Super easy & quite healthy “ice cream”!
Ingredients (makes (more than) enough for two people):
- 2 bananas
- 2 tbsp peanut butter (or more, to taste…)
- 2 tbsp cocoa powder (or more, to taste…)
- Peel your bananas, chop into chunks, and stick them in the freezer for an hour (or more).
- Put your frozen bananas in a food processor or blender and keep blending until you get a soft-serve ice cream texture. At first it will look chunky– keep going!
- Put in your add-ins. I’m always in a peanut butter mood, so I added that and some chocolate powder. But you can add in anything you want!
- Serve up! It really looks and has the texture of ice cream, with a banana flavor!
Adding in the “add ins”:
- Green lettuce or cabbage
- Washed spinach
- 1 can of white beans
- 1 chopped cucumber
- 1 sliced carrot
- 2 de-seeded and chopped tomatoes
Raspberry Vinaigrette ingredients:
- 1/4 cup raspberry vinegar
- 1/4 cup sunflower oil (or canola oil)
- 1/4 cup raw sugar
- 2 tsp dijon mustard
- 1/4 teaspoon oregano
- black pepper to taste (1/4 teaspoon or so)
- Toss all of the veggies & beans
- Whisk all of the vinaigrette ingredients together (or shake them if you have an airtight container)
- If you’re eating the whole salad right away, you can toss with all of the dressing immediately, otherwise keep it to the side to prevent sogginess!
An easy and delicious dessert!
Ingredients (for two “pies”):
- 3 green apples
- 3 tbsp raw sugar (or regular sugar)
- 3/4 tsp of cinnamon
- Preheat oven to 190°C (or 375°F)
- Chop off the top of the two apples you plan on using as your pie “crusts”. Make sure these apples can stand up on their own so they don’t roll around in the oven.
- Carve out the inside of your apples. (I did this with a small spoon.) You can use the innards of these apples for the filling as well- but it can be a real mess.
- Peel and chop up your third apple! (if you weren’t able to save your innards)
- Mix the sugar and cinnamon together. Add in your chopped up apple. Mix together with your hands, and put in your carved out apples.
- Place the apples in a baking dish with a little bit of water covering the bottom of the pan. Place tin foil over the baking dish.
- Bake covered for 20 minutes, then remove the foil and bake uncovered for another 20 minutes.
Apples fresh out of the oven
Ready to eat! You can eat the whole thing, even the apple “crust”!
This is delicious either “sloppy joe” style (on a bun), or just out of a bowl! This recipe makes enough for two large grown adults for dinner, as well as a big part of lunch the next day. Even if you are not vegan or vegetarian, you are bound to love this.
Barbeque Tempeh Ingredients:
- 400g tempeh, chopped up in to small pieces
- 2 cups of barbeque sauce (the recipe I used is below)
- 1 onion, chopped in large pieces
- 2 bell peppers, chopped in large pieces
- 1 onion, chopped into small pieces
- 1 tbsp vegetable or olive oil
- 1 to 1 1/2 cups of ketchup
- 1 tbsp soy sauce (or “ketjap” if you happen to live in Holland and have it available…)
- 1 tbsp raw sugar (or regular sugar)
- 1 tbsp maple syrup (optional)
- 1/2 tsp garlic powder
- salt to taste
Instructions for the barbeque sauce (if making your own):
- Fry the onion in a bit of oil until translucent.
- Add in the ketchup, soy sauce, sugar, maple syrup, garlic powder & salt (if needed).
- Bring to a boil, then reduce heat and simmer while you get the tempeh and veggies ready!
- In your stirfry pan, “fry” the tempeh on medium-high heat while tossing frequently. Do this without oil, and you’ll see that the tempeh starts to brown nicely. (This makes for great texture!)
- Once the tempeh is browned, add in your onions and peppers and toss.
- Add the sauce, and continue cooking over medium heat until the onions and peppers get soft.
Browning the tempeh (with bbq sauce simmering on the right):
Adding in the veggies:
Adding in the sauce:
Ready! Serve on bun or by itself in a bowl. We had it just in bowls, but with tortilla on the side to eat with!
We just got some kamut from an “Eko” store and wanted to give it a try. (If kamut is not easily available, it can be substituted with brown or wild rice!)
- 1 cup cooked kamut (see cooking instructions below)
- 1 can of lentils
- 1 chopped onion
- 1 thinly sliced carrot
- 1 ‘head’ of Bok choy- chopped
- 3 cups of spinach
- 1/2 tsp minced ginger
- 2 cloves chopped garlic
- 1 tsp sesame oil
- 3 tbsp soy sauce (or more, to taste)
- 1 tbsp Sriracha chili sauce (or more, to taste)
- Cooking the kamut: First soak the kamut between 8-24 hours (makes it much easier to cook). Then when you’re ready to make the dish, bring two cups of water and the kamut to a boil, then reduce the heat and let it simmer until tender (30-45 minutes).
- Prepare all veggies! Make sure everything is chopped and ready to go, as this dish cooks very fast.
- Use a stir-fry pan on high heat, once the pan gets hot, add the oil, garlic & ginger. Let it sizzle for a bit, then add the soy sauce, sriracha sauce, and let sizzle a little longer while constantly tossing (as to not let the garlic/ginger burn). Then add the onion, carrot, and the stalky (non-leafy) part of the bok choy. Keep stirring! If it gets dry, you might need to add a bit more liquid, don’t hesitate to add a little water to the pan (I added about 1/4 cup during this step).
- Once the onion starts to become translucent and the carrot becomes tender, start adding in the leafy greens- spinach and boy choy. Toss with other veggies until the greens begin to wilt.
- Add the lentils and kamut (and a bit more soy sauce & sriracha if necessary). Toss with the veggies and greens for a couple of minutes to help let the kamut soak up the sauce.
- Serve hot & enjoy!
Preparing the kamut-
Preparing the veggies-
Stir-frying the veggies-
Adding the greens-
Ready to serve!