Buffalo Cauliflower Pizza with pesto, #followyourheart mozzarella, arugula, and a vegan ranch drizzle. From Sage Vegan Bistro! ❤️ So damn good. We will definitely be back here, and soon. 🤤 #cauliflower
🍃Boa tarde, pessoal! Cardápio semanal da lancheira do pequeno prontinho! Como sempre, pensado junto com o Davi. A gente senta, troca ideias, ele me diz o que quer comer ao longo da semana, dou opções, chegamos num consenso e por fim os dois lados saem felizes!😊 Além dele se sentir super inserido no processo, temos um tempo bacana juntos!
🍃As receitinhas vão aparecendo por aqui ao longo da semana e quaisquer modificações, vou mostrando pra vocês também!💛
Lotus biscoff churros😲... Oh behave! 🤤🤤
A wee ice cream place near where I live started doing vegan gelato recently, I went in and they didn't have any today but I asked about their churros and they are vegan friendly! 😍 The melted lotus biscoff and crunched biscuits was off the charts food pornography though blinking heck🙈😆😛
Ate some in the car then had the rest at home with some Swedish glacé vanilla ice cream 😋
This was the Redding branch👍💚
i can’t be the only one that eats oatmeal every single morning? 😅⠀
→ make your oatmeal (i used almond milk and 1 cup of oats)⠀
→ add a pinch of ceylon cinnamon⠀
→ add your favourite berries (i used raspberries)⠀
→ then add toasted coconut shavings and chia seeds
Waffle madness 🤪
The recipe for these always is a winner! Made them several times and my family and friends love them!
Their oil and refined sugar free and (still!) super fluffy 🤩
The recipe is already on my blog #julisnomnoms . Just search for the „fluffy no oil spelt waffles“ 👀. I‘ll also put the link in my stories later today ❣️
Hope you guys had a beautiful weekend and soaked up all the sunny vibes! The weather in Germany is bomb. It even scares me to be honest because it’s just February but feels like the end of March or even April 🙈☀️☀️☀️
Okay so I used to think getting excited about oats was kinda strange but I tried making this for breakfast and OMG I understand the hype now, this tastes insane😍😍 .
(Obviously I added chocolate because chocolate is life right?😂)
Spicy blood orange tofu served with rice 😍🍚👌
~ 1package of firm tofu, drained well and cubed⠀
~ 1/4 cup rice flour⠀
~ 3 tbsp tapioca starch⠀
~ 1 cup of water, separated *see below⠀
~ 3 cloves of garlic, sliced⠀
~ 2 tbsp chopped onion⠀
~ 1 tbsp red chili pepper⠀
~ 1 blood orange juice⠀
~ 2 tbsp ketchup⠀
~ 1 tbsp soy sauce⠀
~ 1 1/2 tbsp pure cane sugar⠀
~ 1 tbsp rice vinegar⠀
~ salt to taste⠀
~ oil for pan frying⠀
Mix rice flour, tapioca starch and 1/4 cup water in a bowl. In a heated pan with oil, dip tofu in flour mixture and fry, repeat until all tofu is done. Place tofu on a paper towel to absorb oil. Mix ketchup, orange juice, soy sauce, sugar, rice vinegar and remaining water in a bowl. Using the same tofu frying pan with 1 tsp oil, saute onion and garlic until lightly browned, add sauce mixture and let simmer for 2 mins or until all sugar dissolves and starts to caramelize. Add tofu, chili and coat well. Serve with your favorite grain. Enjoy!
Mushroom Risotto .
1. 1,5 litres hot vegetable stock 50g dried porcini mushrooms olive oil
2. 1 small onion, peeled and finely chopped 1 garlic clove, crushed and chopped 400g risotto rice
3. 150ml white wine
4. 200g of assorted wild mushrooms, eg enoki, beech or oyster, cleaned and sliced
5. Maldon salt and freshly ground black pepper, to taste
6. 2 tablespoons chopped parsley
juice and zest of 1 lemon
7. 1 cup freshly grated Parmesan cheese, plus shavings for serving
8. extra virgin olive oil
9. dressed rocket leaves, in olive oil
10. truffle oil
• Heat stock in a saucepan and keep it on a low simmer
• Place the porcini mushrooms in a bowl and pour in just
enough hot stock to cover. Leave for a couple of minutes until
they have softened
• Strain the mushrooms but reserve the liquid to use in the
• Using a large heavy-based pan, heat olive oil and add a knob
of butter. Once the butter is bubbling, add the onion and
• Fry slowly for at least 10 minutes without colouring them,
then add the rice
• Stir the rice until it is coated in the oil and the outside of
each kernel is glossy. At this point add the white wine and stir continually until the liquid has cooked into the rice, and there is no alcohol smell
• Ladle the ‘porcini stock’ into the pot, stirring continuously until the liquid has been absorbed into the rice, then ladle in more stock
• Continue doing this until the rice is soft but still al dente. This will take about 30 minutes
• Heat olive oil and butter in a frying pan and sauté the rehydrated porcini and field mushrooms
Little BLUEBERRY CARDAMOM OAT PIES . The perfect snack on Sunday or actual for every part of the week. 😏 I ate a few weeks ago a similar cake on an exhibition in Berlin and it was so delicious I had to try them at home! gluten-free, vegan and no fancy ingredients. Give it a try, these are so good, perfect to eat with your fingers! Have a nice sunday ☀️
1 1/4cup rolled oats, gluten-free
1/2 cup almond meal
1 Tbsp chia seeds + 3 tbsp water
2 Tbsp coconut sugar
3,5 Tbsp vegan butter
1/2 tsp cardamom
For the blueberries:
300g blueberries, fresh or frozen
1 Tbsp potato starch
Sweetener (coconut sugar, sirup or stevia )
For the streusel:
1/4 cup oats
1/4 cup almond slivers
1tbsp coconut sugar
1 Tbsp coconut oil/ vegan butter
Ground the oats for the crust in a food processor to a fine flour. Add the remaining ingredients for the crust and mix well until a crumbly dough is formed. Grease a muffin mold and lay into every mold a 2cm thin stripe baking paper. Then press the dough into forming a bottom with a little edge. Bake the crust for 10 min at 200 c.
In the meantime you can prepare the filling and the streusel. For the filling heat the blueberries in a small saucepan. Stir in the starch , which is solved in a bit water, quickly and let it boil for 1-2 minutes. Add sweetener and lemon juice. Set aside.
For the streusel mix everything together and sprinkle over the blueberries. Bake for 20 minutes until the streusel are crispy and the blueberries are bubbling. Let it cool down a little bit. Serve it slightly warm with coconut ice cream, but worls well as meal prep, too. .
If everyone in London went meat free one day a week we could reduce the emission of harmful greenhouse gases by more than 450,000 tonnes a year. That’s the equivalent to taking 1,700 cars off the road!
It’s amazing to be part of something so important simply by making little changes. Like this DELICIOUS vegan Mac & Greens dish I cooked up 🥬
I made the cheese sauce using coconut oil, flour & soy milk = basic white sauce. I then added in seasoning, nutritional yeast, mustard & a little grated vegan cheese..
I made the rest of the dish as you would regular mac & cheese but with the addition of broccoli & crispy kale. Healthy comfort food that’s better for the planet & still oh so yummy!
Hungover hotel breakie😋💚
It's a buffet set up so they cooked us mushrooms separately (as buffet ones done in butter) and brought us some Linda's... Plus vegan butter for toast, perfect!
We love this hotel, stay a lot here for gigs as it's right opposite the secc hydro. It's got a brilliant gym plus pool, sauna, steam, jacuzzi etc👍 the bar and restaurant is great too plus a fab Starbucks!... and the staff are always lovely ❤️
We got some cheeky new shirts from @vegan.leather.co at the lush @brisbaneveganmarkets
The lovely connections we make with like-minded people who care so much about all lives on this planet, the environment, sustainability & health & well-being makes us smile & inspire us in moving forward on our journey. Very empowering!!
What/who inspires you??