MISO RAMEN by @alexafuelednaturally 🧡 via @vegangotgame #vegangotgame
Miso Vegan Ramen
6 cups filtered water
1 1/2 tbsp vegan bouillon paste (I used vegetarian “Beef”)
3 green onions
3 inch piece of fresh ginger, peeled and sliced
1 can slices bamboo shoots (8 ounce can)
3 garlic cloves
2 1/2 tbsp miso paste
1/2 cup spinach, roughly chopped
Small bunch cilantro, for garnish
1/2 cup frozen corn
1 avocado, sliced
4 ounces Cremini mushrooms, sliced
2 ramen noodle packets (each 3.5 ounces... toss out the seasoning packets and only use noodles)
1/2 container firm tofu (7 ounces), cubed
1 1/2 tbsp corn starch
1/2 tsp salt
Avocado oil or coconut oil
1. Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes.
2. Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper.
3. For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! (I used a grill pan, so if you want the grill marks, go for it!)
4. Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl.
5. Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)
Divide noodles between two bowls, add the spinach,avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime. Enjoy!
19 hours ago
new recipe CHECK THE LINK IN MY BIO, YOUTUBE CHANNEL (PLANTIFULLY BASED), http://PLANTIFULLYBASEDBLOG.COM for this incredible sticky tofu chili lime tofu with coconut rice and peach cucumber salsa.
guys, you have to try this tofu. even if you don’t try anything else try that. my mom who hates tofu enjoyed this so that is saying a lot. paired with the light, fluffy coconut rice and the fresh salsa so so good. I could eat it everyday during the summer.
how was everyone’s day? I have a lot going on at the moment and am running around like a crazy person haha. sending you all lots of love ❤️
9 hours ago
Raspberry Beet Smoothie 💕 Pink breakfasts are my favorite ones 💁🏼♀️ For one jar mix 1 cup frozen strawberries with one small raw beet (peeled) and 1/2 cup almond milk ⚡️Happy Friday 🙌🏻 Love, Sarah x
3 hours ago
Strawberry Mochi with white bean paste by @nm_meiyee ❤️ .
Follow @vegancanteen for more awesome vegan recipes! #vegancanteen
1 1/2 cups glutinous rice flour
1/4 cup vegan sugar
1 cup water
1/3 cup cornstarch
12 fresh strawberries
2 tsp mix of Beet & Hibiscus flower supercolour powder (dissolve in 2 tsp water) .
2 cans of white kidney beans (skin removed)
1/4 cup sugar
3 tbsp rice malt syrup .
Press the beans with a spatula through a fine strain to get the smoothest texture.
Transfer the paste to a pan. Add sugar, use low heat to simmer the exceeded water out. Keep stirring. As the paste is heated and sugar is dissolved, the paste will become loose. Add rice syrup, continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated. About 10 mins.
Turn off the heat, allow to cool down. Flatten paste and wrap tightly in plastic wrap. .
Combine the rice flour, sugar in a microwave safe mixing bowl. Add in water, mix until combined. . Put the bowl into a microwave, heat it up for 1 min. Take the bowl out and stir the mixture with a heatproof spatula. Back into the microwave and heat it up for 1 min. Remove the bowl from the microwave. Keep stirring with the heatproof spatula, back into the microwave and heat it up for 30 secs, add the dissolved supercolour powder keep stirring until it thickens and comes together into one smooth. .
Flour work surface with cornstarch. Put the mochi on top (Put some starch on your hands to prevent sticking) Cut the mochi into 12 pieces. Flatten the mochi into a circle. (use more corn flour if needed) .
Wrap the strawberries with bean paste.
Put some starch on hands. Then place flatten mochi dough and put the covered strawberry on top of it (with the tip facing down) Wrap it with pinching the bottom closed.
1 day ago
This is my go-to burger recipe and by far the BEST veggie burger recipe! The burgers go well with a variety of toppings and hold together very well, so they can be grilled. Try it with my homemade cashew mayo. 😊😋
Tap the link in my profile to get the recipe—> @nora_cooks_vegan_
Summer Fruit & Oat Bars:
• 1½ cups flour
• 2 cups oats
• ¼ tsp salt
• ½ cup melted vegan butter
• ¼ cup brown sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tbsp orange peel shavings
• 1 cup blueberries
• 1 cup chopped strawberries
• 1 tsp corn starch
• 1 tbsp brown sugar
Preheat oven to 350°F
In a bowl, mix the flour, brown sugar, oats and salt.
Add vegan butter, vanilla, almond, peel shavings and syrup. Combine.
Set aside 1/2 cup and firmly press oat mix into a pan. Add berry mix on top and spread. Next, sprinkle the top with the brown sugar and corn starch.
Add the saved oat mixture to the top and spread evenly.
Bake for 40-45 minutes.
4 minutes ago
mark my words, I WILL learn how to make decent seitan. this store bought kind is RIDICULOUSLY good but it's so expensive that it's more of a once-in-a-while treat. I just want mine to come out chewy and flavorful instead of spongy and wet and sad. IS THAT SO MUCH TO ASK?
Da domani faccio la bravaS 😁
Chiosco a El Bogatel (la spiaggia di Barcellona meno caotica di Barceloneta) e non posso esimermi dal bere una birretta e provare per l'ennesima volta le #patatasbravas con una sorta di ketchup casalingo e la salsa ayoli che sembra maionese ma non è addensata con l'uovo.
Eh, sono proprio buone! 🥔❣️
9 minutes ago
Basil and Hemp Seed Pesto Pasta by @christinabedetta 💚 Recipe⠀
3 cups fresh basil leaves⠀
2-3 cloves garlic⠀
1/4 cup hemp seeds⠀
2 tbsp fresh lemon juice⠀
1/4 cup extra-virgin olive oil⠀
1/2 tsp sea salt⠀
Nutritional yeast, optional⠀
8 oz. your favorite pasta, such as fusilli (pictured)⠀
Place all ingredients in a food processor or high-speed blender, and process until smooth. Serve with your favorite pasta, a plate of roasted veggies, or an open-faced sandwich. Enjoy!
I feel so much better after a long restorative sleep!
homemade black bean, mushroom burger💚