Does anyone know why cauliflower is double the price of broccoli 🤔? that’s a serious question, so if you know please share 😊
i had to make this cauliflower and chickpea curry again, and it did not disappoint. the recipe if you missed it is here:
🍀300g potatoes, washed and peeled
🍀200g cauliflower florets
🍀200g tin chopped tomatoes
🍀200g tin chickpeas, drained and rinsed
🍀1 tablespoon tomato puree
🍀2 large shallots, finely chopped
🍀2 f*t garlic cloves, finely chopped
🍀½ cm ginger, finely chopped
🍀1 teaspoon pilau seasoning or madras curry powder
🍀1 teaspoon ground coriander
🍀1 teaspoon garam masala
🍀1 vegetable stock cube
🍀large handful coriander, leaves picked and stalks chopped
🍀1 tablespoon coconut oil (optional)
cook the potatoes in a large pan of water for around 10 minutes or until they are half cooked. drain and set aside.
heat a small splash of water (or the coconut oil) in a large saucepan over medium heat. add the shallots and cook for 2 minutes until they start to soften. add the garlic and ginger and cook for further 1-2 minutes, stirring frequently. add the chopped tomatoes, tomato puree, vegetable stock, coriander stalks and all the spices, cook for around 10 minutes. stir frequently and if the pan gets too dry, and a small splash of water.
finally add the potatoes, chickpeas and the cauliflower, stir well to coat and add a little splash of water. turn the heat down to a simmer and cook with the lid on for around 6-7 minutes or until the potatoes and cauliflower are tender. garnish with chopped coriander leaves and enjoy!#potatocurry #chickpeas #plantbasednutrition
Vegan tahini ceasar salad 🤤🥬lots of you have asked for this recipe after my stories today! it’s so good, i couldn’t stop eating it. so quick, simple + filling 👌🏼 // for the ceasar dressing combine in a small bowl: 3tbsp tahini, 3-4 tsp soy sauce (or tamari for gluten free option) 3tbsp nutritional yeast, 2-3 tsp garlic powder (to taste), the juice of 1 lemon, 1tbsp extra v****n olive oil, 2tsp dijon mustard + 2tbsp water (or more depending on your preferred consistency). then mix in 1 tsp capers. pour over chopped romaine (add it gradually so you don’t add too much! the dressing will do around 2 heads romaine or even more) + top with lots of crunchy roasted chickpeas 💯 delish x
Perfectly healthy and delicious vegan brownies anyone? 😉
i had tons of cooked chickpeas in my fridge and i decided to make a good use of it. these brownies are vegan, gluten free, perfectly moist on the inside and so delicious! and also very easy to make 😉
1 cup (160g) cooked or canned chickpeas, rinsed and drained
1/2 cup (50g) almond flour
1/2 cup (110g) nut butter - i used a mix of peanut and almond butter
1/4 cup maple syrup
2 tbsp cacao powder
1 tsp vanilla
pinch of sea salt
+ handful of chocolate chips
place all the ingredients (except for the chocolate chips) in a food processor and blend until smooth and sticky. fold chocolate chips into the dough. press brownie dough into small square or rectangular baking dish lined with parchment paper (wet your hand if it's sticking too much to your fingers). decorate with more chocolate chips and bake in 180c for 25-30 minutes. let cool down completely before slicing.
#brownies #chickpeas #veganbaking #vegancake #healthyrecipes #vegan #plantbased #dairyfree #foodblogger #veganblogger #veganrecipes #foodphotography #cleaneats #breakfastideas #veganfood #recipes #healthybreakfast #bestofvegan #healthydessert #chocolate #glutenfree #whatveganseat #vegansofig #wholefoods #cleaneating #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare
Chickpea & avocado wraps by @amelietahiti 😍
day 10 of #veganuary ! how good do these chickpea wraps look?! 😍recipe below! .
1 can chickpeas, rinsed & drained
2 ripe tomatoes, cubed
1 small cucumber, cubed
2 tbsp chives, ciseled
3 tbsp soy yoghurt
1/4 tsp salt
1 tsp dijon mustard
1 tsp paprika
1 tbsp nutritional yeast
1. rinse & drained the chickpeas (if you want a better digestion, you can peel off the skin but that’s an extra 10 minutes!)
2. flake them with a fork (or clean hands)
3. add veggies and mix.
4. add spices and yoghurt and mix again
5. set in fridge about 15 minutes so flavour gets together
✨ wrap recipe 🌯
1 cup all purpose flour
1 tbsp olive oil
1/4 tsp salt
1/4 cup water
method : simply mix & kneed with one hand until a dough super elastic forms. adjust flour/water. set 10 minutes. then divide in 2 and roll out in very thin wrap (use flour to prevent sticking). cook 2 minutes each side on hot pan. keep in clean dishtowel. use right away or damp the towel with water and microwave 20 sec to make soft again!
here it is served the wrap with cabbage, lettuce avocado & sprout!💚
#vegan #easyrecipes #recipevideo #recipevideos #foodvideo #cookingvideo #tastyvideos #vegetarian #healthy #dietrecipes #mealprep #healthylunch #easyrecipe #foodvideos #fitspo #chickpeas #healthyvegan #plantbasedrecie
From @recipe_tin - 🌯🌯🌯there are many things i do not know but i do know this: falafels are the highest and best use of chickpeas. full stop, end of story.
everyone loves them but few know how easy they are to make!!
gluten free, vegan, vegetarian - and yet meat lovers scoff them down like they’re meatballs. and they keep for days! - n x ❤️
225 g / 8 oz dried chick peas (canned will not work! mixture turns out like mushy hummus!!!)
1 cup parsley leaves , roughly chopped
1 cup coriander/cilantro leaves , roughly chopped
6 scallions/shallots , white and light green part only finely chopped (~3/4 cup)
2 cloves of garlic minced, 1 tsp cumin, 1/2 tsp coriander, 1 1/2 tsp salt, 1/2 tsp baking powder
4 tsp flour (plain/all purpose) or chickpea flour, 5 tbsp water
grapeseed oil for frying
1. soak chickpeas 12 hours+. drain, add to food processor with remaining ingredinets. blitz 2 to 3 minutes until chickpeas are very fine grains, looks like smooth guac on outside of food processor.
2. form balls about 2.5cm / 1” wide (or discs, domes or torpedoes), refrigerate. fry in oil until deep golden – 4 minutes. can shallow fry, just turn more frequently – or make in disc shape. serve with tahini sauce! make wraps with flatbreads, hummus, tabbouleh, lettuce, tomato, onion, hummus and hot sauce. or make falafel plates! see full recipe on site for more sauce recipes and sides. keeps 5 days, best reheat in microwave, spray with oil then blast in hot oven 5 min to make outside crispy again.
3. tahini sauce: mix 4 tbsp tahini with 2 tbsp lemon juice, will sieze up. add water 1 tbsp at a time until sauce is a thick drizzle sauce (i use 4 tbsp). adjust salt to taste. .
German below 👇🏻 creamy sweet potato, fried mushrooms ,zucchini, avocado 🥑 and of course crispy spiced chickpeas. let’s not forget tahini, i put that s**t on everything 🤪. .
we just had a very relaxed sunday, went for a coffee ☕️ and binge watched „how to get away with murder“. new addiction 😍. has anyone else seen this series?
have a wonderful evening 💚😁.
guten abend ihr lieben 💚. ich hoffe ihr hattet ein schönes wochenende?.
bei uns gab es heute süßkartoffel aus dem ofen, gebratene zucchini, pilze, avocado und knusprig würzige kichererbsen. natürlich darf mein geliebtes tahini nicht fehlen 😁🙏. .
ansonsten hätten wir einen sehr entspannten sonntag mit jeder menge netflix und „how to get away with murder“ 😍. habt ihr die serie auch gesehen?.
ich wünsche euch einen tollen abend 💚😁.
#plantbasedpower #avocado #veganfood #veggies #veganrecipes #foodstagram #vegan #plantbased #realfood #eeeeeats #feedfeed #f52grams #veganworldshare #foodie #plantbasedfood #chickpeas #healthyfoodshare #recipes #dinner #highcarb #vegangermany #veganbowls #whatveganseat #eatyourgreens #vegetarian #eathealthy #healthyfood #vegansofig #vegandinner
Perfect for the weekend! chickpea bell pepper curry by @the_buddhist_chef. ingredients:
1 onion, chopped
1 red pepper cut into strips
2 tbsp canola oil
1 tbsp curry powder
1/4 tsp crushed red pepper
1 tbsp cane sugar
4 tbsp nutritional yeast
1 tbsp tomato paste
1 can of 19 oz chickpeas, drained and rinsed
1 can of 13.5 oz coconut milk
salt to taste
in a large skillet over medium-high heat, sauté the onion and bell pepper in the oil for 5 to 10 minutes.
add the curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste and chickpeas.
sauté for about 3 minutes
stir in the coconut milk, add the salt and continue to cook the mixture, stirring occasionally, until thick and creamy (10 to 15 minutes).
serve on basmati rice and garnish with basil leaves.
#plantbased #vegancurry #veganrecipes #veganrecipe #curryrecipe #recetas #receitas #foodvideo #comidasaludable #comida #vegetarianrecipes #recipevideo #veganprotein #chickpeas #cookingvideo #dinnerrecipes #veganfoodvideos #recipes #recipevideos
🍅stewed tomato chickpea curry🍅 the stewed tomatoes in this recipe lend a very distinctive and delicious flavor to this curry. if you can’t find stewed tomatoes, you can substitute with chopped tomatoes and it will still be delicious, but not quite the same flavor profile. 🍅happy monday 😩!
🍅recipe: sauté 1 small yellow onion (small dice) until soft and starts to brown, about 5 minutes. add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp red chili flakes. sauté another 30 seconds before adding 1 tbsp tomato paste. mix well while heating for another minute. add 1-15oz can stewed tomatoes. simmer about 10-15 minutes, adding broth or water if gets too dry. blend sauce until mostly smooth with a few chunks remaining. return to stove. stir in 2 cups cooked chickpeas. add coconut milk gradually from 1-15oz can until desired creaminess is reached. (don’t need to use all of it.) cook until heated through. salt/pepper to taste. .
#chickpeas #garbanzos #vegancurry #curry #avocado #buddhabowl #veganbowl #glutenfreevegan #veganglutenfree #healthyvegan #eattherainbow #foods4thought #letscookvegan #veganinspo #healthyfoodshare #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat #veganfoodshare #vegana #vegano