The moment I’m about to grab them chopsticks and dig right in 🙌🏻😛 .
Hope everyone’s week is off to a great start 👍🏻
20318914 hours ago
Super Mario got powered up from the Nintendo 🍄s, and we get so excited (and hungry) when we see delicious stuffed mushrooms!
These delectable stuffed baby bellas from @sweetsimplevegan pack in onion, carrot, celery, garlic, lentils, seasonings, and breadcrumbs - mixed with a flax egg (flaxseeds / flaxseed meal mixed with water).
We’re talking about a major mouthful of flavor! Even our favorite video game plumber would take a break for these tasty bites.
📷 by #sweetsimplevegan (check out her page for recipe info!)
Rainbow bowls are always in season✨ DOUBLE HUMMUS SNACK PLATE 🌴☃️😍..
Rather than stocking the fridge with a savory salad this week, I prepped two ✌️types of HUMMUS for easy snacking or for adding to lunch salads.✨ An ASIAN EDAMAME HUMMUS (no chickpeas or tahini & my personal fave!) and a CLASSIC CHICKPEA HUMMUS. Both are creamy and have the best flavor! Paired with crunchy veggies, avocado and a few olives, they are dreamy😋😋..
Click @healthygffamily for the recipe link ..
Hope everyone had a great day! 🤗..
. . .
Ricotta Stuffed shells with creamy pumpkin sauce by 📸 @alexafuelednaturally via @vegangotgame#vegangotgame 💛 Recipe:
25 uncooked jumbo pasta shells
1 (14 ounce) package of firm tofu
1 cup raw almonds
1/2 tsp salt
4 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp pepper
3 cups chopped spinach
1/2 cup unsweetened almond milk
CREAMY PUMPKIN SAUCE
1 small sugar pie pumpkin
1/4 cup raw cashews
1 cup unsweetened almond milk
1/2 cup filtered watered
1 tsp salt
1/2 tsp pepper
1/4 cup nutritional yeast
1 1/2 tbsp tomato paste
1 tsp garlic powder
1.Preheat oven to 400 degrees F.
2. Cook the pasta according to the package directions, drain and set aside.
3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes.
1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed. Enjoy!
56956513 hours ago
Spinach Ravioli with Cashew-Truffle filling by @vegaliciously 💚
250 g fresh spinach
250 g all purpose flour
a splash of water
150 g cashew nuts
50 g macadamia nuts
2 tbsp nutritional yeast
1/2 tsp salt
4 tbsp truffle oil
2. place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.
3. Place spinach in a food processor and process until creamy. Add in little by little flour and splash of water and process until the dough sticks together.
4. Cover the dough and let rest for 30 minutes.
5. for the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes.
6. Rinse the nuts and Place them in a food-processor. Add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.
7. Using a pasta machine roll out the dough until it’s about 2 Millimeters thick.
8. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.
9. Each raviolo is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle.
10. Press the edges with a fork so that it wont open while boiling.
11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.
12. Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.
84211286 hours ago
🍝 Simple Mushroom Spelt Spaghetti 📷 by @delicious_and_healthy_by_maya 🚨🚨Recipe: For 1 person
1 cup button mushrooms
1/2 cup chopped baby tomatoes
1/2 tsp smoked paprika
1/3 tsp chili
Salt to taste
2 tsp soy sauce
1 tsp toasted sesame oil
Bunch of parsley - minced
If you want you can add 1 garlic clove
1 portion spelt spaghetti
Extra Virgin Olive Oil
1 tsp ume su (optional)
1. Cook the spaghetti
2. On olive oil warm the spices and then add mushrooms(and minced garlic if using), season with salt
3. Sauté until slightly browned and fragrant, then add tomatoes snd shoyu. Keep sautéing for 2-3 minutes until veggies are soft.
4. Add toasted sesame oil (for the added smokiness) and parsley. Mix in spaghetti. At this point I like adding a little bit more of olive oil for the taste.
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3942559 hours ago
We raise our forks to toast the roast!
Brussels sprouts, sweet potatoes, mushrooms, roasted to perfection.
@hello.kalin also features lentils, quinoa, and tomatoes for this filling meal. On a bed a greens, topped with pumpkin seeds and a lemon-tahini dressing. Mmm, clink those forks and get eating!
📷 by #hellokalin
Just learning how to cook without oil? Check out “How to Sauté and Roast Without Oil” and “3 Expert Tips on How to Cook Without Oil” on the FOK website. We’ll get you started with the profile bio link - click, learn, enjoy!
These cookies hit the spot. So much that I made them twice in the span of a week 😏 so I thought I’d post the recipe here (SWIPE)
If you are looking for a dense, moist cookie that isn’t overly sweet... I’ve got you covered! I made sure to include #vegan alternatives too.
Let me know in the comments if you plan to try these out!
🙋♂️¿Sabías que las grosellas tienen un alto contenido en fibra, por lo que ayudan al tránsito intestinal? Además, aportan buenas cantidades de hierro, calcio y potasio, lo que la hace una fruta beneficiosa para muchas funciones del cuerpo.
Tiene un sabor muy característico, un tanto amargo, pero si la tomas mezclada con alguna otra fruta queda muy bien, ¡y súper nutritivo!
Lo que véis aquí es un batido de frutas. Lleva kiwi, plátano, pera, manzana, fresas y espinacas. Le puse un chorrito de zumo de naranja, ya que el hierro se absorbe mucho mejor con vitamina C. Batidos como estos me dan mucha energía para toda la mañana. ¿Tomáis batidos vosotros/as? ❤
This might be my last post for quite a while! In less than 2 weeks I start uni and I’ve decided to take a bit of a break from insta for the first semester (couple months) to focus on work🙉! here is an old photo from when I went to an art gallery in Wellington!
Roasted medley of mushrooms, crispy shallots, Fleur de Sel and egg yolk.
112 hours ago
Me & my boy are going vegetarian🌿🌱🌿 We are both very intuitive eaters, we are also both A blood types, which thrive on a plant based diet. So grateful my 10 year old is so aware of what his body needs & craves. Day one was a total success
Hopefully you are not fedup of my posts. We went back to the Bhang shop again and repeated our #streetfood#breakfast brunch #hingkachori (hing is asafoetida) the vendor's name is Phate and his cart is just adjacent to the Bhang shop. The kachori a flaky savoury pastry is stuffed with moong lentils, and then topped with the green chilli and onions. This kachori is more of a samosa consistency very different to the crispy ones in other parts of Rajasthan. He is too popular, we barely managed to get one each. Followed by the most popular streetfood in Jaislamer, #dalpakwan. Wherever the #sindhis we take our food with us, and so many, like I have said before, migrated at the time of the 1947 partition, the Sindh border is less than 100 kms away. Even the local dialect actually sounds like Sindhi, not a surprise, Sindh and Rajasthan have been joined at the hip for ages, thanks to the long border along the Thar desert. The vendor a Rajasthani Khatri said 'this is your dish we learnt it from you the Sindhis, there are so many in Barmer, the next border town and I also have Sindhi relatives, hopefully you will like it' He waited nervously for my feedback, when I ordered seconds he was so pleased. Was delicious 😋.I had a long chat with him about how this dish got adopted into local Jaisalmeri food, connections with Sindh, am sure many don't know about its Sindhi roots; the dish travelled from Barmer to Jaisalmer, because when the Sindhis came to Jaisalmer, the local king didnt welcome them, (must have regretted it later) %, they went to Barmer and other cities, and that's how the food travelled 😍. This is an excerpt from the conversation. His cart is opposite the Bhang shop. I was happy at least in Rajasthan people acknowledge our existence and contribution to Indian culinary history and traditions despite not having a separate state. #sindh#rajasthanifood#sindhifood#sindhiswag#indianfood#pakistanifood#food52#foodblogger#eattheworld#foodphotography#feedfeed#tastingtable#foodie#sindhi#travelphotography#traveller#foodgasm#foodcoma#foodandwine#foodshare#foodstagram#eater#nofilterneeded#vegetarian#vegan
- Sweet, sour & spicy is the go-to combo for many comfort Southeast Asian dishes. Sweetness usually comes from a variety of ingredients like palm sugar, riped pineapple, and coconut water. While the sour taste gets its acidity from lime juice, vinegar, or tamarind. Have fun improvising with these ingredients while you're in the kitchen so you could test out what suits your pallette. ☺️☺️
6135 days ago
- Greens & reds & all the colors in between! 🌿🥕🥬🌶️ One of the many reasons why I switched to a planted-based lifestyle was because of how much I love veggies. Yet, with this insanely rapid-growing vegan industry, we all can get so distracted with vegan substitute products. My trip to Cuba had reminded me that it's good to remember the base of our food... PLANTS. Unprocessed, no-package, I'm using these fresh ingredients for a delish Thai dish called Yum Woon Sen. 😋🍜