Amina | simple vegan living 🍍

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Dinner is served 🥑✨ CRISPSY RICE PEANUT BOWL 📋 What you need (serves 2): For the crispy rice: • 200 g (1 cup) cooked rice, preferably day-old • 1 tsp chili oil For the crispy tofu: • 1 block tofu (~350 g / 12 oz) • 2 tbsp cornstarch • Salted water, for boiling For the salad: • 1 small cucumber, diced • 1 can kidney beans, drained & rinsed • ½ avocado, smashed For the peanut dressing: • 20 g (1 tbsp) peanut butter • 1 tsp vinegar • 1 tsp soy sauce • 2 tbsp warm water • 1 tsp granulated garlic 👩🏽‍

What other myths did you hear recently? Don’t be afraid of beans, but I also love to include high protein foods like tofu, seitan, tempeh - so many tasty & simple meals to create🤍 #veganrecipes #veganlife #beans #veganmyths

Bringing them back: BAKED TOFU FETA PASTA 🍝 🍅 📋 What you need (serves 2–3): • 200 g firm tofu (pressed) • 3 tbsp olive oil • 1 tbsp lemon juice • 1 tsp miso paste • 1 tsp apple cider vinegar (or extra lemon) • 1 tsp garlic powder or ½ fresh garlic clove, pressed • 1 tsp nutritional yeast • Salt to taste (optional) 👩🏽‍🍳 How to prepare: 1️⃣ Press the tofu block for ~10-15 minutes (but keep it whole, don’t crumble) 2️⃣ Whisk together all marinade ingredients in a small bowl 3️⃣ Rub the marinade gen

Let more of those simple & delicious days come 🧡🤤🌱 #veganlife #plantbasedfood #whatieat #veganwhatieatinaday #islandlife

Don’t worry, I got you 🌱🧡 No soy this time and still complete protein 😏 For the salad: • 330 g (2 cups) cooked chickpeas • 230 g (~2 cups) cucumber, finely diced • ½ can corn, drained • 200 g (~1 cup) tomato, finely diced • ½ onion, finely diced For the cashew dressing: • 100 g (¾ cup) cashews (soaked) • 1 handful coriander • ½ handful parsley • 2 tbsp lime juice • 1 tbsp nutritional yeast • 1 tsp mustard • Water, to blend How to make it: 1️⃣ Blend all the dressing ingredients with a splash of w

Lately I’ve seen too many comments from “perfect” vegans telling others everything they’re doing wrong, even when they’re clearly trying and already making positive changes 🙁 And honestly, I don’t think that’s helping anyone. I’m not perfect, and I don’t think I ever will be. To me, veganism isn’t about achieving perfection. It’s about making conscious choices that reduce animal exploitation and suffering wherever we can, starting with the most powerful choice most of us make every day: what we

Blended quinoa porridge 🤝 with 34g of COMPLETE plant protein 🌱 Blend & top with: • ½ mango • 1 tsp hemp seeds How to make it: 1️⃣ Add the quinoa, chia, protein powder, peanut butter, soy milk & cinnamon to a blender 2️⃣ Blend until smooth & creamy (add a splash more soy milk if it’s too thick) 3️⃣ Pour into a bowl & top with mango & hemp seeds Pro tip: Let it sit a few minutes so the chia thickens it up 🌱🍍 Macros: ~540 kcal | 34g P | 57g C | 22g F #veganbreakfast #highprotein #plantprotein #plan

🤍✨ #veganlife #compassion #smallchanges

Bringing back this summer roll salad, as you loved it so much the last time 🌈 If I were you, I’d save this 🤌🏽😭♥️ 📋 What you need (2 servings): Base: • 50 g glass noodles • 200 g tofu • 1 medium carrot, julienned (~60 g) • ½ red bell pepper, sliced (~75 g) • handful red cabbage, shredded (~60 g) • 2 handfuls salad greens (~50 g) • 1 handful fresh cilantro (~5 g) • 1/2 avocado For the tofu: • 1 tbsp sesame oil (~10 g) • 1 tbsp soy sauce (~15 g) Dressing • 4 tbsp peanut butter powder   → or 2 tbsp