myfoodbloghjkl

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Miso ramen - vegetable broth, shiro miso, soy sauce, yam noodles, pan-fried tofu, broccoi, carrot, nori and topped with shichimi togarashi spice blend.

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Thai kale salad with cashew dressing / Recipe

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Tofu slabs are coated in shredded coconut, pan-fried to crispy perfection and served over a bed jasmine rice in rich and creamy coconut milk-chard sauce to make this decadent creation from Pure & Beautiful Vegan Cooking.

Really nice recipes. Every hour.

Show me what you cooked!

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Best Vegan Recipes of April 2016!

Fruity Rice Paper Rolls

Butterscotch Caramel Cheesecakes with Chocolate Drizzle (Raw, GF)

Creamy White Bean Pesto Pasta with Brazil Nut Parm

Black Bean and Beet Burgers with Beet Cashew Cream

Vegan Chickpea Nuggets

Vegan Sushi Burger

Mac and Cheese Tacos

Vegan Lunch Recipes

Baked Fries with Garlic Sauce

Nut Free Vegan Recipes

More roundups here 

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Blueberry Muffins with Almond Crumb Topping

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Chickpeas and artichoke heart nuggets are coated in a mixture of panko breadcrumbs and cornmeal, and pan-fried up until golden to create these crispy, delicious and satisfying vegan chicken nuggets. Recipe

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Mango Curry With Chickpeas

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Whole wheat fusilli with sauteed zucchini, soy ‘cream’ and olivesss 💚

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Tofu in a Roasted Red Bell Pepper and Coconut Sauce 

Keep reading

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HONEYED APPLE TAHINI BREAD.

It might be my earliest memory: All I taste is salt and the flash of sun and the rush of waves all around me and the softness of sand. I am in the ocean. I am at the beach. The pulse of the earth is no different from mine. And all I see is the bright, bioluminescent glow of green ribbons of seaweed against slick lava rock. I am five senses deep in the wash of Hawaii.

Three decades later, I stand in my bathroom, pouring out a golden pool of the world’s first culinary algae oil into the palm of my hand to moisturize my face. I’m obsessed with this oil. Obsessed with how it makes my skin feel, obsessed with how it fries my morning eggs, obsessed with how it roasts my brussels sprouts, obsessed with how it bakes my honeyed apple tahini bread.

In the words of my friend Beth, “This oil is a freaking unicorn!” It’s higher in monounsaturated fats than coconut oil, has the lowest levels of saturated fat amongst any vegetable oil, and has a super high smoke point, too. That high smoke point means it’s genius for roasting, frying, and baking. It really is a unicorn.

A unicorn made of my first memory: Algae.

Read more and get the recipe here!

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Ingredients

Coconut Crust:

- ¾ cup roasted cashews - ½ cup shredded unsweetened coconut - 1 cup soft medjool dates, pitted - 1 tbsps vanilla bean paste - ¼ cup cacao nibs - 1 tbsp cacao powder Rich chocolatey filling:

- 1 cup salted roasted cashews - 1 ½ cups canned coconut milk - ½ cup unsweetened cacao powder - 8 whole medjool dates, pits removed - 2 tablespoons vanilla bean paste - 3 tbsps coconut sugar

Instructions:

Line 12 mini muffins tins or 6 regular size muffin tins with wax paper.

In a food processor, add all of the ingredients for the crust and pulse until finely chopped and combined. The dough should stick together when squeezed into a ball with your hands.

Press about 1 tablespoon (use closer to 2 tablespoons for a regular size muffin tin) of the dough into each muffin tin, using your finger to press the dough up the sides. Repeat with the remaining dough. Place the pan in the freezer and freezer for 15 minutes.

Meanwhile, add all the ingredients for the filling into the same food processor (no need to clean it!) and blend until smooth, thick and very creamy, about 10 minutes. Scrape down the sides of the bowl 2-3 times during blending.

Remove the tart shells from the freezer and fill with the chocolate fudge. If desired, sprinkle each tart with cacao nibs. Freeze 20 minutes OR place in the fridge until ready to serve. To remove, just lift the wax paper up and the tarts should pop right out. Store in a sealed container in the fridge.

Enjoy xx INSTAGRAM: @banana_mylk

Recipe inspo from: http://www.halfbakedharvest.com

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Vegan Breakfast Ideas Submitted by Vegan Foody Followers!

Chai Spiced Chocolate Zucchini Muffins

Peanut Butter Chia Pudding with Cinnamon Apples

Caramel Apple Millet Porridge

Vegan Blueberry Marzipan Muffins

Energy Booster Smoothie

Chocolate Hazelnut Granola

Sweet Potato-Peach Smoothie

Superfood Smoothie Topping Mix

Almond & Coconut Oatmeal

Cranberry, Walnut & Apple Smoothie

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This savory vegan eggplant miso soup is made with tender sautéed Japanese eggplant, crispy pan-fried tofu and rice noodle vermicelli in a flavorful garlic-ginger miso broth.

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Made @hotforfood’s (follow them, they make amazing vegan food and they’re also on youtube) crispy coconut tofu tacos with coconut avocado crema and damn this was probably one of the best things I’ve ever eaten. Lime, avocado, and coconut go so well together and I’m gonna put this sauce on everything 🌿 #vegan #eatforpeace #tacowednesday

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Persimmon and tangerine smoothie with vanilla, ginger and turmeric / Recipe

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Vegan burgers

Mexicali Sliders

Sweet potato falafel burgers

In n out copycat burger

Grilled cheese burger

Vegan big mac

Eggplant burger

Falafel buger

Portobello bagel with tempeh bacon

Easy sweet potato burger

Freestyle burger