We are having an absolutely gorgeous day. The sun is shining brightly, the air is clear, the mountains are snow-capped, and it is a warm 46 degrees Fahrenheit (crazy warm for this time of year). It has been hard to get anything done because I just want to enjoy the sunshine with Monkey! Today’s bento was full of sunshine too...I expect the Fujilings’ boxes will come home empty! Tofuna salad and spinach brown rice onigirazu (made with my favorite @lundbergfarms brown rice), @windsetfarms cocktail cucumber slices with @lillyshummus , @nstomatoes Eclipses tomato wedges, blackberries, and homemade almond butter cups, packed in a @monbento box. #fujimamabento#bentobuddy#veganuary
🎉New recipe on the blog 🎉 CHOCOLATE WAFFLES with a surprise! 🍫
Baking allergy-free and vegan may have a few extra challenges but it’s so worth it when you get to see the delight on the faces of those eating something they didn’t think they could have ! •
I especially loved seeing how much confectioners sugar @xtdawson1027 sprinkled all over this chocolate stack! 😂
Grab the recipe from profile (👆🏻) and I’d share 1 recipe you’d like me to make “safe” for you. Who knows...it may be on the blog soon 🙌🏼. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
You can place your order entirely over phone and email? The only time you need to come in is to pick it up! And we do parties! Plan your Galentine's with us and we can set up a reserved seating area to make your day special. ❤💛💚💙💜
I finally found a way to enjoy these Simple Overnight Oats - warm! I don't like cold❄ foods or colds ❄ drinks, so the idea of cold oatmeal is pretty unappealing. 😝 However, I wanted a quick breakfast, so instead if eating them cold, I heated them up. Duh! Why didn't I think of that before?!🤔 They are quick, hearty, creamy, low calorie, satisfying and SO EASY! 😍
What's your fave breakfast in the winter?☃️
I promised I was gonna focus more on easy meals this new year, and here’s my first creation! 😋 this VEGAN SAUSAGE SHEET PAN MEAL has kale, mushrooms, and sweet potatoes for a perfect savory combo. The best part is it’s all made in ONE pan and no dirty dishes! 👌🏼 If you’re not into vegan sausage, super easy to sub in your fav vegetarian or meat option too 🤗 Link in my bio! ☝🏼☝🏼☝🏼
Últimamente estoy un poco adicto a esto, es "cazón" en versión vegana. Lleva calabacín y tofu cortado en trocitos, marinado en vinagre, limón, pimentón, orégano y comino durante 24 horas como mínimo, paciencia. Luego se escurre, se reboza en harina de garbanzo y a freír! Yo me lo como con palillos chinos, el tenedor es para despistar 🙊
Need a quick and easy midweek meal? I love making this mixed lentil and bean soup for its ease and versatility. The standard version uses potato and other starchy winter vegetables for a heartier soup. In the summer I love adding a can of tomatoes and Italian herbs for a lighter version. My favourite is replacing the stock with miso and adding mushrooms and zucchini for an Asian twist. Lentils and beans are all great sources of protein but are incomplete in that they are missing the essential amino acid methionine. Adding barley to the soup ensures that all the essential amino acids are present and that this vegan soup is a great source of protein. I’ve included my recipe and simple tips on how to prepare legumes including soaking times. Link in bio 😊 Whose having lentils for dinner?
ending a lovely day off with big bowls of soup and crusty sourdough 🍲🍃🍞 if i could eat soup (and bread) every single day of the week, i’d be one happy girl ☺️
this Vegan Creamy Potato Soup with a Pesto Swirl is a healthy, dairy-free take on the classic comforting recipe BUT it doesn’t compromise ANY flavor 🙌🏻 full recipe is #ontheblog under “soup” .
enjoy your evening everyone and stay warm ❄️
On freezing cold days where you feel like you'll never be warm again oatmeal is always the answer, especially after a snowy run! This is a very simple instant steel cut oats with cinnamon, banana, strawberry, cacao nibs and coconut! 🍓🍲🍌😊
I’m so sorry I haven’t been posting much lately, I have some big exams coming up so all my focus have been on the studies. So instead of sharing something that I believe should be changed in the world, I’m sharing something not equally as serious but oh, so important; a breakfast tip: Mashed avocado on Danish rye bread with tomato, sea salt and chili flakes🥑
I find mornings being the best time for meditation and reflection. Read some of Shakespeare’s grand words, go through every challenge of the day ahead, or come up with some great masterplans on how to save the planet. I promise you it will be worth the 15 extra minutes you could’ve slept in if you were to just grab something on the go. To sleep, or not to sleep? That’s the question, right? ;)
Gracias @sigfrido_fruit por la media tonelada de aguacates 🥑Todos los que he abierto estaban perfectos y riquísimos ❤️ Voy a probar a hacer helado de aguacate con mandarina y pasta fresca al aguacate 😇 A ver cuál gana 🤙
Have a good day, all you lovely people out there! 😄
1 cup oats
1 cup dairy-free milk
1/3 cup water
1 1/2 tbsp chocolate protein powder
1 tbsp cocoa powder
3 pitted and chopped dates
1/8 tsp fo-ti root powder
+ toppings of choice
I'm so excited to share a new recipe with you guys! This is a vegan Italian Wedding Soup - it's so easy, comforting, delicious, and is full of texture and nourishment. Savory sausage beanballs are tucked into a warm broth with tiny pasta and vibrant greens. I used a gorgeous Redbor kale, but you can easily sub in spinach or escarole. Make the beanballs ahead of time to pop into the soup for an easy weeknight meal!
I'd like to present this ready-for-winter soup to the lovely and talented @sculptedpilates for her super fun #sculpted30for30 party! A few facts for the party: 🌱Beans are some of the longest-cultivated plants and have been an important diet staple for humans for more than 6,000 years! 🌱Beans are nutrition power-houses - they are excellent sources of complex carbs, protein, fiber, iron, folate and potassium. 🌱There are more than 40,000 different types of beans in the world!
2.5 cups navy beans
1/2 cup panko or bread crumbs
1/3 cup vital wheat gluten
1/8 cup nutritional yeast (optional)
3 tbsp olive oil plus more for coating
2 tbsp tomato paste
2 tbsp soy sauce or tamari
2 cloves garlic, minced
1 tsp ground black pepper
1 tsp fennel seeds, crushed/minced
1 tsp dried basil
1 tsp dried oregano
1/4 tsp dried sage
1/8 tsp cayenne pepper
Mash the beans in a large bowl with a fork or potato masher until no whole beans are left (don't overdo it though, there should be bean pieces left for texture.) Add in the rest of the ingredients and mix until very well blended. Either using your hands or the fork, keep mixing an extra 2 minutes to get the gluten forming. Cover the bowl and place in the fridge for at least half an hour.
Continued in comments ⬇️ #f52simmer
Let us just take a moment and thank the lords because I had this thick and HEALTHY goodness for breakfast 🍌😁
3 frozen bananas
1 scoop @vivolife salted maca caramel Perform
3 tbsp water
1 tsp @rawnice dunaliella salina
1/2 tbsp @rainforest.foods chlorella powder
Desserts for champions
Pictured here we have our seasonal carrot cake, our classic salted caramel chocolate cake as well our dessert selection board full of delicious mini sweet treats. Accompanying them are, a golden latte made with @oatly barista milk, and a matcha latte using @plenishcleanse almond milk.
All the food is raw, vegan, organic and gluten free. So whatever your healthy January resolution is - you have no excuse 😉 #Vegan#Raw#Healthyeating#Plantbased#Poweredbyplants#Glutenfree#Refinedsugarfree#Foodporn#Foodie#Foodshare
Have you tried the sea salt or garlic crostini with our house-made hummus? Awesome crunch, awesome flavor. The crostini and pretzel crisps are also great with bruschetta, and perfect for soups or chili!
Anyone planning a chill weekend at home? If you are, you need to make this soup a part of it. It's creamy, cozy, healthy, easy to make and obviously best served with a big chunk of fresh sourdough bread.
Vegan Chickpea Vegetable Chowder: https://runningonrealfood.com/vegan-chickpea-vegetable-chowder
Clickable link in profile.
So today is Friday, which means vegan sushi party (!) and therefore I thought it would be a good opportunity to talk a bit about a topic that’s very close to my heart: the situation of the world’s oceans.🌊 Researchers predict there will be more plastic than fish in the seas by 2050 and this is not only due to the enormous amount of littering ending up in the waters and harming all sea life -it’s also because of illegal over fishing. We are basically taking up more fish than what’s produced and by that we are continuously decreasing the fish stocks of the world which will eventually leave us with oceans without any form of life.
The methods that are often used in commercial fishing is also a contributing factor to the oceans’ death. Bottom trawling is a method used to catch tuna where a huge net scrape alongside the bottom of the sea, catching everything that comes in its way including dolphins, sea turtles, sharks, century-old corals, whales and other marine animals. The number of sea living creatures that die every year as by-catch to fishing is estimated to 300.000😔 Three. Hundred. Thousands per year. That is too many to even comprehend.
Here in Sweden we talk a lot about how the industrialized agriculture has leaked dangerous pesticides containing both PBC and dioxins into the Baltic Sea and how the wild fish now contains such high levels of toxins that children, young adults, pregnant- breastfeeding- and old people are recommended not to eat of it more than 2-3 times a year. (That sends out quite a clear message if you ask me!)
If anybody is still reading this very long and kind of rambling caption I’d like to say: Make your own vegan sushi! It tastes much better and is fresher, healthier and cheaper than other sushi + you don’t contribute to any harm to the oceans.
“But what about the omega 3??” Just be quiet and eat your algae ;) 🌱