vegetarian-food-porn

BANANA PANCAKES! The best and easiest in the world. And perfect for lazy mornings. Oats –> flour, blended with 1 (ripe!!) banana and non-dairy milk of choice. 👏✨❤ { instagram: planthappy }

Tofu Cream Cheese w/ Summer Veggie Hash: My challenge this week was no eggs! I always have them! It’s almost that time of year where the bounty of summer is fast approaching. This hash offers a variety of micronutrients and beautiful colors while still providing the mouthfeel you’d enjoy from the more traditionally used potato. Tofurky is also utilized here to pack it with protein and spicy flavors!

The tofu cream cheese is not really designed to fool anyone, but rather be a delicious spread that can very much stand as a pleasing option to bagel and toast lovers who have to skip the dairy. If I were being super legit I would have probably wanted to add nutritional yeast, and I probably will try it at some point–but, I’m very pleased with the initial results! 

Green Onion & Garlic Tofu Cream Cheese

  • 14-16 oz of firm tofu
  • ⅓-½ cup plant-based milk
  • juice of half a lemon
  • 1 TBSP apple cider vinegar
  • salt, to taste
  • 1-3 small cloves garlic (depending on how garlic-y you like it; I like vampire immunity)
  • 3-4 green onion sprigs, greens only
  • Optional: If you would like an undeniably cheesy flavor, try 1-2 TBSP of nutritional yeast

Directions: Roughly chop the green onions and garlic. Combine the tofu (drained and pressed), lemon juice, apple cider vinegar, salt, garlic, and green onions into a food processor and run on high until it is snowy and fluffy. Run on high again and slowly feed your milk substitute through the feeder until you have a smooth and whipped texture. You may not need all of it. Ideally, you should allow it to refrigerate before serving. 

Summer Veggie Hash

  • 1 package Tofurky Italian Sausages, cut into coins
  • 1-2 TBSP oil of choice (preferably one with a high smoke point)
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 red bell pepper, diced
  • 4 oz white mushrooms, diced
  • ½ large yellow onion, diced
  • 2-3 cloves of garlic, minced
  • salt, to taste
  • Black pepper, to taste
  • ¼ tsp red pepper flake
  • 1 tsp dried Italian seasoning
  • 2 oz dry sherry
  • 1 TBSP white wine

Directions: Prepare all vegetables. In a large frying pan, heat up oil on high heat and sear the coined sausages for 2-3 minutes. Remove temporarily onto a plate, and add all of the vegetables. Toss and stir until al dente. Add the salt, pepper, red chili flake, and the Italian seasoning. Stir to coat and warm up spices. Hit it with the sherry, add back the sausages, and finish it off with a dash of the vinegar. Allow to cook off until vegetables are desired texture.

10

Vegetarian London: Where to Eat (Pt. 1)

Left to Right, Top to Bottom


Craft, North Greenwhich

Italian Farmers, Finsbury Park

Lily Vanili, Columbia Road (Hoxton)

Pavilion Cafe, Victoria Park (Bethnal Green)

Bageriet, Covent Garden

Pan de Vie, Leicester Square

Farm Girl Cafe, Portobello Road (Notting Hill)

Borough Market, London Bridge

The Cheese Truck, Maltby Street (Bermondsey)

Continental Stores, Russell Square

Cheesy garlic bread

prepare the basil

mix chopped basil with garlic, salt and olive oil, let sit for a while

make deep cuts in the loaf, lenghtwise and crosswise, making bite-size pieces

cut mozzarella

stuff the loaf with cheese and pour in the basil-olive oil mixture

bake at 180′C for about 20 min or until the cheese melts

2

We had an amazing meal at Zizzi the other day! One of our favourite places to eat, with a separate vegan menu. Vegan bruschetta with pesto and garlicky tomatoes and red onions, followed by their lentil ragu with linguini. So good!

Lunch was super delicious ☀️

  • 2 handful of spinach to make a green bed on a plate 🌱
  • 4 spiralized carrots 💛
  • ½ black radish spiralized 🍠
  • 1 diced tomato 🍅
  • ½ diced avocado 💚
  • Sesame seeds, thyme, pepper and lemon juice 💫