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Two birds on an adventure to celebrate all things vegan

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Two Birds on an adventure to celebrate all things vegan 🌱

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about us

Hi! We’re Lisa and Charlie! We’re a London and plant based couple, always looking for everything vegan!
Lisa was raised on a plant based diet, so she’s got decades of experience! Charlie turned vegan in 2016, looking to adopt a compassionate lifestyle, towards animals and the planet.
We want to share our experiences, opinions and talk about vegan stuff!

latest posts

Blossom (New York, USA)

Blossom (New York, USA)

It’s Veganuary!

Purezza (London, UK)

The Game Changers movie

Our first post!

latest instagram posts

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No-Bake Strawberry Cheesecake Brownies by @sovegan 📸 🌱 Tap for full recipe: ——Ingredients——
Brownie base:
1 tin coconut milk (cream only)
1/4 cup cocoa powder
1 cup almonds
1 cup dates
2 tbsp maple syrup
Strawberry cheesecake:
1 1/2 cups cashews
2 tbsp maple syrup
1 lemon (juice only)
1 tin coconut milk (cream only)
1 tsp vanilla extract
pinch of salt
2 cups strawberries
——Method——
1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
2. Line a 7” x 7” baking tin with greaseproof paper.
3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
4. Blend the almonds until fine and add the almond flour to a mixing bowl.
5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
12. Place the baking tin in a freezer for two hours, then slice into rectangles cakes and serve immediately.
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#veganrecipeshare #SoVegan #Cheesecake #Brownie #VeganRecipes #NoBake #vegan #plantbased⁠ #foodporn #recipes #veganfoodshare #foodpornshare #BestOfVegan #letscookvegan #veganrecipes #playitisvegan #veganfood #vegansofig #whatveganseat #veganfoodporn #veganjunkfood #thevegansclub #vegancommunity

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Curried noodle soup with tofu and Wide brown rice noodles by @earthofmariaa 📸⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀
“Apologies for two noodle posts in a row, but I felt like eating my favourite wide brown rice noodles (I get them from @clearspringuk) so I made this curried noodle soup with tofu and mushrooms for dinner. No recipe just yet as I am still perfecting it, but should hopefully share it soon so stay tuned for that! “💚 by @earthofmariaa⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#bestofvegan #worldwideveganfood #soup #vegancurry #veganbowl #vegandinner #healthydinner #veganshares #worldwideveganfood #eatwellfeelwell #tofu #foodphotography #veganfoodblogger #veganeats #feedfeedvegan #veganfitness #veganism #plantbased #plantbasedfood #glutenfreevegan #foodstyling #foodstagram #whatveganseat #thrivemags #thevegansclub @bestofvegan @worldwideveganfood @veganshares @thrivemags @befitfoods #veganfoodshare

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Hearty chickpea curry by @bosh.tv. 📸⁣ Tap for ingredients:⁣⁣
1 tbsp turmeric powder⁣⁣
1 tbsp cumin⁣⁣
2 tbsp ground coriander⁣⁣
2 white onions⁣⁣
2 cups cherry tomatoes⁣⁣
4 cloves garlic⁣⁣
3 tbsp fresh ginger⁣⁣
2 deseeded red chilis⁣⁣
1 tbsp salt⁣⁣
1.5 cups coconut cream⁣⁣
4 tbsp tomato purée⁣⁣
1 cup parboiled red lentils⁣⁣
1 head broccoli⁣⁣
1 cup water⁣⁣
3 1/2 cups chickpeas⁣⁣
Handful fresh coriander⁣⁣
1 bag fresh spinach⁣⁣
Additional 1 cup water⁣⁣
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🌶⁣⁣
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#veganmeal #veganpasta #veganmealplan #plantbased #vegan #plantprotein #veganrecipes #vegansofig #veganbreakfastideas #veganpower #whatveganseat #veganpost #veganmealprep #plantbasedfood #veganfood #veganrecipec #plantbaseddiet #veganfoodie #veganfoodporn #veganlunch #veganpasta #veganfamily #veganpesto #riseofthevegan #simplevegan #plantbasedvegan #easyveganmeals #vegandinner #quarantine #batchcooking #veganfoodshare

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SPICY THAI NOODLES MEAL PREP using a mason jar by @sovegan 📸Outrageously easy and ridiculously tasty.
INGREDIENTS

1 garlic cloveSpicy
oil for frying
150g / 5.3oz chestnut mushrooms
50g / 1.7oz wholewheat noodles
1/2 vegetable stock cube
1/2 courgette
1/2 carrot
1/2 thumb ginger
1/2 spring onion
small handful of coriander
1.5 tbsp Thai red curry paste (vegan friendly)
salt
small handful of beansprouts
small handful of spinach
You will also need a medium-sized mason jar.

INSTRUCTIONS

Peel and dice the garlic. Then add a splash of oil to a frying pan on a medium heat. When the oil is hot, add the garlic and fry for 1-2 minutes.
Meanwhile brush any dirt off the mushrooms and roughly slice them. Then as soon as the garlic is about to brown, add them to the frying pan, give everything a good stir and leave to fry for 10-15 minutes or until the mushrooms are browned, stirring occasionally.
Cook the noodles in boiling water as per packet instructions, then drain and rinse them under cold water to prevent the noodles going soft.
Combine 2 tbsp of boiling water with the stock cube in a small bowl and give it a stir until the stock has fully dissolved. Leave to one side.
Now it’s time to start preparing the rest of the veggies. Dice the courgette into small pieces, thinly slice the carrot into matchsticks, peel and dice the ginger, chop the spring onion and pick the coriander leaves from the stalks.
When the mushrooms and noodles are ready, it’s time to start filling your mason jar. We usually start with the curry paste, followed by the dissolved stock cube, courgette, mushroom and garlic, carrot, ginger, a pinch of salt, noodles, spring onion, beansprouts, coriander leaves and finally the spinach.
Close the jar and store in the fridge for 2 days. But this is best consumed the next day if you want all those fresh flavours! When you’re ready to eat, simply fill the jar with hot water straight from a kettle until it’s about 1cm from the top. Then give everything a good stir with a fork or a spoon. Yum.

#noodles #plantbasedrecipe #recipevideos #recipevideo #cookingvideo #foodvideo #veganrecipe #veganrecipes #veganfoodshare

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Raspberry chia jam filled linzer by @anettvelsberg 📸 🍪 Ingredients below:
Cookies:
1 1/4 cup almond flour
1/3 cup brown rice flour
1 1/2 oat flour (gluten-free if needed)
1/2 tsp sea salt
1/3 cup pure maple syrup 1/3 cup melted refined coconut oil
1 tsp vanilla paste or extract

For the jam:
1 1/2 cups fresh raspberries
1-3 tbsp maple syrup, depending on sweetness of raspberries
1 tsp lemon juice
1 1/2 tbsp white chia seeds

#cookies #vegan #vegancookies #raspberry #quarantine #baking #bakingfromscratch #cookiesofinstagram #plantbased #treats #cookiestagram #veganshares

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NACHO CHEESE by @anettvelsberg
📸 🧀 full recipe below 👇🏻 Ingredients:

Cheese sauce:

1/2 cup raw cashews, soaked for 1 hour in hot water

3/4 cup (180ml) water

1 cup (235ml) @elmhurst1925 unsweetened almond milk

8 pickled jalapeno slices + 2 tsp liquid

1/4 cup tapioca starch (also called tapioca flour)

1/4 cup nutritional yeast

1 teaspoon turmeric

1 tsp paprika

salt (or to taste)

1 packet natural tortilla chips

1 avocado, sliced

1 cup cooked beans (seasoned with salt, chilli and cumin)

1 cup chunky salsa

Handful of cherry tomatoes, halved

1/2 red onion, sliced

1 avocado, sliced

Handful of fresh cilantro

1/3 cup vegan sour cream

Method

Preheat oven to 200C. Place all the ingredients for the cheese sauce in a high-speed blender and blend until very smooth. Pour it into a saucepan and cook, stirring frequently, until it gets thick, stretchy and gooey, about 3-5 minutes.

Arrange the half chips on a baking tray or cast iron pan, then top with the half the beans, salsa and cheese sauce. Do another layer with the rest of the items. Place in the oven for 10 minutes, until the edges of the chips have browned. Take out of the oven and top with red onion, cherry tomatoes, avocado, sour cream and cilantro. Serve immediately.

#vegan #veganrecipe #foodvideo #nachos #healthyfood #veganfoodshare #vegandinner #vegannachos #dinnerideas #quarantine #quarantinelife #veganjunkfood #plantbased #newyork #dinner #dinnertime

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Two Birds on an adventure to try all things vegan. Follow us on our journey @two.plantbased 🕺🏻💃🏻
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#🥦 #🥕 #🌱 #Vegan #twoplantbased #plantbased #poweredbyplants #whatveganseat #vegans #foodies #foodiesofinstagram #veganfoodies #feedfeedvegan #plantpowered #vegancommunity #veganfitness #plantbasedfood #bestofvegan #veganshares #letseatvegan #veganfood #veganrestaurant #foodporn #foodstagram

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Vegan French Toast by @anettvelsberg 📸
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#whatveganseat #plantbased #eatplants #veganfoodie #veganeats #veganfoodspot #vegansofig #veganfoodshare #bestofvegan #veganrecipes #glutenfree #glutenfreevegan #healthyvegan #letscookvegan #plantpowered #plantstrong #eattherainbow #veganrecipe #vegetarianrecipes #veggie #veganfoodlovers #veganfriendly #vegano #veganismo #veganfoodporn #veganaf #plantbaseddiet #veganism

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BLUEBERRY COCONUT CHIA SEED PUDDING by @mad_about_food 📸
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This chia seed pudding is made with rich coconut milk and sweetened only with the natural sugars of the blueberries. Trust me when I say this will satisfy you!

#madaboutfood #eatrealfood #fuelyourbody #goodmoodfood #healthyish #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #makesmeswhole #bonappetit #thenewhealthy #feedfeed #allrecipes #tasteofhome #realfood #homemade #recipe #foodblog #thekitchn #realsimple #veganfoodshare

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Veggie Tikka Masala ⁣
by @foodwithfeeling 📸
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Ingredients:⁣
• Large yellow onion⠀⁣
• 2 cloves of garlic⠀⁣
• 1 inch of ginger, peeled⠀⁣
• 10 sprigs of fresh cilantro (plus more for serving)⠀⁣
• 2 tablespoons of olive oil, divided⠀⁣
• 1/2 teaspoon of cumin⠀⁣
• 1/2 teaspoon of turmeric⠀⁣
• 1/4 teaspoon of ground cinnamon⠀⁣
• 1 teaspoon of paprika⠀⁣
• 1 teaspoon of salt (optional)⠀⁣
• 1 1/2 teaspoons of garam masala⠀⁣
• 400 g of canned plum tomatoes, not drained⠀⁣
• 1 15 ounce can of tomato sauce⠀⁣
• 1 small container of vegan yogurt⠀⁣
• 1 15 oz can of full fat coconut cream or milk**⠀⁣
• 1/2 head of cauliflower⠀⁣
• 3 large carrots, peeled and finely chopped⠀⁣
• 1 15 oz can of chickpeas, drained and rinsed⠀⁣
• 1 cup of frozen peas⠀⁣ #tikkamasala #indianfood #indianrecipes#veganrecipes #veganrecipe #vegandinner #veganmeal #veganmeals #cookingvideos #vegetarianrecipes #vegan #veggiefood #recipevideo #veganfood #foodwithfeeling#veganrecipes #healthyveganfood#healthvegan #foodvideo #veganfoodshare #isolation #selfdiscovery #selfdistancing #quarantine #quarantineandchill #quarantinefood

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AMAZING Raw Vegan Carrot Cake! By @minimalistbaker 📸

10 ingredients, simple methods, naturally sweetened, + topped with vegan cream cheese frosting! Full recipe in the comment below:

#plantbased #glutenfree #foodart #organic #londonvegans #plantbased #plantbaseddiet #poweredbyplants #foodvideo #carrotcake #cake #vegancake

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Vegan #camembosh by @bosh.tv @kindaco
Tap for the full recipe:

Ingredients:

1 cup soaked cashews
1 clove garlic
2 tbsp tapioca flour
2 tsp salt
1.5 tbsp Nutritional yeast
2 tsp apple cider vinegar
3/4 cup warm water (200ml)

3 cloves garlic (cut into sticks)
rosemary (a few sprigs)
black pepper (to taste)
olive oil (splash)

Fresh crusty bread

Bake for 20 minutes at 180℃ (356℉) Method:

1 Put the ingredients in a food processor & whizz them up into a thick liquid
2 Pour the liquid into a saucepan & cook it until it thickens slightly
3 Pour the liquid into a container that’s lined with parchment paper
4 Push the garlic & rosemary into the top of the mixture & season with pepper & olive oil
5 Bake the camemBOSH! for 20 minutes at 180℃ (356℉) until it has a nice skin on it
6 Take the ‘cheese' out of the oven & serve immediately with warm crusty bread
#cheese #vegancheese #camembert #kindaco #veganplantbased #nuts #cashew #cashewcheese #foodart #organic #londonvegans #plantbased #plantbaseddiet #poweredbyplants #foodvideo

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