THE ULTIMATE VEGAN SALAD

Eating vegan, you end up having a lot of salads and vegetables but this is a salad that is a bit more exciting and incorporates a delicious mixture of ingredients.

 

Seriously, it's one of the best salads I have ever tasted and so I find myself making it at least a few times a week. It's light and refreshing while still being filling and hearty.

 

Ingredients

1/4 Pomegranate

1 Apple

1 Green Oak Lettuce

1/4 Salad Onion
Vegan Fake Chicken Fillets

 

You know the drill guys, just toss it all together. With that being said though, there are some tips!

- Fry up the vegan chicken fillets in a frying pan with some oil until golden and brown.

- Slice the apples paper thin so that the apple flavour isn't too overwhelming.

- Toss with a salad dressing of your choice if you want an added element.

- Add kale for some added nutrition.

 

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CREAMY MUSHROOM PASTA - VEGAN

 

It's easy to think that being vegan means missing out on rich and creamy foods but if this recipe is any indication, you can pretty much make anything vegan. This is a recipe for my creamy mushroom pasta; a decadent and bowl licking good mixture that has the same texture as cream filled and cheesy alternatives. Read on for this magic recipe that you will be hooked on.

Ingredients
1 large onion
2 Garlic cloves
3 extra-large mushrooms

1 can coconut cream

Vegetable Stock

Salt and pepper
Spaghetti pasta



Method- Dice the onion and mince the garlic then leave to sauté with olive oil in a hot skillet.

- Add the mushrooms and keep stirring mixture until simmering then add vegetable stock to taste.

- Heat up the coconut cream in a saucepan then add it to the mushroom mixture.

- Season to taste and leave to reduce.

- Serve on bed of pasta.

 

That's all there is to it, quite simple really. Give this one a go next time you are craving a naughty cheat meal because it is delicious, filling and above all - completely VEGAN!

 

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CAULIFLOWER RICE RECIPE

If you have been on the search for a rice replacement in meals, cauliflower is an unlikely option but actually very effective.

 

This a recipe showing how to turn a cauliflower into cauliflower rice and all you will need is a grater, saucepan and maybe some seasonings. 

 

Making for the perfect low carb rice replacement.  

Ingredients:

Cauliflower

Seasonings

Vegetables to serve:

Zucchini

Mushroom

Snowpeas

Asparagus

Method:
1. Take your 1 whole cauliflower and cut it into 4 sections
2. Use a grater to grate each section into a bowl.
3. Place the cauliflower into a pot of boiling water with seasonings and leave to simmer until tender.
4. In the meantime, place your veggies in a steamer to place over the top of your rice so they can cook at the same time.
5. Once the cauliflower is tender, drain the mixture and fluff it up with a fork.
6. Serve with vegetables.

This is definitely an unexpected meal favourite but the cauliflower is surprisingly grain like and a much lighter alternative to normal white rice.

 

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BANANA PB OAT COOKIES RECIPE

 

This recipe combines the best of salty peanut butter, sweet ripe bananas and crunchy oats. It's a sweet and savoury craving fix that is guilt-free.

There's no dairy or eggs, it's a completely vegan cookie so perfect for feeling light rather than weighed down.



 

 

Ingredients

1/2 cup All purpose flour
1/4 cup sugar

2 tbsp. Peanut Butter

2 Bananas
4 cups Rolled Oats
1/2 cup Soy Milk
Vanilla Essence

Method
- Preheat the oven to 160 degrees Celsius.
- Beat together the bananas, all purpose flour and sugar in a bowl.
- Add the peanut butter and soy milk then beat until creamed together.
- Stir in the rolled oats and vanilla essence to the mixture.
- Spoon scoops of mixture onto a lined baking tray.
- Put into oven to bake for 15-20 minutes or until golden.

 

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MY GO-TO EVERYDAY SALAD

It's a super simple and quick recipe that makes it perfect for everyday. The ingredients aren't fussy or complicated so you are bound to have these items in the salad compartment of your fridge.

 

My favourite salad as of late is a mixture of ;

Hummus

Cos lettuce

Baby Tomatoes

Shallots

Cucumber
Bean Sprouts

Nothing crazy or special but I thought that I would share since I always love trying out new and different salad combinations. Hopefully this gave you some inspiration for yours! 

 

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FRUIT ICE BLOCKS / POPSICLES RECIPE

 

Summer may technically be over but for most of us Aussies living in more Northern atmospheres such as Queensland, we aren't going to be seeing the cooler weather for some time now. So why not enjoy the tail end of Summer with some delicious fruit popsicles?!

Ingredients

Your favourite fruits

Fruit juice or water

Popsicle sticks

Ice block mould

 

Method

Select your favourite fruits and cop them up into bite sized pieces.

Add them into your ice block mould and fill to the top with fruit juice or water.

Place a popsicle stick in the centre of your ice block and place in the freezer for at least 3 hours.

 

Give it a go next weekend to cool down while also getting some fruit into your diet. Everyone will love these; from adults to even kids. The best part is that they keep in the freezer really well so you can make up a massive batch then you are fully stocked for a couple of weeks.

 

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VEGAN MEXICAN TORTILLA BAKE

If you love Mexican food then this will be a dream come true because it's all the goodness of nachos and burritos, without the mess since you can eat it with a fork.

 

As always, I have customised this recipe to be completely vegan and that means no cheese! Well, no dairy cheese anyway. Also mushrooms are the meat replacement but vegan mince is always a great alternative too.

 

Ingredients

- Packet to tortillas

- 3 lrg Mushrooms

- 2 medium onions

- 2 thin shallots

- 1 can Mixed Beans  

- 1 can Corn

- 1 can Crushed Tomatoes

- Salt, Pepper, Chilli Powder and Seasonings

- Vegan Cheese to top 

- Olive Oil (Garlic Infused)

 

Method

- Finely dice onion and brown in saucepan with olive oil.

- Then add in the beans, corn and shallots to slightly brown.

- Pour the crushed tomatoes into the mixture and leave to simmer for 5 minutes.

- Add in the mushrooms to slightly cook down.

- Season with salt, pepper, chilli powder and anything else you want (I add garlic salt and Vegeta vegetable stock).

- Line your round baking dish with some olive oil and place a tortilla down, then some mixture, then another tortilla and repeat this process until all mixture is gone.

- Top with a tortilla and some vegan cheese then put it into the oven to bake for about 30 minutes.

- Serve with guacamole or eat by itself.

 

Try it out, you will likely fall in love.

 

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AVOCADO LENTIL RICE PAPER ROLLS

I have been rice paper roll crazy lately, because not only do they taste delicious but they are great for you and really simple to make.

 

They are super customizable and you can change the ingredients around to your preferences. 

 

Ingredients

Rice Paper
Avocado
Lentils
Coriander
Mint
Seasoning
Sweet Chilli Sauce

 

Method

- Individually place the rice papers in a bowl of hot water until they soften. Take it out then lay it down on a plate or board.

- Place a bit of each of your ingredients in the centre of the rice paper and season.

- Wrap up the rice paper by curling in the sides then rolling it into a roll.

- Leave to sit for about 5 minutes before eating to allow it to set properly (so it won't fall everywhere).

- Serve with sweet chilli or soy sauce.

 

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