All posts tagged: plantbased

What I Eat in a Day

Published by Molly Catherine

For breakfast I made some really delicious oat flour pancakes topped with berries and bananas. They’re super easy to make and very healthy. Normally we eat oatmeal for breakfast (90% of the time) but sometimes it’s nice to switch it up for pancakes, or a smoothie to keep things interesting. Lunch in our house usually consists of avo toast and a bowl of soup. Here we have exactly that; avo toast w/ beet hummus and broccoli soup. So yummy! Irek and I are still on our Indian food kick (we’ve been obsessed for the last 2 years and make some sort of Indian dish twice a week consistently). Aloo Ghobi is the current fave right now, starring… potatoes, cauliflower and of course, mushrooms. Mmmmmm. In addition to these 3 meals I also had 3 litres of water w/ lemon, a coffee, a cold-pressed green juice, and a few slices of watermelon. Hope you guys found what I eat in a day interesting! I love being vegan, and eating fully plant-based. There are so many amazing …

Oatmeal Recipe

Published by Molly Catherine

For the last 5 years I’ve had the same breakfast almost everyday. Oatmeal is super healthy, filling, and delicious. It keeps me nice and full until lunch time and is packed with nutritious ingredients. It also has a ton of fiber, so it’s great for keeping your digestive system on track. Feel free to substitute whatever fruits, nuts, seeds you have on hand. I also opt out of using any syrups/sweeteners as it’s already sweet enough with the fruit. Hope you enjoy! Cheers, Molly xx   Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes Serves: 2 Ingredients: 1/2 cup steel cut oats 1 tbsp ground flax seeds 1 tbsp wheat germ 1 tbsp cinnamon 1 apple, chopped 2 cups water (or almond milk) handful blueberries Toppings:  2 bananas sliced pumpkin / sunflower seeds hemp hearts / chia seeds walnuts goji berries agave or maple syrup (optional) Directions: Bring 2 cups water to a boil. Add oats, flax seeds, wheat germ, cinnamon, and apple to pot and reduce to simmer …

Vegan Borscht

Published by Molly Catherine

I met my boyfriend 6 years ago and was quickly introduced to his mom’s delicious borscht. It’s time to share this recipe, with my vegan take! A couple things to take note of: it’s always better the second day after the flavours have melded together, taste as much as you can during the cooking process and adjust seasonings as needed. Traditionally this soup is served during the holiday season but we love it so much that I make it every couple of weeks. Hope you enjoy & let me know in the comments how it turns out! 🙂 Molly xx   Prep time: 15 mins | Cook time: 50 mins  | Total time: 65 mins Serves: 6 Ingredients: 4 large beets, roasted and diced 4 medium sized potatoes, diced 1 onion, diced 5-6 cloves garlic, minced Water (enough to fill large pot, leaving 2 inches) 2 cubes veggie broth 1/4 cup red wine 1 tbsp apple cider vinegar 1 tsp balsamic vinegar 1 tsp Himalayan sea salt 1 tsp black pepper fresh or dried herbs (basil, cilantro, …

Heirloom Vegetarian

Published by Molly Catherine

Since it was another stunning day in Vancouver yesterday, Irek and I headed to Kitsilano to soak up the sun. It was so great to see so many people out enjoying the weather, playing volleyball, basketball, walking their dogs etc. Really awesome energy… I love where we live! After we strolled around for a while we decided to grab dinner at my FAVOURITE restaurant in all of Vancouver. It’s called Heirloom Vegetarian and it’s sooo good! Irek got his usual… a veggie burger with yam fries (so predictable lol), and I had a delicious kale caesar salad. My salad was amazing – it had beet chips, capers, cornbread croutons, cashew parmesan, and the best vegan caesar sauce. Mmmmmmm. You guys must go if you live in Vancouver!!! Chat soon, 🙂 Molly xx __________ “I’ve got nothing to do today but smile.” – Paul Simon

Veggie Korma

Published by Molly Catherine

I have a total obsession with Indian food. This Veggie Korma recipe is one that I have been making EVERY week for the last year! It’s super flavourful, aromatic, hearty and delicious. Oh, and it’s vegan of course. 🙂 Make sure to not get too fussed over the measurements. Each time I make this I switch it up a bit, and it always turns out! So be creative, add your own twist & enjoy. Happy cooking! Molly xx   Prep time: 15 mins | Cook time: 50 mins | Total time: 65 mins Serves: 4 Ingredients: 1 tbsp coconut oil 1 onion, finely diced 5-6 cloves garlic, minced 2 tbsp fresh ginger, minced 4 medium sized potatoes, diced 5-6 carrots, diced 2 fresh tomatoes, diced 1/2 can diced tomatoes 1 can coconut milk 1/2 cup lentils, rinsed & drained 1 cup barley (or rice) 3 cups water 2 tbsp turmeric 4 tbsp curry powder 1 tsp garam masala 1/2 tsp hot chilli powder 1 cup frozen veggies (peas, corn etc) handful fresh cilantro, chopped Directions Cook one …