Easy peasy chickpea stir-fry for y’all. This is definitely my type of food when I can’t really be bothered to cook but still want to eat something homemade, and it requires pretty much no effort or skill so I’ll leave the recipe down below 🙂. You can obvs add any other vegetables you want/have on hand. Happy Tuesday! x
🥑🍄 Marinated Mushroom + Kale Salad! 📷 by @cookingforpeanuts 🚨🚨Recipe: Bring 3.5 cups water to a boil. Reduce to simmer and add juice 1 lemon and about 15 crimini, baby Bella or white mushrooms (washed and slightly trimmed). Simmer for 3 minutes before draining. Allow to cool.
Prepare salad: 1/2 small cucumber (chopped), about 15 baby tomatoes (halved), 1/2 of 1-15oz can rinsed and drained garbanzo beans (or 1 cup cooked), 1 small bunch kale (chopped), handful fresh watercress (optional).
Dressing: blend on high: 4 tsp apple cider vinegar, 2 tbsp water, juice 1/2 lemon, 2 tbsp tahini, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 2 minced cloves of garlic, about 2 tbsp fresh parsley (optional), salt/pepper to taste. In a large bowl, pour some of the dressing onto the kale and massage until kale has wilted a little. Mix in chopped veggies, marinated mushrooms and remaining dressing. Serve with air fryer (or oven roasted) herbed potatoes and avocado.
Tag a friend in the comments who’d totally love this recipe! 💛
Join and be part of our Facebook group: TheVegansClub Group 💙
2,7833716 July, 2019
Final goodbye 👋😭 I'm deleting this account in one hour from now. I will miss you beautiful vegans. Please follow me @pineapple.aura to stay in touch! Love & light 💔
4,0194016 July, 2019
Empanada Chickpea Pot Pie by @thevegansara. 🤤 Delicious chickpeas & potatoes wrapped in a whole wheat empanada crust! Get the recipe below:
Crust: 2 1/2 cups whole wheat flour, 1/2 tsp salt, 1/4 cup refined coconut oil, 1/2-1 cup warm water filling: 2 cups Yukon gold potatoes, 2tbl butter, 3/4 cup diced carrots, 3/4 cup diced celery, 1 diced med yellow onion, 1 tsp thyme, 1/2 tsp rosemary, 1 tsp salt, 1/2 tsp pepper, 1 cup chickpeas, 1 cup frozen peas, 1/4 cup & 2tbl flour, 2 cups veggie broth, 1/2 cup soy milk What you do:
1️⃣In a food processor, Combine flour & salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tbl at a time, process on high, when combined it will form a ball & feel smooth. Cut dough in 1/2 wrap both in plastic wrap, let rest 30min
2️⃣Cover potatoes in cold water in a med sauce pan, bring to boil simmer till tender 6–8 min, drain, set aside
3️⃣in large sauté pan, melt butter, add onions, carrots, celery, and seasoning sauté on med-high heat 10-12 min
4️⃣ Add peas & potatoes then combined mix with flour, then add veggie stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, place in large bowl to cool to room temp
5️⃣ On a floured dusted surface, roll out dough, use a 5-6 circular cutter to make empanada crust (I used a bowl as my template), place 2 tbl filling in center of circle, dab water on edges of half the circle, fold into a half moon, use tines of fork to seal firmly, repeat until you use all dough, place on parchment paper
6️⃣ Mist parchment with oil bake empanadas at 400 F 20-25 flipping half way through misting tops with oil. Enjoy!
Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!
9,58810216 July, 2019
Crispy Fried Tofu coated with a Ginger Garlic sauce by @thezestylime 🔥 A delicious savory recipe for your next meal!
CRISPY FRIED TOFU:
freeze and then thaw firm/extra firm tofu (in the package/water) • squeeze the excess liquid from it • gently break into chunks • generously coat in cornstarch (aka corn flour) • then fry in a nonstick pan at medium high heat in a thin layer of oil (shallow frying) • turning the tofu once each side gets crispy and golden so that each nugget is fried to perfection)
GINGER GARLIC SAUCE:
3 tbsp maple syrup
3 tbsp tamari (use 2 tbsp if you prefer less salty)
2 tbsp apple cider vinegar
2 tbsp toasted sesame oil
1 tsp fresh ginger, grated
2-3 cloves garlic, grated or minced
1/4 cup water
cornstarch slurry (1 tbsp cornstarch mixed separately with 1 tbsp of water and then added to sauce)
Mix everything together in a bowl, but make the cornstarch slurry separately and then add to the sauce. you can heat the sauce up in a separate pan first and add the tofu to it, or add it right to the tofu once it’s fully fried and crispy. if adding the sauce to the tofu, turn the heat up to high and then add sauce, so it will start to boil and thicken immediately. if the pan isn’t hot enough the tofu coating will get soaked with the liquid and soften up too much. make sure the tofu is generously coated in the sauce and then remove from heat and serve. garnish with toasted sesame seeds.
Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio.
A simple version of the popular Indian dish, made completely vegan! The tofu for Vegan Butter Chicken is prepared in a unique way that couldn’t be easier and somehow makes it taste a lot like chicken.
Link in profile to the full recipe! Or google vegan butter chicken Nora Cooks and you’ll find it. 😊
Originally a wild plant, the Acai palm is now cultivated by farmers in Brazil, where it grows under rainforest conditions. Acai Berry is picked by hand from the topmost branches of the tree.
Its high fat content means that it can go off rapidly, so it is rushed to a processing plant once picked. Here it is pressed to extract the fruit pulp. There are several ways to process Acai pulp, but the most preservative of nutrients is freeze-drying – rapidly freezing the pulp then warming and de-pressurising it to vaporise the frozen water content. The result is a powdered product that contains as much as possible of the fresh fruit’s nutrition, in a light and portable form that is perfect for global export. Rainforest Foods' Acai is also incredibly concentrated, as over 20kg of berries are processed to produce 1kg of freeze-dried powder.
For orders and enquires please contact us at 081339629306 or email email@example.com or visit our OFFICES in Bali and Padang Kota (Sumatra Barat)
0017 July, 2019
OLDIE BUT GOLDIE👑
Blue spirulina smoothie bowl.
And this is how you make it:
-3 chopped frozen bananas
-splash of plant based milk
-1 tbs of Veganhey’s Blue spirulina powder
-1 scoop of VeganHey vanilla protein
7117 July, 2019
This supper was light but delicious! I harvested some baby courgettes from the veg patch in my garden and there were some lovely courgette flowers too. I made a batter with gram flour, a teaspoon of corn starch, a bit of baking powder, salt, cumin and water... and coated the flowers and fried them in a bit of oil. Served with very lightly cooked courgettes and tomatoes from my @officialaerogarden and a dollop of amazingly delicious coriander sauce from @eat_fooska (if you’re local they’ll be @bluehouseyard today from midday til 7ish so go pick up a delicious lunch or dinner!!) Take your empty containers and you can refill them with all your household essentials @harmless_store while you’re there) #intuitiveveganism
☕️Where do you get the best tasting coffee in Budapest? I think at Madal Café and at Starbucks😂😍 These are from @madalcafe with a spicy basil-tofu sandwich from @tokmagvegan 😋 So good!😍🤩
☕️Hol a legfinomabb a kávé Budapesten? Szerintem a Madalban és a Starbucksban😂😍 Ezek itt @madalcafe egy csípős, bazsalikomos-tofucsíkos szendviccsel a @tokmagvegan -ból.😋 Mennyei!😍🤩
☕️Kávés oldal ajánló: @caffannie_queen ☕️
as much as I am enjoying having a break from uni + lots of free time I am actually excited to start back in two weeks time 📚 I started organising my timetable and subjects earlier today and I’m looking forward to learning more about nutrition and disease states, being taught in a hospital setting, and finally getting to go on placement 😌 tonight I made @earthlingsasha sticky orange tofu and it turned out super delicious (recipe via her IG) 🌟 I ate it with some steamed rice + broccoli + yellow and orange carrot 🥕🥦
Cómo cocer arroz para sushi (V-GF)🍙🌿.
La semana pasada compartí por aquí una receta para preparar sushi en casa, además de trucos y consejos para preparar el mejor arroz para sushi [tenéis todo en la web - LINK BIO].
A mí personalmente siempre me han sido muy útiles este tipo de contenidos ¿os interesan a vosotros? ¿os gustaría que compartiese más trucos de la cocina además de recetas? Contadme! 👇🏻
#ad [ ] Vegan Okonomiyaki! ☺️ @followyourheart asked me to make a vegan dish and I thought Okonomiyaki would be the perfect dish to make a vegan version of. It‘s the first Japanese dish I ever tried to recreate, and I still love it, so easy to make and so satisfying! 💛 I simply exchanged the bonito dashi for Kombu dashi (kelp stock), and the yam and tempura scraps ensure it’s still fluffy without the egg. 😊 All can be found super easily at an Asian grocery store. Spread Okonomiyaki sauce on top, and then I simply replaced the mayonnaise with @followyourheart ’s Vegenaise, tastes as good as traditional mayo. 👍 And the final step is to add Aonori seaweed, and it’s done! #vegan#plantbased
Picked up my order from @livelyfoods01 at @leaf_folkestone last night: Tempeh, crimson sauerkraut, spicy sauerkraut and fermented wild garlic - I need nothing else in my life right now except a fork 😳❤️ I missed you! 😘
Tag a friend who needs these Chocolate Protein Pancakes in their life! @lalasplate 🥞🤩 ⠀
In a large mixing bowl whisk together: 2/3 cup buckwheat flour, 1 egg, 1/2 tsp baking powder, 1/2 cup almond milk & 1 scoop (20g) @brawprotein chocolate protein powder. ⠀
Scoop tablespoon portions of your batter into a large pan, cooking 3-4 per batch. Flip the pancakes when bubbles appear and cook until both sides are golden. Serve with @froproicecream , melted chocolate & berries ✨⠀
Well these look incredible 😍🤤 we make some great taste testers for anyone who needs to know 🙄
CHOCOLATE CHIP PROTEIN BLONDIES 👱♀️
1 can chickpeas
130g natural peanut butter
90g rice malt syrup
40g @pranaon Vanilla Crème Power Plant Protein powder
100ml unsweetened almond milk
2tsp vanilla extract
1/4tsp baking powder
1/4tsp baking soda
60g chopped organic dark chocolate (or vegan choc chips)
Coarse sea salt for sprinkling.
1. Preheat oven to 180 degrees celcius, line a square baking tin with baking paper.
2. Rinse and drain chickpeas, then add to a food processor along with remaining ingredients, except for the chocolate chips. Process until a smooth batter is formed.
3. Fold in chocolate chips, then spread batter into lined tin.
4. Bake for 20-25 minutes or until a skewer comes out clean and edges are a tiny bit brown.
5. Cool in pan for 20 minutes, before transferring to a wire rack. Sprinkle with sea salt, then cut into 16 squares.
6. Enjoy! 😋.
121Cals, 6.3F, 9.6C, 5.4P.
"Keep your vitality. A life without health is like a river without water" | Maxime Lagacé Acai Chia pudding to start the day strong [Acai powder, vanilla, shredded coconut, chia seeds, maple syrup & rice milk] Topped off with home made granola, coconut & cacao nibs.
Potato Bake Goodness
I only learnt how to make this a few weekends ago and I’m so glad because it reminds me of my sisters @_rauotehuia_ infamous Kumara Bake. Next level will be replacing the potato’s with kumara which I will definitely do next time
- 6-8 x big washed potato’s
- 1 x onion
- 1 x cup nutritional yeast
- 4 x veggie stock cubes
- 2 x cups coconut milk
- 4 x cup oat/soy milk
- 2 tsp paprika
- 2 Tbsp olivani butter
- 1 tsp garlic
1. Heat oven to 180 degrees
2. Rinse potato’s and place into big pot whole and partially boil. Alternatively if you have time to wait, you can skip this and allow the mixture to cook potato’s all the way through
3. Slice potatoes into rings and layer them into a tray
4. Dice onions and place into heated wok with olivani and garlic
5. Crush veggie cubes and add to wok with paprika. Stir for a few minutes
6. Slowly begin to add the coconut and oat mills. Once mixture heats stir in the nutritional yeast
7. Once mixture is hot and happy with the taste pour over the layered potato rings.
8. The mixture should be just covering the potato’s - if there isn’t enough mixture. Heat some more milk and nutritional yeast
9. Sprinkle some paprika over the top before placing into the over for 20-30mins or until cooked
Hope you enjoy this one e te whanau, absolute stoked with it and perfect for this winter season🌱