EMAIL

Evelyn ~ VEGAN🤘🏼
@nourishnotpunish
Melbourne, Australia☺️ Coeliac. Pathology. SELF LOVE🌱 Recipes ~ Nourishnotpunish.tumblr.com💜 Snapchat: Nourishntpunish📷 ONLINE recipe books⬇️

How to Broil Grapefruit

My Recipes
Maple Tahini Cookies With Teff Flour
Maple Tahini Cookies? They may not look like much.. But they taste like chewy caramel goodness? Made from only four ingredients, vegan, gluten free & refined sugar free? Perfect for school/work snacks? Makes approx six cookies!
Recipe
Vegan pizzZas at @shop_225 with the fam for ma mummys partner’s birthday!😍🍕❤️ Gluten free eggplant, olives + cheese for me and also pictured is my boyfriend’s capricciosa ~ all cruelty free hehehe🥦🌱 We also bought some of the hazelnut spread, can confirm - amazing! Can’t wait to go back.. multiple times.. hehe goodbye money $🤷🏻‍♀️ Snapchat: Nourishntpunish 💩 #pizzalove #vegan
Toast topped with peanut butter, banana and a drizzle of maple syrup😍 Of course, I added cinnamon after taking this photo. Beautiful Saturday lunch in the sunshine🌱 I love weekends! Hope everyone is relaxing and enjoying themselves. Sending love❤️ Snapchat: Nourishntpunish📷 #vegan #peanutbutter #weekends
Rainbow salads in celebration of a wonderful day🌈❤️💖 So proud of Australia. LOVE IS LOVE😍 Salad of spinach, tomato, avocado and carrot. Paired with nutritional yeast baked tofu and over course, homemade chippies🍟 Nutritional yeast from my fave shop ~ @thesourcebrunswick 🌱 I hope your day has been amazing. You are all beautiful. Never let the pressures of society deter you from being your TRUE SELF.
Sunday!!! The perfect day for a big sleep in, relaxing and then baking some caramel banana muffins☺️😍💖 Aleks requested these today (his fave), so of course I delivered... because I am the best girlfriend ever hehe💁🏻 This time round, I added walnuts to the mixture. Dat crunch👌🏻 Recipe below ~ Ingredients: 2 very ripe bananas, mashed 1 block (80grams) ‘Loving Earth’ caramel chocolate, chopped 1 cup (approx 4) chopped dehydrated banana - optional 2 tbsp soft coconut oil or vegan butter ½ cup almond milk ½ cup coconut sugar 2 cups gluten free self raising flour* *Can sub this flour for buckwheat, sorghum or rice flours. If not gluten free, can also sub with plain flour, wholemeal or spelt! Be sure to add 2tsp baking powder though, for rising. Method: 1. Preheat the oven to 170C and grease a muffin tray. 2. In a bowl, mix together the mashed banana, coconut oil and coconut sugar. 3. Stir in the almond milk, then add the dehydrated banana. 4. Add ½ cup of the flour, stir, then repeat until all the flour is mixed in. 5. Lastly, stir in the caramel chocolate. Leave a few pieces to garnish the tops of the muffins if desired. 6. Spoon the mixture into the muffin tray (makes approx 12 muffins) and top with extra chocolate. 7. Place into the oven and bake for 30 minutes! 8. Allow muffins to cool before removing from the tray. Drizzle with melted dark chocolate if desired + then gobble them up, yummmmy💞 All dry ingredients for these babies, including the dehydrated banana and chocolates, are from my local @thesourcebulkfoods ~ @thesourcebrunswick 🌈☀️😽 Have an amazing evening! Sending loads of love to all xxx #vegan #muffins #thesourcebulkfoods
Peanut butter slice!😆 One of my fave things to make... Because you don’t need an oven, making it perfect for those hot days when you want to make a dessert but don’t want to bake anything! This slice is free from dates and cashews, making it fructose friendly. You also don’t need a food processor/blender, just a bowl and spoon♥️ Hope you enjoy! Make sure you tag me or send me a photo if you make this or any other of my recipes. I’d love to see and hear your feedback xo Bottom layer: ½ cup hazelnut meal (or almond meal) ½ cup desiccated coconut 2 tbsp raw cacao powder 2 tbsp maple syrup 1 tbsp soft coconut oil Firstly line a small rectangular baking tray with baking paper, this will make the process of removing the slice much easier. Next, combine all the ingredients until formed. Using your hands, shape into a ball then place in the middle of your prepared tin. Using your fingers and a spoon, smooth out the mixture evenly across the bottom on the tray. Place into the freezer and allow to set before adding the middle layer. Middle layer: 1 cup peanut butter of choice 2-3 tbsp maple syrup, depending on your sweet tooth 1 tbsp soft coconut oil. Mix all the ingredients together and spoon over the bottom layer. Place back into the freezer to set before pouring over the final layer. Top layer: ¼ cup raw cacao powder ¼ cup melted coconut oil 3 tbsp maple syrup Desiccated coconut, optional Whisk together the ingredients until you have a silky chocolate. Pour the chocolate on top of the slice and sprinkle with desiccated coconut if desired! Return to the freezer once more, allowing to set before eating. Cut into squares and enjoy! Keep in the freezer. Sending lots of love. Hope you all have a fantastic weekend😘💖💩 #vegan #peanutbutter #yum
Currently on the train munching on one of my fave recipes ~ Maple Tahini Cookies🌿 They may not look like much.. But they taste like chewy caramel goodness😍 Made from only four ingredients, vegan, gluten free & refined sugar free💩 Makes approx six cookies! Ingredients: 1/4 cup tahini 1/3 cup maple syrup 3/4 cup teff flour 2 tsp baking powder Method: 1. Preheat the oven to 180C and line a baking tray with baking paper. 2. In a bowl, whisk together the tahini and maple syrup. 3. Add in the teff flour and baking powder. 4. Using your hands, incorporate all the ingredients until you have a cookie dough! 5. Roll into bowls then press down into a cookie using a fork. 6. Place into the oven at bake for 10-12 minutes until slightly golden. 7. Remove from the oven and TRY to let them cool before eating, hehe it’s tough😛 Ingredients from my local @thesourcebulkfoods ~ @thesourcebrunswick 🌻 You could sub the teff flour with regular gluten free flour, buckwheat flour, sorghum, wholemeal or plain flour xx Have an amazing Monday☀️🎉💖 Snapchat: Nourishntpunish📷 #vegan #cookies #friendsnotfood
ORANGE CAKE🤗 Orange + chocolate, a match made in heaven❤️Jaffa will always be a fave of mine, as will peppermint choc👅 Whats your fave chocolate combo? Orange cake ingredients: Wet: Rind & juice of one fresh orange 2 flax ‘eggs’ (1 flax egg = 1tbsp flax meal mixed with 3tbsp water, left to set for 5 minutes) 1 cup almond milk or any other plant based milk Dry: 1/2 cup raw sugar 1 cup sorghum flour (Can sub with buckwheat flour, rice flour, plain GF flour etc. NOTE: just NOT coconut flour as the quantities do not match up) 1/4 cup coconut flour 1 tbsp baking powder Cinnamon, as desired - I use a lot hehe Dry ingredients from my local @thesourcebulkfoods ~ @thesourcebrunswick 🍰 Method: 1. Preheat your oven to 180C & grease a small cake or loaf tin. 2. In a bowl, whisk together the orange juice, rind, sugar, cinnamon , flax ‘eggs’ and almond milk. 3. Next, gradually whisk in the sorghum flour, followed by sifting in the coconut flour to rid of lumps. 4. Stir in the baking powder. 5. You should now have a yummy cake mixture! Transfer the mixture into the prepared cake tin and bake in the oven for 35-40 minutes until golden & skewer comes out clean. 6. Remove the cake from the oven and allow to cool before serving. 7. Enjoy with icing if you like, or top with a raw chocolate sauce to make this cake JAFFA - YUM! TIPS: - Raw chocolate sauce can be made by whisking together melted coconut oil, raw cacao powder and maple syrup - You can also make this cake chocolate, just add 1/4 of raw cacao powder during step 3 & add more sweetener... Just have a taste, and add as required. Lots of love, Ev💖😘 #VEGAN
The way to my heart = vegan lasagna. Layers of pasta sheets and tomato sauce. Filled with tofu, mushrooms, spinach, cheeze, olives and topped with noochy goOdness💜 + Salad because, health.
Savoury vegan pancakes🙃 Super simple to make and totally delish❤️ Ingredients: 1 cup gluten free self raising flour ~ or regular self raising flour if you don't require GF😺 1 cup almond milk or any other plant based milk 1 tsp ground turmeric 1/4 cup nutritional yeast flakes ~ I get mine from @thesourcebulkfoods 🌱 1/2 shredded vegan cheese - I used @mylifebio mozzarella A couple of handfuls of your fave veggies chopped up - I chose mushrooms, cherry tomatoes and spinach! Herbs of choice Sesame seeds ~ optional Salt & pepper to taste! Makes three big pancakes🍴 Method: 1. Whisk all the ingredients together, minus the veggies and cheese. 2. Pop a pan on the stove top on medium heat and coat with coconut oil spray. 2. Place 1/3 of the veggies into the pan and top with 1/3 of the batter, plus some cheese. 4. Cook from 2-3 minutes, then flip over to cook the opposite side. 5. Repeat this process until all the ingredients are gone. Top with some avocado then enjoy!!! Hope you had a great day😚 Lots of love, Ev xx #vegan #pancakes #yum