JACKET POTATO WITH BEANS, AVOCADO AND VEGAN FETA CHEESE Originally I wanted to …

JACKET POTATO WITH BEANS, AVOCADO AND VEGAN FETA CHEESE

Originally I wanted to bake a sweet potato but we ran out, so here we go.
I baked the potato in the oven for pretty much 90 min, then added some chili, avocado and the violife_foods vegan feta cheese.
Chili non carne is super easy to make.
For this one I used:

1/2 red onion
2 cloves of garlic
1 can tinned tomatoes
1 can kidney beans
Small tin of sweetcorn
1 can of pinto beans

Seasoning:
1 TSP chili powder
1/2 TSP ground coriander
1 TSP ground cumin
1 TSP paprika powder
salt & pepper
1 TSP five spice

HEALTHY SNICKERBARS yessssss pleassse I first saw those on the account, so if…

HEALTHY SNICKERBARS yessssss pleassse 
I first saw those on the sovegan account, so if you want the original recipe you should definitely check them out!!! They’re SO easy to make (if you have a blender or food processor, if you don’t- get yourself a cheap one it will be worth it I promise) and sooo delicious.
Base layer: oat flour (~10 tbsp blended oats)
 ~ 60g peanut butter  Mix together until you have a firm texture resembling nougat.

Middle layer: dates (~12-15)
vanilla essence/powder (1tsp) pinch salt
water (salted) peanuts  Soak dates in hot water for couple minutes, then blend dates with a bit of water (not too much) and the vanilla. This will be your caramel layer. Spread evenly on your base layer and add peanuts on top .now put in the freezer for at least 2hours.

Top layer: melted dark vegan chocolate  Take out of freezer and melt the chocolate in a water bath. Meanwhile chop your snickers into bars. Drizzle melted chocolate on top or coat them. entirely up to you.
You can store them in the fridge or freezer. I prefer freezer BC they’ll taste like snickers ice-cream. Also the layers won’t melt as quickly:)

Hi everyone. I thought I’d start another account, posting some of my daily cooks…

Hi everyone.
I thought I’d start another account, posting some of my daily cooks and recipes. It’s just for fun, but I hope, it will inspire some of you to not only cook more in general, but to reduce your intake of dairy and meat and start cooking entirely vegan food.
I can promise you ONE thing.plants are amazingly delicious. Most of my recipes are inspired by other people’s recipes and I will try and always tag them, unless it’s actually my own creation. So let’s get started with today’s afternoon snack: Oat Matcha Latte. I simply mixed matcha powder with hot water and then used the oatly barista oat milk, all frothed up and look at that swirl? It doesn’t need a milk frother, using hot milk is equally delicious.

YOU ARE IN FOR A TREAT these delicious BEETROOT & RASPBERRY BROWNIES will brig…

YOU ARE IN FOR A TREAT 

these delicious BEETROOT & RASPBERRY BROWNIES will brighten up your day

Save the recipe for later 

Ingredients:

1 medium sized beetroot (uncooked)
1 banana
150ml (oat)milk
2 large tbsp (soy greek) yoghurt
3 large tbsp syrup (or more if you have a sweet tooth)
3 tbsp coconut oil

blend until smooth – then add:

200g (wholewheat) flour
1 tsp baking powder
20-30g cocoa powder

Optional: chocolate chips and fresh raspberries on top 

Bake for 25 min (200°C).

VEGAN PRETZELS Thanks to dear Maya aka. I could recreate a childhood classic …

VEGAN PRETZELS 

Thanks to dear Maya aka. fitgreenmind I could recreate a childhood classic – my mom would always buy me and my siblings warm pretzels after school.

I’ve used fitgreenmind’s recipe to make pretzels today and they absolutely did not disappoint!!!

Super easy to make and so so delicious. Ovenfresh pretzels with vegan butter is such a treat 

What is your favourite childhood treat?

Here in the UK it feels like summer is over now. It’s cloudy and raining. But I’…

Here in the UK it feels like summer is over now. It’s cloudy and raining. But I’m not finished posting summer meals for you 

Tofu and veggie skewers. Baked in the oven in sesame oil and allll the spices.

I used tofoo raw firm tofu and added chopped courgette, baby mushrooms, red pepper and cherry tomatoes as well as some red onions.

Serve with dip of choice:) garlic and herbs is my choice – what’s yours?

Who’s a Fingerfood Fan? super easy and tasty MUSHROOMS & CHICKPEA NUGGETS – aka…

Who’s a Fingerfood Fan?

super easy and tasty MUSHROOMS & CHICKPEA NUGGETS – aka. Netflix and Chill nuggets hehe

RECIPE

140g mushrooms
50g chickpeas
150ml water

blend untill smooth

Then add

150g chickpea flour
100g wholemeal flour
salt/pepper/smoked paprika/herbs/nutritional yeast/turmeric

Once you have a sticky dough, add spoonful after spoonful into a bowl of breadcrumbs and shape into little squares.

Bake for 15 min and serve with a dip of choice!