The holidays are stressful and indulgent enough as it is, I just want a simple way to make sure I'm eating my veggies throughout the weeks between Thanksgiving and Christmas... and I've found that THIS is the best way to do it! So if you're looking to stay healthy this holiday season, join me for a quick and easy prep that will make you MUCH more likely to actually eat your veggies. Enjoy! 😊
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Recipes!
🔺 Tempeh Bacon: nosweatvegan.c... I slightly modified this recipe based on what I had on hand. I also baked them at 375 for 25 mins., turning halfway through, instead of steaming.
🥗 Cashew Ranch:
1 cup cashew cream (see recipe below)
1-2 TBL apple cider vinegar (or white vinegar)
1/2 tsp dill
1/2 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of salt
Stir thoroughly until combined, taste, and adjust seasonings if needed.
🫙 To make cashew cream:
1 cup cashews
1-1 1/2 cups water (I used 1 1/2)
Soak cashews for 10-15 mins. in boiling water until softened. Drain and add to blender with fresh water. Blend until smooth.
🍠 Sweet potato chia pudding:
2-3 medium sweet potatoes, baked at 400F for 45 mins. (or 375F for 60 mins.)
2 cups plant milk (I used soy milk)
3 TBL chia seeds
1/2 tsp. vanilla powder (or vanilla extract)
Pinch of pumpkin pie spice (or cinnamon)
maple syrup if desired!
After sweet potatoes have baked and fully cooled, remove the skins and mash them until smooth (you can also use a food processor if you don’t like any lumps). Add plant milk, chia, vanilla & spices and stir until well combined. Add to tupperware and refrigerate.
🥣 Lentil soup recipe:
(makes approx. 6 servings)
1 onion
3-4 cloves garlic
2 cups (approx.) chopped carrots*
2 cups (approx.) chopped celery
3 cups (approx.) chopped potatoes
1 heaping cup brown lentils (dry)**
8 cups veggie broth (you may need more if you like a brothier soup)
1 bay leaf (and/ or any other seasonings of choice, i.e. a sprig of thyme, onion/ garlic powder, etc.)
3 cups (approx.) of chopped greens such as kale or spinach
Optional: salt & pepper to taste
Optional: lemon for serving (this adds great flavor!) I usually squeeze half lemon on each serving
Directions: In large soup pot sauté onion for 1-2 mins., then add garlic and sauté for 1 min. more. Add chopped veggies, followed by veggie broth and then lentils. Add any other seasonings (I used 1 bay leaf) and let simmer for 25-30 mins. until veggies are tender and lentils are fully cooked. Give your broth a taste here and add any salt or pepper if desired. Once lentils are cooked, remove bay leaf (if using), add in greens and let simmer 1-2 mins. more. Serve with lemon wedge, or any other flavor enhancers such as nutritional yeast, chili flakes or fresh herbs.
If you don't have the same vegetables, feel free to sub with whatever you have on-hand. This soup is very forgiving! You could use just 1 or 2 of the veggies I used (i.e. potato & carrot + lentil), or switch any of them out for other veggies. Sweet potato, mushrooms, bell peppers, broccoli, cauliflower, or even cabbage would work well here. If your soup needs more flavor try adding some toppings such as a sprinkle of nutritional yeast, chili flakes, or fresh herbs.
** If you use canned lentils (that are already cooked) you can just add them at the end of the cook time (so after about 30 minutes), once the veggies are softened. You could even use another type of cooked/ canned beans (such as chickpeas, white beans, etc.) if you prefer! Enjoy!
🔺 Still need holiday inspiration? Check out these recipes and gift ideas: • Your Guide to Healthy ...
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4 окт 2024
