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eden.vegan

Spinach & Tofu stuffed Cannelloni 🌱 Coming at y

Spinach & Tofu stuffed Cannelloni 🌱Coming at you with another cosy hump day dish! Who wishes they were eating this tonight? 🙊-SPINACH AND TOFU STUFFED CANNELLONI RECIPE:Ingredients: Large Cannelloni 1 White onion Can of crushed tomato’s1/2 cup @mamias_nz Salt & pepper1 tsp paprika1 tsp oregano 1/2 tsp coriander 2 tsp crushed garlicFilling:2 cups baby spinach Lemon1 Tbsp olive oil1/2 block of firm tofuSalt & pepperChilli flakes Method: 1. Pre heat the oven to 190degrees.2. Cook the cannelloni for 4 minutes. 3. Dice onion and fry in a hot pan until translucent. 4. Add in canned tomato and all spices/garlic. 5. Reduced to a medium heat and leave to simmer.6. Place all filling ingredients in a high powered blender and blend until smooth.7. Drain Pasta and stuff cannelloni with spinach and tofu mix. Place on top of the tomato sauce mix in a oven proof dish, add vegan cheese on top and bake for 15 minutes.8. Serve sprinkled with chilli flakes, pine nuts & a side of greens! Enjoy 🌱

HEARTY WINTER SALAD RECIPE ❄️ @Countdown_nz

HEARTY WINTER SALAD RECIPE ❄️ @Countdown_nz have asked me to share what I do to #getmoregood in my life and the answer is easy... I eat plant based goodness of course !! 🙊I thought I’d share one of my go to winter salads, ideal for work lunches, pot lucks or as a side to any dish. All made with ingredients you can find at your local supermarket 👏🏼 RECIPE 1/4 Pumpkin1 Beetroot 1 cup quinoa1 can chickpeas 2 Tbsp turmeric, Cracked pepper, 1 Tbsp olive oil1/2 Raw red onion 1/4 cup walnutsItalian parsley Salt & pepper Chilli Juice of a lemon 1. Roughly chop pumpkin & beetroot and drizzle in olive oil. Sprinkle sea salt on top. Place in the oven to cook for 20 minutes/until soft.2. Prepare the chickpeas by rinsing in cold water and removing the ‘shells' by rubbing the chickpeas in the palm of your hands. (This will help them cook to their crispiest). Place on a baking paper lined tray and coat in turmeric, pepper and olive oil. Put in the oven to roast.3. Cook the quinoa on the stove, one part quinoa to two parts water. Bring the pot to boil then simmer for 15-20 minutes until all the water is absorbed.4. Slice red onion, crush walnuts, thinly chop the red chilli and chop parsley. 5. Mix all ingredients together and garnish with salt and pepper, walnuts and drizzle with lemon juice I’ve already prepared some of this to take for lunch at work tomorrow & I’m excited 🤤#getmoregood #lovecountdown #GetMoreGood #gifted #ad

How I wish every Friday was spent, with corn chips

How I wish every Friday was spent, with corn chips & guac 🥑 🥑 💥 I loved seeing you all tagging each other in my @propercrisps giveaway & hearing all your fav flavours!! Mine would have to be the Cider Vinegar & Sea salt or the Cheeza-peno compostable corn chips 🌽 Winner of last week’s competition announced in my stories now ☺️🥳

A peek into my #vegankitchen 📸 - Plastic free

A peek into my #vegankitchen 📸- Plastic free spice jars. On display for easy access while cooking. We fill these at @goodforstore - they cost on average around $1 per jar to fill. If you’re a spice lover like me it’s also a bonus that you can get a much larger amount than the tiny supermarket packets 👏🏼 - My three favourite vegan cook books for inspiration! @kyndcommunity Bali cook book, @elsas_wholesomelife The Global Vegan & @avantgardevegan Vegan 100 - A few essentials, glass teapot and linen napkins, @fixandfogg cashew butter, @realradfood tumbler and my go to @coconutbowls for smoothie bowls 🥥- @bayroadnz 1.8KG PB 🤤 - Wooden knife block with stainless steel chefs knives 🔪 - Refillable hand wash & dish washing liquid as well as wooden dish brush made with vegetable fibre from @ecostorenz - Bamboo ‘paper towels’ from @goodchangestore ♻️ one roll of these reusable cloths is the equivalent of 65 rolls of regular paper towels! These are a few of my most loved kitchen items at the moment! I’d love to hear some of yours, and let me know if you’re keen to see an update of my #veganpantry 🌙

Back at it again with an epic VEGAN FEAST from @ch

Back at it again with an epic VEGAN FEAST from @chowwellington 👅👅✨Did you guys go to the #chowvegantakeover today?! It was bloody brilliant (as always). My two favourites that featured on the menu were the jackfruit bao bun and mushroom beggars purse 🤤 When I was vegetarian I used to love the beggars purse at Chow & I’m so happy to finally have a vegan version 👏🏼 finger crossed these tasty delights make it onto the regular menu !!

FRI-YAY GIVEAWAY ⚡️⚡️⚡️ WIN A CARTON

FRI-YAY GIVEAWAY ⚡️⚡️⚡️WIN A CARTON OF YOUR FAVOURITE CRISPS 🥳👏🏼✨I’ve been shooting some fun images for my favs at @propercrisps recently & instead of keeping all the delicious snacks for myself I thought why not share with you!! Tag a pal below that you’d love to share a bag with, letting me know your go to flavour. Make sure you are both following @eden.vegan and then you’ll be in it to win it! Winner announced at this time next week & the competition is open to NZ only 🇳🇿 (Sorry to my Aussie gals!! I know how much you guys love these crisps I wish I could spread the joy across the ditch) 😘*winner has now been drawn*

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