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Quinoa Salad with Avocado Dill Dressing by @janetsmunchmeals 🍃🌿 w/ garlic paprika chickpeas, tomatoes, cucumbers, olives, & roasted peppers! 🍃🌿 Here is a light yet really satisfying quinoa salad that is full of green goodness and lots of colors 🍃🌿 It makes a great lunch or light dinner, with lots of veggies, chickpeas, and satiating avocado! You can switch up the fresh herbs as well, to use parsley, basil or cilantro. You can sub the vegan mayo for vegan yogurt, but may want to add a touch more vinegar or lemon juice for tang. 🍃🌿 The tasty recipe is below! ❤🍃🌿 1 cup quinoa 1/4 tsp kosher salt 1/4 tsp pepper 1/2 tbsp olive oil Juice of 1/2 lemon 1 tsp white wine vinegar 1 cup cherry or grape tomatoes, halved 1/2 seedless cucumber, chopped 1/2 cup (packed) roasted red peppers, drained, and sliced 2 tbsp thinly sliced red onion (or finely chopped) 1/4 cup (packed) olives 1 tbsp fresh parsley 1/2 avocado, diced Garlic Paprika Chickpeas 1 15 oz. can chickpeas, drained and rinsed 2 tsp oil 1/4 tsp each garlic powder, kosher salt and paprika Avocado Dill Dressing (blend): 1/2 an avocado 1/4 cup vegan mayo 1/4 tsp kosher salt 1/4 tsp pepper 1/4 tsp garlic powder Juice of 1/2 lemon 2 tbsp fresh dill 1 tbsp agave 1 tbsp dijon mustard Cook quinoa according to package directions and transfer to a large mixing bowl. Squeeze in the lemon juice, olive oil, salt, pepper, vinegar, stir. While the quinoa is cooking, chop the other ingredients and blend the dressing. Heat a large pan on medium heat and add oil, chickpeas, garlic powder and paprika. Cook for around 5 to 7 min, until the chickpeas get a bit crisp. Add all the components to the mixing bowl, stir, and top with the dressing. Add more salt and pepper if desired.
🤜4 INGREDIENT MUFFINS⭐️ Made by @wishfulplate -1/2 cup chocolate protein -1/2 cup cacao powder -2 bananas -2 eggs (or flax egg) Optional but not really: chocolate chips Method: mash your bananas and mix in your eggs. Fold in cacao powder and protein powder until we’ll combined. Pour into a greased/lined cupcake tray and bake at 350 F for 35 mins. Once cooled, remove and enjoy!
Do you like wontons? 🥢 well if you do and have never had them this way then you seriously need to soak yours in a fragrant chili broth, asap. 👀 The recipe is by @thefoodietakesflight so make sure to check out her amazing page! But really, this is probably my favourite way to enjoy wontons. I make my wontons from scratch before boiling them and then prepare this broth with some chili sauce, vinegar, sesame oil, soy sauce, broth/water from the wontons, and sesame seeds. 👌🏻 Oh and these wontons are filled with @omnipork but I also love making some filled with a tofu filling (I’ve got a homemade tofu filling recipe on my blog post, too!!) Happy weekend, everyone!! ✨
𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗠𝗶𝗹𝗹𝗶𝗼𝗻𝗮𝗶𝗿𝗲’𝘀 𝗦𝗵𝗼𝗿𝘁𝗯𝗿𝗲𝗮𝗱 😋 By 👉 @addictedtodates. Make sure to check out her amazing page! And if you039;re feelibg generous consider giving me a follow as well 😁 This recipe includes gluten-free shortbread, juicy raspberry jelly, salted caramel and luscious chocolate. Yum!!!!
Have you tried these 2 ingredient croissants yet? 😜 By 👉 @veganbyeden. Make sure to follow her! All you need is puff pastry & your favourite vegan chocolate spread, they’re sooo good fresh out of the oven 👌🏼 You can find a video of these on @veganbyeden reels page and see how to roll them up. I hope you’re all having a nice friday ❤️
Best vegan burger🍔🤤 By @sesameandlemon 🇬🇧Whats your favorite way to eat your burger?😍 Delicious burgers are always a good choice🤤! Nowadays there are so many alternatives of vegan burgerpatties. They can be prepared easily and deliciously from grains to vegetables and also from legumes😉😋. Add a few of your favorite spices to give the loaf a bit of flavor. While they get finished, take your buns and load them with some sauce, the patties, lettuce🥬, onions🧅, vegan cheese🧀🥬, tomatoes🍅, avocado🥑 and your great burger is done.🍔😉
Asian marble bread by @foodie.yuki 🍫 Swipe 👉🏻to see how it looks inside! This one is my absolute fave so far! And the pattern is mesmerizing 💗 Hope you guys will give this recipe a try! It039;s dairy-free, egg-free and vegan. Happy Sunday! 🌟 Follow me @healthyveganlife for daily vegan recipes to drool over 🤤 Don039;t forget to follow @foodie.yuki For the tangzhong / water roux 45 g bread flour 240 ml (1 cup) water For the dough 440 g bread flour 1/2-1 tsp ground cinnamon, optional 2 g instant yeast 30 g light brown sugar 1/2 tsp (3,5g) fine salt 45 ml full fat soy milk, room temp 100 ml water 20g (2 tbsp) cacao powder + 1 tbsp water 30 g vegan butter, room temp To brush: melted vegan butter Make the tangzhong/ water roux Whisk water and flour in a small pan. Cook on medium heat until the mixture starts to thicken. Let cool down completely before using. In the bowl of a stand mixer whisk dry ingredients except cacao. Add water, milk and tangzhong and knead until just combined. Cover with plastic wrap and let rest for 5 min. Add butter and knead until smooth and elastic (about 10 minutes). Divide dough into 1/3 and 2/3 portions. Shape the 2/3 piece into a ball and place into a greased bowl. Cover and set aside. Add cacao powder and water to the 1/3 dough and knead to combine. Cover and let rest until doubled in size (1h- 1h30). Roll out plain dough into a 20x30cm rectangle. Roll out cacao dough into a 20x15cm rectangle. Place cacao dough over one half of plain dough and fold the remaining plain dough over. Roll out to into a 20x30 cm rectangle again. Cut dough cross wise and stack the two doughs. Roll out to combine. Repeat two more times. Cut dough into 3 equal stripes, lengthwise. Roll out each stripe into a rope and braid the 3 ropes together. Fold ends under so that the bread fits the pan. Let rise for 1h30-2h. Preheat oven to 175C degrees and bake for 25 minutes. Brush with melted butter. Let cool down into the pan for 15 min then cool completely on a rack.
Really easy Chili Garlic Oil Noodles 🍜—ready in 15 minutes (or even less!) By @thefoodietakesflight 😋 I used flat wheat noodles and tossed them in a super fragrant mix of garlic, scallions, chilli, salt, sesame seeds, pepper, soy sauce, and a bit of Chinese black vinegar. Finished it off with some of my homemade chili garlic sauce + chili bean paste and blanched bok choy. 🥬 🌟 Follow me @healthyveganlife for daily vegan recipes! You can also easily adjust the ingredients according to your desired spice and taste!! It’s really so quick, easy, and extremely satisfying!! Happy Thursday everyone! 🤗
Crispy potato fries by @thefoodietakesflight 🍟 Follow me @healthyveganlife for daily vegan recipes Baked Herb Fries with Beet Garlic Mayo Good for 2 2 large (650g) potatoes, I used Yukon gold potatoes 1 tsp rose salt @suncorefoods 1 tsp dried basil or chopped fresh basil 1/2 tsp dried rosemary 1/2 tsp dried parsley Sprinkle of pepper Drizzle of olive oil Beet Garlic Mayo 1/2 cup vegan mayo 2 cloves garlic, minced 1 tsp beet powder @suncorefoods, diluted in 1/2 tbsp hot water Dash of pepper Salt to taste Heat the oven or oven toaster at 350F. You can also air-fry these! Wash and peel the potatoes. Slice into 1/2-inch pieces and wash through water. Soak in room temp. water for 10 minutes. This is to remove the starch and get the potatoes crispier! Mix the potatoes with the salt, herbs, salt, pepper, and olive oil. Place on a lined baking tray. Baked for 35-40 minutes, flipping halfway through, or until golden brown and crisp. For the mayo dip, simply mix everything together until well incorporated. Adjust seasoning based on your desired taste. Enjoy!
A new recipe for This VEGAN NO-BAKE MACADAMIA, LEMON & COCONUT CHEESECAKE 💛✨ by @thrivingonplants ♥️ This no-bake recipe is gluten-free, refined sugar-free and so easy to make!& it039;s sooo rich and creamy 🤤 ⠀ ⭐️ Follow me 👉 @healthyveganlife for healthy simple vegan, recipes that will make you feel great 👆 ⠀ ⭐️ Tag a friend who would love this recipes! ⠀ I wish you a lovely Tuesday, my dears😍😍 Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉 Base 1 cup macadamias 1.5 cups shredded coconut 12 Medjool dates, pitted 1/4 tsp sea salt 2 tbsp water ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉 Filling 3 cups @ausmacadamias, soaked in water overnight & drained (or for the quick option, soak in boiling water for 10-15 mins before draining) 1/2 cup canned coconut cream 1/4 cup coconut oil, melted 1 tsp pure vanilla extract 3/4 cup maple syrup 1/4 cup lemon juice Zest of 2 lemons 1/8 tsp sea salt 1/4 cup macadamia milk, to blend ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1️⃣ In a food processor or blender, combine the base ingredients and blitz until mixture is well combined and sticks when pressed between your fingers. Pour into a lined springform cake pan and press the mixture evenly along the bottom of the pan. Place in the freezer. 2️⃣ In the meantime, combine all the filling ingredients and blend until smooth and creamy. If necessary, add more milk to help the mixture blend. Pour mixture on top of the of the chilled base and return to the freezer. Freeze overnight until completely set. 3️⃣ When ready to decorate, remove the cheesecake from the pan. I decorated mine with more macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes and lemon zest! Allow to sit at room temperature for 10-15 minutes before serving. Enjoy 👌🏼