dishes recipes05

Sweet Potato Pizza Ingredients: For the base: 500 g sweet potato peeled and roughly chopped 2 cups oat flour For the filling: 2 tbsp tomato puree 1 cup spinach 1 red onion sliced 3 chestnut mushrooms sliced 1 red pepper sliced 2 garlic cloves diced pinch of salt & pepper 2 tsp Italian herbs 1 tsp chili flakes 2 tbsp olive oil a few basil leaves 60 g vegan mozzarella sliced Directions: 1. Preheat oven to 200°C and line a large baking tray with greaseproof paper. 2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft. 3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined. 4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands. 5. Shape the dough into a circle roughly 0.5cm thick a...

Chipotle Potato Cheese Balls . —•—Ingredients—•— 7 medium Yukon potatoes, peeled and diced 1 Tbsp vegan butter (or olive oil) 3 Tbsp vegan chipotle sauce 1/4 cup whole wheat flour 1 Tbsp parsley 1/2 tsp paprika powder salt & pepper, to taste 1/2 cup vegan shredded cheese 1/2 cup breadcrumbs —•—Method—•— 1. Bring a pot of water to a boil. Add in the potatoes and cook them until soft. Then drain the water, place them into a large bowl and mash together until smooth. 2. Add in the butter, chipotle sauce, parsley, paprika powder and salt and pepper, and combine everything with a spatula. Add in the flour and mix again. 3. Take a Tbsp of potato dough at a time, roll into a ball with your hands and form a small whole in the middle. Fill in vegan cheese, bring up the sides and shape into a ball again. Repeat until the dough is gone. 4. Preheat the oven to 175°C/350°F and line a baking tray with parchment paper. 5. Roll each potato ball in breadcrumbs until covered, then place them onto th...

Easy Veggie Meatloaf (Gluten-Free) Some of you asked us for a gluten-free vegan thanksgiving entree option, so here it is! Introducing our Easy Veggie Meatloaf. Who knew you could make a meatloaf out of vegetables?! It's easy to make, requires simple ingredients and just about an hour of your time. . INGREDIENTS Veggie Meatloaf 1/2 medium (113g) onion, finely chopped 1/2 cup (73g) finely chopped carrots 1/2 (75g) green bell pepper, finely chopped 1 rib (30g) celery, finely diced 4 cloves (7g) garlic, finely minced 16 oz. baby bella mushrooms, finely chopped 1 1/2 cups (112.5g) cooked brown lentils, cooled(see notes) 1 cup (111g) gluten-free quick oats (see notes) 3/4 cup (78g) finely chopped walnuts 2 tbsps (15g) flaxseed meal 1/4 cup (68g) ketchup 2 tbsps (36g) tamari (or soy sauce if not gluten-free) 1 tbsp (15mL) vegan Worcestershire sauce (we used the Portland brand) 1 tsp finely chopped fresh rosemary 1 tsp finely chopped fresh sage 1 tsp finely chopped fresh thyme 1/2 tsp smo...

Chewy Oatmeal Cream Cookies Ingrеdіеntѕ: 1/2 cup almond butter 1/4 cup coconut sugar 1/4 cup maple syrup 1 tbsp molasses 1 tsp vanilla extract 2 tbsp almond milk 1/2 cup rolled oats 1/2 cup almond flour 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/4 tsp ginger (optional) Instruction Preheat the oven to 350ºF. Whisk together the almond butter, coconut sugar, maple syrup, molasses, and vanilla. Stir in the oats, almond flour, baking soda, salt, cinnamon, and ginger to form a thick cookie batter. Scoop/roll into balls. Arrange and press lightly to flatten on a baking sheet lined with parchment paper. Bake for 10-12 minutes at 350ºF. Cool. Then sandwich with frosting (or don’t, they are delicious by themselves too) and eat! . Source recipe: @feastingonfruit

Natural energy bars Ingredients: 1 cup oats 1/2 cup pumpkin seeds 1 cup almonds 1/2 cup buckwheat groats 1/2 cup raisins 1/2 cup dried cranberries 1 cup dried apricots 1/4 cup maple syrup 1/4 cup water 1. Preheat oven to 180°C. 2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven. 3. Meanwhile, blend the apricots, maple syrup and water together until smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries to the mixing bowl. 4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl. 5. Line an 8” x 8” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. It's impo...

Low Carb Chicken Philly Cheesesteak Bowl Ingredients 10 oz boneless chicken breàsts (àbout 2) 2 Tbsp worcestershire sàuce 1/2 tsp onion powder 1/2 tsp gàrlic powder 1 dàsh ground pepper 2 tsp olive oil, divided 1/2 cup diced onion fresh or frozen 1/2 cup diced bell pepper fresh or frozen 1/2 tsp minced gàrlic 3 slices provolone cheese or queso melting cheese Instructions Slice chicken breasts into very thin pieces (freeze slightly if desired to make this easier) and place in a medium bowl.  Add next 4 ingredients (worcestershire through ground pepper) and stir to coat chicken. Heat 1 teaspoon olive oil in a large (9") oven proof skillet.  Add chicken pieces and cook until browned -about 5 minutes. Turn pieces over and cook about 2-3 minutes more or until brown.  Remove from skillet. Add remaining 1 teaspoon olive oil to warm skillet. Then add onions, bell pepper and garlic.  Cook and stir to heated and tender- 2-3 minutes.   Turn heat off and add chicken ba...

Lentil Chili INGREDIENTS 2 Tbsp. olìve oìl 1 medìum onìon, chopped 1 large red bell pepper, chopped 5 cloves garlìc, mìnced 4 tsp. chìlì powder 1 (16 oz.) bag of brown lentìls 2 (14.5 oz.) cans no-salt dìced tomatoes 1 bay leaf 2 (32 oz.) cartons vegetable stock or chìcken stock ⅓ cup fresh chopped cìlantro sea salt and fresh ground black pepper Optìonal toppìngs: sour cream, cheddar cheese, croutons, tortìlla chìps, avocado INSTRUCTIONS In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally. Stir in garlic and chili powder; cook for 1 minute. Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf. Transfer 3 cups of cooked chili into a food processo...

Slow Cooker Broccoli Beef Ingredients: 1 1/2 pounds flank steak, thinly sliced and chopped into 2 inch pieces 1 cup beef broth 2/3 cup low sodium soy sauce 1/3 cup brown sugar 1 tablespoon sesame oil 1 tablespoon minced garlic 1/4 teaspoon red chili flakes (optional) 4 cups broccoli florets 2 tablespoons cornstarch 4 tablespoons cold water Instructions: Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
 Minutes before serving, uncover the slow cooker. In a small bowl, whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
 Just before serving, place broccoli in a large tupperware, fill with 1/2 inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.
 Notes For a bit of a spicy kick, ...

Healthy Chocolate Protein Shake Ingredients: 1/2 cup frozen banana pieces 1 cup unsweetened almond milk 1 tbsp peanut butter (or any nut butter) 1 tbsp cocoa powder 1 scoop chocolate protein powder (I’ve used the FitMiss protein powder in the past and liked the taste) Handful of ice (approx. 5-7 cubes) Optional: (if made for breakfast or an energy boost) 1 tbsp slivered almonds 1/4 cup quick oats 1 tbsp instant coffee Directions: Place all ingredients into a blender (I use this Ninja – makes all of my smoothies and shakes super creamy and buttery smooth.) Blend until it’s a smooth, thick mixture. To make it thicker, add more ice cubes and/or frozen bananas. Source this recipes:  mamabearbliss

No Bake Keto Chocolate Peanut Butter Balls (Paleo, Vegan, Low Carb) Ingredients 2 cups smooth peanut butter 3/4 cup coconut flour 1/2 cup sticky sweetener of choice  2 cups sugar-free chocolate chips Instructions Line a large plate or tray with parchment paper and set aside. In a mixing bowl, combine all your ingredients, except for chocolate chips, and mix until fully combined. If the batter is too thick and crumbly, add some liquid (water or milk) slowly until a thick, formable batter remains.  Using your hands, form small balls and place on the lined plate or tray. Freeze for 10 minutes. While the peanut butter balls are firming up, melt your sugar-free chocolate chips. Remove the peanut butter protein balls from the freezer and using two forks, dip each ball in the melted chocolate until completely covered. Repeat until all the balls are covered in chocolate. Refrigerate for 20 minutes, or until the chocolate coating has firmed up.  Source this recipe  thebigmans...

Gluten free pancakes INGREDIENTS 1 1/2 cup oats? 2 teaspoons baking powder? 1 teaspoon cinnamon? 1/8 teaspoon salt? 1 cup almond milk? 1 egg ? 1 ripe banana? 1 teaspoon vanilla extract? 1/2 cup chocolate chips? Coconut oil for cooking? INSTRUCTIONS? 1. In a high-speed blender, place the oats, and blend until the oats become powder-like. Add the baking powder, baking soda, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.? 2. In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined.? 3. Add the dry ingredients and mix until everything is well incorporated with no flour streaks. Some lumps in the batter are ok. Transfer batter to a bowl and fold in chocolate chips.? 4. Scoop about 1/3 cup batter onto hot pan prepared with coconut oil and cook on medium heat for 2-3 minutes per side. Repeat for the remaining pancake batter.? 5. Top with bananas and maple syrup, if desired and enjoy warm.? Sou...

One pot  Vegan Burrito Bowl Ingredients 3 tbsp olive oil 1 red onion, diced 1 red pepper, diced 1 zucchini diced 1/2 cup frozen corn 1-400 ml/ 19 oz can black beans, drained 1 cup basmati rice (raw) 3 tbsp taco seasoning 2 cups vegetable broth 1 tsp maple syrup (optional) salt and pepper to taste Directions In a large pan heat the olive oil over medium heat. Saute onions and red peppers for 7 minutes. Stir in zucchini, frozen corn, black beans, basmati rice, tacos spices, and maple syrup (optional). Pour in vegetable broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 10 to 15 minutes, or until the rice is all the way cooked. When rice is done, S&P to taste. Top with your favorite toppings. Great recipe by @the_buddhist_chef

Vegan Pecan Pie NO corn syrup INGREDIENTS 1 unbaked vegan pie crust 3/4 cup medjool dates , pitted (about 6 ounces) 3/4 cup maple syrup 2 tablespoons ground flax seeds 1 1/2 cups pecan halves , divided 1/4 teaspoon fine salt INSTRUCTIONS Preheat your oven to 350ºF and press your unbaked pie crust in a 9-inch pan. (You can use an unbaked store bought crust, if you like.) In a food processor fitted with an "S" blade (or in a high speed blender), combine the dates, maple syrup, flax seeds, 1/2 cup of the pecans, and the salt. Process until the dates are broken down and you have a relatively smooth batter. Pour 3/4 cup of the pecan halves into the pie crust and spread them out evenly. Pour the batter over the pecans and use a spatula to smooth it evenly. Top the pecan pie filling with the remaining 1/4 cup of pecans-- I like to crush them between my fingers and sprinkle them over the top so that the little pieces are evenly distributed. Place the pie in the oven to bake at 350ºF ...

How To Make Almond Milk Ingredients 1 cup (150g) almonds, soaked overnight 2 medjool dates, pits removed 1 tsp vanilla extract pinch cinnamon pinch salt 3 cups (750 ml) water Instructions Strain soaked almonds and add to blender with dates, vanilla extract, cinnamon, salt and  fresh water. Blend for 1-2 minutes. Place nut milk bag over a big bowl, and pour half your almond milk blend into the bag. Squeeze to strain the milk. Continue squeezing until you can no longer milk anymore liquid. Remove "almond pulp" from nut milk bag, and pour 2nd half of blend into bag. (Save almond pulp for baking). Continue the process of squeezing as described in Step 2. Pour freshly squeezed milk back into blender (for easy transfer into a bottle). Transfer milk to air tight bottle and store in the fridge. Source recipes @twospoons.ca

Sweet Potato and Sprouts Filo Pie Serves 6⁠⠀ INGREDIENTS⁠⠀ - 750g sweet potatoes⁠⠀ - 1 tbsp rapessed oil⁠⠀ -1 onion, finely chopped⁠⠀ - 1 clove of garlic, minced⁠⠀ - 250g Brussels sprouts, washed and quartered⁠⠀ - 75g spinach⁠⠀ - 1 tbsp tomato paste⁠⠀ - 1 tbsp dried oregano⁠⠀ - 1/2 tsp ground cumin⁠⠀ - 1 tin chickpeas⁠⠀ - 2 tins chopped tomatoes⁠⠀ - salt and pepper⁠⠀ - 8 sheets filo pastry⁠⠀ - spray oil⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat the oven to 200C. 
Boil the sweet potato cubes for 4 minutes until they begin to soften. Drain well and set aside.⁠⠀  Meanwhile, heat the oil in a large frying pan, and add the onion and sprouts. Cook for 4 minutes or until soft but not browned, then add the garlic and cook for a further minute. Stir in the sweet potatoes, spinach, tomato paste, oregano, cumin, chickpeas and tinned tomatoes. Stir well and transfer to a heatproof baking dish.⁠⠀ Spray the sheets of filo with spray oil. Roughly scrunch the sheets and place on top of the sprout and sweet potato mix...

Mushroom and Kale Stuffed Butternut Squash Serves 6⁠ ⠀ INGREDIENTS⁠⠀ -1 butternut squash⁠⠀ - 3 tbsp rapeseed oil⁠⠀ - 1 sachet Golden Sun 5 Whole Grains⁠⠀ - 250g chestnut mushrooms⁠⠀ - 50g curly kale⁠⠀ - 2 garlic cloves, chopped⁠⠀ - 1 tbsp dried thyme⁠⠀ - 50g chopped almonds⁠⠀ - 3 tbsp dried cranberries⁠⠀ - 2 tbsp pumpkin seeds⁠⠀ - salt and pepper⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat oven to 200C. 
Carefully cut the butternut squash in half lengthways. Scoop out the seeds and discard. Scoop a shallow channel along the neck. Drizzle with 1 tbsp of the oil and place cut side down onto a lightly oiled baking tray. Bake for 20 minutes, flip over and cook for a further 25 minutes or until soft and tender. The time will depend on the size of your squash.⁠⠀ Meanwhile, heat the remaining oil in a large frying pan and add the mushrooms. Sautee until soft and their juices have been released. ⁠⠀ Add the contents of the sachet of 5 Whole Grains (no need to microwave first), kale, garlic and thyme, as well as 4 tb...

VEGAN CHICK’N RAMEN STIR FRY Recipe  (Serves 3-4 people)⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ 2 (3.5 oz) packages vegan ramen noodles, flavor packets discarded⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 cloves garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tsp grated fresh ginger⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 Green onions, white and light green parts minced and dark green parts separated and sliced for garnish⠀⠀⠀⠀⠀⠀⠀⠀⠀ 5 oz shiitake mushrooms, sliced and stems trimmed⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 ½ cups shredded green cabbage⠀⠀⠀⠀⠀⠀⠀⠀⠀ ¼ cup rice vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀ ¼ cup soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀ ¼ cup water⠀⠀⠀⠀⠀⠀⠀⠀⠀ ½ tsp sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 8oz-10oz package vegan chickn strips⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3 tsp Peanut oil or sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sriracha if desired for serving⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ DIRECTIONS⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ Cook your ramen noodles according to package instructions, drain and run under cold water and set aside.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook vegan chick’n strips in a large skillet according to package instructions. Remove and set aside on a plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 1 tsp of peanut oil in the skillet over medium heat. Add the white...

Simple and delicious Chinese BBQ rice (Char Siu rice) Recipe 🍃Chili sauce: Blend 4-5 red jalapenos, 3 tablespoons rice vinegar, 1 tbsp maple syrup, 2 cloves garlic, 1 slice ginger, dash of salt until well combined. Taste test, more salt if needed, this chili sauce should have a tangy flavor. Lime juice can be used for extra flavor. Refrigerate until ready to use.⁣ 🍃Flavored rice⁣ ~ 1 cup Jasmine rice, rinsed thoroughly & drained ~ 2 cloves minced garlic, 1tbsp grated ginger, 3tsps sesame oil, 1/4 teaspoon salt⁣ ~ 1 1/4 cups water⁣ (Instructions adapted from Bon Appetit, I usually use rice cooker but in case you prefer a pot)⁣ ✔️In a heated pot with sesame oil, sauté garlic & ginger until fragrant. Add rice & stir continuously, then add water & salt. Bring it to boil, turn heat to low & let simmer (just barely) for about 18 minutes. Turn off heat, cover lid & let rest for 15-20mins. Prep tofu while waiting. Use a fork to fluff the rice when ready.⁣ 🍃BBQ Tofu:⁣...

Vegan BBQ Jackfruit Grilled Cheese Sandwich Ingredients: 1 can young jackfruit. I got mine from Trader Joe’s. (Drained and patted dry) 3 tbsp of avocado oil 1/2 tsp paprika 1 tsp onion powder 1/2 salt 4 tbsp of good quality BBQ sauce 2 cups of spinach blanched 4 sliced of multi grain bread or whole wheat bread 8 slices of daiyafoods cheese 1 tbsp of earthbalance buttery spread Method: In a sauté pan, brown the jackfruit with some avocado oil. Use your fork or a spatula to break the jackfruit so it looks like shredded meat. Add the paprika and onion powder. Sauté until nice and brown. Add the bbq sauce and let is simmer for 5 min. Meanwhile blanch the spinach and set it aside. Make sure spinach is not too wet. Drain well and dry it. Meanwhile take 4 slices of bread and assemble with 2 slices of vegan cheese on the bottom, then layer it with spinach, bbq jackfruit and two more slices of cheese then put the second slice of bread on top. Repeat the process with the second sandwich. In a sa...

Vegan Lentil Enchiladas Ingredients 12 tortillas (22 cm in diameter) 7 oz vegan cheese or to taste Enchilada filling: 1 cup dry lentils (*see recipe notes) 2 1/2 cups vegetable broth 1/2 cup sunflower seeds (*see recipe notes) 1 1/3 cup rolled oats gluten-free if needed (*see recipe notes) 3 heaped tbsp tomato paste 2 bell peppers 1 medium-sized carrot grated 1 medium-sized tomato chopped 2 cloves garlic minced 1 large onion chopped 2 tbsp chia seeds (ground) or flax seeds spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika 1-2 hot chili peppers chopped (or less if you don't like it too spicy) sea salt and pepper to taste 1 tbsp oil to fry the veggies Enchilada sauce: 1 tbsp olive oil 1 tbsp gluten-free flour (or all-purpose flour if not GF) 2 1/2 cups tomato sauce spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper sea salt and pepper to taste Instr...