#healthyveganrecipes #healthyvegansauce #healthyvegan
WHAT I ATE TODAY VEGAN // do you want healthy recipes to make during quarantine?? These vegan recipes are made with ingredients that will last in your pantry, fridge or freezer so you can make healthy, delicious in minutes! It includes 3 of my favourite sauces and my favourite energy ball recipe!
Excited to make these recipes? Watch this video and let me know how you like them by commenting below. Enjoy!
Mac N Cheese Recipe
Tahini Green Salad Dressing I used on the salad with my omelette
Easy + Quick Pickled Onions:
1 medium red onion, very thinly sliced
1/2 cup water
1/2 cup apple cider vinegar or additional white vinegar
1.5 Tbsp maple syrup
1 tsp sea salt
INSTRUCTIONS
1. Add the onions to a mason jar.
2. In a small saucepan, combine water, vinegar, maple syrup + salt. Bring the mixture to a light simmer over low-medium heat, then carefully pour it into the jar over the onions.
3. Let the pickled onions cool for about 20 to 30 minutes.
4. Once cooled, they can be served.
5. Cover and refrigerate in fridge for up to 3 weeks.
Low long these items last for and how to store them:
– zucchini: 1-14 days in the fridge
– spinach (always buy organic): 4-6 days in fridge, up to 12 months in freezer
– mushrooms: 4-7 days in fridge, up to 1 year in freezer
– kale: 5-7 days in fridge, up to 1 year in freezer
– purple cabbage: up to 2 months in fridge
– carrots: up to 1 month in fridge – I store mine in water to keep them crisp
– butternut squash: 1-3 months in pantry
– sunflower seeds: store in air tight jar for up to 1 year in fridge
– almond butter: up to 6 months in the fridge
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