When in doubt, when you are tired, when you are hungry... TOAST 🍞 @mynewroots ⠀
Always has the most beautiful recipes no matter how simple or complex.⠀
Vegan/vegetarian dinners shouldn’t give you stress. Sometimes a lazy dinner is just what we need. But always make it fun, and always make it delicious.⠀
Download our app for those days where you want more substance and convenience from the comfort of your home ... 👉🏻📱 ⠀
Are you looking for a quick and super easy recipe to prepare for the kids during the busy holiday session?🎄 Here you go!⠀
My Kid's Healthy Mac and 'Cheese' recipe is a dairy-free recipe that is for youngsters who love processed cheese pasta. 🧀 I have matched the flavour profile so close even fussy children will love my faux 'cheeze' sauce.⠀
Click the link in my bio for the recipe: @juliedaniluk
Delicious sushi dinner (Vege Box) at Ichiban Sushi House. Sometimes you’ve just got to indulge. I’m getting my wisdom teeth out tomorrow, so this is my version of ‘the last supper’. 🙈 Cheers! #ichibansushi
Holiday-inspired grilled cheese with tangy cranberry sauce + our Chao Slices on buttered sourdough? We're not drooling—you're drooling. Get the easy-yet-elevated recipe from @ hannah__chia to satisfy your cheesy cravings.
My body knows first what I must eat. Potassium depleted from all sorts of activities. What is the best fruits for potassium? Banana is rich with potassium despite the sugar as some people will fall to point. Natural sugar is fine, your daily activities does play a role in metabolism as well. #banana#bananas
Creamy Polenta + Red Wine Mushrooms ???? by ?? @rabbitandwolves ??
via @vegangotgame #vegangotgame
4 Cups Water
1 1/2 Teaspoons Salt
1 Cup Corn meal
3 Tablespoons Vegan butter
Red Wine Mushrooms
1 Tablespoon Olive oil
4-6 Cloves Garlic, chopped
16 Ounces Mushrooms (sliced)
1 Teaspoon Rosemary, dried
1/2 Cup Red wine, vegan
3/4 Cup Vegetable broth
1 Teaspoon Corn starch
Salt and pepper to taste
First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown.
Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine.
Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.