Tonight's Izzy said, "mom can you cook a good dinner?" I asked, "what is a good dinner? She said, "vegetables". 😍 a child after my own heart. Mexican Quinoa (peppers, tomatoes, black beans, corn, quinoa), sauteed red potatoes & broccoli w/ onion & garlic, avocado on the side with her favorite "everything but the bagel" topping from Trader Joe's. She had seconds too. My mom was on video chat & witnessed all the "yumm" sounds! It was fun cooking and chatting together from afar!
What are some of your favorite cruelty free vegan makeup products? I’m looking to try some new stuff 😊 I’ve mostly been using @wetnwildbeauty lately (and I absolutely love their products but also want to try different things).
Please excuse my ginormous @taylorlautner poster. He’s been my celeb crush since he was Sharkboy and I refuse to get rid of it, like ever. 😅 👩🏽🎤✨💕 🤷🏽♀️ .............on another note, I’ve been told we look like siblings 😑
#TacoTuesday#Repost @clubbenecasa 🌱🙌🏽
· 2 cucharadas de linaza, mas 1 cucharada de agua.
· 14 oz de palmitos, cortados en juliana.
· 1½ tazas de garbanzos, cocidos y machucados. · ½ cucharadita de comino en polvo.
· ½ cucharadita de ajo en polvo.
· 1 cucharadita de alga dulse o alga nori, en polvo.
· ¼ cucharadita de pimienta negra.
· ½ cucharadita de sal.
· 1 papa grande, horneada, pelada y machucada.
· Aceite para cocinar.
· 6-8 tortillas.
· 1 ½ taza de repollo morado, picado.
· ½ taza de mayonesa sin huevo de sabor chipotle.
· 1 taza de salsa picante de mango.
1. En un recipiente pequeño, mezclar la linaza con el agua y dejar reposar.
2. En un recipiente grande, usar manos para mezclar palmitos, garbanzos, comino, ajo, alga dulse, pimienta y sal. Agregar la papa y la linaza y combinar bien.
3. Formar 12 bolitas de la mezcla.
4. Calentar una sarten grande a fuego medio alto con un poquito de aceite vegetal (solo suficiente para que no se peguen las albondigas en la sarten). Cocinar las albondigas durante 5-7 minutos en cada lado.
5. Calentar tortillas.
6. Montar 2 albondigas en cada tortilla y decorar con repollo, mayonesa y salsa de mango.
Enfrijoladas from the @alchemyorganica brunch on Sunday at @4thstreetvine . Not a fan of black beans, but I practically licked this plate clean! Can’t wait to see what she brings to the @greensaturdayla #vegtoberfestla ! 😋🌮
Treated myself to some NOPALES TACOS on Sunday at @roofeast in Stratford for a special gal’s hen do. The tacos are from @mariasabina_london and they’re vegan too, obvs.
Nopales is Spanish for cacti. And is a popular ingredient in Mexican cooking. It’s both a vegetable and a fruit and is known to help with hangovers and is an anti-inflammatory food. It also tastes delicious!
I really love how it’s becoming a lot easier to eat a plant based diet, specifically a vegan diet when you’re out with friends.
Do you have your favourite Mexican food joint in London? 🌮🌮🌮🌮🌮🌮🌮
Happy Monday Guys☀️ Started the week off with Spiced Bean and Lime Pan-Fried Zucchini Tostadas! Tostadas not pictured* These are my favorite Beans at the moment and I cannot get enough!
Spiced Pinto Beans: To Cooked Beans, Add Paprika, Chili Powder, Cumin, Garlic (or Garlic Powder), and Salt to taste. Add fresh chopped Jalapeño pieces (seeds and all 🌶) and let it simmer for at least 10 minutes to let the flavors combine. Eat and Enjoy! 😋
Las comidas basadas en plantas son simples, básicas y deliciosas.
A veces agregamos un ingrediente por aquí, ponemos otro por allá, dejamos platos base, pero siempre hay variedad, apegándonos a la regla lo simple termina siendo lo mas saludable.
Cuando llega la hora de comer ¿Qué hay en tu plato? Me gusta darte ideas para que no te quiebres la cabeza de mas🧐.
✨CHILLI SEM CARNE✨
Essa receita delícia rende muito e é perfeita para um dia frio como hoje. Tenho um truque pra dar uma textura já que não tem carne aqui, vou contar pra vocês óbvio.
Você pode servir como quiser, aqui eu comi com arroz mesmo.
Já faz e leva na marmita de amanhã, fechou?
1 cebola grande picada
1 cabeça de alho amassados
1 berinjela grande e sem casca picada em cubos minúsculos
2x de feijão Rosinha ou pode ser o carioca normal, cozido
1x de milho verde cozido (tudo bem se for em lata)
1 lata de tomates pelados
1csopa de cominho
1ccha de páprica defumada
1ccha de páprica doce
1ccafé de pimenta cayena
Coloque os cubos de berinjela no forno em temperatura 200graus, com azeite e sal, deixe até ficar bem tostado, com algumas partes pretas. Reserve.
Refogue a cebola, alho no azeite, acrescente todos os outros ingredientes e deixe cozinhar em fogo baixo por 30 minutos, desligue o fogo e acrescente a berinjela assada. Se gostar, finalize com coentro (eu amo).
💚E esse conjuntinho de prato e bowl de cerâmica da @hidrante.vermelho ? Fala pra mim se não é a coisa mais linda?💚
BBQ JACKFRUIT BURRITO
For the BBQ pulled jackfruit
3 tbsp sunflower oil1 tsp salt4 tbsp BBQ sauce
400g tinned young jack
fruit in brine
100g cooked black beans
2 mashed avocados with a squeeze of lime juice and a pinch of salt
4 tbsp chilli sauce such as Valentina
1/2 an iceberg lettuce, shredded
4 tbsp pickled red cabbage
4 tsp salsa verde
4 tbsp sour cream
1 lime for extra juice
Drain the jackfruit and shred each piece so it’s broken down into small chunks.
Heat a pan on a high temperature and pour in the oil. Wait for it to begin to sizzle, then add in the shredded jackfruit.
Sprinkle over salt to draw out any extra water from the jackfruit.
When the jackfruit begins to crisp at the edges, pour over the BBQ sauce and stir.
Leave to cook until the BBQ sauce has been totally absorbed by the jackfruit- this can take up to 20 minutes. Stir occasionally.
When the jackfruit has started to crisp and char, remove from the heat.
Time to assemble the burrito! Start with a few spoonfuls of cooked rice, the beans, and then the jackfruit. Don’t overfill - you need to be able to wrap this up too!
Spoon over the chilli sauce and then add a handful of shredded lettuce.
Now sprinkle over the red cabbage, salsa verde, a drizzle of sour cream, and a final sprinkle of lime.
When you’re so hungry that you can’t decide what you want to eat, just pile everything that sounds good on top of a flour tortilla and call it a day! 😈 This thing’s got black beans, tofu taco meat, roasted red peppers and corn on top of a bunch of veggies... and then everything’s doused in a spicy walnut nacho cheeze! (Also, I wish I were able to snap pictures of dinner while the sun’s still out more often! How much better does it look?!)
MÉXICO 🇲🇽 || @daviddpistol ... ....
Being an immigrant isn’t an easy situation. But makes you see, appreciate, love and value your roots and where you come from more than you ever imagine. .. ...
(Because remember ... if you forget where you come from you will forget who you are.) .. ...
🇲🇽 MEXICO LINDO ...
I might be under the rain, snow and windy nights but blindfolded I can say THANK YOU for being my light, the warm feeling on my skin, my roots and values that keeps me standing in winter days & THANK YOU for being the hug, the love & the heat that my heart needs on the darkest nights .. ...
Im proud and happy to be MExiCAN because Of course WE CAN .. ...
VIVA MEXICO CABRONES 🇲🇽 .
✌🏼♥️🐽👫🌎|| @andreavfit . ..
I’m not one to share photos of food, but this new vegan Mexican spot is so great that I had to share. After just one visit, @borreguitas_be in Pomona is now one of my favorite spots. We tried asada and al pastor street tacos, mullitas, the torta, horchata, and a cucumber citrus agua fresca. All vegan, all very fresh, and all very delicious. I can’t wait to try everything on their menu.
Happy Friday my Thriving Friends☀️ Today I had a Loaded Not-Baked (Steamed) Potato and it did not Disappoint! Jalapeño Spiced Pinto Beans, Herb Cashew Cream, Chipotle Chili Paste, and Collard Greens🌱 Garnished with some Cilantro and some Homemade Salsa 💃🏻 My tastebuds were dancing!
Seriously guys, it’s not hard to make delicious food that you enjoy. It CAN be Easy, It CAN be Affordable, It CAN be Healthy, and It CAN be Tasty 😋
Happy Saturday Friends☀️ I’m a bit late, but I wanted to show y’all what I had for lunch today. Although it may look simple, it was a super satisfying meal! I had Corn with Herb Cashew Cream and Paprika, Garlic Zucchini, and Lentil Penne Pasta with Tomato Sauce 🍝 Yum 😋
I’m actually not a pasta person, but decided to join my sister with this one ingredient pasta. 100% Lentils and Super Satisfying✨ If you’re wondering how it differs from regular pasta: it is more dense, less elastic, and expands much more than regular pasta. I actually enjoyed it much more than regular pasta, but that may vary between each person. If you’re a pasta lover and would like to find some higher protein, higher fiber, gluten-free, and more rich in nutrients pasta, try it! You might be surprised and like it!
I love how easy to make these Buffalo Bites are and how Delicious they are! I used buckwheat flour, garlic powder, pink himalayan salt, paprika, and black pepper for the breading and baked the bites at 450 F for around 30 minutes. I then drenched my bites in Buffalo Sauce and made two variations: one Original Buffalo Sauce and the other Lemon-Pepper Buffalo 🔥 The lemon-pepper were “the Bomb” ☄️ I also accompanied them with the best Cashew Ranch I’ve made to date! Too bad I did not take measurements.
1 Cup Cashews
1/2-1 Cup Filtered Water
Juice of 1/2 Large Lime
Pink Himalayan Salt
Dill... Dill... Dill
Fresh cut Chives: Lots!
And I think that’s it. Blend up and enjoy!
A rainy Sunday called for Veggie Soup with some warm Rice 🍛 So So GOOD!
This soup had a tomato base and was seasoned with lots of herbs and spices including basil, oregano, parsley, thyme, rosemary, paprika, chili powder, pink himalayan salt, and black pepper. It had fresh garlic, onion, potatoes, chayote, and zucchini 🌱