Tag #vegan

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I don’t consider it fall until the sweaters come on, the lattes are on repeat and the fall squashes are in season.

In one of my last CSA share pickups (boo) I received a huge acorn squash and a bunch of apples that were perfect for a big ole creamy vegan soup.

I find the key to a great squash soup is to roast it ahead of time. Roasting it brings out more flavour in my opinion. This recipe has minimal ingredients and really doesn’t take much time after roasting the squash. Note you can always skip the roasting if you’re short on time.

Makes 6-7 servings depending on the size of your squash.

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Ingredients:

1 acorn squash, cut in half and roasted for 40-45 minutes at 375 degrees

3-4 apples, chopped ( I find Macintosh works best for soup)

1 leek or small onion, diced into pieces

2 cups vegetable broth

1 clove garlic, minced

1 piece celery, diced

2 tablespoons dried sage

1 tablespoon olive oil

salt and pepper for taste

1/3 cup full fat Coconut milk

Optionally: roasted pumpkin seeds, coconut milk and chopped parsley for garnish

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Instructions:

Once your squash has been roasted if doing so, set aside to cool. Then remove the flesh and place into a bowl. Set aside.

Over the stovetop, add olive oil into a large soup pot over medium heat. Add the garlic and onion/leek and saute for 3-4 minutes. Add the dried sage and saute for another 30 seconds.

Add the squash, apples and broth, salt/pepper. Stir well and let come to a boil. Then simmer on low heat for 15 minutes. Then set aside to cool a bit.

Either using your immersion blender or regular one, add half the soup and blend until smooth. Remove and repeat until all the soup has been blended.

Return to the stove and add in the coconut milk. Simmer on low for 20 minutes. You may need to adjust adding in more salt and pepper.

When ready to serve, top with pumpkin seeds, some parsley and a drizzle of coconut milk. It makes it look fancy 😜

Enjoy!!!!

@solefulyinliving✌️

With a whole bunch of cauliflower sitting in my fridge that needed to be eaten, I was inspired to create some goodness out it. Boy did I ever!!! I made up a batch of crispy baked fried cauliflower steaks. So so good and so simple too. Perfect for a quick weekday dinner.

Ingredients:

1 head of cauliflower
1/2 cup of gluten free flour
3/4 cup of room temperature water
1/3 cup of gluten free bread crumbs
1/2 cup of nutritional yeast
2 tbsp of lemon juice
1 tsp of smoked paprika
1 tsp of cayenne pepper (optional if you want it spicy)

Instructions:

Pre-heat oven to 425. Line a baking sheet with parchment paper
Cut your cauliflower in half and then slice off the root and the leaves from each part.
Then cut each half part into 1 inch steaks
In a medium size bowl, mix together the bread crumbs, nutritional yeast, salt, smoked paprika and cayenne if using.
In another bowl, mix together the flour, water and lemon juice.
Add each steak into the flour mixture and then into the bread crumb mixture.
Place onto the baking sheet. Drizzle some olive oil over each steak.
Bake for 20-25 minutes, then turn over the steaks and cook another 15-20 minutes until soft on the inside and crispy on the outside.

I served mine with a honey lemon mayonnaise but you could make any kind of sauce. Served on its own like shown in the picture or in a hamburger bun would make a awesome “chicken” like burger. I opted for no bun and instead roasted mini potatoes, cherry tomatoes and mashed refried black beans.

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Now that October is here, I’m already getting in the Halloween spirit!!! It’s actually my fave holiday of the year. So of course I’m starting to get inspired in the kitchen, beginning with these snack muffins 🎃

They are vegan, gluten free, sugar free and full of flavour! Super moist and delicious. They make a great snack or brekkie to go with that matcha latte!!!!

Made with pumpkin so they are orange and of course chocolate chips!!! Give out these instead of that candy 😂

Ingredients:

1 cup mashed banana
1 1/2 cups pumpkin puree
1/2 cup honey
1/4 cup melted coconut oil
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1 tsp cinnamon
2 cups gluten free 1:1 flour blend
1/3 cup chocolate chips

Instructions:

Preheat oven to 375°F and line a 12 hole muffin tin with liners. Set aside.
In a large bowl, combine mashed banana, pumpkin puree, honey, and oil. Mix well.

Add remaining ingredients except chocolate chips to the bowl and mix until all of the ingredients are well incorporated.

Fold in chocolate chips.

Portion out the batter into the prepared muffin tin and top with extra chocolate chips if desired. Makes 10-12 muffins.

Bake for 20-22 minutes or until a toothpick inserted into the middle of the a muffin comes out clean.

Remove muffins from the oven and let cool for 5 minutes before enjoying.

Once completely cool, store muffins in an airtight container.

Ps….they are really good with some drippy almond butter on top!

Enjoy 🎃👻

@solefulyinliving ✌️

Looking for the perfect pre or post workout snack? Give this a try! Filling, healthy and tasty! Goes great with a matcha green tea latte 👏

Ingredients:

• 1 piece sported grain bread, gluten free or any type of whole grain bread
• handful of fresh blueberries
• 2-3 tbsps of drippy almond butter
• 3 tbsps of vegan coconut yogurt
• Dash of cinnamon

Instructions:

1. Toast bread
2. spread yogurt on toast, then blueberries
3. with a small spoon, drizzle on almond butter
4. Sprinkle cinnamon on top
5. enjoy!

@solefulyinliving ✌️

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Looking for some serious comfort food? This vegan lasagna is sooo good. Full of baby spinach, basil, gooey vegan cheese and pumpkin, it’s a crowd pleasure for sure!!!

WHAT MAKES LASAGNA THE BEST COMFORT FOOD EVER?

The layers and layers of hearty noodles oozing with tomato basil sauce and cheesy ricotta texture. There’s something about the crumbled tofu mixed with nutritional yeast, pumpkin, fresh basil, and lemon that really sets this dish apart from others I’ve tried. Plus, the fact that it reheats so perfectly (almost better) the next day, kinda like pizza in a way. Hello weekly lunches? Pair it with a leafy green salad for the yummiest fall lunch ever.

Ingredients for the Tofu Ricotta:

1 14 oz. package extra-firm tofu, drained and pressed
1/2 cup fresh basil, chopped
1/2 cup nutritional yeast + 1/3 block of Nuts For Cheese Artichoke/Herb flavour or a similar vegan spreadable cashew cheese – makes this very cheesey tasting and worth it
2 tablespoons fresh lemon juice
1 tablespoon each garlic powder, dried oregano & thyme
2 teaspoons Italian breadcrumbs
1/4 teaspoon sea salt and black pepper
3-4 tablespoons of pumpkin puree

FOR THE LASAGNA:
4–5 cups tomato basil tomato sauce
12 no-boil lasagna noodles
3 cups baby spinach
italian bread crumbs, for topping
Nutritional yeast and fresh basil for sprinkling on top
2 cups of vegan cheeses – mozzarella and parmesan

INSTRUCTIONS:

Start with the tofu. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean kitchen towel) on a baking sheet. Place tofu strips on top of paper towels. Lay 2 more paper towels over the tofu. Place another baking sheet (or heavy flat-bottomed object) then a fairly heavy book on top of that. Set aside for 30-40 minutes. This absorbs excess water in tofu.

After the tofu has been pressed, preheat oven to 350 degrees F. Place tofu in a medium-sized bowl and crumble with a fork until it resembles ricotta cheese and all large clumps are crumbled. Mix in all ingredients for tofu ricotta. Taste test and adjust accordingly. Set aside.

In a 9×13 in baking dish, spread a thin layer of tomato basil marinara sauce (about 1/2-1 cup). Then do one layer of noodles, tofu ricotta, spinach and sauce. Then repeat for 2 more layers, ending with a layer of noodles, then sauce (don’t skimp on the sauce or the noodles will dry out. Top with breadcrumbs, vegan cheeses and nutritional yeast.
Cover with aluminum foil and bake for 50-60 minutes.
Remove from oven and let sit 10 minutes before removing foil and cutting.
Pair with a green salad.

Enjoy ☺️

@solefulyinliving ✌️