Mac and cheese. It’s always been my weakness. This one I made without nuts or seeds and just used cauliflower and potato. I’m working on a website to post full recipes, so that should be up there soon. It’s a winner! Happy Tuesday!
Auguri a tutte le donne del mondo! Vi voglio bene! 💐
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📷📹 from : brunobarbieri_chef
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Veggie Pot Pie with Buttermilk Biscuit Topping (scroll to see the filling). Another delicious dish I served at the yoga retreat in Desert Hot Springs. When you’ve been doing lots of yoga and hiking and enjoying the outdoors, comfort food calls! 🌵☀️😋
After Eight you say?
NAAAH - you can eat this cake any time ⏰
Vegan Nachos! 🤤 Smothered in Chipotle Queso and stacked high with Black Beans, Pico de Gallo, Guacamole, and Cilantro. I’ll be serving these up every weekend, Friday through Sunday at @ChezAlexBrooklyn
Hello Lovelies 🌱💚
This week’s lunch special ☝🏾
Vegan Ribs (soy free), Red Rice & Beans, and Collard Greens
Super yummy & super filling !! 💚
Spaghetti, homemade pesto, cherry tomatoes + sundried tomatoes 🍅 🍃
I made this pesto using spinach, kale, garlic, lemon juice, olive oil, nutritional yeast, salt + pepper. So easy and delicious 🤤
Sticky Garlic Tofu! 😍👌🌱
RECIPE: Serves 2
1 block of firm/ extra firm tofu – about 350gr
2 tbsp of toasted sesame seeds oil
1/2 cup of hoisin sauce
2 tbsp of Tamari or soy sauce
3 garlic cloves – finely minced
1 cup of uncooked brown rice
3-4 spring onions finely chopped A generous sprinkle of sesame seeds
1 tsp of chilli flakes (optional)
Start by pressing the tofu between 2 tea towels to remove the excess water. I normally just cover it with a bowl and I put my heavy iron cast pan on top. Leave it for 10 minutes to try ti squeeze out as much water as possible. Then chop the tofu into cubes. In a frying pan on a medium heat add soy sauce, hoisin sauce and the minced garlic and give it a good stir. Add in the tofu cubes and mix it all together to make sure the tofu is coated with the sauce. Remove from the heat, let it cool down and place it in the fridge for 20 minutes. In the meantime cook the brown rice according to the packaging instructions. In a frying pan add the sesame oil, once hot add in some of the tofu cubes in a single layer along with the sauce. Fry for 5 minute without flipping them, then flip them over and cook them on the other side for another 5 minutes. Add the chopped spring onion at the last minute. Serve the tofu with cooked brown rice and a generous sprinkle of sesame seeds.
Today I put all the customer-favorite menu items together to make a very special ‘special’. I love what I do but it wouldn’t even matter if there wasn’t anyone to taste what I make and put on the plate every single day. It’s a fairly simplistic dish, but this one I’ll remember how to make by heart forever. ❤️✨🌱
(Spinach, Zucchini Noodles, Fire Roasted Red Bell Pepper, Roma Tomatoes, Crispy Smokey Tempeh, Jalapeño Cashew Cheese & Microgreens)
Gluten free pancakes with tahini
and fig jam.
Palačinke sa pastom od sesama
i đemom od smokva.
Tahini and fig jam is match made in heaven (for me anyway).
Think I finally nearly perfected my gluten free, oat free, fluffy, light pancake batter.
Beautiful day in London, definitely feels like a spring.
for the first time! It was a solid bop! 10/10, will be going back!
Hey folks! Whilst visiting and interning w/ my big sis this past spring break we did the vegan challenge (also going soy, and gluten free) all week. Here’s one of the many dishes me and my fav kiddos made! Tacos with mushroom meat. Homemade guac and pico-esque salsa 😂✊🏾, rice and peas. First time trying Daiya pepper jack cheese too, ISSA BOP. Think we were all glowing by the end!
Let’s play a game! It’s called What’s In My Fridge. Lol I’m fresh off of spring break and had little to nothing in my fridge and freezer and I threw this lil gem together. I saw these shirataki noodles in my local grocery store a while back and decided I’d give them a try as I love pasta and have been looking for various noodle replacements. Zucchini noodles are my fav replacement but they haven’t been at my store recently 😭, brown rice noodles are always a solid bop but maybe not so much for those who are avoiding carbs. Well I’m happy to announce that these noodles have only 4g of carbs, 0 calories, 0 sugar, 0 fat content. The noodles have no taste on their own so you can cook them however you’d like to get whichever flavors you prefer. I sautéed my veggies in like a tsp of olive oil with garlic. The frozen green beans were this color coming out of the package (lol no I did not overcook them. They just been in that freezer for a lil too long) 😂😂✊🏾. As always I left the spinach raw to get the most nutritional value. I added a lil bit of cilantro, turmeric, minced ginger, thyme, ground cumin, parsley (like a lil lil lil), onion powder because I didn’t have any fresh onion or scallions, pink salt, Goya adobo (lol just a dash’ll do), and one tsp of @oceanshalo
soy free sauce soy sauce. Stir fried and violá bon appétit!
meatloaf made out of @beyondmeat
, gluten free brown rice/quinoa breadcrumbs, peppers/onions, homemade flaxseed “egg” (gel), sautéed kale, mashed cauliflower, and homemade gluten free gravy. The sauce on the vegloaf is sweet baby rays because I was in a hurry. Looking forward to making a healthier homemade bbq sauce next time around. ☺️💃🏾
Curry On, nothing to see here but veggie curry & cilantro lime rice. Curry includes kidney beans, mushrooms, kale, spinach, carrots, cauliflower, garlic, cilantro, green onion. As always, add the leafy greens after everything is already cooked so that you’re keeping the most nutritional value possible. Just let the sauce wilt it heat isn’t needed.
Something delicious this way comes along. #VeganFishCake
w/ homemade tartar sauce, veggie curry, and salad. Gluten and soy free.
Another seeefood pasta, this time using chickpea noodles. @eatbanza
. Hearts of palm give this pasta it’s distinct seafood taste.
Oyster mushroom “chicken” tacos, cilantro lime yellow rice, ginger veggies.
Made some pesto last night. It was pretty snazzyyyy. Used avocado and spinach as the base as all I had was dried basil. Next time I’ll use grape seed oil but this time I used olive oil (after you add the oil to the pesto you have to bring it to a boil to boil the robust flavor from the olive oil.)
Quick dinner using the rest of the #JustEggs
my bf’s mother bought me. Squash, peppers, tomatoes, garlic, ginger, onions, mushroom, spinach seasoned with turmeric, sage, rosemary, Goya adobo, cayenne, red pepper, and a whole key lime. Tastes like a chicken stir fry. Broccoli tots on the side.
Where are all my transitioning #vegans
at?? I got some HEAT for ya’ll! #MeatAlternatives
pictured: oyster mushrooms marinated in vegan buttermilk and double battered in garbanzo bean flour (feel free to use any flour you prefer!) macaroni and “cheese” made out of brown rice noodles and a cheese sauce made of lovely veggies. This isn’t shown but make sure you cook your veggies before blending them. I roasted mine in the oven.
Made this #vegansausage
stir fry over mashed cauliflower. YUM! Sauté your peppers and onions in a tablespoon of minced ginger and Goya adobo + Thyme + rosemary + sea salt + pepper (all to taste) , add your @beyondmeat
hot Italian sausage and sauté until Cajun, then add your spinach and a little water last (you only want to wilt the spinach). Make your mashed cauliflower however you normally make your mashed potatoes, just sub cauliflower and plantbased milk (I use unsweetened coconut milk).
, stuffed avocado (pulled jackfruit, kale and spinach, homemade salsa), cheesy grits (nutritional yeast), hash brown.
This past weekend was great!!! @kyla_rob
came up to celebrate her 22nd and we had a blast! Friday we took a trip to the @nationalportraitgallery
, Saturday we had a private yoga session with @ananda_joy_
and later I hosted a women’s empowerment dinner with lots of yummy vegan food and self affirming activities. Sunday we enjoyed a great bday brunch at @shawstavern
(I had the @beyondmeat
My attempt at homemade vegan pupusas, curtido, and salsa. Along with some coconut rice 💃🏾
is a true GEM. They deliver quality produce for wayyyy less than what you’d pay at the grocery store! This is a much cheaper option for me all around as I do not have a car and transportation can get wildly expensive. You customize each of your boxes, choose the quantity of each box, whether you’d like organic or conventional, and you can even choose the frequency in which you receive them. They’re making sure perfectly good produce doesn’t go to waste because of cosmetic preferences and surplus. They donate food to local food banks, andddd you can apply for a reduced cost box depending on your income! #cookingugly
make sure ya’ll hop on that!