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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#nouw30daychallenge, day 1.

Some people find it hard when it comes to veganism. I usually get the question if I live on salad and carrots. Well, close, haha. Kidding. Here is a recipe I'd like to share with you, especially if you love curry! :)

20 min prep, 20-30 min cooking time, 4 servings.

Ingredients

Produce

  • 1 head Broccoli
  • 1 Chilli, Red
  • 1 Coriander, Fresh
  • 1 thumb sized Piece Ginger
  • 1 large handful Green beans
  • 1 cup Peas, Frozen
  • 6 Potatoes, Small
  • 1/2 Red onion
  • 1 large handful Spinach
  • 1 White onion

Refrigerated

  • 1 block Tofu

Canned goods

  • 3 tbsp Red curry paste

Condiments

  • 2 tsp Chilli paste
  • 4 tbsp Soy sauce

Baking & spices

  • 1 Sesame seeds

Oils & vinegars

  • 1 tsp Rice wine vinegar

Other

  • 2 X 400ml cans coconut milk

INSTRUCTIONS

  1. First, wash and quarter the potatoes and boil for 10 minutes, drain and set aside.
  2. While the potatoes are boiling, start making the sauce. Add a little oil to the bottom of a large stockpot. Cook the finely diced onion and the minced ginger over a medium/high heat for 3-4 minutes until the onion is translucent. Add the curry paste and cook for another minute.
  3. Next, add the coconut milk and give everything a good stir. Add the soy sauce, chilli paste and bring to a simmer.
  4. In another frying pan, heat a little oil and fry the tofu until it's golden on all sides.
  5. Add the cooked potatoes, and the other vegetables (except the spinach) into the curry sauce and simmer for 5 minutes. At the end, stir in the rice wine vinegar and the spinach, until the spinach wilts.
  6. Serve the curry with rice, and top with the tofu, some sliced red chilli, sliced red onion, some fresh coriander and a sprinkling of sesame seeds.

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Good morning guys. hope you are well. I am feeling a bit low today... it's pretty cold, -12 degrees. I thought of going for a walk but I think I will stay in, drink some tea and read a book instead.

I made peanut butter smoothie this morning. I thought it was pretty good so I thought I should share the recipe with you.

ingredients 🌱
1 banana
1/4 cup almond milk
2 tbsp peanut butter  (organic)
1 tbsp cacao powder
2 tbsp coconut flakes
1/4 cup vanilla soy-ghurt or oatly's yoghurt
1 cup ice (optional)

Enjoy! 😊🌟

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I was quite happy that I could skip all the naughty food over Christmas, especially all the chocolates and sweets. For my first Christmas as a vegan I had vegan soy-balls and with it I made this potato roast, which was absolutely amazing! I thought I should share this with you guys to try it out :)


  • 3 cloves garlic
  • 750g potatoes
  • 1 1/2 tsp fresh rosemary
  • 150ml vegetable stock
  • 50ml olive oil

Instructions:

  1. Preheat the oven to 175C.
  2. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor).
  3. Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.
  4. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.)
  5. Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!

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INGREDIENTS
For the cake:
  • 180ml (3/4 cup) almond milk
  • 1 tsp apple cider vinegar
  • 400g (2¼ cup) spelt flour
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice or pumpkin pie spice mix
  • A pinch of salt
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 110g (1/2 cup) butternut squash purée*
  • Zest of 1 large orange
  • 1 tsp vanilla extract
  • 180ml (3/4 cup) maple syrup
  • 60ml (1/4 cup) olive oil
For the filling:
  • 100g (1 cup) ground almonds
  • 80ml (1/3 cup) almond milk - or more if needed
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • Juice of half a lemon
  • 1 to 2 tbsp maple syrup
  • Marmalade (I used a 100% fruit variety)
INSTRUCTIONS
  1. Preheat the oven to 180c. and grease two sandwich tins. Add the cider vinegar to the almond milk and set aside.
  2. Sift the spelt flour into a mixing bowl and discard any large granules left in the sieve. Mix in the spices, salt, baking powder and bicarb.
  3. In a separate bowl, mix together the almond milk from earlier, squash purée, orange zest, vanilla, maple syrup and olive oil. Add the wet ingredients to the dry and mix until well combined and a smooth soup-y texture is formed.
  4. Evenly pour the mixture into the two sandwich tins and bake on the middle shelf for 20-25 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave the cake layers to cool at room temperature and then place in the freezer for 10-15 minutes (this makes them easier to handle and decorate.)
  5. Meanwhile, make the almond cream "cheese" filling by mixing the ground almonds, almond milk, vanilla, coconut oil, lemon juice and maple syrup together in a blender until a thick, smooth icing has formed.
  6. Remove the cake layers from the freezer and coat one side with the marmalade and the other with the almond cream. Be as generous as you like! Sandwich together and serve.
  7. Optional: Arrange some (clean) leaves on top of the cake and dust with icing sugar for a stenciled leaf design!

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So I found this Recipe Yesterday (I love Pinterest!)
So I thought of making it today for the first time... I just have another 3,5hr left to go and I'll see if it will be a hit. And this is all #vegan ! :)

PRODUCE
1. Butternut Squash, Medium
1 Carrot
2 Cloves of Garlic
1 Granny Smith Apple (Green)
1 Sprig Sage, Fresh
1 White Onion

CANNED GOODS
1/2 Cup Coconut Milk, Canned Unsweetened
2 Cups Vegetable Stock

BAKING & SPICES
1/4 tsp Black pepper, freshly-ground
1/8 tsp Cayenne
1 pinch Cinnamon and nutmeg, ground
1/2 tsp sea salt


Put it all together in a pot (or slow cooker if you got one) and slow cook it for 4 hours.

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