Tempeh Bolognese Sauce Vegan Vegetarian Recipe Pasta Dinner Healthy

If you know me even a little you know that I LOVE carbs. All the carbs. But pasta, there is a special place in my heart for pasta!

I am always for new ways to up my pasta game, and this my friends is it!

I tried making “neat”balls and it was a total fail. I just could not get them to hold their space, so my balls turned into bolognese and just like that my life was complete. This sauce has all of my favourites, including my beloved mushrooms.

Ingredients

  • 1 package of plain tempeh {about 250g}, crumbled
  • 2T tamari
  • 1.5T maple syrup
  • 1 cup water
  • 1 package of mushrooms, roughly chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • Splash olive oil
  • 2T ketchup
  • 1T grainy mustard
  • 1t dried basil
  • 1t thyme
  • Handful of fresh parsley
  • S+P
  • Your favourite sauce {store bought or try my easy peasy pasta sauce}
  • 1 box of your favorite pasta
  1. In a large pot add tempeh, water, tamari and maple syrup. Bring to a boil and then simmer for 10-15 minutes, stirring often.
  2. Meanwhile, in a large frying pan, heat oil on medium then add onion and mushrooms and cook for 5 minutes, then add the garlic.
  3. In a bowl combine ketchup, mustard, herbs and S+P.
  4. Once the tempeh has cooked down and there is little to no water left, add to the bowl and combine.
  5. Add that mixture to the frying pan and combine, cooking on low-medium heat for 5 more minutes.
  6. While the mixture finishes cooking, cook your pasta according to the package details and heat your sauce {if making your sauce do that before you start this recipe so that it is ready to go}
  7. Plate your pasta, then sauce and then tempeh mixture, top with fresh parsley and maybe even chilli pepper flakes. Add parm if that’s your jive and you have a fantastic meal.

 

 

 

 

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Acai Mango Iced Tea Latte Vegan Recipe Summer Drink  Health

You know those days when you just really want something to quench that thirst and lemon water won’t cut it, “fruit” juice is just not (ever) an option, if you don’t drink coffee then all those iced drinks aren’t going to help either….so you put your big girl pants on and you play around until you find exactly the right blend and create some serious magic!

I found that magic my friends!

Thanks to Genuine Health’s NEW vegan greens+O powder, some coconut milk, a tea bag and a few little extras, i’ve found the best way to not only increase your energy in a clean way but also quench that thirst. Want to know more about this new product? Here’s a little info from their site;

Introducing NEW vegan greens+ O – formulated especially for those who are both passionate and sensitive about the foods they eat. Genuine Health has kept the foundation of the award winning, research proven greens+ formula, but has removed the allergens, and replaced them with innovative ingredients, such as organic spirulina, broccoli sprouts, chia seeds, and sunflower lecithin! Available in great tasting original and delicious açaï & mango flavours. vegan greens+ O is 100% vegan, wheat free, gluten free, soy free, and dairy free.

I use a greens powder quite often but especially when I know i probably won’t hit my nutrition goals for the day. It’s a great way to get that little extra into your body to nourish those cells. So, shall we get to the drink??

Ingredients

 

  1. Combine all ingredients and blend until nice and frothy.  Add ice and blend again.
  2. Drink right away and enjoy the extra energy for your day :)

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You know what I hate about potatoes?

Nothing.

Mini Loaded Potato Skins 3

I think I’ve shared this with you before, but sometimes it’s worth repeating. My name is Laura, and I’m a potato addict.

I really had a hankering for potato skins but only had cute little mini red ones so…I made potato skins. These are the easiest things to make. Although they do take a little prep work.

Mini Loaded Potato Skins

  • Mini Red Potatoes {as many as you’ll want to eat, so lots!}
  • EVOO, for drizzling
  • A couple tablespoons of gently melted butter
  • Salsa, homemade is always best
  • Shredded cheese {any kind you want}
  • Green Onion, chopped
  • Sour cream or Greek yogurt to top
  1. Pre-heat the oven to 375°F
  2. Wash your potatoes {the WORST part}
  3. Drizzle with EVOO and pop into the oven for 25 minutes, or until just soft.
  4. Allow them to cool and then carefully cut lengthwise the top 1/3 of each.
  5. CAREFULLY scoop out the middle of each potato.
  6. Brush with melted butter and cook for another 10 minutes. {For crispier, set your oven to broil for the last couple of minutes, but keep on eye on those little suckers}
  7. Fill with a spoonful of salsa, then top with cheese and onion and pepper and pop back into the oven for another 5 minutes, or until melted.
  8. Top with a dollop of sour cream or Greek yogurt.

Mini Loaded Potato Skins

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Savoury Potato Kale Waffles Vegan Vegetarian Breakfast Lunch Dinner Ideas Recipe

Waffles for Breakfast.

Waffles for Brunch.

Waffles for Lunch.

Waffles for Dinner.

Waffles for Dessert.

Waffles. I freaking love waffles. And these are no exception to that love.

Ingredients:

  • 1 potato
  • 1 small onion, diced
  • 1-2 cloves of garlic, minced
  • 2 handfuls of kale, destined and torn into smaller pieces
  • Juice of 1/2 a lemon
  • 1 egg or egg replacer
  • S+P
  • Sunflower or Coconut Oil for frying
  • Your favourite and most creative toppings
  • Add a fried egg for a little added something or leave it off. If vegan “eggs” are your jive you can go that route as well.

What To Do:

  1. Spiralize your potato (you can also shred it if you don’t have a spiralizer, although I highly suggest you get one, they are super fun!)
  2. Soak your potato in cold water for up to an hour
  3. Heat oil on medium in a frying pan and add onion. Cook for a couple of minutes then add the garlic
  4. Add potato and continue to cook, stirring to prevent burning
  5. While potato mixture is cooking grease and pre-heat your waffle maker to a medium setting
  6. After about 5 minutes of cooking add kale to potato mixture and add lemon juice. Stir that baby up and cook for about 3 more minutes
  7. Transfer mixture to a bowl and add egg or replacer and S+P. Stir is up until combined
  8. Add half of the mixture to your waffle maker and close that lid for at least 5 minutes. Keep cooking until nicely browned
  9. Remove and cook up that second half
  10. If adding toppings, this would be the time to get those going

Makes 2 waffles

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