Tag Archive for easy vegan recipes

Raw, Vegan, Gluten Free Crepes

When it comes to levels of vegetarianism, some can be more extreme. I mean, you have those who still eat dairy and eggs, then you have the vegans, who eat only plant-based ingredients. For many people, veganism seems extreme in and of itself. But there’s another level, and that is raw vegan.

Raw vegans don’t eat any animal-based products (obviously), but they also don’t eat any food that has been cooked to a temperature that is more than 118 degrees F. That means they end up mostly consuming raw fruits and vegetables. However, it’s not as crazy as it sounds, as many foods that you might think would be inedible without cooking them (like beans or grains) actually become consumable by soaking and sprouting them. Additionally, raw vegans use dehydrators to “cook” some ingredients.

Raw Vegan Gluten Free Crepes

Why raw vegan? Well, when you heat food to above 118 degrees, it destroys some of the active enzymes in the food, so it’s thought to be an incredibly healthy, “living” diet that can clear up a host of health problems.

Vancouver doesn’t have a ton of raw vegan places to eat. Gorilla Foods was probably the most popular, but it’s now gone. I recently made the happy discovery of Tao Organics in North Vancouver. It’s an adorable spot in Lower Lonsdale, run by a lovely Quebecois lady, Agathe, and her daughter. Nearly everything there is raw vegan (with the exception of a soup), and delicious. And the choices? A huge variety–it’s actually very impressive, and not very restrictive at all.

Tao Organics Raw Vegan

I was there recently judging a plant based bowl challenge for Vancouver Foodster, and we had some delicious, hearty food, as well as some yummy desserts.

One dessert Agathe is serving is a raw, vegan crepe, and that got my interest. So, I came home and started googling.

Turns out raw, vegan, gluten-free crepes are pretty easy to make if you have a dehydrator. There are literally two ingredients, and they just need a little time.

I filled mine with a combo of chia jam (which is vegan and gluten free but not raw), and of course fluffy dollops of aquafaba to take the place of whipped cream (again, vegan but not raw).

The texture surprised me, to be honest. I’m a huge fan of crepes, and I make them in many different varieties. I’ve done them sweet, vegan, gluten-free, savoury, Brazilian… you name it. But these raw, vegan, gluten free crepes mimic the texture of a regular crepe quite perfectly.

If you don’t have a dehydrator, you can try doing this in your oven. I have a round, donut-shaped dehydrator, and while it worked perfectly to “cook” the crepes, it made them into a weird shape. I had to cut them with a pizza cutter after the fact to make them into little squares. A large, square dehydrator (more commercially available) would be a better choice, but they are much less common.

Just a note here about coagulants. You could technically use chia or flax for this recipe if you don’t have any psyllium. But I found while writing my cookbook that recipes that needed a finer texture (like the delicate crepe) benefitted from the fineness of psyllium. Having said that, if you don’t have any, feel free to sub in either chia or flax, they should work fine.

Raw Vegan Crepes

Raw, Vegan, Gluten Free Crepes


  • 2 large or 3 small ripe bananas
  • 1 tsp psyllium husk


  1. Place the psyllium husk in a small bowl, and top it with 1/4 cup of water. Stir well and allow to sit for 5-10 minutes.
  2. Meanwhile, peel the bananas, chunk them up and place them in the bowl of your blender.
  3. Scrape the psyllium/water mixture into the blender as well and then blitz it good for about 30 seconds to a minute. You want it to be nice and smooth.
  4. Place the fruit tray/screen on top of your dehydrator tray, and pour (if it’s liqidy enough) or scoop the banana mixture onto it. You want to smooth it out with a spatula until it forms a thin, even layer, about 1/4″ thick. You may need to repeat with additional trays (when I made this recipe it filled two trays). Just note, you cannot pour this directly onto your dehydrator tray, the holes are too big. I have a fruit roll up insert and a herb insert, and I found the herb one worked the best, though the fruit roll up one was pretty successful. I have the Salton DH1454 Collapsible Dehydrator.
  5. Set temperature to 115 degrees, and dehydrate for about 3 hours.
  6. Remove from the trays, cut into smaller pieces if needed, and fill with your favourite fillings: fresh fruit, coconut cream, maple syrup, nuts or granola.

Instant Pot Meal Prep: Healthy Lunches for a Week

Okay, so here we go; Instant Pot post number 2 for this week (if you haven’t yet, check out my recipe for Instant Pot Mushroom Risotto)! Yeah, I’m a little obsessed, but hey–it’s a good obsession, right?? I mean, I’m making lots of healthy foods, and loving how little time it’s taking me to do it.

I have been a big fan of meal prep for a while now, though sometimes I’m more successful at it than others.

Instant Pot Meal Prep Vegan

The idea of meal prepping is that you take a half a day per week (usually on the weekend) to prep a week’s worth of healthy lunches or dinners. Those then get stored in the fridge or the freezer until you need them. Mason Jar salads are a version of meal prep, though lately I’ve been taking more of a bowl approach. The Instant Pot makes this much easier, because I can cook things in a jiffy.

Here’s how to Instant Pot Meal Prep:

  1. Grains. The base of your bowl is always going to be some kind of grains. You can use brown rice, quinoa, or other forms of ancient grains. Depending on the type of grain, they make take longer or less time in the Instant Pot to cook. Quinoa or Frekeh only take 1 minute to cook. Harder grains like brown rice or wheat berries can take between 20-40 minutes to cook in the IP.
  2.  Proteins. Again, here your choices are many. Sautéed tofu, seitan (this recipe for chickwheat shreds is my current fave), chopped up veggie burgers, vegan sausages or other alternative meats are all legit choices, depending on what strikes your fancy. You could even do beans.
  3. Veg. I like to do a combo of greens and heartier veg, usually squash or sweet potatoes. For my green veg, I usually sautee some kale. I also really like to throw in some edamame for additional crunch and fibre. You can also throw a half an avocado on top of there right before you eat it.
  4. Sauce: Again, so many options! Right now my faves are hoisin and sweet thai chili sauce, but you could easily go BBQ, a green goddess, or even just plain old soy.

This video shows you how to put it all together.

These are really easy to grab as you head out the door in the morning on your way to work. Just nuke them until they are warm, sauce, and devour. There’s something really wonderful about having a full, well-rounded lunch.

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