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  • Vegan chickpea-olive sandwich by 📸 @pia_mia_clean_food 💚
via @vegangotgame #vegangotgame
Ingredients:
1 can chickpeas
Handful of black olives
1 tablespoon flaxseed oil
3 Tablespoons plant-based yoghurt .
2 chopped cloves of garlic
1/2 teaspoon Mediterranean herbs
salt & white pepper

Method :
Roughly mash the chickpeas, using a fork or a potato masher.
Add the other ingredients and mix well. Serve with fresh veggies on slices of bread.
  • Vegan chickpea-olive sandwich by 📸 @pia_mia_clean_food 💚
    via @vegangotgame #vegangotgame
    Ingredients:
    1 can chickpeas
    Handful of black olives
    1 tablespoon flaxseed oil
    3 Tablespoons plant-based yoghurt .
    2 chopped cloves of garlic
    1/2 teaspoon Mediterranean herbs
    salt & white pepper

    Method :
    Roughly mash the chickpeas, using a fork or a potato masher.
    Add the other ingredients and mix well. Serve with fresh veggies on slices of bread.
  • 168 1 19 hours ago
  • Lentil mushroom bolognese by 📸 @cookingforpeanuts 🧡
via @vegangotgame #vegangotgame
.
Cook 1 finely diced onion, 3 minced garlic cloves and about 10oz sliced mushrooms in a little vegetable broth (or olive oil) until just softened, about 5 minutes. Add 1 tsp oregano and a large pinch of red chili flakes. Cook another minute. Add 1 cup green dry lentils and 3 cups vegetable broth (or water). Bring to boil before reducing heat. Simmer, covered, for about 30 minutes (or until lentils are cooked). Mix in 1-6oz jar unsalted tomato paste (I use bionatura unsalted), 1-15oz can diced tomatoes, 1 tbsp balsamic vinegar, 1 tsp sugar (optional) and 1/2 cup water. Bring to a boil before reducing heat. Simmer, covered, for 20 minutes. Add more water if starts to stick but sauce should remain thick. Remove from heat. Add salt to taste and top with fresh parsley. Serve with your favorite pasta.
  • Lentil mushroom bolognese by 📸 @cookingforpeanuts 🧡
    via @vegangotgame #vegangotgame
    .
    Cook 1 finely diced onion, 3 minced garlic cloves and about 10oz sliced mushrooms in a little vegetable broth (or olive oil) until just softened, about 5 minutes. Add 1 tsp oregano and a large pinch of red chili flakes. Cook another minute. Add 1 cup green dry lentils and 3 cups vegetable broth (or water). Bring to boil before reducing heat. Simmer, covered, for about 30 minutes (or until lentils are cooked). Mix in 1-6oz jar unsalted tomato paste (I use bionatura unsalted), 1-15oz can diced tomatoes, 1 tbsp balsamic vinegar, 1 tsp sugar (optional) and 1/2 cup water. Bring to a boil before reducing heat. Simmer, covered, for 20 minutes. Add more water if starts to stick but sauce should remain thick. Remove from heat. Add salt to taste and top with fresh parsley. Serve with your favorite pasta.
  • 3,017 24 26 May, 2019

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  • Vegan cauliflower wings by 📸@eats.luscious 🧡
via @vegangotgame #vegangotgame

1 Head of cauliflower

Batter:
Measurements may vary depending on the size of your cauliflower
100-150g / 1 - 1 1/2 cups of Flour
150-200ml / 1/2 - 3/4 Cup of Water or plantbased milk
2 tsp garlic powder
2 tsp onion powder
2 tsp tumeric
1 tsp salt
Pepper

Method:
Mix all of the ingredients together it should be slightly runny. Coat the cauliflower rosettes in batter and put them on a tray lined with parchment paper.
Bake in the preheated oven at 230°C / 450°F circulation heat for 20-25 mins until golden and crispy.
Glaze:
40g / 1/4 cup of vegan butter
Bbq sauce to taste
Hot sauce or chili flakes

Method:
Melt the butter, combine it with the bbq sauce and hot sauce or chili flakes.
Take the cauliflower wings out of the oven and coat them with the glaze.
Bake for another 10-15 mins until golden brown.
Sour cream dip:
3-4 Tbsp vegan Greek yogurt / skyr
Frozen or fresh herbs (Parsley, chives, dill)
1 1/2 tsp salt
Pepper
1 tsp garlic powder
Some lemon juice

Method:
Mix all of your ingredients to taste.
  • Vegan cauliflower wings by 📸@eats.luscious 🧡
    via @vegangotgame #vegangotgame

    1 Head of cauliflower

    Batter:
    Measurements may vary depending on the size of your cauliflower
    100-150g / 1 - 1 1/2 cups of Flour
    150-200ml / 1/2 - 3/4 Cup of Water or plantbased milk
    2 tsp garlic powder
    2 tsp onion powder
    2 tsp tumeric
    1 tsp salt
    Pepper

    Method:
    Mix all of the ingredients together it should be slightly runny. Coat the cauliflower rosettes in batter and put them on a tray lined with parchment paper.
    Bake in the preheated oven at 230°C / 450°F circulation heat for 20-25 mins until golden and crispy.
    Glaze:
    40g / 1/4 cup of vegan butter
    Bbq sauce to taste
    Hot sauce or chili flakes

    Method:
    Melt the butter, combine it with the bbq sauce and hot sauce or chili flakes.
    Take the cauliflower wings out of the oven and coat them with the glaze.
    Bake for another 10-15 mins until golden brown.
    Sour cream dip:
    3-4 Tbsp vegan Greek yogurt / skyr
    Frozen or fresh herbs (Parsley, chives, dill)
    1 1/2 tsp salt
    Pepper
    1 tsp garlic powder
    Some lemon juice

    Method:
    Mix all of your ingredients to taste.
  • 2,899 33 25 May, 2019

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  • These Red Curry Tofu Dumplings by @hellolisalin look like they'd just melt in your mouth 😍✨ Tag a friend that you'd love to share these with!
  • These Red Curry Tofu Dumplings by @hellolisalin look like they'd just melt in your mouth 😍✨ Tag a friend that you'd love to share these with!
  • 877 12 20 hours ago
  • Vegan Swiss Meringue Buttercream by 📸 @theveganbakerperth 💗
via @vegangotgame #vegangotgame
Ingredients:
170g Aquafaba*
300g granulated white sugar
200g vegetable shortening
125g vegan butter
1 tsp vanilla extract

Method:
1. Make sure before you do anything, that you have taken the vegetable shortening out and left it in a warm place to come to room temperature.

2. In a medium saucepan, bring the aqufaba and sugar to a gentle boil over high heat.
3. Transfer the Aquafaba to your stand mixture, using the whisk attachment, beat on high for upwards of 10 minutes. You want the mixture to cool down completely and become meringue (be patient). 4. Once you've whisked for what feels like an eternity, your mixture is cool, the meringue is holding a nice semi-stiff peak, change the whisk attachment to a paddle attachment (don't try doing it with your whisk, you'll break it). 5. Add the vegetable shortening and beat hard until incorporated, scrape down the sides of your mixer. Then add your vegan butter and vanilla and beat on high for 2 minutes. You should have a very fluffy, vivid white, delicious buttercream!
Amazing for icing cakes or piping on cupcakes! Chuck in some cocoa for chocolate buttercream, it's heavenly.
  • Vegan Swiss Meringue Buttercream by 📸 @theveganbakerperth 💗
    via @vegangotgame #vegangotgame
    Ingredients:
    170g Aquafaba*
    300g granulated white sugar
    200g vegetable shortening
    125g vegan butter
    1 tsp vanilla extract

    Method:
    1. Make sure before you do anything, that you have taken the vegetable shortening out and left it in a warm place to come to room temperature.

    2. In a medium saucepan, bring the aqufaba and sugar to a gentle boil over high heat.
    3. Transfer the Aquafaba to your stand mixture, using the whisk attachment, beat on high for upwards of 10 minutes. You want the mixture to cool down completely and become meringue (be patient). 4. Once you've whisked for what feels like an eternity, your mixture is cool, the meringue is holding a nice semi-stiff peak, change the whisk attachment to a paddle attachment (don't try doing it with your whisk, you'll break it). 5. Add the vegetable shortening and beat hard until incorporated, scrape down the sides of your mixer. Then add your vegan butter and vanilla and beat on high for 2 minutes. You should have a very fluffy, vivid white, delicious buttercream!
    Amazing for icing cakes or piping on cupcakes! Chuck in some cocoa for chocolate buttercream, it's heavenly.
  • 1,399 14 25 May, 2019
  • Mee Goreng (spicy fried noodles) by 📸 @woon.heng 💚
via @vegangotgame #vegangotgame (yields 4-5 servings)
Ingredients:
~ 4 servings of fresh noodles (I used fresh ~1lb) or any dried noodles such as ramen
~ 1 small potato
~ 1 pack of firm tofu, pan fried
~ 2 Thai chilis, chopped
~ 1-2 cups Yu Choy (or bok choy)
~ 2 cups mung bean sprouts
~ 1 cup sliced Asian breadsticks/Chinese cruller (optional)
~ 3 cloves garlic, minced
~ 2 shallots, sliced
~ lime wedges
~ oil and salt to taste
Sauce (mix all below and set aside):
~ 2 tablespoons ketchup
~ 2 tablespoons sambal oelek/chili sauce
~ 2 tablespoons soy sauce
~ 1 tablespoon dark soy sauce
~ 1 teaspoon curry powder

Boil potato with skin on in a pot with a little salt until soft on the inside (check with fork). Peel skin off and cut into cubes. Cook noodles based on package instructions, rinse with cold water for al dente texture.
In a heated pan with 1 tablespoon oil, saute shallots and garlic until fragrant. Then add noodles, tofu, breadstick, chili, yu choy, sauce and stir continuously until all noodles are coated with sauce. Add potatoes and mung bean sprouts, toss until well combined. Season with salt if needed. Serve with a squeeze of lime juice, and slurp away.
  • Mee Goreng (spicy fried noodles) by 📸 @woon.heng 💚
    via @vegangotgame #vegangotgame (yields 4-5 servings)
    Ingredients:
    ~ 4 servings of fresh noodles (I used fresh ~1lb) or any dried noodles such as ramen
    ~ 1 small potato
    ~ 1 pack of firm tofu, pan fried
    ~ 2 Thai chilis, chopped
    ~ 1-2 cups Yu Choy (or bok choy)
    ~ 2 cups mung bean sprouts
    ~ 1 cup sliced Asian breadsticks/Chinese cruller (optional)
    ~ 3 cloves garlic, minced
    ~ 2 shallots, sliced
    ~ lime wedges
    ~ oil and salt to taste
    Sauce (mix all below and set aside):
    ~ 2 tablespoons ketchup
    ~ 2 tablespoons sambal oelek/chili sauce
    ~ 2 tablespoons soy sauce
    ~ 1 tablespoon dark soy sauce
    ~ 1 teaspoon curry powder

    Boil potato with skin on in a pot with a little salt until soft on the inside (check with fork). Peel skin off and cut into cubes. Cook noodles based on package instructions, rinse with cold water for al dente texture.
    In a heated pan with 1 tablespoon oil, saute shallots and garlic until fragrant. Then add noodles, tofu, breadstick, chili, yu choy, sauce and stir continuously until all noodles are coated with sauce. Add potatoes and mung bean sprouts, toss until well combined. Season with salt if needed. Serve with a squeeze of lime juice, and slurp away.
  • 2,785 20 24 May, 2019
  • My take on the Filipino favorite, TAPSILOG. You can find the full recipe on my blog!💃🏻 Tapsilog is a famous Filipino dish that’s enjoyed during breakfast, lunch, and dinner (we Filipinos love our rice). It’s composed of Tapa (tap-) that’s usually made of meat but I used mushrooms for this one; Sinangag (-si-) or fried garlic rice, and Itlog (-log) or egg but of course I used tofu scramble for this one. The oyster mushrooms are the star in this dish because they absorb flavors so well since I wanted to replicate the taps flavors as best as I can while using really simple ingredients everyone has access to. I hope you understood my attempt to explain what tapsilog is. 😅 anyway, hope you guys enjoy this since I love Filipino food and wanted to share more of our cuisine. Happy weekend! 🌱
  • My take on the Filipino favorite, TAPSILOG. You can find the full recipe on my blog!💃🏻 Tapsilog is a famous Filipino dish that’s enjoyed during breakfast, lunch, and dinner (we Filipinos love our rice). It’s composed of Tapa (tap-) that’s usually made of meat but I used mushrooms for this one; Sinangag (-si-) or fried garlic rice, and Itlog (-log) or egg but of course I used tofu scramble for this one. The oyster mushrooms are the star in this dish because they absorb flavors so well since I wanted to replicate the taps flavors as best as I can while using really simple ingredients everyone has access to. I hope you understood my attempt to explain what tapsilog is. 😅 anyway, hope you guys enjoy this since I love Filipino food and wanted to share more of our cuisine. Happy weekend! 🌱
  • 655 17 20 hours ago

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  • #Repost @fueledbyplants__
• • • • •
| Vegan French Toast | Swipe right to watch video | •
•
•
🍌 Being vegan doesn't mean giving up on anything. You can still eat all the food you love. French toasts remind me so much of my childhood and it makes me so incredibly happy to know that today I can still eat french toasts but that no one has been harmed in the process. This cruelty-free delicious recipe is soooo easy to make that it will blow your mind (and your tastebuds!). •
•
•
🍌 First mix in a bowl: 1/4 cup of almond milk, 3/4 cup of coconut milk, 2 tsp of cornstarch, a few drops of vanilla essence and a pinch of turmeric (optional, just to make it yellow). Dip your bread in the mixture on both sides. Add some coconut oil in a non-stick pan (I used a pancake pan). Cook until both sides are brown. I like to sprinkle some coconut sugar on the bread while it cooks, the sugar will caramelize and it's even better 😍
🍌Serve with some banana, strawberries, almond butter, coconut flakes, maple syrup, whipped coconut cream or whatever you like. Enjoy ♡
•
•
•
#veganvideo #veganrecipes #veganfood #veganfrenchtoast #painperdu #veganpainperdu #frenchtoast #veganbreakfast #vegancapetown #plantbasedrecipes #veganfoodie #vegancook #easyvegan #deliciousfood #banana #almondbutter
  • #Repost @fueledbyplants__
    • • • • •
    | Vegan French Toast | Swipe right to watch video | •


    🍌 Being vegan doesn't mean giving up on anything. You can still eat all the food you love. French toasts remind me so much of my childhood and it makes me so incredibly happy to know that today I can still eat french toasts but that no one has been harmed in the process. This cruelty-free delicious recipe is soooo easy to make that it will blow your mind (and your tastebuds!). •


    🍌 First mix in a bowl: 1/4 cup of almond milk, 3/4 cup of coconut milk, 2 tsp of cornstarch, a few drops of vanilla essence and a pinch of turmeric (optional, just to make it yellow). Dip your bread in the mixture on both sides. Add some coconut oil in a non-stick pan (I used a pancake pan). Cook until both sides are brown. I like to sprinkle some coconut sugar on the bread while it cooks, the sugar will caramelize and it's even better 😍
    🍌Serve with some banana, strawberries, almond butter, coconut flakes, maple syrup, whipped coconut cream or whatever you like. Enjoy ♡



    #veganvideo #veganrecipes #veganfood #veganfrenchtoast #painperdu #veganpainperdu #frenchtoast #veganbreakfast #vegancapetown #plantbasedrecipes #veganfoodie #vegancook #easyvegan #deliciousfood #banana #almondbutter
  • 3 0 19 hours ago

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  • Vegan Hoooooot Dog! 😍😍😍 Ich habe zum ersten Mal den Veggie-Dog von @ikeadeutschland (unbezahlte Werbung) probiert. Was soll ich sagen? Meeeeeega! 😍 Die Buns sind von @danijel_redstylecooking und eigentlich Subway-Buns. 😅😱Das Rezept wurde einfach etwas geändert, damit es veganen Standards entspricht. 😅
  • Vegan Hoooooot Dog! 😍😍😍 Ich habe zum ersten Mal den Veggie-Dog von @ikeadeutschland (unbezahlte Werbung) probiert. Was soll ich sagen? Meeeeeega! 😍 Die Buns sind von @danijel_redstylecooking und eigentlich Subway-Buns. 😅😱Das Rezept wurde einfach etwas geändert, damit es veganen Standards entspricht. 😅
  • 8 1 19 hours ago
  • BBQ Cauliflower Wings are such a perfect appetizer or snack. Made with a handful of ingredients, these will keep everyone coming back for more!

Recipe link in profile—-> @nora_cooks_vegan_
  • BBQ Cauliflower Wings are such a perfect appetizer or snack. Made with a handful of ingredients, these will keep everyone coming back for more!

    Recipe link in profile—-> @nora_cooks_vegan_
  • 78 4 19 hours ago
  • 400 tamales later, finally sitting down to enjoy some with a cafecito 💗.
.
.
also... Mark your calendars for Saturday, November 9th ATL because @soyveganaatl will be an official vendor at @atlantavegfest 🙈
  • 400 tamales later, finally sitting down to enjoy some with a cafecito 💗.
    .
    .
    also... Mark your calendars for Saturday, November 9th ATL because @soyveganaatl will be an official vendor at @atlantavegfest 🙈
  • 23 7 19 hours ago
  • Quesadillas with Creamy Chipotle Bean Dip and Charred Onion Salsa - follow @theveggieacademy⠀
⠀
Original recipe by @sporkfoods ❤⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀
Serves 4 to 6 ⁣⠀
FOR THE QUESADILLAS⁣⠀
⁣⠀
2 teaspoons neutral-tasting oil⁣⠀
⁣⠀
4 large flour tortillas⁣⠀
⁣⠀
1 cup shredded vegan Pepper Jack cheese ⁣⠀
FOR THE BEAN DIP⁣⠀
⁣⠀
2 (16-ounce) cans pinto beans, rinsed and drained⁣⠀
⁣⠀
½ cup vegan chipotle mayonnaise⁣⠀
⁣⠀
2 tablespoons freshly squeezed lime juice⁣⠀
⁣⠀
2 teaspoons agave ⁣⠀
½ teaspoon sea salt ⁣⠀
FOR THE SALSA⁣⠀
⁣⠀
½ red onion, skin on⁣⠀
⁣⠀
1 teaspoon neutral-tasting oil⁣⠀
⁣⠀
¼ cup fresh or frozen (thawed) corn kernels⁣⠀
⁣⠀
½ teaspoon sea salt⁣⠀
⁣⠀
¼ teaspoon freshly ground black pepper⁣⠀
⁣⠀
2 tablespoons freshly squeezed lime juice⁣⠀
⁣⠀
2 teaspoons agave⁣⠀
⁣⠀
1 tablespoon fresh cilantro, coarsely chopped ⁣⠀
TO PREPARE THE QUESADILLAS⁣⠀
⁣⠀
Heat a griddle over medium heat. Add oil. Add 1 or 2 tortillas at a time and sprinkle each tortilla with ½ cup cheese. Cook about 3 to 4 minutes, or until golden. Enclose with remaining tortillas, flip, and cook 3 to 4 more minutes, or until golden. Set aside to cool slightly and cut into triangles. ⁣⠀
TO PREPARE THE DIP⁣⠀
⁣⠀
In a food processor, purée all dip ingredients until smooth and set aside. ⁣⠀
TO PREPARE THE SALSA⁣⠀
⁣⠀
On a medium open flame, place the flat side of onion and char until blackened, 3 to 5 minutes. When slightly cooled, peel, cut into small dice and set aside. In a small skillet, heat oil. Add corn and cook 3 to 5 minutes, or until golden. Place in a mixing bowl and add sea salt, pepper, lime juice, agave, and cilantro. Add charred onion. ⁣⠀
To serve, place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping. ⁣⠀
Tip: Give your quesadilla a little extra crisping time in the pan to get that restaurant-quality crunch and golden color. It’s worth the effort and helps hold its structure for dipping. (photo by @_kate_lewis )⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀
#veganfood #veganfoodie #veganfood #veganproducts #veganbeauty #crueltyfree #veganrepost #veganvideos #veganvideo #veganrecipes #veganrestaurant #vegangoals
  • Quesadillas with Creamy Chipotle Bean Dip and Charred Onion Salsa - follow @theveggieacademy

    Original recipe by @sporkfoods ❤⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀
    Serves 4 to 6 ⁣⠀
    FOR THE QUESADILLAS⁣⠀
    ⁣⠀
    2 teaspoons neutral-tasting oil⁣⠀
    ⁣⠀
    4 large flour tortillas⁣⠀
    ⁣⠀
    1 cup shredded vegan Pepper Jack cheese ⁣⠀
    FOR THE BEAN DIP⁣⠀
    ⁣⠀
    2 (16-ounce) cans pinto beans, rinsed and drained⁣⠀
    ⁣⠀
    ½ cup vegan chipotle mayonnaise⁣⠀
    ⁣⠀
    2 tablespoons freshly squeezed lime juice⁣⠀
    ⁣⠀
    2 teaspoons agave ⁣⠀
    ½ teaspoon sea salt ⁣⠀
    FOR THE SALSA⁣⠀
    ⁣⠀
    ½ red onion, skin on⁣⠀
    ⁣⠀
    1 teaspoon neutral-tasting oil⁣⠀
    ⁣⠀
    ¼ cup fresh or frozen (thawed) corn kernels⁣⠀
    ⁣⠀
    ½ teaspoon sea salt⁣⠀
    ⁣⠀
    ¼ teaspoon freshly ground black pepper⁣⠀
    ⁣⠀
    2 tablespoons freshly squeezed lime juice⁣⠀
    ⁣⠀
    2 teaspoons agave⁣⠀
    ⁣⠀
    1 tablespoon fresh cilantro, coarsely chopped ⁣⠀
    TO PREPARE THE QUESADILLAS⁣⠀
    ⁣⠀
    Heat a griddle over medium heat. Add oil. Add 1 or 2 tortillas at a time and sprinkle each tortilla with ½ cup cheese. Cook about 3 to 4 minutes, or until golden. Enclose with remaining tortillas, flip, and cook 3 to 4 more minutes, or until golden. Set aside to cool slightly and cut into triangles. ⁣⠀
    TO PREPARE THE DIP⁣⠀
    ⁣⠀
    In a food processor, purée all dip ingredients until smooth and set aside. ⁣⠀
    TO PREPARE THE SALSA⁣⠀
    ⁣⠀
    On a medium open flame, place the flat side of onion and char until blackened, 3 to 5 minutes. When slightly cooled, peel, cut into small dice and set aside. In a small skillet, heat oil. Add corn and cook 3 to 5 minutes, or until golden. Place in a mixing bowl and add sea salt, pepper, lime juice, agave, and cilantro. Add charred onion. ⁣⠀
    To serve, place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping. ⁣⠀
    Tip: Give your quesadilla a little extra crisping time in the pan to get that restaurant-quality crunch and golden color. It’s worth the effort and helps hold its structure for dipping. (photo by @_kate_lewis )⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⁣⠀
    #veganfood #veganfoodie #veganfood #veganproducts #veganbeauty #crueltyfree #veganrepost #veganvideos #veganvideo #veganrecipes #veganrestaurant #vegangoals
  • 15 0 19 hours ago

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  • Nickel, hamburguesas a medida.
  • Nickel, hamburguesas a medida.
  • 19 1 19 hours ago
  • finally homemade icecream again - banana-peanut butter with roasted chickpeas covered in dark chocolate. Sounds gross? Tastes delish and is rich in protein 😉
  • finally homemade icecream again - banana-peanut butter with roasted chickpeas covered in dark chocolate. Sounds gross? Tastes delish and is rich in protein 😉
  • 24 8 19 hours ago

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  • Someone wanted my breakfast....⁣
⁣
Tofu scramble with potatoes and @gardein sausage patties.  This is my first time trying to patties and they are so good!  Not surprising since gardein makes exceptional mock meats. ⁣
⁣
Perfect breakfast.
  • Someone wanted my breakfast....⁣

    Tofu scramble with potatoes and @gardein sausage patties. This is my first time trying to patties and they are so good! Not surprising since gardein makes exceptional mock meats. ⁣

    Perfect breakfast.
  • 10 2 19 hours ago
  • happy sunday! 🦋🌟
-
dEATS: one head of leaf lettuce, two mashed small russet potatoes w/ @primalkitchenfoods streak sauce, seasoned and baked tofu, and hemp seeds 😛
-
hope you all have had a great weekend, I work all day today i’ll be having a pretty boring day today 🤷🏼‍♀️ but enjoy this rare savory post 🤣
  • happy sunday! 🦋🌟
    -
    dEATS: one head of leaf lettuce, two mashed small russet potatoes w/ @primalkitchenfoods streak sauce, seasoned and baked tofu, and hemp seeds 😛
    -
    hope you all have had a great weekend, I work all day today i’ll be having a pretty boring day today 🤷🏼‍♀️ but enjoy this rare savory post 🤣
  • 74 12 19 hours ago
  • Getting ready for a little barbecue early dinner / late lunch ❤️
  • Getting ready for a little barbecue early dinner / late lunch ❤️
  • 21 1 19 hours ago
  • Vegan chickpea-olive sandwich by 📸 @pia_mia_clean_food 💚
via @vegangotgame #vegangotgame
Ingredients:
1 can chickpeas
Handful of black olives
1 tablespoon flaxseed oil
3 Tablespoons plant-based yoghurt .
2 chopped cloves of garlic
1/2 teaspoon Mediterranean herbs
salt & white pepper

Method :
Roughly mash the chickpeas, using a fork or a potato masher.
Add the other ingredients and mix well. Serve with fresh veggies on slices of bread.
  • Vegan chickpea-olive sandwich by 📸 @pia_mia_clean_food 💚
    via @vegangotgame #vegangotgame
    Ingredients:
    1 can chickpeas
    Handful of black olives
    1 tablespoon flaxseed oil
    3 Tablespoons plant-based yoghurt .
    2 chopped cloves of garlic
    1/2 teaspoon Mediterranean herbs
    salt & white pepper

    Method :
    Roughly mash the chickpeas, using a fork or a potato masher.
    Add the other ingredients and mix well. Serve with fresh veggies on slices of bread.
  • 168 1 19 hours ago
  • Creamy Lentil, Hemp & Potato Salad by 📸 @sobeautifullyreal via @vegancanteen #vegancanteen 💚 Recipe:
Ingredients⠀
5-6 medium potoates, cut into evenly sized chunks⠀
1 can lentils, rinsed & drained⠀
1/3 cup tahini⠀
2 tbsp hemp oil or olive oil⠀
2 tsp sesame oil⠀
2 tsp maple syrup⠀
1/2 tsp dijon ⠀
1 tsp vegetable boullion powder⠀
1 tsp onion powder⠀
1/2 tsp cracked black pepper⠀
1/4 cup @myhemple hemp seeds⠀
salt to taste⠀
⠀
How to make:⠀
1. Coat the potatoes in 1 tbsp of the hemp or olive oil and bake in the oven for 25-30 minutes until golden brown.⠀
2. Toss everything together in a bowl and garnish with any greens of choice.⠀
Enjoy!
  • Creamy Lentil, Hemp & Potato Salad by 📸 @sobeautifullyreal via @vegancanteen #vegancanteen 💚 Recipe:
    Ingredients⠀
    5-6 medium potoates, cut into evenly sized chunks⠀
    1 can lentils, rinsed & drained⠀
    1/3 cup tahini⠀
    2 tbsp hemp oil or olive oil⠀
    2 tsp sesame oil⠀
    2 tsp maple syrup⠀
    1/2 tsp dijon ⠀
    1 tsp vegetable boullion powder⠀
    1 tsp onion powder⠀
    1/2 tsp cracked black pepper⠀
    1/4 cup @myhemple hemp seeds⠀
    salt to taste⠀

    How to make:⠀
    1. Coat the potatoes in 1 tbsp of the hemp or olive oil and bake in the oven for 25-30 minutes until golden brown.⠀
    2. Toss everything together in a bowl and garnish with any greens of choice.⠀
    Enjoy!
  • 82 2 19 hours ago
  • Vegan risotto from last night 🥰 - used vegan butter and vegetable broth to cook the Arborio rice (didn’t have white wine but used some lemon juice for acidity!) + vegan mozz from @traderjoes + portobello mushrooms + peas + kale 😎 super pleased with how this dish turned out!
  • Vegan risotto from last night 🥰 - used vegan butter and vegetable broth to cook the Arborio rice (didn’t have white wine but used some lemon juice for acidity!) + vegan mozz from @traderjoes + portobello mushrooms + peas + kale 😎 super pleased with how this dish turned out!
  • 21 1 20 hours ago
  • Common dish in Greece I have come to learn is giant beans in olive oil and tomatoes and eggplant salad which I did not like at all 😣 but there was plenty of toasted baguette with garlic oil so it's all g 🤗 it's absolutely roasting over here but I. Ain't complaining and I found the most beautiful ginger Cinammon soft cookies and they taste like Jamaican ginger cake cookies 🍪
  • Common dish in Greece I have come to learn is giant beans in olive oil and tomatoes and eggplant salad which I did not like at all 😣 but there was plenty of toasted baguette with garlic oil so it's all g 🤗 it's absolutely roasting over here but I. Ain't complaining and I found the most beautiful ginger Cinammon soft cookies and they taste like Jamaican ginger cake cookies 🍪
  • 10 1 20 hours ago
  • Over 20 years of juicing and today I’m back in my kitchen, preparing juices for a private cleanse.

Creating nutrient dense liquid light like this, is one of my meditation places. I come home to the simple pleasures of working with fruit and vegetables in my kitchen, honouring where they came from, the people who grew them, the chemical free soils they thrived in, and of course I always make extra for myself! 😁

To me this picture simply radiates abundance and goodness. When we create that on the inside, it’s much easier to create it on the outside.

What are you creating with what you eat, the choices you make, and the lifestyle you live?

Need a hand and more info to support your return to radiant health and vitality? Reach out and book a free discovery call today! Visit my website in the link in my bio. Happy Sunday folks - love Steph x o x
  • Over 20 years of juicing and today I’m back in my kitchen, preparing juices for a private cleanse.

    Creating nutrient dense liquid light like this, is one of my meditation places. I come home to the simple pleasures of working with fruit and vegetables in my kitchen, honouring where they came from, the people who grew them, the chemical free soils they thrived in, and of course I always make extra for myself! 😁

    To me this picture simply radiates abundance and goodness. When we create that on the inside, it’s much easier to create it on the outside.

    What are you creating with what you eat, the choices you make, and the lifestyle you live?

    Need a hand and more info to support your return to radiant health and vitality? Reach out and book a free discovery call today! Visit my website in the link in my bio. Happy Sunday folks - love Steph x o x
  • 118 1 20 hours ago