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Vegan lasagna by @thetastyk 😋 Ingredients:
1 medium white onion, chopped
5 garlic cloves, minced
1 small zucchini, diced
1 medium carrot, diced
1 package (150g) @veganz Pulled Soya
10 mushrooms, sliced
1 small eggplant, diced
700ml passata sauce
2 Tbsp tomato paste
2 cups veggie stock
1 tsp paprika powder
sea salt & pepper to taste
2 Tbsp olive oil
½ cup whole wheat OR plain flour (whole wheat will give the bechamel a more light brown tint instead of white)
2.5 cups unsweetened plant-based milk (more depending on consistency - I used soy)
½ tsp sea salt
2 Tbsp nutritional yeast
9-12 lasagna sheets (oven ready)
3-4 cups spinach, chopped
1. Prepare all the veggies as instructed.
2. Heat a pan with 1 cup of veggie stock and saute the onions and garlic for 1 minute.
3. Add the remaining veggies and simmer for 2-3 minutes.
4. Add the Veganz pulled soya pieces and remaining ingredients and simmer for 8-10 minutes.
5. In the meantime, prepare the béchamel sauce by heating up the olive oil in a pan. Add the flour and stir until combined.
6. Gradually add the milk, constantly stirring. Add the remaining spices and simmer for a few minutes until it has thickened up. Whisk continuously to get rid of any lumps (in case it thickens too much, add a little splash of milk).
7. Preheat the oven to 175°C/350°F.
8. Take a baking dish and cover the bottom with some of the veggie sauce. Start layering the lasagne until all the ingredients are gone (tomato sauce, lasagne sheets, bechamel, spinach,...).
9. Place the lasagne dish in the oven and bake for 40-45 minutes (depending on your ovens strength
🎶🎶OOPS I did it again.....
When your son comes home with 2 chickens and asks you to rotisserie them, you do it with a smile! (Well, I do anyway)SWIPE⬅️⬅️⬅️ read the whole post, please!
He enjoyed the birds I spun the other day so much that he wanted the same thing again. I used different rubs this time though. The one on the left is @neilsarap Dayum and on the right we have @code3spices 5.0 Sweet and Zesty. I have to tell you, they were both EXCELLENT! I know they look a bit burnt but I assure you, they weren’t! I speak in the past tense because they were not around for very long after I carved them.
Today was a very special day for me. My kids lived with their Mom and we didn’t have much contact. Well that changed, my son, @Ron’s_life asked to live with me, which I happily agreed to and 2 yrs ago today, my daughter, @kickinkatesbbq came to live with me. Along with @lynnielynnmm , we now have a wonderful, blessed life! .
If you love something, set it free. If it comes back it was yours, if it doesn’t, it never was!
Follow ➡️ @cptnron302 ⬅️
It's the holiday season! And we've got cookies on the brain starting with these chocolate cherry
Follow @food_factoryworld for more like this.
Like, tags and comments.
1 cup flour
⅓ cup unsweetened cocoa powder
¼ cup brown sugar
¼ cup sugar
¼ teaspoon baking powder
½ teaspoon salt
⅓ cup butter, melted
1 egg, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
½ cup granulated sugar
½ cup powdered sugar
1 cup cherry pie filling
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line 3 baking sheets with parchment paper or a silicon baking mat.
In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, ¼ cup brown sugar, ¼ cup sugar, baking powder, and salt until well-combined.
In a separate bowl, whisk together the melted butter, egg, milk and vanilla extract until well-combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Portion and roll the cookie dough into 1 inch balls, about 1 scant tablespoon each.
Allow the balls of cookie dough to chill in the refrigerator for 30 minutes to 1 hour.
Roll the balls of chilled cookie dough in the ½ cup of granulated sugar and set aside until all the cookie dough balls are sugared.
Roll the sugared cookie dough balls in the ½ cup of powdered sugar, making sure to coat thoroughly, and place on the lined baking sheets.
Using your thumb or the back of a teaspoon, make a “thumbprint” indention in the center of each cookie dough ball to leave room for cherry pie filling. Do not press completely through the cookies. Repeat this process with the remaining dough.
Bake the coated and indented cookies for 10 to 12 minutes.
Remove the cookies from the oven and, if needed, press the centers of the cookies again to redefine the indentations.
While the cookies are still warm, spoon a cherry and a small amount of filling into each of the “thumbprint” indentations.
Remove the cookies from the baking sheets and allow to cool completely on a cooling rack.
If you’re already having “deja food” this new year try a new recipe - this Asian noodle salad is gluten-free, vegan and so tasty 👏
7-14 oz rice noodles
1 cup spiralized carrots
1/2 cup julienned red peppers
3 Tbsp Tamari sauce or soy sauce
3 Tbsp rice vinegar
2 Tbsp smooth peanut butter
2 Tbsp olive oil or toasted sesame seed oil
1 Tbsp Sriracha sauce or to your taste
1/2 Tbsp cane sugar
1 thumb ginger minced
2 garlic cloves, minced
Garnish: Handful of roasted peanuts, cilantro, green onions, lime wedges
1. Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta and rinse with cold water.
2. While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, honey, Sriracha sauce, ginger and garlic into a small blender or food processor to make the dressing.
3. Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
4. Pour the dressing over the rice noodles and vegetables, and toss to combine.
5. Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if you desire.
Adding more vegetables to my meals this year in a not-so-boring-way; starting with cauliflower rice 🍚👏
1 head cauliflower, rinsed
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 small onion, diced
½ teaspoon salt
½ teaspoon pepper
Juice of 1 lime
2-3 tablespoons fresh chopped cilantro
1. Remove the core and let the cauliflower dry completely.
2. Roughly chop the cauliflower into florets, and place half the cauliflower in a food processor. Pulse until the cauliflower is small and resembles couscous. Set aside and repeat with the remaining cauliflower.
3. In a large skillet over medium heat, heat the olive oil, then add the onions and garlic and cook until soft and translucent, about 5-7 minutes.
4. Add the cauliflower “rice” and stir to combine. Add the salt and pepper and continue to cook, stirring frequently until cauliflower softens, about 3-5 minutes. Remove from heat and transfer to a largeserving bowl. Add lime juice and fresh cilantro and toss gently to incorporate. #cauliflowerrice#ketodiet#ketorecipes#lowcarb#healthymealprep#foodvideos#contentcreator
Vegan chickpea wraps by @amelietahiti. Ingredients:
1 can chickpeas, rinsed & drained
2 ripe tomatoes, cubed
1 small cucumber, cubed
2 tbsp chives, ciseled
3 tbsp soy yoghurt
1/4 tsp salt
1 tsp dijon mustard
1 tsp paprika
1 tbsp nutritional yeast
1. rinse & drained the chickpeas (if you want a better digestion, you can peel off the skin but that’s an extra 10 minutes!)
2. flake them with a fork (or clean hands)
3. add veggies and mix.
4. add spices and yoghurt and mix again
5. set in fridge about 15 minutes so flavour gets together
✨ WRAP RECIPE 🌯
1 cup all purpose flour
1 tbsp olive oil
1/4 tsp salt
1/4 cup water
Method : simply mix & kneed with one hand until a dough super elastic forms. Adjust flour/water. Set 10 minutes. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking). Cook 2 minutes each side on hot pan. Keep in clean dishtowel. Use right away or damp the towel with water and microwave 20 sec to make soft again!
Here it’s served with cabbage, lettuce avocado & sprouts!