Tag a friend and grab recipe below! (Receta en español también)
INGREDIENTS:
3 cups oat flour (or rolled oats *blended until flour consistency*)
1/2 cup coconut sugar
1 teaspoon baking soda
1 tsp cinnamon
1/4 tsp all spice
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 cup carrots, grated
1/2 cup unsweetened coconut shreds
1/2 cups walnuts, chopped
1/2 cup golden raisins
1/2 cup maple syrup
1 tsp apple cider vinegar
1 tsp vanilla
5 tbsp unsweetened apple sauce
1 cup unsweetened almond milk
INSTRUCTIONS:
1Preheat oven to 350 degrees F and and line a 9×5″ bread pan with parchment paper or lightly coat it with oil.
2In a large mixing bowl, mix the oat flour, coconut sugar, baking soda, cinnamon, all spice, nutmeg and salt.
3Add grated carrots, walnuts, coconut shreds and golden raisins to the dried ingredients mix well. Then add the wet ingredients, vinegar, vanilla, almond milk, maple syrup and apple sauce, mix well. Pour in baking dish.
4Bake for 55 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Enjoy!
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INGREDIENTES:
3 tazas de harina de avena (o avena arrollada * mezclada hasta consistencia de
harina *)
1/2 taza de azúcar de coco
1 cucharadita de bicarbonato de sodio
1 cucharadita de canela
1/4 cucharadita de todas las especias
1/4 cucharadita de nuez moscada
1/2 cucharadita de sal
1 1/2 taza de zanahorias, ralladas
1/2 taza de coco sin azúcar jirones
1/2 tazas de nueces, picadas
1/2 taza de pasas de oro
1/2 taza de jarabe de arce
1 cucharadita de vinagre de manzana
1 cucharadita de vainilla
5 cucharadas de salsa de manzana sin azúcar
1 taza de leche de almendras sin azúcar
INSTRUCCIONES:
1. Precaliente el horno a 350 grados F y cubra un molde para pan de 9 × 5 ″ con
papel pergamino o cúbralo ligeramente con aceite.
2. En un tazón grande, mezcle la harina de avena, el azúcar de coco, el
bicarbonato de soda, la canela, toda la especia, la nuez moscada y la sal.
3. Agregue las zanahorias ralladas, las nueces, los trozos de coco y las pasas
dorada ... receta continua en los comentarios ✨
#vegan
Garlic herb chickpea toast!
Tag a friend and grab recipe below.
Perfect appetizer, breakfast or lunch.
Ingredients:
3 cups Heirloom tomatoes, chopped
2 cups eggplant, chopped
1 small white onion, chopped
4 cloves garlic, crushed
1 15 ounce, can garbanzo beans
1 tsp salt
1/2 tsp pepper
1 loaf of rustic bread
1/2 cup olives (optional)
1 small handful basil (optional)
Method:
1. On a medium pan. Add onion and sauté, stirring frequently, until almost translucent, adding 1-2 tbsp water throughout cooking process. Add garlic to onions and cook until softened.
2.Add eggplant and sauté for 5 minutes, adding 1 tbsp of water at a time to prevent the mixture to stick to the pan.
3.Add chopped tomatoes to the pan, and let simmer on low-medium heat until the sauce has thickened. This will take 10-15 minutes.
4.Mix in garbanzo beans and let them warm through in the sauce. Season with salt and black pepper.
5.Serve on toasted bread with a sprinkle of fresh basil and a little handful of olives
#toast #vegan #veg #bread #gluten #yum #healthy #health #fitness #healthfood #tomato #wholefood #garlic #herbs #herb #veganrecipes #veganism #foodie @food #foodporn #foodphotography #foodie
If you could pack your bags 🎒 and head to ANYWHERE in the world 🌎 , TOMORROW...where would you go and why? Comment below✨ (My dad asked my mom and I this question at dinner tonight and I couldn’t answer it 😭😅 i just don’t know)
Açaí bowl + papaya & passion fruit juice.
I have been living in Mexico City for 3 weeks now. I love love love this city. Lush trees & parks, the most delicious + flavorful food my tastebuds have ever had, the sweet souls I have met , the rich culture & the love.
My parents are here for a few days. My father is originally from Mexico City so it’s such a sweet time seeing him so excited to be here. Let me know if any of you guys have any amazing restaurant recommendations (not vegan spots... hehe I already have the department down). (We went to breakfast at Ojo de Agua this AM [A recommendation from the @thelocalwaymx ✨] and my dad snapped this Photo of me 😂😅)
___________________________________
Açaí + jugo de papaya y maracuyá
He estado viviendo en la Ciudad de México por 3 semanas. Amo amo amo esta ciudad! Los árboles y parques, la comida más deliciosa y sabrosa, la gente linda que he conocido, la cultura y el amor.
Mis papas están aquí por unos días. Mi papa creció en la Ciudad de México, así que es un momento muy bonito verlo tan emocionado de estar aquí. Avísenme si alguno de ustedes tiene recomendaciones increíbles de restaurantes (no lugares veganos ... jeje ya tengo muchos lugares veganos que me encanta).
(Fuimos a desayunar a Ojo de Agua en la mañana [Una recomendación de @thelocalwaymx ✨] y mi papá tomó esta foto de mi 😂😅)
#veg #vegan #mexicocity #cdmx #mex #foodie #ojodeagua #comidasaludable #healthy #acaibowl #acai #papaya #food #food52 #veggie #healthfood #vegana #veganbreakfast
It’s FALL. Ugh yes.
My favorite season to create warm, comforting recipes for you all. Submit your requests below as to what you guys want to see for FALL.
This is the BEST creamy tomato soup paired with vegan grilled cheese.
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!
#vegan #veganrecipes #vegetarian #vegetarianrecipes #food #foodporn
12:20 PM
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