Strawberry season *happy sigh*! I've been wondering how I could maximize the strawberry flavor in a strawberry cake. So many strawberry cake recipes call for boxes of artificially flavored gelatin but I wanted something made with real strawberries, have loads of strawberry flavor, and to be free of animal products. Applesauce cake is moist and delicious, so what would strawberry sauce cake be like? As it turned out: A slice of strawberry heaven! .
3 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 lbs or ~8 cups of frozen strawberries
2/3 cup neutral vegetable oil (e.g. avocado, canola)
4 tbsp white vinegar
2 tbsp vanilla extract
Start out by making the strawberry sauce. In a medium-sized pot over low-medium heat, cook the strawberries for 35-45 minutes, stirring occasionally and watching to make sure they don't burn. Reduce them until you have just over 3 cups of sauce. Let cool completely. Purée the sauce and measure out 3 cups for the cake recipe.
Preheat the oven to 350° F. Line three round 8 inch cake pans with parchment paper and grease the sides. In a large bowl, sift in the dry ingredients and whisk to blend. In a medium-sized bowl, whisk together the wet ingredients. Pour them into the dry ingredients, and stir with a large spoon just until blended. Pour the batter equally among the 3 pans and place in the middle rack of the oven. Bake for 25-30 minutes or until a toothpick inserted comes out clean (a couple of cooked crumbs is okay). Let cool for 20 minutes before turning out on a cooling rack. Cool completely before frosting and decorating as desired. I frosted this one in a strawberry vegan cream cheese frosting and topped with fresh strawberries. .
😋 birthday weekend breakfast made by Arman 🥑 smashed avo on homemade spelt roll (yes, the recipe will be coming to the blog soon 😉), with homemade red sauerkraut (this recipe you can find on the blog and you will never want to buy sauerkraut again 💖), and flax and pumpkin seeds plus a big green salad. Spring always makes me crave salads for breakfast, even though you know I’m 99% an oatmeal person - I wrote an entire ebook about it after all 😊. What are you having for breakfast today? Happy Saturday everyone ☀️
Winning the enchilada game! 🙌🏼🙌🏼 Subbed soy curls for jackfruit in my jackfruit carnitas enchiladas. 💪🏼Oh so good! Jonny got to the table while I was taking a pic and he said “when is my dinner going to come to me?” 🤣 Soon bud, soon!!! 🍴#fridaynight#veganenchiladas @daiyafoods cutting board cheese 🧀🧀🧀 @sweetcreekfoods enchilada sauce 🍅
We're all about grilling things right now. ☀️ I mean our long winter is finally over, so why wouldn't we want to spend as much time as possible outside.
This 🍑 Grilled Peach Flatbread literally embodies summer. Perfectly made up of sweet and spice, this flatbread is the perfect hello to the weekend.
Full recipe at LINK IN BIO ☝️
VEGAN PIZZA PANINI 😍
A lot of people ask if anyone else in my family eats a plant-based diet. No one in my immediate family eats a plant-based diet and while my husband isn’t fully vegan either, he eats whatever I make him. He especially LOVES when I make him fancy vegan meals like this VEGAN PIZZA PANINI! (Just don’t tell him it only uses 5 ingredients and 10 minutes to make 😉)
GET THE RECIPE from the link in my profile ☝🏼☝🏼☝🏼
YOUTUBE?? 🎥 Jeg har besluttet at smide mine usikkerheder til højre, og begynde at lave youtube videoer! Men... hvad vil i se?? Jeg havde tænkt “what I eat” videoer,, vlogs og måske nogle videoer om hvad vi har i skabene osv? Men jeg vil gerne høre hvad i ville se! ❤️
ALL IN VEGGIE NACHOS 💯 Friday night takeout cravings? Keep it healthy but oh so delicious with my veggie nachos that I guarantee your flatties/friends/kiddos will absolutely ADORE! Recipe below, would love to hear if you try it!
KIDNEY BEAN MIX
1 tbsp coconut oil
1 1/2 red onions, diced
2 cloves garlic, crushed
1 can @chantal_organics kidney beans, drained
3 tbsp tomato paste
1 tsp @chantal_organics cumin
1/2 tsp sea salt
1/4 tsp chill powder ⠀⠀⠀⠀⠀⠀⠀⠀
1 red capsicum, diced
1 yellow capsicum, diced
2 tomatoes, diced
1/2 red onion, diced
1 green chilli, sliced
1 c vegan cheese
1 avocado, diced
Coriander, stalks finely chopped, leaves roughly chopped
Sliced iceberg lettuce
1.Heat coconut oil in a pan, add onion and garlic and saute for 2 minutes until soft and clear, then add kidney beans, tomato paste, spices, and stir until mixed through.
2. Pour corn chips into a baking dish in one thin even layer. Top with spoonfuls of the bean mix, then sprinkled over the capsicum, fresh tomato, red onion, green chilli, and cheese.
3. Place in oven and bake for 10-12 minutes at 180°C (355°F) until cheese is melted and golden.
4. Remove, top with avocado, dollops of coconut yoghurt, coriander, and serve with lime quarter and sliced iceberg lettuce on the side. DELICIOUS!
And ENJOY! More recipe details in the link in my profile if you need any other recipe tips or just want to have a read 👆🏻(http://bit.ly/veggienachos). Have a great weekend friends. x B 💗
Pinterest 📌 begoodorganics
HEALTHY LOLLY CAKE 🍇 Yes, for REALS. Lolly cake that’s actually healthy! Hands up who loved a good ol’ circular slice of this stuff as a kid?? (me, me) 🙋🏼♀️ Find out how I’ve done it plant-based and bodily justice by entering your details up top ☝🏼 (bit.ly/begoodorg) 💯 Coming to your inbox this arvo! x B
Pinterest 📌 begoodorganics
Lunch in a pinch! (Thanks to the meal prep in my last post). Had a busy day but still time to make my favourite hearty salad for lunch. I used the sweet potato, tempeh, pomegranate and greens and added some lemon, cilantro, sprouts and avocado for a 5 minuet lunch! 🥑🌱
Was fortunate to finish my trip to Norway with a delicious vegan meal made by the very talented chef Camilo at @berlihuset in Sykkylven. This was quinoa and sauteed onion- stuffed roast pepper on top of a bed of grilled vegetables with house made nut cheese and a very flavorful basil pesto sauce. A side of perfectly crisp, herb roasted potatoes made this meal complete. The restaurant is so cozy and beautiful, I highly recommend this spot to anybody passing through town. Call in advance if you would like a vegan meal prepared. Thank you to Siv and Camilo for a wonderful dining experience!
When I close my eyes at night, I dream of floating down a river of @aladdinscbusworthington hummus in a big old pita boat.... 😴🤤P.S. did you know you can buy their (AMAZING) hot sauce in a 12oz. container?!? I’ve been smothering it on legit everyyyythingggg...
Cheers it's almost the weekend! 🎉 Cannot wait to sit outside and sip this deliciousness all weekend.☀️ This Orange Rum and Ginger is made with the help of @yongehurst Harbour Rum.
Full recipe to this and two other delicious cocktails at LINK IN BIO ☝️
Memorial Day weekend is upon us, and I have a great roundup of recipes ranging from drinks to sides and sandwiches that are sure to be a hit at your backyard barbecue, whether you’re vegan and nut-free or not. Check out the link in the bio and get cooking! I hope you all have a safe and wonderful Memorial Day weekend.
have been talking // dreaming of making vegan sushi for weeeeks now. & finally the day has come!
these thick rolls are filled w avocado, carrots, orange peppers, purple cabbage & tofu marinaded in a homemade miso & ginger marinade. yummm 🤤
💗 while it may seem like not so much is going on over on the blog at the moment, I am hard at work on my next ebook. What started out as a project on feeling lighter by eliminating toxins in your life, has turned into 50+ pages of a trip through our body, intimately getting to know the inner workings of our liver, digestive tract, and hormones with insanely delicious recipes like this super quick raspberry breakfast bowl. I’m in the process of final edits, and can’t wait to release this all to you. It’s truly an ebook that I hope will change the way you think about your struggle with your weight and the way you take care of your body for life. 👀 keep your eyes open, I will let you know here as soon as it releases 💗
Another quick weeknight meal thrown together with what we had in the fridge!
This time I sautéed onion, carrots, peppers, zuke, mushrooms, and @beyondmeat spicy Italian sausage (VEGAN😱).
Then boiled some @eatbanza penne, tossed everything with a jar of @wholefoods roasted garlic pasta sauce, and topped with homemade vegan parm.
I seriously love having all my food groups swimming around in one steamy bowl. 🏊🏻♀️🍝 #banzaplusplants#eatbanza
After a long weekend I tend to try and eat a little healthier because I spent the last three days stuffing my face with food. 🥗 However sometimes I don't want to eat healthier. That's why I love our Kale Caesar Salad. 😍
This salad tastes like your indulging, but actually you are eating a bowl full of kale, roasted chickpeas, and tofu bacon bits, covered in a delicious hemp dressing. 🌿🌱
Full recipe at LINK IN BIO ☝️
There’s nothing better than waking up in a beautiful cabin on a beautiful island and having pancakes and coffee while you watch the tide wash over the rocks just feet from where you’re sitting. Last weekend was more than perfect ♥ Topped these with coconut yogurt, banana, nuts/seeds, cacao nibs etc. I hope you had a lovely long weekend!
It’s #icedcoffeeday today! Why not get weird and try a Laura Palmer? That’s your favorite iced coffee with a bit of lemonade in it! My recipe is in the bio. Check it out and get refreshed! (It’s also apparently #worldgothday —I thought a drink named after a Twin Peaks character could come close to checking that box, too 😂)
If you are a chocoholic like I am and you like chocolate and raspberries paired together like I do, then you will love these dark chocolate raspberry almond butter cups! Recipe is on the blog today! (Clickable link in profile.) —————————
We’ve been experimenting with nut cheeses this week and also playing with our new dehydrator! This cashew burrata cheese (bottom right) was so good with crispy raw crackers. We got the cheese recipe from @srimati @richroll ‘s amazing new cookbook ‘plant power italia’ 🌞✨