Vegan Archives » Kay's Clean Eats

15 – Minute Chickpea Curry and Quinoa

15- Minute Chickpea Curry and quinoa is vegan + gluten-free and full of rich flavor and filling. It’s the perfect quick and easy meal.

This curry came about when I had already decided there is nothing to eat, ha! I am usually a salad and protein kinda girl at lunchtime. However, this is going to be a weekly staple! Believe it or not, I never liked curry as a kid. What the heck was I thinking missing out on all the great depth of flavors curry has to offer.

This curry is rich and mildly spicey, it is not an overpowering flavor of curry as I like mine mild. It is a perfect meal prep or just a quick lunch as it will be ready in no time!

Tip: Cook quinoa while you’re prepping the curry it will be ready at the same time.

15 - Minute Chickpea Curry

Very quick and easy chickpea curry with great flavor.
Prep Time3 mins
Cook Time12 mins
Course: Main Course
Cuisine: American, Indian
Keyword: curry, vegan brownies
Servings: 2
Author: Kay

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 cup water

Chickpea Curry

  • 1 tbsp olive oil
  • 1 small shallot diced
  • 2 cloves garlic minced
  • 1/3 cup red bell pepper diced
  • 1 cup diced broccoli
  • 1 can chickpeas drained and rinsed
  • 3 cups spinach
  • 1/3 cup fresh cilantro leaves
  • 1 can coconut milk
  • 1 lime juiced
  • 2 tsp ginger freshly grated
  • 3 tsp curry powder
  • salt and pepper to taste

Instructions

  • In a small saucepan cook quinoa according to package.
  • Heat a nonstick pan to medium heat and add your olive oil.
  • Add your shallot, minced garlic, bell pepper, and broccoli. Sauté them for a few minutes until softened.
  • Next, add in chickpeas and cook for another minute.
  • Add in the coconut milk, lime juice, salt and pepper, and curry powder. Stir and bring to a quick boil then reduce heat.
  • Add in the spinach and cilantro. Stir till spinach is wilted.
  • Serve with quinoa or rice, fresh lime, and spicy chili flakes. Enjoy!

Vegan Banana Cinnamon Muffins

 These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare.  

Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter.  My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school. 

Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here.  So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand. 

The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for.  I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times.  I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out! 

Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins! 

Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Vegan Banana Cinnamon Muffins

The only vegan banana muffin recipe you will need! Super moist and delicious.
Course: Breakfast
Keyword: banana bread, muffin, vegan brownies
Servings: 12

Ingredients

  • 1 1/2 cups almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups flour
  • 1/4 cup rolled oats
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • pinch of salt
  • 2 large bananas
  • 1 tsp vanilla extract
  • 1/3 cup coconut oil softened
  • 1/2 cup coconut sugar, use 3/4 if you like a sweeter muffin

Topping Crumble:

  • 1/4 cup pecans crushed
  • 3 tsp coconut sugar

Instructions

  • Preheat the oven to 350 degrees F.
  • In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
  • In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
  • In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
  • In a small bowl combine the crushed pecans and coconut sugar.
  • Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
  • Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!

The BEST Vegan Rocky Road Cookies

This one bowl cookie recipe is gluten, dairy and refined sugar free!! It comes together in minuets and is sure to please everyone. It completely taste like the real deal and  you would have no idea its not junk food.

 Texture is beyond perfect! Every bite has a little bit almond and marshmellow. Nothing pleases my household more than an ooeyy gooey warm cookie. Whoever you make it for these are sure to please.

The best Vegan Rocky Road Cookies

Rich and Delicous!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Keyword: cookies, vegan brownies

Ingredients

  • 1 tsp chia seeds
  • 1/4 cup almond milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (use refined for no coconut flavor)
  • 1/3 cup cacao powder
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 cup vegan marshmallows
  • 1/2 cup chocolate chips
  • 1/3 cup raw almonds roughly chopped

Instructions

  • Preheat your oven to 350°F and prepare your cookie sheet.
  • In a large bowl whisk together chia seeds, almond milk, coconut sugar, vanilla extract, and melted coconut oil. 
  • Add in the cacao powder, almond flour and baking powder, folding the mixture until it forms a smooth dough. 
  • Fold in the marshmallows, chocolate chips, and almonds till evenly combined. 
  • Using a cookie dough scoop, scoop them 1 inch apart on your cookie sheet. Press down on them with your spoon or hand to flatten them.
  • Bake for 12 minutes, the serve!! 

 

Blackberry Banana Bread Bars

With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!

Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.

To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.

Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.


Gently fold in your blackberries, and transfer to your prepared baking dish.

Place more halved blackberries on top and bake!

Blackberry Banana Bread Bars

The best Berrylicious snacking bread! Refined Sugar Free, Gluten Free, Vegan, and Dang Delicious!
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Breakfast
Keyword: banana bread
Servings: 6
Author: Kay

Ingredients

  • 2 bananas very ripe
  • 1/2 cup coconut sugar
  • 1 tbsp chia seeds
  • 1/3 cup almond milk
  • 1 tbsp coconut oil, melted
  • 2 cups almond flour
  • 1 tsp baking powder
  • 1 cup blackberries halved

Instructions

  • Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
  • In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
  • Add in the almond flour and baking powder, combine till all ingredients are mixed in.
  • Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
  • Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
  • Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!

 

 

Mint Chocolate Protein Smoothie Freezer Pack

Plant based protein packed smoothie as creamy as a milkshake. Made with simple and healthy ingredients that will will keep you full and satisfied. Easy enough to make in large batches and store in the freezer!

I love all my make ahead meals!! FoodSaver FM200 helps me save time and money, keeping my food fresh as can be!! As a proud partner with them I bring you the most delicious superfood packed make ahead smoothie! Life is so much easier when things are prepped and ready to go!

As a busy mama, meals need to be quick with minimal cleanup! There is no more excuses for me to go spend 8.00 on a smoothie when I have my favorite ready to go in the freezer! Honestly, who doesn’t like to save time and money?! I’d like to also mention its the number 1 best selling vacuum sealing brand, ETL safety certified and comes with a 5 year limited warranty!

https://www.amazon.com/FoodSaver-FM2000-Vacuum-Sealer-Starter/dp/B01D5TMBE0/ref=sr_1_3?crid=16959MXW0UBYB&keywords=fm2000+foodsaver&qid=1558543130&s=home-garden&sprefix=fm2000%2Cgarden%2C126&sr=1-3

These smoothie packs will store in your freezer for months thanks to the life saver… I MEAN FoodSaver!! Pull it out, pour in milk and blend it up! It is so creamy and delicious, the combination of mint and chocolate is ridiculously good! You can easily put together a bunch of these and have smoothies ready for the whole month! Total time saver and no yucky freezer taste or freezer burn!!

Left overs, meats, fruits and veggies, trust me this vacuum does it all. I would never partner with a brand I didn’t know or love!  Enjoy!

Mint Chocolate Protein Smoothie Freezer Pack

Creamy plant based protein packed smoothie!
Course: smoothie
Cuisine: American
Keyword: smoothie
Servings: 1
Author: Kay

Ingredients

  • 1/2 medium banana
  • 1/4 avacado
  • 1 scoop protien powder, chocolate or vanilla
  • 2 tbsp cacao powder
  • 10-12 mint leaves
  • 3 drops peppermint extract
  • 1/4 tsp spirulina
  • 1 date, pitted
  • 1 cup coconut milk
  • 1/2 cup ice

Instructions

  • Add all ingredients except the coconut milk and ice into the FoodSaver bag. Seal bag and store in freezer.
  • When ready to blend, dump contents plus 1 cup of coconut milk and ice into blender and blend till smooth.

Notes

This recipe is for 1 smoothie.

Chipotle Cashew Cream

WOAH! Honestly the most LIT dip, sauce or spread to hit! Hands down my favorite dip, so creamy, spicy, salty everything you want in a dip. It is vegan friendly dairy, sugar and gluten free.

The base is cashews, they are the most favorable nut here in my kitchen, well other than me, haha! Here is the deal, I literately put this stuff on everything savory!! Morning scrambles, sweet potato fries, nachos, burritos, tacos, shall I continue? I spread it on my salmon for lunch and paired it with my Mexican Quinoa Salad https://wp.me/p9eIrW-Lr, so dang good!

So if your ready to get your meals next level do your self a favor and make some!! It will store in fridge for up to week. Chipotle packs a spicy kick, if you like the heat slowly add more till your desired level of spiciness. It’s a good one babes!!

Chipotle Cashew Cream

Creamy, Spicy, Salty, pretty much AMAZING!
Prep Time1 hr 12 mins
Course: dip, sauce, spread
Cuisine: Mexican
Keyword: dip, sauce, spread
Servings: 2 cups
Author: Kay

Ingredients

  • 1 cup soaked raw cashews, drained and rinsed (flash soak see step 1, I find overnight soak is best)
  • 2 small cloves of garlic
  • 1 tbsp chipolte chili pepper crushed ( I use Spice Hunter)
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup cilantro leaves, loosely packed
  • 3/4 cups filtered water

Instructions

  • If you have not saoked cashews overnight, place cashews in boiling hot water and let soak for 1 hour, the drain troughly.
  • Place cashews, galric, chipolte, lemon juice, salt and clinatro in a high speed blender.
  • Blend on High, and slowly add in water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds - 1 minute.
  • Taste and adjust acoordingly. I like to add more salt and chipolte.
  • You can serve immediately or refrigerate. Lefotovers will keep in fridge for 1 week.

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite choice of protein. The salad is vegan friendly, gluten and refined sugar free. Filled with protein rich black beans, fresh veggies, and creamy avocado all tossed in  tangy lime dressing. It is the perfect vegetarian meal to add to your weekly menu rotation.

Quinoa, like I said before, so NOT 2018. It slowly has been pushed aside by queen cauliflower. In my opinion quinoa is way better.  I incorporate quinoa into my weekly lunch rotation on the regular. Did you know that quinoa is a complete protein? It is healthy, very easy to make and relatively cheap when you get in from the bulk section. I always try to get all my nuts and grains from the bulk section to help keep grocery costs down.

Full of fresh corn, cilantro, avocado chunks, tomatoes, red onion, garlic, black beans, a touch of cumin and oregano, all dressed in tangy lime juice… It will make your taste buds sing, so dang delicious!

If you use this salad for meal prep just leave out the avocado and store in the fridge. This is a great dish to bring to a summer party or potluck! The flavors are amazing and combine so well. If you can’t find fresh corn just use thawed frozen corn kernels. I used white quinoa with mine but tricolor would work great too. If you want to pack a little heat in your dish add in a dash of cayenne.

Print Recipe
5 from 1 vote

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite protein choice. The salad is vegan friendly, gluten and refined sugar free.
Prep Time15 d
Course: Main Course
Cuisine: Mexican
Keyword: salad

Ingredients

  • 2 3/4 cup quinoa (1 cup of dry quinoa cooked)
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup tomatoes, diced
  • 1 avocado, cut into small squares
  • 1/2 cup cilantro leaves, loosly packed
  • 2 limes juiced, about 5 tbsp
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp olive oil can sub avocado oil
  • salt to taste

Instructions

  • Add all ingredients into a medium size bowl, gently toss. Taste for seasoning and enjoy!

 

Scrumptious Vegan Blueberry Muffins

Incredibly easy, and some of the best vegan blueberry muffins you will eat! They are moist, tender, refined sugar free, and loaded with blueberries. The are ready to eat straight out of the oven!

This recipe was never planned, in fact I had not used my muffins tins in sometime!

When the weather is a bit cold, I need some comfort food. I don’t like to break my regular diet for sweets, so I always try to bake sweets and pastries using what I have without comprising flavor. So when I need a mouthful of delicious sweet carbs I do so, and try to keep it healthy!

Vegan baking for me has always been hit or miss, but today I HIT the jackpot! I ate 2 of these lathered with butter straight out of the oven, honestly hit the spot. I suggest you try the same!

 

Its a big deal when my kids want them for snack at school! Means I did something right, ha! So these went fast in my house. Its no shocker I value health and try to always give my family the best. So excited everyone enjoyed these healthyishh muffins, will definitely be whipping up another batch!!

ENJOY!

Scrumptious Vegan Blueberry Muffins

Incredibly easy, and some of the best vegan blueberry muffins you will eat! They are moist, tender, refined sugar free, and loaded with blueberries.
Prep Time10 mins
Cook Time25 mins
5 mins
Total Time35 mins
Keyword: muffin
Servings: 12
Author: Kay

Ingredients

  • 1 tsp apple cider vinegar
  • 1 cup coconut milk

Dry Ingredients

  • 2 cups all-purpose four
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • dash of salt

Wet Ingredients

  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup or agave
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup blueberries

Instructions

  • Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners. If you don't have paper liners grease the well of each muffin slot. 
  • In a small bowl combine the apple cider vinegar and coconut milk, set aside while it curdles, about 2-3 minutes. 
  • In a medium bowl mix together the flour, baking powder, baking soda, and salt. 
  • In a large bowl combine coconut sugar, maple syrup, coconut oil, and vanilla extract. Pour in the coconut milk and apple cider vinager and mix together. 
  • Gradually add in the flour mixture. The batter will be thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Don't over mix. 
  • Scoop the batter into the prepared muffin tin, an ice cream scooper with a wire scraper works great! The muffin tins will be very full. Sprinkle a little coconut sugar onto of each muffin.
  • Bake for 25 minutes until lightly golden. Let cool for 5 mins before serving. Run a knife around the edge of muffin to free it if necessary. 

No Bake Lemon Raspberry Bars (vegan, raw, GF)

These lemon bars have a bright and tart flavor. They are incredibly creamy and smooth. These gluten-free, raw & vegan bars come together easily with a blender and food processor. 

There is somthing about lemon bars that just makes my tastebuds sing! The are the perfect mixture of tart and sweet. I have never tried baking lemon bars, in fact I often just use my oven as a storage drawer, ha! I may have to give it a go one of these days!!

So lets talk about these bars. The crust is so naturally sweet, thanks to the dates. If your dates are not soft, you will want to soak them in hot water for at least 5 minuets. The cheesecake filling is batter licking good. Soaking your cashews will help soften them up, and in turn give you the creamiest filling. If you do not use agave feel free to sub for any liquid sweetener of your choice (maple syrup, brown rice syrup..). These bars are a healthy spin from your baked lemon bar. Different textures but in my opinion 100x more delicious, and not to mention a ton healthier! The raspberry swirl is so extra.. I know! It really gives these bars such great flavor. If you decide to leave it out don’t worry, the bars are delicious with or without! I hope you give these bars a try!

Print Recipe
5 from 1 vote

No Bake Lemon Raspberry Bars

Cashew based, indulgent, creamy and delicious!! 
Course: Dessert
Servings: 8
Author: Kay Carrera

Ingredients

Ingredients

    Crust

    • 1 cup raw pecans
    • 1 cup pitted gooey medjool dates 8-10
    • 1/4 cup coconut shreds
    • 1 tbsp coconut oil
    • dash of pink salt

    Cheesecake

    • 1 cup cashews soaked for 4+ hours, preferable overnight, rinsed and drain before use.
    • 1 cup coconut cream
    • 1/4 cup coconut butter
    • 1 tbsp vanilla extract
    • 1/4 cup fresh squeezed lemon juice
    • zest from 1 lemon
    • 1/4 cup agave

    Raspberry swirl

    • 1 cup raspberries + 1 tbsp water

    Instructions

    Instructions

    • Line a 8" square dish with parchment paper for hassle free removal. Grease it with coconut oil, set aside. 
    • In a food processor, add in all crust ingredients. Process till sticky and doughy. If your dates are dry and mixture is not sticky add water slowly. Press the dough evenly into the bottom of the prepared pan.
    • In a high-powered blender (I use vitamix) combine all of the cheesecake ingredients and blend for about 2-3 minutes, or until the mixture is smooth and creamy.
    • Taste your batter, if needed adjust sweetness/tartness to your desired taste. Pour batter over your prepared crust and smooth the top. Hit against the counter a few times to rid any air bubbles. 

    Raspberry Swirl

    • In your blender place raspberries and water, blend till smooth. 
    • With a spoon place blots of raspberry all over the top. Using a knife or tooth pick, create swirls going back and forth or in circles, whatever your feeling!
    • Place in the freezer to set for at least 3 hours before serving.
    • They can be served frozen, but are best thawed 10-15 minutes before serving. They will store in the freezer sealed for 3 months. 

    Harvest Salad with Apple’s and Sweet Balsamic Vinaigrette

    If you don’t love salad, your sure to love it after you try this one! It is bursting with flavor and a excellent dish to bring to a party or put luck! It’s vegan and also refined sugar free.

    I brought this salad to a vegan pot luck, it was a huge hit! Salad doesn’t have to boring! It really is the perfect salad for any occasion. If you aren’t cutting out dairy from your diet add some FETA crumbles, live a little!

    Harvest Salad with Apple's and Sweet Balsamic

    Crowd Pleaser! SO good your going to want seconds!
    Prep Time15 mins
    Course: Salad
    Servings: 6
    Author: Kay Carrera

    Ingredients

    Toasted ‘candy’ pecans

    • 1 tbsp coconut oil
    • 1 cup raw pecan pieces
    • 3 tbsp coconut sugar

    Salad

    • 7-8 cups salad greens
    • 1 large apple, cored & thinly sliced
    • 1 large avocado, thinly sliced
    • 3/4 cup dried cranberries
    • 1 red bell pepper sliced
    • hemp seeds optional

    Sweet herbed balsamic vinaigrette

    • 1/4 cup avocado oil
    • 1/4 cup balsamic vinegar
    • 2 tbsp pure maple syrup
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1/2 tsp garlic powder
    • salt to taste

    Instructions

    • 1. In a small pan heat coconut oil & add in pecans and coconut sugar. Cook for 1 to 2 minutes stirring often until pecans are toasted and fragrant. Set aside.
      2. Arrange all salad ingredients in a salad bowl & add in toasted pecans.
      3. In a jar, whisk all vinaigrette ingredients together and pour in salad 🥗 toss and enjoy!!!! 

    Notes

    Add hemp seeds for extra protein! Also if you are not vegan add in some feta cheese! Most of all be ready to get hooked!!! It is so tasty!!