POTATO & QUINOA CAKES Only 2 main ingredients :) had some leftover boiled pot…

POTATO & QUINOA CAKES 

Only 2 main ingredients  had some leftover boiled potatoes today so I decided to make some tater cakes.

They are soft inside and crunchy outside 

Mash around 300g COOKED potatoes and add ~100g flour of choice. I used quinoa flour!!

I also added some salt, nutritional yeast and herbs .

Then shape into little patties and fry in a generous amount of vegetable oil, together with some salt and garlic !!!

For the dip I blended a handful of cashew nuts with lemon juice, water and garlic !

Would you eat it? Yay or nay??

STUFFED COURGETTE ROLLS with couscous and coconut yoghurt One of my favourite …

STUFFED COURGETTE ROLLS with couscous and coconut yoghurt 

One of my favourite meals EVER. So simple and delicious.

All you need to do is slice some courgettes super thinly and add some cooked couscous on each slice. Then roll up and assemble in a dish with a tomatoey garlicy spinach sauce 

YUM!

Save for later!!!!!

GOOEY APRICOT & DATE FLAPJACKS anyone?:) vegan, glutenfree and sugarfree All…

GOOEY APRICOT & DATE FLAPJACKS  anyone?:)

vegan, glutenfree and sugarfree 

All you need:

200g oats
150g mixed nuts
2 large handful dried apricots
1 handful dates
1cup water
50g nut butter of choice
2-3tbsp maple syrup (optional)

Soak dates and apricots for 10 min in hot water then blend with ~1 cup water until you have a thick fruit paste.

Add oats and nuts to a bowl and stir in the fruit paste. Add the nut butter and optionally the syrup.

Stir well and then press into a baking sheet.

Bake for 25 min until golden brown

REMINDER to follow your heart and your instincts to “brave the wilderness” ( …

to your heart and your instincts
to “brave the wilderness” (brenebrown )and stick to your principals and what’s important to you, even if it means letting go of people you’ve been close to or causing other people to feel uncomfortable
to be yourself any-and everywhere – let people see your true colours – you’re beautiful
to not be ashamed of your looks, your values, your hopes and dreams
to live every day to the fullest
to express your emotions any time and not let anyone tell you to “toughen up” (especially when being a man)
to cry and laugh if you feel like it
to eat until feeling full and warm and happy and satisfied
to face your fears and realise things will turn out ok
to ask for help, a shoulder to lean on and for advise if need be – there is nothing shameful about it

What are your core values? What I stand for is obviously very important to me a…

What are your core values?

What I stand for is obviously very important to me and I find it hard, when MY values are not valued by other people.

I value honesty and kindness and to me that not only includes us humans but also how we treat animals and our planet.

Being vegan and trying to live sustainably is very important to me (though I’m far from perfect).

I wish I could make people see how a plant based/vegan diet helps to provide a better future for not only us, but the next generations to come.

I can’t force people to change their lifestyle and give up on something that is important to them (even if it’s meat or cheese).

But I wish that one day people will see the connection between their diet and the climate crisis, that will primarily effect HUMANS.

I know my Instagram Account won’t likely change many people’s diet or point of view but I will continue to post pictures of vegan food because it is delicious.

So enjoy a picture of my APPLE ALMOND BUTTER CUPS that I made today!

Recipe:

200g wholewheat flour
50g almond butter
100ml oat milk
7 large dates – blend with 100ml water
mix until you have a dough.

Shape into cups and add more almond butter in the middle. Top up with sliced apples and cinnamon.

Bake for 25 min!

Have you tried CRISPY BAKED MUSHROOMS yet? I urge you to do so! So so easy to …

Have you tried CRISPY BAKED MUSHROOMS yet? I urge you to do so!

So so easy to make and just simply delicious.

All you need (is love for this recipe) :

300g mushrooms
120g flour of choice
~100ml water
garlic salt or garlic flakes
spicy seasoning (smoked paprika/chili/garlic/pepper etc)
 breadcrumbs

Mix flour, water, garlic and spices and stir until smooth.

Coat each mushroom in the batter and then in a bowl of breadcrumbs.

Bake in the oven for ~20-25 min.
Serve with dip of choice 

CHERRY VICTORIA SPONGE CAKE This one was one of the easiest cakes I’ve ever ma…

CHERRY VICTORIA SPONGE CAKE 

This one was one of the easiest cakes I’ve ever made thanks to a recipe from thevegspace 

I made this one for my boyfriend’s birthday . As he loves cherries it had to be cherry jam with extra buttercream and cherries on top 

Pure Indulgence 
And all VEGAN. Wouldn’t know the difference!

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