Emily Kate | Glowing Plants ( @GlowingPlants ) Instagram Profile

GlowingPlants

Emily Kate | Glowing Plants

↠ Learn Recipes to Glow with Nature’s Nurturing Plants ❀ ↠ Daily Food + Travel + Lifestyle Inspiration ☾ ↠ #GlowingPlants Community 爱 ↠ (1 Pe 3:4) ♡

  • 808 posts
  • 117.2k followers
  • 970 following

Emily Kate | Glowing Plants Profile Information

  • Creamy Mushroom Pasta 🍄 Created by @earthofmariaa 🌎 ⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝⠀
⠀
Recipe 👇⠀
10oz pasta of choice⠀
1 medium red onion, chopped⠀
2 cloves garlic, minced⠀
7oz mushrooms, chopped⠀
2 tsp ginger paste⠀
1/2 can coconut milk⠀
1/4 cup oat milk or any other plant based milk⠀
2 tbsp tamari⠀
1 tsp cumin⠀
1 tbsp gluten-free flour⠀
Cook the pasta according to packaging instructions. Meanwhile, sauté the onion, garlic and ginger paste for 3-4 minutes. Add the mushrooms and sauté for a few minutes more until they start to soften. Pour in the coconut milk and oat milk together with the tamari and cumin, stirring briefly over a medium heat to warm up. Drain and rinse the pasta, transferring to the frying pan with the gluten-free flour. Stir for a couple minutes to thicken the sauce. ⠀
Enjoy 😉
  • Creamy Mushroom Pasta 🍄 Created by @earthofmariaa 🌎 ⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝⠀

    Recipe 👇⠀
    10oz pasta of choice⠀
    1 medium red onion, chopped⠀
    2 cloves garlic, minced⠀
    7oz mushrooms, chopped⠀
    2 tsp ginger paste⠀
    1/2 can coconut milk⠀
    1/4 cup oat milk or any other plant based milk⠀
    2 tbsp tamari⠀
    1 tsp cumin⠀
    1 tbsp gluten-free flour⠀
    Cook the pasta according to packaging instructions. Meanwhile, sauté the onion, garlic and ginger paste for 3-4 minutes. Add the mushrooms and sauté for a few minutes more until they start to soften. Pour in the coconut milk and oat milk together with the tamari and cumin, stirring briefly over a medium heat to warm up. Drain and rinse the pasta, transferring to the frying pan with the gluten-free flour. Stir for a couple minutes to thicken the sauce. ⠀
    Enjoy 😉

  •  0  33  16 hours ago
  • Stuffed Rice Rolls 🌈 Created by @woon.heng 💖 (Fan Tuan '飯糰')⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⁣⠀
Recipe (makes 4 rolls)⁣ 👇⠀
- 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)⁣⠀
- 7oz (200g) firm tofu - drained, pressed & mashed⁣⠀
- 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sautéed vegetables)⁣⠀
- 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)⁣⠀
- 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)⁣⠀
- 1/2 cup finely shredded purple cabbage (or use vegetables of choice)⁣⠀
- 1 tablespoon soy sauce/tamari⁣⠀
- a drizzle of dark soy sauce for color (optional)⁣⠀
- toasted sesame seeds⁣⠀
- oil for cooking, salt to taste⁣⠀
1. To prepare the salted preserved radish, soak them in cold water for 30 mins, then rinse. Sauté them in a pan with some oil for 1 min, season with 1/2 teaspoon sugar (omit if using sweetened dried radish/skip this step if using pickles)⁣⠀
2. To make the tofu, heat a non-stick pan with 3 teaspoons oil, sauté mashed tofu until golden brown & season with soy sauce. Set aside.⁣ Using the same pan, sauté Gailan stems until fully cooked through & season with salt. Set aside.⁣⠀
3. Cut YouTiao into 3-inch long & bake at 350F until crispy, about 5-8 mins. ⁣⠀
To make the stuffed rice rolls, sprinkle sesame seeds on a wrapped sushi mat/cloth & place about 1 cup of rice in the middle of the surface. Using a spatula, flatten it out into a thin layer (if using your hands, be sure to wet your hands to prevent the rice from sticking to them).⁣ Add a heaping spoon of tofu, then top with YouTiao, Gailan stems & preserved radish.⁣⠀
4. To wrap, bring both sides of the rice to the middle & press to seal by keeping the fillings intact. (think of how you wrap a candy) Then, twist both ends several times so the rice roll is packed like a log. Tip: Transfer roll to a wrap, tighten & keep it wrapped while cutting or serving.⠀
Enjoy 😉
  • Stuffed Rice Rolls 🌈 Created by @woon.heng 💖 (Fan Tuan '飯糰')⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀
    ⁣⠀
    Recipe (makes 4 rolls)⁣ 👇⠀
    - 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)⁣⠀
    - 7oz (200g) firm tofu - drained, pressed & mashed⁣⠀
    - 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sautéed vegetables)⁣⠀
    - 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)⁣⠀
    - 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)⁣⠀
    - 1/2 cup finely shredded purple cabbage (or use vegetables of choice)⁣⠀
    - 1 tablespoon soy sauce/tamari⁣⠀
    - a drizzle of dark soy sauce for color (optional)⁣⠀
    - toasted sesame seeds⁣⠀
    - oil for cooking, salt to taste⁣⠀
    1. To prepare the salted preserved radish, soak them in cold water for 30 mins, then rinse. Sauté them in a pan with some oil for 1 min, season with 1/2 teaspoon sugar (omit if using sweetened dried radish/skip this step if using pickles)⁣⠀
    2. To make the tofu, heat a non-stick pan with 3 teaspoons oil, sauté mashed tofu until golden brown & season with soy sauce. Set aside.⁣ Using the same pan, sauté Gailan stems until fully cooked through & season with salt. Set aside.⁣⠀
    3. Cut YouTiao into 3-inch long & bake at 350F until crispy, about 5-8 mins. ⁣⠀
    To make the stuffed rice rolls, sprinkle sesame seeds on a wrapped sushi mat/cloth & place about 1 cup of rice in the middle of the surface. Using a spatula, flatten it out into a thin layer (if using your hands, be sure to wet your hands to prevent the rice from sticking to them).⁣ Add a heaping spoon of tofu, then top with YouTiao, Gailan stems & preserved radish.⁣⠀
    4. To wrap, bring both sides of the rice to the middle & press to seal by keeping the fillings intact. (think of how you wrap a candy) Then, twist both ends several times so the rice roll is packed like a log. Tip: Transfer roll to a wrap, tighten & keep it wrapped while cutting or serving.⠀
    Enjoy 😉

  •  0  57  5 July, 2020
  • Broccoli + Chickpeas in White Sauce (oil-free) 🌱 Created by @cookingforpeanuts 🥜⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe (serves 5-6) 👇⠀
Add 1 cup raw cashews to small saucepan with enough water to cover by 2-inches. Bring to a boil. Remove from heat and set aside to soak for about 15 minutes. ✅Lightly blanch 3 cups bite-size broccoli florets (-boil for a couple minutes and run under cold water). ✅Blend sauce until smooth: 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper (or leave this out and add black pepper to taste at the end), 1-1/2 cups water. Add salt to taste. ✅Heat sauce in large sauce pan until just starts to thicken. Mix in 2 cups cooked chickpeas and steamed broccoli florets. Cook until heated through. Serve with desired amount of pasta.⠀
Enjoy 😉
  • Broccoli + Chickpeas in White Sauce (oil-free) 🌱 Created by @cookingforpeanuts 🥜⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe (serves 5-6) 👇⠀
    Add 1 cup raw cashews to small saucepan with enough water to cover by 2-inches. Bring to a boil. Remove from heat and set aside to soak for about 15 minutes. ✅Lightly blanch 3 cups bite-size broccoli florets (-boil for a couple minutes and run under cold water). ✅Blend sauce until smooth: 1 cup soaked cashews, 1/3 cup nutritional yeast, 1 tbsp garlic powder, 1 tsp onion powder, 1/2 tsp ground white pepper (or leave this out and add black pepper to taste at the end), 1-1/2 cups water. Add salt to taste. ✅Heat sauce in large sauce pan until just starts to thicken. Mix in 2 cups cooked chickpeas and steamed broccoli florets. Cook until heated through. Serve with desired amount of pasta.⠀
    Enjoy 😉

  •  0  59  3 July, 2020
  • Vegan Naan 🤗 Created by @beckyexcell 🧡⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
Ingredients⠀
260g thick coconut yogurt (or any thick vegan yogurt)⠀
250g self rising (self raising) flour (gluten free or regular)⠀
1/2 tsp baking powder⠀
1/2 tsp salt (optional)⠀
(Toppings: garlic infused oil, fresh coriander, salt)⠀
⠀
Method⠀
Add all your ingredients into a bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball.⠀
Knead the dough briefly so it's smooth and combined (you will need a little flour if it's a bit sticky, it shouldn't be)⠀
Cut the dough into 3 pieces⠀
On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to just over 0.5cm thick in a sort of naan shape!⠀
Heat up a frying pan - no oil needed.⠀
Carefully lift up your rolled dough and place it in the heated frying pan. Allow to cook on one side for a few minutes, you should start to see some puffing up.⠀
Once some golden browning has occurred, flip the naan and cook for slightly less time on the other side.⠀
Brush the naan with a little garlic oil, add some chopped up fresh coriander and a little salt.⠀
Repeat for additional naans⠀
Enjoy 😉
  • Vegan Naan 🤗 Created by @beckyexcell 🧡⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    Ingredients⠀
    260g thick coconut yogurt (or any thick vegan yogurt)⠀
    250g self rising (self raising) flour (gluten free or regular)⠀
    1/2 tsp baking powder⠀
    1/2 tsp salt (optional)⠀
    (Toppings: garlic infused oil, fresh coriander, salt)⠀

    Method⠀
    Add all your ingredients into a bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball.⠀
    Knead the dough briefly so it's smooth and combined (you will need a little flour if it's a bit sticky, it shouldn't be)⠀
    Cut the dough into 3 pieces⠀
    On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to just over 0.5cm thick in a sort of naan shape!⠀
    Heat up a frying pan - no oil needed.⠀
    Carefully lift up your rolled dough and place it in the heated frying pan. Allow to cook on one side for a few minutes, you should start to see some puffing up.⠀
    Once some golden browning has occurred, flip the naan and cook for slightly less time on the other side.⠀
    Brush the naan with a little garlic oil, add some chopped up fresh coriander and a little salt.⠀
    Repeat for additional naans⠀
    Enjoy 😉

  •  0  81  1 July, 2020
  • Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts 🥬🥭 Created by @plantbased.traveler ✈️⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
Makes 3 servings:⠀
3 wraps/flatbreads ⠀
1 can of jackfruit (in brine)⠀
1 small onion (or 1/2 medium onion)⠀
2 garlic cloves ⠀
1 jalapeño ⠀
1/3 cup vegan BBQ sauce⠀
1 large handful of chopped kale (I used purple kale) ⠀
1/2 cup chopped mango ⠀
1/2 cup vegan cheese ⠀
Fresh lime juice _________________________________________________⠀
Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands ✋🏼🤚🏼😊. If there are any tough, chewy seeds cut them up with a knife or discard those pieces. ⠀
Thinly slice onion and jalapeño and chop garlic.⠀
Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better. ⠀
Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes. ⠀
In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended😊).⠀
Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well! ⠀
I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over.⠀
Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.⠀
Cut in half and enjoy 😍⠀
Ps: They taste great cold too!
  • Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts 🥬🥭 Created by @plantbased.traveler ✈️⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    Makes 3 servings:⠀
    3 wraps/flatbreads ⠀
    1 can of jackfruit (in brine)⠀
    1 small onion (or 1/2 medium onion)⠀
    2 garlic cloves ⠀
    1 jalapeño ⠀
    1/3 cup vegan BBQ sauce⠀
    1 large handful of chopped kale (I used purple kale) ⠀
    1/2 cup chopped mango ⠀
    1/2 cup vegan cheese ⠀
    Fresh lime juice _________________________________________________⠀
    Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands ✋🏼🤚🏼😊. If there are any tough, chewy seeds cut them up with a knife or discard those pieces. ⠀
    Thinly slice onion and jalapeño and chop garlic.⠀
    Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better. ⠀
    Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes. ⠀
    In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended😊).⠀
    Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well! ⠀
    I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over.⠀
    Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted.⠀
    Cut in half and enjoy 😍⠀
    Ps: They taste great cold too!

  •  0  65  30 June, 2020
  • Kumquat Cake with an Almond Base 🥰 Created by @hazel_and_cacao 🧡⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
BASE:⠀
1 cup almonds⠀
¾ cup dates⠀
¼ cup dried golden-berries⠀
¼ cup hemp seeds⠀
2 TBSP cacao powder⠀
1 TBSP coconut oil⠀
CHOCOLATE LAYER:⠀
1 cups cashews (soaked for 3-4 hours or overnight)⠀
4 TBSP maple syrup⠀
1 cup cacao butter⠀
2 TBSP almond milk⠀
¼ cup cacao powder⠀
ORANGE CREAM LAYER:⠀
2 cups cashews (soaked for 3-4 hours or overnight)⠀
3 TBSP maple syrup⠀
1 can organic coconut cream⠀
juice 1 orange⠀
2 TBSP coconut oil⠀
6 drops orange essential oil *⠀
Method⠀
For the base, break down the almonds in a food processor until they are a fine crumb. Add the rest of the base ingredients and blitz again until they are crumbly and sticky. Press down evenly onto the base of a cake tin and set aside.⠀
For the chocolate layer, meltdown the cacao butter over low heat.⠀
Add all the rest of the ingredients in a high-speed blender and blend until as smooth as possible. Pour in the melted cacao butter and blend again.⠀
Pour the mixture over the base and place in the freezer to harden. In the meantime, make the orange layer.⠀
For the orange layer, place all the ingredients in the blender and blend until smooth. I like to squeeze my own orange juice using a hand press but you can use another good quality orange juice if you prefer. It should measure out about ⅓ cup.⠀
Once the chocolate layer has hardened slightly (it does not need to be fully set, just har enough for the fillings not to mix), pour over the orange cream layer and smooth it out as best as possible. Place back in the freezer to fully set for about 4 hours or overnight.⠀
Decorate with kumquats or goldenberries of whatever you like, slice and enjoy. This is a large cake so it will take a while to thaw. It can be placed in the fridge once it is set overnight and it should be a good texture to eat the following morning. Stores well in the fridge⠀
Enjoy 😉
  • Kumquat Cake with an Almond Base 🥰 Created by @hazel_and_cacao 🧡⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    BASE:⠀
    1 cup almonds⠀
    ¾ cup dates⠀
    ¼ cup dried golden-berries⠀
    ¼ cup hemp seeds⠀
    2 TBSP cacao powder⠀
    1 TBSP coconut oil⠀
    CHOCOLATE LAYER:⠀
    1 cups cashews (soaked for 3-4 hours or overnight)⠀
    4 TBSP maple syrup⠀
    1 cup cacao butter⠀
    2 TBSP almond milk⠀
    ¼ cup cacao powder⠀
    ORANGE CREAM LAYER:⠀
    2 cups cashews (soaked for 3-4 hours or overnight)⠀
    3 TBSP maple syrup⠀
    1 can organic coconut cream⠀
    juice 1 orange⠀
    2 TBSP coconut oil⠀
    6 drops orange essential oil *⠀
    Method⠀
    For the base, break down the almonds in a food processor until they are a fine crumb. Add the rest of the base ingredients and blitz again until they are crumbly and sticky. Press down evenly onto the base of a cake tin and set aside.⠀
    For the chocolate layer, meltdown the cacao butter over low heat.⠀
    Add all the rest of the ingredients in a high-speed blender and blend until as smooth as possible. Pour in the melted cacao butter and blend again.⠀
    Pour the mixture over the base and place in the freezer to harden. In the meantime, make the orange layer.⠀
    For the orange layer, place all the ingredients in the blender and blend until smooth. I like to squeeze my own orange juice using a hand press but you can use another good quality orange juice if you prefer. It should measure out about ⅓ cup.⠀
    Once the chocolate layer has hardened slightly (it does not need to be fully set, just har enough for the fillings not to mix), pour over the orange cream layer and smooth it out as best as possible. Place back in the freezer to fully set for about 4 hours or overnight.⠀
    Decorate with kumquats or goldenberries of whatever you like, slice and enjoy. This is a large cake so it will take a while to thaw. It can be placed in the fridge once it is set overnight and it should be a good texture to eat the following morning. Stores well in the fridge⠀
    Enjoy 😉

  •  0  40  29 June, 2020
  • Grilled sweet potatoes with lime tahini sauce 🍠 Created by @thefirstmess 🧡⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
  • Grilled sweet potatoes with lime tahini sauce 🍠 Created by @thefirstmess 🧡⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

  •  0  42  26 June, 2020
  • Margherita Toast 🥪 3-ingredient recipe with tomatoes, vegan cheese and basil 🤤 Created by @micadeli_ 💛⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
* 4 slices of bread⠀
* 2 big tomatoes⠀
* 2 handful of vegan cheese⠀
* Basil leaves⠀
* Plant butter, salt and pepper.⠀
_⠀
Cut out the bread into 4 slices. Spread out butter on the toasts on one side. ⠀
Wash and chop the tomatoes. Add on the bread along with cheese and basil leaves. Drizzle with salt and pepper on top. “Close” both toasts with the buttered side outside. Cook on a pan 2-3 mins on each side at medium heat. Flip when golden, crispy and when the cheese has melted⠀
Enjoy 😉⠀
  • Margherita Toast 🥪 3-ingredient recipe with tomatoes, vegan cheese and basil 🤤 Created by @micadeli_ 💛⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    * 4 slices of bread⠀
    * 2 big tomatoes⠀
    * 2 handful of vegan cheese⠀
    * Basil leaves⠀
    * Plant butter, salt and pepper.⠀
    _⠀
    Cut out the bread into 4 slices. Spread out butter on the toasts on one side. ⠀
    Wash and chop the tomatoes. Add on the bread along with cheese and basil leaves. Drizzle with salt and pepper on top. “Close” both toasts with the buttered side outside. Cook on a pan 2-3 mins on each side at medium heat. Flip when golden, crispy and when the cheese has melted⠀
    Enjoy 😉⠀

  •  0  87  24 June, 2020
  • Delicious Mars Ice-Cream Bars 🍨🍫 Created by @addictedtodates ❤️⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
ICE CREAM⠀
¾ cup blanched almonds soaked *see notes⠀
2 400ml cans chilled coconut milk *see notes⠀
2 medjool dates⠀
⅔ cup coconut sugar⠀
2 tbsp coconut oil solid⠀
1 tbsp cacao powder⠀
1 tsp vanilla bean paste⠀
CARAMEL⠀
10 medjool dates⠀
½ cup maple syrup⠀
1 tbsp coconut oil solid⠀
2 tbsp almond butter⠀
½ tsp sea salt⠀
4 tbsp chilled canned coconut milk or evaporated coconut milk *see notes⠀
8.8 oz vegan-friendly chocolate for coating⠀
1 tsp coconut oil solid, for coating⠀
US Customary - Metric⠀
Instructions⠀
First prepare the blanched almonds by soaking them in water for 4 hours. Alternatively you can soak them in boiled water for one hour. Rinse and drain.⠀
Add all of the ice-cream ingredients to a high speed blender and blitz until completely smooth and creamy, without any lumps.⠀
Line a 11'x7" baking pan with parchment paper, making sure all sides are covered so that the liquid can't run underneath the paper.⠀
Pour the ice-cream mixture into the baking pan and freeze for 2 hours.⠀
To make the caramel add the dates, maple syrup, coconut oil, almond butter, coconut milk and salt to your high speed blender. Blitz until the mixture forms a smooth sticky caramel.⠀
Take the baking pan out of the freezer and spoon the caramel on top. Use a spatula to spread the caramel out in an even layer. Place back in the freezer until completely set (6 hours or overnight if possible).⠀
Remove the ice cream slab from the baking pan and cut into 12 bars. Sit the bars on a tray or board lined with parchment paper and place back in the freezer to prevent them from melting while you prepare the coating.⠀
Melt the chocolate and coconut oil over a double boiler.⠀
Carefully coat the bars with chocolate by holding one bar at a time with a fork underneath it and spooning the chocolate on top and over all of the sides. Repeat this for all the bars and place them back in the freezer for another 15 minutes to set the chocolate.⠀
Enjoy 😉
  • Delicious Mars Ice-Cream Bars 🍨🍫 Created by @addictedtodates ❤️⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    ICE CREAM⠀
    ¾ cup blanched almonds soaked *see notes⠀
    2 400ml cans chilled coconut milk *see notes⠀
    2 medjool dates⠀
    ⅔ cup coconut sugar⠀
    2 tbsp coconut oil solid⠀
    1 tbsp cacao powder⠀
    1 tsp vanilla bean paste⠀
    CARAMEL⠀
    10 medjool dates⠀
    ½ cup maple syrup⠀
    1 tbsp coconut oil solid⠀
    2 tbsp almond butter⠀
    ½ tsp sea salt⠀
    4 tbsp chilled canned coconut milk or evaporated coconut milk *see notes⠀
    8.8 oz vegan-friendly chocolate for coating⠀
    1 tsp coconut oil solid, for coating⠀
    US Customary - Metric⠀
    Instructions⠀
    First prepare the blanched almonds by soaking them in water for 4 hours. Alternatively you can soak them in boiled water for one hour. Rinse and drain.⠀
    Add all of the ice-cream ingredients to a high speed blender and blitz until completely smooth and creamy, without any lumps.⠀
    Line a 11'x7" baking pan with parchment paper, making sure all sides are covered so that the liquid can't run underneath the paper.⠀
    Pour the ice-cream mixture into the baking pan and freeze for 2 hours.⠀
    To make the caramel add the dates, maple syrup, coconut oil, almond butter, coconut milk and salt to your high speed blender. Blitz until the mixture forms a smooth sticky caramel.⠀
    Take the baking pan out of the freezer and spoon the caramel on top. Use a spatula to spread the caramel out in an even layer. Place back in the freezer until completely set (6 hours or overnight if possible).⠀
    Remove the ice cream slab from the baking pan and cut into 12 bars. Sit the bars on a tray or board lined with parchment paper and place back in the freezer to prevent them from melting while you prepare the coating.⠀
    Melt the chocolate and coconut oil over a double boiler.⠀
    Carefully coat the bars with chocolate by holding one bar at a time with a fork underneath it and spooning the chocolate on top and over all of the sides. Repeat this for all the bars and place them back in the freezer for another 15 minutes to set the chocolate.⠀
    Enjoy 😉

  •  0  61  23 June, 2020
  • Cauliflower Steak, Lentils & Rice Bowl 🥰 Created by @plantbasedrd 🌱 ⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
Cauliflower Steak⠀
1 head of cauliflower ⠀
2 tbsp tahini or nut butter of preference***⠀
1 tbsp soy sauce⠀
1 tsp smoked paprika⠀
1 tsp garlic powder⠀
2-3 tbsp water⠀
Salt and pepper to taste 🙌🏽⠀
.⠀
Set oven to 425F. Cut cauliflower head into 3-4 even slabs. Add all remaining ingredients except cauliflower into a bowl and whisk together. Brush the cauliflower with the mixture on both sides. When completed, place in oven and bake for 15 minutes. Then set oven to high broil and allow to cook for an additional 5-8 minutes or until edges are golden. Allow to cool for at least 5 mins before serving.⠀
Enjoy 😉
  • Cauliflower Steak, Lentils & Rice Bowl 🥰 Created by @plantbasedrd 🌱 ⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    Cauliflower Steak⠀
    1 head of cauliflower ⠀
    2 tbsp tahini or nut butter of preference***⠀
    1 tbsp soy sauce⠀
    1 tsp smoked paprika⠀
    1 tsp garlic powder⠀
    2-3 tbsp water⠀
    Salt and pepper to taste 🙌🏽⠀
    .⠀
    Set oven to 425F. Cut cauliflower head into 3-4 even slabs. Add all remaining ingredients except cauliflower into a bowl and whisk together. Brush the cauliflower with the mixture on both sides. When completed, place in oven and bake for 15 minutes. Then set oven to high broil and allow to cook for an additional 5-8 minutes or until edges are golden. Allow to cool for at least 5 mins before serving.⠀
    Enjoy 😉

  •  0  41  22 June, 2020
  • Light Sunmery Trifle 🍓 Created by @alchemy.eats ☀️ ⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
Save For Your Weekly Grocery List 📝 ⠀
⠀
Recipe 👇⠀
Jelly Ingredients:⠀
-300 g strawberries, sliced⠀
- 1 tbsp beetroot powder⠀
- 2 tbsp lemon juice⠀
- 4 tbsp maple syrup⠀
- 400ml water⠀
- 1/2 tsp agar agar powder⠀
.⠀
Custard ingredients:⠀
- 710 ml oat milk⠀
- 3 tbsp custard powder⠀
- 4 tbsp maple syrup⠀
.⠀
Whip ingredients:⠀
- aquafaba from one can of chickpeas⠀
- 2 tbsp powered sugar⠀
- 1/4 tsp cream of tartar⠀
.⠀
Method:⠀
1. Add sliced strawberries, water, beetroot, lemon juice, and maple syrup to a saucepan and heat on a medium heat for 10 minutes.⠀
2. Bring to boil, add the agar, and stir in the powder. Take off heat and pour into your jar before it sets. Leave to set for about 20 minutes.⠀
3. Combine the custard powder with a 3 tbsp of milk to make a paste. Add the paste to a saucepan with the remaining milk and maple syrup. Stir occasionally and heat on a medium heat. Once it starts to become a thicker texture take off heat and leave to cool. Once cooled add the custard layer to your trifle.⠀
4. In a bowl, add the aquafaba and using a hand whisk, whisk until the aquafaba turns white. Then add the powdered sugar and creams of tartar. Continue whisking until the texture becomes light and fluffy.⠀
5. Add the final whip layer on with a few berries.⠀
Enjoy 😉
  • Light Sunmery Trifle 🍓 Created by @alchemy.eats ☀️ ⠀

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants
    Save For Your Weekly Grocery List 📝 ⠀

    Recipe 👇⠀
    Jelly Ingredients:⠀
    -300 g strawberries, sliced⠀
    - 1 tbsp beetroot powder⠀
    - 2 tbsp lemon juice⠀
    - 4 tbsp maple syrup⠀
    - 400ml water⠀
    - 1/2 tsp agar agar powder⠀
    .⠀
    Custard ingredients:⠀
    - 710 ml oat milk⠀
    - 3 tbsp custard powder⠀
    - 4 tbsp maple syrup⠀
    .⠀
    Whip ingredients:⠀
    - aquafaba from one can of chickpeas⠀
    - 2 tbsp powered sugar⠀
    - 1/4 tsp cream of tartar⠀
    .⠀
    Method:⠀
    1. Add sliced strawberries, water, beetroot, lemon juice, and maple syrup to a saucepan and heat on a medium heat for 10 minutes.⠀
    2. Bring to boil, add the agar, and stir in the powder. Take off heat and pour into your jar before it sets. Leave to set for about 20 minutes.⠀
    3. Combine the custard powder with a 3 tbsp of milk to make a paste. Add the paste to a saucepan with the remaining milk and maple syrup. Stir occasionally and heat on a medium heat. Once it starts to become a thicker texture take off heat and leave to cool. Once cooled add the custard layer to your trifle.⠀
    4. In a bowl, add the aquafaba and using a hand whisk, whisk until the aquafaba turns white. Then add the powdered sugar and creams of tartar. Continue whisking until the texture becomes light and fluffy.⠀
    5. Add the final whip layer on with a few berries.⠀
    Enjoy 😉

  •  0  33  20 June, 2020