Chocolate Hazelnut Smoothie Bowl

Indulge in the rich flavors of chocolate and hazelnut with this gluten-free and vegan smoothie bowl. It's a delicious and nutritious way to start your day or satisfy your sweet cravings.

Ingredients:

• 1 ripe banana, frozen
• 1/4 cup unsweetened almond milk
• 2 tablespoons chocolate protein powder
• 2 tablespoons hazelnut butter
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 Medjool date, pitted
• Toppings: sliced banana, chopped hazelnuts, cacao nibs, shredded coconut

Instructions:

Add the frozen banana, almond milk, chocolate protein powder, hazelnut butter, cocoa powder, vanilla extract, and Medjool date to a blender

Blend until smooth and creamy, scraping down the sides of the blender if needed

Pour the smoothie into a bowl

Top with sliced banana, chopped hazelnuts, cacao nibs, and shredded coconut

Enjoy your gluten-free and vegan chocolate hazelnut smoothie bowl!

Vegan Sweet Potato Pierogi

These Vegan Sweet Potato Pierogi are a delightful twist on the classic Eastern European dumplings. Filled with creamy sweet potato and savory sautéed onions and garlic, they are bursting with flavor. Perfect for a comforting meal or special occasion.

Ingredients:

• 2 cups mashed sweet potatoes
• 1 cup all-purpose flour
• 1/4 cup plant-based milk
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup finely chopped onions
• 2 cloves garlic, minced
• 1 tbsp vegan butter
• 1/4 cup chopped fresh parsley optional, for garnish

Instructions:

In a large mixing bowl, combine mashed sweet potatoes, flour, plant-based milk, olive oil, salt, pepper, garlic powder, and onion powder

Mix until a dough forms

Knead the dough on a floured surface until smooth, then wrap it in plastic wrap and let it rest for 30 minutes

In a skillet, heat olive oil over medium heat

Add onions and garlic, saut until translucent, about 3-4 minutes

Remove from heat and set aside

Roll out the dough on a floured surface to about 1/8 inch thickness

Use a round cutter or glass to cut out circles of dough

Place a small spoonful of the onion and garlic mixture onto each dough circle

Fold the dough over the filling to create half-moon shapes, pressing the edges to seal

Bring a large pot of salted water to a boil

Cook the pierogi in batches for 3-4 minutes, or until they float to the surface

Remove the pierogi with a slotted spoon and transfer to a plate

In the same skillet used for onions and garlic, melt vegan butter over medium heat

Add cooked pierogi and saut until lightly browned on both sides, about 2-3 minutes per side

Serve hot, garnished with chopped parsley if desired