pesto vs creamy cashew sauce! .⠀⠀ by .⠀⠀ Recipe: ⠀⠀ for the cashew creamy s…

pesto vs creamy cashew sauce!
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 by veganbyeden
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Recipe: ⠀⠀
for the cashew creamy sauce:⠀⠀
1 cup cashews soaked⠀⠀
1 tbsp mustard⠀⠀
juice of 1/2 lemon⠀⠀
2 cloves garlic⠀⠀
1 tbsp olive oil⠀⠀
2 tbsp nutritional yeast⠀⠀
salt & pepper⠀⠀
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combine all ingredients in a blender and gradually add small amounts of water while mixing, until it’s creamy and smooth. you can use this⠀

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.⠀ with pasta, salads or however you like.⠀⠀
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for the pesto:⠀⠀
1 bunch basil⠀⠀
handful baby spinach⠀⠀
2 cloves garlic⠀⠀
1/4 cup olive oil⠀⠀
juice of 1/2 lemon⠀⠀
2 tbsp nutritional yeast⠀⠀
1/4 cup pine nuts⠀⠀
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combine in a blender and mix until smooth, you can add more olive oil if needed. perfect with cooked pasta⠀⠀
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You can store both of these in a container in the fridge for about a week but mine never last more than a day or two.

Oven baked Spinach Tacos by The tacos are filled with chickpeas, lentils, pep…

Oven baked Spinach Tacos by elavegan

The tacos are filled with chickpeas, lentils, peppers, and corn but you can use your imagination! Bake them in the oven until crispy and you can add vegan cheese sauce! So yummy! 

Recipe:

Ingredients:
1 cup chickpea flour also called garbanzo bean flour (120 g)
1/2 cup tapioca flour/starch (60 g)
2 oz fresh baby spinach leaves (60 g)
1 – 1 1/8 cup water (240-270 ml)
1/3 tsp salt

Instructions

Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.

Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.

Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

No Egg Salad with Everything Bagel Sandwich by Ingredients: 4 Everything Bagel…

No Egg Salad with Everything Bagel Sandwich
by naturallyzuzu

Ingredients:
4 Everything Bagels (I used rudisorganic brand)
2 cans of chickpeas (15 oz can)
1/3 cup diced celery
1/3 cup chopped green onion
1 tbsp chopped dill
3 tbsp of vegan Mayo (I use yourheart brand)
1 tbsp of deli mustard
1 tsp of black salt (found in most middle eastern and south East Asian / Indian markets)
1 tsp black ground pepper
Salt to taste
1 ripe avocado sliced

Instructions:
Toast your bagels
Drain the cans of chickpeas. Mashed the chickpeas well, add the diced celery, onions, dill, Mayo, mustard, black salt and pepper. Mix everything to combine. Fill each bagel with 2 tablespoons of No Egg Salad, sliced avocados.

Vegan Pad Thai with a Peanut Sauce by Tag someone you’d love to share thes…

Vegan Pad Thai with a Peanut Sauce

by happyskinkitchen

 Tag someone you’d love to share these noodles with! Get the recipe:
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Recipe: Serves 2-3 people
For the Pad thai:
About 200gr of rice noodles
3 tbsp of toasted sesame seeds oil
3 garlic cloves, minced
A small piece of ginger, finely grated
1/4 cup of soy or Tamari sauce
2tbsp of brown rice vinegar
2 tbsp of coconut sugar
1/2 tbsp of paprika
About 1/2 cup of cubed extra firm tofu
3 spring onions – chopped + extra for sprinkling
1 cup of bean sprouts
1/4 cup of unsalted peanuts – lightly roasted and roughly chopped
1/2 lime cut into slices
An handful of fresh coriander – roughly chopped
A sprinkle of sesame seeds

For the peanut sauce:
1/2 tbsp of siracha or hit sauce
1 cup of canned coconut milk
2 tbsp of soy sauce or Tamari sauce
1/2 cup of runny and unsweetened peanut butter
1 tbsp of coconut sugar

Cover the rice noodles with boiling water and let them sit for 15 minutes.
In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side.
Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.
Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.