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Green Goddess Beans
Green Goddess Beans Protein per serving: 37g Fibre per serving: 15.5g Just a reminder that you can now order my book (link in bio) *Plant Protein* for 80+ delicious high-protein, plant-based recipes! Ingredients (serves 2) 1 white onion, diced 1/2 thumb ginger, grated 3 garlic cloves, grated 2 small leeks, chopped 250g (8 ¾ cups) fresh baby spinach 300 (10.5 oz) silken tofu 3 Tbsp nutritional yeast 1 Tbsp miso 570g (20 oz) jar butter beans, drained (400g - 1 ¾ cups- drained weight) evo oil, black pepper juice 1/2 lemon fresh basil Cheesy sauce 150g (⅔ cup ) high protein vegan yogurt (swap for soaked cashews + coconut yogurt or tahini + lemon juice) 1 Tbsp miso 2 tbsp nutritional yeast
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Spring Couscous Salad
Ingredients 1/2 (75 g) red onion, thinly sliced 4 tbsp (35 g) lemon juice 1 tsp lemon zest 1 tsp salt Couscous & Greens 1 cup (135 g) peas 1 cup (160 g) pearl couscous (plus 1 1/2 cups water and 1 tsp salt) 1 cup arugula, roughly chopped 1/2 cup (10 g) firmly packed parsley, finely minced 1/2 cup (10 g) firmly packed mint, finely minced 1/2 cup roasted pistachios, roughly chopped Marinade 4 tbsp (45 g) olive oil 3 (16 g) garlic cloves 2–3 tsp za’atar* (use 2 tsp for a milder flavor) 1/2 tsp ground cumin 1 tsp salt, plus more to taste (this salad needs a lot of salt) Sumac for serving Credit @munchingwithmariyah
0:44
SMASHED PEA TOAST 🍞 YES OR NO??
-250g frozen green peas Blanch in water for 2-5mins -3 Tbsp tahini -juice of 1/2 lemon -salt and chili flakes to taste Smash until it’s a chunky paste Topping: -2 tomatoes -65g sun dried tomatoes -1 Tsp pesto verde Chop the tomatoes and mix everything. Toast some bread and add the smashed peas and the topping
0:23
Brown Rice Salad
Have you ever tried this salad? It’s a bloody classic and I have such fond memories of it while living with some of the sweetest people, living in one of the crappiest terraces, in one of the best locations in Melbourne’s inner city (Carlton North). Living the dream haha If you haven’t had the pleasure of trying this salad before it’s dense and ultra savoury, with a garlic and soy sauce dressing. There are a LOT of sunflower seeds and cashews which makes it extra satisfying - they’re toasted to bring out the best flavor and texture. Don’t mix them through until the moment you’re about to serve up, otherwise they will soften and, whilst still tasty, the real magic is when they are crisp. #salad #recipe #brownricesalad #foodie
0:32
Chickpea tuna is the greatest vegan invention.
Chickpea tuna is the greatest vegan invention. Whoever thought this up originally… I am at your service your highness 🙇🏾♀️ 1 can of chickpeas (drained and rinsed) 1-2 sticks of celery 1/2 red onion 2 tbsp nutritional yeast 1.5 tsp garlic powder 1 tbsp diced capers 1 tbsp nori/ seaweed (optional for fishy taste) Sweetcorn (optional) Vegan mayo to desired consistency Salt and pepper to taste * Drain and rinse your chickpeas * Pulse in a blender (or mash with a fork on a plate) until the texture is as shown * Chop or pulse in the blender the celery and onion also * Add to a bowl along with the remaining ingredients * Mix well and season with salt and pepper to taste * Serve straight away, or for a better flavour let the mixture sit in the fridge in an air tight container for an hour 🩷
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Red Cabbage Creamy Vegan Dairy free Pasta recipe
20min · 4 servings 🌱🎉 CREAMY RED CABBAGE PASTA!! 🍋 Creamy, dairy free, vegan, gluten free & lemon flavored only 4 ingredients needed 🤩 • • Here’s how to make them!!👇🏻 • • ✨INGREDIENTS✨ • For 3/4 people: • • pasta for 3/4 people • 1 cup (100g ) of cashews ( soaked overnight or cooked for 10 minutes ) • 7 oz (200 gr ) of Purple Cabbage • 70 gr of red onion Onion • Lemon juice • Lemon peel • Cooking water • Extra virgin olive oil • salt to taste • • 💦 Soak the cashews overnight if not let in boil for 10 minutes in some water. • • 🔪 slice the red cabbage to half and chop. • • 🧅 In a large cooing pan add the olive oil and red onion, sauté for 3 minutes then add the cabbage. • Cook till the cabbage turns soft ( about 20 minutes)
Foodie Jasmien | Vegetarian Gluten Free Food Recipes
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0:53
Recipe in my bio! Do you love curries, but want to switch it up a little bit? You HAVE to try this summer inspired green coconut curry. I’m using in season zucchini and corn inside of it for a delicious, refreshing summer spin on this comfort food dish. Plus - you don’t want to miss the crispy chickpeas! Ingredients: Zucchini Corn Coconut Milk Vegetable Stock Onions, Garlic, Ginger Basil and Cilantro Spinach Tahini Vegan Fish Sauce Lemon and Lime Chickpeas Spices (listed in post) Full re...
0:31
HOISIN TOFU BAGUETTES 🌱
For the hoisin tofu: 🌱 400g (14oz) extra-firm tofu, drained (see notes) 🌱 1 tbsp tomato purée 🌱 2 tbsp hoisin sauce 🌱 2 tbsp maple syrup 🌱 2 tbsp soy sauce, see notes 🌱 2 tsp sesame oil 🌱 salt + pepper For the sandwich: 🌱 1/3 cucumber, sliced 🌱 1 lime, juice only 🌱 1 avocado 🌱 2 tsp Sriracha sauce 🌱 3 tbsp vegan mayonnaise 🌱 2 demi baguettes, see notes 🌱 2 handfuls of baby spinach 🌱 2 handfuls of roasted peanuts, chopped (optional) Preheat the oven to 200°C fan / 425°F and fully line a baking tray with baking paper so it covers the sides. Slice the tofu into 4 rectangular pieces. Score each piece in a criss-cross pattern, then transfer them to the baking tray. Combine the puree, hoisin sauce, maple syrup, soy sauce, sesame oil, 1/2 tsp of freshly ground black pepper and
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WHAT HAPPENS IF… you make bolognese Thai style? 🤭 Listen, this is FAR from authentic in any way, neither real Italian nor real Thai BUT I love crossing different flavors and cuisines and all I can say is IT SLAPS! ☺️✋ RECIPE (4 servings, 30min prep time): -80g soy chunks -2 Tbsp soy sauce -200ml water Cook until the water is gone and set aside. “Soffritto”: -1 onion -3 cloves garlic -2 carrots -1 chili -a piece of ginger Sauté in some coconut oil for 5mins. -1 heaped TBSP red curry paste -500...
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