1 month vegan challenge

09/09/2022

What I’ve eaten so far today just focusing on simple whole foods 🫶🏼

Breakfast:
Tofu “eggs” with a veggie hash (brussel sprouts, carrot, bell pepper, cauliflower, mushroom jalapeño, cannellini beans) and heirloom tomato.

Lunch:
Japanese sweet potato, tempeh, carrots, and garlicy kale with herbed tahini, hummus, and fresh mint.

I’ve been so jam packed with work and studying for school, I haven’t been able to slow down and cook neat plates. I’m glad to have that opportunity on this lovely Friday.

09/08/2022

Baked sweet potato as a dessert
It’s awesome. Easy to make, healthy and delicious treat or breakfast. It’s much more than just a baked potato😋

You can prepare this dessert according to your own taste and fantasy.

👉Bake whole unpeeled sweet potatoes on a baking tray until they are soft inside.

👉Cut them in half and fill it with your favorite nuts, seeds, toasted coconut or dried fruit.

👉Pour little bit of coconut oil or ghee on top and bake for about 20mins until golden.

👉Serve with almond butter, maple syrup, honey, cinnamon, cardamome or cocoa powder. You can also add your favorite ice cream or coconut/almond yoghurt… maybe add some granola on top for crunch? Or some rose petals? Mint or basil? Enjoy!

09/08/2022

Nut, Seed & Berry Yoghurt Bowl

09/08/2022

09/07/2022

🍑 Here's a must-try before summer ends! Arugula and Peach Pasta Salad
​
​👉🏼𝑭𝒐𝒍𝒍𝒐𝒘 𝒖𝒔 𝒇𝒐𝒓 𝒎𝒐𝒓𝒆 𝒑𝒍𝒂𝒏𝒕-𝒃𝒂𝒔𝒆𝒅 𝒓𝒆𝒄𝒊𝒑𝒆 𝒊𝒏𝒔𝒑𝒐! 🍃💚

​
​Ingredients
1/3 lb. cavatappi pasta
1 15 oz. can chickpeas drained and rinsed
1 tsp. avocado oil
¼ tsp. kosher salt
¼ tsp. pepper
¼ tsp garlic powder
½ tsp. sweet paprika
4 cups (lightly packed) arugula
Juice of 1 lemon
1 ½ donut peaches pit removed and thinly sliced
3 tbsp. finely chopped shallot
2 tbsp. fresh dilled finely chopped
1 cup cherry or grape tomatoes halved
1 avocado diced
1 tbsp. h**p seed hearts
​
Creamy Agave-Mustard Dressing (makes extra)
2 tbsp. +1 tsp. agave nectar
3 tbsp. vegan mayo
1 tbsp. + 2 tsp. olive oil
2 tbsp. +1 tsp. white wine vinegar
1 ½ tsp. stone ground mustard
1 ½ tsp. Dijon mustard
¾ tsp. kosher salt
¾ tsp. pepper
¼ tsp. garlic powder
​
Instructions
Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.
Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. Dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).
Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. h**p seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas and serve with remaining dressing and lemon wedges on the side.