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Gooseberry Cake by @kati.neudert 💛
Dough: 180g wheat flour, 40g fine cane sugar, 10g fresh yeast, 65ml warm soy milk, 50g vegan butter, 1tsp vegatable oil.
Knead all into a smooth dough, let rest covered with a dish towel at least 1 hour. Split the dough in 2 equal pieces. Roll out round both on a floured working surface.
Cover a baking tray with baking paper. Set the first dough on it and spread vegetable oil on it and place the second dough on top. Punch it with a baking frame with a diameter of 18cm. Leave the baking frame on place and remove the remaining dough.
Crust: 40g vegan butter, 30g fine cane sugar, 40ml soy milk, 15g popped quinoa, 65g sliced almonds.
Boil up butter, sugar and milk in a little pot. Add quinoa pops and almonds, let it boil for about 1 min. Spread it on top of the prepared doughs. Bake in the preheated oven at 200°C for about 30 min. Let cool, remove the baking frame and separate the 2 cakes with a knife.
Puree: 120g fresh gooseberries, 70ml white wine, 1tsp starch, 15g cane sugar, cinnamon.
Stir 20ml white wine and starch in a small bowl. Boil up gooseberries, 50ml white wine, sugar and cinnamon in a pot. Add the wine mixture while stirring and let cook for about 4-5 min.
Cream: 200g whipped soy cream, 20g cane sugar, 30g coconut fat.
Heat up the coconut fat carefully until liquid, let cool down a bit. Whip soy cream and sugar. Add the liquid coconut fat and mix until it's homogenic.
Spread half the cream on the bottom half of the cake, pour the puree over, spread the second half of cream on it and place the cake half with crust on top. Give it in the fridge for several hours.
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#ahealthynut#vegandessert#healthyfood#plantbased#healthyeating#healthyfoodshare#fitfood#veganfood#veganfoodshare#vegan#govegan#thebakefeed#fitspo#veganfoodspot#bestofvegan#vegetarian#glutenfree#feedfeedvegan#vegansofig#buzzfeedfood#vegancommunity#veganzone#vegano#letscookvegan#plantstrong#wholefoods#paleo#beautifulcuisines#foodie_features#forksoverknives

take me back to this amazzzing breakfast we had yesterday at @mokisgoodies 🍬
karmabowl with homemade superfood bread, avocado, fruits, carrot sesame dip etc. 😍, açai smoothiebowl, fresh juices & homemade lemonades - perfect to start your day right 💓 | w/ @michelliiiiii
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Bitte einmal dorthin! 👆🏼 Das Essen dort war superlecker & die Besitzerin zuckersüß - absolute Empfehlung für Hamburg. 😋
Bei mir geht's jetzt dann gleich los zum Bahnhof, essen kaufen und dann 6h Zugfahrt. Habt einen schönen Sonntag! 🌈
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#breakfast#girl#rainbowfood#food#veganfood#vegan#vegansofig#vegansofinstagram#plantbased#plantbasedvegan#foodlove#veganfoodlovers#foodstagram#veganlove#veganfoodlovers#blogger#foodblogger#veganfoodbloger#foodphotography#foodstyling#vegangermany#plantbasedeating#veganfoodspot#foodgasm#veganfoodshare#foodstagram#friends#hamburg

Makin the most of strawberry season with these sweet Strawberry Tahini Cakes. 🍓So delish! Raw, vegan and sugar free ✨ Love strawberries and adore tahini 😜 so had to make these for my friend Nadia’s #TahiniParty. @nadiashealthykitchen makes the most amazing vegan treats 😍😍😍and is holding this party to celebrate her milestone, please show her some love for all the amazing recipes she shares with us! .
Strawberry tahini cakes
Makes 10
BASE
1 cup almonds
1 cup buckwheat
1 cup raisins
1/ 2 tbsp peanut butter
1 tsp vanilla extract
FILLING
1.5 cups soaked cashews
2 tbsp tahini
2 tbsp lemon juice
4 tbsp maple syrup
1 tbsp vanilla
6 tbsp coconut oil
1 cup strawberries
FROSTING
2 cups soaked cashews
1/4 cup coconut milk/cream
4 tbsp maple syrup
2 tsp vanilla extract
1 tsp tahini
1/4 cup coconut oil, melted
1 tsp beet powder mixed with 3 tbsp coconut cream (optional)
METHOD
Make the base by adding almonds and buckwheat to a processor until crumbly. Add raisins, peanut butter and vanilla extract and pulse until a dough is formed.
Press a thin layer into a silicone muffin mould. Set aside in the fridge to set.
Clean out the processor and add all filling ingredients, apart from the strawberries and coconut oil. Blend on high until really smooth and creamy. Slowly pour in coconut oil until combined.
Pour half the filling into a bowl. Add strawberries to remaining filling and blend to combine. Scoop dollops of each colour into your muffin cases and set aside in the freezer.
Prepare frosting by processing all ingredients until smooth. If you’d like some pink bits in your frosting, smear the inside of your pastry bag with the beet and coconut cream before filling with the frosting. Set aside in the freezer to set for at least two hours. When the frosting is ready, pipe your cakes and top with sesame seeds and strawbs. . . . .
#vegan #rawcake #rawcakes #strawberry
#tahini #food #veganfoodshare #glutenfree #dairyfree #veganfoodspot #sugarfree #bestofvegan #buzzfeast #foodphotography #lovefood #foodporn #foodie #foodstyling #foodphoto #foodpic #feedfeed #beautifulcuisines #ahealthynut #wholefoods #letscookvegan #dessert #whatieat #food

Hello lovely people 👋🏻🌞 My absolute summer favorite? Definitely: Nicecream 🍦♥️ Especially Banananicecream🍌♥️ I shared this one with one of my loveliest friends at the pond 😊♥️ And the nicecream time will continue as another best friend of mine is finally back home after a long time apart.♥️

Afternoon friends 💚

Who's in the mood for black bean brownies ? 😋
These are so good ! Served warm with chocolate ganache 🍫
Yum ..yum 👌🏼 Hope everyone is having a great Sunday I'm still praying my big boy Cattie improves 🙏🏼 Baby boots and Marvel are doing much better thankfully but Cattie is still not back to himself .. praying hard for my boy 💚
I am now off to work 😭
Linking my recipe below 👇🏼 Before I go I want to thank @beautifulcuisines for kindly featuring me ❤️ as well as my friend @healthydelightsbylibelula for sending me extra love Xoxoxo -
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You will need
1 can organic black beans 14.5oz or 13 oz box ( what I used )
3/4 cup of gluten free flour ( I used a blend )
1/3 cup apple sauce
2 flax eggs ( 1 tbsp ground flaxseed + 2 1/2 tbsp water = 1 egg so double )
2 tsp vanilla
1/2 tbsp pure maple syrup
1/3 cup coconut sugar
1/2 cup brown sugar
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup cacao powder
1/2 cup dairy free chocolate chips or chunks
To make
In your processor
Pulse beans ( rinse first ) add apple sauce , flax egg , vanilla ,maple syrup until well blended
In Separate bowl mix sugars , salt , baking powder and soda , cacao powder now add into your processor and pulse once mixed well add in your chips , pour in 8 by 8 pan lined W parchment paper bake at 350 for 40 to 45 min or until pick comes out clean 💙 -
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#fruit #fruits #breakfast #gatheringslikethese #feedfeed #f52grams #buzzfeast #dairyfree #waffles #pancakes #justvegan #brownie #brownies #sweets #cake #dessert #thatsdarling #lifeandthyme #onmytable #wholefoodsfaves #dessert #snack #chocolate #feedfeedvegan

Happy weekend guys! 🙌 Let me know which toast you would pick? You can find the recipe of my chocolate spread (vegan Nutella) on my blog (direct link in my profile @elavegan). I love to put it on toast with banana slices, like in this picture 😍😋 This is an old pic but many of my new followers didn't see it, so I am sharing it again. 😁

Today I want to send some extra love to my friend Kirsten @thehealthyhazelnut because she is going through a lot lately since her 3 cats are ill. 🙏
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Hallo ihr Lieben, zu erst einmal möchte ich euch ein schönes Wochenende wünschen. 💚 Das Rezept für meinen Schokoladenaufstrich (vegane Nutella) findet ihr auf meinem Blog. Schmeckt mir am besten auf einem Toastbrot 😋 Welchen Toast würdet ihr wählen? 💚 Habt ein tolles Wochenende 😍
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#foodphotography #veganfoodshare #carbs #onthetable #foodie #instagood #food #foodpics #igfood #cleaneating #nom #fitfood #yum #bestofvegan #Foods4Thought #WholeFoodsFaves #LetsCookVegan #buzzfeast #gloobyfood #beautifulcuisines #veganfoodspot #f52grams #huffposttaste #feedfeed @thefeedfeed #foodandwine #lovefood #ahealthynut #thrivemags

Hola beautiful people. I am keeping this unicorn train going another couple days. these are macadamia nut cheese unicorn toasts with raspberry jam & mixed berries. i also made a balsamic reduction to finish these off but decided to post the photo without it, I didn't like it as much

today ill be creating another unicorn recipe and will most likely be the last one in this little series. Now it's time to hit the beach and get some calisthenics in. What's everybody making to eat today? Have a great Sunday 🙏🏼💖

Health Update: I started the FODMAP diet today to help me figure out my severe stomach issues, and what foods make so sick! I'll mainly be sticking to my raw vegan ways, but in the coming months I'm hoping to see if I can again handle rice and tempeh... which are two foods I love! Wish me luck- I'll be committing to only eating low FODMAP foods for the next month, and then trying to add in higher FODMAP foods one at a time. I think the hardest part for me is going to be not eating cashews and dates... 🥕🍌🍓🥑

MOST RECENT

Cucumber noodles 🥒 🍜 with a creamy sauce made of red pepper 🌶, corn 🌽, amino liquids, garlic powder, onion powder, lime juice 🍋, and nutritional yeast 🧀. Topped with crushed red pepper 🌶.

SOUL | Did ya know we have live music every Sunday 7p-9p? #ifyadontknownowyaknow #familyfriendly 😘

HOI AN 🇻🇳: Tofu stuffed with mushroom grilled inside a banana leaf... um yes please!! 🍌🍃🌶
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(📍Minh Hien Vegetarian, Hoi An 📷: @tracyvanitytv) #vegansofsea #vegansofhoian #vegansofvietnam #supportlocal

Vegan mango cheesecake bars by
@vickys.healthydreams
VICK is a food lover and travel addict based in Austria. Headover to her page for loads of delicious healthy recipes!
#recipe 👇
➕➕INGREDIENTS
For serves 10
Crust
1 cup almonds
¼ cup shredded coconut
1 cup medjool dates (or regular dates soaked in warm water for 5 minutes then drained)
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filling
2 cups cashews soaked overnight & drained
1 cup coconut cream*
6 tbsp coconut oil
⅓ cup brown rice syrup (or maple syrup)
juice of 1 lemon
1 tbsp lemon zest
2 large mangos, peeled and cut into cubes
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⏩⏩Instructions
Line an 8x8 inch baking sheet with parchment paper. Set aside.
In a food processor blend together the almonds, dates, and shredded coconut until combined. If your dough is not sticky enough, add a few more dates.
Press the dough evenly into the bottom of your pan and place in the freezer.
In a food processor or high speed blender, add the cashews and coconut cream. Blend together until completely smooth, about 2-3 minutes.
Next add the coconut oil, brown rice syrup, lemon juice, lemon zest, and mango cubes.
Blend together until combined.
Pour the cheesecake mixture into your pan, spreading evenly.
Place in the freezer to firm up 2-4 hours before serving.
Serve frozen, or allow to thaw for 10-15 minutes for a softer texture.
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💥Follow, Tag & please include @deliciouslyhealthysweets #deliciouslyhealthysweets in the caption of your post to be featured 💥
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E N J O Y today and Expect an A B U N D A N C E !
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Coconut Green Curry 🍃First time going to an authentic Thai restaurant since my trip, and whoa I am SO happy 😍😍😍 Thankful for this meal after I can say I successfully meal prepped for the next 3 days, which is something I always SAY I'll do, but never get around to 🙈Gearing up for the week ahead! Cheers, loves! 🌻

Cakes in a pan👌🏽👩🏽‍🍳💛🍓🥞🍇💫 #vegan

Kale Caesar Salad from my New Cookbook Everyday Cooking by @minimalistbaker
Cashews • Roasted Garlic • Capers • Lemon Juice • Olive Oil • Dijon Mustard • Nutritional Yeast • Hemp Seeds ✔️✔️✔️

YOU GUYS. This is probably my most favorite vegan crispy 🌮 recipe EVER. Taco "meat" filling is made of 1 head of cauliflower, 1 package of mushrooms and 1 cup of walnuts pulsed in the food processor, then add 2/3 package of taco seasoning and mix well. Spread on a greased baking sheet and bake at 350 degrees for 40 mins. Use a fork to fluff 🌮🌮🌮🌮🌮

Hahaha 😝😝
🌻 “A̲̅n̲̅i̲̅m̲̅a̲̅l̲̅s̲̅ a̲̅r̲̅e̲̅ m̲̅y̲̅ f̲̅r̲̅i̲̅e̲̅n̲̅d̲̅s̲̅… a̲̅n̲̅d̲̅ I̲̅ d̲̅o̲̅n̲̅’t̲̅ e̲̅a̲̅t̲̅ m̲̅y̲̅ f̲̅r̲̅i̲̅e̲̅n̲̅d̲̅s̲̅.” 🐑🐄🐓 🍃🍀#whatveganseat #veganfoodporn #veganfood #plantbased #vegandinner #plantbasedfood #veganfoodspot #vegancooking #plantbased #eattherainbow #healthyfood #vegansofinstagram #vegansofig #veganfoodie #vegancommunity #végétalien #veganmeme #veganmemes #funnyvegan #veganjokes 🌱🍍

Tempeh Philly & Loaded Waffle Fries @hellskitchenwilmington

Chickpea Wings - You choose the sauce @hellskitchenwilmington

These were amazing 😋 wish there was a location near me!

Huuuge salad topped with carrots, cucumbers, yellow cucumber, and my current obsession: tofu. I dressed it with the ginger sesame dressing from Trader Joes😊

Greens Greens Greens 🍃🌿🌱. Charred Romaine. Green Goddess. Pickled Shallots. From our L1 #plantbasedcooking course, offered this fall in #NYC 🗽- there are still a few spots left, contact admissions@plantlab.com to find out more. Beautifully plated by @simply.maggy #plantlab #plantlabculinary #plantlabmoment #mkculinary #vegan #culinaryschool #nycfood .
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#vegan #veganfoodshare #vegansofig #veganfood #veganism #vegansofinstagram #veganlife #veganfoodporn #veganfoodlovers #veganfriendly #veganforlife #veganeats #veganlifestyle #veganpower #vegancommunity #vegans #vegandiet #veganfoodie #veganfoodspot #veganliving

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