Few things in life make me smile more than coming home to this sweet little doggo every day. ❤
Also, always always ALWAYS trust that feeling in your gut. I like to believe that when our subconscious mind picks up on things that our conscious mind doesn't, the feeling we get in our gut is our body's way of getting us that important information.
To this day my gut has never been wrong. Anyone else?
103813 hours ago
Squirrel's will adopt another squirrel's baby if its parents die or are unable to care for it.
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🍛 Indian Style Coconut Cauliflower 📷 by @themodernproper 🚨🚨Recipe: Serves 4
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp yellow curry powder
1 tsp cinnamon
1 tsp cumin
1 (14oz) can diced tomatoes
3 (14oz) cans coconut milk
1 large head of cauliflower, cut into large florets
In a 5qt (or medium sized pot) heat olive oil over medium heat. Add in onions and saute until translucent. Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes. Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture.
Slowly stir in coconut milk and bring to a simmer. Allow to simmer for 5 minutes, stirring often. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat and transfer to a blender, blending until smooth. Bring the soup back to a low simmer and add in cauliflower. Simmer cauliflower until fork tender, about 20 minutes.
Serve over rice with with fresh cilantro and warm naan.
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Lunch/Dinner Idea: Autumn Tomato and Pepper Soup by 📸 @thewhitechestnut ❤via @vegangotgame#vegangotgame Recipe:
6 medium size tomatoes
2 medium size red peppers
1 medium size yellow pepper
3 tbsp olive oil
1/2 tsp ground pepper
1/2 tsp Himalayan salt
vegan creamy cheese:
1 cup almond milk
1/2 cup cashews
1/3 cup nutritional yeast
juice of 1/2 lemon
1/2 tsp Himalayan salt
1 cup white big beans
1/2 cup green olives
1/2 cup black olives
some oregano leafs
preparation time: 20 minutes
total time: 30 minutes
serving size: 4 serves
To prepare this yummy tomato and pepper soup, we are going to start by roasting the tomatoes.
In a oven tray, place the tomatoes and the peppers, add the pepper and salt, to finish add the olive oil and roast them in the oven for around 20 minutes at 250ºC, roast them until soft.
Once roasted, in a blender, blend the tomatoes, and the two red peppers, keep in a side the yellow one.
Blend it until you get a soft consistency.
With the yellow pepper, cut into strips, we´ll use it as toppings.
To prepare the vegan creamy cheese, simply blend all the ingredients listed above, you should get a creamy consistency.
Now it is time to serve this delicious tomato and pepper soup!
To serve, pour the soup into each bowl or plate, then top it with some vegan creamy cheese, yellow pepper strips, add some olives, beans, oregano and pepper, Enjoy!