Dippy egg & soldiers!!! Ultimate Sunday morning comforting breakie😍😋
#VeganEggYolk by @thevegg - the bread MUST be white - the spread must be plentiful - and the cup of tea must be strong💓
I never thought for a minute I would ever eat anything remotely like egg again when I went vegan.
I was veggie for so long, I ate a lot of egg and cheese, plus egg is a hugely emotive food memory for me tied up with feelings of being comforted and soothed by my loved ones... it can be hard for some people to let certain foods go because they can be bound up in more than just the act of eating itself.
After almost 4 years of being vegan I am transported back to happy childhood memories of Sunday mornings with my family...
This tastes exactly how I remember.
I am so amazed and happy!
All the taste with none of the cruelty.
Just yet more reasons to stop making excuses and #GoVegan ! Because it is so so so #easytobevegan
#veganegg#crueltyfreefood#veganversion#anythingyoucanmakeicanmakevegan#anythingyoucaneaticaneatvegan#easy2bvegan#veganforthevoiceless #👏 #vegancomfortfood
What a weekend.....
We had such a fun weekend together, with such positive vibes 🙌
The best part about it all..... we get to relive it again cause we are currently editing all of our footage 🎥that we got for you all 🤗.
We have 2 vlogs coming for you guys and girls this week 🤗🤙
Hope everyones weekend was full of fun and positivity 😎
Whoa, still completely mind-blown by the sheer vegan goodness from yesterday's #LIVINONTHEVEG extravaganza by @kerbfood.
Check out my Instagram Story to find out who I picked as the ultimate vegan champ 🏆
Meanwhile feast your eyes on this delectable @templeofseitan fried 'chicken' slider. That pickle tho 🥒 😋
It's Sunday - which means most of the people on Instagram will have pancakes for breakfast (where did this 'tradition' even come from 🤣) 🥞🌱 We had porridge for breakfast bc I already ate pancakes two times this week - TB to these super delicious protein pancakes I made with darling @fithealthylena_ on thursday ☀️🍴💚 The recipe is on my Blog, link in Bio - just swap the coconut flour out for the same amount of protein powder! 😋 Did you eat pancakes today? 😘 tell me in the comments below ⏬⏬⏬
PT O pequeno almoço está servido: iogurte natural de soja com aveia, morangos, abacate, banana e pêssego!
EN Breakfast is served: natural soy yogurt with oatmeal, strawberries, avocado, banana and peach!
Be love 💚
Salad dressing guide is underway! This plant based vegan ranch requires minimal ingredients and only took a couple of minutes to make. This will go great on most salads, as a dip, in wraps, with buffalo cauliflower bites, you could even use it to drizzle over a burrito. I'm still in process of creating this guide so if you have any dressing requests, don't hesitate to let me know what you're missing. ✌️❤️🌱
Delish brekky as usual at Walkerville's @coffee_institute. Fruit toast is my current obsession. As soon as I see it on the menu, I don't even bother continuing to read. (Is anyone else like this??) Paired with a strong soy flat white, what could be better! ☕️
‘Free from lots’ crackers
30 g coconut oil, solid or liquid (see Note)
40 g hemp seeds (see Note)
60 g sunflower seeds
80 g pumpkin seeds
2 garlic cloves
½ tsp sea salt
½ tsp fennel seeds
3 sprigs thyme, leaves picked
Preheat oven to 180˚C (165˚C for fan forced).
Place peeled garlic cloves and fennel seeds into a mixer, food processor or blender and pulse until well chopped. Place the rest of the seeds in and do the same. You don’t want big chunky bits of seeds — slightly grainier than a meal consistency is perfect.
Place coconut oil and egg in, combine well, scrape down the side of the bowl after a couple of seconds, and blitz again.
Rub olive oil onto two parchment sheets or baking paper. Place the cracker dough on one and top with the other, this will stop the dough sticking as you roll it out. Roll it out to a thin, cracker thickness. Remove the top layer of parchment.
Place the parchment with the dough onto a baking tray and mark out with a knife the squares you want to make — you could do any shapes, even with a cookie cutter.
Bake for around 20 minutes or until all crackers are golden. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.
Thanks sbs.com.au for the recipe
Vegan bolognese has to be one of our all time favorite meals. We ate it over a bed of chickpea/ lentil penne, which is surprisingly al dente and delicious for a gluten free pasta. With a side salad drizzled in balsamic of course. 🍅🍝🌶
Today I tried out the "southwestern burger" after my shift and it was gooood😋I'm absolutely loving working at Native Foods and getting to see tons of people enjoying delicious plant-based food! The restaurant is only a 25 minute walk from my dorm room too so overall it's just the perfect job for me☺️On another note, last night I was at the gym stretching after my workout and I heard something snap in my back. I immediately had excruciating pain and could barely even move. It's better today but it definitely freaked me out-has that ever happened to anyone else? Anyways, now I've got to do hours of biology reading and write up an essay draft. Hope you're all doing well and enjoying the weekend!!✨