Since the weather is slowly getting warmer, I created THREE delicious and easy spring recipes! Check out the video below and don’t forget to scroll down for the written recipes~

It’s time for some vegan spring recipes! Now that we’re way past winter and the weather is already getting a little warmer, I thought I would make some recipes that are light but refreshing, while still being delicious and easy to make!

So for this video, I created THREE yummy recipes, and here’s a little introduction to each of them. 

No Bake Brownie Bites

These are very simple 5-ingredient chocolate balls! The healthy fats included in these, tahini & walnuts, will make these more filling and give you energy! 

Eat it right after making (they are so good!), or store in the fridge first, or you can probably even flatten these and bake them to make cookies – but there’s no need to bake them! So yummy, so sweet, so simple to make! 

One Pan Warm Wild Rice & Mushroom Salad

This savoury recipe is a delicious, healthy mixture of mushrooms, wild rice, and garlic. If you don’t know what wild rice is, it is actually a type of aquatic grass regarded either as a grain or a vegetable (depending on location) and is said to be really nutritious. 

To add the flavour to this dish, I made a delicious tahini-lemon dressing which was so good.  Highly recommended!

Creamy Pasta Salad

This creamy pasta dish is probably one of the easiest pasta salad recipes that I made, with the main ingredient for the sauce being cashews. The sauce is actually the same as my 4-ingredient cashew alfredo sauce! Turns out this sauce tastes great in a cold pasta salad as well.

The only hardest part about this recipe is probably waiting for the cashews to boil because you’ll want them soft enough to be blended into a nice, creamy sauce. Made with a yummy medley of spiral pasta, red cabbage, and edamame, this pasta is perfect if you’re looking for a refreshing pasta dish!

Don’t these recipes sound perfect for spring? Don’t forget to watch the video if you want to see me make these dishes and head over to the written recipes below! 

Energy Balls (No-Bake Brownie Bites)

Ingredients (makes around 6 balls):

• 3 tbsp green banana flour
• 3 tbsp vegan-friendly chocolate chips
• 3 tbsp tahini or other nut butter
• 3 tbsp agave or maple syrup
• 1/4 cup chopped walnuts

Instructions:

1. Add chocolate chips into a ceramic bowl, and melt in the microwave in 15-30 second increments until melted, stirring inbetween. 
2. Mix in green banana flour, tahini, and maple syrup. Mix until you form a batter. 
3. Throw in chopped walnuts (optional) and mix. 
4. Form little balls out of the batter, each ball around 1-1.5 inch in diameter.
5. Enjoy right away or store in the fridge to cool them up before eating. Enjoy!

One Pan Warm Wild Rice & Mushroom Salad

Ingredients:

• 2 cups white mushroom, chopped
• 1/2 tsp oil
• 1 tbsp minced garlic
• 1 cup dry wild rice + 3 cups water
• 2 large handfuls of baby spinach
• Optional garnish: chopped green onions, cilantro or parsley

For the tahini dressing:

• 2 tbsp tahini
• 2 tbsp coconut aminos
• Juice of 1 lemon
• 1/2 tbsp garlic powder (optional)

Instructions:

1. Chop up mushrooms. 
2. Heat oil in a pan. Saute mushrooms and minced garlic and cook for a couple of minutes, until mushrooms are browned. Add a splash of water if needed.
3. Add in wild rice and water. Stir gently and let it come to boil before turning the heat down to a medium-low, covering and allowing it to cook for 40-45 minutes. 
4. While the mushrooms & wild rice are cooking, make the dressing by mixing all the dressing ingredients in a medium-sized mixing bowl. Set aside.
5. Once the wild rice is cooked, add in the tahini dressing and mix well. 
6. Throw in the baby spinach, mix, and stir until the spinach begins to wilt.
7. Transfer to a plate and top with chopped green onions, chopped cilantro or parsley. 
8. Enjoy!

Creamy Pasta Salad

Ingredients:

• 1 serving pasta of choice
• 1/3 cup edamame beans
• 1-2 cups chopped red cabbage
• 1/2 cup 4-ingredient cashew cream sauce (find the recipe HERE)

Instructions:

1. Make the sauce by following this recipe. Set aside.
2. Cook pasta according to package instructions. When pasta is almost done cooking, throw in the frozen edamame beans to thaw them out.
3. Drain cooked pasta and edamame beans and rinse under cold running water before placing into a bowl.
4. Chop up red cabbage and add into the bowl. 
5. Pour the desired amount of the cashew sauce into the bowl and mix well. 
6. Plate and season with black pepper and top with chopped green onions. 
7. Enjoy!

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