Happy Recipes

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Bulgur salad with dried cranberries and fresh herbs 🌿
1/2 cup bulgur soaked in hot water for 1 hour and drained.
Handful dried cranberries
1 diced cucumber
Handful chopped cilantro
Handful chopped parsley
1 diced celery stick
2 chopped scallions
Juice from 1 lemon
3 tablespoons olive oil
Salt & pepper
Mix all ingredients and keep in a refrigerator till serving. Enjoy 😊

Ingredients for White Beans with Kale You can use a bag of white beans or a can. If you're using dry beans, cook them first before following the instructions below. Two carrots Two stalks of celery One sweet onion 6 cloves of garlic, minced 1 sprig of thyme and 1 sprig Kosher salt, 2 bay leaves, 1 large white potato, and rosemary. Flakes of red pepper Season with dry basil, just like your ancestors did. parsley, oregano Creole seasoning and garlic powder Broth made from vegetables How to do it Cook the vegetables in olive oil or whatever you like. When they are soft, add garlic and a small amount of red pepper flakes. Add seasoning as you go. Put in the beans, potato, and veggie broth. Add salt and pepper to taste, then let the beans and potatoes cook until they are soft. If you want to thicken the mixture, put 2 cups of it in a blender and then add it to the pot. I didn't do it because the mixture will thicken on its own when it cools down.

This is my Beet fruit punch!!! Slowly transitioning to whole food plant based way of eating.
I love juicing and trying new recipes.
It has all fresh ingredients:
Beets
Pineapple
Papaya
Ginger
Turmeric
Blackberries
Strawberries
Lime
Mango
Sometimes I add cucumber, spinach or kale to it but I was out of those ingredients.

Vegan Creamy "Meatball" Stew with Dumplings Ingredients

Meatballs without meat

1½ cups of cooked lentils that have been well-drained

½ cup of bread crumbs

2 tbsp of nutritional yeast

1 tablespoon of soy sauce or tamari

1 teaspoon of garlic powder

½ tsp black pepper

2 tablespoons of olive oil

Stew with cream

1 tablespoon of olive oil

1 small onion, chopped

2 chopped carrots

Two cloves of garlic, chopped

Two cups of vegetable broth

1 cup of plant-based milk without sugar

2 tablespoons of flour (or cornstarch for gluten-free)

½ tsp of dried thyme

½ tsp dried sage

Add salt and pepper to taste.

Dumplings that are not required

1 cup of mashed potatoes or vegan biscuit dough scoops

How to do it

To make the meatballs, mash the lentils until they are chunky. Add breadcrumbs, nutritional yeast, soy sauce, garlic powder, pepper, and olive oil to the mix.
Shape into balls and bake at 375°F (190°C) for 20 to 25 minutes, or until firm.

Beginning the stew:
Put olive oil in a big pan and heat it up. Sauté the carrots and onions until they are soft. Add the garlic and cook for 30 seconds.

Make the sauce: Add flour to the vegetables and stir. Stir in the broth slowly, then the plant milk, until the mixture thickens.
Add salt, pepper, sage, and thyme to taste.

Simmer: Put the baked meatballs in the sauce. Simmer for 10 to 15 minutes on low heat.

If you're using dumplings or mashed potatoes, stir them in at the end. Simmer until hot all the way through.

Ideas for Serving

Add fresh parsley or cracked pepper to the top.

Serve with bread that has a crust.

The next day was even better.

Yep, they're vegan! My family loved them😍
Vegan vanilla cupcake & icing recipe****
Cupcake recipe:
1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed until liquid
1 ¼ teaspoons vanilla extract
Mix vinegar and milk in a sepate bowl from other ingredients and let it sit for 5mins, then mix in the remaining ingredients.
Bake at 350 degrees F for 20-25mins
Icing:
2 sticks of earth balance/ vegan butter
3c powder sugar add 1/2c at a time
2-3 tbsp vanilla almond milk add 1 tbsp at a time
1 tsp vanill extract

Lazy spicy tofu
When I don't feel like cooking I often make this lazy tofu. I just slice one or two tofu cubes, make a mix with soy sauce, spicy Chinese sauces (garlic+chilly and spicy fermented soy beans), a splash of olive oil and pour on top. As a garnishment, finely minced fresh chilly and spring onions, with a sprinkle of sesame seeds. That's it! I love it, it's fresh and nice for when it's cold and very easy and quick to make.

Vegan Lemon-Herb Vegetable Skillet with Chickpea Patties Ingredients

Veggies

1 small head of cauliflower, cut into small pieces

1 pound of baby potatoes, cut in half

1 bunch of asparagus, cut down

1 cup of cherry tomatoes

2 cloves of garlic, chopped

Two tablespoons of olive oil

One lemon's worth of juice

Black pepper and salt

Thyme or oregano that has been dried

Patties made of chickpeas

1 can of chickpeas, drained and mashed

2 tablespoons of chickpea flour or bread crumbs

1 tbsp of olive oil

1 teaspoon of garlic powder

½ teaspoon of smoked paprika

Salt and pepper

How to do it

Boil potatoes and cauliflower in salted water until they are just soft. Get rid of.

Make the patties: Mix all the ingredients together, shape them into small discs, and fry them in olive oil until they are golden brown on both sides. Put aside.

In a big skillet, heat olive oil to sauté vegetables. Add garlic, tomatoes, potatoes, cauliflower, and asparagus. Add salt, pepper, and herbs to taste.

Add lemon at the end: Add lemon juice, toss gently, and let everything warm up together.

Serve: Put the chickpea patties on top of the vegetables on a plate. If you want, add more olive oil.

Add-Ons You Can Choose

Feta cheese or cashew cream that is vegan

Parsley or dill that is fresh

Crusty bread to soak up the juices