🎉 It's competition time! 🎉 We made this awesome #vegan matcha and lemon cake using @kissmeorganics Organic Matcha Green Tea Powder and we're just chuffed with how it came out! 😍🍰🌿💚
The lovely team at Kiss Me Organics have offered to give a pot of this Matcha Powder to one of our fab followers! All you have to do to enter is follow us and comment/tag a friend below who may also like it 🍵 We'll announce the winner at the end of the week!
Good luck 👊🌿💚
We had the greatest day at Hackney Vegan Market today – we really indulged! It was great to see so many like-minded people in one place – so grateful to have been in #London this weekend to have been able to go to the market after reading so many great reviews, we think it's truly amazing that the #vegan movement has grown so much that it can now be a weekly thing! 🎉
We had the opportunity to speak to the fab team @vegan.delice and even took some of their divine cakes home! This piccie shows their Lotus biscuit cupcake (we give this a big thumbs up 👍) as well as their raspberry & oreo cake (we're going to try this tomorrow – can't wait 😍) We also got their special vegan Bailey's cupcake too – if you get a chance to try these cakes give them a go, they're delicious! 🍰🌿🍰
We'll share some more pics of the food we tried over the next few days. If you went, what was your favourite dish? We're finding it difficult to decide!
Big thanks to @fatgayvegan for starting this market – it's a special place! 👊🌿💚
We're in London this weekend! We went to watch @theslackersband and @newtownkings last night (who were both awesome), and going to eat our way around the city today and tomorrow. We're going to check out @cookdailylondon today & the @fatgayvegan Hackney Vegan Market tomorrow! This is a #FlashbackFriday post from when we last went to @templeofseitan - we can't wait to try their new meatball sub! We'll post reviews later too 🤤😍🙌🌿❤️
🚨 Recipe! 🚨 We made these bangin' #vegan meatballs for dinner and thought we'd share with you! We love hearing from you so hit is up if you try out the recipe 💚
• Makes 3 portions
• For the meatballs:
• 1 tin kidney beans drained and rinsed 🌿 1/2 red onion chopped 🌿 2 cloves garlic crushed/chopped 🌿 40g oats 🌿 25g walnuts 🌿 4tbsp nutritional yeast 🌿 1tsp dried oregano 🌿 1/2tsp salt 🌿 handful fresh basil chopped
• Preheat the oven to gas mark 6/200C 🌿 Add all the ingredients to a food processor and blitz until the mixture is rough, not completely blended - don't want them being sloppy! 🌿 Make 12 balls (roughly 1tbsp mix per ball) and put on a baking tray with greaseproof paper 🌿 Cook for 20 minutes in the oven.
• For the sauce:
• 1tbsp tomato puree 🌿 4 cloves garlic chopped 🌿 1 onion 🌿 1 red chilli chopped 🌿 1tsp oregano 🌿 handfull fresh basil chopped 🌿 2tsp tamari 🌿 2tbsp nooch 🌿 1 tin tomatoes 🌿 2 chopped carrots
• Fry the onion in a splash of oil until it softens up 🌿 add the garlic, chilli, oregano and tomato puree and fry for another minute 🌿 add the tinned tomatoes, tamari, carrots, nooch and basil and cook for around 10 minutes, stirring regularly
• Cook up some pasta during the last 10 minutes of doing the sauce.
• Get stuck in 👊
🚨New winter recipe alert! 🚨 We decided to try and use some of what was left in the fridge (we haven't had an Ocado for a week now and we're running low) and this is what we made, dhal meets quinoa risotto:
🌿 160g tomatoes (chopped)
🌿 300g potatoes (peeled and chopped)
🌿 1 white onion (chopped)
🌿 4 garlic cloves (chopped)
🌿 3cm piece of ginger (chopped)
🌿 1 red chilli (chopped)
🌿 1tsp turmeric
🌿 1tsp garam masala
🌿 1tsp cumin
🌿 1tsp chilli flakes
🌿 250g red lentils
🌿 900ml veggie stock
🌿 100g quinoa
🌿 100g broccoli
🌿 100g kale
🌿 Juice of half a lemon
🌿 Salt (to taste)
🌿 1tsp Coconut oil (for frying)
🌿 Fry the onions, garlic and ginger in the coconut oil until the onions become translucent
🌿 Add all the spices and the red chilli
🌿 Immediately after stirring the spices in add the tomatoes, potatoes, lentils, quinoa and stock
🌿 Bring to the boil and then simmer for 15-20 mins, stirring every now and again
🌿 Add salt
🌿 After the 20 minutes, add the kale and broccoli
🌿 Simmer for another 10 mins (or until all the liquid has gone)
🌿Squeeze in the lemon juice and stir in
🌿 Enjoy! 👊🌿💚
Who says #vegans can't eat cheese? We met the amazing team @asparagasm a couple of weeks ago who very kindly hooked us up with one of their brand spanking new #vegan cheese subscription boxes, pre-release!
It includes a Sweet Chill & Paprika Roulade, a super Blue cheese (complete with vegan cultures and tastes surprisingly like the real thing) and a 'philadelphia' style cream cheese! All were absolutely perfect on the handmade crackers (made with raw seeds and carrot) – and the best thing about it? No animals were hurt in the making and they contain all natural ingredients.
The most hard-core cheese fan wouldn't notice these weren't the real deal. As if you hadn't already guessed, that's a huge thumbs up from us! 👍👊 You can pre-order your Christmas cheese box from their website soon – just take a look on their website (found in their bio @asparagasm) 🧀😍 Oh and huge special shout out to @veganvie2015 for showing us around your kitchens (where the magic happens) and for generally being rad 👊🌿❤
When your local pizzeria (@fattonispizza) does #vegan pizza...20 inches of it 🙌
This pizza features asparagus, peppers, pineapple, jalepenos, and vegan cheese too! Plus vegan pesto for those crusts 🤤Great way to round a Wednesday off 🍕💚🍕💚🍕💚🍕💚🍕
🚨New recipe alert 🚨 We thought we'd share one more new recipe to round the weekend off - it's been quite a productive and sociable weekend for us. Our lovely friend @kirstylwhitworth kindly shared her recipe for this awesome Pear 🍐, Apple 🍎& Blueberry 🍇Crumble with us when we were visiting her yesterday and we wanted to share it with you too...🙌🌿💚
🌿100g Flora dairy free
🌿160g Plain white flour
🌿1 cup rolled oats 1 cup
🌿1.5 cups blueberries
🌿Put the flour, oats and flora in a big bowl and crumb together until it starts to resemble crumbs 🌿Chop the apples and pears 🌿Put the apple, pears and blueberries in a big oven dish, making sure there's even coverage of all the fruit in the bottom of the dish 🌿Sprinkle the crumb mixture over the fruit until it's all covered
🌿Bake for about 45mins - 1 hour on gas mark 5
Tag us or hashtag #veganpunks to get involved and let us know what you think of our recipes. Enjoy! 👊
Happy Saturday everyone! We've been planning out new recipes to try over the next few weeks and have got some great ideas up our sleeves to share with you. Recently, we've been struggling for week-day lunch inspiration as we were stuck in a bit of a rut, but yesterday we made this amazing Budha bowl, and it's super easy too! Here's the recipe (it will be featured on our blog soon, we're working on it right now):
🌿100g cooked brown rice
🌿1 can black beans (we use organic – whichever is cheapest at the time of shopping)
🌿2 big cloves garlic
🌿Couple of handfuls of spinach
🌿Sprinkle of pumpkin and sunflower seeds
•For the dressing:
🌿Juice from 1 lemon
🌿1-2tbsp dill chopped quite small (you can use a bit more or less depending on taste –it's quite a strong flavour)
🌿1tbsp olive oil (we used extra virgin)
🌿Around 70ml cold water (increase this if it's not looking 'saucy' enough)
• Method (serves 2)
🌿 Fry garlic in a small pan, add beans once garlic becomes fragrant
🌿 Once beans start to look cooked add in a handful of spinach, cool until spinach has wilted
🌿 Heat rice through
🌿 For the dressing: mix all ingredients in a bowl until it resembles a dressing, add the 70ml water and add a bit more if it looks too thick. The flavours are quite strong so the water shouldn't dilute the flavour.
🌿 Serve in your favourite bowl (these blue ones are ours) and sprinkle with pumpkin and sunflower seeds for a bit of extra crunch, and fresh raw spinach. Enjoy! 👊
We've been slacking a bit on here recently – sorry about that! But we do have a few new recipes lined up for you over the next week or so. In the meantime here's a #throwbackthursday to when we were in #Glasgow and we tried out @kimchicult – they cater for all diet types. We had this Veganbap which is a Korean rice bowl with seasoned beansprouts, julienne veggies, radish kimchi, hot gochujang, tofu and pickled shiitake. It was delicious and super spicy 🌶️🔥😍 We hadn't tried kimchi before and we really liked it! If you're in Glasgow anytime soon we'd definitely recommend it! Hungry just thinking about. Now, what's for lunch? 😋🌿💚
It's that time of year again - soup time! We love making big batches of soup throughout Autumn and Winter, and here's our new favourite #recipe ! It's curried butternut squash and sweet potato...
🌿1 butternut squash (about 800g)
🌿1 sweet potato 🌿1 potato 🌿1 cup red lentils 🌿1 yellow onion 🌿3 cloves garlic 🌿750ml veggie stock 🌿2tsp madras curry powder 🌿1tsp garam masala 🌿1tsp cumin 🌿1tsp coriander 🌿2tsp turmeric 🌿100ml Oatly cream
🌿Salt to taste •
🌿Half the butternut squash lengthways and deseed.
🌿Roast for 45mins (or until soft) in a deep tray with about 1cm of water in the tray.
🌿Once the butternut squash is ready leave to cool for 10-15 mins (this is best - Jess burnt her fingers by not leaving it long enough!) and then scoop out the flesh 🌿Chop the garlic, onion, potato and sweet potato into chunks 🌿Fry the garlic and onion in a splash of oil until soft 🌿Add potato, sweet potato, lentils and all the spices 🌿Stir up really well 🌿Add the stock 🌿Simmer for 30 mins until the lentils are soft 🌿Salt to taste 🌿Wizz up in a blender 🌿Put back in pan and add Oatly cream, make sure it's all hot
🌿Serve up with pumpkin and sunflower seeds for a bit of crunch! 😍👊
Here's another post from when we were travelling in #Bali earlier this year. It's another one from the cooking class we went to, but this time it's fried tempe. It's not healthy, but is super delicious – good for a weekend treat!
Here's the recipe: 🌿 1 tbsp basic sauce (the recipe for the is on our previous post about the tofu and tempe skewers)
🌿1 tsp fresh red chilli (chopped)
🌿1 shallot (chopped small)
🌿1 garlic clove (chopped small)
🌿1/4 tsp salt 🌿2 tbsp sweet soy sauce 🌿1/2 cup veggie stock 🌿1 small leek (chopped small)
🌿Packet of fresh tempe 🌿Coconut oil • Method:
🌿Slice tempe lengthways, no bigger than 1cm 🌿Fry the tempe in a little coconut oil
🌿Add the basic sauce and veggie stock and stir it all up
🌿Then add the chilli, leek and all the other ingredients
🌿Cook for 5-10 mins on a low heat and ensure tempe is hot
🌿Serve with rice, noodles or veggies - it's a versatile dish!
Recipe alert 🚨 Fancy trying something a bit different for lunch? We made our #vegan "tuna mayo" alternative today and it was great! Some mashed up chickpeas make for a surprisingly good substitute. What's your favourite sandwich filling? Tag us using #veganpunks if you have any great ideas for us, and let us know if there's anything you want us to try #veganise for you 💚
🌿 3-4 portions
🌿 400g tin of chickpeas - drained and rinsed
🌿 1/2 red onion - finely chopped
🌿 3 tsp #vegan mayo (we used garlic mayo for an extra kick)
🌿 1 tsp Dijon mustard
🌿 Juice of 1/2 lemon
🌿 2 tbsp sunflower seeds
🌿 Salt for seasoning
🌿 Mash the chickpeas up in a large bowl until they're all broken up
🌿 Mix all the other ingredients in
🌿 Chuck in a wrap, or a sandwich
🌿 Add some bonus ingredients - we went for lettuce and avocado
🌿 Get stuck in! 🤤 👊
🌿New recipe alert 🚨We made this #vegan carbonara last week. It was one of the best dinners we've had in ages. And carbonara was Dan's favourite back when he wasn't vegan, so this version really hit the spot! Here's the recipe:
🌿300g spaghetti 🌿300g silken tofu
🌿1 cup oat milk (we used @oatlybarista) 🌿1 cup cashews 🌿1/2 cup nutritional yeast (make sure you get the one in the blue packaging - we've been using the wrong one for months, that doesn't have B12 in it 🙄🤣)
🌿8 portobello mushrooms (sliced)
🌿4 cloves garlic 🌿1/8 cup olive oil
🌿1 tsp liquid smoke 🌿1/8 cup apple cider vinegar 🌿1/4 cup tamari 🌿2 tbsp maple syrup 🌿Half of a Fry's polony sausage (diced and marinaded in 2 tbsp liquid smoke and 1 tbsp tamari - this is additional to the ingredients above)
🌿1 cup and a half of petit pois * Method 🌿Fry the diced and marinaded polony in a frying pan until crispy.
🌿Make a marinade for the sliced mushrooms from the olive oil, liquid smoke, apple cider vinegar, tamari and maple syrup. Make sure the mushrooms are coated really well.
🌿Fry the mushrooms in a frying pan over a medium to high heat for a few minutes until they're released juice and have shrunk. Put these aside.
🌿Blend up the ingredients for the cheezy sauce - that's the tofu, oat milk, cashews and nutritional yeast
🌿Cook pasta according to packet ingredients
🌿Fry the garlic in a large pan (we used a wok but know that's not the traditional way to make pasta sauce!) 🌿Add the creamy sauce and stir up
🌿Add the cooked pasta to the sauce and mix up really well with tongs 🌿Add the mushrooms and most of the polony to the pan
🌿Stir through garden peas for a few mins until they're hot 🌿Serve up with the remaining polony on top! YUM 😍👊
Time for another new recipe 🚨🍏- Apple Crumble porridge oats, for those cold winter mornings just like today!
🌿Makes 2 good portions! • For the porridge:
🌿1 cup oats
🌿2 1/2 cups almond milk
🌿2 apples (grated)
🌿2 tsp cinnamon
🌿1 tbsp maple
🌿1 tbsp raisins • For the 'crumble':
We did this by eye 👀 - measurements aren't really needed for the 'crumble' bit • Method:
🌿Put the oats and almond milk in a pan, bring to a boil and then reduce to a simmer.
🌿 Stir continuously.
🌿Once the oats start to thicken add the cinnamon, maple, grated apple and raisins.
🌿Stir constantly over a low heat until you reach the consistency you like, and serve! 🌿Add all of the crumble ingredients on top, we chose to arrange these into a little swirl but you don't have to! 🙌😊🌿🍏💚
Recipe alert! 🚨 We've been loving this Mexican spiced quinoa for lunches - we make up a batch at the beginning of the week and then we're good to go for a few days. Hands up if you love Mexican food 🙌
🌿Makes 2 portions
🌿1 cup quinoa (rinsed)
🌿2 cups veggie stock
🌿2-3 cloves garlic
🌿1 tbsp tomato paste
🌿1 tsp cumin
🌿1 tsp chilli powder (add more or less of the spices depending on how spicy you like it)
🌿2 tsp ancho chilli or smoked paprika
🌿1 cup sweetcorn
🌿1 tin black beans
🌿1 tin kidney beans
🌿A little coconut oil for frying at the start
🌿Fry the chopped leeks and garlic
🌿Add the quinoa, stock, spices and tomato paste then simmer with lid on for 15-20mins, stirring in between to make sure it's not sticking.
🌿Add sweetcorn, black beans, kidney beans and a squeeze of lime and mix through just before the quinoa is cooked. And then it's done!
Well that's the end of another weekend! They just go so quickly don't they? This is what we made to start the weekend on Friday - everybody seems to be making #vegan 'pulled pork' at the moment so we thought we'd get in on the action, and decided the Pulled Veggies by @vivavivera would be worth a try. It made for a great Friday dinner!
Here's how we prepared it:
🌿Wholemeal roll - we used a seeded one from a local bakery 🌿Vitalite (spread on the roll)
🌿Corn on the cob - boiled for 6 minutes
🌿No oil wedges - cut 2 potatoes into wedges and bake for 20-30 minutes on gas mark 6
🌿Fry the pulled veggies with a couple of tablespoons of Bart's spicy Texan BBQ sauce (it's definitely vegan and with a good spicy kick!)
🌿Layer lettuce and the pulled veggies on the bun with vegan coleslaw.
• Here's the recipe for the coleslaw - it makes 4 portions (roughly)
🌿Chop a few layers of cabbage and then slice
🌿Grate 2 carrots 🌿Slice 1/4 of a white onion
🌿Mix all together with 2 tablespoons of vegan mayo (we used garlic mayo by Plamil)
🌿Stir through 2tsps of sesame seeds
Perfect alternative to pulled pork! Enjoy 👊
🥞Vegan pancake recipe alert! 🥞 We made these this morning and they were just what we needed! 😍Here's the recipe:
🌿3 cups oats 🌿2 bananas 🍌
🌿2 cups almond milk
🌿Splash of vanilla extract •
🌿Blend the oats until very fine, like flour 🌿Add the almond milk, bananas and vanilla extract, blend until they make a smooth batter 🌿Using a ladle, measure 1 scoop per pancake and cook in a frying pan for a few minutes on each side, until brown. If you're quick you can see this in our story at the moment! • We served with 2 ingredient blueberry coulis (1 cup blueberries and 1 tbsp and 1/2 maple syrup)
🌿Put blueberries in a small pan on a high heat and cook until blueberries start to soften. Then turn heat right down 🌿Add maple syrup, stir well and mash the blueberries if you like, or leave them whole. YUM 😍