VEGANUARY? Give it a try.


Blueberry Muffin Breakfast (prep time 5mn, Cook time 20mn) and Almond milk cappuccino from Curiositea
For 1 serving;


▪ 1⁄4cup rolled oats
▪ 2Tbsp.oat bran
▪ 2Tbsp of flour
▪ 1⁄4tsp. baking powder
▪ pinch of salt
▪ 1⁄4cup vanilla almond milk
▪ 1⁄2Tbsp.maple syrup
▪ 1⁄2tsp.vanilla flavor
▪ 1⁄4cup fresh or frozen blueberries


Preheat oven to 375°F, and lightly spray an individual sized ramekin with cooking oil. In a medium-sized bowl, combine oats, oat bran, flour, baking powder, and salt.
Add almond milk, maple syrup, and vanilla, mixing until well combined.
Fold in blueberries.

Transfer dough to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.



Courgetti Carbonara with Cashew Cheese (Prep time 5mn, Cook Time 15mn) and coconut water


▪ 2 large courgettes
▪ 100 g of cashews (soaked in water for 4hours) ▪ 100ml of coconut milk
▪ 1tbsp of nutritional yeast
▪ 1tbsp of avocado oil
▪ 1 clove of garlic clove
▪ 1⁄2tsp of Dijon mustard
▪ 1 shallot
▪ 100g of button mushrooms
▪ 100g of frozen peas
▪ 2tbsp of chopped chives


Spiralize your courgettes (otherwise TESCO sales spiralized courgettes called courgetti) Blend the cashews, coconut milk and nutritional yeast together with a pinch of salt and leave to the side.
Finely chop the shallots and mushrooms and Sauté it with the avocado oil for 5 minutes. Next, add the garlic and cook for another 30 seconds. Throw in the courgette and stir well. Then, throw in the peas and the cashew dressing, stirring well for further 2 minutes.

To serve, add the chopped chives. Taken from:



Quinoa Salad with Lime Dressing (prep time 15mn, cook time 15mn)



  • 1 cup uncooked quinoa
  • 2 cups water
  • 1⁄2 lb. green beans, trimmed
  • 1 15.5 oz. can low sodium navy beans, rinsed and drained
  • 1 15.5 oz. can low sodium pinto beans, rinsed and drained
  • 1 cup dark leafy greens (I used beet greens and chard), chopped finely (pulse in food processor fitted with the S blade)
  • 1⁄2 cup baby carrots, chopped finely (pulse in food processer fitted with the S blade)
  • 1 large cucumber, peeled and seeded, diced
  • 1⁄2 large red onion, diced


  • 3 limes
  • 1 tbsp. mustard
  • 2 1⁄2 tbsp. maple syrupInstructions (PURPLE BOLD)SaladRinse quinoa if it hasn’t been pre-washed.
    Combine quinoa and 2 cups of water in a saucepan, cover and bring to a boil.
    Reduce heat to low and simmer for about 15 minutes or until quinoa is tender. (Check to be sure quinoa doesn’t cook dry. If water evaporates before 15 minutes, remove from heat and keep covered.) Let cooked quinoa sit covered for about 5 minutes.
    While quinoa is cooking, place beans in a steamer pot and steam for 10 to 15 minutes or until beans are crisp tender. Rinse immediately with cold water.
    Combine navy and pinto beans, minced greens and carrots, diced cucumber and onion in a large mixing bowl.
    Chop green beans into 1-2 inch pieces and add to mixing bowl.
    Add 1⁄3 of quinoa to mixing bowl and stir to blend. Repeat with remaining quinoa.


    Juice limes.
    Combine lime juice with mustard and maple syrup and stir briskly with a wire whisk. (You could also shake the mixture in a sealed container.)
    Pour dressing over salad and mix well.
    Serve salad cold or at room temperature.



Peanut Butter Chocolate Chip Cookie (Prep Time 8mn, Cook Time 10mn)


▪ 1 1/4 cups canned chick peas,well-rinsed and patted dry with a paper towel
▪ 2 tea spoons vanilla extract
▪ 1/2cup+2 table spoons (165grams) natural peanut butter or almond butter-room temperature
▪ 1/4cup (80grams) of agave or maple syrup
▪ 1 tea spoon baking powder 3
▪ a pinch of salt if your peanut butter doesn’t have salt in it  and 1/2 cup (90grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)


Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes.
The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.



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