Month: February 2020

Easy Vegan Aioli (Garlic Mayonnaise)
February 29, 2020

Easy Vegan Aioli (Garlic Mayonnaise)

Is aioli…mayo? Or is it something else entirely? What’s the deal? Is it a foreign way to say mayonnaise or something entirely different? Let’s check it out. Your aioli education starts now. Aoili’s story dates back a good amount of years. In many Mediterranean countries,…

Dip
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by Natalie Green
Ayurvedic Millet
February 25, 2020

Ayurvedic Millet

Hmmmm millet. I love millet. Millet is an ancient seed, originally hailing from Africa and northern China. Up to today, it remains a staple in the diets of about a third of the world’s population. It’s super nutritious with high levels of iron, B vitamins…

Breakfast
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by Natalie Green
Mushroom Mini Pizza – Mizza
February 23, 2020

Mushroom Mini Pizza – Mizza

Clean and remove stems, then brush with olive oil and sprinkle with spices and pre-bake.
Put marinara sauce and desired toppings
Bake and enjoy!
Print Recipe

Mushroom Mini Pizza – Mizza

Mushroom Mini Pizza is the perfect party food! This vegan and gluten-free mini pizza with tomato sauce, fresh veggies and a perfectly tender crust is a real crowd pleaser.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American, gluten-free, Italian-inspired, Vegan
Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, vegan
Servings: 4 mini pizzas

Ingredients

  • 6 large shitake mushrooms or any other rather big mushroom //brushed clean// stems removed
  • olive oil
  • ¼ tsp garlic powder
  • ¼ tsp dried parsley
  • ¼ tsp dried oregano
  • 1 cup marinara sauce store bought or see recipe below
  • ½ cup veggies of your choice I used red bell pepper, onion, zucchini and corn
  • vegan parmesan cheese
  • my vegan uncheesy parmesan optional // see recipe below

Instructions

  • Preheat oven to 400 degrees F (204 C).

  • Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Sprinkle with garlic powder, parsley, and oregano. Then bake for 5 minutes.

  • In the meantime, prep veggies and prepare marinara sauce if you aren't using one that's prepped already.

  • Once par-baked, pull mushrooms out of the oven and top with desired amount of pizza sauce, veggies, and a sprinkle of vegan parmesan.

  • Bake for 15-20 minutes, or until the veggies are mostly cooked.

  • Serve with fresh basil, extra vegan parmesan and cashew pistachio topping

Print Recipe

Marinara Sauce – THE meal prep essential

Easy, 1-pot marinara sauce that's rich in flavor, color and nutrients. Simply seasoned, cooked low and slow during a prep session, and perfect for many dishes during a meal prepped week!

Cuisine: gluten-free, grain-free, Italian, Vegan
Keyword: 10 ingredient or less, 30 minutes or less, marinara sauce, tomato sauce
Servings: 7 1/2 cups

Equipment

  • 1 pot or sauce pan

Ingredients

  • 2 tbsp olive oil
  • 2 large cloves garlic minced
  • 2 28-ounce cans peeled crushed or diced tomatoes without salt if where you live, "tomate frito" exists, use this
  • 2 tsp dried oregano
  • 1 tsp maple syrup optional/skip if using tomate frito
  • 3/4-1 tsp fine salt
  • 1/4 tsp red pepper flake increase according to preference
  • 1-3 tbsp nutritional yeast
  • 3-4 tbsp tomato paste
  • 1/2 cup parsley or basil combining parsley and basil or even parsley and cilantro will also work

Instructions

  • Heat a large pot over medium-low heat. Once hot, add oil and garlic. Sauté briefly for 1 minute, stirring frequently, until barely golden brown. Then add tomatoes, oregano, maple syrup, salt, and pepper flake.
    Bring to a simmer over medium heat. Then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Then add parsley and/or basil and stir. Cook for 5 minutes more.Taste and adjust flavor as needed, adding more salt for saltiness, oregano or basil for freshness/herbed flavor, pepper flake for heat, or maple syrupr for sweetness.
    Add nutritional yeast and tomato paste.
    If the sauce has thickened too much at this point, thin with a little water. Although I prefer mine thicker and leave it on the thick/chunky side.Serve with your favorite Italian dishes

More than just nutritional yeast vegan parmesan cheese - loaded with healthy fats
Print Recipe

Cashew Pistachio Salad Topping – Uncheesy Parmesan

Tired of nutritional yeast to have an artificial cheese flavour? Try nutrition-packed cashew and pistachio salad topping. I promise you (and most vegans out there) don't miss the cheese flavour on salads, pasta, lasagne and such after having tried this uncheesy parmesan recipe.
Prep Time5 mins
Cook Time5 mins
Course: Condinment, Salad
Cuisine: American, Vegan
Keyword: dairy-free, egg-free, QUICK, vegan
Servings: 20

Equipment

  • food processor

Ingredients

  • 1 cup raw cashews
  • 1 cup pistachios
  • 2 cloves garlic
  • juice of 1 lemon
  • 4 tbsp golden flax seed
  • 2 tbsp nutritional yeast
  • 1/2 tbsp paprika powder
  • 1 tbsp ground nutmeg

Instructions

  • Roast cashews and pistachios without oil in a pan until fragrant. Take out and let sit to cool.
  • Add the flax seed and the cooled nuts into a food processor and process using the pulse function. You are aiming for chunky texture rather than fine meal.
  • Mix the remaining ingredients with the chopped nuts and flax seeds and fill into mason jars. The nut topping can be stored in the fridge for several month.

Notes

This topping can be used to sprinkle on zucchini spaghetti, regular pasta, salads, savoury oatmeals and so much more.
Lunch & Dinner
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by Natalie Green
What To Do With Pulp After DIYing Plant Milk?
February 22, 2020

What To Do With Pulp After DIYing Plant Milk?

Once you’ve said Adios to dairy, a whole new world opens up to you in terms of “milk”. The European Union funnily prohibits using the word “milk” for plant-based – well – milk and call it a plant x “drink”. I like to live a…

Beverage
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by Natalie Green
Easy Vegan Naan
February 19, 2020

Easy Vegan Naan

Lunch & Dinner
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by Natalie Green
Basic Mexican Red Salsa
February 18, 2020

Basic Mexican Red Salsa

Print Recipe

Basic Mexican Red Salsa

Prep Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: 10 ingredient or less, 30 minutes or less, basic, vegan
Servings: 8 1/4 cup servings

Ingredients

  • 2 15-ounce cans diced tomatoes slightly drained
  • 1 medium serrano use more or less depending on heat preference // stems and seeds removed
  • 1 cup fresh parsley large stems removed / / chopped
  • 1 medium lime juiced
  • ½ cup white onion chopped
  • 1 tsp ground cumin
  • ½ tsp fine sea salt
  • 1 garlic clove
  • stevia sub: cane sugar // to taste
  • 2-4 tbsp mild green chilies optional

Instructions

  • Add tomatoes, pepper, parsley, lime, onion, cumin, salt, and garlic to food processor and pulse to mix being careful not to over-mix. The aim is a rather chunky salsa.

  • Taste and adjust flavor as needed. Add the optional stevia and/or mild green chilies if desired and mix again.
  • Serve immediately. Leftovers keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Video

Sauce
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by Natalie Green
Mexican Quinoa Stuffed Peppers
February 18, 2020

Mexican Quinoa Stuffed Peppers

Lunch & Dinner
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by Natalie Green
Vegan Singapore Noodles
February 16, 2020

Vegan Singapore Noodles

I’m in travel mode today. However, the sad fact is, that I won’t be heading overseas for quite some time. It’s just to stressful with a little one and all the gazillion things you need to bring for her. But that doesn’t stop me from…

Lunch & Dinner
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by Natalie Green
Bean, Potato & Parsley Bowl
February 16, 2020

Bean, Potato & Parsley Bowl

Print Recipe

Bean, Potato & Parsley Bowl

Quick and super easy weeknight dinner recipe that still pleases a crowd. All-time favorite lemon tahini dressing is the star.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: autumn, fall, vegan, winter
Servings: 4

Ingredients

  • 2 pounds potatoes sliced into ½ inch
  • 4 large carrots sliced
  • 2 can white beans or 1½ cooked, drained and rinsed
  • 3 tbsp olive oil
  • 2 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 dash fine sea salt
  • 1 dash black pepper
  • 2 bunch parsley about 4 cups, roughly chopped

Instructions

  • Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper.
  • Place potatoes, carrots and white beans on sheet pan, drizzle with oil, sprinkle with salt, peper, garlic, and paprika and toss together to coat, either using your hands or two large spoons. Spread produce in a single layer, sprinkle with additional seasonings if needed. Place in oven on middle rack, center of oven and bake for 40 minutes, stirring 2 – 3 times.

  • Prepare lemon tahini dressing as stated below.
  • Once veggies are done, let cool a few minutes and assemble your bowls adding potatoes, beans, carrots and parsley and combining. Top with lemon tahini dressing and enjoy.

  • Leftovers can be stored in the refrigerator for up to 4 days.

Print Recipe

Lemon Tahini Dressing

You will love how easy and tasty this tahini lemon dressing is. Make a bunch and serve during the week on eggplants, falafel, salads and so much more.
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: gluten-free, Mediterranean, nut-free, refined sugar-free, Vegan
Keyword: 10 ingredient or less, 30 minutes or less, Salad Dressing, tahini dressing
Servings: 8

Equipment

  • food processor (optional) or w whisker will do

Ingredients

  • 1/4 cup tahini preferably toasted
  • juice of 1/2 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp soy sauce
  • 1/2 garlic clove
  • pinch of pepper
  • 1/4 cup (or more) water

Instructions

  • Whisk together all the ingredients (minus water). Stir
    in water, starting with 1/4 cup and adding more as needed.






Lunch & Dinner
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by Natalie Green
Homemade Hazelnut Milk
February 9, 2020

Homemade Hazelnut Milk

This quick and easy Homemade Hazelnut Milk recipe requires very little equipment: Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link) Cheese cloth (affiliate link) High-speed blender such as Omniblend Blender (affiliate link) If you try this recipe, let me know! Leave a comment, rate it,…

Beverage
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by Natalie Green