blog | Lise Fiad

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Moonlight Jasmine Milk [vegan, gluten free]

Prep Time: 5 Minutes Cook Time: 5 Minutes Total Time : 10 Minutes Serves: 1

This is a great drink to make at night to grab and go in the morning. If you want the recipe to be more filling, just add more chia seeds!

I love having this with a side of creamy peanut butter toast!

INGREDIENTS

2 cups unsweetened oat milk

3-4 teaspoons loose leaf jasmine green tea

1 large pitted medjool date

3/4 tsp blue spirulina

1-2 tbsp chia seeds

DIRECTIONS

1. In a small pot, bring the oat milk to a a light boil, then reduce to low-medium heat.

2 Add the loose leaf tea to an infuser and submerge it in the oatmilk. Add the date to the milk to soften. Let steep for 5-7 minutes.

3. Remove the tea infuser, and add the hot milk, date, and blue spirulina to a blender. Blend until smooth.

4. Transfer to an 18 oz. bottle or jar, (I reused a kombucha bottle), then add the chia seeds. Shake well and store in the fridge over night.

5. In the morning the chia seeds will have expanded and absorbed some of the milk. Add more oatmilk to fill the bottle. shake and enjoy!

PS: I like to drink this through a thick glass straw to get that boba tea effect.

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

Macaroni and "Cheese " [vegan]

Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time : 30 Minutes Serves: 2-6

Note: This recipe makes 3 servings of sauce so: Double or triple the amount of pasta OR save the rest of the sauce in a jar and store in the fridge and use for up to 2 more meals!

INGREDIENTS

1/2 a large white onion, roughly chopped

2 tsp minced garlic

1 carrot, roughly chopped

1 handful cashews, unsalted

2 red potatoes, roughly chopped

1 tsp onion powder

1 tsp garlic powder

1 cup water

1 cup canned coconut milk, lite

1 tsp oregano

1/2 tsp ground pepper

1 tsp salt

1 tsp turmeric

1 tsp crushed red pepper flakes

8 oz red lentil pasta

1/2 cup nutritional yeast

1/4 cup pasta water

1 large handful cherry tomatoes, halved

1/2 tbsp olive oil

DIRECTIONS

1. Preheat your toaster oven to 350 degrees F.

2. Roughly chop your veggies into chunks, they are going to be blended at the end so don't worry! (Exclude the cherry tomatoes).

3. In a small pot, bring the water and coconut milk to a boil, add your veggies, cashews, onion powder, garlic powder, and oregano, cover and let simmer on low- medium heat for 15-20 minutes.

4. In the meantime cook the pasta according to the package directions, put 1/4 cup of the pasta water to the side, we will add it to our sauce later.

5. Slice the cherry tomatoes in half, add to a small baking sheet, drizzle with olive oil, salt and pepper to taste and bake in the toaster over for about 10 minutes.

5. Empty your pot ingredients into a high power blender, add the pasta water we saved earlier, turmeric, salt, pepper and nutritional yeast and blend until you reach a smooth, creamy consistency.

6. In a pot or bowl, add the cooked pasta and 1/3 of the sauce and fold until all mixed together. top with the cherry tomatoes and crushed red pepper and enjoy!

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