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BEST FLUFFY VEGAN PANCAKES! Tag your people and grab recipe below. “How to” video on IG highlights ! R E C I P E makes 10-12 pancakes Ingredients: 2 1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tbsp cane sugar 1/4 cup apple sauce 2 1/2 cups almond milk (or any plant milk of your choice!) 1 1/2 tbsp Apple cider vinegar 4 tbsp melted vegan butter + more for greasing the pan 1 cup chocolate chips or any toppings you want! For serving: 100% pure maple syrup more vegan butter Directions: 1.In a large bowl , add the flour , sugar , salt , baking powder , and baking soda and whisk to combine. 2.In a medium bowl add the almond milk , apple cider vinegar , melted vegan butter , apple sauce and whisk to combine. 3. Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just combined. do not over mix! Its ok if your batter looks a bit lumpy. 4. Add the vegan butter to a non stick pan over medium low heat. Once the vegan butter has melted , reduce the heat to low and add ⅓ cup  or 1/2 cup of batter to the pan. Depending on how big or small you want them! 5. Cook for 1-2 minutes , until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes , until golden brown. Repeat with the remaining batter. * sprinkle over chocolate chips to each pancake as you go , and also butter your pan as you go too! Serve the pancakes with vegan butter and maple syrup. . . . . . . #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #f52grams #vegan #pancakes

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CREAMY vegan CORN POTATO CHOWDER w/ CRISPY GNOCCHI TAG your ppl , this one is bomb. @chancy.james said so 🙂 Recipe (Serves 5-6) Crispy Gnocchi: ingredients- 1 package frozen gnocchi (I used the Trader Joe’s cauliflower gnocchi) 2 tbsp olive oil or avocado oil 6 sprigs fresh thyme method: Add 2 tbsp oil to a pan over medium heat once hot Add the frozen gnocchi and constantly toss with a wooden spoon or spatula , cooking for 5-7 minutes until crisp on both sides! Season with salt and pepper then add roughly chopped thyme and toss cooking for 2 more minutes. Soup: - Ingredients - 1 tbsp avocado oil 3 celery stalks , chopped 2 cups frozen white or yellow corn 2-3 large carrots , chopped 2-3 golden potatoes , chopped 1 small yellow onion , finely chopped 2 garlic cloves , minced 5 cups vegetable broth or (I make my own by combining 5 cups filtered water + 1-2 tsp bouillon paste) 1 cup raw cashews + 2 cups filtered water 3 tbsp nutritional yeast 5 sprigs fresh thyme , chopped salt pepper Method: 1. Add raw cashews to a bowl and cover with hot water and let sit for 10 minutes. Then drain the cashews & add to a blender followed by 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Set cashew milk aside until ready to use. 2. In a large pot over medium heat add 1 tbsp oil then add onion , garlic , carrots , corn , celery , chopped thyme and a pinch each of salt and pepper and cook for 5 minutes , stirring as it cooks. 3. Add the vegetable broth , your homemade cashew milk chopped potatoes & Bring to a boil , then simmer over moderately low heat , stirring occasionally , until the vegetables are tender , about 30 minutes or Until potatoes are cooked. 4. To serve ; spoon soup into bowls then top off with crispy gnocchi and thyme! • #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegan #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #f52grams

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VEGAN CREAMY WILD RICE VEGGIE SOUP-Swipe for a @chancy.james taste test✨ One of my favs 😍TAG A FRIEND & grab full recipe below. Creamy wild rice soup Serves 4-5 Ingredients: 2 tbsp avocado oil (or oil of choice) 1 cup celery , chopped 1 cup carrots , chopped 2 cups cremini mushroom , sliced 1 small yellow onion , finely chopped 2 garlic cloves , minced 1 tbsp dried thyme 1 cup wild brown rice 8 cups filtered water + 2 tsp bouillon paste *** Or veggie broth 1 cup raw cashews 2 cups filtered water salt pepper Method: 1.In a large pot over medium heat add oil then add onion , garlic , carrots , celery , dried thyme and a pinch each of salt and pepper and cook for 7 minutes , stirring occasionally , until the vegetables just start to soften , then add mushrooms and cook for an additional 5 minutes. 2.Add the wild rice to the pot then add in the 8 cups of filtered water + 2 tsp bouillon paste (or 8 cups veggie broth)...Bring to a boil , then simmer over moderately low heat , stirring occasionally , until the vegetables are tender , about 30 minutes. 3.Meanwhile , in a bowl add raw cashews then cover with hot water and let sit for 10 mins. Drain cashews , add a blender followed by 2 cups of filtered water. Blend on high for 1 minute or until completely smooth. Pour directly into the pot of soup , and continue to cook for an additional 25 minutes or until the rice is tender and cooked. Taste and season with salt and pepper to your liking. Serve with fresh herbs like cilantro and homemade croutons or toasted bread. . . . . . #veganfood #soup #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #soup #rice

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EASY VEGAN CHILAQUILES! Tag your ppl and make these ASAP ❣️ (“how to” on my ig stories) RECIPE (Serves 2-3... cut up more tortillas if you want to feed more) *[optional] I used @eatjust vegan egg because I had a bit left over from a previous recipe... right before step 5! Ingredients: 6 corn tortillas 1 tbsp avocado oil 1/2 tsp salt Vegan cheese (I used @followyourheart Smokey Gouda) King oyster mushrooms (or any mushrooms or veg) (16 ounce) jar or Can of green salsa 1 avocado Cashew cream: 1 cup raw cashews (soaked in hot water for 10 mins) 3/4 cup water 2 tbsp nutritional yeast Pinch of salt Juice of 1 lemon 1 tsp garlic powder 1/2 tsp pepper Other Toppings: Cilantro , chopped Radish , thinly sliced Avocado , sliced Red onion , thinly sliced Method: 1. Preheat oven to 400 degrees F. Cut corn tortillas into strips or triangles. Place cut tortillas on a baking sheet (lined with parchment paper) , drizzle over 2 tbsp avocado oil , sprinkle with salt and toss with hands. Place in oven and bake for 18 minutes then once 18 mins are done , turn off oven but leave chips in oven until ready to use. 2. In a food processor or blender combine green salsa with 1/2 an avocado. Blend for 30 seconds the transfer to a bowl. 3. Make cashew cream; In a blender or food processor add soaked cashews , filtered water , nutritional yeast , juice of a lemon , salt , pepper and garlic powder. Blend until smooth 4. [optional] sliced mushrooms and sauté in a pan with oil , Season with salt and pepper. 5. Once cream , salsa and tortilla chips are ready , in a pan over low heat , add 1/2 the amount of homemade tortilla chips , then a layer of salsa , dollop cashew cream , add vegan cheese (shredded) , then top off with the remaining chips , another layer of salsa , vegan cheese , dollops of cashew cream , sliced avocado , thinly sliced red onions , cilantro , thinly sliced radish and lastly sautéed mushrooms! Cover with lid , turn off heat and let sit for 7 minutes then enjoy! • • • #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #f52grams #plantbased

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A quick pause on recipes❣️ A little family quarantine photo to share a few things that I think is important during this time 🙏🏼 1. COMPASSION! Having compassion for everyone and remembering we are all going through this differently is so important. It’s not our place to judge but our place to come together and hold compassion for our neighbors , family , friends and community. Be safe , be considerate and be selfless. 2. Support the small businesses in your community! Restaurants , coffee shops , cafes , yoga studios , spin studios (gyms in general) , local shops , farmers market vendors. Support them by buying gift cards , ordering take out and seeing if they’re are doing online orders right now! We want these businesses to be supported to be able to get through this time. 3. Reach out to your local animal shelters and dog rescues. Many are REALLY in need of fosters (also always doggos who are a waiting adoption). If you need a quarantine buddy , this is your time to save or help a pups life ! 4. Major love and endless appreciation to all the medical professionals , first responders , hard working people who are still ordered to go to work🙏🏼 5. I will be tagging all the SD small businesses & people to support during this time and feel free to leave a comment below on any businesses you want to shout out that need support as well! 6. Lastly , as we all are cooped up at home , I’m seeing 👀 so many more of you cooking up a storm in the kitchen ❤️ I am always here to help out with recipe questions and can always take requests on what recipes to create next based on the ingredients you have in your fridge! So leave your requests below! We are all in this together ❤️ Xx Alexa

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VEGAN BAKED SPINACH MAC N CHEESE! TAG YOUR #plantsnacker PEOPLE for this delicious easy recipe! Topped w/ @plantsnacks salt & vinegar cassava root chip topping! #ad Chancy and I have been obsessed with @plantsnacks cassava root chips so I thought of the genius idea to top this Mac n cheese dish to make it next level good!!! RECIPE: 1 bag @plantsnacks salt and vinegar flavor or sea salt 1/2 bunch cilantro or parsley PASTA: 1 lb pasta of choice ( I used gluten free elbow noodles) 1 small yellow onion , finely chopped 4 garlic cloves , minced 2 tbsp olive oil 1/2 cup raw cashews , soaked over night 2 cups filtered water 2 bunches spinach , chopped (long stems removed) 4 tbsp nutritional yeast 1/2 bunch fresh cilantro or parsley , chopped [optional] Vegan Parmesan 1 1/2 tsp salt 1/2 tsp ground pepper 1.Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Cook the pasta (follow the directions on your pasta box.) 2.Meanwhile in a large deep pan over medium heat , add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add chopped spinach and cook for 4-5 minutes or until wilted. Add 1/2 bunch of chopped cilantro to spinach. 3.In a high speed blender combine soaked raw cashews and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then to the blender add 3/4 of the spinach mixture , blend for 30 seconds then Pour sauce back to pan. Simmer for 3 mins. 4.Add the nutritional yeast , salt and 1/2 tsp pepper to the sauce , mix then once noodles are cooked , using tongs transfer the noodles straight from the pot to the sauce. You can add vegan parmesan , mix in. If you would like to make the sauce a little more rich , you can add 1-2 tbsp vegan butter , so tasty! Transfer all of this to a oven safe baking dish. 5.In a food processor combine the entire bag of @plantsnacks salt and vinegar chips and 1/2 bunch cilantro (or parsley). Pulse until you reach a breadcrumb texture (refer to video above)! Evenly spread the chip crumbs over top of the Mac n cheese dish and please in oven on boil setting for 5 minutes. Remove from oven and enjoy! #vegan #food #f52grams #pasta

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STICKY SESAME CAULIFLOWER WINGS!Swipe! CAULI VS TOFU! Which would you choose 🤔 The sauce comes from my sticky sesame tofu recipe... decided to switch it up today. This sauce is so versatile (and ingredients you hopefully already have in your fridge 🙏🏼) it would be amazing with a veggie stir fry (like with eggplant , mushrooms , even noodles) RECIPE: Cauliflower wings: 1 head of cauliflower , cut into florets 1 1/2 Cup unsweetened almond milk 1 Cup brown rice flour (or regular all purpose flour) 1/4 tsp sea salt 1/4 tsp ground pepper Sesame sticky Sauce: 1 teaspoon avocado oil 2 garlic cloves minced 2 tbsp organic brown sugar or coconut sugar 2 tsp rice vinegar 1/4 cup + 2 tbsp Tamari or soy sauce 1/4 cup organic ketchup 1 tsp toasted sesame oil 2 tbsp sesame seeds Other ingredients: sliced green onions for garnish White or brown rice to serve INSTRUCTIONS 1.Preheat oven to 400 degrees F and line baking sheet with parchment paper. 2.Next , prepare batter. Mix dry ingredients together , and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny , it won’t stick. 3.Once the oven is preheated , add cauliflower one at a time to the batter to coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room. Bake for 30 minutes. 3. In a bowl combine all sauce ingredients (except garlic & avo oil) mix to combine. Heat 1 tbsp of oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened. 4. Add the cauliflower wings to the pan and toss to coat with the sauce. Sprinkle with sesame more seeds and green onions , then serve with rice! • • #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #vegancheese #f52grams #feedfeed #yum #plantbased #plant #veg #cauli

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EASY VEGAN GYOZA CREAMY COCONUT CURRY! Tag friends and grab recipe below ✨ I can’t name a combo that I love more🤭 Ingredients: 1/2 yellow onion , diced small 3 garlic cloves , minced 1 inch fresh ginger , peeled & minced 1 tbsp coconut oil 1/2 tsp salt 1/4 tsp pepper 1 cup broccolini , chopped 1/2 container extra firm tofu , cubed 6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth) 2 cans coconut milk (I use full fat) 2 tbsp soy sauce or tamari 1 1/2 tbsp red curry paste 1/2 tbsp turmeric powder 1 tbsp coconut sugar 1 tbsp Sriracha (optional) 1 bunch cilantro , for garnish Limes for garnish (a must!!!) Store bought vegetable gyoza (I like the Trader Joe’s ones) Jasmine rice or brown rice Method: 1. In a large pot over medium to high heat melt coconut oil then add diced onion , minced garlic and minced ginger. Sauté all together for 4 minutes on medium heat then add broccolini & sauté for 7 minutes , stirring as it cooks adding a splash of water if needed (helps with the sticking to the bottom of the pan). Add vegetable broth , coconut milk , soy sauce , curry paste , coconut sugar and stir. Bring to a simmer and cook for 10 minutes or until vegetable are tender. 2. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted. 2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot , add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel. 3.Make gyoza according to the directions on package! I chose to steam them! 4. Serve hot with rice OR as is with squeeze of lime , garnish with cilantro and top off with steamed gyozas and tofu ! . . . . . . #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #curry

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VEGAN POZOLE! Tag your people😍 “HOW TO” on ig stories! This one reminds me of both my grandma and abuelita❣️ so much comfort in a bowl and I’m so glad I got myself to whip this up quickly on this gloomy day. Recipe yet again from my girl @alcachofffa 💜 RECIPE Ingredients: Avocado oil or coconut oil 25 ounce Can Mexican style hominy 6 cups filtered water 16 ounces mushrooms (I used a mix of shiitake and oyster mushrooms) 1 tbsp better than bouillon (vegan chicken) paste 1 small onion , chopped 3 cloves garlic 1 tsp dried oregano 1/2 tsp ground cumin 1/4 tsp pepper 1/2 tsp salt 2-3 guajillo dried Chili pods Toppings: Green cabbage , thinly sliced Limes Avocado , sliced Radish , thinly sliced Cilantro , chopped White onion , finely chopped Method: 1. Begin by draining and rinsing your canned hominy and adding to a pot of water , bring to a boil for 10 , minutes then drain. 2. In a separate pot or deep pan add 1 to 2 tablespoons of oil and sauté onions and garlic for five minutes. Remove onions and garlic from pan then add an additional 1 to 2 tablespoons of oil and sauté mushrooms. you want them to get golden brown so do not move them around too much. Do it in batches (you don’t want to over crowd pot) Season with salt and pepper. Then remove mushrooms from pan. 3. Add 6 cups filtered water to the pot followed by 1 tablespoon of your bouillon paste. Bring to a simmer then add the guajillo peppers... I used 2 but add 1-2 more if you want it more spicy. Let boil for 7 minutes then carefully transfer the peppers and broth to a blender and add the onions and garlic. Blend in high for 1-2 minutes until completely smooth. Transfer back to the pot and add mushrooms , hominy , dried oregano , ground cumin , salt and pepper to taste. Let boil all together for 5 minutes then serve hot. Top off with all your toppings ; cabbage , Avocado , radish , cilantro , lime! • #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #comfortfood #vegetarian #veganaf #pozole #f52grams

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VEGAN CHICHARRÓN MUSHROOM TACOS! Tag your people!!! These are TOO GOOD. Oyster mushrooms are magic & really give a meaty like texture and flavor. This is another recipe @alcachofffa taught me ❣️🙏🏻 Served these with a easy creamy salsa (let me know if you guys want the salsa recipe!) RECIPE Ingredients: 3-4 containers oyster mushrooms 2-4 tbsp avocado oil 1 small Can green tomatillo salsa 1/4 of a onion , thinly sliced 3 cloves garlic Salt Pepper Other ingredients: Tortillas Cilantro Avocado Limes Method: 1. Thinly sliced onions and mince garlic then sauté in 1 tbsp avocado oil for 3-4 minutes , season with salt and pepper then remove from pan. To the same pan add 2 more tbsp oil then using your hands shred oyster mushrooms (reffed to how to video on my highlight reel to see visual). add about 1/3 of the oyster mushrooms to the pan , Lower to medium low heat and let the mushrooms cook without touching them... you want them to develop and golden color , flip once golden on ones side and then season with salt and pepper. Remove the mushrooms from pan and place on cutting board. Then continue to cook the remaining mushrooms , adding an additional 1-2 tbsp oil. 2. Once all your mushrooms are cooked , give them a rough chop. Then place them ALL back into your pan , along with the onion and garlic , then add salsa , mix and let cook on medium to low heat for 6-8 minutes. Stirring as it cookes... (refer to video above). 3. Once your mushrooms have developed a deeper color , heat tortillas and form tacos! Garnish with cilantro , lime , salsa , avocado or whatever toppings you wish! • • • #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #vegancheese #f52grams #feedfeed #yum #plantbased #plant #veg #tacos

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VEGAN RAJAS CON CREMA TAG YOUR PEOPLE! THIS IS A MUST TRY!!! A creamy pepper and corn Mexican dish perfect in tacos or paired with Mexican red rice. Recipe from my girl @alcachofffa RECIPE Ingredients: 4-5 poblano pepper 2 tbsp avocado oil 1 yellow or white onion , thinly sliced 4 cloves garlic , minced 2 cups frozen corn 1 cup raw cashews 1 1/2 cup plain unsweetened almond milk (or any plant milk) Juice of 1 lemon 1 tsp salt 1 tsp garlic powder 1/2 tsp ground nutmeg METHOD 1. In a bowl add raw cashews and cover with hot water… let sit for 20 minutes then strain. 2. In this step you could either roast your peppers on an open flame , rotating , making sure it gets evenly chard OR Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft , about 20 minutes more. 3. Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips. 4. Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft , 5 to 10 minutes then addd garlic. Add poblano pepper strips and corn; season with salt and pepper then cook for 5-7 minutes. Reduce heat to medium-low. 5. In a blender combine soaked raw cashews , almond milk , juice of 1 lemon , salt , garlic powder and ground nutmeg. Blend on high until smooth. Stir in cashew mixture and keep on simmer for about 5 minutes. Taste and adjust seasonings as needed adding salt and pepper. • • #veganfoodporn #veganfoodie #crueltyfree #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #vegancheese    #f52grams #feedfeed #yum #plantbased #plant #veg #mexican #mexicanrecipes

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CAULIFLOWER FETTUCCINE ALFREDO GUILT FREE , CREAMY , DAIRY FREE & can be EASILY made GF!  TAG YOUR PEOPLE. Vegan Cauliflower fettuccine Alfredo Serves 5-7 Ingredients: 1 lb pasta of choice 1 small yellow onion , finely chopped 5 garlic cloves , minced 2 tbsp olive oil 1 cup mushrooms , sliced small handful of Thyme , chopped 1/2 cup raw cashews 2 cups filtered water 1/2 cauliflower head (cut into florets) 4 tbsp nutritional yeast fresh parsley , chopped 2 tbsp vegan butter (I like miyokos creamery brand) [optional] Vegan Parmesan 1 1/2 tsp salt 1/2 tsp ground pepper 1.Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Cook the pasta (follow the directions on your pasta box.) 2.Meanwhile in a large deep pan over medium heat , add 2 tbsp oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and chopped thyme and sauté for 7 minutes. Then steam cauliflower florets until tender , takes about 6-8 minutes. 3.In a high speed blender combine raw cashews (you don’t have to soak cashews) and 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Then add steamed cauliflower and blend again until smooth. Pour  sauce over mushrooms and bring heat to low. Simmer for 3 mins. 4.Add the nutritional yeast , salt and 1/2 tsp pepper to the sauce , mix then once noodles are cooked , using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. *Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich , you can add 1-2 tbsp vegan butter , so tasty! Lastly feel free to add any other veggies or add in besides the mushrooms. 5.Finish off with freshly cracked pepper , a pinch of salt if needed and chopped fresh herbs like more thyme or parsley! • • • #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #vegancheese #f52grams #feedfeed #yum #pasta