I started my day with miniature pizza for breakfast so where could this possibly end?
Right! In a delicious carb loading oil dripping crunch party of course!
To make those things (sorry to lazy to google the right word) I graded then roughly blended 1 sweet potato and 4 russet potatoes. Drained the liquid and spice it up. Then I fried them in a pan with loads of olive oil.
Wish I had had the patience to make some applesauce with them, but they were gone before I could. All in all a good experimemt and I’ll definitely make them again – then with sauce promised.
I’ve been so lazy lately and making this almost daily …
I usually have whole wheat pittas in the freezer or can make/buy some and they are the base.
Switch on oven to 180°. Mix loads of tomato paste, some vegan parmesan (nutritional yeast, spices and blended cashews) and some sugar.
Wash spinach and mix with a little olive oil. Cut onions mix with oil. Assemble by cutting pittas in half, smear with tomato mix, put spinach loosely on top, decorate with onions and put in the oven for 10 minutes.
I am always excited to find a new taste and I get super excited if I find a sneaky way to integrate some superfoods into my planty life.
You can imagine how intrigued I was to learn about a dish that combined both from Tischcaylor! It combines lime, yoghurt and flaxseeds. Flaxseeds are amazing …
… and it works beautifully!
I used vegan yoghurt (therefore the consistency is more of a smoothie), 2 limes, sweetener and 4 tsps of flaxseeds.
Wonderful! I always was a cheesecake fan and this is a promising direction. I’ll definitely will experiment more with this.
The combination worked well and it was convenient enough to make.
I pre-cooked the potatoes, fennel and leek. As spices I used basil, pepper and chilli. Roasted in the oven around 160-180 for 40 minutes on a tray.
Ok so … I get it now. This hummus thing.
It’s so convenient! It’s got protein! I can mix in anything I have in the fridge lke peppers, tomatoes and tahin and lemons …. I can blend it!
All I have to do is open a can … I’m so lazy and had this now twice for lunch and once for dinner … and snacking in between.
I have a blender and chickpea experiences, so I should be able to love hummus.
And I am getting the hang of it! Blended to perfection with garlic and tomatoes.
This is becoming my weekly staple now that I get potatoes and broccoli nearly every week in my box.
It really only needs a bit of pepper.
In the oven on 180 for 30 minutes and then crisp it up for another 10 on higher!
This time I used no water and only almond milk in my cashew cheese.
Made oregano crust and spoiled it with all the veg I could find. Vegan Parmesan on top afterwards.
Mixed the onions and peppers in a bag with olive oil before adding.
This is the best dish I made in a while. It’s so creamy and crisp and healthy.
Actually this was an accident as I just had to get rid of all my veg.
Layers of potatoes, spinach and onions, kale and onions, all drowned in cashew cheese.
I used half almond milk and half water for the ‘cheese’.
I am not kidding … super yummieness!!!
Broccoli is perfect food!
Topped with self-blended vegan cashew “parmesan” and a quick microwave potato … sry no time for real potatoes!