Рецепты для вегетарианского меню

7 января 2018 г.

Best Of Vegan

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Vegan pantry goals via @talinegabriel 💗

7 ноября 2017 г.

Best Of Vegan

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Avocado toast by @foodbites 💚

31 января 2019 г.

Best Of Vegan

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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. ">

8 сентября 2017 г.

Best Of Vegan

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Vegan fridge goals with @tropicallylina 💚🌱

4 мая 2019 г.

Best Of Vegan

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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]

галерея от с описанием
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]

7 декабря 2017 г.

Best Of Vegan

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Vegan Mac’n cheese by @silviaryan 💗

Add the following ingredients to a high speed blender: ~ 3/4 cup cashews, 1/2 can coconut milk, 1/3 cup almond milk, 1/2 cup vegan cheese, 2 tbsp nutritional yeast, pinch of salt, pepper, paprika powder, (water if needed). Blend until smooth and heat. Serve with vegan pasta and grilled broccoli.

16 февраля 2018 г.

Best Of Vegan

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Vegan dumplings by @lumadeline 💛
Dumping Filling

1 medium-sized napa cabbage or white cabbage
2 fresh shiitake mushrooms
1 tsp freshly grated ginger
1 tsp freshly grated garlic
1 spring onion, finely chopped
1/4 of a medium-sized purple onion, finely chopped
1 tsp sesame oil
1 tbsp + 1 tsp salt
pepper, to taste
In addtion

1/2 cup of sesame seeds, placed in a small bowl
3 tbsp water, in a flat plate
1 tsp grated ginger
2 tsp spring onions, finely chopped
Dipping Sauces:

Soy Sauce Dipping ( 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp sesame seeds)
Chili Garlic Sauce (store bought)
Chilli Oil (store bought)
How it's made: Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside.

At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.
Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.

In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate and serve.

29 июля 2019 г.

Best Of Vegan

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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.

19 июля 2019 г.

Best Of Vegan

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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]

галерея от с описанием
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]

галерея от с описанием
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]

галерея от с описанием
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]

галерея от с описанием
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]

13 сентября 2018 г.

Best Of Vegan

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Creamy spinach pasta by @alexafuelednaturally 🧡

30 января 2019 г.

Best Of Vegan

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VEGAN FETTUCCINE ALFREDO by @alexafuelednaturally 💛
.

Serves 5-7
Ingredients:
1 lb fettuccine noodles (or pasta of choice)
1 small yellow onion, finely chopped
4 garlic cloves, minced
1 1/2 tbsp avocado oil or olive oil
1 cup mushrooms, sliced
1 cup raw cashews
2 cups filtered water
4 tbsp nutritional yeast
fresh parsley, chopped (optional)
salt
pepper
1.Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.
2.Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes.
3.In a high speed blender combine raw cashews and filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.
4.Add the nutritional yeast, tsp of salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.
5.Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley.
*Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tastyyy! Lastly feel free to add any other veggies or add ins besides the mushrooms.

29 января 2018 г.

Best Of Vegan

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Vegan Mac & Cheeze by @raw_manda 🧡

Cashew Cheeze Sauce
↠ 1/3 cup roasted kabocha squash, sweet potato or butternut squash
↠ 1/3 cup raw unsalted cashews
↠ 1/4 cup filtered water or veggie broth
↠ Juice of 1/4 lemon
↠ 2 tbsp olive oil (optional)
↠ 1-2 tbsp nutritional yeast
↠ 1/4 tsp garlic powder
↠ 1/4 tsp onion powder
↠ sea salt and pepper to taste
.
Blend everything in a high-speed blender. Add the sauce to your favorite pasta with some leafy greens and lightly steamed broccoli! Enjoy! x

5 января 2019 г.

Best Of Vegan

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@<a href=

bestofvegan is officially 5 years old today 💚🎉 Thank you all so much for the continuous support since day one. I (@kimjuliehansen) created this platform to show people how amazing and delicious vegan food can be and that we can make ethical choices without having to sacrifice taste. It’s turned into such a wonderful community since then and I couldn’t be more grateful. Let us know what you’d like to see more of in 2019 and we’ll do our best to make it happen. Again, thank you SO much to all 1.6 million of you and a very special thank you to all the bloggers, recipe developers, hobby chefs and professional chefs who so generously allow us to share their work. 💚💚💚 ">

19 февраля 2018 г.

Best Of Vegan

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Red Curry Tempeh Bowl by @veggiekins 💚

Ingredients:
4 oz tempeh
1/2 cup natural peanut butter (smooth)
1/4 cup tamari
1 tablespoon minced ginger
2 tablespoons minced garlic
1 teaspoon red curry paste
1 tablespoon lime juice
1/2 cup water
Directions:
Heat tempeh on both sides for about 2 minutes over medium heat on a pan until lightly golden. Combine all ingredients in a bowl and whisk until smooth. Pour over the tempeh and let sauce absorb and slightly thicken.
In a bowl, serve with greens, mushrooms, edamame, avocado, lime and rice.

3 мая 2019 г.

Best Of Vegan

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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/]

галерея от с описанием
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/]

30 мая 2019 г.

Best Of Vegan

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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. ">

27 ноября 2018 г.

Best Of Vegan

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Garlic Mushroom and Spinach Pizza by @<a href=

biancazapatka 💚 . Ingredients 1 batch vegan pizza dough (1/2 lbs) (gluten-free, if desired) Spinach Cheese: 7 oz spinach (200 g) fresh or frozen 3 garlic cloves salt, pepper to taste 2/3 cup dairy-free cream cheese (150 g) 3/4 cup dairy-free cheese (75 g) shredded Roasted mushrooms: 1 tbsp olive oil 5 oz mushrooms (150 g) salt to taste Topping: 2 tbsp pine nuts Instructions Heat your oven to 400°F (200°C). Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone). If using frozen spinach, simply thaw and squeeze the liquid. If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly. Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine. Spread the spinach cream mixture over your pizza dough followed by vegan cheese. Bake the pizza for about 10-15 minutes until cheese is melted. In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste. Toast pine nuts in another pan without adding any oil. When your pizza is done top with mushrooms and pine nuts if using. Enjoy! ">

2 мая 2019 г.

Best Of Vegan

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Chocolate Raspberry Cake by @<a href=

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 ⬇️">

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Chocolate Raspberry Cake by @<a href=

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 ⬇️">

галерея от с описанием
Chocolate Raspberry Cake by @<a href=

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 ⬇️">

галерея от с описанием
Chocolate Raspberry Cake by @<a href=

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 ⬇️">

22 мая 2017 г.

Best Of Vegan

фото от Best Of Vegan с описанием
Avocado love by @thedelicious

25 ноября 2017 г.

Best Of Vegan

фото от Best Of Vegan с описанием
Garlic Tagliatelle with mushrooms by @fitness_bianca 💚

Ingredients * 400gr Tagliatelle * 3 tbsp olive oil
* 4 garlic cloves
* 1 onion
* 500gr mushrooms
* sea salt, pepper, herbs
* Pine nuts * nutritional yeast flakes
* basil

Instructions:
1. Cook Pasta according packaging instructions in a pot with salted water until ‚al dente‘.
2. In the meantime, peel and chop garlic cloves and onion.
3. Heat up oil in a huge pan and roast mushrooms for about 10 minutes until roasted brown. Add garlic after 5 minutes and season with sea salt, pepper and herbs.

4. In another pan roast pine nuts until golden brown.
5. Pour off pasta, drain, add to the mushrooms and combine.
6. Sprinkle with nutritional yeast flakes, season again to taste and serve with basil.
7. Bon Appétit!

14 мая 2017 г.

Best Of Vegan

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Avocado art by @thedelicious

2 июля 2019 г.

Best Of Vegan

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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).

галерея от с описанием
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).

галерея от с описанием
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).

12 декабря 2018 г.

Best Of Vegan

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Thai red curry with tofu, noodles, zoodles and broccolini by @<a href=

cookingforpeanuts 🧡 . Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.) Topped with cashews, red chili flakes, sesame seeds, fresh basil. Served with zoodles and brown rice + millet ramen. ">

24 июля 2018 г.

Best Of Vegan

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VEGAN ARTICHOKE GRILLED CHEESE by @alexafuelednaturally 💚

Ingredients:

8 Slices of sourdough bread or bread of choice

1 (14oz can) artichoke hearts, in water

2 tbsp vegan butter

Almond Ricotta
1 (14 ounce) package of firm tofu

1 cup raw almonds

1/2 tsp salt

4 tbsp nutritional yeast

1/2 tbsp garlic powder

1/2 tbsp onion powder

1/4 tsp pepper

3 cups chopped spinach

1/2 cup unsweetened almond milk
.
INSTRUCTIONS
.
Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.
Rinse the artichoke hearts and then roughly chop. In the same pan you cooked the spinach in sauté the artichoke for 4 minutes with 2 tbsp on water and lightly season with salt and pepper. Turn off heat then seat aside until ready to assemble.
Spread vegan butter on one side of each of the bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread a generous amount of almond ricotta , place artichokes on top of the ricotta, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted! ENJOY!

25 апреля 2019 г.

Best Of Vegan

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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. ">

12 мая 2018 г.

Best Of Vegan

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Vegan no-bake white chocolate ganache tart by @nm_meiyee 💗
Recipe makes a 9x inch tart
Crust 🌱
1 1/2 cups roll oats
1/2 cup Pecan
1/4 cup flaxseed meal
10 dates, pitted
1-2 tbsp maple syrup
3 tbsp coconut oil .
Filling 🌱
200 full fat coconut cream
200g non-dairy white chocolate
2-3 tbsp maple syrup optional* if using sugar-free white chocolate
In a food processor, combine all crust ingredients and pulse until mixture looks like a wet sand. Firmly press into prepared tart pan, and refrigerate while you making the filling.
Melt chocolate with coconut cream, stir until smooth. Pour filling into crust and refrigerate for 2 hrs before serving. Garnish with fresh fruits. Slice and enjoy.

20 февраля 2019 г.

Best Of Vegan

30 мая 2019 г.

Best Of Vegan

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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] ">

20 мая 2019 г.

Best Of Vegan

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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.

23 июня 2019 г.

Best Of Vegan

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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.

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