it’s currently 30°C in singapore which is 86°F for any american’s currently reading, so quite frankly, it’s far too warm to be writing about a hot curry i cooked the other night, but i’m doing it for you, out of the kindness of my heart, because you need to know this recipe, and have it for every night of the week. last week my local grocery store had loads of pineapples in stock, and as i had a sweet potato ready to be used at home and had been craving a good curry, i decided to whip up this 🍛 VEGAN ROASTED SWEET POTATO PINEAPPLE CURRY WRAPS 🍛 that night. believe me, there isn’t anything more comforting watching a great movie with a warming bowl of this curry in your hands 😋// so now we know what kind of food they serve in heaven. it’s for surely gotta be curry, for surely for sure. there just cannot be anything else 🙌🏻 this curry is so comforting and warming. now if you’re a bit skeptical about using pineapple in a savoury dish, just trust me on this one, the pineapple 🍍 makes this dish! this versatile fruit is delicious eaten fresh and it is equally delicious in sweet or savory dishes. in southeast asia, it is often used in curries like this, which helps give the perfect balance of sweet and salty and savory, and it’s just so darn good!// oh my gosh. there is not one single thing i don’t love about this type of food. curries have got me pretty excited around these parts. the past week i’ve been testing it and then shooting it so i’ve been eating a lot of curry 👅 and it’s been totally divine! to say it’s delicious would be a serious understatement. it’s the kind of meal where you just can’t stop exclaiming about how good it is to everyone around you! ✌🏻 (recipe in comments)
🌮🍄 Pulled Mushrooms Tacos 🍄🌮
A delicious meat substitute meal! Full of protein, fibre, vitamin B and powerful antioxidants. This was a winner and I will be making it again 💯!
* 400g king oyster mushrooms
* 2 tbsp olive oil
* 1 small white onion, finely diced
* 1 heaped tsp ground cumin
* 1 tsp smoked paprika
* 1 tsp ground coriander
* 1 tsp tomato paste
* 1-2 tsp sriracha sauce
* 2-3 tbsp soy sauce
* 1/4 cup vegetable stock
* 1 tbsp maple syrup
Wipe the mushrooms clean, and cut off the caps. Slice the caps thinly. Shred the stems using a fork and seperate them with your hands.
Heat up 2 tbsp of olive oil in a pan, throw in the diced onion, fry gently for 5-10 mins until translucent and slightly brown. Add the garlic and cook for a minute more.
Add the cumin, smoked paprika and coriander. Stir well and cook for another minute. Mix in the tomato paste and the sriracha sauce. Add in all the mushrooms, coat well with everything in the pan.
Add the soy sauce and the vegetable stock. Allow the mushrooms to cook in the liquid until it absorbs. Cook for another 5 mins! It’s now ready to serve. If you want a more crunchy texture, place the mixture on baking paper on a tray and cook in the oven for 15-20 mins on 200C.
I had mine on corn tacos with #biocheese on the bottom, mushroom mixture, shredded cos lettuce, a salsa mixture of tomato, jalapeños, lime juice, fresh coriander and pine nuts, with vegan sour cream on top. So delicious! You can put any toppings you like on!. Enjoy! 🌮🌮🌮🌮🌮
🎵Easy like Sunday Mornin' ....🎶
Smokey scramble to break your fast.🥘
#hatchchilesseason#veganscramble#veganbreakfast#veganegg#veganrecipes#theveganuniversity#givemethatplant#veganfoodspot#yourdailyveganfood#veganfoodshare#vegangotgame#veganfoodspace#veganfoodplug ⬇️EASYYYYYYY RECIPE⬇️
1 block extra firm high protein tofu, crumbled to bits with fingers (very firm and has less water)
Any kind of veggies you’d like- I used:
8-10 brussel sprouts, thinly sliced or shaved
2 hatch chiles, seeds removed and diced
½ yellow onion, diced
3-5 sweet peppers, chopped
6-8 strips Lightlife Smart Bacon, or any vegan ham/bacon substitute you like
½ tsp garlic powder
¼ tsp tumeric, for color
Pinch of paprika
Salt and pepper to taste ✔In a cast iron pan drizzled with about 1 tsp olive oil over medium heat, add brussel sprouts and cook down until golden brown, then add onions and peppers. ✔Cook another 2-3 minutes, or until soft. Add the veggie ham/bacon along with the seasonings (except tumeric), and combine well. ✔Push veggies to one side of the pan, and add the tofu on the other side. Top with tumeric and cook until you see a golden color on the tofu.
✔Then scramble everything around and there you have it. Add a dash of salt and pepper to finish! YUM!
There aren’t many donut shops here in Puerto Rico. In fact, there may just be one. Lucky for me, they also have vegan donuts. So, I was excited to go there this morning for their brunch. They also serve scrambled tofu so - vegan donuts and tofu - score, right? Wrong! Sat there for an hour and our food order hadn’t even been started. So, we left. No tofu and no donuts. Well, until I made these chocolate baked donuts at home. I won’t mention the name of the shop, but KUDOS (😉) to me for these chocolate covered beauties 🍩😋🙌🏼. Made them using a recipe from #minimalistbaker .
Creamy mushroom pie, rosemary roast potatoes, veggies and accidentally vegan Bisto gravy 😍
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Do you feel pressure to only post "perfect" pictures or do you prefer to go with your own flow on Insta? I definitely feel the pressure but then I think back to the reason I even started sharing vegan food on the internet in the first place: not to only share beautiful food, but to inspire others who want to be vegan, to show all the ways it can be done, and all the places you can find vegan food. So here's a very tasty dinner where I ate absolutely everything my family was eating except the chicken and chose a vegan pie to go with it instead 🥔🥕🌱🌽🍄 (complete with my ugly grazed thumb that I bashed while climbing a couple of days ago, because I was focused on the food and completely forgot about it when taking the photo 🤷♀️).
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Hello!!🌻Just came back from my camping trip a couple days ago so I’m still settling in. This camp left me feeling really inspired to learn more about sustainability, and in general! Having no access to electronics also made time fly much slower and overall, made camp an amazing experience.☺️🌿
Potatoes and cherry tomatoes with basil and cilantro, pan fried with red onion and a TON of seasonings (especially cumin😋). Cauliflower, spinach, fennel, kale, and tofu ALSO pan fried with red onions, garlic and lots of seasonings.😛 All topped with some hemp hearts and almond slivers✨❤️
Ready for some tastebud tango guys? This CELERIAC RICE AND ROAST CARROT SALAD WITH CASHEW CHEESE is going to have you salsa dancing all around the kitchen😉⠀
It's #lowcarb and #grainfree so good for your gut health, especially for those of you like me who have an #autoimmune condition or compromised gut lining. I used to miss grains but not anymore, now I just get creative and make faux grains from different vegetables instead😍⠀
We know cauliflower rice in all its guises is smoking hot right now in the health news but have you tried celeriac rice? GAME CHANGER👌🏻 It's slightly higher in carbs so if you're following a #Keto diet, feel free to substitute part cauliflower for the celeriac and do a mix.⠀
For those of you following #autoimmunepaleo simply leave out the pistachios and nut cheese. You can top with avocado instead. Recipe's new on the blog and in my bio. Uses @coconutmerchant coconut aminos in the dressing instead of sweetener😉⠀
Off to grab the mop for a dancing parter, there's vegetable savings everywhere🤣😂 Jo x ⠀
This is their favorite time of the day, and they go crazy for this food. They couldn’t sit still long enough for better photos 🙃. This doggie breakfast is a mixture of @naturalbalanceinc vegan formula kibble and an Instant Pot medley of rice, beans, chickpeas, and veggies, adapted from a recipe by @mrsplantintexas.
Check out the recipe on her website. Your dogs will love you for it! 💕🐶
Sunday morning smoothie 💜 Frozen blackberries, coconut yoghurt, hazelnut milk, lucuma powder and a little coconut sprinkled on top. Perfect excuse to get out these fancy new geo glasses @root7products kindly sent me. Aren't they gorgeous?
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#vegansmoothies#blackberries 🍇 #slowsunday
Hot Chiles for a Hot Month 🌶
About 7-8 hatch chile peppers
1 pkg beyond sausage, Brat flavor (or any other vegan meat substitute you would like)
1 yellow onion, diced
4oz Miyokos mozzarella (or whatever vegan cheese you prefer)
½ cup dry rice
1 cup water
1 Tbsp cumin
1 tsp paprika
1/2 tsp garlic powder
Salt to taste
1 cup soft raw cashews (quickly boiled for 10 minutes and drained)
1/2 cup water
1 Tbsp nutrional yeast
1 lime, juiced
¼ cup cilantro, finely minced
Salt to taste ✔Turn oven on to high broil and place dry chiles on baking sheet, charring for 4-5 minutes on each side until it starts to blister. Remove, let cool and set aside.
✔Meanwhile, remove the “casings” from the Beyond Sausage and mix in all the dry seasonings (cumin, paprika, garlic powder).
✔Cook the sausage in a non-stick pan over medium high heat, until you see some browning. Then add your onions and sauté until soft and translucent. Next add the rice and water, bring to a soft boil and then reduce to a slow simmer on low. Cover with lid and let rice cook fully, about 15-20 minutes. ✔The peppers should be cool at this point so cut a vertical slit with knife and remove the seeds, being carefuls as the seeds could be super spicy.
✔When the filling is done, check the rice for taste and add salt as necessary (roughly ½ tsp sea salt.) Transfer your peppers to a large rectangular baking dish and fill them up with “sausage” rice stuffing. Top with the vegan mozzarella or your “cheeze” of choice. Place into oven at 375℉ for 10 -15 minutes and broil for the another 2 minutes just to brown the top.
To make the cream sauce, throw all ingredients, except cilantro, into nutribullet or blender and blitz until smooth. Add the minced cilantro and salt to taste. Drizzle the crema on the chiles and dinner is ready! YUM!
can you handle that silky smooth dark chocolate 🍫 glaze??!?!! the donuts. they taste like little rings of banana bread, you guys! all the chocolate…! we’ve been eating chocolate like it’s going out of style! we just can’t get enough of it. do you have this problem, too? i feel like a lot of people can relate to getting the chocolate crazies! and if you can’t… well then maybe this 🍩 VEGAN DOUBLE CHOCOLATE BANANA DONUTS 🍩 will tempt you just a wee little bit? let it seduce you! we’ll be having a few with our coffee tomorrow, because that’s just how we roll. donuts for breakfast! i dare you.// while i wouldn’t go so far as to say these scrumptious donuts are a “beauty food” that you should eat every day, they are much more nutritious than your average donut 👍🏻 what they are not lacking in is flavour, and they make such a yummy breakfast, snack, or treat. i fully believe in having a fun treat every now and then, and who doesn’t love a chocolate-dipped donut? i love how silky smooth and shiny the glaze is on these donuts! the glaze sets as they cool, but if you eat one with warm melty glaze on it, i’m willing to bet there aren’t many things on this earth that are better 😋// i think if the category “most fun food in all the land,” existed in a dictionary, donuts would have to take it. as a dessert fanatic myself, there’s something about donuts that is just so nostalgic and downright fun 😆 on the rare occasion that we had donuts when i was little, i was a chocolate frosted with sprinkles all the way. when we got them it was a big treat – my omma couldn’t resist when the “hot” sign was on at krispy kreme. she’s a donut lover, and will love these. they have the added perk of being polar opposites from an actual krispy kreme when it comes to health! 🙌🏻
my dear friend emma @healthandfitnessbyemma and i have decided to host a #chocolatemadnessparty 🎉 here are the rules to join:
1. follow both @healthandfitnessbyemma and @fruityemz
2. create a chocolate treat (only new entries)
3. use the hashtag #chocolatemadnessparty
4. tag us in your photos & caption
we will be sharing our favourite entries every week up till mid sep ❤️ so let’s get the party started!
Happy weekend, hope you've all got a lovely day ahead of you 😘 Here's a throwback to two weekends ago, eating loaded vegan hot dogs at the London Craft Beer Festival 🌭🌭
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Simple blueberry nice cream with bran flakes🍇
📃A Harvard professor, David Sinclair, just published a study on why animal protein can damage your body’s natural defences against aging by decreasing the amount of a thing called NAD in you body. I’ve been showing my dad studies for weeks but he only acknowledges it now because he trusts this dude😂 still won’t go veggie but at least he accepts it now? Anyway it’s an interesting read, it’s linked on his Facebook so take a look.
👯♀️I’m heading to pineapple today to take a class, so I’m making sure I’m fuelling myself well! Need to be at the top of my game :)