Author: Natalie Green

White chocolate Hazelnut Energy Bites

White chocolate Hazelnut Energy Bites

During lockdown, I bought a huge amount of hazelnuts (and lots of other nuts and dried fruits). While some oppose of “panic buying”, I got to be honest and say I don’t care because someone living on 60m2 will not buy more than the apartment…

How to Make Your Own Vegan Vegetable Stock Powder

How to Make Your Own Vegan Vegetable Stock Powder

Be a food saver Being a foodie is one thing, being a food-saver is another. Back in the day, I was a food hero, dumpster diving in waste bins of the neighboring supermarket. Well disguised in a pink hoodie while the sun sat and the…

Vegan Lentil Breakfast Muffin

Vegan Lentil Breakfast Muffin

Summer break is officially over and what’s yet to come will be a new and hopefully positively exciting life time. Lots of things are uncertain still, but what’s certain already is that time will be more scarce than ever.

So, I’m prepping already to be soon prepping like a super-duper pro. Here is recipe number 1 of my latest creations:

As usual, the vegan meal prep recipes require little equipment and hardly any exotic ingredients. For the Vegan Lentil Breakfast Muffins all you need is (affiliate links)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Vegan Lentil Breakfast Muffin

These Vegan Lentil Breakfast Muffins are perfect for an easy grab-and-go breakfast or snack! Kid-friendly, added veggies and packed with fiber and protein. And, no, you can’t even taste the lentils!

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, Vegan
Keyword: BLW, breakfast, freezer friendly
Servings: 12

Ingredients

  • 2 tbsp ground flax seeds
  • 5 tbsp water
  • 1 cup unsweetened apple sauce sub: mashed banana
  • 1 cup brown lentils cooked and cooled // about ⅓ cup dry
  • ¼ cup coconut oil sub: avocado oil
  • ¼ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup grated carrot
  • nut of your choice to taste // optional

Instructions

  • Preheat your oven to 350 ℉ and line a 12-cup muffin tin with liners. Set aside.

  • Make your flax egg by combine flax seed meal and water in a small bowl and let it sit for about 2 minutes until it turns into a gel.
  • Add the jelly flax egg to a blender along with the maple syrup, apple sauce, lentils, coconut oil, apple cider vinegar, almond milk, and vanilla extract. Blend until smooth.

  • Add flour, baking powder, baking soda, salt and cinnamon and process until just mixed being careful not to overprocess.

  • Into the dough, fold in grated carrots and nuts (if using).

  • Portion batter into your prepared muffin tin and top with extra nuts if desired.

  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.

  • Let cool in pan for 5 minutes before transferring to a cooling rack. Enjoy and let cool completely and store leftovers in an air-tight container in fridge or freezer.

Vegan Banana Breakfast Muffin

Vegan Banana Breakfast Muffin

Summer break is officially over and what’s yet to come will be a new and hopefully positively exciting life time. Lots of things are uncertain still, but what’s certain already is that time will be more scarce then ever. So, I’m prepping already to be…

Red Velvet Energy Balls

Red Velvet Energy Balls

When I lived in Australia, I felt like red velvet was all around me. Probably, it was just Red Velvet Cake and balls and sweets but a lot of things were called Red Velvet. My Red Velvet Energy Balls don’t call for the usual beetroot…

Authentic Moroccan Mint Tea

Authentic Moroccan Mint Tea

Does drinking a hot drink in hot weather cool you down? The short answer is: it depends. If you wrap up in a blanket and sit in the sun, it won’t, but drinking a hot drink, results in a lower amount of heat stored inside your body, provided the additional sweat that’s produced when you drink the hot drink can evaporate.

So, get your bikinis on and make Authentic Moroccan Mint Tea. It feels like your travelling to Morocco, the country of one thousand and one nights, even if you sip it with your feet in a bucket of ice cold water on your balcony.

The tea is to chose the right kind of tea. Check out the link below to see what I used.a

This quick and easy traditional Moroccan Mint Leaf Tea recipe requires very little equipment:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Authentic Moroccan Mint Tea

Morocca has an amazing food culture! Lukewarm tea helps to the Moroccans through the heat of summer and the fresh mint leaves leave you totally refreshed.
Prep Time10 mins
Total Time10 mins
Course: beverage
Cuisine: Arabic, moroccan
Keyword: beverage, spring, summer, tea
Servings: 4 cups

Ingredients

  • 4 cup hot water
  • 4 tsp mint green tea
  • handful fresh mint leaves
  • sugar to taste

Instructions

  • Steep 4 teaspoons of tea in hot water for 3-4 minutes.

  • Strain out tea and add in a handful of fresh mint and steep for 2 more minutes.

  • Pour tea into mugs and garnish with a sprig of mint.

Canary Seed Milk

Canary Seed Milk

Yes, you read right. Canary seeds have recently been approved for human consumption after cultivating a crop that is not longer hairy. I didn’t even know what canary seeds looked like until I recently ordered 4 packages by accident. I don’t have any birds to…

Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

Roasted Red Pepper Pasta Sauce

Swap your standard tomatoes for roasted red pepper and you'll have some super creamy savory-sweet pasta sauce.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: Mediterranean, Vegan
Keyword: Pasta
Servings: 4

Ingredients

  • 2 red bell peppers
  • 3 tbsp olive oil
  • 2 medium shallots finely chopped
  • 1 garlic clove
  • sea salt
  • ground black pepper
  • 2 tbps almond butter or sub 1½ cups almond milk
  • cup water
  • 2 tbsp nutritional yeast
  • tbsp flour
  • 1 smoky paprika powder
  • 1 pinch red pepper flakes optional
  • 12 ounces spaghetti or pasta of your choice

For Serving

  • vegan parmesan cheese
  • fresh basil finely chopped

Instructions

  • Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred – about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.

  • Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.

  • While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft – about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

  • Transfer sautéed shallot and garlic to blender with roasted peppers, almond butter, water, red pepper flake, nutritional yeast and flour. Season with desired amount of salt, pepper, and red pepper flakes.

  • Blend until creamy and smooth, taste and adjust seasonings generously as the pasta is neutral in taste.

  • Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering.

  • Once sauce is thickened to desired consistency (see photo), add noodles. However, before tossing add a touch more olive oil, salt and pepper to the un-tossed noodles for added flavor. Then, toss to coat.

  • Serve with (generous amounts of) vegan parmesan, red pepper flake, and fresh chopped parsley or basil.