Paleo

2K views · 46 reactions | BIG DAY WELLINGTON INGREDIENTS: Veg mix: * 2 tbsp olive oil * 1 small onion, diced * 2 carrots, diced * 2 celery stalks, diced * 3 large garlic cloves, minced * 1 tsp fresh thyme, roughly chopped * 1 tsp fresh sage, roughly chopped * 1 tsp fresh rosemary, roughly chopped * Good pinch salt and pepper * 220g mushrooms, blitzed * 90g walnuts, blitzed * 2 tbsp tomato paste * 1 tbsp soy sauce * 1 meat free “beef” stock cube Bowl mix: * 400g chickpeas, drained and mashed * 1/2 cup panko breadcrumbs * 2 flax eggs (2 tbsp flax seeds + 5 tbsp water) Spinach mix: * 1 tbsp vg butter, melted * 350g baby spinach * 1 shallots * 1 garlic clove * 1 tbsp olive oil * 1/4 tsp nutmeg Pastry: * 1 puff pasty log * 1-2 tbsp vg butter, melted METHOD: 1. Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes. 2. Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes. 3. Add the fresh herbs to the pan and sauté for 1-2 minutes. 4. Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool. 5. Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet). 6. Using some cling film roll into a log then pop into the fridge until ready to use. 7. Cook the spinach until wilted then squeeze out the excess moisture. 8. Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends. 9. Brush over some melted butter then do whatever design comes to the heart. 10. Place in the oven for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy! by @veganezer #vegan #mushroomwellington #christmasrecipes #plantbased #wellington | Vegan A Bit Of All

17K views · 625 reactions | Why have I never made a fermented slaw? 😆👌🏻✨ This is a super quick ferment and tasted delicious after 7 days. The balance of both flavour and acidity was just right. 🫧 Feel free to leave it for longer if you like it a bit sharper. Once your happy you can store it in the fridge until you’ve eaten it all 😋 To work out the 3% of salt needed you weight your shredded vegetables and times this weight by 0.03. Recipe 📕 1 cabbage 🥬 4 small carrots 🥕 1 onion 🧅 Handful of fresh cranberries 🔴 3% Sea salt 🧂 #lactofermentation #fermentation #wellness #truecooks #chefsofinstagram #slaw #recipeoftheday #Berkshire #Windsor #londonfood #guthealth #guthealthmatters #chefstalk #foodblogger | Joe Bartlett

Schezwan Noodles (Vegan)

Vegan Pho (Vietnamese Noodle Soup)

893K views · 15K reactions | SHRIMP SPRING ROLL SALAD ✨ | SHRIMP SPRING ROLL SALAD ✨ This light and refreshing summer salad is having a moment in my house and you need to recreate it asap. It is bursting with... | By Kalejunkie | If you love spring rolls but don't want to go through the hassle of wrapping them up one by one, I've got you. You've gotta try this shrimp spring roll salad instead. Starts with a bunch of rice noodles which are gluten free and then I loaded up the salad with a bunch of different veggies for crunch and the best part is this creamy peanut ginger dressing. Now pour it over the salad, toss and enjoy the taste of spring rolls without any hassle. Enjoy.

Instant Pot Thai Pineapple Fried Rice

275K views · 3.4K reactions | Magnolia Table with Joanna Gaines | Brussels Sprout Salad | You'll want to bookmark this for #Thanksgiving—a crisp and tangy salad so delicious you’ll forget it’s mostly Brussels sprouts. Get this recipe on... | By Magnolia Network | My dad swears he will never eat a Brussels sprouts. He got two servings of this. He just thought it was like lettuce with a sweet dressing. When I told him it was all Brussels sprouts. He was speechless. It's basically two pounds of shaved Brussels sprouts, two cups of fresh blueberries, about a cup of toasted almonds, and I'm going to whip up this vinaigrette, to half a cup of the olive oil, a quarter cup rice vinegar, 2 teaspoons of honey. Okay and I'm going to add a tablespoon of poppy seeds, about a teaspoon and a half of salt and then a teaspoon of the pepper. Okay, so I'm going to go ahead and pour this into the salad. So, just making sure it's nice and coated. I like doing this.

3.2K reactions · 1.5K shares | Sweet Potato Cauliflower Soup from @plantyou 1 head cauliflower, small, broken into florets 1 sweet potato, sliced in half 2 red bell pepper , whole 1 head garlic, top sliced off 3 shallots, peeled 1 tbsp curry powder 1 tsp paprika 1 tsp cumin 2 tbsp olive oil salt and pepper, adjust to taste 15 oz coconut milk, one can 2 cups vegetable broth, add more as needed | Well with Melissa

1M views · 105K reactions | one pot red curry dumpling soup x ingredients 2 tbsp thai red curry paste 2 cups water 1 can coconut milk (1 1/2 cup) 1 tbsp soy sauce 1/3 cup edamame 8 frozen dumplings salt to taste -garnish fried onions chopped fresh coriander #veganfoodshare #veganrecipes #veganfood #veganeats #vegan #onepot #onepotmeal #dumplings #dumplingsoup #lazydinner #easydinner #thairedcurry | prunch | priyansh parekh

380K views · 41K reactions | Candied Cranberries! These are tart, sweet and offer the perfect crunch. They’re a true delight and simple to make. Think of Candied Cranberries as a pre-Thanksgiving treat, maybe something to add to a charcuterie board, or add them to the dessert table 😋 #Thanksgiving #recipe Candied Cranberries - Rinse and drain 1 bag of fresh cranberries. Place them in a bowl, add 1/4 cup of white sugar and 1/2 the juice of a lemon. Stir until the sugar is dissolved. Drain the cranberries and toss them on a baking sheet lined with parchment paper. Sprinkle 1 cup of powdered sugar on the cranberries and toss them until they are all coated. Bake the coated cranberries at 200 degrees for 15-20 minutes. Let them cool completely before enjoying! I like to store them in the refrigerator for an hour before serving! | Jacqui Saldaña Simple Recipes

12K reactions · 207 comments | here's an easy salad dressing that's as unique as you are #easysalad #saladdressing #salad #easyrecipes | Bob Morano

Crockpot Cinnamon Applesauce Recipe

1.6M views · 44K reactions | Salt Free Onion, Beef, & Chicken | #mrsbrownskitchen #pantrystaples #saltfreeseasoning #onionsoupmix #beefbouillon #chickenbouillon | By Mrs. Brown’s Kitchen | Are the three most important staples in my pantry. They are also the most requested. I've posted them multiple times but I have no control over what videos get pushed to the FYP. Regardless, we've got a salt-free chickenbouillon, a salt-free beefbouillon and an onion soup mix that is as well salt free. I'm doing them all here in this one video. Save it. The beefbouillon. Three quarters cup of dry mustard powder. One third a cup each of paprika and garlic powder. Three tea spoons each of onion powder and chili powder. One tablespoon of celery seed. Onion soup mix. Three quarters of a cup of dehydrated onion flakes. We need five tablespoons of beefbouillon and guess what? I use my homemade saltfree beefbouillon and add five tablespoons of this into the onion soup mix. Five teaspoons of onion powder. Four teaspoons of celery salt which I substitute for celery seed. And I like to add one tablespoon of parsley just for a little additional colour. Then chickenbouillon. This one here needs to be blended in a little spice grinder or mini food processor because the first ingredient is one cup of nutritional yeast flakes. Three tablespoons each of onion powder and garlic powder. Three and a half tablespoons each of oregano and basil. Two tablespoons of parsley and one tablespoon of ground black pepper. Half a tablespoon of celery seed. I use these three mixes in almost everything. They are the most important all-purpose multi purpose seasonings and I love them. And I'm fully aware that there is no beef in the beef and no chicken in the chicken. I sincerely hope that this video makes it to the mass amount of people who have been requesting these. Enjoy.

1.1K views · 5.8K reactions | Chia seed pudding 1 can of unsweetened coconut milk 1/2 cup water 3/4 cup oats 3/4 cup chia seeds 1/4 cup of maple syrup Pinch of salt Topping 1 cup cottage cheese 4 ounces (half a block) of cream cheese 1 tablespoon maple syrup What ever fruit you like. My kids like blended strawberries but I love fresh slices the best. You can pack as much or as little fruit as you like:) | Ethereal homestead

349K views · 5.4K reactions | Mushroom Spinach Zucchini Lasagna Loaf🍄‍🟫 https://hungryhappens.net/mushroom-and-spinach-zucchini-lasagna-loaf/ | hungry happens