Tag a friend who loves ricotta & grab the ingredients below! You can use the ricotta on pizza, pasta, lasagana, or even on crackers 😋
Spinach & almond ricotta
Ingredients :
1 (14 ounce) package of firm tofu
1 cup raw almonds
3/4 tsp salt
4 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp pepper
3 cups chopped spinach
1/2 cup unsweetened almond milk
For the full instructions go to Fuelednaturally.net (the recipe is under the vegan stuffed shells, lasagna & tortellinis)
@chancythevegan & I’s sushi lunch today ❤️😋 we ventured out and got a little wild and put sour kraut in our sush. Next we want to throw breaded oyster mushroom in there 😍
Pad Thai topped with loads of avocado because it’s just necessary sometimes 🤭
Recipe
Ingredients :
4 ounces Pad thai noodles
1 cup carrot, chopped
1/2 green onion chopped
14 to 16 ounces (400 to 450g) extra firm tofu,
1 cup bean sprouts
1/4 cup cilantro chopped
1/4 cup peanuts
1 tablespoon sesame seeds
2 tablespoon olive oil
Juice of lime
Sauce
6 pods tamarind pods, shelled
1/2 cup hot water
2 tablespoons coconut sugar or cane sugar
2 tablespoon soy sauce 1 teaspoon chili paste
Method:
1.Place the uncooked noodles in a bowl of hot water to soak or simply follow the instructions on your package.
2.In a medium sized bowl pour 1/2 cup hot water and place shelled tamarind pods and let soak for 10 minutes, you will use the juice of this mixture later for the sauce.
2.Heat a tablespoon of oil over medium high heat. Add the carrots and tofu, stir fry for 5 minutes or until carrots are tender and tofu is crisp. Transfer to a dish and set aside.
3.In a small bowl you will whisk together sauce ingredients. Gather 5 tablespoons of tamarind juice (from the bowl of soaked tamarind pods and water, avoid any tamarind pieces and focus on only getting the liquid), coconut sugar, soy sauce, chili paste and lime.
3.Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. (TIP: Make sure you do not over cook, this should all be a quick stir fry process otherwise noodles will become gooey and fall apparat.
4. Serve hot, and top with bean sprouts, cilantro, peanuts, sesame seeds, carrots, tofu and fresh squeeze of lime
Who has made my EASY VEGAN SCONES?
They’re perfect for the weekend. Tag and friend and grab the ingredientes below ❤️
2 cups all purpose flour
3/4 cup unsweetened almond milk
1/2 tsp salt
7 tbsp vegan butter (113 grams)
1/2 cup cane sugar
1 Chia egg (1 tbsp ground chia +3 tbsp water)
1 tbsp baking powder
1/2 chocolate chips or blackberries
Optional Icing
1 cup organic powdered sugar
2 tbsp unsweetened almond milk
FULL RECIPE ON FUELEDNATURALLY.NET (link in bio)
6:20 PM
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