vegetarian food

3

Vegan Pumpkin Spice French Toast

Ingredients:

  • 4 slices of thick bread or toast
  • ¾ cup dairy free milk (I used soy)
  • 1 tsp pumpkin pie spice
  • 2 tbsp flour (I used chickpea)
  • 1 tbsp maple syrup
  • 1 pinch of salt
  • 2 tbsp pumpkin puree
  • 1 tbsp vegan butter for frying
  • 1 tsp pumpkin pie spice for garnishing (optional)
  • 1 tbsp sugar for garnishing (optional)

Directions:

1. Slice your bread into equal strips and set aside.

2. Combine the remaining ingredients in a wide bowl and whisk well.

3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).

4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!

Some spring rolls w/ tofu and sweet and sour sauce for my lunch today 🍴 while I also added blackberries and a cut up granola bar as a snack.
I will finally get to meet my new tutor today so I’m a little exited 😄. I won’t have much to talk to him about as I finished my math test today.

Why are you vegan?

The fact that I feel obligated to lie and say “because it’s healthier” other than my real answer “because I care about animals” shows how negative people can be to animal compassion.

“What is in that delicious looking wrap?!”- you ask?

Excellent question, let me tell you!

-shredded carrot
-avocado
-tomato
-northern bean salad
To make the salad:
A can of great northern beans, drained and smushed. Then chopped up carrot, some onion, garlic powder, paprika, salt, pepper, mustard, and mayonnaise. Whip it all up.

Delicious.

2

Even more Açaí (blended with banana and blueberries) for the weekend. The weather is SO gloomy in Sydney but this brightens up my day! ☀️ Also included a close-up of the toppings - just like old times! Topped it with some creamy coyo, homemade muesli and granola and some juicy mango

Messy bowl of quinoa, carrot noodles, spinach, tempeh, and tahini chillin with my new plant baby 🌱🍚

2

I recently made some really really really good mac & cheese. I used a lot of cheese so it was amazing. I didn’t really do anything special, I cooked the noodles (I like mine very al dente) and poured them in the casserole dish and added the cheese. I used Daiya - A bag of cheddar, the container of cream cheese, 2 slices of swiss, and 2  slices of provolone, very cheesy. Then I baked it for a while. I’ve gotten tons of meals out of it and still have some in the fridge.

3

Vegan Pumpkin Spice Waffles

Ingredients

  • 2 cups of flour of your choice 

  • 1 tsp of baking soda 

  • 1 ½ tsp baking powder

  •  1 cup of non dairy milk 

  • 1 tbsp of applecidervinigar 

  • 1 tsp pumpkin pie spice

  •  1/2 tsp cinnamon 

  • ¼ cup coconut oil 

  • 3 tbsp brownsugar 
  • ¼ cup of pumpkin puree

Additional Optional Ingredients

  • maple syrup
  • pecans
  • dairy free whipcream
  • fruit of your choice
Directions
  1. Firstly mix your milk with the vinegar and set aside for 5 minutes.
  2. In a large mixing bowl, add your flour, baking soda, baking powder, spices and sugar. Mix the dry ingredients together. 
  3. Now add pumpkin puree and coconut oil to your non dairy milk and mix well. 
  4. After that, combine your dry and wet ingredients together and place into the fridge for 10 minutes. In the meantime, heat up your waffle iron.
  5. After 10 minutes, grease your iron and spoon about 3 tablespoons worth of batter on your waffle iron and bake for 2-5 minutes on medium-high heat.
  6. Now enjoy your waffles with whatever toppings you like! 
2

I love the combination of ice cream, chocolate chip cookies, and brownies so much. I got the Ben & Jerry’s vegan PB& Cookies ice cream (my personal favorite) and decided I wanted to make an ice cream sandwich sorta thing, granted I’ve done this before but this time seemed way better than the other times. I put a little peanut butter in the cookies and brownies to keep the peanut butter theme and it was all great! I think I ate the whole thing in 2 days lol

6

Roasted Vegetable & Rice Bowl 

Simple meal prep. Eat your veggies.

Ingredients 

2 large sweet potatoes, diced 

1 large zucchini, diced 

2 medium tomatoes from the vine, sliced 

Seasoning blend (you may or may not use all of it) - 2 tbsp of each: kosher salt, black pepper, dried Herbs de Provence, dried basil, granulated onion, and granulated garlic 

Olive oil 

Cooked brown rice 

Directions 

Preheat the oven to 420 degrees Fahrenheit. 

Line a large baking sheet with parchment paper. 

Line the tomatoes in a single layer on to the baking sheet, drizzle with olive, and season with seasoning blend. 

In a large bowl, combine zucchini and sweet potatoes and coat in olive oil. Season with seasoning blend and toss to coat. 

Dump the mixture on to the baking sheet and spread into a single layer. 

Roast for 40 minutes or until sweet potatoes are fork tender. 

Assemble bowl and serve while warm.

Enjoy!