Meat Vegan

I primarily eat a vegan diet, but occasionally eat meat. Due to food sensitivities, I can't eat dairy, eggs, wheat, yeast (bakers & brewers), barley, oats, millet, rye, garlic, mushrooms, pumpkin, pineapple, kidney and pinto beans, cranberries, almonds and sugar cane.

[meatvegan]

Substitute this for that

Great list of substitutions for eggs and other thickening agents for the food-restricted folks out there: https://craftycookery.wordpress.com/substitution-charts/

[meatvegan]

Creamy Vegan Corn Chowder from Love and Lemons

[meatvegan]

Vegan Quiche

[meatvegan]

Chickpea Flour Omelette

I have a deep love affair with chickpea flour "quiche" but maybe we could make it an open relationship...

[meatvegan]

Thai Peanut Noodle Bowl

[meatvegan]

Sweet Potato, Hemp Seed, Black bean & Quinoa Bowl 

[meatvegan]

Veggie Sushi Bowl with Creamy Wasabi Sauce 

[meatvegan]

Quinoa salad with BBQ Chickpeas

Gluten free & vegan if you use a honey substitute

[meatvegan]

Peanutty Quinoa Bowls with Baked Tofu

Vegan & Gluten free (if you use what free soy sauce like Braggs)

[meatvegan]

Creamy Artichoke Spinach Dip - VEGAN & GLUTEN FREE

[meatvegan]

This recipe looks ahmahzing!

[meatvegan]

Glazed Chilli and Beetroot Brownies | Deliciously Ella

Brownies seem to be your favourite thing! My sweet potato brownies and my raw brownies are almost always the most popular recipes on the blog, so I thought that you might all want some more brownie ideas so that you can keep enjoying them without getting bored! This new brownie recipe is pretty exciting. I’ve spiced …

Whoaaaaa

[notanotherhealthyfoodblog]

Mint Choc-Chip Smoothie 

[meatvegan]

Nice and simple avocado pasta

[meatvegan]

Quinoa Tortillas -

While I’m an Italian girl through and through, I have to say (and Mommom if you’re reading this, I’m sorry), but if there was one food group that I could eat for the rest of my life, it would be Mexican. It probably stems from my obsession with love of avocados. But it has grown much …

[meatvegan]

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor?\n\nHere's a secret: you can, and it's easier than you think.

Cool!

[meatvegan]

Red Lentils with Garlic and Onions

Make sure to add the salt to these lentils only after they're cooked. If added before, it will take longer for them to get tender.

Always on the lookout for a simple and tasty lentil recipe. I made this one with cumin instead of tumeric just because and added a bug chunk of ginger and fresh ground pepper to the first part. I skipped the garlic because it does terrible things to my body and blended the mix after adding the oil so the whole thing would be creamy (took out the ginger before blending). Now I'm eating it with some of those fat korean rice noodles and loving life.