Vegan Chezzy Truffle Eggs on Sourdough Simple and Delicious Save For Your Wee…

Vegan Chezzy Truffle Eggs on Sourdough  Simple and Delicious 

Save For Your Weekly Grocery List 
Emily  GlowingPlants 

Recipe  (serves 2)
2 slices sourdough
1.5 cup of
1 tsp truffle oil
1/2 cup of vegan cheese
2 tsp chopped chives
1 tsp chipotle chili
1 tbsp vegan butter
salt + pepper to taste
Method ~
Heat butter in a pan over medium heat, once melted place the sourdough in the pan and use a spatula to make sure butter is evenly coated. Place a heavy lid on top of each slice and toast each side until golden brown for 2-3 minutes. Meanwhile place just egg, cheese and truffle oil in small pot and cook over medium heat. Season with salt and pepper and remove from heat every minute for 20 seconds using a spatula to continue folding the eggs evenly. Cook until light and fluffy about 5 mins. Serve over your sourdough toast and sprinkle with chives, salt, pepper and chipotle chili and…
Enjoy 
.
Want more delicious recipes? Head to our website! (Link in Bio)

made this amazing spinach & herb wraps, lettuce, falafels, avocado, zucchini no…

rachel.nordhus made this amazing spinach & herb wraps, lettuce, falafels, avocado, zucchini noodles, black beans, noodles, edamame, spinach-basil-kale pesto.What’s on the menu for you today? 
.
Oil-Free Spinach, Basil & Kale Pesto ~ 2 cups tightly packed spinach, 2 cups tightly packed basil, 1 cup chopped kale, 1 1/4 cups pine nuts, 4 tsp minced garlic, juice of 1 lemon, 1/4 cup nutritional yeast flakes, 1/4 cup water {add a little extra if your pesto is too thick}, 1/4 tsp salt.
– Add the greens to a high-speed food processor, blitz until finely chopped. Add the rest of the ingredients & blend until well combined & your mixture resembles pesto. Occasionally stop to scrape down the sides of the food processor. Makes a large bowl. Store in an airtight container in the fridge for up to 5 days. If you’re storing the pesto in the fridge add a little extra water before serving if the consistency is too thick.
.
Want more delicious recipes? Head to our website! (Link in Bio)

made this delicious bowl filled with: We have: Chili cheese potato chunks (re…

claudisfoodworld made this delicious bowl filled with:

We have:
 Chili cheese potato chunks (recipe below)
 Lamb’s lettuce
 Cucumber rolls
 Half an avocado
 Broccoli sprouts
 Radish
 Tomato slices sprinkled with cracked tellicherry pepper
 Pine nuts
 Sriracha mayo

For the chili cheese potato chunks you need:
* 4 medium sized potatoes
* 2 tbsp oil
* 2 tbsp soy sauce
* 1 tsp sriracha
* 1 tbsp nutritional yeast
* black pepper to taste

How to:
Preheat your oven at 175 °. Line a baking tray with parchment paper.
Carefully wash potatoes and cut into chunks. Mix a marinade out of the other ingredients and coat the potatoes with it.
Put onto the baking tray and bake for 25-30 minutes until browned.
.
Want more delicious recipes? Head to our website! (Link in Bio)

Sweet, Spicy, and Saucy Noodles! By Recipe: Sweet, Spicy, & Saucy Noodles …

Sweet, Spicy, and Saucy Noodles! 

By thefoodietakesflight

Recipe:

Sweet, Spicy, & Saucy Noodles
2 servings

INGREDIENTS
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping

SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil

1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Mix sauce to make sure starch isn’t sitting at the bottom. Add in the noodles & mix in sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you’re using drained noodles and find them a bit dry, add 2-3 tbsp water, as needed & leave til the sauce thickens.
.
Want more delicious recipes? Head to our website! (Link in Bio)