Vegan spicy thai peanut ramen - one pot, hearty and filling without being heavy, flavorful broth, great for cold days! (by @rabbitandwolves if you are not following this account you are making a mistake!)
* 2 teaspoons olive oil
* 3 cloves garlic, chopped
* 1 teaspoon ginger, grated
* 1 teaspoon green curry paste
* 4 cups vegetable broth, divided
* 1 can(13oz.-14oz.) coconut milk, full fat
* 1/2 cup peanut butter, natural or organic
* 2 tablespoons soy sauce
* 2 tablespoons agave syrup
* juice of 2 limes
* 12 ounces ramen noodles
* in a large pot, heat the olive oil on medium high. then add the chopped garlic and grated ginger. saute, reducing heat as needed for a minute or 2 to cook the garlic.
* now, add the curry paste, and stir it into the garlic and ginger. cook for another minute.
* then add 3 cups of veggie broth and the coconut milk. stir to combine everything. reduce heat to low and simmer.
* next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. i find this makes it easier to incorporate the peanut butter.
* now, add the peanut butter and broth to the p*t and whisk to combine.
* then add the soy sauce, agave and lime juice. simmer on low for 5-10 minutes to develop the flavors. taste and adjust seasonings. add a pinch of salt if needed or more lime juice or agave if needed.
* right before serving, add the ramen noodles into the pot. simmer them, cooking according to package directions. they usually only take a minute or two.
* serve immediately as is, or add veggies or tofu or whatever you want. i like to top with cilantro and chopped peanuts.
make sure to add the noodles right before serving. if the noodles sit around in the broth they will get mushy.
if you want to add mushrooms, slice them really thin and add right before serving as well. they will cook fast.
Giant burrito cake 😮- perfect for cinco de mayo party. filled with lots of things - vegetables, rice, sweet potato, spices in 1 dish. great recipe by @bosh.tv for a large group!
1 red onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 green pepper finely chopped
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
black bean rice:
2 tbsp olive oil
1 cup scallions, finely chopped
3 cloves garlic, finely chopped
2 cups black beans, cooked (from a tin)
1 tsp cumin
3 cups basmati rice, cooked
handful cilantro leaves, finely chopped
1 tbsp olive oil
6 tortilla wraps
10 slices dairy free cheese
tortilla chips (handful)
2 cups sweet potato (cubed & roasted)
1 cup uncooked scallions, finely sliced
1 cup cherry tomatoes, finely sliced
juice of one lime
Tofu curry 🍛 all about warm comfort food these days (by @cookingforpeanuts )
ingredients for tofu:
1 12-oz extra firm tofu
arrow root starch (or corn starch) - enough to coat the tofu
ingredients for curry:
1 finely diced onion
1 tsp cumin seeds
3 minced garlic cloves
1 inch finely grated ginger
1 finely diced serrano pepper
6 tbsp tomato paste
1 14-oz canned diced tomatoes
1 can full f*t coconut milk
1 tsp sugar
2 tbsp white wine vinegar
1 tbsp garam masala
2 tbsp paprika
1 tbsp coriander
3/4 tsp salt
1/2 tsp cayenne
1/2 tsp turmeric
directions for tofu:
press 1-12oz block extra firm tofu between paper towels to remove excess moisture. cut into 3/4 inch cubes. evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt. toss and spread in even layer on parchment-lined baking sheet. bake at 400f until golden (about 25 minutes), tossing halfway.
directions for curry:
sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent. add 1 tsp cumin seeds and sauté another minute. add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced serrano pepper and cook another minute. mix in 1 tbsp garam masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. cook another 30 seconds until fragrant. add 6 tbsp tomato paste and cook another couple of minutes. add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring. add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar. simmer at least 30 minutes or longer until desired consistency. mix in baked tofu and add fresh lemon juice and salt to taste.
Vegansrecipe vegan eggplant dragon sushi roll! 🍣 🍆 easy to make and the miso marinated eggplant adds something extra. by @thetastyk:
200g sushi rice
4 tbsp rice vinegar
3/4 tsp salt
1 tsp maple syrup
1 long eggplant, sliced into strips
1 tbsp maple syrup
1 tbsp miso paste
1 tbsp sesame oil
2-3 tbsp warm water
1 small cucumber, julienned
1 small carrot, julienned
1/2 avocado, sliced
cajun cream cheese:
1/4 cup tofu cream cheese
1/2 tsp cajun spice
1.cook your sushi rice according to instructions on the package and let cool down.
2.slice the eggplant into thin strips. preheat your oven to 175° (350°f) and line a baking sheet with parchment paper. in a small bowl, combine sesame oil, miso, maple syrup and warm water and mix until dissolved. place the eggplant sliced on the baking sheet and brush both sides with the marinade. place in the oven bake at 175° (350°f) for 10–12 minutes on each side (be careful not to burn).
3.prepare the veggies for the filling. slice the avocado thinly and cut the carrot and cucumber in slices.
4.take half a nori sheet and place it on a bamboo mat. place 1/2 cup of the sushi rice on top and gently press down (wet your hands for easier handling). carefully turn the nori sheet around so the empty side looks up. add the filling ingredients (carrot, cucumber, avocado, cajun cream cheese) and use the bamboo mat to roll up the sushi roll.
5.take the baked eggplant slices and spread it on top of the sushi roll. use a piece of plastic film to cover the roll. use the bamboo mat to gently press the eggplant in shape, then remove plastic foil and cut into slices.
#veganhealth #healthyvegan #veganfoodporn #veganrecipes #veganinspiration #veganfood #veganfoodblog #veganfoodlover #veganfoodspot #veganfoodshares #veganfoodinspo #veganfoodpics #vegancomfortfood #veganfoodblogger #veganfoodlovers #veganfoodlove #veganrecipe #veganrecipeshare #veganmealprep #veganmeals #veganmeal #veganmealplan #veganmealshare #veganbreakfast #veganlunch #vegandinner #veganmunchies #mexicanvegan
Plantbased.recipes one of my fave recipes! avocado zucchini noodles by @therawboy. ingredients:
2-3 zuchinnis or squash
1-2 medium size avocados
the juice of 1 lime
1 serrano pepper or jalapeño (half)
2-3 garlic cloves
handful of cilantro or basil or both
green onions, salt and pepper to taste
little bit of water
follow the steps in the video or check out his youtube tutorial!
#veganhealth #healthyvegan #veganfoodporn #veganrecipes #veganinspiration #veganfood #veganfoodblog #veganfoodlover #veganfoodspot #veganfoodshares #veganfoodinspo #veganfoodpics #vegancomfortfood #veganfoodblogger #veganfoodlovers #veganfoodlove #veganrecipe #veganrecipeshare #veganmealprep #veganmeals #veganmeal #veganmealplan #veganmealshare #veganbreakfast #veganlunch #vegandinner #veganmunchies #veganrestaurant
Had the munchies in #glendale and found @pizzaboyglendale 🍕! they have a ton of creative #veganpizza and crusts but i’m definitely going back to try more of their many wing flavors. those 🥭 mango habanero 🔥 #wings were so flavorful. 📺 watch the stories for all the crust flavors. 🌱 #aveganandher
Wrap n’ bake samosas - here’s a fun weekend project by @thevegansara, samosas! they’re made with store bought tortilla making it so much easier to make (yet delicious). swipe to the right for a video on assembly by @thevegansara:
4 cups of yukon gold potatoes diced into 1/3 inch cubes (about 4 medium potatoes)
1 cup frozen peas
1 tbsp oil
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp turmeric
1 tsp chili powder
1 garlic clove minced
1/2 inch grated ginger
1 tbsp finely chopped cilantro
1/2 tsp of garam masala
8 pieces of 10 inch flour tortillas
flour paste: 3 tbsp flour mixed with equal parts water (to seal the tortilla)
1️⃣cover potatoes with water in a saucepan, bring to a boil, reduce to simmer cook till fork tender about 8 min
2️⃣ using large frying pan add oil on med heat then add mustard & cumin seeds. cook until seeds begin to brown & pop, about 1 min
3️⃣add garlic, ginger, turmeric & chili powder, stir 2 min
3️⃣add potatoes, cook 5 minutes, stirring frequently, add peas half way through
4️⃣mash potatoes a bit, you don’t want the pieces too big, but not too small. add salt, cilantro, and garam masala, mix, let cool
5️⃣ cut tortilla in 1/2. take one of the halves place the straight edge closest to you. take left corner bring it up to the top of the crescent so it forms a triangle. (swipe to the right for video on this) take right corner so it crosses over the first fold and forms an equal sized triangle on top. use the flour paste to seal the edge of the seam. press firmly. hold the folded shell upright so it is in the shape of a cone.add 2 tbsp potato filling to the inside of the cone. then seal the top of cone with flour paste. press firmly to ensure you have a good seal.repeat.
6️⃣ mist with oil. bake on parchment lined baking sheet seam side down at 400 f for 8 min, flip samosas,bake for another 4 min. enjoy!
Broccoli rice veggie rolls?🥦@veganpandit 🥦🤔 yes! if you have a food processor use it, it’s easier than a grater😂. to replace our rice (i have nothing against rice i love my rice🙌🏻) grate one head of broccoli add garlic and ginger powder, 1/4 of an avocado, salt and pepper to taste. use your favorite veggies and roll away. i had my rolls with fermented jalapeños and red onions. for more recipes like this suscribe to my youtube channel (link on profile). snt ➖➖➖➖➖➖➖➖➖➖➖➖➖➖
rollitos de arroz de brócoli? 🤔 ¡sí! si tienen un procesador de alimentos, es más fácil que un rallador😂. para reemplazar nuestro arroz (no tengo nada contra el arroz, amo mi arroz🙌🏻) rallar una cabeza de brócoli agregar ajo y jengibre en polvo, 1/4 de aguacate, sal y pimienta al gusto. usa tus verduras favoritas y enrolla. yo acompañe mis rollitos con jalapeños y cebolla morada fermentada. para más recetas como esta, suscríbete a mi canal de youtube.
#veganhealth #healthyvegan#veganfoodporn #veganrecipes #veganinspiration#veganfood #veganfoodblog #veganfoodlover#veganfoodspot #veganfoodshares#veganfoodinspo #veganfoodpics#vegancomfortfood #veganfoodblogger#veganfoodlovers #veganfoodlove #veganrecipe#veganrecipeshare #veganmealprep #veganmeals#veganmeal #veganmealplan #veganmealshare#veganbreakfast #veganlunch #vegandinner#veganmunchies #veganrestaurant
Raw chard tacos with mango habanero salsa. follow @veganpandit 🌮 for our filling:
1 green squash
1 red bell pepper
about 2 cups of mushrooms
1/3 cup pecans
1/4 cup chives
1/2 tbsp agave (optional)
pinch of cumin
1/3 cup cilantro
for the salsa:
2 juicy mangos
habanero (you decide how much👅😅)
half of lime
agave if its too spicy
add water if needed when blending!
#veganhealth #healthyvegan#veganfoodporn #veganrecipes #veganinspiration#veganfood #veganfoodblog #veganfoodlover#veganfoodspot #veganfoodshares#veganfoodinspo #veganfoodpics#vegancomfortfood #veganfoodblogger#veganfoodlovers #veganfoodlove #veganrecipe#veganrecipeshare #veganmealprep #veganmeals#veganmeal #veganmealplan #veganmealshare#veganbreakfast #veganlunch #vegandinner#veganmunchies #veganrestaurant snt