Today’s lunch!! Rice noodles with avocado, roasted vegetables (carrot, pumpkin, broccoli, mushrooms, red and yellow capsicum, eggplant and red onion) and baked tofu marinated in tomato sauce, soy sauce and misc. spices So delicious 😩😩 Food can be incredibly delicious, fulfilling, nutritious and satiating without animal products, one of the best parts about going vegan is the newfound appreciation you develop for foods and dishes you wouldn’t have considered or given the chance as a non-vegan :)
I had way too much spare time this morning so had a bit too much fun decorating my oatmeal😂 I cooked 1 cup of oats in almond milk and topped them off with apple, kiwi, strawberries, peanut butter, banana and coconut😋 Vegan food though😏👌 Yesterday I woke up to 3000 followers on this blog! Thank you sooo much to each of you, it’s really easy to compare the following I’ve got to some of the larger accounts I look up to, but I can’t even imagine a crowd of 500 people, let alone 3000😱 I’ll try to keep posting throughout the year (hopefully university won’t be too overwhelming)
This was my lunch!! Pesto pasta (I blended up avocado, kale, spinach, cashews, mint and green peas in my blender for the sauce) 🌻 It tasted good but then I added on some nutritional yeast, basil and cherry tomatoes afterwards and it took it to the next level 😏😏😏 There are few things in this world that can top some bomb vegan pesto pasta 😍
Nice cream from yesterday (it was so hot it started melting before I could take the photo 😩😂 ) Just blend up some frozen banana, mango and plant-based milk and top with whatever you want! I went for passionfruit, kiwi, buckwheat, banana, berries, pumpkin seeds and coconut! 1st of January today ✨✨
This was absolutely perfect in every single way. It’s rich with flavor, slightly spicy, and a great dinner for a winter weeknight.
I will post a detailed ravioli recipe in another post – the focus of this recipe is the meat sauce.
1 small yellow onion, diced
5 large cloves garlic, minced
1 lb Italian chicken sausage (hot or sweet)
1 full jar tomato passata
2 cups spinach, roughly chopped
1 tsp granulated garlic
1 tsp granulated onion
1 tsp dried basil
1 tsp dried oregano
½ - 1 tbsp granulated sugar
Pinch red pepper flakes
Extra virgin olive oil
Kosher salt and pepper, to taste
1 lb cooked cheese ravioli
Heat a large dutch oven or pot over medium heat.
Once the pot has come to temperature, drizzle a few tbsp of olive oil into the bottom and add in the onions and garlic.
Sweat the onions and garlic until the onions become translucent. Season with salt and pepper.
Once the onions are translucent, raise the temperature to medium high and add in the chicken sausage.
Break apart the sausage using a wooden spoon, season with granulated onion and garlic and cook until browned.
As the chicken begins to brown, add in the entire jar of tomato passata [making sure to add water to the jar to add the excess], dried basil, oregano, red pepper flakes, sugar and stir. Adjust the seasoning if necessary.
Reduce the heat to a gentle simmer and cook for 20 minutes, allowing the sauce to thicken.
During the final minutes of simmering, cook the ravioli, drain and reserve a small amount of pasta water.
Raise the heat to medium once again, and add in the spinach and stir.