Showing posts tagged recipes

    vegnews:

    Ever had a torta? It’s a Mexican sandwich full of all of the best things in life, like beans, avocado, and peppers.

    Vegan or not, there’s no better place to start than this Mexican Fried Eggplant Sandwich. Just look at those layers!

    Click here for the recipe. 

    • 1 year ago
    • 313

    Parsley & pizza

    tonight i’m making a slow cooker pizza for my lunches for the week. at 207 calories/serving (5 days worth) it’s perfect paired with a big salad. one of the ingredients is parsley, and i remembered reading about the health benefits of parsley once but couldn’t remember for the life of me. all i could remember was that you’re supposed to chew some after a meal for good breath? so after a little looking i found out that parsley is loaded up with antioxidants! awhile ago i went on a search to really understand how antioxidants work and basically they just kick the asses of free radicals that are being jerks that are trying to steal from other cells. so antioxidants rock and help keep your body stable and healthy. PLUS parsley has vitamin A and vitamin C which keep your body healthy and the C in parsley has an anti-inflammatory effect. PLUS who knew parsley was way loaded up with vitamin K?! just a couple tablespoons and you have way more than your recommended daily amount. how sweet is that? what is vitamin K for you ask? i asked too. and found that the K in parsley helps synthesize the fat needed to maintain the myelin sheath around our nerves. what’s the myelin sheath? i didn’t know until i did a walk for MS last year and my team name was the smilin’ myelins. Basically the myelin sheath sits around your nerves and helps move messages around your body faster. losing the myelin sheath that helps insulate your fragile nerves is seen in lots of diseases like MS and others. NOW am i saying if you eat parsley you won’t get MS? nope. sorry. BUT i am saying that you’ll get some good vitamins and health benefits and it’s tasty (but not super flavorful) and easy to incorporate in lots of things! go parsely! and go pizza! pictures of slow cooker pizza coming soon (if it’s pretty). 

    • 1 year ago

    vegnews:

    It’s… so… beautiful… 

    image

    veganfood:

    Vegan Nutella Stuffed French Toast (by veganmiss)

    Recipe

    • 1 year ago
    • 381

    Undressed Skeleton: Chickpea Tacos W/ Peach Salsa

    undressedskeleton:

    image

    image

    All you need:

    • Vegan Corn Based Tortillas (found at wholefoods in freezer section)
    • 1 Can Chickpeas, Drained and Rinsed
    • 1/4 Tsp Black Pepper
    • 1 Tsp Olive Oil
    • Taco Seasoning - (2 Tsp Chili Powder, 1 Tsp Paprika, 1 Tsp Cumin, 1/2 Tsp Onion Powder, 1/2 Tsp Garlic Powder, 1/8 tsp Cayenne…
    • 1 year ago
    • 200

    fitvillains:

    No chemicals. No additives. Just good old fashioned fruit & water refreshment!

    Leave your concoction to sit overnight and strain it as you pour to avoid the floaties! Take it to go by prepping a smaller amount in a water bottle. :)

    • 2 years ago
    • 230

    woodlandchild:

    Carrot Cupcakes with Cashew buttercream

    Click Image For Recipe

    (Source: woodlandfemme)

    • 2 years ago
    • 27

    beautyisachoice:

    Sweet Potato Veggie Burgers

    2 cans cannellini white beans, drained

    1 large sweet potato, baked/peeled/mashed (about 2 cups)

    2 Tbsp tahini

    2 tsp maple or agave syrup

    1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)

    1/4 cup wheat flour

    Optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast

    Salt to taste if needed

    Plentiful Panko crumbs

    Safflower oil for pan

    Burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper


    Directions:

    1. Bake sweet potato. Peel, place in large mixing bowl.

    2. Add drained beans to mixing bowl. Mash beans and potato together.

    3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.

    4. Heat 1 Tbsp safflower oil in a pan over high heat.

    5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.

    6. Transfer cooked patties to paper towel. Cool for a few minutes.

    7. Serve on toasted bun with lotsa toppings.

    Makes 7-8 large patties. Note: Yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

    • 2 years ago
    • 1821

    Chicken [optional] & Cashews in Lettuce Wraps (via Real Simple)

    fitvillains:

    image

    Time: 20 minutes
    Makes: 4 servings.

    Ingredients
    • 3 tbsp low-sodium soy sauce
    • 3 tbsp honey (or agave sweetener)
    • 2 tbsp canola oil
    • 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
    • black pepper
    • 2 cloves garlic, finely chopped
    • 1 tbsp grated ginger
    • 1 bunch scallions, trimmed and sliced
    • 1 8-ounce can sliced water chestnuts, drained
    • 1/4 cup roasted unsalted, cashews (can be slightly chopped)
    • 1 small head Boston or other lettuce, leaves separated
    Directions

    Read More

    • 2 years ago
    • 175

    prettybalanced:

    Quinoa and Tofu Stir-Fry

    • 2 years ago
    • 366

    vegan-cupcaker:

    clarissapirate:

    AFTER SCHOOL SNACK: Avocado Wraps
    you will need:
    Vegan “egg” roll wraps
    4-5 (firm with a little squish) avocados
    1/2 cup Shredded broccoli
    1/2 cup Shredded carrots
    1/2 cup Shredded red cabbage
    *i cheat and buy the bag of broccoli slaw already done up*
    *you can fill these with celery, vegan cream cheese, asparagus,or black beans & corn for a southwest style roll

    1. With one corner facing you, so the wrap looks like a diamond (not a square) fill the center with about 1 1/2 Tbs filling

    2. Grab bottom corner to fold up and over the center mixture. Fold in both sides (one at time) before continuing to roll the wrap upwards. Continue with the rest until all the mixture and/or wraps are gone.

    3. Heat about 5 Tbs of your preferred oil in a frying pan (I use coconut oil). When the oil is about 350• F Place roll, seam side down carefully. Fry about 2 minutes per side so every side is a nice golden brown

    Holy crap these look so good.

    • 2 years ago
    • 188