⬇️⬇️⬇️⬇️⬇️ EN down below ⬇️ ⬇️ ⬇️ ⬇️ ⬇️ 🇩🇪 DE: Gemischter Beerenkuchen mit Mürbeteig und Streuseln - den Geburtstagsgästen hat es gemundet, selbst den militanten "Vegan-Gegnern" 😉👍😍 Ich fand ihn traumhaft und werde ihn definitiv mindestens noch einmal machen!
Nach einem langen Garteneinsatz heute und 12kg geernteten Zucchini steht am Wochenende eine große Einkochaktion an... 🙈 Wirklich unglaublich, wie potent der Acker dieses Jahr ist 🤗
Nur leider ohne Obst (bis auf ein paar Erdbeeren und Ananaskirsche)! Na gut, aktuell kann man (noch) nicht alles haben 😉
Genießt euren Abend 😘 🤗 ☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️☀️ 🇺🇸 EN: Mixed Berry-Cake with shortcrust and crumbles - my guests loved it, even those who didn't like vegan treats 😉 For me it was one of the best cakes I've ever made 😍😍😍
Today the harvest in our little garden was 12kg zucchini.. 🙈 The zucchinis are definitely going crazy 🙈 This year, I think, is one of the best years we've had over the years in our garden - I swear!
Enjoy your evening 😘 🤗
@veganfoodshare @veganzone #veganfoodshare#veganzone#sweettreat#vegantreat#berrylove#ilovefruits#iloveberries#veganshortcrust#shortcrust#veganbaking#veganbakery#berrycake#berrycrumble#vegancakeporn
We are still doing summer plum crumble 👌🏻 sweetened with coconut sugar and served with vegan salted caramel ice cream that's also got no white sugar in, using agave to sweeten it and make it super delicious 👌🏻👌🏻 available today at The Plant Academy!!
Thank you all so much for the lovely birthday wishes! I'm so grateful for each and every one of them and i'll spend time tomorrow to reply to all of them. 💞 I've had a great day, filled with wonderful people and copious amounts of delicious vegan food. Our raw caramel cheesecake was definitely a success and there's only a couple pieces left, as i shared it with my whole family. I'll definitely try and make the best of the leftovers and get some pictures for a recipe!!! I couldn't find one that fitted all my ingredients/ cravings, so we ended up improvising and are so pleased with the results 🍰. I'm not the biggest fan of birthdays as such tbh, mainly because i feel like there shouldn't be ONE day a year that we appreciate life, our health, happiness, family, friends, etc. but it's a nice way of getting everyone together for a meal. Every day is a blessing and we don't need to wait until special events to appreciate people around us and to show them how much we love and appreciate them! Don't wait until mother's day/ father's day to tell your parents how much they mean to you. Equally, don't wait until christmas or easter (if you're religious / follow religious customs) to arrange a get together with your family. Displaying emotions doesn't make you weak or vulnerable, it just makes you human and there's absolutely nothing wrong with being cheesy/emotional with people who mean the world to you, or even sharing the love with complete strangers. We don't live in the most pleasant world right now and political situations across the planet might not be the best, so the least we can do is accept our common humanity with people around us and project a compassionate, giving, accepting, and loving attitude.
Okay so I've been saving this one up! Honestly, this was the best thing I've made since moving to Sri Lanka! I'm finally getting my head around the subtle differences in flavours and learning to work with what's in season. The mango and passionfruit here are, of course, incredibly sweet and flavoursome, and the sweetener of choice in Sri Lanka is kitul palm treacle rather than medjool dates (more on this later - but check out the article I just posted on Facebook). I'll be posting the recipe on my blog for you tomorrow... meanwhile, where is the passionfruit emoji?? 💁🏼
Raw vegan caramel bars 😍👌🏻😍👌🏻 I had a couple of leftovers from @theplantacademy and they hit the spot tonight! I've had quite a week at the cafe and I'm ready for an early night and a nice chilled day off tomorrow. I'm looking forward to going in to Liverpool and visiting @balticmarket and probably being jealous of it being much cooler than our market! 🤷♀️ I'll be eating all the vegan food I can get my hands on!
Today I made this upside down caramelized orange cake (the recipe is by @avantgardevegan - he uses mandarins ) and it was so well received 😊😊 10/10 will make again.
All of the berries, flowers and mint leaves are from the garden.
We are on the outdoor market on Chapel Street NOW until 4pm!! We have fresh pressed orange juice, cold pressed juices, our usual selection of cake and a raw cake!! Usual market offers are on today. See you soon!
Lunch at @renewedyouyoga and @strim71 open day today has been a great success! Everyone seemed happy and full and we had a great time serving you! We're still here with juice and cake through the evening! Spaces still available on some classes - contact @renewedyouyoga for last min bookings!
The BEST Vanilla Cake & it's all Vegan!! My extended family, none of which are veg, requests that I make this cake for every birthday. This one is for my nephew's 2nd Birthday. We have a large family so I quadrupled the recipe & made an extra sheet cake in my cute little vintage casserole carrier (thanks neighbor!) Recipe adapted from lovingitvegan.com / search "Vegan Vanilla Cake." I use coconut oil instead of olive oil & store bought frosting to keep this super easy. SO YUM!! 🎂🎉🍰#whatveganseat#vegancakeporn#veganjunkfood
Wholesale delivery daaaaay! 💖 Just dropped a big stack of Chocolate Sprinkle & Mocha Chip Cakes off at @pauliegeeslogansquare and classic Funfetti at @handlebarchicago & @kitchen17chicago ✨Been pretty behind on emails the last few days, so thank you for your patience! Hope you're all having a lovely week! 💖🎂💖🎂#vegancakeporn
It's the weekend 🎉 Who is visiting us this Saturday? It's the last day to catch our delicious tofu satay curry! Also on the menu: pizza toastie with vegan mozzarella, hummus and falafel sandwich and carrot and lentil soup 👌🏻 Or simply come and grab some lemon drizzle or chocolate cake with a delicious oat milk latte or chakra balancing tea 🙏
Crispy scallion, spicy kimchi, and sweet corn-cilantro pancake appetizer. Avocado stone bowl with carrots, mushroom, zucchini, and tofu over brown rice topped with a gochujang sauce. For dessert, chocolate mocha cake with vanilla-chocolate chip soy ice cream. #vegan