Continuing the tradition of making fantasy feasts that one day I will get to enjoy for real! Some of these recipes I am definitely making for tomorrow! (Imbolc, Ostara, Beltane, Litha, Lughnasadth, Mabon).
This is the Autumn Crossquarter and a big celebration of our ancestors, loved ones whom have passed and the wild spirits that have crossed the veil to enter our world! The themes of the food will be of course very fall centered, spiced and sweet. You can look at my post of personal correspondences for more info or follow my Samhain tag!
Is anyone interested in going vegan or vegetarian for the month of November? This is your perfect chance! I will be running this challenge for the month and I would love to support anyone & everyone who is interested in getting involved!
Just send me a message to let me know you are interested and tell me how I can help you or any questions you might have! I have plenty of resources, recipes, and advice to share with you all :)
Spread the word and ask a friend to take this challenge with you! It is a great opportunity to try new meals, learn more about the lifestyle, and discover how easy it is!
hi loves ♡ so i get a lot of questions about my diet & what kind of food i eat as a vegan so i thought i’d share one of my favourite recipes with you! in this pretty pink salad, quinoa and kale come together with fresh strawberries, almonds, red onions, and a delicious red wine strawberry vinaigrette. what i love most about being vegan is how colourful, flavourful, and healthy everything can be, and this salad is no exception! quinoa is gluten-free and loaded with protein and vitamins, while superfood kale packs essential vitamins and minerals, and raw almonds add healthy fats and fibre. salads are my favourite way to combine lots of nutritious greens, veggies, fruits, nuts, and whole grains, for a complete meal you can make on weekends to use for your weekday lunches, to bring to your next work potluck, to a picnic or a garden party ♡
ingredients for the salad:
♡ 1 cup dried quinoa
♡ ½ vegetable bouillon cube or 1 tsp of salt to taste
♡ 2 cups kale
♡ 1 cup sliced strawberries
♡ ¼ cup chopped red onion
♡ ¼ cup sliced almonds
ingredients for the dressing:
♡ 2 tbsp red wine vinegar (if you don’t have any, combine 1 tbsp red wine with one tbsp balsamic vinegar)
♡ ¼ cup almond, soy, or coconut milk
♡ ¼ tsp salt
♡ ¼ tsp mustard
♡ 1 tsp olive oil
♡ ½ cup sliced strawberries
begin by combining 2 cups of water with 1 cup of dried quinoa and the salt or veggie bouillon cube in a pot. bring to a boil. reduce heat, cover, and then let simmer for approximately 15 minutes. when the quinoa is finished, transfer to a large bowl and immediately add the kale (you want it to wilt from the heat). add red onion, almonds and strawberries.
for the dressing, combine vinegar, milk, sugar, salt and mustard in a blender. slowly drizzle in the olive oil until the mixture is creamy. add strawberries and process until smooth. refrigerate until ready to serve. this dressing tastes best when it’s had time to sit in the fridge to intensify the flavours!
to serve, scoop salad in bowls and drizzle dressing over each. enjoy ♡