i make plant based eats and treats 🌿 all for the love of the natural world 🌺 ✨astoria, ny✨
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Savory Saturday smoothie no fruit in here, just a hefty amount of vegetables, sounds a little weird but tastes very delicious My husband called this "earthy...in a good way"
To make blend together: 1/2 packed cup purple sweet potato (roasted then cooled) + 1 carrot (chopped) + 1/2 cup cauliflower (steamed then frozen) + 1 cup almond milk + 1 tablespoon peanut butter + 1/2 teaspoon cinnamon + 1/4 teaspoon cardamom. Topped with @coyo_is_coconuts coconut yogurt, hemp hearts, and @georgiagrinders peanut butter.
Recipe inspired by @leefromamerica ! #veggiesmoothiesforthewin #eattherainbow
Moody smoothie for a snowy day in New York this is one of my favorite smoothie combos and one that I've made many times to make: blend together 1/2 banana + 1/2 cup cauliflower (steamed then frozen) + 1/4 cup blackberries + 1/3 cup blueberries + 1 tbs almond butter + 1/2 teaspoon cinnamon + 1 cup almond milk #snowdaysmoothie #eattherainbow
happy almost Friday it's been a busy week and spending a little time in the kitchen tonight makes my soul a happier one butternut squash + mushrooms + green beans all roasted in avocado oil, pink sea salt, black pepper, cumin and garlic powder + spinach + arugula + pinto beans + avocado + pecans + @ithacacoldcrafted smoked chipotle hummus
#plantbased #howyouhummus #eattherainbow
Leftovers have saved the day many times over and this meal was no exception the only thing I actually made last night was the sweet potatoes, everything else was already in the fridge and I reheated either on the stovetop or in the oven makes life a lot easier on those nights when you just want to chill sautéed kale + roasted sweet potato, butternut squash, red onion, cauliflower, and chickpeas + tri-color quinoa + avocado #eattherainbow #plantbased
Spiced Hasselback Pears and Oats for a slow and slightly fancy Saturday morning these pears smell so good baking and filled our apartment with all the warm vibes. We are off to see Ladybird and I am so excited Have a great Saturday wherever you are
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To make hasselback pears:
Cut pear in half and remove seeds. Place halves face down and slice thinly without cutting all the way through. Place pears flat side down into pan greased with a little coconut oil.
Combine 3 tablespoons melted coconut oil + 1/2 teaspoon coconut sugar + 1/2 teaspoon cinnamon + 1/8 teaspoon ginger + 1/8 teaspoon nutmeg and mix to form paste. Brush half the paste over tops of pears. Cook for 15 minutes at 400F. Brush remaining paste on pears, return to oven, and cook for additional 5 minutes.
Meanwhile, make the oats: bring 1 cup water + 1 cup almond milk + pinch salt + 1/2 teaspoon vanilla extract + 1/2 teaspoon cinnamon to a boil. Add 1 cup oats and cook over a low simmer to desired consistency (this took be about 10 minutes).
Place oats in bowl, top with roasted pear, chopped hazelnuts, pomegranate seeds, and almond butter.
Enjoying this veggie-bowl for dinner tonight packed with kale + butternut squash + turmeric cauliflower + red onion + chickpeas + my fave @ithacacoldcrafted roasted red pepper hummus
I realized this week marks a year since I started this tiny space...I was looking for a creative outlet and a place to express my love of cooking and baking. Instagram is a funny little thing. It can be both disheartening and inspirational, frustrating and invigorating. But at the end of the day, it's so nice to be able to share a small part of who I am, to connect with some very lovely people, and to take a moment to celebrate beauty in a world that can feel hard to navigate these days
You know what's not cool? That we've officially entered the time of year where's it's dark at 5pm You know what IS cool? Roasted veggies! Like these Cumin and paprika roasted sweet potatoes, beets, and green peas + avocado + spinach + pecans + cashew ginger sauce To make sauce combine 1/4 cup cashew butter + 1 teaspoon chopped ginger + 1 teaspoon tamari + juice of 1 lime + pinch cayenne + 2-3 tablespoons water
Oh Monday, you are a tricky one. When I am feeling a lack of creativity, I can almost always find inspiration in the kitchen. This Carrot Cauliflower Coconut soup was tonight's mini-project (recipe below ). But really it's a winner. Goodnight
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2 cups chopped carrots
2 cups chopped cauliflower
1 chopped medium yellow onion
1.5 tablespoon chopped fresh ginger
Spices: turmeric, nutmeg, cardamom, cayenne, cumin
Coconut milk (full fat, 1 can)
Apple cider vinegar
Heat 1 tbs coconut oil in soup pot. Add chopped onion and sauté until soft and fragrant (about 10 minutes). Add 2 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp each nutmeg, cardamom, and cayenne. Mix in ginger and cook for a couple more minutes.
Add in chopped carrots and cauliflower and 1 cup of water. Mix and bring to a simmer. Cover, reduce heat, and cook until vegetables are soft and you can easily poke with a fork (about 20 minutes).
Add full can of coconut milk and stir to combine.
Use an immersion blender to mix the soup until creamy. Add a few cracks of black pepper and stir in 1 tbs apple cider vinegar.
Serve with brown rice, sautéed kale, and roasted chickpeas (I roasted mine with 2 tsp maple syrup and 1 tsp paprika at 400F for 20 minutes).
At the airport waiting to board our flight to Cleveland we are headed there for a wedding and I am low-key very excited to visit the Rock and Roll Hall of Fame this was lunch today: @breadalonebakery whole wheat sourdough + sweet potato roasted with coconut oil and cumin + avocado + @ithacacoldcrafted lemon dill hummus + tahini drizzle
HAPPY FRIDAY! It is cold in New York so it feels right to start the day with some apple pie inspired oats
To make oats: cook 1 cup @bobsredmill oats with 1 cup water + 1 cup @califiafarms unsweetened almond milk + 1/2 teaspoon cinnamon + 1/2 teaspoon vanilla
To make apples: slice 1 apple and sautée with heaping teaspoon coconut oil + 1/2 teaspoon cinnamon + 1/4 teaspoon each nutmeg, ginger, and cardamom. cook until apples soften.
Top it off with some pumpkin seeds, hemp hearts, pecans, cashew butter, and a drizzle of maple syrup
This week has felt a little hectic but I'm working my way through it and found time to do some cooking and baking tonight
In this fall inspired bowl :cumin roasted sweet potatoes + sautéed kale + pink lady apple + tempeh + pepitas + @ithacacoldcrafted lemon dill hummus ...
For the tempeh I marinated it in 1/4 cup apple cider vinegar + 2 tbs tamari + 1 tbs dijon mustard for an hour and then sautéed it on the stove til browned on the outside