Riia’s Raw Vegan Chocolate Chip Cookie Dough Truffles

2/3 cup Raw Almonds
1/3 cup Rolled Oats
3 tbsp Organic Agave Nectar
1 tsp Vanilla Extract
Handful of Cacao Chips

How to:
In a food processor, blend almonds and oats. Once they reach the texture of flour, add in agave and vanilla. Blend until dough forms. Mix in cacao chips with a spoon. Roll into little balls. Refridgerate. Enjoy! :)

Riia’s Vegan “Tuna” Salad
Adapted from All Recipes

1 can Organic Chickpeas
2 tbsp Veganaise
2 tsp Mustard (any flavor…Delicatessen, Brown, Dijon, etc)
Chopped Green Onions (desired amount)
Chopped Celery (desired amount)
Pepper (to taste)

How to:
Drain, rinse, and mash chickpeas. Add all ingredients into a bowl and mix them together. Refridgerate and enjoy! Whether it’s on a sandwhich, veggies, crackers, anything! :)

Vegan Banana Cinnamon French Toast

Adapted from Veg Web


2 Large Bananas (sliced)

2/3 cup Vanilla Almond Milk

2 or 3 tsp Cinnamon

1 tsp Vanilla Extract

1 tbsp Hemp Hearts (optional)

Ezikiel Bread (as many slices needed)

Olive Oil (for pan)

How To:

Heat a pan at a medium temperature & grease with some olive oil. In a blender blend bananas, vanilla almond milk, cinnamon, vanilla extract, and hemp hearts until you reach a liquid texture. Pour batter into bowl. Soak slices of Ezikiel Bread in the batter. Make sure bread is fully coated and place slices onto heated & greased pan. Cook at medium heat until bread is cooked and no longer soggy. (It may take a while too cook, but don’t turn up the heat or else you’ll burn the outside and have a soggy inside.)

Once bread is cooked and cooled, I like to top it with berries, hemp hearts & a little Pure Maple Syrup! Enjoy! :)

Riia’s Vegan Sweet & Spicy Chickpeas
(Adapted from Damy Health & Kalyn’s Kitchen)

Sweet Chickpeas
1 can Organic Chickpeas (drained, rinsed & dried)
1 tbsp Coconut Oil (or Olive Oil)
2 tbsp Agave Nectar (or Honey)
Dash of Salt

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Mix all ingredients together in a bowl. Cook in oven at 350 degrees for 25-30 min (or until slightly brown)

Spicy Chickpeas:
1 can Organic Chickpeas (drained, rinsed & dried)
1 tbsp Olive Oil
1 tsp Spice Mix (see Spice Mix recipe below)

Spice Mix:
(only 1 tsp of the overall spice mix needed for Spicy Chickpea recipe)
2 tsp Cumin
1 tsp Ground Criander
½ tsp Chili Powder
¼ tsp Ground Allspice
¼ tsp Ground Ginger
1/8 tsp Gayenne Pepper

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Mix all ingredients together in a bowl. Cook in oven at 350 degrees for 25-30 min (or until slightly brown) Enjoy! :)

Packing Snacks!
When I go out for a couple of hours, whether I’m shopping or just going to see a movie…I get hungry! I mean come one…shopping is hard work! So if I don’t pack a few little snacks, I end up getting cranky and tempted to stop at the closest food joint. Instead of breaking down and rolling up to an icky drive thru, I love packing a few snacks to throw in my purse!

Try it out!
Make your own trail mix by throwing together some nuts, seeds and dry fruits!
Slice up fruit and veggies
Make some homemade snack bars and wrap them up
the possibilities are endless! :)


Riia’s Vegan Tempeh Cakes

(Click photo for larger image)


8 ounce Tempeh (blended)

½ Oninon (chopped)

½ cup Green, Yellow, or Red Bell Peppers (chopped)

1 Green Onion (chopped)

1 Carrot (chopped)

3 Garlic Cloves (minced)

2 tbsp Parsley (chopped)

Dash of Cumin

Salt & Pepper to taste

How To:

Mix all ingredients together in a bowl. Form mixture into small cakes. Cook each side of “cake” on a greased pan until cooked thorough and browned on the outside. Enjoy! :)

Riia’s Vegan Cacao Drizzle Scones

Sometimes when I start to cook/bake, I have an idea in my mind of what I want to make…and once I finish it isn’t quite right. However today, I was pleasantly surprised! I wanted to make scones with a little chocolate glaze drizzled on top. I wasn’t sure if they’d come out tasty since I’ve never made scones or chocolate glaze before, but I actually loved them! :) I only want to tweak like one thing and then I’m hoping they’ll be perfect!

I’m going to start making more scone recipes! They’re not only easy, but super tasty too! So expect some more in the future :)

Riia’s Raw Vegan Mint Chocolate Fudge Cookies
These cookies were inspired by Thin Mints in spirit of Girl Scout Cookie season! They came out more of a fudge texture and at first I was a little disappointed. However, after eating one, I find that the fudge consistency makes them richer! Hope you enjoy!
¼ cup Cashews
¼ cup Walnuts
¼ cup Oats
¼ cup Chocolate chips (any type…semi sweet, carob, cacao, etc)
1/8 cup Cacao powder
2 tbsp Agave nectar
1 tsp Peppermint Extract
How To:
In a food processor, blend together cashews, walnuts, oats, and chocolate chips until they form a floury texture. Add in cacao powder, agave nectar, and peppermint extract. Process again until dough forms. Shape batter into cookie or truffle shape. Freeze. Enjoy! :)

Dinner Tonight was ate in the sun, by the pool, on my adorable new placemats I bought today! I got them in three different colors and I’m totally loving them! :)

Waldorf Salad
(yes, second salad of the day…I’m obsessed)
Mixed Greens

Veggie Wrap
Whole Grain Wrap (pressed in a panini)
Mixed Veggies
Mustard & Veganaise

Riia’s Raw Vegan Oatmeal Raisin Cookie Balls

½ cup Rolled Oats
8 Dates
1 tbsp Maple Syrup
1 tsp Vanilla Extract
1 tsp Cinnamon
Handful of Raisins

How to:
In a food processor, blend oats and dates. Once they reach a thick doughy consistency, add in maple syrup, vanilla, and cinnamon. Blend until snack bar texture forms. Mix in raisins with a spoon. Roll into little balls. Refridgerate. Enjoy! :)