Creamy Cheezie Zucchini

Creamy Cheezie Zucchini

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 🥒

Bon appétit!

My 2017 Travels – SAN REMEGIO WATERS

June.

Canoeing + wine + sunshine.

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The beautiful sky, sea and sand. Simple, yet so spectacular. Cebu definitely still has it’s treasures.

All you need is an awesome crew ♥️ … and a friend’s beach house!

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A boyfriend who’s a deep sleeper is always amusing…

The crew: Rafa, Rachael, Paolo, Julian, Jaime & Mike. Thank you For having us, Jaime!

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You can never have too much vitamin sea 🙏🏼 wearing my reversible SOLTI bodysuit.

My 2017 Travels – SIARGAO SUN

My 2017 Travels – SIARGAO SUN

April.

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If you haven’t been, take some time away from General Luna and head up to the Magpupungko rock pools. Its amazing there! Make sure to check the tides so you know when its the best time to go.

After an afternoon there, we found this little guy… so we took him home! Name: Pungko ♥️

My boyfriend’s family have a beautiful place in Pilar, a town located in the middle of Siargao Island. Quiet and right on the water, this is a destination fit for friends and family. Rooms will be available for rent very soon! This is the view from the deck.

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Shooting Steph in her SOLTI Activewear reversible bodysuit

Swimming and enjoying the company of friends and family 💙 and of course, watching Mike poi dance…

I don’t leave my room without using my favorite La Mer products, especially the UV Protecting Fluid with SPF 50. Need to keep those sunspots away!

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SOLTI Activewear Luli Bodysuit, La Mer essentials, and my favorite scented flip flops from Lookeeya.

Shakin it up at Shaka. My favorite place for juices, power bowls and banana bread.

At our “Secret Beach” that’s not so secret anymore. Still a great place to swim, chill and play silly.

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After basking in the sun and enjoying the quiet, we went to Lotus Shores in General Luna. If you’re ever in Siargao, you have to try out this restaurant. They are well known for their delicious vegan menu 🌱👌🏼  and everything was superb.

Lovely as always 🙏🏼 Salamat, Siargao

All photos taken by my Fujifilm X-T20

Vegan Veggie Noodles

Vegan Veggie Noodles

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!

Enjoy! ❤

Vegan Banana Bread with Coconut Sugar Glaze

Vegan Banana Bread with Coconut Sugar Glaze

Preheat oven to 350 degrees celsius & mix all ingredients together in a food processor:

– 3 ripe medium sized bananas

– 1 1/2 cup of peanut butter

– 1/2 cup of almonds

– 1 cup of oats

– 2 tablespoons of coconut flour/flour of your choice

– 1/4 teaspoon of baking soda

– 1 teaspoon on vanilla extract

– 1/4 cup of maple syrup

– 1/4 teaspoon of sea salt

– 1/4 cup of almond milk

(Make sure the mixture is not runny. Add more oats till you get a thicker mixture.)

Put mixture into an oven-safe dish and bake at 350 degrees celsius for 15-20 minutes.

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Remove from oven and let sit for 10 minutes.

Coconut Sugar Glaze:

– 1/2 cup of coconut sugar

– 1 tablespoon of virgin coconut oil

– 2 tablespoons of unsweetened almond milk

Mix ingredients together with an electric hand mixer and then pour and spread glaze on top.

I sprinkled some cinnamon on top of my cake :]

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Enjoy!

Live cruelty free! ❤

Vegan Apple Crumble & Cappuccino Cinnamon Ice-cream

Vegan Apple Crumble & Cappuccino Cinnamon Ice-cream

This is my first time making an apple crumble AND ice-cream! Pretty happy with how it turned out :] I hope you enjoy these delicious, cruelty-free, vegan desserts!

Peal and dice 3 red apples and 1 pear

Heat saucepan and put in the apples and pear

Add a tablespoon of brown or coconut sugar (I mixed half and half), and a teaspoon of cinnamon powder

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Mix and stir for 4 minutes then place the contents into an oven-safe dish

Pre-heat oven at 350 degrees F

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Mix 1 1/2 cup of oats into a bowl with 1/2 cup of agave or maple syrup, 1 table spoon of coconut sugar, 3 tablespoons of coconut oil, 1 teaspoon of vanilla extract, a pinch of mineral salt, and a tablespoon of cinnamon powder.

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Sprinkle oats evenly on top of the apple and pear mixture and bake in the oven for 20-25 minutes or until oats are golden brown and crunchy

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Cappuccino cinnamon ice-cream without ice-cream machine

Make sure you have time to make this! I made this without using an ice-cream machine and it took about 6-7 hours to complete.

 1 can of coconut milk – 400 ml

1/2 cup of cappuccino flavoured soy milk (S&R)

1/4 cup of agave or maple syrup (S&R)

Mix into a pan and bring to simmer while stirring, then empty pan into heatproof bowl and leave to cool for 30 minutes

 Add 1/8 teaspoon of salt, 2 teaspoons of vanilla extract, and 1 tablespoon of cinnamon into bowl and stir

Place bowl into the freezer and let it freeze for 2 hours

Mix the icy mixture aggressively with a fork until smooth and creamy

Place bowl back into the freezer and repeat after 2 hours

Do this a total of 3 times

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The final product! Vegan apple crumble & cappuccino cinnamon ice-cream ❤

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