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plant-based & gluten-free recipes

Home » Recipes » Sides » Salads & vegetables

Salads & vegetables

Recipes Sides Salads & vegetables
Sautéed Pickled Cabbage
by Nensi September 30, 2019
September 30, 2019 by Nensi

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Hi! We are Nensi & Slaven, a couple from Split, Croatia. We started this blog to share our experiences and thoughts on food, to meet like-minded people and to share our love for cooking and eating healthy Read more

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Happy Tuesday, everyone! 👋 These are high-prote

Happy Tuesday, everyone! 👋 These are high-protein flourless chocolate muffins featuring the secret ingredient - cooked chickpeas. I love chickpeas because they are such a versatile ingredient to cook or bake with. Love using them in savory recipes but I love them even more in sweet ones. If you haven't tried getting your sweet fix with chickpeas, I promise you will be pleasantly surprised by how tasty these kind of treats actually are. * * * You can find the recipe on our blog: https://www.rainbowinmykitchen.com/flourless-chickpea-chocolate-muffins/ * * * I wish you all a wonderful evening! ❤️ * * * * * #veganmuffins #flourlessmuffins #bestofveganbaking #feedfeed #feedfeedvegan #foodblogfeed #f52grams #cupcakeproject #vzcomade #hautecuisines #bestofvegan #thrivemags #foodfluffer #foodartblog #chocolatetreats #plantbased #foodstylist #foodstyling #foodphoto #foodglooby #buzzfeedfood #bakefromscratch #inmykitchen #heresmyfood #thekitchn #vegandessert #veganfoodspace

Hey, everyone! Happy Thursday! 👋 Are you up for

Hey, everyone! Happy Thursday! 👋 Are you up for a chocolaty treat? Here is a nutritious high-protein chickpea chocolate pudding with peanut butter that will take you less than 10 minutes to make. * * * Ingredients: 200 g cooked chickpeas (drained and peeled), 50 g chunky peanut butter, 1 frozen banana, 150 ml rice milk, 30 g cacao powder, 3-4 tablespoons date syrup, gingerbread spice mix (optional) * * * Instructions: Place all the ingredients into a blender and process until smooth and creamy. Serve in jars and top with blueberries and mint leaves. * * * I wish you all a great evening! ❤️😘 * * * Blog: https://www.rainbowinmykitchen.com/chickpea-chocolate-pudding/ * * * * * #dessert #chocolatedessert #chocolatepudding #veganpudding #chickpeas #chocolatelover #parfait #mousse #foodphoto #feedfeed #feedfeedvegan #foodblogfeed #f52grams #vzcomade #hautescuisines #bestofvegan #thrivemags #vegandessert #onthetable #foodstylist #foodglooby #buzzfeedfood #heresmyfood #beautifulcuisines #veganfoodspace

Hey, everyone! Long time no see! 👋I hope you ar

Hey, everyone! Long time no see! 👋I hope you are all safe and well. I haven't been feeling very creative these last six weeks during the lockdown, so I decided to take some time off. But I see you've all been very busy and super productive. Well, good for you! I was more into thinking about my life kind of mood ☺️ But now I'm back in the kitchen, I hope. * * * A few days ago I made these yummy chocolate cookies with teff flour and roasted hazelnuts. Have you tried teff flour yet? I love it, it's so nutritious and tastes great. It's especially great for making cookies. * * * You can find the recipe on the blog: https://www.rainbowinmykitchen.com/teff-chocolate-and-hazelnut-cookies/ * * * I wish you all a wonderful evening! ❤️😘😘 * * * * * #cookies #veganfoodspot #veganfoodspace #feedfeedvegan #feedfeed #feedfeedchocolate #cleaneating #bestofvegan #vzcomade #hautecuisines #thrivemags #letscookvegan #heresmyfood #foodphotography #foodstyling #healthyfoodporn #nourish #f52grams #thekitchn #healthydessert #healthyfood #healthyeating #huffposttaste #vegansnack #buzzfeast #beautifulcuisines #veganrecipes

Hey, everyone! 👋 I haven't been spending much t

Hey, everyone! 👋 I haven't been spending much time in the kitchen lately. With all this going on, I found that spending time outdoors and doing some gardening works best for me these days - it's definitely the best way to reduce stress. Plus, we are having a really beautiful, warm, and sunny weather, it's such a joy to be able to have a morning coffee outside again or to just sit outside and soak up the sun 😎 * * * This is a lemon blueberry tea cake that I made last week. It's soft and moist and very easy to make. * * * Ingredients: 200 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 100 g ground almonds, 2 teaspoons baking powder, 1/3 teaspoon turmeric powder, 1 tablespoon chia seeds, 200 ml rice milk (at room temperature), 100 ml lemon juice (at room temperature), 6 tablespoons maple syrup, 6 tablespoons coconut oil, 100 g fresh blueberries. * * * Instructions: Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper. In a large bowl, mix together the dry ingredients. Add rice milk, lemon juice, and maple syrup to the bowl with dry ingredients. Stir until well combined using a whisk or a rubber spatula. Add 6 tablespoons of coconut oil and again, stir well until all is well combined. Adjust sweetness if needed. Gently fold in fresh blueberries. Pour the batter into the prepared cake tin and bake for approx. 40-45 minutes. Remove from the oven and let it cool down. Lightly dust it with powdered sugar or powdered xylitol. Decorate with blueberries. * * * I wish you all a peaceful evening! Stay safe! 🖖 * * * * * #dessert #vegancake #darkfoodphotography #feedfeed #feedfeedvegan #foodblogfeed #f52grams #cupcakeproject #vzcomade #hautecuisines #bestofvegan #thrivemags #letscookvegan #healthyfood #plantbased #foodstylist #foodstyling #foodpic #foodglooby #buzzfeedfood #cakeart #heresmyfood #thekitchn #vegandessert #veganfoodspace

Hello, everyone! 👋 Brightening up this dark and

Hello, everyone! 👋 Brightening up this dark and gloomy day with some colours. I haven't made anything really colourful in a while so it was about time to do so. Here is the most simple breakfast you could have. If you don't have these colorful powders, just add any flavour you like. * * * I wish you all a wonderful evening! ❤️ * * * Chia pudding (serves 2): * * 200 ml almond milk, 4 tablespoons chia seeds (approx. 50g), 150-200 g coconut or soy yogurt, maple or agave syrup (to taste), a few tablespoons plant-based milk (if needed), blue spirulina and pitaya powder from @rawnice * * Whisk together 200 ml almond milk, chia seeds, and sweetener (if using) in a bowl. Let it sit for 5 minutes and then whisk again to prevent it from clumping. Let it sit at room temperature for 45 minutes. Add 150-200 g coconut/soy yogurt and stir well until combined. If the pudding is too thick, you can add a few tablespoons of plant-based milk. Take 1/2 of the mixture and add blue spirulina powder. Stir well until you reach a desired colour. Take another 1/2 of the mixture and add blue spirulina and pitaya powder. Serve in jars and top with blueberries. Enjoy! * * * * * #breakfast #healthyeating #healthylife #healthybreakfast #chiapudding #chia #feedfeedvegan #foodblogfeed #rawnice #rawvegan #f52grams #kaylaitsines #smoothie #smoothiebowl #veganbreakfast #bestofvegan #thrivemags #letscookvegan #foodstylist #foodstyling #foodpic #foodglooby #buzzfeedfood #heresmyfood #vegandessert #veganfoodspace #thevegansclub #smoothiebowls #smoothiebowlrecipes

Happy Monday, everyone! 👋 Hope you had fun and

Happy Monday, everyone! 👋 Hope you had fun and relaxing weekend. Here is my lunch from last week: broccoli and spinach soup with cashew cream. It's flavorful, filling, and very easy to make. Recipe ⏬ * * * Soup: 2 tablespoons olive oil, it 1 onion (chopped), 3-4 cloves garlic (minced), 1 thumb-sized ginger (minced), 600 g broccoli florets, 450-500 g frozen spinach, 4 cups water (1 cup = 250 ml), salt to taste * * Cashew cream: 60 g cashews (previously soaked in water for an hour), 100 ml unsweetened plant-based milk, 1 tablespoon tapioca flour (approx. 12 g) * * Instructions ⏬ * * Cashew cream: Place drained cashews, tapioca flour, and 100 ml unsweetened plant-based milk into a high-powered blender and blend on high speed until smooth. Set aside. * * Soup: In a large pot place 2 tablespoons of olive oil and chopped onion, and cook over low-medium heat for about 5 minutes. Add minced garlic and ginger, and cook for another couple of minutes on low while stirring constantly. After a few minutes, add 600 g broccoli florets, frozen spinach, and 4 cups of water (approx. 1 liter) and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes. After 15 minutes, add cashew cream and cook for another 5-10 minutes until the broccoli florets are done. Taste and adjust seasonings as needed. * * * * * #soup #vegansoup #healthysoup #tastingtable #darkfoodphotography #foodphoto #feedfeed #feedfeedvegan #creativeflatlays #f52grams #vzcomade #hautescuisines #bestofvegan #thrivemags #saveurmag #onthetable #bonappetitmag #foodglooby #buzzfeedfood #huffposttaste #bbcgoodfood #veganfoodspace #thekitchen #foodphotographer #veganrecipes #thevegansclub #veganbowls

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