#veganblog

I was not expecting this level of food when Nat and I bought tickets for hoedown2019. There was a smoked soft cheese that I ate that I’m pretty sure descended from the heavens ⛅️
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#veganbuffalo #veganmealprep #veganvibes #vegancommunity #plantbasedeats #plantbasedprotein#veganmeal #eattolive #vegan #eatvegan #wholefoodsplantbased #veganlifestyle #rawsqueeze #veganismdaily #veganinspo #healthymeals #wholefoodplantbaseddiet #veganbowls #wfpb #plantbaseddiet #healthyeatingtips #eatwellfeelwell #veganblog #wholefooddiet #healthyeatingideas #eatforhealth #IINalumni #eattherainbow #nutritionplan (at Farm Sanctuary)
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this is something that i’ve been meaning to try for ages and kept putting off out of fear it was too different from my usual bowls of salad and vegan cheese on toast. i’m glad i broke free from my usual food habits though as this was legit delish and probably one of the easiest lunches ever. 

miso aubergine = miso happy

ingredients:

• 1 aubergine
  
• olive oil
  
• salt
  

sauce:

• 1.5 tablespoon white miso
  
• 1.5 tablespoon tamari
  
• 1.5 tablespoon sugar 

garnish:

• purple spring onion
  

1. preheat ur oven to 200*. 

2. cut an aubergine in half - mine isn’t a perfect half because i was using this up but u get the gist. score the aubergine to make a criss cross pattern. place in a pan and drizzle with olive oil and salt. 

3. bake the aubergine for 25 mins. whilst this is going down… in a small bowl combine ur sauce ingredients till smooth. 

4. remove aubergine from oven, generously apply ur sauce and place under a hot grill for 5 minutes. 

5. devour

disclaimer: aubergine = eggplant if ur not from the uk xx

#sendnooooods VEGAN RAMEN TIME - this broth is super adaptable and can be used for a simple warming soup, a great base for ramen or you can even add rice for a hearty winter warmer. adapt it all you like, but keep the base the same as i assure you it is heavenly! 

I’m gunna lay out the broth recipe first then show you how to quickly assemble it as a ramen once the broth has simmered away nicely, so hang tight for the deets.

Vegan Ramen 

ingredients:

broth: (serves roughly 5)

1 tbsp sesame oil

1 white onion (in sixths)

1 tbsp miso paste 

1 green chilli (finely chopped) 

2 garlic cloves (finely chopped) 

1 tsp dark soy sauce 

1 tsp rice wine vinegar

1 vegetable stock cube 

handful of roughly chopped chestnut mushrooms

600ml water 

1. in a large saucepan, on a medium heat, add your sesame oil, allow to heat then whack in yr onion till nicely soft. follow up with yr miso, green chilli and garlic cloves. stir away for about 5 mins then add the rest of the broth ingredients, minus the water, stir for a further 2 mins.

2. add the water. bring to the boil. simmer for minimum half an hour.

3. You can serve it now or if you bare with me you can make this in to a rad ramen by following the next steps….

ramen: (serves 2)

200g pack noodles (microwaved to pack instructions) - ((you can use any noodles here but i find the cheap microwavable ones structurally v sound in a soup and using a microwave is obvs v easy))

250g long stem broccoli 

200g okra 

1 spring onion 

2 tsp sesame seeds

2 tsp fresh coriander (or cilantro if yr american) 

1. microwave yr noods. add your broccoli and okra to the soup and let those yummy greens simmer for a further ten mins. 

2. whilst this is goin’ on you can chop yr spring onion and coriander nice and fine. I also like to cook some spring rolls, tofu or dumplings sometimes to have on the side but i am greedy and this is an optional step. 

3. Assemble yr bowl:

noodles first

pour over yr soup - making sure you ladle in as many veggies as poss 

sprinkle over yr seeds, spring onion and coriander

devour.

This is such an easy meal to whip up (and a particularly good hangover food if you’re trying to avoid processed and nasty food). Recipe is down below but as always feel free to tweak and add anything you like to your taste!

Sweet and plain potato fries

Ingredients:

1 medium white potato

1 medium sweet potato

olive oil

1 tsp dried thyme

salt and pepper

1. Preheat your oven to 180*. 

2. Slice your potatoes in to chip like sticks, i leave the skins on but that is personal preference. Rub them in olive oil, dried thyme and a generous helping of salt and pepper.

3. Bake for 45 minutes.

4. Eat with…

Super Garlicky Humous

Ingredients:

3 cloves garlic

1 tbsp tahini

1 tin chickpeas

1 cup water

1. Blend the above ingredients until smooth, if too runny add more chickpeas, if too chunky add more water. Again, this is personal preference, I like my humous chunky. You can also add olive oil if you like a more silky finish to the dip.