Sim, tenho muito orgulho de participar com minhas criações nesta tábua de queijos! São bonitos e deliciosos esses queijos veganos!!! Temos aí nesta tábua do @ao26veganfoodproject
uma variedade deles: os meus são quatro sabores de queijos artesanais e organicos e ainda tem mais outros, industrializados, de marcas que já se encontram por aqui nos supermercados... sim, veganizando a cada dia mais!!! #vegan #vegancheese #veganfood #veganlisbon #govegan
Cheese and wine night for one... 🍷🧀 Happy Friday, Vegans 🌱
The Vegan Grilled Sandwich with Butternut Squash Mac Bake😍 aka a mac n cheese toastie👅 @gostagreenpub
This toastie is like the most perfecttt comfort food! The salsa was so flavoursome too- the yummiest condiment with the toastie! Delicious and absolutely recommend it!🤗
Vegan “Chicken” Tacos with Carrots, Peppers, Onions, and Homemade Vegan Queso. It’s super-orange because it has carrots and red peppers blended in. 🥕
•”CHEESY” PLANT BASED PIZZA 🍕• I’ve made an awesome pizza today - a spinach and wholewheat base 🌱 covered with a “cheese” sauce and topped with aubergine, giant chick peas and purple sprouting broccoli. Literally the best pizza 🤤. I’m literally dancing right now 💃 cos when you know, you know! So to all you cheese lovers (don’t get me wrong, I am rather partial to a cheese board), I defy you to not enjoy this sauce!! Perfect start to my weekend 💃.
1 medium sweet potato - cooked and mashed
2 tablespoons nutritional yeast
1 teaspoon tamari/light soy sauce
2 tablespoons milk (I used almond)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
Pinch of smoked paprika
1 teaspoon sriracha
Generous squeeze of lemon
Blitz all the ingredients in a blender. Add more milk if too thick until you achieve the consistency you like.
Vegan lasagna by @thetastyk
1 medium white onion, chopped
5 garlic cloves, minced
1 small zucchini, diced
1 medium carrot, diced
1 package (150g) @veganz
10 mushrooms, sliced
1 small eggplant, diced
700ml passata sauce
2 Tbsp tomato paste
2 cups veggie stock
1 tsp paprika powder
sea salt & pepper to taste
2 Tbsp olive oil
½ cup whole wheat OR plain flour (whole wheat will give the bechamel a more light brown tint instead of white)
2.5 cups unsweetened plant-based milk (more depending on consistency - I used soy)
½ tsp sea salt
2 Tbsp nutritional yeast
9-12 lasagna sheets (oven ready)
3-4 cups spinach, chopped
1. Prepare all the veggies as instructed.
2. Heat a pan with 1 cup of veggie stock and saute the onions and garlic for 1 minute.
3. Add the remaining veggies and simmer for 2-3 minutes.
4. Add the Veganz pulled soya pieces and remaining ingredients and simmer for 8-10 minutes.
5. In the meantime, prepare the béchamel sauce by heating up the olive oil in a pan. Add the flour and stir until combined.
6. Gradually add the milk, constantly stirring. Add the remaining spices and simmer for a few minutes until it has thickened up. Whisk continuously to get rid of any lumps (in case it thickens too much, add a little splash of milk).
7. Preheat the oven to 175°C/350°F.
8. Take a baking dish and cover the bottom with some of the veggie sauce. Start layering the lasagne until all the ingredients are gone (tomato sauce, lasagne sheets, bechamel, spinach,...).
9. Place the lasagne dish in the oven and bake for 40-45 minutes (depending on your ovens strength
#veganfood #veganrecipes #govegan #vegans #recetasfit #plantbasedrecipe
#vegandinner #veganlasagna #veganrecipe #eatclean #plantbaseddinner #vegancheese #veganvideos #plantbased #veganfoodvideos #receitasveganas #recipevideos #foodvideos #cookingvideos
October may be over but our love for pumpkin spice isn't! Try mixing this non-dairy pumpkin spice creamer in your next morning coffee! 🍂⠀
- 1 1/2 cup almond milk⠀
- 1 Tbsp cinnamon⠀
- 1/2 Tbsp vanilla extract⠀
- 1 Tbsp pumpkin spice⠀
- 1/2 Tbsp pumpkin spice extract⠀
- Red Barn coffee⠀
Don't forget to check out our cheesy Thanksgiving Recipe Roundup! Next week will be here before you know it. 😊🧀🙏 Here are some of the delish dishes you can make for your family and friends next week. #vegan #paleo #whole30 #keto
options! 🍝Creamy Plant-Based Mac n Cheese (our fave!) 🥕Cheesy Roasted Carrots 🌶️Cheesy Chipotle Caramelized Onion Dip 🍠Cheesy Baked Sweet Potatoes
Follow the link in our bio for a full list!
You become what you eat. Remember your body is your temple🌟
Call us now! and get the chance to see what plan fits best for you👇 🔅139 NE 1st Ave, Hallandale Beach, FL 33009 🌍www.ayurvedadoshacafe.com 📞(954) 612-4888
• • • • •
Pizzaparty again! 🍕
It's raining all day and is pretty cold here (23C / 73F which really is COLD here 😆) that's why I am wearing a sweatshirt + jeans (first time in a long time) and I am eating pizza lol. 😂 This vegan Buffalo Ranch pizza is currently my favorite one. 😍 What's your favorite pizza? Let me know in the comments. Enjoy your day!
🇩🇪 Hallöchen, es gibt mal wieder Pizza bei mir, weil ich die einfach liebe. 😍 Ausserdem ist es recht kalt hier (ca. 23 Grad C was echt KALT ist für hier 😆) und deswegen trage ich zum ersten Mal seit langer Zeit nen Pulli, ne Jeans und esse Pizza um mich aufzuwärmen, haha. 😂 Diese vegane Buffalo Ranch Pizza liebe ich derzeit am meisten. 😋 Was ist eure liebste Pizza? 🍕 Genießt euren Abend!
#plantpowered #veganbreakfast #vegancheese #vegansofinstagram #vegansnacks #thefeedfeedvegan #vgang #wholefoodsplantbased #veganrevolution #plantfuel
Cultured plant cheese plate flavours inspired by my Persian heritage infused with medicinal cannabis •💚• Sumac and hemp cashew “labneh” ball
•Hemp smoked almond “feta”
•Herbed cashew cream •Litteh pickle reduction & powder
•Activated candied walnuts •Cannabis crisp•
My big fat Greek cheese dip! Loving this recipe that is simultaneously cheese and crackers and also kind of a salad! 🙋♀️🥗 Find the link the the recipe in @sareenasfood
🧀Rawmesan para todos!🧀
Este queso parmesano vegano te va a explotar la cabeza, es demasiado sabroso.
👉 Semillas o frutos secos varios (también podés usar bagaje de alguna leche vegana menos coco)
👉 Primenton dulce
👉 Levadura nutricional sabor queso
Pone todos los ingredientes en la licuadora y licua intermitentemente. Saca la tapa, ayuda a bajar el polvo con la cuchara, seguí licuando, hasta que todo quede hecho un polvo uniforme.
Y listo!! 🌱🌱🌱
#vegan #vegancheese #rawmesan #vegano #vegana #veggie #sano #healthy #rico #tasty #recipe #comida #food #instafood
Had the pleasure of previewing the menu of Vancouver's newest plant-based restaurant @soil_yvr
What was our favourite? The grill cheese on thin stroopwaffles: crepe-thin waffles blanketing @blueheroncheese
burata and smoked cheeses, @biotayvr
grapefruit mustarda, served with spicey corn relish + eggplant capanota + @biotayvr
cucumber kimchi. What an elevated take on a traditional comfort food! 📸: sous chef @wholesomslice
Smashed creamer potatoes with garlic, dill and #vegcheese
Fresh Mozz 🤤 It melts and browns beautifully! #nofilter
When the craving for pizza gets too real you can always get a @daiyafoods
pizza 🍕, their cheese is vegan and its delicious 😋 •
————————————————————————Cuando el antojo por pizza se pone demasiado intenso siempre puedes comprar la pizza de @daiyafoods
🍕, el queso es vegano y está delicioso. 😋
Since going vegan I have seriously been missing the green pesto pasta of my student years. After months of scouring the shelves of the supermarket for a vegan-friendly and soy-free jar alternative, I admitted defeat and made my own. You know what? Aside from a small emotional breakdown when I realised I had forgotten to boil the pasta water, it was pretty simple and incredibly delicious. The recipe requires a food blender but an electric vegetable cutter does the trick (this is what I used). I served mine with peas and tomatoes but it will work fine with whatever you vegetables you wish to add.
Ingredients (serves 2 or 1 very hungry student): - two cups of spinach (I pre boiled mine for 2 minutes beforehand so I could fit more into my tiny processor, but raw is also fine)
- 1 and 1/2 cups of basil leaves (again, I pre boiled mine)
- 1/4 cup of pine nuts - 1/4 cup of vegan parmesan equivalent (I used Tesco free from Italian style hard cheese)
- 1/4 cup of olive oil (I used a chilli infused one for extra kick)
- 1 cup of garden peas
- 1 cup of chopped cherry tomatoes - enough penne pasta to serve two people (around 16 oz)
- salt, pepper and (if you are feeling adventurous) chilli flakes to taste.
Recipe: - In the food processor combine the spinach, basil and the oil and blend until you have a creamy mixture. Next add the pine nuts, cheese and salt and pepper and blend once again until soft. - At the same time, boil the pasta until al dente.
- In a large frying pan, fry the chopped tomatoes and peas in a tablespoon of oil for a few minutes until soft.
-Drain the pasta but keep one cup of the pasta water to the side.
- In the frying pain, combine the mixture and the pasta with the fried tomatoes and peas. Add in the cup of pasta water you kept aside. Cook for a few minutes until hot right through. Season with salt, pepper, chilli flakes and cheese as desired.
Here we have our VEGAN mac ‘no’ cheese. Available from today!!