Miso Aubergine By @cook_with_veggies Ingredients (serves 2) 1 medium-large aubergine (sliced in half) 1tsp white miso 1tbsp soy sauce 1tsp rice vinegar 1tsp sriracha 1tbsp hot water Oil for brushing (I used garlic-infused olive oil) Garnish (optional) Sesame seeds Fresh red chilli Spring onion Coriander Black pepper Method Pre-heat oven to 180 degrees. Take the aubergine and slice in half (cut directly down the middle) and place on a baking tray. Brush with a generous amount of oil and oven-bake for 20 min. Meanwhile, combine soy sauce, miso paste, boiling water, sriracha and rice vinegar in a bowl and whisk thoroughly until you have an even sauce. After 20 minutes, remove the aubergine from the oven and brush the miso sauce mix generously across each half. Place back in the oven and bake for a further 10 minutes. Serve with rice (optional) Garnish with sesame seeds, coriander, chilli and black pepper (optional). #Plantbasedprotein #Veganenchiladas #Veganrecipeshare #Vegetariskt #Vegansmoothies #Veganrevolution #Veganprotein #Vegandiet #Plantbasedvegans #Veggierecipes #Planteater #Veganrecipe #Veganvideo #Veganmexican #Veganpancakes
[Engl. below] HALLO DU ✽ So schön dich kennenzulernen, Rocket! Es war das erste Mal, dass ich Rocket und seine Waschbärfreund:innen auf dem Lebenshof @tierisches_glueck_lebenshof kennengelernt habe und ich war richtig freudig aufgeregt. Es war generell das erste Mal, dass ich um Waschbären war. Waschbären sind unfassbar schlaue, flinke und anpassungsfähige Wesen und dadurch wahre Überlebenskünstler:innen. Sie werden jedoch auch aufgrund ihrer Anpassungsfähigkeit und der damit einhergehenden Verbreitung als invasiv, unerwünscht und als Gefahr für die heimische Fauna eingestuft und aufgrunddessen auch abgeschossen. In Deutschland gelten sie sogar als Plage. Wusstet ihr, dass die Verbreitung von Waschbären in Europa auch ein Menschengemachtes Problem sind? Das verwundert wahrscheinlich die wenigsten. Sie wurden in den 70er- und 80er-Jahren aus Nordamerika aufgrund der Zucht für ihren Pelz gezüchtet, ausgebeutet und getötet, sowie in Zoos eingesperrt und werden nach wie vor zur Schau gestellt. 📷 @jan_vgn 🦝️ Rocket auf @tierisches_glueck_lebenshof (DE) -------------------- HELLO YOU ✽ So nice to meet you, Rocket! It was the first time I met Rocket and his raccoon friends at the animal sanctuary @tierisches_glueck_lebenshof and I was super excited. It was the first time I'd been around raccoons in general. Raccoons are incredibly clever, agile, and adaptable beings, making them true survivors. However, due to their adaptability and the resulting proliferation, they are also classified as invasive, undesirable, and danger to native fauna and are therefore also shot. In Germany, they are even considered a plague. Did you know that the proliferation of raccoons in Europe is also a human-made problem? This probably comes as a surprise to very few people. They were brought from North America in the 1970s and 1980s to be bred for their fur, exploited and killed, locked up in zoos, and are still on display. 📷 @jan_vgn 🦝️ Rocket at @tierisches_glueck_lebenshof (GER)
💗 #Frühlingszwiebel 🌱 = Die Frühlingszwiebel aus energetischer Sicht: Jetzt auf meiner Website 🌷 Bildbearbeitung: S. Rehschuh, Foto: Shotshop #Lichtenergiereich #Intuition #Paradieskost #Feelfoodfeelgood #ernährungnachenergetischenaspekten #Ernährungderneuenzeit #Energetischeernährung #Energiekunst #Lichtenergie #Energiearbeit #Lichtwelt #Naturliebe #ourbeautifulplanet #Paradiesnahrung #paradisefood #Intuitiveernährung #intuitiveeating #Früchteessen #fruitslover #gesundessen #pflanzenbasiert #planteater #rohköstlich #rohvegan #glutenfrei #Leben #Freude #Glück #Liebe 💗
💗 #Frühlingszwiebel 🌱 = Die Frühlingszwiebel aus energetischer Sicht: Jetzt auf meiner Website 🌷 Foto & Bildbearbeitung: S. Rehschuh, Hintergrundfoto: Shotshop #Lichtenergiereich #Intuition #Paradieskost #Feelfoodfeelgood #ernährungnachenergetischenaspekten #Ernährungderneuenzeit #Energetischeernährung #Energiekunst #Lichtenergie #Energiearbeit #Lichtwelt #Naturliebe #ourbeautifulplanet #Paradiesnahrung #paradisefood #Intuitiveernährung #intuitiveeating #Früchteessen #fruitslover #gesundessen #pflanzenbasiert #planteater #rohköstlich #rohvegan #glutenfrei #Leben #Freude #Glück #Liebe 💗
💗 "Laßt uns unser Handeln bewußt werden!" 😇 Spruch & Bildbearbeitung: S. Rehschuh, Bild: Shotshop #Lichtenergiereich #Intuition #Gedankensprüche #Paradieskost #Feelfoodfeelgood #ernährungnachenergetischenaspekten #Ernährungderneuenzeit #Energetischeernährung #Energiekunst #Lichtenergie #Energiearbeit #Lichtwelt #Naturliebe #ourbeautifulplanet #Paradiesnahrung #paradisefood #Intuitiveernährung #intuitiveeating #Früchteessen #fruitslover #gesundessen #pflanzenbasiert #planteater #rohköstlich #rohvegan #glutenfrei #Leben #Freude #Glück #Liebe 💗
Creamy Zucchini, Broccoli & White Bean soup 🍃 By @plantifulalice 🪴 Serves 3 : Ingredients 2 large zucchinis 1 + 1/2 cup of broccoli florets 1 cup of cauliflower florets 1 cup of canned white beans 1 big onion 3 cloves garlic 1 small piece each of fresh Turmeric & Ginger Pumpkin & flax seeds Nutritional yeast Method 🪴 Heat some oil in a large pot. Add the minced onion, garlic, ginger and turmeric, cook until fragrant. Add cubed zucchini, broccoli and cauliflower, cover with water, bring to a boil, let cook on a low heat for 15 - 20 min. Add beans last thing, salt & pepper and combine. Mix the soup in a blender : for each serving, add 1 tbsp each of pumpkin & flax seeds and nutritional yeast. Enjoy 🌿 . . . #Vegancook #Veganideas #Veganmacncheese #Vegancooking #Veganvideo #Plantbasedvegan #Plantbasedfoodie #Highcarbvegan #Planteater #Thevegansclub #Veganmexicanfood #Plantbasedlunch #Veganbaker #Vegancuisine #Plantbasedmeals
Sweet Chili Stir Fry with Quinoa & Avocado🌿 By @realizing_fitness Ingredients 1 tbsp coconut oil 2 cloves garlic 1/2 red bell pepper a handful of snap peas 40g edamame 40g peaches & cream corn a pinch red chili flakes 1 tsp sriracha 1 tbsp maple syrup 1/2 tsp rice vinegar 1 tbsp tamari 1/2 avocado 1/4 cup red and white quinoa salt, to taste radishes, sliced cucumber, sliced sesame seeds Method Cook quinoa according to package instructions. In a frying pan, heat oil over medium-high heat. Cook garlic until fragrant. Add peppers, snap peas, corn and edamame. Cook until veggies are tender but still crisp. Toss in chili flakes, sriracha, maple syrup, rice vinegar and tamari. Still until everything is coated. Serve with quinoa, avocado, sliced radish + cucumber and sesame seeds. Enjoy! . . #veganbaker #recetasveganas #veganerezepte #veganchocolate #plantbasedvegans #veganburger #vegancheesecake #planteater #veganberlin #veganrecipeshare #fitvegan #hclfvegan #veggielover #veganramen #veganskt #thevegansclub
Red Lentil Lasagna By @vancouverwithlove Ingredients - Cheese Sauce •2 cups unsweetened soy milk •¼ cup tapioca flour •¼ cup nutritional yeast •1 tbsp onion powder •2 tsp garlic powder •1 tsp smoked paprika •1 tsp sea salt Filling •2 tsp olive oil •1 medium onion, diced •2 cloves garlic, crushed •1 large zucchini/courgette, chopped into 1cm cubes •1 large red bell pepper, chopped into 1cm cubes •3 cups crushed tomatoes •1 cup uncooked red lentils •1½ cup vegetable stock •2 tbsp dried mixed herbs •6 (approx.) gluten free or regular lasagna sheets/noodles Topping •1 cup vegan cheese shreds or slices Instructions - To make cheese sauce - In a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove lumps). - Heat mixture for about 10 mins, stirring frequently, until it thickens and resembles cheese sauce. - Remove from heat and set aside. To make the filling - Preheat oven to 350°F/175°C. - Heat olive oil in a large saucepan. Add the diced onion and sauté for 5 mins, stirring regularly. - Add garlic, zucchini and red pepper and sauté for a further 5 mins. - Pour in tomatoes, lentils, stock and dried herbs. Bring mixture to a boil, then reduce heat and cover. - Simmer about 20 mins or until lentils are completely soft. To assemble - Pour tomato/lentil filling into a deep ovenproof dish (just enough to cover the bottom of the dish). - Cover with 3 lasagna sheets/noodles, and pour half the cheese sauce over these evenly. - Repeat process, using remaining tomato/lentil filling, remaining 3 lasagna sheets and cheese sauce. - Sprinkle cheese shreds over top, and cover dish in foil. - Bake for 15 mins in oven, remove foil and bake for a further 15 mins until cheese/sauce is golden. #vegandumplings #eatyourvegetables #plantbasedlifestyle #vegancandy #eatmoreplants #veganmeat #veganbodybuilder #veganindianfood #veganchocolatecake #tastyvegan #planteater #veganfoodvideos #vegannoodles #nycvegan #recetasveganas
These were the raw chocolates I made for Mother’s Day last year. So delicious!! The recipes can be found in my membership group. All my over 1000 balanced, raw vegan recipes are now available in the super sale, link in profile. A membership is part of the sale. I post biweekly in the group, so you will also get lots of my future recipes. 🎉🎉🎉 #rawfoodfightclub #rawfood #rawvegan #vegankids #fullyraw #goraw #Råmad #veganforlife #crueltyfree #sugarfree #organic #nogmo #Alimentscrus #rawfoodie #dairyfree #plantbased #Cibocrudo #saltfree #grainfree #planteater #vegansofig #vegan #fruitlover #Råmat #rawveganlife #consciouslivingcoach #Alimentoscrudos #glutenfree #joywithrawfood #rawveganmothersdaytreats
Creamy One Pot Lasagna! By @plantbased.traveler Ingredients: 6 lasagna sheets 10 oz vegan mince * 2 heaping tbsp tomato paste 32 oz can crushed tomatoes 32 oz vegetable broth or water (simply use tomato can 👆🏼 to measure) 1 cup unsweetened plant milk (I like extra creamy oat milk) 1 medium sweet onion 3 garlic cloves 1 small carrot 1 celery stalk 1 tbsp olive oil 2 tsp Italian seasoning 1 tsp dried basil 1 tsp paprika 1/2 tsp crushed fennel seeds Salt and pepper to taste Method: Finely dice peeled/washed onion, garlic, carrot and celery. Heat up a small dutch oven (or non stick pot or deep sauté pan), cook vegan mince until browned and crumbled, then set aside. Add olive oil, and sauté diced vegetables for 5-10 minutes until fragrant and softened, then add mince crumbles back to the pot. Add tomato paste, stir for a minute, then add crushed tomatoes, plant milk, broth/water, herbs, and spices. Break lasagna sheets in 2-3 pieces, add them to the pot, and bring everything to a boil. Simmer for 20 minutes, stirring occasionally, or until pasta is al dente. Enjoy! Optional: Top with fresh herbs (basil, oregano) and vegan cheese (I used a homemade cheese sauce). . . #veganoatmeal #veganbaker #veganchocolate #veganlasagna #veggierecipes #vegancookings #veganrecipeshare #veganicecream #plantbasedpower #veganfoodspot #vegandonuts #plantbasedvegan #planteater #vegandiet #vegancook
Roasted vegetable bowl By @veganbymanda Ingredients (2 servings) For the bowl 1 cup ruccola For the roasted vegetables 500 g potatoes 200 g broccoli 230 g chickpeas, drained ½ red onion ½ tsp paprika powder 2 tbsp olive oil 1/3 tsp salt ½ tsp black pepper For the dressing 1/2 cup oat yogurt ½ tsp dijon mustard 1 tbsp agave syrup Salt & black pepper to taste For serving Fresh parsley (optional) Chili flakes (optional) Steps 1. Preheat the oven to 200C. 2. Chop the potatoes, carrots, onion and broccoli. Drain the chickpeas. Place the potatoes, chickpeas, carrots and broccoli (save the onion for later) on an oven tray covered with parchment paper. Cover the vegetables in olive oil and the spices. Roast in the oven for 30 minutes. 3. Add the onion after 20 minutes and roast for another 10 mintutes. 4. Meanwhile make the dressing. Place all ingredients in a bowl and stir until combined. 5. When the vegetables are roasted it’s time to combine the bowl! Start with the ruccola, roasted vegetables, the dressing and top with some fresh parsley and chili flakes. . . . #vegangermany #veganprotein #plantbasedsnacks #hclfvegan #plantbasednutrition #veganrevolution #planteater #vegangram #veganinspiration #veganmexicanfood #veganindianfood #plantbasedliving #veganbowl #vegetarianmealprep #veganbaking
EASY POWER BOWL By @betterfoodguru RECIPE serves 2-3 Ready in 15 minutes Ingredients: 1/2 head cauliflower 10 Brussels sprouts halved 1 tbsp olive oil 2 cups shredded kale 1 cup cooked frozen quinoa 1 15 oz can chickpeas drained 1/4 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 1 avocado Chile lime seasoning or Tajin Vegan yogurt to drizzle Hot sauce Instructions: 1. In a large deep skillet or wok over medium heat, add oil then fry the cauliflower and brussells sprouts for 7 minutes stirring every 2-3 minutes. Season with salt, pepper and garlic powder 2. Add kale, chickpeas, quinoa and water. Cover and cook for five minutes without stirring. 3. Uncover and stir. Taste for salt and adjust if desired. 4. Serve with chile-dusted avocado, drizzled vegan yogurt and hot sauce. . . . #Mexicanvegan #Healthyvegan #Veganmacandcheese #Veganworldshare #Plantbaseddinner #Veganitalianfood #Plantbasedvegan #Veganbaker #Vegetarianmeal #Eatmoreplants #Easyveganmeals #Planteater #Plantbaseddesserts #Vegansnacks #Vegandrinks
Rainbow Asian Salad By @isha.dalalrana Ingredients 2 cups baby spinach 1 each- red, yellow and green capsicum 2 English cucumbers 1 cup cherry tomatoes 1/2 head purple cabbage 1 head broccoli 100 gm extra firm tofu 3 tbsp sesame seeds (white and black mixed) Handful of fresh herbs: coriander, mint, basil 1 tbsp tamari 1 tbsp maple syrup Sesame oil Coconut Lime Dressing 150 ml coconut milk 1 tbsp ginger paste 2 tbsp tahini 1/2 tbsp maple syrup Juice and zest of 1 lemon 1 tbsp tamari Salt to taste Whisk together all the ingredients with 1/3 cup hot water until nice and smooth. That's all! Method First, slice the tofu into long, thin strips. Mix together the tamari and maple syrup, and coat the tofu evenly. Set aside for 20 mins while you prepare everything else. Finely chop the herbs and set aside. Cut the broccoli into florets and steam it. Chiffonade the purple cabbage, halve the tomatoes and chop the cucumber as you like. Slice the bell pepper into long, thin strips. Dry roast the sesame seeds until they turn a shade darker. In the same pan, heat up some sesame oil and saute the tofu, turning it over to ensure even browning on all sides. On the bed of baby spinach, add all your other elements including the fresh herbs. Toss well, and add a generous helping of dressing. Serve immediately. #veganbrownie #simpleveganrecipes #veganindianfood #veganinspo #vegetarianfoodie #thevegansclub #veganrecipeshare #vegansweets #vegandonuts #vegetarianmealprep #veganas #veganmacncheese #vegansofny #vegannoodles #plantbasednutrition #planteater #plantbasedrecipe
RAW VEGAN CHOCOLATE TREATS I love homemade raw vegan chocolate treats. They are easy to prepare, taste amazing, you know exactly what is inside, they are inexpensive to prepare, and are stunning as a gift for mother’s day. I will post this new recipe in my membership group tomorrow. All my over 1000 balanced, raw vegan recipes are now available in the super sale, link in profile (or comments on Facebook). These recipes can be found in my membership group. A membership is part of the sale. I post biweekly in the group, so you will also get lots of my future recipes. 🎉🎉🎉 #rawfoodfightclub #rawfood #rawvegan #vegankids #fullyraw #goraw #Råmad #veganforlife #crueltyfree #sugarfree #organic #nogmo #Alimentscrus #rawfoodie #dairyfree #plantbased #Cibocrudo #saltfree #grainfree #planteater #vegansofig #vegan #fruitlover #Råmat #rawveganlife #consciouslivingcoach #Alimentoscrudos #glutenfree #joywithrawfood #rawveganmothersdaytreats
No bake mint rough bars. Vegan + paleo-friendly. Freezer friendly. By @panaceas_pantry 1 cup (120g) raw, roasted or activated cashews 1/2 cup (45g) rolled oats 1 cup (80g) shredded coconut 10 drop a good grade peppermint essential oil OR 1 tsp peppermint extract 1/4 cup pure maple syrup 1/4 cup (62g) coconut oil Optional extra- 1/2 cup (45g) cacao nibs 150g vegan or paleo dark chocolate 1 tsp coconut oil Method 1. Add coconut oil to a saucepan and melt over a low flame. Be careful to keep the temperature low and as soon as the oil has melted turn off the heat and set aside to cool for 5 minutes. 2. Add cashews, oats and coconut to a food processor and blend for 30 seconds or until small crumbs form. 3. With the food processor running drizzle in peppermint oil, maple syrup and cooled coconut oil. Once well incorporated (around 10 seconds) turn off the processor. Add optional cacao nibs and pulse 2-4 times, just to mix the cacao nibs through (not to chop them up at all). 4. Line a 20cm square tin with baking paper. Pour in the cashew mint filling and use the back of a spoon to make an even, firm layer. Freeze for 2+ hours. 5. Add 2 cm water to a small saucepan and bring to a simmer. Break chocolate into small pieces and add to a heatproof bowl with the 1 tsp coconut oil. Place bowl to sit on top of the saucepan- the bowl should NOT be touching the water. With the heat on low gently melt the chocolate. Once completely smooth turn off heat and set aside. 6. Remove cashew filling from the freezer. Use a very sharp knife to cut into small rectangles (12-16). Line a small tray with baking paper then dip each bar into the chocolate and place on the lined tray. Once all bars have been dipped place the tray in the fridge to set. Store mint bars in an airtight container in the fridge or freezer. #Plantbasedlifestyle #Veganrecipevideos #Veganchocolatecake #Planteater #Plantbasedmeals #Vegansoup #Veganbrunch #Vegancheesecake #Veggiefood #Plantbasedvegan #Vegangranola #Veggiebowl #Veganburrito #Vegandrink #Plantbasedvegans #Veganas
Thirty days until the next application window closes. Apply now! #cns #plantbased #simple #scholarship #plantbasedrecipes #eatplants #vegan #whatveganseat #immunesystem #foodismedicine #wholefoodplantbased #eatplants #vegaynsofinstagram #plantbasednutrityion #vegansofig #vegan food share #veganfood #veghead #govegan #planteater #veganrecipes #veganshare #vegetarian #fruitsandveggies #summervegan #wholefoods #betterhealth #purefood #cleandiet #hearthealth
It might have happened again, oooppppps! Its so hard mummy’s plants just taste so yummy 😋 #naughtypuppy #9monthold #9montholdpuppy #puppylife #mischievous #naughtiness #naughtydog #oldeenglishbulldogge #plants #planteater #sun #laidinthesun
Heart Smart - eating our stalks and stems… Stalks and stems are abundant with fibre - and that’s said to be important for all sorts of reasons - particularly gut health and cholesterol. The other aspect of this meal that’s worth pointing out is we know to always eat a yellow orange or red vegetable with green, to aid absorption of nutrients - in this case, it’s yellow and orange carrots. 💜Here we ate for dinner, rainbow chard with the pretty multi coloured stems chopped and softened in white miso stock, and the torn leaves slowly and gently sweated down, and finally drizzled with acv to increase nitrate uptake. 💜To create the luscious white beans, a chopped leek was sautéed with a sliced yellow and an orange carrot in vegetable and mushroom stock (with a shake of dulse flakes to mitigate any gas from the legumes), and then a drained and washed can of organic butter beans was added. To make a creamy sauce, a can of washed and drained organic cannelini beans was blended and stirred through - giving us our legume quota for the day to help us achieve our calcium and iron and other nutrient quota and our anti inflammatory targets. It was a great solution to make a thick creamy sauce that mixed easily with the stock flavours. Chopped parsley was the final touch. Once plated, I added a squeeze of lemon over each plate along with pinches of lemon peel salt and chili spice mix. This is a great heart healthy meal - and a delicious one if you’re into creamy beans like us! 💜 #healthyvegan #healthyveganfood #vegans #veganshare #vegansharefood #legumes #butterbeans #whitebeans #plantmedicine #planteater #eatyourgreens #eatyourgreens🌱 #veganmeals #vegandinner #easyvegan #easyveganmeals #wfpb #glutenfree #glutenfreefood #glutenfreevegan #glutenfreelife #glutenfreedairyfree #hashimotoswarrior
TRICERATOPS TERRITORY! Learn all about the magnificent three-horned dino today on Dweebo Plays! Link in my bio! #dweebo #dweeboplays #triceratops #triceratopsterritory #dinosaurs #herbivore #planteater #dinomite #dinosaur #cretaceous #dino #🦖🦕
1️⃣ or 2️⃣? What recipe do you like the most? by @Plantyou 1️⃣ Chana Masala Inspired Chickpea Coconut Curry Ingredients 1 tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 2 tbsp curry powder 1 tsp cumin ½ tsp turmeric ½ tsp paprika ¾ tsp salt 1 can crushed tomatoes, 15 oz 1 can coconut milk, 13.5 oz 1 can chickpeas, drained and rinsed 1 tbsp almond butter, optional 1 handful spinach Instructions In a pan over medium heat, add the onion and olive oil. Stir until fragrant, approximately 3 minutes. Next, add the garlic, curry powder, cumin, turmeric, paprika and salt. Stir until fragrant, approximately 5 minutes. Add the crushed tomatoes, coconut milk, chickpeas and almond butter. Bring to a simmer, then lower the heat, and cook on low for 6 to 8 minutes, until everything is combined and warm. Stir in the spinach until it is wilted. Serve with fresh cilantro and naan bread as desired. 2️⃣ Golden Glow Soup paired with my favorite crackers . 🙏Lends 4 to 6 servings From start to finish 20 minutes . 1 tbsp olive oil or vegetable broth 1 yellow onion, diced 2 carrots, diced 4 cloves garlic, minced 1 rib celery, diced 1 tsp dried oregano 1/2 tsp black pepper 7 cups vegetable broth 1 can white beans, drained and rinsed 2 lemons, squeezed 1 handful fresh kale 1/4 cup tahini 1 tsp lemon zest 1 cup orzo 1/4 cup fresh dill 1 tsp turmeric . In a pot over medium heat, add the onion, carrot, celery and garlic. Sauté until softened, approximately 5 minutes. . Add the vegetable broth, drained and rinsed can of white beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered. . Stir in the kale, fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking. Stir in the tahini and turmeric until combined and heated through. Enjoy!
When your man tells you to get whatever you want while plant shopping at a new plant shop... 👉👈 well.. I mean... I tried to behave, and I think I did alright... but some of these babies have been a big ol want for some time 🤗 Grateful for these beautiful gifts from him 🥰❤️ - - Shout out to @plantsbythevillage for answering my questions and for all these wonderful plants 🪴 Can't wait to come back once I have figured out some more space for more 🤗🤣 - #selfie #smilefordays #happyhuman #happywife #xoxo #dateday #plantaddict #indoorjungle #whitefushioncalathea #calathea #begonia #begoniamaculata #spiderplant #venusflytrap #carnivorousplants #catsofinstagram #planteater #justacat #plantsbythevillage #livethelifeyoulove #getwhatmakesyouhappy
COCONUT & ROASTED RED PEPPER TOMATO SOUP (Serves 4-6) 🍅🥥 By @thezestylime 1 tbsp olive oil 1 medium onion, diced 3 large cloves garlic, minced 500g cherry tomatoes 400g jar roasted red peppers 1/2 cup red lentils 2 tsp red wine vinegar 1 tsp oregano 3 tbsp chopped fresh basil 1/2 tsp salt 1/4 tsp chilli flakes 3 bay leaves 1.5 cups vegetable stock 2 tbsp nutritional yeast 400ml can All Natural Coconut Milk To garnish: Vegan sour cream or coconut yogurt Small basil leaves Croutons (homemade or store-bought) 1. In a large pot, heat oil on medium and sauté until onions are translucent and garlic is fragrant, about 2-3 mins. 2. Add whole cherry tomatoes, roasted red peppers, red lentils, red wine vinegar, oregano, basil, salt, and chilli flakes, and cook for 5-7 minutes until tomatoes are softened. 3. Add vegetable stock and bay leaves and bring to gentle boil. Cook, partially covered, for 10-12 minutes. 4. Remove from heat and transfer to a blender, removing the bay leaves first and setting aside. Blend until smooth. 5. Pour the soup back into the pot and stir in coconut milk, nutritional yeast, and the previously set aside bay leaves. 6. Bring back to a gentle boil and cook until thickened to your liking, about 10-15 minutes, stirring occasionally. 7. Add salt and pepper to taste and serve up, garnishing with vegan sour cream or coconut yogurt, fresh basil leaves, and croutons. #veganvideo #veganicecream #thecookingfeed #simpleveganrecipes #veganfoodies #veganenchiladas #thecookingfeed #VeganRecipe #plantbasedrecipes #veganfoodspot #letscookvegan #veganmeat #veganweightloss #vegetariansushi #planteater
Mais uma serie de pratinhos que fizemos recentemente aqui no @urbacozinhavegana . Obrigado @livialanera @chef_wellingtoncoracao aka @louvores_a_jah @augustomimi601 @thaislenker e @marizete7657 por toda troca. #allaboutveganfood #vegan #ciavegan #veganfood #plantpower #planteater #meatismurder #veganfoodshare #urbacozinhavegana #spvegan #veganismoemsp #compassion #compassioninactionvegan #contacomigo #comidavegan
ICH BIN ANGEKOMMEN ✽ Zu meinen glücklichsten und schönsten Tagen in meinen bisher 36 Lebensjahren gehören jene, an denen ich von geretteten Persönlichkeiten umgeben war. Sie zeigen mir, egal ob sie mir nahe kommen oder mich lieber mit verständlicher Skepsis aus der Ferne beobachten, warum ich mich genau an diesem Punkt in meinem Leben befinde. Ich verstehe das als "zu Hause ankommen" in mir selbst. Es ist nicht etwas Endgültiges, sondern etwas, das stetig wächst. Ich bin der Ansicht, dass wenn wir uns mit anderen Tieren umgeben, bekommen wir ein ganz großes Stück von uns selbst in die Hände gelegt – behüten wir es? Wenn wir ihnen in die Augen sehen, so spiegeln wir uns wieder – wen sehen wir in ihren Augen? Wenn wir sie berühren dürfen, wenn sie unsere Nähe suchen, so dürfen wir Vertrauen spüren, die mit so viel Zuversicht und Hoffnung einhergeht – wie erweitern wir diese Verbundenheit? Auch wenn ich nicht weiß wohin meine weitere Reise geht, so weiß ich, dass ich sie immer wann immer es mir möglich ist, um andere Tiere sein möchte. 📷 @jan_vgn 🐐 Heidi auf @tierisches_glueck_lebenshof ---------------------- I'VE COME HOME ✽ Some of the happiest and most beautiful days in my 36 years of life so far are those when I am surrounded by rescued personalities. They show me, whether they come close to me or prefer to watch me from a distance with understandable skepticism, why I am at exactly this point in my life. I understand this as "arriving at home" within myself. It is not something final, but something that is constantly growing. I believe that when we surround ourselves with other animals, we are given a huge piece of ourselves—are we guarding it? When we look into their eyes, we mirror ourselves—who do we see in their eyes? When we are allowed to touch them, when they seek our closeness, we can feel the trust that comes with so much trust and hope—how do we choose to extend this connection? Even if I don't know where my future journey will take me, I know that I want to be around other animals whenever I can. 📷 @jan_vgn 🐐 Heidi at @tierisches_glueck_lebenshof
Anzeige | The new Daspletosaurus model! 😍 Some more pictures of the 1/20 Daspletosaurus from Haolonggood. I really love this piece made of resin, you can feel the high quality. Also the details and paintjob are amazing. What do you think about that figure? Many thanks @lanadeltime2018 for the opportunity to create this post, the very fast shipping and best service as always! —————————————— Figures: For more prehistoric models, follow me on @prehistoriczone #prehistoriczone #jurassicpark #jurassicworld #prehistoric #love #black #jurassic #photography #dinosaurs #paleontology #viral #dino #comparison #review #collector #collection #hunter #sizecomparison #instagood #science #creatures #planteater #lanatimeshop #daspletosaurus #haolongood
🌿Gnocchi in a creamy green sauce🌿 By @beferox Recipe: Creamy Green Sauce🌿 Serves 2 . Ingredients: •2 handful basil leaves •1 1/2 handful parsley •4 tbsp. (mixed) nuts or seeds e.g. pine nuts, sesame seeds, pumpkin seeds, flaxseeds etc. •1 clove of garlic, peeled •2 tbsp. olive oil •1/3 cup water •250ml soy / oat cream (e.g. soy cuisine from Alpro) •1/2 cup oat milk •1 tbsp. lemon juice •1/2 tbsp. dried oregano •1/2 tbsp. dried basil •Salt and pepper . Directions: •Add basil, parsley, nuts/seeds, 1 clove of garlic and water to a food processor •Pulse until everything is finely chopped •Add olive oil and pulse again until everything is a smooth paste •Add the green mixture to a saucepan over medium heat along with all the other ingredients •Stir well •Cook until the sauce starts boiling, then turn down the heat to low and let the sauce thicken for about 2-3 minutes •Add more salt or pepper if needed and serve with gnocchi •ENJOY! #vegangram #highcarbvegan #veganrecipe #veganchocolate #plantbasedpower #plantbasedfoods #healthyveganfood #plantbasednutrition #vegannoodles #veganbaker #vegansushi #veganrecipeshare #planteater #vegancookings #plantbasedsnacks
Orange-Chili Glazed Vegan Meatballs By @thecuriouschickpea 1 tsp canola oil 1 cup diced red onion 2 cloves garlic, minced 2 tsp minced ginger ½ tsp crushed red pepper flakes 15oz can chickpeas, drained and rinsed 1 6.3oz package Annie Chun’s Brown Rice 2 tbsp soy sauce 2 tbsp tahini, cashew butter, or peanut butter 1 tbsp lime juice 1 tbsp toasted sesame oil 2 tbsp sesame seeds ½ tsp salt ¼- ½ cup panko breadcrumbs (or GF breadcrumbs) if needed 1 bottle Annie Chun’s Chinese-Style Orange Sauce 2 Thai chilies, minced (or 1 tsp crushed red pepper flakes) Thinly sliced scallions, for garnish 1. Preheat the oven to 375 ºF and line a baking tray with parchment paper and spray with oil. 2. Heat the teaspoon of oil in a skillet over medium and sauté the onions until soft, 3-5 minutes. Add the garlic and ginger and cook for 60 seconds, then stir in the chili flakes. 3. Transfer the onion mixture to a food processor and add the chickpeas, brown rice, soy sauce, tahini, sesame seeds, salt, lime juice, and toasted sesame oil. Process until finely chopped, clumping together, and can be shaped into balls. Some larger pieces of chickpeas are okay. If the mixture is too wet, stir in breadcrumbs as needed. 4. Shape 1 tablespoon portions of the mixture into balls, you should make about 24 balls. Place on the baking tray and spray the vegan meatballs with oil. 5. Bake for 15 minutes, flip, then bake an additional 10-15 minutes or until crispy on the outside. 6. In a small pot combine the orange sauce and the chilies and warm up. Bring to just a simmer, then turn off the heat. 7. Toss the vegan meatballs in orange sauce, garnish with scallions and sesame seeds and serve. #veganrecipeshare #plantbasedcheese #vegancheesecake #vegancook #tastyvegan #receitavegana #highcarbvegan #vegandonuts #thevegansclub #plantbasedmeals #vegetablenoodles #plantbasedvegan #planteater #veganprotein #veganvideo
April 29, 2024: My breakfast: Cooked old fashioned oats with frozen banana slices and frozen cherries ( that I added during the cooking process ). After the cooking process I added a heaping Tablespoonful of ground flaxseed meal, some hempseed hearts, and some ground cinnamon, cloves, & nutmeg to the oats and stirred it to mix. Lunch was a quart of green juice. #heartybreakfast #oats #oatswithfruit #bananasandcherries #plantbasedbreakfast #watercookedoats #nodairynoproblem #noaddedsugar #sweetenedwithfruit #planteater #plantbasedfoodblog #plantbasedfoodblogger #plantbasedforhealth #plantbasedforlife #myplantbasedjourney #healthandwellnessjourney
Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #Planteater #Vegancheese #Plantbasedliving #PlantBasedRecipes #Vegandinnerideas #Mexicanveganfood #Highcarbvegan #Veganramen #Veganbacon #Healthyveganfood #Healthyvegan #Plantbasedbreakfast #Plantbasedmeal #Vegandiet #Vegansofla #Veganmeat
Blackened Chili Lime Tofu 🌿by @realizing_fitness 1 block firm tofu, pressed and cubed 2 tbsp neutral oil of choice, divided 1 tbsp tamari 1 bell pepper, sliced 1 onion, sliced 2 cloves garlic 1 tbsp ancho chili powder, divided 1/2 tsp smoked paprika, divided 1/2 tsp salt (or to taste) 2 limes, juices 2 tbsp maple syrup 1/4-1/2 tsp red chili flakes 1/4 tsp pepper cilantro, chopped jasmine rice In a frying pan, heat 1 tbsp oil. Add tofu and cook on all sides until golden. Season with tamari and add 1/2 both chili powder and paprika. Cook until crispy and slightly blackened. Transfer to a bowl. In the same frying pan, add remaining oil. Heat and add garlic and onions. Cook for a few minutes and then add peppers. In a small bowl, combine salt, pepper, remaining chili powder, smoked paprika, lime juice, maple syrup and red chili flakes. Add tofu back into your frying pan and cook for a few minutes. Pour in sauce ingredients and fry. Add a little water, if necessary and adjust seasoning to suit your preferences. I served mine with more fresh lime and cilantro on a bed of jasmine rice. Enjoy! #veganrecipeideas #vegetablenoodles #planteater #veganbowl #veganbaker #simpleveganrecipes #healthyveganfood #veganbreakfastideas #veganbacon #receitavegana #vegandonuts #veganchocolate #veganprotein #vegancooking #plantbasednutrition
[EN below] WARUM TUT IHR UNS DAS AN? | @rettetdashuhnev.official ✽ Man kann den Horror in ihren Augen sehen. Doch da ist auch noch diese Traurigkeit, Enttäuschung, Schmerz und Hoffnungslosigkeit. Sie brennt sich ein. Unerbittlich. Es wird immer dieses kleine bisschen Hoffnung geben, dass die Menschen endlich mit dieser endlosen Grausamkeit an Ausbeutung, Unmenschlichkeit und Ungerechtigkeit aufhören. Eierkonsum bringt Hühner in diese unausweichliche Situation der Ausbeutung, bis hin zum frühzeitigen Tod. Lasst uns gemeinsam dieses Leid beenden und eine pflanzliche Ernährung adaptieren. 📷 @jan_vgn | Archiv 🐔 @rettetdashuhn ---------- WHY ARE YOU DOING THIS TO US?| @rettetdashuhnev.official ✽ You can see the horror in their eyes. But there is also this sadness, disappointment, pain and hopelessness. It burns itself into our heads. Relentlessly. There will always be that little bit of hope that people will finally stop this endless cruelty of exploitation, inhumanity and injustice. Egg consumption puts chickens in this inescapable situation of exploitation, including premature death. Let's end this suffering together and adapt a plant-based nutrition. 📷 @jan_vgn | archive 🐔 @rettetdashuhn
Abwechslung beim Frühstück gefällig? Diese süß-würzigen Pancakes von @veganuarydeutschland sind dafür genau richtig 🥞✨ Speichert euch dieses Rezept ab und seht euch unsere Buchrezension zu dem Kochbuch an 👉 dort stellen wir euch noch mehr Rezepte daraus vor! ☺ 🔗 vegan.at/rezepte 🌱 #veganbaking #veganbreakfast #breakfastideas #plantbasedrecipes #eatplantsnotfriends #eatmoreplants #eatingplants #plantbaseddiet #planteater #veganaustria #vegangermany #austriavegan #veganvienna #viennavegan #veganpancakes
Mediterranean pasta salad By @helens_vegan_kitchen Serves 4 Ingredients 325g large pasta shells 1/2 cucumber, chopped 12-15 cherry tomatoes, quartered 2-3 roasted red/yellow peppers, thinly sliced 15-20 black olives, sliced 2-3 spring onions, sliced 2 courgettes, sliced 9-10 chestnut mushrooms, sliced 1 tbsp olive oil Handful of toasted pine nuts Handful of basil leaves Dressing Juice of a lemon 1 tbsp agave or maple syrup 2 tbsp olive oil 1 tbsp chopped basil Salt and pepper 1️⃣ Boil the pasta as per packet instructions 2️⃣ Whilst the pasta is boiling, griddle the courgettes and mushrooms using about 1 tbsp of oil 3️⃣ Once the pasta and veg are ready, add to a large serving bowl with the other ingredients 4️⃣ Mix the dressing ingredients together and mix well and serve #Veganrevolution #Veganweightloss #Vegancookies #Veganburger #Vegansnacks #Veganrecipe #Planteater #Recetasveganas #Veganinspo #Veganmeatballs #Veganideas #Vegancooking #Veganthanksgiving #Vegandrinks #Veganbowl
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! 👏 #veganas #veganvideos #vegandumplings #vegantacos #vegancooking #veganstirfry #veganskt #tastyvegan #planteater #veganrecipeshare #veganchocolatecake #vegancookiedough #healthyveganfood #veganchocolate #vegangram
Mediterranean pasta salad By @helens_vegan_kitchen Serves 4 Ingredients 325g large pasta shells 1/2 cucumber, chopped 12-15 cherry tomatoes, quartered 2-3 roasted red/yellow peppers, thinly sliced 15-20 black olives, sliced 2-3 spring onions, sliced 2 courgettes, sliced 9-10 chestnut mushrooms, sliced 1 tbsp olive oil Handful of toasted pine nuts Handful of basil leaves Dressing Juice of a lemon 1 tbsp agave or maple syrup 2 tbsp olive oil 1 tbsp chopped basil Salt and pepper 1️⃣ Boil the pasta as per packet instructions 2️⃣ Whilst the pasta is boiling, griddle the courgettes and mushrooms using about 1 tbsp of oil 3️⃣ Once the pasta and veg are ready, add to a large serving bowl with the other ingredients 4️⃣ Mix the dressing ingredients together and mix well and serve #Veganrevolution #Veganweightloss #Vegancookies #Veganburger #Vegansnacks #Veganrecipe #Planteater #Recetasveganas #Veganinspo #Veganmeatballs #Veganideas #Vegancooking #Veganthanksgiving #Vegandrinks #Veganbowl
🌿Gnocchi in a creamy green sauce🌿 By @beferox Recipe: Creamy Green Sauce🌿 Serves 2 . Ingredients: •2 handful basil leaves •1 1/2 handful parsley •4 tbsp. (mixed) nuts or seeds e.g. pine nuts, sesame seeds, pumpkin seeds, flaxseeds etc. •1 clove of garlic, peeled •2 tbsp. olive oil •1/3 cup water •250ml soy / oat cream (e.g. soy cuisine from Alpro) •1/2 cup oat milk •1 tbsp. lemon juice •1/2 tbsp. dried oregano •1/2 tbsp. dried basil •Salt and pepper . Directions: •Add basil, parsley, nuts/seeds, 1 clove of garlic and water to a food processor •Pulse until everything is finely chopped •Add olive oil and pulse again until everything is a smooth paste •Add the green mixture to a saucepan over medium heat along with all the other ingredients •Stir well •Cook until the sauce starts boiling, then turn down the heat to low and let the sauce thicken for about 2-3 minutes •Add more salt or pepper if needed and serve with gnocchi •ENJOY! #vegetablenoodles #vegetariskt #vegetarianpizza #plantbasedvegans #veggielover #veganbowl #veganbrownie #veganskt #healthyveganfood #planteater #veganbreakfastideas #fitvegan #vegansofla #vegandrinks #vegancuisine
Italian wild rice soup By @helens_vegan_kitchen Ingredients 1 tbsp olive oil 1 large onion, chopped 3 garlic cloves, finely chopped 1 tsp sea salt 1 tbsp tomato purée 400g tin chopped tomatoes 1.5 liters of vegetable stock 1 tbsp vegan Worcestershire sauce 400g tin cannellini beans, drained and rinsed 750g potatoes, chopped 3-4 large carrots, chopped into chunks 2 tsp of Italian allrounder 1 cup rice (I used a combo of wild, brown and red rice) Salt and pepper Juice of 1/2 lemon Chopped parsley Method 1️⃣ Add the onion to a large pan with the oil and 1 tsp of sea salt and sauté for 5 mins then add the garlic and cook for a minute or two more 2️⃣ Add the tomato purée, tinned tomatoes, carrots, potatoes, beans, sauce, spices and stock and stir well 3️⃣ Finally add the rice and cook for about 40 minutes or until the rice is cooked 4️⃣ Season well, top with some chopped parsley, a squeeze of lemon juice and serve 😋 . . . #veganfoodspot #veganrevolution #planteater #plantbasedlifestyle #veganmeal #vegetarianpizza #veganburgers #vegancandy #veganprotein #veganrecipeshare #plantbasedmeals #veganskt #vegannachos #plantbasedsnacks #veganmeat
This weekend’s bake was a vegan tres leches cake with fresh strawberries and cinnamon! 🤤 Recipe from @nora_cooks_vegan_ . . . #vegan #vegansofig #vegansofinstagram #veganfood #veganfoodshare #whatveganseat #veganbaking #vegansweets #veganyum #tresleches #treslechescake #vegantreslechescake #plantpowered #planteater #anythingyoucaneaticaneatvegan #hellyeahyoufoundthevegan
Raw Vegan Spiced Carrot Cake With Lemon Icing. All my over 1000 balanced, raw vegan recipes are now available in the super sale, link in profile (or comments on Facebook). This recipe can be found in my membership group. A membership is part of the sale. I post biweekly in the group, so you will also get lots of my future recipes. 🎉🎉🎉 #rawfoodfightclub #rawfood #rawvegan #vegankids #fullyraw #goraw #Råmad #veganforlife #crueltyfree #sugarfree #organic #nogmo #Alimentscrus #rawfoodie #dairyfree #plantbased #Cibocrudo #saltfree #grainfree #planteater #vegansofig #vegan #fruitlover #Råmat #rawveganlife #consciouslivingcoach #Alimentoscrudos #glutenfree #joywithrawfood #rawvegancake
GOCHUJANG CABBAGE 🥬 by @jacobking written recipe below 👇🏾 An easy way to make cabbage taste amazing and full of flavour, with an easy Korean inspired gochujang sauce - give it a try and enjoy 💕 👇🏾ingredients👇🏾 -1/2 a hispi cabbage per person -few tbsp of vegetable oil -2 tbsp gochujang paste -1 tbsp soy sauce -1 tsp brown sugar -2 tsp sesame oil -1/2 tsp garlic powder -rice, crispy onions, sesame seeds, peanuts and kimchi 👇🏾method👇🏾 -halve/quarter the cabbage then slather in oil and salt, massage this into the cabbage then roast 160-180°c until charred, around 20-30 minutes. -mix the ingredients for the sauce, add water then reduce until thick, add the charred cabbage then braise until soft and saucy. -serve with rice, kimchi, cucumber, crispy onions, sesame seeds, chilli oil and crushed peanut.
Noodles in a mushroom coconut broth By @the_clumsy_vegan Ingredients Lemongrass: 1 stick Red chilli: 2 Garlic: 1 clove Ginger: 1 inch Kaffir lime leaves: 2 Coriander stems with leaves: handful Chest nust mushrooms: 5 Onion: 1 sliced Miso paste: 1 T Soya sauce: 1 T Wite pepper: 1 t Wasabi paste or mustard: 1 T Mushrooms: 100g shitake or chestnuts (optional) Coconut cream: 1 C Water: 1 C Sesame oil: 1 T Cooked noodles of choice: portion for 3 Method: -Pound together lemongrass, red chilli, ginger, garlic, kaffir leaves, coriander and mushrooms. You can do this with a mortar and pestle or pulse in a food processor -Heat sesame oil in a pan. Add the above paste and onions. Fry on medium heat for 5-7 minutes -If using mushrooms add them at this stage and sweat them down -Mix in miso paste, wasabi, soya sauce and white pepper. -Add coconut cream and water. Bring to a simmer -Add noodles and season as desired. . . . #plantbasedliving #veganchocolate #veganrecipeideas #veganstirfry #veganmexicanfood #veganfoodvideos #veganfoodspot #planteater #plantbasedvegans #thevegansclub #eatmoreplants #veganbreakfastideas #veganbodybuilder #vegandrink #veganbaker
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! 👏 #Veganbaker #Vegansweets #Veganpancake #Veganmeals #Vegansoup #Vegancookie #Veganburgers #Veganinspo #Mexicanvegan #Plantbasednutrition #PlantBasedRecipe #Vegetarianpizza #Vegancheesecake #Fitvegan #Planteater
Raw vegan strawberry shortcake. So delicious! All my over 1000 balanced, raw vegan recipes are now available in the super sale, link in profile (or comments on Facebook). This recipe can be found in my membership group. A membership is part of the sale. I post biweekly in the group, so you will also get lots of my future recipes. 🎉🎉🎉 #rawfoodfightclub #rawfood #rawvegan #vegankids #fullyraw #goraw #Råmad #veganforlife #crueltyfree #sugarfree #organic #nogmo #Alimentscrus #rawfoodie #dairyfree #plantbased #Cibocrudo #saltfree #grainfree #planteater #vegansofig #vegan #fruitlover #Råmat #rawveganlife #consciouslivingcoach #Alimentoscrudos #glutenfree #joywithrawfood #rawvegancake
🌿Gnocchi in a creamy green sauce🌿 By @beferox Recipe: Creamy Green Sauce🌿 Serves 2 . Ingredients: •2 handful basil leaves •1 1/2 handful parsley •4 tbsp. (mixed) nuts or seeds e.g. pine nuts, sesame seeds, pumpkin seeds, flaxseeds etc. •1 clove of garlic, peeled •2 tbsp. olive oil •1/3 cup water •250ml soy / oat cream (e.g. soy cuisine from Alpro) •1/2 cup oat milk •1 tbsp. lemon juice •1/2 tbsp. dried oregano •1/2 tbsp. dried basil •Salt and pepper . Directions: •Add basil, parsley, nuts/seeds, 1 clove of garlic and water to a food processor •Pulse until everything is finely chopped •Add olive oil and pulse again until everything is a smooth paste •Add the green mixture to a saucepan over medium heat along with all the other ingredients •Stir well •Cook until the sauce starts boiling, then turn down the heat to low and let the sauce thicken for about 2-3 minutes •Add more salt or pepper if needed and serve with gnocchi •ENJOY! #veganchili #veganmealprep #vegetarianmealprep #VeganRecipes #veganbowl #vegetariansushi #thecookingfeed #veganburgers #VeganRecipe #plantbasedliving #veganberlin #planteater #vegandinnerideas #vegancookings #veganenchiladas
Protein-Packed Avocado Toast By @vancouverwithlove Ingredients - serves 1 •2 slices bread (gluten-free if needed) •½ large avocado •1 tsp apple cider vinegar •⅓ cup chickpeas (rinsed & drained) •Sea salt & black pepper •microgreens or radish slices to garnish ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions - Toast bread. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - While toasting, combine avocado flesh and apple cider vinegar in a small bowl. Mash with a fork or hands until almost smooth. Season to taste with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - In another bowl, mash chickpeas (definitely easiest using hands!) until flaky. Season with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Spread avocado over toast slices, and top with chickpeas. Decorate with microgreens or radish slices. #vegandonuts #veganinspo #veganmeatballs #veganitalianfood #veganbodybuilder #vegancookies #veganchili #veganas #veganerezepte #vegansnacks #plantbasedprotein #veganbowl #recetasveganas #planteater #thevegansclub
🌱🌱Tex-Mex Bean Salad 🌱🌱 by @veganfoodcrazy INGREDIENTS 1 box black bean, drained & rinsed 1 box pinto beans 1 small can corn 1 red pepper chopped 1 small red onion chopped Large bunch cilantro chopped 1 lime juiced 2 tbsp oil 2 tsp salt 2 tsp ancho chili powder Mix all together in a bowl 2 🥑 avocados Mash the avocados with a pinch of salt and a little lime juice Air fryer tortilla chips. #veganicecream #veggiebowl #veganlasagna #veganbreakfastideas #plantbasedrecipes #veganrecipes #vegancookiedough #planteater #vegandumplings #plantbasedfoods #veganbacon #plantbasedrecipe #veganskt #veggierecipes #eatmoreplants
Summer streetwear from PlantFaced is stylish, unique, and ethical. 💜✨ #Streetwear #Fashion #VeganFashion #PlantEater #VeganClothes #VeganStreetwear #MakeAStatement #FashionStatement #VeganClothing #VeganStyle #ActivistApparel
One-Skillet Baked Greek Lemon Chickpeas and Rice by @crumbs.and.caramel 🌿A simple and tasty recipe, perfect for sharing! Get the recipe below! 👇🏼 Ingredients 1 tbsp olive oil 1 yellow onion, diced 4 garlic cloves, minced 1 tsp dried oregano 1/4 cup white wine 1 cup long-grain white rice, rinsed 2 cups cooked chickpeas, drained and rinsed 1/2 cup sun-dried tomatoes, oil packed 1 tbsp oil from oil packed sun-dried tomatoes 2 tbsp fresh dill, chopped 1/2 tsp salt 1 large lemon, sliced and seeded 2 1/4 cups vegetable stock, boiling 1/3 cup Kalamata olives, pitted 3 cups baby spinach 1 pint cherry tomatoes, sliced in half salt, pepper and chili flakes, to taste Instructions Preheat the oven to 375°F. In a large cast-iron skillet over medium, heat the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and oregano. Cook for another minute, then deglaze with the white wine. Cook for another minute until the wine has reduced but things still aren't starting to stick to the pan. Stir in the rice, stirring to coat. Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt. Mix well. Carefully pour the hot stock over the mixture and gently mix. Wedge the lemon slices into the mixture. Cover tightly with tin foil, and bake for 35-40 minutes, or until the rice is cooked. Carefully remove the foil, and stir in the spinach, olives and cherry tomatoes (or serve them over the top). Let sit for 5 minutes so the spinach wilts. Salt, pepper and chili flakes to taste. . . #VeganInspirations #plantbasedmeals #vegansofny #nycvegan #vegancookie #eatyourvegetables #vegancooking #vegancookings #VeganInspirations #plantbasedcooking #planteater #veganmealideas #plantbasedvegan #eatplants #orlandovegan #plantbasedliving
CREAMY COCONUT, CHICKPEA & POTATO CURRY 💛 By @nourishingalex Serves 4 - 1 medium onion, diced - 3 tsp garlic granules - 1 & 1/2 tsp ground ginger - 2 tsp ground cumin - 2 tsp ground coriander - 1 tsp dried chilli flakes - 1 tsp of turmeric - 1/4 tsp ground cinnamon - 1/4 tsp nutmeg - 650g baby potatoes, halved - 1 large carrot, sliced - 500ml veggie stock - 1 can of chickpeas, drained & rinsed - 1/2 can full fat coconut milk - salt & pepper to taste Method 1. Cook onion in a large saucepan or pot using a little olive oil (or water for oil free) on a medium heat setting for 8 mins until soft and translucent. 2. Add in all the spices including the garlic granules and cook for 1 minute until fragrant. 3. Add in the potatoes & carrot & chickpeas, then pour in the veg stock. 4. Bring it all to boil, give it a good stir, cover then leave to simmer on a lower heat setting for 15-20 mins until potatoes are soft enough to poke a fork through without breaking them apart. 5. When the potatoes are soft, pour in the coconut milk, cook for a further 15 mins with the lid off until the liquid has reduced a little. 6. Taste and season with your desired amount of salt and pepper. 7. Serve with rice and enjoy!! . . . #Plantbasedcheese #Vegandonuts #Veggiebowl #Planteater #Plantbasedfoodie #Veganfoodies #Veganbodybuilder #Veganramen #Mexicanveganfood #Receitavegana #Veganmealideas #Plantbasedvegans #Veganfoodspot #Vegangram #Vegansushi #Vegannutella
Orange-Chili Glazed Vegan Meatballs By @thecuriouschickpea 1 tsp canola oil 1 cup diced red onion 2 cloves garlic, minced 2 tsp minced ginger ½ tsp crushed red pepper flakes 15oz can chickpeas, drained and rinsed 1 6.3oz package Annie Chun’s Brown Rice 2 tbsp soy sauce 2 tbsp tahini, cashew butter, or peanut butter 1 tbsp lime juice 1 tbsp toasted sesame oil 2 tbsp sesame seeds ½ tsp salt ¼- ½ cup panko breadcrumbs (or GF breadcrumbs) if needed 1 bottle Annie Chun’s Chinese-Style Orange Sauce 2 Thai chilies, minced (or 1 tsp crushed red pepper flakes) Thinly sliced scallions, for garnish 1. Preheat the oven to 375 ºF and line a baking tray with parchment paper and spray with oil. 2. Heat the teaspoon of oil in a skillet over medium and sauté the onions until soft, 3-5 minutes. Add the garlic and ginger and cook for 60 seconds, then stir in the chili flakes. 3. Transfer the onion mixture to a food processor and add the chickpeas, brown rice, soy sauce, tahini, sesame seeds, salt, lime juice, and toasted sesame oil. Process until finely chopped, clumping together, and can be shaped into balls. Some larger pieces of chickpeas are okay. If the mixture is too wet, stir in breadcrumbs as needed. 4. Shape 1 tablespoon portions of the mixture into balls, you should make about 24 balls. Place on the baking tray and spray the vegan meatballs with oil. 5. Bake for 15 minutes, flip, then bake an additional 10-15 minutes or until crispy on the outside. 6. In a small pot combine the orange sauce and the chilies and warm up. Bring to just a simmer, then turn off the heat. 7. Toss the vegan meatballs in orange sauce, garnish with scallions and sesame seeds and serve. #VeganRecipe #veganskt #veganburgers #veganchocolatecake #planteater #plantbasedpower #vegetarianmealprep #vegetarianpizza #VeganRecipes #vegancooking #veganlunchideas #vegancookings #veganbodybuilder #veganmealideas #veganmeatballs #vegansofny
New raw vegan fruit bread recipe with my raw vegan butter. So delicious! I love creating my own recipes and not having to rely on processed foods full of sugar, salt, and additives. The best recipes do not have a lot of sugar. Only if ingredients are inferior a lot of salt and sugar has to be added. This fruit bread can also be baked. I made two loaves, one baked loaf for family members who like cooked food and one raw. Both loaves tasted amazing! All my over 1000 balanced, raw vegan recipes are now available in the super sale, link in profile. These recipes can be found in my membership group. A membership is part of the sale. I post biweekly in the group, so you will also get lots of my future recipes. 🎉🎉🎉 #rawfoodfightclub #rawfood #rawvegan #vegankids #fullyraw #goraw #Råmad #veganforlife #crueltyfree #sugarfree #organic #nogmo #Alimentscrus #rawfoodie #dairyfree #plantbased #Cibocrudo #saltfree #grainfree #planteater #vegansofig #vegan #fruitlover #Råmat #rawveganlife #consciouslivingcoach #Alimentoscrudos #glutenfree #joywithrawfood #rawveganbread
Easy tofu noodle bowl By @helens_vegan_kitchen Makes 4 portions Tofu ingredients 400g block of firm tofu 1 tsp garlic powder 1 tbsp oil Salt/pepper Juice of a lime 2 tbsp maple syrup 4 nests of rice noodles 2 tbsp tamari (or soy sauce) 1 tbsp sesame oil 2 carrots, cut into strips 1 red pepper, cut into strips 1/4 red cabbage, cut into strips 1/2 large cucumber, sliced 1 cup edamame beans Toppings Cashew nuts Sesame seeds 1️⃣ For the tofu, slice the block into small rectangles and season with lots of salt, pepper and the garlic powder. Add the oil to a griddle pan and fry the tofu on each side for 2-3 mins until seared. For the last minute of cooking drizzle over the lime juice and maple syrup 2️⃣ Cook the noodles as per packet instructions, drain and add to a bowl with the sesame oil and soy sauce 3️⃣ Prepare you veg and when the tofu is ready, divide into 4 portions and top with some toasted cashews and a sprinkle of sesame seeds. #planteater #veganerezepte #fitvegan #plantbasedrecipes #veganrecipeideas #veganworldshare #plantbasedvegan #veganmeal #veganpancake #vegetablenoodles #veganfoodspot #veganbowl #veganmeat #veganiseasy #vegetariskt
⏺Vegan nut and seed crusted tofu with creamy dill sauce by @daria_cooks_vegan ⏺Ingredients 🌱For the tofu: •16 ounces / 450 g high protein tofu (super firm) •1/2 cup / 70 g dry roasted cashews •1 tablespoon chia seeds •1 tablespoon ground flaxseed •1/2 cup / 70 g roasted hazelnuts •1/4 cup / 35 g roasted almonds •1 tablespoon pumpkin seeds •2 tablespoons olive oil (sub in any other vegetable oil you prefer) •dash of salt 🌱For the dill sauce: •3 tablespoons vegan butter •3 tablespoons all-purpose flour •1/4 cup / 60 ml vegetable stock •1 cup / 250 ml plant-based milk (I used oat milk) •1/2 cup - 3/4 cup / 120 ml - 180 ml vegan cream (I used soy cream) •1/2 teaspoon onion powder dash of garlic powder •salt and pepper to taste •3-4 tablespoons (or to taste) dill, chopped ⏺Instructions 1️⃣Preheat oven to 410 °F / 210 °C. 2️⃣In a food processor combine nuts, seeds, oil and salt. Blend until it is a crunchy paste. 3️⃣Cut tofu into pieces (about 8-10). Line a baking tray with parchment paper and transfer all the tofu pieces onto the tray. Cover tofu pieces with nut and seed paste, then turn over and cover the other side with paste. Drizzle tofu pieces with olive oil and bake for about 20-30 minutes, or until golden brown. 4️⃣Meanwhile prepare dill sauce. In a pot heat 3 tablespoons of vegan butter until butter is melted. Add flour and mix until combined. Add vegetable stock and milk and stir constantly, until the sauce is smooth. Add cream, onion powder, garlic powder, salt and pepper. Let simmer. Add fresh chopped dill and serve with the tofu. Serve with steamed rice and cucumber salad, if desired. ENJOY! #vegetarianmeal #thecookingfeed #vegantips #veganburger #planteater #veganspaghetti #veganburgers #letscookvegan #VeganRecipe #veganmexican #plantbasedliving #plantbasedmeals #veganbaker #simpleveganrecipes #veganbrownies
Rome photo dump day 1 🤍🇮🇹 The best thing about me and my bestie being childless is the fact, that when he randomly messages me that he bought a ticket to go to Rome and if I wanna join, it takes me exactly 5 seconds to decide if I’m gonna go or not. 😌🥳 We absolutely fell in love with the city pretty much immediately! At some parts the architecture looked more like if we were in some sort of a video game. 😍 We also both straight away got into the Italian vibe and whilst I had americano & wine for lunch, Martin ate three different tiramisu in one day. 😂 Also let’s appreciate my outfit. One couldn’t guess if I was going to Coachella or to explore Rome and walk 30k steps. 🙃😂
Calling all future applicants! The next application window closes May 31 - why wait? Apply for your scholarship today. @fruit.arianna @nutritionstudies @nutritionstudiesespanol #plantbased #simple #scholarship #plantbasedrecipes #eatplants #vegan #whatveganseat #immunesystem #foodismedicine #wholefoodplantbased #eatplants #vegaynsofinstagram #plantbasednutrityion #vegansofig #vegan #foodshare #veganfood #veghead #govegan #planteater #veganrecipes #veganshare #vegetarian #fruitsandveggies #summervegan #wholefoods #betterhealth #purefood #cleandiet #hearthealth #tcolincampbell
#vegans #veganchoice #bekind #planteater #yourchoice #crueltyfreelife #vegantruth #veganmyth #plantbased #freshvegan #vegandiet #healthylifestyle #veganbased #ethicalvegan #veganlifestyle #makeadifference #veganmyths #veganinformation #veganfactshare #crueltyfree #govegan #vegansofig #vegansofinstagram #bevegan #vegan #plantbased #veganfood #veganfood #vegg #veganism #vegansofinstagram #veganwebsite #crueltyfreereviews
April 24, 2024: What I ate and drank today. Pic 1: The food I juiced this morning: • cucumber • carrots • pineapple • turmeric • lemon Pic 2: The two quarts of juice I got from juicing the food in Pic 1. I drank one quart of this juice for breakfast and drank the other quart for lunch. Pic 3: Mid-morning snack: These little charcuterie trays were given to me & my co-workers today at work as gifts of appreciation. What is pictured is the part I ate consisting of: • crackers • green grapes • dried cranberries • black olives • green olives • cucumber pickle This tray also came with meat & cheese & chocolate covered pretzels that I did not eat. Pic 4: My supper plate: grated firm tofu that I sprinkled with salt, black pepper, garlic powder and onion powder and then mixed with some ( Lillie’s brand ) Carolina Barbeque Sauce. I heated the tofu-barbeque mixture in a skillet on the stovetop, then spooned it over some toasted homemade whole wheat sour dough bread, and lastly topped with some fresh chopped cilantro. Also some sliced cucumbers sprinkled with a little salt & pepper. Pic 5: “ Dessert:” Some more of the chickpea “ cookie dough “ that I made last evening. I actually had about this much more that I didn’t photograph after I ate the portion shown. Edit: I also ate a small handful of fresh mulberries straight off the tree in our yard after the original post was made. #whatiateanddranktoday #plantbased #plantbasedlifestyle #myplantbasedlife #planteater #plantbasedfoodblog #plantbasedfoodblogger #myplantbasedjourney #plantbased2024 #satisfiednotdeprived
✨RAINBOW TOFU FRIED RICE ✨ By @clairebear_bites INGREDIENTS- • 1 package Tofu Firm • 2 tbsp oil • garlic • 3 cups cooked rice • 1 can corn (drained) • 1/2 red bell pepper (diced) • 1 1/2 carrots (peeled, diced) • 1 cup purple cabbage (shredded) • 1 cup edamame (steamed, shelled) • 2 green onions, sliced for garnish • 3 tbs nutritional yeast SAUCE- • 1 tsp sesame oil • 2 tbs coconut aminos • 1 tsp sriracha TO MAKE - • First open and cube your package of tofu. • Add to an airfryer, drizzle with avocado oil and cook at 400F until brown and crispy. • To a warm skillet, add oil, garlic, bell pepper, carrot, and cabbage. Stir fry until garlic is fragrant. Just a few minutes. • Add your rice, corn, and edamame. • Combine all your sauce ingredients into a bowl and mix to combine. • Add sauce into your pan along with the nutritional yeast. • Stir for another few minutes until warmed through. • Add cooked tofu. Toss. And add to your serving bowls. • Garnish with green onion. • ENJOY!!! 🌈 #vegandonuts #vegangram #plantbasednutrition #vegangranola #planteater #veganbrownies #plantbasedsnacks #plantbasedliving #vegannoodles #veganmealideas #veganrecipes #vegandumplings #bestveganfood #veganrecipeshare #veganvideos
ANZEIGE | NEW ARRIVAL! The Kong 2005 family is now complete! 🔥 Many thanks @lanadeltime2018 for the opportunity to create this post, the very fast shipping and best service as always! Easily one of the most trusted dinosaur figure shops where you can order your favourite figures! 😍 —————————————— Figures: For more prehistoric models, follow me on @prehistoriczone #prehistoriczone #jurassicpark #jurassicworld #prehistoric #love #black #jurassic #photography #dinosaurs #paleontology #viral #dino #comparison #review #collector #collection #hunter #sizecomparison #instagood #science #creatures #herbivore #planteater #skullisland #lanatimeshop #kingkong #kong #nanmu
Pumpkin Soup with Coconut & Ginger By @beferox Serves 4 Ingredients: •800g Hokkaido pumpkin, washed, deseeded and cut into pieces •600g carrots, peeled and sliced •1 onion, cubed •5 cm ginger, peeled and thinly sliced •2 tbsp. vegan butter or margarine •1 liter vegetable broth •1 can (400ml) coconut milk •Salt, pepper and soy sauce to taste •Juice of 1 lemon Directions: •Heat 2 tbsp. vegan butter in a big saucepan over medium-high heat. Add pumpkin pieces, carrots, onion and ginger. Cook for 5 minutes, then add vegetable broth •Reduce heat to medium-low. Cover pot with a lid and cook for 20 minutes or until vegetables are soft •Remove saucepan from heat and finely puree the soup with an electric mixer. Add coconut milk and lemon juice. Season with salt, pepper and soy sauce •Serve with bread and ENJOY!🍂 . . #Easyveganfood #Veganrecipevideos #Vegandumplings #Vegetariansushi #Veganbowls #Veganberlin #Veganbaker #Veganfoodies #PlantBasedRecipes #Vegandinnerideas #Veggiebowl #Planteater #Plantbasednutrition #Vegetarianfoodie #Veganpancakes #Plantbaseddesserts
Crispy Tofu & Sugar Snap Pea Noodle Bowl🌿 By @realizing_fitness 𝗧𝗛𝗘 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: sugar snap peas garlic scapes red cabbage, sliced or shredded onion, sliced extra firm tofu noodles of choice ginger, minced garlic, minced neutral oil of choice 𝗧𝗛𝗘 𝗦𝗔𝗨𝗖𝗘: peanut butter toasted sesame oil tamari maple syrup lime juice corn starch red chili flakes pepper In a bowl, combine sauce ingredients and set aside. In a frying pan, over medium heat, cook garlic and ginger in oil until fragrant. Add onion and cook for a few minutes. Add tofu, snap peas and garlic scapes. Cook until tofu is golden on both sides and veggies are tender. Toss all ingredients in a drizzle of sauce. I cooked the cabbage in a separate frying pan, with a little oil (for aesthetic—it’ll turn other ingredients grey/purple) Add noodles to cabbage with remaining sauce and toss. Cook for a few minutes. Serve with sesame seeds and green onion. Enjoy! #planteater #vegannutella #vegangermany #mexicanvegan #healthyveganfood #vegancookings #VeganRecipe #vegandrink #plantbasedvegan #veggiefood #vegancookings #veganbrunch #plantbasedcheese #VeganRecipes #veganfrenchtoast #plantbasedliving
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Waytohealthkitchen 1️⃣ ✨ CARROT (CHEESE) CAKE 🤯🤯🤯 Gluten, dairy and refined sugar FREE 😍 | ✨ INGREDIENTS✨ 🌱 1 cup walnuts 🌱 3/4 cup shredded coconut 🌱 1 1/4 cup pitted Medjool dates 🌱 1/4 cup almond flour 🌱 1 tsp cinnamon, ground ginger and nutmeg 🌱 1 large carrot, grated 🌱 2 1/2 cups cashews 🌱 1 orange, juiced 🌱 1/2 cup plant- based milk 🌱 1/3 cup date or maple syrup| ✨ INSTRUCTIONS✨ 🌱 Combine the “crust” ingredients and press onto a lined pan & freeze to set while working on second layer. I added carrots last for more texture. Combine the second layer ingredients and blend on high speed until creamy then pour over and freeze for a couple of hours. I sprinkled some granola on top but you do you 😍| 😍 ENJOY & tag someone that has to see this 🔥 2️⃣ ✨ TWIX BARS made of 5 ingredients 🤯😍 ✨ INGREDIENTS✨ layer 1: 🌱 1.5 cups almond flour 🌱 1/8 cup coconut oil (melted) 🌱 1/4 cup maple syrup caramel layer: 🌱 1/3 cup hazelnut butter (or nut/ seed butter of your choice) 🌱 1/6 cup maple syrup 🌱 2- 3 tbsp coconut oil (melted) Topping: 🌱 Melted chocolate ✨ INSTRUCTIONS✨ 🌱 Combine almond flour and maple syrup then add cooled melted coconut oil and mix to form dough (u can use processor as well). Bake at 350F for 15-20 min or until edges slightly golden then cool off 🌱 In a small pan combine caramel layer ingredients and bring it to boil. Lower the heat to low boil and let it bubble for 6-7 min. Pour onto the first layer and let is set in the fridge for 1h or so 🌱 Melt your chocolate of choice with a bit of coconut oil (I suggest clean chocolate made of cacao, cacao butter and coconut sugar) and pour over then let it set in the fridge 😍 ENJOY and tag someone that needs to see these 🙏🏻❤️
Super Simple Vegan Pad Thai🌱 By @happyskinkitchen Serve 2 Ingredients: 300g of firm/ extra firm tofu - pressed to remove excess water and cut into cubes 2 shallots - finely chopped 1 red chili - finely chopped 3 garlic cloves - crushed 1 tbsp of toasted sesame oil 2 portions of rice noodles 2 handful of bean sprouts 3 spring onions - finely chopped 50g of roasted & salted peanuts - roughly chopped a handful of chopped coriander For the sauce: 3 tbsp tamari sauce 2 tbsp tamarind paste the juice of 1/2 lime 2 tbsp coconut sugar 1 tsp of chili sauce Method Cook the noodles according to the packet's instructions. Drain and rinse under cold water to stop the cooking process. Add them to a bowl with a drizzle of sesame oil to prevent from sticking. Leave them on one side. To make the sauce simply mix all the ingredients in a bowl. Set aside. Add 1 tbsp of toasted sesame oil to a large pan. Once hot add in the shallots and cook on a medium heat for 5 minutes. Add in the chopped tofu and cook for a total of 10 minutes, turning it around so it get evenly browned. Add in the chopped chilli and garlic and cook for another 2-3 minutes. Add the spring onions, bean sprouts and noodles. Stir everything together, add a dash of tamari sauce and cook for another 2-3 minutes. Pour over the sauce and mix all together, cook for the final 2 minutes. Serve with chopped peanuts and a sprinkle of coriander. #easyveganmeals #veganbrownies #plantbasedmeals #vegandinnerideas #eatvegan #plantbasedcheese #eatyourvegetables #plantbasedpower #plantbasedvegans #vegantacos #vegandiet #veganprotein #planteater #veganburger #veganrecipeshare
Stunning Cambridge 🤍 Last time I visited this beautiful city was 6 years ago with my ex. Felt so weird walking around the same streets thinking back how much my life has changed since then. And when it comes to me personally - I feel so different yet still the same. 🙌🏻😌 I had a truly wonderful time in Cambridge especially thanks to the one special person. Almost one month later I’m still thinking about it and it gives me butterflies. 🦋🥰