Quinoa pasta with fresh spinach and a cheezy sauce. Sauce ingredients: 3 tbsp sunflower seeds, 1/4 cup cashews, 2 tbsp nutritional yeast, 1/4 orange bell pepper, 1/4 tsp ground mustard seeds, 1/2 garlic clove, 1 tsp dehydrated onion flakes, 1 pinch sea salt, 1 pinch smoked paprika, 1/2 tsp liquid smoke and about 1/3 cup hot water (add more if needed). Blend all ingredients until smooth and serve with the spinach and pasta. #bestofvegan Bowl by @jonathancastrodesigns
Strawberry Raw Cake by @vanelja Crust:
1/2 cup rolled oats
1/2 cup almond flakes
5 fresh dates, pitted
1 tsp vanilla extract
2 cups cashew nuts (soaked for 1 hour and the rinsed)
1/2 cup fresh strawberries
1 ripe banana
1 cup oat milk (or almond milk)
5 tbsp coconut syrup
juices of a half lemon
1 tsp vanilla extract
1/2 cup coconut oil, melted
Cake tin: 18 cm / 7 inches
Cover the bottom of the cake tin with a piece of parchment paper. Place the rolled oats and almond flakes into a blender. Add also the dates and vanilla. Puree until moldable dough. Press the crust on the bottom of the cake tin. Prepare the filling.
Place the cahsews into the blender and belnd until fine crust. Add the strawberries, sliced banana, oat milk, coconut syrup, lemon juice, vanilla extract and the coconut oil. Blend until thick paste. Taste and add some sweeteness or vanilla, if needed. Pour the filling into the cake tin. Place the tin into the freezer and leave for 4 hours or until the cake is solid. Take out of the freezer and let thaw a moment. Top with strawberries. Serve and enjoy! #bestofvegan
CRUST: 1/2 cup whole wheat flour, 1/4 cup maple syrup, a pinch of salt, a splash plant-based milk; preheat the oven to 180C. Whisk all the ingredients. the mixture should look like breadcrumbs. Set on a baking tray layered with baking paper and put in the preheated oven for 15-20 minutes, until golden. Once cold blend until sandy (don't over blend it!). Add 2 tbsp of coconut oil and press onto the bottom of a 8 cm pan. Put in the fridge.
BLACKBERRY CREAM: 1 cup blackberries, 2 tbsp coconut sugar, teaspoon agar agar, 1/2 cup water; put berries, water and sugar into a pan and let it cook for 30 min (add water every now and then). Blend until creamy. Put the cream into a pan, add agar agar and boil for 1-2 min. let it cool off completely.
COCONUT-CREAM PANNACOTTA: 3 teaspoons coconut cream, 2 tbsp soya yogurt, 1/4 cup soya milk, 1 1/2 tbsp coconut sugar (or maple syrup, agave syrup), 1 1/2 teaspoons agar agar, 2 tbsp coconut oil: whip the coconut cream until slightly stiff, add the yogurt and whisk with a spoon. Put the milk into a pan, add agar agar & sugar, keep whisking, let it boil for 1-2 min. add to the coconut cream. Pour the coconut oil onto the cream and whisk again. Pour the mixture onto the base and put it in the fridge. Let it set for a couple of hours. Serve the pannacotta cold and at the blackberry cream just before serving! ENJOY! #bestofvegan
2 cups cooked sushi rice
4 nori sheets, more if needed
black and white sesame seeds, for garnish
For the mushrooms:
1 tbsp toasted sesame oil
1 garlic clove, finely chopped
1 tbsp mirin
1 1/2 tbsp tamari
1/2 tbsp maple syrup
200 gr oyster mushrooms, roughly chopped
for the filling:
1 carrot, julienned
50 gr of purple cabbage, julienned
3-4 pieces of tenderstem broccolini (optional)
1 large avocado, thinly sliced
For the mushrooms, combine the sesame oil, garlic, mirin, tamari and maple syrup in a bowl and add the chopped mushrooms. Let marinate for 5 minutes, then cook on a medium heat until soft and caramelised, 5-7 minutes. Leave aside.
To make the rolls, place a nori sheet on a bamboo rolling mat, shiny side on top. Cover the nori with rice, using wet hands, leaving 2 cm empty on the top.
Arrange the vegetables and mushrooms in a line near the bottom of the sheet and roll up tightly, wetting the empty nori at the top so that it sticks together. Repeat with rest of nori sheets and vegetables, then cut the rolls into pieces and sprinkle sesame seeds over. Serve with tamari for dipping. #bestofvegan#sushi#vegansushi
Buckwheat pancakes by @alexafuelednaturally
1 1/2 cup buckwheat flour
1/4 cup mashed banana
1 3/4 cup almond milk or your choice of plant based milk
1 teaspoon salt
1 tablespoon apple cider vinegar
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
date paste or your choice of sweetener (For date paste)
4-5 dates blended with 4 tablespoons water
jam organics nut butter
1-Sift the flour, baking powder, cinnamon, and salt into a large bowl. Whisk the almond milk and apple cider vinegar together in a small bowl and set aside for 10 minutes. Then add mashed banana and date paste and stir until well combined
2-Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be slightly lumpy.
3-Heat a lightly oiled griddle or use a non stick pan for a no oil option, over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. #bestofvegan
1.5 cups plain flour
1 cup rye flour (can sub oat flour)
1 tbsp cornflour
pinch of salt
1 tbsp baking powder
3 tbsp coconut sugar
1.5 cup almond mylk
1 tsp vanilla extract
1/4 cup rapeseed or coconut oil
1/3 cup aquafaba
3/4 cup dairy-free yoghurt
1/2 tsp each of açai, beet, butterfly pea and matcha powder
1/8 tsp turmeric
Mix all dry ingredients together in a large bowl and make a well in the middle. Pour in all the liquids apart from the aquafaba and mix to incorporate.
In a well cleaned, small mixing bowl, use an electric whisk to whip up aquafaba for about 8 minutes, until soft peaks form. Fold through the waffle mix and spoon into preheated waffle iron. Cook until golden and crispy.
Divide the yoghurt between 5 small bowls and mix a different powder into each. Layer on waffles with fresh fruits. Leftover batter can keep in the fridge for up to two days, but best eaten when fresh. #bestofvegan
Raw chocolate & salted caramel smoothie by @happyhealthblog
•6-8 fresh dates
•1 tbsp nut butter
•1 tbsp tahini
•2 frozen bananas
•2 cup plant based milk
•1/2 cup oats
•1 shot of espresso (optional)
•2-4 tbsp raw cacao
Raw chocolate sauce
•4 tbsp agave or maple syrup
•4 tbsp raw cacao
1-Make the salted caramel by blending all ingredients in a food processor. (Don't forget to remove the seeds from the dates)
2-Make the chocolate smoothie by blending all ingredients in a high speed blender until really smooth.
3-Make the raw chocolate sauce by blending or simply mixing the syrup with the raw cacao.
4-Assemble the smoothies by dividing the caramel in two medium large glasses. Then pour the chocolate sauce on the inside of the glass. Pour the smoothie in the glass and use a straw or a spoon to create a nice swirl on the inside of the glass.
1/2 cup smooth peanut butter
1/4 cup hulled tahini
1/2 tsp good-quality salt
3 Tbsp ceres organics rice malt syrup
1 Tbsp maca root powder
2 Tbsp coconut flour
Chocolate coating ingredients
1/4 cup cacao butter
1/4 cup coconut oil
3/4 cup raw cacao powder
1 tsp vanilla extract
2 Tbsp rice malt syrup
To make the balls
1. Add peanut butter, tahini and rice malt syrup to a medium mixing bowl and stir with a spoon until even and well combined.
2. Sift in coconut flour, salt and maca powder, and mix through until a stiff dough forms. If your mixture is too runny (it should be stiff enough to roll) and extra coconut flour.
3. Measure out 1 Tbsp of the mixture and, using wet hands, roll into a ball shape. Place on a parchment-paper lined tray. Repeat with remaining mixture and then set in the freezer for 1 hour.
In the meantime, get your chocolate mixture ready.
1. Grate cacao butter and set in a heat-proof bowl over a saucepan over simmering water. Melt slowly (if you want to keep the chocolate raw, do not let it exceed 45 degrees C). 2. Once liquified, add remaining ingredients, and whisk together until smooth.
3. Remove chocolate from heat and set aside to cool and thicken.
4. Remove balls from freezer and, using a fork, dip each ball into the chocolate and set again on the parchment paper. If needed, set the chocolate in the freezer until firm (you will not need to do this step in cooler weather). Store in an air-tight container in the fridge (1 week) or freezer (1 month). #bestofvegan
4 medium size soft flour tortillas
1/2 green pepper, sliced
1/2 red onion, sliced
1/2 cup black beans, cooked and ready to use
the juice of a lime
some salt and pepper
2 tbsp olive oil
some fresh cilantro
for the quesadilla sauce:
1/2 cup raw cashews
a sun-dried tomato
1/2 cup almond milk
1 tbsp nutritional yeast
a pinch of sea salt
1 tsp olive oil
for the mango spice sauce:
1/2 red onion, chopped
a pinch of chilly flakes
juice 1/2 lime
1 tsp olive oil
In a medium size pan, start by pouring the oil, once warm, add the onion and cook it at medium heat for 7 minutes or so, once tender, add the sliced pepper.
Do exactly the same process, cook for another 7 minutes at medium heat and once tender add the black beans, then add a pinch of salt and pepper, cook for 5 minutes more and you are done.
To prepare the avocados, just mix the avocados with the juice of a lime, add some fresh cilantro and some salt and pepper too.
Turn on your oven to 200ºC to warm up the tortillas, whilst the tortillas are warming up, we´ll make the quesadilla sauce and spicy mango sauce.
This step is so easy, just blend the ingredients listed above for each of the sauces, quesadilla sauce and spicy mango sauce.
To serve these vegan avocado quesadillas, start by adding to each tortilla some of the filling with the pepper, onion and beans, then add some guacamole, quesadilla sauce and serve the spicy mango sauce on the side so everyone can be served. Enjoy! #bestofvegan
1 1/2 cup almond meal
1 cup semolina flour
1 tsp baking powder
1/2 cup coconut oil
1/2 cup maple syrup
2 tbsp plant mylk
1 tsp flax meal with 2 tbsp water
Zest and juice of 1 lime
Preheat oven 180C.
Combine all of the dry ingredients in a bowl, in another bowl combine the wet. Pour the wet into the dry and stir to incorporate. Generously grease a muffin tray with coconut oil and spoon in the batter (fill to the top). Bake for 15minutes. Meanwhile make the lime syrup.
1/2 cup agave syrup
1/3 cup lime juice
Add both ingredients to a saucepan and simmer on low heat for 5-10 minutes or until the sauce has reduced/thickened. Once the cakes are baked spoon over some of the lime syrup and let them soak/cool in the muffin tray. Once cool, remove cakes for tray and top with extra syrup and coconut yogurt! #bestofvegan
Vanilla almond chia pudding by @miss_gruenkern
25g chia seeds mixed with 200ml almond milk, 1 tsp almond butter, 1 pinch vanilla and 1 tsp maple syrup. Topped with fresh cherries. Note: chia pudding is best when you let it sit in the fridge for a few hours or overnight. #bestofvegan
Maple Sriracha tofu bowl by @thebirdfeednyc rice noodles, edamame, carrots, maple Sriracha baked tofu, pickled ginger, purple cabbage & an avocado rose with black sesame seeds
Maple Sriracha Baked Tofu
• 1 block of extra firm tofu (12-15 oz)
• 2 tbsp. + 1 tsp. Sriracha sauce
• 2 tbsp. reduced sodium soy sauce
• 2 tbsp. maple syrup
• 1 tsp. sesame oil
- Press tofu and cut into 1 inch cubes.
- Mix Sriracha, soy sauce, maple syrup and sesame oil.
- Marinate tofu in sauce for 30 minutes, reserving two spoonfuls of marinade to add halfway through cooking.
- While tofu marinates, preheat oven to 400F
- Line a baking sheet with parchment paper and spread the tofu pieces evenly on the pan.
- Bake for 15 minutes.
- Remove from oven, turn tofu pieces over and cover in the reserved marinade.
- Bake for another 15-20 minutes or until the edges are crispy. #bestofvegan
Preheat oven to 200 C.
Peel the bananas and mash them with a fork.
Mix the flax eggs and coconut sugar in the bananas.
Measure oats, coconut flakes, cinnamon and baking powder in a bowl and mix well. Add the mixture in the banana mash.
Pour and tap even in a greased oven proof pan.
Cut the plums in half and remove the stones. Place the plum halves on the bake cut side down.
Bake for 40 minutes.
Serve hot or cold with some vegan vanilla nicecream.
Breakfast burritos by @mindfulmillee and @plantbasedjudy Exclusive recipe from their ebook “Plantbased Breakfasts”:
Prep time: 10 minutes
Cook time: 40 minutes
‣1 red onion, chopped
‣2 tbsp vegetable oil
‣1 can black beans
‣1 can pinto beans
‣1 can chopped tomatoes
‣1/4 cup tomato puree
‣1 tsp garlic powder or 1 tsp chopped garlic
‣1 tbsp curry powder
‣1/2 tsp cumin
‣2 tsp smoked paprika
‣salt & pepper
‣3 large sweet potatoes
‣2 tbsp vegetable oil
27.Preheat the oven to 200C.
28.Peel and chop sweet potatoes into chunks. Place on a baking tray and drizzle with oil, then season with salt, pepper and, smoked paprika and chilli. Roast until soft - around 20-25 mins.
29.In the meantime, fry the red onion in vegetable oil until soft. Add the beans, tomatoes, tomato puree and spices. Allow to simmer until the cooked through, for around 10-15 mins.
30.Scoop some of the filling and place in the centre of a tortilla. Add in guacamole, salsa, lettuce, rice and jalapeños if desired. Fold in the edges, then roll up. Wrap in foil.
31.Store in the fridge or freezer. For a quick, salty breakfast on the go, defrost and heat in the oven at 180C or in the microwave. #bestofvegan
250g cooked Beetroot
80g grated zucchini (liquid squeezed out)
1 cup quick oats
1 shallot sliced
1 tsp cumin powder*
1/2 tsp ground coriander*
1/4 tsp chili flakes (to taste)*
1 tsp mustard powder or wholegrain mustard*
2 tsp cashew or almond meal (for a creamier consistency)
1/4 cup sunflower seeds (optional for crunch)
A handful of fresh parsley and coriander chopped
Salt & pepper to taste
Blend the Beetroot until as smooth as possible, add the remaining ingredients and blend again, adding the oats until it forms a consistency to make into patties.
Divide into 6 and form into patties
Put in the fridge to set for 30 minutes if possible
Cook in a frypan with a little coconut oil for 2-3 minutes each side.
Freeze remaining patties for later use.
*change the spices to suit your own preferences. #bestofvegan
@REBBL "Post Workout ‘Morning Kick’ Protein Shake" (serves 1 as a meal or 2 as a snack)
1 bottle of @REBBL Cold-Brew Protein
1-2 frozen bananas (depending on how hungry you are)
1 cup of baby spinach
2 tbsp (1/8 cup) of unsweetened shredded coconut, optional
1/2 tsp vanilla extract
1/2 tbsp chia seeds
1/2 tbsp hemp seeds
1.Blend all ingredients until smooth. You’ll get the best results using a high-speed blender, but any blender will do!