A vegan gluten free version of an All American Apple Pie a la mode.
Ingredients:
Apples: 8 Cored and chopped
Cinnamon: 1 Tbsp
Lemon: 1/2 Juiced
Honey: 2 Tbsp
Instructions:
Preheat oven to 375 degrees. Toss the chopped apples with the cinnamon, lemon juice, and honey and place in an oven proof dish. Bake apples, stirring occasionally, for around 30 minutes until soft and juicy. Serve for dessert with coconut ice cream and garnish with walnuts.
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Strawberries and cream is a classic Wimbledon favorite. The Sweat The Style version is updated to be just a little healthier by replacing the dairy with soy.
Ingredients:
Soy Whipped Cream: Soyatoo
Strawberries: Organic
Instructions:
Spray and eat. Soyatoo cream tastes just like the real thing.
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Ingredients:
Tomatoes: 2 Finely Diced
Green Pepper: 1/2 Finely Diced
Jalapeño: 3/4 Sliced
Vegan Cheese: 1 1/2 Cups, Grated
Gluten Free Chips: 2 Bags of Beanitos Bean Chips
Cilantro: Small Handful, Shredded
Red Onion: 4 Thin Slices, Diced
Refried Beans: 3/4 Can
Green Chilli’s: 1 Small Can
Vegan Sour Cream: 4 Tbsp
Instructions:
Pre-heat oven to 360C.
Spread beanito bean chips over flat oven safe surface.
Sprinkle 1 cup of vegan cheese over each layer of chips so they all get a little love.
In a bowl mix tomatoes, green peppers, red onions, and jalapeño.
In another bowl mix refried beans and green chillies.
Sprinkle mixed veggies over cheese and nachos.
With a spoon place bean and chilli mixture over sections of the nachos.
Sprinkle the rest of the cheese over everything.
Place in oven for 10 minutes until veggies, beans, and cheese are hot (FYI vegan cheese doesn’t melt).
Mix sour cream and cilantro for the side.
If you’re on your YOLO replace vegan cheese and sour cream with the real deal!
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