placet mihi @sacerno - Tumblr Blog

dried figs, biscoff biscuits and plain yoghurt

a huge chickpeas, cilantro and dill salad with red cabbage and summer squash, with hummus and lime dressing, topped with finely crushed pistachios

asplantbasedasican

carob date muffins with blueberries and soy milk

asplantbasedasican

I've been on hikes, eating only oreos and bean stews and this is by far the best bean stew I've had

asplantbasedasican

lentil curry with quinoa

asplantbasedasican

sauteed veggies and tofu with heart shaped potato miso fritters

asplantbasedasican

vegan moussaka the way my family has always made it; we have been making it with potatoes since that's what we grow in the garden most of and we would have a salad on the side to get in those colorful veggies;

recipe for the amount you see:

12 small potatoes, 250g TVP, 1 large onion, 5 cloves of garlic, cilantro, hemp hearts, spices of choice, 400g hummus

rehydrate the TVP and fry it up with the onion and spices, then add it to a sheet pan, then to the same oil in which you fried the onion and TVP add the potatoes, garlic and some more spices and fry those a bit too, then add a cup of water and cover for 4-5 mins until the potatoes soften a bit, add that to the sheet pan and stir everything together to combine, sprinkle on some chopped cilantro and hemp hearts, stir them in too. let that cook in the oven for 25 mins and by the end there mix 400g of hummus with some water until it looks like a bechamel sauce and top the dish with it, letting it broil for 5-7 mins, then let it cool to harden on top, even if it looks too runny, and enjoy

asplantbasedasican

dumplings with plum filling from lidl, delicious, soy yoghurt, tahini and maca and two apples

asplantbasedasican

inspired by chef john from food wishes i had a lentil and green olives salad stuffed into red bell peppers and tofu falafels

https://youtu.be/I3oM6AKq8mg

asplantbasedasican

pleaseplease try this recipe, i really want to feed the entire world with this dish! it's sweet and sour and spicy and perfect

so we have lentil loaf, stuffed cabbage and marinated carrots

green lentils, buckwheat, corn, corn flour, chia seeds, flax seeds, roasted chestnuts, grape chutney, spices (for the loaf i added miso paste as well), im not too sure about the exact measurements cause i made a huge amount of everything leftover, so i have for sure for the huge batch of both used 500g lentils, something like 500g chestnuts, 2 cups of buckwheat and corn, 2 tbsp flax and chia seeds, 1/2 cup of corn flour, 2 small jars of the chutney, a d that made me 10 cabbage rolls and 8 big pieces of the lentil loaf