Abbiamo aggiornato la nostra Informativa Privacy. Consulta il nuovo testo qui.

Il profilo Instagram per vegani che fa impazzire tutti (anche i non vegani)

Le 6 ricette vegane epocali che vi piaceranno anche se odiate il rigore dei vegani.

Instagram

Che noia, che stress, che incubo cucinare per amici vegani quando non siete vegani. Che bello, che gioia, che gusto cucinare ricette vegane se siete vegani e vorreste tanto che anche il vostro partner lo fosse. Ora a mettere d’accordo tutti è questo profilo Instagram - e cosa altrimenti - che sta diventando un culto per la sua capacità di far adorare i broccoli a un bambino di quattro anni quanto instillare il desiderio di una dieta vegana per dimagrire quanto per vivere meglio. Il trucco di Let’s cook vegan è tutto nelle foto, certo, ma anche nella capacità di rendere facile e “applicabile” l’elenco degli alimenti vegani senza paura di commettere errori.

Pubblicità - Continua a leggere di seguito

Sono almeno 6 le ricette vegane che vi faranno innamorare. Guardare - e provare - per credere.

1. Noodles alle barbabietole + avocado = la schiscetta epica.

2. Mousse di formaggio veg + cracker = stuzzicheria deluxe.

Pubblicità - Continua a leggere di seguito

3. Zucca + purea di latte di cocco + crostini rustici = la zuppa dei campioni.

Roasted Pumpkin Soup with Crispy Tofu by @blackwhitevivid 💛 Recipe: Ingredients: Pumpkin Soup 800-900 g pumpkin, cubed 1 TL grape seed or coconut oil ½ lemon, juice 1 piece / 50 g leek 1 TL grape seed or coconut oil 2 medium / 120 g carrots 1.2 l/ 5 cups water 2 vegetable bouillon/broth cubes ½ tsp cumin ½ tsp dry ginger powder 4 TL coconut cream ½ tsp red chilli flakes 1 TL coriander leaves, cut 2 - 4 TL coconut cream (for decoration) Crispy Tofu 180 g firm tofu 1 TL cornstarch or arrowroot powder 1 TL grape seed or olive oil 2 tsp tamarind or soy sauce 2 TL grape seed oil for frying Method: Pumpkin Soup Preheat oven to 200°C/ 390°F Put the sliced and cubed pumpkin on a baking sheet, sprinkle with lemon juice and olive oil and mix well with hands Bake for 30 min In the meantime, thinly slice leek and cut carrots into bite-sized pieces Heat 1 TL grape seed oil on medium high in a large frying pan Add leeks to frying pan, lower heat and roast for 2 min or until they start to turn brown Now add the carrots and cook for another 1-2 min Heat water, place bouillon cubes in large bowl or jar, pour water over and stir until dissolved (or first do one cube and mix with half the water and then the second cube) Add bouillon water to pan and lower heat to minimum Add cumin, ginger and chilli Cook until carrots are soft, then turn off until the pumpkin is ready When pumpkin is roasted, turn on the heat of the frying pan again, bring bouillon to boil and add pumpkin Cook for another 5 min Remove from heat and use a stick blender until soft Add coconut cream and bring to cook again, turn off heat and prepare the tofu now Crispy tofu Slice tofu into small cubes In a medium bowl, mix tofu, oil, cornstarch and soy sauce and stir until all tofu cubes are evenly coated Heat 2 TL oil in a small pan Add tofu and fry tofu cubes from each side - the longer you fry them, the crisper and harder the cubes get Divide soup between 2-4 bowls Top each bowl with 2-3 tsp of coconut milk, 1 tsp coriander and equal parts of crispy tofu. Enjoy! #letscookvegan

A post shared by Let’s Cook Vegan (@letscookvegan) on

4. Tofu speziato + zucchine fresche + riso = la Caeser Salad Veg.

Peri Peri Tofu Quinoa Buddha Bowl + Quick Chilli Pickles by @earthlytaste 💛 Ingredients: For the tofu 250 grams tofu 4-6 birdseye chillies 1/2 a small red bell pepper 3 garlic cloves juice from 2 lemons 2 tbsp. white wine vinegar 1 tbsp. agave syrup 1 tsp. paprika powder 1 tsp. dried oregano a handful of fresh parsley salt to taste For the quinoa 1 cup dry quinoa 2 cups salted water For the pickles 3 small picking cucumbers white wine vinegar 1 tbsp. agave syrup a dash of chilli flakes To assemble Mixed greens White onion, sliced Avocado Instructions: For the tofu To make the marinade, add all the ingredients to a blender (if your blender isn't strong enough, you'll need to cut them into smaller pieces before-hand) and pulse until smooth. Cut the tofu into cubes and drain the water out of them with a paper towel. Soak the cubes into the marinade and chill overnight. The day after, heat some oil in a pan and lightly fry until golden. For a super spicy dish, add all of the marinade. Only add half of it if you want it to be milder. For the pickles Cut the cucumber into super thin slices and fill half a mason jar with them. Fill half of the jar with vinegar, making sure it doesn't cover the cucumbers entirely (the salt will make the pickles release water) Add salt, agave and chilli flakes and shake well to combine. Chill at least overnight. For the quinoa Cook according to package directions. To assemble Place some cooked quinoa in a bowl. Top with the tofu and pickles. Add in some greens, sliced onions and avocado. Enjoy! #letscookvegan

A post shared by Let’s Cook Vegan (@letscookvegan) on

Pubblicità - Continua a leggere di seguito
Pubblicità - Continua a leggere di seguito

5. Cioccolato fondente + scaglie di cocco + sciroppo = il cioccolatino della mezzanotte.

6. Humus + tahini + pane al carbone = La pizza nera della domenica sera!

Pubblicità - Continua a leggere di seguito
Altri da Food