Edible avocado gardens filled with hummus, sesame seed crust, edible flowers and mint by @secretsquirrelfood 💚🍃😍 Enjoy! #letscookvegan
Spinach Crepes with Mushrooms & Basil Pesto by @rebelrecipes 💚 Recipe For the crepes 1/2 cup buckwheat 1/2 cup plus 5 tbsp water 1 tsp apple cider vinegar 2 handfuls spinach blitzed in a mini chopper of chopped finely. 1 tbsp olive oil 1/2 tsp garlic powder 1/2 tsp sea Salt Twist black Pepper Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. Flip and cook on the other side for 30 seconds to a minute Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter. For the mushrooms; 2 cups mushrooms of choice - chopped a little Splash olive oil 1/2 tsp Salt Twist black pepper Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly. Turn off the heat and season well. For the pesto; 2 tbsp pine nuts Big handful basil 1 garlic clove 2 tbsp nutritional yeast 1 tsp sea Salt Twist black pepper Splash olive oil Water to loosen To make the pesto; Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times. Enjoy! #letscookvegan
Vegan Green Olive Tapenade (oil-free) by @greensmoothiegourmet 💚 Recipe Ingredients 3 cups green olives 1 tsp rinsed capers 2 cloves garlic 1.4 cup chopped parsley 2 tbsp lemon juice . METHOD Process until smooth – I deliberately used green olives because I wanted a green spread but black can also be used... I spread my tapenade on whole wheat bread and rolls with slices of tomatoes, sauteed mushrooms, kale leaves, microgreens, and avo slices for an awesome lunch! But I imagine this spread will be perfect on toast, and with crackers as a game-day dip! Enjoy! #letscookvegan
Rosemary garlic potatoes by @alexafuelednaturally 💛⠀ Recipe⠀ Ingredients:⠀ 3 golden potatoes ⠀ 2-3 sweet potatoes ⠀ 3 sprigs rosemary, finely chopped ⠀ 3 garlic cloves, crushed ⠀ 1/4 tbsp salt ⠀ 1/4 tbsp pepper ⠀ Directions ⠀ 1. Preheat oven to 400 degrees F!Wash and scrub the heck out of your potatoes ⠀ 2. Chop them up into wedges or fry shape ( aim to do them all around the same size)⠀ 3. Put them into a bowl with crushed garlic, Rosemary, salt and pepper and mix with hands or for a less messy method you can throw all of the ingredients into a large freezer bag, seal and SHAKE! ⠀ 4. Line a baking sheet with parchment paper or foil and spread the potatoes out on the try⠀ 5. Put in preheated oven and bake for 30 minutes! #letscookvegan
Chocolate chai layered parfait by @never.stop.tryin 🍫 Recipe *Chia pudding: 4 tsp chia seeds + ½ glass coconut canned milk + 1 tsp maple syrup – stir together and leave for 10-15 mins, then stir again. Leave until you receive the pudding consistency (add more milk if it gets to thick). *Chocolate pudding: 2 bananas + 2 tbsp raw cacao + 2 tbsp grounded walnuts + ½ cup plant milk + 2 fresh dates all blended until smooth. *Chickpea-peanut Cream: ~½ glass (100-120 g) cooked chickpea + 2 tbsp peanut butter + 3 tbsp maple syrup + 1 tsp vanilla powder + 1 tsp cinnamon – all blended until smooth (in order to make the swirls it needs to be thick but if you just want to make a simple cream then add splash or two of plant milk to get “lighter” texture). *Toppings: vegan coconut chocolate, banana & expanded millet hearts. #letscookvegan
Vegan butternut tartlets by @lucy_and_lentils 💛 Recipe Ingredients For the Filling ½ large butternut squash 1 red onion 4 cloves garlic ½ tsp chilli flakes ¼ tsp fennel seeds ½ tsp thyme ¼ tsp ground cumin FOR THE TART 2 cups flour 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/2 cup + 2 tablespoons margarine (I used Pure Sunflower Spread) 2 tablespoons vegetable oil 3 tablespoons water (cold) 1 level tsp of Rosemary finely chopped . METHOD FOR TART 1. Sift the flour coconut sugar and salt into a mixing bowl then add the cubed dairy free spread. Add the chopped rosemary and mix together. 2. In a separate bowl add the water and oil then add to the mixing bowl and combine. Pat into a rough cube then wrap in cling film then place in the fridge for 30 minutes 3. Once chilled, take out and place onto a floured surface and roll out to ¼ inch thick. 4. Full 4 tartlet tins with the pastry. Enjoy! #letscookvegan
Peanut butter noodles by @elavegan 🍜 Recipe Ingredients: 3 cups cooked rice noodles 2/3 cup coconut milk, canned (divided) 1/2 cup vegetable broth 1 cup textured soy protein (or 1 1/2 cups of chickpeas) 3 tbsp peanut butter 1 small carrot 1 green pepper 1/2 zucchini 1 tbsp sesame oil 1 onion 2 cloves garlic minced 2 tbsp soy sauce (wheat free if GF) 2 tsp curry powder 1/4 tsp smoked paprika Salt and pepper to taste 2 tbsp peanuts Cilantro or parsley for decoration 1) Cook rice noodles in salted water, according to packaging instructions. You will need 3 cups of cooked rice noodles for this recipe 2) Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid 3) Chop your veggies (carrot, green pepper, zucchini, onion) into small cubes. The smaller you chop the veggies, the faster they will cook 4) Heat 1 tbsp of sesame oil in a skillet, add the chopped onion and minced garlic and fry for 4-5 minutes over medium heat 5) Add the chopped carrot, green pepper, zucchini, the soy sauce, 1/2 cup vegetable broth and 1/3 cup coconut milk to the skillet and let simmer with a lid on for about 5 minutes on low-medium heat 6) Add the textured soy protein, the remaining 1/3 cup coconut milk, the peanut butter, curry powder, smoked paprika and salt/pepper to taste. Let simmer for a further 4-5 minutes or until it reaches the desired creaminess 7) Finally, add the noodles and stir to coat them with the sauce. You can now also add the peanuts and herbs (cilantro or parsley) to taste. Enjoy! #letscookvegan
FOREST FAIRYTALE CUPCAKE by @datesandavocados ⠀ #letscookvegan
Cheesy Nutty Pasta by @theyummyplant 💚 #letscookvegan
Avocado roses on tahini sauce toasts by @fooddeco 💚 #letscookvegan
Buddha bowls by @candicelynnfitvegan 💚 #letscookvegan
Pea Pesto Sweet Potato Poppers by @flora_and_vino 💚 Enjoy! #letscookvegan
Toasty heaven by @talinegabriel 💖🍞🍓 What row is your pick: 1, 2, or 3? Enjoy! #letscookvegan
Abundant Red Fruit platter sorted by @beautyandlifestyle_by_luz 🍉 Enjoy! #letscookvegan
Pecan layered brownies by @panaceas_pantry 🍫 Enjoy! #letscookvegan
Vegan Vietnamese Pho by @ehvegan 🍜 Enjoy! #letscookvegan
Stuffed sweet potatoes with pan fried chickpeas, vegan cheese and cilantro by @elavegan 💛 Recipe Ingredients: 2 medium sweet potatoes Vegan cheese 2 cups of chickpeas, cooked 2-3 tbsp soy sauce 1 tbsp oil 1 tsp smoked paprika Black pepper to taste Chili powder to taste Cilantro for decoration Instructions: 1. Heat oven to 400° F (205° C). Wash 2 sweet potatoes and pierce each one a couple of times with a fork. 2. Place the sweet potatoes on a baking sheet lined with parchment paper or foil. Bake the sweet potatoes until tender, about 50 minutes. 3. While the sweet potatoes are in the oven, heat oil in a pan/skillet and add the chickpeas together with the spices (smoked paprika, black pepper, chili powder) and soy sauce (wheat free if you are GF). Roast on medium heat until golden brown (approximately 4-6 minutes) and stir constantly. 4. After the sweet potatoes cooked for about 50 minutes, cut them carefully and fluff the inside with a fork, add the chickpeas and your favorite vegan cheese. Put the sweet potatoes back into the oven for 5-10 minutes. Enjoy! #letscookvegan