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Best Of Vegan
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#BestOfVegan by @kimjuliehansen NYC. Daily Recipes & Food Stories. Your #1 Resource for Vegan Cooking. Our Cookbook: @veganreset

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Stuffed pasta with cauliflower and spinach by @_vegannabelle_ 💚 ingredients: 350g pasta shells 2 tsp olive oil fresh basil leaves for topping Ingredients for the filling: 600g cauliflower (I used frozen) 4 handful fresh spinach 1 onion 3 garlic cloves about 50ml soy cooking cream 1 tsp soya sauce 1 tsp dried oregano salt and pepper to taste Ingredients for the tomato sauce 600ml sieved tomatoes 200ml soy cooking cream 1 onion 3 garlic cloves 1 tsp tomato paste 2 tsp dried oregano 1 tsp dried thyme salt and pepper to taste 1. Cook pasta, set aside and add some olive oil over them so that they don‘t stick. 2. For the filling: Heat 2 tsp olive oil in a pan at medium heat. Chop the onion and the 3 cloves of garlic. After that fry them for a few minutes until the onion gets glassy. Add cauliflower and 3 tsp Water in the pan. Cook the cauliflower at medium heat until soft (ca. 10min). Then mix the ingredients of the pan with the spinach, soy cooking cream and the spices in a blender until you have a creamy consistency. 3. For the tomatoe sauce: Heat 1 tsp olive oil in a cooking pot and fry the chopped onion and garlic cloves. Add tomato paste and agave syrup, fry for about 1 minute at medium temperature. Then add the tomatoes, soya cuisine and dried herbs. Finally season with salt and pepper to taste. 4. Preheat the oven to 200C/400F top and bottom heat. Spread the tomatoe sauce on two big baking dishes (approx. 20x30). Stuff each shell with a tbsp. of filling and place them next to each other in the baking dishes. Drizzle about 1 tsp olive oil over each baking dish with shells, let them in the oven for 20-25 minutes. Serve with fresh basil and spinach leaves. #bestofvegan

Vegan Blueberry Lemon Poppy Seed Muffins by @rainbowplantlife 💜 . Makes 12 muffins Ingredients 1 extra-large lemon, or 2 small lemons 1/3 cup almond milk or other non-dairy milk 1 1/2 cups all-purpose flour + 3 extra tablespoons (For rolling in the blueberries to prevent them from sinking.) 2/3 cup almond flour or meal 2 tsp aluminum-free baking powder 1/4 tsp fine sea salt 1/2 cup coconut yogurt or other non-dairy yogurt 2/3 cup pure maple syrup 1 large ripe banana, mashed 2 tbsp refined coconut oil, melted (or a neutral oil of choice) 1 tsp pure vanilla extract 2 tbsp poppy seeds 1 cup fresh blueberries For serving (optional): Lemon Icing (recipe below) and extra lemon zest . Lemon Icing 1 cup organic powdered sugar 1-2 tbsp almond milk or other nondairy milk Juice of 1/2 lemon Directions Preheat the oven to 425°F/220°C. Line a standard 12-cup muffin tin with liners. Zest the lemon(s) to get 1 tablespoon of zest, and then juice to get ¼ cup juice. Mix the lemon juice with the almond milk and set aside - it will quickly curdle, like buttermilk. In a large bowl, combine the 1 ½ cups flour, almond flour, baking powder, and salt. Make a well in the center and then add in the lemon zest, almond milk-lemon juice mixture, yogurt, maple syrup, mashed banana, oil, and vanilla. Stir the wet ingredients into the dry with a wooden spoon, stirring until they're just mixed - about 12 strokes. The batter should be lumpy and not smooth. Overmixing will cause the muffins to become dense. Toss together the blueberries with the extra 3 tablespoons of flour. Using a silicone spatula, fold the poppy seeds and blueberries into the muffin batter. Using a cookie dough or mini ice cream scoop, dollop the muffin batter evenly into the prepared muffin cups. Reduce the temperature to 350°F/175°C and bake the muffins for 23-25 min, or until a toothpick inserted in the center comes out with just a few crumbs. If desired, make the Lemon Icing. Whisk together all of the ingredients in a bowl until you achieve your desired consistency. Add more liquid for a thinner glaze. Drizzle a little icing onto each muffin and top with a zest of lemon. [as posted on rainbowplantlife.com]

VEGAN CHICK’N RAMEN STIR FRY by @vegantraveleats ❤️ Serves 3-4 people INGREDIENTS 2 (3.5 oz) packages vegan ramen noodles, flavor packets discarded 4 cloves garlic 2 tsp grated fresh ginger 4 Green onions, white and light green parts minced and dark green parts separated and sliced for garnish 5 oz shiitake mushrooms, sliced and stems trimmed 2 ½ cups shredded green cabbage ¼ cup rice vinegar ¼ cup soy sauce ¼ cup water ½ tsp sugar 1 8oz-10oz package vegan chickn strips 3 tsp Peanut oil or sesame oil Sriracha if desired for serving DIRECTIONS Cook your ramen noodles according to package instructions, drain and run under cold water and set aside. Cook vegan chick’n strips in a large skillet according to package instructions. Remove and set aside on a plate. Heat 1 tsp of peanut oil in the skillet over medium heat. Add the white and light green parts of the green onions with a pinch of salt and sauté for 3-4 minutes until softened. Raise the temperature to medium-high heat, add sliced shiitakes, shredded cabbage, and another tsp peanut oil and sauté until softened, 12-15 minutes. While that is cooking down, combine soy sauce, vinegar, water, and sugar and set aside. Make a little hole in the middle of the pan, add last tsp peanut oil then add minced garlic cloves and grated ginger and sauté for about 30 seconds until fragrant, stir to combine. Add vegan chicken and ramen noodles gently stir to combine until warmed, add soy sauce mixture and sauté for another 2-3 minutes until everything is nice and glazed and the liquid is absorbed. Garnish with 2 tablespoons of sliced green parts of the green onions, and sriracha is desired, and serve! [as posted on vegantraveleats.com] #bestofvegan

Vegan pantry goals via @talinegabriel 💗 #bestofvegan

Vegan Banana Bread by @healthylivingjames 🧡 . Serves: 8-10 big slices Ingredients: 5 ripe bananas 150g gluten free self raising flour 100ml unsweetened vegan milk 3 tbsp maple syrup 1 tbsp baking powder 1 tsp cinnamon 100g pecans or vegan chocolate, crushed — 1.Pre-heat your oven to 200C/400F 2.To a large mixing bowl add 4 ripe peeled bananas and mash with a fork 3.Now add the flour, milk, maple syrup, cinnamon, baking powder and mix 4.Add around 3/4 of the crushed pecans/chocolate and mix again 5.Pour the mix into a small/short lined bread baking tin. 6.Slice a banana down the middle and push into the top of the mix and top with leftover pecans/chocolate  7.Place in the oven at 200C/400F for 35-45 minutes 8.Allow to cool for 15-30 minutes before slicing. #bestofvegan

Vegan Snickers-Style Ice Cream Cake by @thetastyk (swipe left for the recipe video) 💗 —•—Ingredients—•— Base: 1 cup oat flour 1/3 cup peanut butter 2 Tbsp maple syrup Cream filling: 1 cup raw cashews, soaked for 4-6 hours 1/2 cup full-fat coconut milk (canned) 4 Tbsp coconut butter/oil, melted 3 Tbsp maple syrup 1/2 tsp vanilla extract Salted caramel: 3/4 cup full fat coconut milk 1/2 cup peanut butter 5 Tbsp coconut sugar pinch of salt 3/4 cup peanut halves (unsalted) Chocolate ganache: 7oz (200g) 70% cacao vegan dark chocolate 1/2 cup coconut milk —•—Method—•— 1. Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides. 2. For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer. 3. Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes. 4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. 5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer. 6. Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).
 #bestofvegan

MISO RAMEN by @alexafuelednaturally 🧡 . Miso Vegan Ramen Serves 2 6 cups filtered water 1 1/2 tbsp vegan bouillon paste (I used vegetarian “Beef”) 3 green onions 3 inch piece of fresh ginger, peeled and sliced 1 can slices bamboo shoots (8 ounce can) 3 garlic cloves 2 1/2 tbsp miso paste 1/2 cup spinach, roughly  chopped Small bunch cilantro, for garnish 1/2 cup frozen corn 1 avocado, sliced 4 ounces Cremini mushrooms, sliced 2 ramen noodle packets (each 3.5 ounces... toss out the seasoning packets and only use noodles) Crispy tofu: 1/2 container firm tofu (7 ounces), cubed 1 1/2 tbsp corn starch 1/2 tsp salt Avocado oil or coconut oil Method: 1. Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes. 2. Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper. 3. For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! (I used a grill pan, so if you want the grill marks, go for it!) 4. Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl. 5. Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.) Divide noodles between two bowls, add the spinach,avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime. Enjoy! #bestofvegan

No bake mango apricot tart by @bos.kitchen 🧡 . Summer fruit tart - makes 1 9inch tart . Crust . 1.5 cups gluten free oats 1/2 cup pecans 2 tbsp ground flaxseed 1 cup medjool dates, pitted 3 tbsp maple syrup 3 tbsp coconut oil, melted . Filling . 1 mango, peeled and sliced 2 nectarines 3 apricots 1/4 cup orange juice 1 lemon, juiced 3 tbsp maple syrup 1 can coconut milk 2 tsp agar agar 1 tbsp arrowroot powder . Prepare crust by blending oats, pecan and flaxseed in a food processor until crumbly. Add in dates, syrup and coconut oil and blend until it combined, it should stick together easily between your fingers. Press into tart tin and set aside in the fridge. Prepare filling by adding mango, nectarines, apricots, orange and lemon juice to a blender and process until smooth. Press the pulp through a sieve into a small saucepan. Add maple syrup, coconut milk, agar agar and arrowroot to the pan, stirring well and bringing to a gentle simmer for 5 minutes. Stir thoroughly until smooth and cook for a further 3 minutes. Pour into tart shell and chill for at least 2 hrs. Top with fresh fruits and mint. #bestofvegan

4 Ingredient Flourless Chocolate Cake by @thebigmansworld 💗 . Ingredients 1 medium overripe banana 2 tbsp smooth almond butter, can sub for any nut or seed butter of choice 2 tbsp cocoa powder 2-3 tbsp dairy-free chocolate chips Instructions Grease a microwave or oven safe ramekin and set aside. In a blender or large mixing bowl, add all ingredients, except for chocolate chips, and blend/mix until a smooth batter remains. Stir through chocolate chips, reserving a few for the top. Cook in the microwave for around one minute. If you use the oven, bake for 10-12 minutes at 350F, or until a toothpick comes out 'just' clean. Notes: This cake has no eggs so you can enjoy it barely cooked- It will be super gooey and moist. [Recipe as posted on thebigmansworld.com] #bestofvegan

Strawberry Mochi with white bean paste by @nm_meiyee ❤️ . Mochi 1 1/2 cups glutinous rice flour 1/4 cup vegan sugar 1 cup water 1/3 cup cornstarch 12 fresh strawberries 2 tsp mix of Beet & Hibiscus flower supercolour powder (dissolve in 2 tsp water) . . bean paste 2 cans of white kidney beans (skin removed) 1/4 cup sugar 3 tbsp rice malt syrup . Press the beans with a spatula through a fine strain to get the smoothest texture. Transfer the paste to a pan. Add sugar, use low heat to simmer the exceeded water out. Keep stirring. As the paste is heated and sugar is dissolved, the paste will become loose. Add rice syrup, continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated. About 10 mins. . Turn off the heat, allow to cool down. Flatten paste and wrap tightly in plastic wrap. . Mochi Combine the rice flour, sugar in a microwave safe mixing bowl. Add in water, mix until combined. .
Put the bowl into a microwave, heat it up for 1 min. Take the bowl out and stir the mixture with a heatproof spatula. Back into the microwave and heat it up for 1 min. Remove the bowl from the microwave. Keep stirring with the heatproof spatula, back into the microwave and heat it up for 30 secs, add the dissolved supercolour powder keep stirring until it thickens and comes together into one smooth. . Flour work surface with cornstarch. Put the mochi on top (Put some starch on your hands to prevent sticking) Cut the mochi into 12 pieces. Flatten the mochi into a circle. (use more corn flour if needed) . . Wrap the strawberries with bean paste. Put some starch on hands. Then place flatten mochi dough and put the covered strawberry on top of it (with the tip facing down) Wrap it with pinching the bottom closed. #bestofvegan

Vegan Orange Almond Cake by @healthyfrenchwife 🧡 . Ingredients: • 1 ½ cup of flour • ½ cup of almond meal • 2 tsp of baking powder • ¾ cup of sugar • ½ cup + 3 tbsp of non-dairy milk • ½ cup of fresh orange juice • 1/3 cup of melted coconut oil • 2 tbsp of flaxmeal • 1 tsp of vanilla essence • zest of 1 orange • 1 tsp of apple cider vinegar Steps: 1. Pre-heat the oven to 180C/360F and line an 8inch cake tin with a circle of baking paper at the bottom. 2. In a bowl mix the dry ingredients together. 3. In a separate bowl mix with a whisk the squeezed orange juice, plant milk, melted coconut oil, orange zest, apple cider vinegar and vanilla essence. 4. Pour the liquid ingredients in the flour bowl and fold gently with a spatula until well combined. 5. Pour in your cake tin and place in the oven to cook for 45 minutes at 180C/360F. 6. Leave to cool on a wire rack and spread some orange marmalade on top for a simple glaze. 7. Keep in an airtight container. #bestofvegan

Strawberry Hibiscus flower tart by @nm_meiyee ❤️ . crust 12”x 8” tart pan 3 cups whole wheat flour 1/3 cup almond meal 3/4 cup powdered sugar 200g cold vegan butter 3-4 tbsp cold almond milk pinch of salt . Filling 2 cups fresh strawberries 2 canned coconut milk (solid cream) 1/3 cup maple syrup 3/4 cup unsweetened soy milk 2 tbsp cornstarch 1 tsp vanilla bean extract 2 tsp agar agar powder 2 tsp Hibiscus flower powder ( dissolve in 2 tsp water) . Crust Preheat oven to 180c/360F. Grease a 12”x 8” tart pan. In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing until you get a coarse meal. Add cold milk and pulse until a dough ball forms. Roll dough into a rectangular, then place gently into tart pan. Decorative top and edge in desired pattern with the remaining dough with flower shaped cookie cutters. Bake for 15-18 minutes until crust is golden brown. . . Filling Add strawberries in a blender. Blend into a puree. Add soy milk, blend it again. Strain mixture through a mesh sieve. Place coconut cream in a saucepan and bring to a boil. Then add in agar and cornstarch, whisk until agar is completely dissolved. Stirring constantly. Whisk in strawberry milk mixture, maple syrup, vanilla and hibiscus flower. Let it simmer for 2 minutes. Turn off the heat. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with strawberries. #bestofvegan

SUN DRIED TOMATO CREAMED MUSHROOMS by @alexafuelednaturally 🧡 Ingredients: 1/2 cup raw cashews 2 cups filtered water 16 ounces cremini mushrooms 1 tbsp avocado oil 1 tbsp vegan butter 2 tbsp nutritional yeast 2 tbsp tomato paste 5-7 sundried tomatoes, sliced (I used sundried tomatoes in oil) 1 tsp garlic powder 1/2 tsp Salt 1/4 tsp Pepper To serve: Brown or white rice Cilantro or fresh herbs Directions: 1. To a large pan over medium heat add 1 tbsp avocado oil or oil of choice. Add mushrooms and sauté for 5 minutes, season with salt and pepper.... then add 1 tbsp vegan butter and sauté for an additional 5 minutes. 2. In a blender combine raw cashews (no you don’t have to soak cashews ) and filtered water. Blend on high until smooth and creamy. Takes 1-2 minutes. 3. Pour the cashew milk over mushrooms, then add nutritional yeast, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower heat & let simmer until the sauce slightly thickens. Simmer for 3 minutes, taste and adjust seasonings as needed. Adding salt and pepper to your liking. 4. Serve with rice, top with fresh herbs. #bestofvegan

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            Wonton dumpling soup by @<a href=woon.heng 🧡 . (yields 30-40 wontons)⁣ Ingredients:⁣ ~ 1 package vegan wonton wrappers, thaw at room temperature⁣ ~ 3 cups of Napa cabbage, julienned ~ chopped: 1 carrot, 6-8 caps soften shiitake/black mushrooms, 3/4 cup of chopped tofu (used local fried tofu/ pan fry 8oz firm tofu & season with salt)⁣ ~ 1 bunch of mung bean thread, soaked in hot water until soft ~ 3 tsp soy sauce/tamari, 1 tsp grated ginger⁣, sesame oil, oil, white pepper & salt to taste, & handful of chopped scallions⁣ ~ blanched green veggies⁣ ⁣Soup - Homemade/veggie stock seasoned with scallions, fried shallots, & white pepper⁣ ⁣Place julienned Napa cabbage in a large bowl & gently massage it with 1 teaspoon of salt. Set aside for 10-15 minutes. Meanwhile, in a heated pan with 3 tsp oil, sauté mushrooms until fragrant, add in carrot, tofu, ginger & stir continuously for 1-2 minutes. Drizzle some sesame oil, add soy sauce, & cook until mixture is coated with sauce. Turn off heat.⁣ Using a cheesecloth or with your palms, squeeze all liquid out from Napa cabbage. Add Napa cabbage, tofu mixture, mung bean threads, chopped scallions in a bowl & mix until well combined. Season with white pepper, sesame oil and salt, if needed.⁣ ⁣(See @woon.heng’s IG story highlights for a video on how to wrap these). In a big pot with hot boiling water, slowly put in wonton one by one, do not clutter. Cook until wonton floats. Place wontons in a bowl & ladle soup over, add blanched veggies & garnish with scallions & white pepper. Serve warm. ">

Wonton dumpling soup by @woon.heng 🧡 . (yields 30-40 wontons)⁣ Ingredients:⁣ ~ 1 package vegan wonton wrappers, thaw at room temperature⁣ ~ 3 cups of Napa cabbage, julienned ~ chopped: 1 carrot, 6-8 caps soften shiitake/black mushrooms, 3/4 cup of chopped tofu (used local fried tofu/ pan fry 8oz firm tofu & season with salt)⁣ ~ 1 bunch of mung bean thread, soaked in hot water until soft ~ 3 tsp soy sauce/tamari, 1 tsp grated ginger⁣, sesame oil, oil, white pepper & salt to taste, & handful of chopped scallions⁣ ~ blanched green veggies⁣ ⁣Soup - Homemade/veggie stock seasoned with scallions, fried shallots, & white pepper⁣ ⁣Place julienned Napa cabbage in a large bowl & gently massage it with 1 teaspoon of salt. Set aside for 10-15 minutes. Meanwhile, in a heated pan with 3 tsp oil, sauté mushrooms until fragrant, add in carrot, tofu, ginger & stir continuously for 1-2 minutes. Drizzle some sesame oil, add soy sauce, & cook until mixture is coated with sauce. Turn off heat.⁣ Using a cheesecloth or with your palms, squeeze all liquid out from Napa cabbage. Add Napa cabbage, tofu mixture, mung bean threads, chopped scallions in a bowl & mix until well combined. Season with white pepper, sesame oil and salt, if needed.⁣ ⁣(See @woon.heng’s IG story highlights for a video on how to wrap these). In a big pot with hot boiling water, slowly put in wonton one by one, do not clutter. Cook until wonton floats. Place wontons in a bowl & ladle soup over, add blanched veggies & garnish with scallions & white pepper. Serve warm. #bestofvegan

ONE-POT SPAGHETTI WITH ROASTED CAULIFLOWER by @yummyyatra 🧡 . Ingredients for the roasted cauliflower 1 whole cauliflower head 1 tbsp olive oil Salt and pepper, to taste 2 tbsp dried basil 1 tsp cashew parmesan 1 tbsp lemon juice INSTRUCTIONS 1. Cut the cauliflower into florets, wash them thoroughly 2. Heat a cast iron skillet & add 1 tbsp olive oil 3. Add the cauliflower to the skillet, sprinkle some salt, pepper, dried basil leaves, cashew parmesan on the cauliflower 4. Sprinkle some water on the cauliflower, cover, cook on medium-high for about 3-4 min or until golden-brown 5. Uncover and flip the florets to cook further, cover, cook again until golden-brown. Make sure the cauliflower stems are cooked through & charred but still holding their shape. This whole process takes about 20-25 min 6. Once the cauliflower florets are done cooking, turn off heat & drizzle 1 tbsp fresh lemon juice over them. Transfer to a bowl & set aside for use later. For the pasta: 1 lb dry pasta 4 cups water 1 lb ripe tomatoes, chopped 1 large leek, trimmed, the white & pale green part diced 7 cloves garlic 1 tsp red pepper flakes (more or less, according to taste) 2 tsp olive oil Salt, pepper, to taste 1/2 cup fresh basil 1 tbsp cashew parmesan INSTRUCTIONS 1. Combine spaghetti, tomatoes, diced leek, water, crushed garlic, red-pepper flakes, olive oil, some salt, & water in a large pot 2. Bring to a boil over high heat, stirring & turning pasta frequently until it is al dente/water has nearly evaporated. Turn off heat 3. Season to taste with salt, pepper & add cashew parmesan & fresh torn basil 4. Divide pasta into serving bowls, top with roasted cauliflower. #bestofvegan

фото от Best Of Vegan с описанием
            Baked tofu in chili garlic sauce, lo mein noodles and garlicky sesame baby bok choy by @<a href=cookingforpeanuts 🧡 . Recipe: Press 1-14oz block extra firm tofu to remove excess liquid. Cut into approximately 1-inch cubes. Transfer to bowl and with with enough garlic powder and paprika to coat tofu cubes. Bake at 400F on lined sheet until slightly crispy, about 20 minutes. Meanwhile whisk sauce: 2 minced garlic cloves + 2 tbsp sambal oelek + 3 tbsp low-sodium tamari or soy sauce + 2 tbsp rice vinegar + 1-1/2 tsp maple syrup (or to taste) + 1/2 tsp cornstarch. Heat sauce on low while whisking until slightly thickened. Add baked tofu to saucepan and mix. Heat another 30 seconds. | Bok choy: Either 1) oil-free option: cook sliced garlic in a shallow layer of vegetable broth for a minute. Cut baby bok choy into 4 pieces lengthwise and add to broth. Cover and allow to steam about 1 minute or until slightly softened. Mix in a little tamari or soy sauce and top with sesame seeds. Or 2) Remove leaves from base of baby bok choy. Sauté sliced garlic in a little neutral oil for about 30 seconds. Add bok choy leaves and a little tamari or soy sauce and cook another minute until leaves just soften. Remove and top with sesame seeds and a little toasted sesame oil. ">

Baked tofu in chili garlic sauce, lo mein noodles and garlicky sesame baby bok choy by @cookingforpeanuts 🧡 . Recipe: Press 1-14oz block extra firm tofu to remove excess liquid. Cut into approximately 1-inch cubes. Transfer to bowl and with with enough garlic powder and paprika to coat tofu cubes. Bake at 400F on lined sheet until slightly crispy, about 20 minutes. Meanwhile whisk sauce: 2 minced garlic cloves + 2 tbsp sambal oelek + 3 tbsp low-sodium tamari or soy sauce + 2 tbsp rice vinegar + 1-1/2 tsp maple syrup (or to taste) + 1/2 tsp cornstarch. Heat sauce on low while whisking until slightly thickened. Add baked tofu to saucepan and mix. Heat another 30 seconds. | Bok choy: Either 1) oil-free option: cook sliced garlic in a shallow layer of vegetable broth for a minute. Cut baby bok choy into 4 pieces lengthwise and add to broth. Cover and allow to steam about 1 minute or until slightly softened. Mix in a little tamari or soy sauce and top with sesame seeds. Or 2) Remove leaves from base of baby bok choy. Sauté sliced garlic in a little neutral oil for about 30 seconds. Add bok choy leaves and a little tamari or soy sauce and cook another minute until leaves just soften. Remove and top with sesame seeds and a little toasted sesame oil. #bestofvegan

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            Silky smooth cacao and vanilla bean slice by @<a href=panaceas_pantry 💗 . Base 1/2 cup pecans 1 Tbsp coconut flour 1/4 cup raw cacao Pinch good-quality salt 6+ Soft Medjool dates 1. Add everything except the dates to a food processor. Pulse until very small crumbs have formed. 2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates). 3. Press into a small tin of choice (I used a 10cm square one) Creamy vanilla filling 1 cup raw cashews, soaked 4 hours 1/4 cup coconut cream 2-3 tsp pure vanilla extract (start with less, add more to your liking) 2 Tbsp rice malt syrup 2 Tbsp coconut oil 1. Melt coconut oil and set aside to cool 2. After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer Chocolate topping 1 Tbsp raw cacao 2 tsp rice malt syrup 2 tsp coconut cream 2 tsp coconut oil 1/2 tsp vanilla extract 1. Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water. 2. Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final later onto cake, and reset in freezer. For me, this made 9 squares. Store in an airtight container in the fridge (up to a week) or freezer (for 3 weeks). You can easily exchange rice malt syrup for your preferred liquid sweetener, cacao for carob, Medjool dates for Turkish dates (just soak them first) or pecans for wants. Enjoy! ">

Silky smooth cacao and vanilla bean slice by @panaceas_pantry 💗 . Base 1/2 cup pecans 1 Tbsp coconut flour 1/4 cup raw cacao Pinch good-quality salt 6+ Soft Medjool dates 1. Add everything except the dates to a food processor. Pulse until very small crumbs have formed. 2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates). 3. Press into a small tin of choice (I used a 10cm square one) Creamy vanilla filling 1 cup raw cashews, soaked 4 hours 1/4 cup coconut cream 2-3 tsp pure vanilla extract (start with less, add more to your liking) 2 Tbsp rice malt syrup 2 Tbsp coconut oil 1. Melt coconut oil and set aside to cool 2. After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer Chocolate topping 1 Tbsp raw cacao 2 tsp rice malt syrup 2 tsp coconut cream 2 tsp coconut oil 1/2 tsp vanilla extract 1. Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water. 2. Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final later onto cake, and reset in freezer. For me, this made 9 squares. Store in an airtight container in the fridge (up to a week) or freezer (for 3 weeks). You can easily exchange rice malt syrup for your preferred liquid sweetener, cacao for carob, Medjool dates for Turkish dates (just soak them first) or pecans for wants. Enjoy! #bestofvegan

Avocado toast by @foodbites 💚 #bestofvegan #🥑

Vegan Masala Curry Mac and Cheese by @thecuriouschickpea 🧡 Ingredients •16oz pasta, such as fusilli, gluten free optional •1 tsp oil •1 yellow onion, diced •4 cloves garlic, minced •2 tsp curry powder •1/2 tsp cayenne pepper, more or less to taste •1/2 tsp salt •2 tbsp tapioca starch •15oz can tomatoes, diced or whole •15oz can coconut milk (full fat) •1/2 medium head cauliflower, cut into florets •8oz vegan cheddar shreds or slices •1 cup frozen green peas •cilantro for garnish (optional) Instructions 1Cook pasta in salted water according to package directions, until it is 1-2 minutes away from being done. Drain and set aside. 2Meanwhile, in a large pot heat 1 teaspoon of oil over medium heat. Add the onion and garlic and sauté until soft, about 5-7 minutes. 3Add the curry powder, cayenne, salt, and tapioca starch and stir to coat the onion. Let cook about 30-60 seconds. 4Pour in the tomatoes and coconut milk. Breaking apart the tomatoes if whole with the spatula. Add the cauliflower and vegan cheddar. Bring to a simmer, then lower the heat to medium low. Let simmer for about 15 minutes or until cauliflower is soft. 5Blend the sauce with an immersion blender or upright blender (for a smoother sauce), be careful as the sauce is very hot. Return to the pot and add the green peas. 6Add the pasta to the sauce and turn the heat on low. Cook for 1-2 minutes or until the pasta is perfectly cooked and the sauce has thickened around the noodles. Enjoy hot, garnish with cilantro if desired. Notes: I don't give an exact amount of cauliflower because the recipe is flexible. You should expect about 3-4 cups of cauliflower florets. [Recipe as posted on thecuriouschickpea.com] #bestofvegan

Sweet potato pizza crust by @elavegan 🧡 . Ingredients 235 g (1 cup) mashed sweet potato 120 g (3/4 cup) white rice flour 40 g (1/3 cup) tapioca flour 1 tsp baking powder 1/2 tsp salt Instructions 1.Peel and chop one medium sweet potato into chunks (about 3 cm) and boil it in a pot with water for about 10 minutes or until fork tender. Discard the water and mash the sweet potato with a potato masher (I used the same pot). You'll need 1 cup (235 g) of mashed sweet potato for this recipe. 2.Preheat oven to 375 degrees F (190 degrees C). Add rice flour, tapioca flour, baking powder + salt and mix with a spoon. 3.Once the mixture cooled down a little bit, use your hands to knead the pizza dough into a ball. If the dough is too dry, add a tiny bit of water or oil. If it's too sticky, add more rice flour. 4. Place the pizza dough onto a sheet of parchment paper and add a second sheet of parchment paper on top. Use a rolling pin to roll out the dough into your preferred shape (about 0.7-1 cm thick). 5. Remove the top parchment paper (don't throw it away, you will need it again) and transfer the rolled out pizza dough (including the bottom sheet of parchment paper) onto a baking sheet. Bake the pizza dough in the oven for about 10 minutes. 6. Meanwhile, you can prepare your pizza toppings! After 10 minutes, remove the pizza dough from the oven. Add the second parchment paper on top, and carefully flip the pizza dough over. Please don't burn your fingers! If the crust is too hot, simply wait a few minutes. Now, peel back the hot parchment paper. 7. Place your favorite toppings onto the sweet potato crust and return the pizza to the oven for about 10 to 18 minutes. If you just add a few toppings like vegan cheese and olives (for example) the pizza will be ready much faster than if you add lots of different veggies. 8. Enjoy your delicious pizza! Leftovers can be stored in the fridge for up to 3-4 days. [Recipe as posted on https://elavegan.com/sweet-potato-pizza-crust/] #bestofvegan

фото от Best Of Vegan с описанием
            Tofu bokchoy potstickers by @<a href=woon.heng 🧡 . ~ 1/2 block of firm tofu, drained and pat dry and cut into small cubes ~ 8 caps of Chinese mushrooms, soaked until soft, chopped ~ 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup) ~ 1lb bok choy, washed and julienned into thin strips ~ 1 package of dumpling wrapper ~ sesame oil ~ salt and pepper to taste Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins. In a heated pan with 1tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown. Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.😉 In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili. ">

Tofu bokchoy potstickers by @woon.heng 🧡 . ~ 1/2 block of firm tofu, drained and pat dry and cut into small cubes ~ 8 caps of Chinese mushrooms, soaked until soft, chopped ~ 2 tsp black bean sauce (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup) ~ 1lb bok choy, washed and julienned into thin strips ~ 1 package of dumpling wrapper ~ sesame oil ~ salt and pepper to taste Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins. In a heated pan with 1tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown. Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.😉 In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili. #bestofvegan

Raw strawberry cream slice by @panaceas_pantry ❤️ . Prep time- 20 mins, plus soaking and freezing time Serves 8-10 Ingredients (base) 1 1/3 cup blanched almond meal 1/3 cup cacao powder (or cocoa) 1/2 cup shredded coconut 10 Medjool dates, pitted 2 Tbsp coconut oil, melted* Ingredients (strawberry cream filling) 2 cups raw cashews, soaked 4 hours 1 cup fresh strawberries, hulled 1 tsp pure vanilla extract 1/2 cup coconut milk 1/4 cup coconut oil, melted* 2 Tbsp pure maple syrup (optional) To serve; 1 punnet strawberries Method 1. Grease and line a 8 inch square cake tin, and set aside. 2. Add almond meal, cacao and coconut to a food processor and pulse to form an even crumb. Add dates and coconut oil, and pulse until you have a sticky dough. Press base into lined pan, taking time to ensure you get an even layer. Set aside. 3. Drain cashews, then place in blender with remaining filling ingredients. Blend on high until silky smooth, then pour over base. 4. Freeze slice for 2 hours, then move to the fridge to set overnight. When you're ready to serve, top with chopped, fresh strawberries (you can press the berries into the filling, or simply layer on top**), then slice and enjoy. *Melt coconut oil over a low flame, and allow to cool for 5 minutes before using in the recipe **As the cut berries will only last 12 hours, it is recommended to only serve as needed. The slice will last for 4-5 days in an air-tight container in the fridge, without the fresh berries. #bestofvegan

фото от Best Of Vegan с описанием
            Vegan Buckwheat Chocolate Mugcake by @<a href=theoliveandmango 🧡 . makes 1 mug cake Ingredients ¼ cup buckwheat flour 1 tbsp cocoa powder plus more for dusting ¼ tsp baking powder 1 ½ tbsp sugar ¼ tsp of espresso powder or instant coffee Pinch of salt 5 tbsp of almond milk (or your choice of non dairy milk) 2 tbsp coconut oil or your choice of vegetable oil ¼ tsp vanilla extract 1 heaping tbsp of filling of your choice - I used chocolate hazelnut spread but peanut butter or almond butter would work and so will a fruit purée Cream topping 1 can coconut cream, set overnight in the fridge 3 Tbsp. powdered sugar (optional) 1 tsp. vanilla extract Directions Mix together the flour, cocoa powder, baking powder, sugar, and salt, using a whisk. Add the milk and vegetable oil and whisk until well combined. Scrape into a microwave-safe mug, small bowl or ramekin And then spoon your choice of filling into the middle of the cup Place the cup in the microwave and then cook the cake for around 70 seconds on high. To make the coconut whip topping: With an electric mixer, whip up the solid coconut cream from the can (if you are using cream, the majority of the can should actually solidify) and powdered sugar until fluffy. Add the vanilla and fluff up for another 30 seconds. (Any extra will keep for a few days in a sealed container for a few days - you may just need to whip again before using) Add a dollop of coconut cream on top and serve right in the mug/ramekin while it’s nice and warm (icecream is also great on top) Recipe Notes You can mix this whole thing in your mug or ramekin if you want to avoid washing up an extra bowl, but it will be easier to get rid of lumps in a bowl. Sift the cocoa if you find that it’s lumpy. [Recipe as posted on oliveandmango.com] ">

Vegan Buckwheat Chocolate Mugcake by @theoliveandmango 🧡 . makes 1 mug cake Ingredients ¼ cup buckwheat flour 1 tbsp cocoa powder plus more for dusting ¼ tsp baking powder 1 ½ tbsp sugar ¼ tsp of espresso powder or instant coffee Pinch of salt 5 tbsp of almond milk (or your choice of non dairy milk) 2 tbsp coconut oil or your choice of vegetable oil ¼ tsp vanilla extract 1 heaping tbsp of filling of your choice - I used chocolate hazelnut spread but peanut butter or almond butter would work and so will a fruit purée Cream topping 1 can coconut cream, set overnight in the fridge 3 Tbsp. powdered sugar (optional) 1 tsp. vanilla extract Directions Mix together the flour, cocoa powder, baking powder, sugar, and salt, using a whisk. Add the milk and vegetable oil and whisk until well combined. Scrape into a microwave-safe mug, small bowl or ramekin And then spoon your choice of filling into the middle of the cup Place the cup in the microwave and then cook the cake for around 70 seconds on high. To make the coconut whip topping: With an electric mixer, whip up the solid coconut cream from the can (if you are using cream, the majority of the can should actually solidify) and powdered sugar until fluffy. Add the vanilla and fluff up for another 30 seconds. (Any extra will keep for a few days in a sealed container for a few days - you may just need to whip again before using) Add a dollop of coconut cream on top and serve right in the mug/ramekin while it’s nice and warm (icecream is also great on top) Recipe Notes You can mix this whole thing in your mug or ramekin if you want to avoid washing up an extra bowl, but it will be easier to get rid of lumps in a bowl. Sift the cocoa if you find that it’s lumpy. [Recipe as posted on oliveandmango.com] #bestofvegan

Chocolate Raspberry Cake by @biancazapatka ❤️ . Ingredients Chocolate Cake: 2 cups non-dairy milk 480ml 1 1/2 tbsp apple cider vinegar or lemon juice 1 cup vegan butter 225g, or coconut oil 2 tsp vanilla extract 1-2 tsp instant coffee or espresso granules optional 3 1/2 cups all-purpose or spelt flour 420g, or gluten-free flour* 2/3 cup cocoa powder 65g 2 1/2 cups sugar 250g, or to taste 4 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 1/2 cup apple sauce 120g, or 1 mashed banana (optional, if you want a moister cake) Chocolate Frosting: 1 1/4 cup non-dairy whipping cream (or full-fat coconut milk) 300ml 12 oz non-dairy bittersweet chocolate chopped (I used 60% cacao) 1/3 cup powdered sugar 40g (OR 2-3 tbsp agave syrup) Chocolate Mousse Filling 1/2 cup vegan cream cheese 60g, or sub tofu (blended until creamy) 1/2 cup non-dairy whipping cream (or full-fat coconut milk) 120ml 1/4 cup powdered sugar 1/2 tsp vanilla 1/3 cup of the chocolate frosting Homemade Raspberry Jam (optional) 8 oz raspberries frozen 2 tsp cornstarch 1 tbsp sugar squeeze of lemon juice optional Decoration (optional) raspberries strawberries chopped chocolate Instructions Frosting In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes). Pour this mixture over the chopped chocolate and stir until the chocolate is melted. Add the agave syrup or powdered sugar and beat with a hand mixer until smooth. Remove 1/3 cup of the chocolate frosting (to use in the chocolate mousse). Let cool remaining frosting until thickened into a spreadable frosting. Chocolate Mousse Using a hand mixer, beat the vegan cream cheese, non-dairy whipping cream, powdered sugar, and vanilla until creamy. Pour in reserved 1/3 cup frosting and continue beating until thick and stiff peaks form. (If the frosting became to firm in the meantime, slightly heat up again until melted). [recipe as posted on biancazaptka.com] Continued below ⬇️

Vegan Japanese Coffee Jelly Dessert by @okonomikitchen 💜 . INGREDIENTS 2 cups water (500ml) 1 tbsp high quality instant coffee granules 2 tsp Japanese agar OR Kanten powder (8g) 3 tsp sugar (15g) 1/2 cup coconut evaporated milk (125g) 3 tbsp coconut condensed milk (45g) INSTRUCTIONS Bring 2 cups of water to a boil in a small pot. Turn down the heat to a simmer and add in the agar, coffee granules and sugar. Use a whisk to stir every few seconds, for around 2-3 minutes or until the coffee and sugar dissolves completely. Remove from the heat and transfer into a shallow dish. Allow it to cool for 5-8 minutes or until room temperature. You can speed the process by placing the shallow dish over ice packs. Place into the fridge and allow to chill until firm. Make the sweet milk by combining the evaporated coconut milk with the condensed milk with a whisk and place in the fridge to chill. Using a sharp knife, cut the coffee jelly into cubes inside the dish. Scoop coffee cubes into cups and pour over the sweet milk. Optional: for the gradient effect of the coffee colour on top, slow add in 1 shot of chilled espresso. Enjoy! #bestofvegan

Blackberry white chocolate tart by @nm_meiyee ♥️ . Recipe makes a 8” deep tart pan Crust 1 cup gluten free flour or oat flour 1 cup almond meal 2 tbsp pure maple syrup (optional) 1/4 cup coconut oil  pinch of salt optional . Filling 3/4 cup cashews, soaked 1 cup fresh blackberries 200g dairy free white chocolate 2 canned full fat coconut milk 1/4 cup pure maple syrup 1 tsp agar agar powder 1/4 tsp supercolour powder . . Instructions Preheat oven to 180C/360F. Grease a tart pan. Set aside. 
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
. Put the blackberries and 2 tbsp of water into a saucepan over a medium heat. Mash the blackberries as they begin to heat up. Strain it through a fine mesh sieve. . Add white chocolate, coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm and chocolate has melted, add the agar-agar, supercolour powder and maple syrup. Stirring constantly, cook until agar completely dissolve. . In a food processor, add the white chocolate coconut cream, blackberry mixture, soaked cashew nuts. Process until smooth. Pour the filling into the crust. Place tart in the fridge overnight to set. #bestofvegan

фото от Best Of Vegan с описанием
            Stracciatella, maqui berry, and white chocolate cheesecake by @<a href=alltheworldisgreen 💜 . Crust: 80 g toasted almonds (ground), 80 g toasted cashews (ground), 3 T coconut oil, 10 g cacao powder , 2 T agave * 1st layer: 240 g cashews(previously soaked for min 4 hours), 100 g coconut cream (the thickened cream from a can of full-fat coconut milk), 4 T agave, 4 T coconut oil, 3-4 T lemon juice, 50 g dark chocolate (chopped) * 2nd layer: 160 g cashews(previously soaked for min 4 hours), 80 g coconut cream (the thickened cream from a can of full-fat coconut milk), 2 T coconut oil, 100 g vegan white chocolate, 1-2 T agave, 2 T lemon juice, 2 t maqui berry powder, 3-4 T almond milk * Line the base of a 16 cm cake tin with baking paper. Process all the crust ingredients until the mixture sticks together. Press the crust mixture evenly into the cake tin. * 1st layer: Place all the ingredients (except chocolate) in a high-speed blender and process until the mixture is smooth and creamy. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. It's best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling (make sure it's not warm from blending) to ensure that chocolate pieces won't melt. * 2nd layer: Melt the chocolate in a medium pot over low heat. Place all the ingredients in a high-speed blender and process until the mixture is smooth and creamy. Pour the mixture on top of the first layer. Place the cake in the freezer to set for at least 3-4 hours. ">

Stracciatella, maqui berry, and white chocolate cheesecake by @alltheworldisgreen 💜 . Crust: 80 g toasted almonds (ground), 80 g toasted cashews (ground), 3 T coconut oil, 10 g cacao powder , 2 T agave * 1st layer: 240 g cashews(previously soaked for min 4 hours), 100 g coconut cream (the thickened cream from a can of full-fat coconut milk), 4 T agave, 4 T coconut oil, 3-4 T lemon juice, 50 g dark chocolate (chopped) * 2nd layer: 160 g cashews(previously soaked for min 4 hours), 80 g coconut cream (the thickened cream from a can of full-fat coconut milk), 2 T coconut oil, 100 g vegan white chocolate, 1-2 T agave, 2 T lemon juice, 2 t maqui berry powder, 3-4 T almond milk * Line the base of a 16 cm cake tin with baking paper. Process all the crust ingredients until the mixture sticks together. Press the crust mixture evenly into the cake tin. * 1st layer: Place all the ingredients (except chocolate) in a high-speed blender and process until the mixture is smooth and creamy. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. It's best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling (make sure it's not warm from blending) to ensure that chocolate pieces won't melt. * 2nd layer: Melt the chocolate in a medium pot over low heat. Place all the ingredients in a high-speed blender and process until the mixture is smooth and creamy. Pour the mixture on top of the first layer. Place the cake in the freezer to set for at least 3-4 hours. #bestofvegan

Chocolate Peanut Butter Cake by @biancazapatka ❤️ . Ingredients Chocolate Cake 1 1/3 cups non-dairy milk (320ml) 1 tbsp apple cider vinegar 2 1/2 cups all-purpose flour (320g) or gluten-free flour, if needed 1 tbsp soy flour (or cornstarch) optional 1 1/3 cups organic cane sugar (270g) or sub granulated sugar 3/4 cup cocoa powder (65g) 2 tsp baking powder 1 tsp baking soda pinch of salt 2/3 cup melted coconut oil (160ml) 3/4 cup applesauce (180g) unsweetened 1 tbsp vanilla extract 1/2 cup strong brewed coffee (120ml) or sub more non-dairy milk Peanut Butter Frosting 2 cups non-dairy cream cheese (450g) softened 8 tbsp creamy peanut butter melted 1 cup powdered sugar (100g) sifted (or more to taste) 1 tsp vanilla extract Chocolate Ganache 4,5 oz Vegan dark Chocolate (120g) chopped 5 tbsp non-dairy milk or cream Topping 1 cup Salted Peanuts . Instructions Chocolate Cake Preheat oven to 350˚F (175˚C) and grease two 8-inch (20cm) cake pans. (You can also line them with parchment paper for easier removal). In a measuring jar, add non-dairy milk and vinegar. Stir to combine and set aside until it curdles to create vegan buttermilk. Sift the flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and give a good whisk to combine. Add the melted coconut oil, applesauce, vanilla, and vegan buttermilk. Mix on medium speed using a handheld mixer until well combined. Lower the speed and pour in the coffee, continuing to mix until combined. (If you like the cake sweeter, add more sugar to taste). Divide the batter evenly into the prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (Please do not overbake, if you want a moist chocolate cake). After baking let the cakes cool for 10 minutes in the pan, then remove and let them cool completely before frosting. . Peanut Butter Frosting Mix the non-dairy cream cheese with a handheld mixer until creamy. Then stir in creamy peanut butter and vanilla. Sift in powdered sugar and mix until well combined and creamy. (If it’s too firm and not spreadable, stir in a bit of non-dairy milk. If it is too soft, add more powdered sugar). Continued below ⬇️

Protein chocolate French toasts by @byanjushka 💜 . Served with vegan chocolate spread, banana, blueberries and coconut yogurt. To make these vegan French toasts, mix a ripe banana (optional), 1-2tsp coconut sugar, 2tbsp chickpea flour, 1tbsp vegan chocolate protein powder (optional), 100ml plant based milk and a pinch of vanilla, dip your toasts in it and fry on both sides over low heat until crispy! #bestofvegan

фото от Best Of Vegan с описанием
            Grilled Steak Potato Fries with dips by  @<a href=naturallyzuzu ❤️ . Grilled Steak Potato Fries Ingredients 6 large organic yellow potatoes. 1/3 cup avocado or olive oil 1 tsp paprika 2 tsp of garlic 1 tsp onion powder 2 tsp of dry parsley Salt and pepper Instructions: Preheat the grill to medium heat. Add the potatoes to a large pot of cold water. Bring potatoes to a boil, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked all the way through. About 20 min. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato. In a large bowl, whisk together the avocado oil (or olive oil), spices and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with dips. Basic Vegan Aioli Base 1/2 cup vegan mayonnaise 4 tbsp avocado or olive oil 1/4 cup lemon juice (or juice from one small lemon) 3 tsp garlic powder 1 tsp salt For Sriracha Aioli add the mix 1 tbsp of sriracha ½ tsp ground black pepper ½ tsp cayenne pepper ½ tsp smoked paprika For Cilantro lemon Aioli Add 1/3 cup of finely chopped cilantro 1/2 tsp cumin 1 tsp of yellow mustard Blend everything in the blender until smooth. For the Creamy Garlic Guac Mash 1 ripe avocado with 4 tbsp of vegan mayo, juice of 1/2 lime and finely minced garlic together. ">

Grilled Steak Potato Fries with dips by @naturallyzuzu ❤️ . Grilled Steak Potato Fries Ingredients 6 large organic yellow potatoes. 1/3 cup avocado or olive oil 1 tsp paprika 2 tsp of garlic 1 tsp onion powder 2 tsp of dry parsley Salt and pepper Instructions: Preheat the grill to medium heat. Add the potatoes to a large pot of cold water. Bring potatoes to a boil, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked all the way through. About 20 min. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato. In a large bowl, whisk together the avocado oil (or olive oil), spices and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with dips. Basic Vegan Aioli Base 1/2 cup vegan mayonnaise 4 tbsp avocado or olive oil 1/4 cup lemon juice (or juice from one small lemon) 3 tsp garlic powder 1 tsp salt For Sriracha Aioli add the mix 1 tbsp of sriracha ½ tsp ground black pepper ½ tsp cayenne pepper ½ tsp smoked paprika For Cilantro lemon Aioli Add 1/3 cup of finely chopped cilantro 1/2 tsp cumin 1 tsp of yellow mustard Blend everything in the blender until smooth. For the Creamy Garlic Guac Mash 1 ripe avocado with 4 tbsp of vegan mayo, juice of 1/2 lime and finely minced garlic together. #bestofvegan