Avocado Hummus & Baked Sweet Potato Fries . by . A healthy and delicious sna…

Avocado Hummus & Baked Sweet Potato Fries
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by thevegansara
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 A healthy and delicious snack!
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Recipe:
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​For Hummus: 1 can chickpeas, rinsed & dried, (15 oz) 1/4 cup of runny tahini, juice of 1 lime, 2 garlic cloves, 2 tlb olive oil, 1/2 tsp cumin, 1/4 tsp smoked paprika, flesh of 1 medium avocado, 1/2 cup cilantro, salt/pepper to taste For the sweet potatoes: 2 lbs of sweet potatoes, peeled & cut into 3 in long 1/2 in wide fries (I used a crinkle cutter knife), 2 tbl neutral oil, salt/pepper to taste
 Boil 6 cups of water & combine with 4 cups of room temp water in a large pot . Let potatoes soak in pot on countertop for 1 hr while covered.
 Dry fries well, mix with oil & seasonings, spread on parchment lined baking sheet in one layer. Bake at 425 F 35-40 min flipping when underside is golden.
 While fries are baking, Using a food processor, process on high everything except avocado & parsley, till it reaches desired consistency. (I prefer my hummus smooth which takes longer to process about 3-5 min). Next add avocado & parsley, & process again on high. Adjust seasoning to taste.
 I topped my avo hummus with cilantro, pumpkin seeds, a sprinkling of smoked paprika, & a drizzle of olive oil. Serve with your warm crispy sweet potato fries . Enjoy!

Breakfast pizza . By . Recipe: 2 cups oats (can sub gf oats) 1/2 cup raw buckw…

Breakfast pizza
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By bos.kitchen
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Recipe:
2 cups oats (can sub gf oats)
1/2 cup raw buckwheat
1/2 cup sunflower seeds
1/2 cup almond butter
1 tsp cinnamon
2 tbsp maple syrup
1/4 cup coconut oil, melted
1/4 cup water
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Add oats, buckwheat and seeds to a blender and process until crumbly. Add in all remaining ingredients apart from the water and pulse to combine. Slowly add water and process until the mixture starts to come together. It should stick together easily in your fingers. Line a 9 inch tart tin/pizza tray a press dough in evenly to form the crust. Set aside in the freezer for 10 mins to set. Top with coco yoghurt and your fave toppings!

Vegan chili ‘cheese’ fries by Crispy fries, bean chili and a cashew based …

Vegan chili ‘cheese’ fries

by veganbymanda

 Crispy fries, bean chili and a cashew based ‘cheese’ sauce on top! Tag someone  you’d love to share some of these with!

For the chili sauce
(Makes 2 servings)
230g black beans (already boiled/packaged ones)
400g crushed tomatoes
1/2 small yellow onion (20g)
1 tbsp olive oil
2 tsp cumin
1/2 tsp paprika powder
1/3 tsp sambal olek
1/2 tsp salt (taste if you might want to add more)
1 tsp black pepper
1 tsp dried oregano

Steps
1. Cut the onion and fry in the olive oil until soft and golden. Add the black beans, crushed tomatoes and spices.
2. Simmer on medium heat for 10 minutes (until the sauce has thickened and the water is reduced).
3. Set aside while making the cheese sauce and fries.

For the ‘cheese’ sauce
(makes 4 servings)
113 g potatoes
41 g carrot
40 g yellow onion
60 g raw cashews
208 g (1.5 cup) broth from the boiled vegetables 1 tsp Dijon mustard
3 tbsp nutritional yeast
1 tbsp apple cider vinegar
1⁄4 tsp turmeric powder
1⁄2 tsp onion powder
Salt & pepper to taste

Steps
1. Start with peeling the carrots and potatoes. Remove the skin from the onion. Heat up some water on the stove and boil the vegetables together until soft. Save 1.5 cup of the boiled wa- ter (you will need this for the cheese sauce).
2. In a separate saucepan – boil the raw cashews for 15 minutes.
3. Add the potatoes, carrots, onion and cashews in a high-speed blender.
4. Add the spices, Dijon mustard, apple cider vinegar and vegetable broth (the water saved from boiling the vegetables) to the blender and mix until smooth.

For the fries
(Makes 2 servings)
200g potatoes
Salt
Rapeseed oil

Steps
1. Preheat the oven to 200 degrees Celsius.
2. Cut the potatoes in strips.
3. Bake in the middle of the oven on a baking tray for 20 minutes (drizzle some rapeseed oil and salt on the strips before baking them).

Maple Cayenne Black Beans by these are servedwith some brown rice, broccol…

Maple Cayenne Black Beans

by plantbasedrd

 these are servedwith some brown rice, broccoli, and avocado!  check out this hearty recipe below!

 Maple Cayenne Black Beans
1 tbsp olive oil
2-3 dry chilies
1/4 medium red onion, diced
1 small green bell pepper, diced
4 cloves garlic, minced
2 tsp smoked paprika
1 tsp sazón
1/8 to 1/4 tsp cayenne pepper (adjust based on spice preference)
1/4 tsp black pepper
1/4 tsp salt
1 tbsp tomato paste
2 tbsp soy sauce
2 tbsp apple cider vinegar
3 tbsp maple syrup
1 can black beans (whole can with liquid OR if rinsing beans make sure to add about 1/2 cup veggie broth and mash some of the beans to thicken sauce)

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In a pan add oil and red chilies and sauté for about 1-2 minutes on medium heat. Add in onions and green peppers until onions are softened. Stir in garlic and sauté until fragrant, about 1 minute. To the pan add all of your seasonings, mixing and sautéing for an additional minute. Add in tomato paste, stir well with other veggies for 1-2 minutes. Add in all remaining ingredients and bring to a low simmer. Cover with lid and simmer on low for about 10-15 minutes. Stir well and remove chilies. Adjust salt and pepper to your liking.