My boyfriend and I absolutely loved it! I ran out of coconut milk and replaced it with water and I put a tsp of vanilla sugar. Thanks for the recipe!

Thick and creamy vegan chocolate smoothie to start the day on the right note.

![Sexy Nutty Chocolate Smoothie](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/rwsuot3n5gfpeinfjzeu/1624504511.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Sexy Nutty Smoothie Recipe by Chef Cynthia Louise**

#### I went to a cafe in Uluwatu on the southern tip of Bali and ordered an oat cacao peanut butter situation. I was like, *Okay, this is good, now go home and recreate this glory to a better glory.*

#### So I did it.

#### *Epic* is the word that describes this smoothie. I wanted it to be thick and rich in flavor, so I ended up adding more cacao. It was so good that I basically felt like diving into the glass immediately.

*   Makes: 2 cups
*   Prep Time: 3 mins
*   Freezer-Friendly: No

#### **Ingredients:**
*   2 tbsp cacao powder
*   3 tbsp peanut butter
*   1 frozen banana
*   1/4 cup oats
*   1 cup coconut milk
*   Sweetener of your choice, as much as you like
*   1 tray of ice
*   A pinch of salt
*   1 cup of #GRATITUDE


#### **Method:**
*   Add the ingredients to your blender and blend until smooth. Enjoy!

[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/jcctyk96nbbonw76cjpy/1623724254.png/w=700)](https://chefcynthialouise.com/)

![Sexy Nutty Chocolate Smoothie](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rwsuot3n5gfpeinfjzeu/1624504511.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Sexy Nutty Smoothie Recipe by Chef Cynthia Louise**

#### I went to a cafe in Uluwatu on the southern tip of Bali and ordered an oat cacao peanut butter situation. I was like, *Okay, this is good, now go home and recreate this glory to a better glory.*

#### So I did it.

#### *Epic* is the word that describes this smoothie. I wanted it to be thick and rich in flavor, so I ended up adding more cacao. It was so good that I basically felt like diving into the glass immediately.

*   Makes: 2 cups
*   Prep Time: 3 mins
*   Freezer-Friendly: No

#### **Ingredients:**
*   2 tbsp cacao powder
*   3 tbsp peanut butter
*   1 frozen banana
*   1/4 cup oats
*   1 cup coconut milk
*   Sweetener of your choice, as much as you like
*   1 tray of ice
*   A pinch of salt
*   1 cup of #GRATITUDE


#### **Method:**
*   Add the ingredients to your blender and blend until smooth. Enjoy!

[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/jcctyk96nbbonw76cjpy/1623724254.png/w=700)](https://chefcynthialouise.com/)

Sexy Nutty Smoothie

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Minimal ingredients and toppings to enjoy a simple yet tasty breakfast.

![Vegan French Toast](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/llxc0nonofn96mfzlsxr/1629212582.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Vegan French Toast Recipe by Chef Cynthia Louise**

#### Picture this - I was in my studio getting ready to film another recipe when one of the cameramen asked: _What are we making today?_ I was like _not sure_. We had a quick scan around the kitchen and decided to give the classic French toast a crack.
 
#### We looked at each other and I remember thinking: _Hope this works._

#### And boy did it work! It was magnificent!

#### Here’s a tip: Watch the heat on this recipe as the almond meal tends to burn. Cook it slowly and adjust the heat up and down to get it a bit crispy around the edges. The toppings that I use are essential as they make everything come together in a truly tasty, epic way.

#### Report back on my social media with your pics and thoughts on this sweet, yummy goodness.

Makes: 4 Servings` `  
Prep Time: 5 mins` `  
Cooking Time: 15 mins` `  
Freezer-Friendly: No` `  
` `  
**Ingredients:**` `  
1 cup coconut milk or any other plant-based milk you prefer` `  
½ tsp vanilla extract` `  
¼ tsp cinnamon powder` `  
½ tsp allspice` `   
2 tbsp almond meal` `   
4 slices sourdough or gluten-free bread` `  
A pinch of salt` `  
Coconut oil, for frying` `  
` `  
**For The Toppings:**` `  
¼ cup pecans` `  
1 punnet raspberry, sliced` `  
2 tbsp cacao nibs` `  
4 tbsp coconut yogurt` `   
Maple syrup, as much as you like` `   
A pinch of #INSPIRATION` `  
` `  
**Method:**` ` 

Heat a pan on medium-low.` `  
` `  
Whisk together the milk, vanilla and spices and let it steep for 5 minutes.` `  
` `  
Strain, discard spice bits and stir in the almond meal.` `  
` `  
Add the bread slices (one at a time) to the infused milk and allow them to soak the liquid.` `  
` `  
Add a splash of coconut oil to the hot pan and fry the bread slices until golden brown and crispy around the edges on both sides.` `  
` `  
Top with the pecans and raspberries.` `  
` `  
Sprinkle with cacao nibs, drizzle with coconut yogurt and maple syrup and enjoy!` `  
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ky6rs6iowqwjdzt0351g/1629212587.png/w=700)](https://chefcynthialouise.com/)

Vegan French Toast

Sounds so yummy. It would be good on any winter squash 🧡🍂

Easy to prepare and perfect on its own or over salad.

![Glazed Miso Pumpkin](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hwtmxdaxqwnlztjbfxej/1629211871.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Glazed Miso Pumpkin Recipe by Chef Cynthia Louise**

#### This glazed pumpkin is beyond yummy and it's twice as good the next day on toast.
 
#### Yeah, you read that right - mashed miso glazed pumpkin on toast is heavenly delicious. I love the combination of pumpkin sweetness covered with a shiny and flavoursome miso glaze.

#### You know by now that I like to keep things simple, and this recipe is yet another one that takes minimal effort to make.

#### There is one thing to be mindful of. All ovens are different, so you'll need to keep an eye on yours and make sure the pumpkin doesn't burn. Before you start baking, make sure you use a tray that will fit your pumpkin nicely. Also, the baking paper should go up the sides of the tray so that it traps the miso marinade and won’t let it leak onto the tray.

#### You are now all set and ready to make this fantastic dish. I love to serve it with a huge bowl of salad topped with roasted, crunchy nuts and seeds.

Makes: 4 Servings` `  
Prep Time: 10 mins` `  
Baking Time: 50 mins` `  
Freezer-Friendly: No` `  
` `  
**Ingredients:**` `  
½ cup shiro miso paste` `  
4 tbsp apple cider vinegar` `  
½ cup maple syrup` `  
4 tbsp coconut sugar` `   
2 tsp chilli flakes, optional` `   
10 slices of pumpkin (I used Kabocha Pumpkin)` `  
1 tbsp of #LETTINGGO` `  
` `  
**Method:**` ` 

Preheat your oven to 350F/175C. Line a baking tray with baking paper and set aside.` `  
` `  
To prepare the marinade, add all the ingredients except for the pumpkin into a bowl, and whisk together until well combined. Taste and adjust the level of sweetness if needed.` `  
` `  
To prepare the pumpkin, arrange the pumpkin wedges on the baking tray.` `  
` `  
Pour the marinade over the pumpkin and coat the wedges on both sides.` `  
` `  
Bake in the preheated oven for 30 minutes. Flip the wedges and continue baking for 30 more minutes or until the pumpkin is cooked through.` `  
` `  
When done, leave to rest and cool down a bit.` `  
` `  
Serve over a bed of greens and enjoy!` `  
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ixhppya90pxfot5ueqmb/1629211879.png/w=700)](https://chefcynthialouise.com/)

Glazed Miso Pumpkin

Hope you can make them soon, Vikas! ☺️

Homemade bean burgers packed with flavor and protein

![Vegan Bean Burgers](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nwx5ii2q8cqegdrosohn/1624503124.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Vegan Bean Burger Recipe by Yuliya Mihaylova**

#### A veganized version of my favorite veggie burgers – the results are juicy, beautiful burgers that will satisfy any burger lover.


#### Makes: 6 patties
#### Prep Time: 20 mins
#### Freezer-Friendly: Yes

#### **Ingredients:**

#### 6 store-bought or freshly baked vegan burger buns

#### *For 6 patties:*
#### 250 grams of cooked and drained red beans from a can
#### 500 grams of mushrooms
#### 1 red onion (diced)
#### 2 tbsp of vegan basil pesto
#### 1 tbsp of ground flax seeds (mixed with 3 tbsp of water)
#### 150 grams of fine bread crumbs
#### 1 tsp each of salt, black pepper, smoked paprika, chilli flakes (adjust to taste)
#### Fresh parsley and basil leaves (adjust to taste)

#### *Garnish:*
#### 2-3 medium red onions (sliced thinly)
#### 2 medium ripe avocados
#### 2 tomatoes (sliced thinly, or 10 cherry tomatoes, cut into 4 pieces)
#### 6 slices of vegan cheese (cheddar or/and mozzarella)
#### 5-6 tbsp of vegan mayo and 2 tbsp of Sriracha hot sauce (mix to make a Sriracha mayo)

#### **Method:**
#### Before you start with the main part, prepare your flax “egg”. In a small bowl, mix the ground flax seeds and the water and mix them well. They will start to gel overtime and will act as an egg in the recipe - it will bind all ingredients together.

#### Start by dicing the onion and the mushrooms and sauté them for 5-6 minutes with a drop of olive oil in a pan, until most of the moisture from the mushrooms has evaporated. Place them in a chopper or grinder and dice them further into small chunks (not a paste) and transfer into a big bowl. 

#### Wash and drain the canned beans well and place them in the chopper, again pulsating just a couple of times, until you have a mixture that resembles a paste with some chunks of beans still fully intact and transfer them to the mushrooms mixture from earlier. Mix them well together.

#### Dice your fresh parsley and basil leaves and add them to the bowl. Add your flax egg, pesto and all your spices and mix them until well combined.

#### Finally, add your fine bread crumbs and mix until you no longer see any dry crumbs left.

#### Divide the mixture into 6 equal servings and shape the patties in your hands. Start your grill or grill pan on high, add a drop of olive oil and place the patties (2 at a time) to start cooking. 

#### Cook the patties for 6-7 minutes on each side. When both sides are almost fully cooked, place the vegan cheese on top and cover the pan with a lid, allowing the cheese to melt.

#### Cut your buns in half and toast them on the hot pan/grill (cut side down) for a minute and lather both the lid and the bottom buns with the delicious Sriracha mayo. 

#### Slice your tomatoes and onions and salt them. Take out the flesh of the avocados and mash them with a fork as fine as you like and add a small pinch of salt and pepper to taste and a squeeze of lemon juice, to prevent it from browning.

#### When everything is ready, assemble the burgers.

#### Take the bottom of the burger bun (covered with the mayo) and place the patty on top. Put two generous tablespoons of the avocado mash, add the tomato and the separated onion rings and cover with the lid.

#### All that is left is to enjoy this delicious and simple vegan bean burger!

[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/vaiw4m59ehwax1o0ax2h/1624503685.png/w=700)](https://www.flouredfingers.com/)

Sexy Nutty Smoothie

Sexy Nutty Smoothie Recipe by Chef Cynthia Louise

I went to a cafe in Uluwatu on the southern tip of Bali and ordered an oat cacao peanut butter situation. I was like, Okay, this is good, now go home and recreate this glory to a better glory.

So I did it.

Epic is the word that describes this smoothie. I wanted it to be thick and rich in flavor, so I ended up adding more cacao. It was so good that I basically felt like diving into the glass immediately.

Ingredients:

Method:

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