#forksoverknives Instagram Photos & Videos

forksoverknives - 520546 posts

Latest Instagram Posts

  • plantbased_raych - Raychel Adreani RDN, LDN @plantbased_raych 21 minutes ago
  • Freshly Baked Apple Crisp 🍎🥰🍨🍂
Fall flavors are my favorite, so I was super excited to make Apple Crisp with apples I got apple picking on Sunday!
Swipe to see the proud baker 👩🏻‍🍳➡️
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Recipe: (adapted from @forksoverknives) 
6 Medium Apples, chopped
(I used Macintosh, Granny Smith & Honey Crisp)
1/2 Lemon, juiced
1 1/2 cups Oat Flour
1 1/2 cups Whole Rolled Oats
1/2 cup Pure Maple Syrup
1/4 cup Almond Butter, creamy
1/2 Tbsp Coconut Oil (optional)
2 Tbsp Flax Meal 
1 1/2 tsp Baking Powder
1-2 tsp Apple Pie Seasoning (cinnamon, nutmeg, allspice)
1/4 tsp salt

Method of Preparation:
1. Preheat the oven to 425 degrees F.
2. Cook the apples in a sautée pan over medium heat with lemon juice, with a Tbsp of water, pinch of sea sat and cinnamon for 5-7mins until the apples start to soften. Transfer apples into a baking dish.
3. In a mixing bowl, combine the oat flour, rolled oats, maple syrup, almond butter, coconut oil, flax meal, baking powder and seasonings; use your fingers to rub the mixture together until everything is well incorporated and it forms crumbles/small clumps. 
4. Spread the crumble mixture over the apples in an even layer. Bake for 20 mins until golden brown. Let the apple crisp cool for at least 5-10 mins before serving.
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I topped mine with @so_delicious coconut milk vanilla bean ice cream. Craving satisfied 😌🙌🏼 #RDApproved 
#WFPB #ForksOverKnives #VeganAppleCrisp Freshly Baked Apple Crisp 🍎🥰🍨🍂 Fall flavors are my favorite, so I was super excited to make Apple Crisp with apples I got apple picking on Sunday! Swipe to see the proud baker 👩🏻‍🍳➡️ . Recipe: (adapted from @forksoverknives) 6 Medium Apples, chopped (I used Macintosh, Granny Smith & Honey Crisp) 1/2 Lemon, juiced 1 1/2 cups Oat Flour 1 1/2 cups Whole Rolled Oats 1/2 cup Pure Maple Syrup 1/4 cup Almond Butter, creamy 1/2 Tbsp Coconut Oil (optional) 2 Tbsp Flax Meal 1 1/2 tsp Baking Powder 1-2 tsp Apple Pie Seasoning (cinnamon, nutmeg, allspice) 1/4 tsp salt Method of Preparation: 1. Preheat the oven to 425 degrees F. 2. Cook the apples in a sautée pan over medium heat with lemon juice, with a Tbsp of water, pinch of sea sat and cinnamon for 5-7mins until the apples start to soften. Transfer apples into a baking dish. 3. In a mixing bowl, combine the oat flour, rolled oats, maple syrup, almond butter, coconut oil, flax meal, baking powder and seasonings; use your fingers to rub the mixture together until everything is well incorporated and it forms crumbles/small clumps. 4. Spread the crumble mixture over the apples in an even layer. Bake for 20 mins until golden brown. Let the apple crisp cool for at least 5-10 mins before serving. . I topped mine with @so_delicious coconut milk vanilla bean ice cream. Craving satisfied 😌🙌🏼 #rdapproved #wfpb #forksoverknives #veganapplecrisp
  • Freshly Baked Apple Crisp 🍎🥰🍨🍂 Fall flavors are my favorite, so I was super excited to make Apple Crisp with apples I got apple picking on Sunday! Swipe to see the proud baker 👩🏻‍🍳➡️ . Recipe: (adapted from @forksoverknives) 6 Medium Apples, chopped (I used Macintosh, Granny Smith & Honey Crisp) 1/2 Lemon, juiced 1 1/2 cups Oat Flour 1 1/2 cups Whole Rolled Oats 1/2 cup Pure Maple Syrup 1/4 cup Almond Butter, creamy 1/2 Tbsp Coconut Oil (optional) 2 Tbsp Flax Meal 1 1/2 tsp Baking Powder 1-2 tsp Apple Pie Seasoning (cinnamon, nutmeg, allspice) 1/4 tsp salt Method of Preparation: 1. Preheat the oven to 425 degrees F. 2. Cook the apples in a sautée pan over medium heat with lemon juice, with a Tbsp of water, pinch of sea sat and cinnamon for 5-7mins until the apples start to soften. Transfer apples into a baking dish. 3. In a mixing bowl, combine the oat flour, rolled oats, maple syrup, almond butter, coconut oil, flax meal, baking powder and seasonings; use your fingers to rub the mixture together until everything is well incorporated and it forms crumbles/small clumps. 4. Spread the crumble mixture over the apples in an even layer. Bake for 20 mins until golden brown. Let the apple crisp cool for at least 5-10 mins before serving. . I topped mine with @so_delicious coconut milk vanilla bean ice cream. Craving satisfied 😌🙌🏼 #rdapproved #wfpb #forksoverknives #veganapplecrisp
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  • somiigbene - Somi Igbene 🕊 @somiigbene 46 minutes ago
  • I often joke that I should be Asian because I adore the cuisine so much, it’s crazy! I’ve wanted to show you this recipe for a while, and I’m so glad I’ve finally done it.
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This is a slightly modified version of South Indian lemon 🍋 rice. It is usually made with peanuts, but as I didn’t have any on hand, I used almonds. Lemon rice is typically eaten on its own or with a salad and roti. I've served mine with a mushroom and 🍅 salad. This was so delicious, extremely satisfying and of course #nutrientdense. With all the antioxidants from the turmeric and tomatoes, vitamin E and manganese from the almonds and folate and phytonutrients in the greens, you can be rest assured that you’re getting lots of goodness from this bowl 😊
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{Recipe Serves 1} To make my version, you need:
180g freshly cooked basmati rice
1 tbsp olive or coconut oil 
¼ tsp mustard seeds
1 green chilli, sliced
⅛ tsp ground fenugreek
¼ teaspoon grated or minced ginger
¼ teaspoon minced garlic
¼ teaspoon ground turmeric
8 almonds, halved or left whole
5 curry leaves
1 ½ teaspoon lemon juice
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Heat the oil in a medium non-stick frying pan then add the mustard seeds and chillies and stir fry for 1-2 minutes or until the mustard seeds are slightly browned. Add the garlic, ginger, turmeric, fenugreek, curry leaves and almonds and stir fry for about one minute. Stir in the rice and lemon juice, season with a pinch of salt and mix thoroughly to combine. Fry for a further minute then take the pan off the heat. Enjoy on its own, with a side of veggies or a salad of your choice. I often joke that I should be Asian because I adore the cuisine so much, it’s crazy! I’ve wanted to show you this recipe for a while, and I’m so glad I’ve finally done it. ~ This is a slightly modified version of South Indian lemon 🍋 rice. It is usually made with peanuts, but as I didn’t have any on hand, I used almonds. Lemon rice is typically eaten on its own or with a salad and roti. I've served mine with a mushroom and 🍅 salad. This was so delicious, extremely satisfying and of course #nutrientdense. With all the antioxidants from the turmeric and tomatoes, vitamin E and manganese from the almonds and folate and phytonutrients in the greens, you can be rest assured that you’re getting lots of goodness from this bowl 😊 - {Recipe Serves 1} To make my version, you need: 180g freshly cooked basmati rice 1 tbsp olive or coconut oil ¼ tsp mustard seeds 1 green chilli, sliced ⅛ tsp ground fenugreek ¼ teaspoon grated or minced ginger ¼ teaspoon minced garlic ¼ teaspoon ground turmeric 8 almonds, halved or left whole 5 curry leaves 1 ½ teaspoon lemon juice - Heat the oil in a medium non-stick frying pan then add the mustard seeds and chillies and stir fry for 1-2 minutes or until the mustard seeds are slightly browned. Add the garlic, ginger, turmeric, fenugreek, curry leaves and almonds and stir fry for about one minute. Stir in the rice and lemon juice, season with a pinch of salt and mix thoroughly to combine. Fry for a further minute then take the pan off the heat. Enjoy on its own, with a side of veggies or a salad of your choice.
  • I often joke that I should be Asian because I adore the cuisine so much, it’s crazy! I’ve wanted to show you this recipe for a while, and I’m so glad I’ve finally done it. ~ This is a slightly modified version of South Indian lemon 🍋 rice. It is usually made with peanuts, but as I didn’t have any on hand, I used almonds. Lemon rice is typically eaten on its own or with a salad and roti. I've served mine with a mushroom and 🍅 salad. This was so delicious, extremely satisfying and of course #nutrientdense. With all the antioxidants from the turmeric and tomatoes, vitamin E and manganese from the almonds and folate and phytonutrients in the greens, you can be rest assured that you’re getting lots of goodness from this bowl 😊 - {Recipe Serves 1} To make my version, you need: 180g freshly cooked basmati rice 1 tbsp olive or coconut oil ¼ tsp mustard seeds 1 green chilli, sliced ⅛ tsp ground fenugreek ¼ teaspoon grated or minced ginger ¼ teaspoon minced garlic ¼ teaspoon ground turmeric 8 almonds, halved or left whole 5 curry leaves 1 ½ teaspoon lemon juice - Heat the oil in a medium non-stick frying pan then add the mustard seeds and chillies and stir fry for 1-2 minutes or until the mustard seeds are slightly browned. Add the garlic, ginger, turmeric, fenugreek, curry leaves and almonds and stir fry for about one minute. Stir in the rice and lemon juice, season with a pinch of salt and mix thoroughly to combine. Fry for a further minute then take the pan off the heat. Enjoy on its own, with a side of veggies or a salad of your choice.
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  • nutritiouslynatalie - Natalie Archer @nutritiouslynatalie 1 hour ago
  • Super squares pumpkin edition! 🍂 I made my favorite healthy treat over the weekend and swapped out the almond butter for @moxienosh pumpkin cashew butter and omg they turned out SO GOOD. Love having a batch of these super squares in the house at all times because they are, of course, gf + vegan, but also because I only use dates to sweeten which makes me feel better about never being able to have just one. Recipe below and also on the blog! 
PUMPKIN SUPER SQUARES 
15 (good-sized) medjool dates, pits removed 
1/4 cup @moxienosh pumpkin cashew butter
1/4 cup coconut oil, melted
1 flax egg (1 Tbs ground flax + 2 Tbs water)
1/2 cup gf rolled oats, ground into a flour
1/2 cup gf rolled oats, left as is 
1/2 cup almond flour
1/4 cup cacao nibs
1/2 tsp cinnamon 
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt 
2 Tbs @paschachocolate unsweetened cacao baking chips, melted (or sub chocolate of choice) 
Preheat oven to 350 degrees F. Line a loaf pan with parchment or lightly grease with coconut oil. Make flax egg and place aside. Place 1/2 cup oats in food processor to make into a flour, then add to a large mixing bowl along with the remaining 1/2 cup of whole oats, almond flour, chia + hemp seeds, cacao nibs, baking soda, baking powder, cinnamon and sea salt. Mix together to combine. Then place dates, melted coconut oil, pumpkin cashew butter (or sub almond butter), and flax egg in the food processor until a paste-like texture forms. Add the wet ingredients to the bowl of dry and combine (I find using your hands is the best! If mix looks too dry you could always add a teeny bit extra coconut oil or nut butter, but this is unlikely) Next place everything into the greased or parchment lined loaf pan and press down evenly using your hands or the back of a clean spoon. Place in the oven for 16 minutes. While cooling, melt the chocolate chips (in the microwave in 30 second increments) then drizzle on top. Let everything cool for about 45 minutes to an hour before you cut into it or place in the freezer for a few (I like to flip the pan over onto a cutting board and cut them into squares that way rather than straight from the pan)! #nutritiouslynatalie Super squares pumpkin edition! 🍂 I made my favorite healthy treat over the weekend and swapped out the almond butter for @moxienosh pumpkin cashew butter and omg they turned out SO GOOD. Love having a batch of these super squares in the house at all times because they are, of course, gf + vegan, but also because I only use dates to sweeten which makes me feel better about never being able to have just one. Recipe below and also on the blog! PUMPKIN SUPER SQUARES 15 (good-sized) medjool dates, pits removed 1/4 cup @moxienosh pumpkin cashew butter 1/4 cup coconut oil, melted 1 flax egg (1 Tbs ground flax + 2 Tbs water) 1/2 cup gf rolled oats, ground into a flour 1/2 cup gf rolled oats, left as is 1/2 cup almond flour 1/4 cup cacao nibs 1/2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 2 Tbs @paschachocolate unsweetened cacao baking chips, melted (or sub chocolate of choice) Preheat oven to 350 degrees F. Line a loaf pan with parchment or lightly grease with coconut oil. Make flax egg and place aside. Place 1/2 cup oats in food processor to make into a flour, then add to a large mixing bowl along with the remaining 1/2 cup of whole oats, almond flour, chia + hemp seeds, cacao nibs, baking soda, baking powder, cinnamon and sea salt. Mix together to combine. Then place dates, melted coconut oil, pumpkin cashew butter (or sub almond butter), and flax egg in the food processor until a paste-like texture forms. Add the wet ingredients to the bowl of dry and combine (I find using your hands is the best! If mix looks too dry you could always add a teeny bit extra coconut oil or nut butter, but this is unlikely) Next place everything into the greased or parchment lined loaf pan and press down evenly using your hands or the back of a clean spoon. Place in the oven for 16 minutes. While cooling, melt the chocolate chips (in the microwave in 30 second increments) then drizzle on top. Let everything cool for about 45 minutes to an hour before you cut into it or place in the freezer for a few (I like to flip the pan over onto a cutting board and cut them into squares that way rather than straight from the pan)! #nutritiouslynatalie
  • Super squares pumpkin edition! 🍂 I made my favorite healthy treat over the weekend and swapped out the almond butter for @moxienosh pumpkin cashew butter and omg they turned out SO GOOD. Love having a batch of these super squares in the house at all times because they are, of course, gf + vegan, but also because I only use dates to sweeten which makes me feel better about never being able to have just one. Recipe below and also on the blog! PUMPKIN SUPER SQUARES 15 (good-sized) medjool dates, pits removed 1/4 cup @moxienosh pumpkin cashew butter 1/4 cup coconut oil, melted 1 flax egg (1 Tbs ground flax + 2 Tbs water) 1/2 cup gf rolled oats, ground into a flour 1/2 cup gf rolled oats, left as is 1/2 cup almond flour 1/4 cup cacao nibs 1/2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 2 Tbs @paschachocolate unsweetened cacao baking chips, melted (or sub chocolate of choice) Preheat oven to 350 degrees F. Line a loaf pan with parchment or lightly grease with coconut oil. Make flax egg and place aside. Place 1/2 cup oats in food processor to make into a flour, then add to a large mixing bowl along with the remaining 1/2 cup of whole oats, almond flour, chia + hemp seeds, cacao nibs, baking soda, baking powder, cinnamon and sea salt. Mix together to combine. Then place dates, melted coconut oil, pumpkin cashew butter (or sub almond butter), and flax egg in the food processor until a paste-like texture forms. Add the wet ingredients to the bowl of dry and combine (I find using your hands is the best! If mix looks too dry you could always add a teeny bit extra coconut oil or nut butter, but this is unlikely) Next place everything into the greased or parchment lined loaf pan and press down evenly using your hands or the back of a clean spoon. Place in the oven for 16 minutes. While cooling, melt the chocolate chips (in the microwave in 30 second increments) then drizzle on top. Let everything cool for about 45 minutes to an hour before you cut into it or place in the freezer for a few (I like to flip the pan over onto a cutting board and cut them into squares that way rather than straight from the pan)! #nutritiouslynatalie
  • 66 7
  • vegancanteen - @vegancanteen 2 hours ago
  • Chilli stuffed sweet potatoes by  @bos.kitchen ❤️
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Follow @vegancanteen for more delicious vegan recipes! #vegancanteen
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(makes enough chilli for 6 sweet potatoes)
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2 tbsp olive oil
1 onion
2 peppers
1 courgette (zucchini)
1 chilli
3 garlic cloves
1 tin kidney beans, drained
1 tin sweetcorn
1 tin tomatoes
3 tbsp tomato puree
2 tsp cumin, ground
2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp each salt and pepper
3-6 sweet potatoes
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Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200C/400F. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt. Chilli stuffed sweet potatoes by @bos.kitchen ❤️ . Follow @vegancanteen for more delicious vegan recipes! #vegancanteen . (makes enough chilli for 6 sweet potatoes) . 2 tbsp olive oil 1 onion 2 peppers 1 courgette (zucchini) 1 chilli 3 garlic cloves 1 tin kidney beans, drained 1 tin sweetcorn 1 tin tomatoes 3 tbsp tomato puree 2 tsp cumin, ground 2 tsp oregano 1/2 tsp cayenne pepper 1/2 tsp each salt and pepper 3-6 sweet potatoes . Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200C/400F. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt.
  • Chilli stuffed sweet potatoes by @bos.kitchen ❤️ . Follow @vegancanteen for more delicious vegan recipes! #vegancanteen . (makes enough chilli for 6 sweet potatoes) . 2 tbsp olive oil 1 onion 2 peppers 1 courgette (zucchini) 1 chilli 3 garlic cloves 1 tin kidney beans, drained 1 tin sweetcorn 1 tin tomatoes 3 tbsp tomato puree 2 tsp cumin, ground 2 tsp oregano 1/2 tsp cayenne pepper 1/2 tsp each salt and pepper 3-6 sweet potatoes . Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200C/400F. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt.
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  • vegangotgame - @vegangotgame 3 hours ago
  • Baked Buffalo Cauliflower Bites by @thevegansara 😋 Crunchy, spicy, and tangy pieces of cauliflower!
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Follow @vegangotgame for more delicious vegan recipes! #vegangotgame
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​What you need: 1/2 head cauliflower cut into 1 1/2 in florets, 1 cup flour , 1/2 tsp salt, 1/4 tsp pepper, 3/4 cup coconut milk, 2 tsp apple cider vinegar, 2 tbl hot sauce ( I used Franks) , 1 1/2 cups Panko bread crumbs, 1tsp paprika, 1/2 tsp garlic powder. For the Buffalo Sauce: 1/2 cup hot sauce, 2 tbl coconut oil, 1 tbl organic sugar (I used coconut), 2 tsp apple cider vinegar 
1️⃣ On stovetop, cook cauliflower in boiling water 4-5 min until fork tender (not mushy)
Drain, rinse with cold water till cauli is cool, dry,set aside
2️⃣ To bread cauli set up 3 bowls, one bowl with flour/salt/pepper, second bowl with coconut milk, apple cider vinegar, hot sauce (evenly combined), last bowl with Panko/paprika/garlic. Line large baking sheet with parchment paper misted with oil
3️⃣ Take one caulif piece toss into flour bowl shaking off excess, dip into milk bowl getting all areas, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat until all cauli pieces are coated
4️⃣Bake at 400 F for 20 min flipping half way through.
5️⃣ While cauli is baking make the buffalo sauce. Whisk all sauce ingredients over low on stovetop until coconut oil is melted & sauce is warm. 
6️⃣ Pour the sauce in a medium bowl and gently mix the cauliflower bites in with the sauce until coated. Enjoy!
I served my bites with the classics: carrot & celery sticks with a store bought vegan blue cheese. Baked Buffalo Cauliflower Bites by @thevegansara 😋 Crunchy, spicy, and tangy pieces of cauliflower! . Follow @vegangotgame for more delicious vegan recipes! #vegangotgame . ​What you need: 1/2 head cauliflower cut into 1 1/2 in florets, 1 cup flour , 1/2 tsp salt, 1/4 tsp pepper, 3/4 cup coconut milk, 2 tsp apple cider vinegar, 2 tbl hot sauce ( I used Franks) , 1 1/2 cups Panko bread crumbs, 1tsp paprika, 1/2 tsp garlic powder. For the Buffalo Sauce: 1/2 cup hot sauce, 2 tbl coconut oil, 1 tbl organic sugar (I used coconut), 2 tsp apple cider vinegar 1️⃣ On stovetop, cook cauliflower in boiling water 4-5 min until fork tender (not mushy) Drain, rinse with cold water till cauli is cool, dry,set aside 2️⃣ To bread cauli set up 3 bowls, one bowl with flour/salt/pepper, second bowl with coconut milk, apple cider vinegar, hot sauce (evenly combined), last bowl with Panko/paprika/garlic. Line large baking sheet with parchment paper misted with oil 3️⃣ Take one caulif piece toss into flour bowl shaking off excess, dip into milk bowl getting all areas, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat until all cauli pieces are coated 4️⃣Bake at 400 F for 20 min flipping half way through. 5️⃣ While cauli is baking make the buffalo sauce. Whisk all sauce ingredients over low on stovetop until coconut oil is melted & sauce is warm. 6️⃣ Pour the sauce in a medium bowl and gently mix the cauliflower bites in with the sauce until coated. Enjoy! I served my bites with the classics: carrot & celery sticks with a store bought vegan blue cheese.
  • Baked Buffalo Cauliflower Bites by @thevegansara 😋 Crunchy, spicy, and tangy pieces of cauliflower! . Follow @vegangotgame for more delicious vegan recipes! #vegangotgame . ​What you need: 1/2 head cauliflower cut into 1 1/2 in florets, 1 cup flour , 1/2 tsp salt, 1/4 tsp pepper, 3/4 cup coconut milk, 2 tsp apple cider vinegar, 2 tbl hot sauce ( I used Franks) , 1 1/2 cups Panko bread crumbs, 1tsp paprika, 1/2 tsp garlic powder. For the Buffalo Sauce: 1/2 cup hot sauce, 2 tbl coconut oil, 1 tbl organic sugar (I used coconut), 2 tsp apple cider vinegar 1️⃣ On stovetop, cook cauliflower in boiling water 4-5 min until fork tender (not mushy) Drain, rinse with cold water till cauli is cool, dry,set aside 2️⃣ To bread cauli set up 3 bowls, one bowl with flour/salt/pepper, second bowl with coconut milk, apple cider vinegar, hot sauce (evenly combined), last bowl with Panko/paprika/garlic. Line large baking sheet with parchment paper misted with oil 3️⃣ Take one caulif piece toss into flour bowl shaking off excess, dip into milk bowl getting all areas, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat until all cauli pieces are coated 4️⃣Bake at 400 F for 20 min flipping half way through. 5️⃣ While cauli is baking make the buffalo sauce. Whisk all sauce ingredients over low on stovetop until coconut oil is melted & sauce is warm. 6️⃣ Pour the sauce in a medium bowl and gently mix the cauliflower bites in with the sauce until coated. Enjoy! I served my bites with the classics: carrot & celery sticks with a store bought vegan blue cheese.
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  • crueltyfree.cooking - Daniella’s Vegan Foodsta @crueltyfree.cooking 5 days ago
  • Dinner 😋 @annieshomegrown Vegan Mac and Cheeze, Broccoli 🥦, and @beyondmeat I usually don’t eat macaroni/ pasta unless it’s made from lentils, chickpeas, or tofu, but this Mac and cheese actually had a surprisingly good amount of protein, plus it was so quick and easy! Dinner 😋 @annieshomegrown Vegan Mac and Cheeze, Broccoli 🥦, and @beyondmeat I usually don’t eat macaroni/ pasta unless it’s made from lentils, chickpeas, or tofu, but this Mac and cheese actually had a surprisingly good amount of protein, plus it was so quick and easy!
  • Dinner 😋 @annieshomegrown Vegan Mac and Cheeze, Broccoli 🥦, and @beyondmeat I usually don’t eat macaroni/ pasta unless it’s made from lentils, chickpeas, or tofu, but this Mac and cheese actually had a surprisingly good amount of protein, plus it was so quick and easy!
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  • crueltyfree.cooking - Daniella’s Vegan Foodsta @crueltyfree.cooking 5 days ago
  • Today’s Lunch- @gardein Chickn Scallopini cooked with lemon juice and white wine + mushrooms + brown and wild rice with chickpeas and broccoli Today’s Lunch- @gardein Chickn Scallopini cooked with lemon juice and white wine + mushrooms + brown and wild rice with chickpeas and broccoli
  • Today’s Lunch- @gardein Chickn Scallopini cooked with lemon juice and white wine + mushrooms + brown and wild rice with chickpeas and broccoli
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  • crueltyfree.cooking - Daniella’s Vegan Foodsta @crueltyfree.cooking 1 week ago
  • Lunch today was @gardein Turky cutlets with gravy, chickpeas, and garlic roasted green beans! 28g protein and so delicious Lunch today was @gardein Turky cutlets with gravy, chickpeas, and garlic roasted green beans! 28g protein and so delicious
  • Lunch today was @gardein Turky cutlets with gravy, chickpeas, and garlic roasted green beans! 28g protein and so delicious
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