CO OP READY MEAL🍝
I literally have an @coopuk right next to my house so am always in there and saw this when I went to get some lunch today !! Was so so so good 🤤 such good cals, macros and ingredients ?!? Was only like £2.50 and comes in a paper tray so not much plastic at all !! Will definitely get again 🤪🤪.
MAJOR SUNSHINE BLUES TODAY. I love winter so much bc ... oversized hoodies, warm drinks and snuggles are a VIBE. 🌲🌚✨❄️ but I’m missing the warm sun ☀️ the vitamin D and the fresh fruit a lot this evening due to the fact strawberries are now £3 and blueberries be lookin like raisins rn ... 🌈🍓🥭🍉 all about that mindset though!!! POTATO STEW FOR DINNER AND CANDLE LIT 🔥 NETFLIX BINGES ARE IN !! 🥢🍿 what do you guys like to do during the winter evenings?! ⛸🧘🏼♀️🎧
1 6628 minutes ago
Posted @withrepost • @vegansfoodrecipes Vegan Spicy Thai Peanut Ramen by @rabbitandwolves. Easy vegan Thai inspired recipe.
2 Teaspoons Olive oil⠀⠀
3 Cloves Garlic, chopped⠀⠀
1 Teaspoon Ginger, grated⠀⠀
1 Teaspoon Green curry paste⠀⠀
4 Cups Vegetable broth, divided⠀⠀
1 Can(13oz.-14oz.) Coconut milk, full fat⠀⠀
1/2 Cup Peanut butter, natural or organic⠀⠀
2 Tablespoons Soy sauce⠀⠀
2 Tablespoons Agave syrup⠀⠀
Juice of 2 Limes⠀⠀
12 Ounces Ramen noodles⠀⠀
In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. ⠀⠀
Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. ⠀⠀
Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. ⠀⠀
Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter.
Now, add the peanut butter and broth to the pot and whisk to combine. ⠀⠀
Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed. ⠀⠀
Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two. ⠀⠀
Serve immediately as is, or add veggies or tofu or whatever you like.
0 528 minutes ago
Keto Tips for Newbies 🙌
😕 Don't know how to start keto diet properly? or want to lose 5-10 lbs in the first week alone with keto lifestyle ?
You can click link in our bio @28dayketoseries
With 370 Delicious Keto Recipes in 16 Categories and 4 big bonus, you’ll be able to start strong and finish strong. 💪
⏩ Don't forget to share and follow @28dayketoseries for more 😃
•Don’t over think keto...stick to the basics and you’ll succeed(meat, veggies and healthy fats). The closer you stick to basic foods the better result you will achieve.
•Don’t stress out about macros so much when you’re first starting, just focus on staying under 20 net carbs. As you get the hang of your new way of eating you will fine tune your macros.
•Don’t load your food with spoonfuls of fat if you’re trying to lose fat( your body needs to burn all the fat you eat before it starts burning your stored fat)
•Don’t eat keto treats daily (once in a while is fine). If you need a sweet something... make fat bombs or skinny bombs and have one.
•Don’t eat nuts without measuring (nuts are very calorie dense)
•Don’t use heavy cream without measuring (these calories add up quickly)
•Don’t overdue the cheese (we all love cheese but this can stall you)
•Don’t eat if you’re not hungry (you won’t starve... trust me we have enough stored fat to fuel us for months without eating)
•Don’t over eat. If you’re trying to lose weight you need to have a daily calorie deficit. Stop eating before you’re full.
•Don’t compare yourself to me or anyone else. We are all on different stages of our journey.
Feeling like lasagne on this cold winters afternoon. Trying this @meatlessfarm mince, which is freaking me out how much it resembles animal mince. Excited to try it and the kitchen smells GOOOOOD! .
Løk/Rødløk, paprika, chili, gulrøtter, ingefær, linser.
Kokosmelk, cumin krydder, cayennepepper, lime, smør, buljong.
Stek løken til den blir svett. Tilsett deretter paprika og chili så de også blir svett. Deretter gulrøttene, 400 ml vann med buljong, cumin frø, ingefær. La dette koke i 15/20 min. Deretter tilsett linsene. Så kjøres alt med stavmikser til en jevn konsistens.
Tilsett kokosmelk, lime, cayennepepper, smør, salt og pepper. Smak deg til etterlengtet smak. Man kan gjerne droppe linser for en mer kremete suppe.
Toppes med koriander, chili, chili og hvitløks olje
Every time I go back to just bowls of food, I die. It’s the best way to eat, for me anyhoo. This mashup of goodness all started when I bought @rainbowplantlife vegan instant pot cookbook. It’s a serious dream. And I don’t buy cookbooks! So the bottom of this bowl consists of her tofu cauliflower tikka masala. Then I just stir fried some plantains in a teaspoon of coconut oil & topped it with a dash of salt. And this avocado looked delicious but was pretty bland 🤷🏼♀️Whatcha eating tonight?
3 1444 minutes ago
maca porridge with some berries became my comfort breakfast. i like to add a teaspoon of maca, half of a teaspoon of cinnamon, and quarter of a teaspoon of ginger powder when making porridge which is almost every day in those colder months. what have you been having for breakfast lately? ☀️
little life update, i had my oral english high school final exam yesterday. it went well and i am just happy to be done with another thing.
have a lovely day!✨
🔥Place your holiday orders sooner than later to ensure you have Hot Sauce Shero on your table! 🗣To my local hotties!! You have 3 opportunities to snag some flavored hot sauces this weekend💃🏾. (Can someone say “tired”? 😓😂) Saturday, we will be in the Grove in the morning and in Hollywood in the evening and on Sunday we will be in Ft. Lauderdale‼️See you this weekend 😘
Order online anytime at www.HotSauceShero.com🔥
1 747 minutes ago
This easy to make, vegan shredded chickpea tacos are a great quick dinner meal or meal prep addition.
Full Recipe: livegrowgreen.com/blog/vegan-shredded-chickpea-tacos
New Recipe - Spaghetti Aglio e Olio 💚
Possibly the easiest recipe ever, but with a lot of flavour! You only need a few ingredients, and chances are that you already have them in your house 😉
The full written recipe is on my website, and the link to my website is in my bio.
Don't forget to tag me when you make my recipes, I love seeing you enjoying my food 💚
I ended up making it into my goal outfit just in time for my birthday today!!! I remember when I first put this on and thinking this will never fit again, and now 8.5 months later it fits! I felt pretty and confident for my birthday! 😍
I also wanted to get to 90kgs by my birthday and I’m 90.5kgs! So taking that as a win!!! Photo with my beautiful niece!
Mediterranean potatoes by @veganfoodiecooks ⠀
About 1 kg of potatoes
1/2 of a big red onion
4-5 cloves of garlic
1/2 cup of black pitted olives
Handful of fresh sage and rosemary
1 tsp salt
1 tsp pepper
1 tsp oregano
1/2 cup of olive oil
2-3 pieces of peperoncini
1 cup canned tomatoes
1. Wash the potatoes and cut in quarters.
2. Mix with all the other ingredients
3. Roast in oven at 230C for about an hour
4. Take out and give it a stir half way through
2 151 hour ago
I was excited that @dellugo had brought out a new vegan fresh ravioli (swipe right to see). It was really good and I topped it with sautéed mushrooms, onion, orange pepper, black olives, garlic, chilli and @leconservedellanonna vegan pesto. It was delicious!
Homemade creamy mushroom medley sauce of Oyster Portobello and Shiitake mushrooms smother our tender grilled chicken breast. Complemented by an herbed wild rice blend and green beans almondine on the side.
Chicken Breast: Chicken Breast Water, Potato Starch, Sea Salt, White Pepper.
Green Beans Almondine: Whole Green Beans, Almonds, Olive Oil, Sea Salt, Black Pepper.
Wild Rice Blend: Water, White Rice, Wild Rice, Olive Oil, Parsley, Sea Salt, Black Pepper.
Recipe: 1 big ripe banana
220 g flour
30 g raw cacao
70 g sugar
75 g oil
130 ml nutmilk
1 tbsp baking powder
1 tbsp apple vinegar
400 ml plant-based whip cream
2 cream stiffened
2 tbsp powdered sugar
3 tsp cacao
100 g grated dark chocolate
Blend bananas, sugar, oil & milk. Add vinegar. Mix flour, cacao & baking powder and add it to banana mixture. Mix it short. Chill for 15 minutes. Fill the batter into a springform pan. Bake for 20 minutes - 180°C/365°F. Cool down.
Whip the cream with cacao, stiffener and sugar and than add the chocolate carefully.
Scoop out the top of the cake and cover the bottom with half bananas. Add the whipped cream and form a little hill. Crumble the reaming cake and sprinkle it on the cream hill.
▪️The founder-acharya* of the International Society for Krishna Consciousness (ISKCON), was the foremost proponent and teacher of Krishna consciousness—devotional service to the Supreme Person, Krishna—of the late twentieth century.
Srila Prabhupada, as he's known to his followers, translated and commented on over eighty volumes of the most important sacred bhakti texts. His books include Bhagavad-gita As It Is—the definitive commentary on Krishna's advice on how to be happy in this life and the next, and the multi-volume Srimad-Bhagavatam—a history of Krishna's activities, His avatars, and His many devotees throughout the universe. Srila Prabhupada also constantly traveled the world, initiating thousands of disciples and managing a global spiritual movement which continues to grow today.-
When Srila Prabhupada met his own spiritual master, Srila Bhaktisiddhanta Sarasvati Thakur in 1922, Srila Bhaktisiddhanta urged the young devotee later known as Srila Prabhupada to preach Chaitanya Mahaprabhu's message of Krishna consciousness in English.-
After forty years of struggling within India to carry out his guru's order while maintaining family and business responsibilities, Srila Prabhupada accepted the renounced order of life, sannyasa. He began writing translations and commentaries on the great Srimad-Bhagavatam, the cream of all Vedic literature. After producing three volumes, he boarded a steamship bound from Calcutta to New York City in 1965.-
At the age of sixty-nine, with forty rupees and a trunk of his Bhagavatam commentaries—the first ever in English—his aim was to introduce "India's message of peace and goodwill" to the western world. During the last twelve years of his life, Srila Prabhupada would inspire thousands of Westerners and Indians to devote their lives to Krishna consciousness, launching one of the fastest-growing spiritual movements in the history of the world.-
- @johnjosephcromag @thehardcoreyogi @thewalkingmonk @torontokrishna @kirtanfestto @kirtangta 👇🏿👇🏿👇🏿👇🏿👇🏿👇🏿👇🏿👇🏿👇🏿👇🏿👇🏿
4 132 hours ago
Afrikanischer Erdnuss Eintopf mit knusprigen Kokos Tofu und Polenta
Das Rezept :
250 g Gemüse nach Wahl
2 Liter Gemüsebrühe
2 kleine Dosen geschälter Tomaten
5 Löffel Erdnussbutter
1 tl Kreuzkümmel
It’s no secret I love this combo of sweet potatoes, bbq sauce and buffalo sauce. Pair them with some greens and a vegan ranch and mmm mmm mmmmm 😋⠀⠀⠀⠀⠀⠀⠀⠀⠀
• bbq tempeh: slice tempeh into 1/4in pieces. Place about 1cm of water into a pan and bring to a boil. Add tempeh, cover and lower heat to steam tempeh for about 10mins. Uncover and place tempeh in a bowl. Add some garlic powder and whatever vegan bbq sauce you like. Make sure you cover it all. Put a little oil in a pan and cook tempeh for a few mins on each side, flipping after a few minutes. Add more sauce if you choose...⠀⠀⠀⠀⠀⠀⠀⠀⠀
• buffalo cauli (recipe from @krissy_selfproclaimedfoodie with some changes): preheat oven to 450F. Break a head of cauliflower into florets and toss in a mixture of 1/2C @kingarthurflour sprouted wheat flower, 1/2C water, 1T olive oil, 1T garlic powder and 1/2tsp salt. Lay out on a parchment paper lined sheet. Cook for about 8mins on each side. Then coat with a mixture of 2TB @meltorganic vegan butter and 2/3C @thenewprimal hot buffalo sauce. Bake for 20-30mins more, flipping after 15mins to see how much longer...⠀⠀⠀⠀⠀⠀⠀⠀⠀
• vegan ranch (recipe from @karissasvegankitchen ): in a smal bowl, mix 1.5C vegan mayo, 1/4C almond milk, 1.5tsp apple cider vinegar, 3crushed garlic cloves, 1/2T dried parsley, 1/2tsp salt, 1/4tsp paprika, 1/4tsp pepper....⠀⠀⠀⠀⠀⠀⠀⠀⠀
• slice a sweet potato into 1/4in rounds. Sprinkle with a little salt, pepper and garlic powder and bake for about 30-40mins, flipping halfway through...⠀⠀⠀⠀⠀⠀⠀⠀⠀
• massage chopped kale (stems removes) with a little bit of olive oil and lay in a bowl. Top with all the yummies listed above and enjoy!⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀
Worldwide vegan movement connecting people🌍⠀⠀⠀⠀⠀⠀⠀⠀⠀
❗️HOW TO BE FEATURED ON OUR PAGE... ⤵️⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tag us to be featured on our Page and get the chance to be featured on my Youtube Cannel 📸 (Recipes ONLY) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
# & - @forvegans_byvegans ⠀⠀⠀⠀⠀⠀⠀⠀⠀
( Check out my recent video on my YouTube Channel ) - *Link in BIO*
Avocado, Spinach and Black Bean Quesadillas 🥑🌱😍
Recipe: 2 almond tortillas heated up on medium high in a pan sprayed with avocado oil, (heat the spinach in the same pan while the tortillas are cooking). Mash some black beans onto one side of the tortilla and add a sprinkle of cumin, then top the beans with vegan Gouda (or any plant cheese or your choice). Once the cheese starts melting add some of the wilted spinach and some mashed avocado and fold over. Cook for another 30 seconds or so.
91 6,29211 November, 2019
Chinese Chives Boxes 🌱😍
Dough recipe: (Make 24 boxes)
400 g flour
210 ml water
1/2 tsp salt
Add the flour and salt into a big bowl for easy kneading. Pour water little at a time. It’s all depending on the quality of the flour, some may need 210 ml of water and some may need less than 200 ml to have perfectly knead dough. Knead the dough till it doesn’t stick anymore on hand. (add flour if dough is too soft) Cover and let the dough rest for 15 minutes.
350g Chinese Chives, clean & finely chopped
1 carrot, finely sliced
100g shiitake mushrooms, chopped
4 clove garlic, minced
2 tbsp oil
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp white pepper
1 tsp ginger powder
1 tbsp mushrooms stir fry sauce
Salt for taste
✔Heat up oil in a wok, add in the garlic and sauté till fragrant. Then add the carrots and cook till soft, follow by mushrooms. Add in the sauce ingredients and stir for another 2 minutes. Turn off the heat, lastly add in the chinese chives and mix well. Let it cool completely before use. ✔Take out the dough from the bowl and knead for a few seconds. Divide the dough into 24 pieces (about 40g per piece). Roll each piece into a circle (about 4 1/2 inch in diameter). Place the fillings in the middle and seal it in the same way as to fold a dumpling. Place the fold side down and gently patch it flat. ✔Heat 2 tbsp of oil in a frying pan, place the fold side down and cover it. Cook with medium low heat. Flip the chives box until both side are golden brown. ✔Finally serve hot with chilli oil or your favourite sauce
42 2,97323 hours ago
🥑 The Best Sourdough Toasts ever! by @happyskinkitchen Sourdough with mashed avocado + Tamari mushrooms + tofu scramble + roasted tomatoes
🍙😍 Tofu Katsu Sushi Sandwiches or “Onigirazu”! 📷 by @thefoodietakesflight
Japanese Sushi Rice Recipe:
3 cups uncooked Japanese rice
1/2 cup rice wine vinegar (this type of vinegar is essential)
3 tbsp white sugar
1 1/2 tsp sea salt
Preparing the rice
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water
3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate. Wrap Japanese sushi rice in nori sheets, fil with the “Katsu” which are breaded hot and spicy vegan fillets, carrot ribbons, and some lettuce. Finish off with lots of sesame seeds and homemade teriyaki sauce!
Tag a friend in the comments who’d totally love this recipe! 💚
Curry time. 😎 It’s been forever since I’ve found a good curry powder that I liked. We have a little spice market near us and they have such a good sweet curry blend that I’m currently obsessed with. Have a lot of curry left too for easy lunches this week for Gregory and I...or at least I hope it lasts us mid week if we’re lucky considering how good it came out. 🤣
2 cans chickpeas, rinsed and drained
1 15 oz can of crushed tomatoes
1/2 red onion, diced
1 inch fresh ginger, minced
1 tbsp minced garlic
1 1/2 tbsp curry powder (try to find good quality blends for more impressive flavors)
1 tbsp maple syrup or sweetener of choice
Juice of half a lemon
2 Yukon gold potatoes, diced
3 cups vegetable broth (I used @pacificfoods)
Salt and pepper to taste
For the instant pot I just added all these ingredients, sealed it and hit manual pressure for 15 minutes for nice creamy and thick curry. For stove top, add onions to a medium pot and sauté until softened. Add in garlic and ginger, sautéing until fragrant. Add in a splash of veggie broth and the curry spice. Stir and allow spices to become fragrant, 1-2 minutes. Add in chickpeas, potatoes and tomatoes. Stir to combine then add in remaining ingredients except lemon. Bring mixture to a boil then reduce to a simmer. Allow to cook for about 25 minutes or until curry has reduced and thickened. Squeeze juice of lemon over top and serve. ❤️ Paired this with avocado, @lotusfoods Forbidden Rice®, and broccoli.
64 3,28412 November, 2019
Lentil Moussaka 😍
For the base:
2 pounds potatoes, peeled (1 kg)
3 large eggplants
Olive oil to brush
Sea salt & pepper to sprinkle
For the lentil mixture:
3 cups of cooked lentils (600 g)
2 cups tomato purée (450 g)
1 cup chopped tomatoes (150 g)
1 tbsp olive oil
1 large onion, chopped
2 cloves of garlic, minced
2 bay leaves
1-2 tsp dried thyme
1 tsp oregano
1 tsp paprika
1 tsp coconut sugar or brown sugar
pinch of cinnamon
Sea salt & pepper to taste
For the béchamel sauce (or use mashed potatoes):
2 tbsp vegan butter (28 g)
2 cups plant-based milk (480 ml)
3 1/2 tbsp cornstarch (28 g)
2 tbsp nutritional yeast flakes
Sea salt & pepper to taste
Pinch of nutmeg
Vegan cheese to taste (optional)
Preheat oven to 390F/200C and prepare two baking sheets with parchment paper.
Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a single layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 min or until lightly brown.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion & garlic and sauté for about 4-5 min. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils and let simmer on low heat for about 5 minutes.
For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few min until it thickens. Whisk continuously. Remove from heat.
Grease a 13"x9" (33x23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices (see photo above in the blog post). Pour the béchamel sauce on top and spread evenly. Add vegan cheese to taste (optional).
Bake in the oven for about 30 min or until golden brown. Garnish with fresh herbs. Enjoy!
74 4,11810 November, 2019
🌱Quick+easy Masoor dal...extra creamy🌱This dal requires little effort to put together and and uses red lentils which cook super fast. It was so delicious. I added blended cashews (optional) for a more substantial, creamier dal. 🌱Recipe: (Optional for a creamier dal: Soak 1/3 cup cashews in boiling water before you start cooking for about 20 minutes until dal has finished cooking.) 🌱Sauté 1 large yellow onion in a little neutral oil or veggie broth until translucent, about 7 minutes. Add 5 minced garlic cloves, 1 tbsp minced ginger, 2 green chilies (deseeded and minced) and sauté another minute, adding more oil or broth as needed. Add 1 tbsp curry powder, 1 tsp garam masala, 1 tsp mustard seed, 1 tsp ground coriander, 1/2 tsp ground cumin. Sauté another minute. Add 3 chopped tomatoes and cook for a few more minutes while mixing in the tomatoes. Add 2 cups rinsed red lentils and 4 cups vegetable broth (or water). Simmer, covered, until lentils are cooked, about 20 minutes. Stir frequently while lentils are cooking and add more veggie broth or water as needed. (Optional for creamier dal: transfer 1-1/4 cups cooked dal from saucepan into high speed blender along with the 1/3 cup soaked cashews and blend on high until smooth. Add veggie broth or water as needed to blend smoothly. Return to saucepan with and stir into cooked dal while heating, adding more veggie broth or water until desired consistency. Remove from heat. Add salt to taste, chopped cilantro and a splash of fresh lime juice.
The Ultimate Fully Loaded Vegan Nachos with cauliflower walnut taco meat, easy vegan nacho cheese sauce and more! Perfect for Game Day or an easy weeknight family dinner.⠀
Recipe link in profile —-> @nora_cooks_vegan_