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The Eager Vegan

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24.01.2022 These look delicious...

24.01.2022 Any vegan chickin will work with this recipe...

23.01.2022 SOBA NOODLE SOUP by Susan Kline: A light broth soup, packed with a rainbow of vegetables and hearty buckwheat soba noodles. Toss in edamame or your favorite vegetables and spices to make this recipe your own. Ingredients:... 8 oz 100% soba noodles 4-5 cups salt-free vegetable broth or water 1/2 cup chopped onion 4 tsps. white miso paste 2 cups diced tomatoes 2 1/2 cups sliced shiitake mushroom 1 cup shredded carrots 4 cups chopped bok choy or napa cabbage Directions: 1. Prepare the soba noodles according to the directions on the package, then set aside. 2. Add 4-5 cups of water or salt-free vegetable broth to a pot, and bring to a boil. 3. Add the onion, miso, tomatoes, mushrooms, carrots, and bok choy to the water. Cook until vegetables are tender. 4. Pour the soup over the noodles and top with fresh cilantro just before serving.

23.01.2022 Mmmm pecan pie...

23.01.2022 NOOCH-ENCRUSTED AIR FRYER TOFU CUBES This air-fried tofu is the most delicious protein-packed snack that comes together in minutes with the help of an air fryer. It’s so simplemade with cubed tofu, some spices, and nutritional yeastand surprisingly healthy! This is one of our favorite snacks and make a delicious alternative to popcorn for movie watching or snacking. INGREDIENTS:... 1 block of super-firm tofu (the kind in a vacuum-sealed package) teaspoon of salt teaspoon of pepper teaspoon of red pepper flakes teaspoon of garlic powder 1 teaspoon of toasted sesame oil 2 tablespoons of corn starch cup of nutritional yeast INSTRUCTIONS: 1) Slice your block of super-firm tofu into small cubes (about a centimeter in size) and place in a medium-sized bowl. 2) Sprinkle on the salt, pepper, red pepper flakes, garlic powder, and toasted sesame oil and mix until evenly coated. 3) Add corn starch and mix until evenly coated. 4) Add nutritional yeast and gently mix until all tofu is well-coated. There may be some loose nutritional yeast at the bottom of the bowlthat’s okay, just get as much as you can to stick on. 5) Spread tofu cubes evenly in the air fryer in a single layer and cook for 5 minutes at 390 F. Using a spatula, flip the tofu (no need to be too precise here, just shake them up a bit), and air fry for another 4 minutes at 390 F. 6) Place in a bowl and enjoy! NOTES: These are best enjoyed fresh, so while they will last several hours on the counter, it’s best not to refrigerate and reheat them. That said, I’ve never once had leftoverseven if I’m the only one eating them! They are that good. This recipe is very versatile. You can leave out the red pepper flakes if you’re not a fan of spice, and even skip the corn starch and/or nutritional yeast if you don’t have those on hand. It won’t be quite the same but will still be delicious, and I enjoy it that way often!

21.01.2022 Any Bean Burger Ingredients: 1 cup rolled oats 1 15oz can of beans rinsed and drained... 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp water mixed and set aside for 15 minutes) 1 tbsp white miso 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp smoked paprika 1/4 cup nutritional yeast Directions: Combined all ingredients in a food processor. Blend until the majority of the mixture is well incorporate but you can still see a few whole beans and oats. + Move mixture to a bowl and refrigerate for 20-30 minutes + Wet your palms with a tiny bit of water and form burger patties + Add patties to baking sheet lined with parchment paper + Bake at 350 degrees for 20-25 minutes

20.01.2022 Rhubarb apple and strawberry tarts with a sprinkle of hemp seeds by Dee Mac INGREDIENTS: 4 stalks of Rhubarb chopped 1 green apple chopped small pieces, approx 8- 10 Strawberries sliced in half... 2 tblsp of Rice Malt Syrup, 1/2 cup of water 1/2 tspn cinnamon, 1 tspn of Xanthan gum Hemp seeds, optional 1 tspn of Beetroot powder Vegan short crust pastry or use any pastry you have Directions: On a low heat in a pan add your rhubarb, apples, water, syrup, cinnamon and slowly heat until the apple and rhubarb is soft. Take off heat then add beetroot powder and sliced strawberries. Then add your tspn of Xanthan gum to a little water to make a paste, stir into mixture it will thicken. Let it cool and prepare your pastry shells on a tray - I used baking pan for tarts but you could also use a cupcake or muffin tray and mould the shape of pastry case. Preheat oven - medium low heat 150 degrees. Put the pastry shells in first and cook for about 15-20 mins to give them a head start makes them crunchy then add your mixture and bake for another 15-20 mins depending on your oven. You can tell when they are ready they become a golden biscuity texture sprinkle with hemp seeds allow to cool and serve

19.01.2022 Spinach and White Bean Quesadillas by Susan Kline Frozen spinach and canned white beans combine with garlic and spices to make a delectable filling for these hearty quesadillas. No cheese needed. Serve with your favorite salsa. 1 tablespoon olive oil (or 2 tablespoons water to water-saute)... 2 or 3 garlic cloves, pressed or minced 10 ounces frozen chopped spinach, thawed and squeezed dry Salt and ground black pepper 1 (15.5-ounce) can white beans, drained and rinsed 1 tablespoon lemon juice 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin Large flour tortillas Directions: Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 30 seconds. Add the spinach and season with salt and pepper to taste. Add the beans, lemon juice, coriander, and cumin. Cook, stirring, until the spinach is cooked and the flavors are blended, about 5 minutes. Mash the beans well while cooking. Set aside. Place a large tortillas on a flat work surface. Spread a thin layer of the spinach mixture evenly over half of the tortilla. Fold the remaining half of the tortilla over the half with the filling and press gently to enclose and spread the filling close to the edges. Heat a large nonstick skillet over medium heat. Place the quesadilla in the hot skillet. Flatten with a spatula and cook until lightly browned on the bottom, about 3 minutes. Flip the quesadillas and cook until the other side is golden brown. Cut into wedges. Repeat with more tortillas and filling as desired. Serve hot with salsa.

18.01.2022 Perfect for your holiday food table...

18.01.2022 This is an oldie but a goody if you like coffee...

18.01.2022 VEGAN SWEET POTATO POCKETS by Susan Kline INGREDIENTS: 3 pita pockets, cut into quarters (12 triangles total)... 1 sweet potato, baked medium size 1 carrot, chopped 1/2 cup flat-leaf parsley, finely chopped 1 cup garlic hummus 1 tsp olive oil, extra virgin black pepper to taste 1/3 cup cranberry sauce, homemade or canned 1 Tbsp nutritional yeast, optional baby greens or baby spinach, optional pinch of orange zest, optional INSTRUCTIONS: Warm an oven to 400 degrees and bake sweet potato for about 50 minutes. For a speedier bake, use a microwave. (Keep oven warmed to about 350 for step 3) Add the flesh or the baked potato to a medium bowl. Add in the carrot, parsley and optional citrus zest to the sweet potato. Also add in 2 Tbsp of the hummus. Mash until smooth. Add a pinch of pepper to taste. Set aside. Brush your pita pocket triangles in olive oil. Then lay them on a baking sheet. Bake the pita for about five minutes, just enough to lightly toast the outside and warm the inside. Tip: Peel open the pita triangles before baking so the edges do not bake together while toasting. Assemble pockets: Peel open the toasted pocket. Add 1-2 tsp of hummus, 1 Tbsp of sweet potato mash, 1 tsp cranberry sauce and optional parsley or greens stuffed inside. Press to close. Repeat with all the pockets. Serve warm. For extra warming, place the stuffed pockets back in the oven for about 5-10 minutes to toast and warm everything together.

18.01.2022 THE BEST VEGAN CHOCOLATE CUPCAKES The BEST Vegan Chocolate Cupcakes! Moist, light, fluffy cupcakes. Plus they're made in 1 bowl! Ingredients:... 1/2 cup unsweetened plant milk 2 teaspoons apple cider vinegar 3/4 cup all purpose flour 3/4 cup sugar 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup canola oil 1/3 cup unsweetened applesauce 2 teaspoons pure vanilla extract 1 Recipe of your favorite Vegan Chocolate or Vanilla Frosting Directions: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Spray the liners with a little oil to prevent sticking. In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk). In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until well combined. To the bowl with the mixed dry ingredients, add the oil, applesauce, vanilla and milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be fairly thin and smooth, not too thick. Fill the liners only half full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean. Cool completely, then pipe or spread on frosting as desired. NOTE: You can substitute coconut oil or even melted vegan butter for the canola oil if you want.

16.01.2022 Vegan Peanut Butter Cookies by Susan Kline Easy to make in just 1 bowl, these Vegan Peanut Butter Cookies are soft, chewy, and melt in your mouth delicious! Ready in under 30 minutes and freezer-friendly. Ingredients:... 1/2 cup vegan butter, softened 3/4 cup creamy peanut butter 1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons almond milk 1 teaspoon vanilla 1 1/4 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 2 tablespoons cornstarch 1/4 teaspoon salt 1/4 cup granulated sugar, optional for rolling Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add 1/4 cup sugar to a small bowl and set aside (for rolling the cookies in). In a large bowl, cream together the vegan butter, peanut butter and sugars. Stir in the almond milk and vanilla until well combined. You can use a hand mixer, stand mixer or just a large wooden spoon. Now add the flour to the bowl, and sprinkle the baking soda, baking powder, cornstarch and salt on top of the flour. Stir (or use the mixer) until just combined and a dough is formed. The dough will be thick, yet sticky. Roll balls of dough (about 1.5 tablespoons) and then roll in the sugar until coated. Place each one on the prepared baking sheet, then press the tops to create the classic criss-cross pattern. Bake for 10-12 minutes until the cookies are very lightly golden brown; they will appear a bit underdone and soft but they continue to set as they cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. These cookies will stay good at room temperature for about a week.

16.01.2022 For the pizza lovers...

15.01.2022 If you make this cheese please post pics and a review here in the comments...

15.01.2022 Vegan Chickpea & Potato Burger Patties by Susan Kline It is a softer style burger patty and is perfect for those watching their weight it has no oil and is a tasty whole food plant based recipe. Ingredients:... 1 Can Chickpeas, drained 3 large Boiled Potatoes, peeled and cooled 1 small Eggplant, peeled and diced 1 small Onion, peeled and diced 1 small Handful Fresh Basil leaves or 1 tablespoon dried herbs of choice 1 tbsp Dried Onion Flakes 1 tsp coarse celtic sea salt 1/4 - 1/2 tsp White Pepper Optional Add In - Only use this if you want slightly firmer burger patties! 1/4 cups Chickpea or Tapioca flour Directions: 1) Stir fry the eggplant and onion using a few teaspoons of water or vegetable broth to stop them from sticking. Set aside once cooked through. NOTE: you could also bake in the oven until soft if you prefer. 2) Preheat oven to 180C/360F. 3) Next, place all of the ingredients into a food processor. 4) Pulse 3 times and then let it run for about 25 seconds. 5) Turn the food processor off and remove the blade from the machine. 6) Shape the mixture into 12 burger patties and place onto a large baking tray lined with non-stick parchment paper. 7) Bake in oven for 30 minutes. Turn, and bake again for a further 10 minutes or until you reach your desired level of brownness. Enjoy!

15.01.2022 Nutritional Yeast AKA Nooch is super good for your health and your taste buds...

15.01.2022 And now for something a little green...

15.01.2022 Vegan Pumpkin Banana Bread Ingredients: 1 cup spelt flour cup buckwheat flour... 1 tsp baking powder tsp baking soda pinch salt 2 medium bananas or 3 small bananas cup pumpkin puree cup sugar cup oil 2 TBSP almond milk ( if needed) cup pumpkin seeds cup vegan chocolate chips Directions: 1. Remove the skin and seeds of the pumpkin and cut into large chunks. Roast in the oven at 200 C until soft and cooked through. I used half a medium Jap pumpkin to make cup puree. 2. Once the pumpkin is cooked, puree in a food processor until smooth. 3. In a bowl combine the flours, baking powder, baking soda coconut sugar, and salt and mix to combine. 4. In a separate bowl, mash the bananas and mix with the pumping puree, oil, and milk. 5. Combine the pumpkin mixture over the flour mixture and mix well to combine. 6. Mix in pumpkin seeds and choc chips. 7. Transfer batter to a lined or lightly greased loaf tin, sprinkle with extra pumpkin seeds and bake for about 50 minutes to one hour or until a toothpick comes out clean.

15.01.2022 VEGAN APPLE CRISP by Susan Kline This vegan apple crisp is totally divine served warm with some vegan cream or vegan vanilla ice cream. Its deliciously flavorful and perfect for the holidays. For the Apple Filling:... 8 cups Peeled and Cubed Granny Smith Apples (2.2lb/1kg) 1/2 cup (100g) Brown Sugar 1/4 cup (31g) All Purpose Flour 1 tsp Ground Cinnamon 1/2 tsp Ground Nutmeg 1/4 tsp Salt 1 Tbsp Lemon Juice 1 tsp Vanilla Extract For the Topping: 1 cup (125g) All Purpose Flour 1 and 1/2 cups (150g) Rolled Oats 1 cup (200g) Brown Sugar 1 tsp Ground Cinnamon 3/4 cup (170g) Vegan Butter (weighed then melted) 1 tsp Vanilla Extract DIRECTIONS: 1. Peel and cube the apple and add to a mixing bowl with the brown sugar, all purpose flour, cinnamon, nutmeg, salt, lemon juice and vanilla extract and toss together so that all the apple pieces are coated. 2. Transfer the apple mix to a 913 dish sprayed with non-stick spray and smooth down. 3. Preheat the oven to 350F (180C). 4. Prepare the topping. Add the all purpose flour, rolled oats, brown sugar and cinnamon to the mixing bowl and mix together. Then add in the melted vegan butter and vanilla and stir in. 5. Use your fingers to spread the topping over the apple layer, crumbling it with your fingers until it is evenly spread across the top. 6. Place into the oven and bake for 50 minutes until the top is nicely golden brown and the apple mix is bubbling up the sides. 7. Remove from the oven and allow to cool for 10 minutes before serving.

15.01.2022 Don't waste those carrot tops...

14.01.2022 Eat your greens...

13.01.2022 Make these with the kids...

12.01.2022 MAPLE CINNAMON ROASTED BUTTERNUT SQUASH Ingredients: 8 cups cubed butternut squash (peeled and seeded), about 3 lbs of peeled cubes... 2 tbsp extra virgin olive oil 2 tbsp maple syrup 1/2 tsp salt 1/2 tsp cinnamon 2 pinches cayenne Directions: 1) Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 2) Line 2 baking sheets with foil (optional-- protects baking sheet when the sugars caramelize so it won't be sticky/hard to clean). Spread out the cubes on the baking sheets. 3) Drizzle the squash on each baking sheet of squash with 1 tbsp olive oil and 1 tbsp maple syrup (2 tbsp olive oil and 2 tbsp maple syrup total). 4) Sprinkle each baking sheet evenly with 1/4 tsp salt, 1/4 tsp cinnamon and a pinch of cayenne (1/2 tsp salt, 1/2 tsp cinnamon, 2 pinches cayenne total). 5) Toss the squash on the sheets with clean hands to coat evenly. 6) Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, till the largest piece of squash is tender all the way through. Remove the baking sheets from the oven and turn on the broiler. 7) Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize (the squash should be golden brown-- careful, it will brown very fast-- don't let it burn!). Serve warm.

12.01.2022 Ohh these look awesome...

11.01.2022 Funny and yummy... By Shebie King: Such a fun day filming, especially timecode 1.40 - 2.40. Sorry, I couldn't help myself laughing. With Trish Haywood, Alexander Morris, Brie Turton, and Pip Edwards. Special thanks to Cafe Nowa for their hospitality. What can I say Alex, go you good thing !!!

11.01.2022 A wonderfully interesting salad...

09.01.2022 So simple but simply delicious...

08.01.2022 Home made oat milk...

08.01.2022 Vegan Buddha Bowl by Susan Kline The most delicious vegan buddha bowl with quinoa, crispy tofu, roasted butternut and broccoli, topped with tahini sauce. Colorful and flavor packed. For the Roasted Butternut:...Continue reading

08.01.2022 This works with zucchini as well...

07.01.2022 Vegan Enchiladas by Susan Kline These vegan enchiladas are the best! Stuffed with butternut squash and black beans, topped with tomato sauce and the cheesiest vegan cheese sauce! For the Filling:...Continue reading

07.01.2022 Turns out that it IS easy being green...

07.01.2022 VEGAN SLOW COOKER CREAMED CORN by Susan Kline Nice addition to your ThanksLiving/celebration table. Rich and creamy with just a few ingredients. INGREDIENTS:... 3 (15.25-ounces) cans whole kernel corn, drained 1 cup unsweetened plant milk 1 tablespoon sugar 1/4 teaspoon pepper 8 ounces package vegan cream cheese, cubed 1/2 cup vegan butter, cut into pieces DIRECTIONS: 1) Place corn into a slow cooker. Stir in plant milk, sugar and pepper until well combined. Without stirring, top with the vegan butter and vegan cream cheese. Cover and cook on high heat for 2-3 hours. 2) Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. 3) Serve immediately.

06.01.2022 For those in cooler climates... INGREDIENTS Croutons: 1 tablespoon tahini... 4 cloves garlic, minced Chowder: 2 slices whole wheat bread 1 onion, chopped (1 cup) cup chopped celery 4 cups unsweetened, unflavored plant-based milk, plus more for drizzling 4 cups chopped fresh broccoli 3 cups coarsely chopped peeled potatoes 1 15-oz. can no-salt-added cannellini beans, rinsed and drained teaspoon dried dill weed, crushed teaspoon smoked paprika Sea salt and freshly ground black pepper, to taste See more

06.01.2022 Banana donut pastry...

06.01.2022 Vegan Double Chocolate Zucchini Muffins by Susan Kline Ingredients: 1 1/2 cup zucchini, shredded (about 1 large zucchini) 1 1/4 cup all-purpose flour... 1/4 cup cocoa powder 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 cup canola oil 1/2 cup granulated sugar 1/2 cup brown sugar 1/3 cup apple sauce, unsweetened 1/4 cup plant milk 1 tsp vanilla extract 1/2 cup vegan chocolate chips Directions: 1) Preheat your oven to 350 F. Generously spray a standard muffin tin and set aside 2) With a handheld grater or in your food processor with the shredder attachment, shred your zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini. 3) In a medium bowl combine flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. 4) In a separate bowl, whisk together oil and both sugars. Add apple sauce, milk, and vanilla extract. Stir to combine. Fold in shredded zucchini. 5) Add the wet ingredients to dry and mix until the dry ingredients are fully incorporated and a uniform batter has formed. Fold in chocolate chips. 6) Evenly scoop batter into the prepared muffin tin. The batter should be nearly to the top. Bake for 20-25 minutes until a knife inserted in the middle come out clean. 7) Remove from oven and let the cake cool for 10 minutes before flipping it out onto a wire cooling rack to let cool all the way. Serving and Storing Store leftover muffins in an airtight container at room temperature for up to 5 days. You can also freeze these muffins for up to 2 months. To thaw, pull the muffins from the freezer and let them thaw at room temperature for several hours. Recipe Tips: 1) The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife. 2) Squeeze out the excess liquid of the zucchini to prevent your batter from becoming too wet. 3) Generously spray your muffin tins or use cupcake holders to ensure the muffins dont stick to the pan. Variations Swap out chocolate chips for walnuts for a walnut chocolate zucchini muffin.

05.01.2022 Vegan Sloppy Joes with a side of Coleslaw For the filling: 2 tablespoons canola oil 1 tablespoon minced fresh garlic... cup diced yellow onion cup diced celery cup diced green pepper 2 cups meatlessburger crumbles 1 cup tomato sauce cup light brown sugar cup vegan Worcestershire sauce 1 teaspoon whole-grain mustard teaspoon garlic powder teaspoon onion powder teaspoon cayenne pepper teaspoon black pepper cup roughly chopped dill pickle For the coleslaw: cup vegan mayonnaise 2 tablespoons sugar 1 teaspoons lemon juice 3 tablespoons apple cider vinegar teaspoon celery salt teaspoon salt teaspoon black pepper 2 cups shredded cabbage For assembly: 8 burger buns WHAT YOU DO: 1. For the sloppy joe filling, into a large pot over medium-low heat, warm canola oil. Sauté garlic, onion, celery, and green pepper for 2 minutes, or until fragrant and lightly browned. Add OZO Ground, increase heat to medium, and cook for about 10 minutes, breaking apart as it cooks. When fully cooked, drain any excess grease. 2. In a medium bowl, add tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, cayenne, and black pepper. Stir until combined. 3. Pour tomato sauce over browned meat, stir, and simmer for 10 minutes. Remove from heat and stir in dill pickle. 4. For the coleslaw, in a small bowl, whisk mayonnaise, sugar, lemon juice, apple cider vinegar, celery salt, salt, and pepper. Add cabbage and toss until fully coated. For the buns, toast lightly in oven or on grill. Top one bun with 1 cup sloppy joe filling and cup coleslaw, and place another bun on top. Repeat with remaining buns, and serve immediately. See more

03.01.2022 Vegan Lentil Bolognese Recipe by Susan Kline Suggested Sides: Crusty Bread, steamed vegetables, crispy salad Ingredients:... 3.5oz (dry weight) macaroni or pasta of choice 1 medium carrot, grated 1 small onion, grated 2 cloves garlic, minced 14oz can brown lentils, drained and rinsed 1 cup marinara sauce (your choice) cup water (or red wine) Small handful of fresh chopped parsley or fresh basil), Directions: Cook macaroni as per packet instructions. Cook carrot, onion and garlic over medium to high heat in a non-stick frypan. Use a splash of water if it starts to stick. Add remaining ingredients and lower the heat. Simmer for 10 minutes or till cooked to your liking. Season to taste and stir through a handful of fresh parsley and a squeeze of fresh lemon or lime juice. Serve with your cooked and drained macaroni.

01.01.2022 Asparagus quiche revamped By Dee Mac INGREDIENTS: 1 bunch asparagus 6 cherry tomatoes sliced in halves... 350- 400 gm silken tofu 1/4 cup of nutritional yeast 1 small onion 2 cloves of garlic tablespoon of ground black pepper pinch salt 1 tsp oregano handful fresh basil chopped 1 tsp turmeric 1 tspn vegan stock splash of lemon juice 3 tblsp of chickpea flour Puff pastry DIRECTIONS: First prepare your pastry in your baking pan/ tray by buttering (I used Nuttelex) the pan and cooking the pastry shell in the oven just until it puffs up and gets a very light golden colour, I just used puff Pre heat a medium temperature oven about 180 to 200. Bake for approx 15 minutes depending on oven In a pan fry your onions and garlic until light golden, then add asparagus cut in halves and a splash of lemon juice. Add vegan stock , oregano, salt , black pepper to personal taste Gently cook on a low heat and turning asparagus regularly cook for about 5- 10 minutes max. In a bowl get your tofu add nutritional yeast, 1 tspn turmeric , and chopped basil stir it well then add 3 tblsp of chickpea flour. Take your pastry out of oven and place the asparagus and onion mixture onto pastry shell. Add tofu mix over top and add cherry tomatoes push them into the mixture. Cook for about 35-40 minutes

01.01.2022 Simple and sweet...