Vegetable Pho

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Mikayla

Ingredients

  • 1
    tbsp olive oil
  • 1
    small onion
    thinly sliced
  • 1 (2 in)
    piece fresh ginger
    peeled & finely chopped
  • 3
    cloves garlic
    finely chopped
  • 1
    tbsp rice wine vinegar
  • 2
    cups vegetable broth
  • 1
    tsp soy sauce
  • 2
    cups water
  • 1/2
    tsp red chili flakes
  • 3
    star anise
  • 1
    bay leaf
  • 1/4
    tsp dried basil
  • 1/8
    tsp ground clove
  • 2
    small cinnamon stick
  • vegetables of choice
  • 200
    g rice noodles (vermicelli)

Instructions

1
Cook 1 small onion (thinly sliced) in 1 tbsp olive oil in a soup pot on medium-high heat for about 3 mins until translucent.
2
Add 3 cloves garlic (finely chopped) & 1 (2 in) piece fresh ginger (peeled & finely chopped). Cook another 2 mins to release the aromas.
3
Add 2 cups vegetable broth, 2 cups water, 1 tbsp rice wine vinegar, 1 tsp soy sauce and spices(3 star anise1/8 tsp ground clove,1 bay leaf,1/4 tsp dried basil,2 small cinnamon stick & 1/2 tsp red chili flakes). Bring to a boil and cover. Reduce to simmer
4
Meanwhile, cook 200 g rice noodles (vermicelli) according to package instructions. Drain and rinse. Cut and prepare vegetables of choice for toppings. Split into two serving bowls or 4 small ones for entrees. Assemble with toppings and garnishes of choi
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Cook 1 small onion (thinly sliced) in 1 tbsp olive oil in a soup pot on medium-high heat for about 3 mins until translucent.

Vegetable Fritter Bowl & Tahini Sauce

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Mikayla

Ingredients

Tahini Dressing

  • 1/3
    cup Tahini
  • 1
    Lemon
    juiced
  • 1
    Clove Garlic
    minced
  • 1
    tsp Ground Cumin
  • 1
    tbsp Maple Syrup
  • 1/2
    tsp Salt
  • 1/8
    tsp Pepper
  • 5-7
    tbsp Water
  • 3
    Zucchini
  • 2
    Large Carrots
  • 2
    Medium Potatoes
  • 1
    Small Onion
  • 2-3
    Cloves Garlic
  • 1/4
    tsp Cinnamon
  • 1/2
    tsp Italian Herbs
  • 1
    tsp Ground Cumin
  • 1/4
    tsp White Salt
  • 1/4
    tsp Black Pepper
  • 1/4
    cup Flour
  • 1
    Flax Egg

Instructions

1
Grate all veggies. Place in sieve and sprinkle w/ salt. Leave for 10 min. Prep flax egg by mixing 1 tbsp flax meal and 3 tbsp warm water. Let set for 5-10 min.
2
Push down vegetables to release the excess water. Transfer to a bowl and mix in the remaining ingredients.
3
Preheat oven at 400°F Scoop 1 1/2 tbsp onto parchment lined baking sheet. Slightly compact to form either a pattie or ball. Spray with olive oil.
4
Bake in the oven for 25 mins until golden brown and crispy. Flipping over halfway and spraying again with olive oil.
5
Prepare tahini dressing by whisking together all ingredients Serve with a base and toppings of choice to complete the meal.
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Grate all veggies. Place in sieve and sprinkle w/ salt. Leave for 10 min. Prep flax egg by mixing 1 tbsp flax meal and 3 tbsp warm water. Let set for 5-10 min.

Sushi Crepes

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Mikayla

Ingredients

Crepe Batter

  • pinch of
    salt
  • 1/4
    cup oat milk
  • 1/2
    tbsp white sugar
  • 1/4
    cup water
  • 1/4
    cup flour
  • 1
    tbsp butter
    melted
  • 1
    box raspberries
  • 1
    tbsp agave/maple syrup
  • 2
    Bananas
    ripe
  • 100
    g Dark Chocolate

Instructions

1
Add 1 box raspberries & 1 tbsp agave/maple syrup to a pot & cook on med-high, 8-10 min. until thickened. Transfer to a bowl & cool in fridge to thicken more.
2
Whisk all crepe ingredients(1/4 cup oat milk,1/4 cup water,1/4 cup flour,1 tbsp butter (melted), 1/2 tbsp white sugar & pinch of salt)until batter is smooth.
3
Grease pan with coconut oil and heat on med-high until hot. Pour 1/2 batter into pan & swirl so batter covers the bottom. Cook until golden (2-3 min each side).
4
Take 1 crepe and spread half the raspberry jam. Place banana on the outer edge and roll. Cut into bite-size sushi pieces.
5
When ready to serve, melt the chocolate in microwave at 20s intervals until smooth. Dip pieces into chocolate and enjoy!
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Add 1 box raspberries & 1 tbsp agave/maple syrup to a pot & cook on med-high, 8-10 min. until thickened. Transfer to a bowl & cool in fridge to thicken more.

Powerbowl Salad

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Mikayla

Ingredients

Maple-Balsamic Dressing

  • 1/4
    cup olive oil
  • 2
    tbsp balsamic glaze
  • 1
    tsp maple syrup
  • 1
    tsp mustard grain/Dijon
  • 1
    clove garlic
    minced
  • 1
    tsp dried Italian herbs
  • 1/4
    tsp ground white salt
  • 1/4
    tsp ground black pepper
  • salt
  • 1
    tbsp olive oil
  • pepper
  • 1
    Sweet potato
  • 2
    cups water
  • 1/4
    cup dried barley
  • vegetable bouillon cube
  • 1
    head red lead lettuce
  • 1
    small radicchio
  • 1/2
    cup pomegranate arils or dried cranberries
  • 1/2
    cup maple pecans
  • 2
    green onions
    chopped
  • 1
    cup Optional: Pearl Barley
    cooked

Instructions

1
1 Sweet potato: Dice & place on sheet with parchment paper. Mix in 1 tbsp olive oil & salt & pepper (to taste). Bake at 400F for 35 minutes. Cool completely.
2
Barley: Cook 1/4 cup dried barley in 2 cups water w/ a vegetable bouillon cube. Boil & cook covered on low heat for about 30 min (until al dente). Drain & cool.
3
Pecans: Grill the nuts in a pan on med-high for about 3 min for a roasted taste. Remove from heat & drizzle maple syrup. Stir to coat evenly. Let them cool.
4
Assembly: Add all prepared ingredients to a large bowl, and whisk together the dressing. Drizzle right before serving to avoid the salad becoming soggy.
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1 Sweet potato: Dice & place on sheet with parchment paper. Mix in 1 tbsp olive oil & salt & pepper (to taste). Bake at 400F for 35 minutes. Cool completely.

How To - Prepare Leeks

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Mikayla

Ingredients

  • Leeks

Instructions

1
Intimidated by leeks? Here's some tips on how to prep them so that you no longer have to miss out on its delicious fragrance!
2
Cousin of the onions & garlic - Leeks can be fried, braised, boiled in soups, roasted in an oven, and even caramelised like onions.
3
When cooking whole, simply chop off the root ends and 2-3 inches of the woody green part.
4
The lighter part is the tastiest and most consumable. The upper green parts are often discarded due to its toughness and stronger taste.
5
However, it softens with cooking, which makes it perfect for soups. Once the ends are removed, slice lengthwise starting at the opening end of the greens
6
Leeks are notoriously dirty, so make sure to properly rinse in-between the leaves. Now they're ready for braising!
7
For frying or soups, repeat the same steps, except cut lengthwise all the way through, and then chop crosswise. Rinse w/ water to remove dirt before cooking.
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Intimidated by leeks? Here's some tips on how to prep them so that you no longer have to miss out on its delicious fragrance!

Hot-honey Brussel sprouts

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Ingredients

Hot Honey Sauce

  • 3
    tbsp garlic chili sauce
  • 3
    tbsp agave

Optional Toppings

  • green onions
  • sesame seeds
  • 20
    Brussel sprouts
  • 1/2
    tsp ground pepper
  • 1
    tbsp olive oil
  • 1
    tsp salt

Instructions

1
Prep 20 Brussel sprouts: de-stem, remove excess leaves, & create an X dent at the root. Heat oven to 400°F. Blanch brussels sprouts in boiling water for 10 mins
2
Drain & pat dry. Place on baking sheet w/ parchment paper & smash with bottom of cup. Drizzle w/ 1 tbsp olive oil & sprinkle 1 tsp salt & 1/2 tsp ground pepper.
3
Mix hot-honey ingredients(3 tbsp agave & 3 tbsp garlic chili sauce) & pour over; making sure there's some on top of each sprout!
4
Bake for 20-25 mins. The longer you cook the "stickier" the sauce gets. Serve immediately with optional toppings of sesame seeds & green onions. Enjoy!
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Prep 20 Brussel sprouts: de-stem, remove excess leaves, & create an X dent at the root. Heat oven to 400°F. Blanch brussels sprouts in boiling water for 10 mins

Epic Fruit Salad

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Mikayla

Ingredients

Tips

  • Fresh mint for freshness
  • Pomegranate seeds for crunch
  • Maple syrup to intensify the fruits flavor
  • Frozen mangoes. The juice from the melting mango ties everything together! No need for extra juice or refined sugars.
  • 1/2
    cup papaya
  • 1/2
    cup blueberries
  • 1/2
    cup pomegranate
  • 1/2
    cup strawberries
  • 1/2
    cup raspberries
  • 1
    cup mango
  • 1
    tbsp mint
    chopped
  • 1/2
    tbsp maple syrup

Instructions

1
Take out 1 cup of mango from the freezer and let it thaw just enough to be able to separate the cubes. Cut into small bite size pieces.
2
Rinse fruits:1/2 cup blueberries,1/2 cup papaya, 1/2 cup pomegranate,1/2 cup raspberries,1/2 cup strawberries and 1 cup mango. Pat dry (all except mangoes)
3
Cut your papaya (remove the seeds) and strawberries into 1/2 inch pieces (or to preference) Prep other fruits as needed.
4
Mix fruit together in a bowl with:1/2 tbsp maple syrup & 1 tbsp mint (chopped). Cover and let it marinate in the fridge 20-30 minutes before serving.
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Take out 1 cup of mango from the freezer and let it thaw just enough to be able to separate the cubes. Cut into small bite size pieces.

Cantonese Lemon Chik’n

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Mikayla

Ingredients

Marinade

  • 1/4
    tsp ground white pepper
  • 1
    tbsp hoisin sauce
  • 1
    tbsp soy sauce

“Chicken Batter”

  • 1
    cup unsweetened plant-based milk
  • 1/2
    tsp salt
  • 1
    cup flour
  • 1/2
    cup panko

Lemon Sauce

  • 1&1/2
    lemons
    juiced
  • 3
    tbsp maple syrup
  • 3
    lemons
    sliced
  • 1
    lemon
    zested
  • 1
    tsp rice wine vinegar
  • 2/3
    cup water

Slurry

  • 2
    tsp cornstarch
  • 1/3
    cup water
  • 4
    king mushrooms
  • 1/2
    cup cornstarch

Instructions

1
Boil 4 king mushrooms for 15 min. Drop in bowl of ice water, cool for 5 min. Pat them dry. Cut mushrooms lengthwise in spiral motion to core to create cutlets.
2
Marinate the cutlets in: 1 tbsp hoisin sauce,1 tbsp soy sauce & 1/4 tsp ground white pepper for 20 mins.
3
Meanwhile, prepare the batter by mixing:1 cup flour,1/2 cup panko,1/2 tsp salt & 1 cup unsweetened plant-based milk. And cover a plate with 1/2 cup cornstarch.
4
Place each cutlet in the cornstarch to cover both sides. Shake off excess. Dip the cutlets in the batter. Cook in the airfryer at 400F for 25 mins.
5
*You may also fry the cutlets on the stovetop with some vegetable oil for 8-10 mins until crispy and golden brown. (Careful cooking with oil as it is riskier).
6
Whisk together in a small pot:2/3 cup water,1&1/2 lemons (juiced),3 lemons (sliced),1 lemon (zested),3 tbsp maple syrup & 1 tsp rice wine vinegar
7
Boil & simmer on med heat for 5 min. Add the cornstarch slurry(1/3 cup water & 2 tsp cornstarch), whisk again, and simmer for another 5 min.
8
Slice the cutlets into strips and pour the lemon sauce over them. Serve with warm rice and enjoy!
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Boil 4 king mushrooms for 15 min. Drop in bowl of ice water, cool for 5 min. Pat them dry. Cut mushrooms lengthwise in spiral motion to core to create cutlets.

Butternut squash and roasted maple Brussels sprouts pizza

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Mikayla

Ingredients

  • 1
    tbsp olive oil
  • 1
    cup butternut squash
  • 1/4
    tsp salt and pepper
    each
  • 1/4
    tbsp each salt and pepper
  • 2
    cups Brussels sprouts
  • 1.5
    tbsp maple syrup
  • 1
    tbsp olive oil
  • 3
    dried figs
  • 1
    small shallot
  • 1
    tsp Italian herbs
  • 1/4
    tsp garlic powder
  • 1/4
    tsp each salt + pepper
  • 2
    Naan breads

Instructions

1
Preheat oven to 425 F
2
Cube 1 cup butternut squash and toss on lined baking sheet. Season with 1 tbsp olive oil and 1/4 tsp salt and pepper (each). Bake 25min.
3
De-stem 2 cups Brussels sprouts and halve lengthwise. Toss with 1 tbsp olive oil, 1.5 tbsp maple syrup, and 1/4 tbsp each salt and pepper. Bake 15min.
4
Slice 1 small shallot and 3 dried figs into thin discs.
5
Remove veg. from oven, reserve the greens, and mash squash in a bowl. Add and mix 1/4 tsp each salt + pepper, 1 tsp Italian herbs, 1/4 tsp garlic powder.
6
Spread butternut squash mash evenly on 2 Naan breads. Split the toppings evenly.
7
Place the pizzas in the oven and bake for approx. 8 mins until slightly crispy and golden brown.
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Preheat oven to 425 F

Crispy Bang Bang Cauliflower

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Ingredients

  • 1
    head cauliflower
  • 3/4
    tsp garlic powder
  • 1/2
    tsp pepper
  • 2
    tbsp cornstarch
  • 1/2
    tsp onion powder
  • 3/4
    cup all-purpose flour
  • 1
    tsp salt
  • 1
    cup unsweetened plant-based milk
  • 1 1/2
    tsp smokey paprika
  • 1/4
    cup crispy Panko breadcrumbs
  • 2
    tbsp maple syrup
  • 1/2
    cup vegan mayonnaise
  • 3
    tbsp sambal oelek

Instructions

1
Cut 1 head cauliflower into bite sized florets.
2
In a large bowl, whisk together 3/4 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp salt, 1/2 tsp pepper, 3/4 tsp garlic powder, 1/2 tsp onion powder, (cont.)
3
(continued from last step), 1 1/2 tsp smokey paprika, and 1 cup unsweetened plant-based milk.
4
Add florets and toss until we’ll covered.
5
Space out on baking sheet liner with parchment paper. Sprinkle 1/4 cup crispy Panko breadcrumbs on top.
6
Insert in oven preheated to 400F and bake for 25 min.
7
Prepare bang bang sauce by whisking 1/2 cup vegan mayonnaise, 3 tbsp sambal oelek, and 2 tbsp maple syrup together.
8
Pour sauce over the baked cauliflower and mix. Bake for another 5 minutes. Serve with green onions on top!
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Cut 1 head cauliflower into bite sized florets.