Crispy Potato Flatbread 🥰🥰🥰

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For your kids 😍

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My fave easy dinner 💚

Avocado pesto pasta 🌱🍝

- 1 cup fresh basil
- 2-3 tbsp pine nuts
- 1-2 cloves garlic
- 1 1/2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 5 tbsp extra virgin olive oil
- 1/2 a large, ripe avocado
- Salt, to taste

Add everything to a food processor and pulse until it’s blended up but not to a paste - you want some chunky pine nuts in there! Taste and add anymore of the ingredients to your preference. Toss through freshly cooked pasta and enjoy!
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MISO GLAZED EGGPLANT 🍆💜

RECIPE (3 servings, 40min prep time):
-2 eggplants
Cut in wedges.
-4 Tbsp miso paste
-3 Tbsp maple syrup or agave syrup
-4 Tbsp oil
-salt to taste
-1 Tbsp white wine or rice vinegar
Mix, add to the wedges and fully coat them with it.
-optional: sesame seeds.
Dip one side of the wedges in sesame and place on a baking tray.
Bake at 200C/400F for 25-30mins but flip halfway through.
Peanut sauce:
-2 Tbsp peanut butter
-1 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave or maple syrup
-optional add ins: ginger, garlic, sriracha
Mix until creamy.
Serve with the eggplant.

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🧄🤯💕LIFE CHANGING GARLIC HACK
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👩‍🍳Instead of peeling and mincing garlic every time you make dinner, try blending up cloves with a little olive oil into a paste. Then transfer to an ice cube tray and pop one out every time you make a dish. If you add a little water to the pan with your frozen minced garlic, it will be perfect in a minutes time! TAG a friend who needs this tip and enjoy.
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Tomato-Pesto Baked Feta Spaghetti Squash 🧡

1 medium spaghetti squash, halved lengthwise and seeded
Extra-virgin olive oil
Kosher salt and black pepper to taste
8 oz. cherry tomatoes
3 Tbsp. pesto
2 garlic cloves, minced
Pinch of crushed red pepper flakes
2 (2-oz.) Vegan of feta cheese
Chopped fresh basil for garnish

Preheat oven to 400ºF. Drizzle inside of each squash boat with EVOO, and season with kosher salt and black pepper.
In a medium bowl, combine tomatoes, pesto, garlic, red pepper flakes, a drizzle of EVOO , and a pinch of salt. Place a wedge of feta cheese inside each squash half, followed by the tomato-pesto mixture, divided equally between each half. Bake until the squash flesh is tender and the tomatoes burst, 50 to 55 minutes.
Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper.

Carrot & butter bean dip 🥕

Recipe
1 bunch 6 or 7 smallish leafy carrots
600g cooked butter beans , drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper

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SAVE this recipe to make later and TAG a friend who would love these!! 😍 Easy Cheesy Cauliflower Steaks - they are crispy on the outside and perfectly spiced.

Ingredients:
1/4 cup olive oil
2 tbs vegan parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
1 head cauliflower
1/2 cup vegan mozzarella cheese
optional: fresh parsley garnish

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Had to try this viral tofu chocolate mousse and it’s worth the hype!!🤎🤎🤎

Ingredients (makes 3-4 portions)
*400g silken tofu
*200g dark chocolate
*1 heaping tbsp of cacao powder
*1 tbsp of maple syrup or honey
*pinch of salt

Method:
1. Melt the chocolate either in the microwave or by the double boiler method on the stove
2. Combine the dark chocolate with the silken tofu and a pinch of salt.
3. Blend then taste to see if you want to add more sweetness. If so, add maple syrup or honey
4. If you like it to be a soft pudding texture you can eat it like this or if you want it to be a thicker, more fudgier consistency - Transfer the mixture to an air tight container and refrigerate for 2 hours before serving.

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AVOCADO FRESH PASTA 🥑
Written recipe and measurements are on the link on my profile 🥰❤️

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If you have a few minutes to spare, try these delicious peanut butter yogurt bites. 🤎🤎🤎

Ingredients:
• 250 g vegan yogurt (1 cup)
• 85 g peanut butter (1/3 cup)
• 170 g dark chocolate chips (1 cup) + 1/2 tbsp coconut oil
• 2 tbsp maple syrup or other sweeter

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Creamy Vegan Pistachio Cheesecake!! Made entirely without eggs and dairy free, and you’d never know 😮‍💨We have the silkiest pistachio butter cheesecake batter that bakes atop a simple pistachio graham cracker crust (made with homemade gluten free vegan graham crackers). Topped with an easy dairy free cream cheese frosting with pistachio butter folded in. It’s ABSURD.

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🥣🍃LET’S GET COOKING! 👩🏻‍🍳

Ingredients:
3 cups cooked brown rice, cooled
1 packed cup shredded red cabbage
1 packed cup shredded green cabbage
1 large carrot, shredded
1 large cucumber, thinly sliced
1.5 cups frozen shelled edamame
1/2 block (225g) firm tofu, cubed and pan fried or air fried* (see notes)
Optional: extra leafy greens (eg baby spinach, rocket)

Dressing:
1⁄4 cup natural peanut butter
2 tbsp lemon or lime juice
2 tbsp light soy sauce
2 tbsp maple syrup (I used my homemade hot maple)
1 tbsp sesame oil
1 tsp grated ginger
1 large clove garlic, minced
Salt & pepper, to taste (optional)

To serve:
1 green onion, finely sliced
Roasted peanuts, roughly
chopped
Fried shallots
Black sesame seeds🤤🤤🤤

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If you’re a pistachio ice cream lover then this is the one for you 🍧☀️

Ingredients:
- 200g Greek Yogurt
- 30g Pistachios
- 15g Honey


🫶

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ASPARAGUS + BRAISED BUTTER BEANS🍲🍴

INGREDIENTS (serves 2)

Large bunch of asparagus
700g butter beans (+ liquid if jarred) - I use @boldbeanco
1 white onion
Small bunch of parsley (+ stems)
1 red chilli
4 garlic cloves
2 tbsp nutritional yeast
1 tsp miso paste
1 lemon (+ zest)
Handful of grated parmesan
Olive oil
Salt
Pepper
2 flatbreads

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