaxseed, as well as oats and barley) *If you don't have access to this product, you can use plain oats or a mixture of oats, barley and quinoa.
• 1/2 cup of filtered water
• 1 teaspoon of Xylitol sweetener
• A handful of pepitas
• Sprinkle of blueberries
• 1 chopped dried fig
• 1 tablespoon of rawtella *see my other post on rawtella for the recipe for this sugar-free version of nutella

Directions:

1. In a small saucepan, heat up your porridge oats, water and sweetener on a low heat until it becomes creamy (3-4 minutes). If the porridge becomes too dry, add more water to achieve the desired consistency.
2. Transfer your porridge into a serving bowl and top with rawtella, fig, blueberries and pepitas.

Enjoy!

Coffee Vegan Balls

After making rum balls over Christmas time, I realized there was many possibilities to create vegan versions of the bite-sized treat. I found soy condensed milk at an online vegan grocery store and the recipe for my coffee vegan balls was born. I did stay within the rum ball tradition by adding some booze to the recipe, using my favorite liquor, Tia Maria. Adding a generous helping of desiccated coconut and some coffee soaked sultanas, these were a big hit with the whole family. To stay within my diet, I also used sugar-free vanilla gluten-free biscuits as the base of the recipe but you can use any plain vanilla biscuits you want.

Coffee Vegan Balls

Ingredients:

• 1 can of soy condensed milk
• 1 packet of plain vanilla biscuits
• 3 tablespoons of sugar-free chocolate coffee powder
• 1 tablespoon of dark cocoa powder
• 1/2 cup of sultanas, soaked in a shot of espresso or a coffee tea bag
• 1/4 cup of desiccated coconut, plus 1/2 cup for rolling
• 2 tablespoons of Tia Maria

Method:

1. Process the biscuits until crushed.
2. Add the condensed milk, coffee powder, cocoa powder, tia maria and coconut, mix until combined. Add in the sultanas. If the mixture seems to wet, add more coconut until the right consistency is achieved.
3. Refrigerate for 20 minutes or until cool enough to handle more easily.
4. Once cooled, use a tablespoon to spoon out the mixture and roll into balls. Coat the balls in coconut and place in a container to store. Either store in the freezer or fridge, depending how chilled you prefer them. Keep cool.

Holly Madison's Healthy Green Smoothie

Staying healthy during your pregnancy is paramount and 6-months along Holly Madison is making sure she soaks up all the vitamins she needs by starting her day with a delicious green smoothie. Smoothies are a great breakfast as they are easily digested, hydrating and pack more vitamins out of your vegies and fruits than a juice because the fibre is retained. You can get creative and mix up a variety of combinations but to get you in the mood, here is Holly's favourite mix.

Holly Madison's Green Smoothie

Ingredients:
-2 cups water
-2 large handfuls of spinach
-1 banana
-2 cups strawberries

Directions:

-Blend spinach and water well
-Add banana and strawberries (be sure to cut the leaves off of the strawberries)

Feel free to add even more strawberries for a sweeter taste! This makes 2 large smoothies.

Holly and her baby bump

Vegan Carrot Cakes with Coconut Icing

These little cakes are divine; so moist and sweet without breaking any vegan rules! Silken tofu has become my new favourite ingredient to use in my baking. It has such a mild taste, it adds moistness to cakes without affecting flavour and can also make a great icing (as you will later find out).

Vegan Carrot Cakes with Coconut Icing

Ingredients:

• 1 mashed banana
• 2 finely grated carrots 
• 1 teaspoons of pure vanilla extract
• 2 teaspoons of cinnamon
• 1/2 cup of flaxseed oil
• 1 1/2 tsp baking powder
• 1/4 cup of agave syrup
• 2 tablespoons of stevia sweetener powder
• 1 1/4 cups self-raising gluten-free flour
• 1/4 cup of silken tofu
• 1/4 cup of sultanas 

Icing:

• 1/2 cup of stevia powdered icing sugar (or real icing sugar)
• 1/2 cup of silken tofu
• 1 teaspoon of maple syrup
• 2/3 cup of shredded coconut
• 3 tablespoons of toasted muesli (can be gluten free if required)

Method:

1. In a large bowl, sift the cinnamon, baking powder, and flour, and stir to combine.
2. In a large jug or bowl, whisk together the agave syrup, oil, carrots, banana, tofu and vanilla.
3. Make a well in the centre of the flour mixture and pour in the wet ingredients, adding the sultanas. 
4. Gently mix until combined.
5. Fill 12 greased muffin tins with the mixture and bake in the oven for 25 - 30 minutes, until cooked through. The muffins will be very moist but should be firm to touch.
6. Let cool in the pan for a few minutes before transferring to a wire rack to cool further.
7. To make the icing, blend together the sugar, tofu, maple syrup until blended (or use a whisk until all lumps are removed). Stir through the coconut until the mixture thickens. Once cakes are cooled, top with a dollop of the coconut icing and sprinkle with a little muesli to finish. 

Skinny Tofu Berry Cheesecake with vegan, paleo and sugar-free options

With so many fantastic soy and coconut milk products on the shelves to replace traditional dairy options, vegan and lactose-free cheesecakes are as easy to make as the old-fashioned varieties. This cake can be made vegan or paleo with a few ingredient replacements, which I will specify in the ingredient list. I have made this recipe really flexible to suit all different needs, tastes and preferences just by a few adjustments. Feel free to ask any questions if it gets too confusing! I also must add, don't be afraid your cheesecake won't set. It will! Don't have nightmares of unclasping your springform pan only to have the filling collapse dramatically from its confines. This has never happened to me... and I am not bragging, I am reassuring. If you are afraid of cheesecake disasters, lightly touch the cake when you remove it from the oven and you will feel it's gentle firmness. Also, setting the cake will come from allowing it to cool correctly and giving it plenty of time to chill in the fridge before serving. Don't be tempted to serve straight from the oven.

The beautiful pink blush of the cake makes it gorgeous looking and spectacular to serve at a dinner party. Don't tell anyone about the tofu ingredient or sugar absence until they have eaten their piece all up! I promise you they will be greatly impressed by your culinary secrets...

Skinny Tofu Berry Cheesecake

Ingredients:

Supplies:

• 1 medium springform pan, line the bottom with foil and clasp the outside around the foil with enough the wrap around the sides of the tin. 
• 1 medium or large roasting tin. 

Crust:

• 1 pack of fresh dates (fresh works best but dried dates will work too, you will just need to soften them for 30 minutes in hot water first)
• 250 grams of almond meal
• 1/4 cup of cashew nut butter
• 1 teaspoon of honey
• 1 teaspoon of flaxseed oil

Filling:

• 1 packet of silken tofu (use firm tofu if omitting the eggs)
• 1 large container of coconut milk yoghurt in berry flavour - if berry isn't available, buy plain and add 2 tablespoons of no-sugar berry jam
• 200 gram packet of soy cream cheese or Philadelphia low-fat cream cheese if dairy-free is not required
• 1/4 cup of stevia sweetener crystals OR 1/2 cup of honey or agave syrup if preferred
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 organic eggs (leave these out if you are vegan or want an egg-free cake and add 1 tablespoon of coconut oil)
• 2 limes, zested and the juice of one
• 1 teaspoon of vanilla extract

*Note: To make this cake Paleo-friendly, create a filling with:

• 1 large container of coconut milk yoghurt
• 1/2 cup of cashew butter
• 1/2 cup coconut oil
• 1/2 cup raw honey
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 limes, zested and the juice of half one lime
• 1 teaspoon vanilla extract

Method:

1. To make the crust, soak fresh dates in a little boiling water for 10 minutes or until very soft. Spoon out the excess water and using an electric mixer, cream on high speed until puréed. Continue mixing and add in the almond meal, cashew butter, honey and flaxseed oil until the ingredients form a thick paste.
2. Preheat the oven to a hot 200 degrees and spray the cake tin with cooking oil spray.
3. Press the date paste onto the bottom of the cake tin and spread evenly to create a base. Use the remaining paste to create a pie crust around the sides, which should cover three-quarters up the side of the tin.
4. Bake the crust blind in the hot oven for 8 minutes, until toasted and crusty.
5. Take the tin out of the oven and leave to cool. Meanwhile clean the electric mixer to use again to make the filling.
6. To make the filling, cream together the tofu, coconut yoghurt, cream cheese, lime juice and zest, and vanilla extract until smooth and creamy.
7. Beat in the stevia sweetener, honey or agave (depending on your preference) until sugars are dissolved.
8. Stir in the berries.
9. Pour the mixture into the pie crust; I like to fill only to the top of the crust but it won't matter if the mixture spills over.
10. Preheat the oven to 160 degrees and find a roasting tin that will fit the cake tin inside. Place the cake tin in the roasting tin and pour in enough boiling water to reach half-way up the cake tin side.
11. Bake in the slow-heat oven for 1 hour and 15 minutes. When the cooking time is done, leave the cake to cool inside the oven with a wooden spoon stuck in the oven door to leave it ajar.
12. After 1 - 2 hours, take out the cake and leave to come to room temperature in a cool place in the kitchen. 
13. Cover with clingfilm and refrigerate for at least 2 hours. 
14. To serve, unclasp the springform tin but leave the cake sitting on it's metal base, just remove the visible foil. Slice when still cold but leave for 30 minutes to warm up slightly before serving (I think it tastes better this way). 
15. To present the cake, you can add extra blueberries, strawberries, fresh flowers and gourmet chocolates/lollies. I used gorgeous heart-shaped freckles and chopped Skinny Cow chocolate wafer bar.

Makes 10 - 12 servings.

Skinny Vegan Chocolate Cake (sugar/gluten free)

Vegan baking means using no eggs or butter, which are usually staples to cake making. I find baking without these two ingredients surprisingly easy but I was up for a challenge; creating a vegan chocolate cake that was sugar free and gluten free, yet still delicious tasting. Adapting a traditional chocolate cake recipe from the new Frankie 50th edition magazine, I managed to create a satisfying chocolate cake replacement for vegans, gluten-free followers and sugar avoiders! Using rich cocoa, shredded coconut, flaxseed oil and stevia, the cake is moist and decadent. It was so scrumptious that the whole family enjoyed it, tested by the young and old alike who all deemed this cake a success. Of course, if you are vegan but don't require gluten or sugar free recipes, just use normal sugar and flours for the recipe.

Skinny Vegan Chocolate Cake (sugar/gluten free)

Ingredients:

• 1 cup of plain gluten-free flour
• 1 cup of self-raising gluten-free flour
• 1 teaspoon of of gluten-free baking powder
• 1 teaspoon of gluten-free baking soda
• 1 cup of dark cocoa powder
• 1 teaspoon of mixed spice
• 1 teaspoon of cinnamon
• 4 tablespoons of stevia baking sugar or 8 packets of stevia sweetener (I use Natvia)
• 2 cups of strong coffee, made with almond milk (I used coffee tea bags)
• 1/2 cup of flaxseed oil (Could also use coconut/rice bran/vegetable oil)
• 1 teaspoon of vanilla bean paste or vanilla extract
• 3 tablespoons of apple cider vinegar or white vinegar
• 1/2 cup of shredded coconut

Icing:

• 1/2 cup of cocoa, sifted
• 6 packets of stevia sweetener
• 3 tablespoon of hot water

Method:

1. In a large bowl, sift the flours, baking powder and soda, cocoa and spices and stir to combine. Add the sweetener and mix to incorporate ingredients. 
2. In a separate bowl or jug, mix together the cooled coffee, oil, vinegar and vanilla extract.
3. Add the wet ingredients to the dry and mix together vigorously to allow the vinegar and baking soda to react. Add in the coconut and mix.
4. Pour into a greased cake tin or silicone cake tin. 
5. Bake for 45 minutes in a moderate oven or until a knife comes out clean when inserted into the centre of the cake.
6. Allow to cool for a few minutes before carefully turning out onto a wire rack to cool further.
7. To make the icing, combine the cocoa, stevia and hot water and mix to create a thick sauce. If the icing is too much like a paste, add some more hot water. Drizzle the slightly cooled chocolate icing over the cake and allow to set before slicing.
8. Will keep in an airtight container for up to a week.

Makes 12 pieces. 

'The Kind Life' Vegan Strawberry Lemon Pie

Eating vegan or healthfully does not mean you have to miss out on delicious desserts. I love the look of this stunning strawberry pie, which is great to make for a girls' night. This recipe is taken from Alicia Silverstone's vegan blog 'The Kind Life'. I have substituted the honey or agave syrup for Natvia as it is my preferred sweetener. You will need to freeze this recipe overnight, so a little pre-planning is needed. 

'The Kind Life' Vegan Strawberry Lemon Pie

Ingredients

Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt

Filling:3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. of pure vanilla extract

Topping:1 cup(s) strawberries
1 tbsp. of Natvia
1/4 cup(s) orange juice (make it fresh if you can)

Method 

1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, strawberries, coconut oil, natvia, lemon juice, and vanilla extract in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Super Food Kale Chips

What makes Kale so great? A nutritional powerhouse, Kale is a fantastic source of protein and vital nutrients for vegans and vegetarians (plus those meat eaters too!). I like to make kale chips, which taste like a total treat food but are low in fat and ridiculously good for you. Start by peeling off the kale leaves and throwing away the stalks as these are too fibrous to eat. Toss leaves in one tablespoon of olive oil and sprinkle with seasoning (I use my favourite combination of garlic, lemon and paprika salt). Bake in a moderate oven on a lined tray for about 15 minutes, until toasted and dry. Once cool, you can store these chips in a air tight sealed bag for a few days. Read on to find out the top ten reasons why kale is such a great addition to your diet. 

1. Kale is low in calories, high in fiber and fat-free. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content.

2. Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth and proper liver function.

3. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. 

4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help fight against arthritis, asthma and autoimmune disorders.

6. Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

7. Kale is high in Vitamin A. Vitamin A is great for your vision, your skin, as well as helping to prevent lung and oral cavity cancers.

8. Kale is high in Vitamin C. This is very helpful for your immune system, metabolism and hydration.

9. Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.

10. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Why Lea Michele became vegan + a vegan dessert idea

Lea believes what you put into your body is important; a view I think we should all share. She credits her vegan diet to giving her plenty of energy saying, "it makes me feel healthy and bright."


The Glee star told Glamour UK that she loves to cook and eats a lot, "but really well. Every morning, I make a tofu scramble with soy cheese; lunch and dinner is usually a salad, with lots of vegetables, and pasta. I love to cook. I make a great baked ziti pasta.” 

Eating vegan basically means consuming only plant-based foods like vegetables, fruits, beans, and whole grains. Since these foods are so low in calories, "counting calories is simply not necessary!" says celebrity nutritionist Cynthia Pasquella.

In fact, studies have shown that followers of a plant-based diet are significantly thinner, says Pasquella, whose clients include Debra Messing, 42, and Sandra Bullock, 46.

Other health benefits include lower blood pressure and cholesterol levels (a major perk for Bill Clinton, 64, who recently adopted a vegan diet and lost weight for Chelsea's wedding). Plus the increase of nutrients like vitamins A, B, and E is great for clearing skin, promoting healthier hair and nails and boosting energy. It's no wonder Lea , who must rehearse for hours on end for Glee, credits her vegan diet for helping her keep up with the strenuous schedule.

If you're interested in going vegan but are feel the whole change might be too drastic, try one of these simple switches:

- Participate in Meatless Mondays. Just give up meat and any animal products on Monday and concentrate on plant-based meals.

- Make plants your main course and have meat as the side.

- Swap cow milk out for almond or coconut milk.

- Use vegan beauty products. Urban Decay has a collection of vegan beauty items including their best selling Eyeshadow Primer Potion and 24/7 Glide-On Eye Pencil. Tarte carries PETA-certified vegan cosmetics like foundation, mascara, and primers.

For a tasty vegan dessert, try this delicious Chai Chia Seed Pudding!

Chai Chia Seed Pudding

1 cup almond milk
1 banana
1/2 tsp cinnamon
dash nutmeg
dash cayenne
dash sea salt
dash organic vanilla extract

1/4 cup chia seeds
optional: cacao nibs, hemp seeds, shredded coconut, other nuts/seeds, sliced banana

Combine first set of ingredients in blender until smooth. Combine this mixture with chia seeds in small mixing bowl or serving bowl, making sure it’s well mixed and no clumps of chia seeds remain. Allow to sit 10-15 minutes, until seeds have soaked up liquid and pudding is thick. Top with any other optional ingredients you desire. 

Carrie Underwood's body secrets and vegan lifestyle in Self Magazine

The beautiful and newly married Carrie Underwood talked to Self Magazine about her lifestyle and body confidence, including explaining her diet change to become vegan. After being a vegetarian for more than seven years, Carrie decided to take her approach one step further and convert to a vegan lifestyle.


While Carrie is adamant she will never eat meat again, she is drawn to the thought of having her own farm and consuming her own produce saying "...if I could raise my own cows and chickens and produce my own eggs and cheese, it would be awesome! " Carrie explains her motivations for becoming vegan by saying, "my veganism is based on a concern about where my food is coming from." 


To achieve her body and fitness goals, Carrie religiously keeps a food journal, which can be a helpful tool in managing your food intake and exercise regime. She also avoids stodgy foods explaning to Self, "I lay off starches. I'm not a fan of the nocarb thing; you're going to get yourself in trouble that way. So I have lots of veggies and fruit but no other starches or bread." 


To keep her body in check, Carrie works out with a trainer and is dedicated to incorporating exercise into her daily life. "In the beginning, my biggest fear was being criticized. Now I'm a lot better with saying, I feel good about myself and that's enough." 

A food makeover - healthy vegan doughnuts

Yes, it is possible! You can make doughnuts healthier! These dougnuts are baked gluten-free moist cakes that satisfy your cravings for the deep-fried dessert.


Low-Fat Doughnuts

Makes 12

Ingredients:
⅓ cup melted refined coconut oil or canola oil (plus more for brushing the trays)
1 cup vegan sugar
¾ cup white or brown rice flour
⅓ cup garbanzo and fava bean flour
½ cup potato starch
¼ cup arrowroot
1 ½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1⁄8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ cup vanilla extract
½ cup hot water

Cinnamon Sugar Topping

Ingredients:
¾ cup vegan sugar
2 tsp. ground cinnamon
pinch of salt


Method:
1. Preheat the oven to 325°F. Brush 2 six-mold doughnut trays with coconut oil and set aside.
2. In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined.
3. Using a melonballer or tablespoon, drop 2 ½ tablespoons of batter into each doughnut mold. Then, using a toothpick, spread the batter evenly around the mold.
4. Bake for 8 minutes, rotate, and continue to bake until the doughnuts are golden brown, about 7 minutes more.
5. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the doughnuts in the molds, lift them out, and place them on a baking sheet.
6. In a small bowl, whisk together the sugar, cinnamon, and salt.
7. Use as desired on your doughnut.

Recipe from BabyCakes Covers the Classics, by Erin Mckenna (Random House).