Hola amig @s😁, les compartimos esta idea saludable de desayuno para sus mañanas. Como siempre tratamos de incorporar 2 a 4 tipos de frutas en el desayuno las cuales en este caso son arandanos, frambuesas y platano. Acompañado con avena integral saborizada con cacao amargo. De complementos se agrego un poco de mantequilla de choco maní y semillas de cañamo.
Si nunca has probado las semillas de cañamo, te aconsejamos que las incluyas ya que son una excelente fuente de grasas saludables, en este caso con alto contenido en omega 3 y proteinas.
Les comparto los macronutrientes de mi desayuno 😀
Calorias 583 Kcal
Proteinas 20 Gr
Carbohidratos 94 Gr
Lipidos 15 Gr
Fibra 17 Gr
Un saludo a todos y que tengan un buen inicio de día Martes 😉
< 🍃☁️ save for later 🍃☁️ >
MINT CHOC-CHIP BOWL 🍫👅
starting to dream up ideas for desserts over the holidays. chocolate is definitely on the list. let yourself indulge this month! there’s plenty of time to eat a super healthy diet in the new year. here’s a mint choc-chip nice-cream bowl for you to try. ✨
2 tbsp of dairy free mini choc chips
1 tbsp of coconut butter
1 tbsp coconut cream
1 drop of organic peppermint oil
1 serving of pea plant protein powder (optional)
1 gram of Hawaiian spirulina for a pop of green
3 frozen bananas (great sub in this one: 2 cups of young coconut meat (frozen for 6hr max)
Buzz in a high-speed food processor blender until creamy! Top with your fave fruits, enjoy! have a beautiful morning everyone. 📸 via the amazing @tropicallylina
When Pink Pitaya and Blue Spirulina are in harmony 💖💙🎻🎼
This is some seriously epic bowl from @divingmary 🙌🏻😍 that colour looks surreal 🎨🌈
Want to make this stunning bowl yourself? Just add some of our Pink Pitaya and Blue Spirulina to the bowl to get those natural and vibrant colour going 💫🦄
I know myself all too well, home baked goods are irresistible to me so I try not to make the real deal. I often bake with a natural sugar substitute like dates, agave or maple syrup and i've been known to sneak some veggies in there too. Such as in a recent post for Black Bean Brownies. With these you could easily fool your entire family, secretly knowing that they are indulging in healthy fibre and protein. However, when it comes to christmas cookies you just have to go all in!
My sweet tooth was having a holiday party, enjoying these delicious vegan chocolate crinkle cookies! My husbands description of the taste was undoubtedly accurate saying they taste like a chocolate glazed donut :D These little cuties are dense yet soft and moist with a rich chocolate flavor.
I would love to hear what your favorite #christmascookie is in the comments below! #vegans#veganrecipes#lifeissweet#foods#foodie#foodphotography#photography#foodstagram#foodstyling#dessert#cookies#foodpornography
0 369 minutes ago
This is called Jantung Pisang (which translates as heart of the banana) and growing up my mum always cooked this in curry dishes! I've never found any of this here in London but last week @msjhopexoxo went for a fruit hunt in Lewisham and found this! Well, I'm not crazy to go all the way there as I live in West London 🤣 so I asked my brother to bring it with him. So happy to be able to cook this today! Also, when I was younger I heard a lot of stories that Langsuirs (banshees) always wait for their victims under a banana tree 🤣 I remember going to a school camp once and nearly shat myself when I realised I was standing under this when we had to do the night walk lolololol
Pancakes anyone?) вчера столько новых людей пришло. Давайте знакомиться)
Я Света, и вот уже 20 лет живу в прекрасном городе Вена. Приехала сюда учиться и осталась.
За свою жизнь я 15 раз сменила место жительства, поменяв при этом 4 страны.
Говорю на 5 языках, люблю фотографировать и путешествовать. И кто знает, в какой стране я окажусь лет этак через 5) А вы откуда и как сюда попали?
3 4213 minutes ago
Bucatini with Vegan Bolognese Sauce 🍝 by @happyskinkitchen. Ingredients:
2 cups soya mince, rinsed and drained
3 cups water
1 tbsp olive oil
2 peppers, one red and one yellow, small dice
2 red onions, small dice
4 cloves garlic, minced
1 tbsp red chilli flakes
1 tbsp salt
5 tins chopped tomatoes 400g each
2 tbsp hot sauce
4 tbsp tomato purée paste
Bring water to boil. Salt the water generously (don't worry most of it will be drained out).
Add the sky's mince and cook for approx. 15 mins or until the mince has absorbed most of the water and doubled I size. The texture should be slightly al-dente.
Drain, rinse with cold water.
Whilst the mince is cooking, you can get in with your sauce. Heat 1 tbsp of olive oil.
Add peppers, onions, garlic and red chilli flakes and cook these in a low to medium heat for 7-8 minutes or until the onions and peppers have softened and are starting to take on some colour.
In a blender, puree the tinned tomatoes and then add this to the saucepan, along with the salt, tomato purée and hot sauce.
Let the sauce summer for 15-20 minutes or until it has turned a rich orange-red colours and any excess water has evaporated.
Add the soya mince and there you have it! Mix with the pasta of your choice!
~ Pasta con salsa de calabaza, parmesano y frutos secos~
La pasta es quizás uno de los platos más recurrentes en todos lados. ¿Que queremos algo rápido? Pasta. ¿Que no sabemos qué pedir, o no queremos fallar? Pues pasta.¿Que pedimos un “menú infantil” en un restaurante? Plato de macarrones con tomate seguro 🍝.
Lo peor de la pasta (que de por sí no es insana pero es poco interesante), es de qué la solemos acompañar. Tomate frito, bacon u otras carnes procesadas, nata... y poca o ninguna verdura. Así que si vamos a consumir pasta, intentemos que las verduras abunden en el plato 🥦🍆🍅🥕.
Por otro lado, la pasta de legumbres es mejor opción que la pasta tradicional, aunque no sustituye al plato de lentejas 🤨. La mía de la foto es de harina de guisantes, pero la hay de harina de garbanzos, de lenteja roja... Cada vez hay más versiones disponibles! 😉
Yo la he acompañdo de una salsita de calabaza: se sofrie un puerro con un poquito de aceite de oliva, añadimos la calabaza a taquitos (yo la hice un poco al micro para que ya estuviera blandita) y un chorrito de agua y se deja cocinar hasta que se ablande bien la calabaza. Luego lo trituramos todo, y se sirve con parmesano y unas nueces picaditas. La combinación es brutal 🤯. Lo acompañamos de una ensaladita y una fruta de postre, y ya tenemos una comida completa y saludable!
¿Vosotros qué coméis hoy? 💖
Fruit Explosion Pie **Filling**
- 1 ziplock bag frozen rhubarb, regular size, I guess it would be around 250g
- at least 4-5 c mixture of frozen berries - 4 apples, sliced
- 1 tbsp vegan margarine
- 1/4 c sugar (more if you like sweeter, as you know rhubarb is tangy/sweet and sour)
- 2 tbsp cornstarch **How To**
- give a quick rinse of frozen fruits, and place it in non-stick pan
- add in sugar and margarine, cook until fruits soften
- sprinkle with cornstarch and stir - cook until thickened, cool to room temperature **Pie Dough**
In a bowl, mix then let bloom for 5 minutes:
- 100 ml lukewarm DF milk
- 1/2 tbsp sugar
- 1/2 tbsp active dry yeast
On a separate bowl, mix and let stand until slimey:
- 1 tbsp chia seeds
- 3 tbsp golden flax meal
- 6 tbsp water
On a large bowl, mix:
- 2 c AP flour
- 1 c pastry & cake flour
- 6 tbsp sugar **How To**
- pour yeast and flax mixture into flour, stir, then knead in 180 g vegan margarine
- divide dough into big lump and small lump, big for pie crust while small for face and decoration - brush a heart shape pan with vegan margarine
- preheat oven to 375 F
- roll the big dough and place onto greased pan, poke holes all over with fork
- pour filling into pie crust
- roll flat small dough and cut heart shape, smaller than pie pan. Decorate this heart as face.
- place face as shown, and with food color, give face some make up 😉
- bake pie for 30 minutes and take pie out
- brush pie with brown sugar solution (brown sugar with a pinch of cinnamon powder, dissolved in little water), and bake for another 10 minutes
Does this count as 1 of our 5 a day? 🤦🏻♀️...
I wanted to add something special to gifts so here we are. Little dried orange slices ...
1️⃣ slice your oranges or clementines into 1-2cm slices
2️⃣ Pat them dry using a tea towel then place on an oven rack
3️⃣ Bake for about 3 hours on 120 degrees Celsius. Turn them occasionally. If some start to brown more then take those ones out early.
Anyone else feels like more baking when it’s cold outside? 👩🏻🍳 here is my zebra cake recipe :
1 cup almond flour
1 cup wheat or GF flour
1 tbsp baking powder
1/4 cup cacao powder
1/2 cup any yogurt (+1/4 cup extra for chocolate layer)
1/3 cup avocado oil
1/3 cup coconut sugar
2 eggs or sub with 2 flax eggs
1 tsp vanilla extract
1. Whisk eggs with sugar, in case of flax eggs, mix all wet ingredients together
2. Add oil and yogurt to egg mixture
3. Add all dry ingredients but cacao powder
4. Divide the batter in half
5. Add cacao powder and extra yogurt to one half and combine, add some milk if too thick
6. In a greased loaf pan, add from each batter one spoon at a time
7. Bake in a preheated 350 degrees oven for 35-40 mins
When you were recovering from a cold and were not in the best mood to spend much time in your kitchen cooking. From last Thursday everyone, puréed vegetable soup again 😊. This time with sweet potatoes, carrots, squash and potatoes, topped with a drizzle of extra virgin olive oil. So delicious that I didn’t mind eating it twice in the same week. Not to mention, the perfect recovery food.
16 5813 weeks ago
Lunch today is traditional Cape Verdean dish, bean stew, done my way😊. If you all remember a couple of weeks ago I shared my fresh pinto beans stew, that I was so excited about. This is because on most days I use dry beans, as I’m sure most of us do, for my bean dishes. Well today I have ANOTHER fresh beans treat. This one is fresh pigeon peas they are organic and grown here in CV. I made it vegan with sweet potatoes, cabbages, daikon, and this BEAUTIFUL looking light green squash that I have never before seen in my life. I forgot to but, the next time I go to Praça de Estrela, I will ask the lady what island in CV they are from. Have any of you ever seen squash like this [SWIPE to see the pic]? How is that for locally grown? Also if anyone does not know what “pigeon peas” are swipe to the last pic to see them dry. On my island we call them “congo beans,” on other islands in CV, and in the Portuguese language, they are called “feijão figueira.” *
20 5623 weeks ago
Yesterday’s dinner. Vegan black bean stew with cabbage, sweet potato and carrots. Delicious and nutritious and perfect for the season. *
24 6143 weeks ago
Gâteau à la courge butternut VG
240g de chair de courge butternut cuite au four ou à la vapeur (compter environ 500g de butternut crue)
240 g de farine
250g de sucre en poudre
100ml d’huile au goût neutre (colza ou coco désodorisée)
une cuillère à café de jus de citron ou de vinaigre de cidre
14g de levure
200ml de lait végétal
une pincée de sel
de la vanille liquide ou en poudre
Pour cuire la butternut, je la coupe en deux, et la mets au four 35 minutes environ à 180]c, jusqu’à ce que la chair soit tendre.
Mélangez la chair de la butternut au lait végétal et mixez au blender, au robot, ou au mixeur plongeant. Ajoutez le citron ou le vinaigre de cidre. Réservez.
Dans un grand saladier, mélangez la farine, le sucre, la levure, le sel, et la vanille. Ajoutez l’huile, le mélange courge-lait-vinaigre et mélangez.
Versez l’appareil dans un moule huilé et fariné. Enfournez à 180°c pendant 35 minutes environ. Vérifiez la cuisson en plantant la lame d’un couteau : elle doit ressortir sèche.
6 424 weeks ago
Results ... homemade Cape Verdean style hot sauce. Ingredients: malagueta peppers, scotch bonnets, green onions, garlic and pinch of salt, vegetable oil and olive oil. This will be resting for about 2 weeks so that the oil can absorb the heat from the peppers and it is ready to use. This is my first attempt and I am happy with how it turned. I will probably be making more ☺️! *
28 7541 month ago
Sol’s kitchen projects 🙂... today I am making home made hot sauce! We have scotch bonnets and malagueta peppers as the 2 base ingredients. I will be adding some other things as well 😋! This is my first time making hot sauce at home and I am not following any particular recipe. I will prepare everything add oil then leave it to cure for however long it’s recommended. I can’t wait! *
🌱Tofu curry🌱 Had this curry for dinner last night and it was super yummy. 💛Happy Sunday lovelies.
🌱Recipe:🔸Tofu: Press 1-12oz block extra firm tofu between paper towels to remove excess moisture. Cut into 3/4 inch cubes. Evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt. Toss and spread in even layer on parchment-lined baking sheet. Bake at 400F until golden (about 25 minutes), tossing halfway. 🔸Curry: Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent. Add 1 tsp cumin seeds and sauté another minute. Add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced Serrano pepper and cook another minute. Mix in 1 tbsp Garam Masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. Cook another 30 seconds until fragrant. Add 6 tbsp tomato paste and cook another couple of minutes. Add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring. Add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar. Simmer at least 30 minutes or longer until desired consistency. Mix in baked tofu and add fresh lemon juice and salt to taste.
. Credit: @cookingforpeanuts
46 590617 hours ago
We know what we're making for dinner tonight! This chickpea pasta with vegan cashew sauce, sauteed broccoli & mushrooms looks too good. 😋 📷: @choosing_balance
🍄 Creamy vegan Mushroom Stroganoff 📷 by @elavegan 🚨🚨Recipe: Servings: 2
1 onion diced
2-3 cloves of garlic, minced
1 tbsp vegetable oil
11 oz mushrooms, sliced (300 g)
4 tbsp white wine (optional)
1 tbsp tamari or soy sauce
3/4 cup vegetable broth or water (180 ml)
3/4 cup plant-based milk or plant-based cream (180 ml)
2 tbsp cornstarch
Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon), chopped
Serve with brown rice or pasta of choice
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
Now add the mushrooms and fry over medium heat for about 5 mins.
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. @elavegan loves adding nutritional yeast flakes as well but that's optional! Bring to a boil.
Add cornstarch to the plant-based milk or cream and stir to dissolve.
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!
Share With A Friend Who Would Love This! #thevegansclub 🍄
Take A Look At Our Other Pages: 🎉
Take a look at Our Vegan Store TheVegansClub.com😍
Join Our Facebook Group TheVegansClub Group 😎
Creamy macadamia milk pumpkin risotto with smoky roasted mushrooms by 📸 @365cleaneats
Recipe for two
1 cup (150g) arborio rice
100g brown onion, minced
100g Japanese pumpkin or butternut squash, chopped
1 garlic clove, minced
1 cup frozen green peas
1 cup vegetable stock
Macadamia milk (blend 70g macadamia nuts and 1 cup(240ml) water with high-speed blender)
3-4 Tbsp. nutritional yeast
1/4 lemon wedges, to serve
Chilli oil or harissa oil, to serve
10-15 sage leaves, fried, to serve .
1) In a saute pan, heat 2 Tbsp. olive and saut� minced garlic and onion until translucent. Add rice, pumpkin, and 1/2 tsp pink salt and continue to cook for a few minutes. Stir frequently.
2) Add the hot vegetable stock. Allowing rice to absorb most of the liquid, add it 1/2 cup at a time. Stir frequently. After adding all the broth, add the milk and nutritional yeast and cook, stirring frequently, until rice is al dente.
3)Add frozen green peas, and cook it for 30 seconds to one minute. Squeeze lemon juice just before eating. Serve with mushrooms, crispy sage, and chilli oil. .
1 garlic, grated
1 Tbsp. olive oil
1 Tbsp. tamari
1 tsp balsamic vinegar
1 tsp maple syrup
1/2 tsp smoked sweet paprika .
(1)Preheat oven to 200?C (390?F). Toss mushrooms with other ingredients. Transfer to a baking dish in an even layer. Roast it for about 10 -15 minutes, flip and continue to roast 10-15 more minuets. Salt to taste.
14 76213 hours ago
Vegan Cheesy Hash Browns 😍
These cheesy hash browns are so simple and delicious 😋
Makes 10 hash browns:
800 g potatoes (peeled)
2 carrots (grated)
1 onion (finely chopped)
3 garlic cloves (minced)
handful of fresh parsley (finely chopped)
100 g vegan cheese (grated)
1 tbsp flax seeds
1 tbsp chickpea flour
1/4 tsp salt
1/4 tsp pepper
1. Preheat the oven to 180°C.
2. Make a flax egg by combining the flax seeds with 2 tbsp of water in a small bowl. Leave to one side so the mixture thickens.
3. Meanwhile, grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
4. Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour, salt and pepper.
5. Use a wooden spoon to combine all the ingredients together. Then take a small handful of the mixture and place it on a tray lined with baking paper. Shape the mixture into a small rectangle roughly one cm thick, then repeat until all of the mixture is used up.
6. Bake in the oven for 40 minutes or until the hash browns become golden brown.
7. Serve and enjoy!
8 5108 hours ago
🌱Yellow lentil dal with burst cumin tomatoes and coconut cilantro cauliflower rice🌱 A meal fit for a princess 👸...which is definitely not how I feel in a house of three girls...I’m more like a Cinderella before she gets lucky! 👩🏼🌾
🌱Recipe dal: combine 1 cup golden lentils or split yellow lentils, 3 cups vegetable broth, 1-1/2 tbsp finely grated fresh ginger, 1/2 tsp turmeric in saucepan. Bring to a boil and then simmer until lentils are just cooked/soft, about 20 minutes. Salt to taste. Set aside. In skillet, heat 1 tbsp neutral oil. Add 1-1/2 tsp brown mustard seeds and 1 tsp cumin seeds and heat until seeds start to pop, about 30 seconds. (Do not let cumin seeds burn.) Add 1 onion (small dice) and about 10 grape tomatoes and cook on medium until onion is translucent, about 7 minutes. Add 3 minced garlic cloves, 2 bay leaves and 1 finely diced serrano (green) chili and sauté another minute. Use back of spoon to gently burst the already soft tomatoes. Mix tomato spice mixture into dal and simmer for about 10 minutes, adding more vegetable broth as needed. Remove from heat and add 1 tbsp fresh lime juice.
🌱Recipe cauliflower rice: Heat 2 tbsp neutral oil. Add 1 onion (small dice) and cook until translucent/softened, about 7 minutes. Add 3 minced garlic cloves and 1 tsp cumin seeds and heat another 30 seconds. Add 1 riced cauliflower head and sauté until starts to soften. Remove from heat and mix in 2 tbsp shredded coconut, zest 1 lime, juice 1 lime and 1/2 cup chopped fresh cilantro. Salt to taste. .
163 35151 day ago
Vegan French onion chowder!🧡 Super caramelized onions, potatoes, a bit of white wine and some cashew cream. Warm, comforting and delicious by @rabbitandwolves:
Ingredients for 6 servings:
* 1/4 Cup Vegan butter, (e.g @earthbalance )
* 4 Large Sweet onions, sliced thin
* 4 Cloves Garlic, chopped
* 2 Bay leaves, dried
* 2 Fresh Thyme sprigs
* 1 Cup White wine, I used Pinot Grigio (optional)
* 2 Large Russet potatoes, diced
* 2 Quarts(8cups) Vegetable broth, divided
* 1 Cup Raw cashews, soaked for at least 8 hours
* 1/4 Cup Nutritional yeast
* 1 Tablespoon Lemon juice
* 2 Tablespoons Corn starch
* Salt and pepper to taste
* Heat the vegan butter in a large soup pot on medium high. Add all the thinly sliced onions and start to saute them. Stirring constantly. Sprinkle with a bit of salt and pepper. Saute until they are translucent, reducing heat as needed. About 5 minutes.
* Now, reduce heat to medium low, and continue to cook until fully caramelized. Stirring every few minutes. It will take about 30-45 minutes to caramelize the onions. You know they are done when they are very brown and could melt in your mouth.
* Once the onions are caramelized, add the garlic, bay leaves, thyme, diced potatoes and white wine(if using). Simmer for about 10 minutes or until the wine is mostly absorbed by the onions and potatoes.
* While the wine cooks, make cashew cream. Drain the raw cashews that you soaked for at least 8 hours in cold water, I like to do it overnight. If you are in a pinch, you can soak them in boiling water for 15-30 minutes. Add the drained cashews to a blender with 1 cup of the vegetable broth, the nutritional yeast, lemon juice and a pinch of salt and pepper. Blend on high until it is completely smooth.
* Next, add the corn starch to the pot and toss to coat the potatoes and onions.
* Then add the remaining 7 cups of vegetable broth and the cashew cream you made to the pot. Stir to combine. Season with a few pinches of salt and pepper.
* Simmer on medium low, just so it is at a small bubble for about 20 minutes or until the potatoes are cooked through. Taste and adjust seasonings. Serve with oyster crackers on top.