vegan

Recipe Sunday – Quick and Easy Miso Noodles

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Hello kittens! I hope you’re having a nice weekend and managed to get at least 5 minutes to do something for yourself – we’re getting into one of the busiest times of the year, we just left Halloween and preparing for Christmas (and for the U.S. cats, Thanksgiving too!). Yesterday, my town had the first Christmas event of the season and it was so crowded! Plenty of lovely handmade stuff, though, from candles, soaps, and gin (!!!). Also, I had another Taek-Won-DO pre-grading, now going for a blue belt red tag! In addition to this, with my partner, we went to his brother’s birthday dinner: always lovely to see his family but at the end of the day I was happy to go to bed. And I won’t have a free Saturday until next year. I’m already tired.

Anyway, here is a recipe that has it in the name our favourite characteristics: Quick and Easy Miso Noodles by RunningOnRealFood.

Quick and Easy Miso Noodles by RunningOnRealFood

Ingredients

For the Miso Sauce

  • 2 tbsp white miso
  • 2 tbsp tahini or peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp tamari
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp chili-garlic sauce (sambal oelek or Sriracha)
  • 4 cloves garlic, grated
  • ⅓ cup warm water

For the Noodles & Vegetables

  • 250 g dry wheat noodles (Chinese-style lo mein), soba or ramen
  • 3 cups green cabbage, chopped
  • 3 cups sliced mixed mushrooms
  • 1 small white onion, thinly sliced
  • 1 bunch green onions, thinly sliced
  • Optional: 250 g tempeh or tofu, cut into small cubes
  • 1 tbsp tamari

Garnishes

  • green onions, thinly sliced
  • sesame seeds
  • toasted nori, thinly cut 

Instructions

  1. Make the Miso Sauce: Add all sauce ingredients to a medium bowl. Stir until smooth. Set aside.
  2. Cook the Noodles: Prepare noodles according to package directions. Once tender, drain and set aside.
  3. Cook Tofu or Tempeh (Optional): If using tempeh or tofu, heat 1 tbsp oil in a large pan, over medium-high heat. When the pan is hot, add the tempeh or tofu cubes. Cook for 6-8 min, breaking apart into smaller pieces, until golden-brown.  Remove the pan from the heat, then drizzle over 1 tbsp tamari. Toss to combine. Transfer to a plate and set aside. 
  4. Stir Fry the Veggies: Heat 2 tsp oil over medium-high heat.  Add the mushrooms, cabbage and onions. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until tender. Add green onions, reserving some for serving. Cook for another 2-3 min, stirring often, until tender-crisp.
  5. Add Noodles & Sauce: To the pan, add drained noodles and miso sauce.  Cook for 1-2 min, tossing gently, to coat noodles in sauce. 
  6. For Serving: Divide noodles between bowls.  Top with tempeh (if using), green onions, sesame seeds and toasted nori. Drizzle more chili-garlic sauce over top, if desired.

I hope you’ll enjoy it!

Love,

TVCL xx

Recipe Sunday – Almond Flour Cookies

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Hey, cats! How are you these days? Here it’s been a good week – I was working yesterday but I went to deliver a course in one of the nearby libraries and it’s always a pleasure going there, the drive there is very scenic and yesterday could have not been a better day to go as it was a cold, clear-skyed day, with all the autumnal colours around! Really a beautiful view that made my day, one of those views that recharge the spirit. When I came back I felt energised and managed to do quite a lot of things – feeling very positive. And these Almond Flour Cookies by ElaVegan were just what I needed for this lovely day!

Almond Flour Cookies by ElaVegan

Ingredients 

  • 1 cup (100 g) almond flour
  • 1/2 tsp baking powder
  • 4 Tbsp (40 g) date sugar (or sugar of choice)
  • 1/4 cup (64 g) almond butter softened (see notes)
  • 1 Tbsp water
  • 1/4 cup (45 g) dairy-free chocolate chips

Method 

  1. First, preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. Then, mix the almond flour, baking powder, and sugar in a medium bowl (or a food processor) until there are no lumps.
  3. Add the almond butter (or nut/seed butter of your choice) and mix well. If the dough is dry, which it likely will be, add a tablespoon of water and mix again.If it’s still too dry, add more water, a teaspoon at a time, mixing thoroughly in between.
  4. Fold in the chocolate chips, reserving a few for the top, then use a small ice cream or cookie scoop or tablespoon to divide the dough into 6 cookies.
  5. Spread the cookies across the prepared baking sheet with space in between, using your fingers to flatten them gently, and press the reserved chocolate chips into the top.
  6. Bake the cookies for 11-12 minutes until they’re lightly browning on the edges. They will be soft right out of the oven, but firm up as they cool. Leave them to cool on a wire rack. Enjoy!

I hoe you’ll enjoy them!

Love,

TVCL x

Recipe Sunday – Happy Holiday Salad

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Happy Sunday everybody! How are you? The past two weeks have been really busy: 3 events in 3 weeks and I’ve been needing a bit of time to recover. I didn’t want to risk burnout and feeling overwhelmed like it happened last year, so I took some much-needed rest this time. Also, this month started with a “Macrobiotic Detox” – it was supposed to be only a week, but decided to extend it to a month. I am preparing a post to explain what can be eaten when following a vegan and macrobiotic diet. In a way, it has some similarities with the Spring detox that I’ve been doing for the past 2 years (“Limpia”), but the main difference is that the Macro lifestyle has a very interesting principle of balance between Yin and Yang. Anyhow – will explain all this in my next post, so stay tuned! As we are definitely into Autumn, pumpkins are everywhere and they are also a beloved ingredient in the Macro diet. So here is a recipe that I have been enjoying without getting bored – Happy Holiday Salad by The Macrobiotic Association.

Happy Holiday Salad by THe Macrobiotic Association

Ingredients

  • 2 cups Winter Squash Cut into chunks
  • 2 tablespoons Basil Finely chopped
  • Olive oil 

  • Sea salt
  • Black Pepper Freshly ground
  • 2 cups Mushrooms Thickly sliced
  • 4 cups Arugula
  • ½ block Firm Tofu Crumbled

  • ½ cup Pomegranate seeds

  • 1 tbsp Umeboshi vinegar
  • Balsamic vinegar

Method

  1. Heat the oven to 375 degrees.  
Put the squash in a roasting tin with 1-2 tablespoons of oil, and season well.  
Roast for about 40 minutes, stirring once, until the squash is soft and colored round the edges. 

  2. Add the umeboshi vinegar to the crumbled tofu and mix well. 

  3. Place a tablespoon of oil into a skillet over a medium heat. Add the mushrooms and a little salt and pepper, and sauté for a few minutes, until any liquid they release has evaporated, and set aside. 

  4. In a bowl, combine the squash and the just-warm mushrooms with the arugula and tofu.  
Add the basil and a generous dash of balsamic vinegar.

I hope you’ll enjoy this!

Love,

TVCL xx

Recipe Sunday – Easy Vegan Broccoli Soup

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Hello my beauties! How are you? Another week has gone by and to be honest, apart from work I haven’t been able to do much. Yesterday I had my Taek Won Do grading – it was a fairly big one as I went for the blue belt so it’s a bit of an achievement. But I wasn’t feeling it, I wasn’t feeling the same as I used to when I was doing Kung Fu and I’ve been feeling this for a while. But it’s the only martial art available in the rural area where I live, that could be sustainable and I am able to do it in winter too – so I do it. But yesterday I wasn’t feeling it. Oh well, it is what it is, right? I’m not saying anything against TWD, every martial art is different – yes, there are similarities among most of them, but they have different applications and especially different theories, so sometimes it might be more difficult to get into that TWD mindset after 7 years of Kung Fu. So, not complaining, just some reflexions. Anyway, the main thing here today is food! Lovely, delicious, easy-to-make food that satisfies your senses! And I’m presenting you the easiest yet most delicious broccoli soup – this is my go-to soup (almost at the same level as the Potato and Leek one!) and I’ve learned how to make it by PlantBasedFolk. Without further ado, the Easy Vegan Broccoli Soup by PlantBasedFolk.

Easy Vegan Broccoli Soup by PlantBasedFolk

Ingredients

  • 750 grams Broccoli chopped small
  • 3 medium Potatoes peeled and chopped small
  • 1 teaspoon Black Pepper freshly cracked
  • 5 Cups Vegetable Stock or enough to just cover veggies

Method

  1. In a tall pot, over hight heat, boil potatoes, vegetable stock for 5 minutes.
  2. Add broccoli and pepper, cook for another 10 minutes. Turn off heat.
  3. Allow pot to stand for 10 minutes. Then pour contents into a blender and blend until completely smooth (or use a handblender). Serve warm.

Right, people, how easy is this?! And trust me, it’s all flavour and deliciousness, a warm hug from within.

I hope you’ll enjoy it!

Love,

TVCL xx

Recipe Sunday – Vegan Victoria Sponge

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Hiya my cats! And Happy Sunday! Last week was mental and I had an extremely busy weekend doing some more cleaning and tidying up, meaning that I wasn’t really able to sit down at my laptop for long. And while I had this week off, it was my birthday and my parents came to visit so I have been focused on spending time with them. Because between me being vegan and my mom being allergic to many various ingredients, I decided that I would make the birthday cake, or to be fair, cakes: I made a variation of the Pear Galette with Rooibos Glaze and also a Victoria Sponge by LazyCatKitchen. They both were a success with my parents! To make it more special, I used a homemade strawberry jam that a colleague made for my partner and me – delicious! So here is the recipe for this cake.

Vegan Victoria Sponge by LazyCatKitchen

INGREDIENTS

CAKE

  • 450 ml / 1½ cups + 2 tbsp soy milk*
  • 30 ml / 2 tbsp lemon juice
  • 150 g / ¾ cup softened coconut oil or vegan butter block
  • 300 g / 1½ cups sugar (coconut sugar for GF version)
  • 2 tsp vanilla extract
  • 1 tsp lemon extract (optional)
  • 430 g / 3½ cups AP flour or GF flour mix
  • 30 g / ¼ cup cornstarch/cornflour
  • ½ tsp xanthan gum (only if using GF flour)
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt

FILLING / TOPPING

  • 250 ml / 1 cup vegan whipped cream (like Oatly)
  • 2 tsp vanilla extract or paste
  • 2 tbsp icing sugar, to taste
  • 160 g / ½ cup quality strawberry jam
  • 500 g / 1 lb fresh strawberries

METHOD

  1. Heat up the oven to 180° C / 355° F (without the fan function) and grease and line two 20 cm / 8″ round cake tins.
  2. Combine soy milk and lemon juice in a small pot and warm up until just barely lukewarm. It will curdle – that’s what it is meant to do.
  3. Beat softened coconut oil (or vegan butter) and sugar with an electric mixer until nice and fluffy.
  4. Once whipped, fold in about a third of the lemon soy milk mixture and both extracts.
  5. Place a sieve over the bowl and sift in approximately a third of flour and all of the cornflour. Gently fold dry ingredients into the wet ingredients by making small circles in the middle of the bowl with your spoon to minimise lumps. It will take a while to incorporate well, don’t rush this step. Alternating dry and wet ingredients like this prevents the batter from being too runny to begin with and therefore lumps from forming.
  6. Next, fold in another third of soy milk, followed by another portion of sifted flour.
  7. Finally, add the last of the soy milk followed by both raising agents, salt and xanthan gum (for GF version) with your third batch of flour. Fold really gently so that you don’t knock too much air out of the batter.
  8. Divide the mixture between two tins and bake until a toothpick comes out clean of cake crumbs, about 30-32 minutes.
  9. Allow the cakes to cool down completely before removing from the tins and icing.

FILLING / TOPPING

  1. Whip chilled vegan whipping cream in a clean bowl according to the instructions on the packet. Add vanilla and a bit of sugar to taste.

ASSEMBLY

  1. Spread jam and cream on top of the first sponge cake, decorate with a few fresh strawberry halves.
  2. Top with the second sponge cake, decorate the top with more cream and strawberries or if you are after a more traditional look, simply sprinkle the top with some icing sugar.

I hope you’ll enjoy this cake, whether for your birthday or for another Sunday 🙂

Love,

TVCL xx

Recipe Sunday – Sheet Pan Tofu with Spring Vegetables

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Happy Sunday, beauties! The past week has been so busy, managed to see a dear friend and the weather was so lovely we went for a walk and then for a delicious lunch at the local vegan cafe. But I’ve also felt overwhelmed at work as I had 2 meetings and a training day where I had to deliver a short presentation: at the time I felt like I maybe put too much stuff on my plate, but then I look at my colleague, she’s always meeting existing or potential partners, always organising events, delivering talks etc. and she seems so serene and calm. And I thought that I should try to be more relaxed with my work-life: I do my job and at the latest meeting with my manager he clearly said that I do even more than what my work entails. So, why am I taking things so personally? Like, I am way too involved with my work stuff. Yesterday was my Saturday on, and I wasn’t feeling well, almost the beginning of a cold – then all these thoughts came into my mind and I stopped, paused while I was creating the graphics for an event, and I started breathing in and out, mindfully. I spent 5 minutes, just trying to clear my head. Then I came back home for lunch and since it was sunny, I spent the break in the garden, doing nothing, just enjoying that time. Before going back to work, I made myself a lemon and ginger tea with a splash of apple cider vinegar to sip while I was finishing work. After work, I had a quick 20 minutes nap and decided to not do anything but rest. Made a quick dinner and had some green tea, then went to sleep. I kid you not, this morning I woke up quite rested but mostly no signs of a cold! I know, I probably am not telling you anything new, but maybe you forgot to “take it easy” and be more compassionate to yourself so this is just a reminder – you are doing great, you are doing your best, and even if your best is just getting out of bed, this is enough! You don’t have to prove anything to anyone.

That’s way too much chit-chat! So I leave you with a simple but nutritious recipe for those days where you can’t be bothered to cook but still want something tasty: Sheet Pan Tofu with Spring Vegetables by FromMyBowl.

Ingredients 

 

For the Lemon Garlic Tofu:

  • 14-16 ounces extra firm tofu pressed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Vegetables:

  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Black pepper to taste
  • 1/2 teaspoon salt
  • 1 bunch asparagus ends trimmed and cut into 2” pieces
  • 8.5 ounces canned artichoke hearts drained, rinsed, and cut in half
  • 4 ounces radishes ends trimmed and cut in half
  • 2 tablespoons chopped fresh dill
  • Lemon Pepper Orzo or cooked rice for serving (optional)

Method

  1. Preheat the oven to 415F. Set a large baking sheet aside and line with a silicone baking mat if it is not nonstick.
  2. Cut the tofu into small triangles and place in the bottom of a small container. Add the olive oil, lemon juice, garlic powder, black pepper, and salt to a small jar and shake until emulsified. Pour the marinade over the tofu and gently toss the container until the tofu is coated. Let marinate for 15 minutes, or overnight in the refrigerator for a stronger flavor.
  3. Transfer the tofu to a large baking sheet, leaving about 2” between each piece. (Note: discard the extra marinade behind or save it for drizzling on the tofu just before serving, if desired). Bake in the top rack of the oven for 20 minutes.
  4. In a medium bowl whisk the oil, mustard, garlic powder, pepper, and salt together. Add the asparagus, artichoke hearts, and radishes and mix well. Set aside.
  5. Take the tofu out of the oven, flip it, and scoot it all over to one third of the baking sheet. Transfer the vegetables to the baking sheet and spread them across the remaining two thirds. Return to the top rack of the oven and bake for an additional 15 to 20 minutes.
  6. Remove from the oven and top with fresh dill.

Enjoy!

Love,

TVCL xx

Recipe Sunday – Chocolate Almond Butter Chia Pudding

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Happy Sunday, beautiful kittens! How are you? Are you enjoying your weekend? In some places of the UK, this is a holiday weekend, but alas, that’s not where I work so this is a normal weekend for me. Oh well, doesn’t really matter because I managed to have a lovely day yesterday with my partner (went to an artisan/farmers market in town and the vegan and cruelty-free products were almost everywhere!), then to the vegan cafe for a light lunch, a nice walk, made dinner and chilled watching The Last of Us (yes, we’re quite behind schedule in watching this series compared to the rest of the world). Today was another relaxing day, although I also managed to tidy up the place and throw away stuff that I don’t need and can’t be donated. Also, it happened! THE OVEN IS HERE! It arrived on Wednesday and I’m excited to try all the recipes that I’ve been saving for roasted veggies, baked goods etc. But today wasn’t the day: after all the tidying/cleaning I didn’t have any more energy to dive into a baking recipe. So I hereby present you with this recipe for a Chocolate Almond Butter Chia Pudding by AllTheHealthyThings.

Ingredients

  • ¼ cup  chia seeds
  • ½ cup almond milk
  • ½ cup canned coconut milk
  • 2 tablespoons cocoa powder
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Method

  1. Whisk together all of the ingredients except the chia seeds.
  2. Add the chia seeds and whisk again until well combined.
  3. Pour the mix into a glass storage container and place it in the refrigerator. After a few minutes, give it another stir to make sure everything is evenly combined.
  4. Leave the chia pudding in the fridge overnight. In the morning give it a good stir and then top it with fresh berries, your favorite granola, and nut butter.

Enjoy!

Love,

TVCL xx

Recipe Sunday – EASY Instant Pot Red Lentil Curry

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Hello beauties! It’s been another manic week, there are so many things to do and time just flies! But I’m trying not to panic and my “word of the year” which is balance for me this year, is always with me. So, having nice, comforting food is a must especially in this time, and this Easy Instant Pot Red Lentil Curry by MyQuietKitchen is exactly what I need to get me through these busy days.

Easy Instant Pot Red Lentil Curry by MyQuietKitchen

Ingredients 

  • 1 large yellow onion, chopped
  • 4 to 6 cloves garlic, minced
  • 1 thumb size piece of fresh ginger, peeled and zested or minced
  • 1 (14 ounce) can light coconut milk
  • 1 (28 ounce) can diced tomatoes
  • 1 ¼ cups dry red lentils
  • 2 cups soy curls or 1 cup TVP
  • 1 heaping tablespoon mild curry powder
  • 1 teaspoon cumin
  • 1 tablespoon tamari (for GF) or soy sauce
  • 1 teaspoon fine sea salt
  • black pepper
  • 2 ¼ cups water

Method 

  1. Note: to avoid a burn warning on the Instant Pot it’s important to measure accurately and avoid major adjustments to the the wet/dry ratio.
  2. Combine all ingredients in the Instant Pot (onion – water), and stir very well. If using soy curls/TVP, these go in dry; no need to soak first. Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
  3. Carefully flip the toggle to manually release the pressure. Serve with rice or potatoes, a squeeze of lime juice, and fresh cilantro, if desired. Lentil curry is also great with a dollop of plain vegan yogurt.

I hope you’ll find this recipe as delicious as I do!

Love,

TVCL xx

Recipe Sunday – Raw Vegan Hemp Seed Brownies

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Hello beauties! How are you? The past few days have been so busy with my parents visiting: the last time they managed to come it was almost 6 years ago and I moved a couple of times since then so there has been a lot of exploring for them and it’s been just lovely! And with this busy time (still no oven!), I wanted a quick sweet to make hence these Raw Vegan Hemp Seed Brownies by RunningOnRealFood – delicious quick dessert for this busy and warm time. Here is the recipe

Raw Vegan Hemp Seed Brownies by RunningOnRealFood

Ingredients

For the Brownies

For the Chocolate Ganache

Method

  1. Add the walnuts to a food processor and blend into a grainy consistency. It’s ok if there are some larger pieces left behind but they should be mostly broken down.
  2. Add the rest of the brownie ingredients and blend again, starting with 2 tbsp of water, until you have a thick sticky dough. You should be able to press it together into a ball between your fingers. If needed, add the additional tablespoon of water and blend again.
  3. Line a 7 or 8-inch square baking pan with parchment paper so it sticks out over the edges of the pan. This will make it easy to lift the finished brownies from the pan. Firmly press the dough into the pan, taking time to work it into all the corners and even the surface.
  4. Melt the chocolate chips in a microwave-safe bowl in the microwave or by using a double boiler. If using the microwave, stir every 15-20-seconds until they’re mostly melted and you can mix to melt in any remaining chocolate chips. Add the coconut milk or cream and stir until fully combined and smooth.
  5. Spread the ganache over the brownies, smoothing with a spatula or the back of a wooden spoon.
  6. Top Brownies with Ganache: Spread the ganache over the brownies, smoothing with a spatula or the back of a wooden spoon.
  7. Freeze: Place the pan in the freezer for 1-2 hours or until the ganache is firm. 
  8. Slice: Lift the brownies out of the pan using the edges of the parchment paper. Slice into 16 squares and enjoy. Store remaining brownies are best stored in the freezer.

I hope you’ll enjoy them!

Love,

TVCL xx

Recipe Sunday – Easy Coffee Overnight Oats

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Happy Sunday, my cats! How are you? Are you enjoying your Summer? Here we’re having some clammy days, but at least today it was windy so it took away a bit of the dampness and my daily walk was more pleasant. Usually, on a Sunday I would make something sweet for the week like muffins, cookies etc: however, I still don’t have an oven at the new place so I am not able to bake. Does this mean that I can’t have a homemade sweet to enjoy during the week? Absolutely not! I’m not defeated that easily. As you’ve seen in a couple of past posts (here and here), there are delicious solutions to have easy and quick oven-free recipes! This week, I am sharing an amazing recipe to get your day start properly: Easy Coffee Overnight Oats by ForkfulPlants.

Ingredients  

  • 40 g oats (~½ cup)
  • 15 g chia seeds (~1½ tbsp)
  • 80 ml brewed coffee (⅓ cup)
  • 125 ml almond milk (½ cup)
  • 60 g plain dairy-free yoghurt (⅓ cup)
  • ½ tsp vanilla extract optional
  • 1-2 tsp maple syrup optional

Method 

  1. In a mason jar or bowl, add the oats, chia seeds, brewed coffee, almond milk, yoghurt, vanilla (if using) and maple syrup (if using).
  2. Mix really well until it’s all combined, then cover and move to the fridge.
  3. Leave to thicken overnight, or for a minimum of 3 hours.
  4. To enjoy your oats the next morning, you can top them with some more yoghurt and some chopped nuts or seeds.

You can make it every night and it really takes just a few minutes: easy, quick, delicious and nutritious! I hope you’ll enjoy it as much as I do.

Love,

TVCL xx