Tag #vegan

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Fall is here and the coszy sweaters, teas and pumpkin vibes are high. As I was prepping my freezer with fall goodies, I stumbled upon a bag of butternut squash. I had planned on making some muffins with pumpkin BUT then I thought why not sub out the pumpkin for squash, right?

Omg they are sooo good. The are defined sugar free, gluten and dairy free as well. I used mashed banana and some honey to sweeten them. They are dense, moist and delicious. With a few chocolate chips added in there, they could make for a afternoon or evening snack or an add on at breekie!!!

You can sub out squash for pumpkin in this recipe and it would be just as tasty. I just happened to use up squash because it really needed to be eaten before getting completely freezer burned 😳

Recipe yields 10-12 muffins. Slather on some but butter over top of them and I’m sure even your kiddos will gobble them up!

Ingredients:

1 cup mashed banana
1 1/2 cups butternut squash 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, butternut squash 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, if using.

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.

Enjoy!!!!

@solefulyinliving ✌️

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With a few simple ingredients you can make an Asian inspired sticky Sesame dish that’s so much tastier and healthier than the crap take out stuff you get.

Made with sesame oil, tamari and rice vinegar as the base for this dish, the sauce is super sweet and tangy that sticks to the tofu and the cauliflower nicely.

You can eat it as is or add it over rice if you like.

It’s sooooo dang good 🤩🤩🤩

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Ingredients For The Sticky Sesame Sauce:

2  tsp. sesame oil
2  tsp  fresh grated ginger
2  cloves of garlic , minced
1/4 cup gluten-free tamari or soy sauce
1/3  cup pure maple syrup
1.5 tbsp  rice vinegar
2 tsp  cornstarch
1/4  cup cold water

Batter For the Tofu and Cauliflower:
1/2 cup cassava flour or sub out rice flour
3 tbsps cornstarch
1/2  teaspoon garlic powder
1/4  teaspoon  salt
1/2 cup water
2 tsp sesame oil

Additional Ingredients:
1  small head of cauliflower, chopped into equal size florets
1/2 block of an extra firm tofu, cut into small cubes

Garnishes: sesame seeds, cilantro and scallions

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Instructions for the Sticky Sesame Sauce:

Heat a saucepan over medium heat.

Add sesame oil, garlic and ginger. Cook the garlic and ginger for a minute. Then add the tamari/soy sauce, rice vinegar, maple syrup and bring to boil.

Mix cornstarch in the water and add this cornstarch slurry to the sauce and bring to a boil to thicken.

Take off the stove and set aside in a bowl.

Preheat the oven to 425 degrees. Line a baking sheet or dish with parchment.

Mix all dry ingredients for the batter together in a large bowl. Then add in the wet ingredients and mix until smooth.

Making The Cauliflower/Tofu:

Add the cauliflower, tofu to the batter and mix to coat. Transfer to a lined baking sheet and bake for 30 minutes.

Remove cauliflower/tofu from oven, toss in with the sauce and mix well.

Transfer back to the baking sheet to bake for 10 to 15 minutes until crispy.

Sprinkle with sesame seeds, cilantro and chopped scallions!!!

Enjoy ☺️

@solefulyinliving ✌️

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Slightly spicy and flavourful tofu marinated and baked in blackened Cajun style seasonings with a cilantro and fresh lime juice is def my kinda dinner vibe.

I don’t bother buying Cajun spices as it’s so easy to make your own with simple spices you likely already have in your pantry.

You can totally have this dish on its own or add your fave salsa to zest it up a bit. I added in some vegan lime mayo on the side and made a corn cilantro tomato salsa. So so good.

I recommend marinating the tofu in some tamari sauce for about 30-60 minutes prior to adding in the species cuz it just makes for a more flavorful tofu and def use extra firm tofu for this dish.

On the side I paired mine with some cauliflower rice dusted in the same seasonings and some steamed broccoli. You can sub out for regualr rice and any veggies you like to make this a complete meal.

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Ingredients For The Seasonings:

1 tsp each of garlic/onion powders and cayenne pepper

1 tbsp of smoked paprika and cumin

1 tsp each of dried oregano and thyme

Dash of sea salt and pepper

Additional Ingredients:

1 block of extra firm tofu, water pressed out of it

Cilantro and lime juice

Instructions:

Mix all of the seasonings up in a small bowl and set aside.

Cut your tofu into thick steaks. Marinate in 1/4 cup of tamari or soy sauce. Cover and refrigerate for 30-60 minutes.

Preheat your oven to 400 degrees.

Remove steaks from marinade and place each steak on a plate. Dust each of them with the seasonings and set aside on a parchment lined baking sheet. Make sure they are well coated.

Bake in the oven for 30 minutes.

Serve with chopped cilantro and some fresh lime juice drizzled over them!!!

@solefulyinliving✌️

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It’s time to take that cauliflower of yours and do something yummy with it like roast it and slather it in a creamy tahini based sauce.

Roasted cauliflower is so good and in my opinion it brings out its flavour even more!!!

This sauce is versatile and can be used on any veggies or even as a salad dressing.

Quick tip: let your tahini sauce rest at room temperature about 1 hour before you make the dressing. It’s just more creamy and easier to blend up.

Ingredients:

1 head of cauliflower, cut into small florets

1 tsp cumin

1 tsp smoked paprika

Sea salt and pepper

1 tbsp of Olive oil

For The Sauce:

1/2 cup of tahini sauce

1/3 cup of cilantro, chopped coarsely

1 tsp apple cider vinegar

1 tsp fresh lemon juice

Sea salt and pepper

2-3 tbsps of warm water to thin and mix the sauce

Instructions:

Preheat oven to 400 degrees.

In a bowl mix the cauliflower, salt, pepper, cumin and smoked paprika.

Place cauliflower on a parchment lined baking sheet.

Bake in the oven for 30-40 minutes, turning over half way.

While the cauliflower is in the oven, make the sauce.

Add all the ingredients into a small bowl and whisk until creamy. Add more lemon if you want it a bit more tangy. The sauce should be a little runny like a salad dressing would be.

Once cauliflower is cooked, drizzle the sauce over it and add more cilantro to top.

Enjoy 😊

@solefulyinliving ✌️

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It all started with a craving for some of my chocolate avocado pudding this morning lol 😂

Having just that for brekkie was all wrong but then I thought well I could add some of it in my smoothie to give it that creamy choco taste., right?

Omg it turned out sooooo good. So creamy and thick plus it was full of potassium, fiber and good healthy fats to boot!

If you haven’t seen my recent post for the avo pudding you can find it here…..Not Your Average Chocolate Avo Pudding

It’s really different and you would think it’s full of dairy but it’s vegan 🌱.

For the smoothie, I had fresh local produce from my CSA Share which made this smoothie even better.

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Ingredients:

1 cup mixed blueberries and strawberries, fresh or frozen

2 tbsps of chocolate avocado pudding

2 tbsps of hemp seeds

2 tbsps of flax seeds

1 tsp of chia seeds

1 cup of coconut milk

Dash of cinnamon

3 pieces of frozen cauliflower to thicken it even more plus adds fiber

Optional: collagen powder (20g)

Water to cover

Place all ingredients into your high speed blender and blend until smooth and creamy.

Enjoy!!!!

@solefulyinliving ✌️