RECIPE BOOK
Summer comes
with a bound
winter comes
yawning
Warm Rooibos
Tea Shake
This warm tea smoothie is creamy, rich tasting, and yet oh-so nutrient dense. Vanilla bean
adds a decadent flavor, and makes this drink feel like a luxurious treat. It’s a perfect swap
for your regular tea latte.
1 ½ cups warm-hot Rooibos tea (let sit at least 5 minutes after boiling)
1 vanilla bean pod, scraped (slice open along the length of the pod, and scrape the
inside clean with the blunt end on the back of a knife).
2 Tbsp hemp seeds
1 tsp coconut oil
1/2 serving Vega One French Vanilla or Vega Sport Performance Protein Vanilla
1. Add warm-hot steeped tea to your blender with vanilla bean,
coconut oil and hemp hearts. Blend on high speed until a smooth
consistency (frothy “milk”).
2. Next add Vega Sport Performance Protein and blend again on high
until smooth (approximately 1 minute).
3. Pour into a large mug to enjoy.
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Pumpkin Spice
Protein Pancakes
If you’re looking for a tasty post-workout breakfast to satisfy your protein needs, these
make the perfect addition to your fall workout schedule.
Makes around 12 pancakes
½ tsp allspice
1 cup of all-purpose gluten-free flour
1 tsp dried ground ginger (or fresh)
½ cup Vega Sport Performance
1 ½ cups almond milk
Protein Vanilla
1 cup pumpkin puree
1/3 cup ground walnuts
2 Tbsp maple syrup
1 tsp baking soda
1 Tbsp coconut oil
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg
1. In a large mixing bowl mix together all of your dry ingredients (flour, Vega Sport
Performance Protein, ground walnuts, baking soda, and spices).
2. In a separate bowl mix together all of your wet ingredients (almond milk, pumpkin,
maple syrup, olive oil, and vanilla).
3. Combine wet ingredients to dry ingredients and mix just until fully combined.
4. Start making your pancakes! In a heated pan or griddle, melt 1 tablespoon of coconut
oil and start to cook your pancakes.
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Pumpkin Pie Slow
Cooker Oatmeal
Put your kitchen to work while you sleep. When you awake there will be warm,
nourishing pumpkin spice oatmeal waiting for you!
1 1/2 cups oats
4 ½ cups water
1 cup canned pumpkin
2 tsp pumpkin spice
2 tsp vanilla extract
½ cup coconut sugar
Optional topping: pecans, roasted
Optional: coconut milk
1. Cook in a slow cooker for 6- 8 hours, overnight.
2. Serve with pecans and coconut milk in the morning.
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Ratatouille
This traditional French dish makes a lovely main entrée, served on a bed of fluffy brown
rice, for a meal made just of the good stuff. Or enjoy it as a side with a lentil loaf and
gluten-free bread. If you’re craving more protein, add a cup of chickpeas.
2 Tbsp extra virgin olive oil
2 large onions, cut into large dice
8 garlic cloves, chopped
2 lb eggplant, cut into 1-inch cubes
4 medium zucchini, cut into 1-inch pieces
1 (16oz) can diced tomatoes
3 bell peppers, cut into 1-inch pieces
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and cook
about 5 minutes. Add garlic and cook until fragrant.
2. Add in eggplant and zucchini. Season with salt and pepper. Add in canned tomatoes
and bring to a boil. Simmer until vegetables begin to soften, about 5 minutes. Add in
bell peppers and simmer until vegetables are tender, about 15 minutes.
3. Taste and adjust seasoning as needed.
4.Blend basil and parsley with Vega Antioxidant Oil to make herb oil
5.Serve ratatouille with herb oil poured on top.
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Spice Up Your Life!
Use the power of spices to warm you from the inside out.
Cinnamon, nutmeg, cayenne and ginger provide heat to
smoothies, oatmeal and even savory dishes.
— "Eating for Cold Weather" by Sarah Skalzub, RHN
Click to see the full article
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Vega Nog
Nothing says Happy Holidays like egg nog, right? We’ve adapted a good ol’ punch
recipe into a nutritious Vega One smoothie. Adding bourbon or rum is 100% up to you!
Serves 2
1 ripe banana (frozen)
1 serving Vega One Vanilla Chai
2 cups coconut milk
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg + 1 pinch for garnish
1. Add all ingredients to a blender and blend until well combined. Pour into two glasses
and top with a pinch of cinnamon.
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Vegan
Chocolate Turtles
Warning: This dessert may cause cute aggression. Don’t squeeze these little cuties too
hard before you indulge. Don’t worry; no turtles were harmed in the making of this
plant-based sweet treat.
Makes 1 dozen turtles
Caramel Layer
Base Layer
6-8 Medjool dates, pits removed,
1 cup raw almond meal
soaked in hot water 15min
2 Tbsp almond butter
1-2 tsp agave nectar
1 Tbsp coconut oil, warmed if necessary
1 tsp coconut oil, warmed if necessary
1 Tbsp maple syrup or agave
½ tsp vanilla extract
1/4 tsp cinnamon
1 Tbsp water (more if needed)
1/4 tsp pure vanilla extract
pinch sea salt
Chocolate Layer
5-6 Vega Maca Chocolate Bars
6 pecans per chocolate (72 total)
For Base:
1.Add all Base Layer Ingredients to high speed blender or food processor and blend.
Consistency should be similar to cookie dough.
2.In a silicon mini muffin tray, divide mixture into each cup and press down to form
base layer.
3.Put in freezer while you make your date caramel.
Continued on page 7
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Vegan Chocolate Turtles continued
For Caramel Layer:
4.Mix all caramel ingredients in high speed blender or food processor until smooth.
If too thick, add 1 tsp water at a time.
5.Place on top of base layer. Put back in freezer for 10-15 min.
For Chocolate Layer:
6.Place double boiler on stove to simmer and break up bars into smaller pieces.
Place chocolate pieces in top of double boiler and melt.
7. Pop turtles out of tray and coat each in melted chocolate.
8.Insert pecans into base to make turtle legs, head and tail. Place back in freezer
for 10 min.
Finally:
9.Take turtles out of freezer and drizzle and with remaining chocolate to form
Bon
Appeti t
For more plant-based recipes,
visit the Vega Recipe Center.
shell on back.
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