Vegan Buddha Bowl with Gnocchi, Hasselback Potatoes, Lentil Stew, Cabbage, Broccoli, Mushrooms and Corn 🌽🤤 Created by @elavegan 💛
Shared Via @GlowingPlants ✨🌿 #GlowingPlants
2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
1 1/2 to 2 cups chickpea flour (180-240 g)
1 cup tapioca flour + more for dusting (120 g)
1/2 tsp sea salt
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.
Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands.
Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious.
Lentil Stew ~
1 cup dry lentils (190 g)
1 large onion (chopped)
2 cloves of garlic (minced)
1 tbsp oil (for frying)
3 tbsp white wine (40 ml) (optional)
3 cups vegetable broth (720 ml)
2 cups mushrooms sliced (135 g)
2 tbsp soy sauce (wheat free if GF)
1 tbsp balsamic vinegar
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
A splash of coconut milk canned (for extra creaminess)
1/2 tbsp cornstarch (to thicken)
black pepper and chili flakes to taste
Recipe continued in comments...
heyyyy everyone! 👋🏼 anyone remember me?? it’s been a while i know 🙈 i’ve missed this page and the community so much! i missed all your pretty food styling and ugly real food and lifestyle pics and insta stories. so happy to be back!! so why the long break? i’ll get into it soon...but for now i hope you enjoy this plate of vegan oatmeal choc chip pancakes (recipe from @minimalistbaker) first ~styled~ food pic i’ve taken in ages so go easy on me 😂 happy FRIDAY!!!
188263 hours ago
Vegan no-bake healthy chocolate chip
It’s my all time favourite😍
I updated it a little bit so here’s the recipe
For the dough:
* 265g pre cooked chickpeas
* 50g yoghurt
* 50ml water or plantmilk
* 20g protein powder
* sweetener of your choice (I used @myproteinde vanilla flavdrops)
*some cinnamon -
-> mix it all together and then blend until it’s smooth☺️
For the toppings:
* 5g cocoa nibs
* more cinnamon (if you like haha)
And you can also add peanut butter, fruit, etc☺️
Bolinho de beterraba ✨
Às vezes eu tenho muita preguiça de cozinhar. Por um tempo aderi a ter marmitas, mas comecei a ficar sem tempo e vontade. Então, algumas vezes almoço coisas mais simples, mas que me dão a sensação de “sustância” e esse bolinho veio como alternativa hoje, para combinar com o grão de bico que eu já havia cozinhado e as saladas de tomate e pepino.
Um pacote de trigo pra quibe custa em média R$3,50. Mas você pode também comprar a granel, sai mais barato é você pode levar no seu potinho, para não ficar usando plástico.
Para fazer o bolinho, você vai hidratar o trigo para quibe (meia hora está ótimo, não pode fica muito macio). Coloca de uma a duas batatas cozidas e amassadas. Mistura tudo. Aí você vai colocando farinha de trigo, aos poucos e no seu gosto. Não pode grudar na mão, mas tem que estar meio melecado ainda para fazer o formato de bolinha. Tempera a gosto. Hoje eu usei sal, alho, cebola e limão. Aí que entra a beterraba. Eu coloco só para ficar rosa, mas se você não gosta, não precisa por. Altera em nada o sabor.
Depois é fazer as bolinhas e assar e fritar. Se tiver uma air fryer, top show!
Eu gosto de comer com mostarda escura, fica uma delícia!
This nasty bug is STILL circulating in our house which means Mr. William and I are spending lots of time cuddled in blankets playing legos, and watching kittens on youtube (I am slowly going crazy from exposure to cat videos.)
We’re also doing our bestest to keep eating yummy, healthy, hearty, warm and filling foods to fight this sickness at every turn! I love soups, but the kiddo still struggles a little with the fine motor skills required to get a thin broth into his mouth and not all over his shirt, so I’ve been sticking to thicker stews lately. Not only are they great sick day food, they’re also just great winter comfort food in general!
Our latest dinner has been this massive pot of turkish chili I threw together with veggies in the fridge and a hearty scoop of meaty bulgur. Packed full of nutrients, it has delicious chew from the bulgur, and it thick enough it stays on the critters spoon! It’s also full of flavor from preroasting the veggies in the oven and a nice long simmer. Basically the perfect winter/sick day/no-excuse-needed stew!
[Turkish Chili - link in profile]
No better way to start the morning off but with a vegan quesadilla. ➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖ Recipe
1 tbsp Olive Oil
1 Red Onion
1 Red Pepper
2 cloves Garlic
1 tsp Salt
1 can Black Beans
1 can Sweetcorn
1 tsp Cumin
1 tsp Cayenne Pepper
Handful fresh coriander, chopped
1 tsp Brown Sugar
1 - 2 packs Vegan Cheese
First start by prepping your ingredients. Chop the onion, pepper, garlic and tomatoes. Drain and rinse the sweet corn and black beans and set aside.
Heat the olive oil on a medium to high heat in a deep frying pan. Add the onion and red pepper and cook down until soft/golden.
Add the garlic, cumin and salt. Stir ingredients until mixed well.
Add the black beans, sweet corn, tomatoes, cayenne pepper, and brown sugar. Mix everything together until it's combined. Add in the chopped coriander and stir again.
Set this mixture aside and put a shallow frying pan on a low heat. Add a teaspoon of olive oil and spread around the pan. This step is optional if you have a non-stick pan but it will give the tortilla a golden colour.
Add a layer of vegan cheese, the bean mixture from earlier and another topping of vegan cheese to one half of the tortilla. Make sure not to over fill the wrap.
Fold over the other half of the tortilla with a spatula and press down on the top of the quesadilla to help the cheese melt and compact the ingredients.
Once your tortilla is cooked on both sides, it's ready to serve! Cut into triangles and serve with lime wedges, guac and salsa. Enjoy!" #vegan#veganfitness#veganfood#veganbreakfast#vegans#veganideas#buzzfeedtasty#eatvegan#eatmoreplants#plantfood#buzzfeed#healthyfoodrecipes#topveganplaces#veganfoodblog#veganfoodporn
Finally stopped myself from ordering avocado or scrambled tofu on toast, and opted for this Buddha bowl instead 😍 I’m constantly craving peanuts so this spicy satay sauce hit the spot 👌🏼 If you ever find yourself in Uluwatu, make sure you visit @thecashewtree.collective for loads more bowls of goodness like this 😍
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F R I D A Y ✨
Find me at the bar🙋🏽♂️
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🚨 New product alert 🚨
A naturally carbonated drink with some many health benefits. It’s made from fermenting organic green tea with a probiotic culture. Best part it’s brewed Locally in Baltimore! ⚡️VEGAN
💥GLUTEN FREE ✨NON-GMO
🔥NO ADDED SUGAR
Come in this Saturday and ask for a sample of one our amazing flavors.
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11. NO KISSING AT ALL!
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Quel plaisir de voir notre savoir-faire à l'honneur dans @artdecorationfr 🙏❤️🇫🇷
Un article qui souligne parfaitement le caractère artisanal de nos créations qui sont pensées, testées et fabriquées une a une à la main dans notre atelier en Bretagne 🇫🇷
Retrouvez-nous sur notre e-shop ou chez nos revendeurs 🌿
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Protein (nuts, hummus)
Fats (nuts, hummus)
Fiber (veggies, berries)
Get a good little stock-pile of nutrients, keep it colorful, and enjoy the nourishment!
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Jus Cold Pressed Bio
La différence entre le chou rouge et les autres variétés de choux est sa teneur en anthocyanes, des pigments de la famille des flavonoïdes, qui sont de puissants antioxydants. Il contient également plus de vitamine C et de vitamine E.
🇺🇸🇬🇧 Back in stock @greenmarketuzes
Organic Cold Pressed . “PURPLE DETOX“ 💜💜💜
One of the main reasons why red cabbage is such a popular vegetable addition to meals is the wealth of phytochemicals, antioxidants, nutrients, vitamins, and minerals. These essential components include thiamin, riboflavin, folate, calcium, manganese, magnesium, iron, and potassium, as well as vitamin C, vitamin A, vitamin E, vitamin K, dietary fiber, and the B vitamins. Its organic compounds are almost too many to list, but its antioxidants like anthocyanins and indoles are extremely valuable for human health.