Luci & Cat

I absolutely love this tropical smoothie bowl, that’s both delicious and beautiful to look at. Here’s how to make it!

Recipe:

1 frozen banana 1 cup of mango 1 cup of frozen pineapple 1/3 cup of oat milk

Mix everything together in a mixer until it’s smooth. Top it of with some fresh fruit and coconut flakes!

Enjoy!

Want to see more like this? Follow my Instagram: @ the_veggiekitchen

SOFT PUMPKIN GINGER COOKIES (VEGAN)

¾ cup butter/margarine/vegan margarine softened

1 cup sugar

¼ C Pumpkin Puree not pumpkin pie filling

¼ cup molasses

2-¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt do not skip the salt, it really brings out the flavor

Additional sugar for rolling

Instructions

Preheat the oven to 350 degrees.

In the bowl of an electric mixer, cream together the softened butter or margarine and sugar until light and fluffy.

Add the pumpkin puree and molasses, mixing until well incorporated.

I like to combine the flour, baking soda and spices with a whisk before adding to the butter mixture.

Do not over mix.

Using a 1-½" cookie scoop, place the dough directly into the sugar. Roll into balls, coating well with the sugar.

Place onto a cookie sheet about 2" apart as they will spread.

Bake for approximately 10-12 minutes. You will see them start to form the cracks on top.

They will still be soft so let them cool on the cookie sheet until they firm up a bit

Easy vegan Mediterranean Pasta

Ingredients:

1 small onion

3 cloves garlic

1 small can off chickpeas (Use the leftovers from my pancake recipe ;) )

200 g dry linguine pasta

½ cup of black olives

juice of half a lemon

1 Tomato 

1 small zucchini

1 tsp chili flakes

1 tsp sweet paprika

1 tbsp olive oil

¼ cup veggie stock

salt and pepper or taste

pinch of sugar

 some fresh parsley to garnish

Directions

Heat a pot with water, salt it and let it come to a boil.

In the meantime halve the olives, dice the tomato, dice the zucchini and finely mince the onions and the garlic. Then heat the oil in a large pan and add the chickpeas, olives and the zucchini and fry for about 3 minutes on medium high. When the water starts boiling add your pasta.

After that add the onion and the garlic to the pan and cook for another 2-3 minutes until onions become translucent on medium heat. Now add the tomato, the seasonings and the veggie stock and cook for 5 minutes letting it all simmer a bit. 

Drain the pasta and immediately toss with the ingredients in your pan. Make sure you coat your pasta with your ingredients well.