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Sweet Potato Chickpea Curry (VG)
Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
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In the meantime, follow @veguary.co for the best eco-friendly  recipes on the web. Where conscious-foodies come to feed their appetite.
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Veguary ®
Live life on the veg.
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Ingredients:
4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed)
1 tablespoon (15 mL) cumin seeds
1 medium onion, finely chopped (2 cups/500 mL)
3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
3 large cloves garlic, minced
4 teaspoons (20 mL) grated fresh ginger
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground coriander
1/4 teaspoon (1 mL) red pepper flakes, or to taste
1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
1 (14-ounce/398 mL) can diced tomatoes, with juices
1 (14-ounce/400 mL) can light coconut milk
1 (5-ounce/142 g) package baby spinach
Freshly ground black pepper
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For serving:
Cooked basmati rice, quinoa, millet, or sorghum
Chopped fresh cilantro leaves
Unsweetened shredded or large-flake coconut
Lime wedges (optional)
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Credit: The Vegan 8
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Sweet Potato Chickpea Curry (VG) Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed) 1 tablespoon (15 mL) cumin seeds 1 medium onion, finely chopped (2 cups/500 mL) 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch 3 large cloves garlic, minced 4 teaspoons (20 mL) grated fresh ginger 1 teaspoon (5 mL) ground turmeric 1 teaspoon (5 mL) ground coriander 1/4 teaspoon (1 mL) red pepper flakes, or to taste 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL) 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas 1 (14-ounce/398 mL) can diced tomatoes, with juices 1 (14-ounce/400 mL) can light coconut milk 1 (5-ounce/142 g) package baby spinach Freshly ground black pepper .......... For serving: Cooked basmati rice, quinoa, millet, or sorghum Chopped fresh cilantro leaves Unsweetened shredded or large-flake coconut Lime wedges (optional) .......... Credit: The Vegan 8 .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Sofritas Tofu & Cashew Crunch Wrap
Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly  recipes on the web. Where conscious-foodies come to feed their appetite.
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Veguary ®
Live life on the veg.
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Spicy Sofritas Tofu:
3 tablespoons olive oil
16 ounces extra firm tofu
2 tablespoons taco seasoning
(add about 1 teaspoon salt if it’s unsalted)
2 chipotle peppers, minced
1/3 to 1/2 cup salsa
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Cashew Queso:
1 cup cashews
1/2 cup water
1 can diced green chiles (or less, to taste)
1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted)
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Crunch Wraps:
huge burrito-sized flour tortillas
something crunchy: tostadas, tortilla chips
roasted vegetables
black beans
avocados
tomatoes
cabbage slaw
lettuce, 
cilantro
salsa
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Instructions:
Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces.
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Cashew Queso: 
Blend everything together aggressively until smooth!
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Crunch Wrap Time: 
Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!
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Credit:  Pinch of Yum
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet
Sofritas Tofu & Cashew Crunch Wrap Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Spicy Sofritas Tofu: 3 tablespoons olive oil 16 ounces extra firm tofu 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted) 2 chipotle peppers, minced 1/3 to 1/2 cup salsa .......... Cashew Queso: 1 cup cashews 1/2 cup water 1 can diced green chiles (or less, to taste) 1 teaspoon taco seasoning (add a pinch of salt if it’s unsalted) .......... Crunch Wraps: huge burrito-sized flour tortillas something crunchy: tostadas, tortilla chips roasted vegetables black beans avocados tomatoes cabbage slaw lettuce, cilantro salsa .......... Instructions: Sofritas Tofu: Heat oil over medium high heat in a large nonstick skillet. Add tofu and break apart into crumbles. Add taco seasoning, salt, chipotles, and salsa. Get it all going in the pan, nice and hot. Finish by letting everything sit without stirring for another 10+ minutes (adding oil to prevent sticking as needed) until you get some nice browned, almost-crunchy pieces. .......... Cashew Queso: Blend everything together aggressively until smooth! .......... Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! .......... Credit: Pinch of Yum .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet 
Millionaires Shortbread (VG)
Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly  recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
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Shortbread Layer:
1 cup, 112 grams coconut flour
1/2 cup, 118 ml maple syrup
1/2 cup, 74 grams grams melted coconut oil
1 teaspoon, 5 ml vanilla extract
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Caramel Layer
1/4 cup, 60 ml maple syrup
1/4 cup, 52 grams melted coconut oil
1/4 cup, 60 grams almond butter
1, 5 ml teaspoon vanilla extract
pinch of sea salt
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Chocolate Layer
1/2 cup, 104 grams coconut oil
1/2 cup, 60 grams cocoa powder
3 -4 tablespoons
45- 60 ml maple syrup
1 teaspoon, 5 ml vanilla extract
pinch of sea salt
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Instructions:
In a small bowl mix together your shortbread ingredients (the coconut flour, maple, oil, and vanilla. Press the dough into a lined 8x8 in baking tin to make the bottom crust. Set aside for later.
In a small pot melt the caramel ingredients on a medium low heat for about 3 minutes (the maple, oil, almond butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the shortbread crust. Cover and refrigerate for about 30 minutes to set let the caramel set.
While the caramel is setting, begin making the chocolate by melting the coconut oil in a small sauce pot first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and cool.
After the caramel has firmed up you can pour the chocolate over the top, spread with the back of a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm.
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Credit: A Saucy Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #vegan
Millionaires Shortbread (VG) Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Shortbread Layer: 1 cup, 112 grams coconut flour 1/2 cup, 118 ml maple syrup 1/2 cup, 74 grams grams melted coconut oil 1 teaspoon, 5 ml vanilla extract .......... Caramel Layer 1/4 cup, 60 ml maple syrup 1/4 cup, 52 grams melted coconut oil 1/4 cup, 60 grams almond butter 1, 5 ml teaspoon vanilla extract pinch of sea salt .......... Chocolate Layer 1/2 cup, 104 grams coconut oil 1/2 cup, 60 grams cocoa powder 3 -4 tablespoons 45- 60 ml maple syrup 1 teaspoon, 5 ml vanilla extract pinch of sea salt .......... Instructions: In a small bowl mix together your shortbread ingredients (the coconut flour, maple, oil, and vanilla. Press the dough into a lined 8x8 in baking tin to make the bottom crust. Set aside for later. In a small pot melt the caramel ingredients on a medium low heat for about 3 minutes (the maple, oil, almond butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the shortbread crust. Cover and refrigerate for about 30 minutes to set let the caramel set. While the caramel is setting, begin making the chocolate by melting the coconut oil in a small sauce pot first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and cool. After the caramel has firmed up you can pour the chocolate over the top, spread with the back of a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm. .......... Credit: A Saucy Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #vegan 
Sweet Potato Carrot Soup (VG)
Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
1 tablespoon oil 
1 cup diced onion 
1 teaspoon grated garlic 
2 teaspoons grated fresh ginger 
2 tablespoons red curry paste 
2 teaspoons sriracha (see note), use 1 if you  don't want it as spicy 
4 cups peeled and diced sweet potatoes 
2 cups peeled and diced carrots 
Kosher salt and fresh ground black pepper to taste 
3 cups low sodium vegetable broth 
1 cup light coconut milk  Lime wedges, chopped cilantro and unsweetened shredded coconut for toppings
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Curry:
1/3 cup raw cashews 
1/2 teaspoon coconut oil 
1/4 teaspoon curry powder 
1/4 teaspoon red curry paste  Kosher salt and fresh ground black pepper to taste
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Instructions:
Thai Sweet Potato Carrot Soup:
Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes.
Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth.
Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender.
Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning.
Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges.
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Credit: Recipe Runner
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime
Sweet Potato Carrot Soup (VG) Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1 tablespoon oil 1 cup diced onion 1 teaspoon grated garlic 2 teaspoons grated fresh ginger 2 tablespoons red curry paste 2 teaspoons sriracha (see note), use 1 if you don't want it as spicy 4 cups peeled and diced sweet potatoes 2 cups peeled and diced carrots Kosher salt and fresh ground black pepper to taste 3 cups low sodium vegetable broth 1 cup light coconut milk Lime wedges, chopped cilantro and unsweetened shredded coconut for toppings .......... Curry: 1/3 cup raw cashews 1/2 teaspoon coconut oil 1/4 teaspoon curry powder 1/4 teaspoon red curry paste Kosher salt and fresh ground black pepper to taste .......... Instructions: Thai Sweet Potato Carrot Soup: Heat the oil in a large pot over medium-high heat. Add in the onion and sauté 3-4 minutes. Add in the garlic, ginger, red curry paste and sriracha (or chile paste) and sauté another 1-2 minutes. Add in the sweet potatoes and carrots and season with salt and pepper. Stir everything together then pour in the vegetable broth. Bring the mixture to a boil then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are fork-tender. Turn off the heat and use an immersion stick blender* to purée the soup. Stir in the coconut milk and taste for seasoning. Serve the soup topped with the chopped curry roasted cashews, cilantro, shredded coconut and lime wedges. .......... Credit: Recipe Runner .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime 
Homemade Hummus Bread (VG)(GF)
Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
..........
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
3 cups gf flour (I use light buckwheat flour)
3 tsp baking soda
1 1/2 cups water
3/4 cup plain Hummus or try my recipe here
1/2 cup tahini
pinch salt
1/3 pumpkin seeds for garnish on top
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Instructions:
Combine all the ingredients in that single bowl, and mix them well with the spatula. Transfer the dough to a pan prepared with baking paper. You could also use a bit of oil to grease.
Next and last step is to give the pumpkin seeds on top for garnish. Cover the pan with aluminum foil and bake all for 55 minutes at 400°F.
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Credit: Contendeness Cooking
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#bake #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Homemade Hummus Bread (VG)(GF) Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. .......... https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 3 cups gf flour (I use light buckwheat flour) 3 tsp baking soda 1 1/2 cups water 3/4 cup plain Hummus or try my recipe here 1/2 cup tahini pinch salt 1/3 pumpkin seeds for garnish on top .......... Instructions: Combine all the ingredients in that single bowl, and mix them well with the spatula. Transfer the dough to a pan prepared with baking paper. You could also use a bit of oil to grease. Next and last step is to give the pumpkin seeds on top for garnish. Cover the pan with aluminum foil and bake all for 55 minutes at 400°F. .......... Credit: Contendeness Cooking .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #bake  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Lentils & Spinach Pesto Lasagne (VG)
Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
..........
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
For the tomato & lentil filling;
2 onions chopped roughly
4 cloves garlic sliced
1 courgette sliced finely
2 red peppers chopped
4 large mushrooms sliced
5 large ripe tomatoes roughly chopped
1 cup red lentils washed well
1 cup water
1/2 tsp ancho chilli flakes or red chilli flakes
1/2 tsp coconut sugar (or sugar or choice)
1/2 tsp sea Salt
Black Pepper
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For the Cheesy Béchamel sauce
2 tbsp vegan butter
1/3 cup plus 1 tbsp cup plain flour
2 cups almond milk
3 -.4 tbsp nutritional yeast
Big pinch sea salt
Twist black pepper
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For the pesto;
3/4 cup walnuts
1/4 cup toasted pinenuts or an additional 1/4 cup walnuts for a pinenut free version
2 handfuls spinach
1 handful basil
Juice 1/2 lemon
1 tsp sea salt
1 clove garlic
3 tbsp nutritional yeast
2 tbsp olive oil
1/3- 1/2 cup water
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Credit: Rebel Recipes
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Lentils & Spinach Pesto Lasagne (VG) Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. .......... https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: For the tomato & lentil filling; 2 onions chopped roughly 4 cloves garlic sliced 1 courgette sliced finely 2 red peppers chopped 4 large mushrooms sliced 5 large ripe tomatoes roughly chopped 1 cup red lentils washed well 1 cup water 1/2 tsp ancho chilli flakes or red chilli flakes 1/2 tsp coconut sugar (or sugar or choice) 1/2 tsp sea Salt Black Pepper .......... For the Cheesy Béchamel sauce 2 tbsp vegan butter 1/3 cup plus 1 tbsp cup plain flour 2 cups almond milk 3 -.4 tbsp nutritional yeast Big pinch sea salt Twist black pepper .......... For the pesto; 3/4 cup walnuts 1/4 cup toasted pinenuts or an additional 1/4 cup walnuts for a pinenut free version 2 handfuls spinach 1 handful basil Juice 1/2 lemon 1 tsp sea salt 1 clove garlic 3 tbsp nutritional yeast 2 tbsp olive oil 1/3- 1/2 cup water .......... Credit: Rebel Recipes .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Homemade Chickpea Bread (VG)(GF)
Socca Batter, stove and oven cooked.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients
1 cup chickpea flour (4 1/2 ounces) 
1 cup water
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling
1/2 teaspoon kosher salt
1 teaspoon za'atar (optional)
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Instructions:
Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.
Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.
Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done.
Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.
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Credit: Kitchn
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers
Homemade Chickpea Bread (VG)(GF) Socca Batter, stove and oven cooked. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients 1 cup chickpea flour (4 1/2 ounces) 1 cup water 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling 1/2 teaspoon kosher salt 1 teaspoon za'atar (optional) .......... Instructions: Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water. Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil. Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed. Broil the socca for 5 to 8 minutes. Broil until you see the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until done. Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using. .......... Credit: Kitchn .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers 
Black Bean Enchiladas (VG)
Delicious flavours, packed with nutrition.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
1 tbs canola oil
1 medium size yellow onion finely chopped, approximately 8 oz
2 cloves garlic minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water
½ cup + 1 tbs chopped fresh cilantro
1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz
8 oz vegan cheese Mexican style GoVeggie preferred
12-14 5.5-inch corn tortillas
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Instructions:
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese. Preheat oven to 350 °F. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top of the enchiladas, bake for 20 minutes.
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers
Black Bean Enchiladas (VG) Delicious flavours, packed with nutrition. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1 tbs canola oil 1 medium size yellow onion finely chopped, approximately 8 oz 2 cloves garlic minced 3 tbs chili powder 2 tsp cumin powder 2 cups cooked black beans 1 tsp salt 2 cups tomato puree or 1 can 15 oz tomato sauce + ½ cup water ½ cup + 1 tbs chopped fresh cilantro 1 medium size jalapeno pepper seeded, finely chopped, approximately 1 oz 8 oz vegan cheese Mexican style GoVeggie preferred 12-14 5.5-inch corn tortillas .......... Instructions: Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese. Preheat oven to 350 °F. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas. Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top of the enchiladas, bake for 20 minutes. .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers 
Chocolate Tahini Oat Bars (VG)
Two bowls and a handful of ingredients 🤤
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https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
For the oat layer:
1.5 (155g) cups oats – use gluten-free oats if allergic/intolerant to gluten
1 cup (110g) oat flour – rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant to gluten
1/2 tsp green cardamom powder
1/4 tsp salt
1/2 cup (120ml) coconut oil
1-2 tbsp date syrup or any liquid sweetener. I used 1 tbsp, but you may need a little more depending on the texture of the oats/oat flour
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Filling:
140g dark chocolate – I used 70%
1/2 cup (120ml) Tahini
2 tbsp date syrup – or any other liquid sweetener.
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Method
Mix the oats, oat flour, salt and cardamom in a bowl, then pour in the coconut oil and date syrup.
Press 2/3 of the mixture into a 7” square tin (or you can use an 8” round tin).
Place in the freezer for 15 minutes. In the meantime prepare the chocolate filling.
Break up the chocolate into a heatproof dish and add in the tahini and date syrup. You can either melt it over a pan of boiling water or in the microwave.
Pour the mixture over the oat base, then sprinkle over the remaining 1/3 of the oat mixture.
Return to the freezer for 30-60 minutes.
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Credit: Nadia’s Healthy Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Chocolate Tahini Oat Bars (VG) Two bowls and a handful of ingredients 🤤 .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: For the oat layer: 1.5 (155g) cups oats – use gluten-free oats if allergic/intolerant to gluten 1 cup (110g) oat flour – rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant to gluten 1/2 tsp green cardamom powder 1/4 tsp salt 1/2 cup (120ml) coconut oil 1-2 tbsp date syrup or any liquid sweetener. I used 1 tbsp, but you may need a little more depending on the texture of the oats/oat flour .......... Filling: 140g dark chocolate – I used 70% 1/2 cup (120ml) Tahini 2 tbsp date syrup – or any other liquid sweetener. .......... Method Mix the oats, oat flour, salt and cardamom in a bowl, then pour in the coconut oil and date syrup. Press 2/3 of the mixture into a 7” square tin (or you can use an 8” round tin). Place in the freezer for 15 minutes. In the meantime prepare the chocolate filling. Break up the chocolate into a heatproof dish and add in the tahini and date syrup. You can either melt it over a pan of boiling water or in the microwave. Pour the mixture over the oat base, then sprinkle over the remaining 1/3 of the oat mixture. Return to the freezer for 30-60 minutes. .......... Credit: Nadia’s Healthy Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Smoky Lentils with Roasted Cauliflower
A delicous blend of random ingredients (VG)
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https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
3/4 cup smooth peanut butter
2 tsp vanilla extract
1/2 cup oat flour, (gluten free if needed)
5 tbsp maple syrup/ liquid sweetener
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Ingredients:
For the roast veg;
1/2 large aubergine sliced
1 medium cauliflower cut into steaks/florets
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For the harrisa dressing; 
1.5 tbsp Harissa paste
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
Juice 1 lemon
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For the lentils;
1 onion chopped
1 tbsp oil
1 ancho chilli
3 tbsp water
4 cloves garlic sliced
2 cups/300g cherry tomatoes sliced
2 cups/350g split or whole red lentils rinsed well
2 tbsp tomato purée
3 cups water – 750ml
1 tsp chilli flakes
1 1/2 tsp sea salt
Lots of black pepper
Pinch white pepper
1 tbsp tamari
1 tbsp coconut yogurt or cream
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For the cabbage salad;
1/2 white cabbage
2 tbsp extra virgin olive oil
1 tbsp organic apple cider vinegar
1/2 tsp sea salt
4 tbsp sunflower seeds
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Smoky Lentils with Roasted Cauliflower A delicous blend of random ingredients (VG) .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 3/4 cup smooth peanut butter 2 tsp vanilla extract 1/2 cup oat flour, (gluten free if needed) 5 tbsp maple syrup/ liquid sweetener .......... Ingredients: For the roast veg; 1/2 large aubergine sliced 1 medium cauliflower cut into steaks/florets .......... For the harrisa dressing; 1.5 tbsp Harissa paste 1 tbsp olive oil 1 tsp garlic powder 1/2 tsp sea salt Juice 1 lemon .......... For the lentils; 1 onion chopped 1 tbsp oil 1 ancho chilli 3 tbsp water 4 cloves garlic sliced 2 cups/300g cherry tomatoes sliced 2 cups/350g split or whole red lentils rinsed well 2 tbsp tomato purée 3 cups water – 750ml 1 tsp chilli flakes 1 1/2 tsp sea salt Lots of black pepper Pinch white pepper 1 tbsp tamari 1 tbsp coconut yogurt or cream .......... For the cabbage salad; 1/2 white cabbage 2 tbsp extra virgin olive oil 1 tbsp organic apple cider vinegar 1/2 tsp sea salt 4 tbsp sunflower seeds .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Chewy Peanut Butter Balls (VG)(GF)
4 ingredients, no bake, energy boost.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
3/4 cup smooth peanut butter
2 tsp vanilla extract
1/2 cup oat flour, (gluten free if needed)
5 tbsp maple syrup/ liquid sweetener
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Instructions:
In a mixing bowl, add the peanut butter, vanilla and maple syrup, whisk together until smooth.
Mix in the oat flour until a thick consistency forms. Scoop out tablespoons of the mixture and roll into balls with your hands (the balls will be soft so they won’t hold their shape too well) and place onto a tray lined with baking paper and place in the freezer for 30 minutes.
When you remove from the freezer, the dough will be easier to shape, shape into balls again. Store in the fridge or freezer and enjoy.
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Credit: Gina B Nutrition
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Chewy Peanut Butter Balls (VG)(GF) 4 ingredients, no bake, energy boost. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 3/4 cup smooth peanut butter 2 tsp vanilla extract 1/2 cup oat flour, (gluten free if needed) 5 tbsp maple syrup/ liquid sweetener .......... Instructions: In a mixing bowl, add the peanut butter, vanilla and maple syrup, whisk together until smooth. Mix in the oat flour until a thick consistency forms. Scoop out tablespoons of the mixture and roll into balls with your hands (the balls will be soft so they won’t hold their shape too well) and place onto a tray lined with baking paper and place in the freezer for 30 minutes. When you remove from the freezer, the dough will be easier to shape, shape into balls again. Store in the fridge or freezer and enjoy. .......... Credit: Gina B Nutrition .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Butternut Squash Stuffed Shells (VG)
Cashew cream ricotta with tofu and lemon.
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https//www.veguary.co
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Veguary ®
Live life on the veg.
..........
Ingredients:
1½ cups cubed butternut squash
extra-virgin olive oil, for drizzling
16 jumbo shells
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Cashew cream
1½ cups raw cashews*(see note)
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
½ teaspoon sea salt
freshly ground pepper
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Filling
4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
½ teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream (from the recipe above)
sea salt and freshly ground pepper
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Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.
Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, ½ teaspoon salt and pepper.
Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired.
Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
Assemble the shells.
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Credit: Love and Lemons
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood
Butternut Squash Stuffed Shells (VG) Cashew cream ricotta with tofu and lemon. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1½ cups cubed butternut squash extra-virgin olive oil, for drizzling 16 jumbo shells .......... Cashew cream 1½ cups raw cashews*(see note) 1 cup fresh water 1 garlic clove 3½ tablespoons fresh lemon juice ½ teaspoon sea salt freshly ground pepper .......... Filling 4 cups fresh baby spinach 1 cup crumbled firm tofu 1 teaspoon dried oregano ½ teaspoon lemon zest pinch of red pepper flakes 1 cup cashew cream (from the recipe above) sea salt and freshly ground pepper .......... Instructions Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes. Make the cashew cream: Blend together the drained raw cashews, fresh water, garlic, lemon juice, ½ teaspoon salt and pepper. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach in increments, along with a pinch of salt, and sauté until all the spinach is incorporated and wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. In a medium bowl, combine the the spinach with the crumbled tofu, oregano, lemon zest, red pepper flakes, at least ¼ teaspoon salt, freshly ground black pepper and 1 cup of cashew cream. Season to taste, adding more salt and pepper as desired. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain. Assemble the shells. .......... Credit: Love and Lemons .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood 
Roasted Potato Guacamole Cups (VG)
Gluten-free, sharing is caring recipe.
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https//www.veguary.co
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..........
Veguary ®
Live life on the veg.
..........
Ingredients:
1.5 pounds baby red potatoes, or 1 small bag
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
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Loaded Guacamole:
1 and 1/2 avocado
1/2 cup corn kernels, frozen, canned, or fresh
1/2 cup black beans
1/2 cup chopped tomato
1/4 cup diced red onion
1 clove garlic, minced
Juice of 1/2 a lemon or lime
1 tablespoon chopped cilantro
1/2 teaspoon cumin
1/4 teaspoon salt
Radish, cut into matchsticks to garnish, if desired
Cilantro leaves for garnish, if desired
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Instructions:
Preheat the oven to 400 degrees F.
Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about 1/4 inch border.
Put potatoes in a large bowl and drizzle with olive oil and season with spices.
Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes.
In a medium sized bowl add the avocado slices and mash them.
Then add the remaining guacamole ingredients and stir until combined.
Scoop a small spoonful of guacamole mixture into each potato cup.
Garnish with radish matchsticks and cilantro leaves, if desired.
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Credit: She Likes Food
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Roasted Potato Guacamole Cups (VG) Gluten-free, sharing is caring recipe. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1.5 pounds baby red potatoes, or 1 small bag 1/2 teaspoon olive oil 1/2 teaspoon cumin 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper .......... Loaded Guacamole: 1 and 1/2 avocado 1/2 cup corn kernels, frozen, canned, or fresh 1/2 cup black beans 1/2 cup chopped tomato 1/4 cup diced red onion 1 clove garlic, minced Juice of 1/2 a lemon or lime 1 tablespoon chopped cilantro 1/2 teaspoon cumin 1/4 teaspoon salt Radish, cut into matchsticks to garnish, if desired Cilantro leaves for garnish, if desired .......... Instructions: Preheat the oven to 400 degrees F. Cut each potato in half and using a melon baller or sharp teaspoon, scoop out the inside of the potato leaving about 1/4 inch border. Put potatoes in a large bowl and drizzle with olive oil and season with spices. Place potatoes on a large sheet pan and put in the preheated oven for about 30 minutes, flipping once, until potatoes are fork tender. Let cool for a few minutes. In a medium sized bowl add the avocado slices and mash them. Then add the remaining guacamole ingredients and stir until combined. Scoop a small spoonful of guacamole mixture into each potato cup. Garnish with radish matchsticks and cilantro leaves, if desired. .......... Credit: She Likes Food .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Street-Style Gyros (VG)
Roasted chickpea salad with vegan tzatziki.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingrediants:
2, 15oz cans of chickpeas
1 heaping tbsp of garlic powder
1 heaping tbsp of onion powder
2 tbsp taco seasoning
salt/pepper to taste
2 tsp extra virgin olive oil
2 beefy tomatoes, quartered
2-3 cups romaine lettuce
1 red onion sliced
2-3 tbsp Super Easy Vegan Tzatziki Sauce
handful of black olives (optional)
handful of sliced cucumbers (optional)
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Instructions:
Roasted Chickpeas
Preheat oven to 350F and line baking sheet with parchment paper.
Drain and rinse chickpeas. Roll them out onto prepared baking dish and pat them dry with a paper towel.
Add oil and seasonings. Using a spatula, fork, or spoon, roll them around until evenly coated.
Bake for 20 minutes.
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Gyro Assemble:
Grab a pita and generously put 2-3 tbsp of the vegan tzatziki on one side. Take a large spoonful of the roasted chickpeas and place them on top of the sauce.
Pile on all suggested toppings, lettuce, tomatoes, onion, olives, cucumbers, and a dash more of salt/pepper if desired.
Fold pita and proceed to shovel the gyro into your mouth.
Repeat this for each gyro.
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Credit: Neurotic Mummy
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Street-Style Gyros (VG) Roasted chickpea salad with vegan tzatziki. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingrediants: 2, 15oz cans of chickpeas 1 heaping tbsp of garlic powder 1 heaping tbsp of onion powder 2 tbsp taco seasoning salt/pepper to taste 2 tsp extra virgin olive oil 2 beefy tomatoes, quartered 2-3 cups romaine lettuce 1 red onion sliced 2-3 tbsp Super Easy Vegan Tzatziki Sauce handful of black olives (optional) handful of sliced cucumbers (optional) .......... Instructions: Roasted Chickpeas Preheat oven to 350F and line baking sheet with parchment paper. Drain and rinse chickpeas. Roll them out onto prepared baking dish and pat them dry with a paper towel. Add oil and seasonings. Using a spatula, fork, or spoon, roll them around until evenly coated. Bake for 20 minutes. .......... Gyro Assemble: Grab a pita and generously put 2-3 tbsp of the vegan tzatziki on one side. Take a large spoonful of the roasted chickpeas and place them on top of the sauce. Pile on all suggested toppings, lettuce, tomatoes, onion, olives, cucumbers, and a dash more of salt/pepper if desired. Fold pita and proceed to shovel the gyro into your mouth. Repeat this for each gyro. .......... Credit: Neurotic Mummy .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Vegan Pecan Pie (VG)
Healthy benefits, cholesterol-free vegan recipe.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
Foolproof Vegan Pie Crust
5 tablespoons Vegan butter
1 cup Brown sugar
¾ cup Corn syrup
4 tablespoons Cornstarch (see notes)
½ teaspoon Salt
1-2 tablespoons Rum
1 teaspoon Vanilla
1 cup Silken tofu (see notes)
2 cups Whole pecans toasted*
Vegan Whipped Cream
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Instructions:
Heat your oven to 350F.
Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 20 minutes until golden brown. Remove from oven and set aside to cool.
In a saucepan combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum and vanilla and stir to combine. In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20 - 50 for the top**) and use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie. Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving. Serve with Vegan Whipped Cream. Forks are nice too, but optional.
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Credit: Namely Marley
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers
Vegan Pecan Pie (VG) Healthy benefits, cholesterol-free vegan recipe. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: Foolproof Vegan Pie Crust 5 tablespoons Vegan butter 1 cup Brown sugar ¾ cup Corn syrup 4 tablespoons Cornstarch (see notes) ½ teaspoon Salt 1-2 tablespoons Rum 1 teaspoon Vanilla 1 cup Silken tofu (see notes) 2 cups Whole pecans toasted* Vegan Whipped Cream .......... Instructions: Heat your oven to 350F. Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust 20 minutes until golden brown. Remove from oven and set aside to cool. In a saucepan combine the vegan butter, brown sugar, corn syrup, and corn starch. Stir and cook over medium heat until it comes to a boil. Reduce to a simmer and cook for another minute. Add the salt, rum and vanilla and stir to combine. In a food processor, add the silken tofu and pulse until smooth. Add the corn syrup mixture and pulse again until everything is combined. Add the pecans (reserving about 20 - 50 for the top**) and use a spatula to stir them into the filling. Arrange the reserved pecans on top of the pie. Place a cookie sheet on the bottom rack of your oven and place your pie on the cookie sheet. Bake for about one hour, until the edges of the pie are set. The center might still be a little jiggly. That's alright. Remove from the oven and allow to cool before serving. Serve with Vegan Whipped Cream. Forks are nice too, but optional. .......... Credit: Namely Marley .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers 
Pumpkin Cinnamon Sugar Donuts (VG)
An irresistible, easy to make, vegan treat.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
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Ingredients:
1 1/4 cup all purpose (AP) Flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon
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Instructions:
Preheat oven to 350 degrees and grease a donut pan. In a large mixing bowl combine flour, pumpkin pie spice, baking powder and salt. In a separate mixing bowl whisk together brown sugar, almond milk, pumpkin purée, coconut oil and vanilla.
Mix the dry ingredients into the wet ingredients about 1/2 cup at a time, stirring to combine. Batter should be a little thick, not pourable. 
Once mixed, use a spoon to place batter into the donut pan, distributing the batter evenly between each donut mold. 
Bake for 10-12 minutes, until an inserted toothpick comes clean and donuts spring back lightly when pressed. Cool on a wire rack.
While the donuts cool, pour the 1/4 cup melted coconut oil or butter into a shallow bowl. In a separate shallow bowl, mix together the sugar cinnamon. 
When the donuts have cooled, dip one side lightly into the oil or butter, then dip it into the cinnamon sugar mixture, shaking off the excess. Flip the donut over and repeat the process, trying to coat the edges as well so that when you cinnamon sugar the other side the whole donut becomes covered in the cinnamon sugar mixture.
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Credit: Bloglovin
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased
Pumpkin Cinnamon Sugar Donuts (VG) An irresistible, easy to make, vegan treat. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1 1/4 cup all purpose (AP) Flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin pureé 2 tablespoons coconut oil, melted 1 teaspoon vanilla 1/4 cup melted coconut oil or vegan butter 1 cup organic sugar 1 tablespoon cinnamon .......... Instructions: Preheat oven to 350 degrees and grease a donut pan. In a large mixing bowl combine flour, pumpkin pie spice, baking powder and salt. In a separate mixing bowl whisk together brown sugar, almond milk, pumpkin purée, coconut oil and vanilla. Mix the dry ingredients into the wet ingredients about 1/2 cup at a time, stirring to combine. Batter should be a little thick, not pourable. Once mixed, use a spoon to place batter into the donut pan, distributing the batter evenly between each donut mold. Bake for 10-12 minutes, until an inserted toothpick comes clean and donuts spring back lightly when pressed. Cool on a wire rack. While the donuts cool, pour the 1/4 cup melted coconut oil or butter into a shallow bowl. In a separate shallow bowl, mix together the sugar cinnamon. When the donuts have cooled, dip one side lightly into the oil or butter, then dip it into the cinnamon sugar mixture, shaking off the excess. Flip the donut over and repeat the process, trying to coat the edges as well so that when you cinnamon sugar the other side the whole donut becomes covered in the cinnamon sugar mixture. .......... Credit: Bloglovin .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased 
Portobello Mushroom Bruschetta (VG)
Delicious, gluten-free spin on a classic appetiser.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
2 portobello mushrooms
6 cloves garlic
1/3 cup olive oil, divided
3 tomatoes, chopped
1/2 cup basil, chopped
salt, pepper to taste
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Instructions:
Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes.
While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Divide the portobello mushrooms on small plates top them with the tomato filling, enjoy.
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Credit: Contentedness Cooking
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#grill #grilling #barbeque #bbqtime #bbq #grillporn #bbqs #instabbq #bbqfood
Portobello Mushroom Bruschetta (VG) Delicious, gluten-free spin on a classic appetiser. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 2 portobello mushrooms 6 cloves garlic 1/3 cup olive oil, divided 3 tomatoes, chopped 1/2 cup basil, chopped salt, pepper to taste .......... Instructions: Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes. While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Divide the portobello mushrooms on small plates top them with the tomato filling, enjoy. .......... Credit: Contentedness Cooking .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #grill  #grilling  #barbeque  #bbqtime  #bbq  #grillporn  #bbqs  #instabbq  #bbqfood 
Thai Coconut Soup (VG)
These combination of spices hit the right spot.
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Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
1  1/2 tbsp avocado oil (or vegetable oil)
1 onion, roughly chopped
4 garlic cloves, roughly chopped
1-inch cube of ginger
1-2 tbsp of Thai red curry paste (*see note)
2 tsp curry powder
1/2 tsp turmeric powder
1 Litre low-sodium vegetable broth
1 cup coconut milk (full-fat from a can)
2-3 tbsp soy sauce
2 tbsp coconut sugar (maple syrup or agave work too)
juice of 1/2 lime
7oz rice noodles (about 1/2 a pack)
cilantro to top
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Instructions:
Heat the avocado oil in a large pot on medium-high heat. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes.
While the soup is simmering, cook the rice noodles according to package directions.
Add the rice noodles to the soup.
Serve with fresh cilantro and a lime wedge.
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Credit: Choosing Chia
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes 
#newrecipe #quickmeal #easylunch #summerlunch #summercooking #summersalads #toohottocook
Thai Coconut Soup (VG) These combination of spices hit the right spot. .......... Go vegetarian/vegan this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Where conscious-foodies come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1 1/2 tbsp avocado oil (or vegetable oil) 1 onion, roughly chopped 4 garlic cloves, roughly chopped 1-inch cube of ginger 1-2 tbsp of Thai red curry paste (*see note) 2 tsp curry powder 1/2 tsp turmeric powder 1 Litre low-sodium vegetable broth 1 cup coconut milk (full-fat from a can) 2-3 tbsp soy sauce 2 tbsp coconut sugar (maple syrup or agave work too) juice of 1/2 lime 7oz rice noodles (about 1/2 a pack) cilantro to top .......... Instructions: Heat the avocado oil in a large pot on medium-high heat. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes. Next add in the soy sauce, coconut sugar, and lime juice and stir together. Reduce heat to low and let the soup simmer for another 5 minutes. While the soup is simmering, cook the rice noodles according to package directions. Add the rice noodles to the soup. Serve with fresh cilantro and a lime wedge. .......... Credit: Choosing Chia .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #summersalads  #toohottocook