𝘽𝘽𝙌 𝙂𝙡𝙖𝙯𝙚𝙙 𝙏𝙤𝙛𝙪 𝙎𝙩𝙚𝙖𝙠 𝘽𝙖𝙤 𝙎𝙡𝙞𝙙𝙚𝙧𝙨 By @alittlepositivityeveryday 𝐓𝐡𝐞 𝐒𝐥𝐢𝐝𝐞𝐫𝐬: ~ Home made bao or store bought (scroll down my feed for the recipe) ~ BBQ glazed tofu steak (see recipe👇) ~ Pickled purple cabbage & onions (see recipe👇) ~ Thinly sliced cucumber, spring onion & chili 𝐓𝐡𝐞 𝐁𝐁𝐐 𝐆𝐥𝐚𝐳𝐞𝐝 𝐓𝐨𝐟𝐮 𝐒𝐭𝐞𝐚𝐤: ~ 450g extra firm tofu ~ 2-3 tbsps corn starch ~ 1 tbsp vegetable oil ~ 1 spring onion, thinly sliced ~ Half thumb of ginger, thinly sliced ~ S & P to taste 𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞: ~ 3 tbsps light soy sauce ~ 2 tbsp mirin ~ 1 tbsp maple syrup ~ 1/2 tbsp tomato paste ~ 1 tsp smoke paprika ~ 1 tsp corn starch ~ 2 tbsp water 𝐓𝐡𝐞 𝐏𝐢𝐜𝐤𝐥𝐞𝐬: ~ Half palm size of purple cabbage, thinly sliced ~ Half of a red onion, thinly sliced ~ 1/2 cup apple cider vinegar ~ 1 cup water ~ 2 tsp salt ~ 1 tsp sugar ~ Few whole coriander seeds, star anise, peppercorns 𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝: ~ Pre-heat oven to 180 Celsius ~ Pat tofu dry, cut into big chunks and coat with corn starch evenly ~ In a baking tray, place tofu in and drizzle vegetable oil and bake for 20-30 mins until lightly golden ~ While tofu is baking, in a bowl, combine all the ingredients for the sauce ~ Heat up a pan on medium high heat and sauté spring onion and ginger until fragrant ~ Add baked tofu and sauce into the pan, let the sauce simmer and reduce and toss to combine ~ For the pickles, in a bowl, place thinly sliced cabbage and onoins with spices and ina pan, bring the rest of ingredients to boil and simply pour over the veggies (allow cool down) ~ Assemble bao sliders with tofu steak , pickles, thinly sliced cucumber and garnish with spring onion, chilli and sesame seeds. #veganmealprep #bestveganfood #veganrecipevideos #veganramen #vegangranola #eatvegan #vegetarianrecipe #plantbasedvegan #plantbaseddessert #plantbasedvegan #veganburger #mexicanvegan #healthyveganfood #vegantips #veganmacandcheese #receitavegana
BBQ jackfruit taco recipe! By @kindred.vegan.souls INGREDIENTS⠀ ⠀ ~1 can of green jackfruit⠀ ~2 tbsp olive oil⠀ ~1/2 cup BBQ sauce⠀ ~2 cloves minced garlic ~2 tsp paprika⠀ ~1 tsp chili powder⠀ ~1 tsp onion powder⠀ ~1 tsp garlic powder⠀ ~1-2 tsp salt⠀ ~1 tsp black pepper⠀ ~Corn or flour tortillas⠀ ~1/4 cup of diced mango⠀ ~1 jalapeno, sliced⠀ ~1/2 cup chopped purple cabbage⠀ ~Green onion⠀ ~Guacamole ⠀ ⠀ INSTRUCTIONS⠀ ⠀ 1. Drain and rinse jackfruit (rinse twice). Break jackfruit apart by hand (It should look shredded). Throw away any hard cores. Then use paper towels to press any water out of the jackfruit. ⠀ ⠀ 2. In skillet on medium heat, add 2 tbsp of olive oil and add garlic and cook for 2 minutes or until golden brown. Add jackfruit and spices (paprika, chili powder, garlic powder, onion powder, and salt) to skillet and stir. Cook for 5 minutes. Add BBQ sauce and stir. Lower heat to low-medium and cook for another 15-20 minutes and stir occasionally.⠀ ⠀ 3. Spray second skillet lightly with oil on medium-low heat. Add 2 tortillas to skillet and brown each side for 30 seconds to warm. Repeat with as many tortillas as you like.⠀ ⠀ 4. Assemble tortillas with BBQ jackfruit, diced mango, cabbage, jalapenos and green onion. Serve with guac. . . . #Plantbaseddinner #Veganbrunch #Vegancheesecake #Plantbasedcheese #Veganfoods #Veganideas #Vegannoodles #Veganrecipevideos #Plantbasedvegans #Vegangermany #Veganvideo #Veganbreakfastideas #Vegandesserts #Veggierecipes #Vegetarianfoodie #Eatvegan
I had an absolute stunner of a roast dinner at @thebullsheadratby last Sunday and I was so impressed! 🤩 the vegan option was a butterbean pie which was delicious. The filling was creamy and flavourful and the homemade pastry was amazing 🥧 the roasties were also top notch. The veg was nice but a little plain but with everything else it was good. Same with the gravy it was nothing special but paired with that pie it all went together so well 👌🏼 then for pudding I had the biscoff cheesecake which was gorgeous. It was light and fluffy with generous biscoff and a lovely biscuit base 😍 definitely recommend this place for a Sunday dinner 🌱 #vegans #veganism #eatvegan #whatveganseat #veganfoodlovers #veganfood #leicesterfood #leicesterfoodie #veganleicester #vegansofleicester #leicestervegan #leicestervegans #crueltyfree #crueltyfreefood #plantbased #plantbaseddiet #plantbasedfood #leicesterfoodscene #leicestereats #vegancomfortfood #supportleicesterlocal #leicester #vegan #bullsheadratby #veganroast #veganroastdinner #vegansundaydinner #vegansundayroast #cheesecake #vegancheesecake
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Doctorbowl 1️⃣ 💗RASPBERRY RAFFAELLO BALLS💗 Have you ever tried raspberries and coconut together? Well if you haven’t, then you have to, as it’s a DREAMY combo 😋 A tasty and nutritious snack, that only requires 5 basic ingredients! Plus they are vegan, gluten free and incredibly tasty 🤤 Enjoy! DB x INGREDIENTS ▪️200g desiccated coconut and some more for topping ▪️1/2 cup full fat coconut milk, discard the watery part (you can use in smoothies etc) ▪️1/2 cup of raspberries ▪️2 tbsp maple syrup/agave syrup ▪️200g white chocolate, melted METHOD ▪️In a blender blitz the coconut, raspberries, coconut milk and maple syrup (if you don’t have a blender you could mash up the raspberries with a fork and add to ingredients) ▪️If the mixture is too wet, slowly add more desiccated coconut. Leave the mixture for 10-20 minutes (this will help to keep the mixture stick together) ▪️Shape the mixture into balls and arrange them on a baking tray covered with parchment. Pop in freezer for 10-15 min. ▪️In the meantime melt the chocolate in the microwave. ▪️Dip each ball into melted white chocolate and then coat with desiccated coconut: ▪️Refrigerate until set. Store in fridge for up to 5 days.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Easy Avocado Chickpea Salad 🥑 GET RECIPE: https://theplantbasedschool.com/chickpea-salad/ Avocado Chickpea salad is creamy, quick, and refreshing, and it’s all you need for a quick lunch or light plant-based dinner. Creamy avocado, ripe and juicy tomatoes, crisp cucumber, nutty chickpeas, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling salad. INGREDIENTS: For the salad 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained 1½ cups cherry tomatoes halved 1½ cups cucumber diced ½ cup olives sliced ⅓ cup red onion chopped ⅓ cup parsley chopped 2 ripe avocadoes, diced For the dressing 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice sub apple cider vinegar 1 tablespoon mustard yellow or Dijon 1 tablespoon maple syrup sub honey ¾ teaspoon salt ¼ teaspoon black pepper 1 teaspoon ground cumin, optional
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Easy Avocado Chickpea Salad 🥑 GET RECIPE: https://theplantbasedschool.com/chickpea-salad/ Avocado Chickpea salad is creamy, quick, and refreshing, and it’s all you need for a quick lunch or light plant-based dinner. Creamy avocado, ripe and juicy tomatoes, crisp cucumber, nutty chickpeas, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling salad. INGREDIENTS: For the salad 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained 1½ cups cherry tomatoes halved 1½ cups cucumber diced ½ cup olives sliced ⅓ cup red onion chopped ⅓ cup parsley chopped 2 ripe avocadoes, diced For the dressing 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice sub apple cider vinegar 1 tablespoon mustard yellow or Dijon 1 tablespoon maple syrup sub honey ¾ teaspoon salt ¼ teaspoon black pepper 1 teaspoon ground cumin, optional
Cookie Dough heaven 🍪!! #govegan #plantbased #veganfood #lowcarb #luxuryvegan #lowcarblifestyle #lowcarbsnacks #keto #ketofriendly #healthyfood #ketocookies #eatvegan #healthysnacks #foodinnovation #lowcarbs #refinedsugarfree #cleanketo #ketouk #ketodiet #ketosnacks #ketogenic #ketorecipes #ketogenicdiet #ketodesserts #veganketo #veganchocolate #chocolatechips #lowcarbs #cookiedough #chocolatechipcookies
Primavera @agriturismo_regiotratturo #agriturismo #agricultura #agriturismi #Campania #giroditalia #benevento #fortore #Sannio #vegan #veggie #landscape #natura #nature #visititaly #visitcampania #agricolture #vegetables #vegetal #eatvegan #spring #primavera #fiori #flowers #tulips
Steamed Rice Cake/ Chwee Kueh By @foodpassionical Prep time: 20 minutes Cook time: 40 minutes 8 pieces (muffin cup size) Rice cake ingredients: 125g rice flour 10g tapioca starch 10g wheat starch 1/4 tsp salt 200 ml room temperature water 300ml boiling water 1/2 tbsp oil Toppings: 150g salty preserved turnip, rinsed 1 tbsp vegetarian dried sambal shrimp 3 cloves garlic, minced 3 shallots, sliced 1/2 tbsp sugar 1 tbsp soy sauce 1/4 tsp dark soy sauce 2 tbsp oil for cooking Method- Steam chwee kueh: 1.) Brush a thin layer of oil into the mold, steam the empty cups before use. 2.) In a mixing bowl mix together rice flour, tapioca starch, wheat starch, salt, oil and 200ml room temperature water. Mix well till no more lumps. 2.) Then slowly add in 300ml boiling water, to the rice flour mixture. Keep stirring quickly to prevent lumps. Mix well combine. 3.) Pour the batter into the mold until 3/4 full. Cover and steam for 15-20 minutes with medium high heat. Then remove the lid and continue to steam another 2 minutes. Let it cool completely before unmolding. Make toppings: 1.) Heat 2 tbsp oil, sauté the garlics and onions till fragrant. Add in the preserved turnip, vegetarian sambal shrimp, sugar, soy sauce and dark soy sauce. Stir fry for 4-5 minutes. 2.) Serve the chwee kueh with preserved turnip and drizzle with sambal sauce. Enjoy #Plantbasedvegans #Mexicanvegan #Eatvegan #Plantbasedvegans #Plantbasedmealprep #Vegancheese #Veggierecipes #Veganlasagna #Plantbasedprotein #Plantbasedlunch #Vegansweets #Plantbasedvegan #Vegetarianrecipe #Veganworldshare #Veganchili #Veganmealideas
10-Minute Chilli Oil Noodles 🌶 by @thrivingonplants Serves: 1 Time: 10 mins Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice (I used tofu puffs and bokchoy) The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely (HIGHLY RECOMMEND THIS) 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 #vegancurry #VeganInspiration #veganmeals #eatplants #veganspaghetti #veganchocolate #simpleveganrecipes #vegansofny #lowcarbvegan #eatvegan #vegetariskt #vegancooking #veganicecream #receitavegana #vegancookings
Tonight’s dinner… @traderjoes heart of palm pasta & broccoli 🥦 with sautéed mushrooms 🍄 , onions 🧅 and garlic 🧄 gravy, seasoned tofu and fresh basil on top. DE-LI-CIOUS! #vegan #veganrecipes #heartofpalmspaghetti #plantbased #eattolive #blackvegan #eatvegan #goddessfood #goddessflow
Bookmark recipe for ALL YOUR GREENS PASTA 🥦🌱🫑🥬by @healthygirlkitchen ingredients: (5 servings) 12 oz pasta 1 tbsp olive oil 1 diced yellow onion 4 cloves minced garlic 2 cups broccoli florets 1 cup frozen peas 1 cup kale or spinach 1 cup fresh basil 1/4 cup fresh parsley 1 cup unsweetened soy milk 1/2 cup pasta water 2 tbsp lemon juice 1 tsp salt Pinch pepper Vegan goat cheese or feta (or any cheese ya like)! I use @treeline_cheese How to: 1. In a pan on medium heat, saute garlic, onion, broccoli, peas, kale, and olive oil for about 10 minutes until veggies are tender. 2. Add the sautéed veggies into your blender or food processor with basil, parsley, milk, pasta water, lemon, salt, and pepper. Blend! 3. Pour the sauce back into the pan over pasta and still in vegan goat cheese until combined. 4. Serve and enjoy!
Bookmark recipe for ALL YOUR GREENS PASTA 🥦🌱🫑🥬by @healthygirlkitchen ingredients: (5 servings) 12 oz pasta 1 tbsp olive oil 1 diced yellow onion 4 cloves minced garlic 2 cups broccoli florets 1 cup frozen peas 1 cup kale or spinach 1 cup fresh basil 1/4 cup fresh parsley 1 cup unsweetened soy milk 1/2 cup pasta water 2 tbsp lemon juice 1 tsp salt Pinch pepper Vegan goat cheese or feta (or any cheese ya like)! I use @treeline_cheese How to: 1. In a pan on medium heat, saute garlic, onion, broccoli, peas, kale, and olive oil for about 10 minutes until veggies are tender. 2. Add the sautéed veggies into your blender or food processor with basil, parsley, milk, pasta water, lemon, salt, and pepper. Blend! 3. Pour the sauce back into the pan over pasta and still in vegan goat cheese until combined. 4. Serve and enjoy!
Who said being vegan was hard? When you have dishes like the Bao Slider from plantaqueen, you won’t even think about meat 🌱 If you’re looking for delicious plant-based eats, visit the link in our bio for more. #YelpDC #YelpEatsDC #Vegan #eatvegan #gogreen #eathealthy greeneats #veganeats
A plant-based twist on a classic Italian favourite - here's our Arancine funghi e tartufo!
Raspberry Coconut Bars ❤️ recipe below 🫶🏻 by @georginaburgess_ One of my fave no bake treats 🙌🏻 very similar to my raspberry coconut truffles from a year ago (scroll way back on my reels!) - minimal ingredients and so quick and easy - basically like a raspberry bounty bar 😍 140g desiccated coconut 190g frozen raspberries 2 tsp vanilla extract 4 tbsp maple syrup 250g good quality dark chocolate (or chocolate of choice) Line a loaf tin with baking paper Add the coconut, raspberries, vanilla and maple syrup to a food processor and pulse for a few seconds until it starts to come together Press into the loaf tin and place in the freezer until solid (1-2 hours) - slice into bars and place back in the freezer while you melt the chocolate Coat each bar in chocolate (use 2 forks to do this!) place back in the freezer to set 🫶🏻
CHAR SUI ‘PORK BELLY’ 🐷 by @jacobking written recipe below 👇🏾 We’re starting my Meatless Masterclass off with a deliciously fatty ‘pork belly’ made from lions mane mushroom, enjoy x 👇🏾ingredients👇🏾 -1 large lion’s mane mushroom -1 tbsp soy sauce -1 tbsp hoisin sauce -1 tsp shao xing rice wine -2 tsp vg red food colouring -2 tbsp maple syrup -2 tbsp brown sugar -1 tsp garlic powder -1/2 Chinese 5 spice -1/2 tsp white pepper -white rice, pak Choi, steamed broccoli, sesame seeds. 👇🏾method👇🏾 -mix the ingredients for the marinade then set aside. -sear each side of the lions mane until brown, then gently squish thinner. -sear each side until browning, then coat in the marinade and leave for 30mins-1hr before placing in the oven for 25 minutes @ 180°, place a few saved tbsp of marinade over the fillet then bake for another 10 minutes. -serve with the rice, veggies and enjoy x
Ginger Lemon Noodle Soup 🌿🍃 By @janetsmunchmeals Serves: 3 to 4 ½ tbsp avocado oil ½ medium yellow onion, finely chopped 3 medium carrots, peeled and thinly sliced 6 oz. cremini or baby mushrooms 8 oz. super-firm tofu, drained and diced 3 cups vegetable broth ½ cup full-fat coconut milk 3 large cloves garlic, minced 1-inch fresh ginger, peeled and grated ½ to 1 tbsp Thai red curry paste, to taste ½ package Angel Hair, drained and rinsed Juice of ½ lemon 1 to 3 tsp sriracha, optional for spicy heat Fresh cilantro, chopped for serving In a large pan or pot, add avocado oil, onion, carrots and mushrooms. Cook 5 to 7 min until onions become translucent, adding a few tablespoons of water as needed to prevent burning and stirring occasionally. Add tofu and cook 5 min, stirring occasionally. Add vegetable broth, coconut milk, garlic, ginger, and red curry paste. Cover and bring to a gentle simmer, then add angel hair. Gently simmer 5 to 10 min, partially covered until carrots are tender. Add lemon juice and sriracha if using, then serve with fresh cilantro. 🌿 #veganbaking #vegansoup #tastyvegan #veganerezepte #plantbasedsnacks #plantbasedfoodie #vegansushi #veganfoodvideos #veganbreakfastideas #veganrecipeideas #eatvegan #veganskt #vegancookiedough #plantbasedmeals #simpleveganrecipes
We’re out tonight! Fill your belly with the goods out back at @themothershipmke 4-9🫄 #veganeats #veganmke #mkevegan #mkeeats #supportlocalbusiness #supportlocalfood #eatvegan #tummyrupture #hashtag #letsgo
Creamy chickpea spring greens pasta 💚 by @sophsplantkitchen Perfect for a busy weeknight. Save the below recipe for later! Protein breakdown: 200g pasta - 28g 480g chickpeas - 26g 3 tbsp (45g) white miso paste - 5.4g Other ingredients ~ 2-3g = 62g /2 = 31g Ingredients (serves 2) 200g pasta (I used durum wheat semolina, Gemelli shape) 1 shallot or half a small white onion, finely diced. 200g asparagus, woody stems discarded (use the snap method), stalks finely chopped, top parts left whole. 3-5 fat cloves of garlic, minced 1 large courgette, sliced into thin half moons 480g chickpeas, from a jar or can (I don’t bother draining if the can / jar is organic and BPA free) 3 tbsp sweet white miso paste Juice of one lemon To serve: Plenty of freshly cracked black pepper Extra virgin olive oil Tamari roasted seeds (optional) Fresh parsley
Creamy chickpea spring greens pasta 💚 by @sophsplantkitchen Perfect for a busy weeknight. Save the below recipe for later! Protein breakdown: 200g pasta - 28g 480g chickpeas - 26g 3 tbsp (45g) white miso paste - 5.4g Other ingredients ~ 2-3g = 62g /2 = 31g Ingredients (serves 2) 200g pasta (I used durum wheat semolina, Gemelli shape) 1 shallot or half a small white onion, finely diced. 200g asparagus, woody stems discarded (use the snap method), stalks finely chopped, top parts left whole. 3-5 fat cloves of garlic, minced 1 large courgette, sliced into thin half moons 480g chickpeas, from a jar or can (I don’t bother draining if the can / jar is organic and BPA free) 3 tbsp sweet white miso paste Juice of one lemon To serve: Plenty of freshly cracked black pepper Extra virgin olive oil Tamari roasted seeds (optional) Fresh parsley
📍 @witches1902 Oat & Pumpkin Burger Oreo Cheesecake #vegan #veganfood #veganny #vegannyc #veganlongisland #veganlife #foodie #veganfoodie #veganism #veganeats #eatvegan #plantbased #whatveganseat #vegancommunity #veganforhealth #govegan #veganfood #plantbasedmeals #vegansofig #vegancooking #veganlifestyle #vegancomfort #witchesbrew #veganburger #oreo #vegancheesecake
Basil🌿 by nana…and pap’s #pandacraft #basil #highraw #rawtil4 #teamvegan #intermittentfasting #weightloss #teamshape #vegan #veganfood #eatclean #eatvegan #savetheplanet #rawvegan #whatveganseat #rawfood #plantbased #changeyourlife #fat2fit #changeyourmindset #naturalfood #veganfoodlovers #eatyourvegchallenge #veganiseasy #vegans_vegans #healthyfood #lifestyle #findyourbalance #carpediem
Banana Nut Chia Pudding with a Date Pecan Crumble by @plantbasedrd just 15 mins of prep time that involve blending and mixing together. Bonus, since this gives you about 10 grams of fiber per serving, it’s also a great way to start your day so it’s easier to hit your fiber goals for the day (goal: 25g fiber daily for women and 30g fiber daily for men). Note: Not a fan of the chia seed texture? Try blending it together with the banana milk to help smooth it out. 1 banana 3/4 cup unsweetened plant-based milk (I used soy milk) 1/3 cup unsweetened plant-based yogurt (I used soy yogurt) 2 tbsp maple syrup 2 tbsp raw pecans 1 tsp vanilla paste or extract 1 tsp ground cinnamon 1/4 tsp ground cardamom 1/3 cup chia seeds Pecan Date Crumble 2 soft medjool dates, pitted 1/3 cup raw pecans 1/2 tsp cinnamon Kosher salt To serve: Extra banana slices, coconut flakes, etc. To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed. To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using. In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking. To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Sweet Potato Soup Sweet potato soup is a fall-inspired recipe that is creamy, earthy, a little sweet, and perfect for autumn or winter weeknight dinners. Our recipe is easy; we make it with oven-roasted sweet potatoes, carrots, onion, and garlic for maximum flavor and minimal effort. GET RECIPE: https://theplantbasedschool.com/sweet-potato-soup/ INGREDIENTS (US): 1½ pound sweet potatoes ½ pound carrots 1 medium onion 3 cloves garlic 1 tablespoon extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 1 inch ginger 1 teaspoon ground cumin 5 - 7 cups vegetables broth add more or less based you your desired consistency ½ 14-ounce can coconut milk or more to taste Metric: 700 grams sweet potatoes 230 grams carrots 100 grams onion 3 cloves garlic 14 grams extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 2½ cm ginger 1 teaspoon ground cumin 1½ liters vegetables broth add more or less based you your desired consistency 200 grams coconut milk or more to taste BAKE: at 400°F or 200°C for 30 minutes, until the sweet potatoes are tender.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Plantyou 1️⃣ Warm Broccoli Couscous Salad A delicious and nutritious warm salad to keep you cozy in the fall and winter. Ingredients 2 heads broccoli, broken into florets, stalks chopped or saved for another recipe 15 oz chickpeas, 1 can, drained and rinsed 2 tbsp paprika 1 tsp garlic powder 1 tsp dried parsley ½ tsp black pepper ½ tsp salt 1 tbsp olive oil FRESH INGREDIENTS ¼ cup pistachios, or walnuts, chopped 1 handful fresh dill, large, chopped 1 handful fresh parsley, large, chopped ½ cup vegan feta, crumbled, optional COUSCOUS 1 cup pearl couscous, whole wheat or regular, quinoa or rice subbed 1¼ cup vegetable broth, plus more if needed TAHINI DRESSING 3 tbsp tahini 2 lemons, juiced 1 tbsp mustard, heaping 1 tsp nutritional yeast 1 tbsp warm water 3 tbsp olive oil, optional salt and pepper, to taste Instructions Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes. While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender. While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed. In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Plantyou 1️⃣ Warm Broccoli Couscous Salad A delicious and nutritious warm salad to keep you cozy in the fall and winter. Ingredients 2 heads broccoli, broken into florets, stalks chopped or saved for another recipe 15 oz chickpeas, 1 can, drained and rinsed 2 tbsp paprika 1 tsp garlic powder 1 tsp dried parsley ½ tsp black pepper ½ tsp salt 1 tbsp olive oil FRESH INGREDIENTS ¼ cup pistachios, or walnuts, chopped 1 handful fresh dill, large, chopped 1 handful fresh parsley, large, chopped ½ cup vegan feta, crumbled, optional COUSCOUS 1 cup pearl couscous, whole wheat or regular, quinoa or rice subbed 1¼ cup vegetable broth, plus more if needed TAHINI DRESSING 3 tbsp tahini 2 lemons, juiced 1 tbsp mustard, heaping 1 tsp nutritional yeast 1 tbsp warm water 3 tbsp olive oil, optional salt and pepper, to taste Instructions Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes. While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender. While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed. In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days
Win a month of Majahma meals 🙌🏾 All you have to do is sign up to our newsletters on our website and you could win a whole month of delicious veggie Indian meals for two! So what are you waiting for? Head over to our website now and sign up! 🧡
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Helens_vegan_kitchen 1️⃣ Who remembers the picnic bar? Crispy and chewy with lots of peanuts and raisins and smothered in chocolate. Well this is my vegan version and they are one of my favourite creations. They are also one of the easiest things to make. Only 6 ingredients and 3 easy steps. ✔️ You’ll want to save this one Ingredients 1.25 cups of vegan chocolate (about 200g) 1/4 cup peanut butter 1.5 tbsp coconut oil 1.75 cups puffed quinoa 1/2 cup salted peanuts 1/2 cup raisins Optional extra drizzle of chocolate and nuts on the top 1, Put the quinoa on a baking tray and put in the oven at 170C fan for 5-6 mins to lightly toast (don’t skip this step as it makes the bars lovely and crunchy) 2, Melt the chocolate with the nut butter and oil and fully combine, then pour in the quinoa, peanuts and raisins and stir to mix in 3, Spoon the mix into an individual brownie tin and leave to set in the fridge for a couple of hours Keep in a sealed tub in the fridge 2️⃣ These 4 ingredient peanut butter oat cups are no-bake, gluten free and are very simple to make Makes 6 large cups ✅ Save to try Base ingredients 1.25 cup gf oats* 2/3rd cup runny peanut butter 3 tbsp maple or agave syrup Topping 2/3 cup vegan dark chocolate (about 100g) 2 tbsp peanut butter Sprinkle of salt or peanuts, optional *I know some of you prefer to toast your oats in the oven (so if you do they only need about 10 mins) 1, Put all the base ingredients into large bowl and mix thoroughly. It should be slightly sticky and not crumbly. 2, Press the mix into a silicone muffin tray (or use cupcake cases). Press down so it is tightly packed. Refrigerate for 30 mins. 3, Melt the chocolate and peanut butter together for the topping, pour onto the base, then refrigerate again to set Store in the fridge and they will last for about a week
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Helens_vegan_kitchen 1️⃣ Who remembers the picnic bar? Crispy and chewy with lots of peanuts and raisins and smothered in chocolate. Well this is my vegan version and they are one of my favourite creations. They are also one of the easiest things to make. Only 6 ingredients and 3 easy steps. ✔️ You’ll want to save this one Ingredients 1.25 cups of vegan chocolate (about 200g) 1/4 cup peanut butter 1.5 tbsp coconut oil 1.75 cups puffed quinoa 1/2 cup salted peanuts 1/2 cup raisins Optional extra drizzle of chocolate and nuts on the top 1, Put the quinoa on a baking tray and put in the oven at 170C fan for 5-6 mins to lightly toast (don’t skip this step as it makes the bars lovely and crunchy) 2, Melt the chocolate with the nut butter and oil and fully combine, then pour in the quinoa, peanuts and raisins and stir to mix in 3, Spoon the mix into an individual brownie tin and leave to set in the fridge for a couple of hours Keep in a sealed tub in the fridge 2️⃣ These 4 ingredient peanut butter oat cups are no-bake, gluten free and are very simple to make Makes 6 large cups ✅ Save to try Base ingredients 1.25 cup gf oats* 2/3rd cup runny peanut butter 3 tbsp maple or agave syrup Topping 2/3 cup vegan dark chocolate (about 100g) 2 tbsp peanut butter Sprinkle of salt or peanuts, optional *I know some of you prefer to toast your oats in the oven (so if you do they only need about 10 mins) 1, Put all the base ingredients into large bowl and mix thoroughly. It should be slightly sticky and not crumbly. 2, Press the mix into a silicone muffin tray (or use cupcake cases). Press down so it is tightly packed. Refrigerate for 30 mins. 3, Melt the chocolate and peanut butter together for the topping, pour onto the base, then refrigerate again to set Store in the fridge and they will last for about a week
@currantaffairs sausage roll ft. Jim 🖤🤍 #vegans #veganism #eatvegan #whatveganseat #veganfoodlovers #veganfood #leicesterfood #leicesterfoodie #veganleicester #vegansofleicester #leicestervegan #leicestervegans #crueltyfree #crueltyfreefood #plantbased #plantbaseddiet #plantbasedfood #leicesterfoodscene #leicestereats #vegancomfortfood #supportleicesterlocal #leicester #vegan #currantaffairs #sausageroll #vegansausageroll #catolicos
SPAGHETTI CON MINESTRA NERA, OLIVE TAGGIASCHE E POMODORI SECCHI Ingredienti per 300 gr di spaghetti: ✅ 500 gr di minestra nera ✅ 10 pomodori secchi sott'olio ✅ 30 gr olive taggiasche ✅ 3 cucchiai di pane grattugiato ✅ 2 spicchi d'aglio ✅ sale ✅ olio evo Preparazione del condimento: 🥬 Cuocere la minestra con mezzo bicchiere d'acqua, l'aglio tritato finemente, sale e olio 🍅 Tritare i pomodori secchi e le olive, metterli in una padella con il pane grattugiato e un filo d'olio e lasciar rosolare 🍝 Condire gli spaghetti con la minestra e il trito #primivegani #minestranera #veganfood #cucinavegana #plantbased #vegan #vegano #cucinavegetale #veganrecipe #govegan #eatvegan #veganlife #ricettevegane #amicinoncibo #veganItalia #senzauova #senzalatte #crueltyfree #alimentazionevegana #cucinasostenibile #fornelloverde
Made a trip to @nativefoodscafe for dinner and got the special - Chick'n parm sandwich with fries and a buffalo chick'n tenders starter. Everything was super yummy, I am never disappointed at Native Foods. The sandwich has crispy chick'n, parmesan, provolone, and marinara sauce on a pretzel bun. Loved it! And their lavender lemonade is a favorite. I remembered to bring a takeaway container for the leftovers. Usually, a server will say how smart it is to bring your own, which is fun when I remember. 😀 . . . #vegan #whatveganseat #denvervegan #denvervegans #veganfood #veganfoodlovers #veganfoodshare #veganfoodinspo #veganfoodinspiration #veganmeal #veganmealideas #vegansofig #vegansofinstagram #veganshare #plantbased #plantbasedfoods #plantbasedvegan #plantshaveprotein #veganjunkfood #dairyfree #dairyisscary #godairyfree #govegan #eatvegan #veganfortheanimals #veganfortheplanet #everydayisearthday #friendsnotfood #vegandinner
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Dr.vegan 1️⃣ Chickpea wrap Ingredients: 1 cup cooked/canned Chickpeas 1/4 cup Hot sauce (or more) Seasoning: -1/2 tsp garlic powder -1/2 tsp onion powder -1/2 tsp paprika powder -1/2 tsp cayenne pepper -salt & pepper to taste Toppings: -Vegan mayo or ranch -Lettuce -Avocado -Tomato Method: Cook the chickpeas on medium heat in some oil. After 2-3 mins, add the seasoning, stir and add the hot sauce. Combine and let it simmer on low heat for 10 mins. Top the wrap with the chickpeas, your favourite vegetables and vegan mayo or ranch. 2️⃣ Kısır (Bulgur salad) | ⬇️ Recipe *Deutsch in den kommentaren To a bowl add -1 1/2 cups of fine bulgur -1 1/2 cups hot water cover and let it sit for 20 mins. In the meantime, saute -1 onion In a generous amount of olive oil. Then add -1 tbsp tomato paste -1 tbsp red pepper paste Stir and then add it to the bowl of bulgur with: -2 tbsp of pomegranate syrup -1 tsp of black pepper -1 tsp of red pepper flakes -1 tsp of sumac -salt to taste Combine and then mix with the veggies: -1 bell pepper, diced -3 spring onion, chopped -handful parsley, chopped -cucumber or pickles, diced Serve with romana salad and lemon.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Dr.vegan 1️⃣ Chickpea wrap Ingredients: 1 cup cooked/canned Chickpeas 1/4 cup Hot sauce (or more) Seasoning: -1/2 tsp garlic powder -1/2 tsp onion powder -1/2 tsp paprika powder -1/2 tsp cayenne pepper -salt & pepper to taste Toppings: -Vegan mayo or ranch -Lettuce -Avocado -Tomato Method: Cook the chickpeas on medium heat in some oil. After 2-3 mins, add the seasoning, stir and add the hot sauce. Combine and let it simmer on low heat for 10 mins. Top the wrap with the chickpeas, your favourite vegetables and vegan mayo or ranch. 2️⃣ Kısır (Bulgur salad) | ⬇️ Recipe *Deutsch in den kommentaren To a bowl add -1 1/2 cups of fine bulgur -1 1/2 cups hot water cover and let it sit for 20 mins. In the meantime, saute -1 onion In a generous amount of olive oil. Then add -1 tbsp tomato paste -1 tbsp red pepper paste Stir and then add it to the bowl of bulgur with: -2 tbsp of pomegranate syrup -1 tsp of black pepper -1 tsp of red pepper flakes -1 tsp of sumac -salt to taste Combine and then mix with the veggies: -1 bell pepper, diced -3 spring onion, chopped -handful parsley, chopped -cucumber or pickles, diced Serve with romana salad and lemon.
I have no idea what to call this but it tastes great..?! I sautéed red onion, carrot, celery and cabbage in some EVOO, then added long grain rice, harissa, tomato paste, and veggie stock. As it cooked some earthbalance and liquid miyokos "mozzarella" went in. Also peas, and paprika, and probably other things I don't remember because it was a "no plans, no thoughts, into the pan it goes" kind of nights #veganmeal #vegancooking #veganfood #eatvegan #whatveganseat #plantbasedfood #homecooking #onepotmeal
Yum cha menu for the day and a la carte menu for the night, vegan all day and all night at Green Sprouts! 📍 166 Military Road, Neutral Bay ℹ️ A la carte lunch: Wed to Fri ℹ️ A la carte dinner: Tue to Sun ℹ️ Vegan Yum Cha: Sat - Sun 11:30am to 3pm 💻 www.greensproutsvegetarian.com.au . . . . . . . . . . #vegetarian #vegetarianfood #plantbased #vegan #veganfood #veganlife #chineseveganfood #chinesefood #chinesevegetarianfood #sydneyfoodie #sydneyeats #sydneyrestaurants #sydney #sydneyvegans #sydneyveganguide #veganrestaurant #vegetarianrestaurant #eatvegan #ethicalliving
Weekly features at nooch! Taquitos! Flour tortillas filled with veggie ground round and house made nacho cheese sauce, fried to golden perfection and then topped with pico de gallo and fresh iceberg lettuce! They come with a side of our amazing nooch sauce for dipping! Noochwrap Supreme! A warm, soft flour tortilla filled with a crunchy tostada shell, house made lentil chili and warm nacho cheese sauce, crisp shredded lettuce, pico de gallo and our nooch sauce all wrapped and toasted to perfection! Fiesta Burger! Your choice of a seasoned Impossible or Beyond patty, topped with cheddar cheese, fresh jalapeño, red pepper, red onion and corn salsa spiced with cajun jalapeño lime spice, avocado crema, all on a toasted sesame seed bun! The soup this week is Mexican Vegetable! #eatkindly #eatvegan #noochwindsor #vegancomfortfood #veganyqg
Tomato Tartare Recipe! . This wonderful #vegan dish is elegant and simple. Could be a wonderful lunch or a fantastic starter at a dinner party! Like always it's important to use good quality ingredients. . . Makes 4 2 Tins of Mutti pulpa (Well drained ideally 4 hours) 1 Tablespoon of capers finely chopped 1 Tablespoon Black olives finely chopped 1 Red Onion finely chopped 6 Basil stalks finely sliced Salt and pepper Good quality olive oil Handful fresh basil leaves sliced 1. Once your tinned tomatoes are well drained. Mix everything together except the olive oil and fresh basil. 2. Use a pasty round to shape the tartare, top with basil and drizzle with the olive oil. 3. Serve with fresh bread or toast #feastandforno #privatechef #pizzaevents #veganfood #starterideas #simplefoodideas #delicious #foodforsummer #tastybites #eatvegan #tomatotartare #tomatoes #muttipomodoro #mutti #muttitomato
Finally got round to trying the Vivera Plant Salmon fillets and they were better than I expected them to be. Overcooked them a little, but the crunch of the slightly burnt bits actually helped. Served with sprouts that had been boiled and then dry fried in onion and garlic granules. 💪Macros Calories - 521 Carbs - 22g Fat - 33g Protein - 35g #vegan #plantbased #veganfood #plantbasedfood #meatfree #eatvegan #vegansofig #ukvegans #govegan #crueltyfree #vegansofig #veganism #veganfoodie #vegansofinsta #veganuk #eatplantbased #whatveganseat #plantprotein #vegansofinstagram #dairyfree #veganlunches #veganliving #veganlovers #veganprotein #veganproteindeficiency #vegandinner
It’s National Zucchini Bread Day 🍞 “Zucchini bread always brings me major feelings of nostalgia. Growing up, my grandparents had a garden and always grew the biggest zucchini I had ever seen! Weekly batches of zucchini bread graced our countertops in the summer. Loaves regularly went out the door to our neighbors and other friends and family members. Meticulously following my grandma’s recipe, I watched my mom bake countless loaves of zucchini bread over the years. Not only do I love the smell and taste of this family recipe, I find myself in a state of gratitude each time I bake a loaf myself- baking in the same exact kitchen where this recipe started many years ago.” - Alecia, owner of Juniper Seed #juniperseed #veganmealprep #plantbased #veganfoodie #cincyfoodie #eatplants #vegan #glutenfree #supportlocalfarmers #findlaykitchen #plantsonly #supportsmallbusiness #smallbusinesscollaboration #smallbusinessowner #womanowned #shoplocal #eatvegan #nationalzucchinibreadday #zucchinibread #familyrecipe #traditions
🌿Polpet na osnovi špinače in kvinoje🌿sem bila prepričana, da sem ga že objavila. Ker ko sem bila v Hoferju pa stala pred znižanimi burgerji, se nisem spomnila, če mi je dober ali ne. In sem šla v highlightse gledat pa ga dejansko nisem našla. Tako da evo, zdaj objavljam! 🔺Ima torej Hofer. 🔸Ocena: 8/10👌super je, ga še z veseljem kdaj vzamem😋 #whatjunkfoodveganseat #whatveganseat #veganfood #veganfoodshare #buyingvegan #buyingveganslovenia #veganproducts #veganproductshare #veganproduct #veganburger #veganspinachburger #spinachburger #quinoaburger #veganhofer #pohoferceni #eatplantsnotfriends #eatvegan #eatnoanimals #veganmeal #plantbasedmeal #veganlunch #biovegan #plantbasedburger #animalsaresoul #goveganforlife #goveganfortheanimals #veganismisalifestyle #crueltyfreelife #hurtnomore #livevegan
Get your pre-orders in today! This is our last Saturday market to get our delicious grab n go items. Message us on Instagram or text 623.341.1521 to place your order today! See you at @uptownmarketaz Sat from 8-1! #saturdayfarmersmarket #preorders #saturdayvibes #shopfarmersmarkets #supportlocalbusiness #supportsmallbusiness #eatplantbased #veganeats #eatvegan
Spicy Vegan Peanuts Satay Noodles By @foodpassionical Prep time 10 minutes Cook time: 10 minutes 2-3 servings Ingredients: Chilli paste- 10-15 dried chilli, soak in hot water 2 onions 3 cloves garlic Thumb size ginger To cook- 350g any your fav noodles, cook according to the package direction 1 cucumber, thinly sliced 1 tbsp coconut sugar(gula melaka or brown sugar) 1/4 cup unsweetened, no salt peanut butter 1 tbsp crushed peanuts Salt for seasoning 2 tbsp oil for cooking Tamarind water- 20g tamarind paste 200ml and more water as needed (Mix the tamarind paste with the water, discard the seeds and set aside) Method: 1.) Add in all the chilli paste ingredients into a blender, blend into smooth paste and set aside. 2.) Heat oil in a wok, sauté the blended chilli paste for 3 minutes with low heat. 3.) Add in the tamarind water (adjust the water to the thickness of the sauce), stir to mix and cook for 2 minutes. 4.) Add in peanut butter, sugar, salt and crushed peanuts. Mix well till all combine and toss in the cooked noodles until well coated with the peanuts sauce. 5.) Serve with cucumber, pan fried tofu and sprinkle with more crushed peanuts. Enjoy . . #veganskt #veganmuffins #eatvegan #veganinspiration #healthyveganfood #veganbaker #veganprotein #vegannoodles #veganrecipeideas #veganburrito #recetasveganas #veganiseasy #vegancookings #veganbrownies #VeganRecipe
Spicy Chipotle Beans on Toast 🌶 By @realizing_fitness the beans: 1 (19oz) can white beans, drained and rinsed 1 chipotle pepper, stem and seeds removed 90ml (6tbsp) full fat coconut milk 60ml salsa 1/2 tsp cumin 1 tsp ancho chili powder 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2-1 tsp salt 1/4 tsp pepper the toast + toppings: 1 slice sourdough, toasted 3 cherry tomatoes, sliced 1 tbsp onion, diced cilantro, fresh In a small sauce pan, cover chipotle pepper with water. Bring to a boil and cook for a few minutes until pepper is soft. Reserve cooking water in case you need it for blending. Add pepper, coconut milk, salsa, cumin, ancho chili powder, garlic powder, smoked paprika, salt and pepper to a high speed blender. Blend until smooth. Add beans and pulse a few times. I still wanted some texture, so I didn’t blend much. Heat beans in a pan, if you wish them warm. Top toast with warm beans, onion, cilantro and tomato. Enjoy! Makes beans for 6 or so slices of toast. . . #veganrevolution #veggielover #veganramen #vegancooking #veganrecipeideas #eatvegan #veganbrownie #plantbasedpower #vegangram #veganstirfry #vegancook #vegancheesecake #veganworldshare #nycvegan #plantbasedfoods #simpleveganrecipes
Per ricaricarci al meglio dopo la @duerocchetrail LINGUINE AL PESTO VEGETALE E POMODORINI AROMATIZZATI ALL’AGLIO E PREZZEMOLO 🌱 Piatto semplice ed allo stesso tempo facile da eseguire (ok, il pesto era poco perchè lo avevamo usato quasi tutto quando abbiamo fatto le trofie al pesto di basilico e rucola 😅). Però dai…ha fatto la sua bella figura 😬 la fogliolina sopra era l’unica superstite 🌱 Per i pomodorini: semplice marinatura con olio EVO, aglio, prezzemolo e sale. Al posto dell’aglio e del prezzemolo potreste mettere dell’erba cipollina fresca tritata; cambia leggermente il sapore, ma resta una bontà in ogni caso. Che dite…la mangereste? #pastaalpesto #linguinealpesto #pestovegano #pestodibasilico #basilico #pomodorini #piattoveloce #piattosemplice #bontàunica #plantbased #plantbaseddish #vegan #vegandish #eatplantbased #eatvegan
#vegansinbarcelona #VegansOfSpain #veggiebarcelona #whatfatveganseat #whatveganseat #comidavegana #eatvegan #foodiesbcn #govegan #theveganbcn #veganbarcelona #veganbcn #feriaveganabcn #veganburgers #veganfishandchips #veganfoodie #veganfoodiebcn #veganjunkfood #vegano #veggiebarcelona
We’re still feeling the afterglow from the wonderful @buywomenbuilt afternoon tea at @10downingstreet yesterday. A huge thank you again to @buywomenbuilt @akshatamurty_official @saharhashemiobe for such a wonderful event supporting female founders! #govegan #plantbased #veganfood #lowcarb #luxuryvegan #lowcarblifestyle #lowcarbsnacks #keto #ketofriendly #healthyfood #lesssugar #vegan #ketocookies #eatvegan #healthysnacks #foodinnovation #lowcarbs #refinedsugarfree #cleanketo #ketouk #ketodiet #ketosnacks #ketogenic #ketorecipes #ketogenicdiet #ketodesserts #veganketo #veganchocolate #chocolatechips #lowcarbs
1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ CRISPY SUMMER ROLLS 🥒 RECIPE (2 servings each 412cal/15P/40K/20F): -6 sheets of rice paper DIP into water -your favourite fillings (I took carrots, bell pepper, cucumber, smoked tofu) FILL and roll/AIR FRY at 200C/400F for 5mins (flip halfway through) or bake for 8-10mins Peanut sauce: -1/4 cup (60g) peanut butter -2 Tsp soy sauce -1 Tsp sesame oil -3 Tbsp agave or maple syrup -salt to taste -1 Tsp ginger powder, garlic powder and Chili flakes -water if needed MIX 2️⃣ CHICKPEA WRAPS 🌯 This is a 5 minute lunch, I came up with this when I was super hungry after my driving lesson and you just habe to try it! 😋 Much love Maya ✨ RECIPE (1 serving, 5 min prep time) Filling: -150g cooked chickpeas -1 TBSP tomato paste -2 TBSp vegan yogurt -a squeeze of lemon -salt to taste -1 TSP Garam Masala and cumin -1/2 Tsp garlic powder and chili powder -a touch of maple syrup Mix and fill your wraps with lettuce, tomato, cucumber and the filling. . .
1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ CRISPY SUMMER ROLLS 🥒 RECIPE (2 servings each 412cal/15P/40K/20F): -6 sheets of rice paper DIP into water -your favourite fillings (I took carrots, bell pepper, cucumber, smoked tofu) FILL and roll/AIR FRY at 200C/400F for 5mins (flip halfway through) or bake for 8-10mins Peanut sauce: -1/4 cup (60g) peanut butter -2 Tsp soy sauce -1 Tsp sesame oil -3 Tbsp agave or maple syrup -salt to taste -1 Tsp ginger powder, garlic powder and Chili flakes -water if needed MIX 2️⃣ CHICKPEA WRAPS 🌯 This is a 5 minute lunch, I came up with this when I was super hungry after my driving lesson and you just habe to try it! 😋 Much love Maya ✨ RECIPE (1 serving, 5 min prep time) Filling: -150g cooked chickpeas -1 TBSP tomato paste -2 TBSp vegan yogurt -a squeeze of lemon -salt to taste -1 TSP Garam Masala and cumin -1/2 Tsp garlic powder and chili powder -a touch of maple syrup Mix and fill your wraps with lettuce, tomato, cucumber and the filling. . .
🌯 Vegan Chicken Beetroot Wrap—where taste meets health! This wrap features succulent 100% chicken vegan, creamy vegan cheese, crisp lettuce, refreshing cucumber, and ripe tomatoes, all snugly wrapped up with a dollop of smooth vegan mayonnaise sauce. _ 🌱 Grab yours fresh from Wilton Coffee House, Kolonakiou 18, Limassol, or Order online - link in bio / NEW FOOD MENU . #VeganChickenWrap #BeetrootWrap #VeganEats #PlantBasedWrap #HealthyFastFood #VeganLunch #EatVegan #FreshWraps #VeganMayo #WiltonCoffeeHouse
BRIOCHE ALLA MARMELLATA Ingredienti: ✅ 200 gr farina 0 ✅ 3 cucchiai di zucchero ✅ 50 ml olio di girasole ✅ 1/2 bustina di vaniglia naturale paneangeli ✅ 5 gr lievito di birra secco ✅ latte di avena q.b. ✅ zucchero a velo ✅ marmellata q.b. Preparazione: 🥣 Impastare la farina con lo zucchero, il lievito, la vaniglia, l'olio e tanto latte q.b. per ottenere un impasto elastico ma non appiccicoso 🍚 Lasciar lievitare per 2 ore 🥜 Stendere l'impasto in uno spessore di circa 3 mm e con un bicchiere o un coppapasta ricavare dei cerchi 🍯 Mettere al centro di un cerchio due cucchiaini di marmellata, spennellare con il latte i bordi e ricoprire con un altro cerchio sigillando bene i bordi 🍘 Disporre le brioches ben distanziate in una teglia rivestita di carta forno e lasciar lievitare per altre due ore 🥮 Infornare a 200° forno statico per circa 15 min 🧂 Spolverizzare con lo zucchero a velo e gustare 😋 Buona festa della Liberazione! #dolcivegani #veganfood #cucinavegana #plantbased #vegan #vegano #cucinavegetale #veganrecipe #govegan #eatvegan #veganlife #ricettevegane #amicinoncibo #veganItalia #senzauova #senzalatte #crueltyfree #alimentazionevegana #cucinasostenibile #fornelloverde
This Sat is the last market to get our grab n go food. We will be back in May (11th and 25th) to test out our new baked goods line. Don't miss out! See you Saturday at @uptownmarketaz! Keep following me for updates and delivery dates to the central PHX area. I will be working for @goodlivinggreens and some items will be available for delivery 🚚 😁 #saturdayfarmersmarket #saturdayvibes #shopfarmersmarkets #shoplocalbusiness #shopsmallbusiness #eatlocal #eatplantbased #eatvegan #veganeats
The number one destination for all things Italian and plant-based! You know where to go .. 📍60 Hardware Lane, Melbourne
📍[London, UK 🇬🇧] the last food pic from my winter ‘23/24 trip & it’s ofc another visit to now one of my favorite vegan eats in London - @mildredsrestaurants 💖 we visited a different location during our most recent visit to London & it was such a beautiful space ~8mins walk away from King’s Cross station. 📸 ordered: • Kiri Hodi (Sri Lankan coconut curry w. Basmati rice w/ a sabzi & mango & pinapple chutneys) again because it’s one of my favorite mains…hearty & delicious 🍲 • seasonal special for Veganuary & it was Caribbean inspired Tomatillo Chick’n skewers w/ side of rice & beans….SOOO good 🍢🍚🫘 • Nashville Hot Chick’n Burger is always a good choice 🍔🍟 •Anddd of course my all time favorite (literally will not go to Mildred’s/Mallow without ordering this) crème brûlée 🍮 (pic 2) this one was still the raspberry coulis flavored 💖
It's that time again -- Vanilla Bean Deal Time! We will be placing an order for Madagascar Vanilla Beans (V. planifolia, Bourbon Cured) this week. When we order beans we always offer you an opportunity to preorder beans with us! At $22.50 per ounce of beans -- this is an amazing opportunity to stock your spice drawer or start a batch of homemade vanilla exact! Find all the information in our Vanilla Bean Highlight! This deal ends on Thursday, April 25th, so don't wait to claim your vanilla beans! #SpiceTopia #Vanilla #VanillaWow #Vanillabean #Vanillabeans #VanillaExtract #SpiceTopiaCA #beautifulcusines #eatingwell #ventura #Venturachamber #VisitVentura #organicfood #foodlover #imsomartha #beautifulfood #todayfood #eatvegan #eatrealfood #cookfromscratch #comfortfood #nourishyourbody #eatbetternotless #simplepleasures #learningtocook #tasty #forkyeah