Lorraine Pascale
     

Lorraine Pascale

Views

333.43 K

Subscribers

33.77 K

Joining Date:
2012-07-26

Views

889.72 K

Followers

360.61 K

Uploads

51

V30:
7.54 K

ER30:
_ _

Followers

342.94 K

Country

Category

Entertainment

Profile Type

Creator

Lorraine Pascale Facebook Page Statistics

Total Views

889.72 K

Videos

51

Average Views/Video

17,445


Videos
  • Mac and cheese 

Very happy with this recipe! All done and dusted in 20 minutes. Let me know if you make it and tag me in. Do you want to see more #20minuteplantbased recipes? yes or no? 
200g of chickpea pasta or any pasta 
300ml of water
30g of vegan butter
30g of plain flour (I used gluten free)
1 tsp of mustard
1 tsp of of paprika (optional)
1 tsp of turmeric (optional)
1 vegan stock cube and 250ml boiling water
150ml of oat cream, milk or any other non diary milk
2 handfuls of vegan cheese
4 tbsp of nutritional yeast 
Salt and pepper 
Spring onions or parsley to serve. 
Put the pasta in a bowl. Add the water. Place in a microwave cover with a kitchen towel. Microwave for 3 minutes longer than it says to cook it on the packet. But check it half way through and stir. Once it is cooked leave it and keep it warm. 

Put vegan butter in a pan over a medium heat. Melt it. Then add the flour, stir. Add the mustard, paprika and turmeric if using. Turn off heat. 

In a jug add the stock cube and pour over the boiling water. Dissolve the cube. Then add the oat cream/milk. Gradually add the liquid to the flour mix, stirring all the time. Then turn the heat on and bring it to the boil. Add the cheese and stir. Let it cool for a moment and then add the nutritional yeast. Season to taste. Pour on the pasta  and serve. Sprinkled with some spring onions to serve if you like.
Thanks lovelies!LPx

      

  • Don’t love pizza so much. Unless I make it myself. I’m loving reading all the accounts about eating mindfully. But I do struggle with this word. It feels like it’s saying mind ‘full’. I like conscious eating as a term. When I’m cooking sometimes I just stuff food in my mouth without thinking... then feel rubbish after! So this year I’m committed to thinking about what I eat during the day. I love food it’s why I started cooking. I know I do tend to eat to feel better if I’ve been triggered which is not great. Pushing down emotions with anything isn’t going to help.

Making the  food yourself and then sitting down to enjoy it without a phone or tv screen is a good way to eat consciously. Enjoying every bite and get pleasure from the fact that you made it Yourself.

Taking care of myself with exercise, nourishing food, good friends and things like mediation help with the mind and ultimately with how and what we eat too.

Do you eat on emotions? 
Lx

300g flour/2 cups  (I used gluten free buckwheat. Plain/ all purpose works)
Salt 
3 tbsp of olive oil 
2 tsp turmeric
1 packet (7g) fast action dried yeast 
2 tbsp nutritional yeast- gives food a cheesy flavour 
125-145ml/ 0.5 cups warm water 

Topping (or which veg you like)
1 red onion finely sliced 
6 mushrooms finely sliced 
Large handful of kale finely sliced 
1 handful of vegan cheese
3 tbsp passata 
Sprinkling of nutritional yeast (optional)
Salt and pepper 
Handful of pumpkin seeds- optional 

Mix together all of the pizza base ingredients. Then bring together and roll out to 1/2 cm thick.

Place on baking tray. Brush with oil and bake for 12 minutes at 200c/400f or until crisp.
Remove from the oven and then... 
Add toppings and then bake for 5 minutes or until the toppings are done.

Drizzle over extra oil if you fancy and some pumpkin seeds or pine nuts and serve.

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

  • Mince pie dodgers. For your #plantbased festive season. Woo hoo
🙌🏾

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

  • Lorraine Pascale

      

Mac and cheese Very happy with this recipe! All done and dusted in 20 minutes. Let me know if you make it and tag me in. Do you want to see more #20minuteplantbased recipes? yes or no? 200g of chickpea pasta or any pasta 300ml of water 30g of vegan butter 30g of plain flour (I used gluten free) 1 tsp of mustard 1 tsp of of paprika (optional) 1 tsp of turmeric (optional) 1 vegan stock cube and 250ml boiling water 150ml of oat cream, milk or any other non diary milk 2 handfuls of vegan cheese 4 tbsp of nutritional yeast Salt and pepper Spring onions or parsley to serve. Put the pasta in a bowl. Add the water. Place in a microwave cover with a kitchen towel. Microwave for 3 minutes longer than it says to cook it on the packet. But check it half way through and stir. Once it is cooked leave it and keep it warm. Put vegan butter in a pan over a medium heat. Melt it. Then add the flour, stir. Add the mustard, paprika and turmeric if using. Turn off heat. In a jug add the stock cube and pour over the boiling water. Dissolve the cube. Then add the oat cream/milk. Gradually add the liquid to the flour mix, stirring all the time. Then turn the heat on and bring it to the boil. Add the cheese and stir. Let it cool for a moment and then add the nutritional yeast. Season to taste. Pour on the pasta and serve. Sprinkled with some spring onions to serve if you like. Thanks lovelies!LPx

 _ _

 _ _

Upload

2019-01-07

The above data represents video analysis and stats of Lorraine Pascale Facebook page