🌱🌶 Thank you @eattosurvivehumansandearth for this great photo and review! “#Vegan Egg Rancheros 🤤 at @mirandacafe. This place is consistently great and very chilled on a Sunday 👌🏻”. Order online, link on the bio. Open tomorrow for take away from 12:00pm to 3:00pm, and collection on Sunday 11:30am to 3:00pm.

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#Repost from @natural_history_museum Good news for pangolins – China has removed their scales from the national list of official medicines. Pangolins, the world’s only scaly mammals, are one of the most trafficked animals on Earth. The demand for their hard scales, pictured above, is highest in Asia, where they are commonly used in traditional medicines. Poachers making a living from this demand have depleted wild populations in Asia and Africa, and the pangolin’s future is uncertain. Chinese authorities have taken a first step in protecting this animal and clamping down on trade. The scales have been taken off the Chinese pharmacopoeia, an official list of medicines and ingredients approved for use. #freepangolin

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Who said Lasagna?. 🌱 How chefs came in and made this beauty. Our Vegan Lasagna is packed with roasted aubergines and courgettes, lasagna sheets, vegan bechamel, and rich tomato sauce. It’s been in our menu since day one for a reason, simply delicious. 😋 Save your piece for collection on https://mirandacafe.co.uk/shop by ordering in advance, or order at the last minute on @ubereats_uk and @deliveroo , Thursday, Friday, and Saturday from 5:30 pm to 8:30 pm.

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Lentils Coconut Green Curry Stew This warming and filling green curry will bring your body the temperature back. A quick note regarding curry pastes: the amount of curry paste required for the recipe will depend on the concentration of the paste. Depending on the brand you use, this will vary. For example, the one we use is mild, if you are using a strong one, adjust accordingly. Remember you can always add more later if you need to. Serves: 4 Ingredients: 3/4 cup green paste 1 thumb-size fresh ginger, chopped fine 2 cloves of garlic, chopped fine (paste would also work) 2 red chilies (optional), chopped half cm think 1 bel pepper, chopped in chunks 2 stalks of celery, chopped small pieces 1 big carrot 1 small broccoli 1 1/2 cup of brown lentils, cooked separately with a bit of salt until tender. Careful not to overcooked them 1 tin of coconut milk 1/4 piece of veg stock cube Salt, adjust to taste 2 tsp of sugar 2 tsp starch (dilute in a bit of cold water, just enough to dissolve) Oil for cooking Rice, cooked separately according to packages instructions and desire quantity Toppings for serving: Fresh cilantro, plenty!. Chopped finely Lime or lemon wedges Grated fresh ginger Shredded coconut Process: 1. Start by cooking the rice and boil the lentils separately. 2. In the meantime, chop the veggies. The carrot and broccoli stem that will take longer to cook, steam them ahead, so they are halfway cooked. Do this by placing a colander above the lentils pot and leave the veggies there while you chop the rest of them. 3. Fill up and run the kettle. 4. In a large pot at medium-high heat, add oil followed by ginger, chilies, pepper, garlic, celery, a pinch of salt, and brake with your hands the veg stock. Stir fry for few minutes. 5. Add curry paste, stir for a couple of minutes and add water from the kettle, about a liter. 6. Add the rest of the veggies and simmer for 5 min. 7. Strain lentils and discard water. Add them to the main pot. 8. Add the tin of coconut milk and sugar. 9. Taste!. Check salt, and add if needed. 10. Add diluted starch. Allow to simmer again and cook until veggies are tender. Adjust thickness by adding more water. … see below

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What about a Reuben Sandwich this weekend for breakfast, brunch, or just TKA to the park?. This mouth-watering sandwich is from America, although a few stories claim different cities. Miranda’s version is with our marinated homemade seitan, guacamole, house coleslaw, vegan mozzarella, and cabbage pickle. YUM!!!!, I think I will make some of this tomorrow for the team of Miranda 😋. We will be open tomorrow for take away from 12 to 3, so you can pass by and order yours. If need us to get to you, order on @ubereats_uk and @deliveroo 12:00pm to 3:00pm and Sunday from 11:30pm to 3:00pm.🛵

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Need to warm up a little on these days with some comfort food? Red Thai Coconut Curry with green beans, soya chunks, and veggies. Mild spicy. Served with our house jasmine coconut rice. Now available for Take Away on @deliveroo and @ubereats_uk from Thursday to Saturday 5:30pm to 8:30pm and Saturday and Sunday from 12:00pm to 3:00pm.

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🌱🍜 It’s Ramen time!. Feeling chili today?. Ramen’s are easy, quick to make, light meal and warm’s up to your body. 😉. Start by making a quick paste in the blender. Add miso paste, soya sauce, veg stock or mushroom powder, a fresh hot chili, a thumb of fresh ginger, fresh coriander (optional), a piece of carrot, salt, water, and blend it. Choose and chop the veggies you want to add. We usually go for broccoli, carrots, courgettes, green beans… or just what we have in the fridge, it can be anything. In a large pot, add water and the paste. Bring it to boil, and add the veggies at their corresponding time of cooking. Try to cook veggies only until tender. Do this by batches if you need to. Cook or soak the rice noodles according to packaging instruction in a separate pot, with plain water. When veggies and noodles are ready, serve every portion individually. Put first the noddles, followed by the veggies, soup, tofu, and all raw toppings that you like. We love to add kimchi, spring onion, sesame seeds, and some sesame oil. Tip! We have a discovery and now applying it to every Ramen. Replace part of the noodle portion by fine strips of courgettes, carrots, or celery. This will make your Ramen even lighter and easier to digest.

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