1 cup quinoa
3 cups vegetable broth
1 garlic clove, very finally minced or microplaned
Freshly ground pepper
Rinse the quinoa under running water until thoroughly cleaned. Bring the vegetable broth to a boil in a small pot and then add the rinsed and drained quinoa, cook until no water remains and quinoa is tender. At this point, you can fluff the quinoa with a spoon, stirring until the grains start to mush and hold together. Add the minced garlic to the hot quinoa and let sit covered for 15 minutes.
Add seasonings of your choice, this recipe is very open to allow for your personal preferences. Spices and herbs or minced cooked vegetables is a good place to start.
Form 1 inch balls of the mixture and place in the fridge to set up for about 20 minutes. You should be able to make approx 20 balls.
Heat olive oil in a large skillet, carefully add your quinoa balls and cook until just lightly browned. If you cook to long the quinoa becomes too crunchy.
Arrange the cooked quinoa balls on a plate and add your favorite homemade pasta sauce. Enjoy ❤
There is something so satisfying about this soup. It is super simple to make and perfect for a lazy night after work or even elegant enough to prepare for company. There are a few variations that I have included at the end of the post, feel free to play around until you find the combination that is right for you.
1 medium butternut squash, peeled and large cubed
1 medium onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 white potato, cubed
1 box of vegetable broth plus more for desired consistency
Cinnamon, to taste
Sea Salt, to taste
Place butternut squash in a greased baking dish, sprinkle with sea salt and toss to coat. Cook until softened and browned in a 400F oven.
Meanwhile cook the onion, carrots and celery in a stock pot until softened. Add potato and cooked butternut squash, cover with broth. Simmer until everything is tender. Using a hand mixer puree until it becomes smooth. If it is like baby food add more stock until it becomes more soupy. Add cinnamon to taste, a little bit goes a long way. Serve hot with a dollop of vegan cashew sour cream and enjoy!
This recipe it only a guideline, for those who like it sweeter add a sweet potato or a granny smith apple instead of the white potato.
1 cup Quinoa Flakes
1/2 cup Hemp Hearts
1/2 cup crushed Cocoa Nibs
1/2 cup Raw Sunflower Seeds
1/2 cup Golden Raisins
Mix everything in a bowl and store in a glass mason jar in the fridge. My favorite meal to make with this mixture is a breakfast porridge, all I do is add a pinch of cinnamon, 1/3 cup of the granola and 1/2 cup of vanilla almond milk to a bowl. Allow everything to sit for 10-15 minutes to soften and enjoy ❤
You could enjoy on top of coconut yogurt, sprinkle on salads or add to smoothies!
1 1/2 cup pineapple
1 medium kiwi
1 ripe banana
Pinch of Tumeric for colour
Enough Homemade Almond Milk to reach desired consistency.
Combine all of the ingredients in a high powered blender. Blend until smooth and enjoy while cold ❤
6 tablespoons coconut oil
2 tablespoons coconut butter
4 tablespoons cocoa powder
2-3 tablespoons maple syrup
pinch of sea salt (helps to bring out the flavours)
1 cup puffed millet
1/4 cup unsalted cashews
1/4 cup unsweetened dried cranberries
Combine all ingredients in a large mixing bowl. Stir until everything is well incorporated. Pour into a baking dish that is lined with parchment paper and chill until firm. Cut into your favourite shape (I chose bars) and enjoy! Feel free to swap our cashews and cranberries for a dried fruit and nut of your liking. The possibilities are endless!
NOTE: You could always buy coconut butter from the store but why would you when it’s so easy to make! Take one full bag of organic, unsweetened coconut flakes and dump them into a high powered food processor. After about 10 minutes of processing and some patience, you should be rewarded with your very own coconut butter! Enjoy ❤