We kregen heel veel reacties op onze salade bowls, en daarom delen we onze Vegan Bowl met jullie! Heb je een kwartiertje? Wat veel langer duurt het niet om deze heerlijke bowl op tafel te zetten.🤤 Steeds meer mensen eten 🌿vegan, en door de tofu en de tahin bevat de salade behoorlijk wat eiwitten. Tofu zonder marinade smaakt een beetje suf, daarom hebben wij een heerlijke marinade bedacht! Vaak worden er noedels gebruikt in dit soort bowls, maar wij hebben gekozen voor rijst noedels. Wij hebben de mihoen rijst noedels van de Jumbo gebruikt. Zo kun je deze salade ook eten als je een glutenintolerantie hebt. Let wel op dat je dan glutenvrije sojasaus gebruikt. De dressing met tahin maakt de salade helemaal af, dus zorg dat je voldoende vetten overhoudt om deze salade te maken.
Laat ons weten wat je er van vindt! Tag ons & deel je recept foto op Facebook of Instagram via @foodlifeadvice #foodlifeadvice en volg ons!
Enjoy!😎 Ingrediënten voor 1 salade:
100 gram ongebakken tofu (8 gr eiwitten/3 gram koolhydraten/ 4 gram vetten)
1 eetlepel sesam zaden (5 gram vetten)
Eetlepel olijfolie optioneel(10 gram vetten)
1/2 avocado (8 gram vet)
80 gram mihoen, witte rijst noedels (20 gram koolhydraten)
Een flinke scheut sojasaus (5 gram koolhydraten)
Reken onderstaande mee als groenten:
1-2 teentjes knoflook
1/3 rode peper
Dressing (8 gram vet + 10 gram koolhydraten + 6 gram eiwit): 👌
15 gram tahin
Sap van 1 limoen
1 theelepels mosterd
10 gram ahorn siroop
1. Snijd de tofu in kleine blokjes en pers de knoflook. Doe de tofu in een schaaltje en marineer 20 minuten met de knoflook en een flinke scheut sojasaus. Roer het geheel af en toe even door.
Bereid de mihoen zoals beschreven op de verpakking.
Rasp de wortel, of maak lange slierten. Snijd de komkommer in dunne lange plakjes. Snijd de avocado open, verwijderd de pit en snijd deze ook in dunne plakjes. *Maak de dressing door de tahin te mengen met limoensap, mosterd en ahorn siroop.
VERVOLG IN DE REACTIE 🔛
When you turn your nutritional shake into something even better!!! This breakfast is off the scale nutritious!!! We tend to be pretty active on the weekends so I need something that will keep me going strong til lunchtime and this breakfast smashes that out the park!!!
Trying out the bhakri for the first time! Bhakri with saragva ane palak nu shaak , thecha and doodhi no halwo 😁🌈🌼🎈
Bhakri is a flat bread made with coarse wheat flour and may also be made with jowar or bajra flours. I made with jowar flour. The bhakri wasn’t soft as expected but tasted great. .
Saragva is drumstick. I had a bunch of palak, so decided to chop it up and add for extra nutrition and taste. .
Thecha is a green chili chutney normally served with bhakri. .
Doodhi is bottle gourd. Buy here I used the white pumpkin flesh for a super tasty and flavorful (saffron and cardamom) halwa with ghee fried cashews 🎉🌟😊💚🤩😍
It's only 13 days until we hit the road for 11 weeks through France and Spain, so using up all the odds and ends in the kitchen is in full swing. This is based on aloo chaat but with a pomegranate dressing instead of tamarind and mint instead of coriander. Oh and the potatoes were fried in beef dripping which reminded me why I've got dripping in the fridge. Should use it much more often. Mmmmm beef fat.... #aloochaatofsorts#wastenot#wastenotwantnot#homecooking#fedbyted#freshfood#tea#creativecooking#gowithit
An easy seasonal dish with lots of leftovers! Zucchini, peppers, tomatoes and basil are in season in California so they are easy to find at your local farmers market or grocery store. To make it super easy, you can cut your zucchinis and peppers in advance. Here we go: olive oil, 3 zucchinis cut into half slices, 1-2 peppers(any color but I like red, yellow or orange) in thin slices, 1 red onion sliced thick, 3 cloves garlic chopped finely, 3 large fresh tomatoes or 1 can organic diced, Splash of tomato sauce, Fresh or dried basil and oregano to taste, sea salt, pepper... optional additions, kalamata olives, currants, walnuts, capers, red wine, chopped sausage or chicken or whatever grabs you! Sauté over low heat, onions, garlic till soft, add pepper strips, cook 2 minutes, add zucchini and sea salt and cook till semi soft, add chopped tomatoes or canned us a splash of sauce, cook covered for 30 minutes, add basil, oregano, salt and pepper, cook another 10 minutes... let rest. You can add from the optional list at the 20-30 minute mark. Enjoy with eggs or another protein, as part of a cauliflower crust pizza, with red rice, quinoa or even purple potatoes or crusty gluten free bread dipped in olive oil and balsamic vinegar. Pair with a crunchy salad. I ate leftovers for brunch with walnuts, ground flaxseeds and currants with a small watercress salad. Really easy seasonal eating! Enjoy!! #organic#seasonaleating#seasonalliving#lovewhatyoudo#creativecooking#seasonalrecipes#nutrition#nutitionshare#easymeal#healthyfood#healthybody#lowprepmeals#jangoldbergnutritionist#positivenutritionmindbodyspirit#functionalmedicinecoach#positivenutritionmindbodyspirit#workwithme
If you're wondering whether our big announcement involves delicious CBD-infused food, you are not wrong! 😋 Healthy (but still yummy!) snacks are one of our favorite things to make, and are a big part of our overall wellness routine. We want share with our community that healthy doesn't have to mean bland and boring! 🍏 What healthy snacks are you currently munching on? Let us know in the comments below, and watch this space for more on our upcoming project!
VEGAN DINNER WAS SAVED! It was a dark and stormy night, the wind was howling... just kidding. It was actually a lovely warm summer night and I had planned on having some non-vegan, non-vegetarian friends over for dinner. When I have folks like that over for dinner, I usually don't preface the invite with the statement that dinner will be vegan. I do this for two reasons: (1) I think a lot of people are skeptical and think that it won't taste good or will eat something before they come, and (2) I kind of like to surprise them at the end when the (hopefully) positive verdict is in. [Note: Of course, the surprise element does require clarifying that there are no food allergies.] Last night, I had planned on a creamy cashew-based pasta dish with some roasted vegetables, as well as a creamy dill & caper spread as an appetizer, both requiring me to soak cashews early in the day (which I dutifully did). But, in the hustle and bustle of preparing the meal, I used all of the soaked cashews in the appetizer and left none for the pasta sauce. I was about to switch to a white wine sauce for the pasta when I came across this gem from @pastabased a beautiful, vegan Italian feed: instead of soaking the cashews all day, you bring them to a boil in water and then once boiling, you set the pot aside with a squeeze of lemon juice for 15 minutes. It. Worked. Like. A. Charm. Thank you @pastabased! You saved dinner and my surprise element! I may have created at least two veg-curious diners last night with your trick!
Vegan Shepard’s Pie! I was a bit worried about how this would turn out. This recipe is completely original to me. Living in the south we sometimes want comfort food so I have to be really creative. It turned out so good! Seriously delicious. I used beyond meat crumbles, carrots, turnips, peas, fresh green beans and corn for the filling. I added in a secret ingredient as well which I have never seen in a Shepard’s pie recipe. I believe it made all the difference. I added some vegan butter to the mashed potatoes when it came out of the oven and a bit of pink Himalayan salt and pepper. Stay turned for the full recipe on my blog. Myplantedsoul.com. #vegancomfortclassics#shepardspie#myplantedsoul
Ringanana sambhariya (stuffed brinjal) with methi na thepla and some leftover kadhi 😁🎇🎯
The stuffing for this beautifully flavored brinjal is a mixture of roast and coarsely ground coriander seeds, dry coconut, khus khus with fresh coriander, garlic, turmeric and chili powders, garam masala and salt. .
The brinjal is slit and stuffed with this masala and roasted in oil until cooked thru. Just before taking off the heat, tamarind juice is added for the tang, mixed thru and served hot with the thepla. .
Thepla is a great spiced flatbread that can be enjoyed as a snack with tea and of course as a main with kadhi and Vegs. .
Methi or fenugreek leaves finely chopped is mixed into the flour along with turmeric, chili powders, cumin and coriander powders, salt and I added half a tsp sugar to counter the bitterness of the leaves. Make a dough by adding water, rest for half an hr and roll out into roti/thepla, roast on a griddle and enjoy 😉💛😇