Plant Shift

love ♥ living ♥ vegan

Following a plant-based or vegan lifestyle, is about food, drink, clothes, shoes, body treatments, hair products and more. 

It's a conscious decision to think, walk and possibly, talk a better lifestyle. 

I support individuals who are thinking about making the shift, as well as, those who have already begun their plant-based journey.

Filtering by Tag: coconut oil

Recipe: Oat Cookies within 40 minutes

I don't have a good photo of these cookies, which is a shame because they were delicious and they looked so good for you! Suraj and I tried to make them last as long as possible because we both enjoyed them so much.

Prep Time: 20 minutes
Cook Time: 12 minutes

This recipe makes about 20 cookies

Ingredients for vegan oat cookies

  • 1 + 3/4 cups of pecan halves
  • 2 cups of oats
  • 3/4 of a cup of plain flour
  • 1/2 cup of brown sugar
  • 1 teaspoon of bicarbonate of soda
  • 1/2 a teaspoon of cinnamon powder
  • 1/2 a teaspoon of fine grain sea salt
  • 1/2 a cup of maple syrup
  • 3.5 tablespoons of coconut oil that's melted or at room temperature
  • 2 tablespoons of almond milk
  • 2 teaspoons of vanilla extract
  • 1/3 of a cup of diced pitted dates - heaped
  • 1/4 of a cup of mini dark chocolate chips

How to make vegan oat cookies

  1. Preheat the oven to 160C
  2. Put a sheet of greaseproof paper on a large baking tray
  3. Toast some pecans nuts for 9-11 minutes until they are golden and fragrant
  4. Remove the pecan nuts from the oven and let them cool for a few minutes
  5. Raise the temperature of the oven temp to 175C
  6. Put the pecans nuts and ONE cup of oats in a food processor and mix them until they are chopped roughly - if you over process it, the oils in the nuts will be releases and we don't want that
  7. In a large bowl, mix the chopped pecan nuts and oats with the remaining cup of oats, flour, sugar, bicarbonate of soda, cinnamon, and salt
  8. In another bowl, mix the maple syrup, coconut oil, milk and vanilla
  9. Then pour the wet mixture onto the dry ingredients and stir thoroughly until it has combined
  10. The dough should be sticky
  11. In a small bowl, put the chopped dates and then add 1/2 a teaspoon of flour and toss them until the dates are coated - this is to stop the dates from sticking together
  12. Fold the dates and chocolate chips into the dough
  13. Take some of the dough and roll it into a ball
  14. Put it on the greaseproof paper and then press down on it to flatten it - adjust how much dough you take per cookie if you think it's too big/small - if it sticks to you, wet your hands a little bit and then continue
  15. Leave about 5 cm between each cookie
  16. Bake them for 12-13 minutes - the cookies should be golden brown underneath
  17. Take them out of the over and leave them on the greaseproof paper for about 3 minutes
  18. Then put the cookies onto a cooling rack for 15 minutes
  19. Enjoy! :)

Please note that the original recipe is American. Thus the names of various ingredients are slightly different. I've amended these, where necessary, and listed them by the name that they are known by in England. 

Adapted from keep it kind 

Recipe: Quinoa served with tofu and broccoli cooked in soya sauce

This recipe makes a quick, simple and delicious dish. Whenever I make dishes with for example, quinoa, pasta, cous cous, I load it up with vegetables. I find this lighter on the tummy, healthier and feel more content afterwards.

This recipe serves 2.


  • 1 cup of quinoa
  • Salt
  • About 150g of Tofu
  • 1/2 a small broccoli
  • Coconut oil
  • Soy Sauce

How to make the quinoa

  1. Measure the dry quinoa
  2. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will make about 3 cups of cooked quinoa
  3. Rinse the quinoa under cold water and drain - it’s handy to use a fine mesh sieve for rinsing it
  4. Put the rinsed quinoa into a saucepan and add cold water - the quinoa to water ratio is 1:2, so use 2 cups of water for every cup of quinoa
  5. If you wish to give it a subtle flavour, add some vegetable stock to the water
  6. Add a little salt
  7. Cover and boil
  8. As soon as it starts to boil, turn the heat down and put the lid over the pan so that's it isn't fully covering it - this will stop it boiling over
  9. Simmer for 15-20 minutes - the quinoa becomes transparent when it’s cooked, except for a little spiral sprout
  10. If the quinoa is tender but there’s excess water in the bottom of the saucepan, leave the lid off completely for a few minutes until the water evaporates
  11. When it's done turn off the heat, put the lid on and let sit for about 5 minutes
  12. Use a fork to fluff up the quinoa and then serve it up

How to make the vegetable part of this dish

  1. Chop some Tofu
  2. Chop some broccoli
  3. Put a bit of oil in a wok
  4. Add the broccoli first
  5. Add some soya sauce
  6. Let it cook with the lid on using a medium/high heat
  7. Add the Tofu when the broccoli  is half done
  8. Mix and add to the plate of quinoa