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The Wild Mushroom Green Vegan Lasagna with 2 Multi-Purpose Sauces

October 17, 2019 By julia

A comfort food fave, with a twist. This green vegan lasagna is so yum, and perfect for these fall feels.

Make a big batch, or a few dishes worth to freeze for a dinner freak out kinda day! That’s my jam. I don’t like spending hours in the kitchen prepping one day for the full week… instead, I make the most of when I actually am in the kitchen. If I’m chopping an onion, I chop 3, and put them in the fridge for a different recipe… If I’m making lasagna, I make A LOT of it so leftovers can flow like an awesome mountain bike trail that just keeps on giving.

Are you the same? Well, here’s a recipe to go bulk on.

The Green Vegan Lasagna

Plus, you’ll make 2 sauces for this recipe that can be used for what ever else you want to use them for (hint hint, double them up)! I’m thinking green sauce for a dip, and cashew cheese sauce for pasta or your next sandwich making party.

Other sweet addition tips? If you want it to be even cheesier than what the cashew cheese will provide…. Top it off with a vegan cheese like Gusta (shredded up), Black Sheep Vegan Cheeze ‘vouda’ or ‘vozzerella’, Daiya Mozz, Miyokos Mozz… Drool. You can find these online at vegansupply.ca or veganessentials.com or spud.ca (use code CRVAN-MURJUB for 20$ off your first Spud order).

If you make this, make sure you tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Dinner, fall, Gluten Free, Oil Free, Recipes, Sauces/Dressings, Uncategorized Tagged With: lasagna, lasagne, vegan lasagne

Vegan Mashed Cauliflower Potatoes | Oil-Free

October 10, 2019 By julia

Canadian Thanksgiving is juuuuust around the corner, and since there is no Thanksgiving without these basic vegan mashed potatoes, you better go grab some real nice spuds and mash em’ up!

Take these taters to the next level with easy coconut bacon bitties (recipe also below), or douse it in this mushroom gravy (see ya later turkey fat).

In the midst of the season of gratitude… here are a few things I’m thankful for right now:

  1. You guys. I love seeing you rock these recipes and connect with me on instagram
  2. The Game Changers Movie being out, inspiring so many people to eat plants and kill it as an athlete
  3. People like Greta, Billie, DJ Tiger Lily, James Wilks and Ellen getting the vegan word out
  4. Mic the Vegan & Plant Proof for de-bunking myths and questionable studies out there
  5. This list could go on… but I’ll stop there and squeeze in my dog, of course.

What are you grateful for?

Hopefully for this recipe…and for the ones that go with it like Stuffed Tofu Turkey, Maple Dijon Pecan Hasselback Butternut Squash, Mashed Potato Butternut Swirl, Spinach Artichoke White Bean Dip, or Whole Roasted Cauliflower with Tahini Curry Sauce…

Enjoy!

Filed Under: Dinner, Oil Free, Recipes, Uncategorized Tagged With: dinner idea, hooked on plants, mashed potatoes, potato recipe, potatoes, thanksgiving side, vegan dinner, vegan potatoes, vegan side, vegan thanksgiving

Simply Basic Vegan Curry Recipe (Ridiculously EASY)

October 3, 2019 By julia

Stuck for dinner? Craving tastiness? Need some veggies in your life?

DO THIS.

A basic vegan curry AKA… a fool-proof way to get nutrients in your bod’ without having to think.

Switch up the veggies according to the season, your personal vibe, or what ever you may have kicking around in that fridge of yours.

This recipe works with pretty much any kind of potato or veggie…

You could switch out the sweet potatoes for russet potatoes or turnips or butternut squash or pumpkin…

You could switch out the eggplant + cauliflower with carrots, broccoli, peppers, zucchinis…

You could switch out the chickpeas with edamame or red lentils or black beans or kidney beans or peas…

It’s your call! And it’s the perfect way to use up those veggies that have been staring at you in the face for the last week…saying ‘use meeee’!

You’re welcome, veggies.

OK on to the recipe.

If you make this, make sure you tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Dinner, Gluten Free, Lunch, Oil Free, Recipes, Uncategorized Tagged With: eggplant curry, plant based curry, potato curry, simple curry, vegan curry, veggie curry

Pumpkin Pie Smoothie Bowl

September 27, 2019 By julia

It’s that time of the year. Bring out the pumpkin everything. Especially this drool-worthy pumpkin pie smoothie bowl.

Why is that word so comforting?

… pumpkin…ahhhhhh, Yes.

Fall, I see you. This pumpkin pie smoothie bowl hits that comfy spot, with some extra surprise nutrition.

Not only will you devour each n’ every spoonful of this deliciousness (and lick the bowl), but you’ll also reap the benefits of a couple secret ingredients. I’m talking about Pranin’s Iron and Vitamin C powders sourced straight from whole foods.

Why take Iron and Vitamin C together? Vitamin C enhances the absorption of the iron in your GI tract.

Pumpkin Pie Smoothie Bowl

The beauty of using these whole food supplement powders is that you’re getting the good stuff from whole food sources! The vitamin C and Iron comes from a blend of organic curry leaves, amla berries and moringa leaves. Boom.

Blend this up for yourself and reap the benefits of vitamins + minerals not only from the extra whole food supplements, but also the pumpkin purée, dates, and bananas. Serious YUM in ma tum.

If you make these, make sure you tag @hookedonplants + @praninorganic on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program.

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Breakfast, Brunch, Dessert, Oil Free, Recipes, Snacks, Uncategorized Tagged With: autumn smoothie, fall smoothie, hooked on plants, pranin smoothie, pumpkin smoothie, vegan smoothie bowl

Protein-Packed Vegan Almond Banana Muffins | Gluten-Free

September 19, 2019 By julia

September lunch boxes just got a whole lot yummier.

These Nana’Nut Muffins are ones for the box.

Almond flour packs the protein punch here. Find it in the store… or make your own!

How? Whip up some homemade almond milk, then instead of throwing the almond pulp in the compost, dry it out (in a dehydrator at 110F for 10 hours, or in the oven for 2 hours at the lowest setting), then blend it to a flour!

Devour these warm with some homemade jam, or pack them away for your next day at the office or adventure in the mountains.

If you make these, make sure you tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Breakfast, Gluten Free, Recipes, Snacks Tagged With: almond muffins, easy muffins, gluten free muffins, hooked on plants, muffins, plant based muffin

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welcome-julia-murray

Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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