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We had a great time hanging out & enjoying delicious food with friends at a vegan potluck!
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Why vegan: www.vegankit.com/why
It was better than I could have even imagined.
Lasagne Recipe:
You will need:
1 can of chopped tomatoes, 400g
Fresh button mushrooms.
1 box or can of green lentils, approx 120g (drained weight)
Fresh or jarred garlic paste
1 large shallot
Frozen vegan mince: your choice of brand
1 box Lasagne sheets
1 pack of Violife original cheese slices
1 bag of Violife original shredded cheese
Dried basil, oregano, parsley, red pepper flakes, rosemary, salt, and pepper
Method:
1.) For the red sauce:
2 cloves garlic
400g chopped tomatoes
1 large shallot, chopped, approx 100g
100g button mushrooms, chopped
100g green lentils
50g vegan mince
2.) Pan fry the shallots, garlic, 2 tsp dried oregano, 2 tsp dried basil, 2 tsp dried parsley, 0.5 tsp turmeric, and salt & pepper to taste in a few tbsps of water. Add the mushrooms and cook until soft. Then add the lentils, mince, and chopped tomatoes. Cook until done.
3.) Heat the oven to 180C/160C fan/gas 4.
4.) Spread a spoonful of the sauce over the base of a roughly 3 litre baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if need be, then top with a layer of sauce then a layer of sliced cheese, sprinkle any gaps with shredded cheese.
5.) Repeat the layers.
6.) Make sure the final layer is at least a cm from the top of the dish. On the final pasta layer, spread sauce, sliced cheese, and sprinkle with shredded cheese. Dust with red pepper flakes and rosemary to taste.
Sit the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top. Please let cool 20 minutes before serving as it will be extremely hot.
Taken and sent from my iPhone.
We had a great time hanging out & enjoying delicious food with friends at a vegan potluck!
~~~~~~~~~~~~~~
Why vegan: www.vegankit.com/why
We had a great time hanging out & enjoying delicious food with friends at a vegan potluck!
~~~~~~~~~~~~~~
Why vegan: www.vegankit.com/why
Strawberry bananana smoothie bowl with hemp seeds, walnuts, chocolate sprinkles, blueberries, and shredded coconut!
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Why veganism?: www.vegankit.org/why
Taco with romaine lettuce, tomatoes, Gardein veggie ground, green onions, and Daiya cheddar shreds!
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kt and i had to stay up to wait for sabrina's plane to get in b/c she had a long layover in chicago - so we passed the time by making lolo's vegan donuts.
from vegan yumyum.com
I prepared a vegan dish that I never knew I'd love to eat, even on a daily basis. Since I came back from a very bad case of flu, my eating habits have just miraculously changed in quality and quantity.
Here's the sauteed mixed veggies and soy products for my lunch and dinner today:
Cauliflower
Asparagus
Yellow Onion
Potato
Tofu
Salt & Pepper
Soy Cheddar Cheese (garnish at the very end)
Happy eating!
I'm not completely back on flickr yet. Been quite busy still with things. I will be visiting your streams slowly but surely in the next few days, just to let you know I'm still around.
We had a great time hanging out & enjoying delicious food with friends at a vegan potluck!
~~~~~~~~~~~~~~
Why vegan: www.vegankit.com/why
Just one of my five+ plates at the vegan brunch buffet at Brickroad Pizza Company. This event kicked off Saturday's events.
This delicious vegan naan bread uses almond milk and coconut cream in the bread and olive oil, garlic, chili and parsley to coat the bread itself. Yum!
My first attempt at a vegan fried egg. Visually, I put too much yolk, but I don't mind because it was super delicious! 💕
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Why veganism?: www.vegankit.org/why
From Vegan with a Vengeance
The best I've EVER had! No kidding!
Recipe:
Loaf of day old (stale) Italian bread, sliced
1/2 c. soy creamer
1/2 c. regular soy or rice milk
(i just used 1 cup of regular soy milk)
2 tbsp corn starch
1/4 cup chickpea flour (the magic ingredient)
canola or vegetable oil
1)Combine soy creamer, soy milk, cornstarch and chickpea flour in shallow bowl and whisk until combined (some lumps are okay).
2)Heat non-stick skillet over medium heat. Add enough oil to create thin layer on the bottom.
3)Soak bread slices in mixture then transfer to skillet. Cook on eachside for about 2 minutes until they are golden brown.
4)Serve immediately with maple syrup and ENJOY!
*from Vegan with a Vengeance by Isa Chandra Moskowitz (excellent book!)
Happy vegan eating to you,
vegan pizza dough from "vegan with a vengeance" cookbook
tofurkey sausages, mushrooms, and daiya cheese pizza
Vegan Pizza with Tofu Ricotta, Olives, Artichokes, Marinated Tomatoes, and Fresh Basil.
For the recipe visit my blog:
Vegan Stromboli recipe (in English and Spanish)
100% vegetarian
Stromboli vegano (receta en inglés y español)
100% vegetariano