❀ Hungry for fruit ❀
So I happened to be so hungry that I didn't know how to spell😂
💗Here's how to make this beautiful pineapple nice cream:
Blend frozen pineapple🍍 frozen bananas 🍌 in ratio 1:1 in a high speed blender.
Add pineapple juice/coconut water/other liquids sparingly, only to avoid congestion in the blender.
(If you only have smoothie maker you can try blending non-frozen fruits, then freeze the smoothie for 2hrs or more)
This "pineapple bowl" was topped with peach, berries, chia seeds and coconut🍍🍑🍌🍈🌴
🍦🍇🍌 It’s never a bad time for nice cream. 😍🤤 I still haven’t perfected it but dang, this was good. I threw a ton of frozen blueberries in my blender with a few frozen banana chunks and pulsed it until it looked like dippin dots. Added @lovemysilk blueberry yogurt and pulsed/blended until it was a nice consistency. Sooooooo good!!!!! 🍌🍇🍦
Comida de Domingo en @mochomosmty No tienen menú vegano tal cual pero hay algunos sides como el guacamole 🥑, verduras asadas con lo que me preparé unos taquitos con salsa 🌮🔥, papas con sriracha 🥔🌶 y a las ensaladas les puedes quitar el queso y listo 🥗! + Tienen bebidas preparadas muy ricas! 🍹☺️🙌🏼 #vegan
Tonight I made Thai red curry with coconut milk! Below is the general recipe of how I made this.
• Cook 1 cup of whole wheat rice
• Cut up 1 sm white onion add to pan with 1 tbsp coconut oil • Cook until onions are translucent
• Add 2 cloves garlic, minced, and stir
• Add 1 bell pepper, and peeled carrots (I used 4 carrots)
• Cook until vegetables are fork-tender
• Add 2 tbsp red curry paste, cook for 2 mins
• Add can of coconut milk (400mL), 1/2 cup of water, 1 cup kale, and 1 tbsp raw sugar
• Simmer over medium heat for 10 mins
• Add 1 tbsp soy sauce
• Add salt to taste
Happy Sunday everyone! ♥️Who loves pasta, hmm I do and this is literally a bowl of creamy heaven 🙌🏻 I made this vegan white sauce recipe from my friend Francesca @plantifullybased Youtube channel!♥️Guys this pasta was so good and my family loved it and definitely had seconds haha 😂I also made some cheesy baked zucchini that went along perfectly💚Yummm! And what’s your favourite pasta shape? Let me know in the comments, wishing you all a marvellous day😘
Our community have got some incredible recipes for you if you're giving #Veganuary a go. These sesame seed crunch candies from Strength & Sunshine are made with just 3 ingredients. Check out the HBC Magazine for more vegan recipe ideas [PIC 📷: @rebeccagf666] #HBCxFood
The oatmeal game is strong.
I saw @sculptedpilates making chia jam in her stories. I noticed that I currently don't have enough porridge in my life. I got serious porridge cravings. I ran into the kitchen. I made coconut porridge topped with raspberry and blueberry chia jam. I was happy.
Post @centralfarmmarkets farmers market🍃🍏🥦, morning hike⛰ and weekly pre-meal prep lunch break🍽! It’s finally warming up a bit here, the sun is shinning ☀️and we had a glorious morning. I’m excited to start meal prep for week 1 of my WINTER REBOOT❄️. One thing I have learned is to eat before prep, otherwise tasting can get a little out of hand.😋Do you know what I mean?🤔This white bean, garlic and rosemary mash🌿 on @foodforlifebaking gluten free toast 🍞with a side of home grown sprouts🌱 and @organicgirl sweet butter lettuce🍃 hit the spot! Happy Set-up-Sunday my friends! 🌻#mealprepsunday#vegancomfortfood#nourishedbodyandmind
You know when you find a book and the message it shares melts your heart and hugs your soul? Well, @ameliafreer's book does that to me! (Yes, cookbooks and meal plans are my jam) Her approach to nutrition is so refreshing and unfussy. 💕 I'm currently looking for other nutritionists to inspire my own practice. If you have a favourite one you follow, please share their IG with me in the comments below! Thank you and wishing you a blessed weekend 🙏🏻💞
Quando ti svegli la domenica e hai voglia di un arancino! Teletrasportatemi in Sicilia vi prego!!!!
➡️(tagga nei commenti uno o più amici a cui piacionno gli arancini😋!)⬅️
Ps. Questo è vegano e da siciliana vi dico che era buono quanto (se non più saporito di) quello tradizionale!! 😍 buona domenica splendori mieiiiii😍
🇬🇧 🇬🇧 🇬🇧
When you wake up in the morning and you feel like having an arancino!! Bring me back to Sicily right now please!!! ➡️ tag someone who likes arancini!! ⬅️
Ps. This is vegan and as a Sicilian I'll tell you that was as good as (if not better than) the traditional one!Enjoy your Sunday lovessss😍
🇫🇷 L’heure du brunch a sonné! Qu’aimeriez-vous aujourd’hui? Nous aimerions de traditionnels baked oats ✨
🇬🇧 It’s brunch time! What would you like to have today? We’d love traditional English baked oats ✨
Crédit photo Anais Da Silva @anadasilv
E con le mie nocciole adorate ho pensato di preparare questo dolcetto veramente goloso ma completamente vegan.... SALAME DI CIOCCOLATO VEGAN
150gr di biscotti vegani senza olio di palma
100gr di nocciole
150gr di cioccolato fondente al 75%
40gr di zucchero di canna dulcita
50gr di olio di semi di mais
50 gr di latte di avena
Dopo aver frullato grossolanamente i biscotti e le nocciole mescolarli in un recipiente con zucchero di canna. In un pentolino sciogliere a bagnomaria il cioccolato, dopodiché mescolarlo con il latte di avena e l'olio di semi di mais. Versare la crema ottenuta nel recipiente con gli ingredienti secchi e mescolare bene.
Versare il composto su un foglio di carta forno e compattare bene dando la forma di un salame. Chiudere il tutto in un foglio di carta di alluminio e lasciar rassodare in frigorifero per almeno 3 ore. Tagliare a fette e servire.
Hope everyone is having a super relaxing Sunday! I suddenly had a weird craving for a Bounty Bar today, (for those who don’t know what that is, it’s basically a chocolate bar filled with coconut) but I realised since I’ve gone vegan, I probably can’t eat them anymore. So I decided to recreate the flavours in a cake! Now who says vegans can’t have their cake and eat it too. 🤭
Fill your life with adventure not things. Have stories to tell not stuff to show. 💫
I woke up and when I looked out of the window there was so so much snow 😯 our house is surrounded by a white thick pillow of snow ⛄ has is snowed where you live? ❄ today will be filled with studying and working on different projects I want to get done 🙈 what are you up to today? 😊 I want to share this delicious #buddhabowl with homemade lentil #falafels with you ❤
Lentil falafel recipe:
▪ 100g dry lentils
▪ 50ml water
▪ @justspices falafel spice
▪ 1 grated carrot
Blend the dry lentil in a high speed blender until they look like a flour. Add in the falafel spice and salt before adding the water and the carrot. Mix well and let it sit for about 10min. Next form little balls (it's easier with wet hands) and bake them in the oven until they are slighty browned. Enjoy 😊💕
💫 good Morning and happy Sunday 😊 I hope you’re doing well😋 I’m back with a food pic today. Anyone up for another swirl? 🌪 this time I made some Peanut Maca cookie dough and topped it with star fruit (it was on sale! Yes! They’re usually super expensive and most of the time no one sells them here in Austria) and some chopped almonds, cacao nibs, dried mulberries and some physalis (the orange cherry-like berries.... what is that in English?) 😊 So that being said, this is an other entry to the #PlantProteinParty by the lovely girls @xanjuschx and @laurafruitfairy , as well as an entry to the amazing #dreambrekkieparty by @ellencharlottemarie and @vanelja ☺️.... When I was younger, I used to eat all of them (regarding the Physalis) when I got my hands on some. Doesn’t matter if at home or if someone offered us a bowl of them at a family or friends party. It’s less about the taste, but more about the fun part, opening the crispy and dry leaves 😂🙈 Anyways, today it’s supposed to snow even more here. The snow from yesterday is nearly gone, so we’ll see what comes 😇💫
Question: Where are you at right now and what is the weather like there? 🤔
#letscookvegan @letscookvegan #foodblogliebe @foodblog_liebe #ichliebefoodblogs @ich.liebe.foodblogs
#huffposttaste#heresmyfood @food #ahealthynut @a.healthy.nut #cupcakerevolution @cupcakerevolution #thehealthfoodedition @thehealthfoodedition @worldwideveganfood #worldwideveganfood#plantpowered#instadaily#veganblogger#vegansofig#plantbased#poweredbyplants#plantpower#fitnesslifestyle#fitvegan#hclf#cookiedoughclub
My kind of vegan chocolate mousse♥️😋
Ingredients: 1 can organic full-fat unsweetened coconut milk
4 tbsp maple syrup
1/2 teasp vanilla extract, w/o alcohol
3-4 tbsp unsweetened dark chocolate cocoa powder
(optional) toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut, etc.
Place the can of coconut milk in the fridge overnight for at least 24 hours.
Chill a small-medium size bowl in the freezer for a few minutes.
Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can.
You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe - you can save it to make a green smoothie.
Once you have poured out the liquid, the part that remains is the hardened coconut cream.
Scoop out this coconut cream into the chilled bowl (note, do not use too large of a bowl otherwise it will be difficult to whip).
Using a stand mixer or a electric hand mixer and beat until fluffy. Start on low speed and work your way up to a higher speed until you start to see stiff peaks forming.
Half way through, add the sweetener, vanilla extract, and cocoa powder and continue to beat.
Sprinkle with any toppings if using and serve immediately or store in the fridge in an air-tight container.