Latest #vaganfoodshare Posts
- ☀️winter quinoa bowl
Today is a beautiful sunny day so it’s the perfect day to share this sunny dish with you. This is another one of my famous accident creations which just somehow happened haha. I usually don’t even know what I‘m making when I start to cook. It turned out surprisingly amazing, do you love to surprise yourself too? Besides being super easy and delicious it’s also a very nutrient dense meal full of proteins, vitamins and minerals. Please try this at home let me know how it went and how you liked it!! Happy Saturday ☀️
Ingredients for 2 servings:
3/4 cup quinoa (uncooked)
1 sweet potatoe
1 big or two small blood orange(s)
1 handful of fresh herbs or microgreens e.g. parsley, peppermint...
1 tsp. ground cumin
1 tbsp. olive oil
Salt and pepper to taste
Peel the sweet potato and cut it into cubes. Cook the quinoa according to the package instructions but add a little more water and add the sweet potatoe cubes. Divide the fennel into four and thinly slice it. Then chop whatever herbs you’re using. Halve the orange and use obe half to make juice and the other one to cut into pretty little pieces. Into the freshly pressed orange juice mix in the olive oil, the cumin and salt & pepper to taste. If the quinoa and sweet potatoe cubes are done, put into bowls, add the orange pieces, sliced fennel and herbs. Pour over the orange juice sauce and sprinkle with sesame seeds.
16 February, 2019
- ✨5min fennel chickpea fry
Although I’m super stressed out at the moment I’m somehow creative with food. As in how can I create something yummy that is ready in under 10min 🙃
This moroccan inspired whatever i whipped up in 5min, can you believe it? Just give it a go yourself and try to beat my 5min! 🤼♀️
Ingredients for 1 serving:
1-2 handful(s) of cauliflower florets
around 3 tbsp cooked chickpeas
2 tsp ras el-hanout (moroccan spice mix)
around 4 tbsp tomato sauce
salt (and chili flakes) to taste
Thinly chop the fennel and put into a cold pan. Crumble the cauli florets directly into the pan. Add the chickpeas.
Bring the pan to a medium heat and stir the veggies and chickpeas well. Now mix in the ras el-hanout. Pour in the tomato sauce and combine well. Salt to taste. Doone!! 🥳
25 January, 2019
- Espaguete, assadas, fritas, ensopadas, também um lindo bolinho ❤
Com grande quantidade de água, a abobrinha tem muito poucas calorias. Uma abobrinha crua média com a casca contém apenas 31 calorias. Com alto teor de fibras e vitaminas do complexo B. Vale muito a pena fazer esse bolinho de abobrinha com cacau. Zero lactose, zero ovo, melhor de tudo vegano😍😍😍😍
Bolo de Abobrinha sem glúten
Abobrinha 1 und
Óleo 120 ml
Agua 180 ml
Vinagre de maçã 10 ml
Açúcar 240 g
Extrato de baunilha 10 ml
Farinha de arroz 120 g
Amido de milho 20 g
Cacau em pó 40 g
Fermento em pó 10 g
PROCEDIMENTOS OPERACIONAIS: Pré-aqueça o forno a 180ºC e unte uma forma com óleo e cacau em pó. Pirex quadrado (aproximadamente 18x18cm). Misture a agua e o vinagre e deixe na geladeira enquanto peneira todos os secos.
Em seguida, no mesmo bowl da água, adicione todos os líquidos e a abobrinha ralada. Mexa e despeje no bowl dos secos. Misture tudo em movimentos suaves. Cuidado que se você mexer demais pode prejudicar o crescimento do bolo. A massa vai ficar meio esquisita por causa dos pedacinhos da abobrinha, é normal.
Leve para assar por 45 minutos – 1 hora ou até enfiar o palitinho no centro do
bolo e ele sair seco. Talvez ele não saia exatamente limpo porque esse bolo é
molhadinho, mas o importante é que não venha com massa molhada (senão ainda estará cru). Esse bolo demora mais para assar do que os bolos normais.
#veg #veganfood #confeitariavegana #cacaudobrasil #abobrinha #fibrasalimentares #vegangirl #veganocomeoque #vegetarianismo #vegetarianocomeoque #plantbasedfood #viversemcarne #viverdeverde #zerolactose #semovo #semleite #veganlifestyle #vegansofinstagram #vaganfoodshare #vegansofig #vegancommunity
12 January, 2019
- 🌱Artichoke mousse
What is your recipe for a perfect night?
Mine is definitely good friends, long and deep discussions about anything in life, something to dip and a glass of good wine (which is nothing but a fantasy atm as I‘m writing paper after paper in my pjs)
This artichoke mousse is the perfect candidate for the dipping part, next to hummus obviously (even though you can never have enough hummus, right @intheheartofchaos ?) The mousse is so rich in flavor, especially in combination with microgreens and super easy and quick to make. What else can you ask for?
150g canned white beans
200g artichokes in oil
Juice of 1 lemon
Microgreens and bread to serve
Drain beans but keep half of the liquid. Pick artichokes out of the oil and put into a bowl together with the beans (incl. liquid) and lemon juice. Puree with a hand mixer until smooth. Salt to taste. Put into serving bowl, drizzle with some olive oil and top with microgreens.
27 December, 2018
- 🥦veggie noodles🥕When it comes to food I loove the color combination of green and orange. It’s just so easy on the eyes and who isn’t in need of colorful food on rainy days anyways? This is another quick soulfood bowl I made last week - good ol‘ brown rice noodles with veggies and thai curry sauce.
For 2 servings:
Around 100g brown rice noodles (@kingsobanoodleculture)
Around 100g spinach
1 green onion
1-3 tbsp of red thai curry paste
200ml coconut milk
Tamari or soy sauce to taste
(Black) sesame seeds
For a very low-calorie version (bc pre Xmas diet) just exchange the rice noodles with turnip noodles or more carrot noodles and use rice or oat milk instead of coconut milk (use only around 100ml plant milk and whisk in 1/2 tsp of oat flour while heating up so it thickens)
Cut broccoli into florets. Cook rice noodles according to package instructions. Put the broccoli florets into a metal sieve and place on top of your boiling rice noodles. In a small pot heat up the coconut milk and dissolve the curty paste in it. Peel carrots and spiralize them (if you don’t have a spiralizer just slice them into long ribbons with your peeler). Roughly chop your spinach and finely chop the green onion. Once the noodles are ready, drain them, put them back into the pot and combine with all the other ingredients. Sprinkle with sesame seeds. Add soy sauce/tamari & co to taste.
Enjoy and happy happy holidays friends 🎄✨
23 December, 2018
- 🄵🄾🅇 in a snow country 🍊❄
Carrot and parsley
8 hours ago
- 🦠the hulk soup🦠
Tis the season where colds are lurking behind every corner
But we don’t have to sit back and hope it doesn’t hit us, „preventive medicine“ (this is actually a thing) is here to help. What’s the value of only caring about health once it’s compromised? There’s lots we can do to STAY healthy. And food plays a big part in this. Other important factors are to keep stress out and yourself hydrated.
Back to food, here’s my secret weapon. Every ingredient has a special benefit that helps you to stay healthy - go away doc!
For two servings
1 small leaf of kale
Around one cup of water or vegetable stock
1 red onion
2 cloves of garlic
A thumbsize piece of ginger
min. 4 handfuls of spinach
1 tbsp tahini
Roughly chop celeriac, carrots and kale. Steam in a pressure cooker/steamer. Peel onion, garlic and ginger, chop roughly. In a pan sauté for 1min (it’s important they’re not cooked you want them to keep all the valuables nutrients). Then add to the pot with celeriac, carrots and kale. Purée everything well until smooth. Add water until you reach your prefered consistency. Gently stir in spinach. Purée a second time, salt and whatever spices you like to taste.
Serve in a bowl, stir in some tahini and top with hempseeds and microgreens.
Great with a slice of slightly toasted wholegrain bread & some @new__roots free-the-goat
20 December, 2018