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Taisha Bell, RD, CDN 📍Seattle #glutenfree • primarily #plantbased recipes 🌿 💫 sustainable, natural, holistic lifestyle
is there anything more cozy than a bowl of risotto? it takes a little love to make but it’s worth it every time 🤌🏼 MUSHROOM, THYME, WHITE BEAN risotto ✨ get the recipe linked in my bio! ingredient list is below 6 cups vegetable stock 2 portobello mushrooms 4 oz shiitake mushrooms 2 cups chopped Crimini mushrooms olive oil, optional 1 tsp dried thyme 2 tsp tamari (GF soy sauce) 2 small shallots 5 cloves garlic 1 1/2 cup arborio rice 5 kale leaves 1, 15 oz can beans, I used great northern, drained and rinsed Salt and pepper
give those sad bananas a second life with these cute little peanut butter banana breakfast bars!! 😍😌 gluten free + vegan too ❤️ recipe below and linked in my bio wet: 2 flax eggs, 2 tbsp flax meal + 4 tbsp water 2 spotty bananas 1/3 cup agave 3 tbsp brown sugar 1 tsp vanilla 1/2 cup natural creamy peanut butter 2 tbsp coconut oil, lightly melted 1/3 cup + 2 tbsp soy milk dry: 1 cup oat flour 3/4 cup almond flour 1 tsp baking powder 1/2 tsp baking soda Dash salt add ins: 3/4 cup oats chopped chocolate chips, how much or little as you like :) HOW TO MAKE Preheat oven to 375 F. Prep flax egg and set aside. Mash bananas and transfer to a bowl with remaining wet ingredients, whisking to combine. Add flax egg and mix again. Fold in dry ingredients until smooth. Add chopped chocolate and oats, fold to combine. Transfer to a parchment lined 8x8 baking dish, top with more chocolate chips if you want. Bake for 35-40 minutes. Cut into bars and store in the fridge. Enjoy your new treats!
✨CRUNCHY ASIAN INSPIRED SALAD✨ aka the only salad you really need. can be mixed and matched with your favorite protein & makes good leftovers 😍 could literally eat this every day sesame ginger dressing 1/4 cup + 2 tbsp tamari 3 tbsp rice vinegar 3 tbsp sesame oil 2 tbsp maple syrup 2 tsp ginger powder or fresh ginger to taste if you have it 4 cloves garlic, minced toppings: 3 mandarins, chopped chopped cashews, almonds, or sunflower seeds avocado green onions or chives red chili flakes shredded vegetable base (I used precut/packaged): 9 oz shredded cabbage 12 oz shredded broccoli + carrot protein of choice: I chose air fried tofu 1 pack firm tofu 3-4 tbsp reduced sodium tamari garlic powder for instructions see my *how to become a tofu lover reel!*
✨RED PEPPER LENTIL DAL✨ comes together in about 20 minutes say whaaaaaattt!! spicy, cozy, filling, all the good things 💫 full recipe below and linked in my bio :) 4 servings WHAT YOU NEED dal: 1 T olive oil 5 cloves garlic, finely chopped 1/2 onion, finely chopped 1/2 tsp cinnamon 1 tsp cumin 1/2 tsp turmeric 1 tsp ginger powder or fresh, to your taste 3/4 tsp paprika 1/4 tsp cardamom 1/2 tsp coriander 1 large pinch chili flakes 1 t salt 12 cherry tomatoes, chopped into quarters 1/2 red pepper, finely chopped 1/2 lime juiced 2-3 large handfuls spinach, chopped lentils: 1 cup red lentils 2 cups broth rice: 1 1/2 cup basmati rice 3 cups water to serve: Lime juice HOW TO MAKE Cook red lentils as instructed on the package. Be sure to not over cook. Cook rice as instructed on package. In a skillet heat oil on medium heat and add garlic + onion. Saute until soft. Add spices up to baby tomatoes. Cook for 30 seconds. Add baby tomatoes and red pepper, cooking until tomatoes begin to blister and wilt. Add in your cooked lentils + lime juice and heat through. Add chopped spinach and toss until wilted. Serve with fresh lime juice and rice.
✨NEW✨ CAULIFLOWER ALFREDO 💫 for those of you who get over confident at the grocery store and have a sad head of cauliflower in your fridge or those of you who are just dairy free looking for a homemade plant based version 🥲 I got you!! I tested this with both almonds & cashews b/c I care about y’all and your allergies. it works with both *woohoo!* so you do you and eat some alfredo 🌟 boil: 5-6 cups cauliflower florets(1 small/medium head) sauté: 5 cloves garlic, sautéed for 5-10 minutes until golden brown blend: 1 lemon, juiced 3/4 tsp salt, to taste 1/2 cup nutritional yeast 1 tbsp onion powder 2 tbsp tapioca flour, or corn starch 2 cups broth/pasta water (I use better than bouillon paste) 1/2 cup cashews, or 1 cup almonds (soaked in boiling hot water for 15 minutes or water all day, this helps them to blend easier) 12 oz pasta of choice vegetables of choice, like steamed broccoli, sun dried tomatoes, spinach, or sautéed tomatoes. In a large soup pot boil water. You’ll use this water to boil your cauliflower + your pasta. Once water is boiling add cauliflower and boil for ~5 minutes until fork tender. Use a slotted spoon or small mesh strainer to scoop out the cauliflower and transfer to a blender. Add pasta to the boiling water and cook as instructed on packaging. Into the blender with the cauliflower add sautéed garlic, lemon juice, salt, nutritional yeast, onion powder, tapioca flour, cashews or almonds, and 2 cups of pasta water + better than bouillon or veggie broth. Blend until extremely smooth ~2 minutes. Give it a taste and add more salt if desired. Pour over cooked pasta along with veggies of choice. Toss on medium/low heat to help it thicken. If it gets too thick just add a little water to thin. For this recipe I added spinach and tossed until wilted as well as sautéed tomatoes that were seasoned with salt and pepper. Cooked until wilted.
✨NEW✨ tomato bisque soup, hold the dairy plzzzz 4-6 servings 32 oz cherry/or baby roma tomatoes Olive oil, ~2-3 tbsp, enough to lightly coat, optional 5-6 garlic cloves, smashed Preheat oven to 425 F. Place tomatoes and garlic on a baking pan and lightly toss with olive oil (ignore if oil free). Bake for 30 minutes until wilted/blistered. Pick out garlic and set aside, transfer the tomatoes and any juice on the pan to a blender and pulse to break up ~5-10 times depending on how chunky you like your soup. Transfer to the soup pot with other ingredients (see below). 3 celery stalks, finely chopped 1 yellow onion, finely chopped 2 small/medium carrots, finely chopped 4 cups veggie broth 1/2 tbsp apple cider vinegar Salt to taste ~1 1/2 tsp 1 tsp pepper 1 tbsp sweetener (agave, maple syrup) 1, 15 oz can of butter beans, great northern, or cannellini beans (just make sure they are a white variety to not alter the color of the soup) While tomatoes are roasting, sauté in a soup pot on medium/low heat onion, celery, and carrot for about 5 minutes. Add veggie broth and bring to a boil, once boiling reduce to a simmer. Once the tomato mixture is added to the soup allow to simmer for an additional 10-20 minutes. Add 6-7 cups of the soup to a blender along with the roasted garlic and 1 can of beans (drained and rinsed). Blend until very smooth. Transfer back to the soup pot along with vinegar and sweetener. Salt and pepper to your taste. Serve as is or with green onions/chives.
Happy Valentine’s Day! If you’re still trying to decide what special treat you want tonight I’m sharing a few of my favorites 💘🥰✨ I’ll link the recipes in my bio. LOTS OF LOVE TO YOU ALL, thanks for every DM, like, share, save, and comment ❤️🥺 xx brownies chocolate chip cookies snickers bites reese’s cups cocoa puff bites peanut butter cookies no bake cookie bites
✨n e w✨ meet banana breads not so distant cousin 〰️ PEANUT BUTTER BANANA OAT BARS just in time for weekend baking ⚡️ recipe’s in the caption + linked in my bio PS tag or share w/ someone who loves to bake ❤️ for their sake and mine!! 2 flax eggs, 2 tbsp flax meal + 4 tbsp water 2 spotty bananas 1/3 cup agave 3 tbsp brown sugar 1 tsp vanilla 1/2 cup natural creamy peanut butter 2 tbsp coconut oil, lightly melted 1/3 cup + 2 tbsp soy milk 1 cup oat flour 3/4 cup almond flour 1 tsp baking powder 1/2 tsp baking soda Dash salt Add ins: 3/4 cup oats chopped chocolate chips, how much or little as you like :) Preheat oven to 375 F. Prep flax egg and set aside. Mash bananas and transfer to a bowl with remaining wet ingredients, whisking to combine. Add flax egg and mix again. Fold in dry ingredients until smooth. Add chopped chocolate and oats, fold to combine. Transfer to a parchment lined 8x8 baking dish, top with more chocolate chips if you want. Bake for 35-40 minutes. Cut into bars and store in the fridge. Enjoy your new treats!
broccoli got a makeover and wanted to show IG ✨💄⚡️ cute! TOFU + BROCCOLI w/ a sweet and savory sauce. bookmark for later and don’t let broc go to waste ever again. Sesame oil (optional if oil free) 1 pack firm/extra firm tofu 1/2 leek OR a whole bundle of green onions, finely chopped 2 broccolini bunches or 2 medium heads of broccoli 5 cloves garlic sauce: 2 T cornstarch + 2 T water, combined separate from rest of ingredients 1 1/2 cup veggie broth 1/4 cup agave 1/4 cup coconut or brown sugar 2 t ginger powder (to your taste) 1/3 c + 2 T reduced sodium tamari 1/4 t red chili flakes 1 t rice vinegar rice: 1 1/2 cups brown rice 3 cups water/stock HOW TO MAKE Cook rice as instructed on packaging. Preheat oven to 375 degrees. Drain tofu for 15 minutes. Cut drained tofu into thin slabs and lay on a Silpat or parchment paper lined baking pan and bake for 30 minutes, flipping half way. You can also air fry. To a skillet on medium heat add 1 T sesame oil. Sauté ~8 green onions or 1/2 leek with garlic until soft and fragrant. Add in broccolini, I chopped the base into smaller bite sized pieces and left the florets bigger. Cover to steam until bright green and tender. Transfer to a plate. You will add your sauce to this empty pan next. In a measuring cup, combine your cornstarch and water, stir to combine. In the same measuring cup, add the rest of the ingredients for the sauce, whisk to combine. To the pan that the broccolini was in, add the sauce. Bring to a low simmer whisking until the sauce thickens. Cut your baked tofu into small strips and add the tofu into the pan with the sauce + the broccolini mixture. Tossing to combine. If the sauce becomes too thick, you can always thin with water. Serve with rice and sesame seeds. More chili flakes for a kick!
this is your reminder to not sleep on a V mac + cheeeezzzee - there’s a lot of recipes out there that use vegan cheese but this one doesn’t...don’t come for me UHKAAAY?! PS: someone recently left a review saying they have been using this sauce on potatoes and nachos too, so it’s not a one trick 🐴! full recipe 🔗 in bio ✨✨✨
⚡️NEW✨ GLUTEN FREE VEGAN CINNAMON ROLL MUFFINS - the compromise for all us GF’ers that can’t find cinnamon rolls to save our lives. it’s my life mission to create a version for us, but until then this is my offering 🤌🏼 bookmark to save and find the recipe linked in bio! xx PS ingredients you’ll need are below :) flax meal your favorite milk lemon juice coconut oil brown sugar agave vanilla oat flour cassava flour baking powder baking soda salt (vegan) butter, or regular is fine cinnamon
step 1 on how to make vegetables taste better: serve them with sushi rice and a spicy aioli bb ✨✨✨ full recipe for this poke bowl linked in my bio! ingredients you’ll need are 👇🏼 veggies: Shredded carrot Thinly sliced cucumber Pickled onions Edamame (I buy frozen already shelled) Chopped nori Chopped radish Sesame seeds sushi rice: 1 cup sushi rice 1 1/2 cup water 1/4 cup rice vinegar 1 T agave 3/4 t salt spicy mayo: 1/4 cup (vegan) mayo 2 tsp harissa 1/2 lemon juiced Dash salt
*Monday enters the room* cue these SUPER easy coconut • ginger + veggie noodles. recipe list is below, full recipe is linked in my bio “coconut ginger noodles” ✨ bookmark and save for later! Serves 4 1/2 onion 4-5 cloves garlic 1 zucchini 1 green pepper ~2 cups chopped broccoli 1 tbsp grated ginger 1/4 of a green cabbage 1 can chickpeas 6-8 oz pasta, I used spaghetti noodles coconut ginger sauce: 1 cup coconut milk (canned) 1/2 cup reduced sodium Tamari (GF soy sauce) 1-3 tsp ginger powder, optional to your taste preference 1 tsp garlic powder 1/4 cup maple syrup 1/4 cup water 1 tbsp corn starch + 1 tbsp water • • • • • #feedfeed #food52 #thrivemags #huffposttaste #veganbowls #vegandinner #healthyeating #healthydinner #glutenfree