Banana scones topped with coconut yogurt, homemade stewed strawberry jam and homemade peanut butter.
When ever I have guests over I also have food around, it’s something my mum use to do when I was a kid. While I had friends over playing she would cut up some delicious fruit, make something sweet and have a side of vegetable sticks. And so as I’ve grown up I now do the same. Yesterday I spoiled my guests with these mini combos.
The banana scone recipe will be coming soon, just a few little tweaks should do the trick.
😭😭😭😭 Over here in tears of joy, shoutout to @vegnews for featuring my city in your holiday issue 😭😭😭 Berkeley is vegan heaven ☁️🥑🍔 and I wouldn’t wanna call any other place home (besides Vallejo of course 😅) •
Now you know why I call myself #thebizerkeleyvegan 😉
So...roasted chickpeas have kind of been my obsession for the past few months. They are tasty, cheap, and (most importantly) easy to make. You just have to rinse and drain a can of chickpeas, coat them with a 1-2 teaspoons of oil, add your favourites spices, put them in the oven at 400 for about 20-30 minutes, and then you have an awesome snack.
I especially enjoy snacking on them when I'm studying or I'm in the mood for something crunchy and salty (and dont feel like devouring a bag of chips by myself😶). Chickpeas are also pretty healthy. They are a good source of protein, full of fibre, and contain other nutrients such as manganese, folate, iron, phosporus, copper and more.
Definitely one of my favourite snacks and also pretty versatile (it even works with other beans)! Any other roasted chickpea fans out there? What are your favourite spices to use? Mine are salt, garlic, onion, paprika, and old bay seasoning 👌
Meetball sub from the popular @crossroadskitchen! My fourth time there but I always go for dinner and the lighting is bad! This time I went for lunch and it had a completely new menu, which was a huge bonus!
Please be sure to give me a follow if you are not and check out my vegan YouTube channel!
My favorite lunch!
BUDDHA BOWL 🍲
Sautéed Green Pepper, Zucchini, Onions, Garlic. Pinto Beans cook w Oregano, Roasted Corn, Fresh Spinach & Kale w/ Tomatoes & Cucumbers, Homemade Vegan Cornbread and Brown Rice.
Recipe for Cornbread:
2 tsp apple cider vinegar or lemon juice
2 cups I sweeter almond or soy milk
1 1/2 cups medium or finely ground cornmeal
1 3/4 cups light spelt flour or whole wheat pastry flour
2 tsp baking soda
1/4 tsp salt
6 tbsp vegetable oil (safflower, grossed or canola)
1. Preheat oven to 350 F & lightly oil 8 x 8 baking pan
2. Whisk apple cider vinegar and nondairy milk together in small mixing bowl until mixture is frothy.
3. Combine cornmeal, flour, baking soda and salt together in bowl. Add oil to milk, then pour wet ingredients into dry ingredients. Mix until batter is evenly combined. (A few chucks r okay)
4. Bake for 20 mins, or until top is firm and edges are gently golden. Allow bread to cool before cutting.
5. ENJOY!💚 #vegan#conciousliving#layersonlayers#veganrecipes#buddhabowl
When it comes to French food, Cassoulet takes the cake. I took this classic recipe and made it a little more healthy, PLUS added a protein packed punch! It has all that rich & hearty flavour that one expects, but without the overload of fat and calories. ⠀
Check Out the Full Recipe Here: http://tiny.cc/VeganCassoulet [LINK IN PROFILE] ⠀
What are some of your ways to add protein to a dish? Let me know by commenting below, and tagging a friend who loves Cassoulet! ⠀
Hoy probamos las hamburguesas de @vegadona. Estas eran de calabaza y la verdad es que están bastante bien. Para completarla dos linchas de @violife_foods original, cebolla, tomate, pepinillos, zanahoria, lechuga roble, ketchup, veganesa y mostaza de djon 👌🏻
I'm a smoothie bowl lover, I just can't get enough of them! Tag a smoothie bowl lover and try this yummy recipe! 😋
Blueberry Kale Smoothie Bowl topped with sliced kiwi, blueberry, strawberry and unsweetened coconut!
1 cup kale
1/2 cup frozen blueberries
1 frozen banana
1/4 cup dairy-free milk
3 tbs flax seeds (optional)
Blend all ingredients and pour into a bowl. Keep in freezer while you prepare topping to maintain thick consistency! Add your toppings, serve and enjoy! 😊
I eat soOooOoO much squash in the fall🎃, which is great because Michigan has every kind of squash I could dream of👩🏼🌾
Dinner today was a spicy stuffed butternut squash😋I halved and roasted a butternut squash that was drizzled with olive oil, salt, pepper, and lotsa curry🔥 inside and on top has lentils mixed with olive oil, curry, garlic powder, dried parsley, sautéed mushrooms, and roasted pine nuts💃🏼I swear: squash have to be the most versatile family of veggies ever👅
(This lil number was inspired 100% by @namastesweet 👏🏼)
Plus c'est long plus c'est bon...
Ça pourrait sans doute s'appliquer à cette recette.
Je vous écris la recette.
Pour la pâte à chinois:
450g de farine blanche
250mL de lait de soja
80 g de sucre
50g de margarine
1 cuillère à soupe de fécule de pomme de terre diluée dans 2 cuillère à soupe d'eau
1 sachet et demi de levure sèche (sachet de 8g)
Diluer la levure dans le lait.
Mélanger la farine avec la fécule, le sucre et le sel. Y ajouter le 1er mélange. Pétrir.
Incorporer la margarine. Pétrir. Couvrir. Laisser pousser 2h00.
300mL de lait de soja
30g de maïzena
2 cuillère à soupe de fécule diluée dans 4 cuillères à soupe
40g de sirop (agave ou autre)
Gousse et extrait de vanille (j'aime quand ça sent la vanille)
Faites chauffer le lait.
Mélanger les autres ingrédients.
Incorporer au lait chaud en remuant bien. Laisser refroidir.
Reprendre la pâte. L'étaler (30cm sur 30).Mettre une demie heure au frais. Ensuite étaler la crème dessus. Parsemer les pralines roses concassées. Rouler en boudin. Couper en tronçons.
Laisser pousser 2h00.
Cuire 20min à 220°
Post méga long 😅
Setting up yesterday in the kitchen at Willow Farm. Such a beautiful venue! Pretty proud of my first vegan wedding cake. Congratulations to Jess and Miguel 🤗 #vegan#weddingcake#crueltyfree