Mediterranean Style Pasta

This is another forks over knives modification recipe. It was very light but very filling!

Ingredients:

Brown fusili noodles

1 red pepper

1 yellow pepper

1 red chipotle pepper

2 tbsps tomato puree

3 tbsp lime juice

2 vine tomatoes

12 cherry tomatoes, quartered

1 zucchini, cut length wise in half and then sliced into half circles

1 handful of spinach, chopped

1 handful of black olives

2 tsp oregano

2 tsp basil

2 tsp garlic powder

2 tsp sea salt

2 tsp thyme

Nutritional yeast to taste

Directions:

Chop your peppers into small cubes and cut your plum tomatoes into 8ths. Add to a large sauce pan. Add your seasonings (oregano, basil, thyme, salt) and cook with a small amount of water for about 10 minutes.

Add your tomato puree and lime juice and cook until the sauce thickens. Then add your zucchini, cherry tomatoes and spinach. Cook for another 15 minutes. Add more of the spices (to taste). Add olives once youre nearly ready to eat.

Cook your pasta according to package directions.

Sprinkle with nutritional yeast and enjoy!

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Couscous Avocado Mash

Basically a salad with guacamole mixed in!

Ingredients:

1 cup couscous (cooked)

1 red bell pepper

1 small red onion

1 cup white mushrooms 

2 tbsp nutritional yeast

1 ripe avocado

3 cloves of minced garlic

2 tsp lemon juice

1 tsp tumeric

Directions:

Cook up your couscous with your tumeric.

While that is cooking, dice your onion and red pepper into small pieces and add to a frying pan. Cook on medium heat, covered, with a small amount of water in the pan until the veggies have cooked through. Add the mushrooms and nutritional yeast and continue cooking until the mushrooms are soft.

In a small bowl, mash up your avocado and mix in the lemon juice and garlic. 

Let your couscous and fried veggies cool. Once they have, mix them together and then add the avocado mash. Mix it all up amd enjoy!

The EASIEST Brussel Sprouts

My apologies for the poor camera phone quality.

The above shows my previously mentioned stove-top baked beans over some rice (I’m not exactly sure what kind, it’s leftovers from a restaurant dinner).

The brussel sprouts (and green beans and broccolini).

Ingredients:

2 packages of brussel sprouts (cut in half)

1 handful of green beans

1 handful of broccolini

50 mL of balsamic vinegar

Directions:

Cut up your brussel sprouts, beans, and broccolini and put in a large pan. Pour the balsamic vinegar on top. Cook on medium high heat, covered, to steam the  veggies through until soft or until the liquid has evaporated from the pan. I added water during the cooking to prevent the veggies from sticking to the pan. Serve and enjoy!

Vegan Roasted Potatoes with Veggie Pan Fry

Potatoes roasted in marmite are one of the first recipes I’ve discovered that made me go mental for them! Pictured below is my dinner tonight (the aforementioned potatoes, veggie stir fry, and left over chickpeas from my Chickpea Taco recipe).

Let’s  start with the potatoes.

Ingredients:

Mini potatoes, however many you want. I used about 10 and ate half of those (in the picture)

1 tbsp Marmite

Salt

Directions:

Clean your potatoes and cut into bite sized pieces. 

Bring water to boil (enough to cover the potatoes). Once the water is boiling, add your potatoes and cook for approximately 5 minutes. The potatoes should be almost cooked through.

Add your marmite to a separate pan and add some water (about 200mL). Heat up the marmite and add the potatoes to the pan. Cook on medium high heat, stirring the  potatoes consistently to prevent sticking to the pan and to coat the potatoes with the marmite.

Once the water and marmite has been mostly absorbed by the potatoes, place the potatoes onto a foil-lined cookie sheet. Bake on 450°F for about 10 minutes.

Enjoy!

Now for the veggies….

I bought a small bag of pre-cut veggies from Tesco, added mushrooms and a can of drained and rinsed kidney beans and put all these into a pan with about 100mL of water. I also added some pesto (olive and sun dried tomato) and seasoned with garlic powder, tumeric, and ground black pepper.

I  cooked this mix until the water had evaporated and until the veggies were to my liking.

Enjoy the meal!

Spicy Sweet Potato and Bean Chili 

I have mixed these in with a salad, but the chili is good on its own too.

I used this recipe for inspiration, but modified it a bit to make it spicier.

Ingredients:

1 red onion,  diced finely

1 can of crushed tomatoes

2 medium sweet potatoes, diced to bite sized chunks

1 can of red kidney beans

1 cube of vegetable stock mixed with 2 cans of water (from the beans)

2 red chili peppers, diced

1 tbsp chili powder

1 tsp cumin

1 tsp ground cinnamon

Salt and pepper to taste

Directions:

In a large pot, add the onions and chipotle peppers to pan. Add about a half cup of water to the pan to keep the onions and pepper from sticking to the pot. Add a generous amount of salt and pepper. Cook until onions are translucent.

Add the sweet potatoes and spices and cook for about 3 minutes. Add the crushed tomatoes, water, and vegetable stock.

Bring to boil, then add your beans. Simmer on medium heat for approximately 30 minutes, until mixture is thickened.

Serve on brown rice.

I let mine cool and added the chili (with some rice) to a salad of kale, spinach, red cabbage, avocado, and nutritional yeast. No dressing necessary!

Chickpea Tacos

You know what’s awesome about taco night? The fact that you can easily replace the meat filling!

Ingredients:

1 can of chickpeas

Taco shells (I used Old El Paso, soft shells)

3 tbsps from a packet of taco seasoning (again part of the Old El Paso kit, garlic paprika seasoning)

2 tbps Nutritional yeast

Your preferred toppings (tomatoes, homemade guacamole, red onion, canned jalapeño peppers, spinach, romain lettuce, and franks red hot sauce pictured here).

Directions:

Drain your can of chickpeas, leaving enough liquid  to cover the bottom of a small frying pan. Add the chickpeas to the pan and mash about half of the chickpeas with a fork. Add Nutritional Yeast to the mixture and sprinkle with the seasoning. Heat up on medium heat and stir in the seasoning.

Serve warmed! 

It’s super quick and easy and delicious.

For the guacamole: take 1 ripe avocado, add about  4 cloves of minced garlic and 1 tbsp lemon juice and mash the avocado into a thick paste.

Incredible, Simple French Toast

I cannot describe how fantastic this was!!

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Ingredients:

(Makes about 4 pieces of toast)

1 banana

1 cup of almond milk

1 tbsp ground flax seed

2 tbsp ground cinnamon

1 tsp brown sugar

4 slices of your favorite bread

Non dairy butter for the pan

Directions:

Mash up your banana in a bowl. Add the milk, flax seeds, cinnamon, and brown sugar (not necessary, but delicious). Mix it all up. Dip the bread into the mix, place onto heated pan with butter on it so it will not stick. Cook to your liking.

Serve with berries and bananas. Top with maple syrup (not pictured).

No-Cheese Mac and Cheese

I have wanted to try a vegan mac and cheese recipe for a while now but I’ve always  been skeptical . No more! This turned out incredibly well!

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I had the wrong noodles, but they were whole wheat and delicious.

I used this recipe for inspiration but had to modify as SO has a peanut allergy so we stay away from nuts.

MY ingredients

8 mini white potatoes

1 carrot

1 small red onion

4 tbsp nutritional yeast

1 cup almond milk

1/2 cup water

1 tbps garlic powder

1 tbsp soy sauce

Salt to taste

Directions:

Wash and dice the potatoes. I kept the skin on. Boil for 2 minutes. While these are cooking, peel and dice the carrot and then add it to the potatoes and boil for 5 minutes. Again while these cook, chop up your onion and add it to the boil and cook until the ingredients are soft.

In a separate pot, cook your noodles.

Put the softened ingredients into a blender and 1/2 cup of the water they were boiled in. Add 1 cup of almond milk, nutritional yeast, and your spices and soy sauce. Blend until smooth. Then pour onto cooked noodles and enjoy the guilt-free cheesiness.