1/4 cup of frozen dragonfruit.
2 frozen bananas. .
1/3 cup of cauliflower. .
1/2 cup of almond milk.
combination of moringa, blumajik and beet crystals. . Blend all ingredients until smooth. Top with fresh dragonfruit and mint. Enjoy! #bestofvegan
RAINBOW PANCAKES by @chocolatecoveredkatie •1 tsp pure vanilla extract •1 1/2 tsp white or cider vinegar •1 1/2 tbsp pure maple syrup •1/3 cup plant-based milk •1 tbsp oil OR more milk
•1/2 cup spelt, white, or oat flour
•3 tbsp rolled oats
•scant 1/4 tsp salt •1 tsp baking powder .
Blue: 1/16 tsp blue spirulina
Indigo: 3/4 tsp acai powder
Red: pinch beet powder
Orange: 1/8 tsp turmeric
Green: 1/16 tsp spirulina
yellow: no additions .
Whisk together the first 5 ingredients. Let sit 10 min or more. In a separate bowl, stir remaining ingredients. Pour wet into dry and whisk to form a batter. (If batter is too thin, just add a little extra flour until you achieve a pancake-esque batter. If too dry, add a little milk.) For fluffiest pancakes, let the batter sit in the fridge 10-15 min now before proceeding. Portion into 6 small bowls, and add the colors. Grease a skillet and place over medium heat. When the pan is hot, drop on small ladles of batter. With a spatula, flip when the edges begin to look dry. Let cook 1 additional min before removing from heat. Re-grease skillet after each set. Serve with vegan ice cream:) #bestofvegan
1 x 400g tin diced tomatoes
200g steamed chopped cauliflower
2 cloves garlic minced
1 tsp granulated stevia
1 onion diced finely
1 tsp dried mixed herbs
1 bay leaf
1 Tbsp nutritional yeast
2 cups vegetable stock
1/2 tsp salt (to taste)
1/2 tsp black pepper (to taste)
Sauté the onion in a splash of the stock for 5 mins
Add garlic and cauliflower and cook for another 2 minutes adding liquid as required to avoid sticking
Add tomatoes, herbs, sweetener, S&P and 1 cup of stock and cook for 10 minutes
Remove from heat, add nutritional yeast and blend until smooth, adding remaining stock as required to your desired consistency.
Stir through a handful of chopped fresh basil
Serve over your favourite pasta. #bestofvegan
COOKIE DOUGH OVERNIGHT OATS by @nubskitchen
Base: 50 g oats, 130 ml soy milk, 1 tsp vanilla extract Cookie dough: 1 can chickpeas (265g drained weight), 1 tbsp peanut butter, 3-4 tsp vanilla extract, 1 tsp agavesyrup and 2 handfuls vegan chocolate chips
Mix together oats, milk and vanilla extract in a jar. Leave to soak in the fridge overnight.
Drain, rinse and pat chickpeas dry. Add all cookie dough ingredients in a food processor and blend until you get a soft but firm dough. If too dry add a splash of soymilk or water. Transfer to a bowl, add chocolate chips and combine well.
Serve overnight oats with 1/4 or more part of the cookie dough. Form rest of the cookie dough into balls or just eat with a spoon (as a snack). #bestofvegan
1/4 cup almonds
1/2 cup oats
1/4 cup cashews soaked overnight (or 2-3 hours in hot water)
1/4 cup maple syrup
1/3 cup strong coffee (the amount of 2 espresso shots)
1 tbsp cocoa powder
pinch of salt
Process all the ingredients until smooth. Transfer to a mold and freeze for about 30 minutes.
3/4 cup cashews soaked overnight (or 2-3 hours in hot water)
1/4 cup coconut cream (thick part from the can)
1 tbsp liquid coconut oil
2 tbsp lemon juice
3 tbsp maple syrup
1/2 tsp vanilla bean powder
Process all the ingredients until smooth and creamy. Pour it over the cake base and freeze for at least 2 hours. Take out 15-20 minutes before cutting and serving. Sprinkle some cocoa powder on top and enjoy! #bestofvegan
1¾ cup oat flour (grind up oats!)
¼ cup cornstarch
¾ cup coconut sugar
2 teaspoons baking powder
1 teaspoon salt
¾ cup non dairy milk
2 ½ teaspoon lemon juice or ACV
2 flax eggs (2 tbsp flax meal w/ 6 tbsp hot water)
2 tablespoons coconut oil, melted
1 tablespoon freshly-squeezed lemon juice
½ teaspoon pure vanilla extract
3 teaspoons grated lemon zest
Coating (can omit or glaz instead): ½ cup coconut sugar
4 teaspoons grated lemon zest
3 tbsp non dairy butter or coconut oil, melted
Heat oven to 425 degrees F. Combine 3/4 cup non dairy milk & 2 1/2 tsp ACV in a small bowl and let sit for 10 min. This is your "buttermilk". Make your flax eggs. Then combine flour, cornstarch, coconut sugar, baking powder and salt in a large bowl. Add your flax egg, "buttermilk", coconut oil, lemon juice,vanilla extract, lemon zest and whisk until it's not lumpy. Don't mix too much!
Spray donut pan and even distribute your batter.
Bake for 9-10 minutes or until holder brown edges appear. Let cool on pan or on rack.
For coating, mix sugar & lemon zest in a food processor until finely ground. Dip in coconut oil or butter(you don't have to!) And then top with the lemon Coating. ENJOY. #bestofvegan
Nicecream jars by @oatmeal_stories
Blue nicecream: two frozen bananas, 1 tsp blue spirulina powder and a small handful of frozen blueberries combined in the food processor until smooth. Pink nicecream: two frozen bananas, a handful of frozen raspberries and another handful of frozen blackberries combined in the food processor until fluffy (you can leave out few berries and add them at the end of blending in order to get berry chunks if desired). Top with toppings of choice like vegan chocolate. #bestofvegan
Fishless Fish Fingers by @thedreamyleaf Recipe as posted on dreamyleaf.com:
Serves: Makes 8
2 nori sheets
2 tablespoons coconut oil (more for pan frying)
1 medium red onion, chopped
1 can (9.9oz) jack fruit, drained
½ cup cooked white beans
2 tablespoons capers
1 teaspoon dijon mustard
1 tablespoon nutritional yeast
a pinch of turmeric
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
Salt and black pepper, to taste
½ cup bread crumbs
Toast the nori sheets one by one in a pan until they get crisp and easy to crumble.
In a food processor, crumble the nori sheets into small flakes. Transfer to a large bowl and set aside.
Pulse the jackfruit in the food processor a few times, leaving a chunky texture. Add to the bowl.
In a sautéing pan over medium high heat, cook the onions for 5 minutes.
Transfer the onions to the bowl together with the rest of the ingredients except the bread crumbs. Grind into a mushy mixture and transfer into the bowl, combining well with the jackfruit and the nori flake.
Pour the breadcrumbs into a small bowl. Take walnut-sized amounts of the mixture and shape into fish fingers. Cover with breadcrumbs.
Coat a frying pan with coconut oil and heat over medium-high. Cook the fish fingers on both sides until they develop a golden-brown crust. #bestofvegan
Simple Chickpea Curry by @voilasassi
250g cooked chickpeas, 150g coconut milk, 100g crushed tomatoes, 50g presoaked cashews, 2 tbsp ground turmeric, 1 tsp ground ginger, 1 tsp garlic powder, 1/2 tsp ground coriander, salt to taste. *
For the sauce, mix all the ingredients in a blender except the chickpeas until smooth and then let it simmer with the chickpeas for 10-15 min. Serve with rice. #bestofvegan
• chickpeas (2 cans or about 250 g dried chickpeas before cooking.)
• 2 small beetroots (boiled)
• 5 sp water from chickpeas
• 2 sp. lemon juice
• 2 tsp. dried cumin
• 2 sp tahini
• 2 garlic cloves, minced
• half an onion
• 3 tablespoons chickpeas flour (or wheat flour)
• salt & pepper to taste
~ put all ingredients an a mixer and blend until you have a smooth (but still a little rough) texture. Add dried coriander or fresh parsley if you want to add a little extra taste. You can also add a tsp of oil and sesame seeds on top and serve with a veggie salad or bread. #bestofvegan
Whole Wheat Galette Crust
1 1/2 cups whole wheat pastry flour
3/4 cup vegan butter
3 tbsp organic sugar
1/4 tsp sea salt
3 tbsp ice water
3 apples red and green
2 tbsp organic sugar, plus more for sprinkling
1/2 tsp cinnamon
1 tbsp agave nectar or maple syrup
1 tbsp vegan butter
1/4 tsp orange zest
1 tsp non-dairy milk
Whole Wheat Crust:
Combine the pastry flour, sugar, and salt in a food processor. Pulse a few times until even. Add the vegan butter and pulse 12-15 times until butter forms pea sized clumps. Slowly stream in the ice water while pulsing. Continue pulsing until the mixture looks even, but stop before it forms into a solid mass. Form the dough into a ball in your hands, then roll it into a large disk on a floured surface. Cover with plastic wrap and refrigerate for 1 hour.
Apple Filling and Galette Assembly:
Peel, halve and core the apples and slice them crosswise 0,5cm thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 200 degrees Celsius. On a lightly floured work surface, roll out the pastry to a circle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 cm of the edge. Drizzle the agave or maple syrup over the chopped apples then sprinkle with orange zest and allspice. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with pieces of vegan butter. Carefully fold the pastry edge up and over the apples to create a 1 cm border, pinching together any cracks in the crust.
Brush the non-dairy milk on the edges of the crust and sprinkle with a bit of sugar. Bake at 180 Celsius (350F) for about
30 min. #bestofvegan
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Green Avocado Gazpacho by @aboutthatfood Recipe as posted on aboutthatfood.com:
1 ripe avocado
250g (1 cup) of plant based natural yoghurt
1 tbsp fresh mint
2 tbsp fresh basil
1 small handful of fresh spinach
2 tbsp of almond butter
1 tbsp of lemon juice
1 tsp wheatgrass powder (optional)
1 tsp salt
pepper to taste
Simply add all of the ingredients into the blender and blend until a smooth but thick, creamy soup forms. If the soup turns out to thick for you, add some more cucumber or water.
Place in the fridge for 1-2 hours to chill before serving. #bestofvegan
French Toast by @emerson_cooks
- sourdough bread
- 1 cup almond mylk . - 1 tbsp ground flaxseeds - 1 tsp vanilla powder
- 1 tbsp coconut sugar
- 1 tsp nutritional yeast (optional) - coconut oil for frying
In a shallow bowl mix all of the ingredients (except bread). Add coconut oil to a pan and heat over medium heat. Soak slices of bread in the mixture, flip bread over to ensure all sides are evenly coated. Add slices to the pan and cook for 3 minutes on each side. Serve with macerated strawberries, maple syrup and coconut cream/yoghurt! #bestofvegan