Carob pudding


I was attempting to make homemade carob covered almonds yesterday and ended up with a pudding that can also be used as an icing. Mistakes are sometimes a new creative recipe. I do limit my use of oil so this is an occasional treat, but quite good for instant pudding.

3/4 cup coconut oil
2 cups almond milk
2 tablespoons carob powder
4 medjool dates

Blend ingredients in blender I used my vitamix which gives it a creamy pudding consistency. Then I added it to a serving glass and refrigerated for 30 minutes which helped it to set a bit. By fiddling around with measurements it can be made thicker to be an icing.


Papaya Nice-Cream


Ever since I discovered banana Nice-Cream I no longer purchase store bought non dairy ice creams. Possibilities are endless with recipe ideas and it’s simple and healthy.

For this I simply blended frozen papaya and frozen bananas. I’ve never really liked papaya until I ate it this way. This is my favorite nicecream creation.

Ingredients :

1/2 cup frozen papaya
2 frozen bananas

Blend in food processor until fully combined and viola you have nicecream.


Quinoa Broccoli Bites made with Sweet Potato Cashew Cheese


Once upon a time when I was a non vegan I ate a macaroni and cheese bite, so now as a someone who follows a plant based diet I felt the need to veganize that idea, but sub in some healthy ingredients. I haven’t made a sauce for these so I’m just snacking on them plain, but maybe in the future I’ll whip up a sauce to go with them.

Typically my meal are easy peesy and quick and these took some labor to complete. Seeing the Sweet potato Mac and cheese I posted yesterday had extra sauce ( that’s a regular occurrence for me just gives me options for multiple recipe ideas) I wanted to come up with this idea.

Please refer to the sweet potato baked Mac and cheese recipe for the base of this cheese sauce. I snuck in some broccoli because veggies are great to incorporate into meals and I try to pack my meals with the most nutritional benefit.

Ingredients for filling
1 cup Sweet potato cashew cheese sauce
1/3 cup almond milk
1/3 cup nutritional yeast
9 tablespoons tapioca flour ( must be tapioca it’s what give it the thick stretchy cheese consistency)
Sea salt to taste ( I add a bit extra because the tapioca flour lessens the taste of the cheese once it’s added)
1 cup quinoa
9 broccoli florets

Ingredients for batter

2 tablespoons flax seed powder
1 tablespoon Gluten free all purpose flour
1/4 cup water
1/4 cup almond milk
1 teaspoon onion powder
1/2 teaspoon sea salt
Black pepper

Ingredients for bread crumbs

Gluten free bread crumbs ( I use the brand glutino)
Season with
Italian seasoning
Onion powder
Hemp hearts
Sea salt
Black pepper
For the bread crumb mixture I started with 1/2 cup of the mixture at a time once that portion was used I added more to the plate. In total I used 1 1/2 cup of the bread crumb mixture. You can add the 1 1/2 cups of bread crumbs to a mixing bowl then season it and use as needed. I find it easier to use small portions at a time.

To make the filling which is the cheese sauce, broccoli, and quinoa first add 1 cup of cheese sauce to a pot. Add in 1/3 cup almond milk, 1/3 cup nutritional yeast ( yes even though the cheese sauce is already made it needs extra because the tapioca flour minimizes the taste) Sea salt. Mix all of that until combined. Prepare quinoa in a separate pot following instructions on package. Once quinoa is cooked add that to the pot with the cheese sauce. Chop up the broccoli very finely add that to the cheese sauce. Then add in 6 tablespoons of tapioca flour turning on the burner to medium heat stirring continuously. It takes awhile for the cheese to turn to a stretchy consistency. Keep stirring it will start to thicken then add in the following 3 tablespoons of tapioca flour and stir until it’s a bit firmer it should now be a stretchy consistency. Spray a baking tray or line with parchment paper.  Let the cheese cool a bit then scoop out onto a baking stray in small clumps. You should have about 15 balls of this mixture added to a baking tray. Bake for 10 minutes at 350 ° then carefully flip the cheese and bake for 10 more minutes.


Once the cheese is cooled it should be more firm so you can bread it.

Set up your breading station.

In a mixing bowl add the ingredients for the batter. 

Then have two plates.

On one plate add 1/2 cup gluten free all purpose flour.

On the second plate add 1/2 cup of the bread crumbs mixture.


To bread the cheese first roll the cheese in the flour then dip in the batter and follow that with coating with bread crumbs. Continue this process until all the cheese is breaded.

Once breaded put on baking tray and freeze them for 5 minutes.

While they are freezing preheat oven to 350°

Take out of freezer and bake for 15 minutes

There may be leftover batter and bread crumbs so you can mix those together and form into balls and bake with the cheese bites for gluten free bread balls. ( That’s something my mother used to make with leftovers when I was a kid, they are quite good to snack on).


I did not make a dipping sauce for these, but pairing this with ketchup would work wonderful, or even marinara sauce.


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Plant Powered Diva

Vegan Sweet Potato Baked Mac and Cheese ( Gluten Free)


All of my recipes I post will be gluten free. I taught myself how to cook to help me successfully heal my brain and wean off psychiatric meds I’ve been dependent on for over 16 years. Gluten is one ingredient you should definitely work on cutting out of your diet if you suffer from anxiety, depression, mania, insomnia or any mood related issues. The gliadin in the gluten that forms from the glyphosate used in processing with pesticides is what we are negatively reacting to. So I made the connection that gluten was causing my mood issues. I’ve slipped up and eaten things containing gluten and it has cause me to hit severe clinical depression. So for me personally I choose to feel balanced mentally so I say no to gluten!

This is a fully gluten free plant based baked macaroni and cheese. The cheese is made with carrots, sweet potato, cashews, and seasoning. To think when I was a non vegan I had only one recipe for baked Mac and cheese, now I come up with so many types with either cashews, almonds, pumpkin seeds, or sunflower seeds. I have grown to prefer cashew cheeses or almond cheeses, because they are the easiest to get to cheese taste. I find seed cheeses take a bit of extra work to perfect.

This sauce like most of my sauces is made fully raw, so sometimes I make a fully raw dish with it, but tonight I chose to eat a cooked meal. I suggest a vitamix to make this sauce and it will not come out as good in a food processor and I’ve experimented. Because a vitamix is a powerful high speed blender it gets sauces or soups to a perfect creamy consistency that I just can’t seem to get from my food processor, but use what kitchen appliances you have just fiddle around with measurements to get a creamy consistency if you use another kitchen appliance.

This sauce is so simple to make like all of my dishes I prepare, because to be honest even though I have the time to spend on food prep I prefer quick easy meals.

I got this idea after trying a recipe for butternut squash Mac and cheese. I liked that combination, but it took forever to prep seeing I was using fresh butter nut squash so I wanted to come up with a similar and quicker Mac and cheese sauce.

1 1/2 cup cashews ( soaked for at least 30 minutes and drained)
1/2 of a large sweet potato (peeled)
1 large carrot
2 medjool dates
1/2 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon dried tumeric powder
Sea salt and pepper to taste
Squirt of Sriracha (optional I like the flavor it adds)
2 cups almond milk
Gluten free bread crumbs (I use glutino bread crumbs which I season with hemp hearts, onion powder, sea salt, pepper, and Italian seasoning)
Gluten free pasta ( I use corn pasta)


Add all the ingredients to high speed blender and let the mixture blend until it is a creamy consistency with no lumps.

Prepare pasta I used corn pasta. I made one serving for just myself. Sauce is enough for 2 bags of pasta, so you make a smaller batch by tweaking measurements. This did leave me with a lot of extra sauce, but I utilize the sauce for multiple meals so stay tuned for what I’ll be using leftovers for.

Once pasta is cooked ( slightly under cook it because you will be baking it for about 10 minutes with the gluten free bread crumbs on top) add to a baking dish top with bread crumbs. Bake for 10 minutes at 350°.

If you choose this can be made not gluten free, but all my recipes I post on my blog will be entirely gluten free.

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Simple Salad Wraps with Jicama Cole Slaw


I rarely like to just throw ingredients in a bowl and call it a salad. Why not turn a simple salad into beautiful wraps. This is a throw back meal I made last summer, but felt inspired to add to my blog, because theres a snow storm coming in a few days and I want to think summer thoughts. This salad is a really good blend of red cabbage, carrots, and jicama.


I grated half of a small red cabbage
Grated 2 large carrots
Grated 1/2 of a small jicama root
Lettuce leaves

Dressing recipe :

1/2 cup cashews
1 orange
4 medjool dates
Filtered water

Directions for dressing :

Soak cashews for at least 30 minutes and drain. Add cashews to high speed blender  ( shout out to my vitamix again on this quick food prep) peel the orange ( best when using a sweet orange so taste your orange before adding it) add in the entire orange, add the dates, add in filtered water as the blender is mixing on low speed until it reaches a dressing consistency. This recipe goes well on collard green wraps if you prefer those I switch it up depending on what’s in my fridge that day.

Add grated ingredients to a mixing bowl and add enough dressing to coat the mixture you won’t need the entire dressing. I have a fun dessert I came up with to use the leftover dressing in so stay tuned for that. Mix well then add to leaves of lettuce and enjoy!

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Raw Spicy Cream of Carrot Soup.


I always have a ton of organic carrots in my typical and I’ve become quite the carrot addict just eating them raw. Today I was in need of a quick lunch and with the help of my vitamix I whipped up a 5 minute raw carrot soup.

Raw spicy creamy carrot soup

5 large organic carrots
1 cup almond milk
1 teaspoon Chinese 5 spice
1 1/2 teaspoon curry powder
1 teaspoon onion powder
Sriracha (not a raw ingredient)
Cayenne pepper
2 medjool dates
1 teaspoon ground cinnamon
1 teaspoon ground tumeric
1 small cauliflower floret

Blend all ingredients in high speed blender I warmed it to a raw temperature. I added in a squirt of Sriracha and a few shakes of cayenne pepper. If you don’t like spicy foods omit these ingredients.

Add soup to bowl and use a grater to shred the cauliflower into rice to top on the soup. Makes it look prettier with this added touch.


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Grilled Vegetables with a Sweet Braggs Liquid Amino Sauce


Some days I crave a simple vegetable dish, but I love to jazz it up a bit with a good dipping sauce or dressing. All my recipes are gluten free so when I saw a post about Braggs Liquid Amino and it being a gluten free version of soy sauce full of nutritional benefits it was love at first site. I try to use this wonderful ingredient often.

You can grill up any vegetables you like, but I used Brussel sprouts and carrots. Can I just say grilled carrots are A-M-A-Z-I-N-G!

For the sauce I used medjool dates and Braggs Liquid Amino and a pinch of fresh grated ginger blended in my vitamix with some water.

Braggs Liquid Amino sweet sauce recipe

1/2 cup water
3 tablespoons Braggs Liquid Amino
3 medjool dates
Pinch of fresh grated ginger

Blend ingredients in blender

I’ve used this sauce in vegetable stir fries as well.


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