Recipes
Butterfly Pea Latte
INGREDIENTS: 10 butterfly pea flower 1/2 cup Almond milk 2 tablespoon maple syrup 1/4 teaspoon vanilla extract Ice cubes INSTRUCTIONS: Place 10 flowers of butterfly pea in a teapot. Pour one cup hot water into the flower and let it steep for 5 mins so the color will turn deep purple in shade. Keep the flower aside. Fill the serving glass with ice cubes. Then pour in the maple syrup, milk, and vanilla extract over the ice. Next, pour the brewed blue butterfly pea tea slowly over the ice or using a spoon. Take a sip and enjoy!
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Lemon Cookies
INGREDIENTS: ▢ 1/2 cup Vegan Butter▢ 1/2 cup Honey▢ 2 tsp Lemon Extract▢ 2 cups All-purpose Flour▢ 1 tsp Baking Soda▢ 1/4 tsp Salt▢ 1 Tbsp Lemon Zest▢ 2 Tbsp Soy Milk or any non-dairy milk INSTRUCTIONS: Add the vegan butter and honey to the bowl of a stand mixer and cream them together. Add in the lemon extract and mix in well. Stir the flour, add baking soda and salt to a bowl and mix. Then combine the dry ingredients in with the wet ingredients and mix in only by hand. Add in the lemon zest and the soy milk. Continuously mix in the dough until you reach the right firm texture. Not too dry and not too soft. Preheat the oven to 180°C. (350°F) While preparing the oven, create a small ball of and place onto a parchment lined baking tray. Flatten the balls using a fork or a spatula. Place into the oven to bake for 12 minutes. When they are done they allow to cool on the tray. Serve with almond milk and enjoy!
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Cauliflower Tortillas
INGREDIENTS: ▢ 2 cups cauliflower, riced ▢ 2 large eggs ▢ 1/4 cup chopped fresh cilantro ▢ 1/2 medium lime, juiced and zested ▢ Salt and pepper to taste INSTRUCTIONS: Preheat the oven to 375° while preparing the cauliflower. Trim the cauliflower into small pieces, and pulse in a blender until you get a fine rice consistency. Dry out the cauliflower using a microwave or a steamer for 2 minutes. Place the cauliflower in a fine cheesecloth and squeeze out all the liquid. In a medium bowl, whisk the eggs then add in the riced cauliflower, cilantro, lime, salt and pepper. Mix well until all ingredients are combined. Then shape small "tortillas" on the baking sheet with parchment paper. Bake for 10 minutes, then flip each tortilla and return to the oven for an additional 5-7 minutes. After cooling the baked tortilla, place it in a medium-heated pan, press down slightly for 1 to 2 minutes on each side. Serve and enjoy!
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Asparagus with Mushroom and Egg
INGREDIENTS: 1 cup chopped asparagus1 cup chopped mushroom1 tsp fresh rosemary, chopped3-4 cloves of garlic, minced1 tbsp olive oil1 boiled egg½ cup chestnut or cashew nutsSalt & pepper to taste INSTRUCTIONS: Chop the mushrooms, asparagus, rosemary, garlic and chestnut. Heat up the pan over medium heat then add olive oil. Toss all ingredients into the pan to sauté. Stir everything together until coated with the olive oil. Then season with salt and pepper to taste. Cook for about 4-6 minutes, stir frequently and make sure everything is cooked evenly. Top with sliced boiled egg. Serve and enjoy!
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Lentil Meatballs
INGREDIENTS: 2 cups Green Lentils cooked 2 tbsp Quick Cooking Oats 1 Yellow Onion, diced 1 bunch Fresh Parsley, chopped 1 tsp Tomato Paste 1 tsp Smoked Paprika 1 tsp Ginger, grated 1 tsp Salt and pepper to taste 1 tsp Garlic Powder 2 tbsp Almond Milk 1 tbsp Coconut Oil INSTRUCTIONS: Add all the ingredients into a large bowl and use a fork to mash the lentils and mix everything together Use your hand to shape the mixture into small balls. Heat the coconut oil into a non-stick skillet. Add the balls into the skillet one by one. Make sure the balls will not touch each other. Cook over medium heat, flip them until crispy and golden. Transfer into a bowl and garnish with fresh parsley. Serve as they are or with mashed potato or your vegan pasta and sauce.
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Dairy-Free Berry Banapple Smoothies
INGREDIENTS: 1/2 cup coconut water 1/2 tbsp black seed oil 2 medium size bananas 2 cups apple, sliced, 1 large apple 2 cups raspberries, frozen 2 cups pineapple bits 1/2 cup crushed ice INSTRUCTIONS: Prep all the fruits and slice them into smaller pieces. Then simply add all ingredients in a blender. Blend for about one and a half minutes until the mixture is smooth. Add more coconut water, black seed oil and crushed ice to achieve a thicker consistency. Optional: Add a tablespoon of honey to add sweetness Sip and enjoy!
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Avocado Black Bean Burger
INGREDIENTS: 1 medium avocado 3 tablespoon lime juice 1-15 ounce black beans, rinsed & drained 1 tablespoon olive oil or avocado oil 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 tablespoon chia seeds 1/4 cup minced jalapeño 1/4 cup chopped green onion 1/4 cup oats INSTRUCTIONS: In a medium size bowl, mash the avocado and lime juice, half of the black beans, garlic powder, and salt. Add the chia seeds, jalapeño, green onions, oats, and remaining beans. Use a fork to mash and mix well until all ingredients are combined completely. Refrigerate for at least 15 minutes or up to overnight. When ready to cook, heat oil in a large skillet over medium-high heat. Add in patties. Cook for about 5-7 minutes per side, until crispy on the outside. Pile with your chosen vegetables such as tomato, onion, lettuce. Serve with salsa (optional), and enjoy!
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Pesto Pasta
Ingredients 1 pound whole grain pasta 1 pint cherry tomatoes 3 handfuls baby arugula or spinach Optional cheese: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan Freshly ground black pepper Pesto ½ cup pepitas ½ cup packed fresh basil leaves ½ cup packed fresh flat-leaf parsley leaves ¼ cup lemon juice (about 2 lemons) 1 clove garlic, roughly chopped ½ teaspoon salt ⅓ cup extra-virgin olive oil Instructions Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl. Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant. Pour half of the pepitas into a bowl for later for garnish. Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt to the processor. To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese). Toss again to combine. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice.
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Vegan Lemon Cookies
Ingredients ½ cup cold sliced vegan butter ½ cup + 2 Tbsp organic sugar 1 Tbsp ground flax 2 Tbsp lemon juice 2 tsp lemon zest 1 tsp vanilla 1 cup+ 3 Tbsp all purpose flour ½ tsp baking powder ¼ tsp salt Instructions First add the butter and ½ cup of the sugar to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the ground flax, lemon juice, lemon zest, and vanilla and mix together. Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a smooth and thick cookie batter forms. Next, add the bowl of dough to the fridge, cover, and let chill for 30 minutes- 1 hour. Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 1.5 Tbsp cookie scoop to form your cookie dough Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated. Place the lemon sugar cookie dough balls onto the baking sheet. Bake for 10-14 minutes until bottoms are lightly browned. Remove the cookie tray. Then, let the cookies cool on the baking sheet for 5-10 minutes. Once the cookies have cooled, serve and enjoy!
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