top of page
.png)
SMOOTHIE BOWL
INGREDIENTS:
-
1 1/2 cups berry mix or frozen fruit mix of choice
-
1 1/2 fresh banana (use the other half sliced on top)
-
2 tablespoons almond or natural peanut butter or 1 scoop vegan protein powder, optional
-
1/2 cup water
-
3 – 4 ice cubes
-
toppings of choice
INSTRUCTIONS:
-
In blender, place berry mix, banana, nut butter, water and ice cubes.
-
Blend until thick and creamy.
-
Pour into serving dish and top with whatever toppings you like
NOODLE BOWL WITH GINGER PEANUT DRESSING
PEANUT DRESSING:
-
1 Tbsp toasted sesame oil
-
1 heaping Tbsp natural salted peanut butter
-
1 Tbsp brown sugar (or honey if not vegan)
-
1/2 Tbsp low sodium soy sauce
-
1 splash lime juice
-
1/4 scant tsp chili garlic sauce
-
1/2 tsp fresh ginger (minced or grated)
-
1 splash very hot water (only if too thick)
NOODLE BOWL:
-
1/4 box or package thin rice noodles (large handful)
-
1/4 cup uncooked extra firm tofu (patted dry and cubed)
-
1/4 cup small carrots (chopped in matchsticks)
-
1/4 cup diced green onion
-
Sriracha and fresh basil (for topping)
INSTRUCTIONS:
-
Prepare noodles according to package instructions – typically place in a bowl, pour boiling water over and let set for 10 minutes before draining.
-
Prepare dressing by whisking together peanut butter, brown sugar, lime juice, ginger, soy sauce, chili garlic sauce, and sesame oil. If too thick, add a splash of hot water and whisk once more. Set aside.
-
Once noodles are cooked, drain and rinse with cold water. Place on towel to dry slightly.
-
Add noodles, carrots, green onion, and tofu to serving bowl. Top with peanut dressing, fresh basil, and sriracha and serve immediately.
Anchor 1
Anchor 2
CHICKPEA SALAD
INGREDIENTS:
-
400g can chickpeas, drained and rinsed
-
small pack coriander, roughly chopped
-
small pack parsley roughly chopped
-
1 red onion, thinly sliced
-
2 large tomatoes, chopped
-
2 tbsp olive oil
2 tbsp harissa (or other hot sauce)
-
1 lemon, juiced
INSTRUCTIONS:
-
Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing.
-
Try adding tzatziki sauce to it.
NOTE: This can be made a day ahead and kept in the fridge.
VEGAN TZATZIKI SAUCE:
-
16 oz plain vegan yogurt
-
2 cucumbers - peeled, seeded and diced
-
2 Tbsp olive oil
-
1/2 lemon, juiced
-
1 Tbsp chopped fresh dill
-
3 cloves of garlic
Combine all ingredients in a food processor or a blender and process until well-combined. Transfer to a small bowl, cover and refrigerate for at least 1 hour for best flavour.
Anchor 3
BREAKFAST BOWL
INGREDIENTS:
-
1 cup gluten free oats
-
1.5 cups almond milk
-
1 cup blueberries
-
1 cup strawberries
-
1 cup almonds
-
1 cup raspberries
-
2 Tbsp nut butter of choice
-
2 Tbsp coconut flakes
-
2 Tbsp maple syrup
INSTRUCTIONS:
-
Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup.
-
Wash the berries. Add the oats, berries and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of your choice.
Anchor 4
bottom of page