The internet has been on fire lately with a certain chicken sandwich 👀😩
Well, what if we told you we can do the same thing BUT #VEGAN ! 🔥🐔🧡🌱
We’ve been working hard in our R&D (Research & Development) kitchen to come up with this bad boy 😍👨🏼🍳
Introducing our Spicy - CrispyAF Chik-n Sandwich 🔥🙌🏻
*NOT AVAILABLE JUST YET*
Should we release this masterpiece at all locations? Let us know down below 👇🏻 & this might be our next LTO 🔥🤩
2,69534217 hours ago
NEW! Vegan Chocolate Peanut Butter Bars taste just like a peanut butter cup! They only require 5 ingredients, can be made in 10 minutes and are no-bake!⠀
Tap the link in my profile to get the recipe ---- > @nora_cooks_vegan_
2,4236022 August, 2019
Delicata squash and red onion focaccia with loads of herbs and spices. Happy weekend y’all!
Join and be part of our Facebook group: TheVegansClub Group 💙
5,0696723 August, 2019
🌱😍 Mini Hasselback Potatoes! 📷 by @hannah__chia 🚨🚨Recipe: preheat oven to 425F (220C), cut mini potatoes hasselback style (make thin, deep slices, stopping before you get to the bottom— i like to lay a pair of chopsticks at the base of the potato for this purpose), toss with salt and pepper, and bake for 25 minutes. remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary/thyme/parsley if desired and roast for another 25-30 minutes until tender and golden brown.
(recipe for sauces are found in my cauliflower steak post)
Tag a friend in the comments who’d totally love this recipe! 💛
Join and be part of our Facebook group: TheVegansClub Group 💙
1,4611913 hours ago
🍌 RECEITA 🍌 Banana Bread ou bolo de Banana vegano. .
Ingredientes: 4 bananas maduras, 1.5 xíc farinha integral, ½ xíc óleo girassol, ½ xíc açúcar mascavo ou demerara, ½ col. de chá extrato de baunilha, ½ xíc. castanha do Pará picada (opcional), 1.5 col. de chá de fermento em pó, 1 pitada de sal, 1/2 xíc. de leite vegetal ou água. .
Preparo: Pré aqueça o forno à 180C. Em uma tigela grande amasse as bananas com um garfo e acrescente o açúcar e misture bem. Acrescente o óleo e a baunilha. Depois acrescente as castanhas picadas (se usar) e também a farinha, o fermento e o sal. Misture gentilmente. Por fim, acrescente o leite vegetal ou água e misture novamente. Coloque a massa em uma forma de pão e asse por 40min ou até que a massa esteja seca (não grude no palito). Depois de esfriar, desenforme.
. #whatveganseat#receitas#bolodebanana#bananabread#bolovegano#receitadebolo .
Delicious banana bread! 🍌❤🍞
When it comes to food, my mom has always been my toughest critic. She’s always been a “meat & potatoes “ kinda person. I finally, somehow got her to ditch meat over this last year (she still eats fish, dairy, & eggs but I’m thankful for the change and applaud her efforts). Her diet now consists of mainly Beyond Burgers. Tonight she said, “This is my favorite thing you’ve made yet!” and not only did she mean it, she reeeeally enjoyed it. It means a lot to me because with all the people who completely love what I cook, she’ll turn her nose at some of my most beloved recipes (and she’s my mom, so... yeah). #culinarysuccess
Recipe here 👉 https://www.veggiesattiffanis.com/single-post/2019/08/19/crimini-mushrooms-with-baby-bok-choy/ — or click on the link in my bio. 🙂
Quinoa Stuffed Bell Peppers
1 cup quinoa, uncooked
½ butternut squash (or whole if it's small, 4 cups when chopped), diced into bite-sized pieces
½ tsp coconut oil, melted
sea salt and pepper
1 tbsp (+ 1 tbsp more for later) chopped fresh sage leaves
½ tsp coconut oil
1 red onion, finely chopped
3 cloves garlic, minced
4 cups tightly packed baby spinach
⅛ tsp nutmeg
¼ tsp cumin
¼ tsp allspice
⅛ tsp cloves
1 tsp fresh thyme (or ½ tsp dried)
1 tbsp tamari
1 tbsp maple syrup
1 cup cranberries (I used wild cranberries but you can use regular ones)
handful crumbled feta cheese (optional)
6-7 bell pepper, cut in half lengthwise, seeds removed
Preheat your oven to 200C (392F).
Put the diced squash on a baking tray lined with baking paper, drizzle with the oil and mix. Season with salt and pepper and add the chopped sage. Mix again to evenly coat.
Roast the squash for 30 minutes or until tender. The cooking time can vary depending on how small you diced the squash.
While that's roasting, cook the quinoa according to package instructions. Set aside.
Heat about ½ tsp of coconut oil in a big pan over medium-high heat. When hot add the chopped onion and saute for 4-5 minutes, then add the garlic and saute for 1 more minute until fragrant. Lower the heat and add the spinach. Cook for a couple minutes just to wilt it down.
Turn the heat off and add the quinoa and all the spices including the tamari and maple syrup and mix to coat everything well.
Stir in the cranberries and the feta if using.
If the squash is done, fold it in the quinoa filling.
Roast the bell peppers upside down in the preheated oven for 15 minutes. You can brush them with a little bit of coconut oil before cooking.
Flip them and stuff with the quinoa filling.
Roast the stuffed peppers in the oven for 7-10 minutes. You can turn on the broiler for the last 5 minutes making sure not to burn them.
When I went to the market with my mom, we saw a dad with his daughter that come down to the city every week to sell flowers from the Maguey plant (the one people use to make Tequila or Mezcal); they explained to us that people usually eat them with eggs, so we made them with tofu. They were so delicious! 💜
319 hours ago
My salad from today! My school’s weight lifting room has been closed the last few days and so I’ve had to change my @laurajulaine workout... but found when I thought through the movements I was able to (mainly) find similar workouts and I loved being able to switch it up briefly with dumbbell only workouts!!!! If anyone is looking to get into weight lifting plans, I couldn’t recommend hers more for only $7 a month🤩🤩
It’s #stirfriday , y’all and I needed noodles!!! This one’s a #latergram ‘cuz I was busy tonight. Made my own pho-like broth in the instant pot. Boiled up udon noodles and added some mock duck and crispy air-friend tofu from the Asian grocer. Side of quick-pickled cucumbers.
Hurray it’s Saturday!! 🥳🥳 And you know what that means!? Pancakes! 🥞 These tiny kawaii almond pancakes are making me grateful that I get to eat delicious, plant based food everyday! Saving the planet & animals, one pancake at a time! 🌏🐷🐮🐥Let me know, what are you grateful for today? I hope you have a beautiful weekend! 💕 .
Happy HALF birthday to Harlan! I kinda failed to document the making-of or an interior shot, but wanted to share this bday cake idea with you anyway because it was easy and yummy 😊 Celebrating half birthdays has become a bit of a tradition with our kids. Basically it’s an excuse to get together with family, share a kid-friendly meal (we had vegan mac and cheese with broccoli, and a big salad) and eat DESSERT! (Plus, it’s so cute how proud they are to announce their HALF age.) The cake: it’s a three-layer ice cream cake with @sodelicious_ca chocolate brownie on the bottom, @norasplantbased mint chip in the middle, and @norasplantbased strawberries and cream on top—Harlan’s faves. I made a raw crust with 1 cup oats, 3/4 cup pecans, 1 cup medjool dates, and 1 tbsp @earthbalance blitzed in the food processor until smooth and pressed into a springform pan. Then I smoothed in the ice cream layer-by-layer, and set in the freezer. To serve, we removed the springform pan and drizzled with ganache (chocolate chips melted with @earthsowncanada oat milk) and fresh strawberries. 10/10 would make again! #vegandessert#glutenfree#glutenfreevegan
Greek Garden Wraps!! 🌯🥒🍅🇬🇷 New recipe video is on my channel, link in my bio! 🎉🎉 Super delicious, creamy yogurt dressing, fresh herbs, heirloom tomatoes and cucumbers...yeah these are gooood. 😋 And I also share a scrumptious chocolate milkshake and #whatieatinaday raw vegan.
I hope you'll check it out & link in my bio also to a discount for the raw wraps. ❤️ #veggiewrap#wraps#frommygarden#newvideo#veganyoutuber
1319 hours ago
A good friend of mine highly recommended the HoP Cakes at High Grain Brewery and they 100% lived up to their expectation! The cakes are made of chickpeas and hearts of palm and sit atop a bed of arugula with a vegan remoulade and a smear of caramelized pineapple. (drool) We also tried their watermelon panzella salad which is made from the freshest tomatoes and lettuce from a local indoor farm (80 Acres). It was so light yet crisp. I’m already thinking about the next time we can go back. There are lots of other tasty looking vegetarian options on their menu, plus, amazing beers! 🍻
Posted @withrepost • @bitesbylex 80/20 Rule 👏🏼👏🏼
Always remember to live your life and never stress about food! I’ve been posting a lot of this 80/20 rule because I’m trying to stress to everyone that we shouldn’t be scared of eating out with friends or having a not perfectly combined meal! This whole lifestyle needs to be attainable for you and fit your life. I’m obsessed with this lifestyle because I’m not doing another “diet” another “fad” another “week of misery”!! It’s a LIFESTYLE 👏🏼👏🏼 and let me tell you after being in those diets/fads time after time it’s not fun and it’s not a good mental state to be in!