Saturday, October 1, 2016
recoverveganrecipes: Easy breakfast smoothie coming right...
from Tumblr http://ift.tt/2dl8oaz via abstranslate.jimdo.comEasy breakfast smoothie coming right up!
All you need is 1 banana (fresh or frozen), 200 ml of unsweetened almond milk and 2 tbsp (10g) of cocoa powder.
Throw it all in a blender and blend until smooth 😊
174 calories (based on 120g banana)
mynutricounter: It’s so easy to make some homemade delicious...
from Tumblr http://ift.tt/2dvP2xn via abstranslate.jimdo.comIt’s so easy to make some homemade delicious crisps, here’s some cabbage and sweet potato treats for the weekend. Just slice and oven cook. Could it be easier?
kansasvegan: THE BIG VEGAN BANANA SPLIT!
healthylivingabs: Guilt free pumpkin pie muffins & pumpkin...
from Tumblr http://ift.tt/2cIMgnS via abstranslate.jimdo.comGuilt free pumpkin pie muffins & pumpkin bars !! Neither of these contain flour, butter, oil, or refined sugars AND the bars are even vegan! These are so so perfect if you’re looking to do some fall baking without messing up that healthy lifestyle you’re striving for :) :)
quietbakingpoet: Had some extra applesauce from a different...
from Tumblr http://ift.tt/2cSILhH via abstranslate.jimdo.comHad some extra applesauce from a different cake recipe + some extra chocolate sour cream from the coffee cheesecake.
So proud of myself for being able to come up with this amazing chocolate muffins recipe that contains applesauce, chocolate sour cream, oats and choc chips.
veganfoodphotos: I’m using my recipe for my meatloaf to make...
from Tumblr http://ift.tt/2dyMAve via abstranslate.jimdo.comI’m using my recipe for my meatloaf to make this recipe.
Ingredients:
1 cup of diced carrots
1 cup of diced mushrooms
1 cup of diced celery
¼ cup of diced shallots
2 cloves of garlic
¾ cup of cooked quinoa from ½ cup of dried quinoa
1 ½ cups of cooked green lentils(from ½ cup dried)
½ cup of oats
½ cup of walnuts
2 teaspoons of Italian seasoning
3 tablespoons of nutritional yeast
1 teaspoon of white miso paste
1 tablespoon of tamari
3 tablespoons of tomato paste
For the sauce on top:
2 tablespoons of tomato paste
2 teaspoons of apple cider vinegar
salt + pepper
2 teaspoons of maple syrup
½ teaspoon if dijon mustard
½ teaspoon of tamari
Mashed potato:
4 Yukon gold potato
1 tablespoon of white miso paste
salt + pepper
1 tablespoon of olive oil
Directions:
Cook the quinoa until done. Cook the lentils until al dente. Cook the carrots, celery, shallot, and garlic in oil until carrot is soft. Combine all the ingredients in a food processor and process until a ball of dough forms and everything looks smooth. Combine all the ingredients for the sauce in a small bowl. Put meatloaf in a greased cupcake pan and pour the sauce on all the mini meatloaves. Cover it with tin foil and cook at 350 degrees F for 10 minutes. Cook for 6 minutes more without the foil on. Let cool for 5 minutes before taking it out of the pan. Boil the potato’s and when soft drain the potato’s and put in a bowl. Add the miso, salt + pepper, olive oil, and smash with a potato masher. Put in a ziplock bag and cut the tip off the bag to make a frosting bag. Put the mashed potato’s on the meatloaves like frosting.