soyncherry soyncherry

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Soy'nCherry  🥗 Foodlover, 🌱wholefoods plantbased vegan, 🍒veggies and fruitaddict, 👫 in a relationship and 👦🏼 mother of a 7 yr old boy

“I love to go to places that make you realize how tiny your problems are”

Some days I just can’t stop worrying and huge storms are brewing in my head. Little things can get so big and it can be sooo hard to step out of it. •
I’m on holiday at the moment -and will be for another four days ☺️- and even in a beautiful place like this I worry. •
Mostly about random stupid things, sometimes about a few things that deserve some worrying.
But still.. Every so often you need to give yourself a break, don’t you think?

Just be. Look around you and tell yourself you’ll deal with your thoughts at a different time when your mind will work much better and things will be a lot clearer.
It’ll help, because some of those worries will suddenly look a lot less important... 😘

Sooo do you eat breakfast everyday? ☀️ They say it’s better to have breakfast everyday, but they also say it’s best to eat when you feel like it.. I sometimes don’t know what to believe anymore 🤷🏻‍♀️. I usually have breakfast, but when I have to get up at six to go to work I often go for a cup of coffee ☕️ and have my ‘breakfast’ around 9..

Figs are ruling instagram these days, I’ve had them in Portugal 🇵🇹 and they were green! Funny, I’ve only seen the dark ones in the Netherlands 🇳🇱. Have a great Sunday! 😘

Hi lovelies!! Who else fancy’s a quick risotto? I just woke up but I’m ready! 🤣

- 4 cups (900ml) vegetable broth
- 1 medium red onion, diced
- 1 yellow bell pepper
- 2 cups (250g) of mushrooms, sliced
- 3 cloves garlic, minced
- 1 1/2 cup (300g) risotto rice, uncooked
- juice of one lemon
- 3/4 cup (100g) frozen peas
- 1 spoon of nutritional yeast
- salt and pepper - to taste
- A splash of white wine (optional)
- A handful of chives - cut

- Heat some water in a large heavy-bottomed pan over medium heat. Add onions and garlic and sauté for 5 minutes until onions are translucent and fragrant. Add yellow bell pepper until it softens - you might need to add some water in the process. - In another pan - heat your mushrooms with a bit of the garlic and onion mix. Leave it on low heat. - Add rice to the large first pan and toast for 1 minute. - Add white wine (optional) and lemon juice and stir. - Add some vegetable broth into the rice and stir until it has mostly evaporated. Continue doing this, little bit at a time, until all the vegetable broth is used and rice is thick and cooked. Stir constantly. - When the last bit of broth has been added, add peas, and nutritional yeast. - Once all vegetable broth has evaporated, turn off heat and add salt and pepper to taste. - Serve with lemon wedges, some chives and I even had a mushroom sausage on the side 🙃.

Wine tasting. 🍷 •

Yesterday we went to a vineyard here in Portugal 🇵🇹, visited the winery, educated ourselves about the wine making process and business 🤓 and tried out five different types of wine. •
They gave us homemade olive oil, bread 🥖 and crackers (said no to the cheese) to “cleanse the palate” and prevent the wine from going to our 🤪 heads too quickly.

Did you know not all wine is vegan? 😕
Some wine is clarified with so called ‘fining agents’, that are made from animal products. I try to take this in account as much as possible. What about you? Do you even drink alcohol at all? 🍺

Good morning! ☀️ How’s everyone today?
We drove 1,5hr yesterday to find us a place to eat 🙈, everything in the neighborhood was closed the only thing they offered were soggy fries and big chunks of meat or fish.
In the end we arrived at a completely deserted restaurant 🍴where the ambience was below zero but luckily the staff was very friendly. They made us stir fried veggies, pasta and a salad! And the tomatoes 🍅 from this area are soooo good!! 🙀
So, with hindsight, the detour wasn’t that bad, food turned out yum and Portugal 🇵🇹 is such a gorgeous country - it’s worth the longer drive. •
Now I’d like to have a bowl like this one.. stuffed with red rice, edamame, roasted chickpeas, pumpkin, greens, avocado and hummus!

A very close closeup of one of my favorite things.. mango nicecream 🤗🤗.
It’s legitimately eating icecream for breakfast, so delicious! Over here in Portugal it still is a nice temperature ☀️ so I wish I brought my blender to make me some of this.. What’s your favorite nicecream flavour?

Thank you @eetjegroente for mentioning me in your post, such a lovely caption 💕 and what a brilliant breakfast you made!

For this nicecream you need:

2 frozen bananas, a frozen mango (in cubes), some pineapple, a good splash of @alpro coconut milk - blend - a voila! 😌

Pretty happy with my food over here! ☝🏽

As you might know we’re on holiday in Portugal 🇵🇹 and going on a holiday as a vegan can still be a tricky business! A lot of people have asked me what I do when I travel ☀️. Am I on a continuous mission to find vegan hot spots? Do I pack my own food or will I be more of a vegetarian these two weeks?

Well, it’s kind of a combination of those things I guess. My partner and I love to see if we can find a few vegan restaurants in the area, so we do some research in advance using the internet 🖥 to help us, but we also come across lovely places with vegan options on the menu.
We travel with nuts and some cookies in our bags.
And in case the piece of toast I ordered turned out containing some milk - I eat it😱. Yes I do. Unless I have not specifically asked for my food to be without milk or cheese (as in: please alter this vegetarian option into a vegan 🌱 one), I choose eating it above letting it go to waste.
What about you?

So Porto is a big city and turned out to be rather easy when it comes down to our diet, but we’re heading to the inland today.. I will keep you posted.. 🙃😘

I present you some inspiration for lunch 🥗!
It’s a green salad with warm cinnamon apples and walnuts. The colder days are on it’s way and the apples 🍎 in this dish make you feel warm from the inside. 🤗
We’re ready to explore Porto for the second day of our journey. Have a great Sunday 💗sweeties! •
- 2 cups of green leaves
- 1 small red onion - in pieces
- 2 cups thinly sliced red cabbage - 1/2 apple, cored and sliced into little parts
- A handful of nuts, like pecan (halves)
- A splash of agave syrup - Some cinnamon - Salt and fresh ground black pepper

1/2 teaspoon Dijon mustard
1 tablespoons apple cider
1 teaspoon agave syrup
Salt and fresh ground black pepper

Heat some water in a large skillet over moderately high heat. Add the apple parts and cook for 2 to 3 minutes or until softened, but not mushy. Add cinnamon and agave syrup. Let it simmer for another minute.
While the cooking your apples, make the dressing by whisking all the ingredients together.
Throw all your veggies in a bowl, add your apples and pecans last.

Sometimes I’m surprised by my own creations.. 😆 this was a dish I expected not to be super yummy but it turned out it actually was delicious! And again (as always) quick and so soooo easy.. 🤗

I’m off to Porto! See you guys over there.. ✈️ •
- A can of black beans - A can of black eyed beans
- 2 tomatoes, sliced
- 200 grams of mushrooms, sliced
- 1 red onion, sliced
- 5 carrots, sliced
- Pickled onions
- A handful of basil leaves - Vegan ‘meat’ (I used @jumbo vegan speckreepjes) - Herbs and spices: cumin, paprika powder, turmeric, a splash of lime, salt and pepper and a tiny bit of soy sauce.

I stir fried all the veggies, added the ‘meat’, basil and pickled onions last and threw some extra basil over my meal right before eating. 🌿

It’s getting darker and darker these days ☁️, we’re definitely heading towards winter. I figured this requires a colorful smoothie in a @coconutbowls bowl to cheer us up! 🌈 Instant happiness.. What’s your favorite season?
Thank you all so much for the amount of love I received for my last post. 💕 I appreciate it so much!

Banana, cherries, raspberries, soy yoghurt and a splash of almond milk. Topped with colorful sprinkles, peach and more cherries. 🍒

My little boy decided it was time for sushi. I decided it was time for something that doesn’t take too much time... ☺️🇯🇵 Enter: the sushi poke bowl.

Edamame, rice, nori, cucumber, 🥑 avocado, seaweed, sesame, cilantro, beans and soy sauce.

I’m a fan of figs.. ♥️ they’re great to bake with, mix with your greens or to have for breakfast. 🍞 What about you?

Toast with @depindakaaswinkel peanut butter and fresh figs and some toast with @the_vegan_frog chocolate spread with figs and mint leaves..

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