Want to know the secret to perfect roast potatoes? Check these Rosemary Infused …

Want to know the secret to perfect roast potatoes? Check these Rosemary Infused Roast Potatoes
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by healthylivingjames
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Recipe:
Serves 6
Ingredients;
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* 2 kg maris piper potatoes
* Olive oil
* Fresh rosemary optional
* Salt & Pepper
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Method:
1. Pre-heat the oven to 200C, add a couple glugs of olive oil into a baking dish and place in the oven to heat up
2. Place a large pot with water on a boil and add 3 large pinches of salt
3. Meanwhile peel the potatoes and slice in half at an angle
4.Once the water is boiling, add the potatoes along with 3 springs of fresh rosemary and boil for 10-12 minutes or until your knife can slide through them but with a little resistance
5. Drain the potatoes, removing just the rosemary stems (keep as many of the leaves as possible as they stick into the potatoes when cooking).
6. Place the potatoes back into the pot you boiled them in, place the lid on and give them a couple firm shakes. This helps to break them up and to get nice and crunchy
7. Remove the baking dish from the oven, place the potatoes inside (you should hear them sizzling from the hot oil/dish).
8. Drizzle over a good few glugs of olive oil across the potatoes making sure each is covered evenly, along with a good few pinches of salt and pepper and place in the oven for 30 minutes
9. Remove from the oven, turn the potatoes so they cook evenly and place back in the oven for 25 minutes
10. Remove from the oven once and serve.

Vegan Chinese BBQ “Ribs” . by . Tag someone you’d love to share this bowl wi…

Vegan Chinese BBQ “Ribs”
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by vegantraveleats
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 Tag someone you’d love to share this bowl with!
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​Recipe: Serves 2-3
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Ingredients:
1 package soy tempeh
2 tbs agave
1/2 tsp Chinese five spice powder
1/2 cup teriyaki sauce
1 tbs Chinese rice wine (Also known as Mirin)
1 tbs White vinegar
½ tsp Garlic powder
1 tbs White Miso
2 tsp Liquid smoke, you can usually find it on the aisle with the bbq sauce
2 tbs peanut or untoasted sesame oil
About 10 drops Red food coloring
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DIRECTIONS:
Cut the tempeh into desired pieces, if you want the same as I have pictured, cut the tempeh in half lengthwise, then cut those pieces in half again. Then filet those pieces in half.
Steam the tempeh pieces for 10 minutes.
While the tempeh is steaming, mix together the rest of the ingredients minus 1 tbs of peanut oil in a dish and set aside. When tempeh is done steaming, add it to the sauce mixture.
Heat up a large skillet on medium-high heat. Once the pan is nice and hot, add leftover tablespoon of peanut oil then add tempeh and cook for 5-7 minutes, flip, then cook for another 5-7 minutes until nicely browned and crisp on each side. I love a little char on these!

Baby kale salad with a creamy avocado cilantro dressing . by Topped with r…

Baby kale salad with a creamy avocado cilantro dressing
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by naturallyzuzu

 Topped with roasted sweet potatoes, cooked lentil, cucumbers, avocados, tomatoes, artichoke hearts, olives and blueberries!
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Recipe:
Creamy Avocado Cilantro Dressing
Ingredients:
1 ripe avocado
Juice from 1 lemon
Handful of cilantro
1 tbsp of vegan unsweetened yogurt
1/3 cup water to thin it out
2 cloves of garlic
Salt and pepper to taste.
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Instructions:
Blend everything in the high speed blender until smooth. You can store the dressing in the fridge for up to 7 days.

Thai Coconut Curry Ramen . by . Comforting, so tasty, and ready in 20 minute…

Thai Coconut Curry Ramen
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by naturallyzuzu
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♥️ Comforting, so tasty, and ready in 20 minutes, too! Grab the recipe below!

​20 min Thai Coconut Curry Ramen recipe. I used spinach flavored noodles but you can use any ramen noodles. Happy Tuesday!
Thai Coconut Curry Ramen
Yields 2-3
1 1/2 tbsp vegan Red Curry Paste (found in most Asian stores)
1/3 red onion, diced
2 cloves garlic, minced
2 thumb-size ginger, grated
1 stalk fresh lemon grass, minced OR 3 Tbsp. frozen or store bought paste.
2 tsp. Pure maple syrup or brown sugar
3 Tbsp. lime or lemon juice
salt to taste
A plateful of mixed veggies (green beans, bell peppers, mushrooms, broccoli)
2 cans of coconut milk
1 1/2 cup vegetable broth
3-4 kaffir lime leaves
2-3 packages of fresh Japanese ramen OR substitute with any other dry ramen noodles
Few slices of cooked tempeh or tofu optional
1 cup of frozen or fresh corn for topping. (Defrosted if frozen)
4-5 cherry tomatoes
Few lime wedges
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Method:
Place a large pot over medium-high heat. Add the 1/2 cup of vegetable broth, then add curry paste, shallots, garlic, ginger and lemon grass and diced onion. Cook until curry paste is completely dissolved, about 8 min. Add 2 cans of coconut milk and the remaining vegetable broth. Bring curry to a boil and reduce to a slight simmer.
Add the vegetable mix, kafir lime leaves, maple syrup. Cover and allow to simmer for about 5-8 min.
Meanwhile bring a medium pot of water to a boil. This will be your cooking water for the ramen. Place ramen into boiling water and loosen the noodles, making sure they are evenly distributed. Cook until al dente, drain and rinse under cold water. Set aside.
Add salt to taste and adjust flavors to your liking by adding some salt to make it saltier or more maple syrup for sweetness, lime for acid and if it’s too spicy you can temper it with more coconut milk.
Divide ramen into 2-3 soup bowls, scoop the delicious curry soup on top and garnish with fresh herbs, tomatoes, corn, tofu or tempeh. Enjoy!