Plant Positive Journal Recipes

Plant Positive Journal Version 1, Recipes

(Plant Positive Journal Version 2 Here!)

MONTH ONE – RECIPES

 

FUNKY MONKEY SMOOTHIE

1 handful of baby spinach

1/2 a small zucchini

1 tablespoon hemp seeds

30 grams raw cashews

1/4 mango

200 mls unsweetened almond milk – plus 100 mls water

1 scoop vegan chocolate protein powder

1 medjool date to sweeten.

Blend all ingredients.

 

BLUEBERRY ALMOND CHIA PUDDING

1 cup almond milk

1/2 cup frozen or fresh blueberries

2 tablespoons chia seeds

1 scoop vegan protein powder

(Or another sweetener like 1 sachet of Natvia)

10 raw or roasted almonds, roughly chopped

Optional:

Unsweetened coconut flakes
Pumpkin seeds
Thinly sliced pear / apple
A drizzle of almond butter.

Mix all ingredients, except nuts in a jar or other container with a lid.
Cover and refrigerate for an hour or even overnight.
Add nuts (and any optional extras) just before eating.

 

BUILD A SMOOTHIE 

Smoothies are a quick and delicious way to “hyper-nourish” your body as podcast E766 guest Dr Brooke Goldner would say.

To Start: with a couple of large handfuls of your favourite greens –
Kale, spinach, collard, chard- even broccoli or zucchini.

Add: a tablespoon or two of seeds –
Hemp, chia, flax…

Finish: with a handful of fruit plus water to mix –
Berries, banana, mango, pineapple.

Frozen fruit makes it creamier.

Optional:
For extra protein –

A scoop of plant-based protein powder

Extra hemp seeds

White beans or edamame.

For extra calories (and taste!):

A tablespoon of your favourite nut butter or tahini

1/4 avocado

A couple of dates

Unsweetened calcium fortified plant milk instead of water

(Soy, oat, almond, etc.)

Cinnamon or ginger to taste.

For extra fibre:

1/2 cup oats

A tablespoon psyllium husk.

MONTH TWO – RECIPES

 

Likely no recipe needed for these first two, however…

FALAFEL WRAP

Simply assemble:

Whole grain wrap

Decent spreading of hummus

Handful of leaves

Grated vegetable like beetroot and carrot

1-3 of your favourite heated falafels

Avocado

Corn.

Secret ingredient… a drizzling of Veganaise!

 

BURGER BOWL

Grabbed straight from the “build a bowl” section my Go2 is:

A HUGE mix of green leaves
+ raw vegetables grated or sliced fine like carrot, beetroot, corn, broccolini
+ optional broccoli sprouts and coriander.

Dressed (mixed messily with my hands!) in –
Half an avocado mashed with a heaped tablespoon of veganaise.

Topped with 2 supermarket bought black bean and beetroot burgers
Heated and cut into pieces.

 

BUILD A BOWL

A huge abundant bowl full of all the plants –
Some raw, some cooked.
Is my Go2 lunch. It can be super quick, and the variety is limitless.

Start: with 2-4 of large handfuls of your favourite leafy greens–
Kale, spinach, collard, chard, cos lettuce.

Next: add some more bulky fibrous and starchy vegetables –
Perhaps some raw like beetroot, carrot, broccolini
AND some cooked like mushrooms, zucchini, onion.

Add: the star/s. Perhaps easy supermarket bought –
Felafel, plant burgers, marinated tofu or tempeh, canned beans

(I love chilli lime flavoured black beans)
Or maybe you want to marinate and bake your own tofu, or
You make your own burgers on mass each weekend?

Finish: with a tablespoon or two of seeds / sauce like –
Hemp or pumpkin seeds. Plus,
Hummus or guacamole or veganaise, OR
My new favourite combination –

a drizzle of balsamic glaze + a drizzle of Sriracha + a drizzle of tahini!

Optional:
Caramelised onions.
Prepare your favourite –

Grains, beans, starchy vegetables on mass on the weekend.

 

MONTH THREE – RECIPES

 

TOFU SCRAMBLE WITH CRISPY BAKED SMASHED POTATOES

Serves 2.

Scramble:

225 grams extra-firm tofu

1 tablespoon olive oil

1/4 red onion (thinly sliced)

1 cup Swiss brown mushrooms (thinly sliced)

2 cups spinach

Sauce:

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

1 heaped tablespoon nutritional yeast

+ Water (to thin).

Optional: for serving

2 medium / large potatoes (I like red skinned potatoes)

1 tablespoon olive oil

1/2-1 bunch of asparagus

+ A handful of multi-coloured baby tomatoes

+ Fresh coriander.

To make crispy baked smashed potatoes:

Preheat oven to 200 degrees Celsius
Boil potatoes in salted water till easily smash-able with a fork
Smash with fork, keeping skin side down
Drizzle generously with olive oil
Bake until crispy – about 20-30 minutes.

Pat tofu dry and roll in a clean, paper towel with something heavy on top, such as a cast-iron skillet – for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce.
Set aside.

Prepare vegetables and warm a large skillet over medium heat.
Once hot, add olive oil, the onion and mushroom.
Season with salt and pepper and stir.
Cook until softened – about 5 minutes.
Add spinach, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the vegetables to one side of the pan and add tofu.
Sauté for 2 minutes.
Then add sauce, pouring it mostly over the tofu and a little over the vegetables.
Stir immediately, evenly distributing the sauce.
Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately with the crispy potatoes, asparagus, tomato and fresh coriander.

 

BUILD A SALAD

Salads need never be boring!
In fact, if you combine some leafy, some hearty, a tad of crispy and also creamy –
They can be both a comfort and a joy.

Start: with 2-4 of large handfuls of your favourite leafy greens –
Kale, spinach, collard, chard, cos lettuce
Bored of leaves? Ok! Start instead with a bed of –
Charred broccoli or
A mould of spirallised zucchini and soft peels of –
Carrot, asparagus, beetroot, OR
A mountain of –
Steamed broccolini, snow peas, beans.

Next: add some baked / roasted or BBQ’d starchy vegetables –
Pumpkin, Potato, Sweet Potato, Corn.

Add: some plant protein –
Perhaps some different canned beans or lentils?
Edamame or 4 beans mix from the can are easy.
Or maybe you want to keep it simple with hemp and/or pumpkin seeds.

Finish: with a hit of sweetness / crispiness / sauce. Like –
Fresh apple, pear, mango or even dry fried stone fruit.
I love baking butter beans or chickpeas until crispy.
Plus, hummus, or guacamole or veganaise, OR
A drizzle of balsamic glaze + a drizzle of Sriracha + a drizzle of tahini.

Optional: Add last night’s left-over vegetables.
Prepare your favourtie grains, beans, starchy vegetables on mass on the weekend.

 

MONTH FOUR – RECIPES

 

CAULI-LENTIL CURRY

Serves 4.

1 cup dried green lentils

2 cups vegetable stock

3 tablespoons green curry paste

1 teaspoon turmeric

1⁄2 teaspoon garam masala

4 cups of cauliflower florets (frozen is fine)

1 zucchini

540 ml coconut milk

2-3 cloves garlic

1 inch fresh ginger, grated

1-2 tablespoons olive oil

Juice of 1⁄2 a lime.

In a saucepan, combine lentils, stock and 2 tablespoons of green curry paste.
Bring to boil.
Then reduce heat and simmer for about 20 minutes until all the liquid is absorbed, and the lentils are tender.

Meanwhile, cut cauliflower into florets, slice zucchini, and mince ginger and garlic.

Heat a large skillet with olive oil.
When hot, add – cauliflower, ginger, garlic, a pinch of salt, turmeric and garam masala seasoning.
Toss and cook about 4 minutes, until the cauliflower is well coated in the seasoning.
Add the zucchini along with the cooked lentils and remaining tablespoon of curry paste. Toss and cook for about a minute.

Stir in the coconut milk, combine all ingredients and let the liquid bubble up.
Cook for another 4-5 minutes.

Stir in the lime juice and remove from heat.

Serve over rice, or even better –
Edamame noodles topped with chopped coriander and coconut yoghurt and sprinkling of chopped roasted almonds or pepitas.

 

MONTH FIVE – RECIPES

 

NUT LOAF

Instead of printing someone else’s recipes, I am going to do a HUGE shout out to a couple of my favourite vegan chefs and tell you how I use their delicious recipes.

Check out Derek from Simnett Nutrition on YouTube.
Especially his versatile Veggie Crumble.

A few options for this high protein vegan crumble:

To accompany your delicious mix of all the roast vegetables.

Scattered over edamame noodles –
that have been dressed in tamari and chilli vegan mayo and
loaded with stir fried broccoli and mushrooms.

The crowning glory on a big bowl of raw vegetables –
broccoli, cabbage, capsicum, cucumber, beans
that has been dressed in your favourite avocado based green goddess dressing.

I also use whatever ingredients I have on hand.
I have added edamame and sun-dried tomatoes.
I have used almonds and chia seeds instead of walnuts and sunflowers seeds.

To impress your non-vegan loved ones, make Jessica Prescott’s Nut Roast.

A few options for this high nutrient value plant roast:

With mushroom gravy and of course abundant roast vegetables.

Crumbled over your favourite salad. Like in “build a salad” in Month 3.

With avocado, hummus and salad vegetables in a sandwich or wrap.

MONTH SIX – RECIPES

 

SHEET MEALS

Using: Tofu / edamame / butter beans / chickpeas.

This is inspired by team Wicked Healthy.
Where chefs, and brothers, Derek and Chad Sarno share extreme vegan deliciousness.
Wicked Healthy means cooking and eating good-for-you food that tastes so good you think it must be bad for you!

Instead of a “one pot meal” it’s a “one tray meal”.
Much better for those of us who like a bit of crispy and multiple styles / flavours in one meal. 

The wicked healthy gents are masters with mushies!
They create the most mouthwateringly stunning combinations of exotic mushrooms with flavour packed marinades and plenty of green fibrous vegetables.
These meals are hearty and healthy.
I seriously recommend you check them out.

My current Go2 Sheet Meal is a combination of:
Marinated tofu – fast cooking vegetables – topped with seeds and a little “wicked” veganaise. 

This lazy cook will buy a 450-gram block of firm tofu to last 3-4 meals and marinate it in a mix of:
2 tablespoons tamari
2 tablespoons mirin
1 teaspoon maple syrup
1 teaspoon sesame oil
+ a good shake of garlic powder and chilli flakes.

Per meal I will serve it with:
1/2 bunch each of asparagus and broccolini
A large sliced portobello
A medium zucchini, in peels.

The tofu takes twice as long to cook as the rest.
However, it’s crazy easy and I season the vegetables with –
Salt plus nutritional yeast
More garlic and chilli
Hemp and pumpkin seeds
A dollop of veganaise to serve makes the meal.

Edamame, butter beans and chickpeas are perfect plant proteins to have instead of or in combination with tofu. 

They all take around 20 minutes to get crispy in a hot oven.
I first shake them in a bag with flavours like:
Salt, garlic powder, onion powder and smoked paprika.

If you’re patient enough for a slower cooking vegetable option on your sheet. Shake any combination of:
Cauliflower, brussels, broccoli with flavours.
Give them a 10 minute head start on your sheet as they take closer to 30 minutes.

There’s no limit to what cooks on your single sheet!
Try plant-based burgers, meatless meatballs and of course all the glorious starchy vegetables like potatoes, sweet potatoes, pumpkin and corn.

 

MONTH SEVEN – RECIPES

 

EASY RECIPE TEMPLATES

I am going to keep this super simple and then the idea is you fine tune it as you see fit.
Or you just keep it as is if you’re happy to let someone else take over the thinking for you for a change. As many of my clients are understandably eager to do.

One: Easy Vegan Breakfast Recipe Template:
Leafy Greens + Beans + Avocado.

For example:

Wilted spinach and / or kale with chilli bean mix made on mass
+ sliced avocado.
Optional – 1 tablespoon of nutritional yeast, fresh coriander to top.

Scrambled chickpeas with spinach
+ sliced avocado.
I flavour my chickpeas with –
red onion, red capsicum, garlic powder, cumin, cayenne, smoked paprika, turmeric, coriander, salt and pepper
And cook with olive / avocado oil.

Scrambled tofu (soybeans!) with bok choy
+ sliced avocado (or cashews for a change).
I flavour my tofu like the chickpeas and use sesame oil for a change.

Two: Easy Vegan Lunch Recipe Template:
Cruciferous Vegetable + Grains + Seeds.

For example:

Broccoli steak or stir fry
+ brown rice and / or buckwheat
+ a tahini dressing.
Include a heap of other vegetables
+ your favourite herbs and spices.

Cauli-Kale tabouli
+ quinoa and / or pearl barley
+ hemp and pumpkin seeds.
I flavour mine with nutritional yeast, sun-dried tomatoes, avocado or macadamia oil, garlic, salt and fresh herbs like basil and oregano.

Cauli-mash or cauli-steak
+ farro or freekah
+ hemp and pumpkin seeds.

Three: Easy Vegan Dinner Recipe Template:
Stuff-a-ble Vegetable + Beans + Nuts.

For example:

Portobello mushroom
+ black bean or chilli bean mix
+ cashew and sun-dried tomato cheese (cheese recipe in Month 9).

Half eggplant
+ edamame guacamole dip or red lentil dhal
+ roasted almonds.

Red Capsicum
+ 4 bean and corn mix
+ pecan / kale / basil dairy free pesto.

A few caveats(!):

For the dinner template I would add a side of green such as:
Asparagus, brussels or zucchini.

Fruit did not make the templates as it’s perfect to snack on.

So far as swaps? Really anything goes as long as you stick to:
A vegetable (or 10!)
+ a bean / grain / plant-based protein
+ a good fat.

 

MONTH EIGHT – RECIPE

 

CAULI-KALE TABOULI

This meal is fab to make on mass.
It makes a huge bowl of around 4 serves.

1/2 medium head cauliflower, chopped (or 1/2 cauliflower and 1/2 brussels)

1/2 bunch kale, ripped into pieces

1/4 cup basil and oregano, chopped

2 garlic cloves, minced (or 1/4 teaspoon garlic powder)

1/3 cup pumpkin seeds

1 red capsicum, finely sliced

2 spring onions, finely sliced

2 sun-dried tomato halves, finely sliced

2-4 tablespoons nutritional yeast

2-4 tablespoons hemp seeds

1-2 tablespoons macadamia or avocado oil

+ sea salt to taste.

To stir through each serve:
6 roasted pecans and a few slices of avocado.

Place cauliflower in food processor and pulse until it resembles rice (rather than mush!).
Transfer cauliflower to a large bowl and next process the kale until finely chopped.
As kale is nearly done, add pumpkin seeds and pulse a couple of times.

Add kale, pumpkin seeds plus all remaining ingredients to the cauli and mix well.

Top with roasted pecans and avocado.

MONTH NINE – RECIPE

 

NACHOS + CASHEW CHEESE

For the nacho chips:

Kale crisps are the yummiest way to keep this recipe low refined carb

Makes 2 serves.

1/2 bunch kale

1 teaspoon olive oil

+ Celtic sea salt to taste

Optional: 1 heaped tablespoon of nutritional yeast.

Place washed kale (patted dry with paper towel) into a plastic bag with oil.
Shake well to coat.
Transfer kale onto a baking sheet in a thin layer.
– Use multiple pans if making lots and cover pans with cooking paper for easy clean-up.
Season with salt, or really whatever you like…

– chilli, nutritional yeast, paprika, herbs.
Cook slow at 150 or fast at 250 degrees Celsius.

Watch carefully until it starts to brown and crisp up.

The time varies – around 20 minutes.

For the cheese:
Same recipe as portobello pizza in Month 10

Whichever you make first you will have leftover.

1/4 cup sun-dried tomatoes

1 cup raw cashews, soak for 2 hours and drain

2 tablespoon nutritional yeast

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon chilli powder

1 teaspoon sea salt.

Place all ingredients in food processor and blend until smooth.

For the chilli:
Makes 4 serves – Freeze leftovers – OR just buy vegan chilli / beans!

2-3 cups cubed eggplant and cauliflower

1 grated carrot

1 red capsicum sliced (or even better char grill it first)

1 red + 1 brown onion, sliced

1 400 gram can of tomatoes (no added sugar) –
or equivalent of fresh tomatoes + 2 tablespoons of tomato paste

2 cloves of garlic, minced

2 jalapeño chilies, sliced (I keep most of seeds)

1/2 teaspoon smoked paprika

1/2 tablespoon coconut oil

+ fresh chopped oregano, rosemary and marjoram to taste

Optional: 1 tablespoon vegan basil pesto and/or 1 tablespoon nutritional yeast.

In a large heavy based pan heat oil.

Add onions, garlic and chilli.
Cook 3-4 minutes until softened.
Add cubed eggplant and cauli mix.
Cook another 5 minutes while stirring.
Now add all remaining ingredients except fresh oregano and season.
Bring to the simmer and then reduce heat to medium low.
Cook covered for another 20-25 minutes, stirring regularly.
At the end of cooking, stir through fresh oregano and add pesto and/or nutritional yeast if using.

Remove from heat.

For the guacamole:
Makes 2-4 serves.

1 ripe avocado

1/2 teaspoon lemon or lime juice

1/8 teaspoon ground garlic

+ pinch of paprika, onion powder, cayenne pepper, chilli flakes – to taste

+ Sea salt and freshly ground pepper – to taste.

Mash avocado first then stir in remaining ingredients.

To serve cover a large plate with an outer ring of crispy kale chips.
Followed by a ring of baby cos lettuce leaves.
Add the chili mix to the centre of the plate.
Sprinkle over other vegetables / seeds.
Top with guacamole and finish with cheese.

MONTH TEN – RECIPES

 

STUFFED PORTOBELLO CAP PIZZA

Makes a big batch to serve 4 people.

You will need:

8 Portobello Mushroom (or large mushrooms of choice)

Hemp seeds (around 1/2 tablespoon per mushroom)

Vegan pesto (around 1-1 1/2 teaspoons per mushroom)

Vegetables of choice – I used:

1 large red capsicum, char grilled then skin removed and sliced

3 large eggplant, lengthwise slices –

baked with a little olive oil, chilli, onion powder and mixed herbs

1 small zucchini, in peels

1/4 green capsicum, sliced

1/2 small jar of marinated artichokes, sliced

Several thin slices of red onion.

For the cashew cheese:

Nutritional yeast – 2 heaped tablespoons for the cashew cheese PLUS an extra 1/2 teaspoon per mushroom

1 cup raw cashews – soaked for a couple of hours or covered in boiling water for a couple of minutes)

1/4 cup sun-dried tomatoes (I put them in boiling water with the cashews for a couple of minutes)

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of chilli flakes

1 teaspoon of sea salt.

To make the cashew cheese:
Drain the cashews and sun-dried tomatoes
Use food processor to blend both with –
2 heaped tablespoons nutritional yeast
Garlic powder
Onion powder
Chilli flakes and sea salt.

Place Portobello’s in a tray (or 2) on baking paper – sprinkle each with extra garlic powder, onion powder, chill flakes.
Plus – in each cap place 1 teaspoon of vegan pesto and a sprinkle of thinly sliced red onion.

Cook the Portobello’s at around 200 degrees Celsius.
Time is dependent on size.
I cook them for around 5 minutes.,

Then added the rest of the vegetables, plus the 1/2 tablespoon hemp seeds per mushroom.

I finished with the zucchini strips (3 strips per mushroom crossed over the top of the caps to try and hold everything in a bit.

I then add another 1/2 teaspoon of vegan pesto and a 1/2 teaspoon of nutritional yeast to each cap.
Cook for a further 5-10 minutes.

For the last few minutes, add a tablespoons of cashew cheese to each cap.

VEGAN PESTO

Makes about 5-6 serves

This pesto is super versatile.
I make mine with a variety of raw nuts though pecans are my current favourite.
The vegetable is also very flexible.
I like kale, basil and broccoli; however, use your favourites.

2 big handfuls of kale

1 handful of basil

1/2 cup broccoli (including the stem)

1/2 cup raw nuts, soaked for a couple of hours or covered in boiling water for a couple of minutes

2 tablespoons of nutritional yeast

1 tablespoon of avocado or macadamia oil

1 teaspoon of garlic powder

1/2 teaspoon of sea salt.

Blend all together.
It’s both delicious and nutritious enough to warrant a huge, indulgent serve every single day!

 

MONTH ELEVEN – RECIPE

 

BEAN BURGERS

My dear Mums’ recipe. Better than any you will buy!

1 cup walnuts, lightly roasted

1 onion, ideally caramelised

4 cups sliced Swiss brown mushrooms

3 cloves garlic

1 can black beans

1 can 4 bean mix

2 teaspoons Dijon mustard

1⁄2 cup rolled oats

1 tablespoon ketchup

1 cup grated beetroot

+ Salt and pepper to taste.

Preheat oven to 175 Celsius.
Place mushrooms on baking tray, greased with a little olive oil, and season with salt and pepper.
Cook until dry, at least 20 minutes – ensure tray has lip, as they go juicy first!

Meanwhile, chop and sauté onion in a little olive oil or even better caramelise onions.
When cooked, place in bowl, and add –
Drained beans, mustard, ketchup, oats, salt and pepper.

When mushrooms are dried, place in food processor and pulse a few times – don’t let them go to paste.
Add bowl full of other ingredients, pulse gently until combined.
Stir through beetroot, optional.

Divide mix into 8 even balls, then shape into patties – roll generously in flour.
Cook in a large pan – in olive oil – x4 at a time – about 4 minutes each side.

Cool, and can be frozen.
When warmed to eat, best done uncovered in oven and will crisp on outside.

 

MONTH TWELVE – RECIPES

 

CORN FRITTERS

Again, my dear Mums’ recipe.

4 cups shredded zucchini

1 1⁄2 cups corn kernels

6 spring onions, finely chopped

3 cloves garlic, finely chopped

1 1⁄4 cups chickpea flour

2 teaspoons ground cumin

1 tablespoon fresh herbs – parsley, coriander, oregano or thyme

6 slices nondairy feta, crumbled into pieces approx. 1⁄2 inch size

+ Salt and pepper to season.

Combine all ingredients together in bowl and stir.
Will appear very dry at first, however after 5 minutes or so will form a nice batter.

Heat frying pan, add a drizzle of olive oil when hot.
Cook fritters about 5 minutes each side.

I find it makes about 12, although depends on what size you like.

Serve with – drizzle of veganaise, sliced avocado, salad or greens.
Freeze spares for next time.

 

PUMPKIN SALAD

This salad is from the amazing minimalistbaker.com with a few adjustments.
Measurements are really just estimates.

200gm baby spinach leaves or a mix of spinach and rocket

1/2 a butternut pumpkin or equivalent amount of any other pumpkin –

enough for one full baking tray without overlap

2 heaped tablespoons craisins / dried cranberries

2 heaped tablespoons toasted pumpkin seeds (dry fry them in a pan)

1 cup baked edamame

1 tablespoon of avocado / macadamia oil to drizzle over pumpkin

+ Balsamic glaze, to drizzle generously

+ Half a batch of 5 minute macadamia cheese.

For the cheese:

This is enough for 2 large salads and is direct from – minimalistbaker.com.

1 1/4 cup raw macadamia nuts – soaked for 1 hour in hot water then drained

2 tablespoons lemon juice

2 tablespoons nutritional yeast, plus more to taste

1/2 teaspoon garlic powder

1/4 teaspoon sea salt (plus more to taste).

Blend all together till smooth.
This keeps in the fridge for at least a week.

Preheat oven to 425 F / 218 C.
To prepare pumpkin, wash and slice into even wedges leaving the skin on.
Arrange on a parchment-lined baking sheet.
Sprinkle with oil, salt and pepper and toss to coat.
Spread in an even layer.
Roast for 15-30 minutes or until tender and golden brown, turning halfway.
At that halfway point, it’s a good time to add the edamame to the tray.

To assemble:
I tend to prepare the cheese, pumpkin, pumpkin seeds and edamame the day before an event and then it’s a five minute assemble.
Arrange baby spinach / rocket leaves at the bottom of a large bowl.

Add baked pumpkin.

Sprinkle over craisins edamame and pumpkin seeds.

Add heaped teaspoon sized balls of cheese generously.

Drizzle with balsamic glaze.

 

If you enjoyed these Plant Positive Journal Recipes, I recommend the plant-based food section of the Blog:

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