vegan-yums:

Herbed Cashew Cheese & Spicy Tomato Jam / Recipes

vegan-yums:

The best damn guacamole / Recipe

veganfoody:

Vegan 7 Layer Dip

carogetsfit:

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE

• ½ clove of garlic
• 1 handful of fresh spinach
• 8 walnut halves
• 1 handful fresh basil
• 4 sun dried tomatoes
• 3 tbsp of lemon juice (the more the better)
• salt and pepper to taste

This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Woah yeah.

(Source: theveggieblackboard)

vegan-yums:

Avocado Eggrolls Recipe :: Vegan rolls / Recipe

alloftheveganfood:

Vegan Colorful Snack Round Up

Vegan Rainbow Lasagna Veggie Stacks (GF)

Rainbow Salad (GF/NF/raw)

Vegan Cashew Cheese Chard Wraps

Three Color Hummus

Bell Pepper Rainbow Salsa (GF)

Those Beautiful Spring Rolls

Easy Hummus Spiral

Vegan Sushi Roll

Rainbow Roast Veggie Salad

Tutti Frutti Vegan Rainbow Smoothie (GF/NF/SF)

vegan-yums:

Vietnamese Spring Rolls with Crispy Tofu

(Source: vegan-yums)

vegan-yums:

Red pepper and mango summer rolls / Recipe

piecesinprogress:

In my experience, take out style sesame anything is usually both delicious and so unhealthy it’s best to just forget I know anything about nutrition haha! So when I set out to make my sesame style tempeh, I wanted to retain all that rich flavor without the breading, frying, or masses of oil. The result was marinading the tempeh to really spread the flavor throughout and giving it a double shot of sesame through both seeds and the absolutely flavor packed sesame oil. You can use this recipe with whatever protein you like, I picked tempeh because it holds its shape so well. I hope this recipe inspires you to play around with make-in-take-out!

vegan-yums:

Super Seedy Granola Bars

veganinspo:

Miso Soup

wakeuphealthy:

Nutritious Nutella

Makes 1 jar

- 1 cup of hazelnuts

- 1 cup of medjool dates

- ½ a cup of water

- 2 tablespoons of pure organic maple syrup (please don’t use one with nasty additives)

- 1-2 heaped tablespoons of raw cacao powder (depending on how rich you like it)

Optional: ½ a ripe banana – gives a very subtle, but very delicious flavour!

Start by soaking the hazelnuts in water overnight, or for at least six hours – this is so important and the recipe just won’t work if you don’t do this! To soak simply place the nuts in a bowl and cover them with filtered water, then leave to one side. Once you are ready to make the Nutella drain the water from the bowl and discard it. Then place the nuts in a food processor with the pitted dates, fresh water, maple syrup and raw cacao (if you want the banana touch then add the banana at this point too) and blend for about 5-10 minutes, until a very smooth paste forms. Then store it in an airtight jam jar in the fridge. Enjoy!

http://deliciouslyella.com/nutritious-nutella-vegan-sugar-free/