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  • veganvideomenu - Vegan Video Menu | Recipes @veganvideomenu 45 seconds ago
  • Blueberry Ocean Tart 💦😍 Created by @thetastyk 💛

Shared Via @VeganVideoMenu 📺 #VeganVideoMenu 🎥 
Recipe 👇
Crust:
1 cup almond flour
1 cup gf all purpose flour
2 Tbsp coconut butter, melted
4 Tbsp coconut oil, melted
1 Tbsp maple syrup
Filling:
1 15oz (400ml) can full-fat coconut cream
1/3 cup maple syrup
1/8 cup lime juice
1 tsp agar agar powder
1/2 cup cashews, soaked
1 Tbsp blue Ocean Blend powder
Topping:
1/2 cup blueberries
1/4 cup blackberries
zest of 1 lime
Method:
1. Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin.
2. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown.
3. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together.
4. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth.
5. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy! Blueberry Ocean Tart 💦😍 Created by @thetastyk 💛 Shared Via @veganvideomenu 📺 #veganvideomenu 🎥 Recipe 👇 Crust: 1 cup almond flour 1 cup gf all purpose flour 2 Tbsp coconut butter, melted 4 Tbsp coconut oil, melted 1 Tbsp maple syrup Filling: 1 15oz (400ml) can full-fat coconut cream 1/3 cup maple syrup 1/8 cup lime juice 1 tsp agar agar powder 1/2 cup cashews, soaked 1 Tbsp blue Ocean Blend powder Topping: 1/2 cup blueberries 1/4 cup blackberries zest of 1 lime Method: 1. Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin. 2. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown. 3. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together. 4. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth. 5. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy!
  • Blueberry Ocean Tart 💦😍 Created by @thetastyk 💛 Shared Via @veganvideomenu 📺 #veganvideomenu 🎥 Recipe 👇 Crust: 1 cup almond flour 1 cup gf all purpose flour 2 Tbsp coconut butter, melted 4 Tbsp coconut oil, melted 1 Tbsp maple syrup Filling: 1 15oz (400ml) can full-fat coconut cream 1/3 cup maple syrup 1/8 cup lime juice 1 tsp agar agar powder 1/2 cup cashews, soaked 1 Tbsp blue Ocean Blend powder Topping: 1/2 cup blueberries 1/4 cup blackberries zest of 1 lime Method: 1. Preheat the oven to 175°C/350°F and grease a 8” (20cm) tart tin. 2. For the crust, place all ingredients into a food processor until you have a sticky and crumbly dough. Transfer to the tart tin and press down evenly to the bottom and up the sides. Fill with baking beans, place in the oven and bake for 15-20 minutes until golden brown. 3. Add the coconut cream, maple syrup, and lime juice to a medium pot over high heat. Bring to a boil, add in the agar agar and let simmer for 1 minute until it has dissolved. Use a whisk to mix everything together. 4. Pour into a heat-resistant high speed blender, add the cashews and ocean blend and blend on high until smooth. 5. Poor into the tart tin and transfer to the fridge for 2-4 hours. Top with blueberries, blackberries and lime zest and enjoy!
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  • dallasfoodandfun - Dallas Food & Fun @dallasfoodandfun 2 minutes ago
  • Dinner tonight was delicious and healthy at @originalchopshop! This is the Teriyaki Chicken Bowl with brown rice as the base. We also tried it with sweet potato hash as the base, which I honestly liked even more! The vegetables and chicken blended perfectly with the sweet teriyaki sauce to make a generous serving. I will definitely be returning here. I would love to try their acai bowl or breakfast foods, too!  To top it off, their specialty iced teas and lemonades were tasty and refreshing! If you haven’t been, you should check this place out for a yummy and healthy option! Dinner tonight was delicious and healthy at @originalchopshop! This is the Teriyaki Chicken Bowl with brown rice as the base. We also tried it with sweet potato hash as the base, which I honestly liked even more! The vegetables and chicken blended perfectly with the sweet teriyaki sauce to make a generous serving. I will definitely be returning here. I would love to try their acai bowl or breakfast foods, too! To top it off, their specialty iced teas and lemonades were tasty and refreshing! If you haven’t been, you should check this place out for a yummy and healthy option!
  • Dinner tonight was delicious and healthy at @originalchopshop! This is the Teriyaki Chicken Bowl with brown rice as the base. We also tried it with sweet potato hash as the base, which I honestly liked even more! The vegetables and chicken blended perfectly with the sweet teriyaki sauce to make a generous serving. I will definitely be returning here. I would love to try their acai bowl or breakfast foods, too! To top it off, their specialty iced teas and lemonades were tasty and refreshing! If you haven’t been, you should check this place out for a yummy and healthy option!
  • 0 1
  • glowingplants - Glowing Plants | Vegan Recipes @glowingplants 6 minutes ago
  • Vegan Pretzel With Spinach Cheese Filling 🥨 Created by @xanjuschx 💛 ⠀
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
⠀
Recipe 👇⠀
250g flour, 1TL sugar and 1 / 2TL salt in a bowl, 125ml water with 25g vegan warm butter, dissolve 1/2 yeast cube in it and Add the flour mixture, knead 10 minutes into an elastic dough. Cover in a warm place (with a damp cloth) and let it rise for about 45-60 minutes.⠀⠀
Divide the dough into about 8 small balls (approx. 55g) and let rise for another 30 minutes.⠀⠀
Filling: ⠀⠀
50g fermented tofu, 50g vegan cream cheese, 50g vegan grated cheese, 1 small chopped garlic clove and 100g spinach, mix and season, Roll out dough balls, make it flat, Distribute the filling in the middle, roll it up and form into pretzels. Heat, 1L of water in a saucepan. As soon as it boils, add about 30g of soda and lower the temperature. Carefully add the pretzels to the saucepan with a sifting spoon and simmer for 30 seconds, remove, drain and place on a baking tray lined with baking paper, with a little more liquid Spread margarine and sprinkle with sesame seeds, bake at 180 degrees for about 15-20min.⠀⠀
Enjoy 😉 Vegan Pretzel With Spinach Cheese Filling 🥨 Created by @xanjuschx 💛 ⠀ ⠀ Shared Via @glowingplants ✨🌿 #glowingplants ⠀ ⠀ Recipe 👇⠀ 250g flour, 1TL sugar and 1 / 2TL salt in a bowl, 125ml water with 25g vegan warm butter, dissolve 1/2 yeast cube in it and Add the flour mixture, knead 10 minutes into an elastic dough. Cover in a warm place (with a damp cloth) and let it rise for about 45-60 minutes.⠀⠀ Divide the dough into about 8 small balls (approx. 55g) and let rise for another 30 minutes.⠀⠀ Filling: ⠀⠀ 50g fermented tofu, 50g vegan cream cheese, 50g vegan grated cheese, 1 small chopped garlic clove and 100g spinach, mix and season, Roll out dough balls, make it flat, Distribute the filling in the middle, roll it up and form into pretzels. Heat, 1L of water in a saucepan. As soon as it boils, add about 30g of soda and lower the temperature. Carefully add the pretzels to the saucepan with a sifting spoon and simmer for 30 seconds, remove, drain and place on a baking tray lined with baking paper, with a little more liquid Spread margarine and sprinkle with sesame seeds, bake at 180 degrees for about 15-20min.⠀⠀ Enjoy 😉
  • Vegan Pretzel With Spinach Cheese Filling 🥨 Created by @xanjuschx 💛 ⠀ ⠀ Shared Via @glowingplants ✨🌿 #glowingplants ⠀ ⠀ Recipe 👇⠀ 250g flour, 1TL sugar and 1 / 2TL salt in a bowl, 125ml water with 25g vegan warm butter, dissolve 1/2 yeast cube in it and Add the flour mixture, knead 10 minutes into an elastic dough. Cover in a warm place (with a damp cloth) and let it rise for about 45-60 minutes.⠀⠀ Divide the dough into about 8 small balls (approx. 55g) and let rise for another 30 minutes.⠀⠀ Filling: ⠀⠀ 50g fermented tofu, 50g vegan cream cheese, 50g vegan grated cheese, 1 small chopped garlic clove and 100g spinach, mix and season, Roll out dough balls, make it flat, Distribute the filling in the middle, roll it up and form into pretzels. Heat, 1L of water in a saucepan. As soon as it boils, add about 30g of soda and lower the temperature. Carefully add the pretzels to the saucepan with a sifting spoon and simmer for 30 seconds, remove, drain and place on a baking tray lined with baking paper, with a little more liquid Spread margarine and sprinkle with sesame seeds, bake at 180 degrees for about 15-20min.⠀⠀ Enjoy 😉
  • 20 3
  • mullysmeals - Tess Mullins @mullysmeals 10 minutes ago
  • DF-GF FRENCH TOAST 👉🏼 Dream Sunday Brunch 💭🍞 Using @thoroughbreadfoods Paleo Fruit toast, served w/ mixed berries, caramelised banana & a side of PB-COYO whip, using @picspeanutbutter & @raglancoconutyoghurt 🙈 What a combo!!!!
Recipe: 
1. In a shallow large bowl, add: 1 egg, 1/4 cup almond milk, 1 Tsp vanilla essence, 1 pinch of salt & 1 Tsp @cinderellanz_ date syrup 👉🏼 Whisk all together!
2. Heat a large pan w/ Coconut or olive oil & place 1 sliced banana, flesh side down
3. Cut bread in rectangles & dip into your mixture, making sure it soaks in & then add to the hot pan! Repeat with as much toast as you’d like 😚
4. Fry off in the pan for 3-4 minutes each side
5. PB-COYO Whip: in a bowl, add 1/4 cup COYO with 1 Tbsp PB & with an electric whisk; whiz until combined & fluffy!!
6. Serve w/ berries, granola & anything extra you’d like 🤩👏🏼 DF-GF FRENCH TOAST 👉🏼 Dream Sunday Brunch 💭🍞 Using @thoroughbreadfoods Paleo Fruit toast, served w/ mixed berries, caramelised banana & a side of PB-COYO whip, using @picspeanutbutter & @raglancoconutyoghurt 🙈 What a combo!!!! Recipe: 1. In a shallow large bowl, add: 1 egg, 1/4 cup almond milk, 1 Tsp vanilla essence, 1 pinch of salt & 1 Tsp @cinderellanz_ date syrup 👉🏼 Whisk all together! 2. Heat a large pan w/ Coconut or olive oil & place 1 sliced banana, flesh side down 3. Cut bread in rectangles & dip into your mixture, making sure it soaks in & then add to the hot pan! Repeat with as much toast as you’d like 😚 4. Fry off in the pan for 3-4 minutes each side 5. PB-COYO Whip: in a bowl, add 1/4 cup COYO with 1 Tbsp PB & with an electric whisk; whiz until combined & fluffy!! 6. Serve w/ berries, granola & anything extra you’d like 🤩👏🏼
  • DF-GF FRENCH TOAST 👉🏼 Dream Sunday Brunch 💭🍞 Using @thoroughbreadfoods Paleo Fruit toast, served w/ mixed berries, caramelised banana & a side of PB-COYO whip, using @picspeanutbutter & @raglancoconutyoghurt 🙈 What a combo!!!! Recipe: 1. In a shallow large bowl, add: 1 egg, 1/4 cup almond milk, 1 Tsp vanilla essence, 1 pinch of salt & 1 Tsp @cinderellanz_ date syrup 👉🏼 Whisk all together! 2. Heat a large pan w/ Coconut or olive oil & place 1 sliced banana, flesh side down 3. Cut bread in rectangles & dip into your mixture, making sure it soaks in & then add to the hot pan! Repeat with as much toast as you’d like 😚 4. Fry off in the pan for 3-4 minutes each side 5. PB-COYO Whip: in a bowl, add 1/4 cup COYO with 1 Tbsp PB & with an electric whisk; whiz until combined & fluffy!! 6. Serve w/ berries, granola & anything extra you’d like 🤩👏🏼
  • 26 1
  • cakedesignbyelle - Elle Timcang @cakedesignbyelle 58 minutes ago
  • Handpainted mermaid open fault line cake for today's #oceancakecollab hosted by Maddie Baking. I get to make a cake inspired by the ocean and I ended up with this glorious mythical creature of the deep seas!
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Additional inspiration cake from one of my sister's past cross stitch creations which is a mermaid swimming upwards with a trail of pearls on her hand. Also, i love how fault line can be shaped and directed to whatever I like so i tried one that actually opens upward. The handpainted mermaid was created using @sweetsticksau edible art paint. The blue buttercream textureis is slightly rough to emulate the moving waves.
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To check my super talented fellow bakers' work, please click on the hashtag or check their posts:
@sweetsbytammy_
@dds.cupcakes 
@savvysweettreats 
@bakedbyprecious 
@baking_for_bears 
@thecuptakesthecake Handpainted mermaid open fault line cake for today's #oceancakecollab hosted by Maddie Baking. I get to make a cake inspired by the ocean and I ended up with this glorious mythical creature of the deep seas! . Additional inspiration cake from one of my sister's past cross stitch creations which is a mermaid swimming upwards with a trail of pearls on her hand. Also, i love how fault line can be shaped and directed to whatever I like so i tried one that actually opens upward. The handpainted mermaid was created using @sweetsticksau edible art paint. The blue buttercream textureis is slightly rough to emulate the moving waves. . To check my super talented fellow bakers' work, please click on the hashtag or check their posts: @sweetsbytammy_ @dds.cupcakes @savvysweettreats @bakedbyprecious @baking_for_bears @thecuptakesthecake
  • Handpainted mermaid open fault line cake for today's #oceancakecollab hosted by Maddie Baking. I get to make a cake inspired by the ocean and I ended up with this glorious mythical creature of the deep seas! . Additional inspiration cake from one of my sister's past cross stitch creations which is a mermaid swimming upwards with a trail of pearls on her hand. Also, i love how fault line can be shaped and directed to whatever I like so i tried one that actually opens upward. The handpainted mermaid was created using @sweetsticksau edible art paint. The blue buttercream textureis is slightly rough to emulate the moving waves. . To check my super talented fellow bakers' work, please click on the hashtag or check their posts: @sweetsbytammy_ @dds.cupcakes @savvysweettreats @bakedbyprecious @baking_for_bears @thecuptakesthecake
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