Super quick and easy macaroni with a cashew-pumpkin sauce and peas for dinner today 🎃.
Recipe Cred: thegentlechef.com
• 1 block Mozzarella Fior di Latte (from the Non-Dairy Evolution Cookbook)
or Mozzarella di Tuscano or di Campana variations
• 1 cup plain unsweetened non-dairy milk
• ½ cup all-purpose flour or rice flour
• 1 T nutritional yeast flakes
• 1 cup plain fine dry breadcrumbs
• ½ cup panko-style bread crumbs
• 1 and ½ tsp fine sea salt or kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp coarse ground black pepper
• high-temp cooking oil, such as grapeseed, safflower, sunflower
• marinara sauce, for dipping
Cut the mozzarella into sticks and keep chilled until ready to prepare the breading. Prepare the marinara sauce ahead of time so it can be reheated just before serving the fried mozzarella.
In one bowl, whisk the milk, flour and nutritional yeast together until smooth. Set aside.
In another bowl, combine the breadcrumbs and seasonings.
Dip a mozzarella stick into the milk/flour batter, shake off the excess and roll in the breadcrumbs until thoroughly coated. Handle them gently so as to not dislodge the breading. Place the stick on a plate and repeat with the remaining sticks. If the breading is not adhering completely, repeat dipping in the milk/flour mixture and then the breadcrumbs. It’s important to achieve complete coverage. Place the plate into the refrigerator uncovered for 30 minutes to allow the breading to dry a bit and thoroughly chill the mozzarella.
Add 1-inch of oil to a deep skillet or wok and place over medium-high heat. Place the marinara sauce over medium heat to warm while frying the mozzarella sticks.
When the oil begins to shimmer, gently lower a few of the sticks into the hot oil and fry until golden brown. Fry the sticks in batches; remove with a slotted spoon and place on a plate lined with paper towels to absorb any excess oil.
Serve immediately with the marinara sauce. If the sticks need to be reheated, place them in a hot oven for about 10 minutes; they also respond well to brief reheating in a microwave (they heat from within, which is very efficient for melting the cheese).
So my friends often ask me for lentil recipes..here’s a one pot one - garlicky sweet potato and mung bean dal - eat it soup-style or ladled over some brown rice. A perfect and comforting meal, ready in under an hour with less than 10 ingredients.
1 cup mung bean (split yellow lentils)
1 large sweet potato, washed, skin peeled and cubed
4 garlic cloves, minced
1/2 tsp turmeric
1 tsp cumin seeds
1 tbsp olive coconut oil
4 cups water
1 Serrano pepper, chopped finely
Cilantro - about 1/2 cup
Juice from 1 fresh lime
Heat a deep stick pot with coconut oil
Add the cumin seeds and stir until they turn dark brown
Add the minced garlic and Serrano and stir for a minute. Make sure they don’t turn too brown
Add the cubed sweet potatoes, salt and turmeric and stir on medium heat for about 4 minutes.
Add the lentils and sauté for 2 minutes
Now add 4 cups water, partially cover and bring the lentils to a boil on medium high heat.
Reduce heat and simmer until the lentils are done and potatoes are cooked through. (About 25-30 minutes)
#vegans #veganrecipes #vegan #eeeeeats #dal #healthyfood #healthyrecipes #plantbased #plantbaseddiet #foodporn #veganfoodporn #veganfoodshare #veganfoodspot #thrivemags #bestofvegan #heresmyfood #buddhabowl #meatlessmonday #lentils #vegandinner #veganmeals
Cheezy vegan/GF pasta with red cabbage + cilantro sprouts 🌱🌱
We bought lots of sprouts and micro greens at the Dallas farmers market yesterday and made this dish 🤤🤤
Gluten free red lentil and brown rice pasta
Coconut vegan cheddar cheese
Hot sauce (optional)
Sprouts on top!
Simple, delicious, and photogenic 😉😉
What’s your favorite toppings on pasta? 👇🏼👇🏼
You can find healthier alternatives to your favorite foods! Stop making excuses!
Kabocha Burgers 🍔🎃
I finally used one of the pumpkins I bought at the Ludwigsburg Festival a few weeks back to make these super tasty burgers 🧡🧡🧡
Recipe: •Half a medium Kabocha pumpkin •1 can of black beans •1 white onion •3 garlic cloves •3 cups oats •handful pumpkin seeds •2 tbsp flax seeds •1 tsp paprika powder •1 tsp Cinnamon powder •1 tsp garlic powder •1 tsp cumin powder •pepper •Himalayan salt •2 tbsp olive oil •Preheat oven at 390F/200C and line a baking sheet with parchment paper. •Using a shark knife, cut the pumpkin in half lengthwise (removing the top and bottom is optional) using a large metal spoon scoop out all the seeds and strings. •Brush the pumpkin flesh with olive oil or coconut oil and place flesh down on the baking sheet. •Bake for 30-35 minutes or until a fork easily pierces the skin.
Remove the pan from the oven and let the pumpkin cool for 10 minutes, then scoop out. •While the pumpkin is in the oven open the can of black beans, rinse well and place in a mixing bowl and with a handheld mixer smash the beans. Set that bowl aside and mince the garlic and onion.
•Once the pumpkin is cool in a food processor mix in the smashed beans, baked pumpkin in slices or pieces, oats, garlic, onion, seasonings, and olive oil. (I actually did the burger batter in 2 rounds so I divided the beans and all the ingredients including the pumpkin in the food processor and once both batters were smooth I mixed them together in 1 big bowl) •Right before making the burgers I added in my pumpkin and flax seeds! •Form mixture into patties and bake in the oven also at 390F/200C for 25-30 minutes and voila you have your pumpkin patties ready to go to eat as you like! 👅👅👅👅👅
(The other half of the pumpkin I used to make some orgasmic pumpkin fries!) I promise to feature them soon! 🎃🎃🎃🎃
Spiralized cucumber salad.
Brinner* > dinner
*(Brinner = breakfast for dinner)
Recipe for these breakfast potatoes and tofu scramble (obvi both vegan): @sweetsimplevegan
, arroz refogado com cenoura e espinafre, espetinho de legumes(assado na #airfryer
) batata assada, bolinho ou hamburguer de grão de bico, e almôndegas de pts e berinjela com molho de castanha e ervas(leite de castanhas, azeite, alho, molho de gergelim com alho, pimenta, sal, nutricional yeast, coentro e orégano)
#vegan #veggies #vegandinner #jantarvegano #veganocomeoque #cruelhyfree #semcarne #segundasemcarne #semanimaisnoprato #nutricaovegana #veganrecipes #healthyfood #comudadeverdade #cozinhasaudavel #cozinhavegana
Go hard or go home 🦅 💪
👕Featuring: The Original T- Light Grey
🤤 See the whole range (link in bio) 📸Model: @keenanwalker_
When life gives you lemons,
make a sweet lemonade🍋
Jos our local farmer and good friend brings us al these lovely veggies and fruits. Wild flowers for on the tables and edible flowers for your plates.
Have a nice weekend everyone!
Cheesy. Creamy. Crispy.
With garam masala mayonaise, made of aquafaba.🌿
For English, see below
Vandaag vieren we onze dierenliefde
Naastenliefde en compassie zijn fantastische eigenschappen die horen bij ons mens-zijn. Maar de hypocrisie is schrijnend, het is ondenkbaar dat we de dingen die we varkens, koeien en kippen aandoen, onze huisdieren aan zouden doen.
Niemand is vòòr dierenleed, noch vegans noch vleeseters. Het leed wordt vakkundig achter de schermen gehouden door de vlees, zuivel en ei- industrie.
Het is eng om de waarheid te zien zoals ze is, maar de geschiedenis leert ons dat bewegingen met een overtuiging, algemeen gedachtegoed kunnen veranderen.
Help elkaar, stap voor stap en met liefde.
Xoxo team KV
Today we celebrate the love we feel for our animal friends.
Compassion and kindness are fantastic virtues that we are gifted as humans.
But the hypocrisy is undeniable. Its unthinkable that we do the things we do to cows pigs and chickens to our pets.
Nobody likes animal cruelty, neighter vegans nor meat eaters. The cruelty is kept completely hidden from the public eye by the meat/dairy & egg industry.
Its scary to face the hard truth. But history teaches us that a single movement can create a different ideology.
Help each other. Step by step, and with love.
Xoxo team KV
BIG BERNIE’S BURGER
🗯Burger of quinoa. carrot. chickpeas.
🗯Chef’s special sauce.
🗯tomato. pickles. lettuce.roasted tomato.
“We love those onionrings” ♥️
How about you?
And offcourse with a lot of other spices to make it rich in flavour. The organic fruit on the side is a little dessert after your soup.🍇🍓
FUEL FOR THE BODY!💪🏽
You can drink wine, eat chocolate cakes, have amazing dinners with a lot of food. But don’t forget to give your temple, extra veggies, vitamines, and a detox!
Balance in life is a constant struggle! Enjoy the cheats, but never forget what your temple really needs.
hot water.fresh lemon.
S U S H I🍱
Crispy tofu. Cucumber. Avocado.
Many thoughts, no words to describe the picture.
🍃What do you think?
Not so fishy ‘fish O filet’ 🐠
One of our dishes on the menu this week. You will be amazed how it has a comparison with codfish.
🐡In beerbatter fried tofu with nori.
🐡cabbage stew. coconut-sereh curry.
🐡fennel, zucchini and a fresh part of lemon.