My version of a taco bowl. Made with lettuce, black beans, corn, "taco meat", refried beans and mashed avocados. I used whatever I had, but if I could make it again, I'd add either pico de gallo or salsa. The "taco meat" is made with two cups of walnuts, a pack of tofu, 4 tablespoons of tomato paste, two shallot cloves, four cloves of garlic, three teaspoons of paprika and a few dashes of chili powder. I mixed it in a food processor and water sauteed it on high for a few minutes. I also heated a can of refried beans, mixed with a cup of nutritional yeast and a bit of water. I mashed the avocados with one lemon, some salt and pepper. #vegantacobowl#veganfood#veganmeals#veganmexicanfood#vegan#veganlife#plantbased#plantbasedfood#plantbasedlife#crueltyfree#crueltyfreefood#veganforlife
I was so touched and moved by the beautiful Noosa Vegan Festival yesterday and now following on with Earth Day I want to make my book even more accessible to you 🙌🌏So, for 24 hours, enjoy $10 OFF my new book! ❤️ Link to shop is in profile 💫 Just FYI, because I printed my book as ethically as I could here in Australia, this basically means I make zero money off any sales for the next 24 hours. If I could make it even less, I would, but this way, I hope we both win 😉 Switching to a more predominantly plant based diet is one of the BEST and most POWERFUL and EFFECTIVE ways YOU can help to save the planet. I cant stress that enough! 🙏 So, wondering where to start? Try my book! And please message me if you ever have any questions.
Fried meatless spring rolls.
Peanut grease, soy sauce, sriracha.
Side salad daikon and carrot.
Meatless red beans, whole oats, zekret seasonings + ginger and sesame seeds.
Award for the cleanest and organized presentation.
27 minutes ago322
You want to eat more fresh living food? You need to see them! Don't hide them in the back of your guards or your fridge. Find a good looking spot for them! And if you have children make sure they are at a good level for their little hands ❤! Happy fruity home for a happy fruity life 🙌
Vous voulez manger plus d'aliments frais et vivants? Vous devez les voir! Ne les cachez plus au fond de vos gardes manger et de votre réfrigérateur. Trouvez leur un endroit de prédilection à porté du regard! Et si vous avez des enfants assurez-vous qu'ils soient à leur hauteur, facile d'accès pour leurs petites mains ❤! Une maison heureuse et fruitée pour une vie heureuse et fruitée 🙌
A weekend vegan feast- try it out with friends! ⠀⠀⠀⠀⠀⠀⠀
My favourite part of this spread was the rice paper rolls with tempeh, shredded carrot, rice noodles capsicum and sprouts of your choice... and the purple sweet potato mash! Tonight we have guests coming over in Bondi and are cooking up a spread - no better time to introduce friends to plant based food than by leading by example & cooking delicious food that can be enjoyed by anyone. Food brings people together - so rather than alienating people by making them think vegan food is boring and starting arguments get them involved and make it fun and memorable - good company & good nutritious food... you’ll be surprised how much positivity this spreads.
I’m a realist - not everyone is going to become 100% Plant based overnight & perhaps ever (post I’ve planned for later this week goes into this in detail) but the more plants we can eat as a society the better, for our personal health & the health of the planet. If that means you do 70-90% of your week as plant based then for me that’s a great result from what is probably currently 70% animal based (so many products you wouldn’t even believe have animal ingredients hidden in them). Plus I know that this is usually the starting point for most people & in fact I too went from pescetarian to vegetarian to vegan as my knowledge & confidence grew. It was slightly easier for me as I had already cut milk & most dairy (unless hidden in products) when I was in late high school because it made me feel bloated and lethargic.
Im not going to preach going ‘cold kale’ because I didn’t do that - how you transition is a personal choice and ultimately the best way is whatever will be most sustainable for you. During my transition it was an absolute no brainer by the end to just go 100% Plant Based and only someone who has eaten vegan for say 6-12 months minimum can explain the changes you feel in terms of recovery & energy. And it would be remise of me to leave out the overwhelming sense of liberation and empowerment you feel when you wake up and go to bed knowing your body is fuelled & thriving with zero animal products required.
Cheesy, smokey paprika popcorn makes the perfect weekend snack!
Simply heat a large pot with a few tbsp of coconut or olive oil, then add in 1/2 cup of popcorn kernels, cover with a lid and shake the pot every minute or so to coat the kernels. It’s super fun watching the popcorn pop too! I then added salt, smoked paprika and nutritional yeast. It was YUM and definitely one of my go-to snacks now that I feel like I can’t eat anything. 💁
Next combo to try will be cinnamon sugar I think... what’s your fave popcorn flavour? 🍿 #lowfodmapvegan#fodmapfriendly
Organic Raw Triple Choc Biscuits ready for the small and large Tasting Boxes this week 💕 Crunchy activated buckwheat and cacao biscuit base sandwiched with a creamy chocolate cashew filling. Feed your body with real food 💫
Follow @absoluteveganrecipes for more daily vegan recipes!
Pomegranate avo toast by @michalakramer 🥑 .
✧ Easy spicy guacamole recipe:
• 2 avocados
• 1 small onions, peeled and chopped
• 1 small clove of garlic
• taste with chili flakes (or 1 small fresh chili chopped in small pieces)
• taste with 2 sp lime or lemon juice
• taste with salt & pepper.
served on a fresh baked sourdough bread with pomegranate seeds.
Good Friday evening all!
Here is day 🖑 of my plant-based meals!
Breakfast: Leftover chia pudding (from Day 3) w/ almond cinnamon granola, organic banana, blueberry, raw almond
Lunch: Oil-less organic quinoa fried rice w/ organic carrot, onion, red pepper, garlic, ginger, jalapeño, organic cilantro - cooked in water & coconut aminos (Coconut Secret) - , hot house cucumber, peeled oranges, steamed purple cauliflower
Dinner: Oil-less bean thread noodles, organic carrot, red pepper, garlic, ginger, organic extra firm tofu, organic cilantro, green chili pepper, pink himalayan salt - cooked in water & coconut aminos
So glad it's the weekend! Stay tuned 🌚!