blog | Lise Fiad

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Vanlife, Travel and Lifestyle

Apple Berry Crumble

Prep Time: 5 Minutes Cook Time: 45 Minutes Total Time : 50 Minutes Serves: 8

INGREDIENTS

1 tsp vegan butter or coconut oil

8 red apples

4 cups steel cut oats

1/2 cup brown sugar

2 tsp vanilla extract

pumpkin spice powder to taste

2 lemons, juiced

2-3 cups frozen blue berries

2 tbsp unsweetened plant milk

DIRECTIONS

1. Heat oven to 400°F.

2.Coat a large baking dish with vegan butter or coconut oil.

3. Cut apples into thin slices and lay a layer of apples into the baking dish. Then sprinkle a layer of blueberries over top. Repeat by setting another layer or apples, then berries, then apples again as the top layer.

4. Drizzle the juice of one lemon over the top layer of apples.

5. In a large mixing bowl, combine the oats, brown sugar, vanilla extract, pumpkin spice powder, plant milk, and the juice of 1 lemon, fold mixture with a spatula until all the ingredients are evenly coated.

6. Evenly distribute the mixture into the baking dish, creating a thick top layer over the fruit.

7. Bake for 45 min. or until lightly browned.

8. Serve warm with a cold splash of your favorite plant milk and enjoy!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Broccoli “Cheddar” Soup

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 5

INGREDIENTS

1 tbsp coconut oil

3 cups broccoli florets

1 yellow onion, chopped

11/2 carrots, shredder

1 1/4 cup, raw cashews

6 cups vegetable broth

1 tsp turmeric powder

1/2 cup canned coconut milk

1 tsp ground black pepper

Salt to taste

DIRECTIONS

1. Heat coconut oil in a large pot over medium heat. Cook onions and carrots until onions become translucent. Add spices, and stir. Heat for about 1 minute longer.

2. Add broccoli florets, and cook about 5 minutes.

3. Add broth, bring to a boil, and then reduce to a simmer for 5 minutes.

4. Place cashews in a blender, add the coconut milk to cover cashews. Carefully blend cashews into a smooth paste, adding more milk if needed.

5. Add cashew mixture back into the soup. Mix well and enjoy!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Acorn Squash and Ginger Soup

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 4-6

INGREDIENTS

2 tbsp coconut oil

1 yellow onion, chopped

1 acorn squash, roasted

1 tbsp fresh ginger, grated

2 cups vegetable broth

14 oz canned coconut milk

1 cannellini beans

1 tsp pink Himalayan salt

Black pepper to taste

DIRECTIONS

1. Cut acorn squash in half, scoop out seeds, and place face down on a baking tray. Fill tray with water and place in the over at 450 degrees f for 20 min.

2 Heat oil in large pot over medium heat. Add onions and sauté until translucent.

3. Add the ginger and cook for 1 minute further until fragrant.

4. Add the broth, coconut milk, rinsed cannellini beans, and bring to a boil over high heat until squash is ready.

5. Scoop out the roasted squash and add to the pot.

6. Blend everything with an immersion blender. You can also use a blender or food processor.

7. Add salt and pepper. Serve warm with an optional drizzle of coconut milk and enjoy.