An early autum

Countdown- only TWO more days ’till leaving for vacation in USA!!! woot woot!!

This means I need to seriously use up the last perishable things remaining in my section (lol) of the fridge- pumkin, shredded carrots, eggplant, frozen raspberries, frozen banana, papaya, nut butter, egg whites.

So this morning, I made… take a guess… Dessert Oats!!! haha big surprise there! =)  ’twas a combination of carrot cake and pumpkin pie flavors and was undoubtedly scrumptious!!!!

Awesome Autum Oats

  • 1/2c. Bran sticks
  • 1c. Water
  • 1/2tsp. Chia seeds
  • 1/4c. -ish Shredded carrot
  • 1/4c. Egg whites
  • 1/2c. Steamed and mashed pumpkin
  • Vanilla essence
  • Almond essence
  • Caramel powder
  • Natural sweetener
  • Pumpkin pie spice
  • Toppings (chopped almonds and drizzle of 100% maple syrup)

Prepare as you would Dessert Oats. Just make sure to add carrots in the beginning so they are nice and soft at the end!

Sorry to cut it short today – gotta go do some major PACKING!!! <33

Tribute to yummy food!!

I never used to read blogs but after doing a lot of recipe searching on the internet, food-bloggies have turned out to be an essential factor to my mental and physical well-being (yes, very dramatic 😉 ). Anyway, I have no idea how to blog so I’ll just do my own thing and hope it turns out ok 🙂

soo…

hmm…

even though I’ve never blogged, I recently got into the habit of taking photos of my daily eats so here are some concoctions from the past week:

Pumpkin Pie Oats

  • 1/4c. Oats
  • 1c. Water
  • Mango Tea (try other flavors as well)
  • 1/4c. Egg whites
  • 1/2c. (100g?) Steamed and mashed pumpkin
  • Vanilla essence
  • Almond essence
  • Pumpkin pie spice
  • Natural Sweetener

Cook oats with tea bag and water in pot until soft and creamy. Then quickly and vigorously mix in eggwhites, making sure there are no clumps, and lastly add pumpkin and flavorings. Mix/ cook until desired fluffiness. (Best toppings: Nutopia, meringue with natural sweetener, vanilla tofu-ice cream, vanilla soy yogurt)

Carrot Cake Oats

  • 1/4c. Oats
  • 1c. Water
  • 50g. Shredded carrot
  • 1/4c. Egg whites
  • 1/4 (20g?) Melted banana
  • Vanilla essence
  • Almond essence
  • Pumpkin pie spice
  • Natural Sweetener

Prepare in the same way as Pumpkin Pie Oats but add carrots at the same time as oats. (Best toppings: Nutopia, coconut, maple syrup, vanilla soy yogurt)

Vegan Pot Pie

Sauce:

  • 2tsp. Nutritional yeast
  • 1/2tsp. Butter Buds (optional)
  • 1tsp. Cornstarch + 1 tbsp water
  • 1/2c. Water
  • 2tsp. Consomme
  • 1/2tsp. Soy sauce

Fillings:

  • Diced Vegetables (In this case: 50g. Mushrooms, 50g. Onion, 50g. Carrot, 50g. Zucchini)
  • Beans or faux meat
Mix all sauce ingredients in pot, making sure to dissolve the cornstarch in water to dissolve it, then adding the vegetables etc. until nice and soft. Top with bran for a healthy bite of crunch.
Chowmein
  • 1 pack Shirataki (konjac) noodles
  • 1/2tsp. Soy sauce
  • 1/2 clove Fresh garlic
  • Chopped Vegetables (In this case: 50g. each of bell pepper, Mushrooms, Bean sprouts, broccoli, and onion)
  • 1-2tbsp. Soy sauce
  • 1/2tbsp. Corn starch+ 1/4c. Water
  • 1/2tsp. Consomme powder
  • Sweetener

Santee shirataki noodles in a skillet lined with oven paper with soy sauce until a little less jelly-like then dry and set aside. Next sautee vegetables until desired texture. While vegetables are cooking, mix the last five ingredients together and warm in the microwave for about 20sec. or until dissolved. Finally, add shirataki noodles and sauce to vegetables and cook for about a minute until the sauce has thickened.

Sweet Oriental Veggie Stew

Lassie Smoothie

  • 1/2 (50g without skin) Frozen banana
  • 1 small (75g without pit or skin) frozen peach or 50g. frozen mango
  • 70g. Frozen strawberries
  • 1/2tsp. Vanilla
  • 2tbsp. Yogurt
  • Dash of Raspberry Ice Crystal Light Drink Mix
  • Handful crushed ice

I’ve got a lot of recipes that I’ve accumulated over the months so I’ll try to make as many of them as I can so you can enjoy them as much as I have 🙂