About That Food : Eat Like A Model
In our series Eat Like A Model we will share a healthy, delicious & vegan recipes with you each week, all brought to you by About That Food .
Melina, a former Fashion Stylist turned Food Stylist, Photographer and Blogger, based in Vienna, created About That Food in late 2015.
She offers a platform not only for vegans or people who want to become vegan, but her wish was to make this lifestyle accessible for everyone wanting to live more consciously, no matter ones reasons.
"My philosophy is to get to know your food, actually know what it is that you are putting into your body and what effect it has not only on yourself but on the world surrounding you." Melina, About That Food
Photo © About That Food
N° 1 : Breakfast Popsicles
Makes 8 Popsicles
Ingredients:
- popsicle molds
- 1 ripe mango
- 420g pant based yoghurt of your choice
- 4 tsp buckwheat groats
- 2 tsp agave sirup (optional)
- a pinch of vanilla powder
Method:
1. Start by adding 1/2 a tsp of the buckwheat groats into each one of the popsicle molds.
2. Blend up the mango with 80g of the yoghurt (I used unsweetened coconut soy yoghurt).
3. Mix the remaining yoghurt together with the agave sirup (if you're using it) and the vanilla powder.
4. Divide 170g of the yoghurt evenly between the molds.
5. Next divide up the mango yoghurt mix evenly and finish off with the remaining yoghurt.
6. Freeze overnight and enjoy the most refreshing breakfast the next morning :)
Photo © About That Food
N°2: Stuffed Sweet Potato
Serves 2
Ingredients:
- 2 large sweet potatoes
- 1 handful of chestnut mushrooms
- 1 hand of arugula
- 1/4 cup sprouts of your choice
- 2 tbsp sundried tomatoes
- 1/2 a carrot
- 2 tbsp red onion
- 4 tbsp corn
- chia seeds & sesame to garnish
for the "cheesy" herb sauce:
- 2 tbsp almond butter
- 1/2 cup of water
- 1 clove of garlic
- salt
- fine cut parsley
Method:
1. Start by baking the sweet potatoes on 200C for about 35-40 mins, until they become soft. Make sure to pierce them a few times with a fork before baking.
2. Next slice the mushrooms, cut the onion into little cubes, cut the sun dried tomatoes into small pieces and using a peeler cut the carrot into thin slices as well. Next sauté the onions together with the mushrooms and carrots in a small pan.
3. For the sauce add all the ingredients into a small sauce pan, stir until well combined and cook on low heat until the sauce thickens.
4. Once the potatoes are done, take them out of the oven and slice them open lengthwise. Carve out about half of the ‘flesh’ of the potatoes and put it in a small bowl and mix it together with the mushrooms, arugula, corn, onion and carrot. Place the mix back inside the potaoes, drizzle with sauce and sprinkle the remaining ingredients on top.
Bon Appetit!