#vaganfoodshare Instagram Photos & Videos

vaganfoodshare - 720 posts

Just another #curry with #carrots #coconutmilk #mushrooms #champignons🍄 #bellpeppers #potatoes

Just another #curry with #carrots #coconutmilk #mushrooms #champignons 🍄 #bellpeppers #potatoes

27 2 21 May, 2019
So much fun shooting floating bagels with @feelmorecoffeenbagels ! 🔥☺ Stay tuned for the next collaboration! 📸❤💜🧡💚💖💙

So much fun shooting floating bagels with @feelmorecoffeenbagels ! 🔥☺ Stay tuned for the next collaboration! 📸❤💜🧡💚💖💙

127 10 15 May, 2019
New in at 387!! Delicious pasta sauces made locally in Newtownards by Peppup sauces. They are gluten free, fat free and we have two delicious flavours in stock. #387ormeauroad #vegan #whatveganseat #vaganfoodshare #plantbased #peppup #soulbia #veganfood #vegansofig

New in at 387!! Delicious pasta sauces made locally in Newtownards by Peppup sauces. They are gluten free, fat free and we have two delicious flavours in stock. #387ormeauroad #vegan #whatveganseat #vaganfoodshare #plantbased #peppup #soulbia #veganfood #vegansofig

51 4 30 April, 2019
First allergies & on top of that a cold. Seems like this has been going on forever. So I made another huge pot of veggie broth & then a cream of #vegetablesoup Hope it helps. #vegetablesoupforthesoul #kohlrabi #carrots #karotten #leeks #lauch #tomatoes🍅 #tomaten #plantbasedisbest #gogreen #vegan #mostlyvegan #vegetarian  #vegancommunity #vegansofig #whatveganseat #veryveggie.de #cookingismypassion #lovetocook  #veganfood #plantsonmyplate  #bestofvegan #vaganfoodshare #veganfood

First allergies & on top of that a cold. Seems like this has been going on forever. So I made another huge pot of veggie broth & then a cream of #vegetablesoup Hope it helps. #vegetablesoupforthesoul #kohlrabi #carrots #karotten #leeks #lauch #tomatoes 🍅 #tomaten #plantbasedisbest #gogreen #vegan #mostlyvegan #vegetarian #vegancommunity #vegansofig #whatveganseat #veryveggie .de #cookingismypassion #lovetocook #veganfood #plantsonmyplate #bestofvegan #vaganfoodshare #veganfood

40 1 26 April, 2019
We have a very special surprise for you from @crumbsveganbakery at 387! Neapolitan flavoured cake. Brings us back to eating the ice cream as a kid and its smells exactly like it. Hurry though as always new flavours always sell out fast! #387ormeauroad #vegan #cake #veganfood #whatveganseat #vaganfoodshare #plantbased #dairyfree #crumbsveganbakery #belfast #vegano #vegans #vegan

We have a very special surprise for you from @crumbsveganbakery at 387! Neapolitan flavoured cake. Brings us back to eating the ice cream as a kid and its smells exactly like it. Hurry though as always new flavours always sell out fast! #387ormeauroad #vegan #cake #veganfood #whatveganseat #vaganfoodshare #plantbased #dairyfree #crumbsveganbakery #belfast #vegano #vegans #vegan

77 6 26 April, 2019
Do these pass as easter eggs? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
They are actually my pink bounty bites from the outside (vegan & gluten free & sweetened only with dates, look for the pink inside a few posts ago to find the recipe). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the longest time I couldn't decide what to make for Eastern and even if to make anything special at all. The kids didn't know about easter yet anyway 😳. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the end I remembered easter breakfasts at my grandparents. I remembered looking for easter eggs in the garden. Jumping over the easter fire that my uncle made. And I wanted my kids (and myself) to do something special, to keep traditions alive and maybe even add new ones. So we invited some friends over and made an easter brunch with colored eggs, which we tried the way my grandparents have them: mustard, oil, vinegar, salt and pepper, we hid some chocolate eggs for the kids (who had the best time looking for them) and I made a hybrid of a traditional German woven brioche and a Catalan "mona" with eggs on top (that didn't come out quite as expected, but that didn't really matter). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We had the best day (check glimpses of it in stories). Was it like any day for you or did you celebrate Easter somehow?
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#eastereggs
#plantpowered
#vaganfoodshare
#feedfeed 
#feedfeedvegan 
#feedfeedbaking 
#feedfeedglutenfree 
#feedfeedchocolate 
#feedfeedvegetarian 
#lifeandthyme 
#lifeandthymemag 
#gloobyfood

Do these pass as easter eggs? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
They are actually my pink bounty bites from the outside (vegan & gluten free & sweetened only with dates, look for the pink inside a few posts ago to find the recipe). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the longest time I couldn't decide what to make for Eastern and even if to make anything special at all. The kids didn't know about easter yet anyway 😳. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the end I remembered easter breakfasts at my grandparents. I remembered looking for easter eggs in the garden. Jumping over the easter fire that my uncle made. And I wanted my kids (and myself) to do something special, to keep traditions alive and maybe even add new ones. So we invited some friends over and made an easter brunch with colored eggs, which we tried the way my grandparents have them: mustard, oil, vinegar, salt and pepper, we hid some chocolate eggs for the kids (who had the best time looking for them) and I made a hybrid of a traditional German woven brioche and a Catalan "mona" with eggs on top (that didn't come out quite as expected, but that didn't really matter). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We had the best day (check glimpses of it in stories). Was it like any day for you or did you celebrate Easter somehow?
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#eastereggs
#plantpowered
#vaganfoodshare
#feedfeed
#feedfeedvegan
#feedfeedbaking
#feedfeedglutenfree
#feedfeedchocolate
#feedfeedvegetarian
#lifeandthyme
#lifeandthymemag
#gloobyfood

193 10 22 April, 2019
Soup doesn't usually fill me up for very long. However, we are invited to a big birthday party later so we will partake of a hearty bowlful of #lentilsoup for lunch. Wishing you all a sunny Sunday. #linsensuppe #suppe #onions #dontforgetthegarlic  #carrots #sundayfunday #plantbasedisbest #gogreen #vegan #mostlyvegan #vegetarian  #vegancommunity #vegansofig #whatveganseat #veryveggie.de #cookingismypassion #lovetocook  #veganfood #soup #plantsonmyplate  #bestofvegan #foodporn  #vaganfoodshare #veganfood

Soup doesn't usually fill me up for very long. However, we are invited to a big birthday party later so we will partake of a hearty bowlful of #lentilsoup for lunch. Wishing you all a sunny Sunday. #linsensuppe #suppe #onions #dontforgetthegarlic #carrots #sundayfunday #plantbasedisbest #gogreen #vegan #mostlyvegan #vegetarian #vegancommunity #vegansofig #whatveganseat #veryveggie .de #cookingismypassion #lovetocook #veganfood #soup #plantsonmyplate #bestofvegan #foodporn #vaganfoodshare #veganfood

36 1 14 April, 2019
#بزرگترین ضعف انسان ھا تردید آنھا است دراین کہ بہ  دیگران ھنگامی کہ ھنوز زندہ ھستند بگوید چقدر دوستشان دارند#خوشگل#vegan#veganfood#vaganfoodshare#veganpasta#veganeats#bestifvegan#cumcumber#plantbasediet#خیلی_خاص#healthyfood#whstveganeat#eatmore#creamy#milky#vaganism#food#foodie#pic#insta#instalove#instadaily#instalove#afgan#dishes#yummmmmmm#

#بزرگترین ضعف انسان ھا تردید آنھا است دراین کہ بہ دیگران ھنگامی کہ ھنوز زندہ ھستند بگوید چقدر دوستشان دارند #خوشگل #vegan #veganfood #vaganfoodshare #veganpasta #veganeats #bestifvegan #cumcumber #plantbasediet #خیلی_خاص #healthyfood #whstveganeat #eatmore #creamy #milky #vaganism #food #foodie #pic #insta #instalove #instadaily #instalove #afgan #dishes #yummmmmmm #

40 6 11 April, 2019
Sobre ontem 🙄Damasco recheado com brigadeiro, beijinho recheado com goiabada, brigadeiro de laranja com pistache,brigadeiro de limão siciliano com amêndoas tostadas e bem casado. Doces finos veganos  com a queridíssima @chubbyvegan ❤
#confeitariavegana #veganlifestyle #docesdobem #docevegano #confeitariacomamor #veganfood #semleite #semlactose #semsofrimentoanimal #crueltyfree #castanhadecaju #coco #goiabada #limaosiciliano #brigadeirovegano #veg #vaganfoodshare #bemcasados #confeitariaartesanal #pistache

Sobre ontem 🙄Damasco recheado com brigadeiro, beijinho recheado com goiabada, brigadeiro de laranja com pistache,brigadeiro de limão siciliano com amêndoas tostadas e bem casado. Doces finos veganos com a queridíssima @chubbyvegan
#confeitariavegana #veganlifestyle #docesdobem #docevegano #confeitariacomamor #veganfood #semleite #semlactose #semsofrimentoanimal #crueltyfree #castanhadecaju #coco #goiabada #limaosiciliano #brigadeirovegano #veg #vaganfoodshare #bemcasados #confeitariaartesanal #pistache

44 2 21 hours ago

Top #vaganfoodshare posts

Do these pass as easter eggs? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
They are actually my pink bounty bites from the outside (vegan & gluten free & sweetened only with dates, look for the pink inside a few posts ago to find the recipe). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the longest time I couldn't decide what to make for Eastern and even if to make anything special at all. The kids didn't know about easter yet anyway 😳. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the end I remembered easter breakfasts at my grandparents. I remembered looking for easter eggs in the garden. Jumping over the easter fire that my uncle made. And I wanted my kids (and myself) to do something special, to keep traditions alive and maybe even add new ones. So we invited some friends over and made an easter brunch with colored eggs, which we tried the way my grandparents have them: mustard, oil, vinegar, salt and pepper, we hid some chocolate eggs for the kids (who had the best time looking for them) and I made a hybrid of a traditional German woven brioche and a Catalan "mona" with eggs on top (that didn't come out quite as expected, but that didn't really matter). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We had the best day (check glimpses of it in stories). Was it like any day for you or did you celebrate Easter somehow?
.
.
.
.
.
.
.
.
#eastereggs
#plantpowered
#vaganfoodshare
#feedfeed 
#feedfeedvegan 
#feedfeedbaking 
#feedfeedglutenfree 
#feedfeedchocolate 
#feedfeedvegetarian 
#lifeandthyme 
#lifeandthymemag 
#gloobyfood

Do these pass as easter eggs? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
They are actually my pink bounty bites from the outside (vegan & gluten free & sweetened only with dates, look for the pink inside a few posts ago to find the recipe). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the longest time I couldn't decide what to make for Eastern and even if to make anything special at all. The kids didn't know about easter yet anyway 😳. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In the end I remembered easter breakfasts at my grandparents. I remembered looking for easter eggs in the garden. Jumping over the easter fire that my uncle made. And I wanted my kids (and myself) to do something special, to keep traditions alive and maybe even add new ones. So we invited some friends over and made an easter brunch with colored eggs, which we tried the way my grandparents have them: mustard, oil, vinegar, salt and pepper, we hid some chocolate eggs for the kids (who had the best time looking for them) and I made a hybrid of a traditional German woven brioche and a Catalan "mona" with eggs on top (that didn't come out quite as expected, but that didn't really matter). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
We had the best day (check glimpses of it in stories). Was it like any day for you or did you celebrate Easter somehow?
.
.
.
.
.
.
.
.
#eastereggs
#plantpowered
#vaganfoodshare
#feedfeed
#feedfeedvegan
#feedfeedbaking
#feedfeedglutenfree
#feedfeedchocolate
#feedfeedvegetarian
#lifeandthyme
#lifeandthymemag
#gloobyfood

193 10 22 April, 2019
🌱Artichoke mousse
What is your recipe for a perfect night?
Mine is definitely good friends, long and deep discussions about anything in life, something to dip and a glass of good wine (which is nothing but a fantasy atm as I‘m writing paper after paper in my pjs)
This artichoke mousse is the perfect candidate for the dipping part, next to hummus obviously (even though you can never have enough hummus, right @intheheartofchaos ?) The mousse is so rich in flavor, especially in combination with microgreens and super easy and quick to make. What else can you ask for?
*
Ingredients:
150g canned white beans
200g artichokes in oil
Juice of 1 lemon
Salt
Olive oil
Microgreens and bread to serve
**
Drain beans but keep half of the liquid. Pick artichokes out of the oil and put into a bowl together with the beans (incl. liquid) and lemon juice. Puree with a hand mixer until smooth. Salt to taste. Put into serving bowl, drizzle with some olive oil and top with microgreens.

🌱Artichoke mousse
What is your recipe for a perfect night?
Mine is definitely good friends, long and deep discussions about anything in life, something to dip and a glass of good wine (which is nothing but a fantasy atm as I‘m writing paper after paper in my pjs)
This artichoke mousse is the perfect candidate for the dipping part, next to hummus obviously (even though you can never have enough hummus, right @intheheartofchaos ?) The mousse is so rich in flavor, especially in combination with microgreens and super easy and quick to make. What else can you ask for?
*
Ingredients:
150g canned white beans
200g artichokes in oil
Juice of 1 lemon
Salt
Olive oil
Microgreens and bread to serve
**
Drain beans but keep half of the liquid. Pick artichokes out of the oil and put into a bowl together with the beans (incl. liquid) and lemon juice. Puree with a hand mixer until smooth. Salt to taste. Put into serving bowl, drizzle with some olive oil and top with microgreens.

138 23 27 December, 2018
Vegan Snickers anyone? 😋
One of my absolute fav creations which are also gluten and refined sugar free. Using @loving_earth mylk chocolate.
Click the link in my bio for the recipe let me know your thoughts!
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#vegansnickers #plantbasedchef #plantbased #lifestyleblogger #vegan #vegantreats #rawbar #vaganfoodshare

Vegan Snickers anyone? 😋
One of my absolute fav creations which are also gluten and refined sugar free. Using @loving_earth mylk chocolate.
Click the link in my bio for the recipe let me know your thoughts!
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#vegansnickers #plantbasedchef #plantbased #lifestyleblogger #vegan #vegantreats #rawbar #vaganfoodshare

6,971 62 10 October, 2018
🄵🄾🅇 in a snow country 🍊❄
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Carrot and parsley
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🄵🄾🅇 in a snow country 🍊❄
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Carrot and parsley
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112 13 22 December, 2018
☀️winter quinoa bowl
Today is a beautiful sunny day so it’s the perfect day to share this sunny dish with you. This is another one of my famous accident creations which just somehow happened haha. I usually don’t even know what I‘m making when I start to cook. It turned out surprisingly amazing, do you love to surprise yourself too? Besides being super easy and delicious it’s also a very nutrient dense meal full of proteins, vitamins and minerals. Please try this at home let me know how it went and how you liked it!! Happy Saturday ☀️
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Ingredients for 2 servings:
3/4 cup quinoa (uncooked)
1 sweet potatoe
1 fennel
1 big or two small blood orange(s)
1 handful of fresh herbs or microgreens e.g. parsley, peppermint...
1 tsp. ground cumin
1 tbsp. olive oil
Salt and pepper to taste
Sesame seeds
•
Instructions:
Peel the sweet potato and cut it into cubes. Cook the quinoa according to the package instructions but add a little more water and add the sweet potatoe cubes. Divide the fennel into four and thinly slice it. Then chop whatever herbs you’re using. Halve the orange and use one half to make juice and the other one to cut into pretty little pieces. Into the freshly pressed orange juice mix in the olive oil, the cumin and salt & pepper to taste. If the quinoa and sweet potatoe cubes are done, put into bowls, add the orange pieces, sliced fennel and herbs. Pour over the orange juice sauce and sprinkle with sesame seeds.

☀️winter quinoa bowl
Today is a beautiful sunny day so it’s the perfect day to share this sunny dish with you. This is another one of my famous accident creations which just somehow happened haha. I usually don’t even know what I‘m making when I start to cook. It turned out surprisingly amazing, do you love to surprise yourself too? Besides being super easy and delicious it’s also a very nutrient dense meal full of proteins, vitamins and minerals. Please try this at home let me know how it went and how you liked it!! Happy Saturday ☀️

Ingredients for 2 servings:
3/4 cup quinoa (uncooked)
1 sweet potatoe
1 fennel
1 big or two small blood orange(s)
1 handful of fresh herbs or microgreens e.g. parsley, peppermint...
1 tsp. ground cumin
1 tbsp. olive oil
Salt and pepper to taste
Sesame seeds

Instructions:
Peel the sweet potato and cut it into cubes. Cook the quinoa according to the package instructions but add a little more water and add the sweet potatoe cubes. Divide the fennel into four and thinly slice it. Then chop whatever herbs you’re using. Halve the orange and use one half to make juice and the other one to cut into pretty little pieces. Into the freshly pressed orange juice mix in the olive oil, the cumin and salt & pepper to taste. If the quinoa and sweet potatoe cubes are done, put into bowls, add the orange pieces, sliced fennel and herbs. Pour over the orange juice sauce and sprinkle with sesame seeds.

111 7 16 February, 2019
✨5min fennel chickpea fry 
Although I’m super stressed out at the moment I’m somehow creative with food. As in how can I create something yummy that is ready in under 10min 🙃 
This moroccan inspired whatever i whipped up in 5min, can you believe it? Just give it a go yourself and try to beat my 5min! 🤼‍♀️
•
Ingredients for 1 serving:
1/2 fennel
1-2 handful(s) of cauliflower florets
around 3 tbsp cooked chickpeas
2 tsp ras el-hanout (moroccan spice mix)
around 4 tbsp tomato sauce
salt (and chili flakes) to taste
••
Thinly chop the fennel and put into a cold pan. Crumble the cauli florets directly into the pan. Add the chickpeas.
Bring the pan to a medium heat and stir the veggies and chickpeas well. Now mix in the ras el-hanout. Pour in the tomato sauce and combine well. Salt to taste. Doone!! 🥳
Easy right?

✨5min fennel chickpea fry
Although I’m super stressed out at the moment I’m somehow creative with food. As in how can I create something yummy that is ready in under 10min 🙃
This moroccan inspired whatever i whipped up in 5min, can you believe it? Just give it a go yourself and try to beat my 5min! 🤼‍♀️

Ingredients for 1 serving:
1/2 fennel
1-2 handful(s) of cauliflower florets
around 3 tbsp cooked chickpeas
2 tsp ras el-hanout (moroccan spice mix)
around 4 tbsp tomato sauce
salt (and chili flakes) to taste
••
Thinly chop the fennel and put into a cold pan. Crumble the cauli florets directly into the pan. Add the chickpeas.
Bring the pan to a medium heat and stir the veggies and chickpeas well. Now mix in the ras el-hanout. Pour in the tomato sauce and combine well. Salt to taste. Doone!! 🥳
Easy right?

102 3 25 January, 2019
🥦veggie noodles🥕When it comes to food I loove the color combination of green and orange. It’s just so easy on the eyes and who isn’t in need of colorful food on rainy days anyways? This is another quick soulfood bowl I made last week - good ol‘ brown rice noodles with veggies and thai curry sauce.
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For 2 servings:
Around 100g brown rice noodles (@kingsobanoodleculture)
1 broccoli 
Around 100g spinach
3 carrots
1 green onion
1-3 tbsp of red thai curry paste
200ml coconut milk 
Tamari or soy sauce to taste
(Black) sesame seeds

For a very low-calorie version (bc pre Xmas diet) just exchange the rice noodles with turnip noodles or more carrot noodles and use rice or oat milk instead of coconut milk (use only around 100ml plant milk and whisk in 1/2 tsp of oat flour while heating up so it thickens)
•
Instructions:
Cut broccoli into florets. Cook rice noodles according to package instructions. Put the broccoli florets into a metal sieve and place on top of your boiling rice noodles. In a small pot heat up the coconut milk and dissolve the curty paste in it. Peel carrots and spiralize them (if you don’t have a spiralizer just slice them into long ribbons with your peeler). Roughly chop your spinach and finely chop the green onion. Once the noodles are ready, drain them, put them back into the pot and combine with all the other ingredients. Sprinkle with sesame seeds. Add soy sauce/tamari & co to taste.
Enjoy and happy happy holidays friends 🎄✨

🥦veggie noodles🥕When it comes to food I loove the color combination of green and orange. It’s just so easy on the eyes and who isn’t in need of colorful food on rainy days anyways? This is another quick soulfood bowl I made last week - good ol‘ brown rice noodles with veggies and thai curry sauce.

For 2 servings:
Around 100g brown rice noodles (@kingsobanoodleculture )
1 broccoli
Around 100g spinach
3 carrots
1 green onion
1-3 tbsp of red thai curry paste
200ml coconut milk
Tamari or soy sauce to taste
(Black) sesame seeds

For a very low-calorie version (bc pre Xmas diet) just exchange the rice noodles with turnip noodles or more carrot noodles and use rice or oat milk instead of coconut milk (use only around 100ml plant milk and whisk in 1/2 tsp of oat flour while heating up so it thickens)

Instructions:
Cut broccoli into florets. Cook rice noodles according to package instructions. Put the broccoli florets into a metal sieve and place on top of your boiling rice noodles. In a small pot heat up the coconut milk and dissolve the curty paste in it. Peel carrots and spiralize them (if you don’t have a spiralizer just slice them into long ribbons with your peeler). Roughly chop your spinach and finely chop the green onion. Once the noodles are ready, drain them, put them back into the pot and combine with all the other ingredients. Sprinkle with sesame seeds. Add soy sauce/tamari & co to taste.
Enjoy and happy happy holidays friends 🎄✨

189 12 23 December, 2018
🦠the hulk soup🦠
Tis the season where colds are lurking behind every corner
But we don’t have to sit back and hope it doesn’t hit us, „preventive medicine“ (this is actually a thing) is here to help. What’s the value of only caring about health once it’s compromised? There’s lots we can do to STAY healthy. And food plays a big part in this. Other important factors are to keep stress out and yourself hydrated. 
Back to food, here’s my secret weapon. Every ingredient has a special benefit that helps you to stay healthy - go away doc!
•
For two servings
Ingredients:
1/2 celeriac 
2 carrots
1 small leaf of kale
Around one cup of water or vegetable stock
1 red onion
2 cloves of garlic
A thumbsize piece of ginger
min. 4 handfuls of spinach

Toppings:
1 tbsp tahini
Microgreens
Hempseeds
•
Instructions:
Roughly chop celeriac, carrots and kale. Steam in a pressure cooker/steamer. Peel onion, garlic and ginger, chop roughly. In a pan sauté for 1min (it’s important they’re not cooked you want them to keep all the valuables nutrients). Then add to the pot with celeriac, carrots and kale. Purée everything well until smooth. Add water until you reach your prefered consistency. Gently stir in spinach. Purée a second time, salt and whatever spices you like to taste.
Serve in a bowl, stir in some tahini and top with hempseeds and microgreens.

Great with a slice of slightly toasted wholegrain bread & some @new__roots free-the-goat

🦠the hulk soup🦠
Tis the season where colds are lurking behind every corner
But we don’t have to sit back and hope it doesn’t hit us, „preventive medicine“ (this is actually a thing) is here to help. What’s the value of only caring about health once it’s compromised? There’s lots we can do to STAY healthy. And food plays a big part in this. Other important factors are to keep stress out and yourself hydrated.
Back to food, here’s my secret weapon. Every ingredient has a special benefit that helps you to stay healthy - go away doc!

For two servings
Ingredients:
1/2 celeriac
2 carrots
1 small leaf of kale
Around one cup of water or vegetable stock
1 red onion
2 cloves of garlic
A thumbsize piece of ginger
min. 4 handfuls of spinach

Toppings:
1 tbsp tahini
Microgreens
Hempseeds

Instructions:
Roughly chop celeriac, carrots and kale. Steam in a pressure cooker/steamer. Peel onion, garlic and ginger, chop roughly. In a pan sauté for 1min (it’s important they’re not cooked you want them to keep all the valuables nutrients). Then add to the pot with celeriac, carrots and kale. Purée everything well until smooth. Add water until you reach your prefered consistency. Gently stir in spinach. Purée a second time, salt and whatever spices you like to taste.
Serve in a bowl, stir in some tahini and top with hempseeds and microgreens.

Great with a slice of slightly toasted wholegrain bread & some @new__roots free-the-goat

142 15 20 December, 2018
🚨Quick Fix Curry🚨

For the hungry and the lazy. This curry is ready in under 10min, super warming and packed with them good nutrients hah
•
For 2-3 servings
Ingredients:
1 medium or 1/2 big cauliflower 
1 red onion 
A little water or oil for sautéing 
1-2 tbsp. of Indian style curry paste (or 1 tbsp vegetable oil + 1/2 tsp ground cinnamon + 1/2 tsp  ground cloves + 1/2 ground cumin + 1 tsp garam masala curry)
Around 100g drained chickpeas
Around 100g drained black or red kidney beans 
200ml coconut milk
Around 100ml water
Around 150g spinach or kale
Optional: cilantro and cashews to serve
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Halve onion and chop into half rings. In a pan heat up a little water or oil and sauté the onions for a minute. Add curry paste (or oil + spices) and stir well. Add the drained chickpeas and beans. After around two minutes pour in coconut milk and water, mix well. Reduce heat to medium.
Relieve the cauliflower of its leaves. Grate it to rice with a coarse grater. The stem is edible es well I only cut off the last bit (#stopfoodwaste) In a pot with 2,3 tbsp of water warm up the cauli rice. 
To thicken up the curry gently mash some beans & chickpeas with a fork.
Now roughly chop spinach/kale and stir into the curry. If you’re using spinach you’re done as soon as the spinach wilted. If using kale let the curry simmer for another 1-2minutes and you’re done! Serve in a bowl because soul food belongs into a bowl and top with cilantro and cashews. Enjoy!

🚨Quick Fix Curry🚨

For the hungry and the lazy. This curry is ready in under 10min, super warming and packed with them good nutrients hah

For 2-3 servings
Ingredients:
1 medium or 1/2 big cauliflower
1 red onion
A little water or oil for sautéing
1-2 tbsp. of Indian style curry paste (or 1 tbsp vegetable oil + 1/2 tsp ground cinnamon + 1/2 tsp ground cloves + 1/2 ground cumin + 1 tsp garam masala curry)
Around 100g drained chickpeas
Around 100g drained black or red kidney beans
200ml coconut milk
Around 100ml water
Around 150g spinach or kale
Optional: cilantro and cashews to serve

Halve onion and chop into half rings. In a pan heat up a little water or oil and sauté the onions for a minute. Add curry paste (or oil + spices) and stir well. Add the drained chickpeas and beans. After around two minutes pour in coconut milk and water, mix well. Reduce heat to medium.
Relieve the cauliflower of its leaves. Grate it to rice with a coarse grater. The stem is edible es well I only cut off the last bit ( #stopfoodwaste ) In a pot with 2,3 tbsp of water warm up the cauli rice.
To thicken up the curry gently mash some beans & chickpeas with a fork.
Now roughly chop spinach/kale and stir into the curry. If you’re using spinach you’re done as soon as the spinach wilted. If using kale let the curry simmer for another 1-2minutes and you’re done! Serve in a bowl because soul food belongs into a bowl and top with cilantro and cashews. Enjoy!

111 3 11 December, 2018