Found 3 creators and 14 posts.
💌miabortzcollabs@gmail.com 📍cincinnati
LA vegetarian 🌱 eating + making food. 💌hellomadisonfreeland@gmail.com
planty food + intuitive eating @bonberi @bonberimart 🥗 nyc author, Body Harmony
Tofu & walnut sausage rolls 🌱 Makes 14-16 Ingredients: 1 tbsp olive oil + a drizzle to top 1 brown onion, diced 3 cloves of garlic, diced 300g firm tofu 1 cup ground walnuts 2 tbsp soy sauce 2 tsp smoked paprika 2 tsp dried italian herbs 2 tbsp tomato paste 1/3 cup water (add more if needed) 2 tsp veggie stock powder 2 tsp raw sugar 3-4 sheets of vegan puff pastry (most puff pastry in Australia is accidentally vegan - just check the packet) Sprinkle of sesame seeds Method: Preheat the oven to 180 degrees celsius and line a large baking tray with baking paper. Remove puff pastry from the freezer Dice the onion and finely dice the garlic Place a large frying pan over medium-high heat on the stove. Drizzle with olive oil, before adding the diced onion and frying for 2-3 minutes Crumble the firm tofu into the pan, then add the ground walnuts (if using whole walnuts, place into a food processor first and blitz into a fine crumb) Fry, and mix together, for 2-3 minutes, before adding the soy sauce, smoked paprika, italian herbs, diced garlic and tomato paste. Reduce the heat to low-medium and mix together well Add in the water, veggie stock powder and raw sugar and mix well, until the vegan mince forms. Then, remove from the heat Evenly disperse the mince onto each sheet of puff pastry - approximately 4-5 heaped tbsps on each, ensuring to place the mince at the end of the sheet, before rolling into sausage rolls. Cut into desired-size pieces, then repeat with the remaining puff pastry Place all sausage rolls onto the lined baking tray, drizzling with a touch of oil and topping with sesame seeds Place in the oven to bake for 15-20 minutes, or until golden, and then remove from the oven Serve hot, with your choice of sauce. Enjoy! #vegan #plantbased #veganrecipe #plantbasedrecipe
New fave lunch unlocked 🔓 Full recipe below! Sticky gochujang tofu wraps 🥒 Makes 2 wraps Ingredients: Crispy tofu: 250g firm tofu 1 tbsp corn flour 1 tsp vegan chicken stock powder (can sub veg stock) 1 tbsp olive oil Sticky gochujang glaze: 2 tsp gochujang 2 tbsp rice wine vinegar 3 tbsp soy sauce 1 tbsp maple syrup/rice malt syrup 2 garlic cloves, crushed Cucumbers: 2 small or 1 large cucumber/s 1 tsp sesame seeds 1 tsp rice wine vinegar Tahini sauce: 1/4 cup tahini 1 tbsp maple syrup/rice malt syrup 1 tbsp soy sauce 2 tbsp water (+ more if needed) To serve: 2 wraps/flatbreads Green cabbage, thinly sliced Method: Tear the tofu into chunks and add to a bowl with corn flour and stock powder. Toss until well-coated Place a frying pan over medium-high heat on the stove and drizzle with olive oil. Once hot, add the tofu chunks and fry for 10 minutes, tossing occasionally, until lightly golden Whilst the tofu fries, make the gochujang glaze by adding all of the glaze ingredients to a bowl and whisking together until smooth Reduce the heat on the stove to low-medium, and add the gochujang glaze to the tofu. Toss well, until tofu is well-coated, then continue to fry for a further 5 minutes Thinly slice the cucumbers and add them to a bowl and toss with sesame seeds and rice wine vinegar Thinly slice the green cabbage Add tahini, maple/rice malt syrup, soy sauce and water to a small bowl and mix until smooth, adding more water if needed Remove the tofu from the heat. Warm the wraps/flatbreads, and then assemble. Start with tahini sauce, followed by cabbage, cucumbers, tofu, more tahini sauce and sesame seeds Enjoy! #vegan #plantbased #tofu #recipe #veganrecipe
VEGAN POTATO SALAD 🥔 Recipe 7/7 of my ‘simple salads for spring’ series! Makes 3-4 serves Ingredients: 3 large potatoes 1/4 red onion Small handful fresh dill Small handful fresh chives Smokey tofu pieces: 200g firm tofu 1 tbsp olive oil 2 tbsp soy sauce 2 tbsp bbq sauce 1/2 tsp liquid smoke 1 tsp smoked paprika Creamy sauce: 2/3 cup vegan mayo 2 tsp dijon mustard 2 tbsp rice wine vinegar Pinch of salt and pepper Method: Preheat the oven to 190 degrees celsius, fan forced. Line a baking tray with baking paper Peel and wash the potatoes. Cut into your desired size pieces and place into a large saucepan. Cover with water, put the lid on and then place onto the stove over high heat. Once boiling (approx 5-7 mins), remove the lid and leave to boil for a further 13-15 minutes, or until the potatoes soften Cut the tofu into small pieces. Into a bowl, add olive oil, soy sauce, bbq sauce, liquid smoke and smoked paprika. Combine well, then add the tofu pieces and coat them in the marinade. Place onto the lined baking tray and into the oven for 15 minutes Finely dice the red onion, dill and chives. Set to the side To a bowl, add the vegan mayo, dijon mustard, rice wine vinegar, salt and pepper. Combine well Drain the potatoes, then run under cool water to cool down. Remove the tofu pieces from the oven Add the potatoes, 3/4 of the tofu pieces, 3/4 of the red onion, chives and dill, and the creamy sauce to a large mixing bowl. Toss together well Serve topped with the remaining tofu pieces, red onion, chives and dill. Enjoy! #vegan #plantbased #potatosalad #saladideas
BRUSSELS & CAULI WALNUT PESTO SALAD 🍃 Recipe 5/7 of my ‘simple salads for spring’ series! Makes 3-4 serves Ingredients: Roast veg: 1 small head cauliflower 10 brussels sprouts 200g chickpeas from the can 2 tbsp olive oil Pinch of salt Pinch of pepper Walnut pesto: 1 cup firmly-packed basil leaves 2/3 cup raw walnuts 2 tbsp nutritional yeast 2 tsp garlic powder Juice of 1 large lemon 2 tbsp olive oil Salt and pepper, to taste To serve: 1/4 cup walnuts Large handful of spinach Small handful basil leaves Method: Preheat the oven to 190 degrees celsius, fan forced and line a large baking tray with baking paper Cut the cauliflower into florets, cut the brussels sprouts into halves (ensure the brussels are washed and clean). Drain and rinse the chickpeas and add to a large bowl with cauliflower florets, brussels sprouts, olive oil, salt and pepper. Toss well, then transfer to the baking tray. Place into the oven to bake for 25 minutes Add all walnut pesto ingredients to a food processor and blitz for 30 seconds-1 minute. The pesto should be lightly chunky, keep an eye on it as it will depend on your food processor Place a small frying pan over medium-high heat on the stove. Add the walnuts, with a touch of salt, and dry toast for 2 minutes To a large mixing bowl, add roasted cauliflower, brussels and chickpeas, as well as toasted walnuts, spinach and basil. Toss well, then transfer to a large plate or individual plates. Top with dollops of the walnut pesto, and enjoy! #plantbased #saladideas #salad
What I ate on this day 😌🌱 Breakfast: sourdough with avo + tempeh, plus an orange Morning fun drink: raspberry iced cacao Lunch: tofu rice paper rolls with peanut sauce Afternoon fun drink: yuzu soda Dinner: plate with caramelised onion hummus, shredded tofu, cucumber tomato salad, pita bread + pickled onions Let me know if you want any of the recipes 🫶🏼 #vegan #plantbased #whatieattoday
Creamy miso noodle soup with tofu walnut crumb 🍜 Makes 1 large/2 small noodle soup/s *Tofu walnut crumb makes enough for 3-4 serves* Ingredients: Tofu walnut crumb: 150g firm tofu 1 cup ground walnuts/walnut meal 1 tbsp olive oil 1 tbsp soy sauce 1 tsp rice wine vinegar 1 tbsp sriracha Creamy broth: 1 tsp olive oil 1/4 brown onion, diced 2 garlic cloves, minced 1 + 1/2 cups water 1 tsp vegan chicken stock powder (can sub veggie stock powder) 1 tbsp white miso paste 1 cup soy milk 2 tbsp dark soy sauce Veggies: 1 zucchini 1 corn cob 1 bunch broccolini 1 tsp olive oil Pinch of salt To serve: 100g cooked ramen noodles Drizzle of sesame oil Fresh chilli Method: Preheat the oven to 180 degrees celsius, fan-forced. Line a baking tray with baking paper Crumble tofu into a large mixing bowl. Add the ground walnuts, 1 tbsp olive oil, soy sauce, rice wine vinegar and sriracha. Mix well, then transfer to the baking tray and place into the oven to bake for 25-30 minutes (tossing halfway through) Finely dice the brown onion and garlic. Place a saucepan over medium-high heat on the stove and drizzle with 1 tsp olive oil. Add the diced onion, fry for 2-3 minutes, then add the garlic, frying for a further 1-2 minutes Add the water, chicken stock powder, miso pasta, soy milk and dark soy sauce to the saucepan and mix together well. Reduce the heat to low Place a seperate small saucepan over high heat on the stove. Once the water is boiling, add the ramen noodles and cook as per packet instructions Cut the zucchini as desired and remove the corn kernels from the cob. Place a frying pan over medium-high heat on the stove and drizzle with 1 tsp olive oil. Add the corn and zucchini to the pan and fry for 3-4 minutes, before adding the broccolini with a sprinkle of salt and continuing to fry for 2-3 minutes Assemble your noodle soup. To a bowl/s, add cooked noodles, creamy broth, zucchini, corn, broccolini, tofu and walnut crumble, sesame oil and fresh chilli. Enjoy! #vegan #plantbased
Salt and vinegar cauliflower tacos 🌮 Makes 4 tacos/2 serves Ingredients: Salt & vin cauliflower: 1 head cauliflower, cut into florets 1/3 cup apple cider vinegar 1/2 cup oat flour 1 tsp salt 1/2 tsp cracked black pepper 1 tbsp nutritional yeast 1 tbsp olive oil Pickled onions: 1 red onion, finely sliced 1 tsp salt 1 tsp raw sugar 3/4 cup white vinegar 1/2 cup water Simple guac: 1 avocado Juice of 1 lime Pinch of salt & pepper To serve: 4 corn tortillas Fresh cos lettuce Vegan sour cream Fresh chives Fresh coriander Method: Preheat the oven to 190 degrees celsius, fan-forced and line a baking tray with baking paper Cut the cauliflower into florets. Add to a bowl and coat in apple cider vinegar. Then, add the oat flour, 1 tsp salt, 1/2 tsp cracked black pepper and nutritional yeast. Toss, until cauliflower is well-coated. Transfer to the lined baking tray, drizzle with olive oil and place into the oven to bake for 30 minutes Finely slice the red onion. Add to a jar or bowl, along with 1 tsp salt, raw sugar, white vinegar and water. Gently mix, then place into the fridge To a small bowl, add the avocado, lime juice and a pinch of salt & pepper. Use a fork to mash together until a simple guac forms Wash and roughly chop the cos lettuce, chives and coriander Place a frying pan over medium-high heat on the stove. Toast the tortillas in the pan, until lightly crispy on each side Load up the tortillas with guacamole, lettuce, cauliflower, sour cream, red onions, chives and coriander. Enjoy! #vegan #plantbased #veganrecipe
STRAWB, CUCUMBER & GREEN BEAN SALAD 🍓🥒 Recipe 6/7 of my ‘simple salads for spring’ series! Makes 4 side serves Ingredients: 200g sugar snap peas/green beans 2 cucumbers 1 punnet strawberries 1 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1/2 tsp dijon mustard Method: Remove the ends from the green beans/sugar snap peas. Cut the cucumbers into small semi-circle pieces. Remove the green part from the strawberries and cut into quarters To a small bowl, add the olive oil, balsamic vinegar, maple syrup and dijon mustard, and combine well Add the beans, cucumber, strawberries and dressing to a bowl and toss together well Enjoy! #saladideas #salad #strawberries #plantbased
Choc pb baked oats 🥜 Makes 6 serves Ingredients: Oats: 2 cups soy milk 2 tbsp apple cider vinegar 1 banana 1/4 cup soy yoghurt 1/4 cup smooth peanut butter 2 tbsp maple syrup 1 tsp vanilla extract 2 cups oats 1/2 cup chocolate protein powder 3 tbsp cocoa powder 1 tsp baking soda Pinch of salt Pb yoghurt: 1 + 1/2 cups soy yoghurt 1/3 cup smooth peanut butter Choc maple drizzle: 2 tbsp cocoa powder 2 tsp maple syrup Splash of hot water Method: Preheat the oven to 180 degrees celsius, fan forced and prepare a 30cm x 20cm baking dish Add soy milk and apple cider vinegar to a bowl, mix gently and set to the side (this will thicken) To a large mixing bowl, add the banana and mash it. Then, add the 1/4 cup yoghurt, 1/4 cup peanut butter, 2 tbsp maple syrup and vanilla extract. Whisk together until smooth, before adding the soy milk mixture and continuing to whisk to combine well Add the oats, protein powder, 3 tbsp cocoa powder, baking soda and salt and whisk until well combined. Transfer to the prepared baking dish, spread out evenly and place into the oven to bake for 23-25 minutes Prepare the peanut butter yoghurt by combining 1 + 1/2 cups soy yoghurt and 1/3 cup smooth peanut butter in a bowl (a whisk will work best) Prepare the choc maple drizzle by combining 2 tbsp cocoa powder, 2 tsp maple syrup and hot water until smooth Remove the oats from the oven. You may choose to: - top the oats immediately with the pb yoghurt and choc drizzle, and then place into the fridge - allow the oats to cool completely, cut into 6 pieces, place into containers and topping with the pb yoghurt and choc drizzle - place all ingredients in the fridge separately and serve/prepare on the days you want to eat Enjoy! #vegan #plantbased #recipe #bakedoats
everything plant based i ate in a day in copenhagen ⛵️ • croissants and coffee at Kaf Cafe • smørrebrød lunch at Bistro Verde • aperitivo at Library Bar • pasta din at Donna riding a bike around cph and restaurant hopping is a 10/10 experience 🥰 are there any others you’d add to this list ? #plantbased #whatieatinaday #restaurant #cafe #copenhagen
I’m so into these new products & dying over the branding @thirstycowboyskincare #lipgloss #beautybrand #beautytips #nichebeauty #makeuphacks #glamour #thirstycowboy #fyp #makeupreview #beautytrends #newproduct #newproductreview #glossylips #blushcombo #beautyhaul #thingsilove #lipglow #skincare #beautyroutine #lipproducts #cleanbeauty #musthaves #beautyfavorites #cleanmakeupbrands #veganmakeup #plantbasedmakeup #trending #newfind #newbrand
@koalaeco I love every single product !! All the essential oil frangances are beautiful and not overpowering and they actually work to clean your home !! #lowtoxliving #nontoxiccleaning #plantbasedcleaning #koalaeco
When the vegan dinner experiment actually passes the vibe check 🙌🏽 @Eat Just #JustChicken #VeganDinner #PlantBased #VeganCouple #VeganVsNonVegan
Unbox the glow @tataharperskincare with me 💚 #GlowUnboxed #TataGlow #TheGlowCollective #PlantBased #TataHarperPartner
