Apple Ginger Oat Muffins:
One healthy snack for a busy week?
Read on Cakies 😉! Ingredients
2 cups rolled oats
1⅓ cups oat flour
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 tsp ginger powder
2 tbsp chia seeds
⅔ cup raisins
½ cup almond milk
¼ cup coconut oil
½ cup applesauce
½ cup maple syrup
Preheat your oven to 180 degrees Celsius. Lightly oil 8 muffin cups. Place the oats, oat flour, baking powder, salt, cinnamon, ginger, chia seeds, and raisins into a large mixing bowl and whisk them all together.
Whisk together the almond milk, oil, applesauce, and syrup in a separate, medium-sized bowl. Pour these wet ingredients into the dry ingredients and mix evenly. Scoop the mixture by the ⅓ cup into your prepared muffin cups. Bake for 12-18 minutes, or until the cakes are lightly golden. Serve.
Peace Out 🌿Love, Sofie
Red Beet Pasta and Bean Hummus
One raw salad recipe is coming your way sweeties!😃
I know it’s cold outside but that can’t make me stop eating raw vegan food.
2 tbsps white Bean hummus, homemade it store bought
Pumpkin, cubes slightly roasted
1/2 pear, cubes
1 hand fresh Cilantro leaves
Raw red beet pasta
1/2 tbsp almond flakes
1/2 tbsp sesame seeds
1/2 tbsp chia seeds
Place everything on a plate. And enjoy!
Talk soon 🌿love, Sofie
Spicy Pumpkin Wedges
This is so crazy delicious, but also due to the fact that it is so extremely easy to make and so easy to change according to your taste. That makes it a perfect choice for any kind of meal during the autumn/winter months.
1 small pumpkin
2 garlic cloves
1 tsp ground cumin
½ tsp ground coriander
1 tsp hot paprika powder
½ tsp turmeric powder
3-4 tbsp olive oil
salt and pepper to taste
Preheat the oven to 200 degrees Celsius.
Wash and dry the pumpkin. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm thick. Place them in a bowl or in a casserole dish if you are baking them directly.
In a small bowl mix together the roughly chopped garlic and the spices. Add the olive oil and stir to blend. Add salt and pepper to taste. Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately for about 25-30 minutes until the wedges are as soft as you like them.
Serve hot with bread and fresh herbs crumble and white cabbage.
Happy Sunday y’all 🌿love, Sofie
One of the best ways to reduce stress is to have a 40 min HIIT session or a good morning run! 💪🏻 Dammit today’s workout was freaking magical ✨
Who’s already got their 💦sweat on this morning?
Now off to work 🌿love, Sofie
People who make soup/chilli look good in photos, please teach me your ways 😂it's delicious anyway, as well as nutritious and filling & cinnamon roasted sweet potato is incredible 😋
➡➡ at the moment I'm doing group work about vegetarianism and it is very interesting but also to hear different options and reasons why people don't eat vegetarian or what is holding them back. And I would love to know what is, or was holding you back from eating fully plant based. I.e is it taste or education, or that you live with parents who don't want you to go vegan etc would help me in the future as well to give better advice :) p.s this is in no way judging or being critical. I understand not everyone can or wants to go vegan but it's good to know what the main reasons holding people back is! For me in the past it was lack of knowledge about a vegan diet, thought it would be extreme or restrictive as well as just not wanting to change or go vegan. ➡➡
Goooood morning & happy #FRYDAY fam! ✨ Take your 🍟fryday🍟 to the next level with these Hasselback Peri Peri Sweet Potatoes by @bosh.tv 😍🙌🏽 Bursting with flava & topped with #avocado aioli this dish will send you straight to Vegan heaven…YES. you heard me - this dish is #Vegan#GlutenFree and more importantly #GUILTFREE - so now you have no excuse not to make it! 😈 Check out the recipe link below #Cleaneatz
Artichokes Avocados and some spread! 🥑
Back in the days of consuming animal byproducts we would use a somewhat equal parts (little more mayo) mix of mustard and mayo as a dip or spread for artichokes.
This worked as a perfect late night snack last night and because we used @hamptoncreek Just Mayo it was cruelty and guilt free ✨ -Mama Chri 💗
Peanut Butter Brownie Bites 👌🏾delicious and nutritious 👌🏾 🤗 (vegan & gluten-free)
If you take out the PB then it's RAW!
1 cup soft prunes
1 cup dates, pitted
1/4 cup maple syrup
1/4 cup extra virgin coconut oil, melted
1/4 cup peanut butter
1 cup raw cacao powder
2 tsp vanilla paste
dash pink himalayan salt
vegan mini-chocolate chips
Soak the prunes for 2 hours to soften them and the dates for 30 minutes to an hour. Pit and remove the skin from the dates.
Put all ingredients in a food processor and blend until you have a smooth consistency with no chunks.
Roll the dough in to balls to a size of your preference.
Roll 1/2 of each ball in vegan mini-chocolate chips.
Refrigerate for 2 hours and serve. Keep in the fridge.
Nunca había preprado una sopa Thai... Así que me animé con mi propia versión de la receta de @cilantro_and_citronella.
📸 Sopa Thai con hinojo, espárragos y pimientos. He añadido fideos de arroz, aguacate y mucho cilantro.
Green Club Sandwich
There’s nothing like a sandwich for an easy, packable lunch, and it’s about time I shared some of my go-tos.
1 block firm tofu, pressed if possible
2 tbsp lemon juice
2 tbsp tamari
2 carrots, sliced into wide, thin strips
1 large cucumber, cut into thin rounds
4-5 radishes, sliced thinly
Couple handfuls rocket salad
Some thick slices whole grain Bread
For the dressing:
¼ cup tahini
¼ cup + 1 tbsp water
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp agave syrup
1 clove garlic, roughly chopped
¼ cup fresh parsley leaves
¼ cup fresh basil leaves
1 green onion, top only
½ tsp salt
black pepper to taste
Prepare a grill or grill pan. Slice the tofu into 3 cm thick slabs and place them into a shallow dish. Whisk together the lemon and tamari and pour over the pieces and start grilling.
Grill the tofu for 3-4 minutes per side, until you have some nice grill marks.
Blend all dressing ingredients together in a powerful blender or a food processor till smooth.
Lay four pieces of toast in front of you and top each with a quarter of the grilled tofu, as well as a tbsp of the dressing and add veggies. Top with another toast.
Happy friday sweeties, take care 🌿love, Sofie
It's bahaaack... Blueberry Vegan is finally back and made itsself pretty. Visit blueberryvegan.com now and tell me how you like the new design.
It's been a lot of work and I spend a lot of time in front of the computer, but I find it to be absolutely worth it!
I was touched how many of you contacted me to get a recipe. I had no idea, that you use my recipes that much ❤️ In the next few weeks I'll adjust the existing posts a little bit to fit even better to the new layout 😉
All my life I hated sushi! Simply because I never liked fish and raw fish made me puke so I always tried to stay away from it.. 🍣
This changed quickly after I went plant-based. It was actually my best friend's birthday and she wanted to go out for sushi that day so we went to her favourite sushi spot. And obviously all I was able to eat was cucumber and avocado sushi. AND I LOVED IT!
Ever since then I eat a lot and I mean a LOT of sushi. I made some crazy combinations and it's such a fun thing to do with friends on a Saturday afternoon 🤗
Where are all my sushi lovers?? 🙌🏻 xo Sani
It’s been awhile since I’ve done one of these so let's do a Starbucks giveaway to celebrate #thirstythuraday shall we? 💕
One person who is following my page + likes this photo + tags 3 friends in the comments will receive a $20 @starbucks gift card! Winner will be announced on Monday! 👇🏽☕️
** Pink Drink Recipe: 1 part strawberries acai refresher with coconut milk, topped with 2 part passion iced tea and strawberries 🍓
for as much as i love baking bread, i have never tried a braided/twisted bread loaf 🥖 i’ve seen pictures of them on pinterest and in cooking magazines and was always just a little bit scared off. i figured there was no way i could get a loaf of bread to look that good. but I sooooo wanted to taste of one these loaves, so my tummy won out! i don’t mean to toot my own horn but this is my first time learning how to braid (no joke!) and i’m proud of these perfectly fluffy, flaky and soft 🍵 VEGAN MATCHA ADZUKI TWISTED BREAD 🍵 that are fresh out of the oven// when i first took them out of the oven, all i wanted was to look at these beautifully braided bread with a shiny crust. they looked so pretty, too pretty to be eaten. i was under the spell of their magical aroma that took over my house. i wish i could find a way to bottle this aroma and let some out from time to time 🙈 and guys, once you start braiding bread dough, you'll never want to stop, trust me ✌🏻// i have this crazy love for making bread 🍞 and always feel so satisfied looking at it pre-bake. i don't think it'll ever get old. nothing beats the smell of fresh bread baking on holiday mornings 👅💦
#TBT to #HBCxMeetDublin last month and sipping on delicious tropical @fuzion100ire. Taste of 100% coconut water with all natural flavourings [PIC 📷: @fuzion100ire]
Hallöööö! 👋 Mein heutiges Motto lautet #buntmachtgesund 👍 Darum gab es heute als herzhaftes Frühstück 🌈REISNUDELN MIT ROTE-BETE-HUMMUS, ERBSEN UND CHIPS🌈 Die Nudeln habe ich in Schamblumentee ziehen lassen (es ist also wesentlich gesünder, als es ausschaut 😄). Somit wäre da auch wieder ein passender Beitrag für die #vegandy40k Party von @vegan.dy, der die dollsten Sachen mit diesem Tee zaubert 👌 Lasst Ihr Euch eigentlich von buntem Essen irritieren? 👀 Mir sagte mal jemand, er könne keine violetten Kartoffeln essen, da das ekelig für ihn sei...🤔 Ich persönlich liebe es ja quitschbunt und giftigaussehend! 😁
savory breakfast in my #coconutbowl : 🌈RICE VERMICELLI (COLOURED WITH BUTTERFLY PEA TEA), BEET HUMMUS, PEAS AND POTATO CRISPS🌈