#veganeats

MOST RECENT

So this is happening today. My go to carrot dogs by @kristen.emily are always my favorite. They are easy and so good on the grill. Can't wait until later! And I'm making chickpea salad to put on top...stay tuned for later #vegan #howtovegan #veganmeals #veganlover #deliciousveganfood #veganeats #veganrecipes #carrotdogs #icancook

Lunchtime 💚

One of the best parts about being away was missing the insane ice storm and coming back to spring weather. Today’s Sunday is full of groceries, meal prep via @ohsheglows and her fusilli lentil mushroom bolognese, laundry, my couch, and netflix to help aid this jet lag 🌱 what’s on your to-do list today?

Winner winner...chicken dinner// buffalo wings and sweet potato steak fries 😛😛😛😛

Before going vegan, if there wasn’t anything to eat I would have to go to market. Now I literally make anything out of things I already have.
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I feel like I’m showing my creative abilities more which I am truly loving about myself. I enjoy cooking so much more now and I can make up anything and somehow it turns out good.
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Yes, I’ve had a few failed attempts but honestly it is making me a stronger cook and giving me the opportunity to grow as a cook.
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I used to get annoyed going into my kitchen trying to figure out what to make. Now, I look forward to going into my kitchen and just putting something together.
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What are your biggest accomplishments in the kitchen? Vegan or not, share your growth!!!! _
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FYI, I buy most of my items from @aldiusa I love their organic brand #simplynature as well as their fresh veggies. •


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@aldiusa

Mother nature is the original and greatest artist, and she is my inspiration!

🍕🌱Rooibos Red Lentil and Beet Pizza!

Ok, first things first — WOW! Now down to business 😊 This recipe was inspired by @BrendanBrazier's Thrive book and recipes ((I made some modifications to his original 😊)). I've been indulging in his thoughts for the last few weeks and I have to say, biologically, hisninsights make a lot of sense. I highly recommend hisnwork to any athlete or active person out there interested in getting more our of their nutrition for a total well-being lifestyle. Now, on to this recipe.... I've never made a low-temp baked food before, and this is the cloesest to a raw "cooked" meal I have ever made ((anything cooked at or under 107°F is considered a raw food, done to maintain full nutritional densidy and poetency of any food. Though, some say 112, 115, 118, and 121 are still raw; but some of the more fragile nutrients will breakdown at these temps like: vitamin C, B1, B5, B6, B9 just to mention a few. )). Granted, this pizza is WAY above what is considered an acceptable temperature for "raw" cooking, but it is much lower than convention pizza cooking.

CRUST INGREDIENTS
• 2 cups hand crumbled brown rice cakes
• 1 cup cooked red lentils
• 1 tablespoon coconut oil
• 1 tablespoon ground rooibos tea (yes!)
• 1 flax egg (1 tablespoon ground flax, 2 tablespoon water, mix and sit for 5 min.) SAUCE
I made a randomly assymbled sun-dried tomato pesto:
• 1 cup sun-dried tomatoes soaked for 20min. in 1 cup warm water
• 1 huuuge clove garlic
• .5 cup grated cucumber
• .5 cup leftover vegan marinara sauce
• 1 tablespoon balsamic vinegar
• .5 teaspoon white pepper

TOPPINGS
Any veggies will do, but I chose: diced bell pepper, red onion, jalapenos, sliced tomato, grated beet, diced snow peas, fresh cilantro and a vegan mozzarella.

MAKE
• Preheat oven to 300°F
• Mix all crust ingredients in food processor until it starts to form a ball.
• Spread onto parchment lined pizza pan, 1/4 " thick
• Spread on sauce of choice and toppings
• Bake for 30 min. then add desired vegan cheese
• Bake another 15 min. ((bake will vary pending personal choice of crispiness and moisture content of veggies))
• Cool for 5 min.
• Cut and serve!

Have a wonderful Sunday 🌱♥️🦊

Last night we had an absolutely lovely time at the #dmvegan Italian themed potluck in DC! My contribution: 2 Scotts, aka two-scottis, aka biscotti.
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One was coconut and lemon with @charmschoolchoc white chocolate and the other was vanilla almond with Charm School's coconut milk chocolate. The coconut lemon biscotti was a little crumbly as I used coconut flour where the recipe didn't call for it, but the flavor was scrumptious (I think).
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And the night was just wonderful—delightful food and I love meeting all the great vegans in the area!

Tofu scramble 🙌🏼

The souls are the same. Only the bodies are different 🐮❤️ #bekindtoanimals #vegan

made this chickpea tuna recipes just by eyeballing ingredients and it was one of the best things I’ve ever made. 10/10 recommend. Wish I could give you guys the measurements for the ingredients i used but i have no idea what they are 😂😂 topped with avocado and kale on whole wheat sourdough. 👌🏻👌🏻













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Giveaway alert! 🌏 in honor of Earth Day, we teamed up with our friends at @nowfoodsofficial for this Organic Kitchen Staples Prize Pack! One lucky winner will receive more than $85 in NOW® organic foods, from quinoa to coconut flour and almonds to olive oil! 😋
This prize pack will get your spring renewal off to a great start! 👌
To enter:
1) tag 3 friends in the comments below
#NowFoods #NowWellness

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