#atlveganfood

[justisborred]

Might need to do this. Posted @withrepost • @theveggietaste1 Are you a newly Transition-er to Vegan and Plant Based Eating? Want to get more educated about Cleansing, Fasting, and Detoxing? Well we have the event for you. Its time to FAST!! DETOX!!! & PURIFY!!! Get ready for a day filled of Holistic Practitioners speaking on do and don'ts of Detoxifying and Purifying your body. Seasonal Cleansing is a great way to assist your bodies natural cleansing system at times when we most need it, such as leaving one season and going into another. It can also be a great way to reset and make or restore healthy habits. Over the winter months, some of us may have overindulged in food and drink. Perhaps we let our exercise program slide, got cooped up in stuffy buildings, or caught a string of nasty colds. Whatever the reason, by early spring, relatively few of us are feeling our absolute best. Starting a detox in the spring can change all that, and help put you in perfect form for the year ahead. Spring brings new growth, transformation, and regeneration. As the weather warms up and the days begin to get noticeably longer, our energy also rises from a dormant winter state and we are presented with a powerful opportunity to renew and revitalize on all levels. A gentle spring cleanse or even a whole-body detoxification is an excellent way to jump-start this process. The body is closely interconnected with nature and the seasons; traditional medicine draws heavily on these principles to create highly refined healing protocols, including seasonal detoxification. By making an effort to clear the unnecessary clutter and toxins from our bodies and our environments, we can maximize the transformative energy of the spring season to attain greater health, vitality, and well-being. https://tinyurl.com/CleanseFest2019 #veganvilleatl #veganfoodlovers #veganfoodie #veganfoodspot #veganfoodlove #veganinatl #veganfoodpics #eatmoregreens #veganfoods #yourhealthisyourwealth #eatclean #veganfoodblogger #veganfoodblog #atlvegan #atlevents #veganfestival #vegan #instaveganfoodshare #healthyveganfood #atlveganfood #govegan #veganfoodphotography #iloveveganfood #foodie #yummyveganfood # https://www.instagram.com/p/BurFY-oHoR2/?utm_source=ig_tumblr_share&igshid=8mdfxe4xt6yg

[prettylitvegan-blog]

This recipe is a mother-daughter mix! I always use my dearest Faye Faye's technique and developed my own mix of seasonings and veggies! 2 jumbo russet potatoes 1 1/2 tsp adobo seasoning 1 1/2 tsp pink Himalayan salt 1 1/2 tsp black pepper 1 1/2 tsp garlic powder 1 1/2 tsp basil 1 1/2 tsp onion powder 1/2 tsp Cayanne pepper Sunflower oil Optional tip: When I have more time I like to chop some peppers, onions, or garlic for extra flavor! Grab an empty grocery bag for scraps. Rinse and scrub your potatoes under cold water. Peel both over the bag and chop into squares. I like to lightly oil the pan throughout so the seasonings stick better and the potatoes aren't just sitting in oil 😷. Lightly oil the pan and cook the potatoes on medium heat for 1 minute. Potatoes suck at holding seasoning, so I season them twice while cooking and tweek if needed at the end. Lightly oil the pan again before seasoning. The first round is just a teaspoon of everything and the 1/2 teaspoon of cayenne pepper. Then you continue to cook them on medium heat for 5 minutes. Round 2 is of course the of seasoning the rest of your seasoning. Lightly oil the pan again, turn down to medium low, and cover for 15-20 minutes or until you can easily cut through the squares. Len prefers his morning potatoes crispy, so while waiting I turn my oven on broil and break off a small bit of foil. Once the potatoes are done, I taste test them to see if they need anything, then I split them in half and put half on the foil and in the oven for Len. In the oven, they take about ? Minutes to get nice and golden brown. Plate them up and enjoy!😋 #atlveganfood #atlvegans #atlvegan #potatoes #hashbrowns #vegan #blackvegan #prettylitvegan #veganbreakfast

[slickgreedy]

View this post on Instagram

A post shared by Slick Greedy (@slickgreedy)

From the young vegan phenom 👉🏽 @__everythangvegan__ I Mainly Be Hearing That Vegan Food Be Taxin At Tha Store (Where Tha Food Stamp 🔌 @, Askin 4 A Friend 👀).. AnyWay I Had Hit Up @traderjoes With $10 💵.. & Came Out With This Not From Chipotle Vegan Chorizo 🅱️owl.. ___________________ ___________________ #vegansofphx #veganfoodshare #traderjoes #atlveganfood #everythangvegan #slickgreedy #wehelpchefseat #atlinfluencers https://www.instagram.com/p/B2FGG5GHhBG/?igshid=vu1b54as19sk

[prettylitvegan-blog]

Chocolate Chia Pudding 3 tbs chia seeds 1 tbs cocoa powder 1 tsp cinnamon 1/4 tsp nutmeg 4 tbs agave 1 cup water Ok so this one is simple! Just put everything in a jar and shake or stir until combined. Refrigerate for at least 6 hrs or overnight (for smoother pudding, wait for morning 2 or 3) Note: For instant smooth pudding, put everything in an blender until combined. #atlveganfood #atlvegans #atlvegan #chiaseeds #chiapudding #breakfast #vegan #veganbreakfast #recipe #vegansnack #veganbreakfast #prettylitvegan

[prettylitvegan-blog]

Vegan Samosas Pastry: 2 flax eggs 2 1/2 cups flour 1/4 cup milk 1/4 cup water 1/2 tsp turmeric 1/2 tsp curry 1 cup earth balance pinch of salt Filling: Spices: 1/2 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 1 tsp curry Veggie Mix: 3 potatoes 2 hot peppers 2 cloves of garlic 1 onion 1 can of peas 1 cup mushrooms, diced 1 tsp ginger, grated BBQ Sauce: 2 tbs ketchup 1/2 tbs Sriracha 1 tbs bbq 1 tsp sesame oil 1/2 tsp salt 1/2 tsp pepper Preheat oven to 425F and prepare 2 flax eggs. For the pastry you want to combine the 2 cups of flour, milk, water, turmeric, curry, earth balance, and salt until you get a kind of doughy-cakey mound. You can use a food processor for this, but I don’t have 1 so I mixed the dough by hand with a fork. With the 1/2 cup of flour you’ll sprinkle and mix until you get a mound of dough. Sprinkle the counter with flour, knead into a ball, and let chill for at least 20 minutes, covered. While that’s chilling, chop and/or dice all the veggies. In a pan heat oil, cumin, and coriander until its sizzling. Add onions and garlic with the remaining seasonings and stir. Add potatoes, peas, peppers, mushrooms, and ginger and cook for 2 minutes over medium heat. Add a cup of water and bring to a boil. Lower to a simmer for 25 minutes or until potatoes are soft and all the water is gone. Let filling cool and take out the dough. Roll the dough out thin, cut into squares or rounds, fill with filling, and fold over. Use fork to seal edges and poke holes for steam. Place samosas on a lined baking sheet. Bake for 25 minutes, or until golden brown. Mix bbq sauce while the samosas are cooking. When the samosas are done wait 5-10 minutes before enjoying. #atlvegan #atlvegans #atlveganfood #atlveganfoodie #blackvegan #samosas #baked #vegancouple #Len #cameo #vegan #veganeats #vegandinner #prettylitvegan

[prettylitvegan-blog]

Garlic Chickpea Penne 1 can chickpeas 1 can sweet peas 1 can diced petite tomatoes Half box of whole grain penne Sesame oil Sunflower oil Ground white pepper Garlic powder Onion powder Parsley flakes Pink Himilayan salt Ground rosemary 4 garlic cloves, chopped 2 hot peppers of your choice Mushrooms, chopped Dried basil Earth balance Bring pot of water to boil and cook pasta according to directions. Heat oil over medium heat, add chickpeas and cook for 10 minutes⏲. Add garlic, mushrooms🍄, and hot peppers🌶, cook for 5 minutes⏲. Add white pepper, basil, garlic powder, onion powder, and mix in the peas and tomatoes🍅. In a bowl, melt earth balance and then mix earth balance and sesame oil. Stir garlic powder, parsley, white pepper, and rosemary. Drain noodles and add to veggie mixture. Add sauce and enjoy.😋 #litvegans #prettylitvegan #pasta #chickpeas #garlic #blackvegans #atlvegan #atlvegans #atlveganfood #atlveganfoodie #vegan dinner #lensrecipe #vegan #veganrecipes #veganeats

[prettylitvegan-blog]

Spaghetti Noodles 1 package of sliced white mushrooms 2 small yellow onions 1 hot pepper, de-seeded 2 handfuls of frozen spinach 1 tbs tomato sauce 2 cups veggie broth 1 cup red wine Sunflower oil 2 tsp pink himalayan salt 2 tbs dried thyme 2 tbs black pepper 2 tbs garlic powder 1 tsp coriander 1 tbs dried basil 2 tbs garlic rosemary/Sicily blend seasoning onion powder white pepper parsley soy sauce 2 tbs of cornstarch 1/3 cup water Bring water to a boil and follow instructions for cooking pasta. Pour a bit of oil into the pan and cook the mushrooms until brown. Set the mushrooms aside and in the same pan cook the onions, until clear. Toss in the hot pepper and cook for about a minute. Add vegetable broth, tomato sauce, and wine to the pan. Add salt, pepper, thyme, garlic powder, coriander, basil, and seasoning blend, until combined. Add frozen spinach, turn down to low, cover and simmer for 20 minutes. Combine water and cornstarch until there is no more dry cornstarch and add to the pan, stirring well. Add mushrooms and bring to a boil at medium heat for 15 minutes, turn it down to the lowest setting and simmer for another 20 minutes. The sauce stayed liquidy and didn’t thicken up for me until the next day after being in the refrigerator overnight (both are delicious though). Top the noodles with the mushroom sauce and enjoy. #foodie #yum #atlvegan #atlvegans #atlveganfood #blackvegan #wine #mushroom #pasta🍝 #pasta #prettylitvegan #vegan #veganeats

[prettylitvegan-blog]

*disclaimer: This recipe is a Len Original™ meaning NO exact measurements* 1 1/2 medium broccoli florets 1/2 package of mix mushrooms (shiitake, cremini, oyster) Flour 2 Hot peppers 1 yellow onion, chopped Sunflower Oil Cashew milk Basil Dried thyme Garlic powder Parsley flakes White pepper Pink himalayan salt Onion powder Nutritional yeast Rotini In a medium pot, fill with water and boil. Add pasta and follow cooking instructions. In a medium skillet, lightly coat pan with oil and add onions. Cook until they begin to brown and turn down to simmer. Chop your florets and mushrooms into smaller pieces and add to the skillet. In a small skillet, add 3 tablespoons of oil over medium heat. You know your oil is ready when you sprinkle flour and it pops. Gradually pour flour into oil and stir until combined into a paste. Add milk until flour paste turns into a thick cream sauce. Stir in the nutritional yeast, garlic powder, onion powder, dried basil, salt, and parsley flakes and simmer. Add hot peppers to your broccoli and mushrooms with garlic powder, white pepper. Turn up to medium heat, constantly stirring for 10 minutes until broccoli turns golden brown then simmer again. Strain and rinse pasta and add to the vegetables and stir. Taste test sauce and season to your liking. Add sauce to vegetables and stir for 5 minutes. Add parsley and basil, stir and enjoy! #atlveganfood #atlvegans #atlvegan #vegan #veganfoodie #pasta #vegandinner #blackvegans #broccoli #mushrooms #prettylitvegan

[prettylitvegan-blog]

Ice 6 dates, pitted 1/2 cup lemonade 1/2 cup water 1 handful frozen spinach 2 handfuls shredded lettuce 2 tbs agave 1 knob fresh ginger, peeled 1/8 cup of oats or granola Making smoothies is super simple you can use any greens or fruits you have on hand! Just dump every thing into the blender and blend until smooth. I used about 16 ice cubes and that created 2 servings. Enjoy #atlvegan #atlvegans #atlveganfood #blackvegan #blackvegansofig #vegansofig #veganfoodie #smoothie #greensmoothie #lemonade #prettylitvegan #spinach #ginger #vegansnacks

[prettylitvegan-blog]

Eggplant Mac & Cheese 1 1/2 onions, sliced Sunflower oil Half box of elbow macaroni 1 eggplant 4 tbs nutritional yeast 1 3/4 cup plant-based milk 2 tbs garlic powder 1 tbs cornstarch 1 tbs basil 2 peppers, chopped 1 tbs black pepper Pink Himalayan salt Cayanne pepper Breadcrumbs Preheat oven to a high broil and bring a medium pot of water to boil. Slice eggplant into 1/2 in slices. Salt each side of the slices. Put your slices in a strainer in the sink to drain for at least 20 minutes. Once boiling, pour your pasta into the pot and cook according to the instructions. While waiting, slice your onions into rounds and half your rounds and carmelized in a bit of oil and cayenne pepper until golden brown, and set aside. Line two baking sheets with foil. Rinse and pat dry each of your eggplant slices, drizzle with oil, and put them on the baking sheets. In 3-minute intervals, broil each side until the start to brown. Drain and rinse your pasta and set aside for later. This step is optional, but once you're done wrap and let steam for 5 minutes. Next prep your blender, add your seasonings, nutritional yeast, milk, and peppers. After the eggplant slices have steamed you can peel off the skin and toss in the blender. Blend your ingredients on high until smooth. Pour the mixture into the pan you carmelized the onions in and heat on medium heat. Add your pasta and half of your carmelized onions to the pan. Pour your Mac and cheese into an oven safe pan cover with breadcrumbs and the remaining onions. Broil until golden brown (about 6 minutes). Enjoy😋 #atlveganfood #atlvegans #atlvegan #macandcheese #vegan #recipe #prettylitvegan #onion #blackvegans #vegandinner

[prettylitvegan-blog]

HodgePodge Granola Dry: 2 1/2 cups rolled oat 1/2 cup hulled barley 1/4 cup craisins 1/4 cup goji berries 1/4 cup sesame seeds 1/4 cup cocoa powder 1 tbs cinnamon 1 tsp ginger 1/2 tsp nutmeg A pinch of salt 1/2 cup coconut flakes Wet: 1/4 cup PB2 1/4 cup sunflower oil 2 tbs agave 2 tbs maple 1 tbs cookie butter Preheat oven to 350F. Combine all the dry ingredients, except for the PB2, in a big bowl. In a small saucepan heat the wet ingredients and PB2 until combined over low heat. Combine the dry and wet ingredients in the bowl until they are mixed well. Spread on two lined baking sheets and bake for about 20 minutes. Stir halfway through for a looser granola! Remove from the oven and let cool in the pan for 5-10 minutes. Take you coconut flakes and stir in a tbs of agave and a bit of cinnamon and bake until golden brown (about 3 minutes). Note: I burned my goji berries and craisins so I had to re-cook them. I tossed them in about a tbs and a half of agave a a bit of cinnamon. I popped those back in the oven with the coconut flakes until the flakes are golden brown. #atlvegan #atlvegans #atlveganfood #granola #vegan #recipe #vegangranola #vegansnacks #veganbreakfast #prettylitvegan

[prettylitvegan-blog]

Are you ready? A granola of my own invention, full of flavor and hard to put down! #atlvegan #atlvegans #atlveganfood #granola #vegan