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28/06/2022

Pancake time! .

10/05/2020

3 ingredient dairy free Nutella 🍫
* 150 g soaked dates
* a splash of soaked date water
* 150 g hazelnuts * 2 tbsp unsweetened cacao powder

01/05/2020

Saucy homemade noodles bowl - save & try it today. Sub with your favorite ingredients👍Tested a 1-serving gluten-free noodle (👀 my stories). Enjoy & have a wonderful & safe weekend, friends🥰.
⁣
Recipe:
(makes 3-4 servings)⁣
🌱Noodle ingredients:⁣
~ 300g [~2 cups] bread flour⁣
~ 80ml + 3 tablespoons* [1/3 cup + 3 tablespoons] water (adjust based on brand)⁣
~ a dash of salt⁣
~ blanched veggies (used spinach)⁣
~ 1/4 cup sliced mushrooms (sautéed & seasoned)⁣
~ 4 oz firm tofu - pressed, mashed⁣
~ oil for cooking, soy sauce/tamari, water to cook noodles⁣
🌱Sauce:⁣
~ 1 cup [236ml] veggie stock⁣
~ 2 tablespoons [30g] soy sauce, 1 1/2 tablespoons mushrooms stir fry sauce, 1 tablespoon chili oil with sediment or toasted sesame oil, 1/2 tablespoon dark soy sauce & a few dashes of white pepper⁣
⁣
✅Tofu crumbles: Pan-fry mashed tofu in a non-stick pan with a teaspoon of oil until dry & crispy by stirring continuously. Season with 1/2 teaspoon soy sauce, set aside.⁣
✅Noodles: Mix flour & salt in a bowl. Add water & mix with a spatula until you get a lumpy well-mixed/shaggy dough (if there are dry spots of flour in the bowl, add more water, 1 tablespoon at a time). Transfer the dough onto a cleaned surface & knead until a slightly smooth top forms, about 8-10 mins. The dough is not soft but not hard for you to handle either. Cover with a damp towel & rest for at least 30 mins.⁣
✅When ready, divide the dough into 4 portions for ease of handling. Dust surface with flour & roll out the dough (cover the rest) into a thin layer. Cut into your desired width. Rub noodles with flour to prevent it from sticking together & continue with the rest.⁣
✅Meanwhile, heat up the veggie stock & transfer into a large mixing bowl along with the rest of the sauce ingredients. ⁣
✅To cook the noodles, bring a pot of water to a rolling boil. Season with a little salt & cook noodles for about 2-3 mins or to your desired texture.⁣
✅Drain & rinse the noodles in cold water to stop cooking (Blanch it with warm water again for warm noodles), then drain.
✅Add noodles in the sauce bowl along with the rest of ingredients & toss together until well combined. Season accordingly

30/04/2020

Salty tahini-date cups! Everyone loves this combo, right? If tahini isn’t your thing, sub for peanut butter, almond or cashew butter... but tahini is best. .
Salty, tahini date caramel cups.
🌲
Ingredients.
🌲
Base.
🌲
1/2 cup almonds
1/4 cup rolled oats or buckwheat grouts
1/4 cup shredded coconut
1/2 cup soft dates, pitted.
🌲
1. Add first 3 ingredients in a high-speed food processor until small crumbs form. Add dates, and pulse until sticky.
2. Evenly divide mix between 9 silicone muffins trays, and press down to form the base. Set aside. 🌲
Tahini date layer.
🌲
1 cup soft, pitted dates
1/2 cup raw macadamias (or presoaked cashews)
1/3 cup hulled tahini
1/4 cup coconut cream
1 Tbsp coconut oil
1/4 tsp good-quality salt.
🌲
1. Add all ingredients to a high-speed blender and blitz until smooth. Spoon mixture over base and set aside.
🌲
Topping.
🌲
50 grams vegan chocolate, of choice.
🌲
1. Melt chocolate in a heat-proof bowl (or simmering water), and spoon on top of the tahini layer.
2. Transfer tahini cups to the freezer to set for 2 + hours. ** store in the freezer or fridge, in an air tight container x

25/04/2020

LEFT or RIGHT ? 🌈Rainbow jars 😍
Recipe for different layers:
*Mix 1/2 mug rolled oats, 1 spoon of chia, water, pinch of Himalayan salt, 1 spoon Maple Syrup, 🌈 a bit of Pink Pithaya, Blue Spirulina, Tropical Blend, Black Goji Berries

21/04/2020

VEGAN BROCCOLI CHEDDAR SOUP
🥦
INGREDIENTS

2 tbs vegan butter
1 cup chopped yellow onion
2 cloves garlic, minced
4 cups broccoli, cut into bite-sized pieces
1 carrot, peeled and diced
1 cup vegan cheddar, shredded, plus extra for topping if desired!
3/4 cup vegan cream cheese (a neutral tasting one)
1 tbs mellow white miso
2 tbs nutritional yeast
¼ cup all-purpose flour
Salt
3 cups veggie stock
½ tsp dry mustard powder (optional)
1 tbs lemon juice
Extra equipment needed:

Immersion blender

DIRECTIONS
by
Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.

Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.

Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.

Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.
Serve in a bread bowl if desired!
#🌱

19/04/2020

Super Easy Froyo Fruit Cups 🍓 (12 cups)
Follow for amazing food ideas.
Credit-

14/04/2020

who is up for a quick and easy lunch? 😍 it’s a humus party!! Married with a tomatoe brocheta 😋
⠀
🥁 Featuring / recipe creator:.kitchen: reposting.⠀..⠀
"This hummus and tomato bruschetta🍅is bursting with flavour and ready in less than 20 mins🤩Prepped the hummus and marinade for the tomatoes with the deliciously fruity 100% Italian extra virgin olive oil.⠀⠀
Hummus and tomato bruschetta (serves 2)⠀⠀
Hummus⠀⠀
1 tin chickpeas⠀
1/8 cup aquafaba (liquid from the tin of chickpeas)⠀
1/4 cup
100% Italian extra virgin olive oil⠀
1 tbsp tahini⠀
1 tsp cumin seeds⠀
2 cloves garlic⠀
1 lemon, juiced⠀
1/2 tsp sea salt⠀⠀
Tomato Bruschetta⠀⠀
4 slices sourdough⠀
1 clove garlic⠀
1 cup cherry tomatoes, halved⠀
small bunch basil, chopped⠀
2 tbsp
100% Italian extra virgin olive oil⠀
pinch sea salt⠀⠀
Add cherry tomatoes, basil, olive oil and sea salt to a small bowl. Stir well and allow to marinade for 10 mins. ⠀
Add all hummus ingredients to a food processor and blitz until smooth. Taste and adjust as required, adding more lemon juice or salt as needed. Toast or grill sourdough and rub with the clove of garlic.Top with hummus and marinated tomatoes. .⠀⠀⠀

01/03/2020

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29/02/2020

So satisfying! Tag someone who loves Honey 🍯😍
📷: on TikTok
Follow us if you❣️food!
Tag a Hungry Friend! 👇

20/02/2020

🌱😍 Roasted Balsamic, Chilli & Maple Glazed Brussels Sprouts with Pecans & Dried Cranberries! 📷 by 🚨🚨Recipe: - around 620g Brussels Sprouts, halved ⁣
- a couple handfuls pecan nuts⁣
- a Handful dried cranberries ⁣
- 3tbsp balsamic vinegar ⁣
- 2tbsp maple syrup⁣
- 1/2 tsp garlic granules - 1/2 tsp dried chilli flakes - olive oil, for cooking⁣
- salt & pepper⁣
⁣
Method:⁣
1. Preheat the oven to 200C/180C fan/400F/gas mark. Line a large baking tray with non stick baking parchment.⁣
2. Add your sliced sprouts to the lined baking tray then drizzle with a little olive oil, rub the oil into the sprouts using your hands, then season with salt and pepper. ⁣
3. Roast in the oven for 10 mins until slightly soft.⁣
4. Meanwhile make the glaze by adding the balsamic vinegar, maple syrup, garlic granules chilli flakes to a small bowl of jug, then whisk everything together until combined. ⁣
5. Take out the sprouts, add the pecans & dried cranberries, then drizzle with the balsamic glaze. ⁣
6. Place back into the oven and cook for another 5-10 minutes, until the sprouts are roasted but soft. Enjoy! ⁣

Tag a friend in the comments who’d love this! 💛

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17/02/2020

This cheesecake with a fluffy duvet of lime-tart cream, for instance, doesn't even require an oven! How's that for approachable? 🍰
Follow for great food inspiration

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