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    The Healthy Vegan
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Try this amazing desert —>
‘MED-JEWELS’ - STUFFED MEDJOOL DATES #vegan #vegetarian .
Serves 4
.
1 packet fresh medjool dates
.
1 medium size ripe avocado
.
50g raw pistachios (mung bean sprouts also work well)
.
Salt and pepper to taste
.
2 or 3 cherry tomatoes
.
2 tbs tahini (buy online if you would like to use all raw)
.
1 tbs white miso (sub marmite if you like but this is not
raw)
.
1tsp lemon juice
.
.
Prep time 15 mins
.
Start by removing and mashing the avocado ‘flesh’. Then chop the pistachios into small pieces. .
Next mix together the avocado, nuts, lemon juice and salt and pepper to taste butgo easy on the salt as most of the dishes salt comes from the miso.
.
Next slice the tomato into tiny wedges. Prepare the dates by running a sharp knife all the way around it from top to bottom, cutting it into 2 ‘boat like’ halves. .
Then flatten them slightly with the flat side of a knife, so that they sit on a plate easier, without tipping over.
.
Now to assemble the ‘jewels’ spread a small amount of miso (or marmite) into the middle of each half. Next make quenelles of the avocado mixture and spoon onto the date halves.
.
A quenelle is formed using 2 spoons, in this case teaspoons and scooping up a spoonful of the mix in one spoon and then transferring it from spoon to spoon turning it as you go to
smooth the sides and form a pillow like shape. Next drizzle a little tahini over the top, add a tomato wedge and finish some coarsely grated black pepper.
.
.
#healthy #yummy #ethical #dishes #recipes #healthyliving #goddess  #veganfoodporn #veganinstaposts #vegetarian #veganlifestyle #recipe #soulfood #animalfree #plantbased #veganbaking #veganfood #foodie
#vegenmadeeasy #easymeals #foodlover #healthyeating
Try this amazing desert —> ‘MED-JEWELS’ - STUFFED MEDJOOL DATES #vegan  #vegetarian  . Serves 4 . 1 packet fresh medjool dates . 1 medium size ripe avocado . 50g raw pistachios (mung bean sprouts also work well) . Salt and pepper to taste . 2 or 3 cherry tomatoes . 2 tbs tahini (buy online if you would like to use all raw) . 1 tbs white miso (sub marmite if you like but this is not raw) . 1tsp lemon juice . . Prep time 15 mins . Start by removing and mashing the avocado ‘flesh’. Then chop the pistachios into small pieces. . Next mix together the avocado, nuts, lemon juice and salt and pepper to taste butgo easy on the salt as most of the dishes salt comes from the miso. . Next slice the tomato into tiny wedges. Prepare the dates by running a sharp knife all the way around it from top to bottom, cutting it into 2 ‘boat like’ halves. . Then flatten them slightly with the flat side of a knife, so that they sit on a plate easier, without tipping over. . Now to assemble the ‘jewels’ spread a small amount of miso (or marmite) into the middle of each half. Next make quenelles of the avocado mixture and spoon onto the date halves. . A quenelle is formed using 2 spoons, in this case teaspoons and scooping up a spoonful of the mix in one spoon and then transferring it from spoon to spoon turning it as you go to smooth the sides and form a pillow like shape. Next drizzle a little tahini over the top, add a tomato wedge and finish some coarsely grated black pepper. . . #healthy  #yummy  #ethical  #dishes  #recipes  #healthyliving  #goddess   #veganfoodporn  #veganinstaposts  #vegetarian  #veganlifestyle  #recipe  #soulfood  #animalfree  #plantbased  #veganbaking  #veganfood  #foodie  #vegenmadeeasy  #easymeals  #foodlover  #healthyeating 
Something for #lunch?
ROAST BUTTERNUT AND WHITE MISO SOUP
.
Serves 4
.
500g butternut squash
.
1 large onion
.
1 clove garlic
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1 can coconut milk
.
Water (empty coconut milk can full)
.
100g white miso
.
Garnish:
.
200g fresh mushrooms (shitake works especially
well)
.
2 tbs cooking oil
.
Pinch of salt
.
Sauce:
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2 tbs vegan mayo
.
1 tbs ume plum vinegar
.
2 tbs water
.
Extra Garnish:
.
A sprinkle of fresh herbs – like chive or coriander
.
.
Prep time 10 mins
.
Cooking time: 1- 1 1/2 hour
.
Pre- heat oven to about gas mark 6 /200c/400f
.
Cut butternut into large chunks (about 3) and place on a baking tray with the onion and roast in the oven for about 30-40 mins, until both are soft. Let cool. Then peel skin and any burnt edges of both. .
Place in a liquidiser with a clove of garlic, the coconut milk and then refill the can full of water and pour this in as well and process until smooth. Then pour all of this into a medium
saucepan and gently simmer for about 30 mins until the garlic has ‘cooked in’.
.
Clean and thin slice mushrooms and fry in a medium hot pan with a little oil and a pinch of salt, until crisp around the edges.
.
Once soup is cooked through, stir in the miso and serve (it is important not to overheat the miso or you will destroy its
positive nutritional benefits). .
Garnish with the mushrooms, a good drizzle of the sauce
and some fresh herbs over the top.
.
#healthy #yummy #ethical #dishes #recipes #healthyliving #goddess #vegetarian #veganfoodporn #veganinstaposts #vegan #vegetarian #veganlifestyle #recipe #soulfood #animalfree #plantbased #veganbaking #veganfood #foodie
#vegenmadeeasy #healthyeating #foodlover
Something for #lunch ? ROAST BUTTERNUT AND WHITE MISO SOUP . Serves 4 . 500g butternut squash . 1 large onion . 1 clove garlic . 1 can coconut milk . Water (empty coconut milk can full) . 100g white miso . Garnish: . 200g fresh mushrooms (shitake works especially well) . 2 tbs cooking oil . Pinch of salt . Sauce: . 2 tbs vegan mayo . 1 tbs ume plum vinegar . 2 tbs water . Extra Garnish: . A sprinkle of fresh herbs – like chive or coriander . . Prep time 10 mins . Cooking time: 1- 1 1/2 hour . Pre- heat oven to about gas mark 6 /200c/400f . Cut butternut into large chunks (about 3) and place on a baking tray with the onion and roast in the oven for about 30-40 mins, until both are soft. Let cool. Then peel skin and any burnt edges of both. . Place in a liquidiser with a clove of garlic, the coconut milk and then refill the can full of water and pour this in as well and process until smooth. Then pour all of this into a medium saucepan and gently simmer for about 30 mins until the garlic has ‘cooked in’. . Clean and thin slice mushrooms and fry in a medium hot pan with a little oil and a pinch of salt, until crisp around the edges. . Once soup is cooked through, stir in the miso and serve (it is important not to overheat the miso or you will destroy its positive nutritional benefits). . Garnish with the mushrooms, a good drizzle of the sauce and some fresh herbs over the top. . #healthy  #yummy  #ethical  #dishes  #recipes  #healthyliving  #goddess  #vegetarian  #veganfoodporn  #veganinstaposts  #vegan  #vegetarian  #veganlifestyle  #recipe  #soulfood  #animalfree  #plantbased  #veganbaking  #veganfood  #foodie  #vegenmadeeasy  #healthyeating  #foodlover 
#Recipe of the Week #desert - PEARS POACHED IN PORT
from the #Recipe DVD - #TheHealthy #Vegan
.

Serves 4
.

4 slightly hard pears (anything too ripe will overcook)
.
500ml port wine
.
1 vanilla pod
.
Agave syrup (optional)
.
Garnish
.
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Mint leaves
.
Prep time 5 mins
.
Cooking time 30 mins
.
To start will we peel the pears, to do this use a sharp paring knife and start by cutting the bottom of the pear flat (this gives it a flat base so it can stand upright). Next peel the pear, by running the knife from top to bottom of the pear, leaving the stem intact for presentation and handling.
.

Now take the vanilla pod and de-seed it, by running the tip of a knife all the way along it, to open it up. Then run the flat edge of the knife inside the pod from top to bottom – removing all the seeds. Then cut the pod into half.
.

Now put the pears, port, vanilla seeds and pod and agave (if using it) into a medium/small saucepan and simmer on a low heat until the port has reduced to a thick syrup, about 45
mins. .

The smaller the pan you can fit them in the better as this will mean the port covers the pears as much as possible. Make sure you turn the pears a few times so that they cook andabsorb the port evenly.
.

Once the pears have cooked (they are cooked when soft and a fork will go in and out easily) you can remove them from the pan to avoid overcooking them. Let the liquid reduce on its
own until it becomes a thick syrup.
.

To serve, lift the pears onto a plate by their stalk and then pour over some of the reduced liquid and garnish with a sprig of mint. .
.
.
#healthy #yummy #ethical #dishes #recipes #healthyliving #goddess #vegetarian #food #instaposts
#Recipe  of the Week #desert  - PEARS POACHED IN PORT from the #Recipe  DVD - #TheHealthy  #Vegan  . Serves 4 . 4 slightly hard pears (anything too ripe will overcook) . 500ml port wine . 1 vanilla pod . Agave syrup (optional) . Garnish . . Mint leaves . Prep time 5 mins . Cooking time 30 mins . To start will we peel the pears, to do this use a sharp paring knife and start by cutting the bottom of the pear flat (this gives it a flat base so it can stand upright). Next peel the pear, by running the knife from top to bottom of the pear, leaving the stem intact for presentation and handling. . Now take the vanilla pod and de-seed it, by running the tip of a knife all the way along it, to open it up. Then run the flat edge of the knife inside the pod from top to bottom – removing all the seeds. Then cut the pod into half. . Now put the pears, port, vanilla seeds and pod and agave (if using it) into a medium/small saucepan and simmer on a low heat until the port has reduced to a thick syrup, about 45 mins. . The smaller the pan you can fit them in the better as this will mean the port covers the pears as much as possible. Make sure you turn the pears a few times so that they cook andabsorb the port evenly. . Once the pears have cooked (they are cooked when soft and a fork will go in and out easily) you can remove them from the pan to avoid overcooking them. Let the liquid reduce on its own until it becomes a thick syrup. . To serve, lift the pears onto a plate by their stalk and then pour over some of the reduced liquid and garnish with a sprig of mint. . . . #healthy  #yummy  #ethical  #dishes  #recipes  #healthyliving  #goddess  #vegetarian  #food  #instaposts 
Starting our #instaposts the right way 💕 #vegan #vegetarian #lifestyle #recipe #goddess #food