Guest Feature – Tropical Coco Bowl, Loaded Hummus, Vegan Fish with Slaw and Carrot Cake!

If there’s one thing I looove, it’s getting food inspo from other accounts on Instagram 😂

I’ve been following @eden.vegan for a couple of years now and am always in awe of her food photography and of course the way she makes vegan food look so damn appetising!

I thought what a fantastic idea it would be to feature her and share the plant-based love, to give you new recipes to try in your own life. Hope you enjoy!

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“I’m Tess! A vegan lifestyle & food blogger based in Wellington New Zealand. I love sharing wholesome lifestyle content and easy vegan recipes on my Instagram.

This year is my fourth vegan anniversary, I was vegetarian 12+ years prior. My philosophy is to eat more plants as I believe it’s unnecessary to eat animals and that it’s best for the environment & our health to be more plant focused.

I envision a future with an abundance of plant based proteins, a focus on consuming a wide range of vegetables & sustainably focused lifestyles.”

TROPICAL COCO BOWL

1 frozen banana
2 Tbsp boysenberry powder
1/2 cup frozen mango
1/2 cup frozen blueberries
1/2 cup coconut milk
– Blend & Scoop

Topping:
Shredded coconut
Papaya
Chia seeds
Cute flower !!

LOADED HUMMUS

1 1/2 cups of chickpeas (1 can)
3 Tbsp tahini
2 Tbsp olive oil
1 tsp crushed garlic
2 Tbsp paprika
1 tsp chilli flakes

Blend well and top with basil, pumpkin seeds, cracked pepper, chilli flakes, cherry tomato’s and chilli roasted chickpeas for a crunchy topping

For the roasted chickpeas:

• 1 can of chickpeas – rinsed and ‘skins’ peeled off
• cracked pepper
• olive oil
• 2 tsp paprika
• 1 tsp turmeric

1. Coat and pop in the oven until golden.
2. Sprinkle with salt & top your hummus! + as much lemon juice as possible!!
3. Served with sriracha chickpea crisps

VEGAN FISH & SLAW

Serves 2 – Made with Banana Blossom
If you haven’t tried it before, you may be wondering what this crazy ingredient is…It’s actually a purple skinned flower that grows at the end of a banana cluster! (so you can imagine how many banana blossoms go un used) and it’s the texture that makes it an ideal substitute for fish.

Ingredients:
1 can of @naturescharm banana blossom
1 cup flour
1 cup whole grain breadcrumbs
Add chilli flakes, paprika and cracked pepper
1 cup oat milk

Slaw:
1 carrot
1/4 red cabbage
1 large green apple
1/4 cup of apple cider vinegar
1 lemon
1/4 cup pumpkin seeds
Fresh coriander
Cracked pepper

1. Grate carrot and chop cabbage finely, mix in a large bowl along with thinly sliced green apple.
2. Toss together mixing in 1/4 cup of apple cider vinegar and the juice of one lemon. Mix through pumpkin seeds, freshly chopped coriander and cracked pepper and put in the fridge to soak.
3. Drain the banana blossom and place onto a plate. Dip each blossom piece in a plate of flour, then a bowl of oat milk and then the bread crumb mix until well coated/crumbed.
4. Heat a pan with olive oil on the stove and once hot fry the banana blossom evenly on each side.
5. Serve with a side of tangy cider slaw & enjoy!

Easy Vegan Carrot Cake

Dry ingredients:
2 cups of spelt flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
2 tsp baking soda
Pinch of salt
3/4 cup brown sugar

Wet ingredients:
2 chia eggs
2 cups grated carrot
1/2 cup apple sauce
1/4 cup oat milk
1 tsp vanilla
1 tsp ACV
3/4 cup sultanas
1/2 cup crushed walnuts
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Toppings:
Whipped coconut cream
Pinch of grated carrot
Handful of crushed walnuts
Orange zest


 1.  Pre heat your oven to 180degrees and grease or line a small to medium sized cake tin.
 2.  Prepare your chia egg in a small bowl and set aside to soak. (2 Tbsp chia seed – 6 Tbsp water)
 3.  Sift all your dry ingredients in a large mixing bowl before folding through the brown sugar.
 4.  In a separate bowl mix your wet ingredients thoroughly, adding the chia egg before combining with sultanas and walnuts.
 5.  Fold together the dry and wet ingredients, making sure to not over mix – just until well combined.
 6.  Bake at 180degrees for 30 minutes, until you can insert a tooth pick in that comes out clean.
 7.  Once the cake is cooled (leave for at least one hour) top with whipped coconut cream as an icing and a ring of walnuts & orange zest.

Thank you so much Tess for sharing your recipes with us! They are absolutely beautiful and I can’t wait to try them myself 🌷

Creating a better world one step at a time 🌎 🐷 🐄