Addictive Kale chips!

Im never buying these again! This could not be easier guys 🤷🏽‍♀️

INGREDIENTS:

  • 1 bunch of Kale (stems removed)
  • 2 tablespoons Avocado oil or Olive Oil
  • 1/2 cup Nutritional Yeast
  • sprinkle of Garlic powder
  • Salt & pepper to taste

Preheat oven to 350 degrees F.

Wash and dry the kale!

Toss the kale in oil and massage in well. Sprinkle with the Garlic, nutritional yeast, salt and pepper and mix with your hands until all the leaves are coated!

Place the kale on a large baking sheet and spread evenly.

Bake on the center of the oven at 350 degrees F for 30 minutes, turn tray half way.

 

It really is that easy 🤗 next time I will add my raw cashews to my dry ingredients in a blender just for a bit more depth!

These can keep for 3 days in an air tight container.

Enjoy 🙏🏾

WOW! THIS IS COD 💚 I KID YOU NOT!

I AM SPEECHLESS FOR ONCE!

Okay, I picked these for the fam as FISH was a big deal in our home before we made the transition to becoming Vegan!

I had to bite a tiny corner (I’m on a diet 🙄) OMG – I AM IN SHOCK! ITS BLOODY COD!!!

If you are still craving fish .. here is the answer 🙏🏾 Golden fishless filets by Gardein

If you love Mayo I highly suggest Kewpie No Egg Mayo, Japanese Mayo is the best!

Accompanied along with my favourite Fresh Lean Green Machine Salad & Black lentils

💚 Kale

💚 Celery

💚 Green peppers

💚 Cucumber

💚 Avocado

DRESSING

  • 1/2 cup Tahini
  • 1/4 cup water to thin.
  • Salt and pepper to taste.
  • 1 tablespoon BEE FREE HONEY
  • 2 cloves garlic, minced.
  • 2 tablespoon apple cider vinegar
  • 1 Squeezed fresh lemon lemon
  • 1/4 cup sesame oil
  • 1/4 cup Avacado oil or olive oil

THIS WILL FIX ANY FISH CRAVINGS YOU HAVE!!! 🐠 🐟 LEAVE THE FISH IN THE OCEAN WHERE THEY BELONG 🙏🏾

Homemade Almond & Walnut Butter!

 

OH MY GOODNESS! 🤷🏽‍♀️

Why on Earth have I been spending so much money on overly priced organic, raw nut butter? Loving making the basic things we need from scratch! 

Secret ingredient is a tablespoon of vegan bee free honey @blenditup.foods

INGREDIENTS

  • 2 cups raw almonds
  • 1 cup raw walnuts
  • 4 tbsp coconut oil or any neural flavoured oil

OPTIONAL

  • 1 tbsp of Himalayan pink salt
  • Bee Free Honey add to your liking

DIRECTIONS

  1. Preheat oven to 350 degrees and roast nuts for 10-13 mins.
  2. Let the nuts cool completely then transfer to your blender.
  3. If you are using additional oil, add the oil to your blender first then the nuts.
  4. Depending on the power of you’re machine it can take anything from 1 minute to 10 mins! Be patient as it will break down.
  5. Transfer the almond butter to an airtight container and store in the refrigerator.

YUM YUM 😋

Enjoy guys!!

 

 

 

5 Minute Pancakes!

I get so annoyed when we go out for brunch and they can not make vegan pancakes for my little one!

YOU DO NOT NEED DAIRY FOR PANCAKES AMERICA 🤷🏽‍♀️

Almond milk – Walnut Milk – Water – Vegan Butter – Coconut oil!

IT TASTES EVEN BETTER!

NO MEAL IS WORTH THE FEAR OF SUFFERING!

ITS ALL PSYCHOLOGICAL PEOPLE 🙏🏾

Ingredients

2 cups of Unbleached Flour

2 T Baking Powder

1/4 Cup of Coconut Sugar or any sugar of your choice

1T Apple Cider Vinegar

2 Cups of COLD Water

Whisk all dry ingredients together then add wet ingredients.

Spray pan with organic coconut oil or you preferred oil and voila!!!

Yum yum 😋

Harusame Salad (Japanese Glass Noodle Salad) 春雨

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Harusame is the Japanese name for cellophane noodles or glass noodles. Japanese character kanji for Harusame is 春雨, which means spring (春) and rain (雨). Such a romantic name for noodles ❤️

Words can not explain how tasty this is!!!!

My first attempt making it at my husbands request and he loved it 🤗 Actually he said it “tasted exactly like it did in Japan, and took him back to his childhood” JOB DONE!

Its so easy and refreshing for the summer – It’s all in the prep and then you just throw it all together … tastes even better the next day once all the marinate has infused!

Kids are gonna have a blast making this with you as mine did!

Okay lets do this guys 😋😋😋😋😋😋😋😋😋😋😋😋

Dressing – Combine all these ingredients and set aside 
  • 2 ½ Tbsp soy sauce (use GF soy sauce for GF)
  • 3 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp white sesame seeds (roasted/toasted)
Ingredients
  • 4.2 oz Harusame (glass noodles) (4.2 oz = 120 g)
  • 2 Tbsp dried wakame seaweed
  • 1 Persian/Japanese cucumber
  • 1/3 carrot
  • ½ tsp kosher salt ( for sprinkling over veggies)
  • 3 slices vegan ha
  • 2 tsp white sesame seeds (roasted/toasted)

Gather ingredients and prep!

  • Julienned cucumbers, carrots, and vegan ham.
  • Soak the wakame in water for 10-15 minutes, thourouly squeeze the water out and set aside.
  • Sprinkle 2 teaspoons of salt over the carrots and cucumbers and stir, rinse well after 15 mins, this helps soften them.
  •  Follow the packaging instructions to cook harusame (noodles). I used sweet potato starch noodles and boiled for 4 minutes,  rinsed under cold water to remove the starch. I also cut them into smaller lengths as they were very long! But you can use rice noodles etc
  • In a large bowl, add the harusame, vegetables, ham and sesame seeds to the dressing. Make sure its all well coated and pop in the fridge to chill! THE COLDER THE BETTER!

 

EAT LOTS AND ENJOY WITH AN ICE COLD KIRIN ICHIBAN BEER 🍻

 

10 Minute Pesto – I kid you not!

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Straight from the farmers market and into a jar for tomorrow’s  dinner!

Prepare ahead and make it easy on yourself 🤪

Pop it all in a blender!

• 1 Bunch of Fresh Basil leaves

• 1 cup Pine nuts

• 1 cup of nutritional yeast

• 2 Tablespoons of Bee Free Vegan Honey

• 3 cloves garlic

• Half a squeezed lemon

1/2 cup Grapeseed oil or Olive oil

• 4 Tbsp nutritional yeast

• 3 cloves garlic

• sea salt and pepper to taste

• 2 Tbsp vegan parmesan cheese

• 1-2 cups unsweetened plain almond or rice milk

Add a splash of water if it’s too thick

VOILA 🙏🏾

 

Sent from my iPhone

CHEEEEEEEEEEESY CHEESE SAUCE!

 

Okay guys,

I’ve tried many a cheese sauce recipe but this one with a bit of personal tweaking takes the PRIZE!!!

Make a big batch and pop it in the fridge as it will keep for 1 week, and believe me it will get used!

Great for Mac and Cheese, Nachos, good old english Broccoli & cheese with ya Sunday roast! 

I would highly recommend trying to find Japanese Yamato Yam as it has that melted cheesy consistency… but a red or yellow starchy potatoes will do.

Ingredients:

1/4 cup raw cashews (soaked)

1 1/4 cups diced Japanese Yamato yam or red potatoes

1/2 cup diced carrots.

3 – 4 tablespoons nutritional yeast

2 tablespoons grape-seed oil or refined coconut oil

2 1/2 tablespoons water

1/2 a squeezed fresh lemon

Pinch of salt 

2-3 cloves of garlic

One teaspoon white wine vinegar 

Directions:

Soak the cashews in a bowl of water overnight or soak in boiling hot water 30 to 60 minutes then drain and rinse.

Dice potatoes and carrots and boil for 15 mins until very soft.

Add all ingredients into a blender and blend until smooth. Add water until you have the desired consistency  🙏🏾

 

VOILA 😘 CHEESE HEAVEN ❤️😋🤪🙌🏾