я веганка | vegan food

(usually post original content but, alas, it is exam season so i have set up a queue)

я веганка | vegan food
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Quinoa Vegan Chili
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veganfoody:

Black Bean Lasagna
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onegreenplanet:

How To Make Homemade Almond Butter
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veganinspo:

Easy Almond Joy Fudge
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veganinspo:

Vegan Cinnamon Sugar Donut Muffins
~Vegan Snack Boxes~
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watchthenightowlfly:

Vegan Peanut Butter Cup Cheesecakes!I definitely recommend adding more maple syrup & peanut butter until it suits your preference!Something I decided to make after posting it here.
watchthenightowlfly:

Vegan Peanut Butter Cup Cheesecakes!I definitely recommend adding more maple syrup & peanut butter until it suits your preference!Something I decided to make after posting it here.
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vegan-recipes-for-me:

PESTO WITH SHAVED ASPARAGUS AND ROASTED TOMATOES

INGREDIENTS:
1 lb. whole wheat spaghetti
2 1/2 cups grape tomatoes
5 large garlic cloves, chopped
1-2 Tbsp. extra virgin olive oil
Salt and pepper, to taste
1 batch of vegan pesto, recipe to follow (about 1 cup)
1/2 red onion, thinly sliced
6 medium asparagus, shaved with a peeler
Coarse salt and pepper
INSTRUCTIONS:
Preheat oven 400F. Line a large baking sheet with parchment paper. Place tomatoes and garlic on top, and toss with olive oil, to coat. Season with salt and pepper.
Cook 12-15 minutes, or until tomatoes begin to burst. Switch oven to broiler. Continue to cook tomatoes until they start to caramelize, about 5 minutes, letting some of the extra water cook off.
Meanwhile, cook pasta according to package directions, and make pesto.
Toss shaved asparagus with olive oil, and sprinkle with salt and pepper. Toss pasta with pesto and 1/2 of the shaved asparagus and tomatoes. Check seasoning, adding more salt/pepper, if needed. Garnish the top with the remaining tomatoes and asparagus. Serve.

VEGAN PESTO






INGREDIENTS:
-2 medium cloves garlic
-1 1/2 heaping, packed cups of basil
-1/3 cup pine nuts or walnuts
-1/2 cup nutritional yeast
-1 tsp. salt
-1/2 cup extra virgin olive oil
-2 Tbsp. reserved pasta water, optional
INSTRUCTIONS:
Pulse garlic in a food processor. Add in basil, nutritional yeast, nuts, and salt. Begin to puree ingredients, slowly drizzling olive oil into the mixture through the top of the food processor. Add the 2 tbsp. of reserved pasta water, if using, or 2 Tbsp. warm water if not thin enough. Puree until smooth.
Use, or freeze immediately for up to 6 months.
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vegan-recipes-for-me:

QUINOA BLACK BEAN PUMPKIN SOUP {GLUTEN-FREE, VEGAN}



INGREDIENTS
1 tablespoon olive oil
1 onion, diced
5 cloves garlic, diced
1 red chili pepper, diced
3 cups cubes pumpkin
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ cup quinoa
20 ounce can black beans (rinsed and drained)
5 cups vegetable broth
2 bay leaves
For garnish:
1 avocado, cubed
handful cilantro, diced
1 lime, cut into wedges



INSTRUCTIONS
Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
Add pumpkin and spices and cook for a couple minutes.
Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
Served garnished with cilantro, avocado and lime juice.
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veganrecipecollection:

(via Cranberry Apple Turnovers Recipe | Vegan in the Freezer)
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healthfreakfood:

Healthy Matcha Green Tea Fudge Protein Bars (no-bake, gluten-free, vegan!)
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vegan-yums:

Creamy avocado hummus / Recipe
vegan-yums:

Creamy avocado hummus / Recipe
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veganfeast:

Slow Cooker Split Pea Soup by Tasty Yummies on Flickr.Slow Cooker
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veganfoodtolove:

Chocolate Speculoos Cookies
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vegan-yums:

Vietnamese Spring Rolls with Crispy Tofu
vegan-yums:

Vietnamese Spring Rolls with Crispy Tofu
vegan-yums:

Vietnamese Spring Rolls with Crispy Tofu
vegan-yums:

Vietnamese Spring Rolls with Crispy Tofu
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onegreenplanet:

Mango Sorbet With Banana and Pineapple [Vegan]