My sister came over the other day and taught me how to make vegan bechamel sauce. Since then I’ve been eating a little bit too much of it, but nevertheless! This recipe will help you put down the dairy and pick up the soy!
While boiling the pasta, heat another pan on low heat and pour a cup of soy milk and a spoon of dairy-free butter (I like to use Nuttelex Original. You can buy this in Landers & SNR)
Stir till the butter has melted and slowly pour in some flour while stirring. It’s important to keep stirring or whisking so that the flour doesn’t clump! Add about half a cup of flour. If you want a thicker sauce add even more flour, and if you want it to be soupy, add less. Play with it!
When you find the right consistency for you, add chopped onions and garlic and continue to stir. Throw in the sliced zucchini and let simmer.
I like to add nutritional yeast to give it a cheezier flavor. Add about two tablespoons. If your sauce has become too thick for your liking, add a dash more soy milk and continue to stir.
You’re nearly done!
Drain your pasta, mix it in with the sauce and add salt and pepper to taste.
There it is! I hope you enjoy it as much as I do 🥒
My quick, go-to meal. I am obsessed with noodles…
Prepare your udon noodles by cooking them in a pot of boiling water for 3 to 4 minutes and then putting them into a colander
Chop up garlic, green beans, tofu, and spring onion
Heat up a saucepan, pour some sesame oil and add the garlic
After 1 minute, pour in some soy sauce, sweet rice wine, sriracha
and a dash of maple syrup to taste
Add the string beans and cook for approximately 4 minutes while stirring
Add the tofu and a pinch of salt
Mix the udon into the saucepan and stir
Pour the noodles into a bowl, add the spring onions and throw in sesame seeds
Green beans are high in fiber, great with preventing blood clots in arteries and veins, controls diabetes, is great for bone health, eye care, and also boosts your immunity! Tofu is high in protein, magnesium, iron, calcium, zinc, and vitamin B1. ♡ Plant based, baby!
Easy and filling! This meal is low in fat and a good source of protein, vitamin A + C + K + B6, dietary fiber, and magnesium.
Cook barley with 1 cup barley to 3 cup water ratio, chopped garlic and salt
Chop up more garlic for the squash
Cut squash up into medium sized cubes and heat in a pan with dairy-free butter or cooking oil of choice till cubes soften
Add apple cider vinegar, nutritional yeast, garlic salt and pepper to taste
Place in bowl and top with ground pistachios
Photos take with my Fuji Film X-T20
Lettuce + pear + radish + apple + cucumber + carrot + yellow bell pepper + chopped almonds + basil leaves + hemp seed hearts + chia seeds
Apple cider vinegar + olive oil + black pepper + maple syrup (adjust to your taste buds)
Thank you, Rustan’s Supermarket & Bigseed PR for my delicious and nutritious basket of local goods! I received dark chocolate, granola, wild ginger tea powder, coconut spread, and more ✿ Who knew it would be so easy to find VEGAN coffee on the go!? Bam Bam is also very happy, he loooves banana chips…
Stay healthy& support local! ✌ Have a RICE day!
Adjust for your taste:
- Heat about 1 cup of tablea in a saucepan. Do not boil.
- Remove from saucepan into a heat proof bowl
- Add maple syrup or agave syrup
- Add 1 tsp of vanilla extract
- Pour in 1 cup of chocolate almond milk
- Stir well
- Smear vegetable oil onto flat tray or plate and shape tablea into thin circles
- Add chopped almonds, dried cranberries, chia seeds and/or other ingredients you’d like and push down so it sticks to the chocolate
- Put into fridge for 1 hour to harden
Enjoy! (Great with tea or coffee!)
Simple and light, perfect for dinner.
– Boil 1 teaspoon of sesame oil with 3 cups of vegetable broth (I used one from Healthy Options)
– Add 1 onion, 3 cloves of garlic, 1/3 a large carrot, and a handful of broccoli
– If you’d like, add soy meat/tofu to the mixture and let cook
– After 3 minutes, add the noodles of your choice (I used a mixture of rice & glass noodles) and cook for another 2 minutes
– Add a tablespoon of liquid aminos or vegan soy sauce and 1 teaspoon of chilli flakes
– Squeeze in some lemon and it’s ready for you to eat!