I am lucky enough to have another guest post from a great inspiration of mine! Jasmin Johnson from @thislifeasjasmin has provided us with some SCRUMPTIOUS looking recipes to try!!!
“Hey! I’m Jasmin and I live in the beautiful Wellington NZ. Through my Instagram I share bits and pieces of my life, my passions, the ups and downs – positive vibes with a good dose of reality! I have a strong passion for creating (and eating!) nourishing but delicious and colourful plant-based food, and share lots of ideas and recipes through my page also. Over the last year or two I have come to embrace a plant-based lifestyle, I feel GREAT eating an abundance of vegan whole-foods, and bonus is it’s once of the greatest things we can do for our planet as well 🌏💛
BREAKFAST – Instant Vegan Yoghurt
Time: 5-10 minutes – Serves 2
Ingredients:
1⁄3 block tofu (about 100g)
40g frozen fruit (banana/berries/mango etc for different flavours!)
1⁄4 cup soy milk
2 tsp pure maple syrup
1⁄2 tsp vanilla
A few drops of lemon juice
Method:
- Dice your tofu and frozen fruit.
- Add all ingredients to a blender until creamy and smooth.
Tip: Adjust soy milk quantity if you want a thicker/not so thick yoghurt, start with 1-2 tbsp and add until desired consistency! Place in the fridge for at least 1-2 hours/ preferably overnight before serving. Store in a sealed container in the fridge. Serve with fresh/cooked fruit and granola, oats, or basically any brekkie!
LUNCH – Loaded Veggie Burger Sandwich
Prep Time: 15 mins – Cooking Time: 12-15 mins
Serves:8
Burgers Ingredients:
1 1⁄2 cup dry lentils (optional but recommended:soak overnight)
1 cup grated carrots
1 small onion
2 tbsp garlic
1 tsp cumin
1 tsp paprika
Salt and pepper
1⁄2 cup flour of choice
2 tbsp tomato paste
1 flax egg
1 tbsp extra virgin olive oil
–
For a sandwich, assemble with: 2 slices wholegrain bread, hummus, lots of rainbow salad veg!
Method:
- Prepare your flax eggs (1 egg = 1 tbsp ground flaxseed mixed with 2.5 tbsp water) and leave to thicken for 5-10 minutes.
- Grate carrots and finely dice onion, add lentils (drained if soaked) to the food processor and blend until well mixed.
- Add the lentils, carrots, onion, garlic, spices, salt and pepper, tomato paste and flax egg into a large bowl and mix. Add in the flour a little at a time and mix until they form into patties, use a little more or less if needed! Divide and roll into 8 burger patties and pop in the fridge for half an hour.
- Heat your olive oil in a large pan. Once hot, cook the patties around 6-8 minutes per side or until golden and cooked through. Assemble straight into a sandwich with lots of fresh salad veg and hummus, store any leftovers in the fridge!
- These are also great nourish bowl/burger additions to meal prep and can be stored in the fridge for the week, or prep a big batch and store in the freezer!
DINNER – Creamy Garlic Mushroom Pasta
Time: 45 mins – Serves: 6
Ingredients:
300g pasta of choice
2 1⁄2 cups broccoli florets
200g button mushrooms
1 onion
1 tbsp extra virgin olive oil
3 1⁄2 tbsp garlic
2 tsp oregano
2 tbsp nutritional yeast
2 cups soy milk
2 cups veggie broth (or veggie stock)
1 1⁄2 tbsp lemon juice
2 tsp cornflour
Salt and pepper
2 cups fresh spinach
Instructions:
- Bring a large pot of water to boil, add in a few shakes of salt and the pasta. After around 10 minutes, add your broccoli florets to the pot and until pasta is cooked and you can get a fork through the broccoli.
- Meanwhile, heat the oil in a large pan, add your finely chopped onion, garlic and sliced mushrooms. Once lightly browned add in the oregano, salt and pepper and cook until fragrant.
- Add milk, broth, cooked pasta and broccoli, nutritional yeast, cornflour and lemon juice, stir in, cover and cook on a low-medium heat. Simmer until the sauce thickens, stirring occasionally and adding more salt and pepper to taste.
- Once the sauce has gone nice and creamy, add in your fresh spinach and cook for a few more minutes until spinach is just cooked. Serve up and squeeze over some fresh lemon!
SWEET TREAT OR DESSERT – Peanut Butter Swirl Freezer Fudge
Prep Time: 5-10mins
Setting Time: Overnight
Serves: 8-10 pieces
Ingredients:
1 cup natural smooth peanut butter
3 tbsp melted coconut oil
2 tbsp pure maple syrup
1⁄2 tsp pure vanilla
1⁄8 tsp salt
Method:
- Stir all together until smooth and well combined, pour into a lined baking tray and set aside.
- Mix 1 tbsp cacao powder or unsweetened cocoa, 1 tbsp melted coconut oil, 1⁄2 tbsp pure maple syrup in a small bowl and swirl lightly on top of the fudge with a toothpick. Place in the freezer to set overnight, or at least 2-3 hours! Try not to eat all in one sitting… Or do, I ain’t judging! 😜
Thank you again Jasmin for these gorgeous food ideas!
Have fun eating them!
Check out some of my other recipes including spinach and tofu chilli sausage rolls, plant-based macaroni cheese and 5-ingredient high protein choc mousse!