Easy and Healthy Recipes

QUICK & EASY VEGAN RAMEN DESCRIPTION This ramen soup is perfect for a cozy night in and comes together in less than 30 minutes! INGREDIENTS 2 tbsp avocado oil (or vegetable oil) 4 green onion, chopped into 1-inch pieces 4 garlic cloves, cut in halves 3-inch cube of ginger, cut into 4 pieces 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake) 1-litre vegetable broth 1 cup water 2 tbsp soy sauce 1 tbsp miso paste (white or red) 1 tsp agave (or maple syrup) 1 block soft tofu, cut into small cubes 2 packs vegan ramen noodles spinach, cilantro, & green onions to garnish INSTRUCTIONS Heat the avocado oil in a large pot on medium-high heat. Add the green onion, garlic and ginger to the pot and saute for 2 minutes. Next, add the dried shitake mushrooms and saute for another 2 minutes. Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer f...

Apple cinnamon crepes These apple cinnamon crepes are perfect for the holiday season. The recipe is vegan, gluten-free and easy to make. Ingredients Dry ingredients: 1 cup oats ground into flour or oat flour (90 g) (*see recipe notes) 1/2 cup rice flour (80 g) (*see recipe notes) 2 tbsp coconut sugar or brown sugar 1 tbsp ground flax seeds or chia seeds 1 tsp baking powder Wet ingredients: 1 1/2 cup plant-based milk (360 ml) 1 small banana (80 g) (*see recipe notes) 1 tbsp lemon juice or lime juice 1/2 tsp vanilla extract oil for frying Apple Filling 3 apples, peeled, cored and chopped 3 tbsp coconut sugar or brown sugar 2 tbsp plant-based milk 1/2 tbsp lemon juice or lime juice 1 tsp cornstarch 1 tsp cinnamon Instructions To make the crepes simply put all dry ingredients into a bowl and stir with a whisk. Process all wet ingredients (except the oil) in a food processor or blender. Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine. Let the batte...

CREAMY AVOCADO BASIL PESTO SPAGHETTI DESCRIPTION Treat yourself to the easiest vegan and super creamy avocado basil pesto spaghetti tonight. Ready in 10 minutes, you won’t know what do with your free time! INGREDIENTS 200 g dry spaghetti (try gluten-free) 1 ripe avocado 1/2 cup packed basil leaves 1/4 cup walnuts 2 cloves garlic 1/4 cup extra virgin olive oil 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper juice of one lemon INSTRUCTIONS Cook spaghetti according to package instructions. Combine the remaining ingredients in a food processor and puree into a creamy and thick paste. Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water. Source :  https://bit.ly/2TNJdEf

Honey Garlic Baked Cauliflower Ingredients: 1 small head of cauliflower cut into bite sized florets 2  cups panko bread crumbs (see note) cooking oil spray 2 large eggs whisked 2 scallions finely sliced for the sauce (see note) 6 tbsp honey 4 garlic cloves minced 1 tsp onion powder 6 tbsp water + 2 tsp cornstarch 1 1/2 tbsp low sodium soy sauce 1/2 tbsp sriracha sauce  Directions: Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.  Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with...

Mushroom & Leek Pie Serves 4 Ingredients 1 tbsp olive oil  2 medium leeks, trimmed and sliced 3 cloves garlic, minced  500 g Chestnut mushrooms, quartered 1 tsp dried mixed herbs  a pinch of salt and pepper For the white sauce (roux):  1 tbsp dairy-free butter  2 tbsp plain flour  350 ml dairy-free milk  1/8 tsp ground nutmeg  a pinch of salt and pepper  1 roll vegan puff pastry (or gluten-free, if needed)  4 tbsp dairy-free milk, for glazing Method Heat the olive oil in a large saucepan, then fry the leeks and garlic for 2 minutes, to soften. Add the mushrooms, herbs, salt & pepper, and stir for a minute. Place the lid on the pan and cook for 8 minutes. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper. Combine the cooke...

VEGAN AVOCADO PESTO GRILLED CHEESE Serves: 1 Ingredients 2 slices of your favourite type of bread 2 slices of cheese (I used vegan cheese) 1-2 tbsp vegan green pesto 1/2 ripe avocado, sliced Handful of spinach leaves Some melted butter Method Brush each slice of toast with a little bit of melted butter, then spread the pesto on the other side. Add a slice of cheese on top of the pesto, then arrange the avocado slices and top with a few spinach leaves. Add another slice of cheese and top with the other bread, pesto side down.  Heat your grill on medium/high. Once hot, place the sandwich in the middle of the grill and use the handle to press the top plate down. Leave to cook for 3-4 minutes, but check it after 2 minutes. You want to cook it until it’s golden brown. Wait for it to cool down a little, then enjoy!  Source :  https://bit.ly/2GFKSVs