Tag: Vegan

Beans and Broccoli

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Hey there! Today I have another fantastic recipe that can be easily frozen and is great for meal prep. This take on beef and broccoli uses red kidney beans to make a delicious vegan meal. When the beans are fried, they resemble ground beef, and the seasoning used enhances their flavour. These beans and broccoli are great with quinoa, noodles, or in a salad. Hope you enjoy!

Beans and Broccoli

Serves: 2-3

Total Time: 30 minutes

Ingredients:

  • 1 can of red kidney beans, drained and rinsed
  • 1 tsp + 1 tbs soy sauce
  • 1/2 tbs chili flakes
  • 1/2 tbs garlic powder
  • 1/2 tbs ginger
  • pepper to taste
  • 1/2 a head of broccoli, separated into small florets.
  • 1 tbs olive oil
  • 1/2 tbs sesame oil
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • quinoa, for serving (optional)

Directions:

  1. In a bowl, mash up the beans, leaving some whole. Stir in 1 tsp soy sauce, the chili flakes, garlic powder, ginger, and pepper.
  2. Heat the olive oil in a pan over medium heat. Add in the bean mixture and the broccoli florets and cook for about fifteen minutes, until the broccoli is tender and the beans begin to resemble ground beef in texture; crumbly and firm.
  3. Mix the sesame oil, 1 tbs soy sauce, maple syrup and garlic in a small bowl. Pour over the beans and broccoli and stir, cooking for two more minutes.
  4. Serve over quinoa with green onion and enjoy!

Hopefully this recipe helps you get ahead this week:))

Yours Truly,

MyDayIsBooked;))

Winter Smoothie

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Hello guys;) Although you can get pretty much any fruit in the winter time, today I decided to make a smoothie that features some seasonal winter fruits and veggies. It includes banana, carrots, frozen berries, cinnamon and mandarin oranges to make a delicious holiday-inspired drink. Hope you enjoy!

Winter Smoothie

Serves: 1

Total Time: 5 minutes

Ingredients:

  • 1 ripe banana
  • 1 cup frozen blueberries (I used Saskatoon berries, since I still have a bajillion of them in the freezer from the summertime)
  • 1 small carrot, chopped
  • 1 mandarin orange
  • 1 cup water
  • 1/2 tsp cinnamon

Directions:

  1. Place all of the ingredients into a blender and blend until smooth;)

Have a great week!

Yours Truly,

MyDayIsBooked;))

Peanut Butter Chocolate Fudge Bars

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Hey there! I meant to post a killer fudge recipe closer to Halloween, but I just didn’t have the time. So today I whipped up these Peanut Butter Chocolate Fudge Bars and DANG THEY’RE GOOD! They almost taste like a peanut butter cup, but with no refined sugar and only 7 ingredients! I’m practising some self-control right now by not gobbling up the whole pan. Did I add that they’re no bake and require almost zero effort? If you’re not convinced of the amazingness of this recipe by now, I don’t know what’s going on inside that head of yours. Grab your peanut butter and let’s rock!

Peanut Butter Chocolate Fudge Bars

Serves: Makes About 20 Small Bars

Total Time: 40 minutes

Ingredients:

  • 1/2 cup natural peanut butter
  • 1/4 cup + 1 tbs maple syrup
  • 1/4 cup + 3 tbs coconut oil
  • 1 tsp vanilla
  • 1 cup almond meal (ground almonds)
  • 1/2 cup blanched and slivered almonds
  • 1 tbs cocoa powder

Directions:

  1. In a pot, combine the peanut butter, vanilla, 1/4 cup maple syrup, and 1/4 cup coconut oil. Place over medium heat until the mixture is melted and smooth, but don’t allow it to simmer. Remove from the heat.
  2. Add the almond meal and blanched almonds into the pot and stir until combined. Spread the mixture evenly onto a parchment-lined 8×8 baking pan and place in the freezer.
  3. In another pot, stir together the 1 tbs maple syrup, 3 tbs coconut oil and 1 tbs cocoa powder over low heat until melted and smooth. Allow to cool for a few minutes before removing the peanut butter mixture from the freezer and spooning the chocolate over it, covering the top completely. At this point, your fudge bars might look like a soupy mess, but this is normal!
  4. Place the pan into the freezer for 25 minutes to let the bars set. Take them out of the freezer and cut them into small squares. Store in an airtight container in the fridge and enjoy!

These definitely would’ve been good on Halloween, but with the holidays coming up, you’ll still have plenty of time to enjoy these amazing bars! Have a great weekend;))

Yours Truly,

MyDayIsBooked;))

French Onion Soup

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Hello guys! I don’t know about you, but I absolutely love French onion soup! I used to order it at every restaurant and even got to try some in Paris;) It’s one of my favourite soups to eat in the winter since it’s so rich. Over the weekend I developed a delicious recipe for it that’s Vegan and uses healthy ingredients. It tastes AMAZING and is really easy to make. You just need to make sure that the onions get super caramelized to lend a good depth of flavour. Here’s the recipe!

French Onion Soup

Serves: 4

Total Time: 55 minutes

Ingredients:

  • 2 tbsp olive oil
  • 2 yellow onions, thinly sliced
  • 2 cloves of garlic, minced
  • 1 tsp ground thyme
  • 1 1/2 tsp dried rosemary
  • 1 tbs soy sauce
  • 1/3 cup water
  • 4 cups vegetable broth
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add in the sliced onions and cook until soft, brown and caramelized. Keep an eye on them so they don’t burn.
  2. Once the onions are cooked, add in the water, garlic, thyme, rosemary and soy sauce. Cook together for 2 minutes.
  3. Pour the vegetable broth into the pot, and season generously with salt and pepper. Stir and bring to a boil, then lower to a simmer, cover and cook for 30 minutes.
  4. Scoop into bowls and enjoy with sprouted grain bread for dipping!

I’m going to make this soup again when it starts to snow… it’s the perfect thing to curl up by the fire with! Have a great week everyone;)

Yours Truly,

MyDayIsBooked;)))

Vegan Shepherd’s Pie

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Hi guys! Now that fall has started I find myself craving warm, hearty dishes and hot tea, both to be enjoyed while reading of course! The recipe that I’m posting today is the epitome of comfort food; Shepherd’s Pie. I lightened it up a bit by not using any meat, and I also used sweet potatoes because I’m just obsessed with them! This dish definitely isn’t one that comes together in 20 minutes, but it doesn’t take hours to cook either, so it’s good for rainy days when all you feel like doing is staying home and eating good food. Hope you like it!

Vegan Shepherd’s Pie

Serves: 2-3

Total Time: 75 minutes

Ingredients:

  • 2 tbs + 1 tsp olive oil
  • 1/2 a white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup diced zucchini
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup frozen peas
  • 1 cup from corn
  • 1 tsp chilli flakes
  • 2 tsp ground thyme
  • 1 tsp dried basil
  • 1 tbs paprika
  • 2 tbs tomato paste
  • 1 cup water
  • 2 small sweet potatoes, peeled and chopped into small pieces
  • 1 tsp dried rosemary
  • Salt and Pepper to taste

Directions:

  1. In a large pot, heat 2 tbs of olive oil over medium heat. Add in the onion, garlic, zucchini, carrot, and celery and cook until the onion is translucent, about 8 minutes.
  2. Add in the chilli flakes, 1 tsp of ground thyme, basil and paprika and cook for 2 more minutes.
  3. Put the peas, corn, tomato paste, and water into the pot and stir. Let the mixture cook until the veggies are soft and most of the water has boiled off, creating a stew like texture. This will take about 5-10 minutes.
  4. Dump the vegetable mixture into a small loaf pan. Steam the cut up sweet potatoes for about 10-15 minutes, or until soft. Mash them in a bowl with the 1 tsp of olive oil, 1 tsp of ground thyme and 1 tsp of rosemary.
  5. Preheat your oven to 400 degrees Farenheit.
  6. Spread the mashed potatoes in an even layer on top of the veggie mixture. Place in the oven for about 15 minutes, until the potatoes are slightly browned. Remove and enjoy!

This pie also makes great leftovers. Guess what I’m eating for lunch tomorrow? I can’t wait!

Yours Truly,

MyDayIsBooked;)))