what I eat in a week / veganuary recipe inspiration 🌿 скачать в хорошем качестве

what I eat in a week / veganuary recipe inspiration 🌿

🍇 recipes: soba noodle salad: cooked soba noodles, edamame 1 heaping tbsp peanut butter, 1 tbsp each soy sauce & rice vinegar, 1 tsp miso paste, grated ginger, black pepper, water as needed cucumber, bell pepper, red onion, fresh parsley cashews mushroom radicchio salad: 1/4 head of radicchio, thinly sliced buckwheat & chickpeas mushrooms, onion, garlic, balsamic vinegar, salt (sautéed in olive oil) hummus and extra virgin olive oil for serving pancakes: 2/3 cup (85g) flour, 1 tsp baking powder, salt, cinnamon 2/3 cup soy milk + 1 tbsp apple cider vinegar, 1 banana (mashed) vegan butter, maple syrup and flakey salt for serving banana bread: 4 bananas, 1/3 cup (80ml) oil, 1/3 cup (80ml) plant milk, 1 tbsp apple cider vinegar, vanilla 1/4 cup coconut sugar, 1/4 cup white sugar, 2 1/4 cups flour, 1 tsp baking powder, 1 tsp baking soda, salt chocolate chips + chopped hazelnuts 180°C, 55-60 minutes cool down completely before slicing, unlike me *a version of amanda ducks‘ blueberry lemon banana bread meal prep chopped salad: farro, chickpeas, cucumber, radishes mint and parsley extra virgin olive oil, lemon juice, pomegranate molasses salt, pepper, sumac, ground coriander brothy beans: fried garlic + rosemary, soaked white beans, salt, water (simmer until beans are tender, about 70 minutes) mushroom masala: 1 large onion, 2 cloves of garlic, small piece of ginger 2 packets mushrooms, quartered 1 tsp fennel seeds, ground coriander, cumin, paprika; 1/2 tsp chili flakes (or to taste) 2 tbsp tomato paste, 1 can coconut milk 1 tsp garam masala (added after cooking) handful spinach (chopped), handful parsley, juice from 1/2 lemon rice porridge: 1/2 cup (55g) short-grain rice, 1 1/2 cups (750ml) liquid, I do soy milk and water, pinch of salt 1 large apple, cinnamon, sugar, salt crushed almonds and salt tofu souvlakia: *inspired by @creamy_confusion marinade: 1/4 cup (60ml) olive oil, juice and zest from 1 lemon, 1 tbsp oregano, 1 tbsp maple syrup, 2 cloves of garlic (minced), salt and pepper *marinade 2 pressed blocks of tofu for at least 1 hour beet salad: 3 small roasted beets (sliced thinly), 1/2 head of radicchio (optional), juice from 1/2 lemon, salt, fresh mint, sumac *marinade for at least 1 hour to serve: rice, extra tofu marinade fennel seed tomato pasta: 1 onion, 2 cloves of garlic, 1 packet mushrooms, 1 tsp fennel seeds - all sautéed in olive oil 1 tbsp tomato paste, tomato passata (about 1/2 cup or 150g), black pepper, pasta water cooked pasta, baby spinach, fresh parsley 🥝 social media instagram: @julia.maiten pinterest: @juliabmaiten for business enquiries only: [email protected] 🍎 faq how old are you? 21 how long have you been eating plant-based? 4 years where do you live? germany what are you studying? economics