#vegantiktok
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Best snack😮💨🍌🍫
Batter ingredients:
- 75ml oat milk (1/3 cup)
- 1/2 tbsp apple cider vinegar
- 50g flour (0.4 cup)
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- pinch of salt
- 1/2 tbsp vegetable oil
Method:
1. Pour the vinegar into the milk and let it sit for 5 mins. This creates the buttermilk.
2. In a bowl combine all the dry ingredients then mix in all the wet ingredients + buttermilk. Mix until well combined.
3. Coat all the banana pieces with the batter and fry on a pan in a little oil on both sides. #foodtok #easyfood #easyrecipe #vegantiktok #veganrecipes #breakfastideas #veganbreakfast #cutefood #bananapancakes #minifood
Batter ingredients:
- 75ml oat milk (1/3 cup)
- 1/2 tbsp apple cider vinegar
- 50g flour (0.4 cup)
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- pinch of salt
- 1/2 tbsp vegetable oil
Method:
1. Pour the vinegar into the milk and let it sit for 5 mins. This creates the buttermilk.
2. In a bowl combine all the dry ingredients then mix in all the wet ingredients + buttermilk. Mix until well combined.
3. Coat all the banana pieces with the batter and fry on a pan in a little oil on both sides. #foodtok #easyfood #easyrecipe #vegantiktok #veganrecipes #breakfastideas #veganbreakfast #cutefood #bananapancakes #minifood
🍅🍆🥒🧄 RATATOUILLE 🧄🥒🍆🍅
With Fall harvest in full swing, I can’t think of a more fitting recipe to usher in the new season than Ratatouille. A timeless plant-forward classic steeped in rich history, this dish emerged in Provence in the 1700s and was originally created by poor farmers who needed to use up the harvest of all the remaining summer vegetables. It was actually known as a “peasants stew,” and while it may have been championed by the poor, Ratatouille is rich with flavor.
Also, if you haven’t seen the animated 2007 film yet, you MUST do yourself a favor and watch it. Like 100 times over.
ingredients
2 red bell peppers, sliced from the core
4 heirloom tomatoes, quartered
3 shallots, peeled and halved
2 bulbs garlic, ends sliced off
1 jalapeño or chili pepper
3 roma tomatoes
2 Chinese eggplants
2 small yellow squash
2 small zucchini
6-8 sprigs thyme, leaves removed
olive oil
salt & pepper
prep
Pre-heat oven to 425F. Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper. Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency. Pour into the bottom of a cast iron pan and level out
Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices. Arrange tomato, eggplant, squash, and zucchini slices in sets of four. Starting on the outer edge of the cats iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan. Pop into the oven for 30 mins. Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy 😊
#ratatouille #fallharvest #veganrecipes #vegan #vegantiktok #veganfood #veganeats #plantbased #plantbasedrecipes #plantbasedfood #plantbasedeats #plantbasedtiktok #fyp #foryoupage
With Fall harvest in full swing, I can’t think of a more fitting recipe to usher in the new season than Ratatouille. A timeless plant-forward classic steeped in rich history, this dish emerged in Provence in the 1700s and was originally created by poor farmers who needed to use up the harvest of all the remaining summer vegetables. It was actually known as a “peasants stew,” and while it may have been championed by the poor, Ratatouille is rich with flavor.
Also, if you haven’t seen the animated 2007 film yet, you MUST do yourself a favor and watch it. Like 100 times over.
ingredients
2 red bell peppers, sliced from the core
4 heirloom tomatoes, quartered
3 shallots, peeled and halved
2 bulbs garlic, ends sliced off
1 jalapeño or chili pepper
3 roma tomatoes
2 Chinese eggplants
2 small yellow squash
2 small zucchini
6-8 sprigs thyme, leaves removed
olive oil
salt & pepper
prep
Pre-heat oven to 425F. Add bell pepper, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper. Roast in the oven for 35-40 mins, then add to a blender and blitz until smooth in consistency. Pour into the bottom of a cast iron pan and level out
Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices. Arrange tomato, eggplant, squash, and zucchini slices in sets of four. Starting on the outer edge of the cats iron pan, add each set of tomato, eggplant, squash, and zucchini to the sauce base, working in a circle to create a spiral going inward toward the center of the pan. Pop into the oven for 30 mins. Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy 😊
#ratatouille #fallharvest #veganrecipes #vegan #vegantiktok #veganfood #veganeats #plantbased #plantbasedrecipes #plantbasedfood #plantbasedeats #plantbasedtiktok #fyp #foryoupage
