Seed Food and Wine
Plant-Based Food & Wine Festival.
🏷 Coupons available:4
🙌 Best coupon:20% off
⏰ Last updated:July 13, 2019

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The 💪🏻 team behind @properandwild_wp + @thesanctumcafe bring creative & delicious plant based foods to the table in Orlando 365 days of the year. Meet them & experience their magic at 🥑SEED FOOD AND WINE WEEK-Nov 7-10🍋! WHAT DO YOU THINK THEY’LL 🍽 DISH UP? Grilled 🍑Peach Toast, Chickpea Fritata, Bagel + Carrot🥕 Lox or their Pink Pancakes🍓
FRIYAY🍻 Unlimited pours of the best conscious kombuchas, craft beers, wines and spirits from coast to coast. Who’s ready for 🌱 Seed Food and Wine Week🌱 Use code 🌈SUMMER20 🌈 to save 20% now! #friyay #foodandwine #kombucha #veganwine #vegancraftspirits #veganmiami #vegfest #seedfw #eatdrinkvegan #feedfeedvegan #consciousliving #wynwoodmiami
Can someone make this for me please 🙏🏼🌱 I’ll be over tomorrow for dinner😂 Vegan Mushroom Bourguignon with Potato Cauliflower Mash By @veganricha Ingredients * 2 tsp oil * 1/2 medium onion chopped * 4 cloves of garlic finely chopped * 10 oz sliced mushrooms mixed or white or cremini * 1/4 cup brandy or whiskey or red wine or use broth * 3/4 cup chopped carrots * 1 cup chopped celery * 3/4 tsp dried thyme or 1 tbsp fresh * 1/4 tsp garlic powder * 1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree * 2 tsp tomato paste * 1/2 cup water or broth * 1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water * 1 cup of spinach or greens Potato Mash: * 1 large potato cubed small * 1 cup cauliflower florets * 1 tbsp olive oil * 2 to 4 tbsp non dairy milk * 1/4 tsp each salt garlic powder * black pepper to taste Instructions * Heat Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms & a good pinch of salt and quick mix. Cook for 3 to 4 minutes. Add tbsp of water if browning too quickly. * Add the wine and mix well for a few seconds to cook out the alcohol. * Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point. * Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it. * Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). * Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket. * Put the pot on saute, Add cornstarch slurry and give it a mix Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. * Meanwhile. Transfer potato & cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk & optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) mash well to preferred consistency. * Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme
The most delicious RAMEN IN THE WORLD 🌎 is coming to Seed Food and Wine Week Nov 7-10. Meet Top Chef @ilanhall the man behind @ramenhood & savor his masterful vegan ramen 🍜#EPIC #VEGANRAMEN #meatlessmondays #plantbased #ramenhood #topchef #veganfoodshare #vegansofmiami #vegan #eatyourveggies #vegfest #eatdrinkvegan