food
Why Am I Vegetarian? Bean 13/100 #100beans
Why Am I Vegetarian? Bean 13/100 #100beans
The recipe uses chickpeas and black eyed peas but feel free to use 200g of just one type of bean.
For those concerned: this method is a common way of making falafel. Chickpeas and black-eyed peas naturally contain very little of the toxin found in other beans, so soaking, blending and frying is enough to cook them through and make them safe to eat. Beans like kidney, cannellini, or black beans don’t cook as fast and need to be fully boiled first.
Makes 12 cutlets
Ingredients:
100g dried chickpeas
100g black eyed peas
1 medium onion, quartered
16g dill
16g parsley
5 garlic cloves
1 tsp cumin
1 tsp ground coriander
1 tsp black pepper
1 tsp salt
2 tbsp milk
4 tbsp breadcrumbs
½ tsp baking soda
Around 200-300ml cooking oil
Instructions:
1. Soak 100g dry chickpeas and 100g dry black eyed peas overnight.
2. Drain the liquid from the beans and blend all the ingredients for the cutlets in a food processor except for the cooking oil. Scrape the sides with a spatula in between to make sure everything is evenly blended. Transfer it to a bowl, cover with cling film and refrigerate for at least 30 minutes.
3. Use a tablespoon or a cookie scoop to form 12 even cutlets. Form a ball in your hand, pat it lightly into a pancake and push it to the sides to make it nice and round.
4. Heat a shallow pan over medium heat with enough oil to come halfway up the cutlets, otherwise you risk undercooking them. Once the oil is hot, add the cutlets, carefully, one by one without overcrowding the pan, and gently press each one with a spatula to flatten it. Aim for around 2 cm thick so they cook through. Fry for about 4-5 minutes on each side, until deep golden brown.
For freezing: they freeze very well, just fry them, pat them dry on a paper towel, let it cool down and freeze in an airtight container. To reheat you can do it in the oven for around 10 minutes or an air frier. I haven’t tried reheating them in the pan.
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IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
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———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
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IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
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This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
In France, garlic for soup isn’t chopped, but roasted until very soft in the oven, and this step makes all the difference. It softens the bulb’s pungency and gives it an almost sweet quality.
From the tender cloves, floury potatoes, leeks, and a few white beans, a velvety cream soup emerges that is entirely plant-based. Oat cream replaces dairy cream for thickening, while a spoonful of Dijon lemon juice and a squeeze of lemon add freshness. Crispy chips, homemade herb oil, and golden-brown bread cubes are placed on top.
The recipe is simple, inexpensive, and serves four to five people. It’s perfect as a warming lunch on chilly days, a light supper, or an appetizer when guests arrive. Even those who don’t usually cook vegan food won’t notice any difference from the classic version with butter and cream.
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🧂 Salt & Pepper Mill Set
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📋 INGREDIENTS:
For the soup:
4 whole garlic bulbs
8 additional garlic cloves
500 g floury potatoes (17.6 oz)
1 large onion
1 small leek
2 tbsp olive oil
30 g vegan butter (2 tbsp)
100 ml dry white wine (1/3 cup + 1 tbsp), optional
800 ml vegetable broth (3 1/3 cups)
250 ml oat cream (1 cup)
150 g cooked white beans (5.3 oz)
1 tsp Dijon mustard
1 tsp dried thyme
1 tbsp lemon juice
1/2 tsp nutmeg
Salt
Black pepper
For the crispy garlic chips:
6 garlic cloves
3 tbsp olive oil
1 pinch of salt
For the herb oil:
4 tbsp olive oil
2 tbsp parsley
1 tbsp chives
1 tsp lemon juice
1 pinch of salt
To serve:
Crispy garlic chips
Herb oil
Toasted bread cubes
Fresh thyme
A little black pepper
The ONLY Vegan Mayo Recipe You Need | Oil-Free! 2 Ways!
The ONLY Vegan Mayo Recipe You Need | Oil-Free! 2 Ways!
Learn to make creamy vegan mayonnaise and oil-free miracle spread at home. These healthy condiments take less than five minutes to make.
If you want a healthier alternative to store-bought spreads, this recipe is for you. We focus on whole food ingredients to create a rich, savoury vegan mayonnaise that mimics the classic taste without any added oils. This guide is perfect for anyone following a whole food plant-based diet or looking to clean up their pantry staples.
We will walk through the simple steps to prepare two distinct, oil-free condiments. By the end of this video, you will have the confidence to whip up a batch of vegan mayonnaise or our signature miracle spread whenever you need a quick, healthy topping for sandwiches or salads. Using whole food ingredients ensures you control exactly what goes into your food without sacrificing texture or flavor.
Subscribe for weekly healthy recipe breakdowns, and comment which vegan condiment you want to see us make next.
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We share simple, delicious whole food plant-based recipes and practical lifestyle tips to help you lose weight, improve your health, and feel your best at any age.
Our meals are made from real, everyday ingredients — always plant-based, vegan, dairy-free, and mostly gluten-free.
After transforming our own health and losing significant weight (150 pounds combined) eating this way, we now help others do the same in a realistic and sustainable way.
Expect easy recipes, honest conversations, plenty of laughter, and even some travel — all while living a thriving plant-based lifestyle.
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Creamy Whole Food Plant-Based Classic Mayo
Ingredients
1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
½ cup unsweetened soy milk (or oat milk)
2 Tbsp fresh lemon juice – 1/2 of a small lemon
1 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp onion powder
½ tsp garlic powder
¼ tsp white pepper (optional, gives it that classic mayo taste)
½ tsp sea salt (or to taste)
FOR MIRACLE SPREAD ADD:
1 Medjool date
Instructions:
Blend everything in a high-speed blender for 1-2 minutes until completely smooth.
Let it chill in the fridge for at least an hour as it thickens considerably.
If it’s too thick, add another tablespoon or two of soy milk. Lasts for at least 7 days in the fridge. ENJOY!
#plantbased #wfpb #veganrecipes #weightloss #healthyrecipes
5 High-Protein Baked Oats Recipes You Will Be Excited To Wake Up To!
5 High-Protein Baked Oats Recipes You Will Be Excited To Wake Up To!
Make a high-protein baked oat base in under five minutes. This simple breakfast recipe requires no protein powder to fuel your day.
Whether you need a quick weekday meal or a healthy morning option, these baked oats are designed for busy schedules. We will show you the core method that makes preparation incredibly fast, plus five distinct flavor variations to keep your breakfast routine exciting and different every single day.
By following this method, you will learn how to create a nutritious meal without the need for expensive supplements. This approach focuses on simple, accessible ingredients that provide a balanced start to your morning. You will walk away with a reliable high-protein baked oat base that you can customize endlessly based on your preferences.
Subscribe for weekly healthy recipe videos, and comment to let us know which flavor combination you want to try first.
Shop our merch store here for recipe magnets and more: https://need-never-get-old-shop.fourthwall.com/collections/recipe-magnets
🌱 ABOUT OUR CHANNEL
We share simple, delicious whole food plant-based recipes and practical lifestyle tips to help you lose weight, improve your health, and feel your best at any age.
Our meals are made from real, everyday ingredients — always plant-based, vegan, dairy-free, and mostly gluten-free.
After transforming our own health and losing significant weight (150 pounds combined) eating this way, we now help others do the same in a realistic and sustainable way.
Expect easy recipes, honest conversations, plenty of laughter, and even some travel — all while living a thriving plant-based lifestyle.
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As Amazon Associates, we may earn a small commission from qualifying purchases made through our store front—at no extra cost to you. Thank you for supporting our channel and helping us keep the plant-based goodness coming! 🌱
Recipes:
Base High-Protein Batter 4 servings
Use this base for all five flavors:
Ingredients
2 cups rolled oats
1 block (349 g) silken tofu
1½ cups unsweetened soy milk
2 ripe bananas
2 Tbsp ground flaxseed
1 tsp baking powder
1-2 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C).
Blend 1 package soft tofu, soy milk, bananas, and vanilla until smooth.
In a bowl, combine oats, flax, and baking powder.
Pour wet ingredients into dry and stir.
Add flavor-specific ingredients below.
Pour into an 8×8 baking dish.
Bake 45–50 minutes if using one batch in an 8×8 pan. If splitting the base into meal prep jars they will take a bit less time so start with 35 minutes to check and see, depending on how large your meal prep dishes are. Ovens vary so bake until you can place a butter knife in and it comes out dry.
Cool before slicing. Add maple syrup if desired for more sweetness. Pick which choice you would like to add in base recipe below:
-Blueberry Muffin Baked Oats
Add to the Base Batter:
1.5 cups cup blueberries (fresh or frozen)
Zest of ½ lemon
2 tsp cinnamon
2 Tbsp chopped walnuts
Crumble Topping (Optional)
Mix:
4 Tbsp rolled oats
1 Tbsp almond flour (or finely ground oats)
1 Tbsp hemp hearts
2 tsp maple syrup or date paste
1 tsp cinnamon
Sprinkle on top before baking.
-Cherry Almond
Add to the Base Batter:
1.5 cup frozen cherries, chopped
1/2 tsp almond extract
4 Tbsp chopped almonds
1 tsp cinnamon
-Lemon Poppy Seed
Add to the Base Batter:
Zest of 1 lemon
2 Tbsp poppy seeds
2 Tbsp lemon juice
1 Tbsp maple syrup
-Cinnamon Roll
Add to the Base Batter:
2 tsp cinnamon
4 Tbsp raisins
4 Tbsp walnuts
Swirl:
2 Tbsp date paste
2 tsp cinnamon sprinkled on top
-Apple Pie
Add to the Base Batter:
2 apples, diced
2 tsp cinnamon
½ tsp nutmeg
4 Tbsp pecans, chopped
Chapters:
0:00 Intro
0:25 Base Recipe
1:19 Blueberry Muffin
2:47 Cinnamon Roll
3:47 Cherry Almond
4:29 Lemon Poppy Seed
5:03 Apple Pie
5:41 Outro
🏷️ HASHTAGS
#plantbased #wfpb #veganrecipes #weightloss #healthyrecipes
How To Make Vegan Chocolate Mousse At Home || Sadaa’s Green Life || #vegan #chocolate
How To Make Vegan Chocolate Mousse At Home || Sadaa’s Green Life || #vegan #chocolate
Vegan Chocolate Mousse at home :
In this video, we’ll show you how to make a rich and creamy Vegan Chocolate Mousse at home! This easy, dairy-free dessert is made with simple ingredients like Silken tofu, Coco Powder, dark chocolate, Vanilla Essence . Whether you’re vegan or just looking for a healthier dessert option, this mousse is the perfect treat for any occasion. It’s smooth, indulgent, and ready in minutes! Follow along and enjoy this delicious, plant-based chocolate mousse.
#ChocolateMousse #VeganRecipeSeries #Vegan #Sadaa #SadaaGreenLife
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🍃 Homemade Sour Cream with Cashews : https://youtube.com/shorts/KgwnF1TjTOg
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🍃 3 Quick Vegan Recipes : https://youtube.com/shorts/mLkkaoV-w6w
🍃 Vegan Milk🥛 & Tea ☕ : https://youtube.com/shorts/tqTN__D8SKM
🍃 Vegan Curd With Peanuts 🥜👌 : https://youtube.com/shorts/RiG-FOz4NHU
🍃 How To Make Vegan Ice Cream At Home 🍧😋 : https://youtube.com/shorts/dMkNFlqJMc8
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Ich Teste Vegane LIDL Aktionswoche
Ich Teste Vegane LIDL Aktionswoche
Nutze meinen Code “5FABI” und spare!
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Meat Eater Does 180 When Debating A Vegan
Meat Eater Does 180 When Debating A Vegan
To learn for free on Brilliant for a full 30 days and to get 20% off a premium subscription, go to https://brilliant.org/earthlinged
📚 Order my new book How to Go (and Stay) Vegan here! https://howtogoandstayvegan.com
🌱Join my Substack to read regular articles from me and to support my work – thank you so much! https://earthlinged.substack.com/welcome
🌿 To donate to my work (thank you!): http://earthlinged.org/support & http://paypal.me/EdWintersEE
My other books:
📚 How to Argue With a Meat Eater (And Win Every Time): https://geni.us/howtoarguepb + if you’ve read the book, you can leave a review here! https://bit.ly/reviewedsbook
📚 This is Vegan Propaganda (& Other Lies the Meat Industry Tells You): https://geni.us/vppb
Today’s video:
In today’s #debate I chat with Jason, a #meat eater who asks if vegans should give funerals for ants before doing a 180.
If you like my #debates, watch the ones I’ve done live here! https://www.youtube.com/playlist?list=PL03LZR09P2gR92nbxuaQHFEwcG4TxF05R
Listen and subscribe to The Disclosure Podcast:
Apple Podcasts: https://bit.ly/disclosurepodapple
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About Ed:
Ed Winters is a best-selling author, vegan educator, public speaker and host of The Disclosure Podcast. Ed has spoken at over 1/3 of UK universities and at every Ivy league college, including as a guest lecturer and Media & Design Fellow at Harvard University.
What Happens When An Open-minded Meat Eater Meets A Vegan?
What Happens When An Open-minded Meat Eater Meets A Vegan?
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📚 How to Argue With a Meat Eater (And Win Every Time): https://geni.us/howtoarguepb + if you’ve read the book, you can leave a review here! https://bit.ly/reviewedsbook
📚 This is Vegan Propaganda (& Other Lies the Meat Industry Tells You): https://geni.us/vppb
Today’s video:
In today’s #debate I chat with Natalie, an open-minded #meat eater who challenges her own assumptions and arguments
If you like my #debates, watch the ones I’ve done live here! https://www.youtube.com/playlist?list=PL03LZR09P2gR92nbxuaQHFEwcG4TxF05R
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About Ed:
Ed Winters is a best-selling author, vegan educator, public speaker and host of The Disclosure Podcast. Ed has spoken at over 1/3 of UK universities and at every Ivy league college, including as a guest lecturer and Media & Design Fellow at Harvard University.