Lemon Peasy

I'm a plant-based foodie and student. Follow me for some easy, healthy and delicious recipes!

[lemonpeasy]

Vegan BUTTER CAULIFLOWER with homemade curry sauce 🤤Trust me, the sauce is addictive and surprisingly easy to make! Keep reading for the full recipe.

INGREDIENTS:

Veggies: 1 head of cauliflower, cut into florets 1 onion, diced 2 cups frozen green peas, thawed

Sauce: 2 tbsp vegan butter ⅔ cup tomato paste 2 tbsp garam masala 1 tsp chili powder ½ tsp cinnamon 1 tsp curry powder 1 tsp turmeric 1 tsp cumin 1-2 tsp chili flakes (to heat preference) 1 bay leaf 3 garlic cloves, minced 1 thumb of ginger, minced 1-1½ cups veggie broth 3 tbsp cashew butter 2 pitted dates, cut in small chunks Salt/pepper (to taste)

Marinade: Juice of 1 lemon 2 tbsp olive oil 1 tbsp garam masala 1 tsp cumin 1 tsp curry powder 1 tsp turmeric 1 tsp salt 1 tsp ground black pepper 1 tbsp garlic powder

Toppings (optional): Fresh coriander Coconut yoghurt Basmati rice Naan

METHOD:

1. Preheat oven to 375 F.

2. In a baking dish, combine the marinade ingredients, mix thouroughly and add the cauliflower florets. Marinade for at least 20min at room temp.

3. Place the baking dish with the marinated florets in the preheated oven for 30-40min until tender and slightly crispy. I liked mine with near burnt bits—it gives an awesome flavour!

4. While the cauliflower is in the oven, heat your butter in a pot, add the tomato paste, garam masala, chilli powder, cinnamon, curry powder, turmeric, cumin, chilli flakes and bay leaf and stir gently until fragrant. Add the onion and cook until translucent.

5. Add the garlic and ginger and stir for about 1 minute.

6. Add the veggie broth and cashew butter and mix until the cashew butter is well incorporated. Add the dates and let the sauce simmer on medium-low heat until the cauliflower is done. Salt and pepper to taste.

7. Add the baked cauliflower florets to the sauce and let simmer for another 5 minutes.

8. Remove the bay leaf and add the green peas just before serving. Serve with basmati rice, naan, coconut yoghurt and/or fresh coriander.

[lemonpeasy]

Ever wondered what a hug in a bowl looks like? Wonder no more, because this curried squash and coconut soup is IT! ✨🥰 It’s warm, comforting, accepts you no matter what and so amazingly fragrant. Plus it’s super easy to make! Keep reading for the full recipe.

Baking ingredients 1 butternut squash, diced in 1” cubes 1 tbsp olive oil 2 tsp garam masala 1 tsp ground cumin 1 tsp cinnamon 1 tbsp curry powder 1 tsp salt

Stovetop ingredients 1 onion, finely diced 1 tbsp olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp garam masala 1/2 tsp cumin 1/2 tsp cinnamon 1/2 tsp chilli flakes 1 thumb of garlic, finely chopped 3 cloves garlic, finely chopped 1 bay leaf 1 cup veggie broth 2/3 cup coconut milk 1 pitted date (Optional toppings:) Crispy curried chickpeas Fresh coriander Lime wedges Coconut yoghurt Avocado slices

Method:

1. Preheat oven to 375F and line a baking tray with parchment paper.

2. In a large mixing bowl, add all the baking ingredients and mix until all the squash cubes are well coated. Then pour the diced squash onto the lined baking tray and bake for 35-55min, until soft and golden.

3. In the meantime, sweat your diced onion in a large pot over medium to medium-high heat with the olive oil, salt, black pepper, garam masala, cumin, cinnamon and chilli flakes.

4. Once the onions are translucent, add the garlic and ginger. After about a minute, reduce heat to medium-low and add the bay leaf, veggie broth, coconut milk and pitted date. Once the squash are ready, stir them into the pot.

5. In a high speed blender, blend the entire soup until smooth, or you can leave a cup or two from the pot behind to keep some extra texture.

6. And that’s it! Return the blended mixture to the pot, heat it for longer if it lost heat and serve with your choice of toppings! I love to have mine with a side of toast

[lemonpeasy]

Have you ever tried HUMMUS PASTA? It’s quick, simple, requires very few ingredients, and it’s surprisingly delish 🤤💕Just mix your cooked pasta with hummus and pasta water! Pimp it with extra veggies, nooch or even tomato sauce to make a creamy rosée sauce 🍝 ✨ Not to mention it makes for perfect camping food 🏕 I speak from experience! Here I used my homemade roasted garlic hummus! Let me know if you’d like me to share the recipe.

[lemonpeasy]

Sunday calls for brunch, wouldn’t you agree? 💐💕 This morning I made my family a brunch with garlic tamari mushrooms, roasted tomatoes, toasted sourdough, avocado and poached eggs. A new favourite! 🥰

[lemonpeasy]

Happy Saturday! How about some healthy PANTRY PANCAKES for breakfast 🥞💕? These take only 15min to make, require very little wash and taste amazing, especially with my raspberry chia jam and coconut yoghurt 😋🥥. Keep reading for the recipe!

To make them, you’ll need: 1 banana 3/4cup plantbased milk 1 cup rolled oats 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp vanilla extract 1 flax egg (3 tbps flax seed, 5 tbps water) 1/2 cup blueberries (optional) 1 tbsp of neutral flavoured oil (such as grapeseed oil) Method: 1. Blend everything except the blueberries and oil in a high speed blender, then stir in the blueberries if using. 2. Heat the oil in a pan on medium to medium-high heat and pour about 2 tbsp of batter per pancake. 3. Flip when holes form on the surface. Top with maple syrup, fresh fruit, nut butter... whatever your little heart desires! 😉💞

[lemonpeasy]

The ultimate comfort food: vegan CHEESY LASAGNA 🧀🤤🙌💕 So easy and versatile. Over the years, I’ve learned and been true to my favourite homemade cheese substitutions. Keep reading for the recipes of two of my all time, fail proof faves ☀️

GARLICKY CASHEW RICOTTA: You’ll need - 2 cups cashews, soaked overnight or 20min in boiling water - 2 cloves of garlic (recommended: roasted until golden) - juice of 1 lemon - 1/2 cup nutritional yeast - 1 to 2+ tbsp salt (to taste) - ground pepper to taste - optional: handful of spinach or basil Blend everything together in a highspeed blender, adding small amounts of water at a time if the consistency is too thick. 🤟 CHEESY VEGAN BECHAMEL: You’ll need - 3 tbsp tahini - juice of 1 lemon - 1 tsp dijon mustard - 3 tbsp nutritional yeast - 1 tbsp garlic powder - 1 tbsp onion powder - 1/3 cup of water - salt and pepper to taste, if needed . Mix everything together in a mixing bowl until smooth, adding spoonfuls of water at a time if needed. 💕

[lemonpeasy]

VEGAN APPLE CINNAMON BUNS 🥰 Like a spiced pillow with fluffy cream “cheese” icing 🤤 How you like them apples?

Keep reading to find the recipe!

INGREDIENTS For the yeast mixture: 4 tsp active dry yeast 1 tsp sugar 1 cup very warm water

For the dough: 1 cup nondairy milk ⅔ cup sugar ⅔ cup vegan butter 2 tsp salt 6 cups AP flour + extra bench flour

For the filling: ½ cup vegan butter 1 cup brown sugar 3 tbsp cinnamon 1.5 cups freshly diced apples

For the pan sauce: 1.5 cups raw cashews (soaked overnight or in boiling water for 20min) ⅔ cup sugar 1 tsp vanilla extract ½ tsp salt 2 tsp cinnamon

For the icing: ½ cup vegan cream cheese 1 tsp vanilla extract ½ cup icing sugar

METHOD:

1. Combine the following in a mixing bowl, and set aside: active dry yeast, sugar, very warm water.

2. In a saucepan over medium low heat, mix the following ingredients until fully combined: nondairy milk, cup sugar, vegan butter, salt.

3. Let the mixture cool until it’s just warm to the touch, not too hot.

4. Combine the cooled saucepan mixture with the yeast mixture and stir gently. Set aside.

5. In a seperate mixing bowl, add 3 cups flour. Gently pour in the wet mixture, and add the remaining 3 cups of flour. Make a ball and knead on a lightly floured surface for about 5-10min. Place in a greased bowl and cover with a slightly wet towel. Transfer the bowl to the oven with only the light turned on for warmth for 1h30 to rise.

6. In the meantime, make the filling by combining the following: vegan butter, brown sugar, 2 tbsp cinnamon. Set aside.

7. In a seperate bowl, combine the freshly diced apples with the remaining 1 tbsp of cinnamon. Set aside.

8. Make the pan sauce by blending the following in a high speed blender until smooth: soaked cashews, sugar, vanilla extract, salt and cinnamon. Set aside.

9. Once 1h30 has passed, transfer the dough on a large and lightly floured surface. Roll to form a 20″ x 15″ rectangle.

10. Add the sugar filling mixture and spread evenly. Then, sprinkle the apples evenly.

11. Start gently rolling the dough from the long side of the rectangle. Sprinkle bench flour if needed. Cut the log into a little more than 1″ buns.

12. Pour the pan sauce into a greased 16″x11″ pan, and start to stack the buns evenly, making sure there is still some space around for them to rise some more.

13. Cover the pan with a lightly damp towel and transfer back into the warm oven with only the light on for 45min.

14. Then, take it out ad preheat oven to 350F and bake until golden, or about 25min.

15. Make the icing by whisking all the ingredients together in a mixing bowl: vegan cream cheese, vanilla extract and icing sugar.

16. Allow the buns to cool before adding the icing. ENJOY!

[lemonpeasy]

Hello world!! With all this extra time at home, I’ve decided to finally jump back into the Lemon Peasy project. I loved making these recipes last year, and think this is a better time than ever to develop new great vegan recipes!

After many months, I’m excited to say that I have tons of recipes to share in mind, including these COMFORTING traditional date squares! Keep reading for the recipe!

Here’s what you’ll need:

1.5 cups rolled oats 1.5 cups AP flour 1/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup cane sugar                                                                                                  1tbsp maple syrup 1 cup butter, very soft (half melted) 14 oz pitted Bam dates (or sub Medjool) 1.5 cups water 1 tsp lemon juice

Instructions:

1. Preheat 350 degrees

2. In a large bowl, combine the oats, flour, salt, baking soda, sugar and maple syrup. Mix in the butter until crumbly. If the dough looks dry, add a splash of water. Your crumble will be as moist as you make it here. Press half the dough in a lined 9x9″ baking pan.

3. Bake 15min until golden. This will ensure it cuts easily.

4. In the meantime, in a saucepan, combine the dates and water. Bring to a boil over medium heat, and cook until the mixture forms a dough-like consistency. Mix in the lemon juice and spread the filling over base layer.

5. Add the rest of the crust on top of the date filling.

6. Bake 20-25min until lightly toasted for a soft, crumbly consistency, or 35-45min until golden for a more crispy consistency. I like mine crispy, so I bake them for 45min.

Let the pan cool before cutting into squares. Serve plain or with vegan ice cream or yoghurt :)

[lemonpeasy]

Behold, my newest vegan obsession... PIÑA COLADA CAKE! 🍍🥥🌴🍹With a toasted coconut caramel sauce!! 🤩💕 If you still aren’t sold, picture this: rum cake meets upside down pineapple cake, meets queen elizabeth cake... and did I mention this recipe is entirely processed oil/sugar free? That’s right, now get your apron and let’s get baking!!! Don’t let the longer-than-average recipe intimidate you, because it’s just sooo worth it!! If anything, just make the toasted coconut-caramel sauce!! You’ll want it on EVERYTHING!! 🤣💕

For the cake, you’ll need: - 2 1/2 cups cake flour - 1 tsp baking soda - pinch of salt - 1/2 cup coconut flakes - a 425 can of pineapple slices, with the juice - 4 pitted dates, soaked in warm water - 1 tsp almond butter - 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water) - 1 tbsp vanilla extract - 1 tbsp dark rum

1. Preheat oven to 350F. In an 8x8″ non-stick baking dish, line about 5 pineapple slices to cover the bottom of the dish, saving a few slices for the batter. (If you can, try to minimize the amount of juice forming at the bottom.)

2. In a mixing bowl, combine your dry cake ingredients (flour, baking soda and salt) and put aside.

3. In a pan over medium-heat, toast the coconut flakes until golden-brown, stiring constantly.

4. In a high-speed blender, blend the coconut flakes, pineapple juice, dates (drained, but saving the water for later), and almond butter. If you don’t have close to 300ml after blending, add some of the water used to soak the dates until you do, and blend once more. Set aside for now.

5. In a seperate mixing bowl, add your unused pineapple slices and shred them into chunks using a fork and a knife. Add your blended mixture, flax eggs, vanilla extract and rum until fully combined.

6. Next, fold-in the dry mix in thirds (careful not to overmix).

7. Pour the batter evenly into your baking dish and bake for 30min, or until a fork comes out clean

While the cake is baking, let’s work on the toasted coconut caramel sauce.

For the sauce, you’ll need: - 1 1/2 cup coconut flakes - 8 pitted dates, soaked in warm water - 1 tbsp almond butter - pinch of salt - 1/2 cup dark rum - 1/2 cup non-dairy milk - 1 tbsp vanilla extract

1. In a pan over medium heat, toast the coconut shreds until golden-brown, stirring constantly, and set aside.

2. In a high-speed blender, combine the drained dates, almond butter, salt, rum, non-dairy milk and vanilla.

3. Pour the mixture into a saucepan, uncovered over medium heat. Bring to a boil and lower heat. When consistency starts to feel like a thick caramel sauce, stir in the toasted coconut flakes.

4. Once fully baked, take the cake out and let cool before turning it over on a lined baking tray. Preheat oven to 400F on broil.

5. Pour the caramel evenly over the upside-down cake, and bake for another 5min. And voilà! Slice and serve immediately! Enjoy!!