Picy Mexican Tacos . by . … too yummy to have just one! Check out the recipe b…

Picy Mexican Tacos 
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by livinlaveganlife
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… too yummy to have just one! Check out the recipe below 

Ingredients
* 3 tbs of olive oil or oil of choice * 2 cups of grinned tempeh * 1 tsp of garlic powder * 1 1/2 tsp of hot mexican style chili powder * 1/2 tsp of cumin * 1/2 tsp of liquid smoke * Salt/pepper to taste ⠀⠀⠀⠀⠀
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Instructions:
1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.
2. Serve with our Avocado Basil Dip & some warm tortillas!
3. Enjoy 

Avocado, Spinach and Black Bean Quesadillas! . Recipe by . Recipe: Recipe 2 a…

Avocado, Spinach and Black Bean Quesadillas!
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Recipe by starinfinitefood
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Recipe:
Recipe 2 almond tortillas heated up on medium high in a pan sprayed with avocado oil, (heat the spinach in the same pan while the tortillas are cooking). Mash some black beans onto one side of the tortilla and add a sprinkle of cumin, then top the beans with vegan Gouda (or any plant cheese or your choice). Once the cheese starts melting add some of the wilted spinach and some mashed avocado and fold over. Cook for another 30 seconds or so.
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Mango Chipotle sauce 1/2 ripe mango blended with 1-2 tablespoons of chipotle sauce (or any hot sauce if your choice). Tag a friend in the comments who’d totally love this recipe!

Avocado & Pesto Toast Sprinkled with Chili Flakes & Everything But The Bagel Sea…

Avocado & Pesto Toast Sprinkled with Chili Flakes & Everything But The Bagel Seasoning 
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by thehealthyhaff

Vegan Masala Curry Mac’n Cheese by . Recipe: INGREDIENTS 16oz pasta, such as…

Vegan Masala Curry Mac’n Cheese

by thecuriouschickpea
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Recipe:
INGREDIENTS
16oz pasta, such as fusilli, gluten free optional
1 tsp oil
1 yellow onion, diced
4 cloves garlic, minced
2 tsp curry powder
1/2 tsp cayenne pepper, more or less to taste
1/2 tsp salt
2 tbsp tapioca starch
15oz can tomatoes, diced or whole
15oz can coconut milk (full fat)
1/2 medium head cauliflower, cut into florets
8oz vegan cheddar shreds or slices
1 cup frozen green peas
cilantro for garnish (optional)

INSTRUCTIONS:
Cook pasta in salted water according to package directions, until it is 1-2 minutes away from being done. Drain and set aside.
Meanwhile, in a large pot heat 1 teaspoon of oil over medium heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.
Add the curry powder, cayenne, salt, and tapioca starch and stir to coat the onion. Let cook about 30-60 seconds.
Pour in the tomatoes and coconut milk. Breaking apart the tomatoes if whole with the spatula. Add the cauliflower and vegan cheddar. Bring to a simmer, then lower the heat to medium low. Let simmer for about 15 minutes or until cauliflower is soft.
Blend the sauce with an immersion blender or upright blender (for a smoother sauce), be careful as the sauce is very hot. Return to the pot and add the green peas.

Add the pasta to the sauce and turn the heat on low. Cook for 1-2 minutes or until the pasta is perfectly cooked and the sauce has thickened around the noodles. Enjoy hot, garnish with cilantro if desired.

NOTES
I don’t give an exact amount of cauliflower because the recipe is flexible. You should expect about 3-4 cups of cauliflower florets.