Delicious vegan meals
A more comprehensive vegan website is on the way, stay tuned!!!
Hot pink soup for Valentine’s
- 1 Cauliflower
- 3 Beets
- 4-5 Cups of water or vegetable stock
- 1 Tbsp of paprika
- 4 Cloves of galic
- 1 Tbsp of olive oil
- 1 Tsp of herbes de Provence
- Salt and pepper to taste
Chop the cauliflower and beets into cubes, place in a large pot and cover with water or vegetable stock. Bring to a boil and let simmer for about 1 hour. Add the paprika, garlic, olive oil, herbes de provence, salt and pepper and continue simmering until the beets are tender. Add more water if the liquid level goes below the vegetables.
Let cool and blend until smooth, and reheat the desired portion.
Enjoy this heart-warming soup with warm bread and a loved one!
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Luscious main course salad
Okay so spring is right around the corner and fresh vegetables are looking better and better! Here is one of my favorite salads:
- 1 boston lettuce
- 1/2 granny smith apple, quartered and thinly sliced
- 1 carrot peeled and grated
- 1/2 english cucumber, diced
- 6-8 cherry tomatoes, halved
- 4-5 pickled onions, quartered
- 10 stuffed olives, halved
- 1/4 cup beets (fermented if possible, or canned rosebuds halved)
- 200ml of green flageolets
- 2 artichoke hearts (fresh, canned, or marinated)
- 3 tbsp of toasted sunflower seeds
- 1/4 cup sesame sticks, crumbled
- 1/4 cup croutons
- 2-3 tbsp of Simply Natural Goddess Dressing
Toss and enjoy! The different colours, flavours, and textures of this salad are so yummy together, you’ll want to eat it everyday! Add multigrain toast and vegetarian paté for a completely satisfying meal.
