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Hot For You Caramel Cacao Bites | Vegan | Gluten-Free

February 13, 2018 By julia

This Valentines, you’ll be needing decadent, melt-in-your-mouth, sweet and sultry caramel cacao bites for your honey (who are we kidding…these happy bombs are as much for your self as they are for anyone else).

Are you in for some whole food dessert goodness? I’ve got you covered.

Dates and cacao are two of nature’s superfoods, and this time they make an amazingly sinful-tasting dessert that is actually benefiting your bod’.

Perfection.

The chewy base with the chocolate-y layer provides you with a melt-in-your-mouth experience you’ll be dying for over and over again. And that’s ok, because they’re tiny bites, with a nutritional punch.

A spicy surprise aftertaste gives these Hot For You Bites babies their name. The cayenne pepper in here is great for blood flow too, so that’s a bonus!:)

Benefits:

  • Cacao (the purest form of chocolate) has 40 times the antioxidants of blueberries and a whole bunch of magnesium for your heart and brain. Perfect for your valentine.
  • Cayenne pepper  increases your circulation and detoxifies your digestive system.
  • Dates are an amazing source of soluble fibre, an energy booster and increase your sexual stamina! Plus, if you drink too much champagne this Valentines, dates actually have a sobering effect. Perfect for the end of your night before you hit the hay.  Again, perfect for your Valentine.

 

 

Hot For You Caramel Cacao Bites | Vegan | Gluten-Free
 
Save Print
Prep time
15 mins
Cook time
1 hour 15 mins
Total time
1 hour 30 mins
 
A melt-in-your-mouth whole foods dessert that tastes sinful, but packs a nutritional punch. Perfect for sharing with your valentine (or yourself;)
Author: Jules
Recipe type: dessert, valentines, vegan dessert, snack
Serves: 20 bites
Ingredients
  • 2 tbsp shredded coconut **optional

  • Caramel layer:
  • 1 cup pitted dates (soaked for 10 minutes to soften)
  • ¼ cup almond butter
  • 2 tablespoons water, or more as needed
  • ½ tsp vanilla
  • 2 tablespoons coconut oil

  • Chocolate coating:
  • ⅓ cup melted coconut oil
  • ¼ cup cacao powder
  • ¼ cup maple syrup
  • ¼ tsp cayenne powder
Instructions
  1. Make caramel sauce: blend all caramel sauce ingredients in blender or food processor until smooth.
  2. Spread layer of caramel along bottom of silicone mold or muffin paper in a muffin tin. I find using a silicone mold is the best option, and easiest to pop out the bites after the freeze time!
  3. Freeze for at least 30 minutes
  4. Make chocolate sauce: melt coconut oil in sauce pan, then add rest of ingredient and whisk until smooth
  5. Spoon layer of chocolate sauce over the caramel layer to fill silicone molds
  6. Top chocolate with a goji berry or two
  7. Freeze at least 15 minutes
  8. Pop out of the silicone mold, or muffin papers (may need a knife to get all of the caramel layer)
  9. Optional ** Garnish with shredded coconut
  10. DEVOUR
  11. Store in freezer
3.5.3226

Filed Under: Dessert, Gluten Free, Recipes, Salt Free, Snacks, Spring, Summer, Uncategorized, Winter Tagged With: almost raw dessert, gluten free dessert, valentines, valentines bites, valentines day bites, valentines day dessert, vegan caramel, vegan caramel sauce, vegan chocolate, vegan chocolate sauce, vegan dessert

Creamy Lemony Nooch Dressing | Oil-Free & 4 Ingredients

February 2, 2018 By julia

You’d have a tough time trying to find a day to look in my fridge without seeing a jar of this Lemony Nooch dressing.

I’m telling you now… triple or quadruple this recipe so you can have this amazingness available in your fridge for up to 10 days, and finally get excited to make friends with salad er’yday.

This dressing works with any kind of salad. Greens, beans, grains, legumes, you name it, just add it, and it’s all better.

The best way to use this is to mash your torn up kale leaves in the dressing, and let it sit for 10 minutes in your salad bowl (this softens the kale), then add the rest of your salad ingredients and toss it all up! I try to get a salad in my system on the daily, and this dressing makes it easier than ever!

The nooch, paired with the dijon creates a cheeziness and creaminess without the need for any oil!

If you’re looking for more oil-free salad dressings, here’s a few to play around with.

Feel free to use apple cider vinegar to instead of lemon, and add a bit more maple syrup if you like it sweeter!

Benefits:

  • Nooch (Nutritional yeast) is packed with vitamin B12 (which everyone needs to make sure they get in their diet either by supplementing or eating B12 fortified foods like nooch’ or fortified plant-based milks), and has a cheesy flavour! It’s so delicious to sprinkle on anything, and add to any sauce to get that creamy, cheesy taste.
  • Lemon is detoxifying, great for your skin, high in Vitamin C and helps indigestion.
  • Oil-free dressing means you’re salad will be mega healthy! Oil is a refined fat, without fibre and with minimal nutrients. So if you’re trying to keep your salads low in empty calories, yet nutrient-dense and delicious, try ditching the oil and using these ingredients to create the creamy dressing you’re after!

 

5.0 from 2 reviews
Creamy Lemony Nooch' Dressing | Oil-free & The Best
 
Save Print
Prep time
3 mins
Total time
3 mins
 
An oil-free, yet creamy dressing that will make any salad a winner. This is my go-to! Triple the recipe so you have it on hand for easy salad making anytime.
Author: Jules
Recipe type: dressing, sauce
Serves: 2
Ingredients
  • 3 tbsp lemon juice (or apple cider vinegar)
  • ⅓ cup nutritional yeast
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1-2 tbsp water, optional (depends on how thick or thin you like it!
  • * I recommend tripling this recipe and keeping a jar of dressing in the fridge ready to go*
Instructions
  1. Pour all ingredients (except for the optional water) in a mason jar and shake! Or, pour all ingredients into the bottom of your salad bowl, and whisk!
  2. Add a bit of that water if you want a thinner dressing.
  3. *I recommend adding some kale to the dressing in your bowl, and mashing it in the dressing with your salad tongs, then letting that sit a few minutes before adding the rest of your ingredients. This provides a delicious massaged kale base for the rest of your salad. My usual salad for 2 consists of 4 leaves of the massaged kale, tomato, ½ avocado, 1 pear, 2 green onions, 1 head romaine, 1-2 tbsp raisins and sunflower seeds.
3.5.3226

Filed Under: Dinner, Gluten Free, Lunch, Oil Free, Raw, Recipes, Salt Free, Sauces/Dressings, Spring, Summer, Uncategorized, Winter Tagged With: 4 ingredient dressing, creamy dressing, creamy vegan dressing, easy dressing, go to salad dressing, hooked on plants, lemon dijon dressing, lemon dressing, make friends with salad, nooch dressing, nutritional yeast dressing, oil free, oil free dressing, salad dressing, vegan french dressing

Raw Carrot Cake Bliss Balls + Cashew Frosting

January 26, 2018 By julia

When carrot cake and healthy bites collide. These raw carrot cake bliss balls are good for… everything in life.

Desserting, snacking, tea timing, adventuring, lunching, or breakfasting.

They really could be your 24 carrot gold ticket for any of these life happenings.

They’re vegan, and easily made gluten-free, with zero refined sugar.

If you run into me in the mountains on a ski tour, bike adventure, hiking mission, or paddle board camping trip, and raid my backpack, you will find some kind of balls in there like these ones, or these coconut hemp ones, or these nut-free maca ones…

They’re the perfect on the go snack, and are ridiculously easy to make.

You could keep it simple and leave the bliss balls naked without the cashew frosting (which would take the cashew soaking time out of the equation), but…

If you want to take it to the next level… MAKE THE CASHEW CREAM CHEEZE.

The taste is on par with your fave carrot cake, but the health factor is untouchable.

So, if you’re into carrot cake, you’re going to dig these balls (it’s official, I’ve said ‘balls’ too much).

Benefits:

  • Carrots. Need I say more? Carrots are a super food. They’re packed with Vitmain A in the form of beta-carotene to make your eyes into warriors. They’ll boost your immunity too because of the antiseptic and antibacterial abilities they have, along with the Vitamin C they’re packing. Of course, they’re high in fibre, yet low in calories which will help reduce cholesterol, heart disease, and aid in your digestion.
  • Dates are nature’s candy! They’re packed with vitamins, minerals, fibre and if you get the juiciest ones you can find, they’re the tastiest things you’ll ever eat. The minerals like selenium, manganese, copper, and magnesium all help prevent osteoporosis. They’re high in iron to prevent anemia, and they’re packed with fibre to help with constipation. Yes.
  • Oats are high in fibre, minerals, and vitamins, too! See a theme here? Whole foods are where it’s at. Oats also have 2 antioxidants that are almost solely found in oats (avenanthramides and ferulic acid), which both help reduce blood pressure by increasing the production of nitric oxide levels to help dilate blood vessels.


Raw Carrot Cake Bliss Balls + Cashew Frosting
 
Save Print
Prep time
10 mins
Total time
10 mins
 
These bliss balls are perfect for taking with you on adventures, eating for breakfast or having for a guilt-free dessert!
Author: Jules
Recipe type: Dessert, Snack
Serves: 22 balls
Ingredients
  • 3 carrots (about 6 inches long)
  • 9-10 large medjool dates
  • 2 cups oats (gluten-free if needed)
  • 1 tbsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp ginger
  • ¼ cup walnuts
  • ⅛ tsp salt

  • Cashew Cream Cheeze Frosting (optional but SO GOOD):
  • 1 cup cashews, soaked at least 2 hours (the longer the creamier)
  • ½ cup plant-based milk (I used this hemp milk recipe)
  • ½ tsp vanilla extract
  • 2 tbsp maple syrup
Instructions
  1. Blend carrots in your food processor until a fine meal forms.
  2. Set the carrot aside into a bowl.
  3. Add the rest of the ingredients to the food processor and blend until evenly blended together, then add the carrots back in, and blend until a sticky ball forms (or close to it).
  4. Roll into 1 inch balls with slightly wet hands.
  5. Place in the freezer for 20 minutes.
  6. You can be done! Or.... keep going to make a frosting covered bite, mmmm!
  7. Make the frosting! Blend all frosting ingredients together in a blender until smooth and creamy.
  8. Dip your bliss balls in the frosting, and place back in the freezer for storage.
  9. These keep well in the freezer, and travel nicely in a to-go bag!
3.5.3226

 

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Filed Under: Breakfast, Dessert, Gluten Free, Raw, Recipes, Snacks, Spring, Summer, Uncategorized, Winter Tagged With: adventure snack, bliss balls, carrot cake, carrot cake balls, carrot cake bites, cashew carrot cake icing, cashew cream, cashew cream cheese, cashew frosting, cashew icing, hooked on plants, plant-based adventure, plant-based bliss balls, plant-based snack, raw balls, raw carrot cake bites, raw carrot cake bliss balls, raw snack, raw vegan, raw vegan snack, vegan balls, vegan bliss balls, vegan carrot cake

Perfect French Fries | Crispy & Oil-Free

December 14, 2017 By julia

Don’t be a afraid of the tater! Especially when they’re perfect french fries made right.

The poor potato has such a bad reputation.

I’m here to tell you: it’s not the potato’s fault, it’s the way humans have prepared it. Fryin’ it up into french fries or chips creates a saturated calorie bomb with all the wrong fats. Hydrogenated fat being the worst of them all.

The reason being,“hydrogenated fats are difficult for the body to “grab onto” and metabolize, and can neither be incorporated into cell structures nor excreted in the normal fashion. Thus, hydrogenated or “trans-” fats tend to remain “stuck” in blood circulation, becoming oxidized and most importantly, contributing significantly to an increased risk for cardiovascular disease and possibly also cancer.” ~ World’s Healthiest Foods.com 

So, we go back to that simple fact that eating a food in it’s whole form is just the bomb dot com.

A potato is actually one of the most perfect foods around… if you eat it in it’s whole form as a potato, baked or boiled without any extra oils or deep fryin’.

Come as you are potato! Come as you are.

Of course, upping the anti and adding spices or healthy sauces to the experience makes the naked spud shine brighter than the best potato chip or french fry you’ve ever bought!

This can be done with sweet potatoes too! But, you might be surprise to know that they’re not much different in nutrition than the white potato!

My favourite way to eat these is in a boat. Get that romaine out, throw a fry in there, then take a dip.

Savoury heaven.

Benefits of potatoes:

  • packed with vitamins, minerals and fibre
  • no saturated fat, sodium or cholesterol
  • more potassium than a banana
  • a great source of vitamin B6 (for mood, brain function and eyesight),
  • magnesium is in these babies to reduce anxiety, plus relieve muscle aches and migraines
  • antioxidants are in there for combat disease and protect your cells from free radicals

 


Perfect French Fries | Crispy & Oil-Free
 
Save Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
These fries are crispy and completely guilt-free. Let's fall in love with the potato again in it's whole-food, naked form. This is a go-to simple dinner idea, or a great appetizer dish for a potluck.
Author: Jules
Recipe type: dinner, appetizer
Cuisine: Canadian, potluck, simple
Serves: 2
Ingredients
  • 3-4 Russet potatoes
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt (optional)
  • (Get creative with your spices! These are good: curry, cumin, onion powder, tarragon)

  • Curry Ketchup Sauce:
  • ¼ cup tomato paste
  • 1 tbsp Dijon Mustard
  • 1 tbsp curry powder
  • 1 tsp maple syrup

  • 1 head romaine lettuce (optional)
Instructions
  1. Pre-heat oven to 400°F
  2. Chop potatoes into thick fry-shape slices
  3. Pour them into a zip-lock bag with the spices and shake shake shake until evenly coated (kitchen dancing recommended)
  4. Spread the fries evenly across a parchment or silicone mat- covered baking tray (if you want em' crisp, don't let them touch)
  5. Bake for 20 minutes, then flip each one over.
  6. Bake for another 15 minutes, or until you can see the golden brown edges puffing up
  7. Mix all sauce ingredients together
  8. Serve in a romaine leaf and dip it all in your sauce!
3.5.3226

 

Filed Under: Appetizers, Dinner, Gluten Free, Lunch, Oil Free, Recipes, Salt Free, Snacks, Spring, Summer, Uncategorized, Winter Tagged With: baked french fries, crispy fries, curry ketchup, dipping potatoes, french fries, high carb, hooked on plants, low fat, oil free fries, potato recipe, spud recipe, vegan dinner, weight loss meal

Hooked On People Interview: Say Hello Sweets + Vegan Coffee Ice Cream Recipe

November 29, 2017 By julia

Say hello to Naomi! She’s the creator of Say Hello Sweets, Canada’s first 100% vegan ice cream truck! Check out the interview for more on how her pup, BabyCakes was the inspiration for it all… The truck is always moving around in the Summer, but in the winter you can find her most popular ice cream flavours (like Café No Lait, Notorious NOG, Mint to Be) online on her website or some retailers across Vancouver. Plus, she just started a Kickstarter Campaign to help her open a store front of her own (with a super cute video of how it all began). I’m always excited to see new plant-based companies taking the leap, so I had to interview Naomi! (And get a recipe from her of course…)
Hooked On Plants: Say Hello Sweets is the cutest vegan ice cream truck! What was the catalyst in starting your company?
Naomi Arnaut: My dog, actually. I know that sounds like a really weird way to start a business, but I first tried my hand at making ice cream as way to fundraise for a hefty vet bill. My dog, Babycakes, had fully ruptured her knee cap & the only option I had to get her surgery was to finance it. A few months later, the payments were really weighing me down, so I was looking for a creative way to do some fundraising. It was in the middle of an August heatwave, & I had this AH HA moment & thought, I will make ice cream & host a small social by donation. That was the start of Say Hello Sweets.

HOP: Word on the street is that you may have an ice cream delivery tricycle one day soon? When can we expect that and where did you find the tricycle?
NA: YES! The trike has proven to be more of a challenge to build than I had originally anticipated, but it’s slowly coming together. The trike itself is a late 1940’s vintage ride, & needs a lot of love. It was generously gifted to me from a family friend who’s had it sitting for the past 10 or so years. I feel very lucky to have it & can’t wait til it’s functional!
HOP: How long have you been vegan
 
NA: When I was 11, I came across an un-shelved book on factory farming at the local library. I went home & declared that I was now a vegetarian. My mom was supportive. It stuck for 7 years, with the last year being vegan. In my late teens, I was having health problems & when doctors couldn’t find an answer, I was talked into eating meat as a solution. It was right at the height of the popularity of that book “Eat Right For Your Blood Type”, which labelled me as a carnivore based on having O negative blood. I wish I had had the access to the information & the community around veganism that I do now, back then. If I had, I never would have gone back to including animal products in my diet. I ate meat sporadically throughout my 20’s, but am very happy to be back on track now & feeling better than ever. Oh, & I finally did get a proper diagnosis for my mysterious illness. I had reoccurring appendicitis, for over 2 years. I needed surgery, not meat.  

 

HOP: What do you use as the base to your ice creams?

NA: I use full fat coconut milk & for flavours where I want to tone down the coconut flavour, I use a house made cashew milk.
HOP: Where can we find your ice cream truck on a typical day? And, how can we try your ice cream if we can’t make it to your truck?
NA: Fall has arrived with full force, so the truck season has come to a close. In the summer, truck locations are posted on The Street Food App & on the website. I don’t have a stationary location, so the truck moves around the city, participating in festivals, farmers markets or just parks curb side. If you can’t find the truck, head over to Friendly, located at 2408 Main St. It is a sweet little eatery that has Say Hello ice cream by the scoop & by the pint.
HOP: What’s the crowd favourite ice cream flavour?
NA: Stay ‘Mallow, which is the toasted marshmallow flavour, really dominated this summer. Close seconds were Cafe No-lait & Chocolate Nirvana.
HOP: What are your 3 tips for starting a business?
NA:
  1. Ask for help.
  2. Build community.
  3. Stay true to your values.
 
Just for fun – what are 3-5 things you can’t you live without in your morning routine?
NA:
  1. 20 extra minutes in bed after the alarm clock has sounded is a non-negotiable.
  2. Breakfast! Always breakfast.
  3. A brisk walk with Babycakes, with a coffee in hand.
Hooked On People Interview with Say Hello Sweets + Vegan Coffee Ice Cream Recipe
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
A dairy-free coffee ice cream. This is an ultra creamy and scoopable ice cream made with coconut milk!
Author: Jules
Recipe type: Dessert
Cuisine: dessert
Serves: 8
Ingredients
  • 3 cups full fat coconut milk
  • ¼ cup cane sugar
  • ½ cup agave syrup
  • 2 tablespoons instant espresso
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon coconut oil
  • 1 tablespoon arrowroot, tapioca starch or guar gum
Instructions
  1. In a blender, combine instant espresso, salt, vanilla extract, coconut milk & starch of your choice. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan.
  3. To the filled saucepan, add sugar, agave syrup & coconut oil. Stir over low heat until coconut oil and sugar have fully melted and mixture is warm.
  4. Whisk until the mixture comes to a soft boil. This is to cook out the starch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool for 1 hour in the fridge or in an ice bath then churn in ice cream maker. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, & freeze to allow it to further firm up. Or eat it straight from the ice cream machine!
3.5.3226

Filed Under: Dessert, Hooked On People Interviews, Lifestyle, Recipes, Snacks, Spring, Summer, Uncategorized, Veganism Tagged With: hooked on people, hooked on plants, ice cream recipe, ice cream truck, naomi Arnaut, plant based ice cream, say hello sweets, vegan coffee ice cream, vegan ice cream

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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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hookedonplants

Your non-preachy, vegan & fitness corner 〰️
Here to help you eat plants & more.
Free Breakfast Ebook⤵️

Jules - Olympian & Vegan RHN
Less pressure & more imperfections. You feel thi Less pressure & more imperfections. 

You feel this?

Hands up for being there for each other in the most valuable but imperfect ways 🙌 

💕 💕 💕 

… zero judgement corner of the ‘gram. 

Eat plants, move your bod, be yourself, stay weird, worry less, compare less, hug animals, love more.

Excited to continue to share 
- food & recipes 
- moves
- mindset support 
- local biz shout outs
- easy cooking hacks
- my healthy products 
- vegan news 
- sanctuaries & animal everything 
- your stories
- vegan travel 
- vegan athlete tips 

….all of it! 

Just putting less pressure on my captions being just right… 
my reels being algorithm worthy… and my food photos having the perfect lighting.  Ya know?

Less time in the details… it’s more about the big picture, and you, and the animals, and the food. 

I’ll share more this way. 

And hopefully help support you more in the process 🎉

#realtalk #imperfectionism #eatplants #beYou
Plant of the day: (Name this fruit) 😍 . . . Plant of the day: (Name this fruit) 😍 

.
.
.

One of my faves. 

Pro Persimmon tip: 

You HAVE to wait until it’s so ripe that it’s gooey. Especially for the taller Hachiya
type.

Then expect to experience the most delicious vanilla pudding-like tastiness ….(Vs: if you eat it while it’s firm, its chalky-ness makes it almost inedible).

Have you tried this fab fall/winter fruit?
Black Friday-YAY 🎉 Sale is on. Shirts for the Black Friday-YAY 🎉 Sale is on.

Shirts for the animals. 
25% off everything with $ going to animal sanctuaries 💕 

Rock the compassionate message. 

Link in bio!

@andreahelleman.maven 📸 

#shirtsforanimals #veganshirts #veganblackfriday
The Buffalo Chick’n Wrap you need to experience The Buffalo Chick’n Wrap you need to experience …
(Especially tasty after a good ride 🚲)
Local Vegan Biz shout out 🎉 

@hwycafe visits (in Pemberton) give me the warm fuzzies. 
What Leo & Laura have created is nothing short of RIDICULOUSLY DELICIOUS menu of vegan comfort food, and to see their growth & the traction they’re  gaining from spreading the vegan message through the ridiculousl deliciousness, is really somethin’ else.

The collab day they did a couple weeks back with @erinireland at  @tolivefor.bakery had a 3 hour!!! line up of people who were happily waiting to try their infamous Chick’N Wraps. 

Proof you don’t need animals for all the nostalgic textures & flavours you’d ever crave. 

Stop by @thehwycafe next time you’re in Pemby, and you’ll be greeted by one of the kindest & most compassionate (and purpose driven) couples I’ve come across 

Get in there. 
It’s ridiculous how delicious 🤤 

…Look out for their new food truck around Whistler & festivals next year too 🎉 

#whistlervegan #pembertonvegan #happycow #veganfood #veganchicken #vegantravel
VEGAN IN WHISTLER series: Today’s shout out: @n VEGAN IN WHISTLER series:

Today’s shout out:
@nakedsprout Tempeh Reuben & Tomato Soup 

🤤 

Have you tried?

#veganinwhistler #whistlervegan  #tempehislife #reuben
Being you is your super power. 💥 Side note: Mot Being you is your super power. 💥 Side note: Mother Nature, hey? What a beauty. 

Let’s protect her.

Less animals, more plants on the plate 🎉 

#earth 
#stayyou #stayweird
Easy vegan dinner equation: 1) Base: Lentils (us Easy vegan dinner equation:

1) Base: 
Lentils (used black lentils, love their texture)
& whole grain (precooked brown rice - just make a batch and keep in the fridge for a week to add to things)

2) Veggies:
Sautéed mushroom, onion, pepper, zucchini, broccoli …
The more variety the better. 

3) SAWWWCE. 
Curry Tahini Cheezy Sauce:
Blend until smooth in magic bullet kind of blender:
- 1/4 cup tahini 
- 1 tbsp red curry paste
- 1 garlic clove
- 2 tbsp rice vinegar or lemon juice
- 1/4 cup nutritional yeast
- a little water to blend

Bonus:
Add some extra plant protein & yummy texture: 
Used @tempeafoods and just sautéed with some @bragg liquid aminos 

Big salad on the side. 

Or lay it all on a bed of greens. 

Legume, grain, veggies, sauce. 

There’s got to be a million different versions of this. 

Whole food deliciousness.

Stay tuned: Vegan Roadmap recipe e book coming.

Give a 📖 in the comments if you want me to DM you about it when it’s ready 🎉
Tofu Scramble instead of Scrambled Eggs: Why? * C Tofu Scramble instead of Scrambled Eggs:
Why?

* Cholesterol-free
* Plant-protein-packed
* No animals needed
* Fibre!
* Yummy with delish @shaniseasoning spice mix
* Sustainable for 🌎 
* plays a part in cancer prevention & balances hormones 

Texture tip:
- Use 1 block each of medium and soft tofu. Make it organic. 
How to: 
- sauté veggies, crumble tofu, add a dollop of hummus & the spices 

PS: 
Breakfast for dinner: yay or nay?

It’s a total yay for me.

#tofuscramble #veganbrunch #veganchat
For those with furry fam members: have you heard o For those with furry fam members: have you heard of @virchewdogs ? 

Women-run biz by the amazing Laura out of Vancouver. 

These two are obsessed and thriving on it. @zakxtez 

You can order it right to your door in Van! 

Virchew is fueled by passion & purpose & a whole lotta love for animals & the earth. 

Dogs can thrive as plant-based eaters. 
If your pup has skin issues: Virchew is def worth a try!

#dogfood
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