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Vanlife, Travel and Lifestyle

Peach Mango Crumble



Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 6-8


 



 

INGREDIENTS // DIRECTIONS


FOR THE FILLING


Ingredients:

  • 5 ripe peaches, sliced

  • 1 large ripe mango, sliced

  • 2 tbsp brown sugar

  • 2 tbsp corn starch

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract


Directions:

  1. Preheat oven to 350°F. Grease your pie dish or tray with vegan butter or coconut oil, or line with wax paper.

  2. Add all the ingredients to your dish. Toss until combined and set aside.


FOR THE TOPPING


Ingredients

  • 1 ½ cup rolled oats

  • ½ cup smooth cashew butter

  • ½ cup cassava flour

  • ¼ cup maple syrup

  • 1 tbsp cinnamon

  • 1 pinch of sea salt

  • Plant milk (to pour overtop when served)


Directions:

  1. Add all the ingredients to a mixing bowl and fold with a spatula until well combined.

  2. Evenly spread the topping over the filling.

  3. Bake in the oven for 20 minutes or until the edges are a golden brown color.

  4. Serve hot or warm with cold frothed plant milk (I like oat milk) poured over top and enjoy!

  5. Store the rest in the refrigerator for up to 4 days.


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

Pink Paradise Smoothie



Prep Time: 5 Minutes Cook Time: 0 Minutes Total Time : 5 Minutes Serves: 1-2


 



 

INGREDIENTS AND INSTRUCTIONS


1/2 cup frozen strawberries

1/2 cup frozen cherries

1/2 cup frozen pineapple

1 frozen banana

1/2 - 1 cup oat milk


Instructions: Place all ingredients in a high power blender, and blend until smooth. Gently pour into glasses, and enjoy!


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

Lemon Herb Chickpea Stew



Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 4 - 6


 


 

INGREDIENTS

2 tbsp extra virgin olive oil

1 white onion, thinly sliced

2 tbsp minced garlic

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1 tsp sea salt

1/2 tsp crushed red pepper

1/2 lemon, juiced

6 red potatoes, cubed

3 (15.5 oz) cans chickpeas, drained and washed

1/2 cup split red lentils

3.5 cups water

3 tsp vegetable bullion paste

1 handful fresh fennel, chopped


 

DIRECTIONS



  1. Place a large pot on medium heat, once hot, sauté the onion in olive oil until they become translucent.

  2. Add the garlic and sauté until garlic begins to brown (1 min)

  3. Add the potatoes, salt, onion powder, garlic powder, turmeric, and crushed red pepper.

  4. Sauté for a few minutes stirring the pot.

  5. Then add the chickpeas, lentils, water vegetable bullion, fennel and lemon juice. Stir all ingredients and bring to boil. Then, cover and let simmer on low- medium heat for 20 minutes.

  6. Serve as is or over rice and enjoy!

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

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