Happy Sunday, sweet cats! How was your week? Yesterday I was working again, but that was my fault as I organised this event months ago without realising it was my Saturday off, and it was a friend who offered to come to the library and do this event for free. And it went really well, many people attending so I’m quite happy. But also it’s my second Saturday in a row I’m working and I’ll be working the next one too. Still a couple of busy weeks, but trying to keep myself freer (and agree to lees things) from mid-November onwards.

So I’ve been making this Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing by VeganRicha in the past few days and made it again last night. It’s a quick and easy recipe, so versatile as I use it in salads, pairing it with rice or just eating it as it is. Also, one of the variations I made is by subbing the tofu for beans or chickpeas. Still delicious!

Ingredients 

• 1 head of broccoli
• 1 cup cubed sweet potato
• 1.5 cups cooked chickpeas, or 1 15 oz can drained
• 1 cup tofu, (pressed for 10 mins then cubed)
• 1/2 red or green bell pepper, , sliced
• 2 tsp oil
• 3/4 tsp chiotle pepper powder
• 1/2 tsp chipotle pepper flakes or red pepper flakes
• 1/2 tsp smoked or sweet paprika
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• additional optional spices: dash of black pepper, cinnamon, 1/2 tsp oregano
• 3 tbsp sunflower seeds
• 3 cloves of garlic, finely chopped

Miso Maple Lime Dressing:

• 1 tbsp lime juice
• 1 tbsp miso
• 1 tbsp water
• 1.5 tbsp maple syrup
• a good pinch of salt and paprika/chipotle pepper
• 1 tsp olive oil, optional

Method 

1. Preheat the oven to 400 degrees F (205 C). Line a large baking dish with parchment. Slice/cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.
2. Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. Spread the veggies in the baking dish in one layer.
3. Bake at 400 degrees F for 25 minutes.
4. Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
5. Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.
6. Dressing: Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Enjoy!

Love,

TVCL xx

Hi kittens! How are you? It’s been a busy week: I was at a taekwondo seminar (getting ready for my red belt, black tag in December), I’ve seen two friends and then went for my kinetic chain release appointment. I’m also working three Saturdays in a row (one is my fault as I organised an event at the library for my Saturday off!). But at least it’s really autumn and I’ve been enjoying some sunny-but-crispy-cold morning walks to work. And how beautiful are the colours this time of the year? The changing of the leaves from green, to bright yellow, orange and red, it’s so pleasant!

Anyway, I was doing my grocery shopping and found a plant-based protein powder at a very reduced price so I thought it was finally the time to try these Protein Cookies by ChocolateCoveredKatie. The powder I got is vanilla-flavoured so it went well in this recipe. Plus, it’s good to know that I am getting some extra protein, while also enjoying something sweet!

Ingredients

• 1/2 cup nut butter of choice
• 1/2 cup protein powder (64g)
• 2 tbsp sweetener of choice
• 1/8 tsp salt
• 1/2 cup chocolate chips, optional

Instructions

1. Preheat the oven to 350 F.
2. Stir all ingredients together to form a cookie dough texture.
3. Break into four pieces, roll into balls, then press into cookie shapes with your hands.
4. If you wish to bake the cookies, bake them on a cookie sheet, lined with parchment if desired, for 8 minutes.
5. Let cool before handling, as they firm up while cooling.

Enjoy!

Love,

TVCL xx

Hello beautiful cats! How are you? It’s been over a month since my last post: I took some days off, went for a short holiday, went to the cinema (for the first time in 5 years!) and spent time with friends. It was much needed! I hope you’ve been having a good September too and are ready for Autumn. To be honest, while I was off for two weeks, I haven’t been exploring many different recipes, however as my partner is always trying new foods he recently found out the deliciousness of olives and capers so I thought to combine these two in an olive tapenade and looking around, I found this Olive Tapenade by Love and Lemons: absolutely amazing!

Ingredients

• 1½ cups pitted olives, mix of kalamata and green olives
• 4 oil-packed sun-dried tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon capers
• ½ tablespoon fresh lemon juice
• 1 garlic clove
• ⅓ cup fresh basil or parsley

Instructions

1. In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
2. Pulse until combined but still chunky. Add the fresh herbs and pulse again.

Easy, delicious and versatile: I used it as spread on bread and oatcakes as well as pasta condiment.

I hope you’ll enjoy it!

Love,

TVCL xx