Vegan Mom Yas

Not bad for $2.48! I made probably 6 litres of pumpkin soup from 1 pumpkin that I purchased from Superstore. And now my house oficially smells like autumn. Easiest vegan pumpkin soup ever and approved by my non-vegan hubby 👌👍🎃 Yield: Depends on the size of your pumpkin You will need: -pumpkin (peel off the outer peel of the pumpkin and clean the inside out from the seeds. Do not worry about removing any of the slimy strings from the inside) -your choice of seasoning (optional) - I used cracked black pepper and curry Directions: 1. Steam the pumpkin chunks until soft (I used a double boiler) 2. Pour the chunks into the blender and add any seasoning you like (start off with small amounts because you can always add more to taste) 3. Blend until silky smooth and eat right away or store in an airtight container in the refrigerator until ready to reheat and serve *feel free to add milk of choice for a creamier type of soup *add coconut oil if you like the addit...

Dinner was a polenta crusted pizza topped with veggies and a pecan "parmesan" crumble🍕. I love re-inventing different foods :) Yield: 1 pizza You will need: -2/3 cup water -1/2 cup hemp milk (any milk) -3/4 cup coarse cornmeal -1 teaspoon rosemary -sautéed vegetables of your choice (I used: zucchini, tomato, pineapple, olives, mushrooms, pecan parmesan crumble) Directions: 1. Preheatthe oven to 400F 2. In a pan, on med-high heat, mix the water and milk until just ready to boil and then lower the heat to 1 and add in the cornmeal, whisking so you don't get clumps 3. Cover the mix for about 20 minutes and stirring twice throughout cooking 4. At the end of the 20 minutes, stir in the rosemary or any spice you like and allow to cool 5. Press into a lined pizza pan and spread your pizza sauce on top. Bake for 30-40 minutes (to allow crust to harden) 6. Top the pizza with sautéed vegetables and cook for another 30-40 minutes, until a crispy crusted pizza forms...

Some easy plant based maccaroni and cheese that I whipped up in a few minutes 👌👌. It's crazy how much it looks like real cheese. Made with only potatoes, carrots, nutritional yeast, and some seasoning. Topped this sauce over some corn pasta. Yield: 3 cups of sauce You will need: -1 cup boiled carrots -2 cups boiled potatoes -1/2 cup nutritional yeast -Optional: seasoning of choice and a squirting of lemon juice Directions: 1. Place all your ingredients into a high speed blender and blend until smooth 2. Store in an airtight container in the fridge

I love mixing in raisins into a bowl of oats. When they absorb all the moisture from the heat, they are just the right addition to satisfy your sweet tooth. It also reminds me of freshly baked oatmeal cookies (I'm sure you can admit to sneaking a cookie off the bakibg sheet right when they're taken out if the oven!) 😊. Yield: 1 serving You will need: -1/2 cup gluten-free oats -1 cup water -A dash of cinnamon -2 tablespoons peanut butter/almond butter -1 tablespoon coconut sugar -2-3 tablespoons raisins Directions: 1. Cook the oats as instructed on the package (I usually microwave 1/2 cup of oats with 1 cup of water and a dash of cinnamon for 2 minutes, just until the moisture has been absorbed and it is gooey) 2. Stir in the nut butter, coconut sugar, and raisins right after taking out of the microwave and enjoy! *Enjoy any bowl of oats with a generous side of fruit!

I've been using tons of oatmeal to make my oatmeal bowls in the morning and I wanted to change things up a bit. I'm glad I did because this quinoa has such an interesting texture that pops in your mouth. Quinoa is so versatile, not only for savory dishes, but for sweet ones too! Yield: 4 servings You will need: -1 cup quinoa -1 1/2 cup coconut milk (any milk) -1/4 cup peanut butter -1/4 coconut sugar -A splash of vanilla Toppings: vegan chocolate/carob chips, fresh fruit (optional) Directions: 1. Combine the quinoa and milk in a saucepan and bring it to a boil 2. Lower to a simmer and cover the quinoa with a lid and allow to cook for about 15 minutes until thick and fluffy (times may vary based on oven) 3. Stir in the peanut butter and water and return to a boil 4. When it reaches a full boil, keep it covered but turn off the heat so that the water gets fully absorbed and the quinoa becones thick and fluffy (about 20 minutes) 5. Stir in the coconut sugar and va...

I always find it interesting when walking through the grocery store and finding such random favors of hummus. I came up with this when I found the pumpkins on sale after Halloween. I bought so many and puréed them and thought what could I make? Heck... I'll add some to my hummus. It tasted so good I had to share! Yield: About 1-2 Cups of hummus You will need: -1 can of Chickpeas  -1-2 cloves of Garlic -Juice of 1 Lemon -1/4 Cup Tahini -1/4 Cup Pumpkin Purée  Directions: Blend all the ingredients in a food processor or blender. Store in fridge for up to one week. *Add a little water if you would like a thinner consistency *Add salt and pepper for an extra kick in flavor  *Substitute pumpkin for sweet potato purée for a different flavor profile

Dinner for champions 👌. Oil-Free sweet potato fries and regular fries. They were accompanied by my homemade ketchup and a head of lettuce. I love the crunch and juiciness of lettuce with potatoes. Perfect combo! Yield: 1 serving You will need: Sweet Potato Fries: -3-4 sweet potatoes (peeled and sliced into french fries) -1-2 tablespoons coconut sugar -A dash of cinnamon and nutmeg White Potato Fries: -3-4 red potatoes/any variety (peeled and sliced into french fries) -1 tablespoon rosemary -1 teaspoon black pepper -Juice of 1/2 lemon Directions: 1. Preheat oven to 400F 2. Mix all the ingredients for each french fry recipe together and place them on a parchment lined tray 3. Bake for about 40 minutes, tossing throughout baking (baking time may vary based on type of potato and thickness of wedges) 4. Once baked through, sprinkle the lemon juice on the white potato fries and enjoy! *Accompany the fries with some greens to help with digestion and to fill your body with...