Alex ๐Ÿ’• Vแด‡ษขแด€ษด Fแดแดแด… BสŸแดษขษขแด‡ส€ ( @plantbased.traveler ) Instagram Profile

plantbased.traveler

Alex ๐Ÿ’• Vแด‡ษขแด€ษด Fแดแดแด… BสŸแดษขษขแด‡ส€

แด›แด€แด‹ษชษดษข สแดแดœ แดษด แด€ แด˜สŸแด€ษดแด›ษชา“แดœสŸ แด›ส€ษชแด˜
Delicious easy plant based recipes ๐ŸŒฑ
Always yummy, mostly healthy ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ
๐˜—๐˜›, ๐˜๐˜ฐ๐˜ฐ๐˜ฅ๐˜ช๐˜ฆ, ๐˜ˆ๐˜ฏ๐˜ช๐˜ฎ๐˜ข๐˜ญ ๐˜๐˜ณ๐˜ช๐˜ฆ๐˜ฏ๐˜ฅ, ๐˜ž๐˜ข๐˜ฏ๐˜ฅ๐˜ฆ๐˜ณ๐˜ฆ๐˜ณ
#veganfood

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Alex ๐Ÿ’• Vแด‡ษขแด€ษด Fแดแดแด… BสŸแดษขษขแด‡ส€ Profile Information

  • New month, new saucy soy curl recipe! You all loved the first recipe I posted a while ago so I decided to share my second version of the saucy soy curls! It is very similar to the last one but at least equally if not more delicious! 

By the way....wow how is it July already? 
________________________________

๐˜š๐˜ธ๐˜ฆ๐˜ฆ๐˜ต โ€™๐˜ฏ ๐˜š๐˜ฑ๐˜ช๐˜ค๐˜บ ๐˜š๐˜ข๐˜ถ๐˜ค๐˜บ ๐˜š๐˜ฐ๐˜บ ๐˜Š๐˜ถ๐˜ณ๐˜ญ๐˜ด ๐˜ž๐˜ช๐˜ต๐˜ฉ ๐˜”๐˜ช๐˜น๐˜ฆ๐˜ฅ ๐˜๐˜ฆ๐˜จ๐˜ฆ๐˜ต๐˜ข๐˜ฃ๐˜ญ๐˜ฆ๐˜ด

2 cups of soy curls, rehydrated with hot water * 
Mixed vegetables of choice 
I used: 
2 cups of green beans
1 large purple carrot
1 small container of portobello mushrooms 
1 red pepper
1 spring onion 

Sauce
1.5 cups of water
2 tbsp corn starch diluted with a 1/4 cup of water
1/4 light soy sauce 
1 tbsp tamari or coconut aminos 
1/4 cup maple syrup
2 tbsp rice vinegar 
2 tbsp sriracha 

Served with organic brown rice 
________________________________

Start by rehydrating the soy curls (follow package instructions).
Clean and prep all of the vegetables you are using and sautรฉ them in batches in a large wok or pan. (You can use a neutral cooking oil for this step but it is not necessary).
I sautรฉed my veggies on medium high heat until lightly browned, then cook them for a few more minutes covered with a lid to soften them a bit. 
Mix all ingredients for the sauce in a bowl. Make sure to dilute the cornstarch first or in a separate bowl to avoid clumpy bits. Taste sauce and adjust to your preference, i.e. more sriracha for a spicier sauce, more maple syrup for a sweeter sauce etc. 
Add drained soy curls to the veggies and stir fry for a couple more minutes. 
Add sauce to the pan and cook until sauce is starting to thicken. 
Serve over some rice of choice with some chopped spring onion and enjoy! โค๏ธ

________________________________

* I get my soy curls online from Butler Foods
  • New month, new saucy soy curl recipe! You all loved the first recipe I posted a while ago so I decided to share my second version of the saucy soy curls! It is very similar to the last one but at least equally if not more delicious!

    By the way....wow how is it July already?
    ________________________________

    ๐˜š๐˜ธ๐˜ฆ๐˜ฆ๐˜ต โ€™๐˜ฏ ๐˜š๐˜ฑ๐˜ช๐˜ค๐˜บ ๐˜š๐˜ข๐˜ถ๐˜ค๐˜บ ๐˜š๐˜ฐ๐˜บ ๐˜Š๐˜ถ๐˜ณ๐˜ญ๐˜ด ๐˜ž๐˜ช๐˜ต๐˜ฉ ๐˜”๐˜ช๐˜น๐˜ฆ๐˜ฅ ๐˜๐˜ฆ๐˜จ๐˜ฆ๐˜ต๐˜ข๐˜ฃ๐˜ญ๐˜ฆ๐˜ด

    2 cups of soy curls, rehydrated with hot water *
    Mixed vegetables of choice
    I used:
    2 cups of green beans
    1 large purple carrot
    1 small container of portobello mushrooms
    1 red pepper
    1 spring onion

    Sauce
    1.5 cups of water
    2 tbsp corn starch diluted with a 1/4 cup of water
    1/4 light soy sauce
    1 tbsp tamari or coconut aminos
    1/4 cup maple syrup
    2 tbsp rice vinegar
    2 tbsp sriracha

    Served with organic brown rice
    ________________________________

    Start by rehydrating the soy curls (follow package instructions).
    Clean and prep all of the vegetables you are using and sautรฉ them in batches in a large wok or pan. (You can use a neutral cooking oil for this step but it is not necessary).
    I sautรฉed my veggies on medium high heat until lightly browned, then cook them for a few more minutes covered with a lid to soften them a bit.
    Mix all ingredients for the sauce in a bowl. Make sure to dilute the cornstarch first or in a separate bowl to avoid clumpy bits. Taste sauce and adjust to your preference, i.e. more sriracha for a spicier sauce, more maple syrup for a sweeter sauce etc.
    Add drained soy curls to the veggies and stir fry for a couple more minutes.
    Add sauce to the pan and cook until sauce is starting to thicken.
    Serve over some rice of choice with some chopped spring onion and enjoy! โค๏ธ

    ________________________________

    * I get my soy curls online from Butler Foods

  •  0  62  17 hours ago
  • Sunny Sundays are for vegan burgers! For me personally, the most exciting part about burgers have always been the toppings. So ever since going vegan I still fully enjoyed ALL kinds of veggie burgers ๐Ÿ˜‹๐Ÿ”
While thereโ€™s so many plant based burger options out there now - which is great! - the healthiest and often best ones are still homemade. Like these delicious patties made from lentils! 
What is a must have on your burger? 
________________________________

๐‹๐ž๐ง๐ญ๐ข๐ฅ ๐–๐š๐ฅ๐ง๐ฎ๐ญ ๐๐ฎ๐ซ๐ ๐ž๐ซ ๐ŸŒฑ (Makes 4 patties)
1 cup green or brown lentils
2-3 cups water
1/2 cup chopped walnuts
1 cup whole wheat panko bread crumbs 
1 medium onion
3-4 garlic cloves 
1 tsp of onion powder, garlic sweet paprika, smoked paprika and cumin each 
1 tbsp tamari (or soy sauce, coconut aminos)
Salt and pepper to taste 
Optional: 
1-2 tbsp BBQ sauce 
Avocado oil 
Served with: 
Avocado, tomatoes, pickles, lettuce, arugula, spinach, red onion, ketchup, vegan mayo 
________________________________

Rinse lentils thoroughly and cook with water until soft. 
I used the @instantpotofficial for this (Manual setting 20 minutes with 2 cups of water)
If youโ€™re making them stovetop you need to increase water to 3 cups cooking until very soft. (Around 30 minutes) 
In the meantime, finely dice onion and sautรฉ with a splash of water or some avocado oil until browned. Add minced garlic and chopped walnuts to the pan and continue cooking for a few more minutes until walnuts are toasted. 
When the lentils are done, add them to a food processor along with onions walnut mix, breadcrumbs and spices and sauces. Pulse/Mix until everything is well combined. 
Refrigerate lentil mix for 30 minutes (this helps with forming the patties but you can omit this step when short on time), shape 4 even patties and pan fry them with some avocado oil for 7-10 minutes (depending on thickness) on low medium heat each side. 
Alternately for a firmer patty, you can pan fry them for a couple minutes each side and then bake in the oven at 400 F/200 C for about 20 minutes, flipping half way through. 
Serve on a bun of voice with your favorite toppings and enjoy! 
Happy Sunday everyone โ˜€๏ธ
  • Sunny Sundays are for vegan burgers! For me personally, the most exciting part about burgers have always been the toppings. So ever since going vegan I still fully enjoyed ALL kinds of veggie burgers ๐Ÿ˜‹๐Ÿ”
    While thereโ€™s so many plant based burger options out there now - which is great! - the healthiest and often best ones are still homemade. Like these delicious patties made from lentils!
    What is a must have on your burger?
    ________________________________

    ๐‹๐ž๐ง๐ญ๐ข๐ฅ ๐–๐š๐ฅ๐ง๐ฎ๐ญ ๐๐ฎ๐ซ๐ ๐ž๐ซ ๐ŸŒฑ (Makes 4 patties)
    1 cup green or brown lentils
    2-3 cups water
    1/2 cup chopped walnuts
    1 cup whole wheat panko bread crumbs
    1 medium onion
    3-4 garlic cloves
    1 tsp of onion powder, garlic sweet paprika, smoked paprika and cumin each
    1 tbsp tamari (or soy sauce, coconut aminos)
    Salt and pepper to taste
    Optional:
    1-2 tbsp BBQ sauce
    Avocado oil
    Served with:
    Avocado, tomatoes, pickles, lettuce, arugula, spinach, red onion, ketchup, vegan mayo
    ________________________________

    Rinse lentils thoroughly and cook with water until soft.
    I used the @instantpotofficial for this (Manual setting 20 minutes with 2 cups of water)
    If youโ€™re making them stovetop you need to increase water to 3 cups cooking until very soft. (Around 30 minutes)
    In the meantime, finely dice onion and sautรฉ with a splash of water or some avocado oil until browned. Add minced garlic and chopped walnuts to the pan and continue cooking for a few more minutes until walnuts are toasted.
    When the lentils are done, add them to a food processor along with onions walnut mix, breadcrumbs and spices and sauces. Pulse/Mix until everything is well combined.
    Refrigerate lentil mix for 30 minutes (this helps with forming the patties but you can omit this step when short on time), shape 4 even patties and pan fry them with some avocado oil for 7-10 minutes (depending on thickness) on low medium heat each side.
    Alternately for a firmer patty, you can pan fry them for a couple minutes each side and then bake in the oven at 400 F/200 C for about 20 minutes, flipping half way through.
    Serve on a bun of voice with your favorite toppings and enjoy!
    Happy Sunday everyone โ˜€๏ธ

  •  0  75  28 June, 2020
  • Despite the sunny and warm (well actually quite hot ๐Ÿฅตhaha) temperaturesโ€ฆ.my current obsession is potatoes, especially baked potatoes in any shape or form. I guess I moved on from all the quarantine pasta cravings ๐Ÿ’๐Ÿปโ€โ™€๏ธ. And, as almost every week, any kind of bean veggie chili is my go to for an easy and nutritious meal. 
___________________________

๐“๐ก๐ซ๐ž๐ž ๐๐ž๐š๐ง ๐๐ข๐ง๐ž๐š๐ฉ๐ฉ๐ฅ๐ž ๐š๐ง๐ ๐•๐ž๐ ๐ ๐ข๐ž ๐‚๐ก๐ข๐ฅ๐ข ๐–๐ข๐ญ๐ก ๐๐š๐ค๐ž๐ ๐๐จ๐ญ๐š๐ญ๐จ๐ž๐ฌ ๐ŸŒถ๐Ÿ๐Ÿฅ”๐ŸŒฑ This is a version of my lazy cook chili. (Recipe for that is on 5 posts ago)
Changed it up a bit by adding chopped pineapple and some pineapple salsa.

I kept these potatoes very simple since I was dipping them in the chili. 
Basic version:
Cut potatoes into wedges. 
Soaked wedges in water. 
Pat dry with a kitchen towel.
Bake at 400 F/ 200 C on a lined baking sheet for 30 minutes, flip and bake for another 20 minutes. 
For more flavorful potatoes check my recent spiced wedges post! 
Topped everything with some plain non dairy yogurt, lime juice and cilantro. Yum! ๐Ÿ˜‹

Happy Wednesday everyone!
  • Despite the sunny and warm (well actually quite hot ๐Ÿฅตhaha) temperaturesโ€ฆ.my current obsession is potatoes, especially baked potatoes in any shape or form. I guess I moved on from all the quarantine pasta cravings ๐Ÿ’๐Ÿปโ€โ™€๏ธ. And, as almost every week, any kind of bean veggie chili is my go to for an easy and nutritious meal.
    ___________________________

    ๐“๐ก๐ซ๐ž๐ž ๐๐ž๐š๐ง ๐๐ข๐ง๐ž๐š๐ฉ๐ฉ๐ฅ๐ž ๐š๐ง๐ ๐•๐ž๐ ๐ ๐ข๐ž ๐‚๐ก๐ข๐ฅ๐ข ๐–๐ข๐ญ๐ก ๐๐š๐ค๐ž๐ ๐๐จ๐ญ๐š๐ญ๐จ๐ž๐ฌ ๐ŸŒถ๐Ÿ๐Ÿฅ”๐ŸŒฑ This is a version of my lazy cook chili. (Recipe for that is on 5 posts ago)
    Changed it up a bit by adding chopped pineapple and some pineapple salsa.

    I kept these potatoes very simple since I was dipping them in the chili.
    Basic version:
    Cut potatoes into wedges.
    Soaked wedges in water.
    Pat dry with a kitchen towel.
    Bake at 400 F/ 200 C on a lined baking sheet for 30 minutes, flip and bake for another 20 minutes.
    For more flavorful potatoes check my recent spiced wedges post!
    Topped everything with some plain non dairy yogurt, lime juice and cilantro. Yum! ๐Ÿ˜‹

    Happy Wednesday everyone!

  •  0  77  24 June, 2020
  • The inspiration for this dish definitely came from traveling and since that unfortunately is on hold for most of us....letโ€™s bring some tropical feelings to the table! ๐ŸŒด
Super easy to make, delicious and especially when served in a pineapple a definite eye catcher, donโ€™t you think? ๐Ÿ‘€ Who else misses traveling? 
__________________________________

๐๐ข๐ง๐ž๐š๐ฉ๐ฉ๐ฅ๐ž ๐…๐ซ๐ข๐ž๐ ๐‘๐ข๐œ๐ž ๐Ÿ

Ingredients:
2 cups cooked cold rice of choice * 
1 cup chopped pineapple

Tofu scramble:
1/2 block organic tofu
1 small onion 
2 garlic cloves 
1/2 tbsp nutritional yeast 
Pinch of Kala Namak salt *
Pinch of turmeric for color
Black pepper to taste 
Plus: 
1 red bell pepper 
1  carrot 
2 spring onion
1 cup chopped broccoli florets 
1/2 cup shelled edamame 
1/4 cup corn
1/4 cup peas

To season: 
2 tbsp coconut aminos 
2 tbsp teriyaki sauce 
Chili flakes to taste

Optional: 
Pineapple bowl for serving 
__________________________________
Instructions:
Wash and peel all vegetables and if using frozen peas, corn and edamame, take them out of the freezer and set aside. 
Dice carrot and bell pepper, cut broccoli into small florets and slice spring onion. 
Finely dice onion and garlic and sautรฉ them with a small drizzle of avocado oil or a splash of water in a large non stick pan or wok. Start with the onion, then add garlic once onion is starting to brown. 
Crumble tofu with a fork, add it to the pan together with the spices and continue cooking for a few more minutes until all excess liquid from the tofu is gone. 
Set tofu scramble aside and sautรฉ carrot, bell pepper, broccoli and spring onion until veggies are slightly tender but not overcooked. 
Add rice, peas, corn, and edamame to the pan and stir until everything is well combined and heated through.
Season with coconut aminos, teriyaki sauce and chili to taste.
Add tofu scramble back to the pan and fold in pineapple pieces. 
Serve in a (pineapple) bowl and enjoy ๐Ÿ 
__________________________________
Notes: Previoulsy cooked rice works best. Make sure to let it cool down completely before using.
Kala Namak salt adds a bit of an โ€œeggy flavorโ€ to the dish but can be substituted with regular salt.
  • The inspiration for this dish definitely came from traveling and since that unfortunately is on hold for most of us....letโ€™s bring some tropical feelings to the table! ๐ŸŒด
    Super easy to make, delicious and especially when served in a pineapple a definite eye catcher, donโ€™t you think? ๐Ÿ‘€ Who else misses traveling?
    __________________________________

    ๐๐ข๐ง๐ž๐š๐ฉ๐ฉ๐ฅ๐ž ๐…๐ซ๐ข๐ž๐ ๐‘๐ข๐œ๐ž ๐Ÿ

    Ingredients:
    2 cups cooked cold rice of choice *
    1 cup chopped pineapple

    Tofu scramble:
    1/2 block organic tofu
    1 small onion
    2 garlic cloves
    1/2 tbsp nutritional yeast
    Pinch of Kala Namak salt *
    Pinch of turmeric for color
    Black pepper to taste
    Plus:
    1 red bell pepper
    1 carrot
    2 spring onion
    1 cup chopped broccoli florets
    1/2 cup shelled edamame
    1/4 cup corn
    1/4 cup peas

    To season:
    2 tbsp coconut aminos
    2 tbsp teriyaki sauce
    Chili flakes to taste

    Optional:
    Pineapple bowl for serving
    __________________________________
    Instructions:
    Wash and peel all vegetables and if using frozen peas, corn and edamame, take them out of the freezer and set aside.
    Dice carrot and bell pepper, cut broccoli into small florets and slice spring onion.
    Finely dice onion and garlic and sautรฉ them with a small drizzle of avocado oil or a splash of water in a large non stick pan or wok. Start with the onion, then add garlic once onion is starting to brown.
    Crumble tofu with a fork, add it to the pan together with the spices and continue cooking for a few more minutes until all excess liquid from the tofu is gone.
    Set tofu scramble aside and sautรฉ carrot, bell pepper, broccoli and spring onion until veggies are slightly tender but not overcooked.
    Add rice, peas, corn, and edamame to the pan and stir until everything is well combined and heated through.
    Season with coconut aminos, teriyaki sauce and chili to taste.
    Add tofu scramble back to the pan and fold in pineapple pieces.
    Serve in a (pineapple) bowl and enjoy ๐Ÿ
    __________________________________
    Notes: Previoulsy cooked rice works best. Make sure to let it cool down completely before using.
    Kala Namak salt adds a bit of an โ€œeggy flavorโ€ to the dish but can be substituted with regular salt.

  •  0  95  22 June, 2020
  • It has been a while since my last #meatlessmonday so here we go! I recently found these vegan @the_tofurky_company spinach pesto sausages and made this super delicious and easy One Pan Gnocchi with them that I just have to share with you!
If you donโ€™t have these or any other vegan sausages donโ€™t worry because this dish will taste great either way. Hope everyone is having a good start into the new week ๐Ÿ’š
_____________________________

๐Ž๐ง๐ž ๐๐š๐ง ๐‚๐ก๐ž๐ž๐ฌ๐ฒ ๐†๐ง๐จ๐œ๐œ๐ก๐ข ๐ฐ๐ข๐ญ๐ก ๐•๐ž๐ ๐š๐ง ๐’๐š๐ฎ๐ฌ๐š๐ ๐ž, ๐™๐ฎ๐œ๐œ๐ก๐ข๐ง๐ข, ๐’๐ฉ๐ข๐ง๐š๐œ๐ก ๐š๐ง๐ ๐‚๐ก๐ž๐ซ๐ซ๐ฒ ๐“๐จ๐ฆ๐š๐ญ๐จ๐ž๐ฌ

1 package of whole wheat gnocchi
2 vegan sausages
1/2 cup vegan mozzarella style shreds 
1 large zucchini
2 cups of cherry tomatoes
2 large handful of spinach, chopped
1 handful of fresh basil 
1 tbsp good quality tomato paste
1 tbsp balsamic glaze (or vinegar) 
2 tbsp avocado or olive oil 
_____________________________

Slice sausages into thin discs and pan fry them in a large non stick skillet with 1 tbsp of oil on both sides until browned and crispy. Set aside.
Heat up another tbsp of oil in the same pan and add unboiled gnocchi. Cover with a lid and let them fry/steam for about 8-10 minutes, stirring occasionally. 
Cut washed cherry tomatoes in half and slice quartered zucchini and add both to the pan as well. 
Cook everything until tomatoes begin to blister and have softened. 
Stir in tomato paste and balsamic glaze, then add vegan cheese and stir until cheese has melted.
Turn off the heat and mix in chopped spinach, basil and sausage slices.
Enjoy ๐Ÿ’š
_____________________________
#meatfree #gnocchi #vegan ๐ŸŒฑ
  • It has been a while since my last #meatlessmonday so here we go! I recently found these vegan @the_tofurky_company spinach pesto sausages and made this super delicious and easy One Pan Gnocchi with them that I just have to share with you!
    If you donโ€™t have these or any other vegan sausages donโ€™t worry because this dish will taste great either way. Hope everyone is having a good start into the new week ๐Ÿ’š
    _____________________________

    ๐Ž๐ง๐ž ๐๐š๐ง ๐‚๐ก๐ž๐ž๐ฌ๐ฒ ๐†๐ง๐จ๐œ๐œ๐ก๐ข ๐ฐ๐ข๐ญ๐ก ๐•๐ž๐ ๐š๐ง ๐’๐š๐ฎ๐ฌ๐š๐ ๐ž, ๐™๐ฎ๐œ๐œ๐ก๐ข๐ง๐ข, ๐’๐ฉ๐ข๐ง๐š๐œ๐ก ๐š๐ง๐ ๐‚๐ก๐ž๐ซ๐ซ๐ฒ ๐“๐จ๐ฆ๐š๐ญ๐จ๐ž๐ฌ

    1 package of whole wheat gnocchi
    2 vegan sausages
    1/2 cup vegan mozzarella style shreds
    1 large zucchini
    2 cups of cherry tomatoes
    2 large handful of spinach, chopped
    1 handful of fresh basil
    1 tbsp good quality tomato paste
    1 tbsp balsamic glaze (or vinegar)
    2 tbsp avocado or olive oil
    _____________________________

    Slice sausages into thin discs and pan fry them in a large non stick skillet with 1 tbsp of oil on both sides until browned and crispy. Set aside.
    Heat up another tbsp of oil in the same pan and add unboiled gnocchi. Cover with a lid and let them fry/steam for about 8-10 minutes, stirring occasionally.
    Cut washed cherry tomatoes in half and slice quartered zucchini and add both to the pan as well.
    Cook everything until tomatoes begin to blister and have softened.
    Stir in tomato paste and balsamic glaze, then add vegan cheese and stir until cheese has melted.
    Turn off the heat and mix in chopped spinach, basil and sausage slices.
    Enjoy ๐Ÿ’š
    _____________________________
    #meatfree #gnocchi #vegan ๐ŸŒฑ

  •  0  47  15 June, 2020
  • When in doubtโ€ฆ. fry-day it out?! Another week has flown by and I have been spending too much time on my phone and in front of screens. Yes most of that time was spent wisely with educating myself and learning but it has definitely shown some (negative) effects. So from now on I want to spend more time in nature and in the kitchen. Until thenโ€ฆ. crispy potato wedges never seem to fail. Especially when they turn out as delicious as these! Plus who doesnโ€™t love potatoes, right? Have a good weekend everyone! 
___________________________________
Crispy Spiced Oven Wedges ๐Ÿฅ”

6 medium sized red organic potatoes
2 tbsp avocado oil
2 tbsp reduced sodium soy sauce 
1 tbsp nutrional yeast 
1 tbsp corn starch 
1 tsp each of garlic, onion, paprika, cumin and chili powder
1 tsp coconut sugar 
___________________________________

Scrub potatoes (peel if not organic) and cut them into even wedges.
Add wedges to a large bowl with cold water and let them sit for about 10 or more minutes.
Drain and pat dry with a clean kitchen towel. 
Preheat oven in the meantime to 400 F/ 200 C.
In a bowl, whisk all remaining ingredients into a paste like consistency. 
Add potato wedges to the bowl and coat them evenly with the seasoning paste. 
Place wedges on a lined baking sheet, making sure they donโ€™t overlap.
Bake for 30 minutes, flip carefully and bake for another 20 minutes (or until crispy). Enjoy โค๏ธ
Served with ketchup and homemade vegan ranch 
#potatoes #baked #fryday #potato ๐ŸŒฑ
  • When in doubtโ€ฆ. fry-day it out?! Another week has flown by and I have been spending too much time on my phone and in front of screens. Yes most of that time was spent wisely with educating myself and learning but it has definitely shown some (negative) effects. So from now on I want to spend more time in nature and in the kitchen. Until thenโ€ฆ. crispy potato wedges never seem to fail. Especially when they turn out as delicious as these! Plus who doesnโ€™t love potatoes, right? Have a good weekend everyone!
    ___________________________________
    Crispy Spiced Oven Wedges ๐Ÿฅ”

    6 medium sized red organic potatoes
    2 tbsp avocado oil
    2 tbsp reduced sodium soy sauce
    1 tbsp nutrional yeast
    1 tbsp corn starch
    1 tsp each of garlic, onion, paprika, cumin and chili powder
    1 tsp coconut sugar
    ___________________________________

    Scrub potatoes (peel if not organic) and cut them into even wedges.
    Add wedges to a large bowl with cold water and let them sit for about 10 or more minutes.
    Drain and pat dry with a clean kitchen towel.
    Preheat oven in the meantime to 400 F/ 200 C.
    In a bowl, whisk all remaining ingredients into a paste like consistency.
    Add potato wedges to the bowl and coat them evenly with the seasoning paste.
    Place wedges on a lined baking sheet, making sure they donโ€™t overlap.
    Bake for 30 minutes, flip carefully and bake for another 20 minutes (or until crispy). Enjoy โค๏ธ
    Served with ketchup and homemade vegan ranch
    #potatoes #baked #fryday #potato ๐ŸŒฑ

  •  0  76  12 June, 2020
  • Hey foodie friends, how is everyone doing? ๐Ÿค— 
I took a 2 week posting break and did a lot of listening, reading, watching, learning and reflecting instead. It is heart breaking, overwhelming, upsetting and eye opening and I must admit...it really bursted my little (vegan) happy bubble I chose to live in. I am still working on doing my part but a lot of that is happening and has to happen offline. I will continue to share helpful things I find on my stories. 
But I also want to keep sharing colorful food posts and recipes.

๐‹๐ž๐ญ ๐ฒ๐จ๐ฎ๐ซ ๐ฉ๐ฅ๐š๐ญ๐ž ๐›๐ž ๐š๐ฌ ๐œ๐จ๐ฅ๐จ๐ซ๐Ÿ๐ฎ๐ฅ ๐š๐ฌ ๐ฒ๐จ๐ฎ๐ซ ๐ฐ๐จ๐ซ๐ฅ๐ ๐š๐ง๐ ๐ฅ๐ž๐ญ ๐ฒ๐จ๐ฎ๐ซ ๐ฐ๐จ๐ซ๐ฅ๐ ๐›๐ž ๐š๐ฌ ๐œ๐จ๐ฅ๐จ๐ซ๐Ÿ๐ฎ๐ฅ ๐š๐ฌ ๐ฒ๐จ๐ฎ๐ซ ๐ฉ๐ฅ๐š๐ญ๐ž!

____________________________________
Roasted Rainbow Salad with Yogurt Tahini Dressing 
Purple Brussel sprouts 
Green asparagus 
Curry potatoes 
Spiced chickpeas 
Mixed greens 
Dressing:
1/2 cup unsweetened plain vegan yogurt (I used almond)
2 tbsp runny tahini 
Juice of 1 lemon 
1 tsp dried dill (or some fresh dill) 
1/2 tsp garlic powder
Salt to taste
Optional:
A bit of lemon zest
____________________________________
Preheat oven to 400 F/ 200 C.
Clean and prep the veggies, potatoes and chickpeas. 
Spices used for potatoes:
Curry powder, nutrional yeast, garlic and onion powder 
Spices for chickpeas:
Paprika, chili, garlic and onion powder.
I used a drizzle of avocado oil to toss them but that is optional.
Place everything onto lined baking sheets (I used 2) and roast for 30 minutes, rotate trays to ensure even baking and flip the potatoes. 
Continue baking for another 15-30 minutes depending on your oven and the veggies you are using. My Brussel sprouts and asparagus were done after 45 minutes, potatoes and chickpeas needed an extra 15 minutes to crisp up. 
Enjoy ๐Ÿ’—
Tip: Salt everything after roasting if needed but I find the dressing to be enough. Use fresh herbs (parsley and mint are nice too) for the dressing if you have them available!
  • Hey foodie friends, how is everyone doing? ๐Ÿค—
    I took a 2 week posting break and did a lot of listening, reading, watching, learning and reflecting instead. It is heart breaking, overwhelming, upsetting and eye opening and I must admit...it really bursted my little (vegan) happy bubble I chose to live in. I am still working on doing my part but a lot of that is happening and has to happen offline. I will continue to share helpful things I find on my stories.
    But I also want to keep sharing colorful food posts and recipes.

    ๐‹๐ž๐ญ ๐ฒ๐จ๐ฎ๐ซ ๐ฉ๐ฅ๐š๐ญ๐ž ๐›๐ž ๐š๐ฌ ๐œ๐จ๐ฅ๐จ๐ซ๐Ÿ๐ฎ๐ฅ ๐š๐ฌ ๐ฒ๐จ๐ฎ๐ซ ๐ฐ๐จ๐ซ๐ฅ๐ ๐š๐ง๐ ๐ฅ๐ž๐ญ ๐ฒ๐จ๐ฎ๐ซ ๐ฐ๐จ๐ซ๐ฅ๐ ๐›๐ž ๐š๐ฌ ๐œ๐จ๐ฅ๐จ๐ซ๐Ÿ๐ฎ๐ฅ ๐š๐ฌ ๐ฒ๐จ๐ฎ๐ซ ๐ฉ๐ฅ๐š๐ญ๐ž!

    ____________________________________
    Roasted Rainbow Salad with Yogurt Tahini Dressing
    Purple Brussel sprouts
    Green asparagus
    Curry potatoes
    Spiced chickpeas
    Mixed greens
    Dressing:
    1/2 cup unsweetened plain vegan yogurt (I used almond)
    2 tbsp runny tahini
    Juice of 1 lemon
    1 tsp dried dill (or some fresh dill)
    1/2 tsp garlic powder
    Salt to taste
    Optional:
    A bit of lemon zest
    ____________________________________
    Preheat oven to 400 F/ 200 C.
    Clean and prep the veggies, potatoes and chickpeas.
    Spices used for potatoes:
    Curry powder, nutrional yeast, garlic and onion powder
    Spices for chickpeas:
    Paprika, chili, garlic and onion powder.
    I used a drizzle of avocado oil to toss them but that is optional.
    Place everything onto lined baking sheets (I used 2) and roast for 30 minutes, rotate trays to ensure even baking and flip the potatoes.
    Continue baking for another 15-30 minutes depending on your oven and the veggies you are using. My Brussel sprouts and asparagus were done after 45 minutes, potatoes and chickpeas needed an extra 15 minutes to crisp up.
    Enjoy ๐Ÿ’—
    Tip: Salt everything after roasting if needed but I find the dressing to be enough. Use fresh herbs (parsley and mint are nice too) for the dressing if you have them available!

  •  0  69  9 June, 2020
  • I already took a break from posting my regular food related content last week and will continue to do so this week. 
My food can wait. This movement canโ€™t. 
I want to encourage you to join the 
#amplifymelanatedvoices  challenge and give space to the voices that really need to be heard. 
It is time for all of us to listen and learn. ๐Ÿ–ค
Black 
Lives 
Matter
 #istandwithyou
  • I already took a break from posting my regular food related content last week and will continue to do so this week.
    My food can wait. This movement canโ€™t.
    I want to encourage you to join the
    #amplifymelanatedvoices challenge and give space to the voices that really need to be heard.
    It is time for all of us to listen and learn. ๐Ÿ–ค
    Black
    Lives
    Matter
    #istandwithyou

  •  0  16  2 June, 2020
  • I have mentioned this before but I make some version of veggie chili pretty much every week! ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ๐ŸŒถ Itโ€™s healthy, easy to make, versatile, you can use any veggies you might need to use up and itโ€™s always just yummy and comforting. Plus leftovers make perfect burrito fillings the next day! ๐ŸŒฏ 
I still had some vegan nacho sauce and a handful of blue corn chips (mostly crumbs haha) from the weekend which were a tasty little topping to this bowl! 
What meals do you make pretty much every week on repeat? ๐Ÿ˜‹
____________________________________

๐‹๐š๐ณ๐ฒ ๐‚๐จ๐จ๐ค ๐•๐ž๐ ๐ ๐ข๐ž ๐‚๐ก๐ข๐ฅ๐ข

1 can of red and white kidney beans each
1 bell pepper 
1 zucchini 
1 (large) jalapenฬƒo 
1 red onion 
4 garlic cloves 
Splash of avocado oil (optional)
2 cans of diced tomatoes with chili 
1/2 cup of frozen corn 
Juice of 1 lime 
1 heaping tbsp cornstarch diluted in a 1/4 cup of water 
1 tbsp paprika 
1/2 tbsp cumin
1 tsp smoked paprika 
Salt, pepper, chili powder, lime juice to taste 
Optional add ons: 
Cilantro or parsley
Vegan cheese, nacho sauce or sour cream and chips for serving 
Avocado 
Salsa 
____________________________________
Dice washed/peeled onion, zucchini, bell pepper and jalapenฬƒo and mince garlic. 
Heat up avocado oil (if using)and sauteฬ onion and jalapenฬƒo until browned and fragrant, then add garlic, zucchini and bell pepper and sauteฬ for a few more minutes. 
Add rinsed beans and canned tomatoes and corn, bring to a boil and let simmer for about 10 minutes. Stir in corn starch and water mix, as well as all the spices and keep cooking/stirring until chili is starting to thicken a bit. 
Season to taste with salt, pepper, extra chili, fresh lime juice and herbs and enjoy โค๏ธ
  • I have mentioned this before but I make some version of veggie chili pretty much every week! ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ๐ŸŒถ Itโ€™s healthy, easy to make, versatile, you can use any veggies you might need to use up and itโ€™s always just yummy and comforting. Plus leftovers make perfect burrito fillings the next day! ๐ŸŒฏ
    I still had some vegan nacho sauce and a handful of blue corn chips (mostly crumbs haha) from the weekend which were a tasty little topping to this bowl!
    What meals do you make pretty much every week on repeat? ๐Ÿ˜‹
    ____________________________________

    ๐‹๐š๐ณ๐ฒ ๐‚๐จ๐จ๐ค ๐•๐ž๐ ๐ ๐ข๐ž ๐‚๐ก๐ข๐ฅ๐ข

    1 can of red and white kidney beans each
    1 bell pepper
    1 zucchini
    1 (large) jalapenฬƒo
    1 red onion
    4 garlic cloves
    Splash of avocado oil (optional)
    2 cans of diced tomatoes with chili
    1/2 cup of frozen corn
    Juice of 1 lime
    1 heaping tbsp cornstarch diluted in a 1/4 cup of water
    1 tbsp paprika
    1/2 tbsp cumin
    1 tsp smoked paprika
    Salt, pepper, chili powder, lime juice to taste
    Optional add ons:
    Cilantro or parsley
    Vegan cheese, nacho sauce or sour cream and chips for serving
    Avocado
    Salsa
    ____________________________________
    Dice washed/peeled onion, zucchini, bell pepper and jalapenฬƒo and mince garlic.
    Heat up avocado oil (if using)and sauteฬ onion and jalapenฬƒo until browned and fragrant, then add garlic, zucchini and bell pepper and sauteฬ for a few more minutes.
    Add rinsed beans and canned tomatoes and corn, bring to a boil and let simmer for about 10 minutes. Stir in corn starch and water mix, as well as all the spices and keep cooking/stirring until chili is starting to thicken a bit.
    Season to taste with salt, pepper, extra chili, fresh lime juice and herbs and enjoy โค๏ธ

  •  0  88  26 May, 2020
  • Are you tired of banana bread yet? I must admit I was a bit over it until I made this super delicious banana bread with dark chocolate, peanuts and peanut butter. Put your Sunday baking shoes on and give it a try. 
It is so easy to make, requires only 10 ingredients, 1 mixing bowl and itโ€™s oh so good. I made it back to back this week and broke my dessert only on weekends rule ๐Ÿ˜‹....but it is totally worth it ๐Ÿ˜
____________________________________ 
๐’๐ง๐ข๐œ๐ค๐ž๐ซ๐ฌ ๐’๐ญ๐ฒ๐ฅ๐ž ๐๐š๐ง๐š๐ง๐š ๐๐ซ๐ž๐š๐ 
3 large ripe spotty bananas 
2 cups oat flour
2 tbsp peanut powder
(Replace with more oat flour or corn starch if you donโ€™t have this)
1 cup of creamy plant milk 
2 tbsp organic brown, date or coconut sugar 
1/2 cup of peanut butter
1/3 cup chopped dark chocolate (or vegan chocolate chips)
1/3 cup chopped roasted peanuts 
Optional:
extra chocolate and peanuts on top
1/2 tbsp baking powder
1 tbsp apple cider vinegar 
Pinch of salt (if using unsalted peanuts/peanut butter)
____________________________________
Preheat oven to 350 F/170 C.
In a large bowl, roughly mash bananas with a fork (keep some chunky bits!). Stir in peanut butter and sugar first, then plant milk.
Add baking powder, apple cider vinegar and oat flour and stir just until combined. 
Fold in chopped peanuts and chocolate and fill the batter into the baking pan. Depending on which kind you are using, grease it with a little bit of coconut oil, lay out with baking paper or use a silicone pan to avoid sticking. Top with some extra crushed peanuts and chocolate and put in the oven (center rack). Bake anywhere between 40 minutes to an hour depending on the size of your pan you are using. I used a smaller 8x4 pan because I wanted a โ€˜tallerโ€™ loaf and had to bake mine for the full 60 minutes. Slightly larger pans resulting in a flatter cake will be done in 40-45 minutes. Use the tooth pick method to see if your banana bread is done. It should come out mostly clean when inserting in the middle. 
Let cool down slightly before digging in and enjoy! ๐Ÿ’ 
____________________________________
Tip: For the oat flour I use quick cook oats and my coffee grinder to get extra fine oat flour. Add a drizzle of date syrup for even more deliciousness!
  • Are you tired of banana bread yet? I must admit I was a bit over it until I made this super delicious banana bread with dark chocolate, peanuts and peanut butter. Put your Sunday baking shoes on and give it a try.
    It is so easy to make, requires only 10 ingredients, 1 mixing bowl and itโ€™s oh so good. I made it back to back this week and broke my dessert only on weekends rule ๐Ÿ˜‹....but it is totally worth it ๐Ÿ˜
    ____________________________________
    ๐’๐ง๐ข๐œ๐ค๐ž๐ซ๐ฌ ๐’๐ญ๐ฒ๐ฅ๐ž ๐๐š๐ง๐š๐ง๐š ๐๐ซ๐ž๐š๐
    3 large ripe spotty bananas
    2 cups oat flour
    2 tbsp peanut powder
    (Replace with more oat flour or corn starch if you donโ€™t have this)
    1 cup of creamy plant milk
    2 tbsp organic brown, date or coconut sugar
    1/2 cup of peanut butter
    1/3 cup chopped dark chocolate (or vegan chocolate chips)
    1/3 cup chopped roasted peanuts
    Optional:
    extra chocolate and peanuts on top
    1/2 tbsp baking powder
    1 tbsp apple cider vinegar
    Pinch of salt (if using unsalted peanuts/peanut butter)
    ____________________________________
    Preheat oven to 350 F/170 C.
    In a large bowl, roughly mash bananas with a fork (keep some chunky bits!). Stir in peanut butter and sugar first, then plant milk.
    Add baking powder, apple cider vinegar and oat flour and stir just until combined.
    Fold in chopped peanuts and chocolate and fill the batter into the baking pan. Depending on which kind you are using, grease it with a little bit of coconut oil, lay out with baking paper or use a silicone pan to avoid sticking. Top with some extra crushed peanuts and chocolate and put in the oven (center rack). Bake anywhere between 40 minutes to an hour depending on the size of your pan you are using. I used a smaller 8x4 pan because I wanted a โ€˜tallerโ€™ loaf and had to bake mine for the full 60 minutes. Slightly larger pans resulting in a flatter cake will be done in 40-45 minutes. Use the tooth pick method to see if your banana bread is done. It should come out mostly clean when inserting in the middle.
    Let cool down slightly before digging in and enjoy! ๐Ÿ’
    ____________________________________
    Tip: For the oat flour I use quick cook oats and my coffee grinder to get extra fine oat flour. Add a drizzle of date syrup for even more deliciousness!

  •  0  98  24 May, 2020
  • This has been my absolute favorite savory breakfast, brunch or lunch (I usually eat a very late breakfast) for at least a year now ๐Ÿ˜ and it is safe to say it makes my top 10 meals in general! Nice crusty sourdough or like in this case home made bread, mashed avocado and red pepper hummus with some delicious tofu scramble on top! And a sprinkle of everything seasoning ๐Ÿ˜. So simply but so good! 
Whatโ€™s your favorite breakfast? And are you team sweet or savory? 
___________________________________

๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐ฐ๐ข๐ญ๐ก ๐€๐ฏ๐จ๐œ๐š๐๐จ, ๐‡๐ฎ๐ฆ๐ฆ๐ฎ๐ฌ ๐š๐ง๐ ๐“๐จ๐Ÿ๐ฎ ๐’๐œ๐ซ๐š๐ฆ๐›๐ฅ๐ž

5 Minute Tofu Scramble
1 package of regular firm organic tofu 
2 tbsp nutrional yeast 
1 tbsp of coconut aminos, tamari or soy sauce 
1 heaping tbsp of ketchup 
1 tbsp onion powder
1/2 tbsp garlic powder 
1 tsp. of turmeric 
Black pepper to taste
Fresh parsley and spinach, chopped
Optional:
Pinch of Kala Namak or black salt for the โ€œeggyโ€

Plus:
Sourdough bread 
Mashed avocado
Hummus of choice 
___________________________________

Crumble tofu with a fork and add it to a large non stick pan together with coconut aminos (or tamari/soy sauce), ketchup, nutritional yeast and spices and cook for about 5 minutes on medium heat or until all excess liquid from the tofu has cooked out. Turn off the heat and fold in chopped spinach and parsley. 
Serve on your favorite (toasted sourdough) bread with some mashed avocado and/or hummus and enjoy ๐Ÿ’›๐Ÿ’š๐Ÿงก Tip: Store leftover scramble in the fridge for your next breakfast!
  • This has been my absolute favorite savory breakfast, brunch or lunch (I usually eat a very late breakfast) for at least a year now ๐Ÿ˜ and it is safe to say it makes my top 10 meals in general! Nice crusty sourdough or like in this case home made bread, mashed avocado and red pepper hummus with some delicious tofu scramble on top! And a sprinkle of everything seasoning ๐Ÿ˜. So simply but so good!
    Whatโ€™s your favorite breakfast? And are you team sweet or savory?
    ___________________________________

    ๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐ฐ๐ข๐ญ๐ก ๐€๐ฏ๐จ๐œ๐š๐๐จ, ๐‡๐ฎ๐ฆ๐ฆ๐ฎ๐ฌ ๐š๐ง๐ ๐“๐จ๐Ÿ๐ฎ ๐’๐œ๐ซ๐š๐ฆ๐›๐ฅ๐ž

    5 Minute Tofu Scramble
    1 package of regular firm organic tofu
    2 tbsp nutrional yeast
    1 tbsp of coconut aminos, tamari or soy sauce
    1 heaping tbsp of ketchup
    1 tbsp onion powder
    1/2 tbsp garlic powder
    1 tsp. of turmeric
    Black pepper to taste
    Fresh parsley and spinach, chopped
    Optional:
    Pinch of Kala Namak or black salt for the โ€œeggyโ€

    Plus:
    Sourdough bread
    Mashed avocado
    Hummus of choice
    ___________________________________

    Crumble tofu with a fork and add it to a large non stick pan together with coconut aminos (or tamari/soy sauce), ketchup, nutritional yeast and spices and cook for about 5 minutes on medium heat or until all excess liquid from the tofu has cooked out. Turn off the heat and fold in chopped spinach and parsley.
    Serve on your favorite (toasted sourdough) bread with some mashed avocado and/or hummus and enjoy ๐Ÿ’›๐Ÿ’š๐Ÿงก Tip: Store leftover scramble in the fridge for your next breakfast!

  •  0  81  22 May, 2020
  • What is your go-to recipe when you are really hungry and donโ€™t feel like cooking? Gnocchi and pasta are high up on that list for me. And so is pesto because as I like to say โ€œPesto is bestoโ€ ๐Ÿ˜๐Ÿคช. I used pistachios for this recipe because I had unsalted pistachios in my pantry and to be honest for snackingโ€ฆ.I prefer the salted ones! You can substitute the pistachios with almonds or cashews and the greens are also interchangeable. I typically have baby spinach, kale and arugula in my fridge as they are my favorite greens. Peas not only add some vegan protein to this pesto but help achieve this gorgeous color! ๐Ÿ’š 
____________________________________

๐†๐ง๐จ๐œ๐œ๐ก๐ข ๐ฐ๐ข๐ญ๐ก ๐‚๐ซ๐ž๐š๐ฆ๐ฒ ๐๐ž๐š ๐š๐ง๐ ๐๐ข๐ฌ๐ญ๐š๐œ๐ก๐ข๐จ ๐๐ž๐ฌ๐ญ๐จ (makes about 4 servings)
1 cup of frozen peas (thawed)
1/2 a cup of shelled pistachios 
1 cup baby spinach 
1 cup arugula 
Handful of fresh basil 
2 tbsp nutritional yeast
1 tsp of garlic powder or 1-2 garlic cloves 
Juice of half a lemon
Salt and pepper to taste 
1/2 a cup unsweetened plant milk (less for a thicker pesto) 
Plus:
Gnocchi or pasta of choice 
Extra peas and greens (optional) 
____________________________________
Start by preparing the gnocchi or pasta. When making gnocchi I like to pan fry them (no pre cooking necessary!) with small drizzle of olive oil until crispy. 
For the pesto, simply blend up all ingredients in a food processor until smooth. 
I added a few extra peas and greens to my dish before serving. Enjoy!๐Ÿ’š
____________________________________
Tip: When boiling the gnocchi or pasta, always reserve some of the pasta water to add to the pesto before mixing it with the gnocchi/pasta! 
#pesto #gnocchi #eatyourgreens ๐ŸŒฑ
  • What is your go-to recipe when you are really hungry and donโ€™t feel like cooking? Gnocchi and pasta are high up on that list for me. And so is pesto because as I like to say โ€œPesto is bestoโ€ ๐Ÿ˜๐Ÿคช. I used pistachios for this recipe because I had unsalted pistachios in my pantry and to be honest for snackingโ€ฆ.I prefer the salted ones! You can substitute the pistachios with almonds or cashews and the greens are also interchangeable. I typically have baby spinach, kale and arugula in my fridge as they are my favorite greens. Peas not only add some vegan protein to this pesto but help achieve this gorgeous color! ๐Ÿ’š
    ____________________________________

    ๐†๐ง๐จ๐œ๐œ๐ก๐ข ๐ฐ๐ข๐ญ๐ก ๐‚๐ซ๐ž๐š๐ฆ๐ฒ ๐๐ž๐š ๐š๐ง๐ ๐๐ข๐ฌ๐ญ๐š๐œ๐ก๐ข๐จ ๐๐ž๐ฌ๐ญ๐จ (makes about 4 servings)
    1 cup of frozen peas (thawed)
    1/2 a cup of shelled pistachios
    1 cup baby spinach
    1 cup arugula
    Handful of fresh basil
    2 tbsp nutritional yeast
    1 tsp of garlic powder or 1-2 garlic cloves
    Juice of half a lemon
    Salt and pepper to taste
    1/2 a cup unsweetened plant milk (less for a thicker pesto)
    Plus:
    Gnocchi or pasta of choice
    Extra peas and greens (optional)
    ____________________________________
    Start by preparing the gnocchi or pasta. When making gnocchi I like to pan fry them (no pre cooking necessary!) with small drizzle of olive oil until crispy.
    For the pesto, simply blend up all ingredients in a food processor until smooth.
    I added a few extra peas and greens to my dish before serving. Enjoy!๐Ÿ’š
    ____________________________________
    Tip: When boiling the gnocchi or pasta, always reserve some of the pasta water to add to the pesto before mixing it with the gnocchi/pasta!
    #pesto #gnocchi #eatyourgreens ๐ŸŒฑ

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