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 🥒
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.
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!
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.
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
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)
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!
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.
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 :]
Live cruelty free! ❤