January Recipe

 

Chinese Style Broccoli & Mushroom Soup

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  • 1.2 litre of Vegetable broth
  • 5 Cups of Water
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar or apple cider vinegar
  • 1 tbsp oriental sesame oil
  • 1 minced garlic
  • 1 tbsp minced peeled fresh ginger
  • 2 cups thinly sliced mushrooms
  • Broccoli – cut into small pieces
  • 3 Green onions chopped

Preparation

In a large sauce pan fry the garlic until brown, add ginger then combine the first 5 ingredients in the pan. Bring to boil over medium-high heat. Add broccoli and green onions and simmer until broccoli becomes a little tender, about 2-4 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Glory Bowl Dressing

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  • Brown rice
  • Sweet red, yellow peppers
  • Sweet Potatoes
  • Chopped kale
  • Mushrooms

Preparations

Cook brown rice (follow exact directions on package)

Chop the sweet potatoes into cubes, place it on a non stick pan to roast

Chop Peppers place it on non stick pan to roast

Chop mushrooms in half Sautee in pan add Onions and Kale Sautee for about 2-3 minutes

Serve the brown rice in bowl add vegetables on top, season with salt as desired

Glory Bowl Dressing

  • 1/2 cup yeast flake
  • 1/3 cup Tamari or soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup water
  • 2 tbsp Tahini
  • 2 cloves garlic, crushed
  • 1 cup 375ml Vegetable Oil

 

Vegan Carrot Cake

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  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • one in a half teaspoon nutmeg
  • 1 teaspoon salt
  • half a cup of applesauce
  • 1 cup original almond breeze almond milk
  • 2 teaspoons vanilla
  • 1 cup cane sugar
  • half cup melted coconut or canola oil
  • 2 cups grated carrots, about 1 pound

Preparations

Preheat the oven to 350F and grease baking pan

In a large bowl, whisk together the flour, baking powder,baking-soda,cinnamon,nutmeg,and salt.

In a separate bowl whisk together the apple sauce, almond milk, vanilla, sugar, and oil.

Mix the dry ingredients into the bowl with the wet ingredients.

fold in the carrots and stir until just combined

bake for 30-40 minutes or until toothpick inserted comes out clean, let cake cool completely before frosting.