Sara’s Vegan Kitchen (2026)

10/10/2021

𝘚𝘜𝘗𝘌𝘙 𝘎𝘙𝘌𝘌𝘕𝘚 𝘚𝘔𝘖𝘖𝘛𝘏𝘐𝘌 𝘧𝘵. 𝘖𝘳𝘨𝘢𝘯𝘪𝘤 𝘛𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘴 💚

Organic Traditions® Probiotic Super Greens Blend is the ultimate alkalizing, nutrient-dense greens formula made from the young, juiced grasses of alfalfa, barley, kamut, oat and wheat in their vegetable state, 2 of nature’s most nourishing algae Chlorella and Spriulina, Moringa, Matcha green tea, turmeric powder extract as well as pre and probiotics.

We are talking about a powerful blend of greens here with an abundance of chlorophyll, vitamins, minerals, and antioxidants! 😯

You can add this greens powder to water, juice, soups, and my favourite - smoothies! 💚

Now a good greens powder can do amazing things for your body but it does NOT replace the importance of eating a variety of whole-food greens and vegetables too!! But if you are eating your veggies AND having a greens powder daily (or a couples times a week) you will certainly be flooding your body with an abundance of vitamins and minerals it needs to function top notch 🔝Especially important as we are heading into ‘you know what season’ 🤧

Keep healthy friends! And happy Sunday!

xx Sara

01/10/2021

JUST Plant-based Egg Breakfast Sandwich 💛

Check out my latest REEL to see how I made this yummy vegan egg McMuffin 😍😱🤤

29/09/2021

✨ daily reminder ✨

move your body ✔️
drink more water 💦
eat more plants 🌱
be grateful for another day 🙏🏻

Hiii friends!

It has been a while since I have been active posting here right!? Holyyy moly time flies!

Little life update 📌

After being off work for nearly 17 months I finally got the call near the end of July - and boy it has felt like a whirl wind since going back! I feel like I blinked and we are into fall now 🍁 It took some adjusting for sure but I am finally getting my rhythm, which I am happy about.

But with that being said, I will still admit I definitely have missed my free time in the kitchen and making my posts for the socials! So grateful for the time I did have completely free, it definitely did my soul some good 💛

But back to reality and thankful to be working! I am just going to make more of an effort to get back to doing the things I love and am passionate about - on top of working and everyday life. Have to remind myself it isn’t all or nothing, just have to make the time 🙏🏻

More to come friends, see you 🔜
xx Sara
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29/09/2021

𝘎𝘈𝘙𝘋𝘌𝘐𝘕 𝘍𝘐𝘚𝘏-𝘓𝘌𝘚𝘚 𝘛𝘈𝘊𝘖𝘚 𝘸/ 𝘤𝘩𝘪𝘱𝘰𝘵𝘭𝘦 𝘢𝘥𝘰𝘣𝘰 𝘱𝘦𝘱𝘱𝘦𝘳 𝘮𝘢𝘺𝘰 🔥

Forget Tuesday’s... I am ready for tacos ANY day of the week! And has the perfect quick option for making vegan friendly ‘fish’ tacos at home. Bake in the oven for ~15 until crisp, slice up and add to your taco with whatever toppings you enjoy - see my recipe below!

INGREDIENTS
• 1 pack of Gardein fish-less fillets
• 1 large avocado, mashed
• 1/2 a bell pepper & red onion, sautéed
• red cabbage, thinly sliced
• chopped green onion & cilantro to garnish
• lime wedges
•• Chipotle Adobo mayo
• 3-4 adobo peppers (packed in chipotle sauce)
• 1-2 tbsp vegan mayo (I use Hellman’s brand)
• 1/2 tsp garlic
• 1/4 of a roasted red pepper (I used Farm Boy’s brand)
• dash of s&p
• Blend in a magic bullet until the sauce is smooth, taste and adjust seasons if needed.

Enjoy! 💃🏻
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🌱

09/07/2021

DALGONA COFFEE 🤎

It was March 29th 2020 when I made my first ‘Dalgona Coffee’ having been intrigued by the viral videos I had seen of this fluffy whipped coffee beverage. And so began my new found love for coffee - well iced coffee!

Recently I saw this ‘half and half’ oat milk creamer by Earth’s Own And then knew I wanted to whip up 😉 some Dalgona coffee!

METHODS
1.) Mix equal parts instant coffee grinds (I use decaffeinated) + white table sugar + hot water. For example 1 tbsp coffee + 1 tbsp sugar + 1 tbsp hot water.
2.) I like to whip it up in a large bowl by hand with a whisk. Whisk the coffee sugar and hot water together back and forth until it dissolved and starts to foam up.
3.) It will take a minute or two - it is an arm workout 😝 - but soon enough the mix will foam up to this creamy texture and double in size!
4.) To serve add ice to a glass, along with your plant milk of choice - for an extra lush iced coffee I used this half & half by and then spoon on the whipped coffee, stir together & enjoy!

Happy Friday friends 🙂

28/06/2021

𝘼 𝙫𝙚𝙧𝙮 𝙗𝙚𝙧𝙧𝙮 𝙜𝙧𝙖𝙩𝙞𝙩𝙪𝙙𝙚 𝙨𝙢𝙤𝙤𝙩𝙝𝙞𝙚 𝙗𝙤𝙬𝙡 😍

Check out for their full line of eco-friendly 🥥 products 💚🌴

Friends, you can use my code: 𝟲𝟳𝗙𝟱𝗙𝗙𝗔𝗕 𝗳𝗼𝗿 𝟭𝟬% 𝗢𝗙𝗙 your Coconut Bowls order!

Happy Monday, enjoy!

xx Sara
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26/06/2021

𝘉𝘓𝘜𝘌𝘉𝘌𝘙𝘙𝘠 𝘔𝘜𝘍𝘍𝘐𝘕𝘚 𝘸/ 𝘭𝘦𝘮𝘰𝘯 𝘨𝘭𝘢𝘻𝘦 🫐🍋

This muffin recipe from My Darling Vegan turned out so light and fluffy, with big juicy fresh blueberries, and the zesty lemon glaze was perfect to top them all off!

𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚
• 1 cup of soy milk
• 1 tsp apple cider vinegar
• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup + 2 tbsp granulated white sugar
• 1/4 cup + 2 tbsp evoo
• 1 tsp vanilla extract
• zest from 1 lemon
• 1 1/2 - 2 cups fresh blueberries
•• Glaze: powdered sugar, lemon juice + lemon zest

The full recipe for these ‘Vegan Blueberry Muffins’ can be found by visiting www.mydarlingvegan.com

🫐 Enjoy!
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25/06/2021

𝘚𝘞𝘌𝘌𝘛 𝘗𝘌𝘈 & 𝘉𝘈𝘚𝘐𝘓 𝘗𝘌𝘚𝘛𝘖 💚

When I saw Max’s reel for this pea pesto pasta dish I knew I had to give this recipe a try - it looked SO vibrant & delicious 🤤 This recipe certainly did not disappoint!

𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚
• 3/4 cup of sweet peas (I used frozen, thawed by running under warm water)
• 1/4 cup chopped fresh parsley
• 1 - 42g pack of fresh basil leaves (stems removed)
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• 2 tbsp evoo
• 1 tsp minced garlic
• a pinch of sea salt & pepper
•• pasta of choice (I used mafalda corta pasta)
• reserve 1/3 cup of the pasta water
• 1/2 a 142g pack of spinach
• 1 shallot finely chopped
• 1 tsp minced garlic

𝘔𝘌𝘛𝘏𝘖𝘋𝘚
1.) Cook your pasta of choice in a large pot of salted water. Reserve some of the starchy water, then drain and rinse.
2.) Add all of the pesto ingredients listed into a small blender like a Magic bullet. Blend until smooth, taste and adjust seasonings accordingly; I used some of the pasta water to thin the sauce when blending.
3.) In a large pan heat over medium low heat, add some oil and the diced shallot. Sauté until translucent then add in your spinach until just wilted. Toss in your pasta and pour on the sauce. Stir to combine and serve immediately.
4.) You can garnish the dish with additional sweet peas, a drizzle of evoo, and a sq**rt of lemon juice. I also added some spicy anti pesto on top too and it was delicious to have that kick of spice because the pasta is so creamy & lush.

Happy Friday friends, enjoy!
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🌈

23/06/2021

𝘉𝘈𝘕𝘈𝘕𝘈 𝘋𝘈𝘛𝘌 𝘚𝘔𝘖𝘖𝘛𝘏𝘐𝘌 𝘉𝘖𝘞𝘓 🍌🥥

Another day, another smoothie! To be honest this one tastes more like a dessert - it is too good!! 🤤

I like my smoothie bowls on the thicker side but she was hot this day and we were melting as I was adding on my toppings & taking pictures 😝 Either way it was SO delicious!

𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚
• 2 frozen bananas
• 1/2 a fresh banana
• 5-6 pitted dates (soaked in hot water for a couple minutes)
• 1/2 cup of plant-milk
• 1 tsp vanilla extract
• a pinch of sea salt
• 5-6 cubes of ice
•• Toppings: 1/2 a banana sliced, 2-3 chopped dates, a drizzle of peanut butter, shredded coconut, & chia seeds
••• Chocolate ‘bark’: melted vegan chocolate + coconut oil poured onto a parchment lined plate + coconut & chia sprinkled on top. Chill in the freezer then break into pieces.

Check out the Coconut Bowls page for their full line of eco-friendly coconut products!

𝘼𝙣𝙙 𝙛𝙧𝙞𝙚𝙣𝙙𝙨 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙪𝙨𝙚 𝙢𝙮 𝙙𝙞𝙨𝙘𝙤𝙪𝙣𝙩 𝙘𝙤𝙙𝙚: 𝟲𝟳𝗙𝟱𝗙𝗙𝗔𝗕 𝙛𝙤𝙧 𝟏𝟎% 𝙤𝙛𝙛 𝙮𝙤𝙪𝙧 𝙤𝙧𝙙𝙚𝙧!

Happy Wednesday, enjoy!
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23/06/2021

Hi friends just popping in to say - STAY HYDRATED 💧

💧Aim for 2-3L of water a day

💧Instead of going right for a coffee in the AM - start with a big glass of water first!

💧Buy a reusable water bottle - I swear I drink WAY more water throughout my day since I found a water bottle that I like. Because I end up carrying it around with me everywhere I go - room to room, inside, outside, in the car, etc.

💧If plain water is boring to you - spice it up! Add in sliced fruit and fresh herbs - lemon, lime, orange, strawberry + basil, mint + cucumber, there are so many combinations you can try!

💧 Set a reminder on your phone if you have to (ex: one in the AM, one at Noon, one in the evening) I get it - sometimes we get busy running around or working we forget to stop and hydrate; reminders can help prompt you to stop and take a sip.

After I am done posting this, I have to go refill bottle now that I think of it!

Happy Wednesday friends, drink up (H20) 😝
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22/06/2021

𝘛𝘙𝘖𝘗𝘐𝘊𝘈𝘓 𝘗𝘐𝘛𝘈𝘠𝘈 𝘚𝘔𝘖𝘖𝘛𝘏𝘐𝘌 𝘉𝘖𝘞𝘓 🥥💕🌴

A bowl made from a coconut shell makes for the perfect vessel for this deliciously tropical smoothie bowl am I right?!

𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚
• frozen pitaya + pineapple + mango blend
• 1/2 a banana
• 1/2 cup of plant-milk
• ice
•• Toppings: fresh mango, sliced kiwi, coconut & chia seeds.

Check out the Coconut Bowls page for their full line of eco-friendly coconut products and all the colourful & delicious recipes others are making from around the world 🌎💚🥥

𝖠𝗇𝖽 𝖿𝗋𝗂𝖾𝗇𝖽𝗌 𝗋𝖾𝗆𝖾𝗆𝖻𝖾𝗋 𝗒𝗈𝗎 𝖼𝖺𝗇 𝗎𝗌𝖾 𝗆𝗒 𝙙𝙞𝙨𝙘𝙤𝙪𝙣𝙩 𝙘𝙤𝙙𝙚: 𝟲𝟳𝗙𝟱𝗙𝗙𝗔𝗕 𝙛𝙤𝙧 𝟏𝟎% 𝙤𝙛𝙛 𝙮𝙤𝙪𝙧 𝙤𝙧𝙙𝙚𝙧!

Happy Tuesday, enjoy!
•

18/06/2021

𝘎𝘈𝘙𝘓𝘐𝘊 𝘊𝘏𝘐𝘓𝘓𝘐 𝘜𝘋𝘖𝘕 𝘚𝘈𝘜𝘛É 𝘸/ 𝘤𝘳𝘪𝘴𝘱𝘺 𝘵𝘰𝘧𝘶, 𝘣𝘦𝘭𝘭 𝘱𝘦𝘱𝘱𝘦𝘳, & 𝘣𝘳𝘰𝘤𝘤𝘰𝘭𝘪 🥦🌶

This bowl certainly packs a punch of flavour, is easy to whip up, and can be enjoyed warm or cold 💥 If you are feeling adventurous and have the time to make your own Udon noodles I have a post from a few months back you can check out! Otherwise if you are in a pinch like I was - store bought noodles will do the trick!

𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚
• 2 servings of Udon noodles (the brand I bought came with individual sized packs)
• 1-2 cups chopped broccoli
• 2 small bell peppers, thinly sliced
• 1/2 a block of extra firm tofu, drained and pressed.
• 2 tbsp corn starch
• 2 green onions, thinly sliced
•• Sauce
• 4 tbsp low sodium tamari
• 2 tsp garlic chilli sauce (I use Huy Fong Foods brand)
• 1 1/2 tsp toasted sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• reserve 1-2 tbsp udon noodle water

𝘔𝘌𝘛𝘏𝘖𝘋𝘚
1.) Prep and slice your veggies and then set aside. Mix together your sauce. Drain, press, and dry your tofu, then slice into cubes. In a bowl add in 1-2 tbsp of corn starch to lightly coat the tofu.
2.) In a large skillet, over medium high heat add in 1-2 tbsp of oil. Sauté the tofu until all sides are golden and crisp, then remove them from the pan and set aside.
3.) Bring a pot of salted water to a boil and then add in your udon noodles. After a minute or two the noodles will separate, cook until tender (it doesn’t take long!). Reserve a couple tbsp of the starchy water, then drain and completely rinse off the noodles with cold water.
4.) Stir fry your veggies over high heat until bright and tender crisp. Add back in your tofu, the noodles, sauce and toss to combine. If the noodles are sticky add a tbsp of the reserved water to the mix. Finish off with a sprinkle of chopped green onion and serve immediately.

Happy Friday friends, enjoy!
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Sara’s Vegan Kitchen

10/10/2021

01/10/2021

29/09/2021

29/09/2021

09/07/2021

28/06/2021

26/06/2021

25/06/2021

23/06/2021

23/06/2021

22/06/2021

18/06/2021

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