Vegan | Gluten-free | SOS-friendly | Soy-free | Raw

Need a quick chocolate fix? This chocolate mousse is a combination of healthy and delicious ingredients that come together quickly to create a rich and silky smooth pudding. If you’ve never tried chocolate avocado mousse before, this recipe will take you completely by surprise!

The thing about this recipe is that it’s so simple to make. All you need is: a couple of avocados, a splash of plant milk, sweetener of choice, raw cacao powder, chia, salt, and a bit of lemon juice. Throw everything a blender or food processor, and mix until creamy and smooth. Avocados will give you that rich smooth creamy texture, the chia powder will work as a thickening agent, and the rest of the ingredients will give you that deep chocolate goodness you want!

The best part? This recipe tastes like a dessert but made with all real ingredients from nature, making it good enough for breakfast, packed with all sorts of nutrients that make you feel good!   

As for the taste? Don’t worry, avocados don’t have much of a taste, to begin with, you’ll only get a faint hint of it, but this will also depend on how much cacao powder you put into it.

Get creative with this recipe:

• Add mint extract and some mint leaves to make this a Mint Chocolate Mousse.
• Freeze to make fudgesicles!
• Make this into a pie: prepare the crust and scoop the mousse mixture into it.

Recipe: Vegan Chocolate Mousse

Ingredients:

• 2 ripe avocados
• ¼ cup cacao powder
• ¾ cup plant-based milk of choice
• 1 tbsp chia seeds
• ¾ cup sweetener of choice, or to taste (I used date caramel)
• 1 tsp vanilla extract
• Dash of Himalayan salt

Procedure:

1. Halve the avocados and scoop the flesh into a food processor or blender.
2. Add the plant-based milk, cacao powder, chia, sweetener of choice, salt and vanilla extract.
3. Blend until smooth. Taste and adjust with extra sweetener if needed.
4. Spoon the avocado chocolate mousse into glasses or ramekins.
5. Refrigerate for at least 30 minutes before serving.
6. Serve plain or topped with cacao nibs, fresh berries, and/or whipped coconut cream.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Chocolate Mousse appeared first on VeggieJeva.

I study and work which means that my three favorite things when it comes to food are: 1. easy to make, 2. cheap, and 3. full of delicious flavor. That’s why, I love bean salads, along with their versatility, this can be great for picnics or for the upcoming Spring Break BBQs.

But my love for bean salads hasn’t always been this way I was never a huge fan of this type of salad; I had tried it so many times my reaction was usually “meh, whatever, I guess it’s good with chips”. It wasn’t until my mom started making a similar one, that I managed to actually enjoy them. Plus, this salad literally saved me from starving multiple times after the hurricane, when everything was still closed; canned beans were easy to stock up when food was short and they are also super affordable. Also, one batch can last you in the fridge for up to two weeks!

For this salad, I used: cannellini beans, kidney beans, garbanzo beans, black beans and pinto beans. I find it to be comforting, protein & fiber rich, and easy to put together (too easy actually). If you’re not a fan of one of the beans that I chose, you can easily swap them out for any of your choice: lentils, green beans, or wax beans. You can add some cucumbers, celery, tomatoes, bell peppers, you name it! Really, the sky’s the limit when it comes to bean salads.

I really enjoy having this bean salad with some whole grain chips and avocado; but you can also add them in: tacos, burritos, nachos, buddha bowls and mixed with greens.

Recipe: Raw 5-Bean Salad

Ingredients

• 1 can black beans
• 1 can garbanzo beans
• 1 can cannellini beans
• 1 can pinto beans
• 1 can kidney beans
• Optional: half onion, chopped
• 2 cloves of garlic, minced
• ¼ cup apple cider vinegar
• 3 tbsp coconut oil
• Salt & pepper to taste
• Optional: chili flakes
• Optional: 1 tsp whole flax seeds

Procedure

• Drain and rinse the beans
• In a large bowl, combine the garlic, onion, apple cider vinegar and coconut oil.
• Then add all of the rinsed beans to the bowl and mix.
• Season with salt & pepper to taste. You can also add paprika & parsley.
• Serve with chips or tortillas. I used beet whole grain chips.
• Topping: fresh avocado, parsley & red pepper flakes.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Raw 5-Bean Salad appeared first on VeggieJeva.

Going Vegan is a whole lot more than learning to make bolognese without meat & dairy-free ice cream. Most people eat and wear animal products and rely on a multitude of products that are tested on animals. I have to admit to being guilty of this. Living in Island has a lot of cons, one of them being having limited access to other vegan products that are not food; like beauty, skincare, and clothes. Even when I want to buy some of those products online, I can’t, all because “We currently don’t ship to Puerto Rico”, it gets tiresome and frustrating. But hey, I’ve always said “There’s no such thing as a perfect vegan!”, even though I strive to be.

So what other ways can we support veganism when we don’t have complete access? Education. Comparing to other social movements, we’re pretty limited and truly in uncharted territory. But we can educate ourselves as much as we can.

I’ve put up a list of my favorite resources for vegan education:

Books

• The Mindful Vegan by Lani Muelrath
• How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger
• Millennial Vegan: Tips for Navigating Relationships, Wellness, and Everyday Life as a Young Animal Advocate by Casey Taft

Magazines

• Chickpea
• Vegan Food & Living
• VegNews: Vegan. Think. Eat Thrive. 

Documentaries/ Movies

• What the Health 
• Okja 
• Food, Inc.
• Forks Over Knives

Blogs

• Hot for Food
• Cocinina
• Cashew Kitchen
• Bianca Zapatka

Youtube Channels

• Avant-Garde Vegan
• Tess Begg
• Liv B
• Supreme Banana
• The Happy Pear

Some of the blogs and youtube channels that I mention here, I’ve been following for years and have served as learning outlets. Take some time to check these out; learning new things every day sometimes turns out to be life-changing.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post My Favorite Vegan Resources for Education appeared first on VeggieJeva.

“Mmm donuts” is probably the best thing Homer Simpson has ever said. I absolutely love donuts, but since becoming vegan, finding donuts has been really hard

This place was definitely created for people who love unique food experiences! Their main focus is brioche dough donuts & vegan donuts; some made with champagne, whiskey, hazelnut spread, key lime pie, vegan passion fruit cream, well you name it, they might have it!

Each doughnut has its own personality; none of them are exactly the same shape or size, which allows you to appreciate the handmade quality of the product. Keep in mind that the menu changes frequently, so the same doughnuts aren’t always available every day.

The interior of the shop reveals beautifully handcrafted KuDonuts, as well as locally crafted beers, cocktails, coffee, and wine.

For now, they only have two vegan donuts available: braided glazed donut and, coconut & passion fruit cream filled donut. After visiting a couple of times and trying them both, I have to say that I absolutely love the one filled with coconut & passion fruit. I was very skeptical at first, but it turned out to be super refreshing with a nice cream to donut ratio. The main ingredients are Sir Galahad Enriched Artisan Flour, coconut milk & coconut oil.

Oh, and they pair amazingly well with an Ocean Lab beer since it has an orange aftertaste, in a lovely & cozy environment.

The donut shop is dangerously close to my university, which means that I might be going there more times than I should. But I definitely don’t mind! It’s always an enjoyable experience and the perfect place to indulge before class.

If you find your self in Santurce, definitely check the place out, it will not disappoint.  

Happy Monday!

The post Locally Crafted Vegan Donuts appeared first on VeggieJeva.