"Perfected Chickpea Salad Sandwich"

I just bought the "Oh She Glows" book and I already LOVE it. This recipe is straight from the book! If you love sandwiches as much as I do you need to try this recipe out!

Ingredients:
- 1 can of chickpeas, drained and rinsed.
- 2 stalks celery, finely chopped.
- 3 green onions, thinly sliced.
- 1/4 cup finely chopped dill pickle.
- 1/4 cup finely chopped red belly pepper.
- 2 to 3 tablespoons vegan mayonnaise.
- 1 clove garlic, minced.
- 1 1/2 tspns yellow mustard.
- 2 tspns minced fresh dill.
- 1 1/2 to 3 tspns fresh lemon juice.
- 1/4 tspn fine-grain sea salt.
- freshly ground pepper.
- lettuce for serving.

Directions:

1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.

 

2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.

3. Stir in the mustard and dill and season with lemon juice, salt, and black pepper, adjusting quantities to taste.


4. Serve with toasted bread, on crackers, in a tortilla or lettuce wrap, or on a leafy green salad.

INSTAGRAM: @PEACEFULLYDELICOUS

    Pumpkin Walnut Bread

It's fall and that means PUMPKIN EVERYTHING! This is a simple recipe for delicious walnut pumpkin bread. 

Ingredients: 

1 cup flour

3/4 cups whole wheat flour

1 cup dark sugar or cane sugar

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp cloves

1 cup pumpkin puree

1 cup oil

3 Tbsp maple syrup

3 Tbsp water

1/2 cup chopped walnuts

Intructions:

1. Preheat oven to 350F 

2. Grease and flour a loaf pan. 

3. In a large bowl, mix together flours, sugar, soda, baking powder, salt and spices.

4. In a small bowl, whisk together pumpkin, oil, syrup, and water.

5. Add wet mixture to dry; combine until just moistened. The batter will be very thick.

6. Fold in the walnuts.

7. Pour into loaf pan and bake for 45-50 min or until the top is browned.

8. Let the pumpkin walnut bread cool for 20 minutes!

Enjoy!

Instagram : @peacefullydelicious 

                       Ginger - Turmeric Muffins

I've decided that every time I catch myself doing something useless when I'm bored... like watching a reality show, I'm going to bake healthy snacks instead. 

So today I made some healthy muffins that also taste great. I found this recipe off of the VEGA website!

Ingredients:

- 2 cup a all purpose flour.

- 1 1/2 tsp baking soda.

- 1/2 tsp salt.

- 1 tsp turmeric powder.

- 1 tsp ginger powder.

- 1 lemon, zested and juiced.

- 3/4 cup coconut sugar.

- 1 cup coconut milk or almond milk.

- 1/3 cup olive oil.

- 1 Tbsp vanilla extract.

- 1 Tsp apple cider vinegar.

- 1/2 cup chopped mango.

Directions:

- preheat oven to 400F and grease muffin tin. I greased it with coconut oil.

- in a large bowl, mix flour, baking soda, salt, turmeric, and ginger.  Once combined push the flour to the sides of the bowl creating a hole in the middle.

- in another bowl, mix lemon zest, lemon juice, sugar, milk, olive oil, vanilla extract and all cider vinegar.

- Pour wet ingredients into the hole in the flour mixture.

- Gently mix dry ingredients into wet. Do not over mix. 

- fold in mango. 

- fill muffins 2/3rd full. 

- bake for 25 minutes. 

Creamy Cauliflower Pasta Sauce a.k.a Vegan Alfredo Sauce

I love converting non-vegan food to vegan and making it delicious and super healthy. This is my take on a vegan alfredo sauce. I absolutely adore this recipe!! It is so creamy and delicious you will definitely go for seconds. This recipe makes about 4-6 servings.

Ingredients:

- 8 garlic cloves; minced.
- 6-8 cauliflower florets.
- 1/2 cup soy milk.
- vegan butter or coconut oil.
- 6 cups vegetable broth or water.
- 1 tsp salt.
- 1/2 tsp pepper.

Directions:
Sauté garlic cloves in vegan butter or coconut oil until softened, do not burn the garlic or it will taste bitter! When finished put it aside.

Bring vegetable broth or water to a boil and add cauliflower florets. Boil for about 10 minutes or until cauliflower is soft.

Add the softened cauliflower into a blender, add garlic cloves, add 1 cup of the boiled liquid, add 1/2 cup soy milk and add your salt and pepper. Blend until it makes a creamy mixture. You can add some olive oil to make the sauce more consistent.  You can also add more salt if needed.

I hope you enjoy this recipe and leave a comment to let me know what you think of it!

INSTAGRAM : @peacefullydelicious

JUICING DETOX

A lot of people have been asking me about what juicing detox I follow so I wanted to share mine with all of you!

The first two days of your juicing detox will be the hardest, but don't give up! I detox for a week and it makes me feel AMAZING afterwards. Your first two days you can cheat a bit with a banana if you get really hungry, after that you wont need it! Try to stay on schedule and make sure you plan ahead. Have all your groceries ready before you start juicing.

JUICES

SUPER JUICE
- 1 lime, peeled
-2 apples
- 1/2 pineapple
- 1/2 cucumber
- 1/2 avocado
- 1 oz wheat grass or wheat grass powder
- 1 capsule acidophilus bacteria powder

juice apples, pineapple, cucumber and lime. Blend everything else together.

TURBO EXPRESS
- 1/2 pineapple
- 1/2 stick celery
- 1 inch cucumber
- 1 small handful spinach
- 1 small piece of peeled lime
- 2 apples
- 1/2 ripe avocado
- ice cubes

juice pineapple, celery, cucumber, spinach, lime and apples. Blend everything else together.

BOOST JUICE
- 1/2 large pineapple
- 2 apples
- 1/2 mug alfalfa sprouts
- 1/2 mug watercress
- 1/2 mug parsley
- 1/2 mug kale
- 1/2 mug broccali
- 1 oz shot wheat grass juice or powder
- 2 ice cubes

SUPER DETOX JUICE
- 2 apples
- 1/2 cucumber
- 1 stick celery
- 1 small handful spinach
- ice cubes
- watercress

PASSION 4 JUICE MASTER
- 1/2 pineapple
- 1 apple
- 1/2 banana
- soy yoghurt
- 1/2 tsp spirulina

juice pineapple and apple. Blend everything else together.

HOT 'N' SPICY
- 3 apples
- 1 good pinch of cinnamon

Juice apples, pour it into sauce pan. Slowly heat but do not boil. Pour into a mug with cinnamon.

LEMON/GINGER ZINGER
- 2 carrots
- 2 apples
- 1 inch slice of lemon (with peel)
- 1/2 inch of fresh ginger
- 2 ice cubes

PURE GREEN SUPER JUICE
- 2 celery sticks
- 1/2 medium cucumber
- 1 small handful of spinach
- 1 oz wheat grass or wheat grass powder
- 1 slice of orange
- 2 ice cubes

after every gulp bite the orange

SUPER CHUTE
- 2 apples
- a small chunk of carrot
- 1/2 stick celery
- 1 large hand full of watercress
- 1 chunk cucumber
- 1/2 inch broccoli stem
- 1 small handful alfalfa sprouts
- 1/2 inch sliced unpeeled raw beetroot
- 1/2 inch sliced zucchini
- 1 small piece of lemon (peel on)
- 1/2 inch slice ginger
- 2 ice cubes

SHERBET LEMONADE
- 2 golden apples
- 1/3 of a lemon
- 2 ice cubes

JUICING SCHEDULE

DAY 1
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER CHUTE JUICE
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> LEMON/GINGER ZINGER
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 20-30 min and EVENING 20-30 min

DAY 2
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER CHUTE JUICE
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> TURBO EXPRESS (add a spoonful of wheat grass powder)
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 20-30 min, AFTERNOON 15 min and EVENING 20-30 min

DAY 3
MORNING-> hot water with lemon, lime or mint
1 HR LATER->LEMON/GINGER ZINGER
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> TURBO EXPRESS + wheat grass powder
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 20-30 min, AFTERNOON 15 min and EVENING 20-30 min

DAY 4
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER DETOX JUICE
3 HRS LATER-> TURBO EXPRESS
3 HRS LATER-> TURBO EXPRESS add wheat grass powder
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

DAY 5
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER CHUTE JUICE
3 HRS LATER-> SUPER CHUTE JUICE
3 HRS LATER-> SUPER DETOX JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

DAY 6
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> BOOST JUICE
3 HRS LATER-> BOOST JUICE
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

DAY 7
MORNING-> hot water with lemon, lime or mint
1 HR LATER-> SUPER JUICE
3 HRS LATER-> SUPER JUICE
3 HRS LATER-> PASSION 4 JUICE MASTER
3 HRS LATER-> =LEMONADE SHERBET
3 HRS LATER-> BOOST JUICE
1 HR LATER-> MINT TEA OR HOT 'N' SPICY

2 EXERCISE SESSIONS: MORNING 30-40 min, AFTERNOON 20 min and EVENING 30-40 min

INSTAGRAM:
 @PEACEFULLYDELICIOUS

BUFFALO STYLED CAULIFLOWER BITES & VEGAN RANCH

BUFFALO STYLED CAULIFLOWER BITES

INGREDIENTS:
-> 1 head cauliflower, chopped into bite size piece
-> 1/2 cup brown rice flower
-> 1/2 cup water
-> pinch of kosher salt
-> pinch of granulated garlic powder
-> non-stick spray
SAUCE
-> 1 tsp. Earth Balance butter substitute; melted
-> 1/2 cup Frank's Red Hot sauce

INSTRUCTIONS:
1. Preheat oven to 450F.
2. In a small bowl, combine brown rice, water, garlic powder and salt. Mix thoroughly with a whisk.
3. Dip cauliflower pieces in the batter until coated evenly,then place on a lightly greased, non-stick baking sheet.
4. Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
5. Mix Frank's Red Hot sauce and Earth Balance butter substitute in a small bowl.
6. When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with thehot sauce mixture.
7. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
8. Remove from oven.
9. Let the cauliflower bites set out for at least 20 minutes before serving.
10. Enjoy :)


VEGAN RANCH DRESSING

INGREDIENTS:
-> 1 cup vegan mayonnaise
-> 1/4 cup soy milk
-> 1 tsp garlic powder
-> 1/4 tsp salt
-> 1 tsp onion powder
-> 1/4 tsp black pepper
-> 2 tsp fresh chopped parsley
-> 1 tbsp apple cider vinegar
-> 1/2 tsp fresh chopped dill or 1/4 tsp dried dill

INSTRUCTIONS:
Blend all the ingredients in a blender or food processor until smooth and creamy. :)

MOIST VEGAN CARROT CAKE

A delicious, quick and easy vegan carrot cake recipe!

INGREDIENTS:

-> 1/4 cup applesauce

-> 1 tsp vanilla extract

-> 1/2 cup vegan butter, softened

-> 1 tsp salt

-> 1 1/2 tsp baking powder

-> 2 tsp cinnamon

-> 1 cup cane sugar

-> 1 1/4 cups flour

-> 1/4 cup soy milk

-> 1 cup grated carrots

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 9-inch baking pan. Combine the applesauce, vanilla, vegan butter, salt, baking powder, cinnamon, sugar, flour and soy milk until well mixed. Add the carrots last.

Pour the batter evenly in the baking pan, and bake for 45 minutes.

Allow the cake to cool and in the mean time you can make the frosting.

VEGAN CREAM CHEESE FROSTING

INGREDIENTS:

-> 1 container Tofutti Better Than Cream Cheese

-> 1/2 cup vegan butter

-> 2 cups powdered sugar

-> 1 tsp vanilla extract

-> 1 1/2 tsp lemon juice

DIRECTIONS:

First mix the cream cheese and vegan butter. Slowly add the powdered sugar, then the vanilla and lastly the lemon juice.

INSTAGRAM:

@VEG4_LIFE