We do love ourselves some pasta! This Vegan Bolognese anyone is by Ingredi…

We do love ourselves some pasta! This Vegan Bolognese anyone is

by naturally.dan

Ingredients:
– 400g (glutenfree) pasta
– 250g vegan mince
– 400g (canned) tomatoes
– 200-400g water
– 1 onion
– 3 cloves of garlic
– 50g red balsamic vinegar
– 1 shot agave syrup
– salt and pepper

Loaded Buffalo Sweet Potato Fries! By Recipe: Buffalo Sweet Potato Fries …

Loaded Buffalo Sweet Potato Fries!  

By plantbased.traveler

Recipe:

Buffalo Sweet Potato Fries for 2:

2 large sweet potatoes
1 tbsp avocado oil
2 tbsp cornstarch
1 tsp paprika, onion and garlic powder each
1/2 tsp salt

1/4 cup buffalo sauce
1 tbsp melted vegan butter

Vegan ranch:
7 oz extra firm tofu (1/2 block/200g)
1/3 cup unsweetened plant milk
2 tbsp vegan mayo
Juice of 1 small lemon (1-2 tbsp to preference)
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp dried dill and parsley each
Salt to taste

Plus:
Coconut bacon chips, chopped pickles or relish, parsley, chives, peppers

Preheat oven to 450 F/230 C.
Cut sweet potatoes into large sticks (as even sized as possible), rub them with avocado oil, then sprinkle with sifted cornstarch and seasoning.
Bake them on a with parchment paper lined baking sheet for 30 minutes, carefully flipping them after 20 minutes.
Mix hot sauce and vegan butter, and drizzle sweet potatoes evenly with the sauce. Take fries off the baking sheet (still on parchment paper), and bake them on the oven rack for 10 more minutes.
In the meantime prepare ranch by blending all ingredients until smooth and refrigerate. Store remaining ranch in the fridge for up to a few days.
Top fries with ranch, and all other toppings, and enjoy!

Follow for best vegan recipes Poached ‘Eggs’ on Sourdough Toast with Avocado….

Follow aaroncaldervegan for best vegan recipes 

Poached ‘Eggs’ on Sourdough Toast with Avocado.

By aaroncaldervegan

Recipe:

Makes 3-4 eggs

Ingredients
Yolk
130ml plant milk (I used unsweetened soya milk)
1.5 tbsp cornflour
1 tbsp nutritional yeast
1/4 tsp black salt
1/4 tsp turmeric
1/2 tsp English mustard

White
200g firm silken tofu
1 tbsp cornflour
1 tsp agar agar
1/4 tsp black salt
2 tbsp plant milk

Method
Place all the yolk ingredients into a blender and blend briefly until combined. Pour into a saucepan with the heat on medium. Gently whisk the yolk and wait for it to simmer. Simmer for 1 minute until thickened and turn off the heat. Pour into a bowl to cool and set.

Rinse your blender and place all the white ingredients into it and blend for a couple of minutes. This part takes a little effort as the tofu needs to liquidize. I shook my blender cup to get everything combined and carried on blending. You want to end up with a thick, creamy mixture.

Using poaching moulds or an egg poacher oil the cups to stop the egg sticking. Spoon 2-3 tablespoons of the white into the cups then using the spoon make a little well in each egg. Make sure you leave a base of white or the yolk will leak out.

Give the yolk a good mix and spoon in 1 tablespoon of the mix into the well of the egg white. Cover with a little of the white so no yellow can be seen.

Bring to a simmer a pan filled with about 2 inches of water (enough to come halfway up the egg poaching cup). Place the egg cups into the water and turn down the heat to a very gentle simmer. Cover with lid and simmer for 10 minutes.

While the egg is poaching you can prepare the toast and other bits for your breakfast.

After 10 minutes gently remove the egg cups and using a dessert spoon spoon out the eggs onto your toast. Serve immediately.

Tip: When making the white you’ll need to keep blending the mixture so it blends to a creamy texture. Or use a hand blender. I poured the yolk into a bowl so it cools slightly and sets. This makes it easier to spoon into a white of the ‘egg’.

How about a super green and tasty bowl? By What’s your favorite green veggie…

How about a super green and tasty bowl?

By giansnutrition

What’s your favorite green veggie?
For me it’s broccoli 
Ingredients for this bowl:
• rice
• cucumber
• broccoli
• avocado
• peas
• brussels sprout

I hope this picture inspires you :)