Tag: vegan

Ingredients for 4 servings For the spinach-spaetzle 1 Spaetzle Sieve 200 g wholemeal spelt flour – fine-seven 150 g spinach leaves – wash Liquid ingredients and spices 200 ml of water 4 TBSP Egg replacement – do it yourself 4 TABLESPOONS of organic Margarine, vegan ½ TBSP peanut oil 1 Msp. Nutmeg powder ½ Heaped

Ingredients for 4 crepes For the crepes 100 g of wholemeal spelt flour 30 g of chestnut flour 200 ml of soy drink 100 ml of water Peanut oil – for Frying ½ TSP crystal salt For the filling 400 g potatoes, mealy – peel, wash, and a 1.5-cm cubes 100 g arugula 25 g

Ingredients for 2 servings For the black salsify Ragout 450 g salsify – with gloves on, peel and directly into cold water with the juice of half a lemon ½ Lemon – ¼ TSP of abrasion and squeeze 200 ml of almond drink 100 ml vegetable broth 1 TBSP Tamari (or soy sauce) 1 TSP

Ingredients for 2 servings For the black salsify salad 450 g salsify – with gloves on the peel and immediately place in cold water mixed with the juice of half a lemon, give 2 cutie tangerines (about 200 g) – peel 150 g of lettuce – wash thoroughly and drain 3 walnuts – coarsely chop

Ingredients for approximately 1 litre For the oat drink 50 g of whole grain rolled oats, gluten-free 2 – 3 dates, pitted 1 Ltr. Water ½ TBSP organic vegetable oil (neutral in taste) 1 Pinch Of Crystal Salt In addition, 1 nut milk bag (or passier cloth) Preparation Preparation time approx 5 minutes cooking/baking time

Ingredients for 4 servings For the pumpkin-Cabbage-Curry 800 g Hokkaido pumpkin with the peel in 1-inch cubes 400 g of Savoy cabbage – wash, remove the stem and into 2-cm strips 30 g cashew nuts – coarsely chop 1 mild red chilli – remove seeds and finely chop Liquid ingredients and spices 450 ml vegetable

Ingredients for 2 servings For the Curry 120 g of whole grain basmati rice – rinse thoroughly 200 g of Baby pineapple (net weight) – roll the dice 150 g of Papaya (net weight) – remove seeds and in 1-cm pieces 100 g Tempeh – 4 cm long and 0.5 cm thin slices 2 TBSP

Ingredients for 2 servings For the vegetable stir-fry 200 g Tempeh – in a 5-mm-slice 180 g broccoli in small florets cut 120 g of whole grain basmati rice – rinse thoroughly 80 g red pepper – remove seeds and cut into strips Liquid ingredients and spices 400 ml of water 4 TBSP peanut oil

Ingredients for 2 servings For the Curry 450 g of cassava root peel and cut into 1,5 cm cubes 300 g broccoli in small florets cut 150 g yellow bell pepper – cut into strips 30 g flaked Almonds – fat free roasting 1 Mango into 1 cm cubes 1 mild red chilli – remove

Ingredients for approx. 150 g Pesto For the chilli Pesto 300 g of tomato puree 3 TABLESPOONS peanut oil 1 ½ TABLESPOONS Xylitol or cane sugar 1 TBSP Apple cider vinegar 1 TBSP chopped ginger 2 Kaffir lime leaves – remove the stalks 1 stalk of lemon grass – cut into thin rings 1 TSP

Ingredients for 4 servings (16 pieces) For the Gyoza 240 g wholemeal spelt flour for the work surface 100 ml of boiling-hot water 60 ml cold water ½ TSP crystal salt For the filling 80 g of Shiitake cut into thin strips 100 g Savoy cabbage (Wirz) – remove the stem and into 3-cm strips

Ingredients for 4 servings (makes 2 Sushi rolls à approx. 15 cm) For the vegan Sushi 120 g Sushi rice – wash 2 nori sheets 100 g of smoked tofu – the length of the longer portion 6 thin slices cut 1 large leaf of red cabbage – wash, cut into thin strips something cucumber

Ingredients for 1 ½ gallons of soup For the Asian vegetable soup 700 g of vegetables (whatever is in the fridge, such as celery, leeks, carrots, Zucchini, etc.) – crushing of coarse Liquid ingredients and spices 700 ml vegetable broth 400 ml coconut milk 2 TBSP coconut oil 2 TBSP Tamari (or soy sauce) 1

Thanksgiving can be a stressful time for everybody—I’ll take “Unsolicited Questions About My Relationship Status’ for $200, Alex—but it’s especially tough when everyone at the table has different food preferences. The good news? There are so many delish vegan Thanksgiving recipes that will fit seamlessly into your spread. Staples like roasted Brussels sprouts and colorful

Cauliflower rice is really versatile – it’s perfect paired with a range of meals. You can serve it plain to soak up the flavours of a dish or spice it up to make a tasty side. There’s so many simple ways to flavour your cauliflower rice, but I love this vibrant turmeric spiced version. Spiked

At the height of her career, Elle Macpherson was dubbed ‘The Body’ due to her supermodel proportions. The Australian business mogul has always been open about the hard work and discipline she puts in to maintain her shape, and now the 54-year-old is speaking candidly about how why she decided to overhaul her diet.  “I started to put on

Meet Tanya Poppett. She’s many things: a trainer, fitness influencer and Adidas ambassador with a penchant for a plant-based diet and a passion for holistic life-balance. So, when it comes to the world of wellness, it’s safe to say she knows her sh*t. We recently hit her up to chat about her healthy habits, how she maintains motivation and her

Thinking about going vegan? While cutting out animal products altogether can be pretty tough, there are some established health benefits, says doctor Maggie Michalczyk. “Being vegan eliminates a big source of saturated fat from the diet and (hopefully) adds more fibrous vegetables to the diet in its place. So there is a lower risk for things like high cholesterol and

You’ve seen it on the menu at your favourite healthy cafe and it’s a regular addition in plant-based recipes – but what exactly is nutritional yeast? From its health stats to its flavour profile – we break down everything you need to know about this très-trend ingredient. What is nutritional yeast? Nutritional yeast is a deactivated strain of

Stephanie Schwartz tried a 21-day vegan challenge with a friend in 2015 because “I wanted to lose a few kilograms and see if I could get visible abs, like all the yogi vegan Instagram girls, and this seemed like a healthy way to do it.” So Schwartz, then 25, abstained from all animal products — meat,