#simple vegan recipe

[threemarys1927]

simple vegan pancakes

[fullcravings]

Simple Edible Vegan Cookie Dough Recipe – Like Tollhouse!

[sew-much-to-do]

DIY Vegan Beet Carrot Ginger Soup

This creamy Beet Carrot Ginger Soup is insanely pink and perfectly warming for winter months! Full of cozy flavors and ready in under an hour, you’ll love this simple vegan dinner recipe full of roasted vegetables. It works well for Valentine’s Day!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[the-crazymedicinelady]

Delicious & Simple Baked Tofu

• 1 Block of Firm or Extra Firm Tofu

• At Least 1½ Tbsp of Favorite seasonings (I used around 1½ of Tony's Creole Seasoning, Mango Pepper, Orange & Garlic seasoning, Garlic & Herb seasoning, and Umami Mushroom seasoning all mixed together)

• 1 Tbsp of oil (I used olive oil the first time but I prefer vegetable oil)

•Cooking Spray

Instructions

1. Preheat oven to 425°F

2. Remove tofu from package, if there is any water left in the tofu squeeze it slightly to release as much as you can without breaking it.

3. Spray your pan or dish with a little cooking spray to prevent the tofu from sticking.

4. Place the tofu in your pan or dish, then sprinkle the majority of your seasoning on the top of your tofu, reserving some of it for the sides. Then begin placing seasoning on the sides of it as best you can but don't worry too much about it sticking, as the cooking spray will mix with the fallen seasonings. And you can simply take your seasonings and pull them up the sides of the tofu.

5. Add your oil on top of the tofu then gently spread it over the tofu with the back of a spoon.

6. Place in oven and bake for 20 minutes.

Et voila, you're done! Enjoy and please let me know what you think if you try this recipe!

- The Crazy Medicine Lady

[clover-sky]

Roasted Cauliflower and Chickpeas with Herby Tahini So good. I was so full.

Note from me: it took about 45 mins from prep to plate to make for the first time. Also I doubled the oil/spice mix for more flavour. No scallion no garlic because reasons, and it was soooooooo delicious nonetheless. Ingredients 

For cauliflower and chickpeas

▢ 1 head cauliflower, leaves removed, bottom stem trimmed

▢ 2 tablespoons olive oil

▢ 1 teaspoon cumin

▢ 1/2 teaspoon smoked paprika

▢ 1/4 teaspoon onion powder

▢ 1/4 teaspoon garlic powder

▢ 1 teaspoon kosher salt

▢ 1/4 teaspoon black pepper

▢ 1-15 ounce can chickpeas, drained and rinsed

For herby tahini

▢ 1 garlic clove

▢ 1/3 cup tahini

▢ 1 cup fresh parsley and cilantro leaves plus more chopped for serving

▢ 1 scallion, thinly sliced

▢ Juice of 1 lemon

▢ 1/4 teaspoon kosher salt

▢ 3-4 tablespoons water

Instructions 

Preheat the oven to 425 degrees F.

Cut the cauliflower lengthwise into 3/4-inch slices.

In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture. (You can use your hands to do this.)

Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping just over halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.

For the herby tahini,  puree the garlic, tahini, parsley and cilantro, scallions, lemon juice, salt and water in a food processor until combined and smooth. You want it to have a thick, but slowly pourable/spoonable consistency. Add a little more water as needed.

Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.

Notes

If you don’t like cilantro, you can use all parsley.

How much water you need to add to the sauce to thin it will depend on the thickness of your tahini. If you’re sauce is too runny, stir in 1 tablespoon tahini at a time to thicken it.

Store leftovers in an airtight container in the fridge up to 3 days. Keep the sauce in a separate container. You can warm the cauliflower and chickpeas in a 350-degree F oven. The chickpeas will not be as crisp as when you first roasted them. Let the sauce sit out at room temperature for 15 minutes before using it, so it’s not as cold.

Leftovers can be stirred into cooked pasta, quinoa, farro or barley.

You can also enjoy leftovers cold with kale, spinach or chopped romaine. If you want, you can thin out the sauce a little more and use it as salad dressing.

[italianpawg]

two different go's at scarpaccia, first (left) pic is tonight's and the second is from last night.

i used roughly the same recipe + cooking time/temp for both but different methods. last night i lightly sautéed the zucchini and onion with olive oil and let that cool before incorporating with the batter. tonight i sliced the veg thinner and rather than pre-cook, i salted it and squeezed the excess water out, then mixed it into the batter.

as you can see my first try was a little thicker and chewier. it was somewhat undercooked in the middle, but very yummy and toothsome plus i loved the added complexity of sautéed veg. my second attempt has a super crispy texture especially at the edges and is cooked more evenly. i did find it a bit too oily compared to the last, and despite being baked raw the zucchini is a tiny bit mushy, but not enough to ruin it. it was also floppier than ideal. next time i think i will stick to sautéeing the veggies and adjusting the batter so i get a firm slice like the first one with the thin crispiness of the second.

as far as flavor they both taste identical - and delicious. i honestly can't decide which is better! inbox or DM me for the full recipe! <3

[colourfulfoodnutrition]

Felafel Buddha Bowl

* high protein + plant based option

Ingredients:

quinoa

lettuce

tomato chickpea sauce

felafels

egg

pumpkin seeds

🌱Vegan: extra felafels and pumpkin seeds as protein source instead of an egg

[thetockablog]

Falafels

Falafels Ingredients200g dried chickpeas, soaked overnight1 tsp cumin powder1 tsp coriander powder1 small onion, peeled and diced3 cloves garlic1/2 bunch coriander1/2 bunch mint1 tsp bicarbonate of sodaZest of 1 lemon1 tsp saltBlack pepper to tasteOlive oil IngredientsAdd your drained soaked chickpeas, onion, garlic, spices, bicarbonate of soda, and salt to a food processor and blitz until…

[big---tasty]

BIG NATURALS BOBA (inspired by @wizardsorbet)

5 servings, vegetarian

WHAT YOU'LL NEED:

simple syrup:

1 cup sugar

1 cup water

milk:

1 13 oz. can coconut milk (shake it)

2/3 cup sweetened condensed milk

butterfly pea tea:

1 cup dried butterfly pea flower buds

OR 5 tbsp butterfly pea flower powder (blue matcha)

2 cups water

boba:

1 cup instant boba pearls

8 cups boiling water

as much lychee jellies as your heart desires (this is personal preference. i love lychee jellies but they're kinda hard to get, so if you can get your hands on em put them in EVERYTHING)

WHAT YOU NEED TO DO:

simple syrup:

over medium heat, add sugar and water into a pan or small saucepot.

heat until just boiling, then immediately take off the heat and let cool to room temperature. set aside

milk:

whisk coconut cream and condensed milk together until smooth

set aside, you'll want this room temperature so that the condensed milk dissolves easily

butterfly pea tea:

bring the 2 cups of water to a boil in a pot

add the pea flower buds/powder and let steep, covered, for 15 minutes

strain and put it in the fridge to cool

you can do this with a kettle, which just means to put the buds/powder in a bowl, pour boiling water over it, steep, then strain

booba:

bring water to a boil in a medium sized pot

add your boba, stir once to make sure they don't stick to the bottom

wait for all the boba to start floating

let boil for one minute, then cover and let boil for 2 more minutes

ASSEMBLE!

add boba and/or jellies to the bottom of your glass

add the milk

add as much simple syrup as desired, there's already condensed milk in there so i would only add a tablespoon or two

add the butterfly pea tea, stir if you want, that's what i would do

finish with a big ol straw and

BAM you've got some delicious boba

[tobylerohn]

Dark and Stormy Banana Bread by Simply Recipes.

[selfcaremeals]

[peanut butter mocha latte]

i woke up this morning hating life, ffs. one of these and i felt like someone pushed a 'press to activate' button on my back. dishes got done. cooking and meal planning happened. i even had the energy to sing.

moral of the story: i really REALLY need stimulants to function. for me, they are Not Optional. and yes, i have to remind myself of this literally every morning during PMDD time.

equip yourself first:

a way to shake shit up. a glass jar with a tight-filling lid is my preferred method.

a way to heat shit up relatively quickly. the simpler the better, and you don't have all day. microwaves and stoves are fine; i own a hot water kettle and use the microwave for heating other liquids on days like this.

ingredients:

1 part espresso or cold brew concentrate.

1 part milk or alterna-milk of your choice. (i use full-fat oat milk... always trying to sneak in extra calories if i can.)

1 part filtered water.

a pinch of salt.

for every 60 ml (~2 fl. oz) strong coffee, add:

3-6 g (1-2 tsp) cocoa powder or raw cacao powder.

16 g (1 tbsp) natural peanut butter (i.e.: no sugar, no additional oils. nothing but roasted peanuts... and maybe salt. i use the unsalted kind).

additional fixins:

15 ml (1 tbsp) of MCT oil. your brain is mostly fat. feed it.

sweetener of your choosing, 5ml (1 tsp) to start. try honey, raw cane sugar, agave syrup...

how to make:

heat water and milk to the boil, separately. unless you don't care about foam. foam is life to me.

add coffee, hot milk, sweetener, peanut butter and cocoa/cacao powder to your jar and seal it tightly.

wrap towels or a tee shirt or something around it to keep your hands safe, and shake until everything is blended together. the exercise from this will help wake you up too.

pour water into your desired cup or mug, then the latte mix. stir a little to blend everything together.

enjoy.

i hope you feel a little better and more ready to start your day.

[fullcravings]

Simple Date-Sweetened Granola

[vegangifrecipes]

Tofu Green Chutney Sandwich | Simple Ingredients, Ready In 15 Minutes.

[itsanautiething]

And for those like me, who don't eat meat (because of taste, texture, or empathy for the animals), most of the core recipes are vegan based.

People with low spoons, someone just recommended this cookbook to me, so I thought I'd pass it on.

I always look at cookbooks for people who have no energy/time to do elaborate meal preparations, and roll my eyes. Like, you want me to stay on my feet for long enough to prepare 15 different ingredients from scratch, and use 5 different pots and pans, when I have chronic fatigue and no dishwasher?

These people seem to get it, though. It's very simple in places. It's basically the cookbook for people who think, 'I'm really bored of those same five low-spoons meals I eat, but I can't think of anything else to cook that won't exhaust me'. And it's free!

[spicyvegrecipes]

Methi Aloo Recipe | How to Make Methi Aloo | Easy & Flavorful Indian Side Dish

Methi Aloo (Fenugreek Potato) is a perfect choice! This popular dish combines the unique flavour of fresh fenugreek leaves (methi) with the comforting texture of potatoes (aloo), making it a great option for lunch, dinner, or even meal prep. In this post, we’ll cover everything you need to know about making Methi Aloo, from ingredients and steps to cooking tips that will make this recipe…