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Now that we're home from Glasgow and back to reality (and work today) we decided to make a curry with what was left in the fridge and cupboards. It really helped console our Glasgow blues!

Here's the recipe: ๐ŸŒฟ3 cloves garlic (crushed)
๐ŸŒฟ1 red onion ๐ŸŒฟ1 red chilli
๐ŸŒฟ2 tsp coriander ๐ŸŒฟ1 tsp cumin ๐ŸŒฟ1 tsp turmeric ๐ŸŒฟ1 tsp ground ginger ๐ŸŒฟsprinkle of chilli flakes (go as spicy as you like)
๐ŸŒฟ1 tin coconut milk
๐ŸŒฟ1 tin chopped tomatoes ๐ŸŒฟ150g cauliflower ๐ŸŒฟ250g button mushrooms ๐ŸŒฟ1 tin of chickpeas ๐ŸŒฟ6 tbsp lentils ๐ŸŒฟsalt to taste ๐ŸŒฟ1 tsp coconut oil โ€ข
โ€ข
Method:
โ€ข
๐ŸŒฟFry the onion, garlic and chilli for a few minutes until fragrant ๐ŸŒฟAdd all the spices and fry for a little longer ๐ŸŒฟAdd the mushrooms fry for a couple more minutes ๐ŸŒฟAdd the coconut milk, tomatoes and lentils ๐ŸŒฟSeason to taste ๐ŸŒฟSimmer for 20 minutes while you also cook some rice
๐ŸŒฟAdd the cauliflower and chickpeas and cook for a further 10 mins, and then it's done - perfect Tuesday night curry! Serves 3 (or 2 if you're like us with a little bit left to snack on tomorrow) Enjoy ๐Ÿ‘Š๐ŸŒฟโค๏ธ
Now that we're home from Glasgow and back to reality (and work today) we decided to make a curry with what was left in the fridge and cupboards. It really helped console our Glasgow blues! Here's the recipe: ๐ŸŒฟ3 cloves garlic (crushed) ๐ŸŒฟ1 red onion ๐ŸŒฟ1 red chilli ๐ŸŒฟ2 tsp coriander ๐ŸŒฟ1 tsp cumin ๐ŸŒฟ1 tsp turmeric ๐ŸŒฟ1 tsp ground ginger ๐ŸŒฟsprinkle of chilli flakes (go as spicy as you like) ๐ŸŒฟ1 tin coconut milk ๐ŸŒฟ1 tin chopped tomatoes ๐ŸŒฟ150g cauliflower ๐ŸŒฟ250g button mushrooms ๐ŸŒฟ1 tin of chickpeas ๐ŸŒฟ6 tbsp lentils ๐ŸŒฟsalt to taste ๐ŸŒฟ1 tsp coconut oil โ€ข โ€ข Method: โ€ข ๐ŸŒฟFry the onion, garlic and chilli for a few minutes until fragrant ๐ŸŒฟAdd all the spices and fry for a little longer ๐ŸŒฟAdd the mushrooms fry for a couple more minutes ๐ŸŒฟAdd the coconut milk, tomatoes and lentils ๐ŸŒฟSeason to taste ๐ŸŒฟSimmer for 20 minutes while you also cook some rice ๐ŸŒฟAdd the cauliflower and chickpeas and cook for a further 10 mins, and then it's done - perfect Tuesday night curry! Serves 3 (or 2 if you're like us with a little bit left to snack on tomorrow) Enjoy ๐Ÿ‘Š๐ŸŒฟโค๏ธ
We're back in England now and two things are missing: jolly Scottish people (you're all so nice!) and the #vegan treats we've been spoilt with! We went to @the78cafebar yesterday, hoping for one of their famous mushroom wellington roasts, but it turns out they're a little too famous and hungry Glasweigans had gobbled them all up before we got there ๐Ÿ˜ข We didn't go hungry though - we were treated to some incredible nachos and houmous/flat bread ๐Ÿ’š The nachos were absolutely dreamy and came loaded with bean chilli, salsa, vegan sour cream and jalepenos! We'll be back for that roast sometime in the future though...
We're back in England now and two things are missing: jolly Scottish people (you're all so nice!) and the #vegan  treats we've been spoilt with! We went to @the78cafebar yesterday, hoping for one of their famous mushroom wellington roasts, but it turns out they're a little too famous and hungry Glasweigans had gobbled them all up before we got there ๐Ÿ˜ข We didn't go hungry though - we were treated to some incredible nachos and houmous/flat bread ๐Ÿ’š The nachos were absolutely dreamy and came loaded with bean chilli, salsa, vegan sour cream and jalepenos! We'll be back for that roast sometime in the future though...
When we heard that @roseandgrants in #Glasgow had created a #vegan version of the Scottish classic, square sausage, we knew we had to go! We love trying dishes that are important to other countries, so when some beautiful person creates a vegan version we make a beeline there. It was worth it - this photo was from our first morning in Glasgow, and we're back here again now for our last Scottish breakfast...if you're ever here, don't miss it ๐Ÿ’š
When we heard that @roseandgrants in #Glasgow  had created a #vegan  version of the Scottish classic, square sausage, we knew we had to go! We love trying dishes that are important to other countries, so when some beautiful person creates a vegan version we make a beeline there. It was worth it - this photo was from our first morning in Glasgow, and we're back here again now for our last Scottish breakfast...if you're ever here, don't miss it ๐Ÿ’š
Today we're celebrating our first wedding anniversary and it's been awesome thinking back to what we were doing this time last year - we put together a completely #vegan punk rock festival wedding (we dubbed #tietheknotfestival) all powered by renewable energy and the bar was provided by Forest Green Rovers, the world's first and only vegan football club! It was an amazing day - the least traditional wedding you could imagine but it was right up our street and all of our friends and family loved it. The vegan food was amazing and no one seemed to miss meat or dairy so if you're planning a wedding our advice is to do it your way - we had Thai food for the "wedding breakfast" and burritos in the evening! We'll get back to posting food and recipes now...๐Ÿ™Œ๐Ÿฅ‚๐ŸŽ‰โค๏ธ
๐Ÿ“ธ @assassynation
Today we're celebrating our first wedding anniversary and it's been awesome thinking back to what we were doing this time last year - we put together a completely #vegan  punk rock festival wedding (we dubbed #tietheknotfestival ) all powered by renewable energy and the bar was provided by Forest Green Rovers, the world's first and only vegan football club! It was an amazing day - the least traditional wedding you could imagine but it was right up our street and all of our friends and family loved it. The vegan food was amazing and no one seemed to miss meat or dairy so if you're planning a wedding our advice is to do it your way - we had Thai food for the "wedding breakfast" and burritos in the evening! We'll get back to posting food and recipes now...๐Ÿ™Œ๐Ÿฅ‚๐ŸŽ‰โค๏ธ ๐Ÿ“ธ @assassynation
Does anyone else plan their holidays around the best places to eat or is it just us? We went to the @flyingduckparty last night and, without exaggerating, we both agreed that their burgers are the best we've had in our whole entire lives. We had the 'Zero to Hero' which was a #vegan bacon double cheese and also the 'Seitan Worshipper' which was a beef style burger topped with chilli and jalepenos...we may have to visit again before the end of our trip! We finished the night by playing Boggle - one of the many board games they have on offer! Does anyone have any other recommendations for where we should go for food? We're thinking of heading to @kimchicult for lunch ๐ŸŒฟ๐Ÿ˜๐Ÿ™Œ๐Ÿ‘Š๐Ÿ’•
Does anyone else plan their holidays around the best places to eat or is it just us? We went to the @flyingduckparty last night and, without exaggerating, we both agreed that their burgers are the best we've had in our whole entire lives. We had the 'Zero to Hero' which was a #vegan  bacon double cheese and also the 'Seitan Worshipper' which was a beef style burger topped with chilli and jalepenos...we may have to visit again before the end of our trip! We finished the night by playing Boggle - one of the many board games they have on offer! Does anyone have any other recommendations for where we should go for food? We're thinking of heading to @kimchicult for lunch ๐ŸŒฟ๐Ÿ˜๐Ÿ™Œ๐Ÿ‘Š๐Ÿ’•
Who's looking forward to the weekend? We are! It's our first wedding anniversary this weekend so we're heading to Glasgow to take in the sights, shop and celebrate ๐Ÿพ๐Ÿฅ‚๐Ÿพ We're also going to check out ALL OF THE VEGAN FOOD! And we're really excited about it. This roast was a takeaway we got from No.23 (a restaurant around the corner from us) last weekend - it was a #vegan lentil, rice and butternut squash roast with all the trimmings. We're hoping to find one that's just as good this Sunday in Glasgow. Anyone have any recommendations? We heard @the78cafebar is good! โ˜บ๏ธ๐ŸŒฟ๐Ÿ’•โค๏ธ
Who's looking forward to the weekend? We are! It's our first wedding anniversary this weekend so we're heading to Glasgow to take in the sights, shop and celebrate ๐Ÿพ๐Ÿฅ‚๐Ÿพ We're also going to check out ALL OF THE VEGAN FOOD! And we're really excited about it. This roast was a takeaway we got from No.23 (a restaurant around the corner from us) last weekend - it was a #vegan  lentil, rice and butternut squash roast with all the trimmings. We're hoping to find one that's just as good this Sunday in Glasgow. Anyone have any recommendations? We heard @the78cafebar is good! โ˜บ๏ธ๐ŸŒฟ๐Ÿ’•โค๏ธ
This isn't what we had for breakfast today because we were out late last night at a gig (Reverend Peyton's Big Damn Band) so opted for toast because it was the quickest option and we got back too late to prepare the overnight oats! We would've preferred this chocolatey goodness though!  Here's the recipe:
๐ŸŒฟ 1/2 cup oats
๐ŸŒฟ 1/8 cup chia seeds
๐ŸŒฟ 1 cup hazelnut milk
๐ŸŒฟ 1 tsp cacao powder
๐ŸŒฟ 1 tsp maple syrup
๐ŸŒฟ 1/2 banana (or a whole one if you'd prefer)
๐ŸŒฟ chopped almonds (as many as you'd like really)
๐ŸŒฟ a few raisins
๐ŸŒฟ 1 tbsp cacao nibs
๐ŸŒฟ The night before you're going to want them for breakfast, mix together the oats, chia seeds and hazelnut milk in a jar/container and leave in the fridge overnight
๐ŸŒฟ In the morning, add the maple and cacao powder and stir up really well
๐ŸŒฟ chop the banana into slices and layer on top of the oat mixture
๐ŸŒฟ sprinkle on the almonds, raisins and cacao nibs

Perfect chocolately breakfast - kind of reminds us of a Nutella flavour because of the hazelnut milk ๐Ÿ˜ @lissy_looby_ we thought you might like this one! ๐Ÿ’•
This isn't what we had for breakfast today because we were out late last night at a gig (Reverend Peyton's Big Damn Band) so opted for toast because it was the quickest option and we got back too late to prepare the overnight oats! We would've preferred this chocolatey goodness though! Here's the recipe: ๐ŸŒฟ 1/2 cup oats ๐ŸŒฟ 1/8 cup chia seeds ๐ŸŒฟ 1 cup hazelnut milk ๐ŸŒฟ 1 tsp cacao powder ๐ŸŒฟ 1 tsp maple syrup ๐ŸŒฟ 1/2 banana (or a whole one if you'd prefer) ๐ŸŒฟ chopped almonds (as many as you'd like really) ๐ŸŒฟ a few raisins ๐ŸŒฟ 1 tbsp cacao nibs ๐ŸŒฟ The night before you're going to want them for breakfast, mix together the oats, chia seeds and hazelnut milk in a jar/container and leave in the fridge overnight ๐ŸŒฟ In the morning, add the maple and cacao powder and stir up really well ๐ŸŒฟ chop the banana into slices and layer on top of the oat mixture ๐ŸŒฟ sprinkle on the almonds, raisins and cacao nibs Perfect chocolately breakfast - kind of reminds us of a Nutella flavour because of the hazelnut milk ๐Ÿ˜ @lissy_looby_ we thought you might like this one! ๐Ÿ’•
This is a great summery recipe! Avocado-cashew pesto with courgette and carrot. We've heard there's a big harvest of courgettes this year for #NationalAllotmentWeek - this is a great way to get them used up!

Here's the recipe:

Serves 2
๐ŸŒฟ150g penne pasta
๐ŸŒฟ50g cashews
๐ŸŒฟ1 avocado
๐ŸŒฟJuice of 1 lemon
๐ŸŒฟ25g basil
๐ŸŒฟ4 tbsp olive oil
๐ŸŒฟ4tbsp water
๐ŸŒฟ2 tsp nooch
๐ŸŒฟ3 cloves garlic
๐ŸŒฟ2 x courgettes spiralized
๐ŸŒฟ2 x carrots spiralized
๐ŸŒฟBlend up everything apart from the pasta, courgette and carrots in a blender until creamy
๐ŸŒฟCook pasta according to instructions on the packet
๐ŸŒฟAdd pesto to the pasta along with the spiralized carrots and courgettes
๐ŸŒฟ Best served with vegan parmesan or extra blended up cashews!
This is a great summery recipe! Avocado-cashew pesto with courgette and carrot. We've heard there's a big harvest of courgettes this year for #NationalAllotmentWeek  - this is a great way to get them used up! Here's the recipe: Serves 2 ๐ŸŒฟ150g penne pasta ๐ŸŒฟ50g cashews ๐ŸŒฟ1 avocado ๐ŸŒฟJuice of 1 lemon ๐ŸŒฟ25g basil ๐ŸŒฟ4 tbsp olive oil ๐ŸŒฟ4tbsp water ๐ŸŒฟ2 tsp nooch ๐ŸŒฟ3 cloves garlic ๐ŸŒฟ2 x courgettes spiralized ๐ŸŒฟ2 x carrots spiralized ๐ŸŒฟBlend up everything apart from the pasta, courgette and carrots in a blender until creamy ๐ŸŒฟCook pasta according to instructions on the packet ๐ŸŒฟAdd pesto to the pasta along with the spiralized carrots and courgettes ๐ŸŒฟ Best served with vegan parmesan or extra blended up cashews!
Who says vegans just eat kale?  Our #vegan mac and cheeze is indulgent and delicious...though we did chuck some kale on top, we didn't want to ruin the stereotype too much ๐Ÿ˜‰
โ€ข Serves 4 with a side of veg!
โ€ข ๐ŸŒฟ Large butternut squash (750g-1kg) ๐ŸŒฟ 1/2 tin coconut milk ๐ŸŒฟ 180g kale ๐ŸŒฟ 250g macaroni ๐ŸŒฟ 5 tbsp nooch ๐ŸŒฟ 1 tsp Dijon mustard ๐ŸŒฟ 1/2 tsp garlic powder ๐ŸŒฟ 1 tsp apple cider vinegar ๐ŸŒฟ 1 stock cube...
โ€ข Pre-heat your oven to gas mark 6/200c.  Cut the squash in half, remove the seeds and put face down in a pan with 250ml water and chuck in the oven for an hour whilst you go and watch the latest episode of Game of Thrones, or whatever it is you're into right now.  Once the squash is done, take out of the oven and leave the oven on for the kale.  Scoop the flesh of the squash into a blender, add the coconut milk and blend until it's smooth.  Pour into a saucepan and bring to a simmer, then add the nooch, mustard, garlic powder, vinegar and stock cube, and simmer for 15 until it has thickened up a bit.  In the meantime sort the macaroni and the kale...
โ€ข Maraconi: cook as per the instructions on the packet.
โ€ข Kale: toss with 1 tbsp olive oil and 1/2 tsp salt and chuck in a pan in the oven for 8-10 minutes.
โ€ข Once everything is done, stick the macaroni into the cheeze sauce, stir it all together and continue heating for a few minutes whilst the kale finishes.  Serve it up with the kale on top. We added a side of broccoli and some cashew parmesan for good measure ๐Ÿ’š
Who says vegans just eat kale? Our #vegan  mac and cheeze is indulgent and delicious...though we did chuck some kale on top, we didn't want to ruin the stereotype too much ๐Ÿ˜‰ โ€ข Serves 4 with a side of veg! โ€ข ๐ŸŒฟ Large butternut squash (750g-1kg) ๐ŸŒฟ 1/2 tin coconut milk ๐ŸŒฟ 180g kale ๐ŸŒฟ 250g macaroni ๐ŸŒฟ 5 tbsp nooch ๐ŸŒฟ 1 tsp Dijon mustard ๐ŸŒฟ 1/2 tsp garlic powder ๐ŸŒฟ 1 tsp apple cider vinegar ๐ŸŒฟ 1 stock cube... โ€ข Pre-heat your oven to gas mark 6/200c. Cut the squash in half, remove the seeds and put face down in a pan with 250ml water and chuck in the oven for an hour whilst you go and watch the latest episode of Game of Thrones, or whatever it is you're into right now. Once the squash is done, take out of the oven and leave the oven on for the kale. Scoop the flesh of the squash into a blender, add the coconut milk and blend until it's smooth. Pour into a saucepan and bring to a simmer, then add the nooch, mustard, garlic powder, vinegar and stock cube, and simmer for 15 until it has thickened up a bit. In the meantime sort the macaroni and the kale... โ€ข Maraconi: cook as per the instructions on the packet. โ€ข Kale: toss with 1 tbsp olive oil and 1/2 tsp salt and chuck in a pan in the oven for 8-10 minutes. โ€ข Once everything is done, stick the macaroni into the cheeze sauce, stir it all together and continue heating for a few minutes whilst the kale finishes. Serve it up with the kale on top. We added a side of broccoli and some cashew parmesan for good measure ๐Ÿ’š
These #vegan chilli fries from @thedinerstroud are just divine. If you're ever in #Stroud we would recommend! Quite spicy too ๐Ÿ‘Š
These #vegan  chilli fries from @thedinerstroud are just divine. If you're ever in #Stroud  we would recommend! Quite spicy too ๐Ÿ‘Š
We made #risotto last night! It was creamy, herby and delicious. It went down a treat! 
Mushrooms, peas and broccoli, lots of coconut and some rich pine nut cream and cashew parmesan to finish it off ๐Ÿ˜

We had a request from @cinnavonbun for the recipe, and here it is - enjoy! ๐Ÿ‘Š โ€ข Serves 6 (or 4 if you just can't stop!)...
โ€ข Risotto: ๐ŸŒฟ 5 cloves garlic ๐ŸŒฟ 4 teaspoons thyme ๐ŸŒฟ 4 teaspoons oregano ๐ŸŒฟ 2 teaspoons cumin ๐ŸŒฟ 500 chestnut mushrooms ๐ŸŒฟ 400ml coconut milk ๐ŸŒฟ 500g risotto rice ๐ŸŒฟ 2 limes ๐ŸŒฟ 200g frozen peas ๐ŸŒฟ 300g broccoli - fry off the garlic, herbs, cumin and mushrooms in some coconut oil for a few minutes.  Add 700ml boiling water, 400ml of coconut milk, lime juice, the rice and then season with salt and pepper.  Crank it up to a boil and then bring back to simmer for around 40mins (give it a few stirs throughout). After that, the rice should almost be cooked, so add another 400ml coconut milk and the peas, then continue simmering for 20mins until the rice is fully cooked and the liquid has cooked off (crank it up a bit if it's looking a bit runny).
โ€ข Cream: ๐ŸŒฟ 2 cloves garlic ๐ŸŒฟ 100g pine nuts ๐ŸŒฟ 75ml olive oil ๐ŸŒฟ 25ml water ๐ŸŒฟ 25g fresh basil or thyme - wizz it all up in a blender and mix into the risotto right at the end!
โ€ข Parmesan: ๐ŸŒฟ 2 tbsp nooch ๐ŸŒฟ 1/2 cup cashews ๐ŸŒฟ 1/2 tsp garlic powder - wizz this up too and serve on the risotto!
We made #risotto  last night! It was creamy, herby and delicious. It went down a treat! Mushrooms, peas and broccoli, lots of coconut and some rich pine nut cream and cashew parmesan to finish it off ๐Ÿ˜ We had a request from @cinnavonbun for the recipe, and here it is - enjoy! ๐Ÿ‘Š โ€ข Serves 6 (or 4 if you just can't stop!)... โ€ข Risotto: ๐ŸŒฟ 5 cloves garlic ๐ŸŒฟ 4 teaspoons thyme ๐ŸŒฟ 4 teaspoons oregano ๐ŸŒฟ 2 teaspoons cumin ๐ŸŒฟ 500 chestnut mushrooms ๐ŸŒฟ 400ml coconut milk ๐ŸŒฟ 500g risotto rice ๐ŸŒฟ 2 limes ๐ŸŒฟ 200g frozen peas ๐ŸŒฟ 300g broccoli - fry off the garlic, herbs, cumin and mushrooms in some coconut oil for a few minutes. Add 700ml boiling water, 400ml of coconut milk, lime juice, the rice and then season with salt and pepper. Crank it up to a boil and then bring back to simmer for around 40mins (give it a few stirs throughout). After that, the rice should almost be cooked, so add another 400ml coconut milk and the peas, then continue simmering for 20mins until the rice is fully cooked and the liquid has cooked off (crank it up a bit if it's looking a bit runny). โ€ข Cream: ๐ŸŒฟ 2 cloves garlic ๐ŸŒฟ 100g pine nuts ๐ŸŒฟ 75ml olive oil ๐ŸŒฟ 25ml water ๐ŸŒฟ 25g fresh basil or thyme - wizz it all up in a blender and mix into the risotto right at the end! โ€ข Parmesan: ๐ŸŒฟ 2 tbsp nooch ๐ŸŒฟ 1/2 cup cashews ๐ŸŒฟ 1/2 tsp garlic powder - wizz this up too and serve on the risotto!
It's Jess' birthday today, so I (Dan) thought I'd treat her to a delicious #vegan breakfast before we headed out for the day - I went with my special huevos rancheros, featuring scrambled tofu!
โ€ข
โ€ข Serves one birthday girl and her chef!
โ€ข 400g chestnut mushrooms ๐ŸŒฟ 3 cloves garlic ๐ŸŒฟ 1 red onion ๐ŸŒฟ 1 tin tomatoes ๐ŸŒฟ 1 tbsp tomato puree ๐ŸŒฟ 1 red pepper ๐ŸŒฟ 1/2 lime ๐ŸŒฟ 1 tsp ancho chilli powder ๐ŸŒฟ 1/2 tsp chipotle chilli powder ๐ŸŒฟ 1/2 tsp cayenne powder (it's fairly spicy so tone down if you need to) - slice the mushrooms and finely dice the garlic, onion and pepper. Fry the onion and garlic in a little oil until soft, add the pepper, mushrooms, puree and spices and stir for 5mins or so and the mushrooms have softened a bit. Add the tinned tomatoes, lime juice, a pinch of salt and leave simmering for 10mins, in the meantime do the scrambled tofu...
โ€ข 1 block firm silken tofu ๐ŸŒฟ 1/2 tsp kala namak salt ๐ŸŒฟ1 tbsp nooch ๐ŸŒฟ 1/2 tsp turmeric - chuck it all in a pan and smash the tofu up while heating to get a nice consistency ๐Ÿ‘Š
โ€ข Serve it all up on some tortillas, add some avocado and get stuck in! Optional hot sauce for the spice lovers out there ๐Ÿ”ฅ
It's Jess' birthday today, so I (Dan) thought I'd treat her to a delicious #vegan  breakfast before we headed out for the day - I went with my special huevos rancheros, featuring scrambled tofu! โ€ข โ€ข Serves one birthday girl and her chef! โ€ข 400g chestnut mushrooms ๐ŸŒฟ 3 cloves garlic ๐ŸŒฟ 1 red onion ๐ŸŒฟ 1 tin tomatoes ๐ŸŒฟ 1 tbsp tomato puree ๐ŸŒฟ 1 red pepper ๐ŸŒฟ 1/2 lime ๐ŸŒฟ 1 tsp ancho chilli powder ๐ŸŒฟ 1/2 tsp chipotle chilli powder ๐ŸŒฟ 1/2 tsp cayenne powder (it's fairly spicy so tone down if you need to) - slice the mushrooms and finely dice the garlic, onion and pepper. Fry the onion and garlic in a little oil until soft, add the pepper, mushrooms, puree and spices and stir for 5mins or so and the mushrooms have softened a bit. Add the tinned tomatoes, lime juice, a pinch of salt and leave simmering for 10mins, in the meantime do the scrambled tofu... โ€ข 1 block firm silken tofu ๐ŸŒฟ 1/2 tsp kala namak salt ๐ŸŒฟ1 tbsp nooch ๐ŸŒฟ 1/2 tsp turmeric - chuck it all in a pan and smash the tofu up while heating to get a nice consistency ๐Ÿ‘Š โ€ข Serve it all up on some tortillas, add some avocado and get stuck in! Optional hot sauce for the spice lovers out there ๐Ÿ”ฅ
We โค๏ธthali! Two types of curry - the small one is coconut based and the orange one is lentils and veggies with a good level of spice, which we always like! We loved the sambar sauce too - it was like being in #malaysia again! Can we go back? Thanks #madrascafe at #WOMAD2017 ๐Ÿ’š
We โค๏ธthali! Two types of curry - the small one is coconut based and the orange one is lentils and veggies with a good level of spice, which we always like! We loved the sambar sauce too - it was like being in #malaysia  again! Can we go back? Thanks #madrascafe  at #WOMAD2017  ๐Ÿ’š
Another glorious meal from @womadfestival - this time a #vegan masala dhal and it was divine. The green stuff is super spicy sauce ๐ŸŒถ๏ธ๐Ÿ˜โค๏ธ #womad2017
Another glorious meal from @womadfestival - this time a #vegan  masala dhal and it was divine. The green stuff is super spicy sauce ๐ŸŒถ๏ธ๐Ÿ˜โค๏ธ #womad2017 
First #vegan lunch from @womadfestival and it was a good one! I'm (Jess) here with @ecotricity and @ecotalkmobile getting ready for the weekend! ๐Ÿ’š
First #vegan  lunch from @womadfestival and it was a good one! I'm (Jess) here with @ecotricity and @ecotalkmobile getting ready for the weekend! ๐Ÿ’š
@oheiklin & @1grinningdonkey & @flyry214 here's our vegan kebab recipe for you guys and anyone else who may be interested! Happy Sunday ๐Ÿ’š

We made this badass #vegan doner meat and it was rockin' ๐Ÿคค Served up in a wrap with some red cabbage, red pepper, carrot, garlic mayo and some spicy Nuff Love nectar from @tubbytoms ๐Ÿ’š
โ€ข Doner recipe:
โ€ข 1x small onion ๐ŸŒฟ 1x small sweet potato or 2x carrot ๐ŸŒฟ 500ml stock ๐ŸŒฟ 2x cloves garlic ๐ŸŒฟ 1x tsp chopped coriander leaves ๐ŸŒฟ 1x tsp salt ๐ŸŒฟ 1x tsp black pepper ๐ŸŒฟ 1x tsp dried chili flakes ๐ŸŒฟ 1x tsp ground coriander ๐ŸŒฟ 1x tsp ground cumin ๐ŸŒฟ ยฝx tsp cumin seeds ๐ŸŒฟ 1x tsp mixed dried herbs ๐ŸŒฟ ยฝx tsp nutmeg ๐ŸŒฟ 1x tbsp oil (we use coconut) ๐ŸŒฟ 1ยฝ x cups wheat gluten
โ€ข Chop the sweet potato into chunks and half the onion, then put in a pan and simmer in the stock until tender. Put everything except the vital wheat gluten into a blender and blend until smooth. Put the vital wheat gluten into and the blended ingredients into a bowl and mix until you have a dough, then knead for 5-10 minutes.ย  Roll into a thick sausage and steam for 1 hour in foil, cool and then shave/slice the loaf.ย  Warm in a pan when ready to serveโ€ฆor just slice up straight after steaming if youโ€™re impatient like us ๐Ÿ˜‰
@oheiklin & @1grinningdonkey & @flyry214 here's our vegan kebab recipe for you guys and anyone else who may be interested! Happy Sunday ๐Ÿ’š We made this badass #vegan  doner meat and it was rockin' ๐Ÿคค Served up in a wrap with some red cabbage, red pepper, carrot, garlic mayo and some spicy Nuff Love nectar from @tubbytoms ๐Ÿ’š โ€ข Doner recipe: โ€ข 1x small onion ๐ŸŒฟ 1x small sweet potato or 2x carrot ๐ŸŒฟ 500ml stock ๐ŸŒฟ 2x cloves garlic ๐ŸŒฟ 1x tsp chopped coriander leaves ๐ŸŒฟ 1x tsp salt ๐ŸŒฟ 1x tsp black pepper ๐ŸŒฟ 1x tsp dried chili flakes ๐ŸŒฟ 1x tsp ground coriander ๐ŸŒฟ 1x tsp ground cumin ๐ŸŒฟ ยฝx tsp cumin seeds ๐ŸŒฟ 1x tsp mixed dried herbs ๐ŸŒฟ ยฝx tsp nutmeg ๐ŸŒฟ 1x tbsp oil (we use coconut) ๐ŸŒฟ 1ยฝ x cups wheat gluten โ€ข Chop the sweet potato into chunks and half the onion, then put in a pan and simmer in the stock until tender. Put everything except the vital wheat gluten into a blender and blend until smooth. Put the vital wheat gluten into and the blended ingredients into a bowl and mix until you have a dough, then knead for 5-10 minutes.ย  Roll into a thick sausage and steam for 1 hour in foil, cool and then shave/slice the loaf.ย  Warm in a pan when ready to serveโ€ฆor just slice up straight after steaming if youโ€™re impatient like us ๐Ÿ˜‰
Perfect Saturday #brunch at @greenhousedeptford. Bit of a Mediterranean feel with delicious roasted veggies, lovely houmous and perfectly ripe avocado. The potato yiachni was our particular favourite and a new dish to us. We even had a vanilla oat milk iced latte and then stayed longer because of the rain ๐ŸŒง๏ธ and warmed up with hot lemon ๐Ÿ‹ & ginger infusion! We felt even better eating at this quaint cafรฉ because the had a little note that on their chalkboard that said they were #PoweredbyEcotricity @ecotricity ๐Ÿ’š
Perfect Saturday #brunch  at @greenhousedeptford. Bit of a Mediterranean feel with delicious roasted veggies, lovely houmous and perfectly ripe avocado. The potato yiachni was our particular favourite and a new dish to us. We even had a vanilla oat milk iced latte and then stayed longer because of the rain ๐ŸŒง๏ธ and warmed up with hot lemon ๐Ÿ‹ & ginger infusion! We felt even better eating at this quaint cafรฉ because the had a little note that on their chalkboard that said they were #PoweredbyEcotricity  @ecotricity ๐Ÿ’š
#Throwback to when we made this #vegan donor kebab! Has anyone else ever made them? We can re-post the the recipe if anyone would like it! We're on our way to #London now to watch live #punk music all weekend and eat vegan food in between! ๐Ÿ™Œ๐Ÿค˜๐Ÿ’š
#Throwback  to when we made this #vegan  donor kebab! Has anyone else ever made them? We can re-post the the recipe if anyone would like it! We're on our way to #London  now to watch live #punk  music all weekend and eat vegan food in between! ๐Ÿ™Œ๐Ÿค˜๐Ÿ’š