blog | Lise Fiad

THE BLOG

Vanlife, Travel and Lifestyle

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time : 40 Minutes Serves: 6-8

Easy, dairy free, vegan strawberry shortcake with vegan cream cheese frosting!!!

INGREDIENTS

For the cake:

1 cup all purpose flour

3/4 cup Strawberry Quaker FrescAvena

1/2 cup granulated cane sugar

1 tsp baking soda

1 cup oat milk

1/3 cup vegetable oil

2 tsp vanilla extract

1 tbsp distilled white vinegar

1 case fresh strawberries, sliced for topping

For the frosting:

4 oz vegan cream cheese

1 1/2 tbsp vegan butter

2 cups powdered sugar

1/8 tsp vanilla extract

DIRECTIONS

For the cake:

1. Preheat the oven to 350°F and line your cake dish with a thin coat of vegan butter

2. Sift the flour and FrescAvena into a bowl and add the sugar and baking soda

3. Then add the oat milk, vanilla extract, oil and white vinegar.

4. Mix using a whisk until smooth.

5. Pour into a cake dish and bake for 30 minutes. Check the cake at 30 minutes and if a toothpick inserted into the center doesn’t come out clean, then put it back in for a further 5 minutes.

6. Move to a cooling rack and allow to cool thoroughly before frosting, then decorate with frosting and fresh sliced strawberries and enjoy!

For the frosting:

1. In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.

2. Add the vanilla and powdered sugar and mix until smooth. If you prefer a stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency.

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

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

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time : 15 Minutes Serves: 2

Easy, filling, dairy free, vegan pumpkin spice oatmeal!!!

INGREDIENTS

1 cup rolled oats

1 1/2 cups almond milk

1/2 cup pumpkin puree

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 teaspoon kosher salt

2 tablespoons pure maple syrup

DIRECTIONS

1. To a small/medium pot, add the oats and almond milk. Bring to a simmer over medium heat.

2. Once simmering, stir in the pumpkin, brown sugar, cinnamon, pumpkin pie spice, and salt.

3. Cook just until the oats are softened, about 2 minutes.

4. Serve hot, topped with maple syrup and a splash of plant milk or vegan creamer.

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

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

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Creamy Cauliflower Alfredo Sauce

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

Easy, low carb, oil free, nut free, dairy free, gluten free, vegan!!!

INGREDIENTS

1/4 cup veggie broth

1/2 a white onion, roughly chopped

2 tsp minced garlic

1 cup, canned coconut milk

2 cups raw cauliflower florets, roughly chopped

1/2 a lemon, juiced

1 tsp garlic powder

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 tsp dijon mustard

1/4 cup hemp seeds

1/4 cup nutritional yeast

DIRECTIONS

1. Bring a medium size sauce pan to medium-high heat, then sauté the onions in veggie broth until translucent.

2. Add the garlic, and sauté for 1-2 minutes, until the edges brown.

3. Then, add the rest of the ingredients. Stir and bring to a boil, then reduce to low-medium heat, cover, and let simmer for 15-20 minutes or until the cauliflower is tender.

4. Transfer all the ingredients to a high-power blender, and blend on high until you reach a thick and creamy consistency OR leave the ingredients in the pot and use an immersion blender and blend on high until smooth.

5. Once blended, pour over top your favorite pasta or noodles. I used Banza chickpea rotini noodles.

8. Serve and garnish with scallions and red pepper flakes to taste, and enjoy with a side salad!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!