ᴛᴀᴋɪɴɢ ʏᴏᴜ ᴏɴ ᴀ ᴘʟᴀɴᴛɪғᴜʟ ᴛʀɪᴘ
Delicious easy plant based recipes 🌱
Always yummy, mostly healthy 👩🏻🍳
𝘗𝘛, 𝘍𝘰𝘰𝘥𝘪𝘦, 𝘈𝘯𝘪𝘮𝘢𝘭 𝘍𝘳𝘪𝘦𝘯𝘥, 𝘞𝘢𝘯𝘥𝘦𝘳𝘦𝘳
@plantbased.traveler on Instagram have full name is Alex 💕 Vᴇɢᴀɴ Fᴏᴏᴅ Bʟᴏɢɢᴇʀ. Here you can discover all stories, photos, videos posted by plantbased.traveler on Instagram.
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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?
𝘚𝘸𝘦𝘦𝘵 ’𝘯 𝘚𝘱𝘪𝘤𝘺 𝘚𝘢𝘶𝘤𝘺 𝘚𝘰𝘺 𝘊𝘶𝘳𝘭𝘴 𝘞𝘪𝘵𝘩 𝘔𝘪𝘹𝘦𝘥 𝘝𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴
2 cups of soy curls, rehydrated with hot water *
Mixed vegetables of choice
2 cups of green beans
1 large purple carrot
1 small container of portobello mushrooms
1 red pepper
1 spring onion
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 sauté 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 sautéed 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! ❤️
* I get my soy curls online from Butler Foods
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 😋🍔
While there’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?
𝐋𝐞𝐧𝐭𝐢𝐥 𝐖𝐚𝐥𝐧𝐮𝐭 𝐁𝐮𝐫𝐠𝐞𝐫 🌱 (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
1-2 tbsp BBQ sauce
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 you’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 sauté 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 ☀️
Despite the sunny and warm (well actually quite hot 🥵haha) temperatures….my current obsession is potatoes, especially baked potatoes in any shape or form. I guess I moved on from all the quarantine pasta cravings 💁🏻♀️. And, as almost every week, any kind of bean veggie chili is my go to for an easy and nutritious meal.
𝐓𝐡𝐫𝐞𝐞 𝐁𝐞𝐚𝐧 𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐚𝐧𝐝 𝐕𝐞𝐠𝐠𝐢𝐞 𝐂𝐡𝐢𝐥𝐢 𝐖𝐢𝐭𝐡 𝐁𝐚𝐤𝐞𝐝 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬 🌶🍍🥔🌱 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.
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! 😋
Happy Wednesday everyone!
The inspiration for this dish definitely came from traveling and since that unfortunately is on hold for most of us....let’s bring some tropical feelings to the table! 🌴
Super easy to make, delicious and especially when served in a pineapple a definite eye catcher, don’t you think? 👀 Who else misses traveling?
𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐅𝐫𝐢𝐞𝐝 𝐑𝐢𝐜𝐞 🍍
2 cups cooked cold rice of choice *
1 cup chopped pineapple
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
1 red bell pepper
2 spring onion
1 cup chopped broccoli florets
1/2 cup shelled edamame
1/4 cup corn
1/4 cup peas
2 tbsp coconut aminos
2 tbsp teriyaki sauce
Chili flakes to taste
Pineapple bowl for serving
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 sauté 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 sauté 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 🍍
Notes: Previoulsy cooked rice works best. Make sure to let it cool down completely before using.
Kala Namak salt adds a bit of an “eggy flavor” to the dish but can be substituted with regular salt.
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 don’t have these or any other vegan sausages don’t worry because this dish will taste great either way. Hope everyone is having a good start into the new week 💚
𝐎𝐧𝐞 𝐏𝐚𝐧 𝐂𝐡𝐞𝐞𝐬𝐲 𝐆𝐧𝐨𝐜𝐜𝐡𝐢 𝐰𝐢𝐭𝐡 𝐕𝐞𝐠𝐚𝐧 𝐒𝐚𝐮𝐬𝐚𝐠𝐞, 𝐙𝐮𝐜𝐜𝐡𝐢𝐧𝐢, 𝐒𝐩𝐢𝐧𝐚𝐜𝐡 𝐚𝐧𝐝 𝐂𝐡𝐞𝐫𝐫𝐲 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬
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.
#meatfree #gnocchi #vegan 🌱
When in doubt…. 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 then…. crispy potato wedges never seem to fail. Especially when they turn out as delicious as these! Plus who doesn’t love potatoes, right? Have a good weekend everyone!
Crispy Spiced Oven Wedges 🥔
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 don’t overlap.
Bake for 30 minutes, flip carefully and bake for another 20 minutes (or until crispy). Enjoy ❤️
Served with ketchup and homemade vegan ranch
#potatoes #baked #fryday #potato 🌱
Hey foodie friends, how is everyone doing? 🤗
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.
𝐋𝐞𝐭 𝐲𝐨𝐮𝐫 𝐩𝐥𝐚𝐭𝐞 𝐛𝐞 𝐚𝐬 𝐜𝐨𝐥𝐨𝐫𝐟𝐮𝐥 𝐚𝐬 𝐲𝐨𝐮𝐫 𝐰𝐨𝐫𝐥𝐝 𝐚𝐧𝐝 𝐥𝐞𝐭 𝐲𝐨𝐮𝐫 𝐰𝐨𝐫𝐥𝐝 𝐛𝐞 𝐚𝐬 𝐜𝐨𝐥𝐨𝐫𝐟𝐮𝐥 𝐚𝐬 𝐲𝐨𝐮𝐫 𝐩𝐥𝐚𝐭𝐞!
Roasted Rainbow Salad with Yogurt Tahini Dressing
Purple Brussel sprouts
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
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.
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!
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 can’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. 🖤
I have mentioned this before but I make some version of veggie chili pretty much every week! 👩🏻🍳🌶 It’s healthy, easy to make, versatile, you can use any veggies you might need to use up and it’s always just yummy and comforting. Plus leftovers make perfect burrito fillings the next day! 🌯
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? 😋
𝐋𝐚𝐳𝐲 𝐂𝐨𝐨𝐤 𝐕𝐞𝐠𝐠𝐢𝐞 𝐂𝐡𝐢𝐥𝐢
1 can of red and white kidney beans each
1 bell pepper
1 (large) jalapeño
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
Dice washed/peeled onion, zucchini, bell pepper and jalapeño and mince garlic.
Heat up avocado oil (if using)and sauté onion and jalapeño until browned and fragrant, then add garlic, zucchini and bell pepper and sauté 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 ❤️
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 it’s oh so good. I made it back to back this week and broke my dessert only on weekends rule 😋....but it is totally worth it 😍
𝐒𝐧𝐢𝐜𝐤𝐞𝐫𝐬 𝐒𝐭𝐲𝐥𝐞 𝐁𝐚𝐧𝐚𝐧𝐚 𝐁𝐫𝐞𝐚𝐝
3 large ripe spotty bananas
2 cups oat flour
2 tbsp peanut powder
(Replace with more oat flour or corn starch if you don’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
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 ‘taller’ 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! 🐒
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!
This has been my absolute favorite savory breakfast, brunch or lunch (I usually eat a very late breakfast) for at least a year now 😁 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 😏. So simply but so good!
What’s your favorite breakfast? And are you team sweet or savory?
𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 𝐰𝐢𝐭𝐡 𝐀𝐯𝐨𝐜𝐚𝐝𝐨, 𝐇𝐮𝐦𝐦𝐮𝐬 𝐚𝐧𝐝 𝐓𝐨𝐟𝐮 𝐒𝐜𝐫𝐚𝐦𝐛𝐥𝐞
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
Pinch of Kala Namak or black salt for the “eggy”
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 💛💚🧡 Tip: Store leftover scramble in the fridge for your next breakfast!
What is your go-to recipe when you are really hungry and don’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 “Pesto is besto” 😁🤪. I used pistachios for this recipe because I had unsalted pistachios in my pantry and to be honest for snacking….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! 💚
𝐆𝐧𝐨𝐜𝐜𝐡𝐢 𝐰𝐢𝐭𝐡 𝐂𝐫𝐞𝐚𝐦𝐲 𝐏𝐞𝐚 𝐚𝐧𝐝 𝐏𝐢𝐬𝐭𝐚𝐜𝐡𝐢𝐨 𝐏𝐞𝐬𝐭𝐨 (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)
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!💚
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 🌱