Planning a Party

Flexible Vegan

Planning a party can be stressful. But planning a vegan party brings another type of worries. Planning a vegan party for vegans is easy but for non-vegetarians is a whole other challenge.

In the beginning of my vegan journey I was always trying to make the best of vegan food to impress my friends and family. I used to carefully plan menu for weeks and weeks ahead. What helped me is a good organisation and a clear list of things I will be serving. When I finish with my meals ideas, I create a shopping list.

Flexible Vegan has created this cheat sheet for you. It will help you organize better and faster. So go ahead and download this FREE pdf. 

DOWNLOAD 

If you are looking for some party food ideas you can check these Ketchup Rolls or Mum’s Pretzels.

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The post Planning a Party appeared first on Flexible Vegan.

http://bit.ly/1kWKYG2 April 22, 2014 at 03:25PM by Flexible Vegan

Leek Soup

Flexible Vegan

My family is a big soup lover. When I was still living with my parents, my mum used to make soup for every lunch. That tradition I carried with me and, in my house, soup is very often on the menu.

I like simple soups. With just a few ingredients that are quick to be made. This Leek Soup is no exception. So let’s make it!

Leek Soup
2014-04-21 12:05:42

Yields 4

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Prep Time
5 min

Cook Time
15 min

Total Time
20 min

Prep Time
5 min

Cook Time
15 min

Total Time
20 min

121 calories
25 g
0 g
2 g
3 g
0 g
156 g
55 g
3 g
0 g
1 g

Nutrition Facts
Serving Size
156g

Yields
4

Amount Per Serving
Calories 121
Calories from Fat 13

% Daily Value *

Total Fat 2g
2%

Saturated Fat 0g
1%

Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%

Sodium 55mg
2%

Total Carbohydrates 25g
8%

Dietary Fiber 3g
11%

Sugars 3g
Protein 3g
Vitamin A
27%
Vitamin C
22%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 3 big leeks
  2. 2 small potatoes
  3. ½ teaspoon cumin
  4. 1 teaspoon curry
  5. Pinch of salt
  6. ½ teaspoon paprika powder
  7. 1 – 2 teaspoons veggie spice
  8. 1 teaspoon olive oil
Instructions
  1. Heat the oil and add cumin.
  2. Fry it for a few seconds and add leek.
  3. Lower the fire and let the leek cook for 5 minutes. Stir regularly.
  4. Add now chopped potato and water enough to cover the ingredients. Let it cook on a medium heat for 15 minutes.
  5. At the end add the seasoning: curry, paprika, veggie spice and salt. Turn the heat off.
  6. Use your hand blender and blend the ingredients in the soup until creamy.
  7. Put the lid on and let it set for a few minutes. That is enough for you to set the table.
By Ivana Drinjovski Emmelkamp
Adapted from Flexible Vegan
beta
calories
121

fat
2g

protein
3g

carbs
25g

more

Adapted from Flexible Vegan
Flexible Vegan http://bit.ly/13UqxPS

Garnish this soup with some fresh basil from your garden. How to grow your own basil? Click here 

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I hope you like this easy Leek Soup recipe. If you do, don’t forget to let us know and share with others.

The post Leek Soup appeared first on Flexible Vegan.

http://bit.ly/1juxIph April 21, 2014 at 02:18PM by Flexible Vegan

Getting ready for Easter ~ Coconut Muffins! ♧ An easy and delicious recipe for your Easter brunch/lunch. The recipe is already on my blog → http://bit.ly/13UqxPS ← Give these muffuns a try! ♥ #flexiblevegan #veganfoodshare #vegetarier #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #healthyvegan #healthyfoodshare #vegansofig #veganseating #veganlife #veganfoodporn #vegan #veganfood #veganmuffins #easter

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