#veganchallenge

Have you been wanting to go vegan? This one month vegan challenge could be the very thing to help get you going! After all who doesn’t love a challenge? Just click on the link below - https://bit.ly/3lo60lu

#VEGANUARY DAY 26 ✨ MAKING PIZZA FROM SCRATCH makes 2 big pizzas 500 grams flour 10 grams salt 300 grams water 14 grams fresh yeast (7 grams dry yeast) sauce 1 tbsp olive oil 1 tbsp margarine 1 onion 4 cloves of garlic 400 grams tinned tomatoes 3 tbsp oregano toppings: 1 onion 150 grams mushrooms rocket nutritional yeast / vegan cheese 20 ish olives capers black pepper for the dough: mix the ingredients by hand or in a food processor with a dough hook. if kneading, knead for 5-10 minutes until you have a smooth dough. leave to prove in a warm spot in an oiled bowl for an hour/until doubled in size. then divide into 2 balls and let rest. for the sauce: sauté onion and garlic, add oregano, tomatoes, pinch of salt and pepper. leave to simmer. optional: put in blender. this is not necessary. fry the onion and mushrooms for the topping. cut olives. top pizza with sauce and everything else you like! bake at 250 C (480 F) for 10/15 minutes until the crust is lovely golden brown. enjoy! #pizza #veganchallenge #veganpizza #homemadepizza #delicious #ninjablender #dough #yum #foodporn (en El Raval, Barcelona) https://www.instagram.com/p/CKgfEWLJHLt/?igshid=21ei2benw2ak

#VEGANUARY DAY 18 ✨ onion & cherry tomato tart this is such a delicious dish and it’s easy and quick too! •INGREDIENTS • makes 1 pie 1 tbsp olive oil 1 tbsp vegan butter 2 onions 1 clove of garlic 250 grams cherry tomatoes (i used a variety of colours) 2 tbsp balsamic cream 1 tsp brown sugar 1 roll puff pastry, ±230 grams. salt pepper rosemary more balsamic cream to top •INSTRUCTIONS • preheat the oven to 175 C (345F) put a pan that is oven resistant on a medium high heat. add olive oil and butter. cut the onion and garlic. add to the pan with a pinch of salt. halve the cherry tomatoes and add to the pan. add the brown sugar and balsamic and let cook for 5-10 minutes. place the puff pastry over the pan and tuck in on the sides. poke a few holes. bake for 20 minutes or until golden brown. let cool for about 10 minutes before turning over onto a plate. to turn over i like to place a plate over the pan and then quickly turn it around. serve with rosemary and a drizzle of balsamic cream. enjoy! #tart #onion #cherrytomatoes #veganchallenge #delicious #foodporn #veganbarcelona #recipes #plantbased (en El Raval, Barcelona) https://www.instagram.com/p/CKMQn_xpDDm/?igshid=bvwpmws8mvub

#VEGANUARY DAY 13 ✨ grilled veg bowl with sesame vinaigrette •INGREDIENTS• makes 4 portions 1 aubergine 1 red pepper 4 large mushrooms (8 small ones) 1 onion 2 cloves of garlic 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cumin 1/2 tsp coriander salt pepper 1 tbsp olive oil 325 grams rice (1 large cup) 2 large cups (2 x the rice) water salt bay leaf 300 grams tofu 1 tbsp potato starch 1 tbsp olive oil vinaigrette: 1 tsp korean soy bean paste (can sub miso) 1 tsp ponzu (can sub soy sauce or coconut aminos) 3 tbsp sesame oil chili flakes 1 lime 1 knob of ginger, grated mixed greens spring onion sesame seeds •INSTRUCTIONS • preheat oven 180C. cut all of the veggies. put in a bowl with the seasoning and mix it all together. place on a lined baking sheet. bake for 40/45 minutes now move onto washing your rice. wash until the water’s clear. i used brown rice and cooked for 20 minutes then let sit for 10 mins. I like placing a bay leaf in with the rice. i always go for 1:2 rice water ratio. coat the tofu in potato starch. corn starch would also work. heat the oil in a pan and sear the tofu on both sides. add a sprinkle of salt. in a small bowl, combine all the vinaigrette ingredients and mix well. place the greens, veggies, rice, tofu, vinaigrette and toppings in a bowl and ENJOYYYY! #vegan #veganchallenge #rice #asianinspired #tofu #foodporn #govegan #2021 (en El Raval, Barcelona) https://www.instagram.com/p/CJ_dGRVJGFd/?igshid=1phr4tttss3o0

#VEGANUARY DAY 5 ✨ cheesy hummus pasta •INGREDIENTS• makes 4 portions 500 grams penne 1 onion 2 large cloves of garlic 1 tbsp olive oil salt pepper 4 stalks of kale 1/2 lemon 1 tsp smoked paprika 1 tsp onion powder 1 tsp garlic powder chilli flakes 1/2 cup of cooking water 1 cup of hummus 1/3 cup nutritional yeast •INSTRUCTIONS • put water on for pasta. salt well. dice onion and garlic. put pasta in water. make sure you set a timer. cook pasta al dente. heat up oil, add onion and garlic. drain pasta, save some of the water. once onion and garlic start to brown, add the kale. cook down. add seasoning. take off the heat. add the hummus, lemon juice, nutritional yeast. add half of the pasta water, stir, and see if you’d like to add a bit more. add in the pasta. enjoy! #pasta #veganchallenge #veganuary #hummus #cheesy #day5 (en Barcelona, Spain) https://www.instagram.com/p/CJqCNIHJB2H/?igshid=nvmeq4bzgkt2

#VEGANUARY DAY 4✨ lentil sweet potato bowl •INGREDIENTS • 2 sweet potatoes salt pepper 1 tsp onion powder 1 tsp garlic powder 1/2 tsp coriander 1/2 tsp cumin chilli flakes 1 tbsp olive oil 1 tin ( 400 g ) lentils 1 tbsp miso 1 tbsp water 1/2 tsp brown sugar chilli flakes lettuce & spinach 1/2 lemon radish dollop of hummus handful of assorted nuts •INSTRUCTIONS • oven 180 C (350F) cube the sweet potato, add the seasoning and olive oil spread out on baking sheet lined with baking paper. bake for 30 minutes rinse and drain the lentils. in a small bowl, mix the miso with water and sugar. add to the lentils. make sure your lettuce and spinach are clean and add to the bowl. add the sweet potato, the lentils, some radishes, a bit of red onion if you like. if you have a homemade pickle or something fermented like kimchi, feel free to add as well! add a dollop of hummus you made for the sandwich recipe in the middle. sprinkle a bit of olive oil and lemon juice. dig in! #vegan #veganuary #day4 #veganchallenge #lentils #sweetpotato (en El Raval, Barcelona) https://www.instagram.com/p/CJn0aM6JeKu/?igshid=13zuzz1q04lh5

#VEGANUARY DAY 2: chickpea flatbreads ✨ •INGREDIENTS• 1 tin of chickpeas salt pepper 1 tsp paprika 1 tsp dried onion 1 tsp tajín (optional! if you can get your hands on this, do!!) 1 tsp oregano 1 tsp basil 1 tsp onion powder 1 tbsp oil 2 tbsp mayo 1 tbsp sweet chilli sauce 1 large tomato 1 avocado 1/2 red onion 4 flatbreads or pitas handful lettuce fresh coriander •INSTRUCTIONS • pre-heat oven to 180 C (350 F) rinse and dry off chickpeas put in bowl. add seasoning and oil. mix. put on baking sheet and bake for 30 minutes. combine mayo and sweet chilli. warm up flatbreads (if you want). spread chilli mayo, add lettuce, tomato, red onion, avocado, chickpeas, coriander. munch. • happy eating!! ♥️💜💫✨ #vegan #veganchallenge #chickpeas #flatbreads #veganuary #yum (en El Raval, Barcelona) https://www.instagram.com/p/CJii_GnpGDc/?igshid=tayvw4ag9f2n