Getting ready for those good ole holiday meals. Was trying out this quick and easy vegan Mac and Chz recipe that @theeffervescentvegan gave me. 🧀🧀🧀
It’s so simple and so delicious: -1/2 box (8oz) elbow macaroni -1 tbsp of vegan butter. (@earthbalance )
-1 cup milk of your choosing. I used almond milk -1 bag vegan cheddar cheese (@followyourheart) *bring water to a boil and add in macaroni to cook. 1 cup of water and 1 tbsp of vegan butter. Whisk in your cheese. Mix.
I then baked it for about 10-15minutes. **note** you can add bread crumbs if you like or more milk of you want it creamier. Add salt and pepper to taste. I also added about a tsp of crushed red pepper.
This is one of my favorite comforting, easy, and cheap dinners. Macaroni, soyrizo, a few slices of veg provolone, and unsweetened soymilk. I brown the soyrizo with an allium (I found a manky shallot tonight), cook the mac for 7 minutes, put the mac and soyrizo in the casserole, dot in the diced cheese, fill about halfway up with soymilk and bake at 350 F for 30 minutes or so. I topped this with some olive and tomato for a 70s vibe (The inspiration for this dish is my mom’s Mac and Cheese). But a panko and butter topping is also delicious. Had a green salad on the side and dinner is served. #vegancasserole#veganmacandcheese#vegano#veganmacaronicheese#veganonabudget#vegansofatlanta#vegansoftheatl
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💫SLOWLY BUT SURELY💫 When I say don't give up, I mean it. Our son hasn't been super easy for eating, he just loves bread, pasta and crackers😅, but doesn't care as much about many veggies and fruits. At the same time, I can't complain because he is better than other kids I know, but I am quite jealous when I see children really enjoying their fruit or having soups or a plate with veggies and salads🥗🍎🍊.
🌈I have been with him, since baby, offering a variety of veggies and fruits every day, and also showing him how much I enjoy anything green, red, orange, yellow, eating the rainbow rain or shine.
🌠And I can see the progression. He actually gets very excited with all veggies when we get our weekly organic veggie box. 🌱🌿He loves helping removing leaves, peeling carrots, taking out broad beans and peas. He is an actual expert. He also wants to try things lots of times, although he might say he doesn't like it straight away. 🙌🏼And he comes one day when he asks me for something he has seen me eating lots but he didn't want to try, like today, he asked for a bowl with apples with carob powder. How many times I have had this for dessert, I offered it to him and he said no: loads. Until today… he craved it!🍎🍫
📷Pretty dessert in our @kukybowls, you also can get them 10% off with my code 🌴ESTELA10🌴.
💫SENSE PRESSA PERÒ SENSE PAUSA💫 Quan dic que no et rendeixis, ho dic de debò. El nostre fill no ha estat súper fàcil per menjar, li encanta el pa, la pasta i els crackers😅, però no li importen gaire la majoria de verdures ni per fruites. Al mateix temps, no puc queixar-me perquè és millor que els altres nens que conec, però tinc enveja sana quan veig nens gaudint amb fruita, sopes, verdures i amanides🥗🍎🍊.
Happy Monday lovelies! Hope everyone had an awesome and relaxing weekend. After being under the weather for the last week, I’m excited to be kicking off the week feeling energized and motivated. For breakfast I made this delicious smoothie bowl with frozen fruit, spinach, flaxseed meal, chia seeds, and banana. So nomz! 😋🍌🍓
appreciation post for my second home after the past week it has been through. my takeaways: count your blessings, be more than grateful for what you have, donate what you can and never take anything for granted 💫⭐️ all the love to you soCal
It’s wintry cold here today, I’m off work and cooking up a storm. So far, I’ve started culturing #cashewcreamcheese , made homemade spice blends for next week’s #thanksgiving dishes, and made these savory sweet potato herb muffins (@feastingonfruit recipe) to accompany the butternut squash stew I’m planning for dinner. These muffins look whonky, but they taste divine! #ilovecooking ❤️
More udon 🍲 Packed with a mix of whatever veg was left in the fridge and flavoured with loads of fresh ginger, sesame oil, soy sauce and some amazing Aruban hot sauce (thank you @marceltjonenfa !) for an added spice kick 🌶🌶🌶 Warming rainy day food ⚡ - Ella ☂️
Trying out a new format for today’s #whatiatetoday [Edited bc I accidentally dropped 3/4 photos-oops]
Breakfast: 2nd serving of Chocolate peanut butter overnight oats w/ banana, hemp seeds, chia seeds, and coconut chips “Snack”: Homemade vegan French onion soup and croutons with @daiyafoods mozzarella shreds
Lunch: butter lettuce, corn, beans, @eatbanza rotini, cherry tomatoes, and @followyourheart Caesar dressing
Dinner: @traderjoes ciabatta rolls with @thejackfruitco BBQ jackfruit, shredded cabbage with a touch of @hellmannsmayonnaise vegan and garlic broccoli
I totally feel like I ate too much today, but it was all so good and my calorie count is still well under goal, clocking in at 1665.
I know calorie counting isn’t for everyone but it’s been a good tool for me, so I thought I’d include it. Let me know if you have any questions.
Purple bowl with purple rice, purple Brussels sprouts, mushrooms, carrots and kimchi. For meal prep, hold the kimchi until after the bowl is heated.
Why am I eating so much Brussels sprouts lately? Because it's in season! 😀 Roast them in the oven 400 deg-F for 40 ~ 45 min. You'll have Brussels sprouts that's crispy outside and creamy inside.
I’m just experimenting left and right this weekend. I’ve seen lots of #wfpb cooks make these as a snack or salad topping and yet, haven’t ever attempted them myself. Verdict? 🤷🏼♀️ I took the skins off each little chickpea, which was time consuming, but had been proven by many to yield the best crisp. They definitely satisfy the crunch yearning that often causes me to stray and eat way too many tortilla chips. They are also packed with protein and crisped up fine without oil. They kind of remind me of the almost popped kernels of popcorn. I know I’m not the only one to chase those around the bottom of the bowl to enjoy. Basically, I can take them or leave them...as I sit here and eat one after the other. That crunch, tho!! #chickpeas#roastedchickpeas
I’ve finally mastered #instantpot pasta. Truly one pot cooking...set it and forget it. No standing over the stove to cook sauce and wait for the noodles to boil and drain to then combine back in the pot. Listen, I’m not a lazy cook by any means. I mean, I chop more veggies and make more dishes from scratch than most, but if I can find little ways to save time while still eating healthful and use that saved time for all the other wholesome cooking, then I’m down for that! We enjoyed this veggie pasta with homemade rolls and salad. #wholeplantfoodsftw
I said it before and it remains true, my foundation for eating healthy (vegan) and affordable is going to the market. I genuinely do not find veganism to any more expensive than if I ate animal products, afterall all this produce cost me $2500.00 ($20 USD). If I ate meat I would still have to buy the meat, as vegan I can make complete meals from just what is pictured.
Yes, I have to cook more but I do not see this as a disadvantage. Not only am I a way more experienced cook for it but I also get to exercise my creativity in coming up with and executing new meal ideas. However, the biggest advantages are being able to control the quality of the ingredients in my meals and even more importantly the conditions that my meals are prepared in.