Vegan Foie Gras

Pumpkin Quinoa Smashburger 🇩🇪/🇬🇧 #pumpkin #burger #smashburger

Loaded Pumpkin Broccoli Soup (🇩🇪 / 🇬🇧)

MUSHROOM AND THYME PÂTÉ

🫶I want to share with you a video from the archive that went viral last year. This is the perfect mushroom pate, and you should definitely save this recipe because it’s absolutely worth it! This was a real hit with everyone when I was recipe testing and makes a nice change to the usual chicken liver pâté 😮 #sofiaafoodie #pate #mushroom #appetizer

Quinoa Bars (No-Bake, 6g Protein) RECIPE IN COMMENT

Cheesy Pumpkin Potato Gratin (🇩🇪/🇬🇧)

#butternut #gratin #comfortfood

Quinoa Biscuits (7g Protein, No Eggs, No Dairy) RECIPE IN COMMENT

Brussels Sprout Slaw

This is how to make minestra di broccoli alla Romana!

This delicious broccoli soup from Rome is super simple, comforting and perfect for the cold weather - and it’s one of the only times you’ll see Italians breaking pasta! It’s also a great way to make something delicious with all your leftover vegetables and to make it a vegetarian, you can substitute the anchovies with the sun-dried tomatoes. Here is the list of the ingredients 👇 Or you can find the full written recipe on my website (link in bio) Serves 4 250g spaghetti 1 head of broccoli 1 carrot 1 celery stick 1 brown onion 1 sprig of rosemary 1 garlic 1 fresh red chilli 6 anchovies or 3 sun-dried tomatoes 400g tin of plum tomatoes or baby plum tomatoes Extra virgin olive oil Fine sea salt Freshly ground black pepper Pecorino cheese, to serve (optional) #comfortfood #italianfood #pastarecipe

Chia ala mande 😍🎄😋

Vil du gerne spise ris ala mande til morgenmad? Så prøv den her version! Nemlig morgenmad som smager som ris ala mande. Men som indeholder gode, mættende ingredienser. Det blev godkendt herhjemme! Lad jer ikke skræmme af hytteost. Det hører ikke til i ris ala mande. Men altså. Det smager godt og mætter 👌🎄 prøv det! Ingredienser I blød 200 g hytteost 4% fedt 2 dl letmælk 1 tsk. vaniljesukker 6 spsk. chiafrø 4 spsk. havregryn Bagefter 2 dl piskefløde 2 dl vaniljeskyr Servering Kirsebærsauce Mandelsplitter Sådan gør du Start med at blende hytteost og mælk godt sammen. Hæld det i en skål. Tilsæt vaniljesukker, chiafrø og havregryn. Rør det godt sammen og sæt det i køleskabet minimum 1 time – eller gerne natten over. Om morgenen piskes fløde til flødeskum. Rør det sammen med vaniljeskyr. Bland nu chiablandingen med flødeblandingen. Fordel det i 4 glas og hæld kirsebærsauce over. Pynt med mandelsplitter. Du kan godt komme lidt mindre piskefløde i og mere vaniljeskyr. Jeg vil anbefale at du prøver dig frem. #chiagrød #chiaalamande #risalamande #morgenmad #morgenmadsinspiration

Introducing Faux Gras 2.0 — the future of KIND festive indulgence is here. It’s full of love.

Years in the making, crafted by hand, and now finally ready for your Christmas table. Decadent, ethical, luxurious… and completely plant-based. Try it at the restaurant during December at Lunch or buy the jar for your home. Link in bio #veganfortheanimals #gastronomy #kindchristmas

PASTA AL RAGÙ 🍝🌱

This might be the best vegan ragù I’ve ever made, inspired by @mob and you have to try it! 😋 Much love Maya ✨ RECIPE (4-5 servings, 1h prep time): -1 small cauliflower -120g walnuts -300g mushrooms Blitz up everything and mix with some oil and salt. Bake at 200C/400F for 30mins but stir after 15mins. -1 onion -2 pieces celery Finely chop and sauté in oil. -5 Tbsp tomato paste -1 Tbsp miso (optional) Roast for a bit. -60ml balsamic vinegar Deglaze the pan with it, then add the veggie mince. -1 to 2 cups (250ml-500ml) water -salt to taste -pepper to taste -1 Tsp paprika and dried herbs -2 bay leaves Stir and let it simmer for at least 20mins. Cook 350g pasta al dente, finish cooking them in the sauce with some pasta water. - PASTA AL RAGÙ 🍝🌱 Das könnte das beste vegane Ragù sein, das ich je gemacht habe, inspiriert von @mob und du musst es probieren! 😋 Viel Liebe Maya ✨ REZEPT (4-5 Portionen, 1 Stunde Zubereitungszeit): -1 kleiner Blumenkohl -120g Walnüsse -300g Pilze Alles zerkleinern und mit etwas Öl und Salz vermischen. 30 Minuten bei 200 °C/400 °F backen, aber nach 15 Minuten umrühren. -1 Zwiebel -2 Stück Sellerie Fein hacken und in Öl anbraten. -5 EL Tomatenmark -1 EL Miso (optional) Kurz anrösten. -60 ml Balsamico-Essig Die Pfanne damit ablöschen, dann das Gemüsehack dazugeben. -1 bis 2 Tassen (250 ml-500 ml) Wasser -Salz nach Geschmack -Pfeffer nach Geschmack -1 TL Paprika und getrocknete Kräuter -2 Lorbeerblätter Umrühren und mindestens 20 Minuten köcheln lassen. 350g Nudeln al dente kochen, in der Soße mit etwas Nudelwasser fertig garen.

Bagt knoldselleri med brunet smør og hasselnødder

Skræl knoldselleri og skær det i både. Krydr med salt, peber og olivenolie, og bag det i ovnen ved ca. 185 °C i en time og vend dem gerne flere gang. Imens gør du resten klar: put hvidløg, brød, olivenolie, vand, æbleeddike, bredbladet persille og ristede hasselnødder i en minihakker, og blend det helt glat. Hvis det ikke bliver helt glat, kan du tilføje lidt mere olivenolie eller vand. Smag til med salt, peber og lidt eddike. Brun smørret med en knivspids chili i en lille gryde, og tilføj de ristede, hakkede hasselnødder. Fordel brød/nøddekernen ud på et fald eller en tallerken, kom bådene af knoldselleri på, og slut af med brunet og hasselnødder. Ingredienser: 1 knoldselleri 1 fed hvidløg 2–3 skiver brød (gerne daggammelt) Ca. ½ dl vand 1 spsk æbleeddike 1 håndfuld bredbladet persille 50 g ristede hasselnødder (plus ekstra til brunet smør) 50 g smør til bruningen 1 knivspids chiliflager Olivenolie #Nemmad #aftensmad #kogebog #vegetarisk

My favorite #roasted #cauliflower with the most amazing sauce! Full #recipe details in the comments.

Crispy Brussels Sprouts

Pumpkin Seed Parmesan – recipe in comments ↓

Naturalmente… ’NDUJA! 🇮🇹❤️ Spicy, spreadable, and straight from Calabria... the king of Italian salumi

👉 Explore more authentic Italian recipes here: vincenzosplate.com by @paciottistefano

YOU HAVE ASKED do here it is. Some will not be able to buy or to visit the restaurant this Christmas so this is my 100% real and tested recipe- enjoy and share it!

Faux Gras Terrine For a 25 cm terrine – serves 10 to 12 Ingredients Terrine Base • 900 g cashew nuts (soaked beforehand) • 180 g cacao butter • 180 g neutral coconut oil • 80 g miso • 2 tbsp soy sauce • 50 g nutritional yeast • 2 tbsp tahini • 20 g caster sugar • Beetroot powder or 2 tbsp very dry beetroot purée, or if not available, 3 drops natural red food colouring • Salt and pepper Seasoning for the “lobes” • Cognac • Port (vegan one) • Beetroot powder or purée (or 3 drops natural colouring) • 20 g caster sugar • 10 g salt • Freshly ground pepper (generously) ⸻ Method 1. Prepare the base 1. Blend the soaked cashews with all the ingredients for the terrine base. 2. Add the colouring (beetroot or drops) last, very gradually. Aim for a very pale pink — if you add too much, you’ll end up with a Barbie terrine! 2. Shape the “foies” 3. Divide the mixture into three portions and roughly shape them into small liver-like lobes. 4. Wrap each one in cling film and refrigerate for 4 hours minimum. 3. Season the lobes 5. Remove the cling film and place the “foies” on parchment paper. 6. Drizzle with cognac and port, then add the salt, sugar and pepper. 7. Turn them over so they are evenly coated on all sides. 8. Cover with another sheet of parchment paper and refrigerate for at least 12 hours. 4. Assemble the terrine 9. Line a 25 cm terrine dish with cling film. 10. Place the three “foies” inside, one on top of the other. 11. Press firmly with a weight (or something heavy) to pack everything tightly. 12. Refrigerate for 24 to 48 hours so the terrine can firm up and develop full flavour. 5. Unmould and serve 13. Unmould the terrine and cut into slices about 1 cm thick. 14. Serve with: • a spoonful of onion jam (my favourite), • or a mango chutney, • or a fresh grape salad. 15. Pair with toasted vegan brioche or thick slices of grilled country bread.

High-protein lentil patties sandwich 🥪💪

MUSHROOM AND THYME PÂTÉ

🫶I want to share with you a video from the archive that went viral last year. This is the perfect mushroom pate, and you should definitely save this recipe because it’s absolutely worth it! This was a real hit with everyone when I was recipe testing and makes a nice change to the usual chicken liver pâté 😮 Ingredients: • 2 tbsp (30 g) butter • 1 tbsp (15 ml) olive oil • 1 onion, finely chopped • 3.4 fl oz (100 ml) Marsala or white wine • 14 oz (400 g) button mushrooms, finely chopped • 2 garlic cloves, crushed • 1 tbsp (3 g) fresh thyme leaves, chopped • ¼ tsp grated nutmeg • 1 tbsp (15 g) black truffle sauce • 2 tsp (10 ml) lemon juice • Sea salt and freshly ground pepper, to taste • 3.5 oz (100 g) cream cheese, room temperature Instructions: 1) Cook Onion and Mushrooms: Melt butter with olive oil in a large sauté pan over medium heat. Add onion with a pinch of salt, cover, and cook until soft, about 5 minutes, stirring occasionally. Increase heat to high, add mushrooms, and cook for 8 minutes until golden and liquid has evaporated. 2) Add Flavors: Stir in garlic, thyme, and nutmeg; cook for 30 seconds. Add Marsala (or white wine), cooking until mostly evaporated and mushrooms are glossy. Stir in lemon juice, truffle sauce, salt, and pepper. 3) Blend: Transfer mixture to a food processor with cream cheese. Process until smooth, scraping down sides as needed. 4) Chill: Spoon into ramekins or jars, smooth the top, and refrigerate for at least 2 hours. Optionally, top with melted butter, a mushroom slice, and a thyme sprig before chilling. 5) Storage: Keeps in the fridge for up to 5 days. Serving Suggestion: Serve with crusty bread or crackers.

… chiagrød med hytteost! ✨ YES - den er go’ nok, men du kan absolutely ikke smage det! Det tilføjer bare lidt mere protein til din morgenmad. Prøv den! Du kan forberede den i dag og have morgenmad til flere dage i streg 😍

FÅ OPSKRIFTEN HER: https://marialottes.dk/chiagrod-med-hytteost/

🎃 Pumpkin Oat Crackers

A lightly sweet, crispy cracker made with the natural sweetness of pumpkin, with no added sugar — perfect for kids and anyone who prefers healthy eating. Ingredients • 250 g cooked pumpkin (diced, well drained) • 1 cup rolled oats • 2 tbsp chia seeds • 2 tbsp olive oil • 1 tsp cinnamon • A small pinch of salt

Sticky rødløgsmarmelade❤️ kom det i en burger, på en ostemad, på salaten…. Kom det på alt (næsten)👏

Jeg elsker at have et glas stående i køleskabet. Husk at gemme opskriften💌 Det skal du bruge (1 glas) 
700 g rødløg (ca. 8 stk)
1 tsk chiliflager
3 laurbærblade
3 spsk olivenolie
150 g brun farin
2 tsk sennepsfrø
100 ml balsamicoeddike
100 ml rødvinseddike Sådan gør du: Tag skallen af rødløgene og halver dem. Skær dem i tynde skiver. Kom dem i en pande sammen med laurbærblade, chiliflager og olie. Steg dem forsigtigt ved lav varme i cirka 25 minutter. Rør rundt undervejs.

Tilsæt så brun farin, eddiker og sennepsfrø. Lad det simre i cirka 30-40 minutter eller indtil chutneyen er tyk og mørk. Rør jævnligt, så den ikke brænder på.

Hæld den i et rent glas og kom låg på. På den måde, kan den holde i flere uger. Den kan også spises varm med det samme.

#rødløg #rødløgschutney #rødløgsmarmelade #osterbord #vegetarisk #vegetsriskburger #nytår ##julemad

Elle 🐇s video

Korean Vegetable Pancakes (Yachaejeon)

Chia zobene palačinke

Chia oatmeal pancakes Sastojci: • 2 šalice zobenih pahuljica • 1 žlica chia sjemenki • 3 šalice vode ______ Ingredients: • 2 cups of rolled oats • 1 tablespoon of chia seeds • 3 cups of water #chiaoatmeal #chiaoatmealpancakes #pancakes #chiazobenepalacinke #chia #reels

Looking For Gluten Free And Vegan Breakfast, Try This Crispy Cabbage Flatbread #asmr #lowcarb #vegetarian #veganfood #glutenfreerecipes #chickpeaflour #cabbagerecipe

Ingredients: 1 cup shredded cabbage (about ¼ medium cabbage) 2 tbsp chickpea flour 1 tsp rice flour 1 tsp cornstarch 1 tbsp flaxseeds ¼ tsp salt (or to taste) Pinch of turmeric ½ cup water 1 tbsp olive oil Black sesame seeds for sprinkling 🥘 Recipe: Blend chickpea flour, rice flour, cornstarch, flaxseeds, salt, turmeric, and water into a smooth paste. Heat a pan with olive oil and spread shredded cabbage in a spiral or round layer. Pour the blended batter over the cabbage and sprinkle black sesame seeds. Cover and cook 3–4 minutes on low-medium heat. Flip gently and cook until both sides are golden and crisp. Flip again for extra crunch, then enjoy warm. A crunchy, dairy-free flatbread that’s nourishing and so satisfying!

Searching for a Low-Carb Meal Try This Chia Cabbage And Carrot Flatbread #easyrecipe #lowcarb #asmr #glutenfree #breakfast

If you're craving something low-carb, crispy, and packed with veggies, try this Chickpea Veggie Flatbread. It’s made with no wheat, no refined flour, and gets natural protein from chickpea flour + healthy fats from chia seeds. The carrot and cabbage form a beautiful crunchy base, and the flatbread cooks golden on both sides — so tasty! A perfect breakfast, snack, or light dinner. You can also add cornstarch for extra crispiness if you like. 🌱 Ingredients 2 big tbsp chickpea flour (heaping) 1 tbsp rice flour 1 tbsp chia seeds Pinch turmeric Salt to taste ¼ tsp chili flakes ½ cup water (add little by little) ¼ cup finely Shredded or chopped cabbage 1 small carrot (about ¼ cup), julienned 1–2 tsp olive oil for cooking (Optional: ½ tsp cornstarch for extra crispiness) 🍳 Recipe In a bowl, mix chickpea flour, rice flour, chia seeds, turmeric, salt, and chili flakes. Slowly add water (about ½ cup) to form a smooth, thick batter. Let it rest for 5–10 minutes so the chia seeds absorb moisture. Meanwhile, prepare the veggies: Julienne the carrot Shred or chop the cabbage finely Heat a nonstick pan and arrange the carrot juliennes in a round circle. Keep the center empty and add the chopped cabbage in the middle. Pour the batter evenly over the veggies. Drizzle a little olive oil on top. Cover and cook on medium heat for 4–5 minutes until the edges release. Flip carefully (you can use a plate), and cook the other side for 3–4 minutes. Serve hot — crispy outside, soft inside, and delicious!

1,4 kg ribbensteg fra Spis min gris

24 times saltlage (5 % salt, 2,5% brun farin, laurbær og peberkorn) 10 timer ved 100 grader 10 min ved 225 grader

Mediterranean Chopped Lentil Salad with Lemon Dressing - The Plant Based School

Giada's Roasted Broccoli and Brussels Salad is our favorite cozy-girl salad (and it somehow tastes even better the next day)!!

https://giadzy.com/blogs/recipes/roasted-broccoli-and-brussels-salad

kaktus.kueches video

Jess Hoffmans video

Cheesy, veggie-packed, and oh-so-easy to make—these carrot waffles are a hit with kids and grown-ups alike! Perfect for quick lunches, snacks, or baby-led weaning. Made with just three simple ingredients, they’re wholesome, freezer-friendly, and ready in minutes. Who knew eating your veggies could be this fun?

Full recipe is in the comments….

COOL OFF with some creamy, Lemon 🍋🍋 Curd Chia Pudding!! Only 5 ingredients, this easy to make zesty pudding is a refreshing treat for Summer 😋☀️! Recipe in the comments #lemonpudding #chiapudding

Protein Bagels (15g Protein, No Eggs, No Dairy)

RECIPE BELOW 👇 Did you know you can turn humble oats into a naturally fizzy, probiotic drink? 🫧

Ingredients: • 1 cup oat groats • ½ cup sugar • 1 litre filtered water • 1 lemon • Optional: knob of ginger, lemon peel, cinnamon stick, or vanilla pod Rinse the oats and place them in a clean 2L jar. Dissolve the sugar in water and pour over the oats, adding any flavourings you like. Cover and ferment at room temperature for 2–3 days, stirring daily, until it tastes lightly tangy and slightly fizzy. Strain, bottle, and leave at room temp for another 12–24 hours to build natural carbonation. Once lightly bubbly, refrigerate and enjoy chilled. Full recipe and instructions, along with 800+ delicious plant-based recipes now live in Recipe Club - link in bio 🙌 #Fermentation #GutHealth #OatKvass #WildFermentation #TheHappyPear #FermentedDrinks

Hytteostpandekager - Nemme pandekager med hytteost

High Protein Lasagne Wrap🤤🔥

✅ 2 Portionen ✅ Pro Portion: 831 kcal, Fett 36,4g, KH 28,8g, P 105,8g

🇩🇪 Kommentiere „LASAGNE“ und ich schicke dir das Rezept zum speichern oder ausdrucken kostenlos zu.

🇺🇸Comment on “LASAGNE” and I’ll send you the recipe in english for free to save or print 
📝 Wrap 📝 🔹300g Zucchini (gerieben) 🔹250g Karotten (gerieben) 🔹3 Eier 🔹180g EatLean Käse 📝 Sonstige 📝 🔹200g Tomatensosse 🔹100g Ricotta 🔹65g Mini Mozzarella light 🔹400g Hackfleisch 5% 🔹Ruccola 👨‍🍳 Zubereitung: 👨‍🍳 Für den Wrap einfach alle Zutaten in einer Schüssel vermengen, auf einem Backblech mit Backpapier gleichmässig ausbreiten und bei 200°C im Ofen für 30min backen.
Hackfleisch in einer Pfanne anbraten und nach belieben würzen. Tomatensosse hinzugeben und kurz köcheln lassen.
Wrap mit Ricotta bestreichen, mit Ruccola, Hackfleisch und Mozzarella belegen, einrollen, halbieren und geniessen. 🔍 Du willst endlich deine Ziele erreichen, aber weißt nicht, wo du anfangen sollst?
Ich helfe dir dabei, deine Wohlfühlfigur zu erreichen – langfristig, ohne Verzicht und mit einem Plan, der in deinen Alltag passt. 💪 Gemeinsam starten wir den Weg zu einem fitteren, gesünderen Leben!
 ➡️ Sichere dir jetzt dein kostenloses Erstgespräch – Link in der Bio! 📲

#lasagnewrap #lasagne #lowcarbwrap #lowcarbrezept #lowcarb #highprotein #diätrezept #proteinrezept #lowcalorie

Low-Carb Egg Wrap with Tuna ➡️ https://essenparadies.com/low-carb-egg-wrap-with-tuna/

Roasted pumpkin Basque cheesecake🍁 Silky, spiced, and baked with roasted kabocha pumpkin purée, this cheesecake sets into a smooth, velvety loaf that feels perfect for fall. Comforting, fragrant, and full of seasonal flavor — a cozy dessert to share. Hope you enjoy!

Roasted pumpkin cheesecake: (For one 19.5 × 6.2 × 6 cm loaf pan) 500g kabocha pumpkin, skin on and seeded (if you prefer, substitute with 200g canned pumpkin puree) 380g cream cheese, softened 85g sugar 24g dark brown sugar ½ tsp (about 1g) ground cinnamon ⅛ tsp ground nutmeg ⅛ tsp ground ginger 2g cornstarch 1.7g salt 110g whole eggs (about 2 large), room temp 180g whipping cream (35% fat), room temp 1. Cut the pumpkin into large wedges and place on a baking tray. Drizzle lightly with neutral oil and roast at 200°C for about 30 minutes, or until soft and slightly caramelized. Let cool just enough to handle. 2. Remove the skin and blend the pumpkin flesh until completely smooth. Strain the pumpkin puree through a fine sieve for a smoother texture. If you want a stronger flavor, transfer the puree to a saucepan and cook over medium heat for about 5 minutes, stirring often, until slightly thickened. Weigh out 200g of puree for the cheesecake. 3. Preheat the oven to 230°C. Line your loaf pan with parchment paper, leaving at least 2cm overhang. 4. Place the softened cream cheese in a food processor and blend until smooth. 5. Add the sugars, cinnamon, nutmeg, ginger, cornstarch, and salt, and mix on medium-low speed, scraping down the bowl, until fully combined. 6. Add the pumpkin puree and mix again until smooth. 7. Add the eggs in two additions, then add the cream. 8. Strain the batter through a fine sieve into a clean bowl for the smoothest texture. 9. Pour into the prepared pan and tap gently to release any air bubbles. 10. Bake at 230°C for about 23-25 minutes, or until the top is deep brown and the center slightly jiggles when shaken. Remove from the oven and let cool at room temperature. Chill uncovered in the refrigerator for at least 4 hours, or overnight, before unmolding and slicing. #pumpkinspice #basquecheesecake #pumpkincheesecake #recipe

Crispy Eggplant Sticks ➡️ Recipe ⬇️ #eggplantrecipe #crispyeggplant #vegetarianrecipes #veganfood #veganrecipes

🌱 Cabbage newbies, listen up! 😉🥬 If you haven’t tried this prep method, you’re in for a treat! Easy, flavorful, and guaranteed to hook even the most skeptical eaters. 😋💯👌 Get ready to level up your cabbage love! 💚🙌🥗

RECIPE 👉 🌟 INGREDIENTS 🌟:- 1/4 head of cabbage A handful of seaweed flakes (gim-garu) 🧂 Seasoning 1/2 tsp flavored salt (or regular salt) 1 tbsp ground sesame seeds 1 tbsp sesame oil INSTRUCTIONS ✨:- 1. Shred the cabbage, rinse it thoroughly, and drain well. 2. Microwave it for 3 minutes, then let it cool completely. Squeeze out any excess moisture. 3. In a mixing bowl, combine the cabbage, salt, ground sesame seeds, sesame oil, and seaweed flakes. Toss everything together evenly—and it’s ready to enjoy! 🖤🐰🩷 Video By:- Instagram veggie.rabbit #veganinstaclub #vegansoninstagram #veganrecovery #simplevegan #veganrecipeshare #veganyum #vegangram #vegantips #veganheaven #veganislife #veganraw #veganrecipies #veganlover #veganeatsplease #veganfeed #veganrecepies #veganeasy #vegandinners #veganworldshare #veganrecipeideas #veganrules #veganeating #veganlifestlye #veganteen #veganhealthy #veganproblems #veganweek

Crispy high protein high fiber lentil crackers — no frying, no oil

by @wendythefoodscientist High protein and high fiber crackers that are super crispy without frying and oil, just lentil, water and spices, and actually taste good??? Sounds like magic! But it works: because of the starches in lentils. When soaked lentils are blended, their starches gelatinize in the oven and then dehydrate, forming a thin, glassy crunch. A super-thin spread + baking step locks in that snap. The sesame seeds bring nutty flavor and just enough natural oils for toasty edges—no deep-fry, no pan-oil needed. You can use any lentil, seeds, herbs and spices you like, so you can make a new batch every week! Recipe: Dry lentils 125g, water 100 ml, sesame seeds 30 g, salt ½ tsp, dried rosemary ¼ tsp Method: soak lentils (8-12h), wash and drain, add water and blend until completely smooth. Add seeds, salt, rosemary, stir to combine. Bake 20 minutes, 180°C. Remove, cut into squares/rectangle, bake 30–35 minutes until golden, dry, and crispy.

Sweet, earthy beetroot meets a salty, nutty peanut dressing. We’ve roasted ours, but you can speed things up with pre-cooked beets, and the whole dish comes together in minutes. Perfect for autumn.

Full recipe through the link in my bio.

Gluten-free Lentil Buns

✨ Flourless Quinoa Bread – fiber-packed, gut-friendly & gluten-free! 💪🌱

No flour, no yeast, no nonsense — just wholesome ingredients for a crisp outside & soft center. Great for digestion, skin health, and plant-based protein 💚 #QuinoaBread #FlourlessBread #HealthyGut #HighFiberFood #VeganBaking #GlutenFreeBread #MealPrepIdeas #NoFlourNoProblem #CleanBaking #fblifestyle

GLUTEN-FREE, OIL-FREE, HEALTHY GRANOLA (nut-free option). Comment ‘WOW’ for the recipe! (See the blog post for detailed nutrition info on chia and flaxseed preparation methods.) Serve in place of cereal with nondairy milk, or with yogurt or oatmeal. Grain-free granola recipe that tastes INCREDIBLE! Love,Nisha

Kürbis Pilau .

📌Zutaten zum abspeichern👇🏾 ************************** Öl zum Anbraten 1 TL Kreuzkümmel 1 TL Koriandersamen 1 Zwiebel (in Streifen geschnitten) Knoblauch-Ingwerpaste (aus 3 Knoblauchzehen & ca. 10g Ingwer) 4 EL Rosinen (+/- nach Geschmack) 1 kleiner Butternut Kürbis (geschält und gewürfelt) 1/2 TL Kurkuma 1 TL Paprikapulver 1/2 TL Chilipulver (optional) 200g Basmatireis (gewaschen) 500ml Gemüsebrühe Salz& Pfeffer nach Geschmack 1 Lorbeerblatt 1 Zimtstange Zubereitung: 1. Kreuzkümmel und Koriandersamen ins heiße Öl geben für ca. 30 Sekunden darin braten. 2. Zwiebel sowie Knoblauch-Ingwerpasten hinzufügen und auf mittlere Hitze anschwitzen. 3. Rosinen, Kürbis, und die Gewürze hinzufügen und alles schön rundherum anbraten. 4. Den gewaschen Reis hinzufügen, kurz mit braten dann mit Gemüsebrühe ablöschen. Die Brühe abschmecken und nach Bedarf nach salzen. 5. Zimtstange und Lorbeerblatt hinzufügen, alles einmal aufkochen lassen. 6. Dann mit geschlossenem Deckel auf niedrige Hitze für ca. 20 Minuten garen, bis der Reis & Kürbis durch sind. ************************** Das komplette Rezept mit ausführlicher Anleitung & als PDF findest du auf meiner Homepage:www.shibaskitchen.de. Link auch im Profil❤️ #kürbisrezepte #butternutkürbus #pilau #foodblogger_de

SKØN MÅDE AT FÅ BLOMKÅL PÅ 💚

Denne opskrift laver jeg igen og igen! En NEM OG LÆKKER OPSKRIFT PÅ BAGT BLOMKÅL - En opskrift du må prøve! Selv børn, der har været på besøg her i huset, kan lide den (her skruer jeg dog lidt ned for 🌶️ chilien 😅). Det, der får blomkålsopskriften til at smage så godt, er den ’tomatblanding’, som du topper blomkålen med, inden du bager den. Skriv ‘ja tak’, så sender jeg dig et link til opskriften 💌 Her er alt du skal bruge til tomatblandingen 👇🏼 💚 Soltørrede tomater (umami!) i olie 💚 Sumak 💚 Hvidløg 💚 Salt 💚 Chiliflager 💚 Sirup 💚 Olivenolie Og så toppes hele herligheden med sesamfrø! Husk Blomkål 😉 💚 TIP 1 💚 Tomatblandingen er også fantastisk på fx bagt kylling. 💚 TIP 2 💚 BLOMKÅLSSALAT: Let afkølet kan du blande blomkålsskiverne skåret i mundrette stykker med: - Rucola - Tomater - Kapers … og du har en skøn salat. 💚 TIP 3 💚 SUMAK Sumak er krydderiet, der bliver brugt big time i blandt andet det mellemøstlige køkken (og mit køkken) 😅 Ofte i stedet for citron… eller med citron. Sumak har samme syrlighed som citron, men også en mere kompleks smag med undertoner af bær. Jeg kan kun sige én ting: Prøv!!! Hvis du ikke kan finde det, så er det et klik væk. Jeg har økologisk sumak i min webshop (salatboden.dk) Her finder du også chiliflager og sesamfrø. Bestil i dag, og du har det inden for et par dage 💨 📦 💨 👉🏼 Følg @salatboden og få inspiration til nye salatopskrifter 🌱…og blomkålsopskrifter 😅 God fornøjelse med opskriften, Dominique x 💚 ________________________ #blomkål #blomkålssalat #cauliflower #tilbehør #spisbedre #salads #salat #aftensmad #opskrift #salatboden

roasted garlic white bean dip #dip #snack

The best cabbage I've made in a long time #cabbage #easyrecipes @sebscrispyclub

Stegt blomkål på hummus med mandler og bacon'ish opskrift

Prøv denne klassiske opskrift med et sundere twist, som får børnene til at spise mere fiber uden at de opdager det! Få linser på middagsbordet med denne velsmagende og familievenlige version.

Linse Meatballs: 4 portioner - ca. 20 meatballs Ingredienser: 250 g hakket oksekød eller kylling 150 g kogte grønne eller røde linser 1 lille løg, revet eller fint hakket 2 fed hvidløg, presset 1 æg 5 spsk rasp 1 spsk tomatpuré 2 tsk oregano salt peber Valgfrit: Revet gulerod eller squash for ekstra grøntsager Fremgangsmåde: Mos linserne let med en gaffel - de skal ikke være helt glatte. Bland alle ingredienserne i en skål og rør forsigtigt indtil det er godt blandet. Tril små kødboller (ca. 20 stk.) Brun kødbollerne på en pande eller bag dem i ovnen ved 200°C i 15-20 minutter. Enkel tomatsauce: Ingredienser: 1 spsk olivenolie 2 fed hvidløg, skåret i skiver 1 dåse hakkede tomater (400g) 1 tsk sukker salt peber Valgfrit: Et par basilikumsblade Fremgangsmåde: Sauter hvidløget i olie, indtil det dufter. Tilsæt tomater, sukker, salt og peber. Lad det simre i ca. 15 minutter. Blend, hvis du ønsker en glat sauce. Komme de færdige meatballs i saucen og lad dem simre i 5 - 10 minutter. Mangler du linser? Se vores 100% økologiske, smagsfulde og lokaltdyrket linser i linket nedenfor.

Onsdagsopskrift til dig fra mig 😜

❤️ Smask sprøde knækbrød ❤️ 75 g. chiafrø 3,5 dl vand 50 g. hørfrø 75 g. sesam 75 g. solsikke 5 g. flagesalt Rør chiafrø og vand i 10 min. Tilsæt alle øvrige ingredienser. Rør igen i 10 min. Rul ud til 2-3 mm imellem 2 stk. bagepapir. Bag ved 200 grader i 15 min. Skær ud i ca. 6 cm. Bag dem igen i den 200 grader varme ovn (varmluft) i yderligere 15-40 min. afhængigt at tykkelsen!!! Så hold øje!! Afkøles på afkølingsrist. Opbevares i kagedåse eller lufttæt beholder. Knus & dejlig dag fra mig 🌸😘

Opskrifter — National Kødfri Uge

Denne her er stadig den meste populær opskrift på bloggen 👌🏼😍

Den glutenfrie bolle, der består “squishy-testen”, også dagen efter den er blevet bagt 🤩 Glutenfri kartoffelboller - opskriften finder du på Anelise.dk eller via link i story. #glutenfri #glutenfree #kartoffelboller #potatobuns #glutenfreefoodie #glutenfribagning #glutenfriboller #glutenfritbrød #fallrecipes #foodreel #bakingreel #glutenfriopskrifter

Spidskålswrap med squash

Cabbage omelette

Ingredients: Cabbage(shredded) 3eggs Salt & pepper Avocado Tomato Arugula #Breakfast #breakfastidea #omelet #cabbage #cabbageomelette #healthyfoods #instafood #healthyeatingideas

Blomkålssalat! 😍 verdens nemmeste salat hvor du bruger rub og stub af blomkålen, og undgår at smide noget ud 😇 ✅

Har du lyst til at lære mere om, hvordan du undgår madspild, så tag på Madspildsskolen i efterårsferien - gå ind på Madspildsskole.dk for at finde billetter. Madspildsskolen er et samarbejde mellem @arla_fonden , @toogoodtogo.dk , @arladk og @foetex Opskrift - 4 personer, 10 min. - 1 blomkål - 2 dl hakket dild - 40 g revet hård ost, fx lagret cheddarost - 1 tsk groft salt - Saft fra 1/2 citron - Friskkværnet peber Fremgangsmåde: 1. Skær blomkålen fint. Både buketter og stok. Vask de pæneste blade. Kom det hele i et fad eller en skål. 2. Tilsæt dild, ost, olie, salt, peber og citronsaft. Kværn peber over salaten og vend rundt. 3. Har du ristede mandler som i videoen, så kan du også hakke dem og komme dem i 😋

Kidney Bean Burgers. One of my most popular recipes! https://avirtualvegan.com/kidney-bean-burgers/

Quinoa Muffins (5g Protein, no eggs, no dairy) RECIPE IN COMMENT

If you have 1 cup of oats and 1 potato, make this healthy and delicious dinner in 15 minutes

The Best Carrot Dip🤤

Want to travel from your garden to India? Just try this dip!🔥 All the spices mixed with fresh carrots, it's absolutely irresistible, one of Jo's favourites, you have to try it!😍 Ingredients : Carrots Garlic Oil Cumin, paprika, salt, turmeric Ginger Butter beans Lemon juice Olive oil The full recipe is in our Dip & Devour Cookbook, link in bio ✨ We hope you enjoy, Jo & Bart❤️ #delicious #spicy #tasty #foodporn #foodie #yummy

Gluten-free 2-ingredient Quinoa Tortillas - RECIPE IN COMMENT

Misoglaseret spidskål med parmesan, mandler og sauce verte — amaliesigrid

Charred cabbage is one of the best ways to eat cabbage. Budget friendly and delicious. Welcome to fine dining on a budget. #cooking #recipe #cabbage #charredcabbage

Korean Vegetable Pancakes (“Yachaejeon”) 🤤🌱 my new obsession!

•• These crispy vegetable pancakes are the perfect “lazy“ snack using whatever veggies you have sitting in your fridge! ⠀ RECIPE (2 servings) - 1 cup (125 g) flour (I used all purpose) - 4 tbsp corn starch - 1 tsp salt - 1 cup (240 ml) water - oil to fry ⠀ Vegetables (use whatever you have in the fridge): - 1 zucchini - 1 carrot (or 1 small sweet potato) - 1/2 onion - 2-3 scallions - 3-4 shiitake mushrooms - 1 jalapeño ⠀ Dipping Sauce: - 1 tbsp soy sauce - 2 tsp rice vinegar - 1 tsp sweetener - 2 tsp sesame oil - 1 tsp gochujang ⠀ ❶ Finely chop your vegetables. ❷ In a bowl, mix ingredients for the batter. Add in the vegetables and mix to combine. ❸ Fry in a pan until perfectly crispy from both sides. ❹ Whip up a quick dipping sauce and enjoy!�Please tag me if you make it ❤️ I love seeing your remakes! •• Follow @herbifoods for more easy to follow vegan recipes! Much love to all of you, Paul :) ⠀ #veganrecipes #easyrecipes #quickmeals #koreanfood #healthyrecipes

Roasted Cauliflower Soup #veganmeal #veggierecipes #cauliflowerrecipes #roasted #vegan #cauliflowersoup #veganrecipes #souprecipes #soupseason #suppe #soup #souprecipe #cauliflower #autumnfood #plantbasedfood #comfortfood #veganfood #veganrecipe #soupseason #roastedveggies #easysoup #soupseason #vegetarianrecipes #easysoup #vegancomfortfood #vegetarian #wintersoup #roastedcauliflower #easyveganmeals #vegandinner

Why ferment pizza dough 24–75 hrs? ⏳🍕 Because time = magic: 1️⃣ Strong gluten → stretch with ease 2️⃣ Starches → sugars → golden crust ✨ 3️⃣ Flavor → that tang we all crave 4️⃣ Gases trapped → light, airy bites 5️⃣ Easier to digest 🙌 Good pizza isn’t rushed — patience = perfection. Full recipe + process dropping soon 👀 Give us a HOYAA in the comments if you’re ready! #pizzadough #pizzarecipe #fermentation #sgfoodies #communekitchen #communekitchensg #payalthakurani

This is one of my favourite recipes and I make it a lot. Using pulses to make bread has lots of added benefits.

🎯 10 g of protein and 8 g of fibre per bagel 🎯 better blood sugar control and more nutrients than shop bought (also less additives). I add psyllium husk flakes which is a fantastic source of FIBRE source, that also BINDS the dough together. The food industry mostly uses gums and gels to do this, which researchers believe is not good for the Microbiome. Psyllium husk on the other hand is a fantastic source of soluble fibre which actually NOURISHES our beneficial gut bacteria. RED LENTIL BAGELS Ingredients, serves 4 150g red lentils 300ml boiling water for soaking 20g psyllium husk 15g olive oil 15ml lemon juice 1 teaspoon baking powder 1 teaspoon salt 100-120ml water (this can be very variable) 1 tablespoon mixed seeds. Eg sunflower, pumpkin and sesame seeds for topping. Method 1.Soak the red lentils in boiling water and leave to soak for at least 8 hours, or overnight. 2. Turn the oven to 200°C fan 3. Drain and rinse the lentils and add to a food processor with half of the water. 4. Add the psyllium husk, lemon juice, salt, olive oil to the lentils and process until the mixture starts to resemble a dough. Add the remaining water slowly. I usually need the full 120ml, but yours may need less or even a dash more. 5. Lastly add the raising agent. I do this at the end as I want it to ‘fizz’ and in the oven and not in the food processor. Pulse together to combine. 6. Divide the mixture into 4, and then roll in your hands to make a ball. Dip one side of the ball into the mixed seeds, preferably in a saucer. 7. Flatten the balls, and place seed side up onto a baking tray with a layer of baking parchment. Make a hole (larger than your think!) into the centre and pop into the oven. Bake for 30 minutes- 40 minutes. NOTE: The amount of water can vary greatly depending on how long the lentils were soaked and how much water they absorbed. The dough should be like a very soft Play-Doh consistency. Not too hard, or they won’t rise and not so soft, that you cannot handle them.

Cauliflower "steak" #steak #cauliflower #plantbased #plantbasedfood

#vegan, #veganfood, #plantbased, #vegansofig, #veganlife.

KOLD KOLDSKÅLS GRØD - 32 GRAM PROTEIN OG KUN 350 KALORIER🥣

Den her “grød” er simpelthen så god💪🏻😋 Den er mættende, nærende, uden sukker og jaaa.. så smager den af koldskål. Whats not to like 🤷🏼‍♀️? Bland følgende ingredienser: 👇🏻 50g grovvalsede havregryn 20g vanilje proteinpulver 1 tsk hørfrø 1 tsk Chiafrø 2,5dl kernemælk Saften fra en 1/2 citron 🍋 Mix det godt sammen, sæt på køl ca. 30 min eller mere. Du kan nemt lave til flere dage. Hæld eks på syltetøjsglas og opbevar i køleskabet, så har du til hele ugen 🗓 1 portion grød indeholder👇🏻 👉🏼32g protein 👉🏼42g kulhydrater 👉🏼7g fedt. Indeholder ca. 350 kcal✅ TIP! Top med fx. bær og nødder 🍓 VELBEKOMME og god Weekend😇

Baked Vegetable Flatbread #veganmeal #veggierecipes #flatbread #hiddenveggies #vegan #veggie #veganrecipes #veggies #crispy #crispybread #flatbreads #easyrecepies #easyrecipes #healthypasta #plantbasedfood #lazymeal #veganfood #veganrecipe #vegetable #easyrecipe #veganfoodporn #quickrecipe #vegetarianrecipes #easyfood #vegancomfortfood #vegetarian #lazyvegan #easyrecipes #easyveganmeals #vegandinner

FULL RECIPE IN COMMENT 👇 LOW-CARB ZUCCHINI WAFFLES 😋 Save this recipe and try in your next meal prep moins.

#ketoideas #ketobreakfast #ketodiet #cottagecheese Source Alexa santos

Smashed Chimichurri Potatoes⠀#salat #veggierecipes #healthysalad #potato #vegan #onepotmeal #veganrecipes #veganessen #salade #healthyfood #simplesalad #easymeals #vegetarianrecipe #easysalad #plantbasedfood #healthylifestyle #veganfood #veganrecipe #veganerezepte #healthy #potatosalad #veganlunch #vegetarianrecipes #simplesalad#salads #potatos #patatas #potatorecipes #saladrecipe #veganerezepte #vegandinner #vegan

Korean Pancakes (Yachaejeon) #asianfood #quickrecipe ⁣⁣#veganfoodshare #dumplingrecipe #asiancooking #savourypancakes #vegan #veganrecipes #veganrecipe #easymeals #veganmealprep #dumpling #chineserecipe #veganasianfood #vegancooking #snack #veganmeals #snacks #ricepaperrolls #asianvegan #veganesrezept #ricepaper #streetfood #veganrecipe #asianvegan #simpleveganfood #veganerezepte #easyrecipes #veganrecipe #vegan #jeon

Hverdagen er tilbage, men det behøver maden ikke blive kedelig af 🍝

Lav ravioli fra bunden og gør selv tirsdag aften lidt ekstra lækker!

Baked Onion Flatbread #veganmeal #veggierecipes #flatbread #onionbread #vegan #veggie #veganrecipes #veggies #crispy #crispybread #flatbreads #easyrecepies #easyrecipes #healthypasta #plantbasedfood #lazymeal #veganfood #veganrecipe #vegetable #easyrecipe #veganfoodporn #quickrecipe #vegetarianrecipes #easyfood #vegancomfortfood #vegetarian #lazyvegan #easyrecipes #easyveganmeals #vegandinner

Gaven til Maven Knækbrød 🌱🥖🫘🫛

🍝 CREAMY SUN-DRIED TOMATO HUMMUS PASTA 🌿

You’ve had hummus with pita, but have you tried it with pasta? This dish is creamy, garlicky and packed with flavour and ready in under 30 minutes. Think silky sun-dried tomato hummus, twirled through al dente spaghetti with caramelised onion, fresh basil and a splash of pasta water to bring it all together. It’s rich, easy, and one to add straight into your weeknight rotation. Serves: 4 Ingredients For the pasta * 400g spaghetti or linguine * 10 sun-dried tomatoes + 2 tsp oil from the jar * 1 garlic clove * 10g fresh basil leaves * Salt & pepper to taste * 1 medium red onion For the hummus * 3 tbsp tahini * 1 x 400g can chickpeas * 1 garlic clove * Juice of 1 lemon * 60ml olive oil * 50ml water * Salt & pepper to taste To serve * Simple green salad (we like rocket) Before you start Preheat oven to 180°C | Baking tray | Wok or large frying pan with a lid | Saucepan How to Make It 1️⃣ Make the hummus – Drain chickpeas. Peel garlic. Halve lemon. Add chickpeas, garlic, tahini, olive oil, salt & pepper to a blender and squeeze over lemon juice. Blend until smooth. Add water and blend again until creamy (adjust water if needed). 2️⃣ Cook the pasta – Add pasta to a pan of boiling salted water and cook until al dente. Reserve a cup of pasta water. 3️⃣ Prepare the sauce – Finely slice sun-dried tomatoes. Peel & slice red onion. Peel & grate garlic. Heat the sun-dried tomato oil in a frying pan over medium heat. Add onion with a pinch of salt, cook 3 mins. Add sun-dried tomatoes & garlic, cook 2 mins. 4️⃣ Combine – Transfer pasta to the pan with 2 ladlefuls pasta water. Toss well. Stir in hummus, adding more pasta water as needed for a silky sauce. Season to taste. 5️⃣ Serve – Sprinkle over basil leaves, crack over black pepper, and serve immediately with a crisp green salad.

Turn meatballs into perfect sausages!

Double Zucchini Pasta 🍝

Why eat booooring zucchini if you can turn it into pasta AND pesto?!😜 Honestly making this is a piece of cake an perfect for using up those dozens of zucchini from the garden… 🪴 RECIPE (2 servings, 35min prep time): -750g zucchini (about 1 BIG one) Chop and fry in some oil until softened. Add about half of it to a food processor. -250g flour (start with to 200g and add more if needed) -a good pinch of salt Blend until it forms a dough and cover while making the pesto. -remaining zucchini -a handful (pine) nuts -salt and pepper to taste -a good handful of basil -a glug olive oil Blend until smooth and season to taste. Bring a pot of water to a boil and cut in the pasta using a scissor. When it floats to the top it’s done so remove, mix with the pesto and serve.🤗 - Doppelte Zucchini-Pasta 🍝 Warum langweilige Zucchini essen, wenn man sie in Pasta und Pesto verwandeln kann?! 😜
Perfekt, um diese ganzen Zucchini aus dem Garten loszuwerden… 🪴 REZEPT (2 Portionen, 35 Min. Zubereitungszeit): * 750 g Zucchini (ca. 1 richtig große)
In Stücke schneiden und in etwas Öl anbraten, bis sie weich ist.
Etwa die Hälfte davon in einen Mixer geben. * 250 g Mehl (fang mit 200 g an und gib bei Bedarf mehr dazu) * eine gute Prise Salz
Mixen, bis ein Teig entsteht, und abgedeckt ruhen lassen, während du das Pesto machst. * Restliche Zucchini * eine Handvoll (Pinien)kerne * Salz & Pfeffer nach Geschmack * eine großzügige Handvoll Basilikum * einen guten Schuss Olivenöl
Alles glatt mixen und abschmecken. Einen Topf mit Wasser zum Kochen bringen und die Pasta mit einer Schere direkt hineinschneiden.
Sobald sie an der Oberfläche schwimmt, ist sie fertig – rausnehmen, mit dem Pesto vermischen und servieren. 🤗 #quickrecipes #quickcooking #easyveganmeals #zucchinirecipes #pastarecipe

Soft, flexible, and made from just quinoa and chia seeds—these wraps are a total game-changer! 👌 They’re a wholesome, homemade alternative to store-bought gluten-free options, with no gums, fillers, or weird ingredients. Use them for tacos, sandwiches, pizzas—whatever you love most! 😋 The link to the recipe is available in the first comment 👇🙏#quinoawraps #chiawraps #glutenfreerecipes #plantbasedwraps #highproteinrecipes #quinoarecipes #flourlesswraps #glutenfreetortillas #cleanrecipes #antiinflammatoryfoods #dairyfreewraps #realfoodrecipe #gutfriendlyfoods #healthywraps #veganprotein #omega3rich #fiberboost #glutenfree #vegan #homemade #recipe #easy #easycooking #viral #food #FYP

#vegan #veganfood #VeganRecipe #VeganLife

You need to try this 😍

This gluten-free quinoa flatbread provides you with 27g of protein and almost 8g fiber. It’s a great vegetarian protein option for 678kcal per serving. RECIPE for 2 servings: 1 cup (200g) quinoa 1 cup hot water additional 1/4 cup water to blend salt toppings: cherry tomatoes 5oz (125g) mozzarella cheese 1.5 tbsps homemade pesto 1 tbsp (10g) pine nuts arugula let the quinoa soak for 15 minutes in hot water. Blend the quinoa with additional 1/4 cup water, add a pinch of salt. Spread the mixture on a baking tray and top with the toppings of your choice. Bake your flatbread for approx. 20-25 minutes in the oven at 175 C / 350 F until slightly golden brown. Enjoy! For more nutritious protein- and fiber-rich recipes, check out my recipe e-book. You can find the link in my bio! 🫶🏼 Nutritional facts (1 serving): 678kcal, 27g protein, 32.4g fat, 65g carbs, 7.6g fiber #highprotein #highproteinmeal #fiberrich #proteinrich #healthyeating #healthyrecipes #glutenfree

Roasted Veggie and Hummus Bowl 🥕🌈🥔

A vibrant, nourishing bowl loaded with caramelized vegetables, creamy hummus, and fresh herbs—simple, satisfying, and perfect for any day of the week. Ingredients (Serves 2) 1 cup cherry tomatoes 1 cup baby carrots, peeled 1 cup zucchini, sliced

Aubergine Rolls, Stuffed with Spiced Lentils & Walnut Pesto�A Mediterranean-inspired, plant-powered comfort dish that’s as gorgeous as it is good for you. Packed with potent anti-inflammatory compounds and fibre.

Recipe (Serves 4): 🥦 Aubergines: Slice 2 large aubergines lengthways, brush with olive oil + roast at 200°C for 20–25 mins until soft. 🥦 Lentil filling: Sauté 1 diced red onion + 2 garlic cloves in olive oil. Add 1 tsp cumin, 1 tsp smoked paprika, ½ tsp cinnamon, 1 tbsp tomato purée. Stir in 250g cooked green lentils + lemon zest + chopped parsley. Season well. 🥦 Tomato sauce: Simmer 400ml tinned chopped tomatoes with 2 sliced garlic cloves, oregano, chilli flakes, balsamic vinegar, salt + pepper for 10 mins. 🥦 Roll & bake: Add 1–1.5 tbsp filling to each aubergine slice, roll up, nestle in a baking dish with tomato sauce. Bake at 180°C for 30 mins. 🥦 Walnut pesto: Blitz 30g walnuts, 15g basil, 1 tsp thyme, garlic, lemon juice, olive oil + pinch of salt. Drizzle over rolls before serving. . . . . . . . . . . #food #nutrition #nutritionist #themedicinalchef #easyrecipe #health #healthy #healthyeating #healthyliving #eathealthy #eatwell #metabolichealth #recipe #cooking #lowgl #vegetarianrecipe #healthycooking

PROTEIN BROWNIEKUGLER - fyldt med grøntsager 🥕 og fibre!

De her er vilde! Prøv dem selv! Jeg har eksperimenteret i køkkenet og udviklet denne voldsomt lækre opskrift! De smager af kage, men indeholder masser af bælgfrugter, grønt - i form af gulerod, og gode fibre. Det skal du bruge til en stor portion: 200 g gulerødder, vaskede og hakket i skiver 15 dadler, uden sten 6 spsk. havregryn (evt. glutenfri for glutenfri version) 6 spsk. usødet kakaopulver 3 spsk. peanutbutter 2 dåser kidneybønner, drænet og skyllet Flagesalt Evt. 1 spsk. romessens (dét gør sgu noget godt for dem - fik ikke filmet det men PRØV det!) Evt. 1-2 spsk. Fiber HUSK (for at samle massen) 100 g chokolade til topping Smid alt - bortset fra chokolade i en foodprocessor og KØR. Er dejen våd kan du tilføje Fiber HUSK - lad dejen hvile i en halv times tid i køleskabet og form 20 kugler. Dyp dem i /fordel lidt chokolade over hver kugle. Hele portionen indeholder 1496 kcal / 75 g protein UDEN chokolade - som i sig selv smager VILDT. Dvs. 75 kcal / 3,75 g protein pr kugle - og MED chokolade indeholder hver kugle altså 103 kcal / 4,1 g protein pr. kugle. Perfekte til den sundere madpakke - som den søde ting, hvor du både får bælgfrugter, grønt og misundelige kollegaer/klassekammerater 😉 Følg @maysilja for flere kalorielette, proteinrige opskrifter med grønt. #browniekugler #vægttab #protein #kostvejleder

Annonce Zwilling Danmark ❤️

Kamelkugler 🐫🐪🍫🍬 Kamelkuglerne er mit bud på et naturligt alternativ til ultraforarbejdet slik – med fibre, proteiner og masser af smag. Jeg laver dem i min Zwilling blender, som gør det nemt at få både dadler og linser helt smooth. Jeg bruger også Fresh & Save-vakuumbeholderne fra Zwilling til at opbevare dem friske og lækre hele ugen. Hvis du vil have fingrene i blendersættet eller Fresh & Save-systemet, så har jeg skaffet 20% rabat med rabatkoden UMUT20 – du kan købe det via linket i min bio. 200 g tørrede linser eller 400 g kogte og drænede bælgfrugter uden væske 3 spsk kakaopulver (gerne mere, hvis du er chokoladefan) 1-2 tsk kanel 1 tsk salt 2 spsk tahin 20 dadler Evt. lidt vaniljesukker eller vanilje Kakaopulver til at rulle kuglerne i Kog og dræn bælgfrugterne – hvis du koger dem selv, får du en bedre og mere cremet konsistens. Fjern sten og stilk fra dadlerne, og blend dem med tahin til en blød, klistret masse. Blend de varme linser med salt, kakao, kanel og evt. vaniljesukker. Rør linseblandingen sammen med dadelmassen, og sæt det hele på køl, til det bliver fast nok til at trille kugler. Form kugler med hænderne og rul dem i kakaopulver. Opbevar dem på køl – de kan holde sig i op til 6 dage. Velbekomme

Simple Chickpea Arugula Salad with Lemon Dressing 🥗🍋

Recipe in First (c.o.m.m.e.n.t ).👇 Enjoy ❤️ 👇

Avocado Quinoa Chickpea Patties 🥑🍽️

Nutrition Facts: Calories: 180 per patty Protein: 6g Carbohydrates: 22g Fat: 7g Fiber: 5g Ingredients: 1/2 cup quinoa, rinsed 1 cup cooked chickpeas, mashed 1 ripe avocado, mashed 1/4 cup breadcrumbs 1 small onion, finely chopped 1 clove garlic, minced 1 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil Instructions: 1. Cook the quinoa according to package instructions and let it cool. 2. In a large bowl, combine the cooked quinoa, mashed chickpeas, mashed avocado, breadcrumbs, onion, garlic, cumin, paprika, salt, and black pepper. Mix well. 3. Form the mixture into small patties, about 1/2 inch thick. 4. Heat olive oil in a skillet over medium heat. 5. Cook the patties for 3-4 minutes on each side, until golden brown and crispy. 6. Remove from the skillet and place on a paper towel to drain any excess oil. 7. Serve warm with your favorite dipping sauce or in a bun as a burger. Equipments Needed: Skillet Mixing bowl Spatula Measuring cups and spoons

Grillable Veggie Burger - Black Bean Sunflower Seed Burger - Vegan Richa

This grillable veggie burger 🍔 is packed with flavor, holds up beautifully on the grill, and is easy to make ahead. No mush, no crumble, just a hearty, smoky, 🌶️satisfying bite every time. Recipe in the comments #veganburger #grillableveggieburger

Chickpea Protein Bars (RECIPE IN COMMENT)

Spinach & Tomato Dhal 🍃🍅

. . . INGREDIENTS: 1 cup of red lentils 2 handful of fresh spinach/2 cubes frozen 2 handfuls of cherry tomatoes 1 stock cube 1 tbsp garam masala . METHOD: Add everything to a saucepan along with 2 cups of cold water. Simmer on a low heat for 20 minutes, stirring occasionally to stop it from sticking. If it starts to dry out, add a little extra cold water. After which, turn the heat off for a couple of minutes and allow it to thicken up. Finally, spoon into bowls! That’s it! . Serve! I like to add a wedge of lemon, some fresh herbs and some chilli flakes to mine at the end. We usually eat this with crusty bread 😋 This is very similar to a recipe from my book but with the addition of spinach 🍃 . . . . . #vegan #dhal #5ingredients #healthy #quickmeal #budgetmeal #cheapmeals #vegetarian #blwdinner #dairyfree #allergyfriendly #healthydinner #plantbased

CARAMELIZED ONIONNNNNNN🧅

Probably one of our most flavourful and delicious recipes 😍 We absolutely love caramelized onions and this meal is just a blessing✨ Some nicely caramelized onions with roasted garlic and sun-dried tomatoes, comforting and generous, everyone will ask you for the recipe, that's for sure!🔥 Ingredients : Yellow onions Garlic Sun-dried tomatoes Salt, pepper, paprika, dried parsley Coconut milk Farfalle Fresh parsley Fresh basil Lemon juice We hope you like it❤️ All measurements and instructions as re in our Ultimate Pasta Cookbook, link in bio 🔗 #onions #tasty #delicious #comforting #food #foodie

Crunchy chilli and sesame chickpeas

400g (1 tin) chickpeas 60g tahini paste 1tsp paprika 1/2 tsp salt 1/2 tsp dried chilli flakes 1tsp sesame seeds 1tsp garlic powder Mix all together and bake in a preheated oven at 200c for about 35 minutes. Whole batch is 737kcal 36g protein 23g fibre 48g carbs 45g fat

Protein Bread (10g Protein, 7g Fiber) RECIPE IN COMMENT

These 2-Ingredient Quinoa-Red Lentil Wraps are high in protein and naturally gluten-free. The combination of quinoa and lentils creates a soft texture and a complete, balanced meal. Check out the recipe and cooking tips on Plant Baes. #HealthyEating #PlantBasedDiet Recipe is in the comments 💕

These 2-Ingredient Buckwheat Spinach Wraps are the perfect gluten-free option. Made with simple buckwheat kernels and fresh spinach, they are soft yet hold perfectly and can be used any way you'd use wraps. Great for meal prep with easy fillings for a quick lunch throughout the week. Recipe is in the comments 💕

Lentil And Quinoa Wraps – 2 Ingredients

RECIPE 👉 🌟INGREDIENTS 🌟:- ◽1/2 cup mixed quinoa ◽1/2 cup red split lentils ◽1/2 cup + 1/4 cup water ◽oil for cooking ◽a pinch of salt INSTRUCTIONS ✨:- Start by adding 1/2 cup quinoa and 1/2 cup red lentils to a bowl. Pour in water, give it a good mix to rinse, then drain. Repeat this process until the water runs clear. Once clean, cover with fresh water and let the mixture soak for at least four hours or overnight. After soaking, drain the water and transfer the quinoa and lentils to a blender with a pinch of salt. Add 1/2 cup + 1/4 cup water and blend until smooth. The texture may still be slightly grainy, but as long as there are no lumps, it's ready to use. Heat a good non-stick pan over medium heat and brush it with a little oil. Pour in ¼ cup of batter at a time, spreading it thinly. Cook for a few minutes until the top looks dry, then flip and cook for another couple of minutes. The first wrap might stick, but that's normal. To avoid sticking I recommend brushing the pan with oil every time in between each wrap. Keep going until all the batter is used, and enjoy your homemade lentil and quinoa wraps! Video By:- Instagram recipesandplaces #veganworld #veganmealprep #vegancooking #veganlife🌱 #veganfoodlover #veganfoodie #veganeating #veganfoodblog #veganrecipeshare #veganiseasy #veganfoodshare #veganideas #vegansoftheworld #veganofig #veganislove #veganmealideas #veganeats #veganfoodlove #veganfoodies #vegandaily #veganinstaclub #veganfoodshares #veganmealplan #veganshares #veganofinstagram #veganforever #veganfoodideas

Lahmacun Bean Wrap #turkishpizza #streetfood #wrap #recipe #food #Lahmacun

Homemade rice noodles 🥢 #noodles #noodleslover #ricenoodles #easyrecipes #easyrecipeideas

Spinat-hytteost bagels med protein! 💪🏽🥯

Følg @haidar_mentorfitness for flere opskrifter til vægttab 🔥 📊 Ca. 160–180 kcal pr. stk og ca. 15 g protein – et genialt alternativ til almindelige boller, især hvis du elsker brød men kæmper med at nå dit proteinmål. ❄️ Bag gerne til flere dage – de holder 3–4 dage i køleskabet og op til 3 måneder i fryseren. Perfekte som madpakkebrød, mellemmåltid eller morgenmad on the go. En af de største udfordringer, vi ser hos vores klienter, er at nå nok protein – især hvis de elsker brød. De her bagels er en favorit, fordi de både mætter bedre og støtter vægttab på samme tid 🤓 Det her skal du bruge 📝 – 70 g frisk spinat – 600 g hytteost 1,5% – 70 g revet mozzarella ost (20 %) – 120 g hvedemel – 4 tsk bagepulver – Lidt salt Sådan gør du 👨‍🍳 1. Blend hytteost og spinat til en ensartet masse 2. Tilsæt mel, bagepulver og salt – rør sammen 3. Vend mozzarella i til sidst 4. Form 6 små bagels på en bageplade 5. Bag ved 180°C varmluft i ca. 25 min, til de er faste og gyldne 6. Afkøl og opbevar på køl eller frys 👉 Gem opskriften og skriv, hvis du prøver dem – de bliver et fast hit, hvis du elsker brød 🥖

Light, vegan, gluten-free and super delicious! Try these lentils crêpes now! 🌮

INGREDIENTS 1 glass red lentils 2 glasses water METHOD 1. Rinse 1 cup of the lentils under cold water, and then combine with 2 cups of water in a bowl or other container. Loosely cover and let stand, at room temperature, for at least 2 hours. 2. Blend and add salt if you want. 3. Now cook in a pan with olive oil.

Brilliant bønnepostej 🌱 Den her plantebaserede postej er mit bud på en grøn "lever"postejsmad. Suveræn på rugbrød med syltede agurker og ristede løg.

Opskrift – til ca. 12 store madder: 500 g kogte bønner (eller 250 g tørrede) 250 g løg 200 g svampe 125 g gulerødder 150 g kartofler 2 dl koldpresset rapsolie eller olivenolie 40 g tomatpuré 1 fed hvidløg 20 g sojasauce eller tamari 1/4 tsk røget paprika Muskatnød, timian, salvie Salt og peber Pil og rens grøntsagerne. Skær dem i mindre stykker, vend dem i godt med olie og et drys krydderurter. Bag dem hver for sig, i ét lag, på bageplader med bagepapirved 200 grader varmluft (2 plader ad gangen). Bag dem til de er let brune og helt møre. Steg tomatpureen i en stor sjat olie og presset/reven hvidløg i en lille gryde ved middellav varme. Rør hele tiden, mens det steger, ca. 5 minutter. Kom de kogte bønner, bagte grøntsager, tomatpure, sojasauce, røget paprika, evt. muskatnød, lidt salt og meget i peber i en foodprocessor og blend til du har en nogenlunde ensartet postej. Tilsæt lidt kogevand eller dåsevand fra bønnerne, hvis massen er meget tør. Tip: Danske bælgfrugter er et hit. F.eks. fra Bælgkompagniet. Deres afskallede hestebønner anbefales til denne opskrift. Men alle slags bønner kan bruges. 2 ds butterbeans er også fine i denne opskrift. Gem og del opskriften 💚 #bønnepostej #rugbrødsmadder #planteprotein #grønmad #tinascheftelowitz

Crispy Rice Paper Vegetable Pancakes ➡️ Recipe in the comments ⤵️ #RicePaperPancakes #ricepaperrecipes

ASPARAGUS PEANUT CURRY#yummy #food #vegan #peanutstew #asparagus #chickpeas #curry #easyrecipe

Endless Vegan Yogurt🥣

Are you still buying vegan yogurt? Let me tell you something.. Making your own is not only a healthier choice but also a super cost-effective one! In London, where I used to live, a pot of organic vegan yogurt can cost average £2.50, with non-organic ones between £1.50 to £2.00. So why not make a one-time investment in a yogurt starter or use a spoonful of your favoruite brand to keep a continuous supply going? When selecting a plant-based milk, avoid those with preservatives as they can kill the beneficial bacteria. Homemade plant milk is ideal, but if you're buying, choose one that's as natural as possible. Tips and Notes🔬 - Sanitize Your Equipment! Please do not boil the plant milk, this will ultimately change its structure, but pour boiling water over containers and equipment which you will use! - Be patient and use lukewarm plant milk, as too hot or too cold can harm the bacteria. 35 39C is your sweet spot when cooling down from scalding point. - You can add a teaspoon of sugar per liter of milk to feed the bacteria without overdoing it. Excessive sugar can preserve rather than ferment. - Most of all plant milks will re-culture well. Soy milk and coconut are usually the most successful, - Once set, vegan yogurt made from plant milk might separate into curds and whey. This is normal. Simply refrigerate to thicken and then drain any excess liquid with a cheesecloth. You could also hang it and have an even thicker consistency! By @mensch.chef #homemade #vegan #yogurt #dairyfree #vegan

Se den nemme opskrift her 💚🥬https://madmusen.dk/2025/04/23/spidskaalswrap/

Tofu Scones😮🔥

Protein Scones are simple tofu-based British scones made with just 3 ingredients, no eggs and no dairy, and full of 11 grams of protein. Full recipe👇🏻👇🏻 https://www.theconsciousplantkitchen.com/protein-scones/ By @theconsciousplantkitchen #tofu #tofurecipes #veganrecipes #scones #proteinpacked #proteinrecipes #tofulover #veganprotein #plantbasedfood #plantbasedrecipes

Ham & Burrata Sandwich On Homemade Pizza Bread 🍕🥖🥙

2 seitan secrets revealed🤯

Want to improve texture and flavour of your homemade seitan? Watch my video and read my explanation below! It's meaty, high in protein, and honestly... surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What's left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, l've tested so many versions - and these two tweaks changed everything for me: 1️⃣Add beans and nutritional yeast This improves the texture (more tender!), adds depth of flavour, and boosts the nutritional profile. 2️⃣Use a super flavourful broth Seasoning from the inside out is the key to making your seitan taste amazing. I use a broth made from veggies, shiitake mushrooms, miso, soy sauce, and aromatics like garlic and ginger - you'll taste the difference in every bite. From this one dough, I make chicken tenders, schnitzels, meatballs, deli slices, anything | want 🙂 This is how I eat high-protein, satisfying food every week — without buying ultra-processed foods? By @@wendythefoodscientist #seitan #plantbasedprotein #homemadeseitan #veganmeat #fromscratch #foodscience #veganrecipes #highprotein #vegan

Pulled Mushroom Burritos #yummy #food #burrito #streetfood #recipe #pulled #mushroom

Spidskålswrap - mættende og proteinrig

Crispy Korean Burger#food #yummy #streetfood #burger #recipe #koreanfood #crispy

Aubergine with dates and yoghurt – we've been making variations of this at the delis for years, but here it's the spiced oil that really brings everything together. Mustard seeds that pop and crackle and turmeric for colour and warmth. I just love the way the sweet dates play against the smoky aubergine. Perfect alongside grilled lamb or chicken, or stuffed into pita with some pickles. (Recipe was in my @substack for paid subscribers, on June 7th)

EP. 1 - 20 MINUTE DISCO - MUHAMARRA PIZZA POCKETS 🍕

So I try and bring you guys series every year that can help you to have an easier experience in the kitchen, without the lack of flavour, technique or excitement. So this is my new series and we’re kicking the first episode off with one of my favourite recipes I’ve ever created. Ingredients For the dough: For the Flatbreads: 180g thick oat greek yogurt 125g self raising flour Pinch of salt For the muhamarra filling: 8 chestnut mushrooms 1 clove garlic 1 cup pecans 2 large jarred red peppers Handful of fresh mint Juice of half lemon 2 tbsp olive oil Salt and pepper For the glaze: 1 tbsp agave syrup 1 tbsp chilli oil 1 tsp harissa paste Method: In a large bowl, add the flour and a pinch of salt and mix well. Stir in the yogurt with a wooden spoon, then use your hand to mix it together until it forms a rough ball of dough. Transfer the dough to a lightly floured surface and knead it for 3-5 minutes until it’s smooth. If it’s too sticky, sprinkle a little flour on top. Let the dough rest for 5 minutes. Divide the dough into 4 equal pieces or 2 if you want bigger flatbreads and roll them into balls between your hands. Flour your surface and use a rolling pin to flatten each dough ball into an oblong. Keep sprinkling with flour and flip the dough as you roll it out. For your muhamarra filling, add the chestnut mushrooms to a food processor and blitz until chopped not mushed. Then add in the pecans, and blitz again, then go in with the rest of the ingredients and blitz again, before adding the olive oil, lemon juice and salt and pepper. Now the best way to cook this is in a pizza oven, so heat that up. If not you can use a skillet or the oven. Place a tbsp of the filling in the middle of the dough, pull up a corner and bring it to the middle then repeat this and pinch them all into the centre. Flatten it out slightly. Repeat with your remaining dough. Get them into the pizza oven and cook for around 2/ 3mins. In a normal oven it’ll take around 12 mins. In a skillet or pan, 2/3 mins each side. Mix together your glaze and drizzle over the top and enjoy! #pizza #pizzapockets #dough #vegan

Good news - we’re right on the cusp of tomato season! As soon as you get your hands on a proper punnet (the ones that smell like summer), slow-cook them into a just-burst confit with a touch of sugar, balsamic, oregano and paprika. The tomatoes collapse slightly but hold their shape. Spoon them over a thick, generous swirl of labneh.

The recipe lands this Saturday, free on Substack for all subscribers. To sign up, click on the link in my bio.

As soon as it hits summer, I try to make my barbecue my kitchen. That said, this dish loses none of its charm when made on a griddle pan (just as @angelidesangelos shows here). These marinated chicken thighs with fenugreek and ginger are perfect tucked into warm flatbread with some sharp pickles, or scattered over a pile of salads that can sit happily in the heat without wilting.

Do try to marinate the chicken a day ahead if you can. Cover, chill, then take it out an hour before cooking. Your future self will thank you. Full recipe via the link in my account bio.

Hyldeblomstpandekager

🍆 Broken Aubergine Lasagna 🍅

This isn’t your nonna’s classic, but this cheat’s lasagna is absolutely delicious. Roasted aubergine, a rich garlicky ragù, protein-packed lentils, and broken lasagna sheets all gets baked together into the ultimate comfort dish. It comes together in under an hour and tastes even better the next day. Save this one, we’re sure you’re gunna love it❤️ Serves: 6 For the Aubergines
• 2 aubergines
• 1 bulb garlic
• 4 tbsp olive oil
• Salt & pepper For the Ragù
• 1 red onion
• 1 tsp smoked paprika
• 100g sundried tomatoes
• 2 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 2 x 400g tins plum tomatoes
• 250g cooked puy lentils
• 200ml water
• 100g walnuts
• 10g fresh oregano
• 150ml plant-based cream
• 8 dried lasagna sheets
• 100g plant-based cheese
• Salt & pepper Before You Start
Preheat oven to 200ºC | Line a baking tray | Grab an ovenproof frying pan How to Make It
1️⃣ Roast the aubergine – Halve aubergines and place cut side down on a tray. Trim garlic bulb, drizzle everything with olive oil, roast for 40 mins until soft.
2️⃣ Prep the ragù base – Dice onion, chop sundried tomatoes, blitz walnuts & oregano to a crumb.
3️⃣ Cook the ragù – Sauté onion with salt in olive oil, then add garlic, paprika, purée, oregano and sundried tomatoes. Stir in lentils, balsamic and tomatoes (crush with a spoon), pour in water and simmer 10 mins.
4️⃣ Add roasted veg – Scoop aubergine flesh and roasted garlic into the ragù. Stir well and season.
5️⃣ Assemble & bake – Break lasagna sheets into pieces and stir into sauce. Drizzle with cream, scatter walnut crumb and cheese on top. Bake 30 mins. Rest 10 mins before serving.

Chickpea cookie dough this stuff is so bomb and completely plant based and tastes just like raw cookie dough. Definitely amazingly delicious and super budget friendly

1 can of chickpeas**, 1 cup of peanut/almond/whatever-butter, vanilla extract, cinnamon, dash o salt, maple syrup or preferred sweetener, I add chia seeds and flax seed because ! Put it all in a high speed blender/food processor, and bzz-blendz it on up, Add choco-chips and/or anything else you like with yo cookies **Edit! Be sure to thoroughly rinse the chickpeas! remove the shells from The chickpeas before blending then rinse again. it is a tedious process but oh so worth it. The shells give the dough a chickpea taste and a grainy texture, without the shells it will be smooth and no chickpea taste I am basically full after 1-2 spoonfuls of this. It’s like a protein bar, 11/10 recommend you don’t knock it until you try it! (because I know chickpea cookie dough sounds weird af )

I can't stop making cottage cheese chocolate mousse! They're so delicious, and now my coworkers keep asking me to whip them up. They’re super easy to make!

Ingredients 🌹Trust me! You’re missing a lot if you haven’t joined this group yet👇👇👇👇 https://www.facebook.com/share/g/1Ew2tRdqce/ ▢ 1 cup cottage cheese, I used 2% ▢ 2 Tbsp cocoa powder ▢ 2 Tbsp maple syrup ▢ 1/4 tsp vanilla extract ▢ 2 tsp chia seeds OPTIONAL TOPPINGS ▢ crushed cookies, nuts, berries, banana, vanilla yogurt, or whipped cream Instructions Add cottage cheese, cocoa powder, maple syrup, chia seeds, and vanilla extract to a blender. Blend until smooth, scraping down the sides as needed. This will take 30-45 seconds. Transfer to a jar or cup, cover, and refrigerate for a minimum of 30-minutes or until mousse has thickened. Add toppings right before eating and enjoy!

A zucchini masterpiece, better than pizza! Just grate 2 zucchini! Simply delicious!

For the Casserole: Eggs: 4 large Salt (for egg mixture): 1 tsp Milk: 4 tbsp (60 ml) Wheat flour: 4 tbsp (60 g) Baking powder: 1 tsp Spring onions: 28 g (1 oz), chopped Dill: 28 g (1 oz), chopped Zucchini: 1 medium, grated

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Ingredients: For the Bowls: 1 large sweet potato, peeled and diced 1 red bell pepper, sliced 1 zucchini, chopped 1 red onion, sliced 1 cup cherry tomatoes 1 can (15 oz) chickpeas, drained and rinsed 2 tablespoons olive oil 1 teaspoon smoked paprika #plantbased #veganrecipes #healthybowls #chickpeabowls #roastedveggies #dairyfree #glutenfree #vegetarianrecipes #healthyeating #tahinidressing

Dessert for breakfast? Heck yea! Tiramisu, a classic Italian dessert, serves as flavor inspiration for these overnight oats. Instant espresso powder adds a touch of bitterness to the dish, which gets balanced by the sweetness of the maple syrup. 

Ingredients ⁃ 1 ½ cups unsweetened almond milk ⁃ 1 cup plain whole-milk strained yogurt, such as Greek-style, divided ⁃ 2 ½ tablespoons pure maple syrup, divided ⁃ 2 tablespoons chia seeds ⁃ 2 teaspoons instant espresso powder ⁃ 1 teaspoon vanilla extract ⁃ ¼ teaspoon salt ⁃ 1 ½ cups old-fashioned rolled oats ⁃ 1 teaspoon cocoa powder, divided Directions 1. Whisk almond milk, 1/4 cup yogurt, 1 1/2 tablespoons maple syrup, chia seeds, espresso powder, vanilla and salt together in a large bowl. Add oats; stir until completely coated and submerged. Cover and refrigerate for at least 4 hours and up to 4 days. 2. Combine the remaining 3/4 cup yogurt and 1 tablespoon maple syrup in a small bowl. 3. To serve, spoon 2/3 cup oat mixture into a small jar or bowl. Top with 3 tablespoons maple yogurt. Use a small fine-mesh sieve to dust with 1/4 teaspoon cocoa.

The only dipping sauce you need! This Soy Ginger Dipping Sauce is savoury, tangy, slightly sweet, and packed with umami! It’s not just for dumplings - you can drizzle it over Asian salads, use it as a marinade, or even as a dressing for rice bowls. It’s as versatile as it gets!

Ingredients: 3 tbsps soy sauce 2 tbsps balsamic vinegar 1/2 tbsp ginger juice - ginger grated & juiced 1/2 tsp sesame oil 1/2 tbsp brown sugar Pinch of white pepper / black pepper 1 tsp sesame seeds 1 tbsp green onion - green chopped Process: - Grate the ginger and juice it by pressing it through a sieve - ⁠Combine everything in a bowl - ⁠let it sit for 5 minutes until the sugar dissolves - ⁠Top with sesame and green onion - ⁠Serve with dumplings, Asian salads, any of your favourite Asian appetisers and enjoy! #easycooking #asian #asianfood #sauce #dippingsauce #asainrecipes #dips

Spaghetti alla Norma | Få opskriften her

The Best Thai Peanut Sauce

The Best Thai Peanut Sauce

Ingredients - ½ cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon rice vinegar or lime juice гесiре in First Соммепт 💬👇

Svampede proteinboller med gulerod, squash og hytteost.

250 g revet gulerod og squash tilsammen 4 æg 250 g havregryn fint eller grov valsede 250 g hytteost 2 tsk bagepulver 1 tsk salt Sesamfrø eller andet drys Start med at tænde ovnen på 190 grader. (Varmluft) Blend hytteost og æg sammen. Riv guleroden og squashen i minihakker eller lignende og pres evt væsken fra i et viskestykke.(det gør jeg ikke) Bland det sammen i en skål, med resten af ingredienserne. Form og fordel boller på en bageplade med bagepapir og drys med sesamfrø eller andet topping. Bollerne bages midt i ovnen i ca. 25 min. Lad bollerne køle af på en bagerist, hvis du kan vente. Opskriften giver 10-11 stk.

This High-Protein Soba Noodle Salad with DELICIOUS Peanut Sauce is one of those recipes that will make you question why we ever thought healthy food had to be bland or complicated! The combination of soba noodles with vibrant flavors from the cilantro, mint, and mango, zesty cabbage slaw, and lightly spicy peanut sauce is oh-so-satisfying. Recipe is in the comments 💕

I cook cabbage with eggs like this every day for breakfast, it tastes delicious!

Ingredients 1/2 cabbage, finely shredded 3 eggs 1 onion, finely chopped Spring onion, chopped Parsley, chopped 4 tablespoons flour 1/2 teaspoon black pepper 1/2 teaspoon salt Cooking oil for frying .... ✨️𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘 👇💬

Lemon Cheesecake Overnight Oats 🍋🍰🥣

Enjoy a luscious and tangy breakfast with these Lemon Cheesecake Overnight Oats, combining the creaminess of cheesecake with the wholesome goodness of oats, all infused with refreshing lemon zest.✨ Ingredients: - 1 cup rolled or old-fashioned oats 🌾​ - 1½ cups plant-based milk (e.g., almond, oat, or cashew milk) 🥛​ - 2 tablespoons chia seeds 🌱​ - 2 tablespoons maple syrup 🍁​ - 1 teaspoon vanilla extract 🌿​ - Zest of 1 medium lemon 🍋​ - 2 tablespoons fresh lemon juice 🍋​ - Pinch of sea salt 🧂​ - 1-2 vegan graham crackers or digestive biscuits, crushed (optional, for garnish) 🍪​ Directions: Combine Ingredients: In a medium-sized bowl or jar, add the rolled oats, chia seeds, maple syrup, vanilla extract, lemon zest, lemon juice, and a pinch of sea salt.​ Pour in the plant-based milk and stir thoroughly to ensure all ingredients are well combined.​ Refrigerate: Cover the bowl or seal the jar with a lid.​ Place in the refrigerator and let it sit overnight, or for at least 6 hours, to allow the oats to absorb the liquid and flavors.​ Serve: Before serving, give the oats a good stir.​ If desired, sprinkle crushed vegan graham crackers or digestive biscuits on top to mimic the classic cheesecake crust.​ Enjoy chilled.​ Prep Time: 10 minutes ⏳ | Chill Time: 6 hours (or overnight) ❄️ | Total Time: 6 hours 10 minutes 🕰️​ Kcal: Approximately 350 kcal per serving 🍽️ | Servings: 2 servings​ #lemoncheesecakeovernightoats #overnightoats #veganbreakfast #plantbased #mealprep #healthybreakfast #easyrecipes #nobake #dairyfree #breakfastideas #oatmeal #chia #lemon #cheesecake #makeaheadmeals #vegandessert #healthydessert #breakfastonthego #wholefoods #fiber

This Lemon Carrot Oatmeal Cake 🍋🥕🌾 is soft, moist, and packed with wholesome goodness! A naturally sweetened treat perfect for breakfast or a healthy dessert.

Ingredients 🌾 1 cup (100g) oat flour (or blended oats) 🥣 ½ cup (50g) rolled oats 🥄 1 tsp baking powder 🧂 ¼ tsp salt 🍋 1 tbsp lemon zest 🥕 ¾ cup (90g) grated carrot 🍯 ¼ cup (60ml) maple syrup (or honey) 🥥 ¼ cup (60ml) melted coconut oil (or butter) 🥚 2 large eggs (or 2 flax eggs for vegan) 🥛 ½ cup (120ml) Greek yogurt (or coconut yogurt for dairy-free) 🌿 1 tsp vanilla extract 🍋 1 tbsp fresh lemon juice Instructions 1️⃣ Preheat & Prep: Preheat oven to 350°F (175°C) and grease an 8-inch (20cm) cake pan. 2️⃣ Mix Dry Ingredients: In a bowl, whisk together oat flour, rolled oats, baking powder, salt, and lemon zest. 3️⃣ Mix Wet Ingredients: In another bowl, whisk together maple syrup, melted coconut oil, eggs, yogurt, vanilla extract, and lemon juice. 4️⃣ Combine: Slowly mix the wet ingredients into the dry ingredients until well combined. Fold in grated carrots. 5️⃣ Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. ⏳ 6️⃣ Cool & Serve: Let the cake cool before slicing. Optional: top with a lemon glaze or Greek yogurt frosting for extra flavor! 🍋✨ ⏰ Prep Time: 10 mins | Bake Time: 30-35 mins 🍽️ Yields: 8-10 servings

Vegan Chickpea Croquettes with Lemon Tahini Dip 🌱🍋

Ingredients: For the croquettes: 1 can (400 g / 14 oz) chickpeas, drained 1 small onion, finely diced 2 garlic cloves, finely chopped 2 tablespoons olive oil 50 g (½ cup) oat flakes 2 tablespoons cornstarch ½ teaspoon sweet paprika powder ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon salt Pepper to taste Zest of half a lemon 2 tablespoons breadcrumbs (for coating) Oil for frying For the lemon tahini dip: 3 tablespoons tahini (sesame paste) 2 tablespoons lemon juice 1 teaspoon maple syrup or agave syrup 1 small garlic clove, pressed 2–3 tablespoons water (as needed) Salt and pepper to taste Instructions: Sauté Aromatics: In a pan, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and chopped garlic; sauté until translucent. Prepare Chickpea Mixture: In a bowl, mash the drained chickpeas with a fork or pulse in a blender until roughly puréed. Add the sautéed onions and garlic, lemon zest, oat flakes, cornstarch, sweet paprika, ground coriander, ground cumin, salt, and pepper. Mix until well combined. Form Croquettes: With slightly moistened hands, shape the mixture into small croquettes. Roll each croquette in breadcrumbs to coat evenly. Place them on a plate and refrigerate for 15 minutes to firm up. Prepare Lemon Tahini Dip: In a bowl, whisk together tahini, lemon juice, pressed garlic, and maple syrup or agave syrup. Gradually add water, one tablespoon at a time, until the desired creamy consistency is reached. Season with salt and pepper to taste. Cook Croquettes: Heat oil in a pan over medium heat. Fry the chilled croquettes on all sides until golden brown, approximately 3-4 minutes per side. Alternatively, bake them in a preheated oven at 200°C (392°F) for about 20 minutes, flipping halfway through. Serve: Arrange the crispy croquettes on a serving platter and serve warm with the lemon tahini dip. #VeganRecipes #PlantBased #HealthyEating #HomemadeDelights

Vegan recipes

Vegan Paella With Mixed Mushrooms - vegan Dinner - Cooking Ideas | feedod.net

Fladbrød - nem opskrift med hytteost

These Honey Garlic Butter Roasted Carrots take carrots to a whole new level! 🥕👌

Rouille Recipe

Risalamande med vanilje og rosenvand

Kære venner, snart er det tid til at lave risalamande, og derfor vil jeg traditionen tro dele min opskrift med jer - en opskrift som allerede har mange dedikerede fans ❤️🌹 Det særlige ved den er, at jeg tilsætter lidt rosenvand, som gør det vidunderlige, at det tager vaniljen og mandlerne i hånden og bliver deres smagsforlænger. Frygt ikke en risalamande, der smager af blomsterbutik! Forestil dig i stedet en risalamande, der smager mere vaniljet med en subtil, bagvedliggende floral note. Rosenvand finder du hos grønthandlere med mellemøstrødder, i gode helsekostbutikker, hos Camilla Plum eller i magasin. Selve risengrøden koger jeg selvfølgelig med vanilje, men også med en strimmel citron og lidt havsalt, så også de små risgryn smager ekstra dejligt. Opskriften er fra min bog, Søde Skat (fotos af Chris Tonnesen). Det er, i al ubeskedenhed, en virkeligt god risalamande!🎄 Risalamande med vanilje og rosenvand Til 6 personer 130 g grødris 1 liter sødmælk 60 g sukker 3 g havsalt (svarer til 1 lille tsk.) 1 stang fed vanilje (eller 1½ hvis det er et tørt og tyndt eksemplar) 1 strimmel usprøjtet citronskal 2 tsk. rosenvand 4 dl piskefløde 110 g mandler Hæld ris og sødmælk i en tykbundet gryde. Skrab kornene ud af vaniljestangen, og kom korn og stang i gryden til risengrynene sammen med citronskal og salt. Bring grøden i kog ved middel varme, og rør ofte i den, så risene ikke brænder på. Når grøden koger, så skru ned for varmen, og kog grøden ved svag varme under låg i 35-40 minutter, til den er risotto-cremet og risene møre men ikke overkogte; de mørner videre under afkølingen. Husk at røre i grøden undervejs. Når grøden er færdigkogt, så rør sukkeret i den varme grød, og hæld den over i en skål eller bøtte. Dæk den med et stykke husholdningsfilm helt nede på overfladen af grøden, så den ikke danner skind. Sæt grøden i køleskabet, og lad den blive kold; du kan med fordel koge grøden dagen før risalamande-servering. Smut og hak mandlerne – ikke alt for fint. Husk at tage en mandel fra til mandelgave. Fisk vaniljestang og citronstrimmel op af grøden, og rør rosenvand i den. Pisk fløden til let flødeskum; det skal være til den tynde side, for når du vender det sammen med risengrøden, arbejder du videre med skummet og stiver det yderligere. Vend flødeskummet i risengrøden sammen med mandlerne, og hæld risalamanden i en smuk serveringsskål. Sæt den køligt i mindst et par timer inden servering. Server med kirsebærsauce.

Cacio e Pepe Recipe

🥬 Kål, saftige citrusfrugter og tørret frugt hører vinteren til. Den her grønkålssalat med rødkål, appelsin og dadler er suveræn til julemiddagen og julefrokosterne.

OPSKRIFT (til 8-10 personer) 200 g rødkål 200 g grønkål (eller mere rødkål) 1/2 rødløg 700 g appelsiner (eller æbler) 🍊 100 g tørrede dadler eller figner eller valnødder 🫘 1 lille bakke karse DRESSING 🏺 Skal af 2 øko. appelsiner 5-6 spsk citronsaft eller hvidvinseddike 4 spsk olivenolie eller klar olie Salt og peber Skyl grønkålen og tør den. Snit den fint og udelad stænglen. Snit ligeledes rødkålen meget fint. Jo finere, des smukkere og mere tyggevenligt. Pil løget og skær det i bitte små terninger. Riv skrællen af nogle appelsiner til dressingen. Skær skrællen af resten og skær dem i terninger. Udelad alle de hvide hinder, som er bitre. Brug også saften, som samler sig på skærebrættet og i hinderne. Skær de tørrede frugter i mindre stykker/skiver. VED SERVERING 🥗 Bland salat og dressing og smag salaten til med salt, peber og citronsaft. Vend halvdelen af karsen i salaten og pynt med resten. #tinascheftelowitz #suverænesalater #julefrokost #julemiddag #julemad

Lebanese Lemon Lentil Soup

This Lebanese Lemon Lentil Soup is a hearty, comforting dish with vibrant flavors of turmeric, garlic, and zesty lemon. Perfect for a light yet satisfying meal, it's both vegetarian and vegan-friendly. Ingredients: 1 tablespoon olive oil 1 small onion, diced 4 cloves garlic, minced or pressed 2 teaspoons cumin 1 teaspoon turmeric 1 teaspoon paprika 1 ½ cups dried red lentils ½ cup white rice, uncooked 5 cups vegetable broth Juice of one large lemon Salt and pepper to taste Directions: Sauté the Aromatics: Heat olive oil in a medium-sized Dutch oven over medium-high heat. Add the diced onion and minced garlic, cooking until soft, about 5 minutes. Add Spices: Stir in cumin, turmeric, and paprika, coating the onion and garlic in the olive oil and spices. Incorporate Lentils and Rice: Add the red lentils, rice, salt, and pepper to the pot. Stir to coat the lentils and rice in the spice mixture. Cook for 3-5 minutes until the lentils and rice begin to sweat. Simmer the Soup: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, and cook uncovered for 30-35 minutes, stirring occasionally, until the rice and lentils are soft. Add more vegetable broth if needed to achieve your desired consistency. Finish with Lemon Juice: Stir in the fresh lemon juice and taste the soup. Adjust salt and pepper as needed. Blend for Creaminess (Optional): Remove the soup from heat and use a hand blender to puree it to your preferred consistency. Serve: Serve the soup warm with pita bread or crusty bread for dipping. Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 55 minutes Kcal: 210 kcal | Servings: 6 #lebanesefood #lentilsoup #lemonflavors #healthyrecipes #plantbased #comfortfood #veganrecipes #vegetarianmeals #turmericrecipes #easymeals #springrecipes #flavorfulsoups #healthysoups #redlentils #middleeasternrecipes #homemadegoodness #onepotmeals #lightandsatisfying #lemonrecipes #simplecomfortfood

Cheesy, Spicy Black Bean Bake Recipe

Bælgotto med Anicia linser

Vegetarisk brun sovs - den perfekte julesauce - Stinna

CARAMELISED ONION PASTA 🍝

Dear Italians, I hope you forgive me but using hummus in pasta is actually a great way to replace cream! 😌 Much love Maya ✨ RECIPE 👉 (2-3 servings, 20mins) 🌟INGREDIENTS 🌟:- ◽2 onions Fry in oil for 5-7mins. ◽2 cloves garlic -65g sun dried tomatoes Fry 2-3 more minutes. ◽1 Tbsp (50g) hummus ◽200ml water Mix and add it to the pan. ◽1 Tsp paprika ◽1 Tsp dried herbs ◽salt and pepper to taste ◽juice of 1/2 lemon Let it simmer and cook 200g pasta al dente. Add it with some pasta water and basil. Serve. Video By:- Instagram @fitgreenmind #veganyum #veganeasy #veganeating #vegandinners #veganrecipeshare #veganheaven #veganrecipies #veganinstaclub #simplevegan #veganraw #veganteen #veganeatsplease #vegangram #veganlifestlye #veganrules #veganfeed #veganworldshare #veganproblems #veganrecepies #veganrecovery #vegansoninstagram #veganlover #vegantips #veganislife #veganhealthy #veganrecipeideas #veganweek

Best Pasta Recipes — 100+ Easy Pasta Dishes

Opskrift

Vegansk budgetvenlig madplan uge 40

The Best Black Bean Burgers I've Ever Had - Sally's Baking Addiction

Vegan shepherd's pie | Vegetables recipes | Jamie Oliver

www.gastrotools.dk

Traditionel spaghetti carbonara uden fløde | opskrifter | GastroFun.dk

💡 Tip: Langtidsbagte tomater 🍅

Blandt de grøntsager, der kan give mest umami er modne tomater i en klasse for sig, men også tomater på dåse, tomatpure og ketchup er kilder til umami - og ikke mindst soltørrede og langtidsbagte tomater. ☝️ Disse langtidsbagte tomater er utrolig nemme at lave og kan opbevares i et tætsluttet glas i olivenolie. Server dem lune som tilbehør til fisk, tofu, fjerkræ eller bælgfrugter eller brug dem kolde i salater, sandwiches eller som grønt i madpakken. Det skal du bruge: 10 modne tomater 1 spsk havsalt Friskkværnet peber 2 tsk sukker 5 kviste timian 2 fed hvidløg 2 spsk olivenolie 2 spsk æblecidereddike Sådan gør du: Vask tomaterne, halver dem, og skær blomsten af. Læg de halve tomater i et ovnfast fad med skærefladen opad. Drys med salt, peber, sukker, plukket timian og tynde skiver af frisk hvidløg. Dryp derefter olivenolie og eddike over tomaterne. Sæt tomaterne i ovnen og bag dem ved 100° i 2-3 timer – ved varmluft, hvis din ovn kan det og gerne med ovnlågen lidt på klem, så dampen kan slippe ud. Tomaterne skal trække sig lidt sammen og smide væske under bagningen, så smagen bliver mere intens og koncentreret. Tag tomaterne ud, og server dem lune som tilbehør til fisk, fjerkræ eller kød.

Spidskålsfrikadeller - Stinna

Videoopskrift med Adam Price - Oklahoma Onion Smash Burger – Gastrotools.dk

Miznon's Whole Roasted Cauliflower

linsepandekager med asparges og wasabimayo eller ærtecreme

High Protein Vegan Curry😍

Thai Drunken Noodles 🌶️🍜

Ingredients: 19 oz fresh rice noodles (see Notes for dried rice noodles) 3 boneless skinless chicken thighs, thinly sliced 2 cups Chinese broccoli (Gai-Lan), chopped into 2-inch pieces, stalk ends trimmed 1 cup Holy basil (or substitute with Thai basil or Italian Basil) 1/2 cup carrots, julienned 2 large red chili peppers, chopped 6 cloves garlic 2 tablespoons vegetable oil or any neutral oil Stir Fry Sauce: 2 tablespoons dark soy sauce 1 tablespoon regular soy sauce 1 and 1/2 tablespoon oyster sauce (or vegetarian stir fry sauce) 1 tablespoon white vinegar (or rice vinegar) 1 tablespoon fish sauce 2 and 1/2 teaspoon white granulated sugar (or brown sugar, palm sugar, cane sugar) Directions: Mix noodle sauce ingredients in a small bowl. Set aside. Use a mortar and pestle or food processor to grind garlic and red chili into a chunky paste. Set aside. Microwave or steam fresh rice noodles for 2-3 minutes until warm for easy separation. Vertically split each noodle roll into half for ease of eating. (For fresh noodle sheets, slice into 1-inch wide strands). See Notes for dry noodles. In a wok on medium-high, heat 1 tablespoon oil. Fry sliced chicken until cooked. Remove and set aside. Lower heat to medium, add chili garlic paste and carrots, cooking for 20-30 seconds. Move to the side. Raise heat to medium-high, add remaining oil and rice noodles with sauce. Gently toss. Let sit for 30-45 seconds to char for flavor. Add Chinese broccoli, gently mix. Cook until slightly softened. Incorporate chicken and holy basil. Toss gently, then remove from heat. Prep Time: 23 minutes | Cooking Time: 7 minutes | Total Time: 30 minutes Kcal: 638 kcal | Servings: 4 servings #thaidrunkenoodles #spicythainoodles #quickmeals #easyrecipes #dinnerideas #lunchrecipes #maincourse #thairecipes #asiancuisine #noodledishes #foodie #homecooking #cookingathome #recipeoftheday #foodstagram #kitchenexperiments #culinaryadventures #homemade #flavorsofthailand #spicyfoodlover #noodlelover

Bob’s Chicken and Cabbage Salad

Potato & zucchini fritters – My Recipe posts

I love these wraps. Just 3 eggs, salt, and a 65g ( big handful) of spinach, in the blender. Oil pan lightly before cooking. Cover with lid. Cook each side for a couple minutes.

Makes 3 wraps. And they do not taste like spinach. You can put parchment paper between them and save them in the fridge. They do not rip or tear easily eiether, very easy to roll. 😋 I believe these are zeros carbs also.

Frying these layered potatoes in duck fat makes them extra crispy and rich.

My Minimalist Chili Crisp Is All About the Crisp

Ugen der blev spist / Eating my week away 🍽️❤️ #ugenderblevspist

* Mens jeg holder en lille sæsonpause på r8Dioprogrammet @r8diodk Ugen, der blev spist, og planlægger hvilke kendte gæster, der skal dele deres spiste uger med mig og lytterne i sæson 2, spiser jeg selv en masse godt✊😋💦 * Fx @frederikbillebrahe ‘s berømte citroner med citrus/gedeost-is, olivenolie og havsalt som jeg talte med Frederik om i afsnittet med @lottetegnerfreddie 🍋👌(📸: @stylisttineberg ) * Og helt, helt vidunderlig steak på svampen lion’s mane også hos @frederikbillebrahe på @apollo_bar 🦁 Med pebersauce til og seriøst, man tror man spiser brisler! 🔥 * Hjemme har jeg flippet over pasta putanesca - ansjoser, chili, hvidløg, kapers, oliven, gode dåsetomater. Klar på 20 minutter. Genialt🐟🌶️🍅🍝 * Prøvede også ny opskrift fra min favorit-app fra @nytcooking - “Thai-inspired chicken meatball soup” af @itsalislagle ✍️ 17.084 5-stjerne anmeldelser pt og jeg kan gi’ nr. 17.085 🤩 * Min mand havde fødselsdag så jeg inviterede på @restaurantmaison hvor man bliver nærmest lykkelig af pighvar med spinat og hollandaise gratineret under en gul dyne af pommes duchesses aka kartoffelmos med masser af smør🥹❤️❤️❤️ * Og fik akut menumisundelse da @thorbjornc fik sine profiteroles (i ny hvid skjorte deraf den chikke serviet😉)😻 * Bagte også rabarberkage med marengs efter egen opskrift i #sødeskat med fineste lyserøde rabarber som min far @holm5600 har dyrket under klokke 💕 * Og faldt over #fragilité i @alice.cph med kaffe, hasselnød og mælkechoko - lige så pragtfuld som den ser ud🍪🍫☕️ * Frokost, siger du måske? Masser af hytteost, masser af oliven og masser af tomatmadder på rugbrød fra @svanekebroed2300 med topping af mayo, ristede løg og dild 🎯Lidt legen sommer mens vi venter på varmen jo! 🍅☀️🙏

I denne uge får du opskriften fra Ugen, der blev spist, afsnit 8, hvor jeg lavede en mættende suppe til kok Umut Sakarya, der med kun ét måltid om dagen, skulle have mad med gods i 📻🍽️

Det er lige nu, du skal lave mad med ramsløg - mens sæsonen er på sit højeste. PS. Husk at ramsløg kan forveksles med den giftige liljekonval; gnid lidt på de grønne blade og hvis de dufter af hvidløg er du kommet til rette plante! Du kan også droppe ramsløg og køre ren spinat. * SUPPE MED HAKKET KYLLING, HVIDE BØNNER, SPINAT OG RAMSLØG Til 6 personer Skær 2 store løg og 2 store gulerødder i små tern. Varm en rummelig gryde op ved middelvarme, og tilsæt 6 spsk. olivenolie. Kom løg og gulerødder i gryden, og lad dem stege i 8-10 minutter, til de er bløde og let gyldne. Tilsæt nu 4 spsk. tomatpuré, 3 tsk. stødt spidskommen, ½ tsk. chiliflager og 1 tsk. Kandy Spice-chili med ingefær (eller en anden form for sambol eller harisssa). Lad det stege i et par minutter. Tilsæt så 400 g hakket kylling, 6 fed hakkede hvidløg, 2 spsk. fintrevet frisk ingefær og 2 tsk. havsalt, og sautér blandingen i 5-7 minutter, til kyllingen har fået lidt farve. Hæld nu 1,8 liter kyllingebouillon og 800 g kogte hvide bønner i suppegryden, bring i kog, og lad suppen simre i 25 minutter. Tilsæt derefter et par store håndfulde grofthakket frisk spinat og en lille håndfuld grofthakket ramsløg, og kog i 2 minutter. Tilsæt så saften af ½ citron og smag til med salt. Servér suppen rygende varm med en sidevogn af citronbåde og ekstra chili, som de spisende selv kan forsyne sig med. Velbekomme.

Charred Vegetable Ragù Recipe

Lemony Chickpea Salad

Mujadara

Cauliflower Shawarma

Better Than Takeout Dan Dan Noodles

Ingredients ▢1/3 cup + 2 tablespoons sesame oil ▢6 cloves garlic, thinly sliced or smashed ▢1-2 tablespoons crushed red pepper flakes Recipe in First C.o.m.m.e.n.t 👇 Enjoy ❤️👇👇👇

Sådan laver du Frederik Bille Brahes piskede smør

GARLIC AND BUTTER FLATBREAD – Plant Based and Veganism

Broccoli-frikadeller - lækre vegetarfrikadeller med broccoli

Frikadellekongen: Sådan laver du Danmarks bedste frikadelle

Charred Vegetable Ragù Recipe

Lemony Chickpea Salad

Miso Sesame Noodles – Plant Based and Veganism

Red Thai Curry Chicken Noodle Soup

Ingredients: 1 tablespoon coconut oil 1 onion, thinly sliced 2 tablespoons red Thai curry paste Recipe in First C.o.m.m.e.n.t 👇 Enjoy ❤️👇👇👇

One Guy Changed My Pizza Game for Life!

Kanelsnegle - de bedste snaskede kanelsnegle med en masse fyld - Stinna

Thai nudler | lækre nudler i kokossauce med skønne smage

Mushroom, Leek, and Wild Rice Soup

Ingredients: 3/4 cup wild rice, rinsed and soaked in cold water (150g) 4 cups finely sliced mushrooms (about 300g - mix of shiitake, portobello, and cremini recommended) 1 leek, white and green parts, thinly sliced (about Recipe in First C.o.m.m.e.n.t 👇 Enjoy ❤️👇👇👇

Green Lentil Meatballs – Plant Based and Veganism

Vegan Thai Peanut Curry – delicious-recipes

Vegan Cabbage Fritters

VEGAN-COCONUT SOUP😋

Vegan Chickpea Curry Recipe: – Plant Based and Veganism

Vegan Lentil Walnut Tacos – Plant Based and Veganism

Vegan Lentil Salad

Ingredients: Prepare to indulge in a nutrient-packed feast with the following carefully selected ingredients: 2 cups dried green or brown lentils 4 cups water or vegetable broth 1 large cucumber, diced 1 red bell pepper, finely chopped 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1/4 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 2 cloves garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste Optional: Avocado slices for garnish Instructions: Step 1: Lentil Preparation Rinse the lentils under cold water and place them in a medium saucepan with water or vegetable broth. Bring to a boil, then reduce the heat to simmer. Cook for 20-25 minutes or until the lentils are tender but still hold their shape. Drain any excess liquid and let them cool. Step 2: Vegetable Symphony In a large mixing bowl, combine the cooked lentils with diced cucumber, chopped red bell pepper, halved cherry tomatoes, thinly sliced red onion, fresh parsley, and cilantro. This medley of vegetables adds a burst of colors, textures, and nutrients to the salad. Step 3: Dressing Magic In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper. This dressing adds a zesty and savory layer that complements the earthiness of the lentils and the freshness of the vegetables. Step 4: Culinary Fusion Gently pour the dressing over the lentil and vegetable mixture, ensuring an even coat. Toss the ingredients together with care, allowing the flavors to meld and infuse. Step 5: Avocado Elegance (Optional) For an extra creamy and luxurious touch, add slices of ripe avocado just before serving. This addition enhances the richness and adds a delightful creaminess to the salad. Step 6: Serving Sophistication Plate the lentil salad with an eye for presentation, and consider garnishing with additional fresh herbs or a drizzle of balsamic glaze for an extra touch of sophistication.

After a couple of requests, I would like to share my recipe of bean and beet burgers. Hope you enjoy them...

Ingredients - 100 g cooked beans - 1 boiled beet - 1 small onion - 2 cloves garlic - 1 grated carrot - 30 g ground flaxseed - 20 g oat flour - 1 tablespoon olive oil - Salt qb - Black pepper qb - Garlic powder qb Preparation Once cooked, drain the beans well and place them in a food processor. Chop the previously cooked beets and add them to the beans, as well as the grated carrot, the onion, and the chopped garlic cloves. Add the olive oil and seasonings and blend until smooth. Bring the mixture to a simmer and gradually mix in the ground flaxseed and the oat flour, stirring well to form a paste. Pour the mixture onto a clean surface and, with your hands, make small balls and spread them out to form the hamburgers. Cook the hamburgers in the oven or in the frying pan until golden brown. (photo before baked)

Zucchini Cutlets – Plant Based and Veganism

We’re Making Chile Crisp Sesame Noodles to Upgrade Weeknight Dinners

Creamy Vegan Mushroom Pasta

LENTIL PATTIES

Flavorful Lentil Patties: A Vegan Protein Powerhouse Ingredients 📋 1 cup dried lentils, rinsed and drained 2 1/2 cups vegetable broth or water 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 cup breadcrumbs (gluten-free if needed) 1/4 cup chopped fresh parsley 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg) 1 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper to taste 2 tablespoons olive oil, for frying Directions 🥣 In a medium saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. In a large mixing bowl, combine the cooked lentils, sautéed onion and garlic, breadcrumbs, chopped parsley, flax egg, ground cumin, paprika, salt, and pepper. Mix well to combine. Form the mixture into patties using your hands, pressing firmly to compact. In the same skillet used for the onions and garlic, heat the remaining tablespoon of olive oil over medium heat. Cook the lentil patties for 3-4 minutes on each side, or until golden brown and heated through. Serve the lentil patties hot, with your favorite sauce or toppings. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: Varies (depending on ingredients used) | Servings: Makes about 8 patties #lentilpatties #veganprotein #plantbased #healthyrecipe #meatlessmeals #glutenfree #easyrecipe #highprotein #veganfood #homemade #proteinrich #healthyliving #cleaneating #vegetarian #meatfree #proteinpower #foodphotography #veganlife

Vegan Ginger Sweet Potato & Coconut Milk Stew With Lentils And Kale

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The biggest noodle in the world

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Asian-Inspired Orange Cauliflower

Gingered sweet potato and coconut milk stew with lentil & kale – Plant Based and Veganism

Veggie Lentil Soup – Plant Based and Veganism

I’m making the red lentil tortillas and I’m beyond impressed. I just soaked a cup of red lentils with 2 cups water. Pinch of salt. Added everything to blender on high and fried up in pan.

#vegan #veganfood #vegansofig #whatveganseat #veganfoodshare #govegan #veganlife #veganism #veganathlete #veganrecipes

Whip up these Spicy Korean Quick Pickles for a tangy and crisp addition to your meals! 🥒✨ Perfect as a zesty snack or a flavorful topping for your favorite dishes. 🌶️🍴

🎉​ 🔥​ FULL SECRET RECIPE 🎉​ 🔥​ Ingredients: 1 large English cucumber (about 1 lb.), thinly sliced (⅛ inch thick) 2 teaspoons kosher salt 1 teaspoon minced garlic (1 large clove), optional 1 tablespoon gochugaru, or to taste (or ½ teaspoon crushed red pepper flakes) ¼ cup rice wine vinegar 2 tablespoons granulated sugar 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds, optional Directions: Place the cucumber slices in a bowl. In a small bowl, combine salt, minced garlic, gochugaru (or crushed red pepper flakes), rice wine vinegar, sugar, and toasted sesame oil. Stir until the sugar and salt have dissolved. Pour the mixture over the cucumber slices and toss to coat evenly. Allow the cucumbers to stand for at least 10 minutes before serving. For enhanced flavor, refrigerate and let marinate for an hour or overnight. Serve chilled, garnished with toasted sesame seeds if desired. Prep Time: 15 minutes | Marinating Time: 10 minutes to overnight | Total Time: 25 minutes to overnight Kcal: 35 kcal per serving | Servings: 6 servings #koreanpickles #quickpickles #spicysnack #cucumberpickles #gochugaru #sesameflavor #easyrecipe #homemadepickles #koreanflavors #tangyandsweet #crisppickles #foodie #delicious

Vegan Zucchini Tortillas

😋 I love this quick & easy recipe ... Must express something to keep getting my recipes.... Thank you **Ingredients:** * 700g of zucchini, grated * Salt * Sweet paprika * Garlic powder * Dry oregano * 1/2 cup (50g) vegan breadcrumbs * 1/2 cup (40g) vegan parmesan cheese * 3 tablespoons flaxseed meal * 9 tablespoons water * 1 cup (90g) vegan cheese **Instructions:** 1. **Prepare Zucchini:**Grate the zucchini and transfer it to a colander. Sprinkle some salt over the grated zucchini and let it sit for 10 minutes. This will help release excess water. After 10 minutes, squeeze out as much liquid as possible using your hands or a clean towel. 1. **Prepare Flax Eggs:**In a small bowl, whisk together the flaxseed meal and water to make flax eggs. Let them sit for about 15 minutes until they thicken. 1. **Combine Ingredients:**In a large bowl, combine the grated and drained zucchini with sweet paprika, garlic powder, dry oregano, vegan breadcrumbs, vegan parmesan cheese, flax eggs, and vegan cheese. Mix everything well to form a compact mixture. 1. **Preheat Oven:**Preheat your oven to 180°C (360°F). 1. **Shape and Bake:**Line a baking tray with parchment paper. Scoop about 2 tablespoons of the zucchini mixture onto the prepared baking tray and flatten it into a thin circle. Repeat with the remaining mixture to make 4 tortillas. Bake in the preheated oven for approximately 20 minutes or until the tortillas are golden and have crisp edges. 1. **Serve:**Once baked, remove the tortillas from the oven and let them cool slightly. Enjoy your vegan zucchini tortillas with your favorite toppings or sauces. #vegan #veganfood #veganrecipes

Vegan meatballs with gravy

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Vegan Lentil Coconut Curry – Plant Based and Veganism

Leve-postej

Vegan Ginger Sweet Potato & Coconut Milk Stew With Lentils And Kale

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Linsegryde med røde splitlinser - Madens Verden

Veggie Lentil Soup (Instant Pot)😇

I love this quick & easy recipe and it’s a treat for Beginners.... Must express something to keep getting my recipes.... Thank you Recipe in (c.o.m.m.e.n.t )

Bengali Dum Aloo | Niramish Aloor Dum – Plant Based and Veganism

This vegan Coconut miso chickpea soup is a healthy and delicious meal that is perfect for a cold day. The combination of coconut milk, miso paste, and chickpeas creates a rich and flavorful broth that is both satisfying and nourishing. Serve with crusty bread or rice for a complete meal.

Ingredients: 1 can of chickpeas, drained and rinsed 2 cups of vegetable broth 1 cup of coconut milk 2 tbsp of white miso paste 1 onion, chopped 2 cloves of garlic, minced 1 tbsp of ginger, grated 2 carrots, diced 2 stalks of celery, diced 2 cups of spinach Salt and pepper to taste Instructions: In a large pot, heat up some oil over medium heat. Add the onion, garlic, and ginger to the pot and cook for about 2 minutes until the onion is translucent. Add the carrots and celery to the pot and cook for about 5 minutes until the vegetables are soft. Pour in the vegetable broth, coconut milk, and chickpeas to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 15 minutes. In a small bowl, whisk together the miso paste with a bit of the soup to make a smooth mixture. Stir the miso mixture back into the soup and let it cook for another 2 minutes. Add the spinach to the pot and let it cook for about 1 minute until wilted. Season the soup with salt and pepper to taste. Serve the soup hot and enjoy!

Opskrift på nemt og godt rugbrød ?

Add a kick to your dishes with Garlic Chili Crunch Oil! Infused with cinnamon, star anise, and crispy garlic, it's a game-changer. 🔥🍜

. . . . . RECIPE: Ingredients: 1/4 cup red chili flakes 1 tablespoon Korean red chili (Gochugaru) - optional 2 tablespoons toasted sesame seeds 1 tablespoon minced ginger 2 teaspoons sugar 2 tablespoons soy sauce 1 1/2 cups grapeseed oil 4 shallots, thinly sliced 2 heads of garlic, thinly sliced 2 cinnamon sticks 2 bay leaves 6 star anise Directions: In a bowl, mix together the red chili flakes, Gochugaru (if using), sesame seeds, ginger, sugar, and soy sauce. Set aside. In a saucepan over medium heat, combine the grapeseed oil, shallots, garlic, cinnamon sticks, bay leaves, and star anise. Bring to a slow simmer and cook for 20-25 minutes, or until the garlic and shallots are golden brown. Carefully strain the hot oil into the bowl with the chili mixture, stirring well to ensure even cooking of the chilis. Allow the garlic and shallots to cool in the strainer, then add them back into the oil mixture. Stir well to combine. Transfer the mixture to a clean jar and store at room temperature for up to 1 month. Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes Kcal: Information not provided | Servings: Makes 2 cups #garlicchilicrunchoil #chilioil #spicycondiment #homemadechilioil #garlicinfusion #crunchytopping #asianflavors #pantrystaple #flavorboost #gourmetathome #kitchenDIY #culinarycreations #foodieadventure #spicyandcrunchy #aromaticoil

Roasted Cauliflower and Lentil Curry Soup – Plant Based and Veganism

1-Ingredient Red Lentil Tofu

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Vegetarfrikadeller med søde kartofler | lækre vegetardeller

STUFFED POTATO CAKES – Plant Based and Veganism

Green Lentil Meatballs

Pappardelle al Ragu with Mushrooms

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Teriyaki noodles – Taken Recipes

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Easy Vegan Naan Bread. – Plant Based and Veganism

Vegetable Roastie

INGREDIENTS 1 cup boiled potatoes Salt to taste 1/2 tbs black pepper 1/2 tbs red chilli powder 1 cup milkchopped veggies as u prefer 1/2 tbs baking powder 1 cup wheat flouroil DIRECTIONS Add potatoes, Salt black pepper, red chili powder and milk. Grind everything until it is well combined. Add chopped veggies as u prefer and baking powder mix it Add 1 cup wheat flour then mix it well dough should be sticky and soft . Brush the pan with oil Apply oil to your hands make then make circle shape Cook both sides 4-5 minutes or until golden brown Serve it

Vegan Lemon Orzo – Plant Based and Veganism

Smørstegte rosenkål med mandelsplinter, havsalt og parmesanost

Lemon Butter Garlic Pasta Sauce(Pasta al Limone)

I love this quick & easy recipe and it’s a treat for Beginners.... Must express something to keep getting my recipes.... Thank you Recipe in (c.o.m.m.e.n.t).

Gemt opslag

TIPS OG RÅD TIL "SINKBÆK'S RUGBRØD" .

Hvorfor bruge rugsurdej til rugbrødsbagning ? 1. Det bedste (synes jeg) er at bruge en rugsurdej og ikke en hvedesurdej til alle mine rugbrød, da der vil man opnå mest syre som er vigtigt ved rugbrødsbagning. Hvis der ikke bliver brugt noget surt i en rugbrødsdej så kommer du ud for det der på engelsk hedder “starch attack”, frit oversat til “stivelses angreb”. Rug der indeholder mere sukker (stivelse) end hvede der kan de enzymer der hedder amylase få bedre grobund og producere alt for meget sukker og dermed bliver brødet klægt. Og det er der at syre/rugsurdejen modvirker den høje enzym-aktivitet. HUSK DA ALTID AT BRUG EN RUGSURDEJ SOM ER MINIMUM 3-4 DAGE GAMMEL EFTER OPFRISKNING.. TIPS TIL RUGBRØDSBAGNING. 2. Da mine rugbrødsopskrifter er "en arbejdsgangs rugbrød" altså hvor rugkernerne ikke blive iblødsat dagen før, så er det vigtigt at man bruger KOLDT vand og Kold rugsurdej (fra køl) det er derfor at rugbrødsdejen skal stå i 14-15 timer så kernerne kan blive blødgjort, så derved sænkes hæve procesen i rugbrødsdejen. 3.Man kan uden problemer når man har kommet rugbrødsdejen i formen sætte den i køleskabet og alt efter hvornår det passer dig bedst for afbagning så tages rugbrødet ud af køl og står så efterfølgende de 14-15 timer på køkkenbordet som opskriften forlyder. 4. Jeg tilføjer altid damp ved indsætning af mine rugbrød da derved vil rugbrødet få mulighed for at udvikle sig uden at overfladen sprækker. Derudover vil man undgå at man får en hård overfladen på rugbrødet. Og efter afbagning afkøles rugbrødet med et tørt viskestykke over og i en frostpose. Og når det er koldt opbevares rugbrødet i en frostpose (undgå at røre det med fingrene) da man derved kan forlænge holdbarheden..

Et surdejsbrød behøver ikke altid at komme fra en hævekurv..😉

Her er dejen hakket ud i brødstørrelse og bagt på hulplade..😀🌾 Dejen er med 20 % fuldkornshvedemel og græskarkerner, og så rugflager/græskarkerner på toppen..

Surdejsbrød med perlespelt som forinden er blevet kogt bløde i maltsirup og vand..😀🌾

Til 2 brød. 733 gr. Manitobamel 266 gr. Durummel 750 gr. Vand 200 gr. Surdej 25 gr. Salt Koges i en gryde ( 10-15 min) til vandet er optaget i kernerne og er som afkøles inden til æltes i dejen. 100 gr. Vand 50 gr. Perlespelt 13 gr. Maltsirup/maltmel

JEG SIGER --

"Sinkbæk's Vikingebrød" 2 stk. 650 gr. Tipo OO/Manitobamel 100 gr. Groft Rugmel 560 gr. Vand (lunkent) 150 gr. Surdej (aktiv) 15 gr. Honning 21 gr. Salt 1. Vandet og melet sættes til autolyse i minimum 30 minutter. 2. Surdej, honning og salt tilsættes og æltes ved mellemste hastighed på røremaskinen i 5 min. eller til dejen slipper kedlen. 3. Dejen hviler nu i en condibøtte med låg i 3 timer hvor man eventuelt laver stræk og fold én gang i timen. 4. Nu skal den hæve i 3-4 timer eller til den har hævet 30-40 %. 5. Dejen deles i 2 og pre-shapes, hviler i 1 time, hvorefter der laves final-shape, i hævekurv og hviler til sidst 1 time inden de sættes i køleskabet til næste dag. 6. Afbages ved 230 grader i 20 minutter med damp og 25 minutter uden.. Udarbejdet af Allan Sinkbæk K.Nielsen

Nye forsøg!

Mariagertoba fra Quartz Mølle og Ølandshvede (fuldkorn) fra Peters Gartneri (kværnet hos Groft). Så hele to nye meltyper på en gang. Ellers efter min standardopskrift og fremgangsmåde. 🙏🤩🌾 Super dejlig dej at arbejde med. Reagerer i det store hele som den Mariagertoba, jeg oftest arbejder med. Ølandshveden er skøn aromatisk og lækker i strukturen. Bagt lidt mørkere end jeg plejer. Det var nu lidt et tilfælde, da der var nok at se til… God weekend til alle!

Vegan Chickpea Curry I love this quick & easy recipe and it’s a treat for Beginners.... Must express something to keep getting my recipes.... Thank you

Recipe in (c.o.m.m.e.n.t ).

Kinesisk hvidløgssauce - brown garlic sauce

Verdens bedste ciabattabrød med store huller (opskrift) - Livets små ting

Fordej - opskriften der gør dit brød meget bedre

Turkish vegan bread – Plant Based and Veganism

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Latin-Style Lentil Soup

I love this quick & easy recipe .... Must express something to keep getting my recipes.... Thank you. Recipe in (c.o.m.m.e.n.t )

I made Vegan Chickpea Soup for dinner Today. am having it for lunch Tomorrow. I could live off of soup.....and pickles lol. Must express something to keep getting my recipes...

Recipe in (c.o.m.m.e.n.t ).👇

Pesto lovers

Aglio e Olio with Oyster Mushrooms

I love this quick & easy recipe....Must express something to keep getting my recipes.... Thank you. Recipe in (c.o.m.m.e.n.)

🥕Gulerodshummus med ristede hasselnødder og appelsinsaft🥕

Er det mon noget for dig?🤔 🧡 🧡 🧡 Denne kombination har været inde i mit hoved siden december måned.😃Nu kom den ud af hovedet og ned i maden. Og den blev lige som jeg ønskede. Krydret og varm i smagen uden at være for stærk. De ristede hasselnødder blev malet til mel og tilsat hummussen sammen med bagte gulerødder der var krydret med koriander, spidskommen, kanel og chili. Så lækkert. Der blev brugt dansk dyrkede Ingrid ærter. Opskriften kommer på bloggen på mandag. Ku’ ikke vente med at poste billedet🤷‍♀️

Ovnbagte kartofler med balsamico og oregano - Madensverden.dk

Roasted cauliflower soup – Taken Recipes

I made lentil wraps 😋

Soaked lentils for 2-3hours, added water and blended, it needs to be like pancake batter,, added some salt and pepper, garlic powder and little oregano. The first time I cooked it in the oven on a baking sheet with parchment, but today I sprayed a little oil and cooked in a pan.

Broccoli fritter I Sprødt tilbehør I Madenimitliv.dk

Peanut Butter Curry😎 – Plant Based And Vegan

Vegan Chickpea Nuggets

Oyster mushroom birria – Taken Recipes

Lentil Coconut Curry.

Vegan Ginger Sweet Potato & Coconut Milk Stew with Lentils and Kale – Plant Based And Vegan

🧑🏻‍🍳⁠ Her får du en af de nemmeste og lækreste pastaretter fra Italien, som vi har givet et dansk twist og tilføjet gule Ingrid ærter 💚⁠

Godt med protein, kostfibre og en dejlig fyldig smag. ⁠ ⁠ Forberedelse 25 min / Tilberedning 10 min / I alt 35 min⁠ Opskriften giver til 4 personer ⁠ ⁠ 1 dl (90 g) tørrede Danske Ingrid Ærter⁠ / 2,5 dl kogte Danske Ingrid ærter 💛⁠ 400 g spaghetti ⁠ 30 g smør⁠ 20 hele peberkorn ⁠ 2-3 dl pastavand⁠ 70 g fast modnet ost, Vesterhavsost, Arla unika havgus 12, alternativt parmesan ⁠ 130 g pecorino eller alternativt dansk fastmodnet ost af fåremælk ⁠ Sådan gør du 🧑🏻‍🍳⁠ ⁠ Dagen før - hvis du ikke har forkogte Ingrid ærter på frost 💪🏻⁠ 1. Skyl de tørrede Ingrid ærter og sæt dem i blød i rigeligt vand på køl i minimum 12 timer. ⁠ ⁠ På dagen:⁠ 2. Hæld iblødsætningsvandet fra Ingrid ærterne og kog i 25 minutter, i rigeligt letsaltet vand. Hæld kogevandet fra. ⁠ 3. Knus peberkornene groft i en morter eller med en kagerulle. ⁠ Imens koges pastaen i et par minutter i en gryde med rigeligt saltet vand. Underkog pastaen, da den færdigtilberedes på panden.⁠ 4. Rist peberen på en stor tør pande i 2 minutter. Der skal være plads til pastaen i panden.⁠ 5. Tilsæt smør og lad det bruse op.⁠ 6. Tilsæt 2 dl af pastakogevandet til panden og skru ned for varmen. Lad det stå og simre et par minutter.⁠ 7. Tilsæt den underkogte pasta og eventuelt lidt ekstra pastavand, for at pastaen kan blive færdig.⁠ 8. Når pastaen er tæt på al dente, kommes det revne ost i lidt ad gangen, mens der røres rundt, til du har en cremet konsistens og osten er smeltet.⁠ 9. Rør de kogte Ingrid ærter i og anret på en tallerken med friskkværnet peber på toppen, friske urter og eventuelt lidt ekstra revet ost. ⁠ Bon appetit 🤌🏻

After a couple of requests, I would like to share my recipe of bean and beet burgers. Hope you enjoy them...

Ingredients - 100 g cooked beans - 1 boiled beet - 1 small onion - 2 cloves garlic - 1 grated carrot - 30 g ground flaxseed - 20 g oat flour - 1 tablespoon olive oil - Salt qb - Black pepper qb - Garlic powder qb Preparation Once cooked, drain the beans well and place them in a food processor. Chop the previously cooked beets and add them to the beans, as well as the grated carrot, the onion, and the chopped garlic cloves. Add the olive oil and seasonings and blend until smooth. Bring the mixture to a simmer and gradually mix in the ground flaxseed and the oat flour, stirring well to form a paste. Pour the mixture onto a clean surface and, with your hands, make small balls and spread them out to form the hamburgers. Cook the hamburgers in the oven or in the frying pan until golden brown. (photo before baked) #Vegan #veganrecipes #VeganLife

Det bedste mel jeg har bagt med.

Roasted Cauliflower & Lentil Curry Soup

Glutenfri Kikærtepizza - Fiberhusk

Stegt spidskål med sød chilisauce på 2 minutter - Madensverden.dk

No Yeast Garlic Naan bread. – Plant Based and Veganism

Red lentil tofu.

Soak red lentils in water for 3 hours or over night. Drain the water and add fresh water to the lentils, add it to a blender it should be a runny liquid consistency. Put some oil in a pot and add the blended lentils mix on a medium heat until it becomes a thiiiiiick consistency. Once thickened add it to a container and let it cool. Then add it to the fridge over night it should firm up and you can cook it whatever way you like. I used Smokey bbq seasoning 🙂

Vegetarisk carbonara - Stinna

These quinoa and red lentil tortillas / flatbreads / wraps are easy to make, gluten-free, packed with proteins and super-versatile❗️really BETTER than any regular flour tortillas / flatbreads / wraps you may have tried 👍😍

The recipe is linked in the first comment 🙏 #GlutenFreeTortilla #ProteinTortilla #WholesomeTortilla #LentilAndQuinoaTortilla #HealthyTortillaWrap #ProteinFlatbread #GlutenFree #Recipe #Healthy #EasyCooking #HealthyRecipes #ProteinRichFood

Tom Yum Soup with Zucchini Noodles

INGREDIENTS 1 medium-sized zucchini spiralized ¼ cup mushrooms quartered, used Bella ¼ cup tomatoes used grape tomatoes 4 oz [100g] firm tofu pressed 1 stalk lemongrass, white part only pounded 3 slices galangal 5 lime leaves 3 teaspoons red chili paste/sambal 2 tablespoons Vegan ‘fish’ sauce 1 Thai chili chopped 2 cups [475ml] vegetable broth or homemade stock 1 teaspoon coconut sugar juice from 2 limes ½ cup [125ml] coconut milk or more for a creamier version oil for cooking salt to taste GARNISHES chili oil sliced red onions or shallots fried shallots chopped cilantro lime wedges INSTRUCTIONS To prepare the tofu, cut it into your desired shape. In a heated non-stick pan with a drizzle of oil, pan-fry tofu until golden brown on both sides. Season with a pinch of salt and set aside. Using the back of a knife, pound lemongrass a few times to release its flavor, then slice it thinly. In a heated non-stick pan with 3 teaspoons of oil, sauté lemongrass, lime leaves, and galangal until fragrant. Then, stir in sambal, vegan ‘fish’ sauce, chili, and vegetable broth. Let the mixture simmer over low-medium heat for 5 minutes, covered. Meanwhile, spiralized the zucchini into noodles and set aside. Remove *lemongrass, galangal and lime leaves at this point, if needed. Once the soup has reduced slightly, add the mushrooms, tomatoes, tofu, then season with lime juice and coconut sugar. Season accordingly. Add in the coconut milk, and slowly place in the zucchini noodles, then turn off the heat. Alternatively, ladle hot soup over spiralized zucchini to retain the crunchy texture. Garnish with a swirl of chili oil, sliced red onions, fried shallots and lime wedges before serving.

Best Veganuary Recipes for 2024: Easy Plant-Based Meals - Best of Vegan

Lidt vildt. Da jeg gik i seng var glasset halvfuldt. Her til morgen var surdejen ved at kravle ud af glasset 😁

Spicy Sesame Carrot Soup with Red Lentils

Vegan Zucchini Tortillas

Ingredients 700g of zucchini Salt Sweet paprika Garlic powder Dry oregano 50g (1/2 cup) of vegan breadcrumbs 40g (1/2 cup) of vegan parmesan cheese 3 tbsp of flaxseed meal 9 tbsp of water 90g (1 cup) of vegan cheese Instructions Grate the zucchini and transfer them to a colander. Sprinkle some salt and let them sit for 10 minutes to release some water. Then squeeze out as much liquid as possible with your hands or a clean towel. In a small bowl, whisk together the flaxseed meal and water to make flax eggs. Let them sit for 15 minutes until thickened. In a large bowl, combine the zucchini, sweet paprika, garlic powder, dry oregano, vegan breadcrumbs, vegan parmesan cheese, flax eggs, and vegan cheese. Mix well to form a compact mixture. Preheat the oven to 180°C/360°F and line a baking tray with parchment paper. Scoop about 2 tablespoons of the mixture onto the tray and flatten it into a thin circle. Repeat with the rest of the mixture to make 4 tortillas. Bake for 20 minutes or until golden and crisp on the edges. Enjoy your vegan zucchini tortillas with your favorite toppings or sauces.

Snoet pestobrød med Anicia linser og ærtemel

Turkish bread

Ingredients: 4 cups all-purpose flour 1 tbsp instant yeast 1 tsp salt 2 tbsp sugar 1 1/2 cups warm water 1/4 cup vegetable oil 1 tbsp sesame seeds Instructions: In a large mixing bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and vegetable oil to the dry ingredients, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it has doubled in size. Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, and then flatten it into a disc shape. Place the discs on a baking sheet lined with parchment paper, and sprinkle sesame seeds on top of each one. Bake the bread for 15-20 minutes, or until it has turned golden brown. Remove the bread from the oven and let it cool before serving. Enjoy your homemade vegan Turkish bread!

Broccoli og porre tærte med ærtemel

I love these wraps. Just 3 eggs, salt, and a 65g ( big handful) of spinach, in the blender. Oil pan lightly before cooking. Cover with lid. Cook each side for a couple minutes.

Makes 3 wraps. And they do not taste like spinach. You can put parchment paper between them and save them in the fridge. They do not rip or tear easily eiether, very easy to roll. 😋 I believe these are zeros carbs also.

Sådan opbygger du naturlig nonstick på din jernpande → – Gastrotools.dk

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Air Fryer Garlic Butter Hasselback Potatoes are going to be your new favorite side dish. They are fried to a golden brown and the flavor is amazing!

Chole masala - Stinna

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Grønkålssalat med bagte rødbeder og krydret dressing - Stinna

Gode forslag til lækker mad, man kan lave med hokkaido/Crown Prince vintergræskar? 😋❤️✨ Vi ender altid med at bruge græskar til suppe eller vegansk "ikke-butter-chicken", så nu hvor vi har hapset sådan et stort græskar her til en billig pris, har vi brug for mere inspiration! 😅🤞❤️✨😋

Vegetarisk gullash- opskrift på vegetarisk gryderet med svampe - Stinna

𝗭𝘂𝗰𝗰𝗵𝗶𝗻𝗶 𝗖𝗿𝗲𝗽𝗲𝘀

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: For the Crepes: 1 cup all-purpose flour 1 1/2 cups milk 2 large eggs 2 tablespoons melted butter 1/4 teaspoon salt 📌 I've pinned the recipe in my first (c.o.m.m.e.n.t ).👇

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Creamy Spinach and Mushroom Gnocchi (One-Pan, 20 Minutes)

Creamy Vegan Butternut Squash Pasta Sauce

RECIPE: https://bellyfull.net/hungarian-mushroom-soup/

Hungarian Mushroom Soup - truly one of the best soups ever!

MUSHROOM STROGANOFF

I love this quick & easy recipe and it’s a treat for Beginners.... Must express something to keep getting my recipes.... Thank you. Recipe in (c.o.m.m.e.n.t ).

Tuscan white bean and kale soup (RIBOLLITA)

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Chickpea Stew😋

It's a simple and hearty stew that is vegan and gluten-free. It's also high in protein, fiber, and antioxidants from the chickpeas, tomatoes, and bell pepper. I love it 😋,must express something to keep getting my recipes.... Thank you. Recipe in (c.o.m.m.e.n.t ).

Super flavourful mushroom ragu with lentils. 🥰

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Vegan Cabbage Fritters

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Portobello mushroom sloppy joe

1 tbsp vegan butter 1 tbsp olive oil 10oz package of baby portobello mushrooms, diced 1/3 green bell pepper, diced ½ medium onion, diced 1 jalapeño, diced (omit if you don’t like spice. I love it) 3 cloves of garlic, minced 2/3 cup ketchup 1 tbsp tomato paste 1 tbsp brown sugar 1 tbsp molasses 1 tbsp mustard ¾ chili powder 2-3 tbsp soy sauce ¼ tsp black pepper *I added the molasses forgetting that I had already put in the brown sugar. If you want to omit one, don’t add the brown sugar.* *Another note, the tablespoon for the mustard was me squeezing the bottle one good time. Same goes for the soy sauce. The tablespoon for the molasses was me scrapping the bottom of the jar but it looked like tablespoon lol. I urge you to taste and play with it.* I suggest making the sauce first. Whisk together ketchup, molasses, brown sugar, mustard, chili powder, soy sauce, and black pepper. Adjust it to your liking. Heat the butter and olive oil in a large pan over medium heat. Sauté the bell pepper and jalapeño until it begins to soften. Add onions and garlic until they begin to soften as well. Add the mushrooms and cook until they are soft and a majority of the moisture is gone, but don’t dry it out. I added the sauce a little at a time because I didn’t want to over do it. If you do a pound of mushrooms (instead of my 10oz container), I’m sure the entire sauce mixture will be fine. Cook until the sauce is thickened. I toasted my bun in a clean pan with butter over low heat. This made two sloppy joes depending on how much you put on the buns. I may have been able to get 3 or 4 if I wasn’t being greedy. Hope You like it .

Creamy Vegan Mushroom Wild Rice Soup 🥣 Seriously the best recipe I have tried so far!

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A simple and cost-effective alternative to tofu, this Red Lentil Tofu is perfect for those with a soy allergy or looking to incorporate more lentils into their diet.

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Vegetarisk millionbøf - Stinna

Lørdags-deller 🥰

Super gode deller af hvide bønner med grønkål, nødder og friske krydderurter fra haven. Med ris, romanescokål og knorrs champignonsauce. Jeg laver oftest mad på slump ud fra hvad jeg har på lager, men de her deller har jeg noteret opskrift på, da jeg synes at de er blevet rigtig gode 😀 Ca 100-120 g løg 3 fed hvidløg 75 g pecannødder eller andre nødder. 50 g grønkål 1 lille håndfuld bredbladet persille 1 lille håndfuld oregano 1 lille stilk løvstikke Hakkes i foodprocessor 300 g hvide bønner tilsættes og hakkes groft. Der må gerne være lidt hele og halve bønner i farsen. Kom i en skål og tilsæt 4 spsk svampesoya 2 spsk loppefrøskaller 1/2 - 3/4 dl havregryn Hvid peber Rør farsen godt sammen og stil på køl i en time. Den skal være ret fast. Steges i rigeligt fedtstof ved jævn varme 💚

Forsker peger på overset metode til at tabe vægt

Pizza uden bullshit - sådan bager du selv pizza hjemme

THE PERFECT PIZZA DOUGH by Vito Iacopelli

Aglio e Olio with Oyster Mushrooms A simple dish that combines a whole host of great flavours!!!Must express something to keep getting my recipes.... Thank you.

Get the recipe in (F.i.r.s.t C.o.m.m.e.n.t ).👇

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Spicy miso braised Brussels sprouts? Yes, please. Spicy, caramelized, and loaded with umami, this seductive recipe from Laila's Pantry is sure to convince the unconverted of the beauty of Brussels sprouts.

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