Vegan Recipe-Vegetable rice and vegan sausages

Fresh fluffy vegetable rice and vegan sausages 

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Good afternoon, how are you all today? It's been a while since I've posted a vegan recipe, I'm really sorry about that, I've been traveling due to work training! I made this delicious concoction yesterday evening and I loved it; I'm using the left overs and eating it for lunch today :).
I hope you are having a lovely day so far, I know that I will be ordering my boyfriends anniversary present right after this! 

Any how, if you want to know how to make this recipe, have a read below and enjoy! :D 

If you want to see another vegan recipe, click here!

Ingredients: 

• 50 grams plain rice;
• 3 vegan sausages (I used Linda McCartney);
• 1 onion;
• 1 red pepper;
• 1 garlic clove;
• chili sauce (optional)

STEPS ON HOW TO MAKE THIS:

1. Preheat the oven to 180 degrees. At the same time take 300ml of water and boil it, place the boiled water in a medium pan and turn the heating setting on 2-3;
2. place the rice into the pan and cook for 10-15 minutes;
3. when the oven as reached 180, put the sausages in and cook for 10 minutes;
4. prepare your vegetables: cut the onion into fine pieces, and do the same with the pepper and garlic. Put all the veg into one bowl and keep to one side;
5. drain the rice and place into your bowl of choice;
6. take the veg and mix it in with the rice; 
7. take the sausages, cut them up and mix it together with the rice and veg mixture;
8. drizzle chili sauce on top (optional);
9. ENJOY! :D 

Why these ingredients? 

Garlic:
Depending on how we prepare our garlic depends on how much nutrients we get out of it; this is why I have suggested either: cutting or crushing. This increases the enzymes within the garlic, these enzymes can prevent cancer.

Onion:
Onions are a great antioxidant, they also contain low fat saturation, this won't clog up your arteries, as it reduces cholesterol, in comparison to a normal red or green onion, this is so much better for your mental and physical health.

This is the end of my blog post! Thank you all for being so patient with me, I have missed making these recipes, but unfortunately you will have to wait at least once a week for these; simply because I'm going to France Thursday, and I'm back at my training Monday and Tuesday. But I will be trying to create vegan recipes in France! I love you all so very much, and I love that you enjoy my blog posts! I am going to eat some lunch and finish getting ready :).
Have a lovely day and I will see you tomorrow with an advice blog post :).

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Vegan Soup

Butternut-squash soup:

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Twitter:AmyRoseMcGuire
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Good evening Little ones! I'm here again with another vegan recipe, I'm planning on uploading at least one recipe a day; I want to make sure that the vegan menu stays strong and full of delicious ideas. I made this on the spot, butternut squash is my favourite vegetable, and I really fancied soup; but I added a vegan twist; it's creamy and delicious, and makes amazing comfort food:).

If you want to know how I made this soup look below and follow the few easy steps. 

Check out my other vegan recipes here!

Ingredients:

• 1 butternut-squash; 
• 2 shallots;
• 2 garlic gloves;
• 1 scotch-bonnet chili (if you like spice);
• 300ml water;
• salt;
• pepper;
• paprika;
• coriander (optional) 

STEPS ON HOW TO MAKE THIS:

1. Prepare all the vegetables. Chop up the butternut-squash into medium chunks, (this makes it easier to blend, and quicker to soften in the pan). Cut your shallots into quarters, crush the garlic and slice the scotch-bonnet, then place all the vegetables in a pan;
2. Sprinkle: salt, pepper and paprika onto the vegetables and pour the boiling over until covering the veg completely; 
3. Put you hob on 4 (gas mark 4) until it comes to the boil; after that let the vegetables simmer for 35 minutes;
4. Put the soft vegetables into a blender and blend until you are satisfied;
5. Sprinkle coriander onto the soup when you've put it into a bowl;
6. ENJOY! :D 

Why these ingredients? 

Garlic:
Depending on how we prepare our garlic depends on how much nutrients we get out of it; this is why I have suggested either: cutting or crushing. This increases the enzymes within the garlic, these enzymes can prevent cancer.

Shallot:
Shallots is a great antioxidant, they also contain low fat saturation, this won't clog up your arteries, as it reduces cholesterol, in comparison to a normal red or green onion, this is so much better for your mental and physical health.

Butternut-squash:

Butternut-squash is filled with antioxidants, this really cleanses the body, as well as enhancing the metabolism and immune system; they repair: tissue and cells within the body. This is the perfect vegetable as it makes you feel refreshed and ready to start the day. It's also has no saturated fat, which is handy if you are on a diet and need to loose weight. 

Thank you for reading this post, I would love to see your recreations! Tag me on my social media platforms:

Instagram:amymrmcguire

Twitter:MissRoseMcGuire

See you soon Little ones, stay well and safe :) x x x 

  

Vegan pasta

Vegan Red Pesto Pasta: 

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Email: missamymcguire@hotmail.com
If you want to keep up to date with that I do on a daily basis follow me on my social media above, and I'll be sure to follow you right back :).

Hello my lovely Little ones! How have you been today? The weather in the UK has been beautiful! Sun all around. I have another vegan recipe for you, I hope you enjoy. If you want to find out how to make this meal, scoot your eyes below and have a little read:).

You can check out my other pasta recipe click here!

Ingredients:

• 100 grams of freefrom pasta, I used 50 grams of penne and 50 grams of rotini, simply because I was running low on the two and had to merge two together;
• Freefrom red pesto sauce;
• 25 grams of peas;
• 1 shallot;
• 1 garlic glove; 
• chopped up coriander (optional);
• salt and pepper;
• extra virgin olive oil.
• chili powder

Keep in mind, when cooking the pasta it can go from really hard to soft in minutes! So when you think it's nearly done to your required texture keep a close eye on it :). 

STEPS ON HOW TO MAKE THIS:

1. Boil 300ml of water and place into a medium pan, sprinkle salt and pepper and stir;
2. put the pasta into the pot and stir; cook for 5-7 minutes;
3. prepare the vegetables; cut up your shallots and garlic and place into a pan with extra virgin olive oil; along with the peas. Cook for 3 minutes;
4. put chili powder in the vegetable mix and stir;
5. drain the pasta and place back into the same pan;
6. pour the vegetable mixture with the pasta and stir;
7. add the red pesto sauce and stir; let it heat up for 2 minutes; 
8. plate up and sprinkle the coriander on top;
9. ENJOY! :D 

Why these ingredients? 

Pesto:

Pesto is enriched with vitamins A and C, this helps boost your immune system, this will help fight infection, while keeping you fit and healthy. Whereas vitamin A is good is amazing for you eye health; it makes them stronger as well as being a great antioxidant.

Parsley:
Parsley has a huge amount of vitamin K, this helps builds bones and heals heart disease. in addition to this, parsley also has vitamin A, which as we already know is great for our eyes, and acts as a fantastic antioxidant.

Garlic:
Depending on how we prepare our garlic depends on how much nutrients we get out of it; this is why I have suggested either: cutting or crushing. This increases the enzymes within the garlic, these enzymes can prevent cancer.

Thank you for reading this post, I would love to see your recreations! Tag me on my social media platforms:

Instagram:amymrmcguire

Twitter:MissRoseMcGuire

See you soon Little ones, stay well and safe :) x x x