Simple and light, perfect for dinner.
– Boil 1 teaspoon of sesame oil with 3 cups of vegetable broth (I used one from Healthy Options)
– Add 1 onion, 3 cloves of garlic, 1/3 a large carrot, and a handful of broccoli
– If you’d like, add soy meat/tofu to the mixture and let cook
– After 3 minutes, add the noodles of your choice (I used a mixture of rice & glass noodles) and cook for another 2 minutes
– Add a tablespoon of liquid aminos or vegan soy sauce and 1 teaspoon of chilli flakes
– Squeeze in some lemon and it’s ready for you to eat!
Preheat oven to 350 degrees celsius & mix all ingredients together in a food processor:
– 3 ripe medium sized bananas
– 1 1/2 cup of peanut butter
– 1/2 cup of almonds
– 1 cup of oats
– 2 tablespoons of coconut flour/flour of your choice
– 1/4 teaspoon of baking soda
– 1 teaspoon on vanilla extract
– 1/4 cup of maple syrup
– 1/4 teaspoon of sea salt
– 1/4 cup of almond milk
(Make sure the mixture is not runny. Add more oats till you get a thicker mixture.)
Put mixture into an oven-safe dish and bake at 350 degrees celsius for 15-20 minutes.
Remove from oven and let sit for 10 minutes.
Coconut Sugar Glaze:
– 1/2 cup of coconut sugar
– 1 tablespoon of virgin coconut oil
– 2 tablespoons of unsweetened almond milk
Mix ingredients together with an electric hand mixer and then pour and spread glaze on top.
I sprinkled some cinnamon on top of my cake :]
Live cruelty free! ❤
Cycling around Stanley Park was so much fun and the scenery was superb!
We worked up our appetites… The Naam is a 24 hour Vegan/Vegetarian Restaurant in Vancouver.
Michael had the Tempeh Reuben; marinated tempeh with melted cheese, grilled mushrooms, mustard, sauerkraut & grated beets, on a whole wheat burger bun.
I ordered the Asian Noodle Bowl; rice noodles, bean sprouts, broccoli, red pepper, shiitake mushrooms, deep fried tofu and vegan tempeh strips, in miso broth.
Our meal was good, but I would have to say that Mike ordered the tastier dish. The noodle bowl was full of vegetables and tempeh but I wish the miso soup had more flavour. Over all it was a good and healthy meal! I now know where to go when Im hungry at 3AM in the morning in Vancouver!
Im back! Canada was so beautiful, and the food was insanely delicious! I was able to hit up some great Vegan/Vegetarian restaurants while I was there, and while road tripping to Calgary from Vancouver, we stopped over a beautiful town called, Banff.
Nourish Bistro was the first international Vegan/Vegetarian I tried since turning vegan, so you can imagine what I was like reading ALL the options I had to choose from! (I was drooling much more than a kid in a candy store)…
This is the 420 Burger. Yes, I chose it because of the name… It had a charcoal bun! Interesting, and super yummm :p
The side salad; so simple but so delicious with grape vinaigrette.
The BEST dish we ordered, the Mac & Squeeze; qnocchi in a creamy coconut and smoked paprika sauce.It seriously tasted better than any mac & cheese I’ve ever had. I need to try and make this!
Nourish Bistro was so delicious, it had NO MEAT in the menu and there were vegan, vegetarian, and gluten-free options. I wish I was able to try all the dishes!
People think going vegan means you miss out on all the goodies, but that’s not true! Taste and texture can be different, but it’s about feeling good about what you’re putting into your body and that what you’re eating is cruelty free.
Luckily, healthier grocery items are becoming more available in Cebu city. S&R is a great place to shop for healthy items, as well as Healthy Options and Rustan’s.
(You can use any brand of these items)
Ingredients from S&R:
Natura- Almond Milk Vanilla
Cloud 9- Gluten-Free Pancake & Waffle Mix
from Healthy Options:
The Chia Co- White Chia Seeds
Soak one cup of chia seeds into one cup of water for 10 minutes
Put 1 1/2 cups of the gluten-free waffle mix into a big bowl
Add 1 1/4 of almond or any non-dairy milk and mix
Mix in the chia seeds with 2 table spoons of coconut oil
If you’re making pancakes, heat up the pan and pour in the size you want. Flip after about 1-2 minutes.
If you’re using a waffle maker, pour in and remove after 2-3 minutes, depending on your waffle maker.
Serve and eat with your favourite toppings. I chose Agave syrup (from S&R), Hershey’s Chocolate Syrup (yes, it’s vegan!), and Cashew Butter- Vanilla Chia (from The Echo Store).
Enjoy your waffles and enjoy eating cruelty-free!