To join the forums you need to be logged in.

Click here to register your own account for free and I will personally explain to you how you can start getting your own fans and, making popdollars.

Forum

Startalk

Blog statistics

Friends management

Invite Facebook friends!

11 of the 24 stars earned

Forum

General < General

Nesta's food recipes (collector topic)

Private
Popstar

YSL wrote:

Nesta wrote:
I do have a shitt load of vegan recipes from cookbooks if someone is interested in the downloads. I think I'm going to look through them and put some I think look good up here over the weekend.

omg yessss

Account deleted

wrote:
Easy Ratatouille #veganrecipe
serves 2.

Ingredients:
1 kg plum tomatoes or cherry tomatoes
1 can tinned tomatoes
3 eggplant
3 large zucchinis
3 bell peppers
2 red onions
2 cloves garlic (optional)
dried oregano
fresh basil
6-8 potatoes

+ potatoes, rice or similar

Instructions:
1. Start by cutting all ingredients into bite-sized pieces.
2. Add the onions, garlic, bell peppers
and eggplant to a pot and let it cook for 40 minutes on medium heat
3. In the meantime, steam the potatoes for 30 minutes.
4. Add tomatoes, tinned tomatoes, and dried oregano to the pot once it has cooked for about 20 minutes.
5. Stir in a big handful of fresh basil for the last 5 minutes of cooking.
6. Serve with a side of steamed potatoes or brown rice.

Account deleted

wrote:
Yellow vegetable curry #veganrecipe
Serves 2.

Ingredients:
1 red onion
1 small piece of ginger
2 sweet potatoes
1 butternut squash
3 large carrots
1 can chickpeas
400ml coconut milk
4 or more teaspoons of mild
Curry powder
1 teaspoon smoked paprika
Chilli flakes

TOPPINGS
Fresh cut cucumber
Fresh coriander
Cashew nuts (optional)

+ rice

Instructions:
1. Cut the sweet potatoes, butternut squash and carrots into bite-sized pieces and roast them for 30
min at 200 degree Celsius (on baking paper – no oil needed)
2. Start cooking the rice (takes about 30 minutes).
3. Add the chopped onion, ginger, and spices to a nonstick pan and sauté for a few minutes (add water or vegetable stock if needed)
4. Stir in the coconut milk.
5. Add all the roasted veggies and drained chickpeas.
6. Serve with rice and top with fresh cucumber, coriander or cashew.

Account deleted

wrote:
Squash toast #veganrecipe
Serves 2

Ingredients:
1 butternut squash
2 yellow onions, finely sliced
3 tsp apple cider vinegar
3 tso maple syrup
Chilli flakes
Fresh mint
Coconut yogurt
Fresh sourdough bread
Olive oil/ salt (optional)

Instructions:
1. Preheat the oven to 200 degrees Celsius. Cutthe Squash into 2 cm thick prices and bake (onparchment paper) for about 25 minutes untilits soft.
2. Stir the onions in a non-stick pan for about 15 min using a bit of water until they are soft and golden brown. Add the vinegar and maplesyrup and let it simmer for another 15 minuntil it turns into a jammy mixture.
3. Mix the squash and onions well togetheruntil they become a creamy consistency
4. Toast the 2-3 cm thick sourdough slices. Iprefer to toast it in the oven as it is too thickfor a toaster. :-)
5. Spread some coconut yoghurt on the toastedbread, add the squash mixture and sprinklesome fresh mint on top.

Account deleted

wrote:
"norridge" (Some weird porridge)

INGREDIENTS:
1 pear
4 dried dates
1 tsp cinnamon
1/2 cup oats
1/2 tsp vanilla powder
1/2 cup nut mylk (e.g. almond, coconut)
1 tsp hemp seeds
1 tbsp coconut flakes
1/2 tsp sesame seeds
2-3 strawberries
1 cup water

HOW TO MAKE!
1. Fill a small saucepan 3/4 full with water, bring to the boil, add the dates, cinnamon powder to
the pot, then place the pear in the pot. Cover and allow to poach for 10-15 minutes turning the pear occasionally.
2. Meanwhile, add the oats, 1 cup of water and 1/4 cup of nut mylk (leaving 1/4 cup to serve), and
vanilla powder to another pot over medium heat. Cook oats for 5 minutes, stirring occasionally.
3. Remove the pear from the pot, allow the water in the pot to continue to boil, until it reduces to a syrup.
4. Pour oats into your bowl, place the pear on top, pour the rest of the nut mylk over the oats,
sprinkle with hemp seeds, coconut flakes, sesame seeds, and sliced strawberries, drizzle a couple
of tablespoons of the reduced date syrup.
5. Eat with a spoon, you may need a knife to help you get through the pear

source: the wholesome life ebook
picture for the aes. not representative of the dish lmao

Account deleted

wrote:
Upside down acacia jar #stillveganrecipes
makes 1 jar or 500ml

INGREDIENTS!
1 frozen banana
2 sachets frozen pure acai
1/4- 1/2 cup coconut water
1 banana
3 strawberries
10 blueberries
1 tbsp cacao nibs
1 tbsp coconut flakes

Instructions
1. Add the frozen banana, acai pulp, and coconut water (start with 1/4 cup and add more if needed) to the blender.
2. Blend on high, add extra coconut water if too thick, blend until smooth (sorbet-like
consistency).
3. Slice strawberries and fresh banana, arrange banana slices at the bottom of the jar (see
picture), then pour in the buckwheat, then arrange the sliced strawberries above the buckwheat.
4. Carefully scoop in the acai mixture to fill the jar to the top.
5. Top with blueberries, coconut flakes, and cacao nibs.
1/3 cup raw buckwheat

Account deleted

wrote:
Fruit and nut loaf
8 servings

INGREDIENTS!
1 cup buckwheat flour
1 tsp baking powder
1 tsp bicarbonate soda
1 tsp cinnamon
pinch of salt
1 1/2 cup chopped dried fruit
(figs, apricots, pears, peach, raisens)
1 cup nuts
(pecans, walnuts, almonds)
1/2 cup seeds
(flax, pumpkin, sunflower)
1/4 cup olive oil
1 1/4 cup water
+ extra 1 tbsp of seeds for topping

how to make!
1. Preheat oven to 180 degrees celcius, sieve the flour, baking powder, bicarb soda, cinnamon,
and salt into a large mixing bowl.
2. Chop the dried fruit, nuts and seeds, and add to the mixing bowl.
3. Pour the oil and water over and stir well.
4. Line a loaf tin with baking paper.
5. Pour the mixture into the baking tin, sprinkle with extra seeds, and place in oven to bake
for ~30 minutes or until golden on top, and knife comes out clean.
6. Remove from oven, allow to sit for 30 minutes, remove from tin, slice up and store in the
refridgerator. Serve toasted with jam, nut butter and fresh banana.

Account deleted

wrote:
Cashew cream (goes as dip and dressings and similar)

ingredients!
1 cup raw cashews
1/4 cup lemon juice
1/4 cup water
2 tbsp nutritional yeast
1 tsp garlic flakes
Pinch of salt - or to taste
Optional extras:
½ tsp chilli flakes
1 tsp onion powder

how to make!
1. Soak the cashews overnight in water, then drain. This step softens them. (Optional)
2. Add all ingredients to a high powdered blender and blend until smooth and creamy. You may add extra lemon juice or water if you want it a runny sauce/dressing consistency.
3. Season with salt to suit your taste preference and any other extra’s (onion powder, chilli
flakes, etc.).
4. Pour into a clean jar, seal and refrigerate for up to 1 week to use on pizzas, nacho’s, soups, or as a dip.

Account deleted

wrote:
SHIITAKE MUSHIEDUMPLINGS

If you want to make it a whole meal:
SALAD: Snow peas, spring onions, edemame beans, coriander, bok choy, and chilli.
SOUP: Miso paste, water, bok choy, bean shoots, cherry tomatoes, and snow peas

INGREDIENTS!

Dumplings:
30 dumpling wrappers
(check your asian grocers,
egg free ones)
1 cup bean shoots
250g shiitake mushrooms
1/2 cup red capsicum
1/2 cup bok choy
1/2 cup coriander
1/2 cup spring onions
3 garlic cloves
3 tbsp tamari
1 tbsp sesame oil
1/2 red long chilli

Dipping sauce!
3 tbsp tamari soy
1 tbsp sesame oil
1 tbsp sesame seeds
4 tbsp water
1/2 lime (juice)
1 tsp coconut sugar

HOW TO MAKE!
1. Thinly slice and dice all veggies and add to a large mixing bowl
(except coriander).
2. Add the garlic, spring onions, tamari, sesame oil, and chilli to a pan over medium heat and fry for 1 minute, add the veggies to the pan and fry for another minute.
3. Transfer all ingredients to the mixing bowl and allow 10-15 min to cool.
4. Meanwhile, add all dipping sauce ingredients to a jar, shake, set aside.
5. Place a dumpling wrapper in the palm of your hand, scoop 1 heaped tsp of the dumpling filling onto the middle of the wrapper, fold wrapper in half, pinch one edge closed, then carefully make
small folds across the edge of the wrapper, sealing it closed. (TIP: look up how to fold a gyoza on youtube!)
6. Repeat until all wrappers/filling is used up.
7. Add 1 cup of water to a large pan over high heat, allow water to boil and then space the dumplings around the pan, ~8 at a time, cover and steam for 2-3 min.
8. Optional: after steaming, drain water and add 1 tbsp of sesame oil to the pan. Fry dumplings for 2 min or until 1 side becomes golden and crispy.
9. Serve with dipping sauce.

Account deleted

wrote:
I'm going to jump to the next book with recipes now. If someone wants a download of any of them, they are mostly these lifestyle books with vegan recipes in them, send me a message and I'll send you the link.

Account deleted

wrote:
Quinoa Salad
4 servings.

Ingredients:
1 small shallot leek
a handful mint leafs
a handful basil leafs (keep same ratio)
a handful of baby spinach/mixed greens
1 cup (180g) uncooked quinoa, rinsed.
2 small carrots or 1 big
10-15 cherry tomatoes halved or 1 big ripe, cubed
1/2 cucumber, cubed
1 medium avocado
10-15 strawberries
1 handful of golden raisins or cranberries
1/3 cup (45g) pepita seeds (or sunflower)
1/2 green apple, optional

Dressing
2 tbsp walnut oil, or olive oil
4 tbsp water
2 tbsp apple cider vinegar
2 tsp dijon mustard
1 lime juice
salt and pepper to taste

Instructions:
Step 1 : Start by cooking the quinoa as instructed. Meanwhile, do step 2,3,4Step 2 : Thinly chop the shallot, shred roughly the mint, basil, and spinach.Step 3 : Cube the veggies, shred the carrot(s). Dice the avocado and half the strawberries.Step 4 : Prepare the dressing by mixing all ingredients together (make more if you like over-dressed salads!).Step 5 : When quinoa is cooked, rinse with running cold water and let drain for couple minutes.Step 6 : Assemble all ingredients in a big salad bowl, toss well, put in the fridge for 20 minutes till it cools down and gets all the flavour.

pic not representative.

Account deleted

wrote:
Summer rolls and coconut-peanut dip

Ingredients

6-7 rice papers
1 big avocado
2 - 3 carrots
1 cucumber
1 mango
lots of fresh salad (lettuce,
romaine, spinach..)
purple cabbage, for color
(optional)
smoked tofu, optional.
fresh asian aromatic herbs you
like: basil, coriander, mint…

peanut coconut dip :
half small can coconut milk
(120ml approx. or 3 frozen
coconut cubes, melted)
2 tbsp peanut butter
1 tsp red curry thai paste
2 tsp coconut sugar
1/2 lemon juice
1 tsp tamari
2-3 tbsp water
1 tsp apple cider vinegar
1 tsp grated ginger, optional

How to:
Step 1 : Chop all your veggies, and tofu is using, in longthin stripes. Arrange on different plates, or one big, so it’s more organised.
Step 2 : Take a big plate and pour a little amount of very hot water in. Dig a rice paper in, just a few seconds, pressing it down. It shouldn’t feel super soft yet, but not hard either.
Step 3 : Put the rice paper on a dry surface, and start adding veggies in the middle, on top of each other. I like to start by adding lots of lettuce, so eventually it all wraps around the other veggies.
Step 4 : Then roll the paper from you, over the veggies (kind of pushing the veggies back with your fingers, against the paper as you do that). Once it has coverr the veggies, keep tight & fold the sides towards center, then continue to roll. Repeat for all papers. I like to cut my rolls in half so it looks super colourful!
Step 5 : For the sauce, simply mix all the ingredients together. You can heat it up for a few minutes which will be even more flavourful, but that is optional !

Account deleted

wrote:
Carrot Dahl

Ingredients
1 tbsp coconut oil, optional but recommended!
2 - 3 medium carrots
1.5 cup (300g) uncooked
red lentils, rinsed
2 cups (470ml) water
1 medium onion
2 - 3 garlic cloves
(optional)
2” fresh ginger, grated
(about 2tbsp)
1 tsp cumin
1/2 tsp turmeric
1/2 tsp fennel seeds
2 tsp curry powder
1 can (400ml) light
coconut milk (or full fat if
you want)
half a lime juice
cayenne pepper, to taste
salt, pepper, to taste

+ basmati rice \ rice

How to make it!
Step 1 : Chop the onion and mince the garlic if using. Heat coconut oil in a pan on medium-high and sauté onion, garlic, with salt for couples of minutes till softened.
Step 2 : Meanwhile grate the ginger, peel and dice the carrots. Add them to the pan
and sauté again on medium heat, with all spices ! When fragrant,
Step 3 : Add in the rinsed red lentils, coconut milk, water. Bring to low boil and
immediately reduce to medium- low. Cook with lid on for about 15 minutes, stirring
occasionally. You may need to add splashes of water too.
Step 4 : Turn off the heat (when all seems cooked), add in the pepper, more salt and
lime juice, and cayenne if using. Stir and serve with basmati rice !

Account deleted

wrote:
Chocolate lava cake
makes 4 portions

Ingredients
100g (2/3 cup) dark chocolate melted
+ 8 squares
100g (1/3 cup + 1tbsp) sugar-free applesauce
2 tbsp almond butter
30 to 40g* (1/4 to 1/3cup) coconut sugar
40g (1/3 cup) flour

*after how sweet you want it to be

Instructions:
Step 1 : Preheat oven to 180°C. Melt the chocolate and almond butter slowly in a double boiler.Then, add sugar, applesauce and flour. Stirring well in between each ingredients. Make sure no
flour patches remain.
Step 2 : You can grease/line individual moulds if you want to put on a plate later, or just eat it in as
I usually do - no greasing required then.
Step 3 : Pour forth of the batter in each mould and insert 2 chocolate squares (or one!)
Step 4 : Bake in the oven for 10-12 minutes at 180C. Top should appear cooked. Allow to cool down before eating ! That cake is out of this world !!!

Account deleted

wrote:
RHUBARB & STRAWBERRY CRUMBLE
4 portions

Ingredients

500g (4cups) fresh or frozen rhubarb
300g (2.5cups) strawberries
10 pitted dates
Crumble:
1/2 cup (65g) flour
1/4 cup (45g) coconut oil, softened
1/3 cup (65g) cane sugar

How to make!
Step 1 : Chop the dates and put all ingredients in a pot.Simmer for 120 minutes, covered on low/medium heat, stirring occasionally. Allow to compote. Meanwhile do step 2
Step 2 : Prepare crumble : mix flour and sugar, and slowly incorporate softened coconut oil with your fingers. Quantity may vary, just make it crumbl-y.
Step 3 : Remove excess water from the compote, if any.
Step 4 : Take small ramequins (or oven-proved dish) and pour the compote, then spread the crumble on top.
Step 5 : Bake in the oven at 180C for 15 minutes till crumble is golden!

To load new posts: activated