I stopped eating meat completely 2 months ago and recipes like this have made is so so easy! Here is the coconut Dal I adapted to make the pumpkin soup/dal. It has the slightest spice to it but just a heart well rounded main meal. Recipe in story and will be going up on my blog.
I initially got this recipe from a hello fresh delivery but adapted it with different spices till it 100 % suited me
So last week I read on the internet (& if it’s on the internet, it’s true 🙈) that if you think your photo is too ugly for Instagram, then it probably is.... for some reason this was going through my head as I posted this photo of my dinner but as with most questionable decisions I have made in my life, I thought ‘f*ck it, I’m going to do it anyway’, because my life mission is to share my shitty ugly home cooking with you whether you like it or not!
Today has been a day of numbers- 1 essay, 3 drafts written & re-written, 2000 words typed and 1000 words left to go, 100s of articles read & analysed, 5 loads of procrastination washing, 1 coffee, 1 red bull, 1 workout and somehow I still managed to get in 10,000 steps for the day! I am exhausted.
After coming to the definitive conclusion last week that carbs are not my friend, I’m back on a meal plan and feeling so much better already! Got a new PB of 120kg deadlift too! Tonight’s dinner is one of those ‘I haven’t been shopping because pay day is next week and I’m broke so I will just have to eat whatever’s in the fridge’ kind of meals, but it turned out ok - just ugly! I found some of those weird konjac noodles in my pantry and warmed them up with some (vegan) chicken stock. Made a sauce with sriracha, soy sauce, peanut butter + chicken stock water, mixed it through the noodles, added some soft tofu (cooked to perfection I might add), bok choy, a purple carrot and an orange carrot. Topped with extra sriracha and some sesame seeds! Today is one week True Grit and I’m shitting myself 🙈💩 Tomorrow we’re off to Bounce to try their obstacle course!
Happy Saturday Lovelies 💛
I’m drooling over this Cauliflower Tikka Masala 😍🤤 made by amazing @mymeatlessmeals 🤩
Tag a friend you would like to share this with 👇
Wish everyone a wonderful weekend 🙌❤️
• 500 g cauliflower florets
• 1/2 cup unsweetened coconut yogurt
• 1 tsp Himalayan salt
• 1 tsp coriander
• 3 tsp paprika
• 1 tsp chili powder • 2 tsp cumin
• 1 tbs lemons juice
• 1 tsp garlic, grated • 1 tsp ginger, grated
- Mix all the ingredients in a large bowl, add cauliflower florets, and toss until fully coated before baking at 400 for 30-40 minutes (flip half way).
• 2 tbs vegan butter or cooking oil • 1 tbs garlic, minced
• 2 tbs ginger, minced
• 1 tsp turmeric
• 2 tsp cumin
• 1 tsp coriander
• 2 tsp garam masala
• 1 tsp chili powder • 2 tsp paprika
• 1 tsp Himalayan salt
• 1/4 cup tomato paste • 200 g onion, chopped
• 2 1/2 (2.5) cup tomato passata • 1 cup unsweetened non dairy cream or coconut cream
• 1/2 cup unsweetened coconut yogurt • fresh coriander
1. On medium low heat, sauté garlic and ginger in vegan butter until fragrant before adding all spices.
2. Continue to toast the spices in butter/ oil to get the aroma going before adding chopped onion.
3. Sauté onion until translucent; then, mix in tomato purée.
4. Pour in tomato passata and stir, followed by non dairy cream and coconut yogurt.
5. Mix well before bringing to a boil; then reduce the heat to low and leave to simmer for 7-10 minutes. At this point you could add water if you prefer your sauce less thick- I just happen to like mine this way.
6. Have a taste and add salt: I needed 1 teaspoon of Himalayan salt- if you’re using table salt, cut that amount by half.
7. Add roasted cauliflower and fold everything together.
8. Serve hot with a side of saffron basmati rice and garnish with fresh coriander/ cilantro- DO NOT add if you’re not going to eat it right away, only when serving. .
A little sunny creation to brighten up your Saturday ☀️ These raw vegan chocolate and mango cheesecake slices by @katliciousbites look and sounds delicious! 💛
🍽 Recipe below 🍽
1/2 cup macadamia nuts
1 cup shredded coconut
1 tbsp Iucuma powder
6 Medjool dates (pitted and soaked for at least 15 min)
1/2 cup raw cacao powder
1/3 cup maple syrup
1/4 cup coconut oil, melted
pinch of salt
2 cups cashews (soaked for at least 4 hours, rinsed & drained)
1 1/2 cups mango chunks (approx 2 mangoes)
1 tsp vanilla extract
1/4 cup maple syrup
1 tsp maca powder (optional)
1/4 cup coconut milk
1/3 cup coconut oil
1. Crust: Add nuts, shredded coconut and Iucuma powder to a food processor. Pulse until fine crumbs form. Add dates and process until well combined.
2. Line a 20cm square pan with baking paper, cross two sheets so it makes t easier to lift out the later on.
3. Press the mixture firmly into the prepared square pan and flatten.
4. Chocolate layer: Put all ingredients into a small mixing bowl and whisk together until it turns into a smooth chocolate. Pour over the crust and spread it out evenly. Place in the freezer while you make the filling.
5. Mango filling: Add all ingredients, except coconut oil, into the food processor and blend until the mixture is smooth and creamy. Add coconut oil and blend for another minute. Pour onto the base and spread evenly.
6. Place in the freezer for at least 4-5 hours before slicing.