2 inch piece of ginger
1 medium onion
1 star anise
Small handful of cilantro stems
2 cups of veggie broth
1 cup of cubed tofu
1/4 cup of hoisin sauce
1/2 tbps of fresh grated ginger
1 clove of garlic
2 tbsp of chopped green onion
Directions: -Soak rice noodles in warm water until ready to use.
-Roughly cut the ginger into 1/4 inch slices and the onion in half and each half into quarters.
-Sweat ginger + onion + cilantro stems in a small pot, in a little bit of oil, until translucent. Add stock, cloves and star anise. Bring to a boil and simmer on low for at least fifteen minutes.
-Combine hoisin, ginger, garlic and green onions. Set aside.
-Sauté tofu on medium high heat until golden. Get rid of excess oil. Turn of the heat. Toss in the sauce and continue to cook for a few minutes. Add more hoisin if preferred.
-Remove water from noodles, boild in batches for 1-2 minutes at a time (check for doneness) and enjoy with broth, tofu and more fresh green onions. #fluxdrink#vegan#veganfood#magicphotography#veganism#foodspiration#eatmoreplants
It is an absolute scorcher today, which means only one thing. Juice o’Clock - check out @noah_the_vegan and @jonny_juicer the kings of juice!
Animal Drinks Yay or Nay?
If you haven’t discovered the 16 year old vegan genius that is @naturally.jo it is time to do so. The master of frozen bananas and sweet creativity.
Peel bananas, freeze them, place them in a food processor, think of an animal, mix your frozen banana ice cream with ingredients or your choice, shape them into the animal you just thought of and then look back and wonder how yours doesn’t look anything like it’s supposed to. In fact you’ve taken so long it’s now a banana milkshake that doesn’t remember a bear. But it will taste good ;) #naturallyjo#vegan#nicecream#12or3#dessert#fluxdrink
This post is a regram of @gazoakley Chilli Sin Carne. Also known as @avantgardevegan Gaz is a young Welsh chef from Cardiff, he is really taking the vegan and veganish community by storm.
You can find his recipes on his YouTube channel, which are really well made and a credit to quality plant based nutrition.
You don’t need to be vegan to enjoy and benefit from plant based food. We believe the power of the veganish movement; people looking to eat more plants, is highly unrecognised. Every meal you replace with a plant based recipe, goes a long way to improve your own health, the environment and needless to say, animals too. So give it a go, try finding delicious and healthy recipes or options and replace them a few times a week. People fear becoming vegan, because they believe they’ll miss certain things, but plant based nutrition doesn’t need to be so black or white. Incorporate as many plants into you diet as possible!
Check him out, because Gaz is one of the best at creating dishes you ‘think’ you’ll miss if going strictly vegan and is an inspiration!
We have been really busy of late and haven’t had the time to create much on here. So we thought rather than sit idle, we will use the platform to repost some of the best content we find that inspires us. We are really inspired by the link between health and environment, finding the solutions in the middle that are better for our health and have a positive impact on the environment. Our focus right now is on nutrition, because it is one of the most simple changes we can all make to better our health. A large proportion of the population think veganism is all about saving the lives of animals. But it so much more than that. Not least, considerably better for the environment. Find out more by watching the abundance of reputable documentaries online. Whatever reason grabs you most, we can all relate and find good reason to begin eating more plants.
Our first inspiring recipe is by @rustic.vegan we have followed his journey from the very start and his work is pure art. Give it a go!
1 cup walnuts
1 cup sunflower seeds
1/2 white onion
1 tbsp garlic
1 tbsp lemon or lime juice
1 tsp cumin
1 tsp oregano
1/2 tsp rosemary
1/4 tsp sea salt
1 leaf of fresh basil
1 tsp charcoal powder (optional)
3 small tomatoes
1/2 cup sundried tomatoes
1 tsp oregano
1 tsp basil
1 leaf of fresh basil
3 green onion stems chopped
1 tbsp garlic purée
Pink sea salt and pepper to taste
1 sliver of beet for color
1. You need a veggie spiralizer for this. start with the beet sauce first
2. add sauce ingredients into your blender and mix, bottle it up and throw in fridge while you make the meatballs
3. add meatball ingredients into food processor and mix
4. roll into little balls and stick them into the fridge while you spiralize the zucchini
5. now spiralize your zucchini and add to whatever container you like
6. assemble all the goodies and finish off with sunflower or pine nut seeds for crunch
All the taste, none of the guilt - wrapped up in our little lunchbox. Not a lot to consider this unhealthy either. It's a pretty nutritious lunch by any standards. Enjoy!
How we made the doner protein:
One organic extra firm tofu block, sliced as thinly as you can.
Marinate consisting of:
4 tbsp olive oil
1 tbsp sunflower oil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp cajun pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp white pepper
Marinate all sides and lay flat on a tray and put another tray on top to gently squeeze and leave in the fridge for 1-2 days.
Adjust to preference, we wilted garlic, oregano, garlic, tomatoes, green chillis, celery and sweet orange pepper.
Cook the doner in the oven at 180C until it begins to crisp. Finish in a pan with some of the chilli sauce.
Tag a friend who would destroy this vegan lunchbox in one.
Two burgers, both made from boiled sweet and white potatoes as a base.
One spiced with fresh turmeric, grated carrot, coriander, garlic and curry powder.
The other, freshly chopped beetroot, blended red cabbage and red onions.
Both seasoned to taste, with a little oil and then placed in the oven on 210C.
Miniature cabbage, chopped tomatoes, pickles, avocado, red onion and a sauce of wholegrain mustard and grilled red pepper.
All Greens Vegan Lunchboxes
This could not be more simple.
Mixed green veg of asparagus, broccoli, kale, spinach and peas, cooked in a pesto of fresh basil, extra virgin olive oil, pine nuts, garlic cloves, lemon juice, salt, pepper and nutritional yeast.
Firm tofu, coated in more of the pesto and grilled on a high heat.
Finished with fresh avocado and baby lettuce leaves.
Give it a go, it's quick and highly nutritious. #goveganforlunch
We prepared a really tasty lunch for tomorrow. In the UK #veganuary has gone crazy, you can't walk into a cafe without overhearing it! Here's an idea to make things a little easier this week. We’ve started a new hashtag so tag us in your recipes using #goveganforlunch which we’re following.
Thai Inspired Curry
Firm tofu, cube then pat dry. Marinate in sunflower oil, paprika and salt.
Saute in a pan for 5 mins before sprinkling with polenta and placing in the oven for 30 mins at 180c.
Boil salad potatoes for 10 mins and drain aside.
Curry veg - sweat off two onions and a thumb size piece of grated ginger. Add 3 heaped tablespoons of a quality red pepper curry paste (recipes online or available in supermarkets). Add one tablespoon of sweet chilli sauce, 800ml of coconut milk, 4 tablespoons of soya sauce, 1 tablespoon rice vinegar, then add your desired vegetables along with the potatoes.
Bring together, add a handful of fresh coriander a season if required.
Serve with fresh red chilli and red onion, topped with some crispy tofu.
Many do not like the tastes of soy or coconut, but this is a real converter! #enjoy
It’s amazing how many people have been moaning about Turkey this year. "It's tasteless. It's dry". Like it's the only thing available to eat on earth at Xmas.
We’ve been creating lots of new recipes this week in readiness for a #veganxmas dinner we’re holding (at New Years). So many ways to create tasty food, people need to be more adventurous; some traditions are good, unsustainable and immoral ones are not.
This is the remnants of last nights feast, which becomes today's lunch. The tastes of Christmas only clean and nutritious.
You can find so many types of cauliflower these days. Here we use a green one and dipped the bottoms in a fruity, spicy batter. Before quickly roasting. Little gifts under the trees.
We minced fresh horseradish with oat water, then sauteed with seasoned chickpeas. To create spicy snowballs.
Finished with a fresh avocado, crews and pink cabbage salad.
Not a bad lunch I'd say.
So many people have no idea how Brussel sprouts grow. Look at this little beauty we picked up yesterday. The top of the plant can be used too and it is delicious. Looking forward to creating something with this tomorrow.