Healthy vegan grocery haul plus easy recipes! Hope this gives you some good ideas on what to buy AND how to use it 🙂 Recipes below.
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↠ RECIPES in this video
Shredded Kale and Fennel Salad with Roasted Hazelnuts, Sour Cherries, and Grapefruit Vinaigrette
1 bundle of dino kale, finely chopped (roughly 6 cups)
1 small bulb of fennel, finely chopped (about 1 cup)
1/2 medium sized red onion, finely chopped
2 handfuls of dried cherries
1 handful of hazelnuts
1 large grapefruit
2 tbsp olive oil
1 tsp maple syrup
salt and pepper
grapefruit zest to garnish (optional)
Start by zesting the grapefruit, and set the zest aside for later.
Then juice the grapefruit and add 1/2 of the juice to a large mixing bowl along with 1 tsp of maple syrup, 2 pinches of salt. Mix well and stir in the onions, fennel, and dried cherries. Toss to coat evenly and set aside.
Then, wash and de-stem the kale, then finely chop into very thin pieces.
Transfer the kale to a bowl and add about 1 tbsp of grapefruit juice and a generous pinch of salt. Message firmly for 2 minutes, and then add to the fennel and cherries mixture.
Season with olive oil, lots of freshly cracked black pepper and salt to taste. Then serve with a sprinkle of grapefruit zest on top of desired 🙂
Salt is important in this recipe, so if you don’t find that the flavors pop, add another little pinch until you get it just right. You’ll be surprised what a big difference in can make.
Massaging the kale will help make it easier to chew, easier to digest, and it also infuses the kale with additional flavor so don’t skimp on this step. To massage just squeeze the leaves between your hands. You’ll notice the leaves turn brighter green and soften slightly. That’s when you know it’s done.
This recipe holds up in the fridge for 3-4 days, so it’s a great meal prep option. Use it as a main salad, side salad, or even ON top of another simple green salad for an easy way to add some variety and flavor.
Something creamy like vegan cream cheese or vegan goat cheese would be delicious on top of this salad too 🙂
Taza Hot Chocolate
1 package of vegan Taza Mexican Chocolates (I use the Vanilla one)
1 cup almond milk
1 cup water
pinch of salt
Start by chopping 1 package (2 disks) of Taza Chocolate and set aside.
Then combine almond milk and water in a sauce pan and warm on the stove over medium high heat.
When it’s just about to boil, remove the pan from the heat and stir in chopped Taza chocolate and a big pinch of salt.
Stir until well combined, the chocolate should be completely melted.
Then divide between two mugs, top with vegan whipped cream, and a few leftover chocolate pavings (if you want to make it look snazzy 🙂
↠Mentioned in the video:
Mac and Cheese: youtu.be/NK0xcYYEA7Q
Tuna Melt: youtu.be/LkQr1iRiJiE