#conscious living

I made this sweet potato mac and cheese recipe from @onegreenplanet. 

the original recipe is below however I would definitely cute the nutmeg quantity by half and if you’re not a fan of spice the cayenne by half too.

ingredients:

2 medium sweet potatoes

450g dried pasta shells

1/3 cup vegan butter

1/3 cup flour

2 cups unsweetened non-dairy milk

3 garlic cloves, minced

2 tsp dijon mustard

2 tsp white miso

½ tsp cayenne

1 tsp nutmeg

½ tsp salt

2 tbsp nutritional yeast

2 cups baby spinach, chopped

ground pepper, to taste

method:

↠ preheat oven to 220°c. poke a few holes with a fork into sweet potatoes and wrap them in foil. bake until cooked through, about 60 minutes. when sweet potatoes are cooked and slightly cool, scoop out the flesh and discard the skins. set flesh aside.

↠ cook pasta according to package instructions. drain and set aside.

in a medium pot, melt the butter. stir in flour and cook, stirring frequently for 3-5 minutes until mixture thickens. stir in half the non-dairy milk and continue stirring another 2 minutes or so as mixture continues to thicken. stir in sweet potatoes. add in remaining milk, garlic, mustard, miso, cayenne, nutmeg, nutritional yeast, and salt. continue cooking another few minutes until a thick sauce consistency is reached.

↠ transfer sauce to a blender and blend until smooth. place cooked pasta into the sauce pot. over low heat, pour blended sauce over pasta and stir well. stir in baby spinach and cook about 2 minutes until pasta is warm and spinach is wilted. serve with freshly ground pepper.

getting amongst the lunch specials at saiko teppanyaki in fortitude valley, brisbane. tofu, pumpkin, carrot, onion, zucchini, sweet potato, eggplant, mushroom and cabbage

uhhhh dis vegan mac and cheese udon noodle dish blew my mind. the sauce is miso and siracha. the tofu bites were so good too. everything on the menu at netherworld in brisbane is vegan and it’s a bloody good time with craft beer, arcade & board games. if anyone wants to go take me 

have you got amongst the beeswax wraps train yet? reusable, washable & sustainable. these cute ones are fromnurture earth, locally made in brisbane

I’m trying to make some more fun salads so gave this warm pear & spinach salad a go from honestlyhealthy. it’s supposed to be with figs but as they aren’t in season I used pear instead

ingredients:
↠ ½ red onion, sliced
↠ 60g green beans, sliced
↠ 1 tbsp sunflower oil
↠ 1 tsp apple cider vinegar
↠ 1 pear or 3 figs
↠ 2 tbsp water
↠ 80g spinach
↠ 5g parsley
↠ 30g pistachios, chopped

method:
↠ saute the onions and beans in a mixture of sunflower oil & apple cider vinegar for 2 minutes.
↠ slice the pear/figs in half and put them cut side down in the pan among with the onions and beans and cook for 1 minute on each side. after you flip them, add the water and leave for another minute.
↠ serve on a bed of spinach leaves and garnish with the parsley and pistachios.

got pepe’s last week and had a bunch of chips leftover so loaded nachos was definitely on the cards. I used ‘the best damn vegan nachos’ recipe from @minimalistbaker. the cashew-less queso is delicious and a nice break from using nuts all the time. I also went for refried beans instead of black beans because, cravings. 

check out the recipe here: www.minimalistbaker.com/the-best-damn-vegan-nachos/

how have I not tried no no’s until now? all the salads are vegan and the falafel is

how cute are the new reusable ceramic cups sally flannerymade for stretch yoga? 

made these roast chickpeas with cumin and chilli as a snacky poo for the week

ingredients:
↠ 2 tablespoons pumpkin oil
↠ 1 tablespoon ground cumin
↠ 1 teaspoon garlic powder
↠ ½ teaspoon chilli powder
↠ 1 pinch sea salt
↠ 1 pinch ground black pepper
↠ 1 dash chilli togarashi powder
↠ 1 (400g) tin chickpeas, rinsed and drained

method:
↠ preheat the oven to 180°c.
↠ whisk all the ingredients together in a bowl adding the chickpeas last to toss and coat.
↠ spread a single layer on a baking tray.
↠ roast in the oven for 45 minutes stirring occasionally until nicely brown & crispy.