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✹ Things Mentioned ✹
coconut turmeric latte → (use SARAH10 for a discount on anything from Vivo Life!)
milk frother →
chicken-style veggie bouillon →
my food processor →
✹ Recipes ✹
California Quinoa Salad
* 1 cup quinoa, thoroughly rinsed and drained
* 1 1/2 cups water or veggie broth
* 1/2 small red onion, minced (or about 1/4 cup)
* 1 small red bell pepper, finely diced
* 1/2 cup shelled edamame, defrosted
* 1 small ripe mango, finely diced
* 1/4 cup raisins (optional)
* 1/3 cup unsweetened coconut flakes
* 1/2 cup sliced almonds
* 2 tablespoons balsamic vinegar
* 2 limes, juiced
* salt and pepper, to taste
In a saucepan over medium-high heat, bring water to a boil. Add in rinsed quinoa, cover, reduce heat to low and steam for 20-25 minutes, until tender. Remove from heat and allow to sit, covered, for an additional 10 minutes. Fluff with a fork and allow to cool.
Optionally, you can toast your coconut flakes and almonds. To do so, simply add to a skillet over medium heat and cook, stirring often, until lightly golden brown.
Add all ingredients to a large bowl and stir to combine. (You can store the almonds and coconut flakes separately, if desired, to keep them crunchy.) Taste and add salt and pepper to preference. This salad can be eaten right away, but it tastes even better after the flavors have had a chance to meld in the fridge for an hour or two.
Easy Bircher Muesli
* 1 cup rolled oats
* 1 1/2 cup plant milk
* 1 apple, peeled and finely diced or grated
* 1/2 cup walnuts (or any nuts), chopped
* 1 tablespoon agave or maple syrup
* 1/3 cup coconut flakes
* 3-4 medjool dates, chopped
* pinch of salt
* juice of half an orange (optional)
In a sealable storage container, combine all ingredients and place in the refrigerator to soak for at least 4 hours or overnight.
Creamy Pumpkin Coconut Curry Soup
* 1 pie pumpkin
* 1 can lite coconut milk
* 2 cups vegetable broth
* 2 teaspoons cumin
* 1/2 teaspoon coriander
* 1 teaspoon paprika
* 1 onion, diced
* 2-3 cloves garlic, minced
* 1 tablespoon olive oil
* salt and pepper, to taste
Preheat oven to 425 degrees. Cut pumpkin in half and scoop out seeds. Place on a baking tray with cut sides up and brush with olive oil. Roast for 45-50 minutes, until pumpkin is tender and starting to caramelize around the edges. Remove and allow to cool slightly.
In the meantime, sauté onion and garlic in olive oil until onion is translucent.
Scoop pumpkin flesh out of the skin and add to a blender with coconut milk, veggie broth, cooked onion and garlic, and spices. Blend until completely smooth, adding more vegetable broth as needed to achieve your preferred consistency.
Transfer soup into a stockpot and bring to a gentle boil. Serve.
Kale Pesto
* 3 cups kale, stems removed and chopped
* 1/4-1/2 cup olive oil
* 1 clove garlic
* juice of 1 lemon (about 2 tablespoons)
* 1/3 cup toasted walnuts
* 1/3 cup hemp seeds
* 1/4 cup vegan parmesan cheese (optional), or nutritional yeast
* salt and pepper, to taste
* red pepper flakes (optional)
Process all ingredients except for oil in a food processor. Stream in oil gradually while processing until desired consistency is achieved. Season with salt and pepper to taste.
✹ Find Me! ✹
instagram (personal) | @thesarahsullivan
instagram (vegan product reviews) | @sarahs.vegan.eats
recipe blog | sarahsvegankitchen.com
✹ Contact Me! ✹
for business inquiries → thesarahsullivan@gmail.com
✹ Fave Things ✹
my video gear + cooking equipment →
I get all my background music from MusicBed! you can get a free trial here:
✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
✹ Affiliate Disclosure ✹
When you make a purchase through my affiliate/referral links, you occasionally allow me to earn a small commission at no extra cost to you. Thank you for supporting this channel!
This video is not sponsored.
