One serving soups have been my life this month 🙌🏼 - lemony orzo tomato soup with a ton of veggies. Recipe will be up tomorrow on my what I ate Post. I linked yesterday’s what I ate Post in my bio so go check it out! Hope you’re having a good Monday!
91 761416 hours ago
Happy Monday!!! Almost forgot to share my yummy breakfast from this morning! 😱 I made a chickpea veggie scramble using @bobsredmill garbanzo bean flour, @hilaryseatwell breakfast sausage, avo and strawberries. Off for a busy/ fun day! 🙈Have the best day friends!
🥑 VEGAN SOYRIZO AVOCADO BURRITO 📷 by @joesveganfoodgram filled with Vegan Soyrizo, Avocado, Black Beans, Brown Rice. Lettuce, Pico de Gallo. Share with a friend! #thevegansclub 🥑
Watch the most trendy video vegan-recipes at @thevegansclub.videos 🎥
Join our facebook group at TheVegansClub Group 💗
And explore our favorite vegan books & products following the link in our bio 😘
19 79213 hours ago
So it's official, you guys seem to like the sweet+ savory combo as much as I do! If you were into the flavors in the sandwich I posted earlier today, I think you're going to love these Miso-Tahini Cookies. Usually I dip them in chocolate before sprinkling the sesame seeds, but I decided to switch things up with a little chocolate splatter. Find the recipe on page 198 of my cookbook and if you don't already have it, follow the link in my bio to get your copy!
Another fun day in the books and im not ready for school tomorrow or the long weekend to end 🙈. Haha! Buttttt did have a yummy dinner to make it all ok. Haha! @eatbanza pasta drenched in @thehoneststand spicy nacho dip, sautéed spinach, green beans, and red pepper flakes! 🤤Enjoy your night babes! 💕
I all but snatched this out of someone’s hands I was so desperate to get the last reduced one! Finally trying some of the new @wickedkitchenfood range from Tesco! The Hoi Sin Mushroom Wrap was so good! Need to work my way through everything else now! 🌱💚
Vegan cheesecake tarts, which are easy to make, gluten-free, refined sugar-free, nut-free, and 100% plant-based. The recipe requires no baking. A creamy and delicious dessert which is ready in no time.
200 g dates
1/2 cup whole flax seeds or any other nuts/seeds of choice (80 g)
2 tbsp sunflower seed butter or any seed/nut- butter of choice (40 g)
3 tbsp cocoa powder
1 tbsp raw agave syrup or maple syrup (20 g)
3/4 tsp vanilla extract
260 g silken tofu or regular tofu
1/3 cup coconut milk canned (80 ml)
4 tbsp raw agave syrup or maple syrup (80 g)
1 1/2 tbsp coconut oil melted (21 g)
Juice of half a lemon
1 tsp vanilla extract
Grind the flax seeds in a coffee grinder (or food processor) until they turn into a powder. You can also use 80 g of store-bought GROUND flax seeds but make sure the flax meal is fresh
Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers
Spread the crust evenly in six 4-inch tart pans, set aside
Now blend all ingredients for the cream filling in your food processor or high-speed blender until it's smooth and creamy
Spread the cream filling onto the crust and add your favorite toppings (e.g. blueberries or other fruits, chocolate chunks or some nut/seed butter). Put the tart pans in the freezer for about half an hour to one hour to set
Let the vegan cheesecake tarts thaw before you enjoy them. Store leftovers in the freezer .
Um aperitivo? O creme para barrar de tomate e pinhões da Simply Raw é o aperitivo perfeito para toda a família. Sem glúten, sem aditivos nem açucares adicionados. 100% vegan.🌿 ❗ E agora, 3x2 nesta e outras marcas de alimentação selecionadas. Promoção válida até 19/01/2018 às 13:00h (GMT＋1). ✅ Acede ao produto e marca directamente através do link do nosso perfil 🔺
1 111:00 PM Jan 16, 2018
Hola to our our LA and South Cali friends 👋 We’re spending the month of March over your neck of the woods and need some vegan cafe and restaurant suggestions 🙏 Please tag your favorites that we must try 💚 Also who’s keen on a meet-up? 🌱
Vegan breakfast idea by @ehvegan 💗
Frozen bananas and frozen strawberries blended up and served on a quick chia pudding. recipe below:
1/4 cup chia seeds
1 cup dairy free milk (like cashew)
1/2 tsp maple syrup
Shake it all up, let it sit for 15 minutes in the fridge. Shake it up all over again. Put back in the fridge for another 30 minutes then you’re good to go! #bestofvegan