Pseudo gingerbread latte – Vegan Bodybuilding Series

   

 You all know that this diet is NOT the best, especially at the point where you’re into your last couple of weeks.

I took to trading in some of my fats for the day in order to down an almond milk latte or two.

I found that this pseudo homemade latte hit the spot and was pretty creative if I do say so myself!

The natural essential oils add a sugary / fatty taste where you don’t have to add anything. Not even stevia.

Ingredients:

1 tea bag – chai or gingerbread flavoured

1 cup almond milk, unsweetened & boiled/zapped

1 cup espresso coffee

Dash cinnamon & nutmeg

Method:

In very large mug for superhot espresso coffee and add teabag steeping for two to three minutes.

Remove teabag and stir in milk.

Add a dash of cinnamon and nutmeg.

Serve hot.

Chickpea Curry – Vegan Bodybuilding Series

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Getting simple recipes down that make the cut when it comes to bodybuilding, well, isn’t an easy task. These quick recipes are meant to inspire anyone on a strict diet or preparing for a bodybuilding competition.

This meal in particular is great for pre-workout in the last 6 weeks or so of prep – for us gals in the bikini category anyway.

Ingredients: 

3 cups canned/soaked chickpeas KEEP THE LIQUID FROM THE BEANS – this is equal to 3 “meals”

1 tsp curry

1 tsp turmeric

1 tsp coriander

1 tsp onion powder

1/4 cup diced onion

2 large cloves garlic

1 tsp coconut oil ( I like the full flavour one here to sub for cream flavouring)

Method:

Heat oil in pan on medium heat, add onions and garlic. Saute for 2-3 minutes or until translucent. Add powders and mix well.

Add beans WITH liquid. Stir well and cook covered for 7-10 minutes. There should be at least 1/2 cup of liquid in there. If not, add some water.

Remove from heat after most of the liquid is dissolved.

Top with my Sriracha Salt recipe on a bed (1/2 cup) of white basmati rice.

Enjoy!

Body smart Instant Noodles

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This recipe is about the coolest new FAST food solution I have seen in a long time. Originally from “The Food Lab” blog, I made a few changes/personalized for Vegan/Vegetarian and voila! An “instant” success”.

Perfect for work, camping, kids….this recipe is so versatile, you can literally let your imagination go wild with ingredients and spices. Try this one on for size first!

Ingredients: 

1 box soba noodles

1/2 block cubed ORGANIC firm tofu

1.5 cups sliced mushrooms

2 cups packed spinach

3 small carrots julienne

3 green onions diced

Wet ingredients: 

3 tbsp tamari

1 tbsp tahini

1 tsp shredded ginger

3 tbsp miso

2 cloves garlic, diced

Method: 

Boil & drain noodles.

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Create a “flavour pack” in a small ziplock bag that contains: 1 clove garlic, green onions, 4 tbsp tofu, carrots. Empty of air and seal.

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In glass jar layer the following: 

– Wet ingredients

– tofu

– mushrooms

– spinach

– noodles

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Place flavour pack in top of jar and seal shut until ready to eat.

Once you are ready to eat, boil water, remove flavour pack and empty on top of all other ingredients. Add hot water to brim. Allow to sit 5-7 minutes.

Open, pour and enjoy!

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Tips: for even MORE flavour keep your wet ingredients out and mix with a bit of hot water to blend, pour over noodles, add hot water, wait and enjoy. If you’ve refrigerated yours noodles, allow to reach near room temp to make for faster heating. Top with Sriracha spice for a little immunity kick.

This recipe serves 2-3 for lunch.

Creamy vegan potato cauliflower mushroom soup

photo credit: healthy aperture



Ingredients:

1 pound mushrooms

1 head cauliflower
1 large potato or sweet potato
1yellow onion
2 leeks – sliced thinly, mostly white parts
5 cloves garlic
1 tbsp fresh thyme
3.5 cups veggie broth
1 tsp Sea salt
1/4 cup white wine
Method: 

Set oven to 400. Ensure baking sheet is in middle rack.
Wash and break up one full head of cauliflower. Make sure the florets are small enough to get roasted well.
Roast cauliflower lightly sprayed in olive oil 430 to 40 minutes or Intel significantly browned.
Wash, de-stem and quarter large mushrooms of any variety. I like butter like brown or white mushrooms.
Chop up yellow onion. Mix with a small amount of oil and mushrooms in a bowl.
Transfer mushroom mixture to baking sheet and roast at 400 420 to 30 minutes
In large pan over medium heat and add garlic and leeks. Sautée  for 5 to 7 minutes or until leeks are softened. Try to use the whitest and youngest part of the leek only.
Glaze pan with white wine, and add freshly chopped thyme.
Add all roasted vegetables and vegetable stock. Bring to a boil. Cover and simmer for 30 minutes.
Remove from stovetop and allow to cool for 5 to 10 minutes. Place in high-speed mixer or blender. Blend until desired consistency is reached.

I like to leave a few larger bits of mushroom and cauliflower, you could even set some aside and chop them finally to add to the final soup.

If your soup is too thick simply had more vegetable broth. If you do not wish to have a vegan soup and only vegetarian, you may add cream at this point when puréeing.
Serves six.

Raw vegan mushroom pizza

Pizza is something that I’ve always had a hard time letting go of. I think of myself as an aficionado really. The crust, toppings and crunch have to be JUST right or it’s not winning any major awards from me. 
While Raw & Vegan food is really good for your body, it’s admittedly, not always the tastiest when it comes to trying to outdo or copycat conventional foods. 
I am not laying out this recipe to you in order to show up an epic slice of pie…only to let you pizzaphiles out there know that you can possibly add MORE pizza to your life, without more YOU.
Tools you could use are: 
Dehydrator – or oven set to lowest temp
Mandolin
Food processor or hand blender
**Warning** This recipe cannot be completed in 1 day as the crust will need to dry overnight. 
Ingredients: 
Crust: 

3/4 cup hemp seeds & sunflower seeds
1 cup walnuts
1 tsp himalayan salt
2 cups fresh packed basil
2 tbsp fresh oregano
1 tablespoon agave
1.5 white onion sliced
6 cloves garlic
*1/8 cup water reserve if you did not soak your nuts, or they are dry

Toppings: 
Be creative here. For this one, I opted to put a base layer of  Spinach Pesto and top with my recipe for Cashew Cheese. Fresh ingredients include: kale, tomato, mushrooms, rehydrated sundried tomatoes, onion, garlic. Options are endless, be creative. 
Try marinating your veggies in liquid aminos/nama shoyu/soy sauce first!
Method: 
Pulse crust ingredients in food processor or with hand blender until thoroughly mixed and “dough” sticks together. 
Split into 2 or 4 depending on how large you want your pizza – I do mine as individuals and make 4. 
Flatten onto dehydrating sheet with teflex OR a cookie sheet with parchment paper. 
Dehydrate for 24 hours or until crust is hard. Flip over and remove from reflex around hour 8 to ensure full drying. 
Dry on lowest oven setting or 200 max until dry. You will want to flip this half was as well however, oven drying may take a little less time depending. Keep an eye on it!
Spoon on each 1 layer of “cheese” and pesto. Top with your fave pizza ingredients. 
Go ahead and eat like this OR throw back in the over or dehydrator for about 1-2 hours to warm. 
**Tip** You can use the crust recipe to make CRACKERS! Just spread wafer-thin and dehydrate for half of the time….
Enjoy!
Adapted from Emily von Euw

Raw Vegan mushroom burgers with cashew cheese

I have to say that this recipe is by far, one of the easiest and most tasty for raw vegan fare. This makes it completely approachable and very rewarding. 
A few tips before you start: 
Be sure that you start this recipe with a few hours to spare for marinating and dehydrating!! Nothing worse than getting stoked to make something only to realize there is a time crunch that will leave your meal tasting less than stellar. 
Do not over salt your mushrooms and make sure that they are nice and plump so they don’t turn into hard disks in the process. 
Most of all, have fun and treat your body well.
Ingredients:
Burger
4 portobello mushroom caps
2.5 tbsp grape seed oil
2 tbsp namashoyu or low sodium soy sauce
Dress with lettuce, tomato, sauerkraut, kale or whatever else comes to mind. 
Method: 
Clean off mushrooms and remove stem. Mix oil and soy sauce in bowl, coat mushroom caps & continue to stir every 30 minutes or so for a few hours to coat and marinate. 
Place mushrooms in dehydrator on live food setting and dehydrate for 3-4 hours. You can opt for oven baking at it’s lowest temperature if you do not have a dehydrator. 
Remove from dehydrator & put together all toppings and cheese to serve as a burger. 
Enjoy quickly and while still warm for best flavour. 
Serves 2. 

Raw Vegan Cashew Cheese

This recipe is a great place to start for people venturing into the raw unknown. Raw cheeses are not generally that difficult to make where rejuvelac isn’t a factor. This quick and fun recipe will give you a flair for the creative. 
You can serve this with pretty much anything. I like it with pickles and crackers and a little zest. 
Ingredients:
2 cups cashews – soaked for at least 2 hours
2 tbsp miso
1/2 cup nutritional yeast
4 cloves garlic
3 tbsp lemon juice 
1/2 tsp Himalayan sea salt
1/2 tsp freshly cracked pepper
1/2 cup water if needed
Method: 
Place all ingredients with the exception of water in food processor. Combine with pulse until creamy texture is achieved. If you didn’t soak your nuts, you’ll definitely need water. 
Spicing it up:
Think about some cool additions like: herbs de provence, mexican mix, garam masala, fresh diced jalepenos, chopped cranberries etc…
Form into a ball or brick, or use a miniature spring form pan to create a round of cheese. Refrigerate for at least 2-3 hours to reach harder consistency. 
Enjoy!