Easy homemade mushroom soup.
1 onion chopped
I tbsp rapeseed or sunflower oil
1/2 punnet each of chestnut and exotic mushrooms chopped
1 or 2 garlic cloves chopped
1/2 ltr vegetable stock
1/2 ltr plant based milk (I used Oatly)
2 tsp chopped parsley
Salt and pepper to taste
Croutons and parsley for garnish
I heat your oil in a saucepan. Sautée onions for a coupe of minutes then add all the shrooms and the garlic. Stir and cover to sweat down on a medium heat. Now add the stock and stir. Cook for a couple more minutes then put the milk in a blender and add halfthe shroom mix. Blend till smooth and add back to the pan. (If you want a completely smooth soup blitz it all). Cook for a further 5 minutes or do adding the parsley. If you need a thicker soup add a slurry of a little cornflour and water to the pan. Season and serve with crouton and parsley. #vegan#veganrecipes # vegansoup #veganfooduk#instavegans#souprecipe#christmasveganstarter#christmasvegan#veganchristmasrecipes#whatveganseat
Double tap if you ❤️ pasta! Is it me or has the pasta aisle become extremely interesting lately? I love pasta, and traditional wheat pasta is the bomb and it’s part of our weekly meals (because... well... pasta is the best thing ever created), but I love experimenting with all the new varieties out there too! Did you know they’re making pastas out of legumes now? Don’t even get me started on exciting flavors like sweet potato pasta, or pumpkin pasta, forbidden black rice pasta, I mean... so cool. They’re also great news for anyone who has celiac disease. My favorite up to now is red lentil fussilli which is what you see in the photo. It has the most amazing texture!
I love to cook it until really tender, and then sauté lots of garlic, sun-dried tomatoes and olives in a bit of olive oil, then I add the pasta, lots of spinach, fresh basil and almond parm (this is just ground almonds mixed with sea salt). It’s the best quick meal EVER!
Some more pasta tips:
👩🏼🍳When cooking pasta adding oil to the water really isn’t important. What will actually prevent pasta from sticking and what will give you the most even cooking is this: lots of water. Pasta should always be cooked in ample salted water.
👩🏼🍳 When cooking any gluten free pasta, especially those made w/ rice, give it a stir after you add it in the water to prevent it from sticking. And, it’s very important to rinse it after it’s done, not only drain it. This will rinse out some of the starches used to make this pasta, and you’ll prevent it from clumping up.
👩🏼🍳Pasta continues to cook with the heat of a sauce or when quickly sautéing it with goodies after it’s out of the pot, so keep this in mind when determining how long to cook it in the water for.
👩🏼🍳Fresh pasta takes much less time to cook so stay by the stove, ditto for gnocchi or ravioli.🍝
👩🏼🍳 Try making fresh pasta at least once in your life 😍 it will be worth it! For a great vegan substitution for the eggs in a recipe use either blended silken tofu or aquafaba (the brine in a can of chickpeas). Here’s how you do it:
3 tablespoons of aquafaba = 1 egg
1/4 cup blended silken tofu = 1 egg
Ok, now go make some!
After catching up with Bec from @tenterfield_health yesterday to go over a few things for our FEAST Courses next year, I have realised that it is time to start recipe testing. I had conveniently forgotten that I am away for the bulk of January and that 2019 is not that far away! So I am thinking the next 6 weeks will be all about food, food and food. I have so many ideas in my head for next year and I can't wait to perfect our menus for each of our FEAST Courses.
This little creation is a work in progress, so stay tuned - Strawberry Creams!
To book any of our FEAST Courses or ask any questions, you can either go into Tenterfield Health or alternatively just email me at [email protected] and I can email you a registration form!
When your oatmeal doesn't want to be photogenic so you place it amongst pretty things to trick the eye 👁😂
13 1723 days ago
🇺🇸Orecchiette pasta with broccoli is one of the most famous pasta recipe from the south of Italy.
Cook the broccoli in the boiling water, and, when ready, put them away in a pan, without tossing away the water. Use the same water to cook pasta so it will be tastier!
While orecchiette are cooking, broil the broccoli in a pan with oil, garlic and some red peppers. When pasta is ‘al dente’, drain it and put in the pan with broccoli and mix together.
But do you know the real original vegan tip? Toasting some bread crumbs in a pan with some salt and use it for seasoning the pasta. It was the parmesan cheese of the poor people, when real cheese, meat and eggs where just for festivities.
Vegan is nothing new: vegan is coming back to the roots!
🇮🇹Orecchiette con i broccoli è una delle più famose e antiche ricette di pasta proveniente dal sud Italia.
Cuocere i broccoli in acqua bollente e, una volta pronti, toglierli dall'acqua e metterli a saltare in padella con olio, aglio e del peperoncino. Non buttate assolutamente l'acqua di cottura dei broccoli, ma usatela per cuocere le orecchiete. Quando saranno cotte , mettere le orecchiette nella padella con i broccoli e mescolare bene. Il vero trucco, vegano e originale, è tostare in padella del pan grattato con del sale e condirci alla fine la pasta. Era il formaggio dei poveri, quando il vero formaggio, ma anche la carne e le uova, venivano usate solo nelle festività o erano venduti per guadagnare soldi per la famiglia.
Essere vegani non è qualcosa di moderno... essere vegani vuol dire tornare alle origini! #vegan#orecchiette#orecchiettecimedirapa#orecchiettepugliesi#orecchiettepasta#orecchietteebroccoli#veganpasta#italiantradition#italianfood#veganfood#veganrecipes#veganitalian#veganitalianfood#veganitaliaricette#veganitaliacultura#veganitaliankitchen#instadaily#instavegan#instaveganfood#instavegans#southfloridavegan#veganmiami
Ok so our 100th episode party was so good we had to make it a two-parter! ...
Since none of this could happen without you, I’m answering so many of the questions you all send me every day! We covered so much in part 1 (the actual episode 100 😂), and in part 2 I answered questions on the topics of:
🌱 What it’s like to open a business with your significant other.
🌱Caring for our pets.
🌱What made me decide to go vegan.
🌱What some of the challenges of opening a small online business are
🌱 The vegan recipes and meals I’m currently obsessed with
🌱Dream holidays, being an immigrant in Spain and whether Spain is vegan friendly and more!
Listen in through the link in our bio 👉🏼or by searching for “The Brownble Podcast” in your favorite podcast app!
Do you have a question that didn’t make it to the show? No worries! I usually answer a listener question at the top of each episode so leave them below or DM me! They will all be kept anonymous of course 😉 Hope you love this episode! A new one is coming tomorrow! 🙂🎧
You know how much I love the holidays right? One of my favorite and very underrated moments of the holiday season is breakfast the morning after Thanksgiving, and of course Christmas morning! If you have family gathering together this year and you want to make a big batch of something yummy that will please everybody, our cinnamon rolls might be perfect! Grab the recipe in our bio 👉🏼 and make extra icing so people can indulge their inner icing-loving child 😋. ....
We’ve got so many other delicious breakfast and brunch recipes in our FREE online course “Vegan breakfast and brunch classics”, which you can enroll in for free and start cooking asap (link is also in our bio!)
I love breakfast and brunch so much. It’s my tradition with friends when we meet up to catch up, it’s our sunday tradition with the dogs before heading out to the park, and it’s the best way to start the day! As soon as you log into our free online course you’ll find cute fridge printables for quick vegan breakfast ideas, smoothie guides, our toast and toppings printable, and of course our actual cooking lessons all in video! ...
I teach you how to make:
🌱Garlicky marsala breakfast sausage links (one of my favorite recipes for sure, and YES! They’re vegan AND made at home!)
🌱Fluffy buttermilk pancakes (one of our most famous recipes)
🌱 Tempeh bacon
🌱 Smoothies and porridges
🌱 Our crazy simple oat pancakes
🌱 No fuss oven hash browns
🌱 Breakfast burritos 🌱 Overnight oats
🌱 Blueberry scones (don’t hate me for adding this substance abuse problem into your life 😂🙈)
🌱 and so many others! Did I mention the course is 100% FREE? Go get it! 👉🏼
3 783 days ago
Gelenkschmerzen? So hilfst Du Dir selber!
Guten Morgen liebe Insta-Foodies und Freunde des gesunden Schlemmens. Zur Zeit gedeihen sie überall, die Hagebutten, die sogenannten "ungiftigen Sammelnussfrüchte verschiedener Rosenarten"🌹🌹🌹....Also an alle Leute die in irgendeiner Form an Gelenksschmerzen leiden, pflückt jetzt was das Zeug hält!!! Die Hagebutte ist nämlich ein richtig genialer Entzündungshemmer und wirkt sich ganz besonders dämmend auf Arthrose-, Arthritis- und Rheumaschmerzen aus. Man kann sie als Nahrungsergänzungsmittel käuflich erwerben oder zur Zeit einfach beim Spazierengehen sammeln und sich selber kostenlos, quasi von der Natur geschenkt, einen kleinen Wintervorrat zulegen. Die Hagebutten abwaschen, abtrocknen und dann grob zerkleinert nebeneinander (nicht übereinander gestapelt wegen Schimmelgefahr) auf Glas-oder Porzellantellern trocknen. Wie ihr in meiner Fotoserie sehen könnt, hab ich mir aus zwei Eßlöffeln gehackter Hagebutten einen richtig köstlichen Tee gezaubert. Einfach die getrockneten Hagebutten mit frisch abgekochtem Wasser übergießen, einige Minuten ziehen lassen und dann...yam yam, könnt ihr Euren eigenen, selbstgemachten Tee genießen. Verwendet aber bitte keine Metallteller oder -behälter zur Lagerung da diese durch Oxidation das viele Vitamin C der Hagebutten zerstören. Ab und zu die Hagebutten wenden. Sind sie getrocknet, lagert ihr sie am besten in braunen gut verschliessbaren Apothekergläsern. Ihr könnt sie als Tee trinken, über Euren Salat oder Frühstücksbrei streuen oder feingemahlen in Kapsel füllen. Lasst mal Eurer Fantasie freien Lauf! Also dann, hoch die Tasse oder guten Appetit und vor allem gute Besserung😘
#nofilter needed for this bowl of goodness - chocolate nicecream topped with granola coconut and a fat scoop of peanutbutter 🤤👅🍦
19 1344 days ago
When Twin Peaks was first released in 1990 (I had to look that up – 28 years ago!!!) I was absolutely obsessed with the show. I loved everything about it and ever since that time I have had a fascination with cherry pie. It was one of the things that had a recurring appearance in the show. FBI Agent Cooper just loved cherry pie and the cherry pie that was served in the Double R Diner made Agent Cooper declare, “this must be where pies go when they die!” For me, cherry pies have since become synonymous with America and American diners. I still harbour the fantasy of ticking off a bucket list item of doing the east to west drive across America. If the day ever comes when I have the time, money and freedom to do that drive I would love it to be filled with many stops at American Diners where I could eat Cherry Pie.
For some reason, I was thinking of Twin Peaks today and had to try my hand at some little Cherry Tartlets.
Recipe too long to post here so head to link in bio.
Taking advantage of plum season and what’s little left of summer over here 😋💗🍨
The full recipe for this balsamic plum ice cream is available on my blog (can be searched for via link in my profile bio)✌🏻