Wash and cut the mushrooms into 3/4-1 inch slices. 2. Heat the vegan butter in a saucepan 3. Cook the mushrooms on both sides until both sides are golden. 4. Add the remaining ingredients and cook until thick, about 5 minutes.
Serve in a salad, as a side, in rolls, and in rice or noodle bowls.
1/4 cup chocolate chips (omit if you want this to be refined sugar-free)
Toppings e.g. nuts, chocolate chips (optional)
Preheat oven to 350 degrees F/ 176 C.
Line a muffin pan with muffin wrappers or silicone molds.
Prepare your flax eggs in your food processor. Meanwhile, get all the other ingredients and rinse your beans.
Add all ingredients besides toppings to the food processor and puree until reasonably smooth. Scrape down the sides as needed. Add water or plant milk if the batter seems too thick. The batter should be a little thick – think chocolate ganache (as opposed to cream cheese, which is too thick), but definitely not runny.
Scoop into muffin tin – a silicone spatula works best for this. Add toppings and bake for about 25 minutes.
Let cool and then store in the fridge (the brownies taste best when they’re cool).
In a bowl, combine TVP and onion powder. Add the boiling water, mirin, tamari, rice vinegar, and minced garlic. Stir and let stand.
Clean and finely dice mushrooms and peeled carrots.
Sautée mushrooms and carrots for 10 minutes, then add in the TVP mixture and sautée for about 5-10 more minutes. Remove from heat.
Prepare a small bowl of water. Set wonton wrappers on a work surface. Place 1 tsp of filling in the centre. Wet your fingers and run them along the edges of the wrapper. Fold the wonton in your desired shape. I folded it in half diagonally to make a triangle and then folded the “arms” inward.
In a large pot, sautée garlic, finely chopped celery, and ginger for about 1 minute. Add water and bring to a boil. Add the vegetable bouillon cubes. Alternatively, use vegetable stock.
Add wontons and simmer for about 5 minutes or until the wontons float. Add kale and simmer one more minute.
Easy, healthy, yummy, lazy broke student meal/breakfast that is also vegan 😋😋 (just checking all the boxes) 😌 overnight oats are one of the best things to ever happen to mornings, to be honest. A little dramatic but you’d understand if you tried it.
🍌1 really ripe banana (should )
🍌1/2 cup oats
🍌1/2 cup plant milk
🍌1 tbsp peanut butter
🍌1 tbsp chia seeds
🍌1 tbsp maple syrup
🍌1 tbsp oat bran (optional)
🍌Toppings (I made chia raspberry jam, cut up apple and peach, sprinkled with chia and pumpkin seeds, and added more PB)
In a bowl, mash your ripe banana with a fork or masher.
Stir in the other ingredients and make sure they’re well combined. Pour into mason jar and store in the fridge.
In the morning, add toppings (optional) and enjoy.
Authentic, healthy, oil-free Eastern European eggplant dish
1 medium yellow onion
1 large eggplant, diced
1 cup tomato paste
1/2 tsp cumin
1/2 tsp dried thyme
1 tsp dried parsley
1 tsp dried dill
1 tsp dried cilantro
salt and pepper to taste
parsley to garnish
Sweat the onion and garlic (heat in a pan with water instead of oil until the onion is translucent) 2. Add your eggplant and bell pepper. Sauté for 7 minutes on medium heat. 3. Add tomato paste, cumin, thyme, parsley, dill, cilantro, and sauté for another 7-10 minutes. 4. Add salt and pepper to taste. Garnish with parsley.
Can be served hot or cold. Will keep in the fridge for up to 3 days.
Chop walnuts & pecans 2. Slice pears in half and remove seeds/hollow out a small part with a sharp spoon. 3. Place nuts in this hole and then drizzle each pear half with about a tsp of maple syrup and sprinkle with some cinnamon. 4. Bake for 25 mins at 180 degrees Celsius. 5. Let cool and enjoy with vegan yoghurt (optional).