Plant-Powered Kitchen

Healthy Vegan Carrot Cake (vegan, oil-free)

Want a healthy vegan carrot cake? Here it is with a special ingredient… mango! Tender, moist, delicious. Vegan, oil-free, and whole-grain.

At least once a month I'm asked for a healthy vegan carrot cake recipe.

Funny, I've made a pumpkin cake, sweet potato cake, carrot muffins (in a couple of cookbooks), and zucchini muffins. So, I'm not sure what has taken me so long to post an actual carrot cake.

Especially since I've had this vegan carrot cake recipe in my files for over three years.

Yep.

It was a recipe I had planned for Plant-Powered Families. As I've mentioned a few times, we ran out of space in that book and I had to cut some recipes.

What makes this vegan carrot cake special?

It's such a unique version of carrot cake that I was sure to include it in Dreena's Kind Kitchen (order book here).

Unique how, you ask?

Often applesauce is used as a default for oil-free baking. But this isn't always best, as I've mentioned in other posts.

In this healthy carrot cake, in that it uses frozen mango (pureed with other wet ingredients) to add natural sweetness, beautiful color, and moistness to the cake.

Healthy Carrot Cake: The Frosting!

I've opted for a coconut butter-base for this frosting, as it is very reminiscent of a traditional cream cheese frosting to me. If you prefer not to use coconut butter, you can absolutely substitute cashew butter instead (raw cashew butter preferred for optimal color).

I think this is just a beautiful cake to serve on Mother's Day. Look how beautiful it is!

I'd love to hear what you think of this healthy vegan carrot cake.

We love it, and I hope you do too! x Dreena

Print Healthy Vegan Carrot Cake The pureed mango adds such moisture and natural sweetness it's hard to believe… but easy to eat. Course cake, DessertKeyword carrots, mango Servings 6 – 8 people Ingredients

• 1 1/2 cups spelt flour
• 1/2 cup almond meal
• 3 tbsp coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup frozen mango chunks see note for substitution
• 1/2 cup sliced ripe speckled or overripe best banana
• 1/4 cup plain non-dairy milk
• 1/2 cup pure maple syrup
• 1 tsp lemon juice or apple cider vinegar
• 1 tsp pure vanilla extract
• 1 cup grated carrots

Frosting:

• 1/3 cup softened coconut butter (see note for substitution)
• 3 – 3 1/2 TB nondairy milk
• 3 – 3 1/2 TB pure maple syrup
• 1/8 tsp sea salt
• 2 tsp lemon juice

InstructionsPreheat oven to 350. Prepare an 8 x 8 glass brownie pan (or similar size) by wiping surface area with a light coat of oil, and then using a thick strip of parchment paper to line the inside (makes it easier to remove the cake after cooling). In a large bowl, add flour, almond meal, coconut sugar, baking powder and baking soda (sift in both), cinnamon, salt, and allspice. In a blender, add mango, banana, maple syrup, milk, lemon juice, and vanilla. Puree until smooth. Add wet mixture to dry, along with the carrots. Stir until just well combined. Pour mixture into prepared pan. Bake for 35-40 minutes, until a toothpick or skewer inserted in the centre comes out clean. Once cool, frost (see below), then let frosting cool, and serve.

Frosting: Gently warm the coconut butter (or raw cashew butter, see note) by either placing the jar in a hot water bath, or by placing the measured 1/3 cup in a warm oven (about 250 degrees) until it softens. Once softened, measure and mix all ingredients (starting with 3 tbsp each of milk and maple syrup) together in a bowl until well combined. Add extra milk/syrup as needed to thin and sweeten as desired. Use a spatula to spread frosting over the cake. Chill and serve!

Notes

• Note: You can make this batter into muffins if you prefer. Fill 11-12 lined cups, and bake for 23-25 minutes.
• Mango Note: I have tested this cake with frozen pineapple and it is also delicious! Because pineapple is sweeter, use a scant 1/2 cup measure of maple syrup.
• Coconut Butter Substitution: If you don't want to use coconut butter, substitute raw cashew butter. It is thick and has a pale color, so works quite well. You won't need as much milk to thin, since it isn't as dry as coconut butter. Start with 1 tbsp milk, then adjust as needed.

Special thanks to Nicole Axworthy for the food photos.
This post was originally published May 2018 and updated for April 2022.

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Buddha Dressing (oil-free, vegan)

This buddha dressing will make any salad and any buddha bowl insanely delicious!

This oil-free vegan dressing will become a new favorite recipe. You will want to drizzle it on everything from salads to vegan bowls, to sweet potatoes, sauteed greens, and cooked quinoa.

Well, those are some of my favorite ways to use this Buddha Dressing – I expect you will have many others… because this dressing is stellar!

When I hosted polls to find out which dressing from the Salad Bowl chapter of Dreena's Kind Kitchen you all wanted, it was a close race. The Cilantro Lovers Dressing and Guac Your World Dressing pulled in some votes, but most votes went to this recipe and my oil-free Italian Dressing. Buddha took the win!

I know many of you already love it. The combination of tahini with nooch, apple cider vinegar, a touch of sweetness, and a few other flavor accents give this oil-free dressing wow factor.

This recipe hails from Dreena's Kind Kitchen, and in the book, I pair it with the Cornucopia Salad (below). It works so beautifully with the kale and sweet potatoes in that dish.

For effortless blending, I use my Blendtec with the twister jar or mini wildside jar. Pick one of these handy jars up, you will love it for dressings, dips, puddings, and more. Use Blendtec discount code: YAY-BLENDTEC for 20% off.

You can watch me demo this salad on WGN-TV from when DKK was launched.

Ultimately, though, this dressing will be enjoyed in many more ways. It will become a go-to, staple dressing in your home – far beyond buddha bowls.

I'd love to hear how YOU most love using this dressing. Share in the comments below.

Want to see the two other recipes that pulled in the most votes? Here are the Awakened Pad Thai and the Potato-Cauliflower Scramble.

Print Buddha Dressing This will become a go-to dressing for you, especially if you are partial to the nooch! It has a gorgeous golden color and that special umami quality. Get blending! Course salad dressings, saladsKeyword buddha bowl, dressing, nutritional yeast Ingredients

• 2-3 tbsp water
• 1/4 cup apple cider vinegar
• 1/4 cup nutritional yeast
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon tamari
• 1 1/2 tablespoons tahini see note
• 1 small clove garlic halved
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon sea salt or to taste (see note)

Instructions

• Starting with 2 tablespoons of water, combine all the ingredients in a blender (or in a deep cup if using an immersion blender) and puree until smooth. Taste and add additional seasonings if needed; thin with additional water if desired. Serve immediately or store in an airtight container in the fridge for up to a week.

NotesTahini Note: If you'd like a thicker, richer dressing, use another 1/2–1 tablespoon tahini. Salt Note: Depending on the brand and type of tamari used, you may want to omit the salt or add more to taste.

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10-Minute Avocado Pasta (lower-fat)

A creamy avocado pasta sauce that can be prepped in the time it takes to cook your pasta! With a special ingredient to make it thick and rich, but not oily!

Yes, you can bring together this avocado pasta in 10 minutes!

Except for the time it takes to actually bring the water to a boil. By the time it takes to cook the pasta (usually 7-9 minutes), you can blitz up this creamy avocado pasta sauce.

And dinner, my loves, is served!

Of course, avocado pasta sauce is not a new idea. It's been around for years.

I've been making different versions myself for years, and just never got to creating a formal recipe for one.

Until I toyed with the idea of adding cooked potato to the sauce. What? Why? How? and What!?!

Yeah, cooked potato in a pasta sauce seems like a funky idea.

But, a portion of cooked potato in the sauce helps to thicken and 'extend' this avocado pasta sauce. So, you can use less avocado – if you need or want to do so. Not just to thicken and 'extend' the sauce over more servings, but also to make it a little lower in fat.

I mean, I love avocado as much as the next guac-lover. But you might want to use less when avocado prices are through the roof. Right?!

Or, maybe you love the idea of an avocado pasta sauce but it's a little too high in fat for your diet.

When an avocado sauce is made fully with avocado, it can be very rich and high in fat for some, if following a lower-fat dietary protocol.

This modified sauce may be suitable for folks on a lower-fat diet. and you can even tweak a little further to suit your dietary needs.

In short, this avocado pasta sauce is healthy – easy – quick – and most important… delicious!

This recipe is also in Dreena's Kind Kitchen, flip to page 168.

I hope you all enjoy it. Do share and share your feedback! x Dreena

Want more vegan recipes in your diet? Check these out:

• Pantry Soup
• Chickpea Tacos
• Sweet Potato Chili
• Chickpea Ratatouille
• Vegan Vegetable Stir Fry
• Creamy Vegan Artichoke Spinach Dip

Print 10-minute Creamy Avocado Pasta Sauce This sauce can be prepped in minutes, and is lusciously satisfying! Also very kid-friendly, and you can easily adjust seasonings including basil, garlic, pepper, to your personal tastes. Course entree, Main CourseKeyword avocado, pasta Prep Time 10 minutes Ingredients

• 1 cup cubed or sliced avocado about 1 1/2 – 2 small-med avocados
• 1 cup cooked potato flesh or yellow sweet potato, see note; peels removed
• 2 1/2 TB lemon juice zest lemon first, see below
• 1 tbsp tahini or raw cashew butter
• 1 tbsp chickpea miso can substitute another miso
• 1 large clove garlic can use less/more to taste
• 1 tsp sea salt
• 1/2 tsp dijon mustard
• 1/2 tsp maple syrup
• 1 1/2 cups water or more to thin as desired
• 1/3 – 1/2 cup basil leaves optional
• 1/2 – 1 tsp lemon zest zest lemon first, then collect juice
• 1/2 – 3/4 cup extra diced avocado (optional) (optional, to stir in)
• serving: extra basil lemon wedges, salt/pepper to taste
• pasta for sauce: use about 1 lb of pasta of choice cooking according to package directions

Instructions

• In a blender, add avocado (except extra 1/2 – 3/4 cup), potato, lemon, tahini,  miso, garlic, salt, mustard, maple syrup, and water. Puree until very smooth. Add the basil and zest and pulse through. Set aside until pasta is cooked. When ready to serve, cook dry pasta (about 1 lb),  according to package directions. Drain, and then add back to your pot along with the pasta sauce. Gently heat sauce through with pasta for a minute or two over low-medium heat. If pasta is too thick or dry, add another splash of water. Just before serving, add optional extra avocado and toss through. Taste, and add additional salt or pepper as desired. Serve immediately, garnishing with extra fresh basil, and serving with coarse salt and lemon wedges. Serves 4-5.

photo credit: Angela MacNeil

This post was originally published 2019 and updated for April 2022.

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Chocolate-Covered Raisin Cookies (vegan, oil-free)

Did you know it's National Chocolate Covered Raisins Day?

And I have a cookie for that!

Chocolate Covered Raisin Cookies, also known as Raisinet Cookies from Let Them Eat Vegan.

Now, as a Canadian, we would call these Glosette Raisins Cookies.

In the US, chocolate-covered raisins are Raisinets, here they are Glossette Raisins.

Either way, they aren't vegan. But my Chocolate Covered Raisin Cookies ARE! And, they are oil-free.

I created these cookies with my best friend in mind. See, she always loved Glosette Raisins, so I wanted to create a healthy vegan cookie that would remind her of that chocolate confection.

These cookies really taste like chocolate covered raisins to me, and the touch of molasses truly makes a difference in the recipe, so do keep it!

These are oil-free, and if you want oil-free chocolate for the recipe, pick up Nibble chocolate and chop/break up into pieces, or get the Nibbleitos!

I posted this recipe some years ago but decided to refresh it for this post, so the recipe is slightly different – better, I think!

You will have to be the ultimate judge… do these cookies remind you of Raisinets or Glosette Raisins?

Okay, let's get going with the recipe. Let me know how you enjoy these chocolate vegan cookies!

Print Chocolate-Covered Raisin Cookies If you were once a fan of Raisinets (or Glosette Raisins), you'll love these cookies! Of course—chocolate-covered raisins! They capture the flavor and texture of that chocolate and raisins combination, in a satisfying vegan cookie. Course DessertKeyword chocolate, cookies, raisins Ingredients

• 1 cup sifted spelt flour or 1 cup less 1 tbsp w/w pastry flour see note
• 1/4 cup rolled oats see note
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon (rounded) baking soda rounded baking soda
• 1/4- 1/3 cup raisins
• 1/4 cup vegan chocolate chips try Nibbleitos for oil-free!
• 2 tablespoons coconut sugar or maple syrup crystals
• 1/4 teaspoon sea salt
• 1/3 cup pure maple syrup + another 1 tbsp for oil-free, see note
• 1 1/2 teaspoon blackstrap molasses
• 1 1/2 teaspoons pure vanilla extract
• 3 – 3 1/2 tbsp nut butter raw almond or cashew nice choices
• 1 tbsp coconut sugar (optional, for topping)

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a bowl, combine the flour, oats, and cocoa, sifting in the baking powder and baking soda. Add the raisins, chips, sugar, and salt, and stir well. In a separate bowl, combine the maple syrup, molasses, vanilla, and nut butter. Add the wet mixture to the dry, and stir until just incorporated. Place spoonfuls of the batter (about 1 – 1 1/2 tablespoon each) on the prepared baking sheet and flatten a little. Sprinkle with optional coconut sugar. Bake for 11 minutes. Remove from the oven, let cool on the pan for just a minute (not much longer, to prevent drying), then transfer to a cooling rack.

Notes

• Flour Note: If using a whole-wheat pastry or white whole wheat flour, measure 1 cup and remove 1 tbsp.
• Nut Butter Note: Start with 3 tbsp nut butter, and add the extra 1/2 tbsp if needed to bring the batter together. If the batter is still a touch dry (depending on the flour used), add another 1-2 tsp of maple syrup and nut butter until it comes together.

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Yin Yoga Classes: Free yin yoga for all levels

Hello friends, today I thought I'd share a selection of my yin yoga classes.

I posted these videos to my youtube channel in recent months, so this will give you the opportunity to sink in and try a class (or more)!

Remember that yin yoga is truly for everybody – every body. It's a gentle, slow-paced style of yoga where postures are held for longer periods of time than in other yoga classes. Poses may be held anywhere from a minute to five minutes or more.

Yin Yoga FAQ Can anyone do a yin yoga class?

Yes, anyone can do this form of yoga, regardless of age, level, or experience with yoga.

What is the difference between regular yoga and yin yoga?

"Regular" yoga (also called yang, hatha, flow, or vinyasa) focuses on strengthening and stretching your muscles. Yin yoga focuses on relaxing muscles to move into deep connective tissues, like your fascia, ligaments, joints, and bones. It's slow and even meditative, offering you the time to focus on the sensations in your practice.

Is yin yoga hard?

The challenge with this style of yoga is the stillness and remaining patient with the longer holds of the pose. This mental and physical distraction 'discomfort' can make yin yoga more challenging than a more dynamic form of yoga.

Is yin yoga active or passive?

It's a combination of both, even though most yin postures are quite passive. But some postures (asanas) are more yang in nature or contain. yang elements.

Can I do yin yoga every day?

In general, yes, you can do a daily yin yoga class. However, it depends on the student and also the degree of exertion. Sometimes we push ourselves too far in yin which can result in soreness. Listen to your body during and between classes.

Let's get into a yin yoga class! Below are several sequences I have posted on youtube. Choose one or more, explore in your body.

I hope you enjoy. x Dreena

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