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🍇 recipes:
hoisin tofu & cauliflower rice noodles:
a few florets of cauliflower + 1 block of tofu, roasted in olive oil at 200°C/400°F for 20 minutes; 2 tbsp hoisin sauce, 1 tbsp soy sauce, black pepper; roast for 5 more minutes until caramelised
served with rice noodles, cucumber, pickled red onions, tahini, fresh parsley and sesame seeds
peanut butter rice noodles:
rice noodles, broccoli, baked tofu, cucumber, carrot, parsley, sesame seeds
peanut butter, miso paste, soy sauce, rice vinegar, grated ginger, pepper, water
waffles:
2/3 cup plain flour, 1 tsp baking powder, pinch of salt, 3 tbsp apple sauce, 2/3 cup soy milk + 1 tbsp apple cider vinegar
frittata:
1 medium zucchini, very thinly sliced or mandolined; 2/3 cup chickpea flour (or regular flour), 2 tbsp nutritional yeast, 1/2 tsp salt, lots of pepper, 1 small tsp baking powder, juice from 1/2 lemon, 2/3 cup water
mix together everything except the zucchini in a bowl using a whisk until just combined. fold in zucchini slices. fry in a pan with a good amount of olive oil on medium-high heat for 3-4 minutes or until the top is lightly firm. flip using a plate, fry for 1-2 more minutes
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🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics
please keep in mind that my videos are meant for inspiration, not comparison! every body is different when it comes to hunger and cravings, so please listen to yours!
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