oh so plantiful

yum, food

[ohsoplantiful]

on the menu today: yummy creamy sun dried tomato penne with a side of greens covered in a tangy pomegranate syrup vinaigrette, topped with crispy onions with a bonus side of savoury babka! ✨ • i wasn’t halfway through deliveries when 1. it had started to properly rain and 2. i had a flat tire 😂 but i was quick on my feet and was able to finish deliveries on a b-b-b bicing bike, looking like a drowned cat 🐱 happy monday! #mondays #rain #deliveryfood #food #foodies #foodiesbcn #foodiesbarcelona #bcn #barcelonavegana #plantbased #govegan #vegan (at El Raval, Barcelona) https://www.instagram.com/p/CLCFMGNpN6Q/?igshid=yvwk3yd5y4px

[ohsoplantiful]

about last friday 😏 • you can expect to see this sandwich make a frequent appearance on the menu. it seems to always hit the spot. and bonus! you can make this at home too by grabbing the recipe over on ohsoplantiful.com ✨ • #aboutlastfriday #weekend #sandwich #sándwich #sandwichporn #bbq #aioli #vegan #bombveganfood #peng #barcelonavegan (at El Raval, Barcelona) https://www.instagram.com/p/CK-_poap-hh/?igshid=1ibt5iqdcfnw9

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happy saturday! what are your plans this weekend? Here’s another baking recipe for you. ✨ I make my focaccia with a sourdough base, but I’ve adapted the recipe so you can make it with yeast you can buy at the supermarket. This way, the recipe takes less than 3 hours in total, rather than over 24hrs. Apart from not using sourdough in this recipe, this is the recipe i made for @millaslunch earlier this week! Focaccia dough should be very bubbly, active, and springy. That’s how you get those lovely bubbles inside, and a good crust on the top. As for the toppings, these are very flexible and you can adapt based on what you might have in the pantry or what you fancy. •INGREDIENTS • Makes 12 servings: 750 grams bread flour (look for flour with more than 12.5 grams protein per 100 grams) 525 grams water 10 grams dry yeast (or 20 grams fresh yeast) 15 grams salt 1 tbsp olive oil For the topping: 10 cherry tomatoes 1/2 onion 1 tbsp dried oregano 1 tbsp fresh sage 1 tbsp Maldon salt cracked black pepper 4 tbsp olive oil. •INSTRUCTIONS • Method: - Start by mixing the yeast into the water. Mix the salt through the flour and add to the water. Start off by mixing it together with a wooden spoon or another utensil. Once it starts coming together, knead by hand. Knead for about 5-10 minutes, until you have a smooth dough. It might be sticky at first but just keep going! Don’t start adding more flour, it’ll end up making the dough too tight. - Add the bowl to an oiled bowl and cover with a damp tea towel and leave in a warm place in your flat for an hour, until it’s doubled in size. - Take the dough out of the bowl. Prepare the oven dish of choice with a bit of olive oil or parchment paper. Place the dough in the oven dish. Flatten it out a bit, making sure it’s fitting into the dish properly. Put away for another hour. - Preheat the oven to 230 C (445F). - Take the oven dish, and gently poke your fingers into the dough, all over, making little holes. Add the cherry tomatoes, onion, herbs, salt, pepper, and a generous helping of olive oil. - Bake for 25-35 minutes, until golden brown on top. - Let cool for 15 minutes before tucking in (hard, i know!) - Enjoy!! (en El Raval, Barcelona) https://www.instagram.com/p/CK8fwqoJZz6/?igshid=73swpct6b1np

[ohsoplantiful]

week 1 of deliveries of 2021 is done! i am so happy and content and can just live off of this happiness for the whole weekend. thank you so much to everyone for ordering. i hope it’s given you a taste for more 👀 • SWIPE —> to see the menu for next week! the menu is also always updated in the highlights section on my page. • last slide is a picture of exactly a year ago today. wow how much has changed, i have learned a tonne but my love for food hasn’t changed. • i hope you all have a fab weekend. get some rest, i know i will 😴 xxx #barcelona #food #foodies #menu #recipes #bcn #foodiesofinstagram #foodiesbcn #bcnlovers #vegan #plantbased (en El Raval, Barcelona) https://www.instagram.com/p/CK6hsLepkrg/?igshid=12exhr2lxn3c3

[ohsoplantiful]

friday is SANDWICH day at oh so plantiful, with bread from my own sourdough micro bakery @la.sandvitxeria • today’s sandwich features this sticky, sweet, smokey, spicy bbq tofu. the recipe for which you can find on the blog! so you can recreate this at home. the link i’ll pop in the link in bio ✨ • happy friday 🍹 #barcelona #bbq #bbqtofu #recipes #plantbased #plantbasedbarcelona #bcn #foodiesbcn #bcnfoodies #bcnfood #foodblog #friday #weekend (en El Raval, Barcelona) https://www.instagram.com/p/CK5sMq5pY3Y/?igshid=zsmxt8qo7pt9

[ohsoplantiful]

on the menu today: borani banjan! an afghan inspired dish full of flavours. bulgur, mint, garlic, aubergine, pomegranate. and a dollop of cashew sour cream. • you can heat this up, just be sure to gently scoop off the sour cream. the packaging is 100% biodegradable and can go in the microwave! if you reheat in the oven, transfer to an oven proof dish. • happy wednesday ! ✨ #wednesday #recipes #barcelona #barcelonacity #barcelonavegana #bcn #bcnfoodies #foodies #vegan #plantbased (en El Raval, Barcelona) https://www.instagram.com/p/CK0qwcnJrYz/?igshid=1iqjkyuv0gvr7

[ohsoplantiful]

on the menu today: all plant based LASAGNE ✨ so yummy and rich. delicious with a side of fresh spinach with a drizzle of balsamic. • • scroll back a few posts to grab the recipe! • tomorrow’s dish: BORANI BANJAN. a lovely bulgur dish with a minty tomato sauce and roasted aubergines. • • #tuesdays #foodies #foodiesbarcelona #foodiesbcn #barcelona #delivery #fooddelivery #lasagne #plantbased #vegan #barcelonavegana i (en El Raval, Barcelona) https://www.instagram.com/p/CKyq0vBp1Yj/?igshid=mcs197n1yp89

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#VEGANUARY DAY 31 ✨ we made it!! a recipe a day for veganuary. here’s the last one for this month: 15 minute noodle soup with delicious broth from scratch!! •INGREDIENTS • makes 2 servings 1 tbsp olive oil 1 tbsp sesame oil 1 onion 4 cloves of garlic 2x2cm ginger 1/2 chili 200 grams mushrooms 6 shiitakes 150 grams spinach 1 tbsp white miso 1 tbsp ketjap 1 tbsp soy sauce 150 grams noodles, i used korean noodles 150 grams tofu 1 tsp chili flakes 2 spring onion handful cilantro 1 nori sheet 2 tbsp sesame seeds 1 carrot •INSTRUCTIONS • boil lightly salted water for noodles. get two pans hot, one to sear the tofu and one to build the broth. chop onion and garlic and sauté in olive and sesame oil. add a pinch of salt. add the minced ginger and chili pepper. chop the mushrooms and add to the pan. add the rehydrated dried shiitakes. add the miso, ketjap, and soy sauce. add the spinach and cook down. cook the noodles and save the cooking water. cut the carrot, spring onion, some cilantro, and cut the nori sheet. in a bowl, add the sautéed vegetables, add noodle water, noodles, top with tofu and the nori sheet. garnish with spring onion, sesame seeds, chili flakes, and a drizzle of sesame oil. #sunday #sundayfunday #weekend #weekendcooking #15minutemeals #noodles #sendnoods #noodlesoup #plantbased (en El Raval, Barcelona) https://www.instagram.com/p/CKtvdNwJLN3/?igshid=dpp9zix1elwr

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#VEGANUARY DAY 30 ✨ nachos todos with refried beans here’s a dish i grew up eating: my parents called it ‘nachos todos’ which is basically loaded tortilla chips with everything you like “todo lo que te apetezca”. •INGREDIENTS • nachos todos with refried beans makes 4-6 servings 400 grams kidney beans 2 tbsp olive oil 1 onion 2 cloves of garlic 1 tsp paprika 1/2 tsp smoked paprika 1/2 tsp coriander 1 tsp dried onion 1 tsp dried garlic 1/2 tsp basil 1/2 tsp salt 1/2 tsp black pepper 200 g bag of tortilla chips 1/2 red onion 150 grams sweet corn 150 grams vegan cheese 1 spring onion 100 grams sour cream 2 avocados 1 tomato 1/2 red onion fresh cilantro lime optional: a chili or jalapeños •INSTRUCTIONS • preheat the oven to 180 C (350F). sauté the onion and garlic in the olive oil. add the beans and all the seasoning and mash. put the tortilla chips on a lined oven tray. top with the beans, the corn, the red onion, the cheese and if you want half a chili or jalapeños. bake for 15 minutes or until the cheese has gone melty and golden brown. now make the guacamole, mash the avocado, add the minced tomato and half of the red onion, add lime juice, salt, pepper and cilantro. once the tortilla chips are done, top with sour cream and guacamole and ENJOY! #nachos #tortillas #tortillachips #refriedbeand #vegan #govegan #plantbased #saturday #weekend #weekendvibes (en El Raval, Barcelona) https://www.instagram.com/p/CKqjLe-J54X/?igshid=n0m6d0rn7bdg

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#VEGANUARY DAY 29 ✨ marinated tempeh sushi bowl •INGREDIENTS • makes 4 servings 300 grams sushi rice sushi rice marinade: 2 tbsp rice vinegar 1 tsp sugar 1/2 tsp salt marinated tempeh: 200 grams tempeh 2 tbsp ketjap 2 tbsp soy sauce 1 tbsp sesame oil 2x2 cm ginger 2 cloves garlic chili flakes 1 lime juice 1/2 tsp paprika 1/2 tsp cumin 1/2 tsp coriander other: 2 tbsp sesame seeds 1 avocado 2 carrots 1 spring onion 150 grams lettuce 1 yellow pepper 1 tsp wasabi 1 nori sheet •INSTRUCTIONS • wash the rice and cook according to instructions. mix all the ingredients for the marinade. add in the tempeh in slices and put aside. chop carrot, pepper, avocado, spring onion. in a pan, sear the marinated tempeh on both sides. in the leftover marinade, whisk a teaspoon of wasabi. now add all the ingredients to a bowl, drizzle with the wasabi marinade, sprinkle with sesame seeds, the finely sliced nori sheet and ENJOY!! #sushi #sushibowl #vegansushi #tempeh #marinatedtempeh #foodporn #delicious #avocado (en El Raval, Barcelona) https://www.instagram.com/p/CKoriYlJbFq/?igshid=2gbqg3avukl4

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#VEGANUARY DAY 28 ✨ ULTIMATE lasagne •INGREDIENTS • makes 6 servings for the sauce: 1 tbsp margarine 1 tbsp olive oil 1 onion 5 cloves of garlic 1/2 tsp salt 300 grams mushrooms 5 dried shiitakes black pepper 1 tbsp oregano 1 tbsp thyme 1 tbsp basil 800 grams tinned tomatoes bechamel: 2 tbsp margarine 2 tbsp olive oil 4 tbsp flour 500 ml /2 cups milk , i used rice milk salt to taste pepper 1 tsp nutmeg handful of cherry tomatoes 200 grams tofu, crumbled 100 grams/ handful spinach lasagne sheets x24 nutritional yeast/vegan cheese of choice •INSTRUCTIONS • start with the tomato sauce. in a sauce pan, heat up the margarine and olive oil. sauté the onion and garlic with a pinch of salt. chop the mushrooms and shiitakes finely, or use a food processor. add to the pan, turn up the heat and sauté for a few minutes. once it starts releasing moisture, add the herbs and the tomatoes. let simmer on a low heat while you prepare the rest. preheat oven to 180C (350 F). for the bechamel, on a low heat melt the margarine and heat up the olive oil. add in the flour, stir in and let the flour absorb all the oil and butter. then, bit by bit, start stirring in the milk. do this slowly and keep stirring. this to avoid clumps. once all the milk is in the pot, let the sauce thicken up a little bit. in an oven dish, start with a drizzle of olive oil, then a bit of tomato sauce, then lasagne sheets, then bechamel, a bit of tofu, spinach, and some cherry tomatoes and continue until you’ve made 4 layers. I used an oven dish that’s 40x32cm (15.7”x12.5”) finish with a good layer of bechamel, another drizzle of olive oil on top, some nutritional yeast if you like or vegan cheese, and bake for 30 minutes or until golden brown on top! enjoy! #lasagne #homemadefood #veganlasagna #yum #deliciousfood #veganfood #plantbasedrecipes (en El Raval, Barcelona) https://www.instagram.com/p/CKlVRYiJvcS/?igshid=3fl8ljpmmjfp

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#VEGANUARY DAY 27 ✨ miso sweet potato bowl with quinoa this recipe you’ll also find on my blog, but there i made it with chickpeas, here with some tofu. adding the link to the blog to the link in bio. •INGREDIENTS • makes 2 servings: miso glazed sweet potato: 1 large sweet potato 1 tbsp miso 2x2cm piece of ginger, grated 1 clove of garlic, minced 1 tsp brown sugar 2 tbsp olive oil black pepper 1 tbsp lemon juice 150 grams/1 cup quinoa 200 grams tofu 1 tbsp potato starch miso vinaigrette: 1 tbsp miso 1 tbsp maple/agave/sugar 1 tbsp lemon juice 1 tbsp olive oil cracked black pepper mixed greens red onion ca. 15 cherry tomatoes sesame seeds to sprinkle on top •INSTRUCTIONS • preheat oven to 200 C (390 F). peel and cube sweet potato. add to a lined or oiled oven dish. mix the ingredients for the miso glaze in a small bowl and add to the sweet potato. make sure all of the sweet potato is covered. bake for 25/30 minutes until golden brown and crispy around the edges. wash and cook the quinoa according to instructions. for the tofu; cover in potato starch and fry crispy in a bit of oil mix the ingredients for the vinaigrette. to a plate add the greens, the cherry tomatoes, the quinoa, red onion, sweet potato, drizzle with the vinaigrette and sprinkle some sesame seeds on top. enjoy! #veganuary #govegan #veganmeals #delicious #recipes #recipe #plantbased #barcelona #plantbasedfood (en El Raval, Barcelona) https://www.instagram.com/p/CKjRU_tJFPN/?igshid=n090xnss3eds

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#VEGANUARY DAY 26 ✨ MAKING PIZZA FROM SCRATCH makes 2 big pizzas 500 grams flour 10 grams salt 300 grams water 14 grams fresh yeast (7 grams dry yeast) sauce 1 tbsp olive oil 1 tbsp margarine 1 onion 4 cloves of garlic 400 grams tinned tomatoes 3 tbsp oregano toppings: 1 onion 150 grams mushrooms rocket nutritional yeast / vegan cheese 20 ish olives capers black pepper for the dough: mix the ingredients by hand or in a food processor with a dough hook. if kneading, knead for 5-10 minutes until you have a smooth dough. leave to prove in a warm spot in an oiled bowl for an hour/until doubled in size. then divide into 2 balls and let rest. for the sauce: sauté onion and garlic, add oregano, tomatoes, pinch of salt and pepper. leave to simmer. optional: put in blender. this is not necessary. fry the onion and mushrooms for the topping. cut olives. top pizza with sauce and everything else you like! bake at 250 C (480 F) for 10/15 minutes until the crust is lovely golden brown. enjoy! #pizza #veganchallenge #veganpizza #homemadepizza #delicious #ninjablender #dough #yum #foodporn (en El Raval, Barcelona) https://www.instagram.com/p/CKgfEWLJHLt/?igshid=21ei2benw2ak

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#VEGANUARY DAY 25 ✨ sausage rolls! these are SO flaky and delicious. and ready in 30 minutes as well! ••• Vegan Sausage Rolls Dutch Style •INGREDIENTS • Makes 4 rolls 1 tbsp margarine 1 tbsp olive oil 1 onion 3 cloves of garlic 1/2 tsp salt 1 pack vegan mince (275 grams) 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1/2 tsp nutmeg 1/2 tsp ginger powder 1/4 tsp chili flakes 1 tsp corn starch 1/2 tsp black pepper 1 roll of puff pastry (275 grams) brush with: 2 tbsp milk 1 tsp brown sugar 1 tsp mustard •INSTRUCTIONS • mix the spices together with the corn starch in a bowl. set aside. mince the onion and garlic and sauté in the margarine and olive oil with a pinch of salt. add in the vegan mince and brown. add the spice mix. preheat the oven to 200 C mix the oat milk together with the sugar and mustard. divide the puff pastry in 8 pieces. add an equal amount of mince to 4 of them. cover with a top layer of pastry. brush with the milk mixture. bake for 15/20 minutes or until golden brown enjoy! eet smakelijk! #sausagerolls #vegansausageroll #baking #vegan #govegan #plantbased #monday #startyourweekright (en El Raval, Barcelona) https://www.instagram.com/p/CKeEi6Ip__o/?igshid=12hrd52q1xgdb

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#VEGANUARY DAY 24 ✨ another weekend baking recipe for you!! Chocolate Coffee Cake 🍰 makes a small cake, 4-6 small servings. if you want to make a large cake, i recommend doubling the ingredients, baking in two cake tins and stacking. like i did with the small ones! i used one 16 cm and one 13 cm cake tin. Dry: 200 grams flour 1/2 tsp salt 7 grams baking powder 7 grams baking soda 10 grams cocoa powder 75 grams sugar (i used brown sugar) wet: 70 grams of margarine or a neutral oil 10 grams lemon juice(half a lemon) 150 grams plant based milk 100 grams coffee 70 grams dark chocolate icing: 450 grams icing sugar 60 grams coffee 45 grams margarine preheat the oven to 180 C (350 F). start by mixing all the dry ingredients in bowl. then add the margarine or neutral oil, lemon juice, milk, coffee. mix well but don’t overmix. make sure it’s just combined. add in the dark chocolate, roughly chopped. mix in, but for only a few seconds. add to a lined cake tin (or two like I did) bake for 35 minutes or until a tooth pick comes out dry if you stick it in the middle. whilst the cake bakes, mix the icing sugar with the coffee and margarine. mix until smooth. when the cake is done baking, let cool before adding the icing. sprinkle with some more dark chocolate and enjoy! #weekend #weekendbaking #lockdownbaking #cake #chocolatecake #coffee #sunday #sundayfunday #vegancake (en El Raval, Barcelona) https://www.instagram.com/p/CKbWTVdJ_Qf/?igshid=1hlqxvse149vx

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#VEGANUARY DAY 23 ✨ sicilian bean potato salad •INGREDIENTS • makes 4 servings: 6 potatoes 75 g green olives 50 grams black olives 50 grams capers 1/2 red onion 400 grams broad beans 175 grams green beans vinaigrette: 1/2 lemon 1 tsp mustard 1/2 tsp salt black pepper 1 tsp oregano 1 tsp thyme 1 tsp basil 1 clove of garlic 3 tbsp olive oil •INSTRUCTIONS • peel, cube and cook the potatoes. halve the green beans and cook. rinse and drain the broad beans. roughly chop the olives. add to a big bowl. in a small bowl, mix together all the ingredients for a vinaigrette. mix well and serve with some fresh parsley. #beans #potato #saturday #weekend #weekendvibes #cooking #plants #yummy #foodporn (en El Raval, Barcelona) https://www.instagram.com/p/CKZiZPppe98/?igshid=4fgcyvxt89gl

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#VEGANUARY DAY 22 ✨ Chickpea Tomato Sauce with Pasta •INGREDIENTS• makes 4 servings 2 tbsp olive oil 1 tin chickpeas (400 g) 1 onion 5 cloves of garlic 1/2 tsp salt pepper 2 tsp thyme 2 tsp oregano 1 tsp paprika 1 tsp garlic powder 1 tin tomatoes (800 g) 500 grams pasta ( i used Barilla bavette) •INSTRUCTIONS • preheat oven to 180C (350 F) drain and rinse chickpeas add to baking sheet with olive oil, salt, pepper, 1 tsp thyme, 1 tsp oregano, 1 tsp paprika, 1 tsp garlic powder. pop into oven for 30 minutes. mince onion and garlic, sauté in olive oil. add the tinned tomato and 1 tsp thyme and 1 tsp oregano. after simmering for 30 minutes, add to chickpeas in the oven and cover with tin foil. cook pasta according to instructions. serve with sauce. enjoy! #friday #friyay #weekend #almostweekend #pasta #spaghetti #dinner #lunch #foodinspiration #yum #plantbased (en El Raval, Barcelona) https://www.instagram.com/p/CKWLZH1pmGt/?igshid=hk6yv8ujstsr