#plantpowered

[arcaneratsel]

This Vegan BLT Salad is a new and tasty take on the traditional BLT sandwich. It has crunchy romaine lettuce, juicy cherry tomatoes, creamy avocado, hearty chickpeas, and salty vegan bacon bits. All of these are mixed together in a sweet and sour dressing.

Ingredients: 1 head of romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1 cup cooked chickpeas. 1 avocado, diced. 1/4 cup vegan bacon bits. 2 tablespoons vegan mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. Salt and pepper, to taste.

Instructions: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cooked chickpeas, diced avocado, and vegan bacon bits. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Stald Maglebo

[sensualsoftwife]

[jiyoungseo]

This vegan kale pesto is a colorful and tasty take on the original pesto sauce. It's full of healthy things like kale, basil, and walnuts, and it's full of vitamins and minerals. Nutritional yeast gives food a cheesy taste without using dairy, so it's great for vegans.

Ingredients: 3 cups kale leaves, stems removed. 1/2 cup fresh basil leaves. 1/4 cup walnuts. 3 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Put kale, basil, walnuts, garlic, and nutritional yeast in a food processor and pulse them together. Pulse until the food is very small. Add the lemon juice and olive oil slowly while the food processor is running. Keep going until the mixture turns into a smooth paste. Add pepper and salt to taste. If you need to, add more olive oil to change the consistency. Put the pesto in a jar or other container that won't let air in. You can keep it in the fridge for up to a week. Spread on bread, serve with pasta, or use as a dip. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Gorgeous Eyes Beauticians

[trismegistus7]

These vegan eggplant and Portobello mushroom meatballs are packed with flavor and plant-based goodness. They're perfect for a cozy dinner or as a meat-free alternative for your favorite pasta dishes.

Ingredients: 2 cups diced eggplant. 2 cups diced Portobello mushrooms. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed + 6 tablespoons water flax egg. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix ground flaxseed and water to make a flax egg. Let it sit for 5 minutes until thickened. In a large skillet, heat olive oil over medium heat. Add diced eggplant, mushrooms, onion, and garlic. Saut until softened, about 5-7 minutes. Transfer the cooked vegetables to a food processor. Add breadcrumbs, nutritional yeast, soy sauce, dried oregano, dried thyme, salt, pepper, and flax egg. Pulse until well combined but still slightly chunky. Form the mixture into small meatball-sized balls and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the meatballs are golden brown and firm to the touch. Serve hot with your favorite marinara sauce or vegan gravy. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

BHSW NETWORK

[holistichealthtravel]

Plant-Powered Retreat in Giant Sequoias: A Wellness Getaway

Highlights:

[kayleedartblog]

A tasty and filling vegan take on the traditional fried rice dish, loaded with vibrant veggies and protein-rich tofu.

Ingredients: 200g firm tofu, diced. 2 cups cooked rice. 1 cup mixed vegetables carrots, peas, corn. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 green onions, chopped. 2 eggs, beaten. Salt and pepper to taste.

Instructions: Heat the sesame oil in a pan over medium heat. Add the diced tofu and minced garlic; cook until the tofu turns golden brown. Place the tofu on one side of the pan and cover it with the beaten eggs. Cook the eggs by scrambling them. Toss in cooked rice and mixed vegetables. Mix thoroughly. Stirring constantly, pour soy sauce over the mixture and heat everything through. To taste, add salt and pepper for seasoning. Before serving, sprinkle some chopped green onions on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

JANET FRAZEE WADE

[ddwfr]

Enjoy these tasty Coconut Mocha Vegan Protein Bars, which have the perfect mix of coffee, chocolate, and coconut flavors. These bars are great for a quick breakfast, snack, or refueling after a workout because they are full of healthy ingredients and plant-based protein.

Ingredients: 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup vegan protein powder chocolate flavor. 1/4 cup shredded coconut. 2 tbsp cocoa powder. 2 tbsp ground flaxseed. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/4 cup strong brewed coffee, cooled. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. Grease or line a square baking dish with parchment paper. In a large bowl, mix together rolled oats, almond flour, vegan protein powder, shredded coconut, cocoa powder, and ground flaxseed. In a separate bowl, whisk together maple syrup, melted coconut oil, cooled brewed coffee, vanilla extract, and a pinch of salt. Pour the wet ingredients over the dry ingredients and stir until well combined and the mixture holds together. Press the mixture firmly and evenly into the prepared baking dish. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and let cool completely before slicing into bars. Store the bars in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.

Prep Time: 15 minutes

Cook Time: 25 minutes

erancient herbal formulas

[jesminjerinhasan]

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