Protein apple cake

---

INGREDIENTS:

• 2 apples

• 1 banana, mashed

• 30G natural sweetener (I used maple syrup)

• 30G peanut butter (Cruncy or smooth)

• 250ml plant mylk

• 100G flour

• 30G unflavoured vegan protein powder

• 1/2tbsp baking powder

• 1/2tbsp cinnamon

INSTRUCTIONS:

• Preheat oven on 175C

• Cut the apples in little cubes and some in slices to use as decoration

• In a bowl, combine all the wet ingredients: Mashed banana, peanut butter, natural sweetener, plant mylk

• In an other bowl, combine all the dry ingredients: Flour, vegan protein powder, baking powder, cinnamon

• Combine both bowls and mix well. (if necessary, add a little bit more plant mylk if the batter seems to be too dry)

• Add in the apples and gently stir everything together

• Transfer batter to a lined loaf tin and add apple slices on top and a pinch of cinnamon

• Bake for 40 min on 175C

Vanilla chai chocolate chip cookies

---

INGREDIENTS (makes 6 big ones) :

• 7 tbsp rolled oats

• 2 tbsp wholewheat flour

• 2 tbsp flax meal

• 1 scoop vanilla chai protein powder (I use Garden of life - “JELKA25” for 25% off)

• 1 tsp baking powder

• 1 tsp vanilla essence

• 1 tbsp apple sauce

• 1 tbsp coconut oil

• 1 mashed banana

• 1 tbsp maple syrup

• 1 tsp cashew butter (or any other nut butter you have)

• 1/2 cup unsweetened plant milk

• pinch of salt

• handful vegan dark chocolate chips

INSTRUCTIONS:

• Pre heat oven on 200°C (fan oven)

• In one bowl, combine all the dry ingredients (rolled oats, wholewheat flour, flax meal, vanilla chai protein powder, baking powder, salt)

• In an other bowl, whisk all the wet ingredients together (vanilla essence, apple sauce, coconut oil, mashed banana, maple syrup, cashew butter, plant milk)

• Combine the 2 bowls together. Whisk it all gently together. Add in vegan dark chocolate chips.

• Line out a baking tray. With a spoon, measure the cookies and lay them out, evenly and with enough space in-between

• Bake for 10-15 minutes, or until golden brown

• Let them cool down out of the oven

• Enjoy!

Single serve protein chocolate chip cookie

---

INGREDIENTS:

• 2 tbsp buckwheat flour

• 1 tbsp vegan vanilla protein powder

• 1/2 tsp baking powder

• 3/4 cup plant milk

• 1 tbsp peanut butter

• Vanilla essence, to taste

• Maple syrup, to taste

• Salt

• Vegan chocolate drops

INSTRUCTIONS:

• Pre heat oven the oven on 180°C

• In a bowl, mix together all the dry ingredients (buckwheat flour, protein powder, baking powder, salt)

• In a seperate bowl, mix together all the wet ingredients (maple syrup, vanilla essence, plant milk, peanut butter)

• Combine 2 bowls and knead it all together until it forms a sticky dough and roll it in a ball

• Line out a baking tray and press the ball out to it’s desired shape

• Top with vegan chocolate drops

• Bake for 10 minutes on 180°C in the oven

Peanut butter jelly porridge

INGREDIENTS:

• 40g oats

• 200ml plant-based milk

• 1/2 cup Frozen blueberries

• 1/2 cup frozen raspberries

• 1 tbsp chia seeds

• 1 tsp peanut butter

• Cinnamon

• maple syurp

INSTRUCTIONS:

• In a saucepan, add oats, cinnamon and plant-based milk and bring it to simmer. Cook over medium-low heat until desired consistency. Stirring often to get a creamy porridge.

• In a microwave safe bowl, add frozen blueberries and raspberries and microwave until it’s softened. Add in chia seeds and set it aside.

• Transfer porridge from saucepan to a bowl. Add chia-jam and top if off with a teaspoon of peanut butter and a drop of maple syrup.

Blueberry vanilla protein baked oatmeal

INGREDIENTS:

• 1/2 cup (35G) rolled oats

• 1/4 cup (65ml) plant based milk

• 1 banana, smashed

• 1 tbsp soy yoghurt

• 2 tbsp vegan vanilla protein powder ( I used Garden of life)

• 1 tsp baking powder

• 1 tbsp flax meal

• 1 tbsp pumpkin seeds

• Dash of cinnamon

• Frozen blueberries

• Peanut butter as topping

INSTRUCTIONS:

• Pré heat the oven on 200°C / 392°F

• In a bowl, whisk all the wet ingredients together (smashed banana, plant based milk, soy yoghurt)

• Add in dry ingredients (rolled oats, protein powder, flax meal, baking powder and cinnamon), Whisk it all together.

• Gently fold in pumpkin seeds and frozen blueberries.

• Grease a small spring form with coconut oil and pour the mixture into the spring form.

• Bake at 200°C / 392°F for 30-40min or until the top is slight brown.

• Remove from the oven and let it cool down for 10min.

• Drizzle some peanut butter and serve. Enjoy!

Carrot cake cupcakes

INGREDIENTS (makes 14):

• 160G Wholegrain Buckwheat flour

• 1 tsp baking powder

• 2 tbsp flax seed + 6 tbsp water

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 cup olive oil

• 120G Brown sugar

• 1/2 cup soy milk

• 1 tbsp vanilla sugar

• 2/3 cup carrot, grated

Frosting:

• 1 tbsp lemon extract

• 113G powdered sugar, sifted

• 1 tbsp vegan butter, softed

• 1 tsp apple cider vinegar

• 1 tbsp vanilla sugar

INSTRUCTIONS:

• Pré heat the oven on 160 ° C / 320 ° F

• In a blender, blend flax seeds with water and put it aside

• In a bowl, whisk all the dry ingredients together (Wholegrain buckwheat flour, baking powder, cinnamon, nutmeg, sugar)

• In an other bowl, whisk all the wet ingredients together (carrot, flax egg, oil, milk, vanilla sugar)

• Whisk both bowls together (wet and dry ingredients). Add in some more milk if the batter is too dry. Just enough for the batter to be wet enough.

• Place paper cups in a cupcake tin and evenly divide the batter between the paper cups.

• Place into the oven and bake for 25 minutes, or until a toothpick comes out clean after inserting into the center

• Leave them to cool on a cooling track

• In the meantime, prepare the frosting.

• In a bowl, add all of the ingredients and with a manual blender, mix on low speed until it from a nice frosting-like consistency

• Add frosting on top of the cupcakes

• Enjoy!

Coconut snowballs

INGREDIENTS:

• 3 cups shredded coconut (no coconut flakes)

• 3 tbsp maple syrup

• 1 tbsp cornstarch

• 1 tbsp coconut oil

• Pinch of pink Himalayan salt

• Few drops vanilla extract

• 1 flax egg (1tbsp flax meal + 2 tbsp water)

INSTRUCTIONS:

• Preheat oven to 190C

• Mix flax meal with water and let it sit (approx. 5 minutes) until it forms a thick texture

• Add shredded coconut to a blender and blend until it starts to stick together

• Add in maple syrup, coconut oil, salt, vanilla and flax egg and continue blending for a few more seconds until everything is well mixed

• Add in corn starch and pulse a couple of times

• With an ice cream scooper, scoop out the balls and transfer it gently onto your baking sheet lined with parchment paper

• Bake for approx. 10 minutes or until they start to look golden brown

Raw blueberry lime cheesecakes

---

INGREDIENTS (makes 6 medium-sized)

Base:

• 10 medjool dates, unpitted

• 1 cup oats

• 1 cup walnut flour* (see notes)

• 3 tbsp coconut oil

• pinch of salt

Filling

• 1 ½ cup raw cashews, soaked in cold water for at least 4 hours or overnight

• ½ cup lime juice

• ½ cup maple syrup

• ½ cup coconut oil

• 1 tbsp vanilla extract

• 1 cup fresh/frozen blueberries

INSTRUCTIONS

• For the base: add medjool dates and coconut oil to a food processor, blend until it forms big chunks.
  Add in oats and walnut flour, blend until the mixture is sticky to the touch and well combined.
  Press the mixture evenly into the base and sides of your mini tart tins (lined with parchment paper). Set aside.

• For the filling: Add all of the ingredients, except for the blueberries, to a high speed blender. Blend until it forms a smooth texture.
  Pour half of the filling evenly over the bases, gently smooth it with the back of a spoon or spatula.
  Add blueberries to rest of the filling and blend until it’s well combined.
  Spread the blueberry layer on top of lime layer.

• Freeze for a minimum of 3 hours (until firm)

• Before serving, allow to let it soften out of the freezer (room temperature or in the fridge)

notes

• I blended 150g of walnuts in a foodprocessor to get the walnut flour

Don’t forget to tag me in your creations of my recipes! @jelkalepever

Blueberry vanilla pancakes

INGREDIENTS:

• 1/2 Banana

• 50g oats

• 1 tbsp Spelt flour

• Drop vanilla essence

• 1 tsp baking powder

• 120ml plant based milk (2 x 1/4 cup)

• Drop maple syrup

• 1 tsp Cinnamon

• 1 cup fresh/frozen blueberries

• Coconut oil

INSTRUCTIONS:

• In a blender, blend all of the ingredients except for the blueberries until it forms a smooth batter

• Add in the blueberries and gently mix it together

• Heat a lightly oiled (coconut oil) large skillet over medium heat

• Once hot (continue cooking over medium heat, if skillet seems to be too hot, reduce heat), poor or scoop the batter onto skillet. (approx. 1/4 cup). Cook until surface of the pancakes have some bubbles and the edges are starting to appear dry. Gently flip the pancake and cook until the underside browned.

• Transfer the cooked pancakes to a plate, continue cooking until all batter is used up.

• I love having these with some extra maple syrup and cinnamon but these pancakes are delicious just on their own as well! Top with what your heart desires.

When making one of my recipes, don’t forget to tag me in your creations! @jelkalepever

Chocolate protein zoats

INGREDIENTS:

• 35g rolled oats

• 200ml plant based milk

• 90g zucchini (Grated or finely chopped)

• 1/2 mashed banana

• 1 tbsp raw cacao powder

• 1 tbsp raw organic vanilla protein powder

Toppings:

• 1/2 sliced banana

• Frozen blueberries

• 20g peanut butter

• 1 tbsp Chia seeds

• 1 tbsp Flax seeds

• Cinnamon to taste

• Maple syrup to taste

INSTRUCTIONS:

• Place oats, plant based milk and zucchini in a saucepan on medium heat and let it simmer until most of the liquid is absorbed, continue to stir throughout the whole time.

• Stir in the mashed banana, raw cacao powder and protein powder and cook for an other few minutes, keep stirring.

• Serve in a bowl and top it with your toppings!

Chewy oatmeal nut-cookies / oil free

Earlier this week, I made some hummus (recipe to follow as well) and I really wanted to make something with the liquid I had left from the chickpeas (aquafaba), trying to reduce my food waste in every possible way.
These chewy nutty oatmeal cookies are super crispy on the outside and so soft and chewy on the inside.
On top of that, I have also made them oil free by replacing the oil with some apple sauce, yum!
It’s a quick, fun, easy to follow recipe that will leave your house smelling like a cookie factory and who doesn’t love that?

INGREDIENTS (makes 12) :

• 2/3 cup all-purpose flour

• 1 cup rolled oats

• 1/2 tsp baking powder

• 1/3 cup apple sauce

• 1/3 cup maple syrup

• 1 tbsp vanilla sugar

• 2 bananas, mashed

• 1 tsp cinnamon

• 5 tbsp aquafaba

• Handful of mixed nuts

• Pinch of salt

INSUTRUCTIONS:

• Preheat the oven on 180°C / 356°F

• In a bowl, combine the wet ingredients (mashed bananas, maple syrup, apple sauce and vanilla sugar) and mix it together

• In a separate bowl, combine the dry ingredients (all-purpose flour, rolled oats, baking powder, cinnamon and pinch of salt) and mix it together

• Add the wet ingredients to the dry ingredients and mix it all together

• Add in a handful of mixed nuts and give it a quick stir

• Add the aquafaba with a spatula and stir it all together

• Lay-out baking paper on an oven tray rack

• With a spoon measure the cookies and lay them out, evenly and with enough space in-between

• Bake for 30 minutes on 180°C / 356°F or until they are golden-brown.

• Let them cool down out of the oven

• Serve and enjoy!

The best vegan protein pancakes

---

INSTRUCTIONS:

• In a large mixing bowl, combine the dry ingredients (Flour, protein powder, baking soda)

• Add in banana and milk and gently whisk it all together until it forms a nice smooth batter

• Heat some olive or coconut oil in a pan on medium high heat

• Add batter in small circles, shape the pancake by spreading out the batter with a spoon

• When the edges start to look dry and bubbles start to show on top, flip the pancake

• Top with whatever your heart desires!

INGREDIENTS:

• 60g plain white flour

• 1/2 banana, smashed

• 1 scoop chocolate protein powder ( I use garden of life)

• 1/2 tsp baking soda

• 200ml plant-based milk (I used Hazelnut)

Vegan protein chocolate chip cookies

INGREDIENTS:

• 2 Cups of oats

• 2 bananas, mashed

• 1 tbsp smooth peanut butter

• 1 tsp vanilla essence

• 1 tsp baking soda

• 1 scoop protein chocolate powder (I use garden of life)

• Pinch of pink Himalayan salt

• Dash of soy milk

• Vegan dark chocolate

• Optional: cinnamon

INSTURUCTIONS:

• Pré-heat the oven on 180 °C

• In a food processor, blend oats until it becomes flour

• Transfer to a large mixing bowl, add in oat flour, baking soda, salt, protein powder, (optional: cinnamon) and gently mix it all together

• Add in the mashed bananas, vanilla essence, peanut butter and mix it all together with a spoon.

• Continue to mix it all together with your hands, by kneading the dough, to make sure everything is well mixed

• Add in a little bit of soy milk, just to make the dough less dry and continue to knead it all together

• Add in the dark chocolate and knead until chocolate is well mixed in the dough

• Lay out parchment paper on a baking tray

• Roll out 8 balls out of the dough and gently press them down with a fork, forming the cookies

• Top it off with a piece of chocolate

• Leave in the oven for 30 min on 180 °C

• Let them cool down in the oven for an other 30 min

• Enjoy!

No bake cookie dough protein bars

I know it sounds impossible (& kinda strange I have to admit) but it is possible to make delicious sweet treats with chickpeas! Yes you read that right, chickpeas. One of the main ingredients to these no bake cookie dough protein bars are chickpeas and it’s heaven! The recipe worked out right away after trying it for the first time and I quickly became obsessed with these bars. They’re very filling, nutritious and the perfect healthy snack to have at any time of the day.

INSTRUCTIONS:

• In a food processor, pulse the chickpeas until crumbly

• Add in oats, maple syrup and peanut butter and blend on high speed for 1 minute

• Scrape off what sticks on the side of the food processor and continue to blend for 1/2 minute

• Add cinnamon, protein powder and unsweetened almond milk - blend until dough becomes sticky and well-blended together

• Transfer dough to a large bowl and knead dough a bit with hands

• Out of the dough, create 5 bars

• Melt chocolate au bain marie

• Cover the bars with the chocolate

• Leave in fridge for a couple of hours

• Enjoy!

INGREDIENTS (makes 5 bars):

• 260g washed & drained chickpeas

• 20g Quick oats

• 2 tsp maple syrup

• 50g smooth peanut butter

• 1 tbsp cinnamon

• 1 scoop vanilla protein powder
  (I use the vanilla protein powder from Garden of Life)

• 1/4 cup unsweetened almond milk

• 25g dark chocolate

View this post on Instagram

Easy and fast recipe to vegan no bake cookie dough protein bars ✨ 1 bar contains 10g of protein! 💥 Love having these around the house when I’m in for a healthy treat 😋 They are very soft and very addicting so I’m warning you here 😏 I used @gardenoflife_uk vanilla protein powder! 🌿 #gardenoflifeuk #vegan #plantbased #veganfitness #veganrecipes #veganfoodshare #veganprotein #vegansnack #whatveganseat

A post shared by Vegan 🌿 | 📍London (@jelkalepever) on Jan 31, 2020 at 7:34am PST

Sweet potato protein pancakes

I’m a huge pancakes lover, in all shapes and forms. The issue is that it isn’t always the healthiest option so I started trying out different recipes and I think I managed to find a healthy option to pancakes that are even good for you to have on a daily base. Yes, a daily base!

I never thought of using sweet potato as part of a pancake mix but it surprised me in so many ways. It’s healthy, sweet and filling.

INGREDIENTS (serves 6-8 pancakes):

• 100g boiled sweet potato

• 90g unsweetened almond milk (or any other plant-based milk you like)

• 1tsp fruit syrup

• 50g white flour

• 0,75tsp baking powder

• 1 scoop vanilla protein powder (I use the vanilla protein powder from Garden of life)

• 1 Chia egg

• 1tsp coconut oil

INSTRUCTIONS:

• Smash the boiled sweet potato with a fork

• Add unsweetened plant-based milk, fruit syrup, chia egg and whisk it all together

• Add white flour and baking powder and whisk it together

• Add protein powder and extra plant-based milk until desired batter consistency, whisk it all together

• On low-heat, melt coconut oil in a pan

• Add a big spoon of batter to the pan, once bubbles are starting to show on top, flip it

• Redo until you finished the batter

• Serve with some frozen blueberries (or any other fruit you like) and some peanut butter. Enjoy!

One-pan mushroom stir fry

I love one-pan recipes and especially stir fries because it’s an easy way to not waste those veggies you have left in your fridge, right before they go bad.
If you love mushrooms, just like me, you’re going to love this one-pan mushroom stir fry!
It’s a bomb of flavours and packed with so many good nutritients your body needs.

It’s a very easy recipe, doesn’t need much preparation and you won’t waste too much time cooking either (although, I really enjoy spending time in the kitchen but I know not everyone does) yet it’s a super delicious dish and depending on what you have left in your fridge, you can play around with the ingredients too.
Use up what you have left in your fridge before they go bad.

INGREDIENTS (serves 2):

• 2 tbsp sesame oil

• 1 tbsp ginger, grated

• 3 cloves garlic, grated

• 1 red onion, chopped

• 1/2 cup shiitake mushrooms, sliced

• 4 Oyster mushrooms, sliced

• 1 cup green cabbage, chopped

• 1/2 cup (frozen) peas

• 1/2 cup cashew nuts

• 2 tbsp soy sauce

• 1/4 cup vegetable broth

• 1.5 cups cooked rice

• Pepper

• pink Himalayan salt

• Freshly shopped parsley (optional)

• Sesame seeds (optional)

INSTRUCTIONS:

• Heat a pan over low-medium heat and add sesame oil. 

• Once it’s hot, add onion, ginger and garlic. Saute and stir until golden brown. 

• Add the sliced mushrooms and cabbage and (frozen) peas. Stir and cook for approx. 5-8 minutes. 

• Add the cashew nuts and cook for an other couple of minutes. 

• Add soy sauce, pepper, salt and vegetable broth. Stir and cook for 8-10 minutes. 

• Then add the cooked rice and mix it all together. 

• Transfer to a bowl and garnish with freshly chopped parsley and sesame seeds. 

Portobello Mushroom salad

Earlier today, I was out of inspiration and had a quick look in my fridge to see what I had left and what I possibly could make for lunch.
I grabbed some of my favourite products and ended up making a really delicious, nutrient, filling portobello mushroom salad.
Also, I’m a HUGE mushroom lover but portobello mushrooms will always be one of my favourites. It doesn’t need much to taste amazing and it adds so much flavour to your dish.

I didn’t plan on making a recipe or trying out a recipe but everything came together and tastes so good together that I just had to share this recipe with you.

It doesn’t need much preparation, it’s easy, quick to make and most of all.. plant-based goodness.

INGREDIENTS:

• Garlic

• Portobello mushroom

• Canned chickpeas

• Sweet potato

• Kale

• Pepper

• Salt

• Smoked paprika powder

• Olive oil

INSTRUCTIONS:

• Pré-heat the oven on 200°C

• Wash and cut 1 sweet potato in even parts

• Toss the portobello mushroom and sweet potato with olive oil and transfer to an oven tray

• Add some garlic cloves to the portobello mushroom (I like to leave the peel on) and pepper and salt

• Leave in the oven until it’s well cooked/soft

• While the mushroom and sweet potato are in the oven, heat some olive oil in 2 pans on low heat

• To 1 pan, add the chickpeas (washed and drained), smoked paprika powder, pepper and salt and continue cooking on low heat until it’s crispy (stir now and then so it won’t burn)

• Add kale to the 2nd pan and continue cooking on low heat, stirring now and then, until kale is crispy

• Serve and enjoy!

Share your creations with me on instagram!

@jelkalepever

Vegan "meatball" spaghetti

Spaghetti is and will always be one of my favourite dishes and I crave it weekly… seriously.
It’s just one of those dishes that makes my mouth water and I can’t get enough from. As a kid, I always loved eating meatballs with my pasta with a yummy, tasteful tomato sauce. My mom loves to make food from worldwide cuisines and this definitely was one of my favourite’s whenever she was making something from the Italian cuisine.

How lucky I was today to have my beautiful Italian friend, Chiara, with me when I was going to make this recipe.
Earlier this week I already planned on cooking and photographing this recipe today. When I woke up this morning, I had a text from Chiara asking to meet up and when I told her about my plan… Oh, she was in for some cooking and I was lucky enough to learn from her Italian cooking skills, and now you do too!

Every single bite I had from this dish took me right back to when I was a little kid and was slurping my spaghetti away. It also reminded me a second of the lady and the tramp movie!

Also, how great is it that we have so many Plant-Based options these days that we still get to enjoy the food and dishes we grew up with without harming other living creatures?

INGREDIENTS (4 portions):

• 400g Vegan Mince (I used mince from The Meatless farm Co)

• 1 red onion

• 3 garlic cloves

• 2 carrots

• 2 celery stalks

• 500g canned plum tomatoes

• Pasta (White or wholewheat, depending on your preference)

• 1 tsp Hot chili powder

• 1 tbsp Paprika powder

• 1 tbsp Garlic granules

• 4 tbsp Italian herbs mic (Oregano, Basil,

• Pink himalayan salt

• Peper

• Olive oil

INSTRUCTIONS:

“Meatballs”:

• Pré-heat the oven on 180°C/356F

• In a large mixing bowl, add the vegan mince and all the herbs (1 tsp hot chili powder, 1 tbsp paprika powder, 1 tbsp garlic granules, 2 tbsp italian herbs, pepper & salt) and knead it all together with your hands

• Once everything is kneaded well, start rolling the mixture into balls (I made 12 medium sized balls) and put them on an oven tray

• Cook for approx. 20 minutes (might slightly be different depending on what vegan mince you’re using) on 180°C/356F

Sauce:

• Add 2 tablespoons of olive oil to a saucepan and turn on medium-heat

• In the meantime, chop the onion and 3 garlic cloves

• Add the onion and garlic to your saucepan and let it cook until golden-brown

• Grate the carrots and chop the celery and add it to the saucepan and let it all cook together for 5minutes

• Add the canned plum tomatoes to the saucepan and cut open the plum tomatoes in the pan

• Add 125ml water

• Add herbs (2tbsp italian herbs, peper & salt)

• Turn on the heat to high-heat and let it boil for 15 to 20 minutes

Pasta:

• Cook pasta in boiling water (read label, depending on pasta you chose, for cooking time)

Easy 1-pot lentil soup

The days are becoming shorter, it’s getting colder outside.. Yep, winter is definitely on it’s way.
As much as I love summer and the feeling of the sun touching my skin, there’s something about winter time that I absolutely adore. Cuddling up with your blanket, holding a hot coco in front of the fireplace watching some of your favorite movies over and over again.

If there’s one dish I love to have during the colder days, it has to be a hot bowl of soup. You can go so many different ways with soup and it’s also the perfect dish to make to clean out your fridge when you have some veggies left-overs from the past couple of days and you aren’t sure what to use them for.

I present you… a recipe to one of my all time favorite soups; a lentil soup.
Feel free to use whatever veggies you have left in your fridge before they turn bad - we don’t want to waste any food.

Let’s get cooking!

---

WHAT YOU’LL NEED:

• 2 cups copped brocolli

• 1 carrot

• 1/2 zucchini

• 2 cups kale

• 1 cup of brown lentils

• 1 tsp garlic granules

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tsp paprika powder

• 1 tbsp curry powder

• Pepper

• Pink himalayan Salt

• 1 cube of vegan vegetable stock

• Olive oil

WHAT YOU’LL HAVE TO DO:

• Wash and cut up all your vegetables

• Heat up some olive oil in a stew pan on medium-high fire

• Add all your vegetables to the stew pain

• Add all the spices to your vegetables (I prefer adding in the spices before we add the water so the vegetables can absorb all the flavors)

• Let it cook for a few minutes on medium high fire

• Rinse your lentils well and add it to the vegetables and give it a good stir

• Add water, until everything is well covered

• Add 1 cube of vegan vegetable stock

• Cover the pan and let it sidder for +/- 30 minutes or until the lentils and vegetables are well-cooked.

Perfect crunchy granola

Who doesn’t love a bowl of homemade crunchy granola? And who doesn’t love the smell of it in the kitchen while baking it? I sure do!
It took me a while to find the recipe to the perfect crunch but I finally found it and I’m OBSESSED!

It’s fast, healthy and vegan!

Ingredients:

• Pink himalayan salt

• Pumpkin seeds

• Coconut flakes

• Hazelnuts

• Rolled oats

• Hemp seeds

• Almond Flakes

• Cinnamon

• Coconut or Olive oil

• Maple syrup

Let’s bake!

• Pre-heat the oven on 175 C or 350 F.

• While the oven is warming up, combine all the dry ingredients in a large bowl. (Rolled oats, pumpkin seeds, coconut flakes, hazelnuts, pink himalayan salt)

• Add in the wet ingredients (Coconut or olive oil, maple syrup) and a dash of cinnamon.

• Stir well and mix it all together

• Cover a baking tray with parchment paper and spread everything out evenly.

• Bake until lightly golden (Total of 30 minutes) - stir when halfway (about 15 minutes)

• Turn off the oven and let it cool down in the oven for an other 10 to 15 minutes

• Take it out of the oven and let it fully cool down

• Add in the hemp seeds and the almond flakes and blend it all nicely together

Voila!

Serve it over yoghurt or use it as a topping on a smoothie bowl or just enjoy a bowl of granola with some plant-based milk and fresh fruits.