Sweet potatoes are one of the healthiest foods on the planet. They’re packed with Vitamin A, potassium, and fiber, and they’re a wonderful food to incorporate into your diet whenever possible.

So…how about swapping out that boring white bread you toast up in the morning with some colorful sweet potato toast? It’s healthy, delicious, and it’s even photogenic (for all you Instagram lovers)!

Without further ado, I’m excited to share this easy vegan breakfast recipe from The Plant-Based on a Budget Meal Plan. This has become a staple in our homes, and I hope you love it as much as we do! 

Sweet Potato Benefits

Sweet potatoes are a deliciously nutritious food that offer a variety of health benefits while never lacking in flavor. Here are a few awesome advantages of the almighty sweet potato:

• Rich in Vitamins – Sweet potatoes are heavily packed with vitamin A (more than 700% of the recommended daily value!), vitamin B6, manganese, potassium, copper, niacin, and pantothenic acid. Having sweet potato toast for breakfast will give you a serious morning boost!
• Full of Fiber – Sweet potatoes contain both soluble and insoluble fiber, which makes them excellent in aiding in gut health and helps keep you fuller for longer.
• Awesome Antioxidants – Berries aren’t the only food that have a high antioxidant content! Sweet potatoes contain various antioxidants, including anthocyanins (specifically found in purple sweet potatoes), which have been found to slow the growth of various types of cancers.

Sweet Potato Varieties

Sweet potatoes come in several different varieties and depending on where you live, you may come across more than a few different kinds!

While jewel sweet potatoes are some of the most common for roasting and traditional baking, other types such as purple and creamsicle sweet potatoes offer a nice variance in color and flavor! If you do go with a purple sweet potato, be sure to check on the baking recommendations since they’re best baked at a low temperature due to their low moisture content.

How To Cut Sweet Potatoes

Wash the sweet potatoes thoroughly to remove any dirt. Peeling is optional; leaving the skin on adds extra nutrients and a rustic touch. If peeling, use a vegetable peeler or a knife. Trim off both ends of the sweet potato for a clean start.

Slice the sweet potato in half lengthwise, then continue lengthwise cuts into planks that are about 1/4 inch thick. Consistent thickness ensures even cooking.

Alternatively, you can slice it into rounds, just keep in mind each piece will be smaller and hold less toppings.

When placing the sweet potato slices on a baking sheet make sure they’re in a single layer and aren’t overcrowded to allow proper cooking.

Once toasted, add your favorite toppings! Whether it’s avocado, nut butter, or savory spreads, sweet potato toast is a versatile canvas for a variety of flavors.

Topping Ideas

Nut Butter Goodness – Peanut butter is a classic choice for sweet potato toast but cashew and pistachio butter would also make fantastic options. If you’re sensitive to nuts, go for some warm tahini mixed with maple syrup instead!

Yay for Yogurt – If you want to get some probiotics into your morning routine, smother some delicious non-dairy yogurt onto your sweet potato toast! Also amazing with a little maple syrup and sliced fruit.

Avocados All the Time – If you’re feeling more savory than sweet, why not go for some sliced avocado and a little bit of pepper or nutritional yeast. 

Butter and Salt – if you’re craving traditional buttered toast, grab your favorite dairy-free butter (or make your own vegan butter!) and spread it on the hot toasted sweet potato with a sprinkle of salt. 

Mashed Banana – For a truly zero-waste breakfast option, mash a banana over the sweet potato and enjoy! Top with a sprinkle of cinnamon for extra dimension and flavor

Sweet Potato Toast Storage

With this recipe, we’d recommend only making what you plan to eat but if you do find yourself with leftovers, we’d advise storing the cooked sweet potato in the fridge in an airtight container for 3-5 days separate from any toppings you may plan to add.

Serving Suggestions

Although we think sweet potato toast is perfectly acceptable to serve on its own, it’s also a great additional to a full blown brunch! Serve it with vegan French toast drizzled with maple syrup or a stack of blueberry vegan pancakes!

It’s also great serve served with a creamy berry polenta for something extra filling or this PB&J chia pudding parfait for something lighter!

Print

Easy Sweet Potato Toast

Are you ready to meet your new favorite easy breakfast recipe? This sweet potato toast is simple to make; plus, it's packed with far more nutrients than toast!

Course Breakfast

Cuisine American

Keyword baked sweet potato, gluten-free toast, sweet potato toast

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 serving

Calories 146kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• ½ large sweet potato or yam
• peanut butter
• jelly
• banana sliced

Instructions

• Preheat oven (or toaster oven) to 400°F.
• Slice the sweet potato in half lengthwise, and then thinly slice using a sharp knife into thin pieces. Note: If the pieces are too thick, they will take significantly longer to cook.
• Arrange slices on a baking sheet and bake for 20 minutes (until soft).
• Top with peanut butter, jelly, sliced bananas and enjoy!

Notes

• Have fun with this recipe and mix it up with different toppings!

Nutrition

Calories: 146kcal | Carbohydrates: 34g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 94mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24118IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg

Sweet potato toast recipe from the Plant-Based on a Budget Meal Plan (Week 3). Photos by Michelle Cehn.

The post Sweet Potato Toast appeared first on World of Vegan.

What makes this treat truly special is its dairy- and egg-free magic, allowing everyone to enjoy it! The filling strikes the ideal balance—sweet, flavorful, and nutrition-packed with every mouthwatering blueberry. Say goodbye to the worry of messy slices; this pie holds together beautifully!

When should you make it? Anytime! With the convenience of frozen blueberries, this pie is a versatile treat that brings summer vibes to your table even in the colder months. Whether it’s a special occasion or just a sweet craving, our vegan blueberry pie promises to be a joyous creation in every season. Get ready to redefine dessert indulgence!

Key Ingredients And Substitutions

Frozen Blueberries: While you can use fresh, frozen blueberries offer more convenience and affordability year round. Plus, you don’t need to thaw the blueberries first to make this pie!

Sugar: You just need simple granulated sugar for this pie. If you’d like, you can also use coconut sugar, or any granulated sugar you prefer.

Vanilla Extract: Elevate the flavor with pure vanilla extract for a subtle aromatic note.

Lemon: Both the juice and zest of a large lemon add brightness and a citrusy zing to complement the sweetness of the blueberries. Freshly squeezed lemon juice is best for optimal flavor.

Cornstarch: This acts as a thickening agent for the blueberry filling, ensuring a perfect consistency.

Vegan Pie Crust: Whether store-bought or homemade, a vegan pie crust serves as the flaky, golden vessel for this beautiful pie. In order to create the lattice look, it’s best to make your own homemade pie crust. Don’t worry, we’ll walk you through the steps!

How To Make This Vegan Blueberry Pie

Here’s the step-by-step process for making this blueberry pie made vegan!

Blueberry Filling

In a large saucepan, combine frozen blueberries, sugar, salt, and vanilla extract. Zest and juice a lemon into the mixture.

Heat over medium, stirring until blueberry juices begin to release. Once liquid accumulates, transfer it to a bowl, and whisk in cornstarch to form a pink slurry.

Pour it back into the saucepan with the blueberries. Simmer and stir until the liquid thickens (approximately 5 minutes). Remove from heat and let it cool. For quicker cooling, transfer the filling to a new bowl.

Prepare the Pie Crust

Ensure vegan butter is cold; you can freeze small cubes for a few minutes. Use ice-cold water by adding ice and allowing it to chill for 5-10 minutes.

Add the flour, salt, and sugar to your food processor and pulse to combine. Add the cubed cold butter and pulse several times until the mixture is crumbly with pea-sized chunks of butter.

Next, add the cold water, a little at a time, and pulse until you can squeeze the mixture together to form a dough.

Turn the dough onto a floured surface, knead into a ball, and divide into two patties. Flatten into discs, wrap in plastic, and refrigerate for 10-20 minutes. This step is crucial to make sure the fats solidify again, which will make the crusty nice and flaky!

Assemble Your Pie

Roll out one dough patty on a floured surface, making it slightly larger than your pie dish (about 12 inches in diameter). Carefully place it in the pie dish, leaving an inch hanging over the edge. Place it in the refrigerator for another 10-20 minutes.

Once the pie filling has cooled to room temperature, preheat the oven to 400°F and fill the crust with the cooled blueberry filling.

Roll out the second dough patty, cut into lattice strips using a pastry wheel or knife, and create a lattice weave over the pie.

Crimp the edges for a classic design. Brush the crust with soymilk or agave nectar, sprinkle with coarse sugar (if desired), and bake for 40-45 minutes. Cover with foil after 30 minutes if browning too much. Cool on a wire rack before serving.

Expert Tips

• Perfect Pie Crust: Ensure your vegan butter is well-chilled for a flaky crust. Cutting it into small cubes and briefly placing it in the freezer enhances the crust’s texture.
• Consistent Blueberry Filling: To achieve an even consistency in the blueberry filling, whisk the cornstarch into the separated blueberry juice before reintroducing it to the saucepan. This helps prevent clumps and ensures a smooth, thickened filling.
• Efficient Crust Handling: When rolling out the pie crust, work on a well-floured surface and rotate the dough regularly. This prevents sticking and ensures an even thickness, contributing to a beautifully textured crust.
• Lattice Weaving Technique: For an attractive lattice design, gently lift and fold alternating strips while placing the remaining strips in the opposite direction. This weaving technique creates an appealing pattern on top of your blueberry pie.

Serving Suggestions

• A La Mode Delight: Elevate your blueberry pie by serving each slice with a scoop of your favorite vegan vanilla or coconut milk ice cream. The warm pie alongside the cold, creamy ice cream creates a delightful contrast in textures and temperatures.
• Whipped Coconut Cream Topping: Add some creaminess to individual slices with dollops of whipped coconut cream. Its rich and airy texture complements the fruity sweetness of the blueberry filling.
• Drizzle of Sweet Agave Syrup: For an extra touch of sweetness, lightly drizzle each serving with agave syrup. Its natural sweetness enhances the flavors without overpowering the delicate taste of the blueberries.
• Fresh Mint Garnish: Introduce a burst of freshness by garnishing the pie slices with fresh mint leaves. Not only does it add a vibrant touch to the presentation, but the mint’s aroma also enhances the overall dessert experience.

How To Store

After the blueberry pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days to maintain its freshness.

To prolong the pie’s shelf life, consider freezing individual slices or the whole pie. Wrap it securely in plastic wrap and aluminum foil, or place it in an airtight container. Label with the date and store in the freezer for up to 2-3 months.

When ready to enjoy a frozen slice, thaw it in the refrigerator overnight. Reheat in the oven at a low temperature for the best texture.

To prevent the crust from becoming soggy, avoid storing the pie in direct contact with moisture. Placing a paper towel or parchment paper between the pie and the cover can help maintain its crispness.

Frequently Asked Questions

More Vegan Blueberry Recipes

Love blueberries? Try these other delicious blueberry recipes:

• Indulge in moist and fluffy vegan blueberry muffins bursting with juicy blueberries, perfect for a quick and delightful breakfast or snack.
• Transform your mornings with these light and fluffy vegan blueberry pancakes infused with the sweet goodness of blueberries, creating a delectable breakfast treat.
• Dive into a warm and comforting vegan blueberry cobbler featuring plump blueberries nestled beneath a golden, vegan biscuit topping—a delightful dessert that captures the essence of summer.

Print

Vegan Blueberry Pie

This vegan blueberry pie is absolute perfection. Dive into a symphony of plump, juicy blueberries enveloped in a flaky, golden crust, all without a hint of dairy or eggs. The pie filling holds together beautifully, so you can slice each piece without blueberry juice spreading everywhere. Each bite is a sweet, flavor-filled, and packed with nutritious blueberries. And since this pie recipe calls for frozen blueberries, it can be made any time of the year!

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 45 minutes minutes

Servings 8 people

Calories 513kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 Pie Dish
• 1 Zester
• 1 food processor optional
• 1 Pastry Wheel optional
• 1 Basting Brush optional

Ingredients

Blueberry Pie Filling

• 6 cups frozen blueberries (2 pounds)
• ⅔ cup sugar
• ¼ tsp salt
• 1 teaspoon vanilla extract
• 1 lemon large, for the juice and zest
• ¼ cup cornstarch

Vegan Pie Crust (Top and Bottom)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1 cup vegan butter cubed
• ½ cup ice cold water
• soymilk or agave nectar optional, for basting the pie crust
• course sugar optional, for sprinkling on the pie crust

Instructions

• In a large saucepan, add the frozen blueberries, sugar, salt, and vanilla extract. Using a zester, add the zest of the lemon, followed by the juice of the lemon. Turn heat to medium and stir regularly until the blueberry juices start to release.
• Once there is some liquid blueberry juice at the bottom of the saucepan, tip the pot and carefully pour the juice into a small bowl, and stir in the cornstarch. Mix until a uniform pink slurry forms without any cornstarch. Pour this back into the saucepan and stir in with the blueberries. Continue to simmer and stir regularly until the liquid thickens, around 5 minutes. Then remove from heat and allow to cool fully. To speed up cooling, you can pour the blueberry filling into a new bowl.

Prepare the Crust Dough

• Before you begin, make sure your vegan butter is cold. You can even cut it into small cubes and place it in the freezer for a few minutes. Also, ensure your water is ice-cold. Add ice to your water and allow it to cool down for 5-10 minutes before using.
• In a food processor, combine the all-purpose flour, salt, and sugar and pulse to mix.
• Add the cold vegan butter and pulse several times until the mixture resembles coarse crumbs. You should have small pea-sized pieces of fat throughout the dough.
• Gradually add the ice-cold water to the mixture. Add more water, a little at a time, until the dough begins to come together. Be careful not to overwork the dough; it should be just moist enough to hold together.
• Turn the dough out onto a clean, floured surface. Gently knead it a few times until it comes together into a ball. Divide into two even pieces and Flatten into disc shapes. Wrap the each dough patty in plastic wrap and refrigerate it for at least 10-20 minutes. Chilling the dough allows the fats to solidify again, making the crust flaky.
• On a floured surface, roll out one dough patty into a circle slightly larger than your pie dish (about 12 inches in diameter). Roll out from the center, rotating the dough a quarter turn after every few rolls to prevent stretching the dough too much in one direction. Specks of butter in the pie dough are expected and help to make the flaky layers. Carefully lift the rolled-out dough and place it into your pie dish. Gently press it into the bottom and sides of the pan, and leave about 1 inch of dough hanging over the edge (which will be used for crimping later). Place in the refrigerator.

Assemble Your Pie

• Once the blueberry filling has cooled to room temperature fully, preheat the oven to 400 degrees F and add the filling to the crust-lined pie dish.
• Take the second dough patty from the fridge, place on a floured surface, and roll out one dough patty flat just like the first. Using a pastry wheel or knife, slice the dough into lattice strips (approximately 1 inch thick). Place all the strips going one direction over the pie. To create the lattice weave, gently lift and fold alternating strips back while you place the remaining strips laying the opposite direction, and then fold the strips back. Add one new strip at a time until the lattice is complete. Fold the dough hanging over the edge up and over the sides and use your fingers to pinch and crimp the edges to secure an create the classic crimped pie design. Alternately, if you don't have enough dough hanging over the edges, simple use a fork and press it into the edges of the dough to crimp and seal along the entire rim of the pie. Then use a knife or pastry wheel to cut off any dough hanging over the side of the pie dish.
• Brush the pie crust dough lightly with soymilk or agave nectar, and sprinkle with course sugar (if desired), and bake for 40-45 minutes. Check after 30 minutes and if the crust is browning, place a piece of tinfoil over the top.
• Remove to a wire cooling rack and allow to cool fully.

Notes

Pie Crust Design: This recipe describes how to create a classic lattice pie crust design; but feel free to get creative! You can top the pie with a full flat sheet of dough, crimp the edges, and slice slits in the dough in a star shape. You can use cookie cutters or leaf cutouts to add decorative elements made from leftover crust dough to the pie crust. 

Don’t have a food processor? You can make this crust by hand as well using a pastry cutter. You can find the full directions in our pie dough recipe article. 

Nutrition

Calories: 513kcal | Carbohydrates: 75g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 540mg | Potassium: 160mg | Fiber: 4g | Sugar: 29g | Vitamin A: 64IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 3mg

Vegan Blueberry Pie photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Vegan Blueberry Pie appeared first on World of Vegan.

The centerpiece to any great celebration is always cake. While all cakes are invited to my parties, absolutely nothing beats this vegan ice cream cake. Stacked up high with layers of creamy vegan ice cream and chopped nuts, tucked in a crust made from blended Oreos, and decorated with chocolate drizzle or frosting and with sprinkles, every slice is a riot of flavors, colors, and textures. Whether it’s summer or winter, every last bite will be gleefully gobbled up before a single drop can melt away.

It may sound like an impossible dream once you’ve gone vegan, but you’ll be thrilled to discover that’s not the case! Making your own ice cream cake without any dairy or eggs is surprisingly easy, if not downright fun. This recipe comes from The Vegan Friendly Cookbook by Michelle Cehn and Toni Okamoto. It’s a recipe passed down from Toni’s mother-in-law, Jolene Shapiro. Enjoy!

Why You’ll Love This Recipe

• No experience necessary – Not a baker? Never made ice cream before? No problem! The most important skill you need here is patience since it simply takes time for the layers to set properly. Everything else is more assembly than cooking. You can even get the kids in the kitchen to help!
• Make ahead – Since this cake can just chill out in the freezer until it’s party time, not only can it be made well in advance, but it’s also much better if you do. That will ensure it’s perfectly set and sliceable while you have a chance to enjoy the party.
• Any flavor goes – Mix and match to make your favorite combinations. Absolutely any ice cream is fair game, which you can then pair with all your favorite cookies, candies, and sweet toppings.
• Gluten-free options – Double check labels and select gluten-free cookies to make this a treat for those with celiac disease too.
• Crowd-pleasing – This one is foolproof. Who could resist the lure of ice cream cake? Young or old, vegan or not, everyone will LOVE this treat.

Key Ingredients in this Ice Cream Cake

Vegan ice cream: I scream, you scream, we all scream for vegan ice cream! Whether it’s made from oats, soy, coconut, pea protein, or any combination, everything goes here. Just make sure that you picking up a full pint (16 ounces) and not a downsized container, since some manufacturers have started packaging a scant 14 ounces at a time to boost their bottom line.

Oreo-style cookies: Chocolate wafer cookies with a vanilla crème filling is the classic combination, but you have plenty of opportunities to add even more flavor to this layer! And yes, Oreos are vegan! You can also find other brands like Back to Nature. You’ll just blend these up with vegan butter in the food processor to create your delicious cake crust.

Vegan butter: Since vegan butter becomes solid at cold temperatures, it acts as a binder here for the crust, while preventing the cookie layer from getting too soggy.

Chopped peanuts: Go nuts! For a crunchy, salty contrast to the sweet and creamy ice cream, classic peanuts always satisfy. If you have a nut allergy, though, you can always swap them out for pepitas, sunflower seeds, or simply more sandwich cookies.

Melted chocolate: For aesthetics and flavor, you can’t top a generous drizzle of chocolate. This could be just straight up melted chocolate, chocolate ganache, homemade magic shell, or even chocolate syrup.

Chocolate and buttercream frosting: Don’t leave your creation naked; frosting is a fun and easy way to make it look amazing. If you don’t want to make your own, you could take a shortcut here with store-bought frosting too. Most flavors of Duncan Hines frosting are “accidentally” vegan, but always check labels to make sure.

Sprinkles: Add a dose of magic and happiness to your dairy-free ice cream cake by shaking on your favorite brand of vegan sprinkles! These days there are lots of colorful sprinkles, sparkly sprinkles, and all sorts of fun-shaped sprinkles that are made without the dreaded confectioners glaze (which isn’t vegan). Yay, sprinkles!   

Flavor Combination Ideas

Not sure where to start, or simply overwhelmed by the endless possibilities? Here’s a cheat sheet for some of our favorite pairings.

• Cookie Monster: Cookie dough ice cream on the top and bottom, crunchy chocolate chip cookies, vanilla frosting. Top with whole, mini chocolate chip cookies, or Cookie Crisp Cereal pieces!
• Neapolitan: Strawberry ice cream, vanilla ice cream, chocolate sandwich cookies, and chocolate and vanilla frosting. Top with fresh strawberries and mini chocolate chips.
• Grasshopper: Mint chocolate chip ice cream, chocolate ice cream, mint-chocolate sandwich cookies, and chocolate frosting.
• Chocolate-Covered Strawberry/Cherry: Chocolate ice cream, strawberry or cherry ice cream, double chocolate sandwich cookies, and chocolate frosting. Top with lots of melted chocolate and fresh strawberries or maraschino cherries.

Recipe for Success

If this is your first time making an ice cream cake, don’t sweat it! Here are some tips to party-perfect results.

1. Make sure the ice cream has been “tempered” before adding it to the cake pan. That means slightly softened. All you need to do is let it sit out at room temperature for about 10 minutes so it’s not frozen solid, but not yet melted. This makes it much easier to spread smoothly.
2. Press the ice cream layers down firmly to remove any air bubbles for an even, flush fill.
3. Keep your kitchen as cold as possible so the ice cream doesn’t melt while you work with it. If that’s not possible, take breaks between each step, putting your cake back into the freezer to re-solidify.
4. To make cutting the cake easier when it’s all said and done, run your knife under hot water before each slice, wiping the blade off on a clean kitchen towel to keep the cuts neat.

Tips for Storing and Saving Your Ice Cream Cake

Make your cake well in advance of your party so you can simply enjoy the festivities. Keep it in the pan to prevent any other items from bumping into it, cover with a layer of plastic wrap, and label clearly. It should keep in the freezer for up to 6 months.

When you’re ready to serve, transfer it to the fridge and let sit for 20 – 30 minutes before slicing so it’s not rock solid. Add any fresh fruits or final garnishes right before bringing it out to the table.

Return any uneaten pieces back to the freezer immediately so they don’t melt away!

More Frozen Dessert and Vegan Ice Cream Recipes

If you’re looking for more delicious vegan dessert recipes, take a peek at our favorites below. You can also find amazing vegan bakeries and bakers who ship nationwide! What at time to be alive.

• Vegan Matcha Chip Ice Cream
• Vegan Creamsicles
• 3-Ingredient Watermelon Gelato
• Vegan Rocky Road Ice Cream
• Chocolate-Dipped Banana Pops
• Minimalist Mango Berry Nice Cream
• Vegan Drumsticks

If you’re more of a frosty froyo fan, make sure to check out our guide to the best dairy-free frozen yogurts (plus recipes!)

Equipment You’ll Need

• Food processor: to blitz the cookies together to make the crust.
• Springform pan: to press the cake into and be able to get it out once it’s frozen solid!
• Parchment paper: to prevent sticking.

Print

Vegan Ice Cream Cake (Dairy-Free)

The only thing better than our vegan birthday cake recipe is this vegan ice cream cake! Made with store-bought pints of vegan ice cream reshaped into a double-level ice cream cake with an Oreo cookie crust and a layer of crunchy chopped peanuts, this is everyone’s favorite cake. And guess what? It takes less than 30 minutes to make! No baking — this is the vegan easiest cake recipe you’ll ever make. The recipe commes from The Friendly Vegan Cookbook and originated in the kitchen of Jolene Shapiro, a masterful vegan mama who was thrilled to share her widely loved recipe. Enjoy!

Course Dessert

Cuisine American

Keyword dairy-free ice cream cake, ice cream cake, vegan ice cream cake recipe

Prep Time 30 minutes minutes

Freezing time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 8

Calories 305kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 1-pint containers vegan vanilla ice cream (or flavor of your choice)
• 2 1-pint containers vegan ice cream in a flavor other than vanilla (we recommend using the same flavor, but feel free to go wild and mix it up if you prefer)
• 1 14.3-ounce package Oreos (or nutter butters or other vegan cream filled sandwich cookies)
• ½ cup vegan butter at room temperature
• 2 cups chopped peanuts or another package of cookies that you can lay flat for the middle layer, divided

Instructions

• Take the ice cream out of the refrigerator and allow it to thaw on the counter while you prepare the crust.
• In the bowl of a food processor, combine the whole package of cookies and the vegan butter. Process until thoroughly combined.
• Line a springform pan (8 inches wide × 3½ inches deep) with parchment paper. To do so, cut one piece of parchment to the size of the bottom of the pan, and cut another strip to wrap around the sides.
• Using your hands, evenly press the cookie mixture into a thin layer on the bottom of the pan. (This will leave the sides of the cake exposed so you can see the layers, but if you’re worried about the ice cream melting, you can press the cookie mixture up the sides of the pan, too, for a crust that will keep the ice cream well contained while serving.)
• Scoop the vanilla ice cream out of the cartons and spread it into an even layer over the cookie mixture.
• Evenly spread 2 cups of the chopped peanuts (or sandwich cookies laid flat) over the vanilla ice cream.
• Scoop the other-flavored ice cream over the peanuts and spread it into an even layer. (If you added cookie mixture to the sides of your pan and there is any excess reaching above the sides of the ice cream, cut the excess away so the cookie mixture is level with the ice cream cake.) Lay a piece of parchment paper over the open top of the springform pan, and press the parchment against the ice cream until it’s tightly packed.
• Place the ice cream cake in the freezer and allow it to harden overnight or for at least 12 hours.
• Remove the ice cream cake from the freezer, invert it onto a plate, and undo the springform pan. Flip the cake onto a serving plate or cake stand.
• Top the cake with any of the optional decorations. Serve the cake immediately or return it to the freezer until you are ready to serve.

Notes

• Optional Decorations – melted chocolate, chocolate shell, chocolate glaze, vegan rainbow sprinkles, chocolate or buttercream frosting, chopped peanuts, and/or fruit.
• Presentation Tip – “If presentation is important and you want clean lines, then pop the bottom layer of vanilla ice cream back into the freezer to firm up before adding the next layer of ice cream on top.” —Emily R.

Nutrition

Calories: 305kcal | Carbohydrates: 6g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Sodium: 96mg | Potassium: 275mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 40mg | Iron: 1mg

This vegan ice cream cake recipe was created by Jolene Shapiro and originally published in The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Gorgeous vegan ice cream cake photos by the incredibly gifted vegan photographer Zhoro Apostolov.

The post The Perfect Vegan Ice Cream Cake (Easy and Dairy-Free) appeared first on World of Vegan.

This almond milk and strawberry smoothie recipe couldn’t be easier to blend together using just a handful of ingredients you likely have in your freezer and pantry already. And it’s healthy, too! What are we waiting for? Let’s get blending!

Superstar Smoothie Ingredients

Ever wonder why fruit smoothies are even better when you include plant milks and seeds? If you think about it, a simple smoothie can be a powerhouse of positive nutrition in a single glass.

Frozen Strawberries

Strawberries are the star of this smoothie show! Berries boost your vitamin C, fiber intake, and particularly polyphenols (known also as awesome antioxidants). You can use store bought frozen strawberries, or fresh strawberries that you freeze yourself! If you freeze the strawberries yourself, just make sure they are fully frozen before making this smoothie.

Ripe Spotty Bananas

A smoothie staple! Bananas help create a sweet, rich, thick, creamy, milkshake-like consistency in any smoothie. They also have fantastic levels of fiber, potassium, and vitamin B6. This is the ingredient that makes your smoothie s-m-o-o-t-h.

The perfect bananas for smoothies are very ripe and spotty. The more you allow bananas to ripen, the sweeter they get!

Ground Flaxseed Meal (Flaxmeal)

Ground flax is a vegan pantry staple. It can be used as an egg replacer in baking recipes, and added to numerous recipes! We add flax to this smoothie as a healthy source of omega-3 fats which are critical for brain health. If you don’t have flaxmeal, you can simply leave it out!

Rolled Oats

Why add oats? Something magical happens when you mix rolled oats with soy milk. This plant-based milk mixture becomes extra creamy and even more delicious. The trick to this is that you do need a high-speed blender to make this happen. It’s totally worth it!

If you have a high-powered blender, you can add the oats raw and they will blend smooth. If you’re working with a lower power blender, add the milk and oats first, and allow them to rest in the blender for 15 minutes before adding your other ingredients and blending. This will soften the oats for easier blending and a creamier result!

As a whole grain, oats provide much needed soluble fiber (beta-glucan, the best kind!), B vitamins, and minerals. 

Almond Milk

Supercharged with vitamins and give your smoothie that lovely rich flavor with almond milk. This recipe calls for unsweetened almond milk, since the two ripe bananas bring plenty of sweetness to the smoothie already, but any type will work! If you don’t have almond milk on hand, you can use any variety of plant-based milk in this recipe.

How to Serve Up This Strawberry Smoothie

Although smoothies are usually a solitary snack or single breakfast, you might be wanting to add a little something extra. Here are some suggestions for your Strawberries ‘n’ Cream Smoothie:

Always Okay to Add Berries – You can never go wrong by adding more berries to your breakfast. Sliced strawberries, blueberries, blackberries, or even cherries bring some sweetness, fiber, and vitamin C when sprinkled over the surface of your smoothie. 

Power Up With Protein Powder – If you need this mixture to keep you full for most of the morning, try adding a scoop of vegan protein powder—like these brands.

A Nod to Chopped Nuts – Experiment with texture by topping with a few candied walnuts or your favorite nuts. This will add healthy fat, fiber, and protein to your smoothie and make it into more of a meal.

Blend It Into a Bowl – Add a little less liquid and you’ll have the perfect creamy consistency for a smoothie bowl. Add some shredded coconut, a spoonful of chocolate hazelnut spread, and a few slices of fresh strawberries or banana. Beautiful!

Want Whipped Cream? No problem! If you have a can of coconut milk in your cupboard, you’re all set to go. You can use the spray cans from the grocery store, but homemade coconut whipped cream is just heavenly!

Simple Storing Options

Smoothies are best consumed fresh within the first 15 minutes of blending, and we highly recommend adjusting the recipe to fit your appetite so no smoothie goes to waste.

If you need to save your almond milk strawberry smoothie leftovers, they can be saved in the fridge for in a covered container, but the texture and flavor will change. If you have an insulated water bottle or thermos, that would be even better for keeping your remaining smoothie cool and fresh in the fridge.

When you’re ready for the smoothie, a good idea is to blend your leftovers with a small handful of frozen fruit to get your smoothie thick and creamy again, especially if the consistency looks a little thin. Best to use the fruit already in your smoothie, but you can also branch out and try something new. 

More Super Smoothies or Fresh Juices to Try

• Pineapple Banana Smoothie
• Mango Spinach Smoothie
• Blackberry Smoothie
• Gingerbread Smoothie
• Mango Pineapple Smoothie
• Fresh Strawberry Juice
• Red Raspberry Smoothie
• Tropical Mango Banana Smoothie

Print

Almond Milk Strawberry Smoothie (Without Yogurt)

This easy 5-ingredient almond milk strawberry smoothie is a team favorite! It's thick and velvety like a strawberry milkshake that's secretly healthy. And it's made without yogurt, as the rolled oats make it extra creamy and extra filling as a quick-fix breakfast that's vegan-friendly and dairy-free!

Course Breakfast

Cuisine American

Keyword breakfast smoothie, creamy vegan smoothie, smoothie with oats, strawberry smoothie, vegan smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 529kcal

Author Michelle Cehn

Equipment

• 1 High Speed Blender

Ingredients

• 1 cup almond milk
• ¼ cup rolled oats
• 2 cups frozen strawberries
• 2 large ripe bananas not frozen
• 1 tablespoon ground flaxseed meal

Instructions

• In a high-powered blender (such as a Vitamix) add the almond milk and rolled oats and blend on high until smooth.
• Add the frozen strawberries, ripe bananas, and flaxseed meal, and blend on high until completely smooth and pale pink in color.

Notes

• Want to add vegan protein powder? It will blend beautifully into this smoothie—although I’ll usually add an additional splash of water to thin it out. This is also a very sweet smoothie, so sweetened protein powders can be a tad overpowering.

Nutrition

Calories: 529kcal | Carbohydrates: 104g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 1836mg | Fiber: 18g | Sugar: 49g | Vitamin A: 712IU | Vitamin C: 193mg | Calcium: 389mg | Iron: 4mg

The post Almond Milk Strawberry Smoothie (Without Yogurt) appeared first on World of Vegan.

With a few skillful cuts and a lot of creamy vegan butter, you’ll be enjoying your corn ribs in no time. All you need is your air fryer, a fresh cob, and a sharp knife. No need to be forlorn, we know you’ll totally love this way of making corn!

Why You Need to Make These Vegan Corn Ribs

Do you really need a good reason to carve up some corn on the cob? If you need more motivation, consider the fact that they’ve got a fabulous flavor and keep reading!

• Quick and easy to make (once you get the corn spears cut)
• No need to turn on the oven (so helpful on super hot days)
• Colorful, creamy, and sweet
• Learn a new technique to impress your family
• Gluten-free, soy-free (if using soy-free vegan butter), nut-free, and dairy-free

Star Ingredients

Although there are so few ingredients in this recipe, they all add up to a healthy and happy digestion. What more could you ask for?

Corn – Rich in vitamin C and fiber, good source of lutein and zeaxanthin, plus small amounts of vitamins B, E, K, and minerals such as magnesium and potassium. Explore more vegan corn recipes for corny inspiration!

Chipotle – adds a moderate amount of spiciness and some fruity notes to the food.

Garlic – Brings a pungent element into the recipe, along with vitamin C, B6, manganese, and fiber. Garlic also has antibiotic, anti-inflammatory, and antiseptic properties.

Vegan Butter – You can use any plant-based butter in this recipe. We used Flora Plant Butter, which we love because it’s sustainably packaged in paper instead of plastic!

Salt – These corn ribs are very flavorful, due in part to the salt. If you’d like more mild corn ribs, use less salt. And if you double or triple the recipe, the flavor may become overpowering, so scale back on the salt and garlic powder. You can always add more once they’re done cooking!

Corn Rib Cutting Technique

Our advice: slow and steady wins the race. Or, in this case, the corn! When making your cuts, just take your time and don’t strive for perfection. Even if the ribs are a little bit off, they’ll still be scrumptious.

• First, cut the cob in half lengthwise to make two shorter cob sections. Not too bad, right?
• Second, you’re going to stand the cob on its end so that it like a tall-ish cylinder. Keep in mind that the next steps are very similar to cutting a circular pizza.
• Third, (now this is important) use slow, sawing motions with a sharp knife (you can try both a chef’s knife or bread knife to see which one works better for you) to cut through the center of the cob from top to bottom to make two semi-circular pieces. Do this for both cob sections. You should have 4 pieces total.
• Finally, do the same thing for each of the semi-circular pieces so that they form spears (like pickles, only with corn). You should have 4 spears (or ribs) from each short cob section, making 8 total.

How to Make Corn Ribs

Please don’t feel intimidated by this simple rib recipe. Once you cut your first slice of corn, you’ll know what you’re doing and the rest will be a breeze.

1. Pull the husks and silks off of the corn cob.
2. Cut the corn into 8 rib spears.
3. In a bowl, mix the butter and spices together.
4. Coat each of the ribs on both sides with the butter mixture.
5. Air fry the corn at 375 degrees for 8 minutes, flip, and then cook for another 4 minutes.

Equipment You’ll Need

There’s not a lot of equipment needed to make these super yummy ribs, but it may take extra time and patience to cut into the cobs. You can do it––just focus on going slow and steady.

• Very Sharp Large Chef’s Knife
• Measuring Spoons
• Basting Brush
• Air Fryer (or baking sheet and oven)
• Strong muscles

How to Serve Up Your Spicy Corn Ribs

A simple and spicy side can only enhance a midweek meal. If you’re not sure how to serve up these mouthwatering ribs, here are a few suggestions:

• Call Up The Chili Train – Corn and chili really go well together and the combined festive flavors would be divine. Make our two-bean chili recipe with these crispy corn ribs on the side for maximum mealtime happiness.
• Burgers, Buns, and Barbecue – I don’t know about you, but a barbecue isn’t complete without some sort of delightful corn dish. Pair our black bean burger with these rich and savory riblets for the most amazing indoor barbecue adventure.
• Team Up With Tacos – Crunch and munch go hand in hand when it comes to corn and tacos. Choose from chipotle mushroom tacos, or our amazing meat lover’s beefy tacos! Both would really be delicious by either double-blending the chipotle or adding extra spice to the Taco Tuesday turnout.

Vegan Corn Ribs FAQs

Here are some more frequently asked questions when it comes to cooking and storing the chipotle corn ribs. If you came up with any tips or tricks for this recipe, please add them to the comments below. It would be a great resource for other World of Vegan readers!

Can you freeze the corn ribs?

You can freeze any leftover corn ribs in a sealed plastic container or freezer-safe bag for up to a year. Though once they’re seasoned, cooked and frozen, they will slowly degrade in both flavor and texture.

How long do corn ribs keep?

In the fridge, any remaining corn will be good for about 3-4 days.

Can you make this recipe soy-free?

That’s an easy one––yes! Just choose a plant-based butter that does not contain soy. Some brands will use coconut oil, olive oil, or avocado oil instead.

What if I don’t have an air fryer?

Though your ribs will be crispier and a little bit crunchier in the air fryer, you can certainly use your oven to make these. If you have a convection option, even better. Preheat the oven to 400 degrees and place your ribs on a parchment-lined baking sheet. Cook for about 10 minutes on one side, flip, and then 8-10 minutes on the other side.

How do I reheat corn ribs?

Either use a skillet on medium heat, the microwave, or add back to the air fryer for a few minutes. All methods will warm up your ribs, though the air fryer will get them back almost to their original texture.

More Vegan Air-Fryer Recipes to Try

Unlock the convenience of vegan air fryer recipes and savor guilt-free indulgence. From crispy tofu bites to wholesome fries, these recipes showcase the effortless, healthy, and delicious side of air frying for your plant-based journey.

• Air Fryer Spaghetti Squash
• Nooch-Encrusted Tofu Cubes
• Sweet Potato Fries
• Vegan Jalapeno Poppers
• Crispy Potato Wedges
• Vegan Burger Tater Tots

Print

Chipotle Corn Ribs (in the Air Fryer)

These spicy vegan chipotle corn ribs are so flavorful and easy to make—no grill necessary! It’s a delicious way to enjoy corn any time of year. It’s a perfect party food—just cut the corn into corn ribs in advance and store them in the fridge until you’re ready to air fry them. Cutting the raw corn cob is the hardest part, so be sure to bring some muscle power and a steady hand! Thank you for this brilliant food trend, TikTok!

Course Sides

Cuisine American

Keyword air-fried corn ribs, bbq side dish, corn ribs recipe

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 corn ribs

Calories 23kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 corn on the cob uncooked
• 1 tablespoon vegan butter melted
• ¼ teaspoon garlic powder
• ¼ teaspoon chipotle powder
• ⅛ teaspoon salt

Instructions

• Note: the hardest part about this recipe is cutting the corn cob. Please be safe about this! It requires a very sharp large knife and a lot of muscle strength. 
• Shuck the corn by removing the husk and all the stringy fibers (which can be discarded or added to your compost).
• Cut the corn cob in half and then into quarters creating 8 spears that will be your “corn ribs.” Here’s how: Using a sharp knife, lots of muscle, and steady hands, slice the corn in half crosswise creating two much shorter cob (this is the easiest cut). Then, take one half, steady it on the cutting board, and cut it in half lengthwise. This is tough to do, and will require a see-saw motion with your knife as you slowly work your way through the core of the rind. Once cut, place each piece with thee flat side down, and cut in half lengthwise again, so you have four spears (“corn ribs”). Take your remaining half-cob and do the same, so you have a total of 8 corn rib spears.
• In a small bowl, mix together the melted vegan butter, garlic powder, chipotle powder, and salt until well combined.
• Using a basting brush, brush the buttery mixture evenly over all the corn ribs until they are fully coated.
• Place the seasoned corn ribs into an air fryer, forming a single layer. Air fry at 375ºF for 8 minutes, flip, and cook for another 4 minutes.

Video

Nutrition

Calories: 23kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 51mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.1mg

If you try this chipotle corn ribs recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration. Vegan food photography by J.J. Steele.

The post Chipotle Corn Ribs (in the Air Fryer) appeared first on World of Vegan.

I’m obsessed with this dish. It’s filling, delicious, and super nutritious. I was eating it and just couldn’t stop! It’s got such a great variety of textures from the crunchy veggies and sesame seeds and the creamy, zesty sauce. You’ll love the bursts of flavor from green onion, cilantro, sugar snap peas, soy sauce, and lime.

This batch serves 2-3 people for a meal, and I recommend it for lunch or a light dinner. Or, you can absolutely use it as a side for any meal! I can see this dish being perfect in the summertime and for potlucks and picnics. It would be so delicious on the side of a veggie burger, tacos, and other summer meals. It would also be really great alongside other Asian-inspired dishes. 

How to Make Zucchini Noodles 

Zucchini noodles, also known as “zoodles,” are simply zucchini that has been spiralized with a spiralizer tool to make noodle shapes.

Method 1: Use a Spiralizer

With this recipe, carrots are also spiralized. If you don’t have a spiralizing tool, you can actually find some pretty inexpensive ones at your local kitchen shop or on Amazon. I’ve seen handheld ones for as little as $9. You can also invest in an electric spiralizer to make the process even faster and easier.

Method 2: Buy Pre-Spiralized Veggies

If you don’t want to purchase a spiralizing tool, there are actually a couple of alternative options. Some grocery stores actually sell zucchini and carrots (and other veggies like beets) that have already been spiralized and packaged so that they’re ready to use. Here’s an example. They’re very convenient, albeit a bit more expensive and generally packaged with a great deal of plastic.

Method 3: Thinly Slide With a Mandolin or Peeler

Alternatively, you could also very thinly slice both the zucchini and carrots using a mandolin or even making ribbons with a vegetable peeler. Always use caution when using a mandolin since they are very sharp and it’s easy for your hand to slip! 

Easy to Make With Zero Cooking!

The method for this recipe is really simple, and there is absolutely no cooking involved. Add all of the raw vegetables to a large bowl. Whisk together the delicious sauce ingredients and adjust the flavors to taste. If you like a more zesty sauce, add more fresh lime juice.

While it’s not listed in the ingredients, if you want some spice you can add spices like cayenne pepper or a few drops of your favorite hot sauce (who’s on Team Sriracha?). I absolutely love almond butter in the sauce and I think it works perfectly, but you could definitely use all-natural smooth peanut butter instead. 

Make It Fresh

I suggest preparing this meal the day you plan to serve it. If you’re making it for yourself, eat any leftovers within the next day or so. If you let the meal sit too long, the veggies will eventually soak up the sauce and it can become soggy or mushy. It tastes so much better when it’s fresh, light and crisp.

It’s best to use the freshest zucchini so that the zoodles don’t have too much moisture. If your zucchini is somewhat soft because it’s been sitting in your fridge for a few days, you might get floppy, soppy noodles, which are no fun. But if that’s what you’re working with, you can dry the zoodles with some paper towel or sprinkle them with a bit of salt and let them sit for around 10 minutes. This will draw any moisture out and then you can use a paper towel to absorb that excess water. 

Packed With Health Benefits

The health benefits of this zucchini noodle bowl are pretty impressive! The dish packs a ton of vitamin a, b vitamins, vitamin c, e, and k. It’s also rich in minerals like calcium, iron, manganese, magnesium, potassium, and zinc. It even contains a variety of all of the amino acids.

The sauce turns this dish from a salad to a meal because it’s protein-packed and rich in healthy fats, making it quite satiating. The fiber also helps to fill you up, but you’ll feel light and love that it’s so easily digestible and low in carbs! Furthermore, the veggies (as well as the garlic and ginger) are all anti-inflammatory. 

Variety is the spice of life, and getting in a nice variety of vegetables and whole foods is one of the best ways to ensure you’re getting all of the required nutrients on a vegan diet. Some nutrients like calcium and zinc can be difficult to obtain if you aren’t eating enough healthy veggies and fruits, but a meal like this is a fantastic way to ensure you meet your required intake of nutrients. 

Make It Fully Raw With a Few Tweaks!

This meal is almost completely raw. If you’re a raw foodie, you can make this meal 100% raw by using two simple substitutions. Use raw almond butter instead of roasted almond butter, and untoasted instead of toasted sesame oil.

Tamari and soy sauce aren’t raw, so you could swap this ingredient for coconut aminos (which is raw). Simply adjust the quantity to suit your taste since it has just a slightly different flavor from traditional soy sauce.

How to Make It Gluten-Free

If you are gluten-free, then you can most certainly have this meal as long as you use tamari (gluten-free soy sauce) or coconut aminos as soy sauce isn’t gluten-free. 

Get Creative With Different Veggies

Feel free to switch up some of the veggies if you’d like. I personally love this combination of vegetables but you’re welcome to use other types of vegetables such as red cabbage, daikon radish, or bok choy. Just thinly slice any veggies you decide to use in order to get the best texture and flavor.

Cilantro… Love It or Hate It?

I know that there are a lot of people who don’t like cilantro. I actually used to never like it and somehow it became an acquired taste to me. Now I adore it! Cilantro is very cleansing for the body and can even detoxify heavy metals. However, if you don’t enjoy it, you can simply add more green onion to the bowl or swap it out for parsley. Parsley won’t give it that same Asian-inspired flavor but it will still be refreshing and delicious, and it has some of the same cleansing health benefits as cilantro.

More Delicious Noodle Dishes

• Vegan Teriyaki Stir Fry Over Noodles
• Easy Vegan Ramen Noodle Soup
• Thai Vermicelli Noodle Soup

Print

Fresh Zucchini Noodle Bowl

This fresh zucchini noodle bowl is mostly raw and jam-packed with nutrition. Plus, it’s very quick and easy to prepare. Move over garden salad, there’s a new favorite zoodle salad in town!

Course dinner, Lunch

Cuisine asian

Keyword asian salad, zoodle recipe, zucchini noodles

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 1303kcal

Author Kathy Chrzaszcz

Ingredients

Noodle Bowl

• 3 cups spiralized zucchini
• 1½ cups spiralized carrots
• ½ thinly sliced or julienned red bell pepper
• ½ cup sugar snap peas
• 2 green onions finely chopped
• ⅓ cup roughly chopped cilantro
• 1½ tablespoon sesame seeds

Sauce

• ½ cup peanut butter or any other nut butter or seed butter
• 2 tablespoon toasted sesame oil
• 1 clove garlic
• 1 teaspoon fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons water

Instructions

• Add all of the vegetables and sesame seeds to a large bowl and toss to mix.
• In a separate medium bowl, whisk together all of the sauce ingredients until smooth.
• Pour the sauce onto the veggies and mix well to combine. Serve immediately. Store any leftovers in the fridge and consume within a few days.  

Video

Nutrition

Calories: 1303kcal | Carbohydrates: 71g | Protein: 40g | Fat: 105g | Saturated Fat: 10g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 54g | Sodium: 1338mg | Potassium: 3062mg | Fiber: 27g | Sugar: 30g | Vitamin A: 35832IU | Vitamin C: 199mg | Calcium: 740mg | Iron: 10mg

Easy zoodles recipe photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan, all rights reserved.

The post Fresh Zucchini Noodle Bowl appeared first on World of Vegan.

Overnight oats are one of the most popular and “trendy” spins on oatmeal. Overnight oats have been sweeping the internet, Pinterest, Instagram, and beyond—and for good reason. They’re ridiculously easy to prepare.

Just grab a mason jar, pour in some oats, sprinkle in any add-ins you want (like frozen berries, fresh fruit, dried fruit, nuts, and seeds). Add a generous pour of your favorite plant-based milk (maintaining a 1:1 oats-to-milk ratio), and pop it in the fridge!

Voila. Tomorrow’s breakfast is ready.

What Are Overnight Oats?

Overnight oats are the no-cook, meal prep version of oatmeal. Instead of making your oatmeal on the stove each morning, you can whip up a batch the night before and have an easy grab-and-go breakfast the next morning.

Instead of heating the oats to soften, oats are soaked in water or milk. After several hours they soften enough to be enjoyed as if they were prepared in a pan!

The secret to a perfect bowl of overnight oats is using the right kind of oats with the right ratio of liquid. When you have it all in balance, it creates a creamy texture that’s the perfect base for a filling breakfast. From there, you can keep it simple and enjoy as-is, or get creative with your toppings to round out the meal.

Why You’ll Love Overnight Oats

It’s pretty incredible how the littlest bit of meal prep the night before can totally transform the vibe of your morning. No more hustling so you’ll have time to make breakfast. No more leaving dirty dishes in the sink while you rush out the door. And no more skipping the most important meal of the day because you don’t have time.

Seriously, what would you give for an extra 5 minutes in the morning? Well, here you go. Hit that snooze button and take an extra 10. 

You’ll have a delicious healthy breakfast ready and waiting for you when you wake up. You can devour it when you first crawl out of bed or grab it on your way out the door. Boom—breakfast handled!

Are Oats Healthy?

Yes, oats are very healthy! They are a whole grain and are high in fiber, protein, vitamins, and minerals. Oats can help lower cholesterol levels, reduce the risk of heart disease, and aid in weight loss.

Overnight oats are just as healthy as eating regular oatmeal so regardless of how you prefer to enjoy it, you’ll be reaping the benefits either way! It really comes down to all the additives you put into your oats. If you’re adding lots of brown sugar, it may not be as healthy as, say, sweetening it with a little date paste or maple syrup.

Key Ingredients For Overnight Oats

To create the perfect bowl of overnight oats, you only need three simple ingredients:

• Rolled oats: Also known as old fashioned oats, these will get you the best results. You can get away with quick oats, but they will be more mushy, however, don’t try steel cut oats as they won’t soften enough.
• Chia seeds: Not only do these little seeds help to thicken the consistency, they’re also an extra boost of fiber and protein to keep you full longer!
• Plant-based milk: Any kind will do. For more protein, try soy milk, or if you fancy some extra creaminess, use coconut milk.

How To Make Overnight Oats

This basic recipe for overnights is quick and simple to make! Once you know this recipe, it unlocks the door for myriad possibilities. Customize it with your favorite toppings and mix in additional flavors for a different option every morning!

Combine: In a sealable container like a mason jar, add the base ingredients and mix well. If the container has a tight lid, you can simply seal and shake to mix it all together.

Soak: Allow the oats to soak and thicken for at least a few hours or overnight. If you’re meal prepping for the week, you can make a big batch and allow it to soak for several days even.

Top it off: When ready, add your favorite toppings like fresh or frozen fruit, nuts, seeds, chocolate chips, shredded coconut or anything else that sounds good to you. For more ideas, see our add-in suggestions below.

Top Tips

• Use rolled oats, also known as old fashioned oats for best results. Quick oats will become too mushy and steel cut oats won’t soften enough. Rolled oats are the goldilocks of overnight oats.
• The base recipe is simple. If you like thick oatmeal, use a 1:1 ratio of oats to milk. You can always top it with another splash of milk in the morning when you eat it. If you like softer oatmeal, feel free to add more milk.
• Heat them up if cold oats aren’t your fancy. Although they’re perfectly safe to eat cold, and it’s the most common way to enjoy overnight oats, you can definitely warm them in a microwave for 1-2 minutes. If you’re going to add toppings like fresh fruit, warm it up first.
• Make a big batch to meal prep for the whole week. This base recipe keeps all week long in an airtight container in the refrigerator. Just keep in mind any toppings that may affect its shelf life. It’s best to not add fresh fruit until right before serving.

Overnight Oats Add-Ins

This is one of those recipes that you can get really creative with by using various plant milks, flavorings (like cinnamon or nutmeg), sweeteners (like maple syrup or brown sugar), and add-ins (like fresh fruit, chia seeds, raisins, goji berries, or even chocolate chips). Have fun with what you have on hand, and take a look at the ideas below for inspiration! 

• Chia seeds
• Ground flaxseeds
• Frozen berries
• Sliced banana
• Fresh fruit (Both Apple Pie and Strawberry overnight oats are scrumptious!)

Toppings

• Shredded coconut
• Coconut whipped cream
• Raisins
• Goji berries
• Jam
• Nut butter (Peanut Butter is a favorite of ours!)
• Maple syrup
• Agave nectar
• Brown sugar
• Cinnamon
• Nutmeg

If you need some go-to ideas, try Strawberries and Cream Overnight Oats, Apple Overnight Oats, and these delicious Peanut Butter and Jelly Overnight Oats!

Plant-Based Milk Options

• Coconut milk
• Soy milk
• Almond milk
• Cashew milk
• Water (yes, even water will work)

How Long Do Overnight Oats Last?

Overnight oats will stay fresh for up to 5 days if stored properly in an airtight container in the refrigerator. You can store them in individual serving-sized containers or meal prep in one big container and portion it out each morning when you’re ready to eat.

The longer oats soak, the softer they’ll get. If texture is a concern for you, you may only want to make enough for a few days instead of the whole week.

Can You Freeze Overnight Oats?

Yes! Overnight oats freeze beautifully. Allow the oats to soak for a few hours to properly soften before freezing. Place them in a freezer-safe container and store in the freezer for up to three months.

When ready to eat, transfer to the fridge to thaw overnight. Then when you’re to eat, add your toppings and enjoy!

Organic Oats

In this recipe, we used oats from One Degree Organic, a brand we’ve long-loved for their commitment to sustainability, consumer transparency, and organic farming. In fact, they even go beyond organic!

The first time One Degree Organics caught my eye at the grocery store was several years ago when I spotted cereal labeled “Veganic.” What?! I had never heard of such a thing before. But as a passionate vegan, I was intrigued. 

Veganic Farming

What does “Veganic” mean, exactly? Here is how One Degree Organic defines it…

Veganic agriculture is a principled way farmers grow crops without the use of chemicals, compounds, or animal inputs of any kind.

One of the key tenets of veganic agriculture is to reject animal-based fertilizer of any kind. The reason for this is to keep pathogens and contaminants away from crops. Even many organic farms use animal waste on fields, including blood meal and bone meal. These sources may carry an array of hormones, antibiotics, pesticides and other chemicals.

If you’ve ever dabbled in vegetable gardening—or even tinkered with house plants—you’ve probably noticed that almost every single bag of soil out there contains animal products. I went to Home Depot looking for a vegan soil and not one of the dozens of bags of soil they had was vegan. And of course, nobody there had ever heard of “veganic.”

Veganic gardening is not easy, and committing to veganic agriculture as a business involves paving a new path. That’s one of the reasons I have so much respect for One Degree Organic. They’ve been paving the way for more ethical and sustainable farming practices since way before it was cool. 

We Vote With Our Dollars 

Here at World of Vegan we often talk about the power we have as consumers. Every time we purchase something, we are casting a vote. A vote in support of that product. A vote in support of that company. A vote in support of that company’s practices and methods of operation. A vote in support of the ingredients used and how they were harvested. A vote for or against organic farming. A vote for or against sustainability. A vote for or against fair labor practices.

I could go on and on….

I personally feel very inspired by companies like One Degree Organic who are taking their ethics beyond the “norm” and even beyond the expected. They are striving to do even better than all else that’s out there. And when I put my dollars toward their oats, their cereals, their bread, and beyond, I know I’m voting for positive change in our food system. 

So, the next time you go to the grocery store, tune into the products your buying and brands you’re supporting. See if they’re aligned with the world you want to live in and know that you’re impacting the world when you cast your vote in the checkout line! 

More Oat Recipes

• Protein Mug Cake (Chocolate Baked Oats) is shockingly healthy and ready in just 5 minutes! It doubles as a healthy breakfast or a decadent after-dinner dessert.
• Pumpkin Baked Oatmeal also makes a great meal prep option and can be served warm or cold.
• For a truly effortless and delicious dessert, try these Vegan Chocolate No-Bake Cookies. They are chocolatey, chewy, and take just 5 minutes to prepare.
• For a delicious on-the-go snack or breakfast that’s nutritious and perfectly sweetened, these Homemade Granola Bars will be your new favorite obsession!
• Almost as easy as overnight oats, this Vegan Baked Oatmeal is low effort. Dump everything into one dish, stir it around, and leave it in the oven to take care of itself.

Print

Overnight Oats

Overnight oats are the ultimate lazy vegan breakfast. It comes together in a jiffy and will be waiting for you to grab-and-go in the morning. Enjoy!

Course Breakfast

Cuisine American

Keyword easy overnight oats recipe, how to make overnight oats, overnight oats

Prep Time 5 minutes minutes

Time to allow the oats to thicken 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 1

Calories 400kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 cup rolled oats
• 1 tablespoon chia seeds optional
• 1 cup plant-based milk use full-fat coconut milk for extra creaminess and decadence

Instructions

• In a container, cup, or glass jar, add the rolled oats, chia seeds, plant-based milk, and any other desired add-ins and mix well. 
• Cover and refrigerate overnight (or for 3+ hours).
• Remove from fridge and enjoy chilled! If you'd like, top with any desired toppings. Reference the post above for flavor and topping ideas.

Notes

Leftovers – Store covered in the refrigerator for up to 5 days.

Nutrition

Calories: 400kcal | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 332mg | Potassium: 342mg | Fiber: 13g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 418mg | Iron: 4mg

Recipe by Michelle Cehn and photos by Amanda McGillicuddy for WorldofVegan.com. All content copyright of World of Vegan, all rights reserved.

The post Overnight Oats appeared first on World of Vegan.

Slathered with veggie chili and gooey melted plant-based cheese, suddenly that simple meal has transformed into these epic vegan chili cheese dogs—the stuff of childhood dreams. Equal parts indulgent and uncomplicated, you can’t beat that foolproof formula for a timeless comfort food staple.

Don’t save this classic bite of Americana just for summer barbecues. In fact, you don’t need to drag out the grill at all! Make the greatest chili cheese dogs whenever, wherever, with entirely plant-based ingredients!

You can cook them up over a campfire for a divine camping meal, or in your toaster oven or microwave for a quick-fix meal at home. Use canned or homemade chili and your favorite vegan cheese! Even skeptics will be won over by this irresistible entrée.

Why These Are The Best Vegan Chili Dogs Ever

• High in plant-based protein: Anything meat can do, plants can do better! Nutrition varies depending on the brand but expect each meatless frank to have anywhere from 10 – 20 grams of protein each.
• Serve one or one hundred: Scale the recipe up or down to accommodate any number of eaters, even if they arrive with a hearty appetite.
• Four essential ingredients: You can go all-out with toppings, but there are only four core ingredients you need to bring this recipe together.
• Ready in minutes: By using ready-to-eat staples, you have a quick fix meal that you just need to heat and eat.
• Perfect for cooking newbies: Not confident in the kitchen? Have limited experience with fancy equipment? Trying to get the kids involved? This is an ideal place to start since it doesn’t require any knife skills, measuring, or even using a stove. There’s no shame in microwaving!

Key Ingredients

Vegan Hot Dogs: Meatless hot dogs are widely available in most mainstream supermarkets these days. You’ll find a wider selection at natural foods stores, such as Whole Foods or Sprouts, and don’t forget to check the freezer aisle as well as the fresh section, too. You can also try a more highly seasoned meatless sausage if you’d like to change things up.

Hot Dog Buns: White, whole wheat, pretzel, or gluten-free; top-sliced or side-sliced; it’s all fun on a bun! On rare occasion, you might find dairy, eggs, or honey in store-bought options, so always double check labels.

Vegan Chili: Make your own from scratch or crack open a can to get the spice right. While you have a huge number of choices from mild to extra-hot, err on the side of caution when serving a diverse audience. You can always spike yours with sriracha or jalapeño peppers to pump up the volume.

Vegan Cheese: Sharp cheddar-style shreds offer just the right amount of savory, gooey goodness here. We used Violife‘s Just Like Cheddar Shreds because it melts beautifully and tastes great in this dish. But you can use any vegan shredded cheese you can find near you!

What’s The Best Way To Cook Chili Cheese Dogs?

If you’re in a hurry, the microwave can’t be beat. It’s great for anyone cooking with since it’s fast, safe, and works in an instant. Solo diners might enjoy using the air fryer or toaster oven a bit more, since it allows the bun to get lightly toasted instead of slightly chewy.

For a crowd though, it’s easier to assemble all eight dogs in a large casserole dish that you can just slide into the oven at once. In short, there’s no wrong answer; the best way to cook chili cheese dogs is the one that you prefer, so don’t be afraid to experiment!

Chili Cheese Dog Topping Ideas

The fun in making chili cheese dogs is dressing them up with wild and wonderful toppings. Add a lot or a little, switching it up to keep every meal exciting. Everyone can get exactly what they want from the same basic meal this way. Just a few topping ideas include:

• Mustard or ketchup
• Diced red or yellow onions
• Sliced chives or scallions
• Sliced jalapeño or sriracha
• Shredded lettuce
• Crushed corn chips
• Diced avocado
• Pickle relish
• Vegan sour cream

What To Serve With Chili Cheese Dogs

Chili cheese dogs could be a complete meal in and of themselves. If you’d like to round out the meal with some additional sides, there are lots of complementary accompaniments. Here are a few favorites:

• Leafy green salad
• Classic vegan potato salad
• Potato wedges, sweet potato fries, polenta fries, or zucchini fries
• Air fryer corn ribs (or corn on the cob)
• Pasta salad
• Jalapeno corn muffins
• Watermelon cucumber salad
• Air fryer broccoli

How To Make Chili Cheese Dogs From Scratch

Sometimes, you just want a semi-homemade solution to speed through meal prep. Other times, it’s fun to turn dinner into a project and craft every single element from scratch. If you’d like to take a DIY approach, here’s where to start.

Homemade Vegan Hot Dog Recipes

• Vegan Carrot Hot Dogs may be the butt of many jokes, but don’t knock them until you’ve tried them! Humble orange tubers are transformed with a marinade of liquid smoke and liquid aminos. Almost like magic, you’ll craft a shockingly meaty alternative that’s truly plant-forward.
• Seitan Dogs use wheat gluten and white beans to create a chewy, meaty bite. These are not for anyone with Celiac disease, of course, but perfect for anyone seeking extra protein in their diet.

Homemade Vegan Chili Recipes

• Easy Does It Sunday Evening Chili comes from Ashely Melilo’s new book, Blissful Basil. It gets its name from the short, simple prep that lets you sit back, relax, and occasionally give it a stir.
• Meatless Texas-Style Chili has no beans about it! This is a 100% plant-based chili that would make a true Texan proud.
• Quick Black Bean and Sweet Potato Chili is based on whole foods, which makes an invigorating yet comforting and hearty stew for all seasons.

Homemade Vegan Cheese Recipes

• Cheese Dip is intended to go with pretzels, but you can very happily drizzle it all over your chili dogs instead as an instant cheese sauce.
• Grateable Vegan Cheese shreds, melts, and tastes just like the real thing! You’ll need more time to make it in advance, but it’s worth the extra effort.
• Vegan Beer Cheese is a fun, grownup twist on a simple cheese sauce. If you already have shredded vegan cheddar and want to make them more exciting, here’s a way to dress up the basics.

More Quick Fix Vegan Party Recipes That Start With Pantry Staples

• Vegan Bagel Bites
• Best Vegan Hot Dogs
• The BEST Vegan Hamburger Helper
• Vegan Mummy Meatballs & Dogs

Print

Vegan Chili Dogs

These vegan chili dogs are the perfect summer food — and you don't even need a grill to make them! They come together quickly (in as little as 5 minutes depending on the cooking method). They're great for parties, barbecues, family dinners, or just a quick lunchtime meal. 

Course dinner

Cuisine American

Keyword vegan barbecue recipe, vegan bbq recipe, vegan hot dogs, vegan party food, vegan summer dish

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 chili dogs

Calories 243kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 8 vegan hot dogs
• 8 hotdog buns
• Mustard to taste
• 1 can vegan chili or use homemade
• Vegan cheddar cheese shreds any brand
• Diced purple onion
• Sliced chives green onion or cilantro will work too
• Sliced jalapeños

Instructions

• Cook hotdogs according to package instructions.
• Make a slit down the center of each bun and press down with your fingers to create a boat for the dogs.
• Add a slathering of mustard, if desired, and place a dog in each bun.
• Top with chili and vegan cheese, and heat in the microwave, toaster oven, oven, or air fryer until the cheese is melted.
• Top with diced onion, chives, and jalapeños (or your favorite toppings), and enjoy!

Video

https://www.instagram.com/p/CfZMb6nvsEn/

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 609mg | Potassium: 285mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 3mg

These vegan chili dogs were photographed by Purely Kaylie. Written with support from Hannah Kaminsky. Recipe and photos copyright of World of Vegan, all rights reserved.

The post Vegan Chili Dogs appeared first on World of Vegan.

You’ll absolutely love the crisp chocolate dip coating, the creamy cool middle, along with the fun and festive treats on top. Make each banana pop special with sweet or savory garnishes (salty pretzel pieces would give them some pizazz!), and enjoy with abandon.

Grab your party popsicle sticks and follow me to the kitchen!

Why These Are The Best Banana Popsicles

These homemade banana popsicles are not only fun to make and absolutely delicious, but they’re also healthier than your average frozen popsicle. Here are more reasons the simple banana popsicle is poised to become your go-to summer treat:

• Naturally Sweet: These popsicles are a celebration of the natural sweetness found in ripe bananas, making them a guilt-free dessert option that satisfies your sweet tooth without relying on added sugars.
• Creamy Dreaminess: The creamy texture of ripe bananas is irresistible! No blending required, bananas are creamy all by themselves!
• Simple and Customizable: Crafting these popsicles requires just a few ingredients and minimal effort, leaving plenty of room for your creativity to shine. Experiment with additions like chocolate chips, nuts, or a drizzle of peanut butter for a personalized twist.
• Family Fun: Engage in a delightful activity with your loved ones by involving them in the process of making these popsicles. Little ones can easily assemble and decorate their own banana popsicles!

How To Make Banana Popsicles

It truly couldn’t be simpler! There is surprisingly little effort in making frozen banana popsicles. Just three things need to happen:

1. Have a ripe banana available. Peel.
2. Make sure you have a stick of some sort that is at least 4 inches long. Place vertically into the banana.
3. Place on a plate and freeze for at least a few hours.

That’s it! Having a microwave in which to melt your chocolate is a bonus, but it’s not 100% necessary. In a pinch, bare banana pops will still be heavenly!

Want to make them into extra-delicious Snickers-inspired banana pops? Smear the frozen bananas with peanut butter and freeze again before dipping in chocolate. Divine.  

How to Serve Up Your Chocolate-Dipped Banana Pops

Besides being super fun to construct, these banana popsicles are extremely versatile when it comes to festive toppings. The sky’s the limit for the number of tasty coverings you can create. As long as you are bananas for bananas, these pops will be perfection!

Taste the Rainbow

Anyone else love a vibrant, multicolored fruit pop? Adding a little bit of cheerful color to this delicious black-and-white dessert is pretty much required. Our favorite rainbow recommendations include: vegan sprinkles, vegan fruit gummy shapes (we love the Yum Earth Bears and Annie’s Homegrown Bunnies!), and Yum Earth Giggles (similar to Skittles).

Double Chocolate Challenge

If you love chocolate at much as we do, consider adding extra chocolate bits to your hard chocolate coating. You can never have enough chocolate, right? We suggest mini-chocolate chips, shaved chocolate, cacao nibs, or even a dusting of cacao or cocoa powder.

Take a Trip to the Tropics

When chocolate is not your first choice for a candy coating (how can this be?), you might think you’d have to pass on these pops. But, wait! We have the most marvelous idea on how to turn the tide on this treat. Melt the same amount of coconut butter (not oil) as the chocolate and use that to dip your banana popsicles. Sprinkle on shredded coconut, finely diced dried mango, and crushed macadamia nuts for a taste of paradise!

Be a Health Nut

We’re nuts for chopped nuts! Chocolate and nuts go together like none other and we highly recommend using them for a contrasting crunchy texture to the creamy coating. Either roasted or raw, a handful of peanuts, almonds, walnuts, pecans, or pistachios would bring extra health benefits (such as fiber, vitamin E, and plant-based fats) to your sweet snack.

How To Store Banana Popsicles

Easy as pie for this recipe! Because the pops should stay frozen until ready to eat, you can simply leave them in a covered container in the freezer for a few weeks. After that, you may want to make a fresh batch.

This is a really fantastic recipe to food prep, since you can get them ready a few days ahead of time. Also think about when you wish to buy your bananas. Green bananas usually take about five days to ripen and become spotted. If you pull the bananas apart and keep them in a warm place, they will ripen quicker. You’ll want the bananas to be ripe and sweet, but not so soft that they’ve become brown on the inside.

What Are the Benefits of Eating Bananas?

Besides being the most perfect portable fruit, the health benefits of bananas is bountiful. In just one medium-sized, blissful banana, there are:

• Only about 105 calories with little or no fat
• Made up of mostly water and healthy carbs
• Full of fiber (over 3 grams)
• High in vitamin B6
• Significant levels of manganese, copper, vitamin C, potassium, and magnesium

In addition to being full of nutrients, desserts mostly made of banana are awesomely affordable so how can you possibly go wrong?

More Creamy Chocolate Recipes to Try

• If you’re looking for more no-bake options, this No-Bake Chocolate Pie, Silken Chocolate Pudding, and Vegan Chocolate Truffles are all divine!
• Wishing for something warm? Chocolate Zucchini Bread and Double Chocolate Donuts are always a good choice.
• For breakfast or brunch, Vegan Crepes With Hazelnut Chocolate Spread are a treat everyone will want to get out of bed for!
• On a raw kick? How about this Raw German Chocolate Cake or Raw Chocolate Peanut Butter Slices!
• Fancy something frozen? Serve up your ice cream in these easy DIY Vegan Chocolate Bowls!

If you try these Chocolate-Dipped Banana Popsicles, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Print

Chocolate-Dipped Banana Popsicles

These chocolate-dipped banana popsicles are better than any popsicle or ice cream pop, and they're much healthier too! They're dipped in a mixture of melted chocolate, peanut butter, and coconut oil that hardens and forms a shell around the banana, for the perfect vegan summer dessert. These are easy to make and a really fun project for kids. You simply MUST try them!

Course Dessert

Cuisine American

Keyword banana pops, banana popsicles, dipped bananas

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 popsicles

Calories 254kcal

Author Michelle Cehn | World of Vegan

Equipment

• Measuring Cups
• Measuring Spoons
• Popsicle Sticks
• Ramekin or Small Microwave Safe Dish

Ingredients

• 3 large bananas ripe but not too soft
• 1 cup vegan chocolate chips
• 2 tablespoons peanut butter
• 2 teaspoons coconut oil
• 6 popsicle sticks

Toppings (Optional):

• Chopped peanuts
• Melted peanut butter drizzle
• Sprinkles
• Shredded coconut

Instructions

• With the peel still on, slice each banana in half, as pictured. Remove the peel from each half-banana and stick a popsicle stick through the length of the banana, placing the stick as evenly as you can to hold the banana in place. Place on a dish or in a container and freeze for 2+ hours. 
• After an hour of freezing, add the chocolate chips, peanut butter, and coconut oil to a small ramekin and melt by microwaving in 20 second increments, mixing in between each. 
• Remove the banana pops from the freezer and dip and roll partway into the melted chocolate mixture to coat as desired. The chocolate will harden on the cold bananas quickly so act fast. Sprinkle with your favorite toppings (chopped nuts, coconut shreds, sprinkles, crushed dried fruit, etc.) before the chocolate hardens. Place on a dish or in a container and freeze for another hour or more before enjoying.

Video

Nutrition

Calories: 254kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 274mg | Fiber: 4g | Sugar: 23g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg

Chocolate-Dipped Banana Pops recipe by Michelle Cehn and photos by JJ Steele, copyright of World of Vegan, all rights reserved.

The post Chocolate-Dipped Banana Popsicles appeared first on World of Vegan.

All you need is a fresh cucumber, a little kosher salt, and a darn good dressing. In just about 15 minutes, you’ll have a light, luscious, and fantastically fragrant salad with the option to share with others (only if you want to). Even though this cooling concoction can serve two people, you may find yourself motivated to make more.

Grab your gardening gloves, cut off a few cucumbers, and let’s get mixin’ your salad fixins’!

Asian-Inspired Soothing Summer Snack

Did you know that instead of grabbing an ice-cold coffee or a succulent scoop of ice cream, people of Asian descent (especially the Chinese) will often choose a cool, crisp cucumber instead? The season of summer calls for a cooling element for the body, and, according to Traditional Chinese Medicine, cucumbers not only help to reduce blood pressure but help to cleanse and detox the body and blood.

So, if you’re ever near the Great Wall of China on a super hot sunny day, don’t be surprised if you see people snacking on tiny cucumbers or enjoying a fresh cucumber salad with sesame seeds.

Why Are Cucumbers So Cooling?

This fresh and fabulous fruit (yes, it’s actually a fruit!) is made up of 95% water! The more water we take into our bodies, the easier it is to stay hydrated and have the ability to cool down when we’re too warm.

Key Ingredients

The key components of this Chinese cucumber salad recipe form a symphony of flavors, each playing its unique role in composing a melody of taste and texture! Don’t worry, you only need simple ingredients to create this ensemble:

• Cucumber: The star of the dish, the cucumber provides a refreshing crunch and a mild watery base that balances the flavors. Japanese or English cucumbers are often preferred for their tender skin and few seeds.
• Seasoned Rice Vinegar: Adds a delicate tangy sweetness to the salad. Its well-balanced flavor complements the cucumbers while adding a subtle acidity.
• Toasted Sesame Oil: Contributes a rich, nutty aroma and depth of flavor to the salad. It enhances the overall taste profile!
• Fresh Cilantro: Fresh cilantro lends a burst of vibrant herbaceousness and a hint of citrusy fragrance to this cucumber salad.
• Sugar: It may be an odd addition to a salad, but we don’t recommend skipping sugar! It harmonizes with the tangy notes and savory elements to round out all of the flavors! Liquid sweeteners like maple or agave syrup also work well.
• Minced Garlic: This super food balances out the sweetness of the vinegar and sugar with a savory kick, adding depth of flavor.

Pro Tips

• If you found this salad to be a little too salty, make sure to rinse the salt out of the cucumber before adding the sauce. The salt helps to remove excess moisture from the cucumbers so that they stay crisp.
• Turn it into a spicy Asian cucumber salad by adding chopped jalapeño, crushed red pepper flakes or a touch of hot sauce.
• While this salad can be served right away, it’s best to let the salad marinate in the refrigerator for at least an hour before serving to allow the flavors to meld and intensify.

How to Serve Up This Chinese Cucumber Salad Recipe

You may imagine that cucumbers might be too boring or naturally too neutral to incite your interest. But, you couldn’t be more mistaken! These two traits make this garden fresh food perfect for use in practically any dish, like these:

• Salad Topper – Double salad? Heck, yeah! When you’ve run out of ideas for topping your salad, just add this mixture onto a bowl full of brilliant greens, and you’re good to go! The veggies and dressing are already done for you.
• Pop Into a Pocket – Don’t you love having a new filling for a pita pocket? It’s so exciting to insert spoonfuls of sweet or savory sandwich stuff inside. Add a few extra lettuce leaves and a little avocado for a refreshing lunch.
• Soothing Side To A Spicy Supper – When you know you’ll be making a plate full of pretty hot stuff (aka spicy), this cucumber mixture is the cooling cure. Consider serving alongside Jalapeño Poppers, Yellow Curry With Tofu, and, especially, our Buffalo Cauliflower Wings. Your burning taste buds will thank you!

This cucumber salad is also delightful on its own or served as a side to a filling meal. Serve it alongside a hearty bowl of ramen, or soba noodles in a peanut sauce. For a lighter option, pair it with some vibrant tofu kebabs or your favorite roll of sushi.

Simple Storage

This Chinese cucumber salad is best eaten fresh, but any leftovers can be covered and refrigerated for the next day. After that, it’s best to make a new batch. Not recommended for freezing.

If you’d like to prep this dish beforehand, you can do so the day (or night) before. Smash your cucumber and slice. Place in one container. Mix up the dressing and place in another container. Cover both and refrigerate until the next day. Mix your cucumber with the salt and let sit. Then, drain and mix with the sauce.

Fun Facts About Cucumbers

Though we’re not sure how many of these are actually tried and true (probably very few), it would be fun to experiment and see which ones are successful. Let us know if you do try any!

• Perky Pen Eraser – Use the outside of the waxy cucumber skin to remove any pen mistakes.
• Foggy Mirror Fix – A cucumber slice wiped onto foggy mirrors is supposed to clear away any condensation and also provide a lovely spa-like scent.
• Breath Mint Maneuver – If you’re out of breath mints and have a horrible taste in your mouth, place a slice of fresh cucumber on the roof of your mouth. Hold there for 30 seconds. The phytochemicals in the cucumber are supposed to kill the bacteria in your mouth that causes bad breath.
• Engage the Energy – Instead of an energy drink, eat a cucumber. They’re high in B vitamins, carbohydrates, and water that provide the perfect afternoon pick-me-up!

More Super Fresh Salad Recipes to Try

• Sautéed Kale, Bean, and Avocado Salad
• Fresh Cucumber Watermelon Salad
• Mediterranean Tabbouleh Salad
• Sweet Tart Fruit Salad
• Fresh Chickpea Quinoa Salad
• SuperHero Salad Guide
• Asian-Inspired Chickpea Salad
• Vegan Pasta Salad
• Japanese Pickled Cucumbers

Print

Smashed Chinese Cucumber Salad

This smashed cucumber salad is not only lovely and crisp, but also incredibly fresh and flavorful. In just a few minutes, you can create a surprisingly satisfying side with notes of smooth sesame and cilantro. Perfect recipe for your garden cucumbers!

Course Side

Cuisine asian

Keyword asian salad, cucumber salad recipe, smashed cucumber recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 76kcal

Author Carolyn & Blair Warsham

Equipment

• Cutting Board
• Large Sharp Knife
• Measuring Spoons
• Mixing bowl
• Rolling Pin (optional)

Ingredients

• 1½ pound Japanese or English cucumber
• ½ teaspoon salt
• 1 tablespoon seasoned rice vinegar
• ½ teaspoon toasted sesame oil
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons minced garlic
• 1 teaspoon organic sugar
• ½ teaspoon sesame seeds

Instructions

• Place the cucumber on a cutting board, and using the back of a large chef’s knife or a rolling pin, gently “smash” it. You’re not trying to flatten it. You simply want to crack it open so that outside tears.
• Cut the smashed cucumber into 1-inch long pieces.
• Transfer the pieces to a bowl, season with the salt, and let sit for 10 minutes. (This step is the key to big flavor!)
• Drain off any liquid from the bowl.
• Add the vinegar, oil, cilantro, garlic, sugar, and sesame seeds. Toss lightly to mix evenly and serve.

Notes

• If you cannot find a Japanese or English cucumber, choose any cucumber with a thin skin or peel a common slicing cucumber.
• If you cannot find seasoned rice vinegar, dissolve ¼ teaspoon of organic sugar and a pinch of kosher salt in one tablespoon of regular rice vinegar.

Nutrition

Calories: 76kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 589mg | Potassium: 516mg | Fiber: 2g | Sugar: 8g | Vitamin A: 371IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg

If you try this Smashed Cucumber Salad recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

About The Cookbook

Husband and wife team, Blair and Carolyn Warsham, pair up to bring us a 176-page cookbook packed with plant-based goodness. The Warsham family is no stranger to culinary talent and success with Blair as an acclaimed chef and Carolyn as a writer, editor, and full-time vegetarian. This family-friendly collection of vegan recipes is sure to please anyone new to plant-based eating.

Many thanks to our recipes testers Annie Sparks, Aston Martin, Maria Estella, Lexia Cicone, and Daniela Matta for helping perfect this recipe!

This Smashed Cucumber Salad recipe was reprinted with permission from the Eat Plants Every Day Cookbook by Carolyn & Blair Warsham (Weldon Owen Publishers, March 30, 2021). Photography by Erin Scott Studio.

The post Smashed Chinese Cucumber Salad appeared first on World of Vegan.

Grab your ripe and ravishing fruits, a fantastic flavored seltzer, and a plant-based sweetener (if desired) and let’s get blending!

What Is A Spritzer?

A spritzer, or spritz, is a refreshing and light beverage made by combining a bubbly base such as sparkling water or club soda, with another liquid such as juice, wine, or flavored syrups.

The result is a fizzy and flavorful drink that’s often served over ice and garnished with citrus slices, herbs, or other aromatic elements.

Spritzers are known for being a hydrating and lower-alcohol or alcohol-free mocktail option, making them a popular choice for casual gatherings or when you’re looking for a lighter alternative to full-strength cocktails.

How to Serve Up Your Strawberry Peach Spritzer

Fruit-filled beverages are so much fun! You’re not only cooling and hydrating your insides, but also giving yourself a whole lot of nutrition. What could be better? If you’re not sure what to do with your spritzer once it’s made, here are a few favorite options:

• Fruit Buddies – If you’ll be sharing your spritzer with a young person (or someone just young at heart!), consider using tiny cookie cutters to make fun, mini fruit shapes with the fruit. Hearts, stars, flowers, and other shapes are so much fun to enjoy either in (or out) of your special drink. Cut thin slices of strawberries and peaches and use the cutters to make shapes for snacking.
• Amazing Accessories – One of the reasons why tropical drinks are so awesome is that they come with silly or cute additions, such as colorful paper umbrellas, adorable straws, or vegan sprinkles. This spritzer would be wonderful with any and all of those items. Make it a celebration!
• Toned Down Texture – When someone is sensitive to the consistency of what they’re consuming, it’s important to honor that. We love the smoothie-like texture of this drink, but if you want it thinner, no problem. Just use a fine mesh sieve to remove any chunks from the blended fruit before adding them to the seltzer. For a truly translucent sip, pass your peaches and strawberries through a juicer in equal amounts and then add your desired amount of spritzer.

Just 4 Ingredients

We always try to keep our recipes simple, using as few ingredients as possible. With just four ingredients, this summery drink is about as uncomplicated as it gets. It’s made with:

• Fresh Strawberries
• Ripe Peaches
• Sweetener (agave nectar, maple syrup, or brown sugar)
• Fizzy Water

That’s it! If you’re looking for a quick, non-intimidating, refreshing recipe, this is for you.

What if I Don’t Like Seltzer Water?

If you’re someone who doesn’t like the familiar fizz or the alkaline taste of plain seltzer water, we have a few savvy suggestions for other liquids that you can easily use instead.

No-Fizz Followers

• Coconut Water (Full of fiber, vitamin C, manganese, magnesium, and potassium. Vita Coco, Zico, and CocoGoods are excellent choices.)
• Fresh Squeezed Lemonade (High in vitamin c, if using fresh lemon.)
• Fruit-Infused Water (Lots of flavor without the calories or sugar. Give Lemon Perfect or JUST infused waters a go!)

Full-On-Fizz Friends

• Tonic Water (Contains a bitter ingredient called quinine, but also has a lot of sugar. Fever Tree is vegan-friendly brand to try out.)
• Kombucha (A fermented, lightly effervescent, sweetened black or green tea beverage. Popular brands include Health-Ade, Synergy, and Humm.)
• All Natural Soda (Popular brands include Olipop, Zevia, and Poppi.)
• Club Soda (Carbonated water that contains minerals salts. Q Mixers is a good option.)
• Sparkling Water (So many options! La Croix, Perrier, San Pelligrino, Bubly, Voss, Sparkling Ice, Spindrift, and Polar are all great sparkling waters to try and all are vegan-friendly.)

What are the Benefits of Eating Strawberries?

These glorious, bright berries are not only lovely to look at, but sweet and delicious as well. There are many reasons why consuming strawberries is beneficial to your health. Here’s a list of the highlights:

• Low in calories (less than 50 calories per cup)
• High in fiber (3 grams per cup)
• Packed with vitamins C, K, folate, potassium, manganese, and magnesium
• Loaded with antioxidants and polyphenols

Health Benefits of Peaches

Along the same lines as the superfood strawberry, peaches are also powerful sources of vitamins, minerals, and have many health benefits. How does the peach compare? Let’s find out:

• Comparable to the strawberry in calories (about 60 calories per cup)
• Healthy amount of fiber (2.3 grams per cup)
• Good source of potassium, beta-carotene, vitamins (A, C, and E), and B-vitamins (B1, B2, B3, B6)
• Rich in many minerals, like calcium, magnesium, iron, phosphorus, zinc, and copper

Storing Your Leftover Spritzer Drink

Any remaining Strawberry Peach Spritzer can be poured into a covered glass bottle or mason jar and refrigerated. Any extra beverage will also lose a bit of its bubble over time. Fresh is definitely best.

If you know you won’t be drinking (or sharing) the two cups in one sitting, you can store the blended juice separate and add the seltzer water when ready. This will help to keep the cooler fresher long.

Another idea it to pour any leftover cooler in ice cube trays and keep in the freezer. They make a wonderful addition to clear beverages in the summertime, such as seltzer, tonic water, and club soda. The colorful, fruity cubes can be counted on for about three months stored this way. Awesome to have on hand for special occasions and delicious, too!

Equipment You’ll Need

• Measuring Cups
• Measuring Spoons
• Sharp Knife
• Cutting Board
• Blender
• Fine Mesh Sieve (optional)

More Delicious Drinks and Smoothies to Try

Want more strawberry peach drinks or other summer favorites?

• Fresh Peach Juice
• Banana Peach Smoothie
• Homemade Strawberry Juice
• Basil Water
• Watermelon Cucumber Cooler
• Tropical Mango Smoothie
• Strawberries & Cream Smoothie
• Gingerbread Smoothie
• Strawberry Mint Lemonade
• Is Soda Vegan?
• Blue Agave Guide

If you try this Strawberry Peach Drink recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Print

Strawberry Peach Spritzer

Satisfy your summer vibes with this strawberry peach spritzer! With its fresh, sweet, and slightly tart flavor, you’ll be reminded of bright, sunny days, warm winds, and heavenly holidays off. Feel free to wear your bathing suit when enjoying this beverage!

Course Beverage, Snack

Cuisine American

Keyword peach spritzer, spritzer recipe, strawberry spritzer, summer spritzer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 88kcal

Author Gina House

Ingredients

• 1 cup sliced strawberries tops removed and chopped
• 1 cup sliced ripe peaches about 2 medium, without skin if preferred, chopped
• 1-2 tablespoons your favorite sweetener maple syrup, brown sugar, agave, etc.
• 1 cup seltzer or tonic water your choice of flavor, though lime works well

Instructions

• Wash, dry, and chop up the fruit. 
• Add fruit to the blender, with the strawberries near the blade so that the mixture will blend more easily. 
• Add your sweetener, cover, and blend for 30 seconds to a minute until your fruit mixture is completely smooth. 
• Pour the mixture evenly over 2 glasses. Fill each glass the rest of the way with seltzer water.  
• If you have any leftover fruit, slice and place on the side of the glasses as a garnish. You can even add a cute paper umbrella or glass straw if you’d like. Enjoy!

Notes

• For an even tastier spritzer, make sure that your fruit is fully ripe and, if possible, in season. Early summer is the perfect time to make this recipe if you have access to a local farmer’s market or grow your own. 
• Experiment with sweetness. If your fruit isn’t ripe, you might need more sweetener. If your fruit is super sweet, you might want less or leave it out all together. 
• Enjoy this fruity drink by itself, if you don’t like seltzer or bubbly water. You could even add fresh fruit juice instead. For a party, try mixing with lemon/lime soda (just make sure to exclude the added sweetener from the recipe or it might be too sweet). 
• Makes a lovely breakfast or brunch beverage. Pair with bowls of salty, crispy popcorn for a special savory and sweet snack!
• If you like a thinner texture, feel free to pour the fruit mixture through a fine mesh sieve before serving into glasses.

Nutrition

Calories: 88kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 36mg | Potassium: 207mg | Fiber: 3g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 47mg | Calcium: 21mg | Iron: 1mg

Strawberry Peach Spritzer recipe and article by Gina House. Vegan drink photography by J.J. Steele. Edited by Amanda Meth and Michelle Cehn.

The post Strawberry Peach Spritzer appeared first on World of Vegan.

That’s what I thought when I stumbled upon photos of the swimming pigs on “Pig Island” and booked my honeymoon trip after my vegan wedding to swim with pigs in the Bahamas. As a vegan traveller and a long-time lover of pigs, I thought that nothing in the world could top seeing pigs run free on their own island experiencing total liberation. I couldn’t wait.

But when my husband and I anchored our boat at pig beach, my excitement quickly faded as I had a sinking feeling that something wasn’t right.

Really, a lot wasn’t right.

Reality Hit—Pig Beach Was Not A Happy Place

As I stepped off our little motor boat I was immediately greeted by a stampede of hungry adult pig snouts desperate for food. I threw my open palms in the air signaling to them that I didn’t have any food on me, and they recognized that and quickly lost interest.

It was then that the babies came running over. “My goodness,” I thought. There were tons of them! 10, maybe 15 piglets. Clearly multiple litters.

I kneeled down to greet them. They were so tiny—and dirty! They explored my hands, my shoes, my camera—everything—with their little snouts covered in sand.

After recovering from the glee of fraternizing with little piglets in paradise, I started to notice the abrasions on their skin. I looked closer and saw that the skin on their snouts was peeling, and they had little scabs and marks on their tiny heads.

The Swimming Pigs Experience Skin Abrasions, Severe Sunburns & Unreliable Food Sources

I thought back to my visits to Farm Sanctuary, and recalled how the staff there would put sunblock on the pigs during the summer because their pale skin is sensitive and can easily burn. Then I started to worry that all of these pigs were suffering from severe burns from being exposed to the strong Caribbean sunshine day after day.

I spoke with Susie Coston, Farm Sanctuary’s National Shelter Director and the best pig expert I know, and asked her about how the prolonged sun exposure might be affecting the pigs. She said:

“Like anyone, too much sun is not good. Pigs can get skin cancer and other illnesses and likely suffer for a long time without treatment.”

She also reminded me that in nature, pigs coat themselves in mud as natural sun protectant, but on the sandy beach in the Caribbean, they don’t have access to mud. For the pigs on the beach in the Exumas, there was little-to-no sun protection for their fair skin. 

So Many Piglets on the Tiny Pig Beach…What Would Happen To Them All?

But it gets worse. Before I even arrived, I wondered what would happen when the pigs started overpopulating the infamous “Pig island,” since there are no predators around and the only limiting resource, I imagined, was food.

It didn’t take long to find the answer to that. This clearly wasn’t a big, lush island that pigs inhabited. From what I saw during my week in the Exumas, all of the pigs were out in the open on the little sandy beach, because that’s where their food source was.

They Would Quickly Overpopulate Pig Island If Left Unchecked

I counted them. There were maybe 20 or 25 pigs total, and most were babies, adolescents, or young mothers. “Where are all the other pigs?” I asked one tour guide who was boasting about how she named all the piglets, and comes every day to feed them pancakes or veggies.

She mumbled something like, “oh, they must be in back.” In back of what? The rocky island, away from their food source? When I pressed further, she quickly changed the subject and no longer had any interest talking with me.

Skeptical and increasingly concerned for the welfare of the world renowned and beloved swimming pigs in the Bahamas, I dug further. 

I Learned That Pigs on Pig Beach Are Slaughtered

Finally, I got a more upfront answer from one of the locals who grew up on a neighboring island. With confidence, she said:

“Oh, they have to kill the pigs or there would be too many—especially when they get aggressive. They can be a danger to the tourists, so they have to go.”

She swiped the edge of her hand against her throat as if her words weren’t clear enough.

I pressed on, asking, “Wait, so the pigs on Pig Beach are killed?”

She replied:

“Yeah—but don’t worry, they roast them on a skewer and eat them, and nothing goes to waste. And no, we don’t serve them at the restaurant here—a lot of people ask that!”

She giggled.

My heart sank.

The entire reason I chose this honeymoon destination to swim with the pigs was because I wanted to see pigs who had never been exploited and who got to live out their entire lives in total freedom.

Boy, was I naive.

This Tourist Attraction Is No Paradise For The Pigs

The photos and videos I had seen online made it seem like pig paradise—no part of me imagined that Pig Island was a “managed” tourist attraction where the pigs were culled.

But suddenly everything made sense.

How else would the number of pigs on this little beach remain in check over the course of decades?

I realized that this is an animal tourist attraction not a whole lot different from the orcas imprisoned at SeaWorld or the orangutans at a zoo. The pigs are collectively managed by the locals, and used for profit.

Local guides, Caribbean boat tour companies, and nearby resorts are all profiting from travelers who would give anything—and pay anything—to swim and snap a selfie with the Bahamian pigs.

Tourist Safety Is Certainly An Issue

If this doesn’t bother you, consider the safety of the tourists. While I was in the Bahamas for just one week, I heard several first-hand stories from tourists who were bitten by the pigs. One young man was bitten in the butt when he turned away from the pigs while holding food. Even I was bitten when one of the pigs lunged to grab something out of my hand and accidentally caught my finger at the same time in her powerful jaws.

I asked Susie from Farm Sanctuary about this, wondering what safety concerns people should be aware of when interacting with these hungry, feral-domestic hybrid pigs. She said:

“Pig bites can be pretty serious. Pigs have strong jaws and can have a very crushing, bone breaking bite. They also often break skin. They can do serious damage.”

Pig Bites Can Cause Serious Damage

Despite this, most of the tourists I talked with were not aware of any safety precautions they should take when interacting with the pigs. And the things I saw tourists do for the sake of a selfie photo were cringeworthy. It’s amazing there are not already more serious stories circling about serious injuries at Pig Island… but it’s only a matter of time.

So even if you’re not concerned about the wellbeing of the pigs on this island, consider the tourists who come every year to snap a photo with the famous swimming pigs, completely unaware of how to interact with pigs and the risk involved. 

What’s Wrong With Pig Island (Big Major Cay)?

To sum it up, here are the problems I learned about during my time at Pig Beach:

The pigs are killed.

Pigs can have upwards of twenty piglets each year, and they can start having babies when they’re just a year and a half old. Without killing the pigs (or giving the piglets away to locals for food), there would be no way to maintain the small population of pigs on the various islands.

The pigs can suffer from severe sunburn and skin cancer.

Spending their days in the blazing sun without protection from mud or other forms of sunblock (especially those with fair skin) commonly causes skin cancer in pigs. Without an enticement to stay in the shade, these swimming pigs are extra susceptible.

The pigs’ food source is unreliable.

Their primary food source comes from locals and visiting tourists. When pigs are food-aggressive and there is a lot of food competition among the pigs, that is a sign that they are probably hungry and not getting enough to eat. The pigs also have heightened stress and become more aggressive when they are deficient in nutrients.

The pigs don’t have adequate shelter.

They are exposed to the sun, rain, and especially the harsh Caribbean storms and hurricanes.

The pigs are an unusual feral-domestic hybrid.

As enormous non-native animals that are an unusual mix between feral and domestic, they run right up to people, but are often aggressive and pose a serious danger to visitors. But there is nobody looking out for the safety of tourists (unless they are there with a tour company).

The swimming pigs are a major tourist attraction.

Many individuals and companies profit (big time) off of them. As we see time and again, profiting off of the lives of others often leads to exploitation.

More “pig islands” are sprouting up.

As business savvy locals see how effective they are at attracting tourists and generating profit. Some entrepreneurial locals are bringing pigs to create new “pig islands.” This is a huge problem, especially considering there is no oversight or accountability for the wellbeing of the pigs.

Bottom line—the pigs are not living out long lives of freedom on a deserted island in the Bahamas.

Sure, it’s better than a factory farm, but Pig Island is no paradise for pigs.

Note: There are now several islands in the Bahamas where individuals and tour companies have brought pigs to create additional swimming pig attractions. They all have different degrees of care and oversight.

Is the Island With Swimming Pigs All Bad?

At this point, you might be thinking, “What’s she so worked up about? At least these swimming pigs aren’t locked up on a factory farm!” And that’s a fair point.

Life for most pigs in today’s world is excruciating. Most pigs in existence today are suffering factory farms living a horrendously torturous and sad life. But is that an excuse to lower our standards of care and compassion for the species? Absolutely not.  

Of course, it is worth noting that Pig Island has brought incredible positive press for pigs, showing that they are smart, curious, playful, lovable animals not unlike the dogs and cats we adore at home. Presumably, these pigs have inspired countless people to leave pork and bacon of their plate—which is wonderful.

Choose A Kinder Adventure In The Bahamas

But we don’t need to continue to spread a false story of happiness at the expense of these pigs—especially when there are pigs like Esther the Wonder Pig who is a real-life example of a truly happy, healthy, beloved pig. 

There are plenty of other reasons to visit the Bahamas—the beaches are beautiful, and you can enjoy activities like snorkeling, paddle boarding, island hopping, and even swimming near wild sharks. The locals are incredibly friendly and kind, and it really is a beautiful place. 

One Bahamian wrote in sharing the following:

The Bahamas recently outlawed the fishing of sea turtles and was declared a shark sanctuary, protecting sharks from commercial fishing. In 1958 The Exuma Cays Land and Sea Park was the first national park of its kind to have both a land and sea component. The 176 square mile park is a ‘no-take’ park where nothing within its boundaries can be removed.

Other beautiful, endangered animals like the Flamingo, the Bahama parrot and Rock iguanas are also fully protected and areas of their natural habitat have been set aside and declared as sanctuaries for them. These sanctuaries are The Bahamas National Parks. The parks are speckled throughout the islands and are open to the public so people may witness these animals in their natural habitat.

You might have been in search of a pig sanctuary, but the whole time you were sailing past a world of sanctuaries waiting for you to discover them.

What Can You Do to Help the Swimming Pigs?

Despite all these problems, Pig Beach has seen a recent surge in popularity, with tourists visiting from all around the world. While I was there, there was a group who had traveled all the way from Japan to the Bahamas for just one day, just to see the pigs. That’s where you come in.

Please help spread the word to let people know that Pig Island is no paradise for the pigs, but rather a tourist attraction not a whole lot different from Sea World or the Zoo. Instead of googling “Where can you swim with pigs?” and booking a flight, plan a trip to an animal sanctuary like Farm Sanctuary or Animal Place! There are hundreds of sanctuaries all around the world where you can visit pigs, rub their bellies, and support liberation rather than exploitation.

Urge the Government to Take Action

We can also put pressure on the government, tour companies, and local resorts to do better. There is currently no oversight or transparency. We really need to act now to stop this problem from growing (and spreading to more islands), and also urge the government and tour companies to at the very least neuter the male pigs, provide sturdy shelter to protect them from the storms, and assign someone to look out for their care and wellbeing (food, water, sun protection, veterinary care, etc). 

Choose Cruelty-Free Travel & Compassionate Vacations

There are so many wonderful places to travel and summer vacation activities to participate in without exploiting animals. Instead of visiting pig island, how about one of these vegan-friendly travel destinations? Consider a trip to NYC, San Francisco, Sacramento, Seattle, London, Chile, or Paris, which all have vibrant vegan scenes! Or you could book a getaway to an all vegan resort like The Stanford Inn By The Sea in Northern California or one of the other many vegan hotels and resorts around the world!

Vegan-Friendly Travel Destinations

Here are some city guides for popular vegan travel destinations: 

• Kauaii, Hawaii Vegan Guide (for the tropical vacation lover—go snorkeling with sea life that’s meant to be in the ocean)
• New York City Vegan Guide
• Austin, Texas Vegan Restaurant Guide
• San Francisco Vegan Guide
• Best Vegan Restaurants in Oakland, California
• Best Vegan Restaurants in Berkeley, CA

The sky is the limit—and I promise that when you’re visiting a place that you know is not doing harm you’ll have a much better time. 

This article about the swimming pigs in the Exumas was written and photographed by yours truly, Michelle Cehn. This article is based on my personal first-hand experience on my trip to the Bahamas for my vegan honeymoon.

The post Sadly, Pig Beach Isn’t Paradise for the Swimming Pigs in the Bahamas appeared first on World of Vegan.