Ingredients:
1 cup oat flour (blend 1 1/4 cup rolled oats to create or flour)
1 cup cacao powder
1 cup coconut sugar
1/2 tsp salt
1/2 cup maple syrup
1 cup chocolate chips
1 cup pumpkin purée
1/2 cup coconut oil oil
Cheesecake topping:
8 ounces vegan cream cheese ( I purchase the Trader Joe’s brand)
2 tbs maple syrup
4 tbs pumpkin purée
Method:
In a large bowl combine oat flour, cacao powder, coconut sugar and salt. Whisk together.
Add chocolate chips and mix in.
Next add pumpkin purée, coconut oil and maple syrup. Mix well and scoop batter into greased 8 x 8 brownie pan.
Next in a bowl place cream cheese with 2 tbsp maple syrup. Whisk together well.
Add 2 tablespoons of pumpkin purée and fold in gently and quickly allowing for swirls of pumpkin to appear in the cream cheese.
Next dollop cream cheese onto the brownies and make swirl like motions. Add a handful of chocolate chips on top and bake in oven for 45 - 50 minutes at 350 degrees F. Remove from oven and let sit for 1 hour before cutting! (PATIENCE! ;)) •
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#dessert #foodie #chocolate #fall #pumpkin #pumpkinspice #cheesecake #brownies #brownie #yum #vegan #veganrecipe #recipe #sweets #glutenfree #gf #food #veg #veggie #fallrecipe #fallrecipes #yummy #tasty #fit #healthy #wholefoods
ITS FALL BABY!
Creamy squash pasta 🍝
Get ready for 3 new fall recipes this week! (I’m so excited, I’m obsessed with fall)
Tag a friend & grab this super easy recipe perfect for weekday dinners!
INGREDIENTS
1 lb spaghetti (I like the brown rice & quinoa spaghetti)
1 cup brussel sprouts, halved
Sauce:
1 Kabocha (about 3 cups chopped)
1 small delicata (about 1 cup chopped, optional…sub more kabocha squash)
1 (15 ounce) can white beans (I used great northern beans)
1/4 cup raw cashews
1 1/2 tbsp white miso paste
1 1/2 cup warm water
1 tsp garlic powder
1/4 cup nutritional yeast
1/4 tsp pepper
Optional toppings:
Chili pepper
Vegan parm
INSTRUCTIONS
1. In a medium sized bowl combine 2 cups of water with the raw cashews and set aside until ready to use.
2. Preheat oven to 400 degrees F.
3. On a baking sheet lined with parchment paper lay out chopped squash (you can leave the skin on, its edible, tasty and good for you!) and season with salt and pepper. Place in preheated oven and bake for 35 minutes.
4. On a separate baking sheet lined with parchment paper, place halved Brussel sprouts and season with salt and pepper. Once squash has been baking for 15 minutes place brussel sprouts in the oven along with squash and bake for the remainder time (20 minutes).
5. Bring a large pot of water to a boil and cook your spaghetti according to the directions on the package.
6. Once Squash and brussel sprouts are baked, remove from the oven.
7. Discard the water from the raw cashews and place the cashews in a high speed blender or food processor along with squash, beans, miso, warm water, garlic powder, nutritional yeast and pepper. Blend until smooth. Add more warm water for desired consistency. Adjust seasonings as needed. More miso for more saltiness!
8. Once your pasta is cooked transfer to a large pan and pour the sauce over the spaghetti and cook on low for 3-5 minutes or until well combined.
9. When ready to serve top it off with your brussel sprouts, chili pepper flakes, and vegan parm (or nutritional yeast if desired) Enjoy!
#vegan #fall #fallfood #feedfeed #food #foodie #recipe #healthy #health #pasta #squash #veg #fok #vegetarianrecipes #vegetarian #buzz #a
Buenos días ☀️ What did you all have for breakfast? Comment below. I had a vegan pan dulce, green tea and fruit (trying to make up for the 🍞😂) #balance
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¿Que desayunaron el día de hoy? Comenten sus desayunos abajo. Yo desayuné un pan dulces, té verde, y un plato de fruta (intenté balancear algo saludable🍞😂) •
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#vegan #fruit #frutas #tea #breakfast #pandulce #concha #veg #veganism #veggie #eatplants #wholefoods #health #healthy #mexico #mexicocity
Arroz con pollo, BUT VEGAN 🍃
Mexican red rice is my childhood COMFORT food. My mom would make this all the time and has veganized the recipe!
Tag a friend and GET THE RECIPE BELLOW!
Serves 4-6
1 cup Jasmine rice or any long grain white rice
1 package @noevilfoods chicken (cleanest plant based meat) or any veg based chicken
2 garlic cloves, finely minced
1/2 yellow onion, finely diced
8 ounces tomato sauce
2 cups water
1 tbsp better then bouillon (I used “not chicken” flavor)
1 cup peas
1 cup carrots, chopped
Toppings ; avocado, limes & cilantro! (All a must)
Method:
1. Shred the vegan chicken with your hands or using two forks.
2. In a large saucepan over medium heat, add the rice and CONTINUALLY stir until the rice turns a light brown.
3. Add the garlic, onion, and salt. Stir the rice until it turns golden.
4. Add the tomato sauce, bouillon and water. Increase the heat to medium-high.
5. Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid.
6. Mix in the shredded vegan chicken, peas, and carrots.
7. Remove the rice from the heat and fluff with fork. Top with avocado, lime juice and cilantro. Enjoy! #mexicanfood #mexico #arrozconpollo #vegan #veganism #rice #feedfeed #veganism #redrice #arroz #arrozconpollo #pollo #veganism #veggie #foodie #foodporn #foodphotography #food52 #foods #healthfood #peta #petalatino #recipe #recipes
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