totallysherlockd

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Potatoes, rocket salad, red onion, capers, thyme & tahini salad by @theplantfeed ♡ Completely vegan!

Potatoes Rocket salad Red onion (thinly sliced) Large capers (sliced) Chili (optional. Or you can use more cayenne in the sauce) Thyme (finely chopped) Lemon juice (drizzle before serving)

Dressing: (2 servings) 4 tbsp Tahini Lemon juice from 1 lemon 1 clove garlic 0,5 tsp cayenne pepper (or more if you like it spicier) 1 tbsp nutritional yeast A pinch or two of salt 2 tbsp of water. Add more if the sauce gets to thick.

Boil the potatoes. Make sure they’re not getting too soft. Let them cool and cut in pieces. Mix the dressing ingredients in a small blender. Mix everything together in a bowl. Drizzle over some lemon juice when serving.

Enjoy & glow lean!

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Pineapple Ginger Cheesecake by @pureveganfood 💛

Crust: * 1 cup dates * 1 cup almonds * Filling: * 2 cup cashew soaked * 2 cups pineapple * ⅓ cup maple syrup * 2 lemons juiced * 2 inch ginger root * ½ -1 tsp turmeric * 2 tbsp coconut oil melted

Toppings: * 8 chocolate cacao truffles * ⅓ cup cashew * 1 tbsp shredded coconut * ½ tsp matcha powder * mint * edible flowers

INSTRUCTIONS 1. Place nuts and dates in a food processor and process until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. 2. Scoop out crust mixture in a 7” spring-form pan, and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. 3. Warm coconut oil in a small saucepan on low heat until liquid. Whisk to combine. 4. Place all filling ingredients in the blender and blend on high until very smooth (this may take a couple minutes, so be patient). Add coconut oil last and blend again. 5. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer for 3 hours. 6. To serve, remove from freezer 1 hour prior to eating. 7. Run a smooth, sharp knife under hot water and cut into 8 slices. 8. Top with cacao truffles and toppings. Enjoy! #letscookvegan

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🌵🌵🌵 how to snack as a #vegan: ⚡️⚡️⚡️ corn chips, guacamole, veggies, rice and lots of blueberries 🌈🌈 also invited a ladybug over, ladybug approved 👽 😎😎🐪🐪🐪👅👅😸✌🏼️✌🏼✌🏼

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In a weird place between wanting quarantine to end because my mental health is absolutely spiraling, and hoping quarantine continues because I can’t imagine going back into functioning society again.

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Turin, Italy (by Simona Sergi)

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Olga

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This is the cutest thing!

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Tofutti vegan cream cheese bagel and a coffee

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