WHAT VEGANS EAT: this and all other sorts of amazing food. But today I really d…

WHAT VEGANS EAT: this

and all other sorts of amazing food. But today I really do have the rainbow on my plate 

Oven baked sweet potatoes, cooked quinoa, fried pepper/brokkoli/garlic/spinach and black beans with a tahini drizzle on top.

Can’t get better for me 

these APRICOT-CHOCOLATE-NUT-CUPS are the BEST thing I’ve EVER made. I am not …

these APRICOT-CHOCOLATE-NUT-CUPS  are the BEST thing I’ve EVER made.

I am not kidding I had to pull myself together so hard not to eat all of them in one go..

Sweet sweet Jesus, Hallelujah.

1)
Soak 1 cup dried apricots in hot water for 5 min. Then blend until you’ve got a puree.

2)
Blend 1/2 cup oats
1/2 cup mixed nuts

3)
Mix half of the apricot puree with the blended oat/nut mix.
Press into muffin tins.

4)
Top up with the rest of the puree so you’ve got 2 layers. Add some cocoa nibs on top. FREEZE for 2h.

5)
Melt vegan chocolate and add 3rd layer. Decorate to your liking.

6)
Eat,enjoy heaven and earth and forget about everything else.

SWEET POTATO FALAFEL Omg these turned out so crispy from the outside and nice …

SWEET POTATO FALAFEL 

Omg these turned out so crispy from the outside and nice and soft on the inside. They were honestly ON SPOT flavour wise as well. How did I do that?

– 1/4 of a large sweet potato(cooked)
-1 tin of chickpeas
~ 60/70g of chickpea flour
-2 cloves of garlic
-1/4 onion
-1 tbsp cumin powder
-1 tbsp ground coriander
-splash of lemon juice
-salt / pepper

Blend everything and add more flour if it’s too sticky. It should be firm enough to form small balls.

Place in the oven and bake for ~40 min in 200°.

Served here with a wrap, cuc/tom, spinach leaves, red pepper, tomato puree, tahini, zataar spices & balsamic vinegar

NOURISHING SUMMER PORRIDGE BOWL porridge doesn’t have to only be consumed on co…

NOURISHING SUMMER PORRIDGE BOWL

porridge doesn’t have to only be consumed on cold and rainy days in my opinion – especially if you’ve got summer fruits to top it up with 

I can honestly promise you something else -a pinch of SALT in your oats will take it to a WHOLE NEW LEVEL .

-1/3 cup oats
-1 TSP flax seeds
-1 TSP chia seeds
-pinch of salt
-vanilla/maca (opt)

Cooked with water, served with banana, kiwi (yes I eat the skin), berries, peanut butter manilife_ , cinnamon and hemp seeds 

what is your favourite breakfast? Can’t emphasize it enough y’all know already. …

what is your favourite breakfast? Can’t emphasize it enough y’all know already. PORRIDGE is my no.1 

Today I woke up starving so had to quickly tuck into THISSSS yummy bowl.

Banana porridge (1 mashed banana mixed with oats), topped with strawberries, nut mix, peanut butter, sprinkle of hemp seeds and cinnamon 

look at my CAULIFLOWER & CHICKPEA PANCAKES everyone They look gorgeous and TAS…

look at my CAULIFLOWER & CHICKPEA PANCAKES everyone 

They look gorgeous and TASTE heavenly. I LOVE pancakes but really wanted some savoury ones today.

In a food processor BLEND together:

1 (small) head of CAULIFLOWER
~300g chickpea flour
(I didn’t measure but pancake batter is on the STICKY side)
 a LOOOOT of nutritional yeast
curry powder
 salt/pepper/herbs
morrocoan spices (opt.)
smoked paprika

BUDDHA BOWL INSPIRED PLATE FULL OF GOODNESS. my favourite meals are the ones th…

BUDDHA BOWL INSPIRED PLATE FULL OF GOODNESS.
my favourite meals are the ones that offer a VARIETY OF colour and nutritional value meaning lots of different foods.
Oven baked white and sweet potato, red cabbage, sauerkraut (yes I love it, but I am German, so…), peas, beans, refried beans, tofu and ketchuuuup.
Is another plate of the exact same amount too much?

Top up with water , just a bit and blend until creamy and sticky

Heat a pan with some oil and fry until thick.

Served with fried pepper/tofu/olives/guacamole (coconut yoghurt/avocado/lemon juice/garlic/salt). Drizzle of TAHINI on top