vegetarian recipe

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!

DAY 49:

Dropped a dress size so happy!

Breakfast: Oats made with almond milk and topped with warmed berries.

Lunch: Leftover roasted tomato & basil soup!

Dinner: There’s nothing I love more than burrito bowl.. oh yes there is! Vegan healthy burrito bowls!! This was so yum. Guacamole, chilli, brown rice & red quinoa, corn, spinach, cucumber and sweet potato fries.

Big roast veggie bowl for a warming lunch on this cold afternoon! I just roasted up some potatoes, swede, carrots and parsnips in the oven at 200 degrees Celsius for about 40-50 minutes. I coated the veggies in a generous amount of olive oil, onion powder, dried Italian herbs and paprika before roasting, for extra flavour. Served the veggies with a side of kale to give it some freshness, and drizzled over some tahini to round it off.

LOADED VEGAN BLUEBERRY MUFFINS

The Best Vegan Hot Cocoa

(My recipe, my picture)

Is there anything better than a hot chocolate on a cold winter night? I don’t think so. This recipe is vegan and super easy to make, plus it will definitely satisfy your sweet tooth! 

The Best Vegan Hot Cocoa

2 tablespoons of cocoa powder

¼-1/3 cup of white sugar (depending on how sweet you want it to be)

1 ¾ cup oat milk

¼ cup oat milk (to be used separately from other milk)

Cardamon to taste

Directions

Stir together the sugar and the cocoa powder in a pan. Add ¼ cup of the oat milk, and apply heat to the pan to bring the mixture to a low boil stirring constantly. 

Let the mixture boil for a couple of minutes (keep stirring) and then add the rest of the oat milk.

Finish off with a bit of cardamon if you feel like making the chocolate taste more of christmas! 

xx Wilma

*~ Spirit Soup ~*

when you’re feeling down and grey, this soup will help you any day!

Ingredients

  • veggie broth (~3-4 cups)
  • 1 carrot
  • 1 celery stalk
  • ½ red onion
  • 3-4 kale leaves
  • 2 big cauliflower florettes
  • lil bit of fennel, lil bit of potato (these are optional, I had some lying around)
  • 1 can white beans
  • 1 bay leaf
  • 1 small sprig rosemary
  • sprinkle of thyme

Instructions

  1. Chop everything into soupy bite sized pieces (except spices of course!)
  2. In a pot, heat up lots of yummy oil (I used avocado oil, Costco sells it in big beautiful bottles) and sautee the onions, carrots, and celery. Don’t be afraid to use lots of oil, seriously! Oil is so good for you when you use good happy oil.
  3. Add your bay leaf and rosemary sprig and thyme so those flavours start coming out right away while you fry
  4. Add kale and cauliflower and cook for as long as your patience allows you. You’ll have a lot in the pot at this point so just stir it up and let it fry all nice and sweetly.
  5. Drain and rinse your white beans and add them to the pot. Stir it up! Yum I love white beans!!
  6. Ok now you can add your veg broth. I added just enough to submerge all the vegetables, hence the approximate measurement.
  7. Here’s where I added my optional bits. I added them late because they were already cooked and I didn’t want mush.
  8. Leave it until it starts to bubble, then turn it down. let it simmer

Here’s where the Magick happens

  • Bay Leaf: Healing and wishes
  • Rosemary: attracts happy feelings, alleviates depression, increases mental clarity, and eliminates negatie energy
  • Thyme: Vigor, good health, and recuperative sleep

Hold your hands above the soup and state your intentions aloud. Speak them from your gut, you know what you need. I said something like, “This is a healing soup. This soup will energize me. This soup will give me drive and determination. This is an optimistic soup. This is a happy, positive soup. This soup is full of love and good energy” Ask your Deity for aid in blessing the soup, if you are religious. Be grateful for the soup. Thank Mother Nature for the beautiful vegetables and the nourishment they will provide you.

When you are done that, sprinkle some salt in the soup and speak aloud what the salt will ward. My salt wards apathy and negativity. Then give it a stir, say your preferred conclusion, put on the lid and let it simmer, stirring occasionally.

Eating the soup

Once the soup has cooled, pour yourself a bowl. Eat mindfully, eat with gratitude. Give thanks with every bite. Think of all the benefits the soup will bring you.

When you’re done, close your eyes and feel the warmth of the soup spread throughout your entire body. Feel the energy fill your legs, your arms, your chest, your throat, your head, your mind, your soul, let it nourish you. Give thanks.

After the soup

Store it in a jar in the fridge and eat it every day until it’s gone! The effects of the soup won’t show up until after your first sleep, so it’s best to have it for dinner the night you make it.

This isn’t a fancy soup. There are no gimmicks or tricks in this soup. It’s just plain, earthy, vegetable soup. Just pure, simple, earthy energy. Back to basics!


*~Enjoy!~*

Bear with me guys, this one takes a bit longer to make!

Tempeh Hash

1 block tempeh, cut into bite size cubes
2 potatoes, but into bite size cubes
½ cup black beans
2 leafs of kale, deribbed and chopped
1 medium carrot, finely chopping
Soy Sauce
Garlic Powder
Onion Powder
Olive oil
Salt and Pepper


1) Preheat oven to 425. Toss potatoes in oil, salt and pepper to taste. Roast for 40 minutes or until JUST almost done. While potatoes are cooking, toss tempeh in enough soy sauce to your preference with the garlic and onion powders.
2) After potatoes come out of the oven, heat a skillet on the stove top over medium heat. Add tempeh and carrots. Cook until tempeh is browned and carrots are softer.
3) Add potatoes, black beans, and kale. Add 2 tablespoons of water. Cook until potatoes are soft enough to your liking and water is gone.


Optional: Add hot sauce to tempeh and carrots in step two.

Vegan Shepard’s pie Recipe! If you don’t have access to vegan butter you can use oil or margarine in place.

Ingredients:

  • 4 russet potatoes
  • 3 carrots
  • 3 celery stalks
  • ½ yellow onion
  • 2 cups chopped mushrooms (one package)
  • 1 Tbsp. flour
  • 1 tsp fresh thyme
  • 1 tsp fresh sage
  • 4 cloves garlic
  • 2 cups veggie broth
  • 1/3 cup red wine
  • salt
  • pepper
  • soy milk (or rice milk)
  • vegan butter

Directions:
Peel, chop, and boil the potatoes for 10-15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time, you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Source: X

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! 

3

Vegan coconut peach rice porridge

Ingredients

  • ¼ cup sushi rice
  • 4 apricots sliced into quarters
  • 2 tbsp Shredded coconut
  • ½ cup of coconut milk (not canned)
  • 1 tbsp maple syrup
  • Shredded coconut to garnish

Directions

1. Preheat your oven to 170° then wash and slice the apricots into quarters. Place the apricots on a baking sheet and place into zour oven. Bake the apricots for 15 min.

2. In the meantime cook the sushi rice, shredded coconut with the coconut milk in a small pot until the rice has absorbed the milk (about 10 min).

3. Once your rice has been cooked  your apricots should be finished baking. Now you can assemble your rice and your apricots into a small bowl and top everything off with some maple syrup and shredded coconut.

4. Enjoy your delicious meal!

I love cooking myself a hearty brunch. I toast some turkish bread, layer on some avocado with pink sea salt & pepper, fry up some onion & garlic then add some mushrooms and place a lid on top to get them nice and juicy. while they’re cooking I dice up some tomatoes & onion and let them sit in some olive oil to the side. to the pan I will some spinach and then once they’re done chuck everything on top of the bread and sprinkle some chilli flakes on top.

3

DAY 52: Today was a good day!

Breakfast: Nana nice cream! (3 frozen bananas blitz with a drop of almond milk) topped with some raspberries.

Lunch: Sweet potato toast (genuinely cooked in the toaster) topped with some guacamole (homemade of course) on some spinach.

Dinner: Possibly the best dinner I’ve had in a while. Portobello mushrooms stuffed with a home made tomato sauce and cauliflower cous cous, roasted potato cubes, roasted cauliflower on a bed of steamed spring greens with some more tomato sauce. Ask box open for my recipes as always!

4

The Ultimate Vegan Texmex Burger

Ingredients:

For the burger:

  • pickled jalapenos
  • chili tortilla chips
  • 1 tomato
  • Slices of vegan cheddar cheese 
  • 3 Burger buns of your choice
  • 2 small red onions
  • 2 tbsp corn
  • 1 garlic clove 
  • ½ tbsp garlic powder
  • 1 tsp paprika powder
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 1 can black beans
  • 1 tbsp vegetable oil for frying
  • 2 tbsp flour
  • 1 cup of kale
  • ½ lime

For the potato fries:

  • 1 Medium sized sweet potato
  • 2 medium sized regular potatoes
  • 2 tbsp olive oil
  • 1 tbsp paprika powder

For the avocado mayo:

  • 2 tbsp vegan mayo
  • ½ avocado
  • ½ lime

Directions:

  1. Drain the beans and rinse well. Then either with a food processor or some other mashing tool, mash the beans until it forms a paste. Add all of the seasonings, the flour, corn, minced garlic and 1 minced red onion into the bowl then mix well. For the bean mixture into patties (about 3 medium sized patties), then freeze for 30 minutes.
  2. Cut potatoes and combine with the oil and the seasoning and place on a oven rack with parchment paper. Bake for 30-40 minutes
  3. To make the Mayo combine Mayo with avocado and lime juice in a food processor and pulse until smooth. Transfer to a small bowl. 
  4. Massage the kale with the juice of half a lime and set aside. Cute second red onion and fry in a small pan with some brown sugar until the onions become loose and caramelized. 
  5. After the patties have freezed for a while heat a pan with some oil and fry them on each side until they’ve turned brown and crispy. Once both sides have cooked flip them one more time and lay your cheddar cheese on top and cook until cheese has melted. 
  6. Once the patties have cooked it’s time to assemble. Spread some avocado mayo onto the bun then place your patty on top. Add the caramelized onion, kale, tomato slices, jalapenos and tortilla chips. Serve with your sweet potato fries and enjoy your amazing meal!