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By Eden.Vegan | March 6, 2020 | No Comments |

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eden.vegan

Keep an eye out for the latest @nourish_au magazin

Keep an eye out for the latest @nourish_au magazine to find FIVE of my zesty summer recipes !! 😉 🍋

I’m so exited to be featured in this seasons mag alongside amazing creators like the @kyndcommunity gals, an epic cover shot by @jadesarkhel and even recipes from @panaceas_pantry , @healthyfrenchwife @smithanddaughters @adamguthrie !!

Nourish has been my favourite magazine for years now, I feel so lucky to have shared some #vegan recipes in this issue.

It should be on shelves in NZ from the end of next week & is already available in Aus 🥳🌈✨Be sure to let me know if you see it in stores/supermarkets!! Xx

Craving crumbed banana blossom with cider slaw 🌞

What are you having for dinner tonight?! Share your #plantbased dinner inspo down below! ✨

Crispy Peanut & Quinoa salad topped with Turmeric

Crispy Peanut & Quinoa salad topped with Turmeric Cumin Plant Patties - AD

There are more ways to eat a #vegan pattie than in a burger 😉 Save this post for a fun, fresh alternative!

I've been working with local NZ company @aminomantra recently to develop some delicious plant based, gluten free recipes that everyone can enjoy this summer. This dish incorporates a wide range of fresh veg, all the colours of the rainbow as well as their delicious plant patties 🌱

Save the shopping list below & head to the link in my bio to make this recipe! 👏🏼

Ingredients needed:

2 x @aminomantra Fijian Turmeric & Cumin Plant Patties with Carrot and Pinto Beans
1/4 red cabbage
1 large carrot
1/4 cucumber
Handful of coriander
1 yellow capsicum
1 cup quinoa
1/4 cup peanuts

Satay dressing:
1/2 cup peanut butter
1 Tbsp tahini
1 Tbsp olive oil
Juice of a lemon
1 tsp paprika

Garnish:
1 fresh chilli
Grated ginger
Coriander

#vegan #plantbased #summer #shoplocal #buynzmade

Happy #Veganuary from Pepper & I 🌞 Since ther

Happy #Veganuary from Pepper & I 🌞

Since there’s so many new faces on here (thank you!!) I thought I’d re introduce myself 👋🏼

I’m Tess! I live in Wellington (so does Pepper our #adopted pup). I’m a vegan lifestyle & food blogger as I love to create/share my cruelty free finds with you all on here and eden-vegan.com

I enjoy working with local brands on recipe creation with new #plantbased products as well as sharing vegan lifestyle vibes over on my stories ⚡️ stay tuned this year for a few exciting projects I have up my sleeve to incorporate the two 😉

#veganuary is an exciting time where so many people are open to the idea of eating more plants & my DMS are always open for any questions you may have 🌱

I’d love to hear where you’re all from in the comments?! Could be just down the road, or across the world!
🌍
& also feel free to let me know if you have a fur baby 🐶 🥰

Nut mince tacos for tonight’s dinner party 💃🏽 🌮 ✨

Homemade cashew and walnut “nut mince” served with ACV slaw, fresh pineapple salsa, chilli guacamole, vegan peri peri sauce & @propercrisps tortilla crisps 😜

What is your go to sharing meal? Let me know down below!

Currently craving garlic bread 🥖 🌞 feat. ano

Currently craving garlic bread 🥖 🌞 feat. another epic #vegan summer spread!

Tag someone who should try this delicious cruelty free creation 😉

Cruelty Free Garlic Bread Recipe:

- Vegan baguette (@countdown_nz label their bakery goods when it’s vegan 👏🏼)
- 1/2 cup @nuttelexspread coconut oil vegan butter (palm oil free!)
- 1 Tbsp Crushed Garlic
- Salt & Pepper
- Parsley

1. Preheat your oven to 180degrees.
2. In a small bowl mix together vegan butter, pepper, crushed garlic & any spices of your choosing.
3. Slice the baguette 3/4 of the way through and generously spread the garlic butter throughout. Don’t add any greens at this point otherwise it will brown!
4. Wrap in tinfoil and bake in the oven for 15 minutes.
5. Garnish with fresh parsley & serve with a range of colourful #veg !!

#summernz #bbq #plantbasedfood

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