Dec 27, 2019
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💛 * * * posted on Instagram - https://ift.tt/2Q5Y6zj
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Banana whole grain flat bread (vegan, gf)
1 banana, mashed
1/2 cup buckwheat flour (grind it in a blender)
1/2 cup oat flour (grind oats)
2 tablespoons flax seeds
Add water until the consistency is of a thick, sticky dough
Flavor with 1 tsp cinnamon, grated nutmeg to taste, 1 1/2 - 2 tsp stevia, a dash of cayenne pepper for heat, 1 tsp vanilla, and a dash of salt to balance it out.
Bake at 375 for approximately 15 minutes, depending on the size of your pan. Stick a toothpick in it to make sure it's cooked. It's okay if it's not hard yet. It'll harden as it cools.
Blackberry Healthy Jam
1 cup of blackberries
1/4 cup of blueberries
1/2 teaspoon of lime juice
1 teaspoon of stevia
1 teaspoon of psyllium husk
Add water slowly until you reach the ideal consistency for you.
Add more like it stevia depending on preference.
Eat straight out of the blender.
always a good day for sushi
Polenta and Veggies🌽🥕
Fav vegan comfort meal (wickedly easy)
Whole wheat pasta + Broccoli + Nooch Sauce
Roast or otherwise cook the broccoli, boil the pasta, smother in sauce, eat and be happy.
How I make my nooch sauce (aka the easiest vegan cheeze sauce ever):
Heat a little oil in a small saucepan on low/medium heat
Add some flour of choice and whisk it up together for a minute so it starts to cook (don’t burn it!)
Add spices: onion powder, garlic powder, black pepper, dash of turmeric for color, and a touch of dijon mustard (I never seem to have onion powder and it works out fine without it, but the mustard is important to the flavor profile)
Add a good splash of non-dairy milk and whisk it up. It should be looking like a sauce...
Add a generous amount of nooch (aka: nutritional yeast)
Add more non-dairy milk until it’s how you want it. Make sure to turn off the stove! Pour over food, dip food into it, eat it with a spoon, whatever.
Note that this thickens fast if the heat’s on under it. I often make it perfect consistency, put my pasta nad veggies on my plate, and come back 3 seconds later to find the sauce is now way too thick. No big deal, just whisk in another splash of milk until it’s good to go. I also don’t measure anything, so I can’t provide measurements. If it helps, this is just a bechamel sauce (aka white sauce) with some extra stuff added to make it cheezy-like.
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Healthy Shepherd's Pie (gluten free)
Roasted asparagus with vegan “Béarnaise” inspired by @nutrition_facts_org I changed the recipe quite a bit, though. However, if you want to check out the original recipe 👉 #hownottodiecookbook My Béarnaise recipe: 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 💛 one potato 💛 one yellow bell pepper 💛 1/2 red bell pepper 💛 veggie stock 💛 fresh turmeric 💛 one lemon 💛 one onion 💛 two cloves of garlic 𝗿𝗲𝗰𝗶𝗽𝗲 💚 Cut the potato in small pieces and cook until done. Rinse with water to get rid of the starch if you don’t like the consistency. 💚 Cook some veggie stock. The quantity depends on how thick you want the Béarnaise. 💚 Dice bell pepper, garlic, a small piece of fresh turmeric and an onion, and cook in your stock for 10 minutes. Then let it cool down. 💚 Rinse potato bits and fill into a blender along with the cooked veg and broth. 💚 Add a tablespoon of lemon juice and half a tablespoon of lemon zest. Blend! 💚 Wash asparagus, cut off the woody ends, and bake in the oven (200 degrees Celcius) for about 15 minutes. 💚 I garnished the asparagus with some lemon zest. Ready to serve! 👩🍳🍽🥰 ••••••••••••••••••••••••••••••••• #weightloss #weightlosssupport #healthyeating #vegan #plantbased #veganfoodie #vegansofinsta #plantbasedfood #plantstrong #hclfvegan #veganfoodlovers #veganinspiration #food #foodblogger #foodporn #instafood #foodpics #foodstagram #thrivemags #beautifulcuisines #bestofvegan #veganworldshare #gloobyfood #letscookvegan #buzzfeast #veganfoodspot #huffposttaste #health #cleaneating https://www.instagram.com/p/CBdUakSpic0/?igshid=1bpxzb720q0xx
New risotto recipe 👌 I'm in love with butter beans now. Cook in a pot: 3 stalks spring onion 2 cloves garlic minced iodized sea salt & pepper 3 cups mushrooms sliced 1 tablespoon coconut aminos 1 tsp thyme 1 tsp oregano 1 tablespoon smoked paprika 280g jar artichoke hearts in brine, drained 1 can drained & rinsed butter beans 150g frozen spinach Then add 1.5 cups of arborio rice and stir. Then slowly add 5-6 cups veg broth (massel salt reduced chicken style powder), one ladle at a time, while constantly stirring the risotto. Give it breaks in between to let it come back to a simmer. Do this for approx 20 minutes until the rice is al dente. Stir through 2 tablespoons nutritional yeast and remove from heat. Serve with fresh parsley on top. #vegan #food #yum #dinner #healthy #plantbased #wfpb #weightloss #veganweightloss #weightlossjourney #wfpbno #oilfree #cleaneating #hclf #hclfvegan #risotto https://www.instagram.com/p/B-9GDB2JrKj/?igshid=13fc9psxrg8gc