This creamy roasted red pepper & garlic sauce by Can go on everything from …

This creamy roasted red pepper & garlic sauce

by hello.kalin

Can go on everything from pasta to potatoes to buddha bowls! It’s so flavorful!


Ingredients: 1 red bell pepper • 1/2 cup cashews ground into fine powder • 1/2 cup vegan cream cheese (in a pinch you can substitute cashew cream [1.5cups raw cashews soaked overnight then blended with 3/4 cup water], or unsweetened plant milk for a thinner sauce) • 1/4 cup extra virgin olive oil • 3-4 garlic cloves • 1 tbsp tomato paste (optional) • Salt & pepper to taste. .
Method: (1) Roast the garlic. The fastest way is to place the cloves on a piece of aluminum foil with a dash of oil, then close the foil to create a pouch and roast at 350°F for 30 minutes. (2) Roast the red pepper. You can do this directly on the oven rack at 450°F for 30 minutes, or if you have a gas stove, roast the pepper over the flame until all sides are blackened. Allow the pepper to cool, then remove most of the charred bits, stem, core and seeds. (3) Add the red pepper, garlic, cream cheese, cashew powder, oil, tomato paste (if using), salt and pepper to a blender and blend until very smooth. (4) Heat the sauce in the microwave or stove top before using.

Edible Burrito Bowl, anyone? Check out this bowl by Filled with all the del…

Edible Burrito Bowl, anyone? Check out this bowl

by plantbased.traveler

Filled with all the delicious goodness and served in an edible tortilla bowl!

 The deets
Easy bake tortilla bowl
Tempeh taco crumbles
Mexican rice
Tri Bean mix
Fresh heirloom and nectarine salsa
Cashew sour cream
Romaine lettuce

For the edible bowl, simply use a large tortilla of your choice, lightly spray an oven safe bowl and place tortilla inside. Bake at 350 F for 10 minutes, gently take it out of the bowl and bake for another 5 (or up to 10) minutes until golden brown and crispy.

Rice and tempeh seasoned with a mix of paprika, smoked paprika, cumin, salt, onion and garlic powder.
Salsa: heirloom tomatoes, nectarine, lime juice, cilantro, red onion, salt.

Roasted Balsamic, Chilli & Maple Glazed Brussels Sprouts with Pecans & Dried Cra…

Roasted Balsamic, Chilli & Maple Glazed Brussels Sprouts with Pecans & Dried Cranberries!

by nourishingalex

Tag someone who loves brussels sprouts!

Recipe – around 620g Brussels Sprouts, halved ⁣
– a couple handfuls pecan nuts⁣
– a Handful dried cranberries ⁣
– 3tbsp balsamic vinegar ⁣
– 2tbsp maple syrup⁣
– 1/2 tsp garlic granules – 1/2 tsp dried chilli flakes – olive oil, for cooking⁣
– salt & pepper⁣

1. Preheat the oven to 200C/180C fan/400F/gas mark. Line a large baking tray with non stick baking parchment.⁣
2. Add your sliced sprouts to the lined baking tray then drizzle with a little olive oil, rub the oil into the sprouts using your hands, then season with salt and pepper. ⁣
3. Roast in the oven for 10 mins until slightly soft.⁣
4. Meanwhile make the glaze by adding the balsamic vinegar, maple syrup, garlic granules chilli flakes to a small bowl of jug, then whisk everything together until combined. ⁣
5. Take out the sprouts, add the pecans & dried cranberries, then drizzle with the balsamic glaze. ⁣
6. Place back into the oven and cook for another 5-10 minutes, until the sprouts are roasted but soft. Enjoy! ⁣

Chickpea coconut curry + cilantro-lime cauliflower rice + herbed cashew yogurt …

Chickpea coconut curry + cilantro-lime cauliflower rice + herbed cashew yogurt

by cookingforpeanuts

 Who’d you share it with?

Heat about 2 tbsp olive oil. Add 1 large finely diced onion + 1 sweet potato cut into 1/2 inch cubes. Sauté until onion is translucent, about 8 minutes. (Add a little vegetable broth or more oil as needed.) Add 3 minced garlic cloves, 1 T minced ginger (or ginger powder), 1 tsp ground cumin, 1/2 tsp turmeric, 2 tsp curry powder and sauté another 30 seconds. Mix in 2 diced tomatoes and sauté another minute. Add one 15oz can coconut milk and mix. Simmer until sweet potato has softened. Blend into a smooth sauce. Salt + pepper to taste. Return to stove and mix in one 15oz can garbanzos. Top with chopped peanuts, fresh cilantro and toasted coconut.
Recipe cilantro-lime cauliflower rice: chop florets from 1 large cauliflower into roughly equal-sized pieces. Pulse in food processor until rice-like texture. Sauté 1 finely chopped onion, 1 finely chopped shallot, 2 minced garlic cloves in 1 tbsp olive oil until fragrant. Add cauliflower rice and salt/pepper to taste. Add juice 1 lime and 1/4 cup chopped cilantro and sauté on high, stirring, until cauliflower quite tender.

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