Carrot Cake Quinoa Porridge

Breakfast, Dessert, Learn, Local, Love Local, Nourish, recipes, Salad, Vegan

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If you want a super filling breakfast, this is the perfect thing for you. I had a bowl of it and felt stuffed. It’s also a great use of any leftover cooked quinoa.

I used to make quinoa porridge before using soy milk, and if you want something a bit lighter, you can sub the coconut milk with soy milk. Since I’m striving to live more zero waste though, I opted for the coconut milk as I could buy mature coconut meat to turn into coconut meat without any trash. But I’m going to try making rice milk soon, so that’s pretty exciting!

For now though, I’ll share this recipes with you. I personally love carrot cake, so this was an instant win for me. Quinoa + Carrots + Coconut Milk = Heaven!

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Carrot Cake Quinoa Porridge

Good for 3-4 People

Ingredients:

  • 1 Cup Quinoa
  • 2 Cup Water
  • 1 Cup Grated Carrots
  • 1/2 tsp Cinnamon Powder
  • 1-2 Cups Coconut Milk (or preferred non-dairy milk)
  • 3-4 Tbs Coconut Sugar
  • 2 Tbs Chia Seeds

Instructions:

  1. Place the quinoa, cinnamon, water, carrots, chia seeds, and coconut sugar into the pan and cook on medium-low.
  2. Once you need more liquid, add the coconut water in 1/2 cup at a time until you reach your desired consistency.
  3. Top with fresh or dried fruit, nuts, seeds, etc.
  4. Serve, share, and Enjoy!

Feel free to sub the coconut milk for another non-dairy alternative, or lessen the coconut milk and increase the water if you aren’t used to eating too much fat. The coconut milk is very fatty, so just adjust according to your preference.

I hope you get to try this recipe for yourself! If you do, please do tag me with #THPnourish and let me know how you like it.

 

Peace and Love,

Mirabai

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Leftover Salad || #LazyVeganEats

#LazyVeganEats, Breakfast, Learn, Nourish, recipes, Salad

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Everyone gets lazy, right?

Or is it just me and my circle of friends?

We all have our moments when we just don’t want to do certain things.

Today I didn’t want to go out to buy fruit and I had pretty much nothing left in the kitchen, but I think I managed pretty well for someone who had nothing. I had 5 leftover cucumbers, some cabbage, a few tomatoes, a red bell pepper, 2 calamansi and some seeds, nuts and spices in the kitchen.

What did I make? I peeled the cucumber and made some cucumber noodles by just peeling it and peeling it until I reached the core. Repeat that with all the cucumbers. After that I chopped the cabbage really thinly. Chopped the tomatoes and mixed everything. I also made a really simple dressing using sesame seeds, some water, 1 bell pepper, 1 tomato, 2 calamansi, some nutritional yeast and a pinch of salt. Poured that over the salad and topped with with chili flakes and I was pretty much set. It would have tasted better with more calamansi though, but at times like these, you gotta make due with what your lazy vegan bum has.

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If you look at it though, it’s not too bad for a “whatever is left in the kitchen” type of meal, right? Whenever you are left with few options, your creativity and skill gets put to the test.

What are the things you’ve made at times when you pretty much had no food? I’m sure there are much more creative dishes out there than mine. I’m quite proud of what I created though with what I had.

Peace and Love,

Mirabai

 

 

Radish & Cucumber Salad

Local, Nourish, recipes, Salad

Most people don’t like radish, I mean I didn’t like it before, so I understand.

Last year though when I first went to Davao, I stayed with some really awesome people and tried a radish salad for the first time. It was a bit different from this one, but that was the salad that allowed me to not hate radish. I also love how simple and easy it looked. So this year when I came back to Davao I decided to make a radish salad of my own. It’s different, but it’s incredibly simple and easy to make.

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I think the secret is in how thinly one cut it, I mean it really could be. I’ve only liked it when it was cut really thinly and massaging it with a bit of sea salt also helps. It helps soften the radish which I think makes a huge difference.

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Are you ready? Let’s get started!

Radish & Cucumber Salad

Serves 1 Salad Monster
Ingredients:
  • 1 Large Radish
  • 4 Cucumber
  • 1/4 tsp Sea Salt
  • 3 Tbs Pinakurat
  • 2-3 Tbs Calamansi Juice
Instructions:
  1. Peel the radish and cucumber, then keep peeling it until you have all thin strips.
  2. Add the salt and massage the radish and cucumber until they are soft, there will be some water that will come out of the radish and cucumber, so strain that.
  3. Add vinegar and calamansi and mix everything together.
  4. Serve and Enjoy!

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Pretty easy, right? I have to say that radish is definitely an acquired taste, so try it first. I seem to only like it served this way for now, but maybe in the future I’ll like it in a different way as well, let’s just wait and see!

Peace and love,

Mirabai