Aduki Bean & Japanese Yam Lunch Bowl

There is a great mix of spices in this vegan lunch bowl that brings out the earthy flavors of aduki beans, the sweetness of Japanese yam, and the crunchiness of shredded cabbage. This meal is healthy and filling, making it perfect for a healthy lunch.

Ingredients:

• 1 cup cooked aduki beans
• 1 Japanese yam, peeled and cubed
• 2 cups shredded cabbage
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

Preheat oven to 400F 200C

Toss cubed Japanese yam with olive oil, soy sauce, rice vinegar, grated ginger, garlic powder, salt, and pepper in a bowl until evenly coated

Spread seasoned yam cubes onto a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and golden brown

In a large skillet, heat olive oil over medium heat

Add shredded cabbage and saut until wilted, about 5-7 minutes

To assemble the bowl, divide cooked aduki beans, roasted Japanese yam cubes, and sauted cabbage among serving bowls

Serve with cooked rice or quinoa, if desired

Enjoy your nutritious and delicious aduki bean and Japanese yam lunch bowl!

Vegan Coconut Ice Cream

For people who are on a plant-based diet, this Vegan Coconut Ice Cream is a creamy treat that doesn't have any dairy. You can make this tasty, refreshing treat that tastes like coconut with just a few easy ingredients.

Ingredients:

• 2 cans full-fat coconut milk
• 1/2 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut optional

Instructions:

Put the coconut milk cans in the fridge overnight to cool them down

Once the coconut cream is cold, carefully open the cans and scoop out the thick cream into a mixing bowl

Don't throw away the liquid

The coconut cream should have vanilla extract and maple syrup or agave nectar added to it

Beat the mixture with a hand mixer or a stand mixer until it's smooth and creamy

You can add shredded coconut for extra texture if you want to

Put the mixture in a shallow container, cover it, and freeze it for at least 4 hours, or until it gets firm

Enjoy scoops of vegan coconut ice cream!

Gluten-Free Vegan Dirty Chai Cupcakes

Indulge in the delightful flavors of chai and coffee with these gluten-free vegan dirty chai cupcakes. They are moist, fragrant, and perfect for satisfying your sweet cravings without compromising your dietary preferences.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 cup brown sugar
• 1/4 cup coconut oil
• 1 cup brewed chai tea, cooled
• 1/2 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup strong brewed coffee, cooled

Instructions:

Put the oven on 350F 175C and line a cupcake tin with paper liners

Put the almond milk and apple cider vinegar in a small bowl and mix them together

It will turn into vegan buttermilk after a few minutes of sitting

Put the brown sugar, cinnamon, cardamom, cloves, ginger, salt, baking powder, and baking soda in a large bowl

Add the gluten-free all-purpose flour and mix them together using a whisk

Mix the almond milk, vanilla extract, brewed chai tea, and coconut oil together

Then add this to the dry ingredients

Mix until everything is smooth and well mixed

Add the coffee that has been brewed and mix the batter well

About two thirds of the way to the top of each cupcake liner, fill it with batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

You can frost the cupcakes with your favorite vegan frosting or eat them plain once they are completely cool

Add a pinch of ground cinnamon on top to make it look nicer and give it more flavor

Enjoy your gluten-free vegan dirty chai cupcakes after you're done making them!