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Veggie Balls


  • 1 can garbanzo beans, rinsed and drained
  • 1/2 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 2 cups kale, chopped
  • 1/2 cup frozen peas
  • 1/2 cup corn
  • 1/2 cup oats
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 3/4 tsp salt
  • black pepper


  • Preheat your oven to 375F.
  • Heat a nonstick pan to medium-high heat on the stove with 1/2 cup of water. Add in your bell pepper, kale, and onion. Sautée for 10 minutes.
  • Add your garbanzo beans, sautéed veggies, peas, corn and spices into your food processor and process until well mixed. In the video, I used a blender which is not ideal, food processors are much better. Next, add in your oats and process again. Your mixture should be slightly sticky but also formable. If it is still too wet add in some more oats or oat flour.
  • Next, take about 1/8 cup worth of the mixture and roll into golf size balls. Repeat until all the mix is gone.
  • Place veggie balls on a non-stick baking sheet/parchment paper and place in the oven for 25-35 minutes. Just check on them a few times so they don’t burn.
  • Once the time is up, take them out and let them cool for 15 minutes. Enjoy these on their own, in a wrap, on top of a salad or with some mashed potatoes YUM
Veggie balls


Recipe source:


Success Story No.2

Vegan Pancakes

This gluten-free vegan pancakes recipe makes super fluffy eggless pancakes in one bowl, in just minutes. Even if you’re a vegan, you can still enjoy pancakes!

Vegan Pancakes


  • 1 1/4 cups (175 g) gluten-free flour (115 g superfine white rice flour + 40 g potato starch + 20 g tapioca starch/flour)
  • 1/2 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (24 g) granulated sugar
  • 1 cup (8 fluid ounces) unsweetened nondairy milk, at room temperature (my favorite is unsweetened almond milk)
  • 1/4 cup (64 g) smooth applesauce
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (28 g) vegan butter, melted and cooled
  • Sliced bananas and maple syrup for serving (optional)


  • In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, and sugar, and whisk to combine well. Add the milk, applesauce, vanilla, and melted vegan butter, and mix to combine well. The mixture should be thick but smooth.

  • Heat a griddle or nonstick or cast iron skillet over medium heat. Grease it lightly, and pour or spoon portions of about ¼ cup of batter onto the hot griddle. Spread each into a round about 1/4-inch thick. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 30 seconds). Remove from the skillet, and repeat with the remaining batter.
  • The cooked pancakes can be kept warm in a single layer on a lined baking sheet in a 200°F before serving, then topped with sliced bananas and maple syrup before serving warm.
  • They can also be cooled completely, stacked, wrapped tightly and frozen until ready to use. Defrost in a warm toaster oven before serving.

Vegan Pancakes

Recipe source:

Vegan Almond Butter Chocolate Chip Banana Bread

This vegan almond butter chocolate chip banana bread is thick, sweet, full of rich almond butter and melty chocolate chips! Made with 6 healthy ingredients, gluten-free, and banana sweetened.

This vegan almond butter chocolate chip banana bread has four of my most favorite foods: oats, bananas, almond butter, and chocolate. It might seem like a lot going on at first, but trust, the flavors are all so lovely together.

To start, you’ll blend up the oats to flour consistency. Mash your extra ripe, spotty bananas, and add them to the oats. Bananas are the only sweetener in the bread, so they MUST be ripe!

Up next is the star, the rich, gooey almond butter. I always get unsweetened, oil-free nut butters, and I’d recommend you do the same for the most optimal nutrition. If your almond butter is really thick, I’d melt it in the microwave for about 30 seconds to get it a little more loos so it will mix more easily into the batter.

Finally add the flax eggs, some nondairy milk, and the vegan chocolate chips. I love the PASCHA unsweetened chips, but whatever vegan chocolate you like will be fab.

Bake the banana bread for 30-40 minutes. The time will vary depending on your oven, mine usually only takes about 30 minutes. Plus, it will firm up as it cools!

This vegan almond butter chocolate chip banana bread is seriously everything I’ve ever wanted in a loaf of banana bread. Sweet, thick, and SO gooey and rich from the bananas and almond butter, it’s officially my favorite banana bread I’ve ever baked.

Like I always say, forget peanut butter, almond butter is where it’s at and I am HERE FOR IT.

Vegan Almond Butter Chocolate Chip Banana Bread

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins


  • 2 cups rolled oats, blended into flour
  • 1 1/2 cups super ripe banana, mashed
  • 2 tbsp flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 20 minutes
  • 1/2 cup natural, unsweetened almond butter
  • 1/2 cup unsweetened nondairy milk
  • 1/2 cup vegan chocolate chips 


  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the oat flour, banana, flax eggs, almond butter, and almond milk until thoroughly combined.
  • Add the chocolate chips and stir, then pour the batter into a parchment-lined or nonstick loaf pan.
  • Bake the banana bread for 30-40 minutes. The time will depend on your oven, just bake until it no longer feels super soft/gooey in the center. It will continue to firm up as it cools.
  • Allow the banana bread to cool in the pan for 15 minutes before removing, then cool for another 30 minutes before slicing.

Vegan Almond Butter Chocolate Chip Banana Bread

Recipe source: Beaming Banana


Vegan Lifestyle

Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose

There are many ways to embrace vegan living. Yet one thing all vegans have in common is a plant-based diet avoiding all animal foods such as meat (including fish, shellfish and insects), dairy, eggs, and honey – as well as products like leather and any tested on animals.

In dietary terms, it denotes the practice of dispensing with all products derived wholly or partly from animals.

What do vegans eat?

A vegan diet is richly diverse and comprises all kinds of fruits, vegetables, nuts, grains, seeds, beans, and pulses – all of which can be prepared in endless combinations that will ensure you’re never bored. From curry to the cake, pastries to pizzas, all your favorite things can be suitable for a vegan diet if they’re made with plant-based ingredients.

It’s not just about diet

Vegans avoid exploiting animals for any purpose, with compassion being a key reason many choose a vegan lifestyle. From accessories and clothing to makeup and bathroom items, animal products and products tested on animals are found in more places than you might expect. Fortunately, nowadays there are affordable and easily-sourced alternatives to just about everything.

Other aspects of vegan living


Currently, medicine must be tested on animals before it is deemed safe for human use, but please note: We DO NOT recommend you avoid medication prescribed to you by your doctor– a dead vegan is no good to anyone!

What you can do is ask your GP or pharmacist to provide you, if possible, with medication that does not contain animal products such as gelatine or lactose.


Vegans choose not to support animal exploitation in any form and so avoid visiting zoos or aquariums, or taking part in dog or horse racing. A great alternative is visiting and supporting animal sanctuaries that provide safe and loving homes for rescued animals.

There are hundreds of thousands of vegans across the globe.

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