vegetarian recipe inspiration

Raw vegan blueberry cheesecake bites 💜 Made these up on the spot and they turned out surprisingly delicious!
Base-Blend 1 ½ cups of chopped dates, ½ cup almonds, ½ cup desiccated coconut and ¼ cup plant milk
Cheesecake filling-Cook 1 ½ cups of cashews in boiling water for 10 mins, leave to cool, then blend them up in a food processor with the thick cream part of a coconut cream can, add ¼ cup maple syrup, 1 tsp lemon juice and ½ tsp vanilla extract. I separated the mixture in two and blended a handful of blackberries in one of the mixture halves. Layer the mixtures up in a cupcake tin lined with baking paper and freeze overnight :) to serve mine I drizzled on some 90% dark chocolate, pistachios and blueberries :) 

Happy Earth day everyone 🌏 🌏 🌏  I hope you are considering whether your food choices align with your environmental integrity, there has never been a better time to go green by eating green (or purple in this instance but u know what I mean 😉 ) 🌱🌱 By adopting a vegan lifestyle everyday you save the equivalent of 1,100 gallons of water, 45 pounds of grain, 30 square feet of forest, 20 pounds of co2, not to mention an animal’s life 🐮

✨instagram✨: @veganzoejessica

Roasted chickpeas

- 1 can chickpeas
- spices (paprika, salt, pepper etc.)

Drain the chickpeas and place them in a bowl. Add your desired spices, I used smoked paprika, bbq spice, sea salt and some pepper. Incorporate the chickpeas with the spice, so everything is covered.
Spread the spiced chickpeas on a tray and place them in the middle of the oven for 30 min on 200c (or until they turn brown and chrispy)

Enjoy them as a healthy snack or as topping on you lunch or dinner ✨☺️

Vegan Tofu Feta and Spinach Pastry

Happy Wednesday, everyone! I can’t believe it’s been so long since I last posted a recipe! I have a really good one for you today. It’s a Greek spanakopita inspired tofu feta and spinach pastry. I don’t really feel comfortable calling it spanakopita because I used some untraditional ingredients. Feel free to used this tofu feta on any other dishes you’re making! It would go great on a salad or on a charcuterie spread!

For the tofu feta:
- 1 block extra firm tofu, diced into cubes
- ½ cup almond milk
- ½ cup water
- ¼ cup white wine vinegar
- juice from 1 lemon
- 3 tsp salt
- 3 tsp basil

1) Simply combine all the ingredients in a deep tupperware and store in the fridge over night to marinate!

For the rest of the dish:
- 1 pack of Ternderflake puff pastry, thawed (or any other vegan puff pastry)
- 1 pack of spinach (roughly 11 oz)
- 1 tsp salt
- Flour for rolling out pastry

1) In a large saucepan or frying pan, cook down your spinach on medium, low heat. Add salt and 1-2 tbsp of the tofu feta marinade. This shouldn’t take long. 3-5 min max.
2) Add spinach to a large mixing bowl. Crumble tofu feta into the bowl as well. For good measure, add 2-3 tbsp of the marinade and 1 tsp of salt.
3) On a well floured surface, roll out your pastry. The tender flake comes in two rolls. Roll each one out into a square, about 15 x 15 inches (or as thin as you can without it ripping). Cut each into three strips that are 15 x 5 inches.
4) Add filling to each strip of pastry and roll into a log. Then spiral the pastry onto a baking sheet lined with parchment paper. Don’t spiral it too tight. But not too spaced out that it’ll leave gaps once it’s done baking.
5) Continue with the rest of the pastry, and then bake at 400 degrees F for 20 minutes, or until golden.
6) ENJOY!!!

Vegan Applesauce quinoa bread⚜️ Recipe:
1 cup applesauce
1 banana
50 gr roughly chopped dark chocolate
6 soaked dates
1 cup quinoa
Oats (to get the wanted consistency)

Mix all the ingredients in a food processor (except the dark chocolate) and blend everything together. Put the dark chocolate in the mixture and add everything to a form. Bake it on 180 c for about 20 min 😋 enjoy 🌿🍃

Quick healthy breakfast smoothie this morning: frozen raspberries, brazil nuts, bananas, vanilla extract and milk. I finally got a decent blender that can break down nuts so I’m having a lot of fun making all kinds of nutty smoothies. ♥

Currently dreaming of this breakfast 😍😍 whilst eating a messy bowl of oatmeal at my college cafeteria 😂  creamy oats cooked with chia seeds and almond milk, grilled crispy banana, berry compote, coconut yogurt, peanut butter, granola and maple syrup served with fresh ‘prune plums’ (hybrids between plums and prunes), chia pudding, nuts and peaches from the farmer’s market 🌻🌱🌱 #vegannnn

instagram: @veganzoejessica


Split pea and barley stew 🍲

This requires the split peas and pearl barley to be pre-soaked overnight before you start cooking. You’ll need 165g split peas and 125g pearl barley.

-put 200g chopped carrot, 200g celery and 200g onion and 3 cloves crushed garlic in a large pan and turn on the heat. You can add some coconut or olive oil if you like.
-add about 800ml vegetable stock (or 800ml water plus two stock cubes) and a good few shakes of herbs de Provence
-throw in your drained, rinsed, pre-soaked split peas and pearl barley, add a couple of bay leaves, stir and simmer gently with the lid on for about 30 minutes. Give the pot a stir from time to time, to make sure nothing is sticking. You might want to add some further splashes of water if it looks like it’s evaporating too quickly; you want a little sauce left in the pan at the end.
-after the 30 minutes has passed, add 250g chopped new potatoes, replace the lid and allow to cook for a further 30 minutes or so, until everything is cooked through and tender.

A nutritious, tasty, vegan meal in a bowl- enjoy!

Baked pumpkin, tomato and Bell pepper with boiled spinach🌿I drizzled some dressing made of nutritional yeast over the vegetables to give it a cheesy flavor 😋


Berry Swirl Banana Nice Cream! 😍🍓🍦🍌✨ Melty, ooey, gooey, deliciousness! Made using frozen bananas, frozen blueberries and raspberries, and one scoop of @sunwarriortribe. Recipe video is on my YouTube Channel (channel name is FullyRawKristina). Please subscribe for more videos and leave your comments below! 🍓🍦✨

#FullyRaw #bali #recipes #recipe #organic #Houston #travel #fruit #inspiration #rawvegan #rawfood #magical #berries #vanilla #diet #youtube #whatveganseat #plantbased #beautiful #nicecream #fruits #icecream #vegetarian #vegan #veganism #lifestyle #vegansofig #yum #health #healthy (at Houston, Texas)

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Homemade melon sorbet 🍈😋

This is a very simple recipe, only needing 2 ingredients. One cantaloupe melon and one vanilla bean or vanilla extract.
Cut the melon in small squares and stick it in the freezer for 3 - 4 hours. Take the melon out and purée the squares in a food processor. Add the vanilla and pour it over in a ice cream container. Put it back in the freezer and wait 2 - 3 hours or until frozen and sorbet-like. (If you want it sweeter add some maple sirup) ✨

I can really recommend this on a warm summer day! Enjoy☀️

Three ingredients only! Protein pancakes.

• ½ cup of coconut/oat flour
• 2 egg whites
• a little bit of oil (to fry)

Simply mix the flour and egg whites, let it stand for 5 minutes (optional, you can cook straight away) and fry in oil. Or, maybe, bake it in the oven for 5-10 minutes at 180C? This allows you to avoid adding oil!
This makes a single serving of light, yet filling food. Choose any topping you like: berries, cinnamon, butter, honey… Anyway, it’s low in calories and gluten free! Plus! Dairy free, wheat free, sugar free, vegetarian, paleo… Just perfect.