“Honey” (Maple) Mustard Potato Bites by Who’d you share some with? Three i…

“Honey” (Maple) Mustard Potato Bites

by rawandfree

 Who’d you share some with? Three ingredients only for the marinade!

Recipe below:

* 4 large potatoes diced into cubes.. (with skins on, I used red skin potatoes)
* Steam potatoes until soft (but not to soft and mushy)
* Next, mix together the ing…
* 1/2 cup hemp oil
* 3 tbs maple
* 3 tbs whole grain mustard
* Mix through potatoes until well coated, if not enough, make a little more.
* Leave to marinate for an hour (if you have time)
* Line a baking tray with baking paper. Pour the potatoes on and bake for 20 mins or until golden crispy. Enjoy!!!! Soooooo good!

Fries with vegan sriracha-tahini sauce by . Recipe for the sauce 1/2 cup cash…

Fries with vegan sriracha-tahini sauce 

by starinfinitefood
.
Recipe for the sauce
1/2 cup cashew milk yogurt, 3 tablespoons tahini, 1 tablespoon coconut aminos and 2 tablespoons (or more) of sriracha

Coconut Curry Chickpeas with Cauliflower and Peas . by . Served with rice, c…

Coconut Curry Chickpeas with Cauliflower and Peas
.
by betterfoodguru
.
♥️ Served with rice, cilantro, roasted broccoli, and brussels sprouts! Get the recipe:
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Coconut Curry Chickpeas with cauliflower and peas Recipe
Prep: 10 mins
Cook: 25 mins
Yield: 4-6
Ingredients: 2 cans chickpeas or 1 quart cooked from dry chickpeas, 1/2 head cauliflower, 1 onion, 3 Tbsp garlic/ginger paste or 3 cloves garlic and a 2 inch finger ginger all chopped, 1 can unsweetened light coconut milk, 1 cup crushed tomatoes, 1/2 cup frozen peas, 1 tbsp turmeric, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 3 green cardamoms, 1 pinch ground cinnamon, 1 pinch cayenne, salt and black pepper to your liking
How to:
1. Saute garlic/ginger paste and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly
2. Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas without draining its water
3. Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.
4 Serve with rice and veggies and garnish with copious cilantro and black pepper.

Summer Lime Tempeh Salad ⁣ by Lime-infused Tempeh with some greens, corn, s…

Summer Lime Tempeh Salad ⁣

by livinlaveganlife

 Lime-infused Tempeh with some greens, corn, sprouts, and so much delicious goodness!
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​Summer Lime Tempeh Salad ⁣
⁣Handful of Sprouts of choice⁣
1 avocado, cubed ⁣
1 cup of Lime-infused tempeh ⁣
1 cup of cherry tomatoes, sliced in half ⁣
1/2 cup of roasted corn ⁣
3 cups of baby kale ⁣
⁣
1. In a salad bowl, add all of your ingredients. ⁣
2. Mix well.⁣
3. Top it off with our Lime Vinaigrette!⁣
4. Enjoy  ⁣
⁣
Lime-infused Tempeh ⁣
8oz of tempeh, cubed ⁣
2 tbs of olive oil ⁣
Juice of 1 lime ⁣
1/2 tsp of garlic powder ⁣
2 tbs of liquid aminos ⁣
⁣
1. Pre-heat oven to 350F. ⁣
2. In a mixing bowl, add your ingredients and mix well. ⁣
3. On a lined baking sheet, add your marinated tempeh.⁣
4. Bake for 30 minutes – move around at about halfway through cooking. ⁣
5. Let tempeh cool. ⁣
6. Add to your salads and enjoy!  ⁣
⁣
Lime Vinaigrette ⁣
⁣
1 tbs of olive oil ⁣
1 tbs of balsamic vinegar⁣
Juice of 1 lime ⁣
1/2 tbs of dijon mustard ⁣
Pinch of Salt⁣
Pinch of Pepper ⁣
⁣
1. In a mixing bowl, add your ingredients and mix well. ⁣
2. Enjoy