[PR] Gain and Get More Likes and Followers on Instagram.

vegansince2017 vegansince2017

76 posts   99 followers   52 followings

Vegan  Send me your transformations and vegan recipes to post. leave me in the coments about Whats recipes do you Want.🥗❤️💕🍇🍍🍎🍉

INGREDIENTS:

1/4 cup pureed or well-mashed avocado
1/4 cup avocado oil or extra-virgin olive oil
1 cup white whole wheat flour (or all-purpose flour)
1/2 cup unsweetened cocoa powder
3/4 cup cane sugar (or granulated sugar)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
1 1/2 cups vegan chocolate chips
DIRECTIONS:

Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.

In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.

Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there). If you overbake, the brownies will have a cake-like texture.

Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.

INGREDIENTS:
1 tablespoon Bob’s Red Mill Flaxseed Meal
3 tablespoons water
1 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large ripe bananas (about 1 1/2 cups mashed)
1/3 cup coconut oil, melted and slightly cooled
3/4 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup vegan chocolate chips
DIRECTIONS:
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 1/2 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter on the toothpick.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack. Cut into slices and serve.
Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Ingredients
1 tablespoon olive oil
1/2 cup white onion, chopped
1 large clove garlic (about 1 teaspoon)
1 green jalapeño deseeded & chopped (optional)
3 cups riced cauliflower (about 1 medium head)
2 tablespoons vegetable stock
1/2 teaspoon salt (or as needed)
zest from 1/2 lime
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice
Instructions
Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.
Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.
Add the cauliflower to the skillet. Stir to mix everything together well.
Stir in the vegetable stock, cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well.
Taste and season with more salt as needed. Serve warm and enjoy!#vegan #veganism #vegans #veganfood #vegansofig #vegancake #fitmom #fitnessmotivation #fitnessgoals #fitnessaddict #healtyfood #healthyeating

Ingredients
Wet ingredients:
1/2 scant cup Madhava, Raw Agave Syrup (150 g)
1/4 cup Dastony, Cashew Butter (65 g)
1 heaped tbsp Navitas Organics, Cacao Butter (15 g)
Dry ingredients:
1 cup Go Raw, Granola (120 g)
3/4 cup Made in Nature, Dried Fruit Mix (cranberries, raisins, goji berries...) (120 g)
1 cup Oats (GF) (100 g)
1/2 cup Nuts or seeds (I used a mix of chopped pecans, chia seeds, and pepitas) (80 g)
1/2 cup Popped quinoa (or puffed rice) (22 g)
Instructions
Line a baking pan (mine measures 7x11) with parchment paper and leave about a 2-inch overhang on both sides. Grease the paper with a little bit of oil

Melt wet ingredients in a pan (on low heat), or in a double boiler or in the microwave for max. 1 minute

Healthy granola bars recipe. These muesli bars are chewy, soft and the perfect snack. My recipe is (raw) vegan, gluten free, refined sugar free, healthy and easy to make
Add all dry ingredients to a big bowl, stir until combined. Pour wet ingredients into the bowl of dry ingredients and mix until everything is evenly distributed

Healthy granola bars recipe. These muesli bars are chewy, soft and the perfect snack. My recipe is (raw) vegan, gluten free, refined sugar free, healthy and easy to make
Transfer the mixture to your lined baking pan, spread it evenly with your hands, and press it down as firmly and evenly as possible

Healthy granola bars recipe. These muesli bars are chewy, soft and the perfect snack. My recipe is (raw) vegan, gluten free, refined sugar free, healthy and easy to make
Place the pan now in your freezer (cover it with plastic wrap) and leave it there for at least one hour until set

Remove the pan from the freezer and easily lift the mixture out of the pan like shown in the following photo. Use a sharp knife to cut the mixture into squares or rectangles

Healthy granola bars recipe. These muesli bars are chewy, soft and the perfect snack. My recipe is (raw) vegan, gluten free, refined sugar free, healthy and easy to make
Store your healthy granola bars in the fridge. And enjoy 😊😊 #fitmom #fitnessmotivation #vegan #fitnesslifestyle #healthyeating

INGREDIENTS
1 14-ounce can of black beans, rinsed and drained (or red kidney beans)
½ medium white onion, chopped fine (about ½ cup)
2 small cloves garlic, minced
1 tablespoon ground flax seeds
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh parsley
¼ cup rolled oats or breadcrumbs (certified gluten-free if GF is important to you)
½ - 1 teaspoon fine sea salt or to taste (use less salt if the beans have salt added)
freshly cracked black pepper
¼ teaspoon cayenne pepper
about ¼ cup flour of choice (I used chickpea flour)
grape seed oil for sautéing
INSTRUCTIONS
In a food processor, add in all the ingredients (except the last two: flour & oil) and mix until fully combined.
(Or mash the beans with a potato masher in a large bowl and mix in all the ingredients with a wooden spoon or your hands).
Transfer to a large bowl so it's easier to work from.
Scoop up about two tablespoons of the mixture into the palm of your hands and shape like a patty. Continue with all the mixture.
Sprinkle the flour onto a large plate, drop the patty onto the flour and coat all over, dust off excess with your fingers.
Heat a large cast iron pan, drizzle oil on the bottom and place the patties on the pan.
Cook each side on medium low heat for about 3-5 minutes, then turn them over to cook the other side, until the colour darkens and they are firmer in shape.
Alternatively, you can bake them at 350 F for 20-30 minutes, turning over half way through.
Let cool for 5 minutes until serving. #vegan #vegans #veganism #veganlife #veganfood #vegansofig #vegandiet #veganrecipes #healtyfood #healthyeating #healthydiet #healthyfood #healthyrecipes #healthylifestyle #healthyfoodshare #healthychoices #healthylife #healthyeats #fitmom #fitnessmotivation #fitnesslifestyle #fitness

Ingredients
Lentils;
3/4 cup red lentils quick cooking re/orange/pink lentils, masoor dal
2 cups water
Sloppy Joes:
1 tsp oil
4 cloves garlic minced
1/2 medium onion chopped
1 small green bell pepper chopped
1 cup shredded carrots
1 medium zucchini shredded
2 tsp smoked paprika or use half sweet and half smoked paprika
1/4 tsp or more cayenne I use about 1/2 tsp
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 to 1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp chipotle pepper or cumin for smokier flavor optional and a good pinch of allspice (optional)
2 tbsp vegan Worcestershire sauce or use 2 tsp soy sauce (coconut aminos for soyfree, 1 tsp apple cider vinegar, 1/2 tsp tamarind paste, 1 tsp molasses and sugar to taste)
3 oz tomato paste
1/4 cup ketchup
3/4 tsp salt
sugar or maple if needed
a dash of lemon
Other flavor additions: 1 to 2 tsp soy sauce or bbq sauce, or hot sauce
Other:
Soft Dinner Rolls or Burger Buns or use gluten-free tortillas
lettuce or greens
sliced onions or coleslaw
US Customary - Metric
Instructions
In a saucepan, combine washed and drained red lentils and a good pinch of salt and cook over medium heat for 8 to 10 minutes or until al dente. Drain and set aside.
Heat oil in a skillet or saucepan over medium heat. Add garlic and cook for 2 minutes or until golden. I usually use a processor to process the onion and bell pepper then transfer to a bowl and process carrots and zucchini and keep ready.
Add the onion and bell pepper and cook for 3 minutes, stirring occasionally.
Add the shredded carrots, zucchini, the spices and a good dash of salt and black pepper. Cook for 3 to 6 minutes, depending on moisture content of the veggies.
Add the lentils, spices+herbs, Worcestershire, tomato paste, ketchup, salt and mix in well. Cook for a minute. Taste and adjust salt, heat and flavor. Add maple for sweetness, lemon for tang. cover and let cook for another minute or longer until the mixture is not too wet. Take off heat and let sit for another few minutes before serving.
Prep the buns or tortillas by toasting, layer some greens, the sloppy mix, onions or other crunchy veggies and serve! I love those with fresh pico de gallo and crunchy lettuce #vegan

INGREDIENTS

2 cups dried chickpeas (garbanzo beans)
6 cups water
2 cups roughly chopped white onion
1 cup fresh cilantro
1 cup Italian parsley
8 cloves garlic
1/4 cup fresh lemon juice
1 tablespoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
cooking spray or olive oil
INSTRUCTIONS

Place dried chickpeas in a large bowl. Cover with the water and let soak 8 hours or overnight. I let mine soak almost 24 hours. Drain the chickpeas.
Place the onion, cilantro, parsley, and garlic in the bowl of a large food processor. Pulse until well chopped. Add the drained chickpeas, lemon juice, cumin, salt, pepper, cayenne, and baking soda and continue to pulse until all ingredients are coarsely chopped.
Preheat the oven to 450 degrees F. Shape the falafel dough into 2 to 3 inch disks. You can really make them any size. Larger works well for "burgers" and smaller for salads and wraps.
Coat a large pan over medium high heat with cooking spray or a tablespoon of olive oil. Carefully place the falafel into the pan and cook until browned, about 2 to 3 minutes per side. Add more cooking spray or olive oil as needed so falafel don't stick. Transfer to a baking sheet and bake falafel for 7-10 minutes.
#vegan #vegans #veganism #veganlife #veganfood #vegansofig #veganfit #fitness #fitnessmotivation #healtyfood

INGREDIENTS
1 cup quinoa, uncooked
6 cups chopped kale, de-stemmed
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 cup corn
SPICY DRESSING
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
1/4 cup fresh lime juice (about 2 limes)
1/4 cup hot sauce of your choice (I used a chili pepper sauce)
1/4 cup water
1 teaspoon maple syrup
1/2 teaspoon cumin
sea salt and pepper, to taste
INSTRUCTIONS
In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
In a large salad bowl, add the kale and the onion.
Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.
Prepare the dressing. Pour the dressing over the salad, mix and enjoy!#fitnessmotivation #vegan #healthyeating #fitnesslifestyle #fitnessaddict

1/2 medium-sized ripe banana, mashed (50 g or 1/4 cup)
1/4 cup (60 ml) unsweetened almond milk*
1 Tbsp (16 g) nut butter** (optional, but recommended)
1 tsp (5 ml) maple syrup (or other liquid sweetener)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 slice of hearty bread, cubed***
1/4 cup (20 g) quick oats
Directions
Preheat oven to 375F (190C) and lightly grease an individually-sized oven-safe dish. Set aside.
Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.
Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.
Remove from oven and top with toppings of choice or simply enjoy as is!
#vegan #vegans #healtyfood #healtyfood #healthydiet #healthyfood #healthyrecipes #healthylifestyle #healthyfoodshare #healthychoices #healthybreakfast #healthy #healthyeats #healthyliving #healthfood #healthyskin

Print
Best Ever Quinoa Chili {vegan and gluten-free}
Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

1 cup quinoa, soaked overnight and rinsed

2 (15 ounce) cans black beans, drained and rinsed*

1 (15 ounce) can red beans, drained and rinsed*

2 (14.5 ounce) cans diced tomatoes

8 ounces tomato sauce

3 cups vegetable broth

1 yellow onion, diced

2 bell peppers (I used one red and one green), diced

3 cloves garlic, minced

2 jalapenos, diced

1 cup corn kernels, fresh or frozen

1 tablespoon extra virgin olive oil

1 tablespoon vegan Worcestershire

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon ground chili chipotle

1 teaspoon maple syrup

salt & pepper to taste

Instructions

Heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion and garlic and sauté for about five minutes.
Then add the peppers and spices and cook for another five minutes.
Next, add all of the remaining ingredients to the pot (minus the corn) and bring to a boil. Reduce heat to low and allow to simmer for thirty minutes.
Add the corn and continue to simmer for ten more minutes. Serve warm and enjoy! #vegan #fitness #fitnessmotivation #fitnesslifestyle #fitnessaddict #fitnessgoals #fitnessgirl #fitnessinspiration #fit #fitnessmodel #fitmom #fitnessfood #stayfit #fitgirls #fitnessfreak #fitgirl #healtyfood #healthyeating #healthydiet #healthyfood #healthyrecipes

Most Popular Instagram Hashtags