i’ve got your friday night dinner plans sorted!!!! a big bowl of pasta 🍝 lathered in a creamy cheesy cashew sauce may just be the key to your heart 💓 it’s the epitome of comfort food! just what you need after a long work/uni day! not to mention this bowl is PACKED with protein to make those gains 💪🏼 @sanremopasta chickpea pulse pasta makes this meal that little bit more satiating! have i got you drooling yet?! 🤪 CASHEW SAUCE RECIPE: 1 cup cashews, soaked 1/2 cup nutritional yeast 1 tsp tomato paste 1/2 cup plant milk - i prefer soy 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1/2 tsp salt blitz all of the ingredients in a high speed blender or food processor until smooth! 1. cook up a packet of @sanremo pasta chickpea pulse pasta 2. while that’s cooking, add your fav veggies and protein of choice to a pan! i used lentils, mushroom, asparagus, zucchini and kale! cook that until soft! 3. drain your pasta and add to pan along with cashew sauce and combine well! 4. season with lemon juice, nutritional yeast and hemp seeds! serves 2-3! #sanremopasta#wearefamily#fridaynightpastanight#pulsepasta
Crispy Pierogi stuffed with Cauliflower Mash by @thevegansara 💚 This recipe is filled with cauliflower! So good! Get the recipe below: What you need: Dough: 2 cups flour, 1/2 cup warm water, 1 tbl olive oil, 1/2 tsp salt, 1/8 turmeric (optional), Filling: 1 1/2 lbs of frozen cauliflower rice, 2 tbl melted butter, 1 tsp salt,1/4 pepper, 1/4 cup non dairy sour cream. 1️⃣Using a food processor combine the flour, salt, turmeric. Slowly add oil & water, after a minute or so it will form a ball. Wrap in plastic wrap, rest dough 1/2 hr 2️⃣Steam Cauliflower rice till warm, after steaming drain any extra water in a strainer/colander 3️⃣Place cauli in a bowl, add the rest of the ingredients, combine by mashing or using an immersion blender, season to taste. 4️⃣Time to make the Pierogi: slice dough in 1/2, wrap other 1/2 with plastic wrap. Sprinkle flour on work surface. Roll out dough, thin enough so you can see the shadow of your hand underneath 5️⃣Using a circular 3 in cutter or narrow glass press cutter into dough to make wrappers. Place 1/2 tbl of filling in the center of each circle. Dampen edges of wrapper with water. Fold in a half moon & seal by pressing with fingertips.Place on parchment paper, cover with damp towel. Repeat this step with other 1/2 of dough 7️⃣ On stovetop using a nonstick pan, cooking in batches, using 1 tbl oil on med/high. Cook 3-4 min on each side or until crisp. I served mine with sour cream and a good dose of veggies. Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our regular newsletter, and we'll send 7 of our top recipes to your inbox! #healthy #vegansofig#whatveganseat#plantbased#veganrecipe#veganfood#plantbasedfood#veganbowls#veganfoodshare#veganrecipes
Simple, easy and healthy meals🌱🙌🏼 This buddha bowl was demolished too fast, it was that good🤤 Quinoa, lettuce, cucumber, avocado, tofu, sesame seeds, chilli flakes, coriander and a simple coconut sauce! To prep the tofu, I mixed together 1 tbsp tamari sauce, 1 tbsp maple syrup, 1/2 lemon juiced, 1 tsp rice vinegar and 1/2 tsp garlic powder in a bowl and then added in 100g firm organic diced tofu and 1 tsp of tapioca starch. I added it to a non stick pan on high heat and cooked until golden. To make the coconut sauce, I combined 2 tbsp @purecocobella natural coconut yogurt with 1 tbsp lime juice. So simple but damn tasty🥥 I get my quinoa, spices and other pantry staples from my local @thesourcebulkfoods✨
This vegan carrot cake is insanely delicious! It’s moist, flavourful, fluffy and also easy to make in just 30 minutes. Seriously, nobody will guess that it’s a vegan cake 😋🍰♥ My family’s favorite cake is most definitely carrot cake and it’s the one for you. 📷: @veganofholly Follow us @recipesofholly & for the recipe check out my profile, or my story ⤴❤
Salad bowl with Miso Tahini Dressing by @plantbasedrd 🥗 Greens, chopped cucumber, cherry tomatoes, chopped dried apricots, and roasted chickpeas with a sweet and tangy miso tahini dressing! . Miso Tahini Dressing 1 tsp miso 2 tbsp rice vinegar 2 tsp tamari 2 tsp tahini 1 tbsp maple syrup 1/2 tsp mustard 1 tbsp water Pinch of garlic powder Pinch of ginger powder 👌🏽 . Add tamari, soy sauce and miso. Mix well to mash miso into mixture. Add remaining ingredients and whisk together. Then pour over veggies.
It’s here! The Winter 2020 issue of #forksoverknivesmagazine is now available exclusively on our website and it’s full of feel-good foods you’re going to love. Swipe through for a sneak peek of the new issue, then head to the link in bio to grab a copy at 10% off the newsstand price.
Red-Thai Curry with Vegetables and Noodles by @beferox 🧡 Perfect for this easy weeknight dinner! . How to: I heated some sesame oil in a pan over medium-high heat, added 1 tablespoon of red thai-curry paste, 3 cloves of minced garlic and a small piece of minced ginger. I then let that cook for about 2 minutes and added some chopped veggies (1 onion, 1 zucchini, 1 bell pepper, 2 carrots, 3 tomatoes) to the pan. After another 2 minutes of cooking I added 1 can of coconut milk (400ml), a small jar of water, 2 tbsp. soy sauce, 1 tbsp. brown sugar and 2 tbsp. sesame oil. I brought that to a boil, reduced the heat to low and let everything simmer for about 5-7 minutes or until the veggies were soft. Then, I added some cooked noodles (I used spaghetti but you could also use rice noodles or ramen noodles) and the juice of 1/2 to 1 lime to the sauce, mixed everything together and served it with some sesame seeds🌿🌿🌿 (I cooked ca. 300g of pasta for this recipe which was enough for 2 very, very hungry people) . For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free! #veganrecipe#plantbased#veganbowls#veganfood#plantbasedfood#veganfoodshare#vegansofig#veganrecipes#whatveganseat#healthy
Veggie noodle soup in the instant pot but the stove would work just as good. I used: 1 tbsp of olive oil 1 whole stalk of celery, chopped 5 large carrots, chopped 3 tbsp of better than bouillon 6 cups of water (or broth if you’re skipping the bouillon) 1 yellow onion, chopped 6 cloves of garlic, chopped 1 tsp of thyme 2 bay leaves Juice from half of a lemon Sea salt and pepper 2 cups of uncooked noodles I sautéed the onions and garlic in olive oil first. Then added spices and veggies. Cooked for a minute. Then added everything to the instant pot on the setting soup. Approx 30 mins. You can use broth instead of Bouillon just make sure it’s flavourful enough before you start cooking it. You’ll want a full bodied flavour and the type of broth makes a difference. #vegan#veganfood#vegansoup#veggienoodlesoup#bestofvegan#anthropologie
🌱🎅 Big bowl of veggies with baked sweet potato fries and savory tahini sauce! 📷 by @eat_figs_not_pigs Tag a friend in the comments who’d love this! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Join and be part of our Facebook group: TheVegansClub Group 💙
Salad bowl with Miso Tahini Dressing by @plantbasedrd 🥗 Greens, chopped cucumber, cherry tomatoes, chopped dried apricots, and roasted chickpeas with a sweet and tangy miso tahini dressing! . Miso Tahini Dressing 1 tsp miso 2 tbsp rice vinegar 2 tsp tamari 2 tsp tahini 1 tbsp maple syrup 1/2 tsp mustard 1 tbsp water Pinch of garlic powder Pinch of ginger powder 👌🏽 . Add tamari, soy sauce and miso. Mix well to mash miso into mixture. Add remaining ingredients and whisk together. Then pour over veggies. Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday! #veganbowls#healthy#vegansofig#veganfoodshare#veganrecipes#plantbasedfood#veganrecipe#whatveganseat#plantbased#veganfood
HOW TO Go VEGAN 2020!🌱TAG someone who needs this!🙏 ➖ 👉 Many people think that it is to difficult to change your entire diet or even change a LIFESTYLE by turning it to what I like to call it a VEGAN LIFESTYLE. This assumption is not true because if you are willing to change your EATING HABITS it takes TIME! Like all lifestyle changes in general you need time to adapt and that's why you shouldn't rush things and only take small steps at a time! 🙌🌱 ➖ Maybe you have the discipline and will power to change your diet over night 👉 Honestly, most of us cannot do that because they have been eating meat for their entire life. But once you manage to eliminate meat, fish or dairy out of your diet, you will feel proud and accomplished! ✅ Nevertheless, start of by excluding dairy and REPLACE it with vegan alternatives like almond milk or vegan cheese. Nowadays, it is really simple to switch your eating habits since there is a huge variety of VEGAN Alternatives and with brands like beyond meat, who provide amazing vegan meat alternatives, it has never been easier in my opinion! Sometimes you just need to become CREATIVE and try to make your favorite NON VEGAN meals into VEGANIZED DELICIOUSNESS! 😋👌 ➖ 👉 BOTTOM LINE: TAKE YOUR TRANSITION TO LESS ANIMAL PRODUCT CONSUMPTION ONE STEP AT A Time! And with my CONTENT, you're already ONE STEP AHEAD! Don't forget to DOUBLE TAP this post! 😉 ➖ ◾ FOLLOW @plantsforfit ☑ ◾ LIKE & SHARE this post with everyone you know ☑ ◾ TURN ON MY POST NOTIFICATIONS ☑ ➖ #govegan#veganlife#howtogovegan
PIXEL CUT AVO 🥑🥑🥑 Every once in a while I have the patience to do a really precise pixel cut... and I’m not sure exactly why, but the avocado always tastes better when I cut it like this... I think it has something to do with the little edges that get put onto my tongue. Somehow they excite my buds even more... the texture... 🤔 What’s your favorite way to eat avocado??? Smashed on #glutenfree#sourdoughbread perhaps?