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☀️Dzień dobry☀️ dzień dobry☀️ dzisiaj będzie piękny☀️ słoneczny dzień ☀️czas na przekąskę dla lepszej energii⚡️w ten upalny dzień proteinowe smoothie dziś smak Jagodowo Czereśniowy proteiny z grochu odrobina argininy wszystko❄️☃ zmieszane z lodem ⚡️dobra energia na na dobry początek dnia Miłego aktywnego dnia wszystkim życzę⛹
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#vegan #zdrowejedzenie #breakfast #veganfood #veganbreakfast #lunch #lunchideas #smoothie #premiumsmoothie #premiumsmoothie #yummy #veganinspiration #veganrecipes #veganfoods #veganhealthy #koktajl #koktajle #koktajlove #koktaj #koktajlowo #odchudzanie #odchudzanie2019
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Aquelas que se atrasa mas toma um café da manhã gostoso e ainda tira foto ✨☕️
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Crispy Wedges, Roasted Mushrooms, Crunchy Broccoli and Creamy Hummus
: @miss_gruenkern
via @veganscouts #veganscouts
Recipe:⠀
Crispy Wedges:⠀
2-3 medium potatoes⠀
2 tbsp oil ⠀
1 tbsp corn meal⠀
1 tbsp breadcrumbs (gluten free breadcrumbs work too)⠀
1 tbsp flour of choice (gluten free flour works too)⠀
1/2 tbsp paprika⠀
1 tbsp dried herbs like parsley or basil⠀
salt and pepper to taste⠀
⠀
Bake at 425 F / 220 C on a parchment-lined baking tray for 45 minutes, flipping after 25.
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Roasted Mushrooms recipe:⠀
Ingredients⠀
1 lb Button Mushrooms (wiped clean, stems trimmed or removed)⠀
2-3 Tbsp Extra Virgin Olive Oil⠀
2 Tbsp fresh Chives (thinly sliced)⠀
1/2 tsp Salt⠀
Sprinkle Black Pepper⠀
⠀
Instructions⠀
Preheat oven or toaster oven to 400°.⠀
Toss clean mushrooms into ziploc bag; add olive oil, fresh chives, salt, and pepper; gently massage.⠀
Place in oiled skillet;⠀
Bake 10-12 minutes.
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Creamy Hummus Recipe:⠀
Ingredients⠀
1 x 400g (14 oz) can chickpeas, drained⠀
10-12 tbsp aquafaba (from the can of chickpeas)⠀
8 tbsp tahini⠀
2 tbsp fresh lemon juice⠀
¼-½ tsp sea salt⠀
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Instructions⠀
Place the drained chickpeas, 10 tbsp aquafaba, the tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blitz for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus.⠀
Taste, and add more salt if required. Enjoy!
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Creamy Polenta + Red Wine Mushrooms by @rabbitandwolves
via @veganscouts #veganscouts
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Ingredients
Creamy Polenta
4 Cups Water
1 1/2 Teaspoons Salt
1 Cup Corn meal
3 Tablespoons Vegan butter
Red Wine Mushrooms
1 Tablespoon Olive oil
4-6 Cloves Garlic, chopped
16 Ounces Mushrooms (sliced)
1 Teaspoon Rosemary, dried
1/2 Cup Red wine, vegan
3/4 Cup Vegetable broth
1 Teaspoon Corn starch
Salt and pepper to taste
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Instructions
First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid.
In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown.
Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine.
Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.
Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat.
Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.
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Who's ready for some Flatbread Melts? by @plantbased.traveler via @veganscouts #veganscouts Recipe: 2 whole wheat flat breads
1/2 block organic tempeh
1/2 cup pinto beans
1/3 cup pineapple salsa
1 cup chopped kale
1/4 cup vegan cheese
1 tbsp taco seasoning
1/4 cup pineapple
Grind up tempeh to achieve a minced texture and chop up kale and pineapple.
Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well ) to a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple.
Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown.
Serve with a little bit of extra salsa or hot sauce and enjoy
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