#veggieeats

[gastropost]

From Gastroposter Steph Davidson, via Instagram:

New Year's Day baked strawberry apple oatmeal with walnut cinnamon crunch.

[nilaffle]

This roasted vegetable couscous is a colorful and tasty dish that can be served at any time. This is a quick and easy recipe for a delicious Mediterranean-style meal that combines roasted mixed vegetables with fluffy couscous.

Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 2 cups mixed vegetables bell peppers, zucchini, cherry tomatoes, etc.. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. Juice of 1 lemon.

Instructions: Start by heating the oven to 400F 200C. Cut up the mixed vegetables so that they are easy to eat. Put the chopped vegetables in a bowl and add 1 tablespoon of olive oil, garlic powder, salt, and pepper. Toss the vegetables to coat them. Place them in a single layer on a baking sheet. Put the vegetables in an oven that has already been heated and roast them for 20 to 25 minutes, or until they are soft and slightly caramelized. To get an even roast, stir them every so often. Set the couscous aside while the vegetables roast. Bring the vegetable broth to a boil in a saucepan. Add the couscous and stir it in. Put the lid on the saucepan and take it off the heat. First leave the couscous alone for five minutes. Then use a fork to blend it. Take the vegetables out of the oven and let them cool down a bit when they are done. Put the cooked couscous, roasted vegetables, fresh parsley, and the juice of one lemon into a large bowl. Pour the last tablespoon of olive oil over the mixture and mix it all together until it's well blended. If you think it needs it, add more salt and pepper to taste. You can eat your tasty roasted vegetable couscous as a main dish or a side dish. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Bucks Youth

[bedeviled-derpy]

These veggie burgers made with sweet potato squash are vegan and full of healthy ingredients. They're great for making a burger without meat that everyone will enjoy. Add your favorite toppings and sauces to these burgers and eat them.

Ingredients: 1 cup mashed sweet potatoes. 1 cup mashed butternut squash. 1/2 cup cooked quinoa. 1/2 cup black beans, mashed. 1/4 cup finely chopped onion. 1/4 cup breadcrumbs gluten-free if needed. 1/4 cup chopped cilantro. 1 tsp ground cumin. 1/2 tsp smoked paprika. Salt and pepper to taste. Burger buns vegan. Lettuce leaves. Tomato slices. Avocado slices. Vegan mayo or sauce of choice.

Instructions: In a large bowl, combine the mashed sweet potatoes, mashed butternut squash, cooked quinoa, mashed black beans, finely chopped onion, breadcrumbs, chopped cilantro, ground cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated. Form the mixture into burger patties of your desired size and thickness. Heat a grill or grill pan over medium-high heat and lightly oil it to prevent sticking. Place the burger patties on the grill and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Toast the burger buns on the grill for a minute or two until they are lightly toasted. Assemble the burgers by placing lettuce leaves on the bottom bun, followed by a veggie patty, tomato slices, avocado slices, and a dollop of vegan mayo or your favorite sauce. Top with the other half of the bun and serve hot.

Prep Time: 20 minutes

Cook Time: 10 minutes

Infinite – Artists and Clients

[thebigbrunch]

Tofu “Chicken Nuggets”

Ingredientes:

1 bloque Tofu Extra Firm 1 tbsp soy sauce 1 tbsp hoisin o oyster sauce 1 tsp paprika 1 tsp garlic powder 1 taza Pan molido 2 tbsp Cornstarch

Instrucciones:

Cuela y seca el tofu

En la licuadora o procesador, añade todo menos pan molido y cornstarch. Espera que todo se haga una plasta.

En un plato plano, añade pan molido, cornstarch, paprika, garlic powder y un chispo de sal y menealo.

Forra la bandeja del airfryer con papel de aluminio y aceite de oliva.

Vas a coger como un “palm sized amount” de la mezcla en tu mano y formar un nugget.

Tira el nugget a la mezcla de ingredientes secos en ambos lados y pasa a la bandeja. Repite hasta que se te acabe la mezcla.

Spray con aceite de oliva encima y ponlos en el airfryer en 325 por 30 mins; 15 en cada lado. Despues si no estan suficientemente tostados subele a 450 por 3 mins cada lado velandolos.

Enjoy con papitas.

[thebigbrunch]

Vegan Mushroom Cashew Tacos

Ingredients 1 cup of chopped mushrooms 1/2 cup of chopped cashews 1 red bell pepper 2 gloves of chopped garlic 1/4 of diced white onion 1 tbs of Balsamic Vinaigrette or Soy Sauce 1 tbs of chopped cilantro 1 tbs of olive oil Salt & Pepper to like 1tsp of paprika Tortillas 1 Avocado Vegan or Regular cheese of choice Optional: 1tsp of red pepper flakes (for spicy kick)

Instructions

In a medium heat pan add olive oil and a mixture of cashews, garlic, onion and mushrooms.

Cut the bell peppers in long strips

In a separate pan add chopped bell peppers and season with paprika, salt and pepper or any other spices you want to add Mexican cuisine flavor.

Assemble the mixture into warm tortillas and top with bell peppers, avocado, cilantro and cheese.

Optional: drizzle balsamic glaze or any sriracha/any spicy sauce.

BUEN PROVECHO!

[thebigbrunch]

Crispy Sesame Tofupops

Ingredients

Firm Tofu 1 1/2tbs de sesame oil 2 table spoon de soy sauce Paprika Garlic powder Onion powder Flour or cornstarch Green onion Sesame seeds

Instructions

Mix the sesame oil, soy sauce, paprika, and garlic/onion powder

Cut tofu in squares

Add tofu to the mixture

Pass them through flour

Air fryer 20min or so until crisp

Top with sesame seeds and green onion

[khaylscookies]

Beautiful #salad #radishes #cucumber #avocadosfrommexico #veggieeats #eeeeeats #tastingtable https://www.instagram.com/p/B8Kia0sHNa6/?igshid=hoycebs5la2g