“Is a vegan diet really all that healthy?” 🥑🥦🥗
———————————————————-——> Check out F45 Sandyfords own trainer @trharte 🙌🏼 and our fave @melaniemorris 🤩 as they delve into the pros and cons of Veganism in the latest @image.ie 📱📰 We love that the guys got together to write this article and think it’s well worth a read for anyone who’s torn between whether it’s the right diet for them ❤️💙 #knowledgeispower
☘️Vegan Potato 🥔Bake (Potatoes au Gratin)☘️
This Vegan Potato🥔 Bake (Potatoes au Gratin) with Mushrooms 🍄and Zucchini is comfort food at its best!🌿 It’s creamy, flavorful, cheesy, healthy, satisfying and very easy to make! Perfect as main course or side dish for any .
type of meal🌿
💎For the Potatoes & Veggies:
🌿2 lbs Potatoes (750 g) peeled
🌿1 Zucchini (200 g) or sub more potatoes or other veggies
🌿7 oz Mushrooms (200 g) optional
🌿1 tbsp olive oil
🌿1 onion sliced
🌿3 garlic cloves minced
💎Creamy Cashew Sauce:
🌿1 cup cashews * (140 g) soaked in hot water for 20 minutes
🌿1 cup vegetable broth (240 ml)
🌿1 cup non-dairy milk (240 ml) or water
🌿1/2 tsp salt plus more to taste
🌿pepper to taste
🌿4 tbsp nutritional yeast optional
🌿4 tbsp Vegan Cheese optional
🌿fresh chives optional
🌿pine nuts optional
🔥Preheat oven to 355°F (180°C) and grease a baking dish* with a little oil.
☘️Prepare the Veggies:
1️⃣Thinly slice zucchini and very thinly slice potatoes. (Zucchini should be sliced a bit thicker than potatoes.)👆
2️⃣Heat the oil in a large pan. Add onion and mushrooms and fry for about 4-5 minutes,🕖 until lightly browned. Add the garlic and cook for another minute while stirring, then set aside.
☘️Make the Cashew sauce:
1️⃣Drain and rinse the cashews. Put them into a blender along with non-dairy milk, vegetable broth, salt, pepper, and nutritional yeast. Blend for a few minutes until smooth👨🍳
☘️Assemble the Gratin and bake:
1️⃣Heat up the cashew sauce in a pot🕖
2️⃣Spread half of the sliced potatoes and zucchini in the baking dish. Top evenly with half of the cashew sauce, then spread over the onions🌿, garlic and mushrooms🍄. Layer the rest of the potatoes and zucchini, then the rest of the mushrooms and sauce🌿(Make sure that the veggies are well covered with the sauce).
3️⃣Bake the potato bake for about 50 minutes 🕖or until the potatoes are fork tender and soft. (If it gets too brown during baking, cover the dish with tin foil or baking paper. But note that the potatoes need more time to cook through when the dish is covered)💪👇👇👇👇
1 1718 minutes ago
“Very little is needed to make a happy life; it is all within yourself, in your way of thinking.” -Marcus Aurelius
Wanted to make something that involved my new nutribullet last night cause Im obsessed lol and I came across this creamy pasta recipe on the @deliciouslyella youtube channel! I've never had a creamy cashew based sauce before so was admittedly a bit sceptical but omgggg this was DELICIOUS!!! 😍 The nutritional yeast in the sauce made it kinda cheesy and it was honestly one of the nicest creamy pastas Ive ever had (vegan or not)👌 for veggies I added peas, red onion, brocolli and spinach, but if you liked mushrooms this would be so good with them! Had this with wholegrain spelt pasta and it was so warming and filling😍 super easy to make just cook the veggies, blitz the sauce ingrediens in the blender, cook pasta and mix it all together🌱
First drool-worthy food I’ve had since being in the Philippines - not gonna lie it’s been a lot of rice and veg so far, but these guys really satiated my need for amazing vegan food 👌🏻 tofu in a spicy coconut sauce with turmeric brown rice. On to Siargao now for a lot more good vegan food 🤙🏻
When at home I’m vegetarian but I have been finding it very hard to keep that up here in Thailand.
It’s a bit disappointing that a Buddhist county should not have more compassion for animals.
The lorries I’ve seen on the road rammed full of cattle or poultry, and tanks crammed full of live fish in supermarkets just to be taken home as meals... It's incredibly upsetting. (And it's not that dissimilar at home, it's just not in the public eye. Let's each of us use our power as consumers and make responsible choices!) I'm so delighted to be eating vegan here at Amayen. And look, what exquisite dishes!
They really take such care that each dish should be nutritious, healthy, and absolutely delicious.
And then they serve it with such grace and style. Thank you, Lin head chef (and queen of style) at @amayen_sanctuary
Vegan food is amazing! . . .
Muesli with soy yoghurt, banana and pomegranate seeds for breakfast 💛 Most days, I prefer avocado toast in the morning, but sometimes I feel like having something sweeter for breakfast. ▫️
What did you have for breakfast this morning? Do you prefer savory or sweet?
🙏💚 TIBETAN TREAT 💚
Feeling deliciously full, happy and content after our plant-based dinner tonight from Jampa's Spirit of Tibet in Forest Glen.
Jampa’s new vegan menu is amazing! Six fabulous dishes to choose from. It was hard to pick just three but we managed it 😂
Three of us chose a dish each for take away and they are pictured from
bottom to top as follows: .
💚🌱💚 EGGPLANT CURRY
Smoky eggplant mixed with pumpkin and potatoes .
💚🌱💚 LENTIL & PUMPKIN CURRY
Brown lentils and pumpkin simmered together in a spicy sensation
💚🌱💚 CHICKPEA & MUSHROOMS
Chickpeas, mushrooms and spinach combined to create a creamy delicious curry
Of course mushrooms are ALWAYS our favourite & we have to confess, we are hooked on that dish! We have it every time but it was wonderful to try two others as well.
The flavours were all incredible, we selected “medium” spice (heat) and this was spot on!
Jampa lovingly prepares all the food from scratch and his expertise with the spice blends is phenomenal.
Dine-in or take away, you’ll find him tucked inside the Big 4 Holiday Resort on Owen Creek Road.
Please call and book and tell him we sent you! We are keen to try the other three vegan dishes on the menu on our next visit. (Feel free to share pics here if you go!) 💚
So that’s Friday night dinner sorted (it was Kev’s turn to cook, can you tell? Haha!!) 💚🌱💚🌱💚🌱💚🌱💚🌱💚🌱💚🌱💚 #plantpowermojo#ppmojo#Tibetanfood#tibet#vegancurry
@peakzuk crunchy hazelnut chocolate squares from our January lifestyle box are made with chocolatier quality Belgian dark chocolate and have a wholegrain crunchy core. Each bite is packed with B12 and Iron and high in fibre, offering a perfect snack while you're on the go, socialising, working out or just craving a mid-afternoon snack at work! 🍫
4 1081 hours ago
@eastbalicashewsuk Salted Caramel Cashew Popcorn has arrived @thevegankindsupermarket (link in bio)! We were blown away by this popcorn when we tried it- it tastes JUST like the toffee popcorn we knew and loved, but couldn't find a vegan version of. Well now we have found it thanks to @eastbalicashewsuk 😍 Available in Chocolate flavour too!
3 672 hours ago
T H E H O L Y N E G R O N I ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Our smouldering strawberry tulsi kombucha features on the menu of one of our favourite cocktail bars in town. ➕ Good music, great drinks, even better people. ➕⠀⠀⠀⠀⠀⠀⠀⠀⠀
@Funkidory in Peckham, serves us up in
N E G R O N I S T Y L E. ⠀🍓🍸🍓🍸🍓🍸⠀⠀⠀⠀⠀⠀⠀⠀
Think:- Martini, Kombucha, Zest.⠀⠀⠀⠀⠀⠀⠀⠀⠀
For dry Janners, 1st Feb is your date. For wet Janners, every day is your date.
Did we mention it's Friday...? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
See you at the bar folks.
3 272 hours ago
@pastinoscrunch Four Cheeses Crunchy Pasta Snack from our January lifestyle box has a uniquely rich & creamy Italian cheese flavour and is delivered with that unmistakable Pastinos crunch. Eccellente! 🧀
Savory Breakfast Idea: Cheesy Pesto Avocado Toast by 📸 @happyskinkitchen 💚 via @vegangotgame#vegangotgame Recipe:⠀
For the pesto:⠀
In a food processor add 2tbsp of cashews, handful of basil leaves, handful of chopped kale, 1 crushed garlic clove, 2 tbsp of nutritional yeast, the juice of 1/2 lemon, salt & pepper to taste and a glug of olive oil, Blitz until creamy. Spread a thick layer of pesto on each slice, add some vegan cheese, some avocado slices and some sauerkraut (if you don’t like it swap for pickle) Toast the sandwich in a griddle pan until crispy and golden brown around the edges. Enjoy!
First stop in Brooklyn and I’m already shook 😩
• Coconut fried oyster mushroom banh mi & buffalo cauli 🔥 (the jalapeño mac bites didn’t survive long enough to be pictured 👀) from @toadstylebk
📸: @aj_millz - s/o @paden_jearce
61 319314 hours ago
Cannelloni with Spinach-Cream Cheeze Filling 🍃💫 by @vegaliciously🍴 Recipe
INGREDIENTS (6 servings)
•800g fresh spinach leaves
•2 purple onion
•2 garlic cloves
•2tsp coconut oil
•1/3 tsp nutmeg
•250g almond cream cheese
•salt & pepper
•4 tbsp coconut oil
•4 tbsp all purpose flour
•300g soy milk (unsweetened)
•300g almond milk (unsweetened)
•1/2 tsp nutmeg
•salt & pepper
•100g vegan parmesan
•50g vegan parmesan
1. mince the onion & garlic. Heat a saucepan, melt the oil add the onion & garlic and cook until golden.
2. Add the spinach leaves and cook for 10 minutes.
3. Add the spieces and whisk.
4. Place the spinach with the cream cheese in a food processor and process until you reach a creamy mixture.
5. Place the mixture in a piping bag and fill the cannelloni.
6. Preheat the oven to 190 degrees.
7. Heat a saucepan, melt the oil, add the flour and whisk until it cooks.
8. Heat the milk and once warm add it to the flour.
9. Whisk throughly, add the spieces and bring to a boil.
10. When the sauce get thick add the parmesan and whisk. Pour the sauce over the cannelloni.
11. Top the cannelloni with more parmesan and cook in the oven until golden (+- 30 min)
288 1659818 hours ago
VEGAN “VODKA” RIGATONI PASTA✨
ITS PASTA WEEK!
3 pasta recipes in a row... coming at ya guys.
Tag a friend and grab recipe below!
Vegan vodka pasta
1 yellow onion
4 garlic cloves
2 Tbsp avocado oil or olive oil
1 4.5-oz. tube tomato paste
½ tsp crushed red pepper flakes
1/2 cup raw cashews
1 cup filtered water
1 lb. rigatoni noodles or any pasta your heart desires
1 bunch fresh Basil
Salt and pepper *I didn’t include vodka because I didn’t want to add any & to me it’s just as good without it, but you totally can if you want, just add 1/4 cup to the sauce before step 6*!
1. Fill a large pot with water and place over high heat. Add a big pinch of salt and bring to a boil. Once boiling add the pasta and cook for 11 minutes or follow directions on your pasta box.
2. Meanwhile peel and finely chop onion. Firmly smash 4 garlic cloves, peel skin off, then mince.
3. Heat 2 tbsp oil in a large deep pan or pot and add onion and garlic, cook for 7 minutes... constantly stirring.
4. Add the entire tube of tomato paste and chili pepper flakes (optional) and stir. Continue to stir and lower heat. Cook for 4 minutes.
5. In a blender combine half cup raw cashews and 1 cup filtered water. Blend on high for 1 minute or until fully smooth.
6. Pour the cashew milk over the tomato paste/ onion mixture and stir. Carefully scoop out 1/4 cup (use a heat proof glass cup) of the hot boiling pasta water and add to the sauce. Stir until smooth sauce forms. Add a few more tbsp of hot pasta water if needed.
7. Once the pasta is done cooking,Transfer rigatoni noodles straight from the pot to the sauce. Add 1/4-1/2 cup hot pasta water to the pasta to loosen it all up.
8. Top the pasta of with chopped fresh basil, pinch of salt and freshly cracked pepper. You can also add vegan parm or a sprinkle of nutritional yeast if that’s you’re jam.
53 28948 hours ago
Wild Mushroom Stroganoff Soup 🥣🍄 by @rabbitandwolves 🐰 Recipe
8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
1 Tbsp. Olive oil
2 Cloves Garlic, chopped
1/2 a Sweet onion, chopped
1 Tbsp. Sherry vinegar
1 Tbsp. Tomato paste
5 C. Vegetable broth
1/2 C. Full fat coconut milk, I used Native Forest from Edward and Son's
2 C. Wide noodles, vegan
Salt and Pepper to taste
In a soup pot, heat the olive oil on medium high. Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper.
Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions.
Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil.
Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.
Taste and season as needed. Serve immediately!
Stuffed Butternut Squash 🧡
1 butternut squash
1 cup chickpeas
1/2 cup cooked (red) quinoa
1/2 cup pomegranate seeds
1/2 of a red onion
2 garlic cloves
2 large handful of fresh spinach
Juice of 1 lemon
1 tsp harissa seasoning (or more to taste)
Salt and pepper
Preheat oven to 425 F (220 C).
Cut butternut squash in half, scoop out the seeds and put both pieces on a lined baking sheet (cut side up).
Bake for 45 to 60 minutes (depending on its size) until fork tender.
Finely dice onion and garlic and sauté on medium heat with a splash of water until slightly browned and fragrant.
Add chickpeas, spinach (chopped), quinoa, lemon juice, pomegranate seeds, harissa seasoning, salt and pepper (to taste). When butternut squash is done, take it out of the oven and let it cool down a bit to scoop out some of the flesh (but just enough to have space for the filling). Stuff with the chickpea mix and put it back in the oven for 5 minutes or just enjoy as it is! 🧡
Add a drizzle of runny tahini on top!
Use the remaining butternut for another recipe, like hummus, baked goods, cheese sauce, a smoothie, oatmeal etc! (I scooped out about half a cup and used it to make hummus)
I always cook a full cup of quinoa instead of just the small amount necessary for a recipe and refrigerate the rest for another meal.
Kale would also work well instead of spinach (or both😋)