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Snap pea & bean summer salad …with a side of the

Snap pea & bean summer salad

…with a side of the rich? 😛 Comment “hungry” and you’ll get the recipe sent to your DMs (or grab the ingredients below!)

INGREDIENTS
2/3 cup farro (or other grain)
1/2 red onion
1/2 large cucumber
Large handful of snap peas
1 red pepper
1 cup shredded cabbage
3 large kale leaves (approx)
Half bunch of dill
Half bunch of cilantro or parsley
1 can of butter beans

LEMON OLIVE OIL DRESSING
1/3 cup olive oil
1 lemon (about 2-3 tbsp lemon juice)
1 tbsp Dijon mustard
1 tsp maple syrup
1-2 cloves of garlic
Salt to taste

Veggie-loaded breakfast omelette Grab the recipe

Veggie-loaded breakfast omelette

Grab the recipe here for this fiber and plant-based protein packed omelette 🌱

INGREDIENTS (for 1)
1/2 tbsp olive oil (to fry the veggies)
1/2 diced red onion
3-4 sliced mushrooms
1/2 diced red pepper
1/2 diced jalapeño, seeds removed
Small handful of cherry tomatoes
2 cloves of garlic, minced
1 tsp Italian seasoning
Salt & pepper
Liquid ‘egg’
1 tsp chili flakes
Small handful of chopped kale/spinach
Dairy-free feta (optional)

METHOD
1. Dice and slice all the veggies.
2. On medium heat, add a bit of olive oil to sauté the veggies along with minced garlic, Italian seasoning and salt and pepper. Once sautéed, add to a bowl and set aside.
3. Add enough liquid ‘egg’ to cover the bottom of the pan (no need to add any more oil or butter!), then add a pinch of salt and pepper and chili flakes.
4. After a few minutes, add your chopped kale/spinach, the sautéed veggies and dairy-free feta. Fold in the sides of the omelette, then remove from heat, slide onto your plate and enjoy!
5. PS: I’ve topped mine with a homemade pesto made with fresh basil, olive oil, lemon juice, garlic powder, and salt (highly recommend!)

I’ve partnered with @goodcook to bring you this recipe on their removable handle non-stick pan (no oil or butter needed!) #goodcook #goodcookpartner

One pot miso mushroom butter beans Comment “miso”

One pot miso mushroom butter beans

Comment “miso” and I’ll send you the recipe to your DMs ✨

Serves 2 hungry people or 2 less hungry people + a serving of leftovers for lunch!

INGREDIENTS
1 tbsp olive oil
1 shallot
4 cloves of garlic
250-300g mushrooms (cremini, white or portobello)
2 cans of butter beans (400mL each)
2-3 large leaves of kale
1/2 cup chopped cilantro
Toasted bread to serve (optional)

MISO SAUCE
1/2 cup roasted unsalted cashews
2 tbsp white miso paste
1 tsp maple syrup
1 tsp Dijon mustard
1/2 lemon (about 1 1/2 tbsp lemon juice)
1/2 tsp garlic powder
1/4 cup nutritional yeast
1 cup water

*cannellini beans or chickpeas would also work here :)

Chickpea & tofu shakshuka-inspired breakfast (or d

Chickpea & tofu shakshuka-inspired breakfast (or dinner!)

Comment “chickpea” and I’ll send you the recipe 💛

That’s right… Record profits for grocery CEOs, record grocery bills for us 🫥  Made in one pot and featuring tofu eggs instead of chicken eggs, and chickpeas for extra fibre and plant-based protein. Grab the list of ingredients here (or full recipe can also be sent to your DMs)!

INGREDIENTS (serves 2-3)
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin powder
1/2 tsp chili powder
1 red bell pepper
3-4 cloves of garlic
400g cherry tomatoes
3 tbsp tomato paste
1/2-3/4 cup water
1 1/2 cups cooked chickpeas
Pinch of salt (about 1/2 tsp)
Fresh cilantro or parsley
Fresh bread to serve

TOFU ‘EGGS’
200g extra-firm tofu
1/4 cup roasted unsalted cashews
1/4 cup nutritional yeast
1/2 cup water
Small pinch of salt

Red pepper & chickpea pearl couscous 💛 Comment “

Red pepper & chickpea pearl couscous 💛

Comment “hungry” and I’ll send the recipe right to your dms ✨

Record profits for the rich, record cost-of-living crisis for the rest… it’s time for another ~recipe for the revolution~

INGREDIENTS (for 2)
1 onion
4-5 cloves of garlic
1 tbsp olive oil
Handful of mushrooms
1 tbsp Italian spice blend
1 tsp red pepper flakes (+ more to serve)
1 can of chickpeas (540mL, 19 fl oz)
130g dried pearl couscous
Pinch of salt
Handful of chopped spinach or kale
Small bunch of fresh parsley or basil

RED PEPPER SAUCE
3 jarred roasted red peppers
1/3 cup chickpeas (from the can listed above)
1/3 cup roasted unsalted cashews
2-3 tbsp nutritional yeast
1 lemon (about 2-3 tbsp lemon juice)
Pinch of salt
2/3 cup water

Here’s a list of recipe ideas for you 🥰 Comment “

Here’s a list of recipe ideas for you 🥰

Comment “recipes” and I’ll send you all the links :) here are the names in order!

In order:
✨smoky tofu sandwich with caesar ranch sauce
✨cauliflower cashew alfredo pasta with tempeh bacon
✨cherry tomato rose beans
✨sweet potato & black bean wrap with cilantro lime sauce
✨tomato & eggplant pasta

You can also find all the recipe videos on my page 💛 happy cooking!

Sweet potato & black bean wraps with cilantro sauc

Sweet potato & black bean wraps with cilantro sauce

Comment “beans” and I’ll send you the full recipe, or grab the list of ingredients below!

INGREDIENTS (serves 2-3)
1 medium yam or sweet potato
2 tbsp olive oil, divided
1 tsp paprika, divided
1 tsp cumin powder, divided
1 tsp dried oregano, divided
1/2 tsp garlic powder
Salt & pepper
1 red onion
4 cloves of garlic
1/2 tsp chili powder
1 red pepper
1 zucchini
1 can of black beans (540mL, 19 fl oz)
1 tomato
1 jalapeño
Fresh cilantro
Large handful of chopped greens (spinach, kale, lettuce)
White vinegar or lime juice (for quick pickled onions)
Pitas or tortillas

CILANTRO SAUCE
Bunch of cilantro
1 lime (about 1 tbsp lime juice)
1/3 cup roasted unsalted cashews
2-3 tbsp nutritional yeast
Pinch of salt
1/4 cup water (+ more if needed)

Recipe inspo for the gang trying to eat more plant

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