You guys know I love to veganize the classics so let me know IN THE COMMENTS what you guys want me to veganize next ❣️ Grilled cheese:
@fieldroast chao cheese
@daveskillerbread super seed bread
@earthbalance organic vegan butter
Tomato soup:
INGREDIENTS
1 (29 ounces) can tomato puree
1 cup raw cashews
5 cups filtered water *divided*
1 red bell pepper, diced
1 yellow onion, diced
1 butternut squash (4 cups chopped)
3 cloves garlic
1 1/2 tbsp “no chicken” bouillon
1/2 tsp pepper
1 tsp salt (optional… if needed)
INSTRUCTIONS
Soak cashews in filtered water for 2 hours
1. Preheat oven to 400 degrees F.
2. Carefully cut off the skin from the butternut squash. *My tip is to cut in half first then cut off skin.* Chop into small chunks and bake in oven for 30 minutes or until tender. (do not let brown)
3. Meanwhile chop onion, red bell pepper and garlic into really small pieces. In a large pot over medium heat saute garlic and onions for 3 minutes…adding 1 tbsp water throughout cooking process to prevent sticking. Then add the bell pepper and cook for 10 minutes.
4. Meanwhile drain your raw cashews and rinse with water. Place soaked cashews in a blender with 2 cups of filtered water. Blend for 30 seconds on high speed. Place a mesh drainer over a bowl and pour the cashew milk through. *You could also use a nut milk bag if you have one.*
5. Pour the cashew milk into a bowl and set aside until ready to use.
6. Remove the sautéed onion, garlic and bell pepper mixture and add it to a high speed blender…do not wash pot.
7. To the same pot pour 3 cups water over medium heat and boil. Add “no chicken” bouillon whisk together until dissolved. Add tomato puree and cashew milk, stir to combine. Simmer for 5 minutes.
8. Add the baked butternut squash to the blender with the bell pepper mixture along with 4 cups of the simmering soup and blend until smooth. Add the blended mixture back into the pot and mix all together and cook on medium heat for 7 minutes.
9. Enjoy as is or with a vegan grilled cheese! (I recommend Chao cheese by field roast + earth balance vegan butter)
#vegan #veganrecipes #vegetarian #vegetarianrecipes #food #foodporn
TAG A FRIEND who DOSENT like cooking because this only takes 15 minutes to make!
Hi I’m backkkk (check insta stories to see where I have been) and coming in hot with a quick and easy 15 minute Mediterranean pasta.
Ingredients:
1 lb pasta of your choice
1/2 cup pitted olives
1/2 cup sundried tomatoes
1 cup arugula
1/2 red onion, thinly sliced
1/4 cup slivered raw almonds
1/2 tsp salt
1/4-1/2 tsp freshly cracked pepper
Vegan feta (I used @violifeamerica)
1 tbsp vegan butter or olive oil
Method:
Cook pasta according to directions on package. Once pasta is cooked add vegan butter while still hot and mix! Add in all your ingredients, giving it all a good mix and enjoy! EASY PEASY& could be eaten warm or cold! ✨ #vegan #pasta #foodnetwork #healthyfood #eatrealfood #veganrecipes #foodporn
A few days ago I Woke up to breakfast in bed to celebrate my 23rd birthday & simba and I were pretty stoked about it (Thanks babe). You guys we have also been LOVING our new eco-friendly mattress from @lullbed. I have been wanting a new mattress for a while & I was stoked I didn't have to leave my house to get one and instead it was delivered right to my door and easily unboxed. Simba & Chancy jumped right into bed and I'm not kidding fell right asleep within minutes...peep Instagram stories🤭Get $150 with my link: lull.com/fuelednaturally #ad #getyourlullon
Pitas stuffed with falafel, hummus, vegan feta, quinoa, olives & sun dried tomatoes 😋 who wants to come over for dinner ? Falafel recipe is on the blog! Search “vegan falafel burger”!
#vegan #foodnetwork #healthyfood #eatrealfood #veganrecipes #food #foodporn #food52
12:20 PM
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