Just put some of my favorite foods in a waffle maker, no big deal. The fresh thyme and basil really take this to the next level. Happy fooods.
2 small steamed Yukon gold potatoes
1cup cooked butternut squash
1/4 cup almond milk
1tsp ground flax
Green onions, chopped
Combine all ingredients in a bowl and then leaving pretty chunky, press into a greased waffle maker. In order to warm this through fully, you will need to leave it in longer than the standard waffle cycle. You want to wait until the edges are nice and crispy! Then you must feast! Serve alone or maybe with a side of greens/beans. Enjoy!!!
I’ve seen a lot of vegan recipes out there for alfredo sauce, and while that is not exactly what I would call this recipe, the creamy-not tomato based sauce in this recipe is pretty close. Plus you get the added protein of garbanzos. The fresh tomatoes and fresh basil really complement this perfectly as well 🙂
Whole wheat angel hair pasta, lightly cooked
About 8 Campari tomatoes quartered
4 cloves garlic, chopped
6 oz mushrooms, sliced
1 can chickpeas (15oz)
Basil, handful fresh, chopped
Black pepper to taste
Almond milk, 1/3 cup
Steamed kale (to serve on the side)
Blend garbanzos, almond milk, pepper and oregano until creamy.
Sauté garlic and mushrooms in water over moderate heat until just softened. Then add sauce and mix until until well heated, and turn off heat. Lately toss in tomatoes, basil, and pasta. Then serve and enjoy!
Yummm! What is better than mashed potatoes? Mashed potatoes with creamy butternut squash!
Yellow potatoes cubed
Butternut squash cubed
Almond milk to mash
Salt/pepper to taste
Green onions, chopped
Steam squash and potatoes until soft.
Mash all ingredients together in a large bowl with almond milk until your mash reaches the desired texture. Season and top (or liberally mix in) with green onions. Enjoy as a side or a min dish. I recommend using as a wrap/burrito filler with either tortillas or romaine lettuce leaves! Feel free to drizzle with hot sauce 🙂
I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.
I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it!
So this is definitely cheating more than usual in terms of laziness and processed junk! But I had some sugar free instant jello pudding packets lying around and had just assumed they had dairy in them and forgot about them. But then I took one down and read the ingredient list, and while I don’t recognize everything in there 😛 I don’t see any animal products either. So I went for it, and the results were downright tasty!
Simply blend together :
1oz cheesecake flavor jello mix sugar free
3/4 cup purée pumpkin 🎃
1/2 cup almond milk
Then pour into containers, let refrigerate for about 2 hours, and top with mini vegan chocolate chips (pictured here enjoy life). Enjoy!!!
Easy, flavorful, filling, cheap, vegan. I simply loved this dish. The complimenting textures of potatoes and kabocha, plus the creamy nourishment of yellow split peas. Yummmmy! This is a much less oily version than restaurant pumpkin curry, and is what I consider comfort food 🙂 I will be making this again soon!
Yukon gold potatoes x3, cubes
1/4 kabocha squash, cubes
3/4 cup split yellow peas
1 cup water
1/2 cup coconut cream
1 small yellow onion chipped
3 lg cloves garlic, smashed
1 heirloom tomato
3 Campari tomatoes
Cayenne- to taste
Turmeric, 2 tsp
Cumin, 1 tsp
Coriander, 1 tsp
Ginger 1/2 tsp
Nutmeg 1/8 tsp
Cloves, 1/8 tsp
Curry powder 2 tsp
Black pepper 1/2 tsp
Salt to taste
Essentially all you need to do is sauté the onion and garlic until softened (could do oil free, but some nonstick spray enhances the flavor), throwing in your spices at the end when you turn off the heat. If you have and instantpot you can sauté in the pot and then simply throw in all the other ingredients on top! Use the bean/legume setting for 15 minutes! Alternatively, a covered simmering pot on the stove will do, you will sit likely need to simmer longer to soften your veggies and split peas.
Once done, throw in 1 cup frozen green peas and stir in until simply warmed through. This delicious dish is fantastic leftover, and lasted me up to a week in the fridge. Also this one seems to thicken up the next day, enriching the flavors as well 🙂 Serve with rice, garnish with avocado, fresh parsely, and green onion, and enjoy!
I love eating huge salads at night, something about all the water and veggies that feels so replenishing. With hearts of palm and a tangy ginger dressing, this one is extra tasty!
Baked sweet potato
Heart of Palm
1/2 tsp ginger
1/2 tsp miso paste
Mix dressing and drizzle over salad. Enjoy!
Muahhahaaa, I am laughing like a Halloween villain because purée pumpkin is just a vegetable, fully vegan, and makes the rich creamy tastes of pumpkin season so easily accessible to plant based eaters! 🙂 I’m also laughing diabolically, because simply by trading my beloved ice cream and yogurts for vegan versions, I have lowered my cholesterol by 80 points in 5 months, gladly removing the threat of cholesterol lowering medication! I am giddy, let’s celebrate with vegan ice cream! And this recipe is sinfully easy.
3 frozen bananas
1/8 tsp pumpkin pie spice
Then serve, dusting with cinnamon if you choose, and enjoy!