please note: i am in the process of updating my website so some of these recipes from below will be added to my website in due time! thank you for supporting me and i hope you enjoy trying some new things in the kitchen 🙂
creamy alfredo herby kind-of pasta sauce (lol):
– 1 + 3/4 cups cashews, soaked for 1 hour in boiling water and drained
– 1/4 cup nutritional yeast
– 1/2 tsp pink salt
– 3 cloves of garlic
– 2 tbsp lemon juice
– 1 cup water
– 1/2 cup almond meal
blended until smooth
+ 1 tsp dill
+ 1 tsp parsley
served with 300g cooked pasta
next door burleigh: https://www.instagram.com/nextdoorburleigh/
peanut butter cacao smoothie bowl:
– splash of soy milk
– 1 tbsp peanut butter
– 1 frozen banana
– 1 tbsp cacao powder
– 1 tsp maca powder
– 1 tbsp vanilla protein powder
blended until smooth
topped with your fave things 🙂
rice paper bacon:
you will need approx 6 sheets of rice paper! to make the rice paper bacon, you need to put two pieces of rice paper on top of each other, cut with scissors into strips so they are relatively even. then, soak two even strips of rice paper in water, run them through the mixture together and put them on the tray together (they should be stuck together!!). repeat with all pieces of rice paper and bake in the oven for 10-15 minutes or until at desired crisp.
the rice paper bacon mixture:
– 1 1/2 tbsp nutritional yeast
– 1/2 tbsp smoked paprika
– pinch of salt
– pinch of pepper
– 2 tbsp olive oil
– 1/3 cup bbq sauce
– 1 tbsp soy sauce (can sub for more bbq)
– 1 tsp liquid smoke
mix together in a bowl and use as mixture for details above ^
lamington cookies: https://www.instagram.com/p/CH_y4NFJO1o/
iced cacao: https://www.amandaducks.com/recipes/iced-cacao
spinach and ricotta cannelloni filling:
– 1 + 1/2 cups cashews, soaked in boiling water for 1 hour and drained
– 2 tbsp nutritional yeast
– 1/4 tsp salt
– 1/4 tsp pepper
– 1/2 tbsp veggie stock (vegeta)
– 1 1/2 tbsp lemon juice
– 1 garlic clove
– 1/2 cup water
– 5 large basil leaves, chopped finely
– 3/4 cup frozen spinach, thawed
*fill 10 cannelloni tubes and cook as directed on packaging*
indian takeaway: https://templeofspices.com.au/
pumpkin chickpea curry:
– 1 cup pumpkin, cut into small cubes
– 2 cloves of garlic, minced
– 1 tbsp olive oil
– 1 cup coconut cream
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1 tsp vegie stock (vegeta)
– 1/2 tsp salt
– 3/4 cup canned chickpeas
cooked in pot over medium heat for 20-25 minutes, served with rice and coconut yoghurt
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🌻 FAQ:
– what diet do you eat?
i eat a vegan diet, and tend to eat low gluten and low amounts of avocado and cauliflower due to digestive issues. however i do occasionally eat these foods and therefore include it in recipes on my youtube channel.
– what camera do you use?
canon 90d with 10-18mm lens or 18-55mm lens
– how do you edit your videos?
i use adobe premiere pro and highly recommend peter mckinnon on youtube for tutorials
– where do you live?
gold coast, queensland, australia
– how long have you been vegan?
over 5 years
– do you take any supplements?
only a b12 spray under my tongue 1-2 times a week, otherwise levels are perfecto!
✰ this video is not sponsored ✰