I’m so excited to be sharing more guest posts and recipes on the blog, I love getting ideas and inspiration from so many other bloggers and foodies, so I think this would be a really nice touch to The Pure Life!
Today I have asked Emily from Wholesome Slice to share her delicious recipe for an easy veggie “burger” with creamy mushroom sauce. This recipe is so simple and packed with really delicious and natural ingredients. I can’t wait to make a big batch of these and store them in my freezer for those lazy nights, they will be delicious in a bun or on a salad too!
I asked Emily to share a bit about her blog and lifestyle with me, I hope you guys enjoy it and all the tips and tricks she has to share!
How and why did you start your blog, Wholesome Slice?
I’ve always been very passionate about cooking and baking. When I’m in the kitchen, it’s almost like my own chemistry lab, where I can make new and tasty concoctions. However, I was never taught how to cook. It’s all through trial and error and that’s what I like to tell people. That you can cook, you just have to practice (like most things in life) and when you make something from scratch, there is much more appreciation for the food that you are eating. I’m currently studying Holistic Nutrition, similar to yourself, and I find it really neat to implement what I learn in my studies into my cooking. I think everyone should try to adapt a holistic approach to food preparation and that is why I decided to start my blog, Wholesome Slice just over half a year ago. I want to share with my friends and family, how they can easily begin cooking holistically. Food is for the soul, body, and mind and we should not take it for granted.
I know you have recently switched to a plant-based vegan diet. What, would you say, is the best thing about following this diet?
The best thing about following a plant-based vegan diet for me is my increased energy levels. When I became vegan (about 4 months ago) I also gave up coffee and caffeinated tea (I drink green tea in moderation). Caffein did not sit well with me, it upset my digestive system and made me quite anxious. After only 2 weeks into a vegan diet, I felt much more energized then I have ever been before. I can wake up at anytime in the morning and feel awake within minutes. I have longer workouts and I constantly feel happy and alert. Honestly, following a plant-based vegan diet has been the smartest decision I have ever made.
What are 3 foods you can’t live without?
– Nuts because you can make nut milks/butters/trail mixes/anything really, they are so versatile.
– Greens (preferably arugula, spinach, or kale) – I have a salad almost every day.
– Bananas, easily my favourite fruit.
What is 1 recipe you think everyone should learn how to make?
Banana NiceCream, it’s an amazing substitute for soft-serve ice cream. You can dress it up in whatever flavour you like, whether that be fruity (like sorbet) or a rich and creamy chocolate (my favourite). Just blend together frozen bananas with any additions you’re feeling, until smooth – then dig in! :) Much quicker, healthier, and cheaper then going to the store to buy ice cream.
Who/what inspires you?
I can’t say that just one person inspires me. I say this because there is a specific type of person that motivates me. I am very drawn to loving people. When someone is remarkably passionate about something, they influence me to have that passion in my life because I can feel their happiness. It’s as if their love is radiating through their words, eyes, and body. For example, a few of my teachers have this passion for the subject that they are teaching. My one professor, Dr. Marisa Marciano is a herbal wizard. Her appreciation and devotion for herbal medicine is very contagious that it has helped me to focus more on my studies and strive to learn as much as I can in this course. With that being said, I am constantly inspired and influenced by others every day, I just try to surround myself with positive people, to help with my personal development.
Describe your perfect day.
My perfect day would consist of sleeping in till about 10 am, waking up and making a large scrumptious brunch (most likely a root vegetable scramble). Then I’d like to go on a nice walk with my dog around the seawall (I love to walk after eating), the sun would be shining and the weather would be warm enough to wear only a sweater. I’d then would like to go to a Farmer’s Market and buy some local goodies, that would inspire me for a dish later that night. I would invite some friends over for dinner and we would probably watch a documentary afterwards (my favourites are Cowspiracy and Living on One Dollar). I love going to sleep early, so I’d probably do that too – a relaxing day is definitely a perfect day to me.
- 1/2 cup cooked quinoa
- 1 medium sized beet, peeled
- 1/4 cup raw cauliflower
- 1 garlic clove
- 1/2 a small onion (I used a sweet onion)
- 1 tbsp tahini
- 2 tsp cumin
- 1 tsp cayenne pepper
- 1/2 cup gluten-free oats
- 1 tbsp potato or corn starch
- 1/2 cup water
- 1/4 cup cashews (soaked for 6+ hrs, then drained)
- 1/2 tbsp tahini
- 1 tsp tamari
- 2 tsp nutritional yeast
- 1/2 cup mushrooms
- 1/2 an avocado, cut into slices
- 1/4 cup bean sprouts
- Tomato or cucumber slices, lettuce, etc.
- In a blender/food processor, pulse together 1 beet, 1/4 c raw cauliflower, 1/2 c cooked quinoa, 1 garlic clove, 1/2 a small onion, 1 tbsp tahini, 2 tsp cumin, 1 tsp cayenne.
- Transfer to a bowl and mix in 1/2 cup oats, 1 tbsp potato or corn starch.
- Form into patties and place in the freezer to firm up while you heat a pan with oil over medium heat (I used 2 tsp coconut oil).
- Warm the patties on the pan for about 2 minutes then flip and repeat.
- For the Creamy Mushroom sauce, blend together 1/2 cup water, 1/4 cup cashews, 1/2 tbsp tahini, 2 tsp tamari, 2 tsp nutritional yeast until smooth. Then add 1/2 cup mushrooms and pulse 3-5 times.
- Assemble: bun of choice, 1 patty, a generous helping of mushroom sauce, avocado slices and bean sprouts.