RECIPES

Frozen Yogurt Strawberries

Looking for a refreshing and healthy snack? Try these Frozen Yogurt Strawberries! They are simple, easy, and quick to make.

Make these frozen strawberries ahead of time for a quick frozen treat. These dipped strawberries are a great sweet snack that won’t leave you feeling guilty when you have a sweet tooth.

To make these tasty frozen treats you will first start by lining a pan with parchment paper. Then clean and trim strawberries and set aside. In a medium bowl  add ½ cup of dairy free yogurt and ½ cup of chilled coconut milk and mix together.  Holding the top of the strawberry dip as much of the strawberry into the coconut yogurt mixture until the entire strawberry is covered.

Roll the strawberries in your favorite toppings. For this batch I used shredded coconut and sliced almonds. Some of my other favorite toppings include, dark chocolate, chopped peanuts, and colorful sprinkles.

Place strawberries on the parchment paper and repeat steps until you have ran out of strawberries. Put strawberries in the freezer for 1 hour to freeze. Take strawberries out and enjoy your guilt free sweet treat! If you find that the strawberries are to frozen let thaw for 5 minutes.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

Dipped Frozen Yogurt Strawberries

  • Servings: 8
  • Difficulty: easy
  • Print

Looking for a refreshing and healthy snack? Try these Frozen Yogurt Strawberries! They are simple, easy to make and only requires 5 ingredients.


Ingredients

  • 1 carton of strawberries
  • ½ cup chilled whole fat coconut milk
  • ½ cup dairy free yogurt, I used cashewgurt
  • ⅓ cup shredded coconut
  • ⅓ cup sliced almonds

Directions

  1. Line a pan with parchment paper. Clean and trim strawberries.
  2. In a bowl combine the chilled coconut milk and dairy free yogurt and whisk.
  3. Holding the top of the strawberry dip it into the coconut yogurt mixture.
  4. Roll the strawberry into the shredded coconut or sliced almonds.
  5. Place strawberries on the parchment paper and repeat steps until you have used all of the strawberries.
  6. Put strawberries in the freezer for 1 hour. Take out, eat and enjoy! If you find your strawberries are frozen solid, let thaw for 5 minutes before eating.
  7. Leftovers will last in the freezer for 1 month wrapped up. Let thaw out for 10 minutes prior to eating them if left in the freezer.

Make it Your Own

  • Are you gluten free? These Frozen Yogurt Strawberries are gluten free
  • Be creative with your toppings. I used shredded coconut and sliced almonds but chopped peanuts, dark chocolate, and sprinkles are also great toppings for your Frozen Yogurt Strawberries
  • Make these frozen treats ahead of time and store them in your freezer for when you are craving something sweet! Just don’t forget to let them thaw for 10 minutes.

Vegan Fruit Dip

This Fruit Dip is creamy, light, fluffy, and easy to whip up. It is great  for parties, bbqs, or for any occasion. It is vegan, gluten free, and can be made in 5 minutes or less.

Looking for the perfect side dish that doesn’t take you hours to make? This Vegan Fruit Dip is perfect for you! I was invited to my friends bbq this weekend and  wanted to help by bringing a dish. I asked her what she recommended that I bring and she said, a fruit salad. I love bringing fruit salad to parties as a healthy dessert or side dish. I love eating fruit by itself but wanted to add a little something more to this dish by making this delicious vegan fruit dip on the side.

I am not exaggerating when I say, I could not stop eating this dip. It was so creamy, sweet, and fluffy that I couldn’t stop dipping fruit in it. The most popular way to eat this dip is by dipping it with using all types of fruit. However, my favorite way to eat it is by spreading it onto graham crackers or a bagel and topping it with fruit. Something about the crunchy and sweet combination is just so tasty!

You only need 4 ingredients to make this dip. The first one is vegan cream cheese. You can find vegan or dairy free cream cheese at most grocery stores now. I personally love the Trader Joes dairy free cream cheese brand the most and used it to make this dip. The second ingredient is whole fat canned coconut milk. The can of coconut milk needs to be chilled before using. By chilling the coconut milk it turns into a creamy texture verse a liquid texture when it is warm. The last two ingredients are vanilla and agave syrup which is added for sweetness and taste.

To make this Fruit Dip  you will combine all ingredients in a medium bowl. Using a hand mixer whisk your ingredients for 2-3 minutes until the dip gets creamy and fluffy. Scrap dip into the bowl and garnish with crushed graham crackers.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

Vegan Fruit Dip

  • Servings: 10
  • Difficulty: easy
  • Print

Fruit Dip is creamy, light, fluffy, and easy to whip up. It is great for parties, bbqs, or for any occasion. This dip is vegan, gluten free, and can be made in 5 minutes or less.


Ingredients

  • 8 oz container of dairy free cream cheese
  • ½ cup chilled whole fat coconut milk
  • 1 tsp vanilla
  • 2 tsp agave or maple syrup

Directions

  1. Combine all ingredients into a medium bowl.
  2. Using a hand mixer whisk your ingredients for 2-3 minutes or until the dip gets creamy and fluffy.
  3. Scrap dip into the bowl and garnish with crushed graham crackers (optional). Dip, eat and enjoy!
  4. Leftovers will last 3-5 days wrapped up in the refrigerator.

Make it Your Own

  • Are you gluten free? This fruit dip is gluten free. Just make sure to stick with fruit for dipping
  • Don’t want it to be too sweet? Skip adding the agave or maple syrup.
  • Leftovers will last 3-5 days wrapped up in the refrigerator.

Tomato Mushroom Galette

This Mushroom Tomato Galette is savory, flaky, and flavorful. It is filled with delicious mushrooms and juicy ripe tomatoes. This dish is not only fun to make but is the perfect summer recipe that your whole family will love.

Summer is finally here which also means awesome summer produce is also here at my local grocery store. I love seeing all the beautiful bright summer vegetables and fruits out. When shopping the other day there was one fruit caught immediately caught my eye and that was these cut red and yellow cherry tomatoes. Once I saw them I just knew I wanted to get them and make something with them.

The first thing you are going to do is make your galette is prepare the crust. In a medium bowl combine your flour, salt, pepper, garlic powder and whisk. You will then add your olive oil and whisk once more making sure you have mixed the olive evenly throughout your flour mixture. Lastly, you will add cold water. When I mean cold, I mean ice cold. I like to put a hand full of ice cubes in my water for a couple minutes to insure my water is very cold and not room temperature before adding it to the flour.

Mix your water with the flour together until it turns into dough. Don’t worry if you notice your mixture is a little too wet or too dry. You can fix that when it comes to rolling it out the dough by adding a little more flour or water.

Form your galette dough into a ball and wrap it up. Place the dough into the refrigerator for one hour. The dough needs to be completely cold before we roll it out. While your dough is chilling in the refrigerator prepare your veggies. I first cut my mushrooms and tossed them in a little olive oil. I then chopped up my tomatoes and set them aside. Lastly, preheat your oven to 400 degrees fahrenheit.

Before rolling out the galette dough I placed parchment paper on the surface, this will prevent the dough from sticking to the counter. Using a rolling pin roll out your dough into a circle, or in my case a semi circle. You will then add your mushrooms first starting in the middle then slowly moving out toward the edge of your galette. Make sure to leave at least 1 ½ inches of dough exposed around the edge of your galette.

Before adding the cherry tomatoes I sprinkled the mushrooms with dried thyme and oregano, this is optional. I then placed the tomatoes on top of the mushrooms starting with the middle of the galette and moving out.

Fold the edges of the Tomato Mushroom Galette towards the middle. You want to make sure that the veggies in the middle are exposed showing their beautiful colors. The dough will pleat and the edged will not look perfect but dont worry, it is supposed to look like that.

Brush the edges of the galette dough with almond milk and bake for 30 minutes or until edges are golden brown.

I garnished my Mushroom Tomato Galette with micro arugula and sprinkled dried thyme and oregano on top of the tomatoes. If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

Mushroom Tomato Galette

  • Servings: 6
  • Difficulty: easy
  • Print

This Mushroom and Tomato Galette is savory, flaky, and flavorful. It is filled with delicious mushrooms and juicy ripe tomatoes. This dish is not only fun to make but is the perfect summer recipe that your whole family will love.


Galette

  • 1 ½ cup flour, I used whole wheat
  • ¼ olive oil
  • ⅓ cup ice water
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup mushrooms, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 cup mico arugula, for garnish

Directions

  1. In a medium bowl combine your flour, salt, pepper, garlic powder and whisk.
  2. Add your olive oil and whisk once more making sure you have mixed the olive evenly throughout your flour mixture.
  3. Combine your ice cold water. I like to put a hand full of ice cubes in my water for a couple minutes to insure my water is very cold and not room temperature before adding it to the flour.
  4. Mix your water with the flour together until it turns into dough. I use my hands to mix it together once the water had absorbed into the flour.
  5. Form your galette dough into a ball, wrap it up and place the dough into the refrigerator for one hour.
  6. Preheat your oven to 400 degrees fahrenheit.
  7. Using a rolling pin roll out your dough into a circle, or in my case a semi circle.
  8. Add your mushrooms first starting in the middle then slowly moving out toward the edge of your galette. Repeat this process with the tomatoes. Make sure to leave at least 1 ½ inches of dough exposed around the edge of your galette.
  9. Fold the edges of the Tomato and Mushroom Galette towards the middle. You want to make sure that the veggies in the middle are exposed showing their beautiful colors. The dough will pleat and the edged will not look perfect but dont worry, it is supposed to look like that.
  10. Brush the edges of the galette dough with almond milk and bake for 30 minutes or until edges are golden brown.
  11. Garnish your galette with micro arugula, sprinkled dried thyme and oregano. Eat and enjoy!

Make it Your Own

  • Substitute the mushrooms and tomatoes with your favorite veggies.
  • Dont have whole wheat flour for the galette crust? Unbleached all-purpose white flour will also taste wonderful.
  • Leftover Mushroom Tomato Galette will last wrapped up in the refrigerator for 3-4 days and in the freezer for 2-3 weeks.

White Bean Hummus

This White Bean Hummus is creamy, tasty, and simple to make. It makes a wonderful snack or appetizer and can be made in 10 minutes or less. Pair it with fresh vegetables, crackers or pita bread.

I am a huge fan of hummus.  Anytime we go out to eat and see hummus on the menu I know I need to try it.  I love that there are so many different types of hummus now including traditional, roasted garlic, pine nut, roasted red pepper and bean hummus.  Not to mention that there are also endless amounts of different types of ingredients to dip your tasty hummus in. Some of my favorites include, veggies, bread, and crackers.  

Although, I love the traditional hummus made from chickpeas (garbanzo beans) I decided to try to switch up my hummus recipe and make it from white beans instead. The White Bean Hummus recipe is very similar to how you normally would make the traditional hummus but by substituting the main ingredient, chickpeas with white beans.  

When I say this recipe is simple and easy to make, I am not kidding. I used my white beans from a can. But  before using them I drained and rinsed the beans to get any excess can juice that might have been on the beans. In a food processor or high powered blender combine the white beans, tahini, lemon juice, garlic powder, salt, and olive oil. Blend all ingredients together and scrap the hummus into a bowl. I like to garnish my humus with a drizzle of olive oil and top pit off with a sprinkle of salt, garlic powder and chopped green onions.

Hummus Garnishes:

  • Fresh Herbs
  • Roasted Garlic
  • Cumin Powder
  • Paprika Powder
  • White Beans

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

White Bean Hummus

  • Servings: 8
  • Difficulty: easy
  • Print

This White Bean Hummus is creamy, tasty, and simple to make. It makes a wonderful snack or appetizer and can be made in 10 minutes or less. Pair it with fresh vegetables, crackers or pita bread.


Ingredients

  • 4 Tbsp tahini
  • 1 can white beans, cannellini or great northern beans.
  • ½ lemon, seeded and juiced
  • 1 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Directions

  1. Drain and rinse the beans to get any excess can juice that might have been on the beans.
  2. In a food processor or high powered blender combine the white beans, tahini, lemon juice, garlic powder, salt, and olive oil. Blend all ingredients together until creamy.
  3. Scrap hummus into a serving bowl.
  4. Garnish the hummus. For this hummus I drizzled olive oil and sprinkled salt, garlic powder and chopped green onions.
  5. Place hummus on a serving board. Add chopped vegetables, crackers, and bread for dipping. Dip, eat, and enjoy!
  6. Leftovers will last 3-5 days wrapped up in the refrigerator.

Make it Your Own

  • Are you gluten free? This hummus is gluten free. Just make sure to stick with gluten free crackers for dipping
  • Love garlic? Add 2 cloves of roasted garlic to the food processor to make your hummus have a stronger garlic flavor.
  • Leftovers will last 3-5 days wrapped up in the refrigerator.

White Bean Veggie Wrap

This White Bean Veggie Wrap  recipe is quick, easy, and healthy! It is the perfect meal for lunch or a light dinner. This wrap is vegan and can be made gluten free by substituting the wrap and breadcrumbs to gluten free ones.

Have you ever tried white bean ball soup before? White bean ball soup is this delicious healthy soup packed with vegetables and spices. It is topped off with these crispy and flavorful white bean balls that you simple drop into your soup before eating. Although, I love the veggies in the soup my all time favorite part of the soup were those delicious white bean balls. I loved them so much that I would eat the white bean balls by themself before they even made it to the soup. That’s when I thought, if I love these delicious white bean balls so much someone else probably has to also love them? So thats I decided to make them separately and add them to a tasty veggie wrap?

Before starting you want to preheat the oven to 350 degrees fahrenheit. To make these simple white bean balls you will first start by mashing up the white beans using a fork. I used beans from the can so before mashing the beans, I like to drain the liquid from the can and rinse the beans a couple of times. I used cannellini beans but great northern beans will also work. If you rather not use a fork just add the beans to your food processor until the beans turn into a paste.

Add the breadcrumbs, chopped onion, nutritional yeast, salt, pepper, oregano, and oil to the mashed beans. Mix the white bean ball mixture until it turns into a dough like texture. You will then start to form you white bean balls. I used my handy small cookie scoop to make my balls then rolled each one to make sure each one was packed together. Using the cookie scoop just insured that each ball was about the same size. I also have not used a cookie scoop and just used my hands and that also worked perfectly.

After you have formed your white bean balls you will evenly spread them out on a baking pan and bake for 30 minutes. While your beans are baking prepare your veggies and garlic tahini dressing for the wrap. For vegetables in this wrap I used spinach, lettuce, cabbage, and cucumbers but any of your favorite veggies will taste as wonderful. This recipe is great for when you are looking to take leftovers for work. Just pack your bean balls, veggies, and wrap to go then assemble right before you eat!

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

White Bean Veggie Wrap

  • Servings: 12 balls
  • Difficulty: easy
  • Print

This White Bean Ball Veggie Wrap recipe is quick, easy, and healthy! It is the perfect meal for lunch or a light dinner.

White Bean Balls

  • ⅓ cup breadcrumbs
  • ¼ cup nutritional yeast
  • ½ medium onion, chopped finely
  • 1 Tbsp avocado oil
  • 1 Tbsp dried oregano
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • [recipe-ingredients title="Garlic Tahini Sauce "]
  • ¼ cup tahini
  • ¼ cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp garlic powder
  • 1 clove of garlic (optional)
  • pinch of salt for taste

Directions

  1. Preheat your oven to 350 degrees fahrenheit.
  2. In a medium bowl use a fork and mash your white beans until it turns to a paste.
  3. Add the breadcrumbs, chopped onion, nutritional yeast, salt, pepper, oregano, and oil to the mashed beans. Mix the white bean ball mixture until it turns into a dough like texture.
  4. Form you white bean balls using your hands or a scoop. I used 2-3 Tbsp spoons worth of mixture per white bean ball. You can make it smaller or bigger depending on your preference.
  5. Place your white bean balls on a baking pan and bake for 30 minutes.
  6. In a food processor combine your tahini, water, lemon juice, garlic, and salt together. Blend until smooth. Place the sauce in a bowl and set aside.
  7. Take your white bean balls out from the oven.
  8. Assemble your wrap by adding your favorite veggies. I used spinach, lettuce, cucumber and cabbage.
  9. Add the white bean balls and fold your wrap. I used string to tie it but it is not necessary.
  10. Drizzle your wrap with the garlic tahini dressing, eat and enjoy!
  11. Leftover white bean balls will last in the refrigerator for 2-3 days wrapped up. Do not assemble the wrap prior to keeping it in the refrigerator. The garlic tahini sauce will make it soggy.
Make it Your Own
  • Are you gluten free? Substitute bread crumbs for gluten free bread crumbs and use a gluten free wrap instead.
  • If you are trying to cut carbs make this recipe into a white bean ball salad.
  • Leftover white bean balls will last in the refrigerator for 2-3 days wrapped up. Do not assemble the wrap prior to keeping it in the refrigerator. The garlic tahini sauce will make it soggy.

Coconut Cream Tart

This Coconut Cream Tart is sweet, creamy, and simple to make. The crust is made from crumbly walnuts and coconut and is filled with yogurt, whipped cream, and garnished with blueberries, strawberries, raspberries, and mint. This tart is soy free, gluten free, and vegan.

One of my closest friends was coming in town and I knew I wanted to make her something sweet, delicious, and gluten free. That’s when I decided to make this Coconut Cream Tart made with a gluten free crust and a vegan coconut cream filling. Although, this tart might look like it was difficult to make it was actually super easy and only took me 30 minutes baking time included.

To make this tart I used an non stick 8 inch tart pan. If you do not have a non stick pan just give your pan a light spray with cooking oil. Before you start making the tart crust you will want to preheat the oven to 325 degrees fahrenheit. Combine the shredded coconut and walnuts together in a food processor and blend until it becomes a flour like texture. Pour the blended coconut and walnut mixture into a medium bowl and add the gluten free flour, softened coconut oil, water and syrup. Mix the crust ingredients together until it turns into a dough like texture.

Pour the mixture in the 8 inch tart pan. Using your hands slowly push down the crust mixture around the tart pan and on the sides until it’s evenly spread about ⅛ inch in diameter thick.  You want to make sure the sides of the tart are not to thin so the tart doesn’t break off when you take it out of the oven. This is optional, but I like to use a fork and poke holes in the crust before baking. This allows the crust to bake perfectly. Then bake tart crust at 350 degrees fahrenheit for 20 minutes or until golden brown.

After you take the tart crust out from the oven let it cool for 10-15 minutes on a rack before adding the yogurt and coconut cream. While removing your tart from the oven hold the tart pan on the side of the pan. I am always used to holding the pan from the bottom so when took it out from the bottom I pushed the tart out by accident. Garnish with your favorite fruit and herbs, eat and enjoy!

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

Coconut Cream Tart

  • Servings: 8 slices
  • Difficulty: easy
  • Print

This Coconut Cream Tart is sweet, creamy, and simple to make. The crust is made from crumbly walnuts and coconut and is filled with yogurt, whipped cream, and garnished with blueberries, strawberries, raspberries, and mint. This tart is soy free, gluten free, and vegan.


Crust

  • 1 cup flour, I used gluten free
  • ⅓ cup coconut oil
  • ¼ cup shredded coconut
  • ½ cup walnuts
  • 2 Tbsp water
  • 2 Tbsp agave or maple syrup, optional
  • [recipe-ingredients title="Coconut Cream Filling"]
  • 1 can of chilled full fat coconut milk
  • 1 ½ dairy free yogurt, I used coconut
  • 2 Tbsp agave or maple syrup, optional
  • 1 cup of berries

Directions

  1. Preheat your oven to 325 degree.
  2. Add walnuts in a food processor or high powered blender and blend until smooth.
  3. In a medium bowl add flour, coconut oil, walnuts, shredded coconut, water and maple syrup and mix.
  4. Spray tart pan with non stick oil if not using a non stick pan. Pour the crust mixture into the middle of the 8 inch tart pan. Using your hands slowly push down the crust mixture around the tart pan and on the sides until it’s evenly spread.
  5. Bake tart crust for 20 minutes or until golden brown.
  6. In a medium bowl add the chilled coconut milk. Whisk the coconut milk using an electric or hand mixer until it turns to coconut cream, around 2-4 minutes.
  7. Take the tart crust out of the oven and cool for 10 minutes on a baking rack
  8. Evenly spread dairy free yogurt on the bottom of the tart. Top yogurt with whipped coconut cream and garnish with berries.


Make it Your Own

  • Substitute the berries for any fruit for the top of the tart
  • If you do not have walnuts for the tart crust almonds work as well
  • If you do not want to use coconut whip cream as the topping fill it up with non dairy yogurt instead.
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