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Clean Green Goddess
5 mins
About 2 cups
- 3 cups loosely packed fresh leafy herbs (any combo of cilantro, parsley, basil, dill, mint)
- 1/2 cup non-dairy or greek yogurt
- 1/2 cup water
- 1 ripe avocado
- 1-2 scoops Earthli Plant Protein
- Juice of 1-2 limes
- 2 chopped green onions
- 1-2 cloves garlic
- Sea salt and pepper to taste
Optional: - 1/4 cup nutritional yeast flakes or shredded parmesan
- 1 diced jalapeno pepper
Combine all ingredients in a blender or food processor and blend until smooth.
Tip: Use as a salad dressing, sauce for tacos and nachos, or dip for veggies and chips.
Hearty Vegan Bolognese
25 mins
6-8 servings
- 1 cup dry TVP (textured vegetable protein) crumbles
- 2-4 scoops Earthli Plant Protein
- 1/2 cup Earthli Hemp Hearts
- 1 can (796 ml) crushed tomatoes
- 2 cups veggie broth or water
- 1/2 cup plain non-dairy creamer or Half & Half
- 1/4 cup chopped fresh basil leaves
- 1/4 cup nutritional yeast flakes or shredded parmesan
- 2 cloves crushed garlic
- 1 tbsp brown sugar
- Sea salt & black pepper to taste
Combine all ingredients in large saucepan, partially cover, and simmer over medium low heat for at least 20 minutes, stirring often. Meanwhile, cook your pasta.
Tips: This recipes is a quick and straight forward way to pack lots of plant based protein and rich texture into easy weeknight meals. Makes a great base sauce for building your favourite plant based pasta dish, baked lasagna or pizza.
If you don’t have creamer, use unsweetened milk and a tablespoon of olive oil for a rich creamy sauce.
To increase protein, you can double the TVP and Hemp Protein powder, but make sure to double the broth or water as well.
Add a pinch of cayenne or chilli flakes to spice it up!
Healthy Hemp Pesto
5 mins
About 1 cup
- 2 cups loosely packed fresh basil leaves
- 1-2 scoops Earthli Plant Protein
- 1/4 cup nutritional yeast flakes or shredded parmesan
- 1/2 cup olive oil
- 1-2 cloves garlic
- Sea salt to taste
Combine all ingredients in a blender or food processor and blend until smooth.
Tip: Freeze leftovers in an ice cube tray and then store pesto cubes in an air tight freezer container up to three months.
Vegan Banana Bread
1 hours 15 mins
1 loaf
- 4 mashed ripe bananas
- ¼ cup vegetable oil
- ¼ cup unsweetened nondairy milk
- ½ cup light brown sugar
- 2 tsp vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup Earthli Plant Protein
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
Oil a 9×5” loaf pan and then coat with a mixture of cinnamon and sugar.
In a large mixing bowl, roughly mash the bananas. Stir in the brown sugar, oil, vanilla, and nondairy milk. Lightly whisk together the flour, Earthli Plant Protein, baking soda, salt, and cinnamon before adding to the batter. Mix dry ingredients into batter; stirring until just combined. Do not over mix. Transfer the batter to your prepared pan, and top with the extra banana slices if desired.
Bake in a preheated 350°F oven about 55-65 minutes, until a toothpick inserted in the centre comes out clean.
Tips: Line the pan with parchment before coating with oil and sugar to make it easier to lift out finished loaf.
If the top of the loaf is getting too dark at the 45 minute mark, cover with foil for the last 10-15 minutes
Earthli Energy Bars
35 mins
18 Bars
- 1 1/2 cups nut or seed butter
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup rolled oats
- 1/2 cup Pumpkin seeds
- 1/2 cup Honey or Brown Rice Syrup
- 2-4 scoops Earthli Plant Protein or Earthli Plant Protein & Fibre
- 1/2 cup Earthli Hemp Hearts
- 1 tsp sea salt
- 2 tsp Vanilla Extract
Combine all ingredients in a large bowl and mix until dough clumps together.
Firmly press mixture into a parchment lined sheet pan (about 8”x12”). Bake in a preheated 325°F oven, 18-22 min. Allow to fully cool before placing a cutting board on top. Tightly hold sheet pan to cutting board and flip over to release from the pan. Cut into bars as desired.
Options: Use a blend of different nut or seed butters. Replace coconut with more oats if there are allergy concerns. Add chocolate chips if desired.
Tips: Add more honey or brown rice syrup if dough seems crumbly.
Freeze bars in an air tight container up to 3 months.
Cranberry Apple Smoothie
5 mins
1 serving
- 1/2 cup apple sauce
- 1/2 cup fresh or frozen cranberries
- 1/2 cup non-dairy milk
- 1-2 scoops Earthli Plant Protein
- 1/2 tsp cinnamon
- 1 pinch nutmeg (optional)
- 1 tbsp maple syrup (optional)
Combine all ingredients and blend until smooth.
Banana Bread Oatmeal
5 mins
1 serving
- 1 ripe banana
- 2/3 cup quick oats (or rolled oats for overnight recipe)
- 3/4 cup non-dairy milk
- 1-2 scoops Earthli Plant Protein & Fibre
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 pinch nutmeg (optional)
- 1 tbsp maple syrup (optional)
Hot Oatmeal: In a microwave safe bowl, mash the ripe banana. Stir in all remaining ingredients. Cover and microwave on high 2-3 min.
Overnight Oats: In a microwave safe container, mash the ripe banana and microwave on high 1 min. Stir in rolled oats, and remaining ingredients. Cover and store in refrigerator overnight.
Drizzle with maple syrup or top with Sweet and Spicy Topper if desired.
Sweet & Spicy Topper
20 mins
1 serving
- 1 tbsp coconut oil, melted
- 2 tbsp coconut sugar or brown sugar
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 pinch nutmeg (optional)
- 1 pinch cayenne pepper
- 2 tbsp maple syrup
- 1 1/2 cups mixed raw seeds and nuts
- 1/2 cup Earthli Hemp Hearts
In a medium bowl, combine melted coconut oil, coconut sugar, salt, spices and 1 tbsp maple syrup. Toss in mixed nuts & seeds of your choice until evenly coated, and spread mixture on a parchment lined sheet pan.
Bake in a preheated 350F oven, 12-15 min, tossing/stirring at the halfway point to ensure even roasting. When golden brown and fragrant, remove from oven and immediately toss in Earthli Hemp Hearts and remaining 1 tbsp maple syrup. Let cool on the pan completely.
Store in an airtight container or empty Earthli tin at room temperature up to 2-3 weeks. Enjoy as a snack or topper for Salads, smoothie bowls, oatmeal or roasted sweet potatoes.
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Triple Chocolate Vegan Cookies
1 hour
10 cookies
- 1/2 cup sugar (100g)
- 3/4 cup dark brown sugar, packed (165g)
- 1 teaspoon sea salt (6g)
- 1/2 cup coconut oil, melted (100g)
- 1/4 cup non-dairy milk, warmed (60ml)
- 1 teaspoon vanilla extract (5ml)
- 1 cup + 2 Tbsp flour (185g)
- 1/2 teaspoon baking soda (3g)
- 1/4 cup Earthli Hemp Protein Powder (35g)
- 3 Tbsp cocoa powder (22g)
- 2 oz vegan semi-sweet chocolate, chunks (65g)
- 2 oz vegan dark chocolate, chunks (65g)
In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
Whisk in warm non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Mix in the flour, hemp, cocoa and baking soda with a spatula until there are no lumps, being careful not to overmix.
Fold in the chocolate chunks evenly.
Chill the dough for at least 30 minutes.
Preheat oven to 350°F (180°C).
Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
Bake for 12-15 minutes, or until edges are crispy.
Earthli Veggie Burgers (Vegan Optional)
2 hours
8 burger patties
- 2 cups raisins
- 2 blocks silken tofu
- 5 large eggs (or 1/3 cup flax meal mixed with 1 cup water)
- 3 tbsp sea salt
- 1/4 cup tarragon (fresh chopped, or dry)
- 2 tbsp Madras curry paste or powder
- 1 tsp cayenne
- 1 tbsp ground black pepper
- 2 cups Earthli Hemp Hearts
- 1 cup Earthli Plant Powder
- 6 cups cooked brown rice or quinoa
- 2 cups ground oats
- 1 cup shredded zucchini (about one small zucchini)
- 2 cups shredded butternut squash (about one small squash)
- 3 cups shredded sweet potatoes or yams (about 3)
- 2 cups shredded carrots (about 5 carrots)
Soak raisins for at least one hour in water, drain and purée with tofu and spices. Add eggs to mix and blend until smooth.
Combine all veg, grains and tofu mix. Form into burgers about 1/2” thick and 4” in diameter on trays with parchment. Bake at 350 until firm and no moisture on trays.
Freeze with parchment between, in air tight containers for up to 4 months. To serve, place thawed burgers in a lightly oiled pan, sear on both sides.
(Optional: add cheese, and cover until melted.)
Cashew Curry Couscous (Vegan)
35 mins
4 servings
- 1 can chickpeas (500mL, drained)
- 1/2 cup chopped cashews
- 1 tbsp coconut oil
- 1 tbsp tandoori masala spice
- 2 cups couscous
- 2 cups low sodium vegetable broth
- 1 tbsp curry powder
- 2 tsp sea salt
- 1–2 finely chopped green onions
- 1/2 cup dried cranberries
- 2/3 cup Earthli Hemp Hearts
In a large wok or sauté pan, toast cashews on medium heat until golden. Add coconut oil, tandoori spices and chickpeas, and fry on medium high heat about 1 minute, then remove from pan and set aside.
Using the same pan, bring veggie broth to a boil, then stir in couscous, curry powder and salt. Cover and remove from heat. Allow couscous 5 minutes to soak up the liquid and then fluff with a fork, mixing in the green onions, cranberries and hemp hearts.
Top with toasted chickpeas and cashews to serve. Can be eaten warm or as a chilled dish if kept refrigerated up to 3 days.
Coconut Blueberry Smoothie
5 mins
1 serving
- 1/2 cup frozen blueberries
- 1/2 cup coconut Kefir or coconut milk
- 1 banana
- 1/2 green apple
- 1 lime (juiced)
- 3 tbsp Earthli Plant Protein
Add 1/2 an avocado for creamier texture.
Oatmeal Raisin Hemp Cookies
20 mins
12-14 cookies
- 1 cup butter, softened
- 1 cup granulated cane sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/4 cup unbleached flour
- 1/2 cup Earthli Hemp Hearts
- 1/4 cup Earthli Plant Protein & Fibre
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 cup oats
- 1 cup raisins
- 1 cup orange juice
Cream together butter and sugars. Stir in eggs and vanilla. Mix in all dry ingredients together, adding oats last. Drain raisins, discarding juice and add to mixture.
Roll cookie dough into logs using parchment paper and chill until firm. Cut chilled dough into 2cm slices, place on parchment lined baking trays.
Bake 8-10 minutes at 325F. Cookie dough can be wrapped and frozen up to 3 months. Add 2 minutes bake time when baking from frozen.
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