Elly Smart(@ellysplate) 인스타그램 상세 프로필 분석: 팔로워 448,863, 참여율 5.04%

amen to that x #veganwedding #plantbasedliving #veganfooduk

Cooking for non vegans episode 6…these suya skewers were serious, but did the get the seal of approval from @shaygunner_ 👀 Serves 2 (Suya mix recipe adapted from @jazzminewoodard ) 200g oyster mushrooms 1 red pepper 200g vegan chicken (I used Iceland no chick pieces) 2 tbsp oil 75g red skin peanuts 2 tbsp smoked paprika 1 tbsp cayenne pepper 1 tbsp ground ginger 1 tbsp boulion powder 1 tsp onion powder 1 tsp garlic powder 1 tsp white pepper 1 tbsp soy sauce/tamari if gf Serve with Slaw, fried plantain, fresh tomato red onion & cucumber If you’re using wooden skewers, pop them in water to soak for at least 20 minutes before you start, so they don’t catch under the grill. Preheat the oven to 180c. Add the peanuts to a tray and roast for 5-8 minutes, until the skin is blistered and coming away. I’ve seen this done both with the skin left on and off, but I peel mine before grinding. Pop the nuts and spices into a blender or food processor and blend together in one go, rather than separately, to stop the peanuts clumping. Taste the mix and adjust the seasoning with salt if needed. This makes more than you’ll need for the marinade, so keep the rest in an airtight container and use it as a dry dusting over future batches or other dishes. Preheat your grill to high. Add the mushrooms and chicken pieces into a bowl with 1-2 tbsp of oil and the soy sauce. Add 3 tbsp of the suya spice and mix everything together well, making sure it’s evenly coated. Layer onto the skewers with the red pepper and pop onto a baking tray. Grill for 10-12 minutes, turning often, until golden and sizzling. While the skewers are grilling, slice the plantain into diagonal pieces and fry in a little oil over a medium heat for 2-3 minutes on each side, until deep golden and caramelised. Once the skewers are done, sprinkle over a little extra suya spice. Serve with the fried plantain, salad and slaw.

10 years & one fully vegan wedding later 😮‍💨 lmk what dishes you feed to the meat eaters in ur life!!!

vegans produce just 25% of the greenhouse gas emissions & land use of meat eating diets…time to listen to king david divas!!! ⚠️🌱

There is no ethical way to kill an animal who doesn’t want to die, and you don’t have to fund this industry anymore. This was hard to make, and I know it’s hard to read, so if you’re not vegan already…this is your sign ❤️

Crispy rice salads forever n ever but with an extra protein boost 🙂‍↕️🧚🏼‍♀️🌟 Serves 3-4 For the crispy tempeh rice 300g cooked rice 200g tempeh, crumbled 1.5 tbsp sesame seeds 1 tbsp oil 2 tbsp chilli sauce 1 tbsp maple syrup 1 tbsp soy sauce (swap for tamari if gf) For the salad 1/4 small red cabbage, shredded 1 medium cucumber, finely chopped 1 large carrot, grated/julienned 180g cooked edamame beans 120g mango, chopped Handful fresh mint (optional) For the dressing 3 tbsp runny tahini 1 lime, juiced 1 tbsp maple syrup 1 tbsp chilli sauce Salt and pepper to taste Preheat your airfryer or oven to 180c. Add the rice and tempeh into a mixing bowl with all the remaining ingredients under the crispy tempeh rice, mix well. Lay out onto a baking tray and bake for 18-25 mins. Check on it every 5 minutes, keep mixing to ensure nothing catches. Should take around 18-20 minutes in the airfryer, slightly longer in the oven. Leave to cool slightly before adding to the salad. For the dressing, simply mix all the ingredients together and loosen with cold water until it reaches your desired consistency. Taste for seasoning. Add the salad ingredients into a bowl then finish with the crispy rice/tempeh and drizzle over your dressing. Mix well and serve up with extra chilli oil.

Biblical greed 😍 #arsenal #coyg #brunoguimaraes #newcastle #vini

Chia pudding meal prep base for a week’s worth of breakfasts with the new @oatly barista edition coconut flavour 🥥 ad For the chia pudding 125g chia seeds 375g Greek style yog 600-750ml Oatly barista edition coconut flavour Generous splash vanilla 2 tbsp sweetener Pinch salt Simply mix ingredients together well and leave to set in the fridge overnight. (Start will less oat drink depending on your preferred consistency, you can always add more in the morning) Monday 🩷 add 2 tbsp chia pudding to the base of a jar and combine with 1 tsp cocoa powder. Add frozen (thawed) rasps to the middle, top with more chia pudding and chocolate chips. Tuesday 💛 blitz up 80g mango into a puree and layer this between spoonfuls of chia pudding into a jar. Top with coconut and lime zest. Wednesday ❤️ add 80g frozen cherries to a small saucepan and simmer until stewed and breaking apart. Add 150g chia pudding into this and mix well. Add to a jar, top with melted chocolate and soy crispies, leave to set in the fridge. Thursday 🧡 add 2 tbsp chia pudding to a jar and layer with chopped nectarine and granola, add another few tablespoons and top with more nectarine and granola. Friday 🤎 add 150g chia pudding into a bowl and swirl almond butter through. Add soy crispies and top with caramelised banana. Optional extras: cocoa powder and agave.

Supporting small business is really sexy and I think we should all be doing more of it pls!!! 🌟 copy this itinerary for your next foodie day… Breakfast at @blackcathackney (get the Welsh rarebit) Lunch at @enrootldn (share the mains, the thali is insanely flavourful) Dinner at @geckocoffeehouse (they’re open on Thursdays and Fridays, the arayes are beauuutiful)

Cooking for non vegans episode 7… will these shredded oyster mushroom & tofu kebabs convert @calumgoddard ?? 👀 Makes enough for 2 flatbreads 300g oyster mushrooms 200g extra firm tofu 2 tbsp tomato paste 2 tbsp tamari 1 tbsp chilli paste 1 tbsp maple syrup 2 tbsp olive oil 1 tbsp smoked paprika 1 tbsp cumin 1 tbsp oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp dried mint 1 tsp dried coriander 2 flatbreads (sub GF option if needed) 3 tbsp vegan garlic mayo Pickled cabbage Handful salad & tomatoes Chilli sauce (optional) Preheat the oven to 180c. Place the mushrooms in a dry pan over a medium-high heat. Place a smaller frying pan on top and press down firmly, using a folded tea towel over the handle to protect your hand from the heat. Press for a few minutes on each side to force out as much water as possible, until the mushrooms shrink down and turn golden. Set aside to cool slightly. Slice the tofu super thin using a mandolin. Whisk together the tomato paste, tamari, chilli paste, maple syrup, olive oil with all the seasonings in a bowl until fully combined. Reserve 2 tbsp of the marinade for the tofu. Add the pressed mushrooms to the bowl and mix well, making sure every piece is fully coated. Lay the tofu slices out and brush the reserved marinade over each piece individually rather than tossing, to avoid them breaking apart. Thread the tofu and mushrooms onto one large skewer, alternating pieces as you build it up. Pop the skewer on a lined tray and roast for 25–30 minutes, basting with any remaining marinade halfway through, until caramelised and charred at the edges. Once cooked, shred everything off the skewer. Warm the flatbreads, spread over the garlic mayo, then pile in the shredded tofu and mushroom. Top with pickled cabbage, salad, tomatoes, and a drizzle of chilli sauce if using.

…as long as it’s vegan, duh!!! @thenocatchco diva it’s time you enjoyed yourself, wear the kini & eat the delicious seaside food, luv ya 🩷

Pizza potluck, featuring my new bestie, the @kenwoodworld My Pizzeria 🍕 ad Having an indoor pizza oven is acc life changing for my small flat with minimal outside space, they cook in just 4 mins too 🙂‍↕️🙂‍↕️ what flavour do you fancy?