#letscookvegan

Size:  47cm x 85cm  which is approx:  19″ x 34″ ——————————————————————————————–…

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100 Inspirational and Motivational Quotes of All Time! (7)

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Do it for the after selfie! Browse our collection of inspirational health and fitness quotes and get instant training motivation. Transform…

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You Will Never Always Be Motivated. www.manualdriving… Servicing Mount (Mt) Waverley and surrounding Suburbs of Melbourne, Australia

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Celebrity realtor of Los Angeles Josh Altman comes in the studio to tell the truth about how he has built his massive success while juggling…

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38 Amazing Motivational And Inspirational Quotes

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Slow roasted #jackfruit pulled pork. ‘Nuf said. Used the recipe from @minimalistbaker and paired it with a crunchy quinoa kale coleslaw. Now I’m going to bask in the sun with this bad boy #sundaze .
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#vegansofig #wholefoods #plantbased #food #healthy #vegan #bestofvegan #nanaicecream #smoothiebowls @smoothiebowls #foodphotography #feedfeed @thefeedfeed #foodporn #vegetarian #instafood #eathealthy #f52grams #eeeeeats #yummy #foodporn #instafood #foodpic #thrivemags #letscookvegan #tcmlivingwell #foodblogfeed @foodblogfeed #thehealthfoodedition @thehealthfoodedition @foodie_features #foodie_features (at Vancouver, British Columbia)

Chocolate chip cookie skillet by @veggiekins ⠀
Recipe⠀
1 cup cooked chickpeas⠀
4 tablespoons flour of choice (I used oat)⠀
2-3 tablespoons sweetener of choice (i used brown rice syrup)⠀
2 tablespoons nut butter or tahini ⠀
½ cup plant mylk ⠀
1 tsp vanilla extract⠀
1 teaspoon baking powder⠀
chocolate chips or chunks (vegan)⠀
⠀
Add all ingredients in a blender until smooth. Transfer the batter to your skillet or pan and stir in choc chips. Bake at 375F for anywhere between 6-8 min or just until the top is golden brown. Reduce time for softer gooey cookie goodness or increase for more of a cake like consistency. Enjoy with a spoon and a glass of plant mylk. #letscookvegan

Buckwheat-tahini bars by @laurafruitfairy
Recipe⠀
For the base:⠀
140g buckwheat⠀
2 Tbs tahini⠀
2 Tbs coconut sugar ⠀
3 Tbs water⠀
1/8 tsp salt⠀
½ tsp vanilla⠀
⠀
For the caramel:⠀
3 Tbs tahini⠀
140g date paste⠀
2 Tbs water⠀
1/8 tsp salt⠀
⠀
For the chocolate: ⠀
40g cacao powder⠀
90g coconut oil⠀
40g maple syrup ⠀
1/8 tsp salt⠀
¼ tsp vanilla⠀
⠀
Start off by blending all ingredients for the base and press them in a tin lined with baking paper. Freeze while processing the caramel. Process caramel ingredients until smooth and creamy. Layer on top of base. Freeze everything for at least 1 hour then proceed with the chocolate coating - melt coconut oil, combine with the other ingredients and dip your sliced bars inside. Store in the freezer and don’t leave them outside too long before eating them. #letscookvegan

Bulgur bowl dinner idea by @michalakramer
Recipe⠀
Bulgur salad: ⠀
- 2 dl bulgur (almost 1 cup) ⠀
- 1 tsp lime⠀
- 1 stilk scallion chopped⠀
- 2 dl of green lentils, ⠀
- half apple chopped ⠀
mix all together and set a side 1 hour (to get the most tasty result)! ⠀
⠀
Put the bulgur salad in a bowl and add avocados, winter purple salad leaves wth blackberries, black olives and radishes ~ and baked potatoes with salt and chili. Served with vegan soya creme fraiche dressing and decorate the dish with poppet quinoa, salt & pepper.⠀
Enjoy! #letscookvegan

Banana Garden Snacks by @fooddeco

Topped with peanut butter, grated coconut, dried mulberries, cress, cacao nibs and, chia seeds and nuts. Enjoy! #letscookvegan

Chocolate pancakes with chilled coconut cream, hot chocolate sauce alternated with chia seed raspberry marmalade, coconut shreds and light frozen raspberries & even more chocolate sauce by @healthpieceofcake⠀
Recipe: ⠀
For pancake batter mix smooth together in your blender:⠀
*240 ml plant-based milk, unsweetened ⠀
*100 gr Spelt Flour⠀
*1 large banana ( peeled & sliced)⠀
*10 gr Baking powder ⠀
*2 tspn Liquid pure Stevia ⠀
*1,5 Raw Cacao powder ⠀
*0,5 tspn Cinnamon powder ⠀
Grease the skillet with some plant based neutral oil every time. And fry each time a pancake (= about 1 full small ladle) in about 2.5-3 minutes.⠀
Chia Seed Raspberry Marmalade:⠀
*200 grams of fresh raspberries or thawed ⠀
Mix in blender together with ⠀
*2 -3 teaspoons maple syrup.⠀
Scoop out of the blender in a container and add 7-8 teaspoons chia seeds. Place in the fridge for about 1 to 2 hours to allow it to thicken. Can be kept in the fridge for about 3 days in a sealed container.⠀
Hot Chocolate Sauce is simply made from a melted pure dairy-free 85% cacao chocolate bar. Enjoy! #letscookvegan

Swedish Cinnamon Rolls by @thesashadiaries⠀
Recipe⠀
For the rolls:⠀
½ cup lukewarm water ⠀
1 packet active yeast (or 2½ tsp active yeast )⠀
¼ cup coconut milk⠀
¼ cup aquafaba ⠀
4 tbsp sugar⠀
2 tbsp oil ⠀
¼ teaspoon cardamom powder⠀
2 ½ cups bread flour ⠀
¼ tsp salt⠀
⠀
Filling: ⠀
½ cup vegan butter, softened⠀
½ cup dark brown sugar⠀
1 tbsp cinnamon⠀
Pearl sugar, optional⠀
⠀
Add the yeast to the water and set aside until frothy, about 5 minutes. Next, pour this into a large bowl and add the coconut milk, aquafaba, sugar, oil and cardamom powder. Mix this well. Add in the flour and salt, and mix until it starts to come together in a dough ball. Tip this out onto a well floured counter and knead, for about 7 minutes, until it forms a smooth and elastic dough. Place this back into the large bowl, cover and leave in a warm place for 1 hour, until doubled. Meanwhile, make the filling by mixing together the butter. sugar and cinnamon into a thick paste. Set aside.⠀
When the dough is ready, punch into down and tip out onto the well-floured countertop. Roll this into a large rectangle, about ¼-inch in thickness. Spread the paste out over the whole rectangle in an even layer. Fold the bottom third of the rectangle (longest side) up, and fold the top third down over this. Slice this into 12-16 strips. Take a strip, one side in each hand and swing it to lengthen the dough slightly, twirl it then form it into a knot. Repeat for all the strips. Place on a baking tray and proof for another 20 minutes as you preheat the oven to 180C. Sprinkle pearl sugar on the rolls.⠀
Bake the rolls for 15-20 minutes until golden brown.⠀
Enjoy! #letscookvegan

Vegan Buffalo Fries by @alexafuelednaturally⠀

Recipe⠀
Buffalo Cauliflower Wings⠀
1 head of cauliflower⠀
1 ¼ Cup unsweetened soy milk or any plant milk⠀
1 Cup all-purpose flour⠀
1 tsp garlic powder⠀
1 tsp onion powder⠀
1 tsp cumin⠀
1 tsp of paprika⠀
½ tsp turmeric⠀
¼ tsp sea salt⠀
¼ tsp ground pepper⠀
1 Cup frank’s red hot sauce or any vegan buffalo sauce⠀
⠀
Seasoned Fries ⠀
1 tsp garlic powder⠀
1 tsp onion powder⠀
1 tsp cumin⠀
1 tsp of paprika⠀
½ tsp turmeric⠀
½ tsp sea salt⠀
¼ tsp ground pepper⠀
4-6 russet potatoes, peeled⠀
⠀
Vegan Ranch⠀
½ cup vegan mayo⠀
¼ cup unsweetened soy milk⠀
2 tbsp finely chopped cilantro⠀
¼ tsp ground pepper⠀
¼ tsp garlic powder⠀
¼ tsp onion powder⠀
½ tbsp apple cider vinegar⠀
⠀
INSTRUCTIONS⠀
1.Preheat oven to 400F and line two baking sheets with parchment paper.⠀
2. Next, prepare batter. Mix dry ingredients together, and then add soy milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.⠀
3.Once the oven is preheated, add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.⠀
4. Peel and chop potatoes into thick fries. Place the fries in a large zip lock bag along with all the spices, seal the bag and shake!⠀
5. Line the potatoes on a baking sheet lined with parchment paper with ½ inch between each potato.⠀
6. Place potato fries in the oven first. After being in the oven for 7 minutes put in cauliflower wings on the rack under the potatoes.⠀
7. Potatoes will bake for 32 min total and the wings will bake for 25 min total.⠀
8. Meanwhile, In a medium size bowl combine all ranch ingredients and mix until well combined. Set aside in fridge until ready to use.⠀
9. Once the cauliflower its ready, remove from oven. Place cauliflower wings in a large bowl and mix with 1 cup of buffalo sauce. Make sure each cauliflower is coated. Place cauliflower wings back on the baking sheet and bake in the oven for 5 more minutes.⠀Enjoy! #letscookvegan

Cauliflower pizza with home made marinara sauce topped with cashew Parmesan by @bjonr
Recipe⠀
Crust⠀
1 cauliflower⠀
3 tbsp ground flax seed + 9⠀
tbsp water⠀
½ cup almond meal⠀
½ tsp salt⠀
1 tsp garlic powder⠀
1 tsp dried oregano⠀
1 tsp basil⠀
1 tbsp pure maple syrup⠀
⠀
marinara sauce⠀
3 tomatoes⠀
½ cup sun dried tomatoes⠀
1 tbsp garlic⠀
1 tsp onion powder⠀
2 tsp oregano⠀
1 tbsp herbes de provence⠀
½ tsp salt⠀
2 medjool dates⠀
2 tbsp tomato paste⠀
1 basil leave⠀
⠀
cashew parmesan⠀
½ cup raw cashews⠀
2 tbsp nutritional yeast⠀
½ tsp sea salt⠀
½ tsp garlic powder⠀
⠀
1. add cauliflower to a food processor pulse till rice texture⠀
2. add chopped cauli to boiling water bring to a boil. cover reduce heat and cook for 5 mins⠀
3. drain water add rice to stainless steel bowl and freeze for ten minutes⠀
4. make the flax egg let sit 10 minutes⠀
5. squeeze water out of cauliflower with a dish towel till dry⠀
6. add cauliflower & flax egg to bowl with almond meal and seasonings then mix⠀
7. press dough firmly into your pan, sheet, whatever you’re using with using parchment paper⠀
8. bake for 30 minutes at 400F/205C till golden. flip carefully cook for 15 more minutes⠀
9. make sauce add everything to a blender and mix⠀
10. make cashew Parmesan by grinding ingredients together in whatever you have⠀
11. add sauce, any cheese you like and toppings and lower temperature to 350F/175C and bake for 5 more minutes or until cheese is melted. #letscookvegan

Tagliatelle w/Saffron Sauce & Roasted Broccoli by @vegaliciously⠀
RECIPE⠀
INGREDIENTS:⠀
•100g chickpeas⠀
•2 garlic cloves⠀
•1 onion⠀
•salt & pepper⠀
•½ tbsp coconut oil⠀
•3dl oat or soy cream⠀
•2 pinches of saffron⠀
•240g broccoli⠀
•1 tsp coconut oil⠀
•250g tagliatelle (egg-free)⠀
METHOD:⠀
1) For the tagliatelle, fill a large pot with water and bring to a boil. Add some salt and cook the taglietelle for about 8 min.⠀
2) For the Sauce, coat a saucepan with coconut oil over medium heat. Add the chopped onions and cloves and cook for 5 min.⠀
3) Add the chickpeas, season with salt and pepper and cook for another 10 min.⠀
4) Add oat cream and saffron, whisk until the saffron melts completely.⠀
5)Process the sauce in a high speed blender until creamy and lumps free.⠀
6) For the broccoli, coat a saucepan with coconut oil, season with salt pepper and cook over medium heat for 20 minutes turning them every 5 minutes (don’t over cook them or they wont be crunchy).⠀
7) Pour the saffron sauce over the pasta and serve with the roasted broccoli and ENJOY #letscookvegan

Tagliatelle w/Saffron Sauce & Roasted Broccoli by @vegaliciously⠀
RECIPE⠀
INGREDIENTS:⠀
•100g chickpeas⠀
•2 garlic cloves⠀
•1 onion⠀
•salt & pepper⠀
•½ tbsp coconut oil⠀
•3dl oat or soy cream⠀
•2 pinches of saffron⠀
•240g broccoli⠀
•1 tsp coconut oil⠀
•250g tagliatelle (egg-free)⠀
METHOD:⠀
1) For the tagliatelle, fill a large pot with water and bring to a boil. Add some salt and cook the taglietelle for about 8 min.⠀
2) For the Sauce, coat a saucepan with coconut oil over medium heat. Add the chopped onions and cloves and cook for 5 min.⠀
3) Add the chickpeas, season with salt and pepper and cook for another 10 min.⠀
4) Add oat cream and saffron, whisk until the saffron melts completely.⠀
5)Process the sauce in a high speed blender until creamy and lumps free.⠀
6) For the broccoli, coat a saucepan with coconut oil, season with salt pepper and cook over medium heat for 20 minutes turning them every 5 minutes (don’t over cook them or they wont be crunchy).⠀
7) Pour the saffron sauce over the pasta and serve with the roasted broccoli and ENJOY #letscookvegan

Stuffed Ovenbaked Butternut Squash by @food_without_regrets
Recipe⠀
Ingredients⠀
1 Butternut Squash⠀
½ leek⠀
1 large red onion⠀
2 garlic clove⠀
1 Orange⠀
1 tbs almond butter⠀
½ juice of a lemon⠀
½ tsp cinnamon⠀
Salt and pepper to taste⠀
Toppings:⠀
Coriander and pomegranate seeds to garnish⠀
INSTRUCTIONS⠀
Heat the oven to 200°C. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.⠀
Arrange the two halves on a baking tray, season with freshly ground pepper and a tiny bit of salt if you like. Bake for 15 Minutes.⠀
Meanwhile, prefer your filling:⠀
Wash and chop leek, peel the onion, garlic, and orange. Cube the orange and slice garlic plus onions.⠀
In a bowl, whisk together lemon juice, almond butter. Cinnamon and add the other ingredients.⠀
Combine well.⠀
Take butternut squash from the oven, and evenly stuff the halves with the filling.⠀
Bake again for about 25 minutes until orange-brown.⠀
Sprinkle with pomegranate seeds and coriander. Serve warm.⠀
#letscookvegan

Sesame, peanut butter and maca energising balls by @panaceas_pantry Recipe⠀
Ingredients⠀
½ cup smooth peanut butter ⠀
¼ cup hulled tahini⠀
½ tsp good-quality salt ⠀
3 Tbsp ceres organics rice malt syrup⠀
1 Tbsp maca root powder⠀
2 Tbsp coconut flour⠀
⠀
Chocolate coating ingredients⠀
⠀
¼ cup cacao butter⠀
¼ cup coconut oil⠀
¾ cup raw cacao powder⠀
1 tsp vanilla extract⠀
2 Tbsp rice malt syrup⠀
⠀
Method⠀
⠀
To make the balls⠀
1. Add peanut butter, tahini and rice malt syrup to a medium mixing bowl and stir with a spoon until even and well combined. ⠀
2. Sift in coconut flour, salt and maca powder, and mix through until a stiff dough forms. If your mixture is too runny (it should be stiff enough to roll) and extra coconut flour.⠀
3. Measure out 1 Tbsp of the mixture and, using wet hands, roll into a ball shape. Place on a parchment-paper lined tray. Repeat with remaining mixture and then set in the freezer for 1 hour.⠀
⠀
In the meantime, get your chocolate mixture ready. ⠀
1. Grate cacao butter and set in a heat-proof bowl over a saucepan over simmering water. Melt slowly (if you want to keep the chocolate raw, do not let it exceed 45 degrees C). 2. Once liquified, add remaining ingredients, and whisk together until smooth.⠀
3. Remove chocolate from heat and set aside to cool and thicken.⠀
4. Remove balls from freezer and, using a fork, dip each ball into the chocolate and set again on the parchment paper. If needed, set the chocolate in the freezer until firm (you will not need to do this step in cooler weather). Store in an air-tight container in the fridge (1 week) or freezer (1 month). Enjoy! #letscookvegan

Miso Tahini Fries by @veggiekins
Recipe⠀
Ingredients⠀
1 tablespoon white miso ⠀
1 tablespoon tahini ⠀
1-2 teaspoons tamari or soy sauce (adjust to your saltiness liking) ⠀
1 teaspoon lemon juice ⠀
1 teaspoon fresh minced garlic or garlic powder⠀
½ teaspoon coconut nectar is sweetener of choice (optional) ⠀
½ teaspoon chili flakes or chili powder (optional) ⠀
1 teaspoon black sesame seeds ⠀
1 teaspoon white sesame seeds ⠀
1 teaspoon dulse flakes ⠀
½ sheet nori⠀
⠀
Method⠀
Cut your fries and place on a nonstick baking sheet, bake in the oven for about 25-30 min at 400F or until cooked but not completely. Add your ingredients to a large bowl reserving some sesame seeds and dulse and the seaweed for garnish and mix. If necessary add a little bit of warm water to thin the sauce. Toss and coat fries in the sauce and return to oven for about 10-15 min or until crisp on the exterior. Top with sesame seeds, dulse and seaweed⠀
Enjoy! #letscookvegan

Avocado Love served with pistachio crumble, cress, chili, lime zest, poppy seeds and rose petals by @fooddeco Enjoy! #letscookvegan

Sunrise cup by @happyhealthblog⠀
Recipe⠀
(Makes 2 small servings or 1 large serving. Time: 10 minutes)⠀
Cajá bottom layer⠀
100 g Cajá⠀
1 tsp agave syrup⠀
1 tbsp water⠀
Strawberry middle layer⠀
5 frozen strawberry⠀
50 g Graviola⠀
½ banana⠀
Graviola top layer⠀
50 g Graviola⠀
½ banana⠀
Topping⠀
Granola⠀
Figs⠀
Use a blender to blend the ingredients for each layers. Use your favorite granola and fruits to top of your sunrise cup and enjoy!⠀
#letscookvegan

Vegan Orange “Chicken” by @Alexafuelednaturally ⠀
Recipe⠀
Ingredients⠀
1 Cauliflower, About 3-4 cups⠀
½ cup purple cabbage, diced⠀
½ onion, diced⠀
Orange sauce⠀
½ cup orange juice (fresh if possible)⠀
2 tbsp soy sauce⠀
1 tbsp coconut aminos⠀
1 tbsp maple syrup⠀
1 tbsp coconut vinegar or rice vinegar⠀
1 clove garlic, crushed⠀
1 tsp cornstarch⠀
4 tbsp water⠀
⠀
INSTRUCTIONS⠀
Cut cauliflower into florets.⠀
Sauté deiced onions for two minutes on medium to high heat with water and season with salt and pepper to taste⠀
Add cauliflower to the onions and cook for 10 minutes. Add 4 tbsp of water at a time throughout process. Each time the water evaporates and the cauliflower begins to stick the the pan, add more water & cover with a lid to let the cauliflower steam.⠀
In a small bowl combine cornstarch and 4 tbsp water, mix and set aside.⠀
Put the orange juice, soy sauce, coconut aminos, maple syrup, vinegar and crushed garlic in a small sauce pan on medium heat and whisk together and let heat up for 1 minute. Add in cornstarch and water mixture and heat until bubbling and starting to thicken, cook for 5 minutes, then turn off heat.⠀
Add chopped purple cabbage to the cauliflower & onion mixture and cook for a for two minutes.⠀
Pour sauce over the cauliflower, stir making sure all the cauliflower florets are fully coated and let mixture heat up for 3 minutes are medium to low heat.⠀
Serve with white or brown rice & a sprinkle of black sesame seeds. #letscookvegan

Choc dipped clementines by @bos.kitchen Enjoy! #letscookvegan

Banana Pancakes with berries by @plantbasedali_
Recipe⠀
Ingredients:⠀
150g flour (I used a mix of spelt and wheat flour)⠀
1 tbsp baking powder⠀
1 pinch of salt⠀
1 tsp vanilla powder⠀
1 tbsp sweetener of choice (optional)⠀
a splash of almondmilk⠀
about 1 cup (250ml) sparkling water⠀
1 mashed banana, medium⠀
⠀
Directions:⠀
Mix dry ingredients, then add in mashed banana, splash of almondmilk and mix well. Slowly add in the water and stop adding more once the batter is smooth more thick and not runny. Let it rest for about 5 minutes.⠀
Preheat a non stick pan over medium heat and add in some coconut oil. Then add some of the batter to the pan, form small circles and let it bake until bubbles appear and the edges firm up, flip over and cook for another minute or so. Repeat with remaining dough.⠀
Serve pancakes with fruit, nutbutter, maplesirup or anything you like. #letscookvegan

Cranberry Lentil Balls with Mayo and Pita by @food_without_regrets
Recipe⠀
Pitas (as many as you want)⠀
200 g dark lentils⠀
30 g dried cranberries⠀
1 zucchini (½ to serve with pita)⠀
1 large onion⠀
2 cloves garlic⠀
2 tsp mustard⠀
4 tbs Tamari sauce⠀
4 tbs apple vinegar⠀
2 handful coriander, washed (1 handful to serve with pita)⠀
½ avocado to serve⠀
⠀
Dressing⠀
200 g silken tofu⠀
2 tbs vinegar⠀
2 tsp soy or Tamara sauce⠀
1 tbs mustard⠀
1 tbs maple syrup or a small handful of dates⠀
½ tbs dried mint leaves⠀
INSTRUCTIONS⠀
Cook lentils until done.⠀
Line a baking sheet with parchment paper and preheat oven to 180 °C.⠀
Chop garlic and onions and sauté in vinegar (about 4 tbs) for about 3 minutes until transparent.⠀
Add in chopped zucchini and sauté until tender. Separate veggies into two bowls and keep half to serve later.⠀
Chop coriander and place in a food processor. Add lentils, veggies, mustard, Tamara sauce, cranberries and process into a rough mixture. A hand blender works great too.⠀
Roll dough into balls and place onto your baking sheet.⠀
Bake about 20-25 minutes at 200°C until golden brown. Don’t overbake! They should be still moist inside.⠀
Mayo⠀
Drain silken tofu and place with other ingredients in a food processor. Blend until creamy. Add salt and pepper if needed.⠀
Serve your lentil balls with Mayo, sautéed veggies and more vegetables of your choice in your pita. Enjoy! #letscookvegan

Hummus Platter by @my_veggie_kitchn ⠀
Recipe⠀
For a small batch of hummus (double if you want to make for more people)⠀
1 can chickpeas (around 240g) drained, rinsed⠀
1 clove garlic⠀
Juice of half a lemon⠀
2 tsp tahini⠀
2 tbs olive oil⠀
a splash of water (around 20ml)⠀
salt and pepper to taste⠀
⠀
Just blend everything together in a food processor until smooth. ⠀
If not smooth enough add more water or olive oil.⠀
When serving, sprinkle some paprika, pepper and olive oil on top. Enjoy! #letscookvegan