Ebenezer Odeniyi

Golden juice!! This bright and refreshing juice is packed with vitamin C, antioxidants, and a touch of turmeric for that extra glow! Makes approx 600ml Ingredients: - 6 large carrots 🥕 - 1 grapefruit 🍊 - 2 oranges 🍊 - 1 knob fresh turmeric Method: 1. Soak the fruit and veg in water with bicarbonate of soda for 10 minutes giving it a rinse. 2. Peel the grapefruit, oranges, and turmeric. 3. Juice everything together. 4. Serve up with some ice and enjoy. Would you try this? 🍹 #wecookwevibeweeat #GoldenJuice #FreshPressed #HealthyGlow #juice #7dayjuicecleanse

This is the ONLY green juice you need! 💚 Packed with hydrating cucumbers, celery, spinach, and ginger, this juice is perfect for detox, digestion, and glowing skin.✨ I’m drinking 3 litres of juice a day on my 7-day juice cleanse: Ingredients: - 5 cucumbers - 3 heads romaine lettuce - 10 celery stalks - 3 green apples - 2 lemons (peeled) - 3-inch piece of ginger - 6 cups spinach Method: 1. Wash all ingredients thoroughly. 2. Chop cucumbers, celery, apples, and romaine into smaller pieces. 3. Juice everything through a juicer. (If using a blender, blend in batches and strain through a nut milk bag or fine sieve.) 4. Pour into a bottle and enjoy fresh or store in the fridge for up to 24 hours. #wecookwevibeweeat #GreenJuice #Juicing #DetoxJuice #HealthyLiving #JuiceCleanse

These Bang Bang Tacos are a flavour explosion! Crispy, high-protein goodness tossed in a creamy, spicy sauce—ready in 20 minutes! Who’s trying this for dinner? 🌮 Ingredients: Tofu: - 1 block tofu, torn chunks - 1-2 tbsp soy sauce - 2-3 tbsp cornflour Bang bang sauce: - 1/2 cup vg mayo - 2 tbsp sweet chilli sauce - 1 tbsp sriracha - 1 tsp rice wine vinegar Slaw: - 1 cup red cabbage, shredded - 1 cup white cabbage, shredded - 1 medium red onion, thinly sliced - 1/2 cup coriander, chopped - 1 small jalapeños, finely chopped - 3-4 tbsp lime juice - 1 tbsp lime zest - 1 tbsp olive oil - 1/4 tsp salt - 1/2 tsp cumin - 1/4 tsp coriander - Pepper to taste Guacamole: - 2 avocados - Juice of a lime - 2 garlic cloves, minced - 1 small red onion, diced - 1 vine tomato, diced - 1/4 cup coriander - 1 small red chill, diced - 1/2 tsp salt Tacos: - 6 corn tacos Method: 1. Take the torn tofu and place in a bowl with the soy sauce. Allow to sit for 5 minutes to marinate. Add cornflour the the bowl, cover and give it a good ol shake until all pieces are covered. 2. Place into a preheated air fryer on 190ºc for 16-18 minutes until they are crispy. 3. While the tofu bakes, make the sauce into a jar and mix well. Set aside. 4. Make the slaw with all the ingredients and mix well. Don’t add jalapeno is you don’t want a kick. 5. Once the tofu is done, add to a bowl then pour over 3/4 of the sauce the toss until everything is coated. 6. Make the guacamole and place in the fridge. Toast the tacos then it’s time to build the tacos. 7. Start with guacamole, bang bang tofu, and slaw with a squeeze of lime. Enjoy!! #wecookwevibeweeat #tacos #streetcorntacos #tofu #easydinners

FIRECRACKER RICE PAPER DUMPLINGS @veganezer INGREDIENTS: FILLING - 18 rice paper sheets - 1 block tofu, shredded - 2 medium carrots, shredded - 1/2 small pointed cabbage, chopped - 8 white cup mushrooms, chopped - 3 garlic cloves, minced - Handfull fresh parsley, chopped - 4 tbsp soy sauce - 1/2 CUP firecracker sauce - Salt and pepper to taste SAUCE - 1/2 cup sriracha sauce - 3 tbsp soy sauce - 1/2 cup brown sugar - 2 garlic cloves, mined - 2 tsp chilli flakes - 1 tsp salt METHOD: 1. In a bowl add the sauce ingredients and mix well. Set aside. 2. Heat up a pan on medium/high heat, add some oil then the tofu. Fry for 5 mins then add carrots, cabbage, mushrooms, garlic and fry for another 3-4 mins. 3. Add the parsley, soy sauce and half the F/C sauce. Cook down then remove from the heat. 4. In a deep plate add warm water, dip the rice paper then place on a flat surface. Fill the sheet with 2 spoonfuls of the tofu mix. 5. Wrap it up then dip another sheet in the water then onto the surface. Place the wrapped dumpling then wrap up. Repeat this process until the tofu is used up. Should make approx 9 dumplings. 6. Heat up a pan with oil on medium heat then place the dumplings into the pan and fry on all sides until all crispy. 7. Serve u with the remaining sauce and enjoy! #wecookwevibeweeat #vegan #ricepaperdumplings #tofu #plantbased

🌹HAPPY VALENTINES DAY 🌹 This Chocolate Sea Salt Caramel Mousse is Decadent, creamy, and packed with protein! made with silken tofu for the ultimate smooth texture, no one will guess it’s this easy to make! Ingredients: - 300g silken tofu - 2 tbsp maple syrup - 130g vg Carmel sea salt @lindtuk - 1 tsp coconut oil - Raspberries and blackberries for topping Method: 1. Melt 100g of chocolate with coconut oil then set aside. 2. In a food processor add the silken tofu, maple syrup then blend until smooth. 3. Add the melted chocolate and blend until they are friends. 4. Pour out into the serving glass then pop into the fridge for minimum 30 minutes until it sets. 5. Serve up with some Raspberries, blackberries, and shaved chocolate then enjoy 💋 #wecookwevibeweeat #dessert #chocolatemousse #vegan

This Valentine’s dinner is giving rich, cozy, and protein-packed! French onion butter beans + a juicy vegan steak = the perfect way to impress (your date or yourself 😉). Who’s trying this? 💕 Ingredients French Onion Butter Beans: - 400g butter beans, drained and rinsed - 2 large onions, thinly sliced - 3 cloves garlic, minced - 1 tbsp olive oil - 1 tbsp balsamic vinegar - 1 tbsp miso paste - 1 cup vegetable stock - 1 tsp thyme - ½ tsp smoked paprika - Salt & black pepper to taste “Steak”: - Juicy marble filets - Salt and pepper - 1 tsp olive oil - 1 tbsp vg butter - 1 sprig rosemary - 1 large garlic clove Method: 1. Season the filets with salt and pepper then allow to rest. 2. Heat oil in a pan over medium-low heat. Add onions and a pinch of salt. Cook for 20-25 minutes, stirring occasionally, until deep golden brown. Add balsamic vinegar and cook for another 2 minutes. 3. Add garlic, miso paste, smoked paprika, and thyme. Stir well, then pour in the stock. Add the butter beans and let it simmer for 10 minutes until thick and creamy. Adjust seasoning. 4. Heat a pan with oil over medium heat. Season the steak with garlic powder and smoked paprika, then cook for 3-4 minutes per side until browned. 5. Spoon the butter beans onto a plate, place the vegan steak on top, and serve with asparagus on the side. #wecookwevibeweeat #frenchonion #beans #steak #Valentines

This Valentine’s Day, I’m bringing a burst of colour and flavour to the table with a homemade beetroot pink pesto pasta. The vibrant hue comes naturally from roasted beets, blended into a creamy pesto sauce that perfectly complements al dente pasta. Not only is this dish visually stunning, but it’s also packed with earthy and sweet flavours, making it a delightful treat for the senses. Whether you’re cooking for a loved one or treating yourself, this pink pesto pasta is sure to make the occasion special. Pair it with a glass of your favourite wine for a complete and romantic meal. Happy Valentine’s Day! 💕🌹 Recipe is in the comments 👇🏾 #wecookwevibeweeat #BeetrootPesto #pasta #plantbased #Valentines

Game day calls for bold flavours, and what’s more iconic than a Po’ Boy straight from the heart of New Orleans? Since the Super Bowl is in NOLA this year, I had to put my own spin on this classic crispy, seasoned oyster mushrooms piled high on a toasted French roll, topped with a creamy remoulade, fresh lettuce, tomatoes, and pickles. Every bite is a touchdown! Whether you’re watching for the game, the halftime show, or just here for the food, this one’s a winner. Let the good times roll! Who’s your pick for the Super Bowl? And more importantly, what’s on your game day plate? Recipe is in the comments 👇🏾👇🏾 #wecookwevibeweeat #SuperBowlLIX #PoBoy #GameDayEats #plantbased

Get ready for the ultimate game-day experience! 🏈🔥 This February, the Super Bowl halftime show is bringing us the electrifying Kendrick Lamar, fresh off his five Grammy wins, including Song and Record of the Year for “Not Like Us.” To match the excitement, let’s whip up some vegan Buffalo wings that are sure to be a hit. Picture this: crispy mushrooms drenched in tangy, spicy Buffalo sauce, perfectly complemented by a cool, creamy ranch dip. It’s a flavour combination that’s irresistible and keeps everyone coming back for more. #wecookwevibeweeat #superbowl #buffalowings #friedmushrooms #plantbased What Song you looking forward to seeing preformed?? Also recipe is in the comments 👇🏾👇🏾

Craving that takeout fix but want to keep it high-protein? 🍜🔥 This tempeh Pad Thai is here to level up your meals with over 30g of protein per serving! 💪🏋️‍♂️ Perfectly stir-fried rice noodles, crispy tempeh, and a rich, tangy peanut-tamarind sauce come together for a dish that’s loaded with flavour, texture, and nutrients. 🌱🥜 @veganezer If you’ve never tried tempeh in Pad Thai, this is your sign! It soaks up all the delicious sauce while adding a hearty bite that keeps you full and fuelled. Plus, this meal is packed with fibre and essential nutrients, making it a satisfying choice for lunch or dinner. No need to wait for delivery—this homemade version is easy, better for you, and comes together in under 30 minutes! Save this recipe and give it a try! 🏆✨ Recipe is pinned in the comments below!! 👇🏾👇🏾 #wecookwevibeweeat #padthai #fakeaway #easydinner #tempeh

KOREAN FRIED MUSHROOMS WITH FRESH BAO BUNS @veganezer Ingredients: Bao buns: Wet: - 1/3 cup tempered water - 1/2 cup tempered plant milk - 1 sachet active dry yeast - 2 tbsp sugar - 2 tbsp oil Dry: - 2.5 cups plain flour - 1/2 tsp baking powder - 2 tbsp sugar - 1/4 tsp salt K/F/MUSHROOMS: mushrooms: - 200g oyster mushrooms, torn into shreds Buttermilk: - 1 cup soya milk - 1 tbsp lemon juice Dry mix: - 1.5 cup plain flour - 1 tsp baking powder - 1 tsp salt - Tsp paprika - 1/2 tsp black pepper - 1/2 tsp chill flakes - 1/2 tsp thyme - 1/4 tsp garlic powder Sauce: - 1/2 cup brown sugar - 1/2 cup soy sauce - 1/4 cup gochujang paste - 1/4 cup maple syrup - 2 tbsp veg oil - 4 tsp minced ginger - 4 cloves garlic - 1/2 chill flakes - 2 tb sesame oil Method: 1. Mix the wet bao bun mixture then set aside for 10 minutes. Mix the dry mix into a stand mixer then pour in the wet on a slow mix until combined then mix for 4 minutes. Should be soft but not sticky. 2. Place the dough into an oiled bowl, cover and rest for 2 hours. Roll out into a log then divide into balls weighing 40g-45g. Roll out to 1/4 inch, brush with oil then fold in half. Leave to rest for 30 minutes. 3. Place into a lined steamer for 9 minutes over boiling water then cover. Remove once done. Do not overcrowd the steamer. 4. Make the buttermilk into a bowl and leave for 5 minutes. In a second bowl add the dry mix and stir. 5. Dip the mushrooms into the wet then dry, set aside until all coated. 6. Heat up a pan on oil, once hot fry the mushrooms for a few minutes on each side. 7. Once everything is completed. Serve up with some sriracha mayo, red cabbage, carrots and coriander. Enjoy!! #wecookwevibeweeat #plantbased #BaoBuns #mushrooms #koreanfriedchicken

KATSU CURRY @veganezer Ingredients: Sauce: - 1 large onion, diced - 3-4 garlic cloves, roughly chopped - 2 carrots, quarter moons - 2 medium potatoes, quartered - 1 tbsp curry powder - 1/2 tsp gram masala - 1/4 tsp chilli powder - 1 tbsp tomato purée - 1 tbsp maple syrup - 1 tbsp dark soy sauce - 2 cup vegetable stock - 1 tsp agave syrup Tofu: - 200g block tofu - 2 1/2 tbsp plain flour - 1 tsp cornflour - soya milk - 3/4 cup Panko breadcrumbs - Vegan chicken seasoning (optional) - Salt n pepper Method: 1. Heat a pot on medium heat. Add tbsp oil and onions, fry till translucent. 2. Add the garlic, carrots, potatoes and cook till they soften. 3. Add the curry powder, gram masala, chilli powder and toast them off. 4. Add the purée, soy sauce, agave, stock and allow to simmer for 15-20mins. 5. Dip the tofu into the flour mix then milk then the breadcrumbs and coat well. 6. Hat up some oil and fry until it’s crispy. 7. Blend the sauce and serve up with the tofu, rice and some freshness. Enjoy! #wecookwevibeweeat #katsu #vegan #tofu #easydinnerideas