Vegan Recipes

Yield: 4-6 servings

  • ¼ Cup virgin coconut oil
  • 3 tbsp. of Green Chilli Virgin Coconut Oil
  • 5 tablespoon vinegar
  • 1½ teaspoon raw honey
  • ¼ Teaspoon Salt
  • ? teaspoon pepper
  • 1 to 2 medium cucumbers, sliced
  • 1 medium tomato, sliced and quartered
  • 6 fresh mushrooms, sliced
  • 4 radishes, sliced
  • 4 slices red onion
  • 4 cups torn salad greens
  • 2 tablespoons crumbled cooked bacon (Additional)

  1. In a large bowl, combine the vegetables and salad leaves.
  2. In a small bowl, combine oil, vinegar, honey, salt and pepper and mix well.
  3. Pour over salad and toss to coat.
  4. Top with bacon (Additional).

  • Oyster mushrooms - 1 small piece well chopped
  • 3 tbsp. of freshly squeezed lime juice
  • 2 cans of Coconut milk
  • 3 Green onions
  • Bunch cilantro (leaves only)
  • 2 Chicken drumsticks
  • 5 Jalapeno chilies
  • 1 Double chicken breasts (cut into thin strips)
  • 2 stalks of Lemongrass
  • 3 and ½ tbsp. of Fish sauce
  • 1 tsp. of freshly grated Ginger

  1. In a medium saucepan with 2 cups of water add the chicken legs and one stalk of lemongrass.
  2. Bring it to boiling point and then, you need to lower the heat and allow it to simmer until the meat is very tender.
  3. Remove the pan from the heat and let it cool.
  4. Shred the meat of the chicken legs once cooled enough into a bowl and strain the remaining broth.
  5. Add ginger, coconut milk, chilies and the remaining stalk of lemongrass.
  6. Let it cook them for about 2 to 3 minutes.
  7. You can now add the breast and leg meat in the pot and allow it to cook while you stir it.
  8. Finally add the green onions and mushrooms and cook them for another three to four minutes.
  9. While on the stove top add lime juice, fish sauce, salt and pepper.
  10. Serve hot Sprinkling some cilantro on top of the soup.

  • 1 large sweet potato (about 1 lb/500 g) 1
  • Peeled and cut into ½ -inch (1 cm) cubes
  • 2 cups fresh or frozen sliced okra 500 ml
  • 1 ¼ tsp ground allspice 6 ml
  • ¾ tsp dried thyme 3 ml
  • 2 cans (each 10 oz/284 ml) diced tomatoes with chilies, with juice 2
  • 5 cups ready-to-use GF vegetable or chicken broth 1.25 l
  • 6 cups chopped kale or collard greens 1.5 l
  • (Tough stems and center ribs removed)
  • ½ cup teff 125 ml
  • 1 cups well-stirred coconut milk (full-fat) 250 ml
  • 1 tbsp freshly squeezed lime juice 15 ml
  • Fine sea salt and hot pepper sauce

  1. In a large pot, combine sweet potato, okra, allspice, thyme, tomatoes and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes.
  2. Stir in kale and teff; cover and simmer, stirring occasionally, for 20to 25 minutes or until sweet potatoes and kale are very tender and teff has thickened the soup.
  3. Stir in coconut milk and lime juice; simmer, uncovered. For 2 to 3 minutes or until heated through. Season to taste with salt and hot pepper sauce.
  4. Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the defrost function. Warm soup in a medium saucepan over medium-low heat.

  • 1 tbsp Unsalted butter or virgin coconut oil 15 ml
  • 2 cups cooked medium or short grain 500 ml
  • Brown rice (see page 16), cooled
  • 1/3 cup packed dark brown sugar 75 ml
  • 1/8 tsp fine sea salt 0.5 ml
  • 1 ½ Coconut milk 375 ml
  • 1 tbsp whiskey or bourbon 15 ml
  • 1 tsp GF vanilla extract 5 ml

  1. In a medium saucepan, melt butter over medium heat, Heat for 1 to 2 minutes or until butter begins to brown.
  2. Stir in rice, brown sugar, salt and milk; increase heat to medium-high and bring to a simmer. Reduce heat and simmer, stirring constantly, for 20 to 25 minutes or until thickened.
  3. Remove from heat and stir in whiskey and vanilla. Let cool to room temperature. Serve at room temperature or cover and refrigerate until cold.
  4. If using non-dairy milk, try hemp, soy, almond or rice. The rice pudding is also delicious made with an equal amount of maple syrup or liquid honey in place of the brown sugar.
  5. Store leftover pudding in an airtight container in the refrigerator for up to 2 days.

  • 6 tbsp Chia seeds 90 ml
  • 1/8 tsp fine sea salt 0.5 ml
  • 1 can (14 oz/ 400 ml) Coconut milk Creamer 1l
  • (full-fat)
  • 1/3 cup water 75 ml
  • 1 ½ cups coconut milk 375 ml
  • 3 tbsp liquid honey or pure maple syrup 45 ml
  • ½ tsp GF vanilla extract 5 ml

  1. In a small blow, whisk together chia seeds, salt, coconut milk, water, honey and vanilla until blended. Cover and refrigerate for at least 4 hours, until thickened, or for up to 5 days.
  2. Divide chia mixture among four blows and top with any of the suggested toppings [Fresh Strawberries or chopped fruits (Strawberries, blueberries, raspberries, mango, apple)], as desired.
  3. If you do not like the tapioca consistency of chia seeds, in step 1 blend the ingredients in a blender until smooth. Refrigerate and serve as directed.
  4. You can vary the flavor of this pudding in countless ways: for example, add a small amount of a ground spice (such as cinnamon, cardamom or ginger), or replace the vanilla with finely grated citrus zest (such as lemon, lime or orange) or GF almond extract.
  5. Store leftover pudding in an airtight container in the refrigerator for up to 2 days.

  • 3 cups cooked brown basmati rice 750 ml l
  • 1 ½ cups diced fresh or thawed frozen pineapple 375 ml
  • 1 cup chopped green onions 250 ml
  • ½ cup unsweetened flaked coconut, roasted 125 ml
  • 2 tbsp melted virgin coconut oil 30 ml
  • 1 tbsp salt-free dry Jamaican jerk seasoning 15 ml
  • 2 tsp packed light brown sugar 45 ml
  • 1 tsp finely grated lime zest 5 ml
  • 2 tbsp freshly squeezed lime juice 30 ml
  • Fine sea salt and hot pepper sauce
  • 2/3 cups lightly salted macadamia nuts or 150 ml
  • Roasted cashews, copped

  1. In a large bowl, combine rice, pineapple, green onions, coconut and coconut oil.
  2. In a small bowl, whisk together jerk seasoning, brown sugar, lime zest and lime juice. Add to the rice mixture and gently toss to coat. Season to taste with salt and hot pepper sauce. Cover and refrigerate for at least 30 munities, until chilled, or for up to 2 hours.
  3. Just before serving, sprinkle with macadamia nuts.
  4. To toast coconut, preheat oven to 300 F (150 C). Spread coconut in a thin, even layer on an ungreased baking sheet. Bake for 15 to 20 minute, stirring every 5 minutes, until golden brown and fragrant. Transfer to a plate and let cool completely.

  • 3/4 cup chopped dried apricots 175 ml
  • ½ cup amaranth 125 ml
  • 1/3 cup ground flax seeds (flaxseed meal) 75 ml
  • 1 cup boiling water 250 ml
  • 1 2/3 cups amaranth flour 400 ml
  • 1/3 cup potato starch 75 ml
  • 2 tsp ground ginger 10 ml
  • 2 tsp GF baking powder 10 ml
  • ½ tsp fine sea salt 2 ml
  • 2 large eggs 2
  • ½ cups liquid honey 125 ml
  • ¼ cups melted virgin coconut oil 60 ml
  • 1 tsp GF vanilla extract 5 ml

  1. In a medium bowl, combine apricots, amaranth, flax seeds and boiling water. Let stand for 20 minutes.
  2. Preheat oven to 350 F (180 C)
  3. In a large bowl, whisk together amaranth flour, potato starch, ginger, baking powder and salt.
  4. In a medium bowl, whisk together eggs, honey, coconut oil and vanilla well blended.
  5. Add the egg mixture to the flour mixture and stir until just blended. Stir in the apricot mixture until just blended.
  6. Spread batter evenly in prepared pan.
  7. Bake for 50 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan on a write rack of 10 minutes, then transfer to the rack to cool completely.
  • 1/2 cup coconut flour
  • 1/4 cup melted coconut oil
  • 1 egg and 6 egg whites
  • 2 to 4 tablespoons raw honey
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt

  1. Mix all the ingredients except lemon juice and baking soda well in a bowl.
  2. Once mixed well add the baking soda and lemon juice (they will fizz and form bubbles).
  3. Mix the batter thoroughly until coconut flour gets well mixed.
  4. Use about a teaspoon of coconut oil to grease a loaf pan.
  5. Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.

Serves: 2-3
Yield- 8 small pancakes

  • ¼ cup coconut flour
  • Pinch of salt
  • 1/8 teaspoon baking powder
  • 2 table spoon of organic Virgin Coconut oil
  • 1/8 teaspoon baking soda
  • 4 eggs OR 2 Tablespoon of egg replacer mixed with 4 Tablespoons water
  • ¼ cup unsweetened milk

  1. In a medium bowl, combine coconut flour, salt, baking powder, and baking soda. Add in the eggs or egg replacer and unsweetened milk and stir until completely combined and thick. Till the batter to comes into the right texture, thick but spreadable.
  2. Add a spoonful of butter into the non-stick pan and let it melt.
  3. Spread ½ the batter into a greased small nonstick pan and smooth with the bottom of the spoon. Cook over medium heat until solidified, and carefully flip. Take off from heat and repeat the same with the reaming batter.Serve with Butter, honey or fresh fruits

  • 1/2 cup almonds
  • 1/2 cup walnuts nuts
  • 1 cup dates
  • 1/2 cup dried cranberries
  • 1 cup shredded coconut
  • 4 tbsp. coconut oil

  1. Combine the nuts, dates, and cranberries.
  2. Process until the dough is sticky and the pieces of nuts and fruit are all similar sized pieces.
  3. Add coconut oil and process to combine.
  4. Add the shredded coconut and pulse just until combined. Be careful not to over process at this point.
  5. Shape into equal sized bars and wrap in parchment paper.
  6. These raw bars can be kept in the refrigerator or freezer in an airtight container up to 2 weeks.


  • 2 tablespoon Virgin Coconut Oil
  • 1 large onion chopped
  • 2 tablespoons chopped fresh ginger
  • 2 garlic cloves chopped
  • 1 ½ cups basmati rice
  • 400 ml coconut milk
  • 2 cups water
  • 2 teaspoons salt
  • ½ teaspoon curry powder
  • 1 mango
  • 1 sweet red pepper
  • 1 green onion
  • 2 tablespoons lime juice
  • ½ cup chopped coriander leaves

  1. In a large saucepan, add oil over medium heat.
  2. Add onion, ginger and garlic, Cook until softened for about 5 minutes and add rice.
  3. Add coconut milk to rice along with water, salt and curry powder.
  4. Cover and bring it to boil.
  5. Stir lowering the heat and simmer for 20 minutes.
  6. Meanwhile, peel mango and slice into thin bite-size strips, seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces.Add to all together and stir in lime juice.
  7. After rice has cooked 20 minutes, stir in mango mixture.
  8. Cover, remove from heat and let stand for 5 minutes to warm mango.

Yeild - 16 pieces

  • ½ cup Organic coconut flour
  • 1 cup organic cocoa powder
  • ¾ cup raw honey
  • 3 organic eggs
  • ½ cup and 2 tbsp. of Organic Extra virgin coconut oil
  • ¼ tsp salt
  • 1 tsp vanilla (optional)

  • 200 g of organic cooking chocolate (milk)
  • ½ cup cashew chopped
  • 2 tbsp. of Organic extra virgin coconut oil.
  1. Preheat the oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
  2. Mix all the dry ingredients together in a bowl.
  3. Beat the eggs well separately till it form soft peaks and mix the honey to the dry ingredients.
  4. Finally combine the beaten eggs to the mixture and beat well until all ingredients are mixed and add the vanilla.
  5. Spread the batter all over the baking dish.
  6. Bake for 20 minutes and refrigerate for 30 minutes, you want the middle to be moist and slightly under cooked. Don’t refrigerate too long as if it sets too hard you cannot pour the topping over.

For the topping

Double boil the cooking chocolate and add 2 tbsp. of OEVCO pour over the tray once taken out of the refrigerator and finally spread the chopped cashew, let the topping to set in the refrigerator and cut into square pieces.

Yield: 8 cupcakes

  • ½ cup Cocoland coconut flour
  • 2/4 tsp. (7 g) gluten free baking soda
  • ½ tsp. ground cinnamon
  • Pinch of sea salt
  • 4 organic eggs
  • ¼ cup + 2 tbsp. of raw honey or organic maple syrup
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
  • ? cup Cocoland Organic Extra Virgin coconut oil
  • 3 tbsp. of Cocoland Organic Coconut milk

  • ½ cup Organic semi-sweet chocolate chips
  • 4 tbsp. raw honey
  • 3 tbsp. Cocoland Organic Extra Virgin coconut oil
  • ¼ cup chopped walnuts
  • Beat oil and honey together then stir well adding chocolate chips and walnuts.
  1. Preheat the oven to 3500 F ( 1750 C)
  2. Mix all the dry ingredients together in a bowl.
  3. Beat the eggs well separately till it’s fluffy and mix the honey, milk and oil to the dry ingredients
  4. Finally combine the beaten eggs to the mixture and beat well until all ingredients are mixed and add the vanilla. Let the mixture sit for few minutes till it absorbs moisture.
  5. Fill muffin liners about ¼ way with the mixture, spoon 1 tbsp. of topping, then top with more mixture about ¾ way filled and drizzle the remaining topping over each muffin.
  6. Bake 20- 24 minutes, until toothpick inserted comes out clean.
  7. Store and keep the muffins in a cool dry place.

Serves: 1 cup

  • 1 can coconut milk
  • 6 tablespoon honey
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

  1. Chill the coconut milk well can in the refrigerator 24 hours before making the whipped cream.
  2. Freeze a metal bowl in the freezer for 15 minutes.
  3. Open the can of coconut milk taken out of the refrigerator.
  4. Gently scoop out the coconut fat, placing it in the chilled bowl.
  5. Using a hand mixer, whip the coconut milk fat until light and fluffy, about 1 minute.
  6. Whip in the honey, vanilla extract and salt.
  7. Use right away or store in a glass jar in the refrigerator for up to 24 hours.

  • 1/2 small lime, peeled
  • 1/4 teaspoon ginger, grated
  • 1 cup red grapes
  • 1 banana, peeled and cored
  • 1 tablespoon chia seeds
  • 2 cups borecole, stems removed
  • 8 ounces unsweetened coconut milk

  1. Soak the chia seeds for few minutes
  2. Add Coconut milk to the blender
  3. Followed by the fruits
  4. Blend until the smoothie is creamy

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