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Easy Low carb Gluten FREE Lentil Bread
Bake in a preheated oven for 40 minutes at 350 °F / 180 °C Ingredients: These amounts made 9 lentils mini breads 1 cup (190 g) red lentils (687 calories) 2 eggs (148 calories) 1 cup (250 g) cottage cheese or any soft cheese of your choice (240 calories) 4 tbsp. (55 g) olive oil (480 calories) 1 tsp. (6g) salt black pepper (optional) ½ tbsp. (7 g) baking powder 1 tsp. sesame seeds or other seeds of your choice for garnish (optional) 1 tsp. poppy seeds or other seeds of your choice for garnish (optional) These qualities made 9 red lentils mini breads. Per each mini bread you’ll get ~173 calories and ~9.3 g of protein FOLLOW FOR MORE VALUE
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CREAMY PEANUT MISO RAMEN✨ Make Healthy Food Recipes ✨ Vegetarian Recipe | Healthy Food Ideas
Follow @makehealthyfoodrecipes to discover delicious & healthy recipes for every meal 😋😋 CREAMY PEANUT MISO RAMEN By @bosh.tv Ingredients For the Broth and Noodles 1 tbsp vegetable oil 1 tbsp chilli crisp 4 cloves of garlic 2 inches of fresh ginger 1 tsp turmeric 1 lime 6 spring onions 2 tbsp miso paste 3 tbsp smooth peanut butter 3 tbsp tahini 400ml coconut milk 1 ½ litre vegetable stocksalt and pepper to taste 4 - packs ramen noodles For the Tofu Crumbles 2 tbsp vegetable oil1 block of smoked tofu1 tbsp soy sauce1 tsp liquid smoke1 tsp chilli oil To Garnish chilli crisptoasted sesame seeds fresh coriander leaves
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VEGAN CREAM CHEESE 🥯✨ Make Healthy Food Recipes ✨ Vegetarian Recipe | Healthy Food Ideas
VEGAN CREAM CHEESE 🥯 By @fitgreenmind It’s so easy to make and perfect for sandwiches, sauces and much more!😋 RECIPE (5 servings, 5min prep time): -1 block (200g) firm tofu -1 Tsp salt -juice of 1 lemon -3 Tbsp melted coconut oil (you don’t taste it but it gives the cream cheese a better texture) Add everything to a blender. Blend until smooth and transfer to a container. -add ins such as scallions, garlic or other herbs or spices you want Stir it in and refrigerate. It’ll last up to 5-7 days in the fridge.
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FROZEN WHIPPED COFFEE ☕️
FROZEN WHIPPED COFFEE ☕️ freezing your whipped coffee it’s a game changer!😮💨 RECIPE (5-6 servings, 10min prep time): -4 Tbsp instant coffee -4 Tbsp hot water -4 Tbsp sugar or maple syrup Whip until stiff peaks. Freeze overnight. Serve on ice with plant milk. 🎥@fitgreenmind #easyrecipes #easyveganrecipes #icedcoffee #whippedcoffee
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Spinach & Tomato Dhal 🍃🍅
20min · 2 servings By @myfirstmeals Follow us @trainandtransform 🌱 for more vegan recipes #dhal #indianrecipes #healthyeating #veganrecipes INGREDIENTS: 1 cup of red lentils 2 handful of fresh spinach/2 cubes frozen 2 handfuls of cherry tomatoes 1 stock cube 1 tbsp curry powder METHOD: Add everything to a saucepan along with 2 cups of cold water. Simmer on a low heat for 20 minutes, stirring occasionally to stop it from sticking. If it starts to dry out, add a little extra cold water. After which, turn the heat off for a couple of minutes and allow it to thicken up. Finally, spoon into bowls! That’s it!
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🍅 High Protein Creamy Tomato & Basil Beans 🍃
It’s tomato season! Make the most of fresh tomatoes while they’re at their best. 🍅 This dish also works perfectly with tomatoes that are a little past their prime, so save it for later when needed. 🥫 💪 Protein Breakdown: - Beans: 31g - Tofu: 34g - Nooch (Nutritional Yeast): 8g - Miso: 4g ➡️ Total: 77g / 2 servings = 38.5g protein per serving! ⚡ Delicious, creamy, and packed with plant-based protein! Perfect for a cozy, nutrient-dense meal. 🥰 #TomatoSeason #HighProteinMeal #PlantBasedEats #CreamyBeans
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PEANUT TOFU SATAY 🎥@vegscratchkitchen
3 tbsp peanut butter 2/3 c coconut milk 2 tbsp maple syrup 1 to2tbsp sriracha 1 tosp sesame oil 3 tosp soy sauce 2 tosp grated garlic 1 tbsp grated ginger 1 lime, juiced 1 block extra or super firm tofu, drained, dried, & cut into cubes|oil, salt, & pepper as needed 1 handful cilantro, finely chopped 2 scallions, thinly sliced on the bias 1/2 cup crushed peanuts 1 tsp white & black sesame seeds 1 tbsp chili crisp oil rice for serving
