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3 Great Recipes That Prove Going Vegan Isn't Scary, It's Delicious

5 minute read

When it comes to nutrition and keeping healthy, vegan is a real option. Take a look at these 3 fast recipes to incorporate some vegan staples into your everyday diet.

Classic Almond Milk

Move over, dairy. Almond milk is taking grocery stores and recipes by storm, and for good reason. These heart-healthy nuts can provide all the nutrients and vitamins that we look for in dairy milk.


1 cup raw almonds, preferably organic
2 cups filtered water, plus more for soaking
Sweetener, like honey, agave, maple syrup, or sugar (optional)  
*If you have a high speed blender, try using dates as a sweetener.


  1. Soak almonds overnight or up to 2 days. 
  2. Drain and rinse the almonds.
  3. Combine the almonds and water in a blender. 
  4. Blend at the highest speed for 2 minutes. 
  5. Use strainer, cheese/mesh cloth or nut bag to strain the almond pulp from the liquid.
  6. Add the almond back to the blender and add your choice of sweetener. 
  7. Blend until smooth and creamy. 
  8. Store the almond milk in an airtight bottle, container, or jar. 
  9. Keep your almond milk refrigerated. It is best enjoyed within 3 days.

Creamy Coconut Chia Pudding

Chia seeds aren't only good for making pet-shaped planters come to life. In fact, they've fast grown in popularity among the health and fitness community.

Loaded with antioxidants, omegas, protein, and fiber, chia seeds are an excellent ingredient to use every day (even in desserts!)


1/2 cup chia seeds
1 can coconut milk
4 tablespoons agave
2 teaspoons cinnamon
1 tablespoon coconut flakes
1 teaspoon sliced almonds
2 tablespoons pure vanilla extract
Fresh fruit for garnish


1. In a large bowl, add the coconut milk, then slowly start adding the chia seeds to milk. By slowly adding the seeds and not dumping them all in at once, you prevent clumping of the seeds.

2. Add the agave, cinnamon, and vanilla extract, and stir everything together.

3. Top with coconut flakes and almonds.

4. Refrigerate the mixture for at least 3 hours (you can also leave it overnight) to allow the chia seeds to absorb the liquid. The longer it sits, the thicker it gets.

5. Garnish with fresh fruit of choice and enjoy!

Curry In A Hurry

We've covered drinks and desserts, but what about hearty dinners? Cue the curry. 

This recipe is packed with beneficial nutrients, including power ingredients like turmeric and garlic. It'll leave you full and satisfied, despite its lack of meat. 

Try it with brown rice and a big bowl of greens to increase absorption of nutrients.


1 medium sized cauliflower
200 g chickpeas
2 cm piece of ginger
1 clove garlic
2 tsp yellow mustard seeds
2 red chilis
1 tsp tomato paste
1 tsp garam masala
1 tsp turmeric
1 tsp curry powder
200 g coconut milk
Coconut oil
Sea salt


  1. Cut up cauliflower into small bite size chunks.
  2. Heat coconut oil in a pan and brown the cauliflower until tender.
  3. Add chickpeas and cook for a few more minutes. Set aside.
  4. Finely grate ginger and garlic.
  5. Heat up a non-stick pan and toast the mustard seeds until they pop.
  6. Lower heat and add ginger, garlic, garam masala, curry powder, and turmeric curcumin powder.
  7. Toast for a few minutes.
  8. Add coconut milk, tomato paste.
  9. Simmer for 5-10 minutes until it has thickened a bit.
  10. Season with sea salt to taste.
  11. Serve and enjoy!

Check out other great vegan recipes