This pasta was so quick to make and it made enough for 5 days worth of lunches. I have a big appetite so I will probably want to add something else to fill me up for lunch. This was inspired by a recent video by Cheap Lazy Vegan who you should subscribe to.
300 grams linguine
250 grams silken tofu
1/2 cup of non dairy milk
2T vegan green curry paste
2T agave nectar
1t garlic powder
salt and pepper
1 can of white beans (drained)
250 grams tempeh (cubed)
4 cups of shredded kale separated (you could use baby spinach)
Boil the water for the pasta and cook the pasta as per the directions.
Get out your blender. Add the tofu, non-dairy milk, curry paste, agave nectar, garlic powder, seasoning and 1 cup of the kale (this will give you a nice green colour). Blend until very smooth.
About 1 minute before the pasta is cooked add the tempeh and the shredded kale. Drain your pasta and add the sauce. Stir it all though and serve (or divvy it up in to your 5 tupperware containers).
If you gave it a try, what did you think? Let me know in the comments below.
I want to bring back lima beans. Hardly anyone uses them, but I think they are delicious. Also, the colour is white so it won't turn your soup a funky colour when blending it all up. This recipe has high nutrient density and no oil. What do you think? Let me know in the comments.
1 onion chopped
500 g carrots, peeled and sliced
0.5t ground ginger
1.5 t ground coriander
1.5t curry powder
1 can of lima beans canned (or 1.5 cups cooked from dried)
3 cups of stock
0.5 cup raw cashews
2T agave or other vegan sweetener.
salt and pepper
(For garnish) coriander, sesame seeds and hemps seeds.
Water saute onions and carrots for 10 mins.
Add spices and cook while stirring for 2 minutes
Add stock, cashew nuts and lima beans. (add more stock if needed to that the ingredients are just covered)
Leave on simmer for about 15 minutes until carrots are completely cooked.
Add to a blender and blend until completely smooth.
Put back in the pan and add sweetener. Check for seasoning.
Serve with garnish
I made this recipe with just the veggies I had left in the freezer. Feel free to sub different vegetables
1T coconut oil
1 small onion diced
1T grated ginger
2 cloves garlic minced
1 green capsicum chopped
1.5 cups coconut milk
2T vegan red curry paste
0.75 cups water
1.5 t sugar
2 cups kale
1.5 cups frozen peas
2 cups steamed pumpkin
1 cup tofu (mine was already fried, but you could use cubed from the packet
2 t soy sauce
1.5 t rice vinegar
Warm deep skillet and add coconut oil.
Add onion and pinch of salt and saute until soft.
Add garlic and ginger and fry for 30 seconds.
Add green capsicum and saute for 3 more minutes
Add the coconut milk and water. Simmer for 5 minutes.
Add kale, peas, steamed pumpkin soy sauce and sugar and cook until the kale is wilted and the frozen peas are thawed.
Served with rice and cilantro for garnish.
Serves 4 people
These delicious things are everything you want in a choc chip cookie. Not super healthy (contains oil and refined oil), but can be frozen so no need to eat in one day! Special treat only. I made this video JUST FOR YOU
1/2 cup coconut oil
1 cup brown sugar
1/4 cup almond milk
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegan choc chips
Recipe slightly adapted from http://www.veganhousewives.com/best-c...
Music from Vexento - Looking Back https://soundcloud.com/vexento/vexent...
My first You Tube Recipe. I have been enjoying this simply and healthy breakfast for several weeks now. Make in advance and then have every morning. I find it lasts easily until Friday. This recipe is obviously extremely flexible. Put whatever fruits, non-dairy milk, superfood bits and pieces you like and enjoy.
Fruit that goes brown (eg apple and banana) should be completely submerged by the non-dairy milk.
Acidic fruits combine with the soy milk to make a fantastic sour yogurt taste
I had, what I call, my awakening thanks to Brighde Reed. I never felt good about eating meat, but I continued to do so because "it's part of the natural food chain", or "we need protein"... things so ingrained in many of our heads since childhood. A few inquisitive questions to Brighde, quite simply, changed everything. She helped me see that we humans can actually live a healthier life on a plant based diet. I had no more excuses. What made changing my ways so easy, though, was how Brighde opened my eyes to the fact that a Vegan diet isn't so much about the things you can't eat, but more about the things you can! I've never had so much fun in the kitchen, making and creating things I thought I'd have to give up, impressing people with delicious food that's, *gasp*... vegan!