Because of the coronavirus pandemic, millions of people are self-quarantining at home or are under lockdown. “Stay at home” has become a war cry and people have turned to hobbies and pastimes that bring them comfort in these uncertain times.
More people are turning to cooking and baking at home as a form of therapy amid the coronavirus pandemic, but it’s a luxury some can’t afford. Here we give you some good ideas about easy and delicious recipes for perfect home-cook meals which you can enjoy the quality cooking time with your familiy.
It is a good time to taste the rainbow in the house. The deserted it gets outside, the more colorful I love my food.
And this salad is loaded with so much goodness – – mixed baby greens, spiralized cucumbers, persimmons, Honeycrisp apples, avocado, heirloom baby tomatoes, watermelon radishes, pumpkin seeds, walnuts, blackberries and the crispiest most delicious crackers. Any takers?!
“Let food be thy medicine and medicine be thy food!” Sounds a bit cliche but there’s soooo much truth in that statement.
This salad plate with avocado, cucumbers, red carrot ribbons, strawberries, blackberries, pistachios, radishes, purple cabbage, wild greens and new salt and vinegar bean chips. Absolute deliciousness. I guess it goes without saying… My day is off to an incredible start!
We don’t just survive, we Thrive!!!!
Having one of these fully loaded Vegan Nourish Bowls sure does make it easier!!! No fancy recipe — just good wholesome ingredients. Vegan chicken cutlets. Sweet potatoes. Sunflower seeds. Heirloom baby tomatoes. Purple cabbage. Pomegranate jewels. Cucumbers. Creamy avocado. Watermelon radoodles . Wild mixed greens. Sesame ginger dressing. And lots of love!
Green smoothies which turned into two colour tulips… they will be a yummy and healthy drink or meal you can have independent from the years season.
You will need to blend separately:
(for the green layer)
400 g spinach
4 tbsp coconut milk 75 %
2 tbsp vegan protein
1 fresh banana
2 small frozen bananas
juice from half lemon
(for the orange layer)
3 tbsp coconut milk 75 %
3 tsp lucuma powder
1 tsp inulin
1/2 tsp turmeric
Three colours nice cream in two jars, layered with cinnamon granola and puffed buckwheat.The preparation and the consistency and the taste of course.
FOR THE BASE nice cream I used:
3 frozen bananas
2 tsp maca powder
1 tsp inulin
3 tbsp vanilla coconut joghurt
FOR THE PINK COLOUR
handful of frozen strawberries
FOR THE BLUE LAYER
5g blue Majik
Cold blueberry nice cream meets hot chocolate semolina pudding. The result are these two jars where their meet up ended.Both delicate and creamy and very tasty.
2 frozen bananas
10 frozen raspberries
6 tbsp frozen wild blueberries
2 tbsp coconut milk
2 tbsp vegan protein
Everything blended in a food processor.
1 cup plant based milk
2,5 tbsp semolina
1 tbsp xylitol
pinch of salt
70g dark chocolate
Cook the milk in a pot and before it starts to boil add slowly the semolina, stearing all the time till thick. Add salt, sugar and the dark chocolate and put it in to the jars.When it cools down add a layer of granola or nuts and put the nice cream on the top. Add any toppings of your choice.
Pomodoro sauce Gnocchi
LIFE IS FULL IF ENDLESS PASSTA-BILLITIEES⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀
¼ cup Olive Oil,
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus
½ yellow onion
3 cloves garlic
San Marzano tomatoes + cherry tomatoes diced
salt + black pepper
Pinch of red pepper flakes
¼ cup heavy cream
1 16-ounce package Potato & Cheese Gnocchi
8 ounces mozzarella balls, cut in half
½ cup freshly grated Parmesan cheese
Add olive oil to a pan over medium heat. Add the parsley, oregano, rosemary + basil cook for 5 mins or until the herbs become crisp.
Remove herbs add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀
Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce thickens .Stir in heavy cream ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀
Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce. Top with mozzarella and Parmesan cheese . ⠀⠀⠀
OKIE DOKIE ARTICHOKE
What you’ll need
* 48 wonton wrappers
* 1/4 cup mayo
* 1/3 cup shredded Parmesan cheese
* 1/4 cup plain Greek yogurt
* 1 cup frozen chopped spinach thawed / drained
* 15 oz canned or jarred artichokes * 6 oz cream cheese
* 1/4 tsp garlic powder
* 1/4 tsp kosher salt
For the Cups
* Preheat the oven to 375 degrees.
* Coat muffin tray with butttaaaa
* Press a wonton wrapper into each of the baking cups with your fingers to create a cup.
* Bake for 7-8 minutes until they are lightly browned / crispy.
* Remove muffin cups from the tin and let cool * Fill cooled cups with spinach artichoke dip filling and serve warm.
For the Spinach Dip Filling
* Heat up the cream cheese in a microwave for 1 minute or until soft.
* Mix the mayo, yogurt, garlic powder, and salt into the cream cheese.
* Add in the chopped spinach, artichokes, + Parm cheese. Stir until well combined
Stuffed Eggplant Roll ups with marinara
Here it goes:
* 2 medium eggplants
* ¼ – ½ tsp. salt
* ¼ – ½ tsp. ground black pepper
* ½ cup Italian seasoned bread crumbs
* ¾ cup part-skim ricotta cheese
* ½ tsp. salt
* ¼ tsp. ground black pepper
* 1 tsp. lemon zest
* 2 tsp. lemon juice
* 1 tbsp. honey
* 2 cups marinara
* grated parmesan for topping
Easy And Delicious Food
Lemon + Raspberry Raw Cheesecake
The perfect sweet treat to have in the freezer to share with friends and family!
3.5oz / 100g almonds
2oz / 55g walnuts
2oz / 55g desiccated/shredded coconut
15 medjool dates, seed removed
Zest of 1 lemon
16 oz / 450g raw cashews, soaked overnight
1/2 cup coconut yogurt
3/4 cup coconut milk
10 fl oz / 300ml rice malt syrup
2 1/4 tsp pure vanilla extract
Zest of 1 large lemon
2-3 handfuls of frozen raspberries
1. Place all Base ingredients into a food processor and blitz until it sticks between fingers when pressed, if it’s not clumping together just add another date or two.
2. Line a baking tray with parchment paper and place mixture into tray. Press down with the back of a spoon or damp fingers. Place in to fridge whilst you make the filling.
3. Rinse and drain cashews. Place all filling ingredients into a high speed blender EXCEPT the raspberries. Blitz until smooth and creamy.
4. Pour onto the base and add raspberries, gently pushing them down into filling. Place into freezer overnight.
Take out 10 mins before serving, cut into squares. Enjoy!
Thai Red Curry Ramen Noodle Bowl
This dish comes together easily and is super comforting. Just what we need right now!
1 packet ramen noodles (a packet includes 4 ramen noodle “bricks”)
2 tbsp sesame oil
8-10 shiitake mushrooms, washed, dried and sliced
1 inch fresh ginger, grated
2 garlic cloves, crushed
1/4 cup red curry paste
1 qt. low sodium vegetable stock
2 tbsp peanut butter
2 tbsp tamari
1 14 oz can full fat coconut milk
1 red bell pepper, sliced into bite-sized pieces
2-3 bunches broccolini, washed and trimmed
Limes, optional as garnishment (but highly recommended)
Scallions, thinly sliced, optional garnishment
Sriracha, optional as additional spice
1. Prepare the ramen noodles al dente in accordance with package directions. Set aside.
2. In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown.
3. Add the garlic and the fresh ginger. Sauté for 1-2 minutes more being careful not to burn the garlic.
4. Add the red curry paste and sauté for about 1 minute, stirring constantly and allowing the paste to toast slightly.
5. Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes.
6. Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green.
7. Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice. Enjoy
Deliciously Cheesy Broccoli Stuffed Potatoes
8 medium russet potatoes, scrubbed and washed
1 tbsp avocado oil (or oil choice)
2 tsp sea salt
2 cups broccoli, chopped into bite sized pieces
2 Tbsp filtered water
1/4 cup vegan butter
¼ cup all-purpose flour
1 cup plant milk
1 cup vegan cheddar cheese
½ tsp garlic powder
1/4 tsp black pepper
½ tsp apple cider vinegar
1. Preheat the oven to 400F / 204C. Pierce each potato 3 to 4 times with a fork. Using a brush cover your potatoes with a layer of oil and place them on a large baking pan with raised edges. If you don’t have a raised baking pan line your pan with foil so it can catch the oil drippings. Sprinkle the outsides of the potatoes with sea salt and bake for 20 minutes. Take out and flip, and bake for an additional 20 minutes. Bake for longer if you are using large potatoes.
2. Heat a pan on medium heat. Once hot, add the chopped broccoli and water. Cover pan with a lid and steam broccoli for 4-5 minutes or until the broccoli is tender.
3. Heat a saucepan on medium heat. Once hot, add the butter and flour and whisk until a thick paste has been formed. Add the plant milk, vegan cheddar cheese, garlic powder, and black pepper to the saucepan. Constantly whisk for 4-5 minutes until the cheese melts. Once the cheese melts turn the stove top on low.
4. Make a medium slit on the top of the potato. Stuff it with the steamed broccoli and drizzle with the cheese sauce. Enjoy!
Vegan Plant Based Food
picy tofu noodle bowl
spicy tofu & mushroom stir-fry (serves 3)
-3 cloves garlic, minced
-8 oz (225g) mushrooms, finely diced
-2 tbsp fermented black bean paste (doubanjiang)
-1 block firm tofu, cut into cubes
-1 tsp cornstarch + 1 tbsp water, mixed well
-1 tbsp soy sauce
-1 tsp sugar
-1 tsp red chili flakes, or to taste
-1 stalk green onion, thinly sliced -1 tbsp sesame oil
to serve: cooked rice or noodles
In a frying pan, heat some oil and add garlic, mushrooms, and black bean paste to the pan. Once the mushroom mixture is fragrant, add in tofu and all sauce ingredients, then ‘shake’ the pan back and forth to distribute the sauce. Cover the pan for 5 minutes, then remove the lid and stir in cornstarch slurry. Let simmer until sauce is thickened, and season again if desired before serving with rice/noodles.
kung pao chickpeas & rice
kung pao chickpeas (serves 3-4)
-1 tbsp cooking oil
-1 tbsp ginger, minced
-3 cloves garlic, minced
-1/2 tsp Szechuan peppercorns, or to taste
-2 dried red chili peppers
-1 bell pepper, sliced
-2 1/2 cups (400g) cooked chickpeas, about 1 1/2 cans drained
-1 tbsp cornstarch + 2 tbsp water, whisked
-4 stalks green onion, thinly sliced -1/3 cup roasted peanuts
-1 tbsp Chinese black vinegar or rice vinegar
-1 tbsp rice wine
-1 tbsp sriracha
-1 tbsp sesame oil
-2 tbsp regular soy sauce + 1 tbsp dark soy sauce
-1 tbsp coconut sugar
-2 tbsp peanut butter, or more sesame oil to taste
In a bowl, whisk together all the sauce ingredients and set aside. in In a large skillet, heat the oil and fry the peppercorns, red chilis, ginger, and garlic until fragrant. Add in bell pepper and chickpeas with the sauce mixture. Stir well and cook for 5 minutes, then stir in the cornstarch slurry. Let the sauce simmer until thickened, then toss in green onion and peanuts. Cook for 2 more minutes before serving. (Optional step, for more crispiness and flavor: first fry the chickpeas in oil until golden brown and fragrant before proceeding to all other steps.)
sweet potato & chickpea curry
sweet potato chickpea curry (serves 3)
-1 large onion, diced
-3 cloves garlic, minced
-2 green chilis, minced
-1 tbsp ginger root, minced
-2 tsp garam masala
-3/4 tsp each: ground cumin, ground coriander, sea salt
-1/2 tsp each: black pepper, ground cinnamon
-2 large ripe tomatoes, diced or pureed -2 medium sweet potatoes, cut into cubes
-1 14-oz can chickpeas, drained
-3 tbsp peanut butter (use nut/seed butter of choice OR 1 cup coconut cream)
In a large pot, heat some oil and saute the onion, garlic, chilis, and ginger. After 5 min, add in the spices and fry until fragrant — about 5 more min. Add in sweet potatoes and tomatoes with 1 cup water. Cover the pot and simmer for 10 min, then add in chickpeas. Once the sweet potatoes are tender, stir in peanut butter. Season with lemon juice and more spices to taste, then serve warm.