It’s hard to master consistency in your daily diet when exposed to foods which defy your purpose. Whether vegan, vegetarian, or pescatarian, the goal is mutual; to maintain a healthy balanced diet in which one can thrive in. Specifically, the vegan diet tends to be the toughest one to keep up with, as eggs, cheese, meat, fish, butter, and other dairy products are all part of history.
Creativity and imagination are essential therefore when exercising the vegan diet. Veganism is often perceived as tasteless, bland, and dull due to the lack of choice of ingredients; not to mention that they are all plant-based. Fruits and vegetables, legumes, pasta, rice, bread, nuts and seeds, and dairy alternatives are the main sources of food that a vegan can practice in their diet. The secret is to discover substitutes for foods that you love and introduce them as healthier alternatives in your everyday diet. Simplicity is key, so here are a few easy vegan recipes that’ll awaken your senses.
Chickpea bruschetta with sun-dried tomatoes
- Rustic bread or baguette
- Sun-dried tomatoes
- Extra virgin olive oil or olive oil
- Salt & Pepper
Crash the chickpeas in a bowl, add chopped parsley, olive oil, sun-dried tomatoes, lemon juice, salt & pepper for seasoning, and mix together. Cut the baguette into slices and toast until golden brown. Add the mixture on top of each slice and be ready to serve. Enjoy a flavorsome, vegan appetizer like no other.
Fluffy quinoa and black bean vegan chili
- onion 1, chopped
- garlic 2 cloves, crushed
- red chili 1, chopped
- olive oil spray
- ground cumin 2 tsp
- hot smoked paprika 1 tsp
- chili powder 1/2 tsp (optional)
- quinoa 200g, rinsed and drained
- vegetable stock 600ml
- chopped tomatoes 400g tin
- black beans 400g tin, rinsed and drained
- avocado 1 small, sliced
- coriander leaves to serve
This dish will mesmerize your senses and tingle your taste buds with its aromas and flavors. The execution is simple; after frying the vegetables in olive oil and seasoning well, add the beans and quinoa to the pan, cover, and simmer until tender. Once the heat is turned off, allow it to rest for a few minutes. Grab a spoon, and enjoy!
Dark chocolate vegan pots de crème
- 4 ounces good-quality dark chocolate, shaved
- 1 ½ tablespoons sugar
- ½ teaspoon espresso powder
- ¼ teaspoon sea salt
- 1 cup(8 ounces) silken tofu
- 1 tablespoon water
In a small frying pan over low heat, melt the chocolate. Once it has melted, remove from the heat and stir in the sugar, espresso powder, and sea salt. Mix together the tofu, melted chocolate, and water in a blender before dividing the mixture equally into mason jars and refrigerating for at least 2 hours. Its creamy consistency will have you by the minute!