#vegetarian foodie

[triflingthing]

vegetables are vegetabling

[vegan-nom-noms]

Creamy Vegan Tomato Soup With Roasted Red Peppers

[daily-deliciousness]

Easy kimchijeon (kimchi pancake)

[kyaraben-time]

Source: kristineberniceong on Instagram

For more vegan inspiration, join Vegan Bento Boxes on Facebook!

[zardyplants]

Vegan Potato and Leek Pierogi

[fortheloveofnutrition]

I knew people use cayenne pepper to season food and drank the "master cleanse" with the herb in it, but I often forget that cayenne pepper helps with circulation and apparently it can help stop bleeding! Who knew! I only knew of raw honey being safe to put on cuts but now we've got another one!

Ah, the healing power of herbs.

[hashtagveganproblems]

Vegan Grain Bowl with Soy Tenders

Check out the 🌱VegansBeLike Discord server🌱 for more

[triflingthing]

market day

[vegan-nom-noms]

Vegan Sandwich Recipes

Tempeh BLT Sandwiches

Chickpea Tuna Sandwiches

Gochujang Tofu Sandwiches

Vegan Egg Salad Sandwiches

Eggplant Sandwiches

White Bean & Artichoke Sandwiches

Asian Mushroom Sandwiches

Grilled Vegetable Sandwiches With Sunflower Ricotta

Deconstructed Falafel Sandwich

[useless-catalanfacts]

I've added English subtitles to a video for the calçots sauce recipe.

Calçots sauce (in Catalan called "salsa de calçots") is one of the variants of the sauce called "salvitxada". It's one of the most popular sauces of Catalan cuisine, which we eat with meat, fish, vegetables and salads (or even just to dip bread 🤭). In the particular case of "salsa de calçots", it's when it's made to go with calçots (long sweeter spring onions cooked by roasting them on embers).

Personally, I love this sauce. Each family makes it a bit different, with a slightly different amount of each ingredient, and some may add a little bit of toasted bread and a little bit of parsley to the mix. So don't worry if you would rather change the quantities a little bit (but not too much, you don't want this to be a tomato sauce, for example).

Enjoy!

Original video: croquetadexocolata on Tiktok.

[forkfulofflavor]

Skillet Zucchini and Mushroom Medley This delightful dish combines the fresh flavors of zucchini and mushrooms, enhanced by aromatic herbs and garlic, creating a perfect side or light main course. Ingredients: - 1 tablespoon olive oil - 3 tablespoons butter, divided - 2 small zucchini, cut into thin, half-moon slices - Salt and black pepper, to taste - 1 small yellow onion, finely diced - 1 pound small button mushrooms, cleaned and patted dry - 3 to 4 cloves garlic, minced - 2 teaspoons fresh chopped herbs or 1 teaspoon dried thyme and oregano - 1 cup vegetable broth - Chopped fresh parsley, for garnish - Grated parmesan, for garnish Instructions: 1. In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. 2. Add the zucchini slices to the skillet, season with salt and pepper, and cook for 3 to 4 minutes, or until they are fork-tender. Remove the zucchini and set it aside. If there is any liquid, wipe out the skillet. 3. Return the skillet to the burner and add the remaining butter, melting it over medium-high heat. 4. Stir in the diced onions and cook for 2 minutes, until they are just softened. 5. Add the mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are tender and nicely browned. 6. Stir in the minced garlic and herbs, cooking for 20 seconds until fragrant. 7. Return the zucchini to the skillet, mixing it with the mushrooms, and cook for 1 minute, or until heated through. 8. Pour in the vegetable broth and cook for 2 minutes, stirring occasionally. 9. Taste and adjust salt and pepper as needed. 10. Remove the skillet from heat and garnish with chopped parsley and grated parmesan. Serve and enjoy!

[ryanscabinlife]

The meal I’ve been waiting for the whole year! Well, I always make this spaghetti, but not with stuff from my own garden! Today, I finally had enough ripe and semi-ripened cherry tomatoes to make a serving. I also used one of my garlic heads, which, by the way, are curing nicely. I even managed to pull oregano, thyme, and a bit of basil. Sadly, the onions are not yet ready, so I used a store-bought one. The basil that I managed to harvest is not enough, so I had to use dried basil from the shelf. It’s such an easy, quick, and wholesome lunch. I think my non-existing Italian ancestors would approve. 17-Aug-2023