When making this Falafel Buddha Bowl get creative. The recipe calls for specific veggies but use what you have in your fridge. The Yves Falafels are delicious with my hummus and cashew cream for toppings so just keep it fresh, easy and simple!
Falafel Buddha Bowl
This recipe is really simple and that’s why I love it! 3 cups cooked quinoa – flavoured to your liking 1 packet Yves Falafel – follow package instructions to cook 2 cups carrots, cut into slivers using a peeler 2 cups cherry tomatoes, halved 2 cups spinach, roughly chopped 1 cup fresh cilantro 1 large avocado, sliced 1/2 cup olive assortment Top with Hummus and a Cashew Cream season to taste Method: Just take all the ingredients above and arrange them beautifully into a bowl! Perfect for meal prep or as a fast lunch or dinner when in a crunch! Last’s up to 3-4 days in the fridge in a tight sealed container.
Spaghetti and Yves Meatballs
The sauce freezes well and lasts up to 5 days in a tight sealed container in the fridge!
1 tbsp olive oil 1 medium white sweet onion, finely chopped 3 cloves of garlic, finely chopped 2 cups fresh tomatoes, finely chopped 1 400ml can roma crushed tomatoes 1 tbsp. oregano spice 1 tbsp. oregano spice 1 tbsp. vegetable stoke pasta 1/2 tsp cinnamon dash of cloves spice season to taste 1 packet of Yves Meat Balls – follow package instructions to cook
Garnish with fresh basil and Vegan Mozzarella Method: Into a medium sized pan add your olive oil and heat up for around 30 seconds. Add your onions and cook on medium heat for 5 minutes or until translucent. Add your garlic and cook for another minute before adding your tomatoes, seasoning and spices. Cook this mixture down for around 10 minute, stirring frequently to avoid burning. Add your packet of Meat Balls and let them simmer in this sauce for 5 minutes before serving on pasta of choice! I like to garnish with fresh basil and vegan mozza! Enjoy! Last, but certainly not least is my Stuffed Portobello Mushroom. This dish sounds super fancy and will impress your guests but trust me it is super easy to make! Portobello mushrooms have an incredible texture and are super filling without the heavy bloated feeling. These stuffed mushrooms also make great left overs for lunch the next day.
Stuffed Portobello Mushroom
Ingredients:
4 Portobello Mushrooms 1 tbsp. olive oil 1 medium sweet white onion, finely chopped 3 cloves of garlic, finely chopped 2 cups fresh tomatoes, roughly chopped 1/4 cup green onion, finely chopped 1 tbsp. nutritional yeast 1 tbsp. vegetable stock paste 1 tbsp. tamari 1 packet of Yves Veggie Ground Round 1/2 cup fresh cilantro, roughly chopped juice of one lime season to taste 1 cup grated vegan cheese of choice Garnish with Cilantro and Pico De Gallo
Method: Preheat your oven to 400F. Into a medium sized pan add your olive oil and heat up for around 30 seconds. Add your onions and cook on medium heat for 5 minutes or until translucent. Add your garlic and cook for another minute before adding your tomatoes and green onion. Cook down this mixture for 5-10 minutes or until your home is fragrant and the tomatoes have broken down. Now add your nutritional yeast, stock paste ad tamari. Stir till well combined before adding your veggie ground round and cilantro. Cook for another 5 minutes before removing from heat. For the mushrooms, carefully twist off the stems of each mushroom. You can save the stems for stock or other sauces! Holding a mushroom in one hand, see video below, use a spoon to gently scrape out all of the gills from the base of the portobello mushroom cap. Repeat with remaining mushrooms. After cleaning your mushrooms you want to stuff each of them with the Yves Ground Round Mixture and place them onto a baking sheet lined with parchment or tin foil greased with oil. Top with your favourite vegan cheese before baking for 25 minutes. Once cooked serve with cilantro and pico de gallo!
