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Latest #lunchideas Posts

  • A "stair" refers to the individual step.

A "stairway" and "staircase" refer to a set of stairs between one floor and another. This usually refers to an open or semi-open set of stairs such as in a house.

A "stairwell" usually refers to a set of stairs that are surrounded by walls, such as an emergency exit in an office building, hotel, or school.

#lunchtime #lunch #restaurant #lunchideas #lunchbreak
  • A "stair" refers to the individual step.

    A "stairway" and "staircase" refer to a set of stairs between one floor and another. This usually refers to an open or semi-open set of stairs such as in a house.

    A "stairwell" usually refers to a set of stairs that are surrounded by walls, such as an emergency exit in an office building, hotel, or school.

    #lunchtime #lunch #restaurant #lunchideas #lunchbreak

  •  0  0  8 hours ago
  • -----------------------------------------------------------
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11/23/2019
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Pan roasted brussel sprouts with bacon
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Made this for friendsgiving round 2! It's super simple -- one stalk of brussel sprouts, a pack of thick bacon strips, salt, oil, and pepper! We rendered the bacon fat first and then cooked the brussel sprouts in it (which made it taste AMAZING) until golden brown/semi-burnt! There also wasn't enough fat for all of the brussel sprouts so we had to add in some vegetable oil 😅 And we diced up the bacon to make it into bite size pieces! Getting the brussel sprouts to a nice brown did take a while but be patient! It's worth it 🤗 ~This dish is deceivingly unhealthy~
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#food #panroastedveggies #brusselsprouts #baconbrusselsprouts #panroastedbrusselsprouts #bacon #thanksgiving #friendsgiving #dinner #dinnerideas #lunch #lunchideas
  • -----------------------------------------------------------
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    11/23/2019
    -------------------
    Pan roasted brussel sprouts with bacon
    ------------------------------------------------------------------------------------
    Made this for friendsgiving round 2! It's super simple -- one stalk of brussel sprouts, a pack of thick bacon strips, salt, oil, and pepper! We rendered the bacon fat first and then cooked the brussel sprouts in it (which made it taste AMAZING) until golden brown/semi-burnt! There also wasn't enough fat for all of the brussel sprouts so we had to add in some vegetable oil 😅 And we diced up the bacon to make it into bite size pieces! Getting the brussel sprouts to a nice brown did take a while but be patient! It's worth it 🤗 ~This dish is deceivingly unhealthy~
    ------------------------------------------------------------------------------------
    #food #panroastedveggies #brusselsprouts #baconbrusselsprouts #panroastedbrusselsprouts #bacon #thanksgiving #friendsgiving #dinner #dinnerideas #lunch #lunchideas

  •  1  0  8 hours ago
  • Probably each slice will disappear far too quickly once the plate hits the table! Tuna Tataki | Green Chili Kosho | Pickled Jalapeno | Wasabi Mayonnaise | Yuzu Dressing
  • Probably each slice will disappear far too quickly once the plate hits the table! Tuna Tataki | Green Chili Kosho | Pickled Jalapeno | Wasabi Mayonnaise | Yuzu Dressing

  •  26  4  9 hours ago
  • Spesial di bulan Desember, ada Mie Ayam Jamur ala Singgasana yang siap menemani santap siang Anda.

Yuk, nikmati segera kelezatannya hanya dengan Rp 45.000 nett/porsi di Cirangga Restaurant!
  • Spesial di bulan Desember, ada Mie Ayam Jamur ala Singgasana yang siap menemani santap siang Anda.

    Yuk, nikmati segera kelezatannya hanya dengan Rp 45.000 nett/porsi di Cirangga Restaurant!

  •  4  1  9 hours ago
  • Little Lunch Notes are the perfect stocking filler to compliment your kids’ new lunchbox this Christmas!!!! Each pack contains 30 cards with fun positive messages, designed to bring a smile to their little faces. There’s still time to order online for Christmas! 🎁 #lunchboxnotes #littlelunchnotes #stockingfillers
  • Little Lunch Notes are the perfect stocking filler to compliment your kids’ new lunchbox this Christmas!!!! Each pack contains 30 cards with fun positive messages, designed to bring a smile to their little faces. There’s still time to order online for Christmas! 🎁 #lunchboxnotes #littlelunchnotes #stockingfillers

  •  10  3  10 hours ago
  • Shrimp and bottle gourd curry🍛 🌿
  • Shrimp and bottle gourd curry🍛 🌿

  •  10  1  10 hours ago
  • 🥳🔥 dalam banyak2 gajet latest ni, gajet mana yang paling latest?? 🤔😁😎
  • 🥳🔥 dalam banyak2 gajet latest ni, gajet mana yang paling latest?? 🤔😁😎

  •  44  4  10 hours ago
  • Any avocado toast lovers out there? 😋 If you haven't tried our Lime Vegan Chicken Salt on your best avocado toast dish, you're truly missing out! The perfect amount of zest to enhance the flavor of your recipe! Let us know your favorite use of our lime seasoning - we'll be announcing some amazing give away offers of our various flavors in the coming days! 👌
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#avocadotoast #Lime #zest #ChickenSalt
  • Any avocado toast lovers out there? 😋 If you haven't tried our Lime Vegan Chicken Salt on your best avocado toast dish, you're truly missing out! The perfect amount of zest to enhance the flavor of your recipe! Let us know your favorite use of our lime seasoning - we'll be announcing some amazing give away offers of our various flavors in the coming days! 👌
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    #avocadotoast #Lime #zest #ChickenSalt

  •  8  1  10 hours ago
  • Little meal prep for tomorrow’s full day on campus! 📚 For lunch I’ll be having some chicken breast 🐓, organic green beans, and roasted organic sweet potatoes 🍠. For snacks I’ll have some organic celery sticks with @eatnuttzo nut butter 🥜😊
  • Little meal prep for tomorrow’s full day on campus! 📚 For lunch I’ll be having some chicken breast 🐓, organic green beans, and roasted organic sweet potatoes 🍠. For snacks I’ll have some organic celery sticks with @eatnuttzo nut butter 🥜😊

  •  8  1  11 hours ago
  • Lowcarb + Keto Shrimp Alfredo Pasta. 💥💥💥
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Bomb shrimp + keto alfredo pasta from @shredhappens 👏. Super filling, less than 5 net carbs, and takes about 20 minutes to make - triple the win!
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Here is how I made multiple servings… you can divide how into however many servings you want:
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1.Prepare the pasta first. I use the soak method, soaking the pasta for about 6-7 minutes while the water comes to a boil then boil for 15 minutes.
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2.While the pasta is boiling, I prepared the sauce. I started by simmering 4oz of heavy cream, then gradually added 2.5oz parmesan cheese. Keep stirring until fully melted/mixed together. Then add some fresh cracked pepper. No need to add salt because the cheese should already add a good amount of sodium.
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3.Then add 1.5 cups spinach to the sauce and set aside.
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4.Lastly, prepare the shrimp. This is quick. Grab 1 pound of wild shrimp and rub in some fresh minced garlic and red chili flakes. I also seasoned the shrimp with @flavorgod Italian Zest seasoning for an extra kick.
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5.Pan fry the shrimp with a little avocado / olive oil for 1 minute on each side. I also added some fresh cherry tomatoes for a quick pan fry. Turn off the heat.
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6.Strain the pasta, and add it to your Alfredo sauce, mix well, and cook together for 2-3 minutes so all the flavors absorb well.
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7.Put the pasta in the bowl and top with shrimp + tomatoes. You can add more seasoning or parmesan cheese to top it all off.
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So good and perfect option to eat throughout the week.
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Make sure you’re following @keto_success_tips for more daily recipes, information and tips! ✔️ Don't forget to click the link in bio to get your own Keto meal plan.
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#healthyfood #lowcarbpasta #cleaneating #lunchideas #healthyrecipes #keto #ketomeals #ketogenic #ketorecipes #atkinsdiet #ketofam #healthylifestyle #goodmoodfood #lchf #whatsonmyplate #ketodiet #mealprepideas #ketopasta #lowcarb #lowcarbfood #fitfoodie #shrimp #ketosis #ketogenicdiet #lchf #lowcarb #ketodiet #ketolife #ketofood
  • Lowcarb + Keto Shrimp Alfredo Pasta. 💥💥💥
    .
    Bomb shrimp + keto alfredo pasta from @shredhappens 👏. Super filling, less than 5 net carbs, and takes about 20 minutes to make - triple the win!
    .
    Here is how I made multiple servings… you can divide how into however many servings you want:
    .
    1.Prepare the pasta first. I use the soak method, soaking the pasta for about 6-7 minutes while the water comes to a boil then boil for 15 minutes.
    .
    2.While the pasta is boiling, I prepared the sauce. I started by simmering 4oz of heavy cream, then gradually added 2.5oz parmesan cheese. Keep stirring until fully melted/mixed together. Then add some fresh cracked pepper. No need to add salt because the cheese should already add a good amount of sodium.
    .
    3.Then add 1.5 cups spinach to the sauce and set aside.
    .
    4.Lastly, prepare the shrimp. This is quick. Grab 1 pound of wild shrimp and rub in some fresh minced garlic and red chili flakes. I also seasoned the shrimp with @flavorgod Italian Zest seasoning for an extra kick.
    .
    5.Pan fry the shrimp with a little avocado / olive oil for 1 minute on each side. I also added some fresh cherry tomatoes for a quick pan fry. Turn off the heat.
    .
    6.Strain the pasta, and add it to your Alfredo sauce, mix well, and cook together for 2-3 minutes so all the flavors absorb well.
    .
    7.Put the pasta in the bowl and top with shrimp + tomatoes. You can add more seasoning or parmesan cheese to top it all off.
    .
    So good and perfect option to eat throughout the week.
    .
    .
    Make sure you’re following @keto_success_tips for more daily recipes, information and tips! ✔️ Don't forget to click the link in bio to get your own Keto meal plan.
    .
    .
    .
    #healthyfood #lowcarbpasta #cleaneating #lunchideas #healthyrecipes #keto #ketomeals #ketogenic #ketorecipes #atkinsdiet #ketofam #healthylifestyle #goodmoodfood #lchf #whatsonmyplate #ketodiet #mealprepideas #ketopasta #lowcarb #lowcarbfood #fitfoodie #shrimp #ketosis #ketogenicdiet #lchf #lowcarb #ketodiet #ketolife #ketofood

  •  15  0  11 hours ago
  • Sweet potato tacos 😍 the best part was that this meal took 20 minutes from chopping veggies to the table 🙌🏻 (sweet potato wedges, corn, guacamole, rice, peppers, onion, and @clekraut Beet Red sauerkraut)
  • Sweet potato tacos 😍 the best part was that this meal took 20 minutes from chopping veggies to the table 🙌🏻 (sweet potato wedges, corn, guacamole, rice, peppers, onion, and @clekraut Beet Red sauerkraut)

  •  13  3  11 hours ago
  • Lunch!
✨
Today’s lunch was just a quick throw together lunch from some things we had in the fridge! Leftover roast sweet potato, some corn kernels, sliced avocado, sliced cheese & one of my healthy mini banana muffins!
✨
Lots of variety & lots of goodness! ✨
#ourbabyfoodadventure
  • Lunch!

    Today’s lunch was just a quick throw together lunch from some things we had in the fridge! Leftover roast sweet potato, some corn kernels, sliced avocado, sliced cheese & one of my healthy mini banana muffins!

    Lots of variety & lots of goodness! ✨
    #ourbabyfoodadventure

  •  7  1  11 hours ago
  • Smoked duck cabbage wraps 🌱 I bought some premade Korean smoked duck the other day and decided to use some leftover veggies I had in the fridge to make these cute little cabbage wraps! I blanched some Napa cabbage, added smoked duck, purple cabbage, cucumber and radish sprouts then rolled them up into perfect bites ❤️ I served my wraps with hoisin sauce! This method could easily work with other proteins, such as pork, chicken, or even fish! ——————————————————————
오늘 오리 훈제가 땡겨서 만들어본 오리 배추 쌈~✨배추를 살짝 데쳐서 오리, 빨간배추, 오이, 무우순을 넣고 싸줬어요! 야채양이 많아서 칼로리 높지도 않고 몸에 좋은 저녁 식사였습니다 🥰❤️
  • Smoked duck cabbage wraps 🌱 I bought some premade Korean smoked duck the other day and decided to use some leftover veggies I had in the fridge to make these cute little cabbage wraps! I blanched some Napa cabbage, added smoked duck, purple cabbage, cucumber and radish sprouts then rolled them up into perfect bites ❤️ I served my wraps with hoisin sauce! This method could easily work with other proteins, such as pork, chicken, or even fish! ——————————————————————
    오늘 오리 훈제가 땡겨서 만들어본 오리 배추 쌈~✨배추를 살짝 데쳐서 오리, 빨간배추, 오이, 무우순을 넣고 싸줬어요! 야채양이 많아서 칼로리 높지도 않고 몸에 좋은 저녁 식사였습니다 🥰❤️

  •  309  25  11 hours ago
  • Oatmeal (solid) and vegetable soup. To lose weight, especially belly fat and stay in good shape, replace all your high carbs solid food with high fiber low carbs food like oatmeal flour, almond flour, coconut flour, flaxseed flour and this nourishing veggie eggplant 🍆 #lunchideas #dinnerideas #teeshealthychoice
  • Oatmeal (solid) and vegetable soup. To lose weight, especially belly fat and stay in good shape, replace all your high carbs solid food with high fiber low carbs food like oatmeal flour, almond flour, coconut flour, flaxseed flour and this nourishing veggie eggplant 🍆 #lunchideas #dinnerideas #teeshealthychoice

  •  1  0  11 hours ago
  • Bun less burger for lunch👌🏼
•
• lettuce 🥬 • hamburger pattie 🍔
• tasty slice cheese 🧀 • bacon 🥓
  • Bun less burger for lunch👌🏼

    • lettuce 🥬 • hamburger pattie 🍔
    • tasty slice cheese 🧀 • bacon 🥓

  •  7  1  11 hours ago

Top #lunchideas Posts

  • Chickpea & Zucchini pancakes with corn and dried tomatoes by @anna.culina, terrifc vegan recipe. 🌿 Served with a summer salad and a tahini & yogurt sauce. Check out the recipe below!
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Ingredients (5-6 pancakes):
120g (4oz) chickpea flour
½ tsp salt
½ tsp baking powder
80-100ml (3-4oz) water
1 small zucchini
80g (3oz) corn, cooked
5 dried tomatoes, cut in small pieces
1 Tbsp fresh herbs (rosemary, thyme, basil), chopped
1 tsp Olive oil
✨
Method: Grate zucchini and generous sprinkle with salt, set aside. Mix chickpea flour, baking powder and salt. Mix in the water until well combined. Lightly press the grated zucchini to remove part of the liquid. Add the zucchini together with the corn, tomatoes, olive oil and herbs to the batter. Let the batter rest for 15 min. Heat up a little of olive oil in a large pan. Fry pancakes from both sides until golden brown.
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Ingredients sauce:
5 Tbsp unsweetened soy yogurt
1 Tbsp tahini
1 Tbsp lemon juice
½ tsp granulated garlic
1 tsp maple syrup
Salt & pepper to taste
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Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio.

#veganfood #veganbowls #savorypancakes #veganpancakes #zucchini #chickpea #veganlunch #lunchideas #healthyvegan #healthyideas #veganfoodshare #veganrecipes #healthy #veganrecipe #vegansofig #plantbased #plantbasedfood #whatveganseat
  • Chickpea & Zucchini pancakes with corn and dried tomatoes by @anna.culina, terrifc vegan recipe. 🌿 Served with a summer salad and a tahini & yogurt sauce. Check out the recipe below!
    .
    Ingredients (5-6 pancakes):
    120g (4oz) chickpea flour
    ½ tsp salt
    ½ tsp baking powder
    80-100ml (3-4oz) water
    1 small zucchini
    80g (3oz) corn, cooked
    5 dried tomatoes, cut in small pieces
    1 Tbsp fresh herbs (rosemary, thyme, basil), chopped
    1 tsp Olive oil

    Method: Grate zucchini and generous sprinkle with salt, set aside. Mix chickpea flour, baking powder and salt. Mix in the water until well combined. Lightly press the grated zucchini to remove part of the liquid. Add the zucchini together with the corn, tomatoes, olive oil and herbs to the batter. Let the batter rest for 15 min. Heat up a little of olive oil in a large pan. Fry pancakes from both sides until golden brown.
    .
    Ingredients sauce:
    5 Tbsp unsweetened soy yogurt
    1 Tbsp tahini
    1 Tbsp lemon juice
    ½ tsp granulated garlic
    1 tsp maple syrup
    Salt & pepper to taste
    .
    Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio.

    #veganfood #veganbowls #savorypancakes #veganpancakes #zucchini #chickpea #veganlunch #lunchideas #healthyvegan #healthyideas #veganfoodshare #veganrecipes #healthy #veganrecipe #vegansofig #plantbased #plantbasedfood #whatveganseat

  •  3,036  48  7 December, 2019
  • Glossy slurpy noodles with crispy sweet and sour tofu! 📷 by @the_clumsy_vegan 🚨🚨Recipe: Tofu: 1 block pressed for 1 hr
Arrowroot: 1T
Olive oil
For marinating tofu:
Liquid aminos or soya sauce: 4T
Xylitol or brown sugar: 2 T
Apple cider vinegar: 1T
Sriracha: 1/2T
Ginger powder: 2t

Liquid aminos or soya sauce: 4T
Xylitol or brown sugar: 2 T
Apple cider vinegar: 1T
Dried basil: 1/2 t
Sriracha: 1T
Arrowroot: 1T
Water: 2T
Ginger: 1 T grated
Carrots: 2 cut in thin strips
Broccoli: 1 cup
Celery: 2 cut in thin strips
Vermicelli noodles: 2 portions cooked as per packet instructions

Method:
1) Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade
2) Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil.
3) Roast in a preheated oven at 190C for 30-35 min turning half way
4) While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water
5) Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves.
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#tofu #tofurecipe #veganrecipe #veganrecipes #veganlunch #lunchideas #healthfood #healthyrecipe #healthyvegan #veganbowl #veganbowls
  • Glossy slurpy noodles with crispy sweet and sour tofu! 📷 by @the_clumsy_vegan 🚨🚨Recipe: Tofu: 1 block pressed for 1 hr
    Arrowroot: 1T
    Olive oil
    For marinating tofu:
    Liquid aminos or soya sauce: 4T
    Xylitol or brown sugar: 2 T
    Apple cider vinegar: 1T
    Sriracha: 1/2T
    Ginger powder: 2t

    Liquid aminos or soya sauce: 4T
    Xylitol or brown sugar: 2 T
    Apple cider vinegar: 1T
    Dried basil: 1/2 t
    Sriracha: 1T
    Arrowroot: 1T
    Water: 2T
    Ginger: 1 T grated
    Carrots: 2 cut in thin strips
    Broccoli: 1 cup
    Celery: 2 cut in thin strips
    Vermicelli noodles: 2 portions cooked as per packet instructions

    Method:
    1) Place whole block of pressed tofu in a lidded container with the marinating ingredients. Refrigerate for at least 1 hr turning the container every 10 minutes for an even marinade
    2) Take tofu out of the container and place on a chopping board. Cut tofu in bite sized pieces and return to the container. Sprinkle 1 T arrowroot powder over tofu and put the lid on. Shake to coat evenly then tip the tofu onto a lined baking sheet and drizzle with olive oil.
    3) Roast in a preheated oven at 190C for 30-35 min turning half way
    4) While tofu is cooking make your noodles. In a bowl mix together liquid aminos, xylitol, apple cider vinegar, dried basil and sriracha. In another bowl mix together arrowroot and water
    5) Heat olive oil in a wok and add ginger, carrots, celery and broccoli. Stir fry for 5 minutes and add contents from both bowls mixing constantly to avoid lumps. Add noodle and stir fry for a few minutes. Garnish with fresh basil leaves.
    .
    .
    #tofu #tofurecipe #veganrecipe #veganrecipes #veganlunch #lunchideas #healthfood #healthyrecipe #healthyvegan #veganbowl #veganbowls

  •  4,609  87  6 December, 2019
  • Mashed potatoes with a hearty mushroom lentil stew by @elavegan. Quick vegan recipe. 
For the Mushroom Lentil stew:⠀
1 cup dry lentils, green or brown (190 g)⠀
1 large onion (chopped)⠀
2 cloves of garlic (minced)⠀
1 tbsp oil (for frying)⠀
3 tbsp white wine (40 ml) (optional)⠀
3 cups vegetable broth (720 ml)⠀
2 cups mushrooms sliced (135 g)⠀
2 tbsp soy sauce⠀
1 tbsp balsamic vinegar⠀
1-2 tsp each of dried parsley, thyme and oregano⠀
A splash of coconut milk canned⠀
1/2 tbsp cornstarch⠀
black pepper and chili flakes to taste⠀
Chopped pickles to taste (optional)
For the mashed potatoes:
4 medium-sized potatoes (600 g)⠀
1/4 cup coconut milk canned (60 ml)⠀
1/2 tsp nutmeg (or more/less to taste)⠀
black pepper, sea salt to taste
Steps:
Rinse lentils under running water. Meanwhile, chop your onion, garlic, mushrooms. Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.⠀
Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.⠀
Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).⠀
In the meantime, peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).⠀
Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and pour this mixture into the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.⠀
#vegandinner #veganlunch #plantbaseddiet #veganrecipe #veganrecipes #vegetarianrecipes #veganprotein #lentils #mushrooms #mushroomrecipe #vegancooking #plantbasedrecipes #healthyrecipes #healthydinner #healthylunch #lunchideas #dinnerideas #quicklunch
  • Mashed potatoes with a hearty mushroom lentil stew by @elavegan. Quick vegan recipe.
    For the Mushroom Lentil stew:⠀
    1 cup dry lentils, green or brown (190 g)⠀
    1 large onion (chopped)⠀
    2 cloves of garlic (minced)⠀
    1 tbsp oil (for frying)⠀
    3 tbsp white wine (40 ml) (optional)⠀
    3 cups vegetable broth (720 ml)⠀
    2 cups mushrooms sliced (135 g)⠀
    2 tbsp soy sauce⠀
    1 tbsp balsamic vinegar⠀
    1-2 tsp each of dried parsley, thyme and oregano⠀
    A splash of coconut milk canned⠀
    1/2 tbsp cornstarch⠀
    black pepper and chili flakes to taste⠀
    Chopped pickles to taste (optional)
    For the mashed potatoes:
    4 medium-sized potatoes (600 g)⠀
    1/4 cup coconut milk canned (60 ml)⠀
    1/2 tsp nutmeg (or more/less to taste)⠀
    black pepper, sea salt to taste
    Steps:
    Rinse lentils under running water. Meanwhile, chop your onion, garlic, mushrooms. Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.⠀
    Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.⠀
    Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).⠀
    In the meantime, peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).⠀
    Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and pour this mixture into the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.⠀
    #vegandinner #veganlunch #plantbaseddiet #veganrecipe #veganrecipes #vegetarianrecipes #veganprotein #lentils #mushrooms #mushroomrecipe #vegancooking #plantbasedrecipes #healthyrecipes #healthydinner #healthylunch #lunchideas #dinnerideas #quicklunch

  •  12,915  303  20 November, 2019
  • Chinese-style No Beef and Broccoli by @thefoodietakesflight 🥦 Perfect over some steamed rice for a delicious & satisfying meal! Recipe below:
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Chinese-Style No Beef and Broccoli
Good for 2-3 servings
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Ingredients
10 dried shiitake mushrooms, soaked in hot water for 12-15 minutes*
2 cups (250g) raw broccoli florets
1/4 cup water
1 small (70g) red bell peppers, sliced into strips
1/2 red onion sliced into strips
4 cloves garlic, minced
1 tbsp canola or other neutral cooking oil
Sesame seeds and chopped spring onions for garnishing
3 cups of steamed white rice or other rice, for serving
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Note: *Feel free to use fresh shiitake mushrooms.
_
Sauce
1/4 cup soy sauce
1/4 cup + 1 tbsp room temp. water
1/4 cup coconut sugar, adjust according to desired sweetness
1 1/2 tbsp Chinese rice wine, optional but highly recommended
1 1/2 tbsp cornstarch
1 tbsp sesame oil
_
Steps
Rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. If using fresh mushrooms, simply slice them into strips. Set aside.
In a bowl, mix all the sauce ingredients together until the sugar is diluted. Set aside.
Heat a non-stick or cast iron pan. When hot, add in 1 tbsp canola or neutral oil. Sauté the onions and garlic until tender and aromatic, around 2-3 minutes. Add in the broccoli florets. Pour ¼ cup water and leave to cook over medium high heat until half-cooked. Add in the bell peppers and sauté for a few more minutes.
Add in the mushrooms. Pour in the sauce mixture. Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch. Turn off heat.
Serve with some steamed rice. Garnish with some sesame seeds and spring onion, if desired. Enjoy while hot! 
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#veganrecipes #veganrecipe #healthyvegan #plantbased #veganbowls #plantbasedfood #veganfood #vegansofig #whatveganseat #healthychinese #veganchinese #veganfoodshare #chinesefood  #shiitake #broccoli #veganlunch #lunchideas #veganideas
  • Chinese-style No Beef and Broccoli by @thefoodietakesflight 🥦 Perfect over some steamed rice for a delicious & satisfying meal! Recipe below:
    _
    Chinese-Style No Beef and Broccoli
    Good for 2-3 servings
    _
    Ingredients
    10 dried shiitake mushrooms, soaked in hot water for 12-15 minutes*
    2 cups (250g) raw broccoli florets
    1/4 cup water
    1 small (70g) red bell peppers, sliced into strips
    1/2 red onion sliced into strips
    4 cloves garlic, minced
    1 tbsp canola or other neutral cooking oil
    Sesame seeds and chopped spring onions for garnishing
    3 cups of steamed white rice or other rice, for serving
    _
    Note: *Feel free to use fresh shiitake mushrooms.
    _
    Sauce
    1/4 cup soy sauce
    1/4 cup + 1 tbsp room temp. water
    1/4 cup coconut sugar, adjust according to desired sweetness
    1 1/2 tbsp Chinese rice wine, optional but highly recommended
    1 1/2 tbsp cornstarch
    1 tbsp sesame oil
    _
    Steps
    Rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. If using fresh mushrooms, simply slice them into strips. Set aside.
    In a bowl, mix all the sauce ingredients together until the sugar is diluted. Set aside.
    Heat a non-stick or cast iron pan. When hot, add in 1 tbsp canola or neutral oil. Sauté the onions and garlic until tender and aromatic, around 2-3 minutes. Add in the broccoli florets. Pour ¼ cup water and leave to cook over medium high heat until half-cooked. Add in the bell peppers and sauté for a few more minutes.
    Add in the mushrooms. Pour in the sauce mixture. Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch. Turn off heat.
    Serve with some steamed rice. Garnish with some sesame seeds and spring onion, if desired. Enjoy while hot!
    Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

    #veganrecipes #veganrecipe #healthyvegan #plantbased #veganbowls #plantbasedfood #veganfood #vegansofig #whatveganseat #healthychinese #veganchinese #veganfoodshare #chinesefood #shiitake #broccoli #veganlunch #lunchideas #veganideas

  •  4,750  86  3 December, 2019
  • Green asparagus & spelt stir-fry with artichoke hearts, mushrooms, zucchini and lots of wild garlic pesto by @anna.culina CHECK OUT HER IG. 🌿 A bowl of delicious, comforting vegan goodness! 
RECIPE✨
Ingredients (3-4 servings):
300g (12oz) green asparagus
1 small zucchini
150g (5oz) mushrooms
100g (3.5oz) cooked artichokes hearts
200g (8oz) spelt
4 Tbsp wild garlic pesto (recipe below)
Salt & Pepper
.
Method:
1. Cook spelt according to the packaging instructions. Drain water excess water.
2. Cut zucchini lengthwise and slice thinly. Quarter green asparagus and slice mushrooms.
3. Heat up a large pan and add 1 Tbsp of olive oil. Add zucchini slices and fry until slightly brown.
4. Add green asparagus and fry for 3 min. Add the mushrooms and artichoke hearts and fry for another 3 min. Add in the cooked spelt and mix well.
5. Mix in the wild garlic pesto and add salt & pepper.
🌿
Ingredients (wild garlic pesto):
40g (1.5oz) wild garlic
5g (10 leaves) fresh basil
30g (1oz) pumpkin seeds
1 Tbsp nutritional yeast
3 Tbsp olive oil
1 Tbsp of water
1 Tbsp of lemon juice
Salt & Pepper

Method:
Blend all ingredients until well combined. Adjust thickness with a little water if necessary and add salt & pepper to taste.
.
#veganlunch #lunchideas #veganbowl #plantbasedfood #plantbased #veganbowls #healthybowl #healthyvegan #whatveganseat #asparagus #artichoke  #veganrecipe
  • Green asparagus & spelt stir-fry with artichoke hearts, mushrooms, zucchini and lots of wild garlic pesto by @anna.culina CHECK OUT HER IG. 🌿 A bowl of delicious, comforting vegan goodness!
    RECIPE✨
    Ingredients (3-4 servings):
    300g (12oz) green asparagus
    1 small zucchini
    150g (5oz) mushrooms
    100g (3.5oz) cooked artichokes hearts
    200g (8oz) spelt
    4 Tbsp wild garlic pesto (recipe below)
    Salt & Pepper
    .
    Method:
    1. Cook spelt according to the packaging instructions. Drain water excess water.
    2. Cut zucchini lengthwise and slice thinly. Quarter green asparagus and slice mushrooms.
    3. Heat up a large pan and add 1 Tbsp of olive oil. Add zucchini slices and fry until slightly brown.
    4. Add green asparagus and fry for 3 min. Add the mushrooms and artichoke hearts and fry for another 3 min. Add in the cooked spelt and mix well.
    5. Mix in the wild garlic pesto and add salt & pepper.
    🌿
    Ingredients (wild garlic pesto):
    40g (1.5oz) wild garlic
    5g (10 leaves) fresh basil
    30g (1oz) pumpkin seeds
    1 Tbsp nutritional yeast
    3 Tbsp olive oil
    1 Tbsp of water
    1 Tbsp of lemon juice
    Salt & Pepper

    Method:
    Blend all ingredients until well combined. Adjust thickness with a little water if necessary and add salt & pepper to taste.
    .
    #veganlunch #lunchideas #veganbowl #plantbasedfood #plantbased #veganbowls #healthybowl #healthyvegan #whatveganseat #asparagus #artichoke #veganrecipe

  •  2,995  36  2 December, 2019
  • Korean-spiced sticky cauliflower by @nm_meiyee 🔥 Easy vegan recipe for oven baked cauliflowers glazed in Korean-Spiced sauce! Sticky, sweet, spicy, and unbelievably tasty!
Recipe
Ingredients
3 cups cauliflower cut into bite sized pieces/florets.
3-4 tbsp tomato puree
2 tbsp flour
1 tsp garlic powder
1/4 tsp salt
1/3 cup panko breadcrumbs
Sauce
1/4 cup gochujang red chili sauce
1/4 cup rice malt syrup
2 tbsp brown sugar
2 tbsp rice wine
1 tbsp soy sauce
1 tsp sesame oil

Instructions
Make the sauce, in a saucepan, add all the sauce ingredients, and stir well. Bring it to a boil. lower heat to medium low, and simmer until it thickens slightly, Turn the heat off. 
In a shallow dish add tomato paste, flour, garlic powder, salt and mix well. Dip cauliflower in the tomato mixture and dip the sauced cauliflower into the breadcrumbs, make sure they are completely coated.
Place cauliflowers on the parchment-lined baking sheet. Bake at 180c for 30-35mins until golden brown. Remove cauliflowers from oven and toss in the sauce and sprinkle with sesame seeds, serve straight.
.
.
#plantbasedfood #healthymeals #veganlunch #vegandinner #dinnerideas #lunchideas #healthyvegan #veganfood #veganbowls  #veganrecipes #plantbased  #veganrecipe #veganfoodshare #cauliflower #koreanfood #cauliflowerrecipe
  • Korean-spiced sticky cauliflower by @nm_meiyee 🔥 Easy vegan recipe for oven baked cauliflowers glazed in Korean-Spiced sauce! Sticky, sweet, spicy, and unbelievably tasty!
    Recipe
    Ingredients
    3 cups cauliflower cut into bite sized pieces/florets.
    3-4 tbsp tomato puree
    2 tbsp flour
    1 tsp garlic powder
    1/4 tsp salt
    1/3 cup panko breadcrumbs
    Sauce
    1/4 cup gochujang red chili sauce
    1/4 cup rice malt syrup
    2 tbsp brown sugar
    2 tbsp rice wine
    1 tbsp soy sauce
    1 tsp sesame oil

    Instructions
    Make the sauce, in a saucepan, add all the sauce ingredients, and stir well. Bring it to a boil. lower heat to medium low, and simmer until it thickens slightly, Turn the heat off. 
In a shallow dish add tomato paste, flour, garlic powder, salt and mix well. Dip cauliflower in the tomato mixture and dip the sauced cauliflower into the breadcrumbs, make sure they are completely coated.
Place cauliflowers on the parchment-lined baking sheet. Bake at 180c for 30-35mins until golden brown. Remove cauliflowers from oven and toss in the sauce and sprinkle with sesame seeds, serve straight.
    .
    .
    #plantbasedfood #healthymeals #veganlunch #vegandinner #dinnerideas #lunchideas #healthyvegan #veganfood #veganbowls #veganrecipes #plantbased #veganrecipe #veganfoodshare #cauliflower #koreanfood #cauliflowerrecipe

  •  4,137  82  30 November, 2019