This Vegan and gluten-free pesto is so simple to make and its also very nice with pasta!
Just give this recipe 5 minutes and it will be ready to be added in your favorite dishes.

Produce

  • 120 g Basil, fresh
  • 6 cloves Garlic, roasted

Condiments

  • 2 tbsp Lemon juice

Baking & spices

  • 50 g Nutritional yeast flakes
  • 1 Dash Salt

Oils & vinegars

  • 2 tbsp Olive oil

Nuts & seeds

  • 150 g Fairtrade cashews

Liquids

  • 150 ml Water, hot

INSTRUCTIONS

  1. Place the cashews into a blender, and blitz until you have a fine meal.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Add the rest of the ingredients, and blitz for for another couple of minutes, until you have a creamy paste.
  4. Serve with your favorite pasta, on top of baked potatoes, or anywhere you'd usually use pesto.
If you would like to make any changes, add sun-dried tomatoes or black olives for the change of taste.

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I kind of like the idea of one pot dishes, so I thought of sharing another one with you :)

10 min prep and 1 hour cooking time. 4 servings.

INGREDIENTS

  • 2 lbs baby red potatoes, halved
  • 1 corn on the cob, husk on
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ½ teaspoon cumin
  • ¼ teaspoon ancho chili pepper
  • 1 tablespoon coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh dill, minced + extra roughly chopped to garnish
  • Green onion, thinly sliced to garnish
  • 3 tablespoons olive oil

INSTRUCTIONS

  1. Preheat oven to 200˚C or 400˚F.
  2. Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
  3. Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
  4. While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
  5. When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

ENJOY! :)
xxx

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There is no need to go through an animal to get the protein that you need, as all of it can be found in the plant kingdom!
I hear it far too often "You need to eat meat in order to get protein". As you can see from this chart, you are absolutely fine being vegan. Same thing goes with "You need to drink cow's milk to get calcium". nope :)


CALCIUM

FACTS: Almost all of the calcium in the body is in the bones. There is a tiny amount in the bloodstream, which is responsible for important functions such as muscle contraction, maintenance of the heartbeat, and transmission of nerve impulses. We regularly lose calcium from our bloodstream through urine, sweat, and feces. It is renewed with calcium from bone or from the diet.

why you should avoid drinking milk (from animals): because it contains saturated fat, cholesterol, allergenic proteins, lactose sugar, and frequent traces of contamination. Milk is also linked to type 1 (juvenile-onset) diabetes and other serious conditions. Happily, there are many other good sources of calcium that can be found in a plant-based diet.

Where you can find calcium from the plant kingdom: Broccoli, brussels sprouts, butternut squash, carrots, cauliflower, collards, kale, sweet potato, black turtle beans, chick peas, kidney beans, lentils, pinto beans, soybeans, soymilk, tofu, white beans, corn tortilla, rice milk, wheat bread, whole wheat flour, dried figs and raisins.

Lots of love xx

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Ingredients

Vegan, Gluten free

Produce

  • 500 g Broccoli
  • 1 Brown onion
  • 1 cloves Garlic
  • 40 g Ginger, fresh
  • 2 1/2 cups Peas

Condiments

  • 3 tbsp Miso paste

Baking & spices

  • 1 Salt and pepper

Oils & vinegars

  • 2 tbsp Coconut oil or your other preferred oil

Liquids

  • 6 cups Water

+ + +

INSTRUCTIONS

  1. Peel and finelychop the onion, ginger and garlic. Chop the broccoli into florets.Pop thecoconut oil, onion, ginger and garlic into a large saucepan.
  2. Place over a high heat and saute for 2-3minutes, until fragrant and the onion starts to turn translucent.
  3. Add in the broccoliflorets and cook for a further 2 minutes, stirring occasionally.
  4. Pour in the hotwater and add in the frozen peas. Reduce the heat to a gentle simmer. Cover andcook for approximately 10 minutes.
  5. Add in the misopaste and stir until the miso paste has dissolved into the water. Continue tosimmer away, covered, for a further 5-10 minutes, until all the vegetables arevery soft.
  6. Remove the soupfrom the heat and allow to cool a little (to allow safer and easier handling).Then, use a stick/immersion blender to blend in the saucepan, or transfer thesoup to a regular blender jug to process until smooth.
  7. Season the soupwith salt and pepper to taste. Warm gently in a saucepan to get it piping hotagain before serving.

ENJOY! :)
xx

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I just made the best Vegan Mushroom Risotto! Well, it's more like the first time I made one and it turned out better then I thought. I found a recipe that I liked, I just made a few changes to make it even better (in my opinion).

INGREDIENTS

  • 1 tbsp olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 100g / 2dl button mushrooms, thinly sliced
  • 1 tbsp Balsamic vinegar
  • 100g / 1dl cup risotto rice
  • 2,5dl cups vegetable stock
  • 1dl frozen peas
  • Fresh parsley, to serve
  • Salt and pepper, to taste

INSTRUCTIONS

  1. Heat the olive oil in a large saute pan. Add the onion and garlic and cook on a medium-low heat until softened.
  2. Add the mushrooms and cook for a further minute.
  3. Stir in the risotto rice and immediately pour in the stock and balsamic vinegar. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
  4. 10 min left of cooking time, add the frozen peas.
  5. Once cooked, stir in a handful of chopped fresh parsley and season with salt and pepper.
  6. Serve and enjoy!

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10 min PREP and 25 min COOKING time. SERVES: 6

Ingredients

  • 1 small butternut squash, about 3 cups, cut into 1/2 inch cubes
  • 4 tablespoons olive oil
  • 1 cup quinoa
  • 2 cups chicken stock, or vegetable stock
  • 1/2 cup dried cranberries
  • 1/3 cup chopped italian parsley
  • 1/3 cup thinly sliced scallions
  • 1/2 cup roasted salted pumpkin seeds
  • 1/2 cup fresh pomegranate seeds
  • salt and pepper
  • pomegranate molasses

Directions

  1. Preheat the oven to 190°C or 375°F. Line a baking sheet with parchment paper.
  2. Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally.
  3. Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the chicken or vegetable stock and a generous pinch of salt. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
  4. Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds and pomegranate seeds. Season with salt and pepper to taste. Drizzle the mixture with the pomegranate molasses.

Notes

  • If you can’t find pomegranate molasses at your local grocery store, you can substitute balsamic glaze.
  • If you’re not planning on serving the salad immediately, refrain from adding the molasses and transfer the mixture to an airtight container. The salad will stay fresh in the refrigerator for 2 days.

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10 min PREP and 40 min COOKING time. Serves 4 - 7 (depending on accompaniments)

INGREDIENTS

  • 1 to 2 tsp. olive oil
  • 1 yellow onion, diced
  • 3 to 4 cloves garlic, minced
  • 1 medium sweet potato, peeled and cut into small cubes
  • 1 yellow or red bell pepper, diced
  • 1 jalapeno, seeds and pith removed, diced
  • 1 medium zucchini, diced
  • pinch of black pepper
  • 2 tsp. ground cumin
  • ½ tsp. ancho chili powder (or other chili powder)
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground coriander
  • 1 and ½ cups frozen corn
  • 28 oz. diced or crushed fire-roasted tomatoes (I used two ~14-oz. cans)
  • 2 and ¼ cups vegetable broth
  • 1 and ½ cups cooked black beans (I used one can)
  • juice of ½ of a lime
  • optional garnishes: tortilla chips; chopped raw red onion; fresh cilantro; avocado

INSTRUCTIONS

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sprinkle with salt. Cook for about 5 minutes, or until the onion is softened and translucent, stirring occasionally to prevent the garlic from burning.
  2. Stir in the sweet potato and cook, stirring frequently, for 5 to 7 minutes, or until the sweet potato is slightly softened.
  3. Add the bell pepper, jalapeno, and zucchini and saute for 5 minutes more, stirring occasionally.
  4. Add the black pepper, cumin, chili powder, cayenne pepper, and ground coriander, stir, and cook for about 1 minute, until fragrant.
  5. Add the corn, tomatoes, and vegetable broth, and stir. Bring to a boil, then reduce to medium heat. Simmer the soup, covered, for about 20 minutes, or until the sweet potato is cooked through.
  6. Uncover the soup, stir in the black beans, and simmer for 2 minutes more. Stir in the freshly-squeezed lime juice. Season to taste with additional salt, pepper, lime juice, and cayenne pepper. Serve hot, topped with garnishes of choice.

NOTES

This recipe makes a fairly chunky soup. Add more broth after simmering the sweet potatoes if you want a thinner soup.
To make this sweet potato tortilla soup grain-free, omit the frozen corn, substituting with additional black beans if desired.

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Wouldn't be easy to just throw everything in one pot and just let to do its work? Well, here is a recipe for you! :)
15 min prep, 10 min cooking time. 4 - 6 servings (depending how greedy you are, haha)

Ingredients

  • 8 ounces linguine, uncooked
  • 3 1/2 cups water
  • 1 medium bok choy or 3 baby bok choy (about 1/2 pound), sliced (about 3 cups)
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, cut into coins (about 1 cup)
  • 1 small yellow onion, halved and thinly sliced
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)
  • 1/4 cup Tamari-style soy sauce*
  • 3 tablespoons sesame oil
  • 2 tablespoon brown sugar
  • 1/8 teaspoon crushed red pepper flakes (add more if you like more heat)
  • 1/2 teaspoon kosher salt
  • 1/2 medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)
  • 1 tablespoon rice vinegar
  • Toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds


Instructions

  1. To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.
  2. As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.
  3. Remove from heat and add the cabbage and vinegar, tossing until cabbage wilts, about 30 seconds.
  4. Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.

ENJOY! :)

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15-20 min prep and cooking time, makes 6 burgers

INGREDIENTS

  • 1 can Black Beans
  • 1 Red Onion
  • 1 Yellow Bell Pepper
  • 1 Clove Garlic
  • 1/4 cup (25g) Dry Breadcrumbs
  • 1 teaspoon Chilli Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Corn Starch mixed with 1 Tablespoon of Water
  • 1 tablespoon Barbecue Sauce
  • 1 tablespoon Sriracha or any other hot sauce you like

INSTRUCTIONS

  1. Grab your food processor and add in 1 can of black beans, 1 roughly chopped red onion, 1 roughly chopped yellow bell pepper and 1 clove of garlic. Pulse a few times until everything is broken down but still chunky.
  2. Transfer the mixture to a large bowl and add in 1 tablespoon of BBQ sauce, 1 tablespoon of sriracha (or any kind of hot sauce), 1 teaspoon of chilli powder, 1 teaspoon of onion powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika and 1/4 cup breadcrumbs. Mix everything together. Separately, mix 1 tablespoon of cornstrarch with 1 tablespoon of water until completely dissolved, and add this to the burger mix, giving one final mix.
  3. Shape the mixture into 6-8 patties and shallow fry for 2-3 minutes on each side, or until golden brown. Assemble in a burger bun and top with whatever salad items you like.

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