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Vegan 🍮 Curated By Chef Ayinde  Vegan recipes, pop culture and other stuff we like.

http://www.thelustyvegan.com/

Food Network Live Presents: Foodie Tuesdays – Vegan Chicken Tagine

By: Chef @ayinde

Ingredients:
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoon sea salt
5 sprigs saffron
2 tablespoons olive oil
2 tablespoons cooking oil
1/2 cup onion, diced
2 teaspoons garlic, minced
2 tablespoons fresh ginger, peeled and sliced
3 medium size carrots cut half-inch thick
1/3 cup lemon juice
1/2 cup chopped tomato
4 cutlets of vegan chicken
1/2 teaspoon sea salt
1/2 Cup couscous
1/2 tablespoon vegan butter
1/2 cup Turkish apricots

Instructions:

In a medium skillet over medium-high heat, heat oil until hot and shimmering. Add onions and leeks sauté for approximately 16 minutes until caramelized then add carrots and continue to sauté for approximately 2 to 4 minutes. Then add garlic and sauté for approximately one minute and lastly, add tomatoes and lemon juice.

For CousCous: cut apricots into bite-size pieces, in a small skillet over medium-high heat melt butter and sauté on both sides (optional add a little bit of agave.) Cook for no longer than four minutes remove and place in a medium-size bowl. Add one cup boiling water to couscous mix and apricots and cover allows water to cook couscous.

Combine spices together with oil and rub your vegan chicken in the spices toning? both sides evenly.

In a separate skillet over medium-high heat, heat remaining oil until hot and shimmering place cutlets in oil and cook until browned on both sides approximately three minutes each side. Add cutlets totagine using approximately 3 tablespoons of water today deglaze the pan and get all of the spices and oil’s from the skillet and add to the tagline mix well add a little salt if needed cover and cook for approximately 30-45 minutes.

#vegan  #veganfoodshare  #whatveganseat #VeganEats  #veganla  #veganrevolution  #vegansofig #veganfoodie  #veganfatty  #veganfoodporn #veganfood  #veganworld  #plantbaseddiet #blackvegan  #foodie  #foodporn  #vegetarian  #plantbaseddiet  #foodnetwork #morroco #morrocan #northafrican #africanvegan #tagine

@champsdiner never fails to impress! #Vegan diner food is a must😍 Buffalo fries, roasted brussel sprouts, the pancake bowl special and French toast!

#whatveganseat #veganjunkfood #vegansofig

The #foodpornproducershow is postponed for today!

Foodie Tuesday: Vegan Plum Torte

By: Caitlin Galer-Unti, @theveganword

This is a veganized version of a plum torte recipe so popular it was featured in the New York Times every year for 12 years running. Easy to make and yet incredibly moist, this cake’s a winner! The plums, which you don’t even need to peel, melt into pools of sweet fruit with a jam-like consistency when baked in the oven. The addition of cinnamon gives the torte a delicious autumnal feel.

Ingredients

1 cup plus 2 tablespoons granulated sugar, divided1/2 cup vegan margarine1 cup all-purpose flour1 teaspoon baking powder1/4 cup non-dairy yogurt8-10 small plums, halved and pitted2 teaspoons lemon juice1 teaspoon ground cinnamon

Instructions

Heat oven to 350 F, and lightly grease an 8-inch round cake tin.Cream the margarine and 1 cup of sugar together until combined and fluffy.  Add the flour and baking powder and mix to combine.Add the yogurt, and mix all ingredients together, then spoon batter into the cake tin.  Smooth the top down and add the pitted, halved plums, skin side up.Sprinkle lemon juice on the plums to make the surface wet so it will stick, then sprinkle 2 tablespoons of sugar and the cinnamon on top.Bake 45 to 50 minutes until a toothpick inserted in the center comes out clean (of batter, not plum juice).Cool on a rack.

#Vegan
#ieatgrassdotcom #veganfoodshare #veganhealth #veganrevolution #vegansofig #veganfoodie #veganfatty #veganfoodporn #veganfood #veganworld #whatveganseat #plantbaseddiet #blackvegan #foodporn #foodie #fastfood #healthy #veganjunkfood #healthyvegan #unhealthyvegan #whatveganseat #plantbaseddiet #veglife #forthenoms #veganrecipes #eattolive #vegantreats #vegandessert

This St. Pattys Day treat will give you lots of luck!

#Repost @crystalhughes with @repostapp
・・・
☘💚Matcha Lime Tart with Aquafaba 💚☘
.
I like to think of this day as a beautiful reminder that the pot of gold at the end of the rainbow, is already here. It is inside of all of us. Sometimes it is wrapped in sadness, grief, hurt and bad days. But in every symptom, there is a hidden gem. I know that it might not seem that way when you are in it. It is okay to feel this way. I hated having an eating disorder and I thought to myself, "why me". But in all that I have been through, I can say that this rainbows inside of me that leading me to gold, was a beautiful thing! Happy Saint Patrick's day!☘💚
.
This recipe will be in a blog post that I will work on tonight 🙌💚 made with @aiyamatcha and @enjoyyoso coconut yogurt! And yes I did make aquafaba 🙌🙌 oh my soo good!! Much love from my heart to yours😘. #Vegan
#ieatgrassdotcom #veganfoodshare #veganhealth #veganrevolution #vegansofig #veganfoodie #veganfatty #veganfoodporn #veganfood #veganworld #whatveganseat #plantbaseddiet #blackvegan #foodporn #foodie #fastfood #healthy #veganjunkfood #healthyvegan #unhealthyvegan #whatveganseat #plantbaseddiet #veglife #forthenoms #veganrecipes #eattolive #foodpornproducer #vegandessert

@foodnetwork Live Presents: Foodie Tuesdays – Jackfruit Nachos

Chef @ayinde

Ingredients

1 can jackfruit (in water)
2 tablespoons vegan butter
1/4 cups shallots, Rough chop
1 teaspoon garlic, minced
1 tablespoon cumin powder
1 tablespoon chili powder
1 tablespoon soy sauce
1/2 cup watercan black beans
1 tablespoon vegan butter
1 /4 cup shallots, rough chopteaspoons cumin powder
1 teaspoon chili powder
1/4 teaspoon sea salt
1/4 cup vegan sour cream
1/4 cup salsa
1/2 cup black olives, sliced
1/2 cup green onions, chopped

For sauce:

2 tablespoons vegan butter
1 tablespoon all-purpose flour
1 cup unsweetened unflavored soy milk
1/4 cup nutritional yeast
1/4 teaspoon sea salt

Instructions:

You will need two skillets and one saucepot.

Medium skillet over medium-high heat, melt butter until hot and shimmering and jackfruit saute for 2 to 3 minutes on medium then add shallots.

Continue to cook for approximately five minutes staring occasionally to keep from sticking in use your fork to break the fruit up into shreds. Add garlic and seasonings continue to cook and water and soy sauce mix everything well and allow to simmer. Continue to break apart the fruit with your fork, I would use a knife here as well to get the bulbs smaller.

The second skillet over medium-high heat melt butter and add shallots to your skillet sauté for approximately two minutes. Add black beans, herbs, water, salt to taste and allow the liquid to reduce for approximately 3 to 5 minutes.

For sauce:

In your saucepan melt butter and flour using a whisk, mix flour constantly for approximately 1 to 2 minutes careful not to burn. Add soy milk and continue to mix, and nutritional yeast, continue to mix salt to taste.

Set up your nachos

Put a little bit of sauce on the bottom of the plate then chips, black beans, jackfruit, then cheese sauce, and toppings. Serve hot!

#vegan  #veganfoodshare  #whatveganseat #VeganEats  #veganla  #veganrevolution  #vegansofig #veganfoodie  #veganfatty  #veganfoodporn #veganfood  #veganworld  #plantbaseddiet #blackvegan  #foodie  #foodporn  #vegetarian  #plantbaseddiet  #foodnetwork

http://ieatgrass.com/2017/03/food-network-live-presents-foodie-tuesdays-jackfruit-nachos/

@foodnetwork Live Presents: Foodie Tuesdays – Sushi Spring Rolls
By: @ayinde

1 Red pepper, julienned
1 carrot, julienned
10-12 stalks asparagus cut in half
2 inches ginger peeled, julienned
2 tablespoons cooking oil
1/2 pound tofu
1/4 cup onion, rough chop
2 tablespoons tamari sauce
1/2 teaspoon sesame oil 1/2 cup water
1 tablespoon powdered mushrooms
1 package of rice paper
1 package sushi Nori
1 package pickled plums
One package pickled ginger

For dipping sauce:

1 tablespoon white miso
1 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon Suraci (optional)
Instructions: In a medium skillet over medium-high heat, heat oil until shimmering, add tofu and cook until golden brown on all sides, approximately 8 to 10 minutes. Add chopped onions and ginger, continue to cook for approximately 3-5 minutes.

Pour approximately one fourth a cup water into a large bowl or plate.

Take your sheet of rice paper and dip in the water on both sides massaging with your hands until rice paper become soft and malleable.

Carefully place malleable rice paper on cutting board, line with a piece of nori wrap (optional), and layer your ingredients evenly across tuck and roll like a small burrito. This can be the trickiest part but practice watching the video and you’ll get it. Keep rolling until all your ingredients are done.

For sauce combine all ingredients in a jar or blender mix well and set aside.

Enjoy.

#vegan #veganfoodshare #whatveganseat #VeganEats #veganla #veganrevolution #vegansofig #veganfoodie #veganfatty #veganfoodporn #veganfood #veganworld #plantbaseddiet #blackvegan #healthy #foodie #foodporn #veggies #vegetarian #plantbaseddiet #instafood #forthenoms #vegannyc #foodnetwork #sushi #springrolls

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