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Easy Vegan Christmas Ebook
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Good news #plantbased fam – the Nourish Vegan Aw

Good news #plantbased fam – the Nourish Vegan Awards are back! 🌱

Have you voted yet? @nourish_au | AD

These vegan food and lifestyle awards were created to celebrate the best in plant-based living, as voted by us 🙌🏼

You can vote for your choice of #vegan ice cream, snacks, chocolate, burgers, lifestyle brands and so much more.

Between you & me it’s also a great way to spot new vegan food & products you may not have tried yet (or those we hope can come to NZ soon).

So If you haven’t already, vote now at NourishVeganAwards.com & go in the draw to win 1 of 5 prizes - plus support the amazing innovation that’s happening in vegan business at the moment! 🤍🤍

Weekly @goodfor store top up 🛒✨ Oats for my

Weekly @goodfor store top up 🛒✨

Oats for my morning porridge, chickpea snacks for post work - pre dinner hunger & brown sugar for some more delicious #veganbaking this weekend 👀

Plus cinnamon & chocolate covered freeze dried strawberries because it would be rude to leave without one right?!

Sticky Cauliflower bites served with a squeeze of

Sticky Cauliflower bites served with a squeeze of fresh lime & @wiseboysnz smoky chipotle aioli 🤤🔥

Recipe created for the team at @wiseboysnz to celebrate the launch of their epic new #vegan sauce range! AD • gifted product.

Save this recipe, it’s yours to keep!

Sticky Cauliflower Recipe 🤍

Ingredients:
1 Cauliflower

Batter:
1/2 cup flour
Pinch of sea salt
1 tsp black pepper
1/2 tsp paprika
1/2 tsp turmeric
3/4 cup oat milk
1 cup of wholemeal breadcrumbs
Sauce:
3 Tbsp rice syrup
1 Tbsp soy sauce
1 Tbsp black pepper
1/4 tsp crushed garlic

Method:
1. Heat the oven to 200 degrees and cut the cauliflower into large bitesize florets
2. Mix together the batter. Place the breadcrumbs on a plate before starting to dip and roll each individual floret. Place on a baking paper line tray and bake for 20 minutes.
3. Prepare the sauce by mixing all the ingredients in a small bowl. Once the cauliflower starts to brown, take out of the oven and drizzle the sticky sauce on top.
4. Place back in for a further 5 minutes, until golden. Serve on a bed of rice, garnish with cracked pepper and dip in Wise Boys smoky chipotle aioli.

Pink burger buns of my dreams 💓💘💞 Sunday

Pink burger buns of my dreams 💓💘💞

Sunday #vegan eats at @mockingbirdwelly 🤤
Beetroot burger with falafel, tahini slaw & tabbouleh and a Tandoori ‘chicken’ burger with potato, red onion & tamarind chutney.

Which burger would you go for - tandoori or falafel? 🌱

Chatting #veganism with Chloè on the @plantypodie

Chatting #veganism with Chloè on the @plantypodie 🎙🤍

We discuss everything from growing up in New Zealand, a country with a large dairy industry to making the connection, imperfect veganism and my top three tips on going #plantbased 🌱
* Finding your why
* Getting connected with the community
* Having fun with vegan food

Head over to the link in my bio to find the episode available on Apple Podcasts/Spotify.

If you listen in I’d love to hear your thoughts on the topics we covered - including the definition of the word vegan and why I think we need to change the stereotype related to it 🤷🏼‍♀️

P.S proud of Pepper for not barking during this podcast recording - that’s two for two! He got a loving shout out on both this poddy and my first podcast interview on the @haltstore_ 🤍🙈

Sticky chilli tofu with spring onion, vegan butter

Sticky chilli tofu with spring onion, vegan butter jackfruit bao & turmeric rice 🌾

#plantbased spread of the week ✨

I used leftover butter jackfruit curry (recipe in my last post) to fill the bao’s and they were DELICIOUS 🤤 10/10 recommend using any leftovers this way!

Checkout my stories for the tofu recipe & #vegan bao buns used in this spread!
The bao are from the Asian Food Specialist and are super easy to steam at home 👏🏼

What would you reach for first - tofu or bao? 💥

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