Checkout these tales of plant based food and lots of creativeness from tales of horizon.

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Awesome Tiramisu

Ingredients * Vanilla Sheet Cake: * 1/2 cup Soy Milk * 1 teaspoon Apple Cider Vinegar * 
 * 4 tablespoons Vegan Butter * 1/8 teaspoon Salt * 6 tablespoons Sugar * 1 teaspoon Vanilla Extract * 1/2 cup + 2 Tablespoons Pastry Flour * 1/2 teaspoon Baking Powder * 1/4 teaspoon Baking Soda * Soaking Syrup: * 3/4 cup Freshly Brewed Coffee, cooled * 3 tablespoons Sugar * 3 tablespoons Kahlua * 
 * Vegan Mascarpone Filling: * 1 3/4 cup Raw Cashews (no need to soak) * 1/3 cup Agave Nectar * 1/3 cup Melted Coconut Oil * 1/4 teaspoon Salt * Seeds of 1 Vanilla Bean Pod * 3/4 cup Soy Milk * 
 * For Vanilla Cream: * 1/4 cup Soy Milk * 1 tablespoon Melted Coconut Oil * 
 * For Coffee Cream: * 1 tablespoon Kahlua * 1/3 cup freshly brewed Espresso, cooled * 
 * Extras: * Cocoa Powder, for dusting Top with raspberries

Source: @talesofhorizon

Banana oat cookies with chocolate pieces, dipped in chocolate

Step 1: Mash 2 large, old bananas. I used my Masha (which uses a low speed rotor to force ingredients through an outer mesh… I LOVE this thing!) for a perfect consistent mix in seconds! Step #2: Add a cup of oats and mix well. Step #3: Add a handful of chocolate chips and mix them in like so… Step #4: Spoon them on to a cookie sheet and bake at 350F for 15 minutes…. and… Voila! Healthy Deliciousness! Dip in chocolate

Source: @talesofhorizon

Burger porn

Made this Burger with a kidney bean patty, sriracha mayo, salad, tomatoes, cucumber, avocado together with selfmade fries . Patty recipe: 1 can rinsed kidney beans 1 glove of garlic 0,5 onion 1 small tsp salt 1 tsp pepper 3 big tbsp chickpea flour 1 hand full fresh parsley 3 tbsp tomato paste 1 tbsp mustard . Cut garlic, parsley & the onion and put everything in a bowl and mix it with an immersion blender. Take a small hand full of dough, shape it into a patty and put it on a baking sheet. Bake it on 200 degrees for 20-30 minutes. .

Source: @talesofhorizon

Quick bounty bars

Ingredients * 100 g Coconut shreds * 100 g Coconut milk the firm part in the can only * 1 tsp Coconut oil or other oil * 100 g Dark chocolate * 2 tsp Blue Spirulina for the blue color and the extra vitamins but its optional * 1 tbsp agave syrup or any other sweetener * 1. Put the coconut shreds, the firm part of the coconut milk, agave syrup and blue spirulina in a bowl and mix it with your hands. 2. Shape some bars and put them aside. 3. Place the coconut oil and the dark chocolate in a bowl and melt it in a waterbath. Make sure the water gets not too hot to avoid water splashes hitting the chocolate. 4. Roll the bars carefully in the melted chocolate sauce and put them on a grid to cool down. 5. Enjoy! If you keep them refrigerated they will taste delicious for at least one week

Source: @talesofhorizon

Cauliflower curry with black rice

cauliflower curry with black rice, beluga lentils, coconut rasps, a bit of fresh salad and a ginger lime chili dressing

Source: @talesofhorizon

Pancake stack with exotic fruit mix

Ingredients 1/2 cup gluten-free oat flour* 1/2 tbsp ground flaxseed 1/2 tsp cinnamon 1/2 tsp baking powder a pinch of sea salt 1/2 cup non-dairy milk or water 1/2 ripe banana, mashed 1 tsp coconut oil, melted, plus more for cooking Maple syrup and fresh fruit for serving Instructions Mix all dry ingredients together in a medium-sized bowl. Add in the milk, mashed banana, coconut oil, and mix until everything is evenly combined. Allow the batter to sit for a few minutes to thicken. Heat a small amount of coconut oil in a skillet over medium heat. Pour the batter onto the skillet to make 5 pancakes. Allow to cook for a few minutes, until bubbles form around the edges, then flip and cook for another minute or two until golden. Serve with pure maple syrup and any other toppings you love. Enjoy! Notes *If you cannot find oat flour, you may grind whole oats in a food processor until a flour-like consistency is achieved. Garnish with exotic fruit as shown

Source: @talesofhorizon

Hasselback potatoes

Hasselback potatoes are definitely one of my favorite ways to eat them. . Recipe: Wash the amount of potatoes you like to eat (I ate all of them :D). Cut them like you see it on the photo. Put 3 tsp olive oil and 3 tsp water into a small bowl and add dried rosemary, salt, pepper, turmeric and any other spice/herb you like. Mop the "sauce" over the potatoes. Put it in the oven and after 35 minutes take it out and mop it again with a bit of an oil and salt water mix. Bake it again for 30 minutes. Add some fresh herbs 5 minutes before you take it out. I used chives, parsley and rosemary!

Source: @talesofhorizon

Salad Sushi!

Hey guys! Did you ever make Sushi with romana salad? No? Why not? Try it! Together with rice, avo and sriracha is it such a nice combo.

Source: @talesofhorizon

Vegan doughnuts

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. cinnamon apple sauce)
¼ cup vegan margarine * Preheat the oven to 350ºF. * In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch. * Add the wet mixture to the dry and mix until just combined. It should form a very soft dough. * Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn’t crucial. * Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating. * Top with a glaze, melted chocolate, and/or sprinkles if desired.

Source: @talesofhorizon

Green Pasta!

The base is basil pasta from @rewe. I cut an onion & garlic and roasted it in a pan together with a bit of olive oil. I added two big hands full of frozen spinach. Afterwards I mashed one avocado together with a bit of salt, pepper & nutmeg. Then I placed the pasta in a bowl, added the rest and mixed everything. On top are roasted pine nuts & basil leaves.

Source: @talesofhorizon

Vitamin bomb!

Inside are bananas, frozen spinach, frozen mixed wild berries, ginger, lemon and blue spirulina powder. Are you also a smoothie lover?

Source: @talesofhorizon

Banana boats

Which one would you choose? Banana with: 1. Lingon jam + physalis 2. Almond spread + kiwi 3. Soy yogurt + blackberries 4. Chocolate spread + grapes I think I found my favorite. You too? . Inspired by @naturally.jo 🙂

Source: @talesofhorizon

Party crepes

* 1/4 cup melted soy margarine
 * 
1 tablespoon turbinado sugar
 * 
2 tablespoons maple syrup
 * 
1 cup unbleached all-purpose flour
 * 
1/4 teaspoon salt
 * 
Add all ingredients to list
 * In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
 * Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.
 Top with red sliced apples

Source: @talesofhorizon

Pasta roses

Had this tomato red lentil bolognese with wholegrain spaghetti topped with roasted cashews, fresh parsley and a sip of soy yogurt yesterday. I love parsley! Do you like it too? Which herbs do you prefer? To make the bolognese * 1/2 tbsp oil * 1 small white onion, finely diced * 2 cloves of garlic, crushed * 2 carrots, finely diced * 2 sticks of celery, finely diced * 120g / 3/4 cup dried red lentils (the kind that don’t need to be pre-soaked) * 400g  / 140z tinned chopped tomatoes * 1 tbsp tomato puree * 600ml / 2.5 cups vegetable stock * 3 tsp chopped fresh herbs – I used rosemary, thyme, oregano and tarragon * 10 cherry tomatoes, chopped in half * a little fresh basil and grated vegetarian Italian-style hard cheese * Heat the oil in a large pan and add the onion. Cook for 2-3 minutes until it starts to soften and then add the garlic, carrot and celery. Fry for another 3-4 minutes.
 Add the lentils, tinned tomatoes, tomato puree, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft.
 Remove from the heat and add the cherry tomatoes. Serve immediately with cooked spaghetti or other pasta and garnish with some fresh basil and some grated Italian-style hard cheese.

Source: @talesofhorizon

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