Colourful Rice Paper Rolls by @twospoons.ca 💜 Recipe: Makes: Approx. 15 rolls Ingredients: 15 rice paper sheets water, for dipping rice sheets 200g tofu (1 package) 1 cup cabbage, chopped (approx. 1/4 cabbage) 1 cup sprouts 1/2 cup cilantro, plus more if desired 2 avocados, thinly sliced or cut into stars salt flakes and pepper, to taste sesame, for sprinkling chia, for sprinkling For the tahini lime dressing: the juice of 2 limes 3 tbsp tahini 1 tsp tamari Directions: Cut tofu into long thin rectangles. Chop cabbage and cilantro, and thinly slice avocado, or cut into star shapes with mini cookie cutter. Fill a rimmed plate with filtered water and dip one sheet of rice paper into the water. Let each side to soak for 3-5 seconds. Then, place soaked rice paper sheet onto a flat surface and fill with chopped tofu, cabbage, sprouts, cilantro and avocado. Be sure to add ingredients to the centre so that there’s about one inch or more on all sides. Sprinkle with salt flakes and pepper. Tuck the right and left sides of the rice paper inwards, and roll the rice paper away from your body to form a burrito shape. Continue Steps 2 and 3 until you've used all your veg ingredients. Then, sprinkle rice paper rolls with sesame, chia, more salt flakes and cilantro. To make your tahini lime dressing: add lime juice, tahini and tamari to a jar. Cover with lid and shake until well combined. Serve as dip for the rice paper rolls. Enjoy! #letscookvegan #entree

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 5月 6 12:03午前 PDT

Rainbow Toasts by @rainbowplantlife 💖 which color would you like first? Made with whole wheat toast with almond milk cream cheese. Topped with strawberries, persimmons, mangos, kiwi & cucumber, blueberries, and purple daikon radishes. Enjoy! #letscookvegan #breakfast

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 5月 4 2:56午前 PDT

Maca Peanut Butter Chia @nicecream Parfait by @veganwhat 💛 For Chia Layer  1/4 cup chia seeds  1 cup almond milk . For the @nicecream  4 frozen Bananas  3 tbsp powdered peanut butter  1 tbsp maca powder Whisk chia ingredients in a bowl until well combined. Place in the fridge overnight. I blended my nice cream and layered it dried mulberries, and chia pudding. Topped with pb flowers, dark chocolate covered chia seeds, and more dried mulberries. Enjoy! #letscookvegan #snack

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 5月 2 1:14午前 PDT

Passion Berry slices by @featherandcrumb 💖 Recipe: Base 1/2 cup Almonds 1/2 cup activated buckwheat 1 cup Dates 1 cup desiccated Coconut 2 tbsp Rice Malt Syrup Pinch of Salt Blend all ingredients together until combined. Press down in a silicon muffin tray or loaf tray (I did a little of both) and place in freezer to set Raw Cheese Layers 2 cups Raw Cashews (soaked overnight) 1 cup Coconut Milk (or plant milk of choice) 1/2 cup Rice Malt Syrup 1/2 cup Coconut Oil 1 tbsp Maple Strup 1 tsp Vanilla Paste Split the mixture into 3 even amounts and flavour one with 1/2 tsp of pink dragonfruit and 1 tbsp of freeze dried raspberry powder. The next mixture needs 1 tbsp Blueberry powder. For the third I used 1 tbsp Passionfruit freeze dried powder and 1 tsp Turmeric blend for colouring and a little spice. Spoon little bits of each colour on top of the set base until all mixture is gone. Using a skewer or toothpick swirl the colours around together. Set in the freezer for 3 hours the enjoy. Alternatively you could use fresh produce in this mixture. Sub the freeze dried powders for 1/2 cup fresh Berry and blend together with the mixture in the blender for each one. The flowers are not edible, they were just some cute dried ones I had on hand. Enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 30 12:17午前 PDT

Grilled Zucchini Pizza by @the_blossoming_vegan 💛 Zucchini: 1 zucchini cut into thin slices 1 tsp olive oil 1/2 tsp garlic powder Toss zucchini in olive oil and garlic powder and grill until browned. Tomatoes: 8 cherry tomatoes halved 1 tsp Italian herbs 1/2 tsp garlic powder Sprinkle spices on top and broil tomatoes for a few minutes until slightly wilted. Drizzle dough with olive oil and top with cheese and the veggies. Cook @ 400 degrees for 10 minutes until cheese is melted and dough is crispy around the edges. Enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 29 7:29午後 PDT

Indian Rice Pilaf by @chloescleancuisine 💛 Recipe: Ingredients 3 cups Brown Basmati Rice 4 1/2 cups Water 2 tbsp Cumin Seeds 1 Cinnamon Stick 1 tbsp Onion Powder 3 tbsp Bragg's Liquid Aminos 1/2 cup Almonds 1/2 cup Pumpkin Seeds 1/2 cup Cilantro Directions 1. Toast cumin seeds for 10 minutes at 200°F 2. Rinse brown rice under running water until the water runs clear. 3. Boil water in a large pot and then place cumin seeds, rice, cinnamon stick, onion powder, and Bragg's Liquid Aminos into the pot. 4. Reduce heat and simmer for 30 minutes. Add the almonds, cover, and simmer for another 15 minutes until the liquid is absorbed.  5. Remove for heat and keep covered for 5 minutes to continue steaming. 6. Fluff with a fork, stir in cilantro and pumpkin seeds, and serve! *Note some rices have different cooking times. If cooking instructions or water to rice ratio are different on the package of rice you purchase, use the package's instructions and times and keep the rest of the recipe the same. Enjoy! #letscookvegan #entree

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 30 9:10午後 PDT

SPICY SZECHUAN EGGPLANT by @earthfawn 💚 Recipe: Ingredients: 1 large eggplant, sliced lengthwise 1 clove garlic, minced 1 tbsp chilli flakes (reduce to ½ tsp if you like less heat) . Sauce Ingredients: 4 tbsp tamari or soy sauce 2 tbsp cornstarch dissolved in 2 tbsp water 1 tbsp maple syrup or sugar or choice 1 tsp sesame oil 2 tbsp chilli sauce, such as sriracha (reduce to ½ tbsp. if you like less heat) ¼ cup water 1 tbsp rice wine vinegar . Method: 1. Heat oil in a large pan. Add sliced eggplant and sauté on high heat for 15-20 minutes or until it becomes very soft and browned. Remove from pan and set aside. 2. In the same pan, add a splash of oil and fry off your garlic and chilli flakes for 2-3 minutes. 3. Mix your sauce ingredients together and add them to the pan with the garlic and chilli flakes. Turn the heat down low, stir well and allow to thicken for several minutes. 4. Add the eggplant to the sauce, stir on low heat for a few minutes and make sure the eggplant is evenly coated. 5. Serve hot with fluffy rice and garnish with chilli flakes, white sesame seeds and thinly sliced spring onion. •Find this and 49 more savoury vegan dinner recipes in her ebook due in June! Enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 23 12:42午後 PDT

Vegan Tomato & Chilli Lentil Dhal by @lucy_and_lentils 💚 Recipe: 150g Red Split Lentils 1 Small Red Chilli (Only use half if you like it mild) 1 Small Red Onion 2 Cloves Finely Chopped Garlic 150g Tomatoes Chopped 300ml Vegetable Stock (Kallø) 2 tbsp Tomato Puree (Plus 1/2 cup Hot Water) Handful of Spinach 1 tbsp Olive Oil 2 tbsp Vegan Coconut yogurt Generous pinch of; Chilli flake, Smoked Paprika, Ground Black Pepper, Tumeric, Coriander Seeds, Ground Cumin Seeds, Dried Ginger, 2 Dried Bay Leaves Lets Get Cooking: In a large pan on a medium heat dry fry all the dried spices and bay leaves listed in the ingredients. Finely chop the chilli, onion and tomatoes and add to the pan with the spices with a drizzle of olive oil and cook for around 4 minutes. Once the onions are browning, add the chopped garlic and cook for around 60 seconds. Stir in the tomato puree with the 300ml of vegetable stock, add to the pan and give everything a good mix. Add the red split lentils and sprinkle a little salt and cook for around 20 minutes, stirring when need to. Once the lentils have cooked give the mix a taste, and add any additional flavours if needed (I always add more tumeric). Five minutes before serving add the spinach and allow to wilt. Serve up the dhal, and garnish with fresh coriander, vegan coconut yogurt yogurt and peppery rocket

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 21 2:24午後 PDT

Broccoli mustard soup with crispy radish by @juutlovesfood 💛 Recipe: (Serves 3) Soup: 1 big broccoli, washed and cut in smaller florets (use stem as well! it's the most nutritious part of a broccoli! remove wooden parts of the outer stem though) 2 sjalots 1 tsp mustard seeds 1 tsp oregano gulp of olive oil Celtic seasalt to taste (i don't use stock so use a good amount!) 2 cloves garlic 150 ml oatmilk 400 ml water Toppings: Mustard cashew cream (A handful of soaked cashews (i soaked mine in boiled water for half an hour) blended smooth with a good gulp of oatmilk and half a tsp mustard of choice) 3 radishes, thinly sliced and set aside in a small bowl of ice cold water 3 pinches of red chili flakes 3 pinches of black sesame seeds 3 pinches of white sesame seeds small handful of radish sprouts 3 pinches of black pepper 3 small broccoli leafs How to; In a soup pan gently fry sjalots in olive oil until translucent. Add garlic, mustard seeds and oregano and fry for another minute. Add broccoli and stirr for a minute. Add milk, water and salt. Bring to a boil and gently cook for 10 to 15 minutes. Blend until smooth. Add some more milk if too thick. Top with mustardcream, radish sprouts, radishes, black and white sesame seeds, black pepper, broccoli leafs and red chili flakes. Enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 18 8:57午後 PDT

Zucchini Rolks by @3.bunnies 💚 Ingredients 2 thinly sliced zucchinis For the sauce 1 tbs of olive oil 2 cloves of minced garlic 1/4 tsp of oregano 1/4 cup of diced tomato 1/4 cup of sliced sundried tomato 1/4 cup of tomato paste 3/4 cup of filtered water For the cashew basil 1 cup of cashews soaked in 1 cup of water 1 clove of garlic 1/2 tsp of pink Himalayan salt 1/4 cup of nutritional yeast 2 handfuls of sliced fresh basil Directions 1. In a small pot on medium heat add olive oil, garlic, and oregano. Stir and cook until fragrant and add remaining ingredients into pot. Simmer for 10 minutes. Once time is up, blend sauce well in a blender and pour into a small oven safe dish. 2. For the cashew cheese combine all ingredients excluding basil in a blender and blend until smooth. Pour cheese into a small bowl and stir in fresh, chopped basil. 3. Preheat oven to 350°F. Grab zucchini strips and place a spoonful of cashew cheese onto one end of the zucchini strip. Roll strip and place into dish. Repeat process until finished and place in oven for 25 minutes. 4. Once time is up remove dish from oven, garnish with fresh basil and nutritional yeast flakes. Enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 14 10:40午前 PDT

Guacamole Sweet Potato Fries by @3.bunnies 💚 Recipe: Ingredients: 3 large sweet potatoes 2 avocados 1 cup of cherry tomatoes (halved) 1/8 cup of diced red onion juice of one lime 1/8 tsp of salt pinch of cayenne Directions: 1. Cut sweet potatoes into fries and soak them in water for 2 hours. Once time is up, drain water and pat dry fries. 2. Place fries into a plastic bag and drizzle with olive oil. Sprinkle in desired amount of salt and shake bag well. Place fries onto a baking sheet and bake in oven for 40 minutes at 450°F, flipping half way through. 3. Five minutes before fries are ready mash avocados in a large bowl with a fork. Next add lime, salt, cayenne and stir in well. 4. When time is up remove fries from oven and top with guacamole, tomatoes, and red onion. Garnish with fresh cilantro and enjoy. #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 10 2:40午前 PDT

Lemon Drizzle Cake with Rosemary Olive by @thesashadiaries 💛 Recipe: Olive Oil Lemon Drizzle 2 cups cake flour 1 tsp baking powder 1 tsp baking soda ½ cup sugar 1 tbsp fresh rosemary, very finely chopped (optional but it makes it really lovely) ½ cup olive oil 1 ½ tbsp plant milk or water 1 cup coconut milk ¼ cup lemon juice 2 tbsp vegan butter, melted Pinch of salt . 1/2 cup icing sugar 1 tbsp lemon juice Method Preheat the oven to 160°C and grease and line a bread tin. Sift together all dry ingredients and rosemary in a bowl a mix well. In another bowl, combine milk, olive oil, coconut milk, lemon juice and melted vegan butter. Pour wet into dry and fold until mixture starts to come together. Do not overmix! Pour the batter in the bread tin and bake 45 min (last 10 minutes covered with foil) or until a skewer comes out clean. Let cool before removing from the tin. Sift icing sugar and lemon juice and stir to a smooth paste, spread over the cake and let it firm before slicing the cake. #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 3月 26 3:57午前 PDT

Chocolate and rose Cupcakes by @panaceas_pantry 💜 Makes 12 Ingredients (cupcakes) 1.5 cups spelt flour 1/4 cup cacao powder 2 Tbsp mesquite powder 1 tsp baking soda 1/4 tsp good-quality sea salt 1 cup coconut sugar 1/4 cup olive oil 1/4 cup melted coconut oil 1 cup soy milk Beans from 1 vanilla bean 1 Tbsp apple cider vinegar Method 1. preheat your over to 180 degrees C, and line a muffin tray with 12 patty pan papers. 2. In a large bowl add flour, cacao, mesquite, baking soda, and salt. Mix until very well combined. 3. In a separate bowl, combine coconut sugar, soy milk, olive oil, coconut oil and vanilla beans. Mix until well combined. 4. Pour the wet mixture into the bowl with the dry mixture, and whisk until -just- combined. Add in the apple cider vinegar and again mix until just combined. 5. Spoon mixture evenly between the 12 patty pan papers. Cook for 18 minutes-20 mins. 6. Allow cupcakes to cool for 5 minutes before transferring to a cooling rack. Ingredients (icing) 3/4 cup raw cashews, soaked 2-4 hours 3 Tbsp rice malt syrup 2 Tbsp coconut milk 1/2 cup fresh raspberries (or frozen raspberries, defrosted) 2 tsp lemon juice 2 Tbsp coconut oil, melted 3 drops rose essential oil (ensure its pure) 1 tsp freeze dried dragon fruit powder or freeze dried raspberry powder (optional: for colour only) Method 1. Drain and rinse cashews. Transfer to a high-speed blender with rice malt syrup, coconut milk, raspberries, rose essential oil and lemon juice. Blend on high until very smooth. 2. Add coconut oil and blend again, until very smooth. 3. Transfer mixture into 2 small bowls. If you're using the freeze derided powder, add this to one bowl and mix until the colour forms an ever dark mixture. 4. Transfer both bowls to the refrigerator and leave to set for 6 or more hours (or place in freezer for 1 hour). 5. Once firm, remove from refrigerator. Spoon mixture into a large piping bag. I did alternative spoons of each, ensuring I'd get a two-toned effect when I piped on the icing. 6. Finally, pipe mixture onto your cupcakes. STORE IN FRIDGE, or enjoy right away! Icing adapted from a recipe by @rhianamygdala enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 3 9:32午後 PDT

Carrot Cake by @rawspirations 💛 Recipe: Ingredients: 300g carrots, peeled and grated on a box grater 200g walnuts roughly chopped 2 eggs (I used orgran egg replacer) 1 cup xylitol birch or your preferred natural sweetener 3/4 cup macadamia oil 1 tsp vanilla essence 1 tsp ground cinnamon 1/2 tsp Himalayan crystal salt 1 cup gluten free plain flour 1 tsp baking powder Icing; 1 cup xylitol sugar free icing sugar 100g vegan cream cheese, (I used tofutti) 45g vegan butter, softened 1 tbs fresh lemon juice 1/2 lemon, zest, finely grated 1. Preheat oven to 180⁰C and line a 24x12cm loaf tin with bleach free baking paper or lightly grease a silicone loaf mould. 2. Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend. 3. Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend. 4. Add the carrots and walnuts and mix until just combined. 5. Pour the batter into the prepared loaf tin and bake for 1 1/4 hours or until a skewer inserted into the loaf comes out clean. 6. Remove the cake from the oven and cool on a wire rack. 7. While the cake is cooling, place all ingredients for the icing into a high speed blender/food processor or a medium mixing bowl and mix well until the icing is creamy. Put aside. 8. Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper. 9. Spread the icing generously over the top of the carrot cake, slice and serve. Enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 5 6:57午前 PDT

MANGO RAW CHEEZECAKE by @datesandavocados 💛 RECIPE: INGREDIENTS FOR THE BASE: 1 cup raw almonds 1/2 cup dates, pitted and chopped 1 Tbsp cacao nibs 1 tsp cashew butter 1/4 tsp vanilla extract Pinch of salt INGREDIENTS FOR THE FILLING: 1 cup cashews, soaked for 6h Flesh of 1 mango (2 cups) 4 dates, pitted and chopped 1/2 tsp lemon juice 1 Tbsp maple syrup 1/4 tsp vanilla extract 3 Tbsp coconut oil, melted Pinch of salt METHOD: 1.In a food processor, process the nuts and the chopped dates together until broken down & combined. 2.Add the cacao nibs, cashew butter, vanilla extract, and salt and process a few times until combined. 3.Line a 8" square mold with parchment paper and press the dough evenly. Place into the freezer for 30 min until it firms up. 4.To prepare the cream filling, rinse the cashews and drain them well. 5.Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency. 6.Stream in melted coconut oil and blend until incorporated. 7.Pour the filling over the crust and freeze till set (at least 3 hours) 9.Remove from freezer approx. 1h before serving, cut into slices, and enjoy! #letscookvegan

Let's Cook Veganさん(@letscookvegan)がシェアした投稿 - 2017 4月 21 11:25午前 PDT