Recipes
Eggplant Pizza
INGREDIENTS:1 large eggplant1 Tablespoon olive oil1/2-1 cup pizza sauce*2 garlic cloves, minced1/2 yellow onion, sliced1 cup spinachSalt and pepper, to taste3/4 cup shredded tofu cheese¼ cup sliced olivesINSTRUCTIONS: 1. Preheat the oven to 400°F.2. Round slice the eggplant about 2cm thick. Then brush a little olive oil on both sides.3. Line them on a baking sheet with parchment paper then dust in salt and pepper. Place in the oven for 7-10minutes until eggplant is starting to cook down.4. To prepare for the sauce, heat the pan, add ½ tbsp. olive oil, sauté the garlic, onion.5. Add salt and pepper to taste, lastly the pizza sauce.6. Get the eggplant from the oven, cover with pizza sauce then top with olives, and onion then shred with tofu cheese.7. Serve with spinach and enjoy!
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Pan Seared Salmon
INGREDIENTS: 2 salmon filets 4-6 ounces each1 tablespoon olive oil3 tablespoons butter1 1/2 teaspoons minced garlic2 teaspoons lemon juicesalt and pepper to taste1 tablespoon chopped parsley INSTRUCTIONS: Season the salmon filets with salt and pepper to taste. Heat the olive oil in a large skillet over medium high heat. Once the pan is hot, place the salmon filets in the pan skin side up. Cook until it has a golden brown crust. Carefully flip the salmon and cook until the fish is opaque and easily flakes. Remove the salmon from the pan. Add the butter to the pan and melt. Add the garlic to the pan and sauté constantly. Stir in the lemon juice and salt and pepper to taste. Place the salmon back in the pan. Spoon the sauce over the top and coat the salmon. Sprinkle the parsley over the salmon, then serve and enjoy!
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Sweet Potato Curry
 INGREDIENTS: 1 tablespoons olive oil1/2 medium yellow onion, diced2 cloves garlic, minced2 teaspoons curry powder3/4 teaspoons paprikaSalt and pepper to taste1 teaspoons turmeric powder1 lb sweet potato, peeled and cubed5 oz chickpeas1/2 cup vegetable broth1/2 tablespoon lemon juice5 oz diced tomato5 oz coconut milkfresh cilantro, chopped INSTRUCTIONS:1. Heat the oil in a large pot over medium heat and sauté the garlic and onion.2. Add the curry powder, paprika, ginger, salt, and pepper. Stir and cook until the spices are fragrant.3. Mix in the sweet potatoes until it is well-coated in spices.4. Add the chickpeas, vegetable broth, lemon juice, and tomatoes.5. Then pour in the coconut milk and let it simmer.6. When the potatoes are tender enough, serve with cooked rice and garnish with fresh cilantro.7. Serve and enjoy!
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Dragon Fruit Lemonade
INGREDIENTS: 2-3 cups of water 1/2 cup honey 1-2 cups of fresh dragon fruit peeled 1 cup freshly squeezed lemon juice Extra dragon fruit lemon wedges and mint for garnish INSTRUCTIONS: Â Â Â Place the dragon fruit in a blender until desired consistency is reached. Â Â Â Add the cold water, lemon juice and honey to the blender. Â Â Â Garnish with a slice of lemon and mint. Â Â Â Pour over ice and enjoy!
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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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