easy

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Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe For Vegans | Food Impromptu

Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe For Vegans | Food Impromptu

Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe for Vegans | Food Impromptu

▶️ RECIPE INGREDIENTS:

🍚 For the Puree:
300g Tomatoes / 2 Cups / 2 medium tomatoes – chopped
200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) – chopped
1/2 inch Ginger / 1/2 Tablespoon finely chopped
4 to 5 Garlic Cloves / 2 Tablespoons finely chopped

▶️ Other Ingredients:

3 tablespoon Cooking oil (I have used light olive oil)
200g / 1+1/2 Cup Onion – Finely chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder)
200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) – chopped into 1.5 inch pieces
200g / 2 Cups Green Beans – chopped into 1.5 inch pieces
300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu)
400ml / 1+3/4 cup Full Fat Coconut Milk
125ml / 1/2 Cup water
Salt to taste ( I have added total 1+1/2 teaspoon pink Himalayan salt)

▶️ METHOD:

Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside.

To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt and fry on medium to medium high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release it’s moisture and help it cook faster, so don’t skip it.

Now reduce the heat to low and then add the ground cumin, coriander, turmeric, cayenned and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top that means the puree is cooked perfectly.

Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking.

Uncover and give it a good mix. Now turn the heat to medium high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti.

▶️ IMPORTANT TIPS:

👉 Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step
👉 Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
👉 Reduce the heat before adding the spices, it will prevent from burning
👉 Every stove is different, so adjust the cooking time and the heat of your stove accordingly

Enjoy!

▶️ Subscribe To Channel For More Simple & Healthy Plant Based Recipes For Any Day Of The Week: https://www.youtube.com/c/FoodImpromptu

▶️ Stay Connected With Me.

Instagram: https://www.instagram.com/foodimpromptu.original/

Pinterest: https://www.pinterest.ca/foodimpromptu

▶️ For Business Enquiries: foodimpromptu.sa@gmail.com

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▶️ Other Videos You Might Be Interested In Watching:

👉 Herb & Lemon White Bean Potato Stew: https://www.youtube.com/watch?v=27_atY3R0fA

👉 Delicious White Bean Cauliflower Curry: https://www.youtube.com/watch?v=_5xu9uATBTg

👉 Creamy Spinach Avocado Hummus: https://www.youtube.com/watch?v=BdKkN_S9EVA

=======================

▶️ About Food Impromptu:

Welcome to the Official YouTube Channel of Food Impromptu! Food Enthusiast, Plant-Based and Vegan Recipes Creator 🌱

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe now for the new content on Simple, Quick, And Healthy Vegan Recipes: https://www.youtube.com/c/FoodImpromptu

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#vegancurryrecipe #vegetablecoconutcurry #easycurryrecipe #coconutcurryrecipe #coconutcurry #vegancurry #veganrecipe #easyveganrecipes #veganrecipes #recipe

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What I Eat In A Day #64 (Vegan) | JessBeautician AD

What I Eat In A Day #64 (Vegan) | JessBeautician AD

Get 37% off Myvegan products with code JESS here: https://prf.hn/l/9vY5GDx. This video is kindly sponsored by Myvegan and features gifted items.

KITCHENWARE:
Millo blender: https://bit.ly/2V3254r* – Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
Toaster: https://amzn.to/3GoFym7*
Kettle: https://bit.ly/2YekcTb*
Frying pan: https://bit.ly/39X6BsI*
Pans: https://bit.ly/3z45LVy*
White bowls & plates: nomliving.com
Cold brew bottle: https://bit.ly/3xUbT1A*
Cutlery (similar here:) https://bit.ly/3adu8FR*
Glasses: https://bit.ly/3aVjnIA*
S&P mills: https://bit.ly/399EiEw*
Herb pots: https://bit.ly/39gU435*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: https://bit.ly/2V3254r*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
20% off Evolve Beauty vegan skincare: https://prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: https://bit.ly/3qm3Mac*
15% off Kakoa vegan chocolate truffles with code JESS15: https://bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*

YOGHURT BOWL WITH OATS, CHIA & HEMP SEEDS
1/2 tsp coconut oil
1/2 cup Myvegan Rolled Oats: https://prf.hn/l/DRqpgWZ*
Pinch salt
Splash oat milk

1 tbsp Myvegan Organic Chia Seeds: https://prf.hn/l/GqEYL3Q*
3 tbsp oat milk
1 tbsp Myvegan Organic Hemp Seeds: https://prf.hn/l/pRexqOv*
1 cup vanilla yoghurt
Strawberries, blueberries
Myvegan Organic Cacao Nibs: https://prf.hn/l/RvLVgpd*

Mix the chia seeds in a bowl with the oat milk and set aside. Melt the oil in a frying pan then add in the oats and salt. Stir continuously until toasted, then pour in a splash of oat milk and mix through. Add a cup of vegan yoghurt to a bowl, then add in the toasted oats, chia seeds and hemp seeds, and mix to combine. Top with berries and cacao nibs.

SPICY CHICKPEA ‘TUNA’ MAYO TOASTS
1 can chickpeas, drained
2 tbsp vegan mayo
3 tbsp vegan Greek yoghurt
1 stick celery, chopped
1 spring onion, chopped
Handful fresh coriander
1/2 red chilli
1/2 nori sheet, cut into flakes
Zest of 1 lime
Juice 1/2 lime
1 tsp soy sauce
Black pepper

2 slices toast
1/2 avocado
Dried chilli flakes, lime juice & coriander, to garnish

Myvegan BBQ Popped Protein Crisps: https://prf.hn/l/YRbdvE2*

Mash the chickpeas in a bowl, then add in the mayo, yoghurt, celery, onion, coriander, chilli, nori, lime zest and juice, soy sauce and black pepper, and mix to combine. Serve on toasts with sliced avocado, coriander, dried chilli and lime juice on top.

Myvegan Double Chocolate Baked Cookie: https://prf.hn/l/WoRAVLq*
Bird&Blend Jelly and Ice-cream tea: https://bit.ly/3zICjDe*

SATAY TOFU ‘CHICK’N’ NOODLES
1 block extra firm tofu
1 tbsp cornflour
Pinch salt

2 tbsp olive oil
3 cloves garlic, minced
1/2 red chilli, minced
6cm ginger, grated
100g shiitake mushrooms, halved
1 red pepper, chopped
100g baby corn
100g mange tout

1/4 cup Myvegan Crunchy Peanut Butter: https://prf.hn/l/0Mpyop1*
1 can coconut milk: https://amzn.to/3SMzfij*
2 tbsp soy sauce
2 tbsp sriracha: https://amzn.to/3pfLIgW*
1 tbsp wine vinegar
1 tbsp maple syrup: https://amzn.to/3JLVoJs*

2 portions noodles
Red onion, chilli, coriander & sesame seeds, to garnish

Tear the tofu into bitesized chunks into a bowl, sprinkle in the cornflour and salt and toss to combine. Place on a baking tray and bake in the oven for 25 minutes on 180 degrees celsius. Heat the oil in a wok, then add in the garlic, chilli and ginger, and fry until softened. Fry off the mushrooms next then add in the red pepper and baby corn. Next, add in the peanut butter, coconut milk, soy sauce, sriracha, wine vinegar and maple syrup. Stir to thicken and add in a cornflour slurry if too thin. Add in the mange tout, remove the tofu ‘chick’n’ from the oven and add it into the pan as well, then stir to coat in the satay sauce. Cook the noodles separately then serve with the Satay Tofu Chick’n and Vegetables with red onion, chilli, coriander and sesame seeds on top and lime on the side.

YOGHURT COATED STRAWBERRIES
Strawberries
Vanilla yoghurt
Myvegan Sea Salt Chocolate (4 squares): https://prf.hn/l/8MYQeEN*

Coat the strawberries in yoghurt, then place on a sheet of parchment paper on a plate and freeze for 2-3 hours. Remove from the freezer to thaw 5 minutes before eating, then melt the chocolate and drizzle over before serving.

Disclaimer: This video is sponsored by Myvegan.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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Easy – Budget Friendly Vegan Gratin Recipe [Weekend In A Life]

Easy – Budget Friendly Vegan Gratin Recipe [Weekend In A Life]

Thanks so much for watching! I hope you guys enjoy it! Much love xx

I’m on Instagram : https://www.instagram.com/shinewithplants/

Gratin recipe:

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Hey there! Welcome to my Channel! I’m Fabiola and I’m a young mom currently based in Chicago. This Channel is all about sharing my journey to spread awareness of the plant-based lifestyle.

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BALANCED BOWLS / Whole Food Plant Based (full Recipes)

BALANCED BOWLS / Whole Food Plant Based (full Recipes)

Three of my favorite bowls! Balanced, colourful, whole food plant based, packed with flavors and nutrients 💚 (See all recipes below 👇🏽)

📱MY APP
Fivesec Health / 350+ easy plant based recipes + meal plans
https://fivesechealth.com (iOS & Android)

📗 MY EBOOK
EASY VEGAN / 100+ easy & healthy recipes
https://gum.co/fivesechealth-ebook

PRODUCT LINKS
My Blender: https://amzn.to/3ieQR4y

CONNECT
Instagram: https://www.instagram.com/fivesechealth/
TikTok: https://www.tiktok.com/@fivesechealth
Blog: https://www.fivesec.co
Contact: hello@fivesec.co

#wholefoodplantbased #bowls #vegan

🍠 SWEET POTATO BOWL | 2 servings
– 2 big sweet potatoes
– 1 red onion

Tahini dressing
– 2 tbsp tahini
– 1 tbsp lemon juice
– 1/2 tbsp maple syrup
– Water to thin

For the chickpeas
– 230g chickpeas, drained
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp chili
– 3 cup kale

🥭 TROPICAL BOWL | 2 servings
Marinade:
– 2 tbsp tamari sauce
– 1 tbsp maple syrup
– 1 tsp garlic powder
– 1/2 tsp dried thyme
– 1/4 tsp dried ginger
– Pinch cloves
– 200g Firm tofu

Mango salsa:
– 1/2 mango
– 1 avocado
– 1/4 red onion
– 1/2 tbsp lime juice
– Pinch salt & chili flakes

For the bowl:
– 1/2 cup Quinoa, dry
– Greens/ lettuce
– Cherry tomatoes

🌯 BURRITO BOWL | 2 servings
Cheese Sauce:
– 1/2 cup cashew nuts (first boil 5 min then drain if not using a high speed blender)
– 1 1/2 tbsp nutritional yeast
– 1/2 tsp salt
– 1/4 tsp onion powder
– 1/4 tsp turmeric
– 1/4 cup water

Beans:
– 230g back beans, drained
– 2 tbsp corn kernels
– 1/2 tsp paprika powder
– 1/2 tsp garlic powder
– 1 tsp cumin
– Water to cover

Tomato salsa:
– 6 cherry tomatoes
– 1/4 red onion
– 2 tbsp chopped fresh coriander

For the bowl:
– Lettuce
– Red bell pepper
– Cucumber

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A Week Of Eating Only Stereotypical Vegan Foods 🌱🥗🍌 (PART 2/3)

A Week Of Eating Only Stereotypical Vegan Foods 🌱🥗🍌 (PART 2/3)

disclaimer: This is not necessarily an “Everything I eat in a week” video but moreso “Most of the things I ate in approximately a week” lol
I filmed for a bit over a week because I wanted to make specific things but just didn’t have time to make them all during the 7-day week. And there are also some meals/snacks here & there that were not on theme that I didn’t film because it’s a bit unnecessarily difficult for every single thing I eat in a week to be 100% on theme… lol so hope that makes sense!!

@logansfewd matcha banana float – https://www.instagram.com/reel/CgKl9AdJw4e/?igshid=NmZiMzY2Mjc=

banana oat pancakes – https://www.theconsciousplantkitchen.com/vegan-banana-oat-pancakes/
i did not use maple syrup cuz i didn’t think it was necessary since i’m literally putting syrup on top..

♡ follow me on my:
second channel → https://www.youtube.com/emilyewing
twitch → https://www.twitch.tv/emiewi
instagram → https://www.instagram.com/emiewi/
twitter → https://twitter.com/emiewi
join the chill veg discord! → https://discord.com/invite/TqkdGr4zqW
past livestreams → https://www.youtube.com/channel/UCmzxwYFTKiJIf2CHmnnyH-Q

♡ BGM from:
https://www.epidemicsound.com/

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What I Eat In A Week | Vegan Meals For Stressful Times

What I Eat In A Week | Vegan Meals For Stressful Times

Welcome to another video of mine. This is what I eat when I feel stressed/ have a lot of things to do. Thanks for being here!

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.

MONDAY:

Breakfast: toasted bread from the freezer with vegan herby cream cheese & avocado
Lunch: pesto pasta with leftover roasted cauliflower, tofu, red onion, eggplant, mushrooms & zucchini, topped with nutritional yeast & basil
Dinner: Arabic flat bread filled with homemade tzatziki, vegan kebap, red cabbage, homemade hummus & parsley

TUESDAY:

Breakfast: vegan chocolate croissant
Lunch: homemade pad thai (roughly followed this recipe: https://asiastreetfood.com/rezept/pad-thai/ but used the veggies that I had on hand) with a mango side salad
Dinner: quick couscous bowl with pickled red cabbage, cooked & spiced pinto beans, hummus, pomegranate seeds & avocado

WEDNESDAY:

Breakfast. Brownie batter baked oats

What you’ll need:
20g oats
20g banana
1 scoop protein powder
1 heaping tsp cacao powder
¼ tsp baking powder
70ml water
Pinch of salt
Dark chocolate chunks/ chips

How to:
Combine all the ingredients except the chocolate in a blender until smooth. Stir in the chocolate pieces. Add to a bowl/ mug and then microwave for 40 seconds two times (intevalls 40 sec/ 40 sec). Enjoy with whatever you desire!

Lunch: leftover pad thai with kimchi
Snack: Apple crumble sheet cake with some whipped cream (& friends). I followed this recipe: https://kaffeeundcupcakes.de/saftiger-veganer-apfel-streuselkuchen-vom-blech/.
Dinner: Ottolenghi roasted eggplant with a curry (soy) yogurt sauce, a almond & onion crunchy topping & pomegranate seeds, served with Arabic flat bread & hummus

THURSDAY:

Breakfast: yogurt bowl with boysenberries from the garden, apricots, banana & granola
Lunch: summer rolls with carrot, mango, cucumber, smoked tofu, red cabbage, min & avocado with a tahini mint sauce for dipping
Dinner: medaglioni with a roasted vegetable filling, soy yogurt mixed with salt & lemon as a sauce, pickled red cabbage (just use ½ cup of hot water, ½ cup of apple cider vinegar, 1 tsp salt & 1 tsp sugar, pour over the cabbage & let it sit for at least half an hour), parsley & red chili flakes

MUSIC:

The gorgeus Emma Ivy with rain: https://soundcloud.com/emma_jacq/rain-1

Talented Alyssa Dann with Silvia:

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♪ Lunch (Prod. by Lukrembo)

Link : https://youtu.be/J0v2UxjC2ss

Q&A:

What camera do you use?
I use a canon 750D with a 50mm lense.

How old are you & where are you from?
I am from a small town in Germany & I am 22 years old.

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Trying *NEW* Products From Trader Joe’s (vegan)

Trying *NEW* Products From Trader Joe’s (vegan)

Click here https://ritual.com/SSV20 and use code SSV20 to get 20% off during your first month with Ritual. #ritualpartner

Today we are trying new (and new to us) vegan products from Trader Joe’s!

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⋇ IN THIS VIDEO ⋇

(0:00) – Intro
(2:00) – Overnight Oats
(4:16) – Coconut Cashews
(5:00) – Hula Crunch Popcorn & Rice Cracker Mix
(6:23) – Papadums
(7:05) – Salsa Verde Chips
(7:30) – Oatmeal Chocolate Chip Cookies
(8:25) – Truffle Aioli
(9:37) – Pad Thai
(10:30) – Penne Arrabiata
(12:14) – Seasoned Waffle Fries
(13:16) – Sparkling Pineapple Beverage
(14:15) – Peanut Butter Caramel Popcorn
(14:46) – Garlic & Onion Pistachios
(15:21) – Vegan Sour Cream
(16:45) – Peanut Butter Protein Granola
(18:23) – Green Onion Pancakes
(20:04) – Vegan Brioche Loaf
(21:18) – Tuffle BBQ Sauce
(22:20) – Dill Pickle Falafel
(23:28) – Salsa De Cacahuate
(25:13) – Thai Sweet Ginger Sauce
(25:59) – Chili Pineapple Popcorn
(27:05) – Black Tea Boba Ice Cream

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Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

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FTC: This video is sponsored by Ritual, but all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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A Week Of Dinners (Vegan & Summer Recipes!) | JessBeautician

A Week Of Dinners (Vegan & Summer Recipes!) | JessBeautician

https://www.instagram.com/jessbeautician/

KITCHENWARE:
Millo blender (free gift w/ purchase, see ‘Discounts’ below!): https://bit.ly/2V3254r*
Magimix food processor: https://bit.ly/3NFbyVy*
White bowls & plates: nomliving.com
Pasta bowls: https://bit.ly/2ybag36*
Mugs: https://bit.ly/3FbNS7k*
Spice jars: https://amzn.to/3anFdnW*
Pans: https://bit.ly/3zo1c5w*
Pots: https://bit.ly/37xNMso*
Kettle: https://bit.ly/2YekcTb*
Toaster: https://amzn.to/3GoFym7*
Cold brew bottle: https://bit.ly/3xUbT1A*
Tumbler glasses: https://bit.ly/3aVjnIA*
Tall glasses (similar here): https://amzn.to/39n0e26*
Cutlery (similar here): https://bit.ly/3adu8FR*
Herb pots: https://bit.ly/39gU435* Linen tea towels: https://bit.ly/3MKqaC6*
S&P mills: https://bit.ly/399EiEw*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: https://bit.ly/2V3254r*
£20 off grocery shops over £60 on Ocado with code VOU3144132: https://bit.ly/3wSqXMB*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b* & (Rest of World): https://tinyurl.com/ygdhxzvb
20% off Evolve Beauty vegan skincare: https://prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: https://bit.ly/3qm3Mac*
15% off Kakoa vegan chocolate truffles with code JESS15: https://bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*

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WHIPPED FETA PASTA
2 bell peppers
300g mixed cherry tomatoes
2 tbsp olive oil
1/2 tsp dried mixed herbs
Salt & pepper

70g vegan feta cheese
1/2 cup vegan Greek yoghurt
4 cloves garlic
Zest & juice 1/2 lemon
1 tbsp olive oil
Pinch salt

250g rigatoni
Vegan Chilli Pesto: https://amzn.to/3cHUDEI*
Chilli flakes & basil

Written recipe: https://bit.ly/3oCvoXb

CRISPY SWEET CHILLI TOFU CHICK’N
1 block firm tofu
1 tbsp cornstarch
Sea salt
1 tbsp oil

1/2 cup sweet chilli sauce: https://amzn.to/3tR0UU6*
Zest 1/2 lime
1 tsp cornstarch

1 red chilli
3 spring onions
50g baby corn
50g tenderstem broccoli
50 mange tout

Sesame seeds, coriander & cashews

Written recipe to come!

PULLED JACKFRUIT BLACKENED ‘SALMON’ TACOS
1/2 nori sheet, finely chopped
2 tbsp lemon juice
1 tbsp caper juice
1 can jackfruit, half drained

FOR THE SHAVED CORN
4 corn-on-the-cob
Vegan feta, chilli flakes, fresh coriander

FOR THE LIME & CORIANDER COCONUT YOGHURT
1 cup coconut yoghurt
Zest & juice 1/2 lime
Small handful coriander

1 can black beans
1 avocado
Bunch fresh coriander
12 small flour tortillas

Written recipe to come!

RED PESTO GNOCCHI
2 bell peppers
250g baby plum tomatoes
2 tbsp olive oil
Salt & pepper

500g gnocchi
1 jar Vegan Chilli Pesto: https://amzn.to/3cHUDEI*
Vegan parmesan: https://bit.ly/3AwSeqa*
Fresh basil

Written recipe for Pesto Gnocchi & Roasted Veg Tray Bake: https://bit.ly/3BmyINQ*

CREAMY GARLIC & LEMON COURGETTE SPAGHETTI
2 tbsp olive oil
3 shallots
3 cloves garlic
1 courgette

300g block silken tofu
1 tbsp garlic puree
Zest 1 lemon
Juice 1/2 lemon
Pinch salt

200g spaghetti
Vegan parmesan: https://bit.ly/3AwSeqa*

– French Bloom Le Blanc Organic No Alcohol Bubbly {gift}: https://bit.ly/3ovFwB3*

Written recipe to come!

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I’M WEARING:
Nails: The Gel Bottle Inc. BIAB in ‘Dreamer’: https://bit.ly/38y0vyy*

MY EQUIPMENT:
Camera: https://amzn.to/3x7HrzH*
Lens: https://bit.ly/3MepRzc*
Editing software: https://bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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We Stayed At A Vegan Hotel 😲

We Stayed At A Vegan Hotel 😲

Click our link https://cometeer.com/sweetsimplevegan to get 50% off your first order of Cometeer plus free shipping!

In this video, we take a quick trip to Los Angeles for the Hotel Cowlifornia Event.

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⋇ IN THIS VIDEO ⋇
– Hotel Cowlifornia by Ripple Foods: https://www.ripplefoods.com
– Event at: https://www.shortstorieshotels.com
– Chris’s Funky Shirt: https://www.marinelayer.com/collections/guys-buttondowns/products/ss-tencel-linen-resort-shirt-multicolor-groovy-print?variant=39715594010698
– Jasmine’s Bathing Suit: https://bit.ly/3At0Wpq
– Jasmine’s Jewelry: https://prz.io/9ok9rEgHa
– Toni from Plant Based on a Budget: https://www.instagram.com/plantbasedonabudget/
– Recipes by Charity Morgan: https://www.instagram.com/charitymorgan/
– Chinese Comfort Food from XLB: https://www.xlbpdx.com
– Matt’s IG https://www.instagram.com/mattxdavey/
– Snack’s from the plane: https://stellarsnacks.com

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⋇ CONNECT WITH US ⋇

– recipe blog: http://bit.ly/SSV-Blog
– instagrams:
– Jasmine: https://www.instagram.com/sweetsimplevegan/
– Chris: https://www.instagram.com/consciouschris/
– Jasmine’s Lifestyle Channel: http://bit.ly/Jasmine-Briones-Youtube
– facebook: http://bit.ly/SSV-Facebook
– Our vegan recipe ebook: http://bit.ly/Planting-Our-Roots

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FTC: This video is sponsored by Cometeer but all opinions are our own. This video may also contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Easy Vegan Meals For Summer + Exciting News!

Easy Vegan Meals For Summer + Exciting News!

Check out the Plant-Based Bundle: https://transactions.sendowl.com/stores/12774/233248
– Get 100+ Vegan E-books, Courses, Guides, Meal Plans & More for 50 USD ($4600 value)
– Offer lasts until Sunday the 10th of July, 2022

The link above is an affiliate and when you purchase the bundle through it I receive a commission. Thank you very much for supporting my work!

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0:00 – Intro
1:08 – About the Plant-Based Bundle
3:52 – Zesty and Creamy Beans on Toast by Happy Skin Kitchen
6:52 – Gado Inspired Bowl by Five Sec Health
13:28 – Caramelised Shallot Pasta by Hot for Food
17:46 Outro

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I N S T A G R A M
https://www.instagram.com/goodeatings/

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Edited with DaVinci Resolve

Photography Gear:
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