🌮 vegan tacos 📷 by @elavegan 🚨🚨recipe: filled with kidney beans, corn, mushrooms, curry rice and vegan cheese sauce.
gluten free tortillas
1 cup chickpea flour (also called garbanzo bean flour) (120 g)
1/2 cup tapioca flour/starch (60 g)
3/4-1 cup water (180-240 ml)
1/3 tsp salt
process the ingredients in your food processor (or just whisk them together in a bowl). use 3/4 + cup of water if you plan to make thicker tortillas for tacos. add about 1 cup of water if you want to make thin tortillas for burritos
pour about 1/3 cup of the batter into a non-stick skillet (1/4 to 1/3 cup is a good size for a taco). if you plan to make burritos use more batter for each tortilla
gluten free tortillas recipe with 2 ingredients which are easy to make in about 15 minutes. these tortillas are wheat free, grain free, corn free and perfect for soft tacos, burritos, enchiladas, and quesadillas
cook for two minutes on medium heat, flip the tortilla and cook on the other side for about one minute
easy vegan cheese sauce
3/4 cup coconut milk canned (180 g)
3 tbsp nutritional yeast flakes (20 g)
2 tbsp tapioca flour or arrowroot powder/flour/starch (16 g)
1/2 tsp sea salt (or to taste)
1/2 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
pinch of smoked paprika (optional)
put all ingredients into a saucepan, stir continuously with a whisk, and bring the mixture to a boil
let simmer on low to medium heat for about one minute until the sauce is stretchy
Hiya everybody & happy monday 👋🏼 even though it’s already like 85* f out, i still made some porridge 👀 but t was great so it’s fine haha - this morning i topped it with peanut butta + banana + fresh berries + a drizzle of maple syrup & it was bomb. trust me. .
creamy banana oatmeal
1/2 cup oats
1/2 ripe banana mashed
1 cup water
1 tsp flaxseed
combine everything & cook in the microwave for about 3 minutes, or on the stovetop for about 5. you can even put this in the fridge the night before & make overnight oats ✌🏼 so make some this good ish & add your epic toppings ✨
22 hours ago
It’s been a fantastic wifi free weekend in the mountains filled with running, boating and hanging out with the fam. i am so not ready to be back to work and civilization, so instead i’ll just reminisce over delicious wrap i enjoyed w my sissy. carrots, spinach, sprouts, avocado, bell pepper, green chiles and vegan mayo on an enormous whole wheat wrap, along w a zevia root beer. sis got the tofu teriyaki bowl and let me try it—def recommend! what did you guys get up to this weekend?
17 hours ago
I tested a recipe for my ebook today that i had intended on having for dinner, but tbh it was a total failure so i’m dreaming about this bowl instead!! it’s the third time i’ve tested it and it doesn’t seem to be cooperating, and i tend to get really frustrated when this happens and i’m just overall really overwhelmed today in general, so it pushed me over the edge but fourth times the charm right?! anyway, this bowl had roasted sweet potato, chickpeas smothered in hot sauce & garlic, statesmen veggies, blueberries (random but good!), @lotusfoods forbidden rice, tomatoes, and avo 🌱😋
it’s hard to keep up a positive attitude while i’m slightly freaking out about moving to a new country etc. but good things take time so i have faith it will all work out eventually 🤞🏻
have a good night friends!
15 hours ago
Just another day and another plate of these nourishing plant foods 🌱 baked sweet potato, chickpeas, avocado, steamed brussels and cauliflower, tomatoes, spinach and salsa 😋 i’m off to a dinner party now, but i had a super late lunch so i’ll probably just munch on the fruit that’s gonna be there. there’s always vegan options even if it’s just fruit or veggies and that’s fine by me 👌🏻 i get asked often if i ever go out to eat. yes i do! only on occasion with friends and family but it’s really not an inconvenience at all. although i’m always the one that has to follow my family to the standard american cuisine restaurants, it’s about time i start taking all of them to the vegan restaurants instead 😆 hope you all have a great evening!
Vegan chocolate chip cookies by @myveganminimalist 💗
⠀⠀⠀⠀⠀⠀⠀⠀⠀ - 1 and 1/4 cup flour - 1/2 cup vegan butter - 2/3 cup vegan sugar (half light and half dark) - 1 tsp baking soda - 1/2 tsp salt - 1/2 tsp vanilla essence - 1 bag of dairy-free chocolate chips - 1 tbsp ground flaxseed + 3 tbsp water (vegan egg) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ method 1. make flaxseed egg and set aside 2. cream butter and sugar 3. add “egg” and vanilla 4. sieve dry ingredients together and combine 5. fold in chocolate chips and make cookies (11 to 12) 6. bake for 180 degrees c /350f for 9 minutes. #bestofvegan
Crispy bbq and buffalo cauliflower wings with homemade vegan mayo ❤️💕🌸
vegan mayo made from 1roasted garlic clove, soya milk, 1tsp mustard and oil which will emulsify when blended with the milk 🌸🌱 crispy wings are coated dipped into milk& gluten free soy sauce then in gluten free special flakes which are crushed and mixed with spices and rice flour. the rice flour makes everything stick to the cauliflower. after double coating there ready to cook in the oven for 45minutes on a low heat ❤️ the buffalo and bbq wings are just dipped in the sauce and cooked on the same heat and time ❤️🌱🌸
Can we please all take a moment to send some appreciation to the humble sweet potato? it’s so versatile. sweet potato chips, sweet potato mash, sweet potato smoothie bowls….
back story on the left of center last food preparation choice: home slice @echoesofep and i have been #cyclesyncing since living together (friends who bleed together, stay together – right?), and that means that we get to have all of the delicious food to support our hormones. one of those foods is sweet ‘tayta. why? because it’s a natural progesterone building food.
progesterone. progesterone is one of those hormones higher in women than in men, and that’s because it is naturally produced as part of the beautiful cycle that we as women get to experience every month: the menstrual cycle.
side note 1: yes, it is a case of being privileged enough to have this monthly cycle. it needn’t be spiked with debilitating cramps, nausea, cravings, mood swings or ‘inconvenience’ – you just need to support your body and what it’s creating or letting go of during each phase!
progesterone is highest during the luteal phase of the cycle (in the lead up to flow week), and it’s responsible for helping to prepare the uterine lining for a potential pregnancy.
side note 2: if you have a heavy bleed week, chances are your progesterone levels are low. because it’s responsible for counteracting the effects of estrogen which is what builds the uterine walls. so when it comes time to bleed, if your estrogen has been busy building away while progesterone is asleep on the job, then there’s a lot of wall to be released.
progesterone is produced by the corpus luteum (fancy word for ‘egg’), and in order to be able to produce adequate progesterone, the egg needs ample beta-carotene.
where can you get beta-carotene? orange foods.
what’s an orange food? sweet potato, of course.
*continued in comments
Gluten free chocolate filled cookies 😻😻😻🌸💕
i feel like i just got lucky with these 😂 they came out so perfect, wish i measured everything 😔, slide to see how i made the chocolate centre 🤤
ingredients used were
dairy free butter
gluten free plain flour
1 vanilla pod
dark chocolate chips
1tsp baking powder
mix sugar all wet ingredients together then add dry and u should have a cookie dough.
for the chocolate centre heat up dark chocolate and coconut cream mix together, let it cool down before putting into your cookies❤️🌸 i use a ice cream scoop and place them on the baking tray