vegan yummy yum yum!

It’s a smoothie bowl kind of night! 💜

In a high speed blender blend:
1 cup curly kale
1 cup frozen blueberries
½ cup frozen strawberries
1 banana
1 cup almond milk

TOP WITH
Granola
Almonds
Blueberries
Blackberries
Golden Berries

The EASIEST dinner ever, honestly. You will be hitting yourself for not making this sooner because it is so tasty and really bloody easy. Allow me to enlighten you… 

Vegan Tortillzza 

1. Preheat your oven to 180*. Grab any leftover veggies you have in the fridge, slice ‘em up and throw them in the oven for this I roasted:

3 mushrooms

¼ head brocolli

½ red pepper

purple kale 

all drizzled with olive oil 

2. In a small blender whizz up 

1 large red pepper, pickled in olive oil

 (you can buy these at most supermarkets),

a handful of cherry tomatoes 

a handful of basil leaves

salt

pepper

3. PIZZA ASSEMBLY: 

Take

1 tortilla 

then top with your tomato sauce, roasted veggies then add any vegan cheese you like, I used violife’s pizza cheese. 

Bake for 5-7 minutes and voila! Vegan Tortillzza.  

Happy #TacoTuesday 🎃 🌮 !
Tacos have been a staple in my life lately so I made a version for fall :
Ingredients :
3 taco shells
½ fresh pumpkin
½ head of purple cabbage
½ head cabbage
1 cup shredded lettuce
1 lime
Pumpkin spice seasoning and Tajin to taste
Directions :
Preheat oven to 450°F
Scoop out the pumpkin seeds, give them a quick rinse and mix them in a bowl with ½ teaspoon pumpkin spice
Cut the pumpkin into medium sized chunks. Sprinkle with pumpkin spice and pepper.
Roast for 30-35min until tender.
In a separate tray place the seeds coated in pumpkin spice and roast until golden (7-15min depending on the size)
In the meantime shred or cut thin stripes of purple cabbage and cabbage.
Massage the lettuce in lime juice
Reheat the taco shells and once the pumpkin is done assemble the tacos. Season to taste 🌶