veganeverydayallday-blog

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Vegan Cookies & Cream Cake Bars

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Colourful Roasted Root Veg

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Vanilla banana ice cream with chia berry jam 🍓💖🍦

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They certainly are! 

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2nd Book Read in 2019:

My Favourite Thing Is Monsters by Emil Ferris

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Vegan poppy seed roll

Vegan poppy seed roll is a traditional Xmas cake in Poland and a few other European countries. It’s easy to make, delicious and is effortlessy vegan. http://www.lazycatkitchen.com/vegan-poppy-seed-roll

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These Japanese dumplings are so fun to eat! 😋 I could have gyozas daily but it’s a struggle to find pre-made filled ones that are vegan so I’ve made my own. The gyoza skin is pre-made however that I got from the supermarket. I stuffed them with a mushroom-cabbage filling. The sauce is a teriyaki-ginger glaze which complements the dumplings so well. Recipe below: . Vegan Gyozas (Makes 28-30) ½ large cabbage, shredded 4 large king oyster mushroom, finely chopped 25g sliced scallions 1 tsp garlic powder or 3 minced cloves Soy sauce/ liquid aminos to taste Black pepper to taste . Heat a nonstick pan and add mushrooms, cooking until browned. Add remaining ingredients and cook until cabbage is wilted. Remove from heat and cool. Add 1-2 teaspoons of filling to each gyoza wrapping, moisten the edges with water and press together, in a half moon shape, to seal. Once all gyozas are shaped, get a clean and dry frying pan, lightly oil and lay gyozas. Add pan to heat. Once the dumplings start frying, add 3-4 tbsps of water, cover pan, reduce heat and allow them to steam for about 5 minutes. Turn off heat, cover with a plate and carefully flip the pan over, releasing the gyozas unto the plate. Serve with glaze and fresh scallions. . Teriyaki-Ginger Glaze: In a bowl, mix together 2 tbsps teriyaki sauce, 1 tsp grated ginger, 1 tsp sesame oil and 2 tsps water. Add to a pan and heat through. Then pour over gyozas to serve. . Enjoy! 🙂 (video clip in my stories) . . . . . #vegan #vegano #veganuary #veganfoodshare #japanesefood #veganjapanesefood #gyoza #forksoverknives#veganfood #whatveganseat #vegansofinstagram #letscookvegan #plantbased #vegancommunity #foodstyle #veganrecipes #healthyfood #feedfeed #plantpowered #eeeeeats #plantbaseddiet #eatplants #veganeats #realfood #poweredbyplants #veganfoodporn #ヴィーガン #veganinjapan (at Hiroshima) https://www.instagram.com/p/BsVmlsQg3Ps/?utm_source=ig_tumblr_share&igshid=1w73bogsy5yzc

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When East Asian meets Jamaican…. Had a yummy combo of two of my favorite dishes today: Thai Red Curried Chickpeas with Calalloo Rice. Calalloo is basically “Jamaican spinach”. The rice was cooked by my mother and it includes rice, chopped calalloo, coconut milk, scallions, thyme and salt. I’ve shared the chickpea curry recipe many times before but in case you’ve missed it…here goes: . Vegan Thai Red Curry (Makes 2-4 servings)

1 can chickpeas, drained 2 tsps oil 2 heaped tbsps Thai Red Curry paste ½ small onion, sliced 1 tbsp soy sauce 1 tsp maple syrup or sugar Half of each red or yellow bell pepper (diced) ½ cup coconut milk Salt and pepper to taste Heat oil in a pan and add curry paste and onions. Cook until paste becomes fragrant. Add remaining ingredients, including chickpeas and coconut milk and simmer on low heat for about 5-8 mins. Season to taste with salt and pepper. Remove from heat and serve with rice. Enjoy! 😉 . . . . . #veganfood #vegan #jamaicanfood #plantbased #veganfoodshare #whatveganseat #vegansofig #veganlife #veganrecipes #veganfoodporn #crueltyfree #vegansofinstagram #vegans #veganlifestyle #glutenfree #dairyfree #plantbaseddiet #feedfeed #eeeeeats #vegancommunity #veganeats #bestofvegan #veganismo #homemade #vegangirl #veganpower #veganlove (at Kingston, Jamaica) https://www.instagram.com/p/Bv9loD9BWJl/?utm_source=ig_tumblr_share&igshid=1gcy3qsvren1e

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vegan crunchwrap supreme

Follow for recipes

Is this how you roll?

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Vegan Cinnamon Buns made with walnuts and drizzled in frosting.

Trust me these are all gone now

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Vegan French Onion Dip made super simply with Tofutti sour cream, onion powder, garlic powder, salt, pepper, dill, and parsley.

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Got this cute lil reusable coffee cup from Starbucks for a whopping $2!!!

Lightweight, heat resistant, microwavable etc. etc. 

Trying to make the everyday choices to have a positive impact on this planet.

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Vegan Chocolate Cream Pie Tarts

holy hell these are good - so darn decadent they don’t last long in our fridge

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A beautiful chocolate nice cream bowl topped with granola, sunflower seeds and raspberries.

So yummy

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Vegan Cookies N’ Cream ice cream with sprinkles

Used Breyer’s non dairy which is so good and made with almond milk

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Another vegan pizza made with a homemade dough, Yves pepperoni and the cheese we made from scratch using Chef Skye Michael Conroy’s recipe from his book The Non Dairy Evolution.