Shabnam☽ eating the rainbow
⟠ Munich ⟠ Plant based & gluten free ⟠ Nourishing & healing recipes ⟠ Food styling & food photography ☆ Inquiries↡

How to Break Down Chicken

My Recipes
Raspberry Tahini Smoothie Bowl
RASPBERRY TAHINI SMOOTHIE BOWL with a little chocolate chia pudding! This bowl is a dedication to my friend Kerstin @curlew_and_dragonfly who is celebrating her #curlewshappiness party. Pink bowls are what instantly comes into my mind when I think of Kerstin. But also beauty, grace, serenity and unique talent. So glad to know you my friend and I'm so proud of you and your beautiful way to show us all how comforting healthy food can be?
Wild Blueberry Oats
WILD BLUEBERRY PORRIDGE sweetened with just a little beet juice, topped with some more wild blueberries, strawberry slices and chia seeds. Enjoy with a cup of coffee and soak in the sun {it's actually shining here in Munich}...
Vegan Croissant French Toast
CROISSANT FRENCH TOAST with strawberries, maple blueberries, banana coins, coconut yoghurt and passionfruit! Divine! Heavenly!! After last nights dinner at my favorite restaurant in Munich @gratitude.muenchen I felt like continuing this weekend with more indulgence. The chef of this place is an artist and his creations are a vegan foodie's dream.
Creamy Pumpkin And Kale Pasta Bake
Did I hear #pasta bake? A creamy #pumpkin, #mushroom, #kale and #sage pasta baked in the oven with #vegan #parmesan and lots of #love of course! It's so good and comforting, I really think this recipe is a keeper! 🌿 WHAT YOU NEED: 500 gr of your favorite #gf pasta 1/2 roasted hokkaido pumpkin 2 shallots chopped 1-2 cloves of garlic minced 200 gr brown button mushrooms 150 gr baby kale 1 small bunch of sage 150 ml coconut milk 200 ml vegetable broth 1 tbsp apple cider vinegar 1-2 tbsp olive oil Pinch of freshly ground nutmeg Sea salt Black pepper 🌿 HOW TO: •Preheat the oven to 200*C and cook the pasta a little shorter than according to package directions. •Meanwhile toss the mushrooms in a food processor and pulse until finely minced. Sautée the minced mushrooms, shallots and garlic with the olive for a few minutes, then add the baby kale, sage, nutmeg, salt and pepper. •While that is cooking, throw the roasted pumpkin into a blender and mix with the broth and coconut milk until smooth. Season if necessary. •Deglaze the mushrooms mixture with the apple cider vinegar then add the pumpkin sauce to it. •Drain the pasta and add to the sauce. Mix well and add the pasta into a casserole dish. Sprinkle with a good amount of vegan Parmesan cheese and bake in the oven for about 10 minutes. Have a cozy evening everybody! xo Shabnam . . . . . #dinner #vegansofig #veganfoodshare #plantbased #glutenfree #dairyfree #healthyliving #feedfeed #gloobyfood #beautifulcuisines #huffposttaste #vsco #cleaneating #italian #comfortfood #bestofvegan #letscookvegan