Sign up for Intuitively Wealthy for Life now!

Recipe: Vegan and Gluten-Free Mac & Cheese

A while ago I had tried making a vegan mac & cheese with a primarily cashew-based recipe. It was good, but it was dense! It was so heavy and I had a hard time eating more than a small amount.

I gave up for a while, then recently came across this recipe.

I've used it as a base, but modified a bit (as I tend to do).


1 C Carrot (peeled)
1 C Potatoes (peeled)
1/3 C Onion
1 C Water

 2(ish) C Macaroni Noodles (I use Go Go Quinoa)

1/4 C...

Continue Reading...

Recipe: Vegan Cajun Tempeh Caeser Salad

This one has a lot of components, but each is really simple. The dressing was definitely some trial and error so I'll do my best to provide the best guide I can, but please taste-test and adjust as you need!

Make a cup of Quinoa - I added some lemon juice to the water, just because.

Cashew Parmesan

I used Minimalist Baker's Vegan Parm recipe for this one.

3/4 C Cashews
3 Tbsp Nutritional Yeast
1/4 tsp Garlic Powder
3/4 tsp Salt

Pulse in...

Continue Reading...

Recipe: Loaded Greek Salad with Lemony Greek Potatoes & Vegan Tofu Feta

The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes.


Lemony Greek Potatoes
4-6 White Potatoes - diced; I left the skin on
1 Lemon - juiced
1 C Veggie Broth
2 cloves Garlic - crushed
2 Tbsp Olive Oil - drizzled on the potatoes
1-2 Tbsp Paprika
2 tsp Rosemary (or another herb you like)
Salt & Pepper

Pre-heat oven to 400 degrees
Place the potatoes into a baking dish - I...

Continue Reading...

Recipe: Mexican Lasagna / Layered Enchilada

This is basically a layered enchilada.


Roasted yam
Cube yam/sweet potato
Toss in Cumin, Chili Powder, Paprika
Bake at 375 for approximately 15 minutes (until tender)


Filling
Cube Zucchini, Bell Peppers (mixture of choice) for about 1 cup
1/3 cup frozen corn
1 can refried beans


Assembly
Place a small amount of Enchilada Sauce on the bottom of a baking dish (square for more layers, or lasagna for fewer layers)
Layer: Corn Tortilla, Refried...

Continue Reading...

Recipe: Curry Cauliflower & Lentil Soup

I have a couple of curry cauliflower soups I use on occasion. I also play around with various Thai curry soups. Last night, I meshed together a few ideas and recipes and came up with this warm veggie soup.


1-2 Tbsp Coconut Oil
1 medium Yellow Onion - diced
1-2 inch Ginger - peeled & minced
1-2 cloves Garlic - crushed
2 Tbsp Curry Powder - to taste so more/less if needed
1-2 Tbsp Turmeric
1 tsp Cumin
1 tsp Garlic Powder
240 ml Veggie Broth
...

Continue Reading...

Recipe: Buddha Bowl with Peanut Sauce Tofu & Veggies

I love this creation from Delish Knowledge!

I usually use the peanut sauce and baked tofu in a cold meal, but I was feeling a warm dish tonight so here are the basics.


Base
Prepare Rice or Rice Noodles or Bean Glass Noodles of choice.


Toppings
Baked Crispy Tofu - cube tofu & bake at 375 until crispy
Veggies of Choice - Carrots, Bell Peppers, Cucumber, Broccoli, Kale, etc*

*I've made this both with raw veggies and with a light...

Continue Reading...

Recipe: Rainbow Lemon Tahini Protein Salad

A new random creation for the lunch rotation!

My niece is attending her second year of university and has access to a kitchen this year. We were talking about my one-pot wonder meals and I remembered that white rice/quinoa cook in the same time as black (aka Beluga) lentils. That formed the base of this dish. Then it was time for a new dressing...

...I found a lemon tahini dressing from Yummy Mummy Kitchen that looked like the flavours I...

Continue Reading...

Recipe: Stuffed Peppers & Spanish Rice

I finally did it! I finally made stuffed peppers! And I totally miss-judged the rice/pepper ratio, but I ended up with lots of yummy Spanish Rice left over.

As always, I didn't follow a recipe (and I'm writing this post a little late) so I'll do my best to remember the recipe, but please play with the ingredients and spice level on your own :)


Rice
1 C Rice - cook as directed


Cooked Filling
1/2 Red Onion
1/2 block Organic Firm Tofu -...

Continue Reading...

Recipe: Mini Breakfast Quiche

So, I won at breakfast this morning!

Honesty here, I may have been slightly side-tracked while I was practicing yoga this morning...but, in my defence, I was dreaming up this amazingly delicious breakfast!

I'm pretty sure these would also work frozen and re-heated for week-day breakfasts!*


4 Eggs - I get my eggs from a coworker with backyard chickens so they were pretty small
Splash Mylk of choice - I use Cashew for all things
Salt &...

Continue Reading...

Recipe: Super Salad with Miso-Tahini Dressing

Yes, this is not the first time I've posted a variation of this salad, it's just so darn good!

This is one of those salads that has it all - rice, greens, crunch, protein, dressing - and is easily changeable.


Base
1 C Organic Short Grain Brown Rice - cook as directed
Can sub any other grain base of choice


Veggies
2 C Kale - massaged & ripped
2 C Lettuce - ripped/cut
2 Bell Peppers - any colours, sliced
1 Zucchini - spiralized
1 Beat -...

Continue Reading...
Close

The Simply | Connect

Always know about new content and offers! I also share some of my favourite tools & resources.