Some days I wear a matching yoga set & have a full practice....
but most days I roll around on the ground wearing vintage swishy pants & a beanie 🙃
I’m digging the barefoot mountain lifestyle 🌞⛰ Yesterday we went up Table Mountain, one of the 7 natural wonders of the world 🌎✨ absolutely breathtaking! Being in spots like this really grounding for me. It puts things into perspective and makes me see the bigger picture (literally)😅 The vlog from yesterday just went live on my channel! I also show you everything I ate, plus share a super easy stir fry recipe 🤤🌱
Veganized Brazilian brigadeiros 😍
Quick and Easy Vegan BANANA BREAD MUFFINS 😋
So delicious, moist and full of sweet banana flavor you would never know they are healthy. 💚
Perfect for on the go snacks, breakfast or brunch!
Recipe (for 6 - 8 muffins)
1/4 cup soya yogurt
1, 5 tsp chia seeds + 4-6 tsp water
1/3 - 1/2 cup sugar or 1/4 cup agave syrup
75 g coconut oil
1,5 ripe banana
3/4 cup flour
1/4 cup oats
1 1/2 tsp baking powder
1/2 cup chopped walnuts
1/2 tsp cinnamon
pinch of salt
Soak the chia seeds in water. Preheat oven to 180C / 350F.
Mix yogurt, chia seeds with mixer, add sugar/agave and melted coconut oil - mix till good texture. In another bowl mash bananas with a fork, add cinnamon. Mix flour, oats, baking powder and salt. Add wet ingredients and walnuts (keep some chopped walnuts for topping). Spoon the batter into the muffin tin. Sprinkle each muffin with some of the remaining nuts. Bake them 20-25 minutes.
This is one of delicious recipes for collective TENERIFE VEGAN COOKBOOK (@thefoodiecommunity
ongoing project) inspired by @petyaboycheva
Do you have quick, simple and yummy plant-based recipe that you would like to share with the world? Send it via e-mail: firstname.lastname@example.org
no later than 15th January 2019 and get free promotion on our social media accounts, free e-cookbook at the end of the project and opportunity to get you own video recipe. Food lovers, chefs, food bloggers, restaurants, food businesses... EVERYONE IS WELCOME! 😀 For more info follow the link in bio 👉 @tenerifemagazine
. USE & FOLLOW 👉#tenerifevegan
#vegano #veganfood #tenerife #tenerifevegano #plantbased #vegantenerife #veganspain #veganofspain #cookbook #eatinghealthy #veganyum #instavegan #instatenerife #healthychef #veganrecipes #plantbasedpower #muffin #vegantarts #dairyfree #bananabread #healthydessert #healthydessertrecipes #veganfoodiefeed #veganfoodie
had the most perfect nachos at the vegan christmas market in cork!! made by loving hut
NUTS about this nut roast 🤪 Thanks @themalltavern
in Notting Hill for this yummy Christmas dinner with all the trimmings. Team lunches on a Tuesday to kick start this weeks celebrations!
gyro tempeh, almond feta, Violife mozzarella, roasted red peppers, kalamata olives, tomato, mayo & greens. on special today.
Vegan rocky road chocolate bites.🍫
For those who have a massive sweet tooth like I do. :)
I think these would also make a lovely little present if you pack a couple in a jar or something similar with a bit of decoration or a lovely bow around it.🎀
Full recipe via the link in my bio.👆🏻
Guacamole & mango salad with black beans
, zested and juiced
1 small mango, stoned, peeled and chopped
1 small avocado
, stoned, peeled and chopped
100g cherry tomatoes, halved
1 red chilli, deseeded and chopped
1 red onion, chopped
½ small pack coriander, chopped
400g can black beans, drained and rinsed
Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans - Enjoy!
#Veganlyfestyle #veganlifestyle #veganlyfestyle441 #veganrecipes #vegan #veganfood #veganfoodblogger #veganfoodshare #veganeats #vegan4lyfe #veganfoodie #vegan #plantbased #plantbaseddiet #plantbasedlifestyle
Savory Breakfast Idea: Crunchy sourdough avo and mushroom toast with chilli flakes by @happyskinkitchen
For the Crust Sourdough Bread:⠀
1 cup sourdough starter, at room temperature⠀
1 1⁄2 cups rye flour⠀
1 1⁄4 cups warm water⠀
1 (2 1/4 teaspoon) packet active dry yeast⠀
1 cup whole wheat flour⠀
1 3⁄4 cups all-purpose flour, plus⠀
1⁄2 cup all-purpose flour⠀
1 teaspoon salt⠀
1 tablespoon sugar⠀
2 1⁄2 tablespoons caraway seeds ⠀
Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.⠀
Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir until dough comes together.⠀
Knead 9-10 minutes until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.⠀
Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.⠀
Cut a couple small slashes about 3/4" deep on top of loaf; spray loaf with water and bake at 425° for 9 minutes, spraying loaf after 3, 6, and 9 minutes; reduce oven temperature to 400° and bake another 20-25 minutes until loaf is browned and sounds hollow when tapped on the bottom; transfer finished loaf to cooling rack. Enjoy!
#veganfood #mushrooms #vegan #veganeats #veganfoodie #veganfoodshare #vegetarisch #veganpasta #vegandinner #veganeats #healthyfood #plantbased #plantbaseddiet #vegangermany #veganiseasy #whatveganseat #bestofvegan #vegandeutschland #vegansofgermany #veganinspo #veganinspiration #veganism #eathealthy #veganlife #veganlifestyle #vegansofig
👌🍕 That's worth way more than 8.97 but I ain't tellin them 🙌👅
Best vegan breakfast 😍. On Saturday I had some last minute Christmas shopping to do, so I thought I’d get something to fuel me through (it was also the morning after my work Xmas party 😂). I went to @super_natural_cafe_
which has so many incredible vegan options. It’s a veggie/vegan cafe right by Newcastle’s train station. This was the Full Vegan Breakfast- hash browns, sausages, toast, beans, tomatoes, potato waffle, “vegan egg”, mushrooms ... what more could you want!? I paired mine with a soy latte. If I wasn’t so incredibly full after this I would have loved to have tried one of their many vegan cakes (especially the vegan carrot cake 😍😍). If you’re ever in Newcastle you NEED to give this a try! I’m currently lying on the sofa feeling pretty ill and just wanting to sleep the day away 😩. The fact it’s only 7 sleeps until Christmas is getting me through 😍. Hope everyone is having an amazing week! 💕(ps it reeeeaally irritates me I didn’t take the photo in a more perpendicular way 😂)
I always want to be that person that makes the cute crafty DIY homemade gifts, but then...life happens. 🤷♀️ It’s hard! You know what I think would be really thoughtful and totally manageable though??? Making cute gift bags of this OIL FREE CHUNKY TAHINI GRANOLA for your friends and family! 🥰 And, kind of like how you do when you’re shopping, one batch for a friend and one for you, right? 😉Grab the full recipe on the blog— there are TWO ways to make it— the chocolate variation is my favorite and would be perfect for a chocolate lover this year!!! XOXO. Anyone have any tips on styling the granola for a gift? I’m thinking a bag or mason jar with some Christmas ribbon would be highly appropriate! Share your tips, crafters!!! 😘
Even though it is cold, the sun is shining and I was craving a green smoothie! This smoothie was made with a frozen banana, 2 medjool dates, some natural peanut butter, a large handful of fresh spinach, and almond milk. Have a great Tuesday! ☀️
I was lucky enough to receive @imserenalee
‘s new ‘Vegan London’ book in the post‼️ Swipe to see how much Murphy enjoyed reading it too😻 Resolution for 2019: see how many places can be visited in #veganuary
. Thank you to @quartocooks
Three is the magic number! That’s why we created these delicious 3 bean burgers, with potato wedges & Chinese slaw!👌 #burgertime
Waffles, tofu scramble, breakfast potatoes, and honey mustard sauce!
For the waffles we combined together 1 1/2 cups of flour, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, 1 1/2 cups of almond milk, 3 tablespoons of melted vegan butter, and vegan chocolate chips. Mix it well until you have a smooth batter and pour about a 1/2 a cup of the liquid batter into a waffle iron. Repeat this step until you run out of batter.
On the side for the breakfast potatoes we simply pan fried them in an iron skillet with olive oil, himalayan pink salt, and black pepper.
To dip we had our honey mustard sauce which consists of vegan mayo, dijon mustard, and maple syrup.
Finally along with this meal we had our tofu scramble, recipe is listed in the post below!
Tofu scramble 🍳
First sauté finely diced onions in olive oil. Once translucent crumble in firm tofu and add in chopped mushrooms. Stir and let the tofu brown, then add turmeric, black pepper, himalayan pink salt, nutritional yeast, and fresh parsley. Keep on stirring until all the flavors are evenly combined and everything is fully cooked!
For an extra "eggy" taste add in black salt.
Stayed tuned for our full brunch and waffle recipe ☺️
Whole wheat French baguette with @kitehillfoods
cream cheese, avocado, basil-olive oil drizzle, & black pepper 🥑🥖
Pan-roasted cauliflower florets in olive-oil, seasoned with himalayan pink salt and black pepper!
Pumpkin snicker-doodle cookies from @itslivb
Oven-roasted potatoes with olive oil, himalayan pink, pepper, and rosemary 🥔
Our traditional thanksgiving salad we make every year!
Kale based salad topped with roasted butternut squash, roasted pecans, and cranberries! For the dressing we stirred together dijon mustard, olive oil, lemon juice, himalayan pink salt, black pepper, and brown sugar. We massaged the lake with the dressing and then added the toppings! Also, paired great with avocado 🥑🥗
Seared cauliflower with gravy! One of the many dishes we made for thanksgiving today 🤗
We marinated it in a mixture of date paste, boiling water, dijon mustard, soy sauce, fresh rosemary, thyme, sage, bay leaves, himalayan pink salt, and black pepper. We baked it for 20 minutes on 375° and then seared it in olive oil ten minutes on each side. On top we drenched it in our mushroom gravy!
For the gravy we sautéed onions in olive oil and added in rosemary, thyme, bay leaves, sage, himalayan pink salt, and black pepper. Once translucent we added in a 1/4 of a cup of Chardonnay and diced up mushrooms. Once the wine has been absorbed add in 2 tablespoons of soy sauce, 3 tablespoons of flour, more Chardonnay, and some warm water. Let it thicken and serve on your favorite thanksgiving dishes!
Stay tuned for more thanksgiving recipes 🍽🦃🍁
Pan-roasted broccoli florets simply seasoned with himalayan pink salt & pepper!
Mellow Mushrrom Pizza🍕
One of our favorite pizza places, they are amazing at accommodating to vegans!
We got a large tray, half "Holy Shiitake Mushroom" and the other half of the "Thai-Die Pie" replacing the curry chicken with curry temp and the whole pizza with @followyourheart
Sauté onions, peppers, cherry tomatoes, mushroom, minced parsley, and spinach in olive oil on a pan. Once golden brown, add some water, nutritional yeast, black pepper, and himalayan pink salt. Let it simmer on medium heat. Meanwhile, take a wrap and place two slices of @followyourheart
provolone cheese. Place it in the oven on broil for about 1-2 minutes until wrap is still soft and cheese is melted.
Then, place the vegetables into the wrap, along with some fresh slices of avocado. Roll up the wrap and serve!
On the side we oven-roasted potatoes with onions in olive oil 😋
Late night cravings for these spring rolls from Israel 😌
Spinach Mac n' cheese!
We boiled elbow brown rice noodles, then tossed in caramelized onions, spinach, nutritional yeast, @followyourheart
mozzarella cheese, olive oil, himalayan pink salt, and black pepper. We made sure everything was well combined and that the cheese was fully melted! We served it with more nutritional yeast 😋