Max La Manna

@maxlamanna

Low-waste chef, award-winning author Featured on BBC, Today Show & Food Network 👇🏼Voted World’s Best Vegan Cookbook 2023
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469
追蹤者
101萬
追蹤中
685
How I fooled everyone🤓 Not only is my mission to get more people cooking delicious food, it’s also about wasting less food. In the face of climate breakdown, food waste is one of our biggest challenges. Join me in 2024 (I know it’s February) to waste less food! I always love meeting you and feel so grateful for everyone who came to the class - big thanks to @eatalylondon for hosting us. I appreciate that not everyone can come to an event, so you can find this homemade pasta recipe in my book on page 174. My upcoming events are always listed via the link in my bio and my broadcast channel. I hope to see you soon! #nofoodwaste #pasta #class #cooking #tricked
25.79萬 333
1個月前
Stop throwing away chickpea water Instead make homemade mayonnaise in UNDER 2 MINUTES Food Waste Hacks ep5 Ingredients: 3 tbsp aquafaba
1 tbsp fresh lemon juice
1 tsp dijon mustard
1⁄2 tsp salt
140ml extra-virgin olive oil *chickpea water must be cold/ kept in fridge before *a slow,steady stream of oil needs to be poured 1 In a tall container, add the aquafaba, lemon juice, mustard and salt. Using a hand blender, blend to combine. 2 While blending, slowly stream in the olive oil until the mixture starts to thicken and turn pale and creamy, about 1–2 minutes. 3 Keep in a sealed container or jar in the fridge for up to 2 weeks. #recipe #vegan #zerowaste #lowwaste #sustainability #foodwaste #hacks #healthyrecipe WILL YOU MAKE MY CHICKPEA MAYO?
0.99萬 269
1天前
GIVEAWAY 🎉 2 WINNERS will receive £300 worth of @formnutrition I’ve been using @formnutrition from the protein powder to the sleep capsules since 2018 and when they asked me to host a smoothie station at their 7th year anniversary brunch party, I immediately knew which smoothie recipes I wanted to share with everyone.   My two favourite smoothies with @formnutrition are my CRUNCHY BANOFFEE and TIRAMISU BERRIES – check out their website and try making them yourself! 🎉Use code MAX15 to get 15% (valid until April 25)   TO WIN £300 worth of FORM NUTRITION (unlimited entries): -like this video ❤️ -follow @formnutrition and @maxlamanna -comment your favourite smoothie combo -The winner will be contacted via direct message by @formnutrition on Monday 25th at 17:00pm GMT   T&Cs: ⁠ - Competition is open to the UK, US, EU only.⁠ - You MUST be following both accounts on Instagram and have your account set to public.⁠ - Products chosen by the winner are subject to stock availability.⁠ - This giveaway is not sponsored, endorsed, administered by, or associated with, Instagram.  #zerowaste #plantbased #protein #plantprotein #vegan #veganfood #healthy #recipe
2778 458
6天前
The easiest recipe for using leftover pickle juice. Food Waste Hacks ep4 It’s just two ingredients (plus the pickle juice) Add olive oil and mustard If you want to take it to the NEXT LEVEL Add tahini and diced shallot PRO LEVEL: Add grated garlic and chopped parsley Shake well and pour over salads, in sandwiches and even as a marinade. Waste less, cook more! #recipe #zerowaste #lowwaste #eatmoreplants #easyrecipe #kitchenhacks #hacks #sustainability #foodwaste
1.09萬 202
8天前
This sh!t is bananas🍌 Food Waste Hacks ep 3 1.4 million bananas are wasted every day (just in the UK) That’s 511 million bananas every single year. 🐒Storage Tip: Never store bananas in plastic bags Keep them out of the fruit bowl Store bananas in a cool, dark space - the hotter the room, the quicker they ripen Once ripe, peel and slice bananas - keep frozen to use in smoothies and to make nice cream. Add ripe bananas to pancakes, cookies, cakes, muffins, breads and homemade granola. 🍌What about the peel? Banana peels are edible, just be sure to clean the peel and make sure it’s organic (don’t eat raw). Try my Banana Peel ‘Bacon’ Sandwich and Banana Peel Curry. Use the banana peel to clean the leaves of house plants Make banana peel tea and water indoor/outdoor plants Did I miss anything? #foodwaste #bananas #kitchenhacks #nowastedfood
3967 152
9天前
🔥🐰Hot Cross Buns! Try these super soft and fluffy hot cross buns that everyone will enjoy! To make my hot cross buns this is what you’ll need: 330ml/ 1 1/2 cups oat milk 8g/ 2 1/4 tsp active dry yeast 560g/ 4 1/2 cups plain flour 100g/ 1/2 cup light brown sugar 80g/ 1/4 cup raisins 80g/ 1/4 cup sultanas 2 tsp cinnamon 1/2 tsp allspice 1 orange, zest Flour cross: 70g/ 1/2 cup flour 120ml/ 1/2 cup water Buttery glaze wash: 2 tbsp plant-based butter 2 tbsp apricot jam 1 tbsp maple syrup Bake for 25-30 minutes. With the leftover flour piping liquid, you can save it and add it to your pancakes the next day 🐰 #vegan #hotcrossbuns #easter #easteregg #baking
5792 129
14天前
Old vs New Ep. 1 A couple of weeks ago, I was told by one of my followers that they make my one-tray pasta bake weekly. This is not the first time that someone has told me this, so I thought I have a little stroll down memory lane and look back at some of my older recipe videos. I always want give you a great recipe and after reviewing the video from 3 years ago, I immediately thought to myself that this dish could definitely improve. Why the NEW is better than the OLD pasta bake? *In the old recipe, I par-cooked the gnocchi whereas in this new recipe the gnocchi goes straight in the oven which will save you time, money and water. *I’ve also made it so you can add any veg that you have lying around, which works to reduce food waste. I added some leftover aubergine, sliced cherry tomatoes, thinly sliced shallot and chopped basil stems. This was my take on a one-tray baked pasta alla norma. What do you think of the NEW dish? Are there any other recipes of mine you like me to revisit? What’s your go-to dish of mine? #old #new #pasta #recipe #nowaste
2268 77
21天前
🥞 1 or 🥞 2? Let me let you in on a little secret, if there’s one thing I hate the most, it’s the leftover spinach at the bottom of the bag 🤢 

I know, I know, this isn’t what you want to hear from someone who champions wasting less food. 

One way to use it up - especially when it’s a little soggy - is by blending it and making it into a batter. It adds a vibrant colour without impacting the taste and are super easy to make with just a few ingredients. 

It’s perfect for Pancake Day. You can make this recipe sweet or savoury by leaving out the sugar. 

🥞What’s your go-to pancake topping? 
 #pancakeday #crepes #nofoodwaste #easyrecipe #spinach
4833 117
1個月前
A Date For Your Valentine 💘 
Now more than ever, I am sure to check where my food is coming from. 

I absolutely love medjoul dates and the best ones are ethically sourced from P@lest1ne via incredible social enterprise @Zaytoun_cic Just be sure to remove the stones, then fill with a teaspoon of your favourite seed or nut butter, I went with crunchy peanut butter. GREEDY CHEF TIP: When I’m melting my chocolate, I keep the dates in the fridge - this will help speed up the chocolate hardening process, meaning you can devour the dates faster! Keep in the fridge for or freezer for a few minutes until firm, then add a pinch of flakey sea salt. If you prefer, you can add the salt when the chocolate is just under firm, meaning the salt will stick. 

No sweet treats beat these caramel bites of gooey deliciousness! A perfect gift for yourself or a loved one this Valentine’s Day - save now, make later! 
#daterecipes #dateideas #valentinesday #valentinegiftideas #valentinegiftideas #recipeideas
1.79萬 1064
1個月前
I was punched in the face by the world’s best chef… I try to not show up to a meeting empty handed and there was no way I was going to pass up making something for Massimo, even if it meant a four hour round trip, with a risk of feeling humiliated after disappointing the world’s best chef. 

The recipe is Linzer sandwhich cookies from Massimo’s latest book - veganised by yours truly. Towards the end of the video, you can tell that I was super nervous (even after he punched me in the jaw (in a gentle, loving way). What an honour to be able to bake him something! What would you make for your favourite chef? Thanks @massimobottura 🥊🍪 #masterchef #cookies #baking #punching #nofoodwaste #cooking
6014 123
1個月前
Dreams are made of crispy potato skins! I’m not really a soup kind of guy (“NO SOUP FOR YOU👨🏻‍🍳”) but when you want something fuss-free that can just simmer away in the background, this is a really great option. 
 Despite being one of the most versatile ingredients, potatoes are one of the most wasted ingredients in the world. In this recipe, I’ve removed the peels to make an extra crispy crumb topping, but if you’re short on time, you can skip this step. I’ve made heaps of this soup to last me a few days - it’s a really good one to make on a weekend. If you don’t have the exact ingredients, swap for whatever you do have and try making this one-pan winter warmer and let me know how you did. —— 

Recipe (for 4 good sized portions) 1 shallot, diced 1 carrot, diced 2 celery, sliced 3 glare cloves, minced 200g baby potatoes, roughly chopped, peeled or not peeled 100g stale bread, crumbled 2 tsp sherry vinegar 400g butter beans, drained 100g fregola, or any small pasta 2 tbsp tomato paste Black pepper 2 tbsp miso paste 175ml hot water Handful of kale Fresh chives Sauté the shallot, carrot, celery and garlic until soft, this will take about 5-7 minutes Peel potatoes - if you’re not peeling, skip this part. Add peels and breadcrumb to a tray and bake in the oven at 150C for 10 minutes Add the sherry vinegar, butter beans, potatoes, fregola, tomato paste and black pepper- stir and cook for 2 minutes. Meanwhile, make the miso broth then pour into the pan with everything else - bring to a simmer and cook for 20 minutes. *If you like it creamy, with a stick blender, blend for a few seconds then add your kale. If you baked the peels, add the peels to a food processor with the stale bread and blitz. Fry in a pan with oil until golden brown, remove from heat and add a handful of chives. Add a squeeze or sprinkling of lemon zest to finish. #soup #winter #january #souprecipes #veganuary
3926 90
1個月前
🍔Giveaway (Free Burgers!) AD Yes, free burgers for the month of January! @dirtyveganburgers_ and I are giving away burgers and all you need to do leave a 🍔 in the comments to win. There will be TEN lucky winners, check your DMs to see if you have won. And if you don’t win, you can always make this recipe!

#veganuary #veganrecipe #veganburger #veganburgerrecipe
7263 848
2個月前
Veganuary or not… I’ve designed a plant-based, low-waste menu @norma_ldn which is on right now for the whole month of January. Throughout the meal you’ll see a trend. Surplus Ingredients from one dish may appear in another, but with a slight twist to elevate the tastebud experience. This 5 course tasting menu is what I like to call a “closed loop menu” and it’s on a mission to waste less food! 🗓️👉🏼Book your reservation via the link in my bio. If you do go, please let me know your feedback! #veganuary #vegan #lowwaste #nofoodwaste #tastingmenu
7439 113
2個月前
Thousand-Layer Potatoes (Plant-based version) ➡️Was it worth the time it took to make them? Honestly, not for me! I think you can still create a crispy layered potato in less than an hour… but that crunch *was* amazing. ➡️Was it fun to experiment? Yes, but now I have leftover cooking oil and I don’t know what to do with it…any suggestions?! Don’t peel the potatoes. Thinly slice them with a mandolin. Add sliced potatoes to a large mixing bowl, cover with melted plant-based butter, a generous pinch of salt and black pepper. Line a loaf pan with parchment paper and begin to layer each slice of potato, one-by-one. Cover with parchment paper and bake at 120C/250F for almost 2 hours. Remove potatoes from the oven, then press down with a few tins cans or something heavy. Place in the fridge overnight or up to 12 hours. The next day, remove the potatoes from the fridge and cut 1” slices. Heat vegetable oil to 375F/190C and lower potatoes slowly and carefully. Deep frying for 3-5 minutes until golden brown and of course, CRISPY! Remove from oil, place on a cooling rack. Once cooled, sprinkle with salt. Enjoy! #reels #reelsinstagram #instagramreels #foodreels #reelsforyou #foryou #veganfood #christmas #christmasfood #potatoes
1.13萬 182
3個月前
Cinnamon & Chocolate Churros My irresistible cinnamon and chocolate churros from my new cookbook ‘You Can Cook This!’, just voted World’s Best Vegan Cookbook’ by Gourmand - order now! This is how you make these gluten-free churros: 475ml milk (I use oat)
200g sugar, plus 3 tbsp
50ml vegetable oil, plus more for deep frying
240g gluten-free plain flour 1 tsp baking powder
1⁄2 tsp ground ginger
1 tbsp ground cinnamon
1⁄4 tsp ground nutmeg
150g dark chocolate, roughly chopped 1 Pour the milk into a medium-sized saucepan over medium heat. Stir in 3 tablespoons of sugar until the sugar has dissolved. Bring to the boil, then immediately remove from the heat, stir through the oil, then stir through the flour, baking powder and ground ginger until it comes together into a dough ball. Transfer the dough to a piping bag fitted with a small star-shaped nozzle. 2 In a shallow bowl, mix the remaining sugar with the cinnamon and nutmeg. 3 Melt two-thirds of the chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate has completely melted. Add the remaining chocolate, remove the bowl from the heat and stir until the chocolate is silky smooth. 4 To cook your churros, heat 5–7cm of vegetable oil in a large, deep heavy-based pan set over high heat until it reaches 185–190°C. I use a cook’s thermometer to check the temperature. If you don’t have a cook’s thermometer, carefully drop in a small piece
of the dough: it should immediately sizzle and turn golden brown. 5 When the oil is hot enough, carefully pipe 5–7cm lengths of dough directly into the hot oil – do not overcrowd the pan – and fry for about 1 minute, until golden brown underneath, then gently flip to cook on the other side. 6 Use a slotted spoon or tongs to transfer the cooked churros to some kitchen paper to remove excess oil. Sprinkle with the spiced sugar and toss to coat. Repeat with rest of the dough. 7 To serve, dip the hot sugar-coated churros in the melted chocolate. #vegan #churros #chocolate
6785 142
3個月前
🥕With the holidays approaching, try this easy 5-min Carrot Fritter If you have a few rogue carrots in the fridge, why not try this recipe? QUICK + EASY carrot fritters tick all the boxes and makes a great side dish to accompany other festive trimmings. ➡️ Full recipe is on Substitute the CARROT for: Parsnip Potato Broccoli stem Butternut squash Pumpkin Save this video to recreate during the holiday season #vegan #veg #vegansofig #veganfood #food #recipes #recipe #recipeoftheday #carrotfritters #carrot #holidays #nofoodwaste #nowaste #zerowaste #christmas
5880 168
3個月前
Cereal Milk Ice Cream & GIVEAWAY Proud to release Ep3 with my friends at @imagine5_official . We brought together a three-part low-waste recipe series that featured seasonal vegetables, transforming them into delicious, mouth-watering centrepieces. Episode 1: Smooshed Carrots 🥕 Episode 2: Stuffed Mushroom Ravioli 🍄 Episode 3: No-Waste Cereal Milk Ice Cream 🍦 In this 3-part series, we learned... •How to waste less food •How to shop, store and cook to maximise flavour •How to cook with seasonal ingredients ...and how to host a party for friends! *24 HOUR GIVEAWAY* 5 winners will win: 💛 Two copies of ‘You Can Cook This!’ for you and a friend  💛 Two Imagine5 magazines for you and a friend To enter: 👉Follow @imagine5_official + @MaxLaManna 👉Tag the friend that you’d like to share the prize with WATCH all 3 episodes NOW at Imagine5.com or visit the link in bio. #VeganDessert #PlantBased #VeganIceCream #NoWaste #VeganRecipe #Giveaway
2306 78
3個月前
Who’s cooking dinner tonight? 🍝This is my no-waste beetroot pasta. It’s a recipe from my new cookbook (on sale now, link in bio)! The beetroot leaves are sautéed and then blended to make a sauce with the cooked beetroot. The water that’s used to cook the beetroot is used again to cook the pasta. Leftover bread to make a pangrattato - SERIOUSLY everything has a purpose and went to good use! ♥️If you’re looking for creative and delicious ways to use the food you have, check out my other recipes and get yourself a copy of my new cookbook today! Who’s cooking dinner tonight? #beetroot #beets #pasta #pastalover #dinner #dinnerideas #dinnertime #recipes #healthy #foodwaste #nowaste
5283 61
4個月前
300 MEALS COOKED I was lucky enough to cook at @thelongtablestroud this past weekend. Their ethos is all about food equality, no matter your social or financial background - everyone is welcomed! 📗We served my tofu butter chicken and fragrant flatbreads and cauliflower ragu from my new cookbook ‘You Can Cook This!’ - which is on sale all weekend (link in bio to order) 🙏🏼Thank you for everyone who came out to support my event! #vegan #recipes #nowaste #lowwaste #cooking #dinner
1.85萬 218
4個月前
Ep2🍄🍝Stuffed Mushroom Ravioli is now live - WATCH NOW, tap the link in my bio 👆🏼 🎥 @imagine5_official and I are bringing together a three-part low-waste recipe series that features seasonal vegetables and transforming them into delicious, mouth-watering centrepieces. Have you seen episode 1 yet? In Episode 2, you’ll discover how to... 💛Make handmade ravioli *without the egg* 💛Make a creamy butternut squash sauce (seeds and all) 💛Waste less food ...and host a party for hungry friends! If you want the recipe, you’re going to want to watch the full episode, TAP THE LINK IN MY BIO! 👀Watch the first two episodes now on imagine5.com or tap the link in my profile and be on the lookout for episode 3. #vegan #veganrecipes #plantbased #plantbasedfood #pasta #ravioli #butternutsquash #pumpkin #dinner #dinnerideas #sustainability #nowaste #foodwaste
3578 103
4個月前
BEEF BOURGUIGNON with @maxlamanna 🔥 We had the awesome @maxlamanna in the studio, whipping up this delicious Beef Bourguignon from our new book MEAT! Warming, hearty and PACKED full of flavour, it’s the ultimate winter comfort food, and leftovers are even better the next day! We’ve served it with a super-silky mash but pasta, polenta or even just on it’s own will work a treat. For for the full recipe head over to bosh.tv 👆 #vegan #veganrecipes #veganfood #beefbourguignon #beefrecipes #beefrecipe #winter #winterwarmer #winterfood #winterwarmerrecipe
5024 70
4個月前
🐓Recently in Paris, I made my MOST POPULAR recipe with @chey___nese TOFU BUTTER CHICKEN Love visiting Paris as it’s a chance for me to work on my French - how’s my accent? My new cookbook ‘You Can Cook This!’ has been published 6 langauages, so far! The French edition ‘Fini le Gaspi !’ is out now, order your copy by tapping the link in my bio 👆🏼🇫🇷📗 Who’s tried making my TOFU BUTTER CHICKEN? #vegan #veganrecipes #tofu #butterchicken #paris
1.73萬 170
4個月前
Ep. 1 🥕SMOOSHED CARROTS Thrilled to announce that @imagine5_official and I are bringing together a three-part low-waste recipe series that features seasonal vegetables and transforming them into delicious, mouth-watering centrepieces. In this series, you’ll discover... •How to waste less food •How to shop, store and cook to maximise flavour •How to cook with seasonal ingredients ...and how to host a party for friends! Watch the first episode now on /video/in-the-kitchen-with-max-la-manna-part-one/ or click the link in my profile and be on the lookout for episode 2.
3424 102
4個月前