Trybe Kitchen Stories: Louise Della Gatta
Louise, originally from Australia, currently lives in East London with her Italian husband and their two children. Cooking has always been a big part of her family life, and she loves nothing more than sharing home-cooked food to friends and her community. Today we join her at Lewisham Market and follow her into the kitchen, where she cooks up some of her best selling dishes on Trybe.
Try her Italian and Aussie classics on Trybe today! Download the app from Google Play and App Store.
Vegan Zucchini Bread
Get the Recipe:
⭐️ Vegan zucchini bread is a delicious and healthy treat that has become increasingly popular in recent years because it's tasty, easy, and wholesome.
⭐️ Ingredients
⅓ cup plant milk any
¼ cup canola oil or sunflower oil
½ cup sugar
2 teaspoons vanilla extract
1½ cup (7 oz) zucchini grated
1½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
⅓ cup dark chocolate chips
½ cup crushed walnuts
Metric:
80 grams plant milk any
55 grams canola oil or sunflower oil
100 grams sugar
2 teaspoons vanilla extract
200 grams zucchini grated
230 grams all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
50 grams dark chocolate chips
60 grams crushed walnuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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VEGAN DINNER 007 | Easy chocolate brownie cake | Roasted butternut squash soup | Candied walnut slaw
⭐️ Turn on captions to see ingredients, please ⭐️ Get recipes:
Chocolate brownie cake →
Butternut squash soup →
Candied walnuts slaw →
More inspiration for VEGAN DINNERS:
■ EASY CARBONARA:
■ LEMON TOFU:
■ CONFIT TOMATOES:
■ FOCACCIA:
■ AGLIO E OLIO:
■ EGG-FREE FRITTATA:
INGREDIENTS LIST
???? Chocolate brownie cake
7 oz (200 grams) dark chocolate 70% minimum
3.5 oz (100 grams) vegan butter or margarine
1 cup (200 grams) sugar
8 tablespoons (120 grams) aquafaba the water from a can of chickpeas
1 cup (150 grams) all-purpose flour
???? Butternut squash soup
5 cups (700 g) butternut squash diced
2 tablespoons olive oil
1 onion
1 clove garlic
2 sprigs rosemary
10 leaves sage
2½ cups (600 g) vegetable stock
salt and pepper to taste
parsley optional to sprinkle on top before serving
???? Red cabbage slaw with candied walnuts and apple
¼ red cabbage
2 carrots
1½ apples I like to use Granny Smith
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon salt
For the candied walnuts
½ cup (60 grams) walnuts
½ cup (100 grams) sugar
CHAPTERS
0:00 3 ideas for a vegan dinner
0:14 how to make chocolate brownie cake
2:46 how to make butternut squash soup
4:39 how to make red cabbage salad
6:31 let's eat our vegan dinner!
These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
The Plant Based School
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)
How To Make Vegan and Dairy-Free Decadent Chocolate Cupcakes
How To Make Vegan and Dairy-Free Decadent Chocolate Cupcakes
These little cupcake beauties are really for everyone. Not just those that are Gluten-Free, Dairy-Free or Nut-Free. It's great for kids, young and old. And a great recipe to have kids in the kitchen making them with you.
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2 heap cups cooked Quinoa (I cooked 1 cup of raw Quinoa)
1 1/3 cup (194gr) Coconut sugar
1 1/2 cup (108gr) cacao powder
2 tsp (10gr) baking powder
1 tsp (3gr) cinnamon powder
1/4 tsp salt
21 gr chia seeds, ground down
1/2 cup coconut oil
1/4 cup olive oil
1 cup (250ml) coconut milk
1/2 cup (118ml) maple syrup
????????????????????????
Preheat your oven to 170C
Prepare a cupcake tin and 12 cupcake paper cups and set aside
Add all the ingredients to a food processor and process for about 10 seconds
Pour 1/3 cup of the batter into each paper cup and bake for about 25-30 minutes
When done, allow the cupcakes to cool down on a wire rack.
Pipe my dairy-free, refined sugar-free frosting on top of the cupcakes and serve
***
Makes: 12 cupcakes
Prep time: 10 mins
Cooking time: 25-30 mins
Freezer friendly: No
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#chocolatecupcakes #dairyfreecupcakes #cupcake
VEGAN CHOCOLATE POUND CAKE | Easy Pound Cake Recipe without eggs, milk and butter
Get the recipe for vegan chocolate pound cake:
→
This vegan chocolate pound cake is moist, soft, and packed with chocolate flavour. This is an easy recipe, made with simple ingredients that you already have in your pantry. If you love chocolate, you are going to love this 100% plant-based chocolate pound cake.
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EQUIPMENT
Loaf pan 11 inches x 5 inches (30cm x 11cm)
INGREDIENTS LIST
???? Vegan chocolate pound cake
400 g (3 cups) bread flour or all-purpose flour
250 g (1.1 cups) soy milk or other plant milk
250 g (1.1 cups) water
200 g (1 cups) sugar
80 g (0.9 cups) cacao powder unsweetened
60 g (0.3 cups) sunflower oil or other vegetable oil
60 g (0.3 cups) dark chocolate chips
16 g (3.5 tsp) baking powder
1 orange zest
INSTRUCTIONS
- Preheat the oven to 360F or 180C. Lightly grease your loaf pan with oil.
- In a small pot, bring the water to boil, then take off the heat, and add the cacao powder. Stir till the cacao is fully dissolved in the hot water and set aside.
- In a bowl, add soy milk, sugar, sunflower oil, grated orange zest, the melted cacao powder, and mix with a spatula.
- Sift in the flour and the baking powder and stir until all the ingredients are combined. Try to break some of the larger lumps with the spatula.
- Finally, add the dark chocolate chips and give it a quick stir. Transfer the cake batter in the pound cake form and bake for about 50 to 55 minutes.
- TIP: insert a toothpick in the center of the cake. If it comes out dry, the cake is cooked. If it comes out wet, cook a few more minutes.
- Let the pound cake cool down for at least 3 hours before slicing it and eating it. This cake is best eaten 8 hours after it's made. Store in a reusable plastic bag so that it doesn't get dry.
Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)