Vegan Easy in Elwood, Victoria, Australia | Non-profit organisation

Vegan Easy

Locality: Elwood, Victoria, Australia

Phone: +61 3 8060 1725

Address: PO Box 15 3184 Elwood, VIC, Australia

Website: http://www.veganeasy.org

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25.01.2022 Yummy Chai Spiced Donuts. Perfect with coffee or tea! Recipe by Nicolette of Basil and Biceps www.instagram.com/basilandbiceps Ingredients: 2 cups oat flour... 1/2 cup coconut sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp Himalayan salt 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp ground clove 1/4 tsp cardamon 1 1/3 cup almond milk steeped with 1 chai black tea bag (eg: Yogi Tea Chai Black Tea) 1/4 cup coconut oil, melted and cooled 1 tsp vanilla Directions: 1. Preheat oven to 400 F (200 C) 2. First heat almond milk up for about 1 minute in either the microwave or stove top. 3. Place tea bag inside and let steep for 7 minutes. Squeeze out excess tea from bag before removing from almond milk. 4. Next combine all dry ingredients together, using a whisk to ensure everything is distributed evenly throughout. 5. Mix all wet ingredients together. 6. Add wet into dry and combine. The batter will be wet but trust me it will all come together in the end. 7. Lightly grease donut pans with cooking spray (I like using coconut oil) and fill pans 3/4 of the way full. 8. Place in oven and bake for 10 minutes. Optional glaze: 1/2 cup organic cane sugar 1/2 tsp cornstarch 1/3 cup almond milk 1 tsp cinnamon Directions: 1. First blend cane sugar and cornstarch together to form a powdered sugar 2. Then in a bowl combine the rest of the ingredients. 3. Take cooled donuts and dip into glaze. 4. I went back in for a second dip just because 5. Sprinkle with chopped walnuts or pecans if you like and a touch of cinnamon for added spice. https://www.veganeasy.org/recipes/chai-spiced-donuts/

25.01.2022 If you love Indian food like us, be sure to try this warming daal by one of our newest guest bloggers, Miri. www.instagram.com/mealsbymiri/ Heres how to make it :) Ingredients:... 100g finely chopped white onion 110g tomato chopped 1 cup mung daal 2 cloves garlic 2 tsp olive oil 2 cups vegetable stock 5 cups water 2 tsp lemon juice Spices: 2 tsp turmeric 1 tsp cumin 1 tsp ginger 2 tsp garam masala 2 tsp dried coriander 1/2 tsp chili flakes Method: 1. Heat the olive oil in a pot and add chopped white onion and garlic. Saut until the onions are translucent and golden. 2. Add all of your spices and cook for a few minutes. 3. Add chopped tomato and stir well. 4. Rinse the dry lentils and add to the pot with water, stock and lemon juice. 5. Leave to simmer for 45 minutes, adding more liquid if needed. 6. Serve with whatever delicious sides you would like. Enjoy! www.veganeasy.org/recipes/one-pot-yellow-daal/

25.01.2022 Have you been eating your greens? Chloe has! (Make sure the sound is on! ) Chloe was rescued from a factory farm and now lives at Animal Liberation Victorias Liberation Sanctuary, free from harm, forever. All lives are precious. Shouldnt all animals live out their natural lives in safety, love and kindness?... Go vegan - veganeasy.org See more

25.01.2022 VEGAN by Crazy Vegan Kitchen Ingredients: 3 small - medium potatoes, peeled and boiled till soft... 1 teaspoon vegetable oil 1 onion, chopped into a fine dice 1/2 teaspoon ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon chilli powder 1/2 a green chilli, chopped into small pieces 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 teaspoon coconut sugar Salt/pepper, to taste 1 cup green peas 1/2 cup chopped fresh cilantro/coriander 2 tablespoons rice flour (or for non GF use all-purpose flour or corn starch) Vegetable oil, for frying To Serve: Coriander Chutney or Tomato Sauce Method: 1. In a large bowl, mash your peeled and cooked potatoes. Set aside. 2. In a frying pan, heat up 1 teaspoon of vegetable oil. Add onion to pan and saut on medium heat until onion is translucent. 3. Add ground coriander, cumin, garam masala, turmeric, chilli powder, chopped green chilli, garlic and ginger to the pan and cook for another 1 minute. 4. Add coconut sugar to the pan along with salt and pepper, and then remove from heat. 5. Add spiced onion mixture to your pre-mashed potatoes. Stir well with a wooden spoon and then add green peas, fresh cilantro and rice flour to the mixture. 6. Stir again and taste for seasoning. Adjust accordingly. 7. In a clean pan, heat up some vegetable oil (you want about 1/2 an inch of oil on the bottom of the pan). 8. Divide your potato mixture into patty shapes and fry patties for a few minutes on each side or until golden brown. Be gentle with the patties and leave them to do their thing - no messing about! 9. Once fried, drain on paper towels and serve warm with coriander chutney and tomato sauce. www.veganeasy.org/recipes/vegan-aloo-tikki/ #vegan #veganfood #veganindianfood #AlooTikki #indianfood #kindworld #veganeasy

24.01.2022 Blueberry Chai Muesli Pancakes These delicious Blueberry Chai Muesli Pancakes are the perfect hearty Wednesday breakfast! Recipe by Teri Ann Carty. Ingredients:... 1 package Chai Muesli (or normal muesli if you cant find Chai) 1 cup all-purpose gluten free flour 1/2 cup oat flour 1 Tbsp. baking powder 1/2 tsp ground ginger 1/4 tsp fine sea salt 1-1/2 cup non-dairy milk like cashew or almond milk 1/2 cup water 1 flax egg 3 Tbsp. coconut oil (melted) 1/2 cup fresh blueberries Sauce: 1 cup frozen blueberries 1/4 tsp ground ginger 1 Tbsp. maple syrup 1 Tbsp. chia seeds Method: In small sauce pan add maple syrup and blueberries and bring to a simmer. Allow to simmer for several minutes as berries start to thaw. Once berries are soft, add in ground ginger and stir. Finally, add in chia seeds and stir to combine. Remove from heat and set aside to thicken. In a large mixing bowl add dry ingredients and whisk. Add the wet one at a time stirring while you go until the dry ingredient are incorporated and everything is thoroughly mixed. Preheat large nonstick pan and spray with nonstick cooking spray. Use ladle to add batter to pan. Place approximately 5 fresh blueberries on each pancake. Once bubbles start to form, flip and cook for another minute or two. Repeat until all the batter is gone. Drizzle the chia ginger blueberry sauce on top of your freshly made pancakes.

24.01.2022 Once you know, you can't turn your back on them. Comment with your favourite animal emoji if you agree #veganeasy

22.01.2022 We're getting our Greek on again with this Tofu Spanakopita , by The Plant Powered Kitchen Ingredients 8 sheets of filo pastry vegan butter... For the Spinach 2 tbsp olive oil 1 brown onion chopped 3 cloves garlic minced 500g fresh spinach 1 cup chopped fresh dill and mint mixed 1 leek finely sliced 1 tsp grated nutmeg For the Tofu 1 tbsp olive oil 350g silken tofu 2 tbsp lemon juice 2 tbsp nutritional yeast 2 tbsp dairy-free milk salt and pepper to taste Method 1. Preheat oven to 175 C (350 F) 2. Heat the oil in a pan and sauté the onion and garlic and leek. Add the fresh spinach, dill and mint and stir until it begins to wilt. Add more oil if it looks like its going to stick. 3. Stir in the grated nutmeg and then place the spinach mixture in a sieve over a pan and leave to drain to remove moisture while you prep your tofu. 4. Place the tofu, lemon juice, nutritional yeast, milk and salt and pepper into a bowl and mash until it looks mixed together. 5. Heat the oil in a pan and then gently cook your tofu mixture for 2-3 minutes. Add the spinach mix and stir well until combined. 6. Melt the butter in a microwave or saucepan and layer one sheet of filo pastry into a greased square dish. Using a pastry brush, brush the layer with the melted butter and repeat three more times. 7. Evenly place your mixture on top of your filo pastry and then repeat the last step with 4 more sheets of pastry. 8. Place your spanakopita in the oven and bake for 25-30 minutes until golden brown on top. www.veganeasy.org/recipes/vegan-tofu-spanakopita/ #vegan #veganeasy #veganworld #livekindly #vegano #veganrecipes #plantstrong #spanakopita #greekveganfood

22.01.2022 VEGAN FANTA CAKE If you missed the award-winning owners of The Compassionate Kitchen on Kochie's business show yesterday, don't despair. Stephen and Joanne plus their son Jackson have joined us to demonstrate how to make this fun vegan Fanta cake!

22.01.2022 Feels like a one-pot pasta day today! CREAMY ONE-POT RED CURRY PROTEIN PASTA by @run2food on IG. INGREDIENTS 250g pasta (I used @sanremopasta red lentil spirals)... 3 cups of chopped vegetables (I used broccoli, zucchini, carrots & onions) 100g tempeh, chopped into chunks 1 tablespoon rice bran oil 3 tablespoons red curry paste 2 cups water 1 can (400ml) coconut milk 1 tablespoon coconut sugar 1 tablespoon tamari METHOD 1. In a large pot on medium-high heat, add the oil and curry paste and sauté until fragrant. Add in your vegetables and tempeh and sauté for 5 minutes, adding a dash of water if needed. 2. Add the pasta, coconut milk, water, coconut sugar and tamari in, and bring the mixture to a boil. 3. Reduce the heat and allow the pasta to cook for 10-12 minutes until al-dente, stirring occasionally. 4. Serve warm with a squeeze of lime & fresh coriander. SERVES: 3-4 www.veganeasy.org/r/creamy-one-pot-red-curry-protein-pasta/ #onepotpasta #onepotmeal #veganmeals #veganrecipes #veganpasta #recipeideas #comfortfood #forMelbourneserraticweather #vegan #veganfood #veganfoodshare #veganeasy

22.01.2022 Vegan Lemon Tahini Pasta Salad by Crazy Vegan Kitchen. Perfect for a lazy Sunday INGREDIENTS 2 cups Pasta of choice (I used Buckwheat Spirals)... 2 small heads of Broccoli, trimmed and chopped 3/4 cup chopped Green Beans 1 cup Cherry Tomatoes, halved 8 Basil leaves, thinly sliced 1/4 cup chopped Parsley 1/3 cup Sun-Dried Tomato Strips, drained Salt and Pepper, to taste For Tahini Lemon Dressing: 4 tablespoons Tahini 2 tablespoons Olive Oil Zest of 1 Lemon 1/4 cup Lemon Juice 1 1/2 tablespoons Apple Cider Vinegar 1 teaspoon Dijon Mustard 2 1/2 teaspoons Agave Nectar 1/3 cup warm Water Salt/Pepper, to taste INSTRUCTIONS 1. Prepare a large pot of water and bring to a boil. Salt liberally and then blanche your Broccoli and Green Beans for 2 minutes or until just tender. Drain and immerse in a bowl of ice water for 30 seconds. Drain again and set aside. 2. Bring another pot of water to the boil and once again, salt liberally. Boil pasta according to directions on packet, until al dente. 3. Meanwhile, in a small bowl, whisk all the ingredients for the Tahini Lemon dressing till smooth. 4. In a large bowl, combine your cooked and drained Pasta with your Broccoli, Green beans, Cherry Tomatoes, Sun-Dried Tomato strips, Basil and Parsley. 5. Pour dressing over and mix well to combine. Taste and adjust for levels of Salt and Pepper. 6. Enjoy at room temperature or leave leftovers in the fridge in an air-tight box for a nice packed lunch at work the next day. www.veganeasy.org/recipes/vegan-lemon-tahini-pasta-salad/ #pastasalad #tahinidressing #lemontahini #veganpasta #veganpastasalad #veganrecipes #veganrecipeshare #healthyfood #freshsalad #vegan #veganfood #veganeasy #veganiseasy

21.01.2022 Today we head over to the Mediterranean with this traditional Greek cake in celebration of Saint Fanourios Day (Aug 27) we didnt even have to veganize this one, its already vegan! The name Fanourios comes from the Greek word fanerono which means to reveal. Enjoy the delicious spiced flavour of fanouropita with a nice cup of tea or coffee and let us know what good revelations you have today! Fanouropita ()... Ingredients 1 cups sunflower oil 1 cups orange juice (freshly squeezed) 1 cups raw sugar 1 teaspoon baking soda 1 teaspoon cinnamon powder 1/4 teaspoon clove powder 4 1/3 cups self-raising flour cup walnuts cup raisins (optional) teaspoon salt For serving icing sugar (for dusting) mint leaves Method 1. Preheat oven to 180 C (400 F) (temp for a fan-forced oven). 2. Using a whisk beat the sugar, sunflower oil and 1 cup of the fresh orange juice in a large bowl, until the sugar dissolves. 3. In a separate bowl, combine the remaining cup of orange juice with the baking soda, cinnamon and clove powder, and mix with a fork. 4. Add the baking soda mixture to the bowl with the sugar and whisk thoroughly. 5. Add the flour, walnuts, and salt (& optional raisins). Mix until all the ingredients are fully combined. 6. Transfer to a baking pan 25x30 cm and bake for 50 minutes. 7. Allow to cool then serve with sprinkled icing sugar on top and a mint leave per piece. https://www.veganeasy.org/recipes/fanouropita

21.01.2022 Raspberry "Bubblegum" Overnight Oats by Miri (www.instagram.com/mealsbymiri ) Ingredients 40g quick oats... 30g banana (ripe, mashed) 10g vegan vanilla protein powder (I used white wolf nutrition, you might need to add more banana or some maple syrup if you choose to omit this or use a less sweet protein powder) 100g unsweetened plant milk 50g frozen raspberries Method 1. Just mash up your banana in a bowl or a jar, add the rest of your ingredients. Mix well and leave in the fridge overnight or at least for a few hours. 2. Mix again before serving to ensure the thawed raspberries are all mashed and get well incorporated throughout the oats. 3. Top with nut butter of choice, fruit, coconut yoghurt (or another plant-based yoghurt alternative) and enjoy! www.veganeasy.org/recipes/raspberry-bubblegum-overnight-oats #vegan #veganeasy #kindworld #loveanimals #yummyoats

20.01.2022 Curried Sweet Potato Rigatoni This amazing concoction of Curry, Sweet Potato and Pasta is the perfect weekend dinner! Recipe by Teri Ann Carty. Ingredients:... 250g Pasta, dry 2 cloves garlic 1 cup fresh or frozen peas 1 cup roasted tofu 2 bunches of baby spinach Sauce: 1 cup curry roasted sweet potato 2 tbsp nutritional yeast 1 tbsp vegan parmesan 1 tsp dijon mustard 1/2 cup cashew milk or oat milk 1- 1 1/2 cups hot pasta water Method: Boil pasta according to package directions. Save the water for the sauce. Place all sauce ingredients except for pasta water in high speed blender. Blend on high adding pasta water slowly, about 1/2 cup. Once thick and creamy, set aside. In a pan saute garlic in olive oil add, peas and tofu and heat through. Add spinach and season with salt and pepper. Add cooked pasta and sauce. Use reserved pasta water to thin out your sauce as it will be very thick. Toss to coat, season with chilli flakes, pea shoots salt and pepper.

18.01.2022 Theres a lot of vegan deliciousness going on in this pic! From L to R: Sriracha Miso Beet Burgers by Basils & Biceps www.veganeasy.org/recipes/sriracha-miso-beet-burgers/ ... Vietnamese Rice Paper Rolls by Vegan Easy www.veganeasy.org/recipes/vietnamese-rice-paper-rolls/ Matcha Cheesecake Mousse with Cherry Jelly by Planted Jo www.veganeasy.org//matcha-cheesecake-mousse-with-cherry-je Creamy Raspberry Cheesecake with Almond-Oat Crust by 365CleanEats www.veganeasy.org//creamy-raspberry-cheesecake-with-almon/

18.01.2022 Simple as that ~ Thanks Sir Paul! veganeasy.org

18.01.2022 POLPETTE WITH POMODORO SAUCE by Nadia from The Vegan Italian Kitchen our newest guest blogger! INGREDIENTS... Walnut Polpette 2 cups walnuts 2 slices of bread (approximately 90g) 1 tablespoon ‘beef’ style stock powder (Massel’s ‘beef’ style is vegan) 2 tablespoons nutritional yeast flakes few drops of liquid smoke handful of fresh parsley Pomodoro Sauce 2 tablespoons olive oil 2 cloves garlic, finely sliced 700g tomato passata 1/2 teaspoon salt few basil leaves (optional) METHOD Polpette 1. In a food processor, pulse walnuts and bread briefly. 2. Add remaining ingredients and process until it begins to resemble the texture and size of mince. With the processor still running, pour in 1/4 cup of water. The mixture should now be moist and malleable. 3. Preheat oven to 180C. 4. Roll the mixture into balls the size of a walnut shell and place on a large oven tray lined with baking paper. Bake for 25 minutes and carefully turn over half-way through. Meanwhile, make the pomodoro sauce. Pomodoro Sauce 1. In a medium saucepan, heat the oil over a low-medium heat and add the garlic. Turn down the heat. Allow the garlic to infuse for 1-2 minutes, stirring often, ensuring it doesn’t brown. 2. Stir through the passata, salt and basil leaves. Cover and simmer over a low heat for 15 minutes, stirring occasionally. 3. Once out of the oven, drop the polpette gently into the pomodoro sauce and simmer on low for 5 minutes so the polpette soak up the liquid. 4. Remove from the heat and stir through your favourite pasta or enjoy on their own as a side or starter dish. COOKING TIP: These can easily be made gluten free just replace with slices of your favourite gluten free bread. Recipe www.veganeasy.org/recipes/polpette-with-pomodoro-sauce/ About Nadia www.veganeasy.org/bloggers/nadia-the-vegan-italian-kitchen/ #veganitalian #veganpolpette #veganitalianmeatballs #veganmeatballs #veganitalianrecipe #passata #vegan #VeganFood #veganfoodshare #veganrecipes #veganeasy

18.01.2022 If you’re celebrating Thanksgiving, we wish you all a wonderful day with your loved ones. While Thanksgiving is not officially observed here in Australia , we are thankful for all creatures great and small with whom we share planet Earth. Pictured are Raven (L) & Stevie (R). We’re grateful these beautiful turkeys are healthy, happy and able to live the rest of their lives in freedom and peace at Liberation Sanctuary. (liberation.org.au)... Photo : Patty Mark We can all live peacefully and happily without harming others. Please fill your plates with plants this Thanksgiving. If you're looking for a tofu turkey recipe, here's a classic for you: www.veganeasy.org//pattys-tofu-turkey-with-veggie-stuffin/ HAPPY THANKSGIVING! veganeasy.org #veganthanksgiving #loveturkeysnoteatthem #plantsonourplates #vegan #veganfood #turkeysareadorable #turkeyslovehugs #HappyThanksgiving #veganeasy

17.01.2022 MORE good news for the planet & the animals with the worlds first carbon-neutral plant-based mince! vEEF mince by VEEF by Fenn Foods, based in Queensland, Australia, will soon be rolled out in supermarkets across the country. The companys co-founder & CEO, Alejandro Cancino, stated: One day people will look at the sustainability rating the same way they look for sugar content now. www.veganeasy.org//australias-fenn-foods-launches-worlds-/

15.01.2022 Japanese Curry Buns Up for a challenge? These mouthwatering Japanese Curry Buns are worth every minute they take to prepare! Recipe by The Foodie Takes Flight Ingredients:...Continue reading

15.01.2022 ... #plantstrong #vegan #veganworld #veganeasy #kindworld #livekindly

15.01.2022 Lemon Raspberry Cheesecake by Addicted to dates This cake is no-bake, so you won't even need to turn on the oven to make it. It's also free from gluten and refined sugars making it suitable for those who have allergies, intolerances or are avoiding processed foods. Ingredients:... Crust: 2 cups desiccated coconut 1 cup cashews pinch of sea salt 2 tbsp coconut oil solid 1 tbsp maple syrup 1 tbsp lemon juice Filling: 1 cups raw cashews 400ml can chilled coconut milk 1/2 cup maple syrup 1/4 cup lemon juice zest of 2 lemons 3 tbsp coconut oil 2 cups fresh raspberries additional raspberries for garnish Method: For the crust, add the desiccated coconut, cashews and salt to your food processor and blitz for a couple of minutes until the ingredients form a crumb consistency. Add the coconut oil, maple syrup and lemon juice and blend again until the mixture sticks together to form a dough. Line the base of an 8 x 8 springform pan with parchment paper. Press the crust mixture into the base of the pan and smooth it out using a spatula. For the filling, add cashews, coconut milk, maple syrup, lemon juice, lemon zest, coconut oil and vanilla bean paste to your high speed blender and blitz for a few minutes until completely smooth and creamy. Scatter the raspberries on top of the crust and then pour the lemon filling into the pan on top of them. Gently tap the pan on your work surface to knock out any air bubbles. Transfer the cake to the freezer to set for a minimum of 6 hours (or overnight if preferred). Once set, remove the cake from the pan whilst still frozen. Cut into 16 small or 9 large portions, garnish with fresh raspberries and lemon zest and defrost for 30 minutes before serving.

15.01.2022 Pesto Hasselback Potatoes We love yummy spuds! Recipe by our newest guest food blogger, the lovely Emily from Simply Healthy Vegan, www.instagram.com/simply_healthy_vegan ... Ingredients 8 potatoes (Russets or Yukon) 2 cloves garlic whole 1 small brown onion sliced 810 cherry tomatoes 1 slice gluten free bread 2 tbsp olive oil 2 tbsp dairy-free pesto salt and pepper to taste rosemary Method 1. Preheat oven to 220 C (430 F) 2. In a small bowl mix together the oil, pesto and salt and pepper and set aside. 3. Place the slice of bread in a blender and blitz until you have breadcrumbs. 4. Slide a skewer through a potato about 3/4 of the way through and using a sharp knife slice your potato until you meet the skewer. Continue to slice the potato in slices about 3-4mm apart. 5. Place the potatoes in a roasting dish and brush over your pesto and oil mixture. Scatter the tomatoes, onions and garlic in between the potatoes and scatter a few breadcrumbs over the top of the potatoes. Place a few sprigs of fresh rosemary in the slices of potatoes and in the roasting dish. 6. Roast in the oven for 45-50 minutes until the potatoes are crispy on the outside and soft in the middle. www.veganeasy.org/recipes/pesto-hasselback-potatoes Read more about Emily here: https://www.veganeasy.org/bloggers/emily-charman/ #vegan #veganeasy #govegan #potatoes #spuds

13.01.2022 Tell us you're a dying industry without telling us you're a dying industry. Faced with the astronomical growth of plant meat, the Australian red meat industry has made complaints resulting in a Senate Inquiry into food labelling laws. The red meat industry is worried that plant meats are using 'meat terms' on their packaging like "vegan bacon" and "sausages made with plants". If the Australian public are smart enough to know that there are no dogs in hot dogs, no fairies in fairy floss and no babies in baby oil, then they are smart enough to know that there are no dead animals in plant meat.

12.01.2022 White Bean and Artichoke Sandwich by Vancouver with Love This delicious vegan sandwich is perfect if youre looking for healthy lunch ideas for work or simple picnic food. Its quick to make and protein-packed! Ingredients:... 1 stick celery, diced finely 1 can white beans, drained 4 artichoke hearts, drained and rinsed 2 tsp dijon mustard 1 tsp apple cider vinegar salt and pepper, to taste 1 tbsp olive oil To Serve: Bread, Lettuce, Tomato Instructions: Add all ingredients to a food processor and pulse until the mixture is well combined but not totally smooth a little bit of texture is fine. Spread between slices of bread, with salad leaves, tomato, cabbage and grated carrot for extra flavour and crunch.

12.01.2022 Beetroot & Almond Rice Salad This fresh, healthy & delicious recipe is from our dietitian approved 30 day Vegan Easy menu. If youre wanting to go vegan or new to veganism & need guidance, sign up for our free 30 day challenge! veganeasy.org --Recipe--... Ingredients: 1 cup cooked brown rice 1 cup spinach, wilted 1 Tbsp almonds 1/4 cup grated fresh beetroot 1 tsp lemon juice 1 tsp apple cider vinegar Iodised salt (optional) and pepper to taste Fresh herbs, parsley or coriander, to serve Method: 1. Start by cooking the rice either in a rice cooker or on the stove or in microwave. When the rice is ready fold the spinach leaves through the rice so it wilts when it cools. 2. In the meantime toast the almonds in dry pan (keep an eye on them as they burn quickly!), then leave to cool. 3. Mix all of the salad ingredients together (except the almonds and fresh herbs) and season to taste. 4. Sprinkle the pan fried almonds over the top and garnish with fresh herbs. www.veganeasy.org/recipes/beetroot-almond-rice-salad/

11.01.2022 MORE good news for the planet & the animals with the world's first carbon-neutral plant-based mince! vEEF mince by VEEF by Fenn Foods, based in Queensland, Australia, will soon be rolled out in supermarkets across the country. The company's co-founder & CEO, Alejandro Cancino, stated: One day people will look at the sustainability rating the same way they look for sugar content now. www.veganeasy.org//australias-fenn-foods-launches-worlds-/

11.01.2022 This quote by Gene Baur from Farm Sanctuary is from his insightful article, "Coronavirus and the karmic interconnectedness of humans, animals" Read more here: https://thehill.com//486398-coronavirus-and-the-karmic-int

11.01.2022 Quiche for dinner? We have a delectable vegan quiche for you, made with beetroot, red cabbage & tofu. Beetroot and Tofu Quiche by The Plant Powered Kitchen Ingredients... 1 tbsp olive oil 5 shallots chopped 1 clove garlic finely chopped 1 cup shredded red cabbage 500g tofu 2 tbs dairy-free milk 1 tsp turmeric 1/2 grated peeled raw beetroot a handful of vegan cheese, plus more to top salt and pepper to taste 2 sheets puff pastry Method 1. Preheat oven to 175 C (350 F) 2. Heat the olive oil in a frying pan and add the shallots and garlic and saut for 2-3 minutes. Add the red cabbage and cook over medium heat for 5 minutes until softened. 3. Blend the pressed tofu and dairy-free milk in a blender until smooth and creamy and add the turmeric, nutritional yeast and salt and pepper, and blitz until mixed. 4. Pour the tofu mixture into the frying pan and grate in the beetroot and cook for 2-3 minutes stirring frequently. Add the vegan cheese. 5. Place one puff pastry sheet in the bottom of the dish and use the other puff pastry sheet to fill in the gaps around the side, folding over any excess pastry around the edge of the dish and pour the tofu mixture into the middle of the pastry and spread evenly. 6. Grate or slice the dairy-free cheese on top and bake in the oven for 30-45 minutes until the puff pastry has puffed up and is golden brown around the edges. 7. Top with extra vegan cheese. www.veganeasy.org/recipes/beetroot-and-tofu-quiche/ #vegan #veganfood #veganeasy #veganworld #veganrecipes #quiche #veganquiche #beetroot #kindworld #livekindly

10.01.2022 Happy Tofu Day! To celebrate, were featuring the Tofu Feta with Tomato & Basil by @planted_jo www.instagram.com/planted_jo What tofu recipe will you make today? ... (recipe for Tofu Feta with Tomato & Basil https://www.veganeasy.org//tofu-feta-with-tomato-and-basil/) Ingredients: 200g/7oz firm tofu 4 tbsp apple cider vinegar 3 tbsp water 1/4 cup olive oil 1 tablespoon nutritional yeast 1 1/2 tbsp miso paste 1 tsp dried mixed herbs 1/2 tsp garlic salt 1 tbsp whole peppercorn juice of 1/2 a lemon mixed spices, to marinate (chili, dill, oregano) salt and pepper, to taste Method: 1. Press the firm tofu to remove excess water. Cut tofu into uniform cubes. 2. Combine all ingredients and mix well. 3. Place marinade + tofu into an airtight container/jar. 4. Refrigerate and allow to marinade overnight [or the longer, the better]. 5. Serve tofu feta with sliced tomato, cucumber and basil. #TofuDay #vegan #veganism #veganeasy #veganworld #vegan #kindworld #loveanimals

10.01.2022 Fiona Oakes - ultra-runner, holder of four world records, the fastest female to complete a marathon on each continent, and vegan since 6 years young. More about Fiona www.towerhillstables.org/founder #FionaOakes #veganfortheanimals #RunningforGood #ultrarunner #veganathlete #vegan #veganforlife #veganrunner #marathon #towerhillstables

10.01.2022 Easy Cauliflower Wings These easy Cauliflower Wings by Teri Ann Carty are the perfect finger food or appetiser when served with Mayo or Ranch. Ingredients:... 1 medium cauliflower 1/2 tsp onion powder 1 tsp garlic powder 1 tsp salt 1/4 tsp smoked paprika 1/2 cup gluten free flour blend 1// cup panko bread crumbs 1-2 tbsp vegan parmesan cheese 1-1 1/2 cup water 1/2 cup vegan wing sauce Method: Preheat oven to 210C/425F. Break off florets of cauliflower and place in bowl. In medium sized bowl mix everything but gochujang sauce and whisk to combine. The batter should not be too thick or too thin. You want it to stick to the cauliflower. Dip each floret and coat completely shaking ofF any excess. Place on parchment lined baking sheet and bake for 25 minutes. Turn and continue baking for 15-20 more minutes until crispy. Toss in vegan wing sauce and serve with Vegan Mayo or Ranch.

09.01.2022 Maple Hoisin Tofu An easy yet really tasty and satisfying tofu recipe! Slices of extra firm tofu cooked down in a sweet & savoury maple-hoisin sauce with a bit of spice from the sriracha! Perfect enjoyed over a bowl of rice or noodles. Recipe by The Foodie Takes Flight Ingredients:... 450g extra firm tofu Sauce: 2 tbsp hoisin sauce 3-4 tbsp maple syrup, adjust according to desired sweetness 1 tbsp soy sauce, or to taste 1 tsp minced garlic 2 tsp sriracha, adjust according to desired heat For serving Method: Press tofu for at least 10 minutes to drain excess liquid. I like to do this by wrapping the tofu in a towel and placing a heavy flat surface on top. Afterwards, slice tofu into thick 1-inch strips or your shape of choice. Mix sauce ingredients together in a bowl. Feel free to adjust the measurements according to your desired taste. Set aside. Heat a non-stick pan. Place some oil. Once hot, add in the sliced tofu. Fry the tofu until lightly brown on all sides. Pour in the sauce mix and then cook the tofu in the sauce over medium heat until it thickens. Once the tofu has absorbed some of the sauce, turn off the heat. Garnish the tofu with some spring onions and togarashi, if desired. Enjoy warm with some rice.

09.01.2022 Mango Lassi Refreshing, smooth & creamy Recipe by Emily ( www.instagram.com/simply_healthy_vegan )... Ingredients 1 cup mango 1 cup coconut yoghurt 1 tbsp maple syrup 34 cardamom pods 1 tsp turmeric Method 1. Place all the ingredients into a blender and blend until smooth and creamy. 2. Portion out into 2 glasses 3. Optional Sprinkle with coconut flakes

08.01.2022 Pumpkin Overnight Oat Parfait Handy, versatile lil comfort food by Miri (www.instagram.com/mealsbymiri ) Ingredients:... 40g pumpkin puree 1 tbsp chia seeds 25g oats 10g vanilla protein powder 100ml plant milk 1/2 tsp cinnamon 1 apple 1 tsp cinnamon 1 tsp brown sugar 1 tbsp melted chocolate 1/4 cup blueberries Method: 1. Add pumpkin puree, chia seeds, oats, protein powder, plant milk and cinnamon to a jar. Mix and leave in the fridge for at least 2 hours. 2. Then, chop your apple into cubes and add to a pan with brown sugar, cinnamon and a splash of water. Cook until tender. 3. Add the apples to the bottom of a mason jar. 4. Melt some chocolate and drizzle on the inside of the jar. 5. Thaw your frozen blueberries in the microwave. 6. Layer in the oat mixture with blueberries in the jar and top with whatever your heart desires. I used coconut yoghurt, peanut butter and a protein cookie dough ball (recipe for the cookie dough ball via @run2food ) https://www.veganeasy.org/re/pumpkin-overnight-oat-parfait/ #vegan #veganeasy #yummy #comfortfood #plantstrong #livekindly #vegano #veganoptions

07.01.2022 In his first year after going vegan Carl Lewis set the 100m world record and long jumped further than anyone before him. He was named 'Olympian of the Century' by Sports Illustrated.

07.01.2022 TIRAMISU - a classic Italian dessert by The Vegan Italian Kitchen INGREDIENTS cup brine from a can of chickpeas cup icing sugar, sifted... 2 cups full fat soy milk 1/3 cup cornflour cup sugar cup vegan butter 1 teaspoon vanilla extract light dash of turmeric powder 250g tub vegan cream cheese 1 cups brewed espresso coffee, room temperature 300g vegan sweet biscuits or slices of cake 4 tablespoons coffee or nut liqueur cup cocoa powder dark chocolate, grated (optional) METHOD 1. Pour the chickpea brine into a very clean bowl. Beat with an electric hand beater or stand mixer on high until stiff peaks form, gradually adding the icing sugar. This could take 5-10 minutes. To check if it is ready, carefully invert the bowl of the aquafaba. If the aquafaba doesn’t slide down then it is ready. Custard 2. Into a medium saucepan, add the soy milk and cornflour and whisk to combine, ensuring the cornflour has dissolved. Add the sugar, butter, vanilla and turmeric and whisk well. Heat over a medium to high heat, stirring occasionally. 3. Once the custard thickens, reduce heat to low and continue to stir for a further 1-2 minutes. Take off the heat and pour into a large bowl. 4. Scoop the cream cheese into the custard and beat together with an electric hand mixer until smooth. Fold in the aquafaba a little at a time until it is well combined. 5. Combine the coffee and liqueur in a medium bowl. Dip the biscuits in one at a time for a few seconds, to allow the coffee to soak in. If you're using cake slices, dip into the coffee only briefly. You don't want the cake to go soggy. Line a casserole or trifle dish with a single layer of the dipped biscuits/cake. 6. Scoop half of the prepared custard cream over the biscuits/cake, creating a thick layer. Repeat with another single layer of dipped biscuits/cake and a layer of the custard cream. Garnish with a generous dusting of cocoa powder. 7. Cover and refrigerate for a minimum of 3 hours to overnight. Garnish with grated dark chocolate if using. The tiramisu is best served the next day. www.veganeasy.org/recipes/tiramisu #vegantiramisu #tiramisu #fortiramisulovers #veganItaliandessert #vegandessert #Italiandessert #veganeasy #veganiseasy #veganrecipeshare

06.01.2022 Pumpkin Overnight Oat Parfait Handy, versatile lil' comfort food by Miri (www.instagram.com/mealsbymiri ) Ingredients:... 40g pumpkin puree 1 tbsp chia seeds 25g oats 10g vanilla protein powder 100ml plant milk 1/2 tsp cinnamon 1 apple 1 tsp cinnamon 1 tsp brown sugar 1 tbsp melted chocolate 1/4 cup blueberries Method: 1. Add pumpkin puree, chia seeds, oats, protein powder, plant milk and cinnamon to a jar. Mix and leave in the fridge for at least 2 hours. 2. Then, chop your apple into cubes and add to a pan with brown sugar, cinnamon and a splash of water. Cook until tender. 3. Add the apples to the bottom of a mason jar. 4. Melt some chocolate and drizzle on the inside of the jar. 5. Thaw your frozen blueberries in the microwave. 6. Layer in the oat mixture with blueberries in the jar and top with whatever your heart desires. I used coconut yoghurt, peanut butter and a protein cookie dough ball (recipe for the cookie dough ball via @run2food ) https://www.veganeasy.org/re/pumpkin-overnight-oat-parfait/ #vegan #veganeasy #yummy #comfortfood #plantstrong #livekindly #vegano #veganoptions

06.01.2022 Try this easy peasy, Creamy Chia Pudding, packed full of omega-3 goodness. Recipe by The Plant Powered Kitchen Ingredients... 1/4 cup chia seeds 1 tbsp rolled oats 3/4 cup dairy-free milk 1 tbsp coconut yoghurt a handful of mixed berries 1 tbsp passion fruit pulp 2 leaves of fresh mint 1 tsp maple syrup or natural sweetener Toppings: coconut yoghurt, blueberries, nuts & seeds, smoothie Method 1. Add the Chia Seeds to a cup, jug or mason jar and pour in the dairy-free milk and coconut yoghurt. The chia seeds should soak up the milk and expand and become quite sticky so make sure you keep stirring them. Next add in the rolled oats and sweetener and stir again. This should thicken your chia pudding. 2. Store in the fridge overnight. 3. Stir the chia pudding before serving and add some extra milk if the chia pudding is looking too thick. 4. Before serving add your passionfruit, berries and fresh mint to the top. www.veganeasy.org/recipes/creamy-chia-pudding/ #vegan #veganeasy #easypeasy #chiapudding #veganbreakfast #breakfastideas #kindnesswins #livekindly #vegano #veganomega

05.01.2022 No Bake Chocolate Orange Tart Orange & Chocolate is a classic marriage and Hazelnut & Chocolate combo is a classic go-to, so you can imagine how great they all went together for this tart! Recipe by 365CleanEats. Ingredients:... Crust: 80g raw almond (soaked 8-12 hours and rinsed) 40g hazelnut (soaked 8 hours and rinsed) 2 Tbsp. raw cacao nib 2 Tbsp. raw cacao powder 2 Tbsp. (20g) melted coconut oil 5 pitted soft Medjool dates 1/8 tsp pink salt Chocolate Layer: 100g raw cashews (soaked 4-6 hours and rinsed) 1/2 cup (120ml) coconut cream 3 Tbsp. melted raw cacao butter 4 Tbsp. maple syrup 2 Tbsp. + 2 tsp raw cacao powder 1/8 tsp pink salt Orange Layer: 100g raw cashews (soaked 4-6 hours and rinsed) 1/2 cup (120ml) fresh orange juice 4 Tbsp. maple syrup 3 Tbsp. melted raw cacao butter 2 tsp. orange zest 1 Tbsp. lemon juice Pinch of pink salt Method: Pulse all ingredients for the crust until well processed but still slightly crumbly. Press the mixture against the sides and the bottom of the tart tin. Put ingredients for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set. Repeat the same process for the orange layer. Freeze it over night. Take out the cake from the tin and garnish with your choice of fruit.

05.01.2022 Lead scientist of Oxford Universitys project to develop a Covid-19 vaccine, professor Sarah Gilbert, has warned of the rise in infectious diseases spread from animals to humans. ... Its time humanity stopped exploiting animals. Read the full article here: https://www.veganeasy.org//escalation-in-outbreaks-of-ani/... #covid19 #vegansolution #veganeasy #pandemicfreeworld #govegan

05.01.2022 This VEGAN SPANAKOPITA air-fryer recipe by veganbyeden produces a super crispy pastry. You've got to try it! https://www.veganeasy.org/reci/air-fryer-vegan-spanakopita/ INGREDIENTS... Filling 375g firm tofu block 1 small brown onion 2 cloves garlic 60g baby spinach 2 tbsp olive oil 2 tbsp cashew parmesan or nutritional yeast 1 tsp salt & pepper 1 tsp dried oregano & basil Pastry 3 sheets vegan puff pastry METHOD 1. In a large bowl, crumble the tofu into small pieces and combine all the filling ingredients and mix together. 2. Thaw puff pastry and cut in half into rectangles. Spoon the filling mixture along the bottom of each piece. 3. Preheat air fryer to 170C/325F for 5 minutes. 4. Roll up the pastry to form a log and repeat with remaining pieces. 5. Assemble inside the air-fryer into a spiral shape. Brush with melted vegan butter and cook for 15-17 mins. Very gently flip it over onto a towel or plate, then place back inside the air-fryer upside down to cook the bottom for a further 10 mins. 6. Remove and flip back around again. Serve warm. #VeganAirfryerRecipe #VeganSpanakopita #PoweredByPlants #Vegan2021 #VeganRecipeShare #PlantBasedMeals #VeganDinnerIdeas #VeganEatsPlease #VeganShares #VeganEating #VeganFoodPics #VeganFoodIdeas #EasyVegan #VeganLifestyle #GoVeganNow #VeganGoodness #Vegan_VeganFood #VeganFollow #VeganInspiration #PlantBasedVegan #VeganLiving #VeganCooking #VeganMeals #PlantBased #VeganFood #VeganRecipes #VeganShare #VeganAF

04.01.2022 Happy World Plant Milk Day! According to a University of Oxford study, a glass of dairy milk requires 10 times more land than oat milk! Switch to plant milks today. ... Photo credit: Jade Phoenix www.instagram.com/theadventuresofjade Recipe for Strawberry Milkshake: www.veganeasy.org/recipes/strawberry-milkshake/

04.01.2022 Lemon Raspberry Cheesecake by Addicted to dates This cake is no-bake, so you wont even need to turn on the oven to make it. Its also free from gluten and refined sugars making it suitable for those who have allergies, intolerances or are avoiding processed foods. Ingredients:... Crust: 2 cups desiccated coconut 1 cup cashews pinch of sea salt 2 tbsp coconut oil solid 1 tbsp maple syrup 1 tbsp lemon juice Filling: 1 cups raw cashews 400ml can chilled coconut milk 1/2 cup maple syrup 1/4 cup lemon juice zest of 2 lemons 3 tbsp coconut oil 2 cups fresh raspberries additional raspberries for garnish Method: For the crust, add the desiccated coconut, cashews and salt to your food processor and blitz for a couple of minutes until the ingredients form a crumb consistency. Add the coconut oil, maple syrup and lemon juice and blend again until the mixture sticks together to form a dough. Line the base of an 8 x 8 springform pan with parchment paper. Press the crust mixture into the base of the pan and smooth it out using a spatula. For the filling, add cashews, coconut milk, maple syrup, lemon juice, lemon zest, coconut oil and vanilla bean paste to your high speed blender and blitz for a few minutes until completely smooth and creamy. Scatter the raspberries on top of the crust and then pour the lemon filling into the pan on top of them. Gently tap the pan on your work surface to knock out any air bubbles. Transfer the cake to the freezer to set for a minimum of 6 hours (or overnight if preferred). Once set, remove the cake from the pan whilst still frozen. Cut into 16 small or 9 large portions, garnish with fresh raspberries and lemon zest and defrost for 30 minutes before serving.

03.01.2022 Creamy Raspberry Cheesecake With Almond-Oat Crust Vegan raspberry cheesecake with granola crust (GF). The perfect after dinner treat! Recipe by Minako of 365CleanEats. Ingredients:... 1/3 cup rolled oats 3 tablespoons rice flour 1/4 cup raw almonds 4 tablespoons coconut sugar 4 tablespoons coconut oil 1 tablespoon maple syrup 3/4 cup raw cashews, soaked in water for 4-5 hours then rinsed 1/2 cup raspberries 1/2 cup coconut cream 3 tablespoons melted cacao butter 4 tablespoons agave or maple syrup 1 tablespoon lemon juice 1/2 teaspoon Pitaya powder (optional for color) 1/4 teaspoon vanilla bean paste 1/4 teaspoon Pink Himalayan sea salt Method: Preheat the oven to 350 and prepare a tart pan. Place the oats, rice flour, almonds, coconut sugar and 1/8 teaspoon salt in a food processor. Process until it is well combined and reaches the consistency of flour. Add the melted coconut oil and 1 tablespoon maple syrup into the food processor and process until the mixture becomes like wet sand. If the mixture is too dry, add 1 tsp, or more if necessary, of melted coconut oil. Press the mixture against the sides and the bottom of the pan. Bake it for about 20 minutes or until golden brown. Push the crust down with a spoon after baking while the crust is still warm if it rises too much. Let it cool. While the crust cools, make the cheesecake filling. Blend the cashews, raspberries, coconut cream, cacao butter, maple syrup, lemon juice, Pitaya powder, vanilla bean paste, and a pinch of salt to a high-speed blender and blend well. Add more sweetener or lemon juice if you need. Pour the blended cheesecake filling over the crust, and freeze overnight. There will be some leftover cheesecake filling. Transfer the leftover filling into a small bowl and put it in a fridge. Once frozen, remove the tart from the mould. Transfer the leftover cheesecake filling to a piping bag fitted with a star tip and pipe stars onto the top of the frozen cheesecake.

02.01.2022 Salted Tahini Walnut Stuffed Dates Teri Ann Cartys viral Salted Tahini and Walnut Stuffed Dates. They are beyond good and perfect as a pre-workout boost! Ingredients:... 8 dates 8 walnuts plus a few more for coating 8 tsp tahini (nice and runny) 2 tsp coconut oil 1/3-1/2 cup chocolate chips Sea salt for each date Method: Stuff the dates with the tahini and walnuts, melt chocolate and coconut oil. Coat each date with chocolate, sprinkle with chopped walnuts and sea salt. Put in freezer. Perfect little treat!!!

02.01.2022 Were getting our Greek on again with this Tofu Spanakopita , by The Plant Powered Kitchen Ingredients 8 sheets of filo pastry vegan butter... For the Spinach 2 tbsp olive oil 1 brown onion chopped 3 cloves garlic minced 500g fresh spinach 1 cup chopped fresh dill and mint mixed 1 leek finely sliced 1 tsp grated nutmeg For the Tofu 1 tbsp olive oil 350g silken tofu 2 tbsp lemon juice 2 tbsp nutritional yeast 2 tbsp dairy-free milk salt and pepper to taste Method 1. Preheat oven to 175 C (350 F) 2. Heat the oil in a pan and saut the onion and garlic and leek. Add the fresh spinach, dill and mint and stir until it begins to wilt. Add more oil if it looks like its going to stick. 3. Stir in the grated nutmeg and then place the spinach mixture in a sieve over a pan and leave to drain to remove moisture while you prep your tofu. 4. Place the tofu, lemon juice, nutritional yeast, milk and salt and pepper into a bowl and mash until it looks mixed together. 5. Heat the oil in a pan and then gently cook your tofu mixture for 2-3 minutes. Add the spinach mix and stir well until combined. 6. Melt the butter in a microwave or saucepan and layer one sheet of filo pastry into a greased square dish. Using a pastry brush, brush the layer with the melted butter and repeat three more times. 7. Evenly place your mixture on top of your filo pastry and then repeat the last step with 4 more sheets of pastry. 8. Place your spanakopita in the oven and bake for 25-30 minutes until golden brown on top. www.veganeasy.org/recipes/vegan-tofu-spanakopita/ #vegan #veganeasy #veganworld #livekindly #vegano #veganrecipes #plantstrong #spanakopita #greekveganfood

02.01.2022 This is for all those vegan athletes who want to get monster strong on plants. Vegan Powerlifter @thevegantank shares his low cost high power recipe for a pre-workout, tailored specifically for the requirements of vegan athletes. Recipe: www.veganeasy.org/r/the-gorilla-strength-pre-workout-shake/

02.01.2022 The Humble Baked Potato by David Nightingale One of our faves! Ingredients:... One large potato per person (all the same size, the potatoes, not the people) 1/4 cup per person 1/4 cup of mushrooms 1/4 cup tempeh 1/4 cup vegan cheese 1/4 cup chopped carrot (1/4 any other items you want in them) Chives to garnish Soy sauce (can use gluten-free soy sauce or tamari) Chilli sauce Salt Method: 1. Clean the potatoes, in a big pot, boil the potatoes until soft. Then put them in the oven at 180C / 355F until baked. They should look a bit wrinkly and a fork should go through them quite easily. 2. While in the oven, chop up the tempeh and the mushrooms. 3. Add a little oil and some soy sauce to a fry pan and fry tempeh and mushrooms until browned, then set aside. 4. Chop the rest of the vegetables and set aside. 5. Once potatoes are cooked, cut them open in a cross shape and fill with vegan cheese and put back in the oven until melted (this shouldnt take long). 6. When ready, take them out, plate them and fill with the rest of the vegetables! 7. These are served with salad and garlic bread! www.veganeasy.org/recipes/the-humble-baked-potato/ #vegan #veganeasy #veganspuds #humblepotato #kindworld #lovepotatoes

01.01.2022 Delicious and zingy Kiwi Citrus Bars by the amazing Teri Ann Carty! Ingredients: Crust:... 1 cup raw almonds 1 1/2 cups medjool dates 1/2 cup @rawcology chocolate granola 2 tbsp melted coconut oil Pinch sea salt Filling: 2 cups raw cashews soaked 3/4 coconut cream 1/2 cup lemon and lime juice freshly squeezed 1 tsp vanilla 1/2 cup maple syrup Pinch sea salt 1 tsp spirulina 1 tbsp grated ginger 4 green kiwis Method: Spray coconut oil into a standard sized loaf pan and place parchment paper inside. Place Almonds, medjool dates, coconut oil and sea salt into food processor and pulse till combined. Add in Rawcology granola and pulse till incorporated. Press mixture into a loaf pan and put in freezer while you prepare filling. For Filling: Rinse cashews and place into a high speed blender. Add coconut cream, lemon and lime juice, vanilla, maple syrup and sea salt. Blend on high until smooth and creamy. Transfer 1/2 of the filling to a bowl and for the time being. Remove crust from freezer and pour 1/2 the creamy filling on top of crust. Place back in freezer. Place the remainder of the filling back into same blender and add grated ginger, spirulina, and 2 kiwis. Blend again until until smooth. Once the first creamy layer has firmed up, pour the last layer on top. Smooth out any edges. Place back in the freezer and let it rest for 10 minutes before you add sliced kiwis. Thinly slice remaining 2 kiwis and place on top of your cheesecake. Place back in the freezer until you are ready to serve. Once ready to serve, remove from freezer for 30 minutes to soften up. Lift cheesecake out of loaf tin and place on cutting board. With a hot sharp knife, cut into bars. Store remainder in freezer if there are any left!

01.01.2022 Time to eat the colours of the rainbow! *Orange Cauliflower Rice Bowl* by Nicolette from Basils and Biceps www.instagram.com/basilandbiceps... Crispy Cauliflower: 1 head cauliflower 1 cup chickpea flour 1 cup water 1/2 tsp Himalayan salt 1 tbsp avocado oil Orange Sauce: 1/2 cup orange juice. If bought make sure its 100% orange juice. 1/4 cup maple syrup 1/4 cup apple cider vinegar 1/4 cup coconut aminos 3 cloves garlic minced 1/2 tsp ginger minced 1 tsp sriracha, you can add less for not as much spice. 2 tsp cornstarch Crispy Brown Rice: 2 cups prepared brown rice 1 tsp sesame oil 1/2 tsp sriracha 1 tbsp coconut aminos Directions for Crispy Cauliflower: 1. Preheat oven to 375 F (190 C) 2. Break down cauliflower into florets. I find it best to use a paring knife and cut florets off stock. 3. Prepare your batter in a small bowl, use a fork to ensure no lumps. 4. Dump each floret into batter and shake off excess with fork. 5. Grease a parchment lined baking sheet with avocado oil. 6. Place dipped florets on baking sheet. 7. Then set in oven and bake for 30 minutes. Directions for Orange Sauce: 1. Place all ingredients into small saucepot and place onto stove. 2. Bring to boil, then reduce heat and let simmer until thickened. Assembly: 1. Remove cauliflower from oven. 2. Using a fork dip each floret into the sauce and place back on baking sheet. 3. Bake for an additional 10 minutes. Directions for Crispy Brown Rice: 1. Bring a pan to medium heat. 2. Place ingredients into pan. 3. Stir constantly until rice is crispy. Now to make your bowl! Recipe below is for one serving. Ingredients: 1/2 cup orange cauliflower 1 carrot, made into ribbons 1/4 cup sliced purple cabbage 1 cup sauted kale (saut kale in one clove chopped garlic, avocado oil, and Himalayan salt) 1/2 cup crispy brown rice 1/2 cup sauted broccoli (saut in one clove chopped garlic and avocado oil) 1/4 cup sauted cremini mushrooms (slice mushrooms thinly then saut in one clove chopped garlic and avocado oil) 1/4 tsp everything but the bagel seasoning Pinch red pepper flakes Directions: Assemble everything together however your eye pleases you! https://www.veganeasy.org/rec/orange-cauliflower-rice-bowl/

01.01.2022 No Peanut Butter Cups A great alternative to PB Cups for those who are avoiding peanuts or have an allergy. Recipe by @consciouschrista Ingredients: ... 1 cup melted Semi-Sweet Vegan Choc Chips or Chunks 1/2 cup Almond Butter or Sunflower Butter 1 tbsp Maple Syrup Method: Melt your chocolate chips/chunks in the microwave, for approximately 1 minute and 30 seconds. In a bowl, mix your maple syrup and almond butter together (if needed, you can microwave the almond butter for 30 seconds to make it easier to pour). Line a muffin/cupcake tray with cupcake liners. Add a layer of the melted chocolate to the bottom of the liners. Place in the freezer for about 10 minutes to allow the bottom layer to get hard. Add the almond butter and maple syrup mixture on top of the bottom chocolate layer. Lastly, use the rest of your melted chocolate to create the top layer. Place back in the freezer and wait until the chocolate has become hard.