I mean, baby aubergines, dill, coconut and spicy? Yes please!
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Recipe: 70g oats, 10g chiaseeds, 15ml Agave syrup (or another sweetener) 150ml plant based milk 100g Frozen raspberries
Topping: banana, frozen raspberries, apricots, physalis cacao nibs, berries in dark chocolate puffed quinoa & peanut butter.
First mix all ingredients except of the raspberries together and cook them until the porridge is creamy. Then put the porridge in a bowl and cook the frozen raspberries for about 10 minutes. Add the raspberries to the oatmeal and top it with whatever you like
#porridgebowl #veganporn #veganporridge #porridgelover #fruitporn #peanutbutterporn #fruitbased #fruitlover #plantbasedbreakfast #veganbreakfastideas #veganbreakfast #veganmilk #vegandishes #veganinspiration #veganlove #whatveganseat #breakfastofchampions #vegancommunity #vegansofig #veganideas #veganbowls #breakfastbowl #breakfastporn #breakfastrecipes #veganrecipe #theveganescape
This is a super simple 4 ingredient cherry sorbet
INGREDIENTS 500g Juicy Fresh Cherries 100g Water 80g Sugar Juice of 1/2 Lemon.
METHOD
1.Using a saucepan gentle boil all the ingredients for about 10 minutes . 2.Let it cool to room temperature.
3.Remove all the cherry pits.
4.Add the cherries and cooking juices to a blender/blend until smooth. 5.Pass the juices through a fine mesh sieve.
6.Let the ingredients cool in the fridge for a 2/3 hours.
7.Add the juice to a ice cream maker (follow instructions).
If you don’t have one, you can put it into a airtight container and freeze. This sorbet is perfect on hot summers day
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RECIPE: –
Ingredients
– Sweet potatoes – Olive oil – salt – 1 Can Chickpeas, Smoked Paprika – Quinoa – Mix Pesto – Basil – Cashew – Garlic – Olive oil – Lemon – Salt
– Pre-heat oven voor 180 degrees
– Bake the veggies in a separate tray for about 30 minuters in the oven
– Make the pesto in the meanwhile (just blend everything together)
– Serve with some fresh basil leaves
#bakedsweetpotato #roastedveggies #roastedsweetpotatoes #roastedchickpeas #veganrecipes #vegandishes #springisintheair #beautifulcuisines #veganfoodshare #healthyvegan #ayurvedalifestyle #holistichealth #wholefoodsfaves #huffposttaste #veganlunchideas #forksandknives #feedfeedvegan #edibleflowers #homemadepesto #easyvegan #foodstylingandphotography #quinoarecipes #chickpeas #veganinspiration #theveganescape
Vegan, sugar free Ayurvedic turmeric chai (latte) is nourishing, anti-inflammatory AND it can now be made delicious. To save time (because we all could be binge watching another episode of something on Netflix, instead of mixing stuff all day)make a paste for this turmeric latte, and add it to a plant-based milk, heat and enjoy it.
This paste will last in the fridge for a month.
The following recipe is for 14 servings ->(1 ½ tsp paste/serving) Here is what you need to make a golden milk paste: –
– 4 Tbsp ground turmeric
– 2 tsp ground ginger powder
– 2 tsp ground cinnamon
– 1 tsp ground black pepper (Why pair black pepper and turmeric? Because pepper helps your body absorb more anti-inflammatory properties of turmeric)
– 2 tsp of ground cardamom
– 1 Tbsp melted coconut oil
– 3-4 Tbsp maple syrup (you can add this now, or later while serving)
– 1-2 Tbsp hot water
To make the ‘haldi doodh’ / ‘turmeric latte’ / ‘golden elixir’ (ok ok, you get it!)
– Scoop out some paste
-Add it to a plant-based milk.
-Add a strand of saffron if you are feeling special
– Boil to the temperature you like to have your hot beverages.
– Add 1 / 2 tsp of Rose nectar
Mix it, Sip on it, without guilt. If this recipe helped you tell us in the comments section below and don’t forget to share it with your friends.
#vegandrink #vegandrinks #veganrecipes #desivegan #aspringvegan #turmericbenefits #turmericlatte #goldenmilkrecipe #goldenmilklatte #sugarfreerecipes #sugarfreevegan #feedfeedvegan #indianvegan #veganindia #veganindian #ayurvedalife #ayurvediccooking #ayurvedalifestyle #immunityboost #immunitybooster #ayurvedic #haldi #tumeric #indianspices #theveganescape
Perfect for your next get together or just for your own indulgence #vegandessert #whatveganseat #vegandesserts #vegansofig #instavegan #whoopies #vegandishes #feedfeedvegan #healthyfood #bestofvegan #veganfoodshare #heresmyfood #veganrecipe #veganfoodshare #whatieat #govegan #poweredbyplants #eattherainbow #veganbakes #bakefeed #veganbaking #bakingfeed #whoopiepie #veganinspiration #redvelvetcookies #creamcheesefilling #theveganescape