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Soba Noodle Salad. A simple side dish to pair with sautéed tofu or salmon. Perfect for a 30-minute weeknight dinner🧘🏻‍♀️
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Sign up to my email list for the full recipe. LINK IN BIO. I’ll share the recipe in my newsletter this week.
.
#plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie

chefjoannas

•

Soba Noodle Salad. A simple side dish to pair with sautéed tofu or salmon. Perfect for a 30-minute weeknight dinner🧘🏻‍♀️ . Sign up to my email list for the full recipe. LINK IN BIO. I’ll share the recipe in my newsletter this week. . #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie

3 weeks ago

View on Instagram |

1/9

Pasta therapy 🍝💆🏻‍♀️correction: 50g semolina 50g flour and 1 egg per person. Double or triple as needed. I got too into the meditation. #musings #foodtherapy #foodismytherapy #pastaislife

chefjoannas

•

Pasta therapy 🍝💆🏻‍♀️correction: 50g semolina 50g flour and 1 egg per person. Double or triple as needed. I got too into the meditation. #musings #foodtherapy #foodismytherapy #pastaislife

4 weeks ago

View on Instagram |

2/9

Roasted Sweet Potato Salad with Orange-Pomegranate Dressing, Arugula, Quinoa, Feta, and Walnuts.
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Does this salad make you crave salad? I hope so! It’s one of my favorite salads to make. It’s great for potlucks as well. Everyone loves a pretty salad.
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@martascooking and I made this together on Instagram Live after some time away! It’s always a treat to cook with Marta on our Simple Cooking Cooking Show! Be sure to check our full video together in my previous post.
.
Sign up to my email list for the full recipe. LINK IN BIO. I’ll share the recipe in my newsletter this week.
.
#plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie

Roasted Sweet Potato Salad with Orange-Pomegranate Dressing, Arugula, Quinoa, Feta, and Walnuts.
.
Does this salad make you crave salad? I hope so! It’s one of my favorite salads to make. It’s great for potlucks as well. Everyone loves a pretty salad.
.
@martascooking and I made this together on Instagram Live after some time away! It’s always a treat to cook with Marta on our Simple Cooking Cooking Show! Be sure to check our full video together in my previous post.
.
Sign up to my email list for the full recipe. LINK IN BIO. I’ll share the recipe in my newsletter this week.
.
#plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie

chefjoannas

•

Roasted Sweet Potato Salad with Orange-Pomegranate Dressing, Arugula, Quinoa, Feta, and Walnuts. . Does this salad make you crave salad? I hope so! It’s one of my favorite salads to make. It’s great for potlucks as well. Everyone loves a pretty salad. . @martascooking and I made this together on Instagram Live after some time away! It’s always a treat to cook with Marta on our Simple Cooking Cooking Show! Be sure to check our full video together in my previous post. . Sign up to my email list for the full recipe. LINK IN BIO. I’ll share the recipe in my newsletter this week. . #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie

1 month ago

View on Instagram |

3/9

What are these delicious morsels? These are rainbow cookies! They aren’t really « cookies » but layers of cake sandwiched between apricot jam and topped with chocolate. It’s a traditional cookie from Italy but has become tradition for Jewish people too. That’s probably why you remembering seeing them in a Jewish bakery.
.
@daryls15 suggested making them together because they are Passover friendly (no rising ingredient).
.
It’s an undertaking (10 eggs!) but I had fun and it took me back to culinary school days of assembling cakes, like the Opera cake 😋.
.
I experimented with natural food dyes and it worked!!! For pink- I used beet juice and for green- matcha powder. Flavors were good and it didn’t change the texture. So I’ll keep that in mind for future baking projects.
.
So the verdict on these Rainbow Cookies? They are delicious and fun. It was my first time making and trying them. (They are much taller than they’re supposed to be!). I love the simple flavors of the cake, apricot jam and chocolate. It’s not too sweet and is a perfect tea cake. I’d love to make them again, make the layers thinner and experiment with more natural food dye colors. Blue sounds fun. Oh yea, and they’re gluten free! So that’s pretty cool.
.
See the first part in my Instagram live video.
.
Message me for the recipe!
.
#jewish #jewishfood #passover #rainbowcookies #glutenfree

What are these delicious morsels? These are rainbow cookies! They aren’t really « cookies » but layers of cake sandwiched between apricot jam and topped with chocolate. It’s a traditional cookie from Italy but has become tradition for Jewish people too. That’s probably why you remembering seeing them in a Jewish bakery.
.
@daryls15 suggested making them together because they are Passover friendly (no rising ingredient).
.
It’s an undertaking (10 eggs!) but I had fun and it took me back to culinary school days of assembling cakes, like the Opera cake 😋.
.
I experimented with natural food dyes and it worked!!! For pink- I used beet juice and for green- matcha powder. Flavors were good and it didn’t change the texture. So I’ll keep that in mind for future baking projects.
.
So the verdict on these Rainbow Cookies? They are delicious and fun. It was my first time making and trying them. (They are much taller than they’re supposed to be!). I love the simple flavors of the cake, apricot jam and chocolate. It’s not too sweet and is a perfect tea cake. I’d love to make them again, make the layers thinner and experiment with more natural food dye colors. Blue sounds fun. Oh yea, and they’re gluten free! So that’s pretty cool.
.
See the first part in my Instagram live video.
.
Message me for the recipe!
.
#jewish #jewishfood #passover #rainbowcookies #glutenfree

What are these delicious morsels? These are rainbow cookies! They aren’t really « cookies » but layers of cake sandwiched between apricot jam and topped with chocolate. It’s a traditional cookie from Italy but has become tradition for Jewish people too. That’s probably why you remembering seeing them in a Jewish bakery.
.
@daryls15 suggested making them together because they are Passover friendly (no rising ingredient).
.
It’s an undertaking (10 eggs!) but I had fun and it took me back to culinary school days of assembling cakes, like the Opera cake 😋.
.
I experimented with natural food dyes and it worked!!! For pink- I used beet juice and for green- matcha powder. Flavors were good and it didn’t change the texture. So I’ll keep that in mind for future baking projects.
.
So the verdict on these Rainbow Cookies? They are delicious and fun. It was my first time making and trying them. (They are much taller than they’re supposed to be!). I love the simple flavors of the cake, apricot jam and chocolate. It’s not too sweet and is a perfect tea cake. I’d love to make them again, make the layers thinner and experiment with more natural food dye colors. Blue sounds fun. Oh yea, and they’re gluten free! So that’s pretty cool.
.
See the first part in my Instagram live video.
.
Message me for the recipe!
.
#jewish #jewishfood #passover #rainbowcookies #glutenfree

What are these delicious morsels? These are rainbow cookies! They aren’t really « cookies » but layers of cake sandwiched between apricot jam and topped with chocolate. It’s a traditional cookie from Italy but has become tradition for Jewish people too. That’s probably why you remembering seeing them in a Jewish bakery.
.
@daryls15 suggested making them together because they are Passover friendly (no rising ingredient).
.
It’s an undertaking (10 eggs!) but I had fun and it took me back to culinary school days of assembling cakes, like the Opera cake 😋.
.
I experimented with natural food dyes and it worked!!! For pink- I used beet juice and for green- matcha powder. Flavors were good and it didn’t change the texture. So I’ll keep that in mind for future baking projects.
.
So the verdict on these Rainbow Cookies? They are delicious and fun. It was my first time making and trying them. (They are much taller than they’re supposed to be!). I love the simple flavors of the cake, apricot jam and chocolate. It’s not too sweet and is a perfect tea cake. I’d love to make them again, make the layers thinner and experiment with more natural food dye colors. Blue sounds fun. Oh yea, and they’re gluten free! So that’s pretty cool.
.
See the first part in my Instagram live video.
.
Message me for the recipe!
.
#jewish #jewishfood #passover #rainbowcookies #glutenfree

chefjoannas

•

What are these delicious morsels? These are rainbow cookies! They aren’t really « cookies » but layers of cake sandwiched between apricot jam and topped with chocolate. It’s a traditional cookie from Italy but has become tradition for Jewish people too. That’s probably why you remembering seeing them in a Jewish bakery. . @daryls15 suggested making them together because they are Passover friendly (no rising ingredient). . It’s an undertaking (10 eggs!) but I had fun and it took me back to culinary school days of assembling cakes, like the Opera cake 😋. . I experimented with natural food dyes and it worked!!! For pink- I used beet juice and for green- matcha powder. Flavors were good and it didn’t change the texture. So I’ll keep that in mind for future baking projects. . So the verdict on these Rainbow Cookies? They are delicious and fun. It was my first time making and trying them. (They are much taller than they’re supposed to be!). I love the simple flavors of the cake, apricot jam and chocolate. It’s not too sweet and is a perfect tea cake. I’d love to make them again, make the layers thinner and experiment with more natural food dye colors. Blue sounds fun. Oh yea, and they’re gluten free! So that’s pretty cool. . See the first part in my Instagram live video. . Message me for the recipe! . #jewish #jewishfood #passover #rainbowcookies #glutenfree

1 month ago

View on Instagram |

4/9

I made this dish the other day for weekly meal prep and served it with grilled chicken. But the salad is a meal in itself! It’s really addicting and filling, so here’s the recipe. Save the recipe for potlucks. Get a fun Spotify playlist because there’s a bit of chopping to do. I recommend ‘Unwind 00s’.
.
Israeli couscous salad
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Ingredients:
Serves 6
* 1 cup Israeli couscous (I used turmeric Israeli couscous) @riceselect
* 1 ½ cups water
* ½ tsp. Salt
* 1 can chickpeas, rinsed and drained
* 1 English cucumber, peeled and diced
* 2 tomatoes, diced
* 3 green onions, chopped small
* ½ cup mint, chopped
* ½ cup parsley, chopped
* 1 lemon, juiced
* 2 Tbsp. Olive oil
.
1. Cook Israeli couscous. Bring water to a boil, add salt and pour in couscous. Cook 8-10 minutes with lid- on simmer (or follow package directions). Then let cool completely.
2. Meanwhile chop all your ingredients. Add to cooled down couscous. Add more salt and pepper to taste. Will keep 3-4 days in fridge.
.

#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

I made this dish the other day for weekly meal prep and served it with grilled chicken. But the salad is a meal in itself! It’s really addicting and filling, so here’s the recipe. Save the recipe for potlucks. Get a fun Spotify playlist because there’s a bit of chopping to do. I recommend ‘Unwind 00s’.
.
Israeli couscous salad
.
Ingredients:
Serves 6
* 1 cup Israeli couscous (I used turmeric Israeli couscous) @riceselect
* 1 ½ cups water
* ½ tsp. Salt
* 1 can chickpeas, rinsed and drained
* 1 English cucumber, peeled and diced
* 2 tomatoes, diced
* 3 green onions, chopped small
* ½ cup mint, chopped
* ½ cup parsley, chopped
* 1 lemon, juiced
* 2 Tbsp. Olive oil
.
1. Cook Israeli couscous. Bring water to a boil, add salt and pour in couscous. Cook 8-10 minutes with lid- on simmer (or follow package directions). Then let cool completely.
2. Meanwhile chop all your ingredients. Add to cooled down couscous. Add more salt and pepper to taste. Will keep 3-4 days in fridge.
.

#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

I made this dish the other day for weekly meal prep and served it with grilled chicken. But the salad is a meal in itself! It’s really addicting and filling, so here’s the recipe. Save the recipe for potlucks. Get a fun Spotify playlist because there’s a bit of chopping to do. I recommend ‘Unwind 00s’.
.
Israeli couscous salad
.
Ingredients:
Serves 6
* 1 cup Israeli couscous (I used turmeric Israeli couscous) @riceselect
* 1 ½ cups water
* ½ tsp. Salt
* 1 can chickpeas, rinsed and drained
* 1 English cucumber, peeled and diced
* 2 tomatoes, diced
* 3 green onions, chopped small
* ½ cup mint, chopped
* ½ cup parsley, chopped
* 1 lemon, juiced
* 2 Tbsp. Olive oil
.
1. Cook Israeli couscous. Bring water to a boil, add salt and pour in couscous. Cook 8-10 minutes with lid- on simmer (or follow package directions). Then let cool completely.
2. Meanwhile chop all your ingredients. Add to cooled down couscous. Add more salt and pepper to taste. Will keep 3-4 days in fridge.
.

#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

chefjoannas

•

I made this dish the other day for weekly meal prep and served it with grilled chicken. But the salad is a meal in itself! It’s really addicting and filling, so here’s the recipe. Save the recipe for potlucks. Get a fun Spotify playlist because there’s a bit of chopping to do. I recommend ‘Unwind 00s’. . Israeli couscous salad . Ingredients: Serves 6 * 1 cup Israeli couscous (I used turmeric Israeli couscous) @riceselect * 1 ½ cups water * ½ tsp. Salt * 1 can chickpeas, rinsed and drained * 1 English cucumber, peeled and diced * 2 tomatoes, diced * 3 green onions, chopped small * ½ cup mint, chopped * ½ cup parsley, chopped * 1 lemon, juiced * 2 Tbsp. Olive oil . 1. Cook Israeli couscous. Bring water to a boil, add salt and pour in couscous. Cook 8-10 minutes with lid- on simmer (or follow package directions). Then let cool completely. 2. Meanwhile chop all your ingredients. Add to cooled down couscous. Add more salt and pepper to taste. Will keep 3-4 days in fridge. . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

2 months ago

View on Instagram |

5/9

This was one of my favorite plant based meals. It a took a few more steps to prepare but I’d do it again! It’s worth it.
.
Its Gochujang Ramen with Burst Tomatoes & Crispy Garlic
.
This is another recipe from the @purplecarrotxo meal kit. I’ve been super impressed with their meals and highly recommend if you’re looking for more meatless meals.
.
Comment for the full recipe!
.
Tips I learned:
* Gochujang and tomato powder make a great broth
* Korean recipes have LOTS of garlic in them
* Frying minced garlic and togarashi make a tasty soup garnish

.

#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #gochujang #koreanfood #ramen

chefjoannas

•

This was one of my favorite plant based meals. It a took a few more steps to prepare but I’d do it again! It’s worth it. . Its Gochujang Ramen with Burst Tomatoes & Crispy Garlic . This is another recipe from the @purplecarrotxo meal kit. I’ve been super impressed with their meals and highly recommend if you’re looking for more meatless meals. . Comment for the full recipe! . Tips I learned: * Gochujang and tomato powder make a great broth * Korean recipes have LOTS of garlic in them * Frying minced garlic and togarashi make a tasty soup garnish . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #gochujang #koreanfood #ramen

2 months ago

View on Instagram |

6/9

Cauliflower Steak.
I got this original idea from “Ramsay in 10”- the new YouTube series I’ve been binging on. I changed his version up slightly and it turned out amazing. I actually licked 😛 the plate and surprised myself. So this is EXACTLY how I made it so I can make it for myself again- and for your benefit too of course! 😂
.
See my full video for the how-to.
.
Cauliflower steak
Serves (1-2)
* 1-2 cross sections of cauliflower
* 3 garlic cloves
* 3-4 branches fresh thyme
* 3-4 Tbsp butter
.
Salsa Verde
* 2 Tbsp. chopped parsley
* 2 Tbsp. chopped cilantro
* 1 garlic clove, minced
* ¼ cup olive oil
* ½ lemon, juiced
* Pinch of salt
* Pinch red pepper flakes
.
Toasted Spices and nuts
* 1/2 tsp. Coriander seeds
* ½ tsp cumin seeds
* 2 Tbsp. Slivered or sliced almonds
.
Directions:
1. Cut the cauliflower in the middle to get an inch-thick slab.
2. Heat a sauté pan until hot. Then add oil and smashed garlic and thyme. Add cauliflower and then add butter. Turn down heat a bit.
3. Cook for 5-6 minutes per side and baste with a spoon. Add a tablespoon of water halfway through and cover partially with a lid. Cook until fork tender.
4. Meanwhile toast spices and nuts in a dry pan for a couple minutes or just lightly toasted. Set aside
5. Make salsa verde by combining all ingredients and set aside.
6. To plate: place steak in center of dish, top with salsa verde and finish with the toasted spices and nuts. Enjoy!
.
#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #gordonramsay #ramsayin10 #cauliflower

Cauliflower Steak.
I got this original idea from “Ramsay in 10”- the new YouTube series I’ve been binging on. I changed his version up slightly and it turned out amazing. I actually licked 😛 the plate and surprised myself. So this is EXACTLY how I made it so I can make it for myself again- and for your benefit too of course! 😂
.
See my full video for the how-to.
.
Cauliflower steak
Serves (1-2)
* 1-2 cross sections of cauliflower
* 3 garlic cloves
* 3-4 branches fresh thyme
* 3-4 Tbsp butter
.
Salsa Verde
* 2 Tbsp. chopped parsley
* 2 Tbsp. chopped cilantro
* 1 garlic clove, minced
* ¼ cup olive oil
* ½ lemon, juiced
* Pinch of salt
* Pinch red pepper flakes
.
Toasted Spices and nuts
* 1/2 tsp. Coriander seeds
* ½ tsp cumin seeds
* 2 Tbsp. Slivered or sliced almonds
.
Directions:
1. Cut the cauliflower in the middle to get an inch-thick slab.
2. Heat a sauté pan until hot. Then add oil and smashed garlic and thyme. Add cauliflower and then add butter. Turn down heat a bit.
3. Cook for 5-6 minutes per side and baste with a spoon. Add a tablespoon of water halfway through and cover partially with a lid. Cook until fork tender.
4. Meanwhile toast spices and nuts in a dry pan for a couple minutes or just lightly toasted. Set aside
5. Make salsa verde by combining all ingredients and set aside.
6. To plate: place steak in center of dish, top with salsa verde and finish with the toasted spices and nuts. Enjoy!
.
#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #gordonramsay #ramsayin10 #cauliflower

Cauliflower Steak.
I got this original idea from “Ramsay in 10”- the new YouTube series I’ve been binging on. I changed his version up slightly and it turned out amazing. I actually licked 😛 the plate and surprised myself. So this is EXACTLY how I made it so I can make it for myself again- and for your benefit too of course! 😂
.
See my full video for the how-to.
.
Cauliflower steak
Serves (1-2)
* 1-2 cross sections of cauliflower
* 3 garlic cloves
* 3-4 branches fresh thyme
* 3-4 Tbsp butter
.
Salsa Verde
* 2 Tbsp. chopped parsley
* 2 Tbsp. chopped cilantro
* 1 garlic clove, minced
* ¼ cup olive oil
* ½ lemon, juiced
* Pinch of salt
* Pinch red pepper flakes
.
Toasted Spices and nuts
* 1/2 tsp. Coriander seeds
* ½ tsp cumin seeds
* 2 Tbsp. Slivered or sliced almonds
.
Directions:
1. Cut the cauliflower in the middle to get an inch-thick slab.
2. Heat a sauté pan until hot. Then add oil and smashed garlic and thyme. Add cauliflower and then add butter. Turn down heat a bit.
3. Cook for 5-6 minutes per side and baste with a spoon. Add a tablespoon of water halfway through and cover partially with a lid. Cook until fork tender.
4. Meanwhile toast spices and nuts in a dry pan for a couple minutes or just lightly toasted. Set aside
5. Make salsa verde by combining all ingredients and set aside.
6. To plate: place steak in center of dish, top with salsa verde and finish with the toasted spices and nuts. Enjoy!
.
#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #gordonramsay #ramsayin10 #cauliflower

chefjoannas

•

Cauliflower Steak. I got this original idea from “Ramsay in 10”- the new YouTube series I’ve been binging on. I changed his version up slightly and it turned out amazing. I actually licked 😛 the plate and surprised myself. So this is EXACTLY how I made it so I can make it for myself again- and for your benefit too of course! 😂 . See my full video for the how-to. . Cauliflower steak Serves (1-2) * 1-2 cross sections of cauliflower * 3 garlic cloves * 3-4 branches fresh thyme * 3-4 Tbsp butter . Salsa Verde * 2 Tbsp. chopped parsley * 2 Tbsp. chopped cilantro * 1 garlic clove, minced * ¼ cup olive oil * ½ lemon, juiced * Pinch of salt * Pinch red pepper flakes . Toasted Spices and nuts * 1/2 tsp. Coriander seeds * ½ tsp cumin seeds * 2 Tbsp. Slivered or sliced almonds . Directions: 1. Cut the cauliflower in the middle to get an inch-thick slab. 2. Heat a sauté pan until hot. Then add oil and smashed garlic and thyme. Add cauliflower and then add butter. Turn down heat a bit. 3. Cook for 5-6 minutes per side and baste with a spoon. Add a tablespoon of water halfway through and cover partially with a lid. Cook until fork tender. 4. Meanwhile toast spices and nuts in a dry pan for a couple minutes or just lightly toasted. Set aside 5. Make salsa verde by combining all ingredients and set aside. 6. To plate: place steak in center of dish, top with salsa verde and finish with the toasted spices and nuts. Enjoy! . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #gordonramsay #ramsayin10 #cauliflower

2 months ago

View on Instagram |

7/9

No-cheese southwest Mac n Cheese! This was the last meal of 3 from the @purplecarrotxo kit. Even though this one was a bit spicy, the flavor and textures were great, and I’d make it again. I have to say a solid 3 out of 3 for the @purplecarrotxo meal kit! The other meals were Korean Tacos and Coconut Tofu with Cabbage Date Slaw. The honest review: The meals are great but the amount of utensils and wash needed is more complicated than I expected from a meal kit.
.
With everything prepackaged, It made me feel like I was a kid baking with those powdered cake mixes from Easy Bake oven. It was pretty fun 😄
.
See how I made the full dish on my IGTV.
.
Here are a few tips on how to make your own vegan Mac n cheese:
* Make Pepita “Parmesan” by mixing pumpkin seeds, nutritional yeast and salt. Use it for vegan pasta like parmesan. This goes on top when you bake the noodles and gets nice and golden brown.
* Make a “cheesy” sauce by sautéing 1 chopped onion, 2 cloves garlic, 1 Tbsp. White miso, 2 T vegan butter, s&p. After onion is soft, add 2 T flour and 1 c almond milk. Whisk until thick. Then add 3 oz. vegan cheddar and blend.
* Add cooked pasta to cheesy sauce and add some chopped roasted red bell peppers and jalapeños(optional).
* Place sauced up pasta in a baking dish and top with pepita Parmesan. Bake for 10 minutes at 400 F.
.

#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #veganmacncheese #veganmealprep

No-cheese southwest Mac n Cheese! This was the last meal of 3 from the @purplecarrotxo kit. Even though this one was a bit spicy, the flavor and textures were great, and I’d make it again. I have to say a solid 3 out of 3 for the @purplecarrotxo meal kit! The other meals were Korean Tacos and Coconut Tofu with Cabbage Date Slaw. The honest review: The meals are great but the amount of utensils and wash needed is more complicated than I expected from a meal kit.
.
With everything prepackaged, It made me feel like I was a kid baking with those powdered cake mixes from Easy Bake oven. It was pretty fun 😄
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See how I made the full dish on my IGTV.
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Here are a few tips on how to make your own vegan Mac n cheese:
* Make Pepita “Parmesan” by mixing pumpkin seeds, nutritional yeast and salt. Use it for vegan pasta like parmesan. This goes on top when you bake the noodles and gets nice and golden brown.
* Make a “cheesy” sauce by sautéing 1 chopped onion, 2 cloves garlic, 1 Tbsp. White miso, 2 T vegan butter, s&p. After onion is soft, add 2 T flour and 1 c almond milk. Whisk until thick. Then add 3 oz. vegan cheddar and blend.
* Add cooked pasta to cheesy sauce and add some chopped roasted red bell peppers and jalapeños(optional).
* Place sauced up pasta in a baking dish and top with pepita Parmesan. Bake for 10 minutes at 400 F.
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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #veganmacncheese #veganmealprep

chefjoannas

•

No-cheese southwest Mac n Cheese! This was the last meal of 3 from the @purplecarrotxo kit. Even though this one was a bit spicy, the flavor and textures were great, and I’d make it again. I have to say a solid 3 out of 3 for the @purplecarrotxo meal kit! The other meals were Korean Tacos and Coconut Tofu with Cabbage Date Slaw. The honest review: The meals are great but the amount of utensils and wash needed is more complicated than I expected from a meal kit. . With everything prepackaged, It made me feel like I was a kid baking with those powdered cake mixes from Easy Bake oven. It was pretty fun 😄 . See how I made the full dish on my IGTV. . Here are a few tips on how to make your own vegan Mac n cheese: * Make Pepita “Parmesan” by mixing pumpkin seeds, nutritional yeast and salt. Use it for vegan pasta like parmesan. This goes on top when you bake the noodles and gets nice and golden brown. * Make a “cheesy” sauce by sautéing 1 chopped onion, 2 cloves garlic, 1 Tbsp. White miso, 2 T vegan butter, s&p. After onion is soft, add 2 T flour and 1 c almond milk. Whisk until thick. Then add 3 oz. vegan cheddar and blend. * Add cooked pasta to cheesy sauce and add some chopped roasted red bell peppers and jalapeños(optional). * Place sauced up pasta in a baking dish and top with pepita Parmesan. Bake for 10 minutes at 400 F. . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat #veganmacncheese #veganmealprep

3 months ago

View on Instagram |

8/9

This is the Coconut Tofu with Crunchy Date Slaw & Peanut Sauce. It’s from the @purplecarrotxo kit. To be honest I had low expectations for this one because it’s just breaded tofu. But I have to say it was quite good! The overall dish was a great combo of salty, sweet and crunchy. (Not always the case with vegan meals)
.
I’m trying some meal kits for inspiration. So I tried @purplecarrotxo to get more ideas for vegan meals and preparations. I really loved this dish and want to share some of the tips I’ll be using for future dishes. I hope they help you wherever your at in your eating- flexitarian, vegan or whatever!
.
Plant Based Cooking Tips:
* bread tofu with a cornstarch-water mixture. Then dip it in coconut, sesame seeds and panko breadcrumbs.
* Make a delicious red cabbage slaw with chopped dates, lime juice, sesame seeds, salt, and a drizzle of veg oil.
* Make a sauce for tofu with tamari or soy sauce, peanut butter, sweet chilli sauce and water.
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#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

This is the Coconut Tofu with Crunchy Date Slaw & Peanut Sauce. It’s from the @purplecarrotxo kit. To be honest I had low expectations for this one because it’s just breaded tofu. But I have to say it was quite good! The overall dish was a great combo of salty, sweet and crunchy. (Not always the case with vegan meals)
.
I’m trying some meal kits for inspiration. So I tried @purplecarrotxo to get more ideas for vegan meals and preparations. I really loved this dish and want to share some of the tips I’ll be using for future dishes. I hope they help you wherever your at in your eating- flexitarian, vegan or whatever!
.
Plant Based Cooking Tips:
* bread tofu with a cornstarch-water mixture. Then dip it in coconut, sesame seeds and panko breadcrumbs.
* Make a delicious red cabbage slaw with chopped dates, lime juice, sesame seeds, salt, and a drizzle of veg oil.
* Make a sauce for tofu with tamari or soy sauce, peanut butter, sweet chilli sauce and water.
.
#vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

chefjoannas

•

This is the Coconut Tofu with Crunchy Date Slaw & Peanut Sauce. It’s from the @purplecarrotxo kit. To be honest I had low expectations for this one because it’s just breaded tofu. But I have to say it was quite good! The overall dish was a great combo of salty, sweet and crunchy. (Not always the case with vegan meals) . I’m trying some meal kits for inspiration. So I tried @purplecarrotxo to get more ideas for vegan meals and preparations. I really loved this dish and want to share some of the tips I’ll be using for future dishes. I hope they help you wherever your at in your eating- flexitarian, vegan or whatever! . Plant Based Cooking Tips: * bread tofu with a cornstarch-water mixture. Then dip it in coconut, sesame seeds and panko breadcrumbs. * Make a delicious red cabbage slaw with chopped dates, lime juice, sesame seeds, salt, and a drizzle of veg oil. * Make a sauce for tofu with tamari or soy sauce, peanut butter, sweet chilli sauce and water. . #vegan #plantbased #vegetarian #onlinecookingclass #bluezones #bluezoneskitchen #veganlife #veganfoodshare #veganfood #easydinner #easyrecipe #whatsfordinner #foodphotography #homecooking #dinnerideas #comfortfood #realfood #crueltyfree #veganinspo #plantbaseddiet #plantbasedfoodie #dairyfree #whatveganseat

3 months ago

View on Instagram |

9/9

View on Instagram

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