easy_healthy_vegan easy_healthy_vegan

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🥑• Easy & Healthy Vegan •🍍  • healthy plant based recipes 🌱 • gluten free • low calorie and fat • quick and easy to make #veganfood

Homemade vegan and gluten free peach crumble 🍑😋

Vegan and gluten-free breakfast scones 🍓 a healthy alternative to traditional British scones!

Ingredients (for 9 scones):
220g gluten free self raising flour
1 tsp baking soda
2 tbsp caster sugar
50g vegan butter
50g raisins
120ml plant based milk
1 tbsp extra flour
1 tbsp extra milk

Method:
1. Preheat oven to 220C.
2. In a large bowl, combine dry ingredients and rub in the vegan butter until the mixture resembles breadcrumbs. Pour in the milk and sultanas a little at a time.
3. Place dough on a floured surface and use your hands to press it out to a 2cm thickness. Use a scone cutter and place the scones on a greased baking tray, then brush the top of each scone with some milk.
4. Bake for about 10 minutes until the top is golden, serve warm with jam and coconut butter.

Back in London 🇬🇧 and what better way to start the day than an oatmeal raisin and peanut butter cookie?🍪 filled with fibre and a tasty breakfast treat!

Ingredients (makes 24):
•1 1/3 cups oat (or gluten free) flour
•1 teaspoon baking powder
•3/4 teaspoon baking soda
•1 1/4 teaspoons ground cinnamon
•1/2 teaspoon salt
•2 cups rolled oats (quick cooking or rolled)
•1/4 cup coconut oil
•1/2 cup crunchy peanut butter
•1/2 cup caster sugar
•3/4 cup coconut sugar
•1/3 cup nondairy milk
•4 teaspoons ground flaxseed •1 1/2 teaspoons vanilla extract
•1/2 cup raisins (optional)

Method:
1. Preheat oven to 180c. Lightly grease two baking sheets or line with parchment paper.
2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Stir in oats and set aside.
3. In a large bowl, beat together oil, peanut butter, sugar, brown sugar, nondairy milk, flax seed and vanilla until smooth. Fold in the flour mixture, half at a time and add raisins.
4. Spoon about a tablespoon of dough on the cookie sheet, spacing about 2 inches apart. Flatten slightly.
5. Bake for 12 to 14 minutes, until the edges just begin to brown.
Enjoy!

Vegan breakfast banana bread 🍌🌼 super healthy and a great way to start the day! (under 200 calories per slice)

For the wet ingredients: • 3 large mashed very ripe banana • 2 tbsp ground flaxseed or psyllium husk • 1/3 cup plant-based milk • 1/3 cup coconut oil, melted • 2 tbsp agave syrup • 2 tsp vanilla extract
For the dry ingredients: • 60g coconut sugar • 1/2 cup rolled oats • 1 tsp baking soda • 1/2 tsp baking powder • 1/2 tsp sea salt • 1 1/2 cups flour of choice • Sliced banana, chopped walnuts, and/or chocolate chips, for topping 1. Preheat the oven to 180C. Grease a loaf pan with oil and set aside.
2. In a large bowl, mash the banana until almost smooth.
3. Stir the wet ingredients (ground flax, milk, melted oil, syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
5. Spoon the dough into the loaf pan and spread out evenly. Add toppings.
6. Bake the loaf, uncovered, for 45 to 55 minutes until lightly golden and firm on top. 7. Place the loaf pan on a cooling rack for 30 minutes. 8. Slice the loaf once cooled and serve with a spread of choice.

Plant protein lunch bowl 🌿 spicy tomato chickpeas with crispy tofu and quinoa 😋 super simple to prepare!
Ingredients:
* 1 can of cooked chickpeas
* Tabasco
* 1 garlic clove
* 15 chopped cherry tomatoes
* Cooked white quinoa
* Lemon
* 1 block of firm tofu
* Olive oil
* Pinch of salt & pepper

Method:
1. For the chickpeas; heat a pan with a tsp of oil and a garlic clove. Sauté the tomatoes on medium heat for about 5 minutes, until soft. Add drained chickpeas and simmer for another 5 minutes on high heat.
2. For the tofu, simply dice and pan fry on high heat.
3. Serve with cooked quinoa dressed with lemon juice & olive oil.

Colourful (and healthy!) pasta for lunch today 🙌🏻 chickpea fusilli sautéed with baby tomatoes, chopped aubergines, peppers and courgettes 🍆🌶🍅 super easy to make and the veggies make it very filling.

Ingredients (serves 2) :
•300g chickpea pasta
•2 bell peppers
•2 yellow courgettes
•1 eggplant
•basil leaves
•10 plum tomatoes
•2 garlic cloves
•olive oil
Method:
1. Cook pasta according to instructions.
2. Chop all the vegetables into small chunks.
3. Heat oil and garlic in a pan over medium heat, add chopped tomatoes,
4. In a separate pan, heat oil and the other garlic clove and add the other vegetables.
5. Sauté both pans for about 5 minutes until soft.
6. Once pasta is cooked al dente, leave a little pasta water and add everything into one pot, stir together over low heat.
7. Serve with fresh basil and some chilli flakes😋

Lunch today- grilled aubergines, quinoa salad with chopped avocado and some marinated tomatoes. Healthy & nutritious! 🌈

Gluten free vegan strawberry tart ❤️ crisp and flaky, filled with creamy custard and covered in a shiny glaze, perfect for a dinner party!

For the pastry:
* 30 g coconut oil
* 3/4 cup gluten-free flour * 3/4 cup ground almonds
* 2 tbsp maple syrup (any other sweetener)
* 7 tbsp water
For the custard:
* 2 1/4 cups cashew milk
* 4 tbsp custard powder or corn flour
* 6 tbsp maple syrup
For the topping:
* 500g sliced strawberries
* 1 tbsp strawberry jam
* 1 tsp hot water
For the pastry:
1. Preheat the oven to 180C.
2. Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time.
3. Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish.
4. Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven.
5. Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
6. Leave to cool slightly before pouring in the custard filling
For the custard:
1. Measure out the milk in a jug or measuring container
2. Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
3. Heat up the milk in the pan
4. Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely
5. Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
6. Mix well and keep stirring on a low heat for around 5 minutes, until thickened
7. Add the maple syrup, taste and add extra if desired
8. Once the pastry crust and the custard have both cooled a little, carefully pour the custard into the crust
9. Leave the tart in the fridge for up to a few hours to set completely before topping with the fruit.
For the topping:
1. Ensuring that the custard has completely set, arrange the strawberries on top of the pie.
2. Mix together the jam and hot water in a small bowl, and use a pastry brush to carefully cover the fruit with the jam.

Fruits and veggies🌈 highly recommend lunching at Shellona Beach in St Tropez, France. Delicious hummus, vegetable ratatouille and grilled aubergines 🍅🍆

Courgette and lemon tagliatelle with pine nuts 🍝 🍋This fresh, lemony pasta tastes like summer in a bowl! The grassy flavor of courgette meets the crisp bites of toasted pine nuts, all brought together into a smooth and creamy sauce.
Ingredients:
* 7 oz dried tagliatelle (egg-free)
* 1 tbsp olive oil
* 1 onion, finely chopped
* 1 clove garlic, crushed
* 2 medium zucchini, grated
* 1 tbsp pine nuts
* 2 lemons
* Sea salt
* Black pepper
* 2 tbsp extra virgin olive oil
* 1 handful fresh basil

Method:
1. Cook the pappardelle in a large saucepan of boiling water over a high-medium heat for 10 minutes until al dente.
2. In the meantime, heat the olive oil in a large frying pan over low-medium heat. Add the onion to the pan, followed by the garlic. Add the courgettes to the pan and increase the heat to medium. Stir frequently and cook for 4–5 minutes. Add the pine nuts and cook for a further minute.
3. When the courgettes have softened, squeeze over the juice of each lemon through a sieve, then remove the pan from the heat and season with sea salt and black pepper.
4. Toss the cooked, drained pappardelle into the courgette and coat evenly. Drizzle with extra virgin olive oil and scatter over basil leaves. Serve immediately.

Salted caramel blondies with caramel drizzle on top🤩

Ingredients:
200g ground almonds
250g coconut sugar
200g buckwheat flour
200ml almond milk
200ml maple syrup
1 tsp baking soda
1/2 cup chopped macadamia nuts

Method:
1. Preheat oven to 180C.
2. Mix all the dry ingredients together, then add the wet.
3. Bake for about 35-40 minutes

For the caramel drizzle, simply heat two tablespoons of coconut oil on medium heat and add coconut sugar and vanilla essence until a caramel like consistency is reached

Summer salad idea: spinach, pine nuts, roasted sweet potatoes, diced apples, radishes and avocado 🤗 dressed with a splash of balsamic and olive oil

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