Cheese anyone? 🤤
Another amazing vegan platter filled with pistachio cheese, cashew cheese, homemade bread, garlic olives, pita crackers & spanich spanakopita !!! What’s even better than the food? Sharing it with friends❤️
Wishing you all a lovely weekend !
Granola bars are the perfect “on the go” snack. Satisfying and full of flavors😋
Ingredients in this Super bar:
Dried sultana raisins
Raw pumpkins seeds
Raw sunflower seeds
Dairy free chocolate chips
Biologic chia seeds
Pure Maple syrup
Brown rice syrup
Organic cacao nibs
The good news is you can purchase this homemade, Vegan & healthy granola bar !
I started my own Vegan food business lately and this granola has 100% satisfaction rate🤗
Check out the link in the bio of my personal account @catou2012. All infos (prices, ingredients & nutritional infos) are in the « Store » section of the facebook page of Mennoum Mennoum
I’m curious to read what’s your favorite granola bar mix?
Good evening guys😘
Lemon cheesecake 🍰This taste heavenly🤗 Crust:
1 cup raw almonds
1 cup Pecans
1/2 cup dates
1 TbsP melted coconut oil
Dash of cinnamon
Dash of sea salt
To make the crust, put all the ingredients in a food processor and process until finely chopped. If the mixture is too dry, add a bit of coconut oil. Spread it evenly of a 8-9 inch round pan, but keep a bit of the mixture and set aside.
2 cups cashew soaked overnight
1 cup lemon juice
3/4 cup Agave syrup or coconut nectar or Maple syrup (just don't use brown rice syrup for this recipe. The texture is too thick)
1/2 tsb vanilla extract
1/2 coconut oil melted
1/4 coconut milk (full fat)
Dash of sea salt
Rinse and dry the cashews. Process all the ingredients in a high-speed blender. Blend on high until it is perfectly smooth.
Transfer over the crust in the pan. Drizzle with the remaining crust and put in the freezer over night before eating or at least 5-6 hours.
When serving, take out of the freezer 20 minutes before eating.
You can definetly enjoy this cake on its own, or you can add any garnish you like. I have used a strawberry and rasperries coulis. But it works fine with caramel sauce or chocolate sauce. You choose 😉
If you prefer, you can also make this recipe in small individual pie pans (2-3 inch). What I also like to do, is cut the cake in mouth-size pieces and have it as a snack.
Hope you will like it!
Meat free General Tso !!! You won't believe what cauliflowers can do 😳🙌🏻
Had this for dinner yesterday with non-vegans family members. They loved it and they even said it tasted just like the "real thing". I guess you guys need to try this out😉
What you'll need:
-head of a small cauliflower
-3/4 cup flour -3/4 cup nut milk (I use almond milk)
-1 cup bread crumbs
-2 garlic gloves
-1 tsp chopped ginger
-1 TbsP tomato paste
-1/4 cup brown sugar
-1/4 cup rice vinegar
-1/4 cup soy sauce or tamari
-1/2 cup vegetable broth
-2 TbsP corn starch or arrowroot powder -Sesame seeds & green oinions for garnish
-Basmati rice to serve with (feel free to have it with salad, vermicellis or just on its own)
1. In a bowl, whisk the milk and flour. Add salt & pepper
2. Pour the bread crumbs into a plate
3. Dip the florets in the milk mixture and roll them in the bread crumbs
4. Line up the florets on a baking sheet and bake at 350F for 25 minutes
Now, let's make the sauce... 5. Mix the corn starch with 2 TbsP of water and set aside
6. In a small pot, heat the oil & garlic and heat for 2-3 minutes on medium heat.
7. Add the sugar, tomato paste and ginger
8. Add all the remaining ingredients and let cook for 6-7 minutes until it thicken
9. Coat your cauliflower florets with the sauce and serve with the rice, sesame seeds and greeen oinions.
May seem like a lot of steps, but I assure you it's easy and quick. Start off with the cauliflower. While it bake, you have plenty of time to prepare the sauce and cook your rice.
For the record, I cooked my rice in my new pressure cooker. Anyone else use this for rice? The texture and taste was just perfection. This kitchen appliance make miracles in no time at all🙌🏻 Have a great monday guys 😘
Super simple meal for busy evenings😉
Cooked green beans or aspargus
Grilled tofu (20-25 minutes at 350F) *side note: you don't have to use oil for baking tofu. But for a brownish color use 1 TbsP sesame oil.
Recipe for the Peanut butter sauce🥜:
1 garlic glove
2 TbsP sesame oil
3 TbsP peanut butter
2 tsp grated ginger
3 TbsP lime juice
2 TbsP Tamari/soy sauce or Coconut Aminos
2 tsp brown sugar
Mix well and drizzle generously 😋
Post run dinner 🙌🏻 Anyone else finds the motivation to run faster knowing food is waiting at home?🤣 So this was super quick to put together because I was starving and had to eat NOW! lol
Organic romaine (it's hidden below all the other goodies 😉)
Bunch of tiny aspargus with a bit of herbamare. Don't cook your aspargus too much. You will loose the crunchiness 👆🏻5-6 minutes in boiling water and watch closely
Homemade tortilla chips sprinkled with grapeseed oil, smoke paprika, garlic powder, sea salt & pepper
Nori nut cheese bought from @chloerobi.
Sesame oil and hemp seeds on top!!! Enjoy guys. Have a wonderful active sunday loaded with fresh living foods 💚🌱😘
Veggie burgers are so awesome !! Easy & quick to make. The patties can be frozen so you always have a good meal in stock 😉
This is a black beans pattie with a delicious cashew, basilc and garlic sauce 🌿
Here's the burger recipe:
1 can black beans 475g
1 cup grated sweet potatoe
1 cup grated carrots
2 garlic cloves minced
45 ml ground flaxseeds mixed with 75ml water
1/2 cup sunflower seeds
Bunch of green oinions
3/4 cup flour
1/3 cup bread crumbs
drizzle of grapeseed oil
drizzle of soya sauce
Spices (to taste) : curry, chili, smoked paprika, parsley, sea salt & pepper
Mix all the ingredients and shape in patties. Cook 20 minutes at 350F on each side
Basil cashew sauce:
1/2 cup soaked cashew
3 Tbsp hemp seeds
2 Tbsp tahini
1 Tbsp apple cider vinegar
1 Tbsp tamari
1 Tbsp maple syrup
1 handful of fresh basil
1 large garlic glove
Juice of 1/2 lemon
1/2 tsp sea salt
Chives or oignons
Blend all ingredients in a high speed blender. The mixture can be store in the refrigerator for up to a week
Garnish with any toppings you like and enjoy your bugger 🍔
Today's lunch 🤗
As simple as that!
I made some hummus with chickpeas, dried tomatoes, nutritional yeast, garlic, water and salt. This is oil-free and nuts-free. I don't have the exact quantity but I used a big can of chickpeas, around 1/2 cup of dried tomatoes, 1/2 cup nutritional yeast, 2 garlic cloves, 1 tsp of salt and I added water until I liked the texture. You just have to throw everything in the food processor 😉
Super easy jam from @ohsheglows 🔥
You can do it with strawberries, raspberries or blueberries.
All you need is
How easy!? 😱🤤
Here is the recipe:
I did it without vanilla extract and it's very good!
You can add it to your fruits salad, overnight oats, chia pudding, toasts and more!!
Being Vegan doesn't mean spending endless hours in the kitchen.... You can throw together a beautiful, healthy and tasty dinner quickly. Buddhabowls are wonderful when you have almost nothing left in your fridge. And this was my case tonight 🙋🏻 Plants mix well together so don't be afraid to try new combinaisons.
Here's what I used for my dinner:
4-5 thin carrots
I sliced the carrots and beets and cooked them at 400F for 20 minutes. Then I flip them over and cook for another 15 minutes. You can season your veggies with any oil or herbs/spices you have on hand. I used grapeseed oil, garlic powder and Rosemary and it was a really good combinaison👌🏻 red cabbage
canned beans (rinsed)
I topped it with a bit of Cashew sour cream sauce:
1cup soaked cashew
1/2 cup unsweetned almond milk
2tsp lemon juice
1 tsp apple cider vinegar
1/2 tsp sea salt
Combine all the ingredient of the cashew sauce in a blender and you got a super tasty topping you can use for just about anything: sandwiches, salad, potatoes, veggies dip.... Have a great sunday night guys !! And for the record... Lady (my dog) got a few carrots 😉🐶
Curry crusted cauliflower 🔥
For this recipe you will need:
Zucchini (2 cups)
Cherry tomatoes (2 cups)
Egg plant (2 cups)
Red onion (2 cups)
You need to dice all the veggies except for the cauliflower and mixed them with
1/2 cup water
1 Tbsp salt
1 Tbsp garam masala
1 Tbsp cumin
Next step is blending all these ingredients:
1 cup dried tomatoes
2 inch ginger
3 garlic cloves
Juice of 1 lime
1/2 cup dehydrated coconut
1 Tbsp garam masala
1 Tbsp cumin
Small bunch cilantro
Pinch of salt
Cover the cauliflower with this mixture, cover everything with aluminum foil and bake it for one hour at 350.
This is a great way to eat your veggies 💚
Craving something sweet that is also fresh ? We got the perfect cake for you. Lemon & Blueberries cake 🎂👩🏻🍳 This is super easy to do and a perfect treat on a hot summer day. This was as good as it looks 👌🏻 Cake ingredients
2 cups flour (I used Buckwheat flour)
¾ cup coconut sugar (can sugar or regular sugar will also work fine)
3 tsp baking powder
½ tsp sea salt
1 cup fresh blueberries
⅓ cup freshy squeese lemon juice
1 tsp lemon zest
1/3 cup canned coconut cream
1 tsp vanilla extract
Preheat the oven to 350F
Mix all the dry ingredients (flour, sugar, baking powder, and sea salt) in a large bowl.
Mix the wet ingredients (lemon juice, zest, coconut cream, and vanilla extract) in another bowl until creamy. Make sure your coconut cream is mixed before using 👆🏻 Pour the wet ingredients with the dry ingredients until just combined.
Add the blueberries to the mixture. Mix slowly so you don't squeeze all the blueberries 😉
Pour the mixture into a 9 inch round pan. Smooth out the top and bake for 40-45 minutes or until the edges start to turn lightly brown
Lemon topping ingredients:
¼ cup lemon juice
½ cup coconut sugar (or any other sugar)
¼ cup mixed coconut butter
For the lemon topping mix the lemon juice, sugar, and melted coconut butter in a blender until creamy and smooth.
Once the cake is cooled, remove from
the pan and flip it over.
Topped with the lemon topping and fresh blueberries and enjoy !!! If you are not a fan of blueberries, this recipe works fine with any berries.
Crispy tofu buddhabowl & Spicy peanut sauce 🍚🌱 Ok guys... This is seriously amazing! Easy and pretty quick to make. You can modify the ingredients with any veggies you want or ditch the rice for pasta or couscous. Go ahead with what you have at home😉
Here's the recipe for approximately 4 bowls.
2 cups cooked basmati rice
2 cups sliced carrots
4 cups fresh baby spinach
1 can of beans rinsed ( I used chickpeas for this one, but any kind would do)
2 cups brocoli (or grilled zucchinis or snow peas..) 1 package xtra firm tofu pressed
2 Tbsp peanut oil
1/4 soy sauce
1/4 Maple syrup
2 Tbsp roasted red chili paste
1/4 peanut butter
Cut the tofu in cubes and cook in the oven for about 20 minutes at 400F
Mix all the ingredients for the sauce in a bowl. Save one half of the mixture for garnish.
While the tofu cook, cut your veggies and cook the rice following the instructions on the package
Cook the brocoli florets in the oven at 400F for about 20 minutes
Pour half of the peanut sauce over the cooked tofu. Stir well.
Transfer the marinated tofu into a big skillet over medium heat and cooked for about 5 minutes. The sauce will get thicker👌🏻 Once the tofu is cooked and your rice is ready, you just have to assemble your plates. Pour the remaining half of the peanut sauce over your prepared dished.
Feel free to garnish with sesame seeds and / or green oinions for an asian twist 😉
Bon appétit!!! If you try this recipe, let's us know how you liked it
Have a wonderful saturday evening
Happy Saturday healthy fam!! I've decided to do a little bit of meal prep this morning after a good workout. Is there a better way to start the weekend!? 🙌🏻Here are 3 breakfast ready to go 🤗
I used 1/2 cup of almond milk yogurt (blueberry flavor) mixed with 3 Tbsp of chia seeds and a 1/4 cup of almond milk to make each pudding. I topped it with raspberries, dried coconut, and sprouted buckwheat. It is super tasty and it last couple days in the fridge!!