Colour Me Yummy

Spicy, now carb meatless ‘meat’ kebabs! YUMmY! 🌿❤️

Double chocolate peanut butter cookies. All plant-based, no dairy or eggs. Delicious. 🌿

Katie Todd - Merry Christmas everyone! Hope everyone is safe and well ❤️ Just wanted to share my Giant Christmas Leftover Stack! Made from the leftovers my practice Christmas dinner 😋

Pigs in Blankets are Richmond Meat-Frees and Naked No Oink Streaky Bacon ☺️

Also featuring a 1/3 Seitan Roast Log (I’ve still got two thirds left to cook on Christmas day!)

🎄✨☃️❤️

I can highly recommend this wrap from Starbucks! It was gorgeous, lots of different flavours and textures. I was hoping the get the breakfast burrito but they didn’t have it. I’m glad now! 🌿

Very Merry Vegan Wrap
Crumbled butternut squash fritters & roasted red cabbage with a vegan maple mustard mayonnaise in a beetroot wrap.🌿

5-ingredient Mexican Quinoa

This healthy Mexican quinoa recipe uses only 5 ingredients and comes together in under 20 minutes. It's quick, easy and super delicious!

INGREDIENTS:

1 cup fresh or frozen sweet corn
1 15 oz can organic black beans
3 cups cooked white quinoa from 1 cup uncooked
1 tablespoon ground cumin
1 cup jarred salsa
Coriander leaves to garnish optional

INSTRUCTIONS:

1. Preheat a large skillet over medium heat. Add corn and black beans and cook until corn is tender, about 3 minutes.
2. Add quinoa and cumin and stir to combine. Cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes.
3. Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
4. Remove from heat and let cool for 5 - 10 minutes, then fluff with a fork and serve.

Garnish with coriander is optional.

NUTRITION:
Calories: 295kcal | Carbohydrates: 53g | Protein: 14g | Fat: 3g | Sodium: 882mg | Potassium: 842mg | Fiber: 13g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 7.7mg | Calcium: 122mg | Iron: 5.9mg

Simple but gorgeous lunch today of avocado on seeded batch with home grown tomatoes and basil with Sicilian lemon salt. YUmMy! 🌿🍃🌿

🌿 I am currently studying for a Accredited Diploma in Vegetarian and Vegan Nutrition so that I can add this service to my Holistic treatments. I am looking for a couple of people who would be interested in transitioning from Omnivore to Vegetarian with a long term goal to becoming vegan. I would like to be able to use these people as case studies and in return I will provide a 4 week transitional diet/food plan and follow up. PM me if you are interested or drop me a text. 07789 220 617. Thank you in advance lovelies! 🌿

So today we tried this Chicago Town pizza. It was very tasty and the texture was great. If you are missing a good pizza being Vegan I would highly recommend this one. *This is certainly not a healthy food option but great as a treat!*

These are being made and will be in my belly next week! 🌿 Yummy 🌿

These chewy and chocolaty SWEET POTATO BROWNIES with CHICKPEA FLOUR are fudgy, flavorful and nutrition packed. They are oil free, gluten free, soy free. Its a fun baking project that serves as great after school snack or as delectable healthy treat.
Recipe link >> https://kiipfit.com/sweet-potato-brownies-with-chickpea-flour/

The Best Vegan Chocolate Cake The best vegan chocolate cake topped with the richest silkiest vegan chocolate buttercream frosting. Perfectly moist and totally decadent.

Cauliflower curry with garlic spinach and basmati rice. 🌿

Par boil a cauliflower
Fry off any other veggies you like. I added leeks, peas, grated carrot, sweet corn, onions and red peppers.
Add chopped garlic.
I used two tablespoons of tandoori paste but you can use any flavour.
Add one tin of coconut milk.
Stir in some oat cream/coconut yogurt.
Leave to simmer until the cauliflower is cooked through.

🌿Stirfry sliced onions with garlic in a small amount of olive oil.
Add a dessert spoon of dairy free spread. (Flora buttery works brilliantly).
Add fresh spinach.
Season with curry powder, pirri pirri salt and black pepper.
Leave simmering until soft, stirring regularly.

Vegan: A lifestyle that excludes animal products completely, including not just meat but also fish, dairy, eggs, honey, and additives and supplements derived from animal products.

Vegetarian: An eating plan that excludes meat, poultry, eggs, dairy, and seafood.

Ovo-vegetarian: An eating plan that allows eggs but excludes meat, poultry, seafood, and dairy.

Pescatarian: An eating plan that excludes meat, eggs, and dairy, but allows fish.

Lacto-vegetarian: An eating plan that excludes meat, eggs, and fish, but allows dairy.

Plant-based: A diet based primarily on whole plant foods, but allows for meat, eggs, fish, and dairy in moderation.

Look at this guys! 😍

RG from 💯
​
Curry Laksa noodles by .heng 😋 So flavourful and fragrant! Who'd love some of these noodles?
​
​Recipe (2 servings)⁣⁣
🌱Ingredients:⁣⁣
- 2 servings ramen (fresh/dried) - cooked based on package's instructions⁣⁣
- 2 tablespoons red chili/laksa paste or sambal (recipe on highlights)⁣
- 3 cups vegetable stock⁣⁣
- ¼ cup coconut milk⁣ (more for a creamier version)⁣
- 1 teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)⁣⁣
- a handful of fresh curry leaves (optional)⁣⁣
- oil & salt to taste⁣⁣
⁣🌱Topping ingredients:⁣⁣
- ¼ cup King oyster mushrooms – peeled into thin strips⁣⁣
- ¼ cup long beans - cut into 2" length, blanched⁣⁣
- ½ cup mung bean sprouts, blanched⁣⁣
- ¼ cup pan-fried eggplant⁣⁣
- ¼ cup tofu puffs⁣⁣
- lime wedges, red chilis⁣⁣
- fried veggie wontons⁣⁣
⁣⁣
1. In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣⁣
​
2. To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣⁣
​
3. To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣⁣

Healthier and cheaper than a takeaway and ready in 20 minutes. 🌿 This meal works out at £2 per head when you add baked beans. YuMmY! 🌿❤️

New fave! Mushroom and leek bangers from Waitrose. I had them with some homemade Thai green curry and salad. 🌿🌿

PETA are sending out FREE Vegan Starter Kits.
https://secure.peta.org.uk/page/24237/data/1

Order Your Free Vegan Starter Kit Request a free copy of PETA's colourful vegan starter kit, which is packed full of recipes, tips on making the switch and much more.

Beautiful day for lunch in the garden. This amazing stuff delivers approx 9g protein per 100g and tastes amazing.

BLACK CHICKPEA AND OLIVE HUMMUS
1 can of black chickpeas
1 can of regular chickpeas
I cup of black pitted olives
2 desert spoons of Tahini
2 desert spoons of chopped garlic
2 teaspoons of green pesto
Approx 20ml of olive oil (or to taste)
20ml of lemon juice
Large grind of black pepper
1 desert spoons of onion pickle (or various)

Blitz this lot together and you will have enough YuMmiNeSs to last the whole week...or you could share with your family! 🌿

YUMMY VEGAN CUPCAKES
INGREDIENTS:
150ml almond or soy milk
½ tsp cider vinegar
110g vegan butter or sunflower spread
110g caster sugar
1 tsp vanilla extract
110g self-raising flour
½ tsp baking powder

For the buttercream
125g vegan butter
250g icing sugar
1¼ tsp vanilla extract
a few drops of vegan food colourings (check the label)
Method

Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases.
Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
Beat the butter and sugar with an electric whisk until well combined.
Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour.
Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don’t worry if it looks a little curdled at this stage.
Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.

To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.

The 19 Best Vegan Burgers and Hot Dogs for Your Next BBQ Looking for the best vegan burgers and hot dogs to grill at your next BBQ cookout? This is the list you must read before you buy.

Sourdough pizzas with BBQ, chilli, mushrooms, onions, olives and vegan cheese. Topped off with Viv Era Greek pieces. 😝🌿🌿 YuMMY! 🌿

Jackfruit, chickpea and spinach curry and curried potatoes served with garlic and coriander rice. 🌿🌿

THE PROS AND CONS OF A PLANT BASED DIET:

Plant-based diets: Pros
Plant-based diets are low in saturated fat, free of cholesterol, and rich in fiber, vitamins, minerals and antioxidants. Research reveals that following this type of diet will lower your risks of:

Heart disease.
Hypertension (high blood pressure).
Diabetes.
Digestive disease.
Colon and breast cancers.
Obesity.
In addition, studies show that a plant-based diet can help to lower body weight and reduce total and LDL Cholesterol.

Plant-based diets: Cons
Following a plant-based diet means saying goodbye to all animal products — including lean meat and dairy products such as milk, yogurt, cheese and ice cream. That’s easier said than done for many of us.

In addition, if you don’t plan your plant-based diet correctly, you may not meet all your protein, vitamin and mineral needs. And you won’t feel or look your best with a nutritional deficiency.

How to get enough protein
You’ll want to make sure that your diet includes enough protein to maintain muscle mass, strong bones and healthy skin. The following foods are packed with protein:

Beans, lentils and split peas.
Quinoa.
Soy products: tempeh, tofu, soybeans, soy milk, etc.
Nuts and seeds.