Cherie(@thrivingonplants) 인스타그램 상세 프로필 분석: 팔로워 878,999, 참여율 1.21%

Cucumber Kimchi 🥒🌶️ Made using homegrown cucumbers for a little #gardentotable moment 👩🏻‍🌾🍃 I've been enjoying it with most of my dinners as the perfect little side dish - it's refreshing, crunchy and so flavourful! 👇 SAVE THIS RECIPE👇 Base: 3 medium cucumbers 1/2 - 1 tbsp coarse sea salt 2 stalks green onions, thinly sliced (or garlic chives if you have them!) 1 small carrot, thinly sliced or shredded Paste: 2 tbsp gochugaru 1/2 apple, grated (I like to use this instead of sugar, but you can sub with a few tsp sweetener) 1/4 brown onion, finely grated 1 tbsp vegan fish sauce 1 clove garlic, finely grated 1 tsp grated ginger Method: 1. Wash your cucumbers well, halve lengthways then thinly slice them on a slight angle. 2. Transfer to a large bowl and sprinkle enough sea salt to coat all of the cucumber slices (I used just under 1 tbsp). Toss well and set aside for at least 15-20 minutes or until liquid has pooled to the bottom of the bowl. 3. Discard the liquid, then rinse the cucumber a few times to get rid of any excess salt. I like to taste it just to be sure. Drain/dry well. 4. In the meantime, add all of the paste ingredients into a bowl and mix well to combine. 5. Add the cucumber, carrots and green onions to the paste and mix well until everything is evenly coated. 6. Serve immediately or transfer into a container and store it in the fridge (I do this since I personally prefer fresh kimchi). If you want it to be more fermented and sour, leave at room temperature overnight or for 24 hours before storing in the fridge. Enjoy 💚 #vegan #plantbased #easyrecipe #healthyrecipe #veganfood #veganrecipes #kimchi #vegankimchi #cucunberkimchi #cucumberrecipes #오이김치 #김치 #비건 #homegrown #gardening #gardentoplate

Spicy Maple Noodle Bowl 🥣🍁🌶️ Here’s a noodle salad that you’re going to be making on repeat!! It’s fresh, flavourful, filled with veggies and high in protein too 🍃 Our key ingredient here is the 100% pure Canadian maple syrup @maplecanadaaus for that deliciously balanced dressing and the golden maple soy tofu! ✨ Ingredients [Serves 2] Tofu: 250g firm tofu, drained 1 tbsp oil (I used avocado oil) 1 tbsp soy sauce 1/2 tsp dark soy sauce (optional, for colour) 2 tsp pure Canadian maple syrup Spicy Maple Dressing 2 tbsp pure Canadian maple syrup 2 tbsp fresh lime juice 1.5 tbsp soy sauce 1 tsp toasted sesame oil 1 tsp chilli oil of choice An extra pinch of chilli flakes or ground chilli (optional) 1 clove garlic, finely chopped For the bowl: 2 serves soba Red cabbage, thinly sliced Romaine/cos lettuce, thinly sliced Carrots, shredded into long thin strips Shelled edamame, cooked according to packet instructions Cucumber, shredded into long thin strips Fresh mint Avocado Sesame seeds Method: 1. Preheat your oven or air-fryer at 200*C. Combine all of the tofu ingredients into a container and gently shake to coat well. If you have time to marinade it for a while prior, transfer to the fridge while you prep the remainder of your ingredients. 2. When ready, transfer onto a baking tray and bake or air-fry until golden. In the air-fryer it should take about 15 minutes, in the oven, about 25-30 minutes. 3. In the meantime, combine all of the dressing ingredients in a bowl and whisk well. 4. Cook your soba according to packet instructions, drain then rinse with cold water. 5. When ready to assemble, place the noodles at the bottom of the bowl and top with all of the veggies plus the tofu. Garnish with sesame seeds and pour the dressing on top. Mix well so all the ingredients are coated and enjoy! AD #veganrecipes #saladrecipe #maplesyrup #plantbased #veganfood #healthyrecipe #tofu #soba #vegan

Eggplant & Tofu Mince 🍆 Want to convert any eggplant hater?! Try this recipe 😍 The eggplant is perfectly juicy and fatty while the tofu mince also adds great texture (and of course protein) to the dish! Ingredients 1 medium (400g) eggplant 4 tbsp neutral oil, divided 1 small onion, diced 2 stalks green onions 1/2 block (225g) firm tofu Sauce: 2 tbsp soy sauce 2 tsp dark soy, for colour 2 tsp sugar 1/8 tsp ground white pepper 1/2 tsp mushroom seasoning Any other Asian sauces you like * (see notes below) 1-2 chilli oil or crisp, to taste Salt to taste, if necessary 3/4 cup water Garnish Fresh chilli Sesame seeds Method: 1. Slice the eggplant into bite sized pieces. Thinly slice the green onion, separating the whites from the greens. With clean hands, crumble your tofu into a mince-like texture. 2. Heat 3 tbsp of the oil on low heat. Once hot, add in the eggplant in one single layer. Allow to cook on each side until very lightly golden and slightly softened (about 80-90% cooked). Remove from pan. 3. While the eggplant cooks, mix all of your sauce ingredients together. 4. Add the remaining 1 tbsp oil to the pan then add in the white parts of the green onion and diced onion. Fry for 2 minufes until fragrant then add in the tofu mince. Continue to fry for 2 minute until lightly golden. 5. Add in the eggplant, pre-mixed sauce and water and mix well. Put the lid on and cook for 5 minutes on medium high until the eggplant has completely softened. Taste and season if required. 6. Garnish and serve with steamed rice and your choice of salad/greens if desired. Enjoy! Notes: * I often keep a lot of other Asian sauces in my fridge eg. all sorts of chilli oils, vegan mushroom oyster sauce... Experiment and see what you like! 🤗 #vegan #plantbased #easyrecipe #recipeideas #lunchideas #dinnerideas #healthyrecipe #healthyfood #eggplant #eggplantrecipe #tofu #tofurecipes

EASY BANANA BREAD 🍌🍌🍌 I know you have overripe bananas sitting on your counter right now… So come on, let's make some banana bread!! ✨ The best part? This recipe only requires simple pantry ingredients and is both egg-free & dairy-free 😌😙 Ingredients: 3 medium ripe bananas 3/4 cup soy milk 1/4 cup neutral oil (I used avocado) 1 tsp white or apple cider vinegar * (optional, see notes below) 1 tsp vanilla extract 2 cups plain all-purpose flour 1/2 cup brown sugar 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt Optional add-ins: 3/4 cup (~150g) choc chips Method: 1. Preheat oven to 160°C fan-forced/180°C conventional. Grease and line a loaf pan and set aside. 2. In a large bowl, add in your bananas and mash very well. Add in the soy milk, oil, vinegar and vanilla and mix well to combine. 3. Add in the flour, sugar, baking powder, baking soda and salt and mix until just combined. The texture should be thick but still easy to mix, if not add an extra splash of milk. Fold through any additional add-ins. 4. Transfer into a loaf pan and bake for 50-60 minutes until golden on the outside and cooked in the centre. You can test this by inserting a skewer into the centre, if comes out dry/clean then it’s good to go! 5. Remove from oven and allow to cool in pan for 5-10 minutes before transferring to a wire rack to cool at room temperature before slicing. 6. Slice into even pieces (will yield about 10) and store any leftovers wrapped up or in a container at room temperature for 2-3 days or in the fridge for up to 1 week. Enjoy 💛 Notes: * I have tried this both with and without the vinegar. With it, it’s slightly lighter with more lift, whereas without, it’s denser which I find resembles a classic banana bread a little more. Regardless, both taste great to me so it’s just more a matter of personal preference in this case! #veganrecipe #plantbased #easyrecipe #recipeideas #vegan #veganbananabread #bananabread #chocchipbananabread #veganbaking #bananarecipes #bananabread🍌

Small space, big hosting dreams? ✨  My @transformertable can go from a cosy 2-seater to a 12-seater in just minutes! It’s perfect for hosting dinner parties, game nights or just everyday use. The best part? The matching bench also expands and stores all the extra panels inside. [AD] It’s made with solid wood and is such a timeless piece that will last for years to come! This set has truly been such a gamechanger for my small space and I can’t wait to host my next dinner night around this beauty!🍷🕯️ Mine is in "Scandinavian Oak" but it also comes in other finishes too. 👉 Use code ‘CHERIE100’ for $100 off your purchase (link in bio!) #TransformerTable #smallspaceliving #diningroom #homeinspo #diningtable #furnitureinspo #diningroomtable #dinnerparties

Cold Tofu Soup 🥣 It's nutty, creamy, yet refreshing with bursts of crunchiness and tartness from the toppings! Especially perfect to enjoy during warm weather ☀️ (This is a little throwback to my recreation of @chefedwardlee's cold tofu soup from Culinary Class Wars👩🏻‍🍳 There was no actual recipe to follow so I just based it off what I saw and put my own spin on it!) [Serves: 2] Ingredients: SOUP: 300g medium firm tofu 1/3 cup pine nuts (soaked in boiling water for 10 minutes) 1 tbsp toasted sesame seeds 5 cloves roasted garlic (highly recommend this over raw garlic cos it's more sweet & mellow) 1 cup (250mL) cold unsweetened soy milk 1 tbsp lemon juice Zest of 1/2 lemon Generous amount of sea salt, to taste TOPPINGS: Avocado, diced Cherry tomatoes, halved Cucumber, diced Granny smith apple, diced Lemon balsamic pearls Toasted sesame seeds, ground Fresh dill Herb oil Chilli oil Method: 1. Drain your tofu, break up into chunks and pat dry between paper towels to remove any excess liquid. 2. Add the tofu and all of the soup ingredients into a blender and process until completely smooth. 3. Strain to get rid of any of the grittiness then chill in the fridge while you prep your remaining ingredients. 4. When ready to serve, ladle the soup into a bowl and add on your toppings. Finish off with a drizzle of herb oil and chilli oil. Serve immediately or chill in the fridge before serving. Enjoy 🥄 #vegan #plantbased #easyrecipe #healthyrecipe #recipeidea #veganrecipe #homemade #tofu #tofurecipes #souprecipe #culinaryclasswars

🥒 Chinese Cucumber Salad 🥒 This is a classic childhood dish that I grew up eating and it’s by far one of the tastiest ever despite it being so simple! Also... the longer you let it sit in the dressing, the better it tastes 🤭 Ingredients 2 large or 3 medium cucumbers Approx. 1-2 tsp sea salt 1.5 tbsp black vinegar 1 tbsp soy sauce 1 tsp sesame oil 2 tsp sugar or sweetener of choice 2 cloves garlic, minced Chilli oil, to taste 1. Wash your cucumbers then slice off the ends. Smash down using a knife to split it lengthways then slice into rough chunks. 2. Place into a bowl and sprinkle some salt over to draw out any excess moisture. Mix well and set aside for 5-10 mins. 3. Rinse the cucumber to get rid of any excess salt then drain well (taste to test it). 4. In the meantime, combine the vinegar, soy sauce, sesame oil, sugar, garlic and chilli oil. Toss well to coat. 5. Serve immediately or alternately, cover and place in the fridge to sit and marinade before serving. When ready, transfer onto a plate, spoon on the leftover dressing and garnish with extra chilli oil. Enjoy! #vegan #plantbased #healthyrecipe #healthyfood #health #saladrecipe #salads #salad #easyrecipe #recipeidea #homemade #cucumber #cucumbersalad #asianrecipe #chinesecucumbersalad

Fried Enoki Mushrooms 😍 Comment 'RECIPE' and I'll send it straight to your DMs! They're light and crispy on the outside yet soo juicy on the inside… you have to try this one!! 🤎🍄‍🟫 #vegan #plantbased #easyrecipe #recipeidea #veganrecipes #mushrooms #enoki #mushroomrecipes

Hashbrown Avo Toast 🥑🥔 Say hello to your new favourite breakfast!! As much as I love bread, crispy hashbrowns as the base has been my absolute obsession I also love adding some scrambled tofu on top! 🥰 Ingredients: Hashbrowns, airfried until golden & crispy Avocado mashed with lime, salt, pepper Cherry tomatoes, halved Homemade pickled red onion Rocket/arugula Fresh herbs of choice Everything but the bagel seasoning Chilli Flakes Salt & pepper Fresh lime wedge 👉 Throw it all together and that’s your meal done! This is truly a 11/10 every single time… trust me on this!! Enjoy friends 🫶🏼✨ #recipeideas #breakfastideas #homemade #easyrecipes #plantbased #vegan #hashbrowns #avotoast #avocadotoast #healthybreakfast #hashbrown

Tofu “Egg” Salad Sandwich 🥚🍞 👉 Comment 'RECIPE' and I'll send it straight to your DMs 🤗🤭 Welcome to episode 8 of ✨High Protein Vegan✨, whether you're vegan, allergic to eggs or simply want to try eating more plant-based, try this easy protein packed recipe 🌱 I used silken tofu for the base mixture to add both moisture and extra protein (instead of adding extra mayo). Recipe for the egg-free mayo can be found on my page in one of my recent posts. ENJOY! 🤍 #vegan #plantbased #veganrecipes #recipeideas #highproteinvegan #highproteinrecipes #tofu #tofurecipes #veganprotein #eggfree #veganegg

Crispy Pan Fried Tofu 😍 Comment 'RECIPE' below and I'll send it straight to your DMs!👇 As the biggest tofu lover, my fridge is always stocked up with all kinds of tofu. It’s affordable, high in protein and there are SO many ways to cook it!! For EP 7 of ✨High Protein Vegan✨, let me show you one of my favourite staple recipes using @evergreenfoods.au hard tofu (1 block has 156g of protein!). You can find their products across Woolies, IGA, Costco, Asian grocers and more 🛒🍃 (AD) #vegan #plantbased #veganrecipes #recipeideas #highproteinvegan #highproteinrecipes #tofu #tofurecipes #veganprotein #evergreenfoods

Big breakfast but make it ✨vegan✨ Do you prefer sweet or savoury breakfasts?! I really am a savoury girl to my core so whenever I want something other than oats, smoothies or pancakes, this always hits the spot! 🌱 This vegan breakfast plate has >>> Baked beans, scrambled tofu, sourdough, vegan sausage (I had 1 left in the freezer hehe), avocado, pan fried tomatoes, mushrooms & pickled onions 👌🏼 I just used up whatever I had in my fridge, but ideally I'd even add a hashbrown, vegan 'bacon' and sautéed spinach for the perfect plate 😗 #vegan #plantbased #veganbreakfastideas #veganfood #veganrecipes #breakfastidea #plantbasedmeals #veganbigbreakfast #veganbreakfast