Continuous Brew Kombucha

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Meet Angela, my sweet friend, wonderful mom, foodie, artist, martial artist and the keeper of the instagram account @rawmamanature. She showed me how to home brew my latest obsession; kombucha.

While the kombucha itself is nothing new, my love for this wonderful fermented tea beverage grew exponentially this year. I think it is partly because of the fact that Charlotte, NC is home to the best tasting kombucha brand I came to try so far, namely the Lenny Boy Brewing Co.

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Buckwheat Flatbread Pizza with Beetroot Hummus and Cashew Cheese

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[Re-blogged, with permission, from Rebel Recipes (instagram:@rebelrecipes), you can find the original post here]

I love pizza! And this is my absolute favourite – a big buckwheat flatbread pizza base with earthy and nutty beetroot hummus, topped with creamy cashew cheese, olives, toasted walnuts and peppery rocket.

I’ve posted so many pics of this on my Instagram account because this is one of my all time favourite quick and easy meals, especially when I’ve just got home from work, starving and want something super tasty!

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Creamy Cashew Spread with Fresh Herbs

cashew-cream-spread[Guest post by Debra from Vegelicious Kitchen, also on insta @vegeliciouskitchen]

So, I guess I could call this recipe “cashew cream cheese” but it’s not cream cheese. Sometimes I think when recipes are vegan and they resemble the look and creaminess of a cream cheese, for example, that’s what the recipe ends up being called. But, I think that can be putting expectations on a recipe that aren’t realistic.

Not that in any way am I saying it’s not a good recipe, it’s just different than dairy cream cheese.Yes, this recipe for Herb Cashew Spread is really creamy and yes it is filled with fresh chopped herbs and yes it does look like a dairy cream cheese spread, but it’s not cheese. It’s its own unique thing – a spread made with nuts and fresh herbs – delicious and nutritious!

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Simple Spicy Butternut Dhal

Jenny Mustard Butternut Dhal
[Guest Post by Jenny Mustard , also on instagram @jennymustard]

this version is basically spicy lentils in a pot with tomatoes, butternut squash, savoy cabbage and mushrooms. it’s very simple food. clear humble flavours, hot and comforting.
it’s basically the same recipe as in the only tomato sauce you’ll ever need video, but with added ingredients. i swear, i use that recipe every week !
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Vegan Pho by the Plant Feed

Vegan Pho by The Plant Feed
[Guest Post by Christoffer from The Plant Feed. Also on instagram @theplantfeed]

Pho with mushrooms, Shiitake, Pak choi, chili marinated tofu and Soba noodles.

5 from 1 vote
Vegan Tofu Pho by the Plant Feed
Course: Entree
Cuisine: Vegan
Author: The Plant Feed
Ingredients
  • 4 cups / 1 l. water
  • 2 –3 tbsp of Miso paste
  • 2 umami veg stock cubes
  • 1/2 cup / 1 dl dried shiitake
  • A "thumb size" of ginger
  • 5 cm of sliced leek or spring onion
  • 4 –5 Mushrooms
  • 1 clove of garlic
  • 1 tsp Tamari
  • A splash of lemon juice
  • Pak choi
  • 100 g tofu marinated in chili sauce and a splash of sesame oil 90g
  • Soba noodles
  • Bean sprouts
  • Sesame seeds
  • Cilantro
Instructions
  1. Cut the tofu in cubes and marinate in chili sauce of your choice with a splash of sesame oil.
  2. Add the miso paste, stock cubes, Shiitake, mushrooms, ginger, garlic to the water and bring to boil. Gently boil for about 5 minutes.
  3. Then turn of the stove and add the Tamari and Soba noodles. Boil for 2 minutes and add the Pak choi and a splash of lemon juice. Leave for another minute and it’s ready.
  4. Serve with some bean sprouts, tofu, sesame seeds and cilantro. Add fresh or dried chili if you like it spicier.

Tofu Veggie Enchiladas Rojas with Avocado Cilantro Crema

Tofu veggie enchiladas rojas with avocado cilantro crema[Guest Post by Sheil Shukla from Plant Based Artist. Also on insta @plantbasedartist]

I’ve made enchilada sauce dozens of times with slight variations and this one is by far the best! I rolled a spicy tofu and vegetable filling in corn tortillas, coated them in a rich chile sauce and served it with a delicious cashew based avocado cilantro crema. You can also mix it up and fill your enchiladas with a different combination of veggies or beans. The sauce is also great on smothered burritos. Definitely give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations.
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Creamy Roasted Cauliflower and Parsnip Soup

Creamy Roasted Cauliflower and Parsnip Soup[Guest Post by Malin from Good Eatings. Also on insta @goodeatings]

I’m Malin and I’m the creative behind Good Eatings, a plant based vegan food and cooking blog where I post my whole food based recipes and guides to places I love to visit for a food fix.

Some time ago Maya asked me if I’d like to contribute some material for the Dreamy Leaf and I felt very proud in that moment as I had been following her cooking and photography on instagram for a while prior and was pleased that she reached out to me. In all my glory I said ‘yes’ of course but since then my self esteem took a bit of a hit and I found it hard to find motivation and strength to do my work. Therefore it took me a few months to finally sit down and write this post but now I’m here and very happy about it.
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Marlies’ Best Vegan Cake, Ever

vegan-cake[Credit for the image and the recipe belongs to Marlies Hartmann, insta: @hartmann_health]

We are now in transit these days, moving to another state. We left our California home and now we are hotel bound, waiting to settle in our next home. This is nothing new for us, as this is our 8th city, 4th state and 2nd country in less than a dozen years. But we seem to stick around longer each time we move. The fact that we have been through so many relocations doesn’t make it any less exciting (and somewhat exhausting) though. It is also different this time, because now I am a vegan chef without a kitchen of my own. Throughout our travels, we haven’t had any real trouble locating vegan eateries or vegan options in regular restaurants. After all, when all else fails, there is pizza (we had a daiya cheese pizza but I am also perfectly content with cheeseless pizza loaded with veggies). But I do miss home food, and I do miss cooking. And I keep craving a raw vegan cake alongside my tea. I especially keep remembering this one from the instagram superstar @hartmann_health. She named this one “The Best Vegan Cake Ever” and I am all over it, craving it. With her permission, here is her recipe:
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Raw Vegan Carrot Cake with Cream ‘Cheese’ Frosting

Raw Vegan Carrot Cake[Credit for the image and the recipe belongs to Swan Lynn from @swans_kitchen]

I would like to introduce you to another instagram star that I am a fan of: @swans_kitchen. We had an awesome summer with a lot of refreshing vegan food inspiration. But now that it’s fall, I am all in he mood for a carrot cake. This one by @swans_kitchen is special, as it is raw, vegan and absolutely gorgeous. With her permission, here is the recipe:
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Coconut Beet Ice Cream with Crunchy Coconut Chips (Dairy-Free)

Coconut Beet Ice Cream

[Image and the recipe credits go to Erin Ireland]

I am blown away by my recent discovery of the creative force that is Erin Ireland (of To Die For Vancouver). Staring at her instagram profile, I was struck by this gorgeous vegan ice cream and I wanted to introduce her on my blog via this recipe. Here is her post, reprinted with her permission:

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