If you like Mediterranean flavors you will definitely like this salad! I love all kinds of dishes with eggplant and this one I make a few times a year because it’s easy and so versatile. Zalouk is a traditional Moroccan salad made with cooked eggplant …
Whether you’re looking to meal prep for a few days or make a quick dinner, this sweet potato & quinoa casserole will make a great choice. It’s super nutritious, delicious and very easy to make. This recipe calls for simple ingredients and can be adjusted …
Not all cooking should be complicated and time consuming especially when you own an Instant Pot. I swear by it and ever since I bought it I use it weekly! This recipe is a very good example of how you can use your Instant pot and a few simple ingredients and create a delicious and nutritious meal in under 30 minutes!
If you love curry flavors, you will love this recipe. It’s a simple curry made with yellow split peas, carrot and kale leaves and stems. You will need only 10 ingredients and in 30 minutes you will have a beautiful dish that makes the perfect dinner for busy days.
I included the kale stems because I like the texture and flavor, so why waste them? You can have this on its own or with some rice and you can top it with some cilantro or some of the sweet potato croutons (check the recipe here).
Let me know how you liked this!
Instant Pot Kale Split Pea Curry| Vegan, 10 Ingredient
A delicious split pea and kale curry recipe made in the Instant Pot.
- Heat your oil in the Instant Pot on Saute mode. Add your onion, garlic and kale stems and saute for about 3, 4 minutes.
- Add your split peas, carrot, broth and spices, stir and lock the lid. Turn the valve to sealing, and select Pressure Cook for 20 minutes. It will take a few minutes to come to pressure and begin counting down.
- Once the cook time is over, let pressure release naturally for 8-10 minutes before opening the valve and removing the lid. Once you remove the lid, add the kale leave and stir in. Enjoy!
- I used 2 tsp of vegetable bouillon for 6 cups of water but you can add more if you would like.
Wether you’re looking for a coffee alternative or a comforting drink for any time of the day this one will definitely do for both! Turmeric lattes have become increasingly popular the past couple years. This warming drink originates in India where it’s traditionally consumed for …
If you like Cajun seasoned stuff you will love these croutons! Sweet potato goes really well with cajun and these crispy little bites are the perfect topping for salads, bowls, soups or as a healthy snack! Cajun is a mix of spices like paprika, cayenne, …
Persimmon is a fruit that I don’t get to eat too often but when I find them during fall and winter I make sure to buy as many as possible. They are perfectly sweet and juicy, so how can you not like them?
I had a lot of extra persimons so I decided to put them in my nice cream and it turned out great! It was so good that I thought I was having ice cream!
This persimmon nice cream contains only 4 ingredients and is high in protein so it’s the perfect snack after a workout.
You will need frozen bananas to make it extra creamy and sweet and a peeled persimmon cut in pieces. You will add some coconut milk and some plain or vanilla flavored protein. Also you will add a heaping teaspoon of maca powder in. Maca is known for its hormonal balancing properties and it gives a beautiful caramel like taste to anything added to. It goes so well with the persimmon sweetness!
After you blend everything you will end up with the most perfect nice cream that’s naturally sweet and creamy! And of course it’s super healthy, vegan and dairy free!
Make sure you add a bit of natural peanut butter to it. It really goes well with this nice cream!
Persimmon Maca Protein Nice cream| Vegan & Dairy-free
A delicious protein rich nice cream with persimmon and maca powder that's creamy, sweet and super healthy!
- Put all your ingredients in a blender and blend on high speed for 30 seconds or until you have a smooth consistency.
- Drizzle some peanut butter on the walls of a glass or mason jar. Pour your nice cream in it and top with peanut butter and persimmon slices or some granola. Enjoy!
I don’t know about you but cauliflower is my favorite cruciferous vegetable because you can cook it in so many different ways and make it taste delicious! This recipe is very simple and I make it here and there when I’m craving a salty, crunchy …
Banana bread is the perfect treat when your sweet tooth calls for cake! I love making cakes but I am not a fan of making a mess in the kitchen and having to wash a bunch of bowls after I’m done baking. Also I don’t like complicated recipes!
If you guys are like me, you will love this recipe because it’s made using one bowl only and using only a few simple ingredients! I chose to use my batter to make muffins instead of a cake because they’re the perfect portion when you’re in the mood for cake and also easy to transfer.
These muffins call for only 11 pantry friendly ingredients and some add ons and you can simply mix everything in a large bowl. You will simply mix your wet ingredients first and then add your dry ingredients. Then add some walnuts and chocolate chips (optional). You pour your batter into a muffin tin and in 35 minutes you will have the most perfect banana muffins!
You will love these muffins because they’re soft and moist and with the perfect slightly crunch muffin tops. They’re not overly sweet and they’re perfectly spiced with pumpkin spice. They taste so good that you won’t believe they’re vegan and dairy-free. Also they are made using coconut sugar so they’re refine sugar free! So that makes them a bit healthier for a quick breakfast option.
You should definitely give these a try!!
One Bowl Vegan Banana Walnut Muffins| Refined Sugar-free
Perfectly soft and moist vegan and refined sugar-free banana muffins with walnuts and chocolate bits!
- 1 1/2 cups all-purpose flour
- 1 tsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup creamy peanut butter
- 1/2 cup melted coconut oil
- 1/2 cup soy milk
- 1 cup mashed ripe bananas (about 3 medium size bananas)
- 1 Tbsp maple syrup
- 1/2 cup coconut sugar
- 1/4 cup chopped walnuts
- handful of chocolate chips
- Preheat your oven at 350 degrees. Line a muffin tin with paper liners.
- In a large bowl mix together the mashed banana, soy milk, melted coconut oil, peanut butter and maple syrup until you have a smooth mixture. Add your coconut sugar and mix again.
- Add your dry ingredients into your wet ingredient mixture and mix well with a spatula. Fold your chopped walnuts and chocolate chips into your bater.
- Fill your lined muffin cups with the batter, placed in the preheated oven and bake for 35 minutes or until a tooth pick comes out clean when poking a muffin.
- You can keep any leftover muffins in an airtight container and enjoy them within 3 days.