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By Eden.Vegan | April 26, 2020 | No Comments |

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Let’s connect on the gram!

eden.vegan

Chatting all things #vegan & environmentally frien

Chatting all things #vegan & environmentally friendly on the latest @haltstore_ podcast episode 🎙🤍

Head over to their page to find the episode available on Apple Podcasts/Spotify or click the link in my bio to listen.

I’ve been connected with the HALT founders @plantbased.paige and @ryanjaycowan for a few years now and I love their work, so I was super excited when they invited me on to record an episode!

We discuss everything from my vegan journey to how I like to work with local brands, tips for adopting a more eco friendly lifestyle (with a shout out to @goodfor as per), along with a fun quick fire round of my favourite products! Oh and Pepper gets a feature of course 😉 🐾

If you listen in, feel free to let me know what you think down below - I’d love to hear your thoughts! xx

P.S I’ve tagged brands & charities mentioned in our chat in the picture if you’re curious about one of them and as always, feel free to reach out 🤍

Mandarin Quinoa Salad with Toasted Almonds, Freshl

Mandarin Quinoa Salad with Toasted Almonds, Freshly Diced Persimmon and Mint.
Made with beautiful NZ produce thanks to @5adaynz AD #supportlocal

This vitamin-infused fresh salad is ideal for a work lunch. As we know, eating an abundance of plants is super important for your health and with any change of season comes a change of local produce that is available! Mandarins & persimmons have to be some of my favourite kiwi-grown fruit 🇳🇿

Don't be afraid to mix up your usual salad prep by adding fruit or change up your morning smoothie by adding vegetables 😉

Fresh Autumn Salad Recipe:
Ingredients:
1 cup quinoa
One fresh persimmon
Mandarin
Slivered almonds
Rocket
Mint

Vinaigrette dressing:
Juice of one lemon
1/4 cup olive oil
1 Tbsp brown sugar
1 Tbsp apple cider vinegar
Salt & pepper

Method:
1. Boil a pot of water, 2 parts water to 1 part quinoa. Bring to the boil, then leave to simmer with the lid on.
2. Mix the vinaigrette dressing in a small jar, shake well and refrigerate.
3. Dice the persimmon and slice the mandarin pieces in halves. In a large salad bowl, place a base of rocket.
4. Once the quinoa is cooked, stir through a dash of olive oil, chilli flakes and salt. Plate on top of the rocket.
5. Add persimmon, mandarin and almonds on top of the salad. Drizzle with the tasty homemade vinaigrette and garnish with mint.

This can be enjoyed on it's own for a packed work lunch, as the base of a wrap, with protein such as tofu, tempeh or as a side to any cosy autumn dish!

@5adaynz will be showcasing autumn fruit recipes, tips and serving suggestions throughout May so follow them on social or check out www.5aday.co.nz

#5adaynz #nzautumnfruit

Dream Autumn breakfast - cosy #vegan porridge with

Dream Autumn breakfast - cosy #vegan porridge with poached pear, frozen boysenberries, coconut & pistachio 🐻 🌙

Sweet & Sour Jackfruit Bao Buns • with fresh cr

Sweet & Sour Jackfruit Bao Buns •
with fresh crunchy cucumber, pickled cabbage and coriander 🌿 AD @naturescharm 🥰

What would you fill your bao with?!

This was such a fun, delicious and flavour packed dish. I enjoy ordering bao buns at restaurants, but this was the first time I’ve made them at home... it definitely won’t be the last!

Made with love & @naturescharm canned young green jackfruit 😉

Save this recipe to experiment with, and checkout my free ebook ‘Guide to Jackfruit’ for more tasty jackfruit recipes 👅

Sweet & Sour Jackfruit Bao Recipe

Ingredients:

Sweet & Sour Marinade:
1 cup tomato ketchup
1/4 cup apple cider
2 Tbsp rice malt syrup
1 Tbsp soy sauce
Juice of a lemon

4 frozen Bao buns (I picked mine up from @asianfoodspecialist in Kilbirnie)
1 can of @naturescharm jackfruit
1 small cucumber
Handful of coriander
Pickled red cabbage
Sesame seeds
Dried chilli

Method
1. Drain the canned jackfruit, slice/shred and place in a container with the marinade ingredients for 30 minutes +.
2. Pre heat the oven to 200 degrees and place the marinated jackfruit on a baking paper lined tray. Bake for 20 minutes, until golden and fragrant.
3. Thinly slice cucumber, chop coriander and any other fillings.
4. When the jackfruit is nearly finished baking, heat a pan of low water on the stove and steam your Bao buns in a bamboo steamer for 10 minutes. (This is super easy to do, just line with baking paper and pop them right in).
5. Pack the ingredients into the seamed Bao. Serve sprinkled with sesame seeds and dried chillies.

Tag a friend who wishes their fridge looked like t

Tag a friend who wishes their fridge looked like this 🙈🌱🥛 GIVEAWAY •

Up for grabs is 3 x 6 packs of Oatly Barista Milk thanks to my friends at @plant_projects stockists of all the plant milks available in NZ 🇳🇿

All you have to do is tag a handful of #oatmilk loving friends below & both be following @plant_projects and @eden.vegan 👏🏼

The three competition winners will be drawn on Sunday 25th May at 6.00pm. Multiple tags are allowed and winners must be NZ based. Get tagging plant pals!! 🥳

Loaded vegan beans on toast with spicy @mamias_nz

Loaded vegan beans on toast with spicy @mamias_nz on fresh ciabatta 🥑 💥 AD

Enjoying this vegan version of beans on toast in the sunshine today 🌞 Thanks to owned & made mamias spicy chilli sauce for sponsoring this tasty dish!

Would you make this recipe with mild, medium or kiwi hot sauce? 🥵 let me know down below & save this recipe to make yourself 👏🏼

LOADED VEGAN BEANS ON TOAST RECIPE:

Ingredients:
1 white onion
1 tsp olive oil
1 tsp crushed garlic
1 can cannellini beans
3 tsp of tomato paste
1/2 cup @mamias_nz sauce
1 tsp paprika
1 tsp cumin
1/2 tsp coriander powder
Vegan ciabatta
Fresh coriander
2 small avocados
Garlic hummus
Chilli flakes

Method:
1. Thinly dice 1/2 an onion and fry in a dash of olive oil until golden brown. Add crushed garlic and continue to mix for 1-2 minutes.
2. Drain the canned cannelloni beans and add to the fry pan. Leave frying on a medium heat for 4 minutes before adding in the tomato paste and Mamias sauce.
3. Season with salt and cracked pepper. For extra flavour, add paprika, cumin & coriander powder.
4. While the bean mix cooks on the stove, toast the ciabatta slices until crispy.
5. Dice fresh coriander and slice avocado for the garnish. Spread garlic hummus generously on the toasted ciabatta and top with beans, avocado & coriander.
6. Garnish with salt, pepper and chilli flakes & ENJOY 🔥 xx

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