Savory Breakfast Idea: Cheesy Pesto Avocado Toast by 📸 @happyskinkitchen 💚 via @vegangotgame#vegangotgame Recipe:⠀
For the pesto:⠀
In a food processor add 2tbsp of cashews, handful of basil leaves, handful of chopped kale, 1 crushed garlic clove, 2 tbsp of nutritional yeast, the juice of 1/2 lemon, salt & pepper to taste and a glug of olive oil, Blitz until creamy. Spread a thick layer of pesto on each slice, add some vegan cheese, some avocado slices and some sauerkraut (if you don’t like it swap for pickle) Toast the sandwich in a griddle pan until crispy and golden brown around the edges. Enjoy!
Lunch/Dinner Idea: Crispy Wedges, Roasted Mushrooms, Crunchy Broccoli and Creamy Hummus by 📸 @miss_gruenkern💛 via @vegangotgame#vegangotgame
2-3 medium potatoes
2 tbsp oil
1 tbsp corn meal
1 tbsp breadcrumbs (gluten free breadcrumbs work too)
1 tbsp flour of choice (gluten free flour works too)
1/2 tbsp paprika
1 tbsp dried herbs like parsley or basil
salt and pepper to taste
Bake at 425 F / 220 C on a parchment-lined baking tray for 45 minutes, flipping after 25.
Roasted Mushrooms recipe:
1 lb Button Mushrooms (wiped clean, stems trimmed or removed)
2-3 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh Chives (thinly sliced)
1/2 tsp Salt
Sprinkle Black Pepper
Preheat oven or toaster oven to 400°.
Toss clean mushrooms into ziploc bag; add olive oil, fresh chives, salt, and pepper; gently massage.
Place in oiled skillet;
Bake 10-12 minutes.
Creamy Hummus Recipe:
1 x 400g (14 oz) can chickpeas, drained
10-12 tbsp aquafaba (from the can of chickpeas)
8 tbsp tahini
2 tbsp fresh lemon juice
¼-½ tsp sea salt
Place the drained chickpeas, 10 tbsp aquafaba, the tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blitz for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus.
Taste, and add more salt if required. Enjoy!
Savory Breakfast Idea: Easy Pizza Toast by 📸 @biancazapatka ❤ Recipe:⠀
4 slices of toast / bread of choice
100 ml of tomato passata
125 g vegan grated cheese (or vegan mozzarella)
pizza spice optional
olive oil to drizzle
fresh basil optional
Preheat the oven to 180°C circulating heat.
Toast the bread slices in a toaster briefly (about 1-2 minutes).
Meanwhile, to make the tomato sauce, stir tomato passata with salt, pepper and pizza spice to taste.
Slice cherry tomatoes.
Place the toasted bread slices on a baking sheet lined with baking paper. Add a generous spoonful of tomato sauce and spread with the back of the spoon to the corners.
Top with sliced tomatoes and grated vegan cheese or vegan mozzarella (or other toppings of choice). Drizzle with a little bit of olive oil, if you like.
Bake your pizza toasts in a preheated oven for about 10 minutes until the cheese has melted.
Remove from the oven and serve them garnished with basil (or other fresh herbs). Enjoy!
CREAMY PUMPKIN PASTA by @thrivingonplants 💛 Recipe:⠀
1. Preheat oven to 200*C. Cut up 750g butternut pumpkin/squash into large chunks, 1 large onion into quarters & peel 2 garlic cloves. Place onto a lined baking tray and bake for 40 minutes until golden.⠀
2. In the meantime, cook one packet of pulse pasta according to packet instructions. Drain, return to pot and set aside.⠀
3. Add roast veg into the blender with 1 cup canned coconut milk, 1 tsp dried rosemary, 1 veggie stock cube, dash of ground black pepper & blend until smooth.⠀
4. Taste and adjust salt as needed. Pour into the pot & gently heat until warmed. Serve immediately! Enjoy! #veganfoodspace#veganlunch#lunchideas#vegandinner#dinnerideas
4925542 days ago
So basic but I like it 💃
These were coconut coffee oats topped with banana, more of the coffee, fruit and cacao nibs ✌🏻 Eating out way more than eating in at the moment because we’re on the go a lot, it’s cheap and convenient.
But I did get some oats at the start of our trip to have something for a hungry emergency 😛
Excited to go back to a kitchen and blender and make different types of meals again soon 🍉
Who is a fan of risotto? 🤔
I am sure for one thing - I am 😍
That one here is with cherry tomatoes, green pesto, rocket and pine nuts ♥️ it's sprinkled with @greenvie_dairyfree cheese! So good!!!
Creamy Cauliflower Pasta Skillet is what's going down today. We're going through a cold front here and I'm craving all the cozy foods that also heat up the kitchen; a win win. And beyond that I just haven't felt all that great lately and so cooking complicated meals is a no go. Relying on easy, big batch meals like this is where it's at 🙌
1) at 375° roast 1 head cauliflower with a tsp of @primalkitchenfoods avo oil & @redmondrealsalt sea salt & 2 cubed sweet potatoes in same proportion. Roast for about 20 - 25 minutes, until softened to liking
2) Meanwhile boil @eatbanza pasta
3) Once cauli & sweet potatoes are roasted, set aside.
4) In large pot heat 1 tsp avo oil before adding 2 minced garlic cloves. Once fragrant, add in roasted cauliflower, 1/2 cup veggie broth, 2/3 cup almond milk, 1/2 tsp salt, 1 tsp curry powder, 1/2 tsp red pepper flakes, 1 tsp lemon, and 2 tsp @thrivemkt coconut aminos
5) Simmer for 10 minutes then let cool before transferring to a blender until smooth.
6) In skillet add cooked pasta, sweet potato, halved cherry tomatoes, and cauli mash to taste. Heat in oven at 350 for about 10 minutes. Top with sprouts and chili flakes!
Super simple but totally delicious sandwich I made a few days ago 🥪
I used the ancient grain bread from @wholefoodschi and spread some stone-ground mustard and a bit of @followyourheart veganaise onto it 👌🏼
Then I layered on cucumber slices, kale and pickled carrots 🥕. I would have DEFF added avocado to this but I had NO AVOCADOS in my house 😫
Finished my exam so treated myself to some yummy vegan food from @thelonghousecafe 🌱amazing tempeh tacos and a raw vegan snickers bar! One of the most delicious things I have EVER had and the staff were so lovely 💚 would 100% recommend if you’re ever in the Brighton area!
Never underestimate your ability to make something out of nothing (or very little). I had part of a bell pepper, a hunk of a cucumber, 2 slices of tempeh bacon, & 1 sweet potato that I had no plans for, leftover from other meal prep. Today's salad was SO good as a result. Threw on some pistachios and topped it off with a quick dressing I made by mixing a sour cherry spread with some balsamic vinegar. 🥒🍒🥗 This turned out so good that I will probably work it into the plan next time. ☺️
“Sympathy's easy. You have sympathyfor starving children swatting at flies on the late-night commercials.Sympathy is easy because it comes from a position of power. Empathy is getting down on your knees and looking someone else in the eye and realizing you could be them, and that all that separates you is luck.”
Sweet potato flatbread and sundried tomato small salad and quorn fishless finger sarnie :p pre being vegan I hated fish fingers but I like these vegan ones lol is there any food u hated before going vegan but like now ?? Comment below 👇🏾
Do you like #italiancuisine ? I do! And since my whole family 💗 it, I made #veganlasagna. Everyone was 'visiting' oven quite often and we couldn't wait to eat it... So we ate it HOT- actually still boiling from the oven (oooh, so unhealthy 👅🙄😁)
I made classic #bolognese (sautéed carrot, celery and onion with a handful of #redquinoa ) but I used #meatreplacement made by local producer @vegapcic - it is made out of sprouted wheat. I can tell you there was no big difference, it was so good and scrumptious! Finish sauce with diced tomatoes, tomato paste and lot of basil 🌿.
#bechamel - just use #plantbased milk when making it (ricemilk in our case). And lot of grated #nutmeg 😎.
And in case you can't quit meat, choose it wisely and responsibly. Quitting meat means saving water, resources, nature and animals, of course 🐖🐄 - saving the only planet we have 🌎
Buon appetito carissimi!
Da li vam prija #italijanskakuhinja ? O...ja je obozavam, a Kako je I moja cela porodica 💗, napravila sam #veganlazanja . Svi su obigravali oko rerne i nismo mogli docekati da jedemo... Pa smo je jeli VRELU... Tj jos uvek je kljucala (oooh, bas nezdravo 👅🙄😁)
Sos je klasican #bolonjeze (dinstana sargarepa, celer i crni luk sa sakom crvene kinoe) ali sam koristila zamenu za meso koju pravi lokalni proizvodjac @vegapcic - na bazi proklijalog zita. Mogu vam reci da nije bilo velike razlike, bilo je bas dobro i ukusno! Sos zavrsavamo sa seckanim paradajzom, paradajz pireom i puno bosiljka🌿.
#besamel - samo koristite #biljnomleko kad ga pravite (pirincano kod mene). I #muskatniorah 😎, puno.
A u slucaju da me odustaje od mesa, birajte ga pazljivo i oodgovorno. Ishrana bez mesa znaci cuvanje vode, resursa, prirode i zivotinja 🐖🐄 - tj cuvanje jedine planete koju imamo 🌎
Buon appetito carissimi!
Amo viajar mas voltar pra casa e comer a sua comidinha feita com todo amor não tem preço!
Fiz um dos meus pratos favoritos... tofu xadrez com macarrão de abobrinha 😊
Nesta viagem comi pouquíssima fonte de proteínas veganas, nada de tofu, então pretendo está semana comer umas comidinhas mais saudáveis para tentar repor vitaminas e minerais que perdi nestes 13 dias de viagem. Já tenho a receita do tofu no feed e vou deixar nos stories para vocês 😊
Brightening up this rainy weather today with a zoodles + sweet potato bowl today for a light lunch 🥒🍠
The more color your meals have, the more nutrients your body is getting 😍 I try to keep this in mind when I’m making my meals to make sure I’m getting a variety of vitamins + minerals. The more color, the better 👌🏼
My heart is full today 🥰
Merry Christmas friends! ❤️💚❤️💚