Vegan Blueberry Chia Seed Pudding With Almond Milk That's Healthy!
If you're looking for a healthy blueberry chia seed pudding recipe with almond milk and maybe even some coconut cream, look no further! This is one you can add straight to your collection of vegan breakfast recipes or vegan dessert recipes depending on your mood!
43K views · 372 reactions | Green Goddess Pasta 💚 | "This was SO DELICIOUS and so so easy to put together!" 💚 COMMENT RECIPE ⬇️ https://www.liveeatlearn.com/green-goddess-pasta/ | By Live Eat Learn | I'm a food scientist and nutritionist which basically means that I like really good food but I also want it to be functional and nutritious. This green goddess pasta sauce is the best of both worlds. It's full of a lot of protein but it also packs in kale and spinach but you won't even realize it because it just taste like pesto. We're going to boil our kale until it's tender right before it's finished, we're going to mix in some spinach just until it's wilted. Once all the leafy greens are nice and wilty, take them out and add them to a blender. We're going to reclaim some of the vitamins that are in that water by cooking our pasta in it. Okay, now back to our Green Goddess Pasta Sauce, we're going to add some Parmesan cheese, fresh basil, a can of white beans, lemon zest, garlic, and a few ladles of the pasta water. Adding the pasta water into the sauce incorporates in some starch so it sticks to the pasta butter when you mix it all together. I love this recipe for sneaking in some veggies. I cannot wait for you to try it. Let me know if you do and happy cooking.
1.4M views · 10K reactions | ROASTED HONEY-PAPRIKA CAULIFLOWER & CHICKPEA SALAD! A little upgrade to one of my oldies! The flavors here are addictive & it is super easy to make 🙏. Recipe by @starinfinitefood 👈 Insta • • One medium head cauliflower, cut into florets 1 can chickpeas, skins removed 2 1/2 tbsp honey, plus more for serving (use agave for vegan) 3 tbsp olive oil ¾ tbsp paprika 1 tsp cumin 1 tsp garlic powder ¾ tsp salt 1 ripe avocado, chopped ½ cup chopped parsley ⅓ cup red onion, minced 1 tbsp ¼ cup Sunflower seeds • • 1️⃣ Preheat the oven to 425. 2️⃣ Add the cauliflower and chickpeas to a bowl, toss with the olive oil, honey, paprika, cumin, garlic powder and salt. Toss to combine. 3️⃣ Spread the mixture onto a sheet pan, roast for 30-35 minutes, until tender and brown. 4️⃣ Add the roasted cauliflower and chickpeas to a bowl with the avocado, parsley, onion, sunflower seeds and lime juice,. Toss to combine. 5️⃣ Transfer to a plate and top with an extra honey drizzle. • • #cauliflowerrecipe #cauliflowerrecipes #vegetarian #salads #saladrecipe #glutenfree #glutenfreerecipes #easyrecipe #tastemade #sidedish #healthyeating #healthycooking #goodmoodfood #igreels #cookfromscratch #chickpeas #wholefoodsmarket #mealprepping #quickmeals #cauliflowerbites #easydinnerideas | Healthy recipes | Facebook
3.4K views · 1K reactions | Roasted Cauliflower Chickpea Potato Bowl by @Plantyou Ingredients 1 15oz chickpeas, canned, drained and rinsed 1 head cauliflower, broken into florets 3 cups mini potatoes, quartered 1 tbsp extra virgin olive oil, optional 1 lemon, juiced 1 tbsp cornstarch 2 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1 tsp salt TAHINI HERB DRESSING ½ cup tahini 2 cloves garlic, minced 1 handful parsley, minced 1 lemon, squeezed 1 tsp maple syrup ½ tsp paprika 3 tbsp water, or more, to thin Instructions Preheat the oven to 400F and line a baking sheet with parchment. Add the chickpeas, potatoes and cauliflower to the pan. Toss with the cornstarch, olive oil, lemon juice and spices until covered. Roast for 45 minutes, until the potatoes are cooked and the cauliflower is crispy, tossing halfway through. While the vegetables bake, make your dressing. Combine the parsley, tahini, garlic, lemon and maple syrup in a bowl, along with water 1 tablespoon at a time thin. Pour the dressing onto a plate, followed by the roasted vegetables. Enjoy immediately, or store separately in the fridge for up to 4 days. #veganinstaclub #veganmealprep #vegandaily #veganrecipeshare #veganideas #veganfoodies #veganmealplan #veganfoodblog #veganlifestlye #veganlover #veganislove #vegansoftheworld #veganfoodlover #veganworld #veganforever #veganeating #veganofinstagram #veganlife #veganfoodideas #veganiseasy #veganrecipeideas #veganrecipies #veganhealthy #veganshares #veganyum #veganfoodshares #veganfoodlove | Vegan Recipes | Facebook
86K views · 6.4K reactions | This sesame-chile cabbage salad adds a bold and flavorful twist to roasted cabbage. The nutty richness of toasted sesame oil, the heat of chile flakes and a splash of rice vinegar combine to create the perfect balance of flavors. Ingredients ⁃ 3 tablespoons extra-virgin olive oil ⁃ 2½ teaspoons grated fresh ginger, divided ⁃ 1 teaspoon grated garlic ⁃ ½ teaspoon crushed red pepper ⁃ 1 small head cabbage, loose outermost leaves removed, core trimmed ⁃ 1½ tablespoons reduced-sodium soy sauce ⁃ 1½ tablespoons rice vinegar ⁃ 1½ tablespoons toasted sesame oil ⁃ ¼ teaspoon salt ⁃ ¾ cup thinly sliced scallions, divided ⁃ 2 tablespoons toasted sesame seeds Directions 1. Preheat oven to 425°F with rack in lower third position. Line a large rimmed baking sheet with foil. Stir 3 tablespoons oil, 1½ teaspoons ginger, 1 teaspoon garlic and ½ teaspoon crushed red pepper together in a small bowl. 2. Cut cabbage into 8 wedges, keeping the core intact to hold them together. Arrange the wedges on the prepared baking sheet. Rub the oil mixture all over the cabbage wedges, working it into the leaves. Roast, flipping once, until tender and charred in spots, 35 to 40 minutes. Let cool for 5 minutes, then coarsely chop. 3. Meanwhile, whisk 1½ tablespoons soy sauce, 1½ tablespoons vinegar, 1½ tablespoons sesame oil, ¼ teaspoon salt and the remaining 1 teaspoon ginger together in a large bowl until slightly thickened. Add the chopped cabbage, ½ cup scallions and 2 tablespoons sesame seeds; toss to coat. Let stand for 10 minutes to allow the flavors to meld. Top with the remaining ¼ cup scallions. | EatingWell | Facebook
26K views · 518 reactions | The Best Falafel Burgers! As someone coming from the Mediterranean I can guarantee these are the best falafel burgers you will ever make RECIPE 👉 🌟INGREDIENTS 🌟:- (makes 6 medium sized patties) FALAFEL BURGERS - 400g (14 oz) chickpeas, canned & drained - 20g (2 tbsp) sesame seeds - 2 medium carrots - 1/3 red onion - 2 garlic cloves - Bunch of fresh parsley - 40g (1 1/2 oz) wheat flour - 1 tbsp cumin - Salt & pepper, to taste - 1 tbsp olive oil, for frying DRESSING - 60g (4 tbsp) runny tahini -1/3 lemon’s juice - 1 tbsp garlic powder - Salt & pepper, to taste - Water, to thin out OTHER - Pita bread - Salad leaves - Tomato slices - Red onion rings Enjoy! Video By:- Instagram miguelthevegan #veganrecipeshare #veganiseasy #veganinstaclub #veganfoodshares #veganmealplan #veganshares #veganworld #veganmealprep #vegandaily #veganlife🌱 #veganfoodlover #veganfoodie #veganeating #veganfoodblog #veganfoodshare #vegancooking #veganeats #veganfoodlove #veganfoodies #veganideas #vegansoftheworld #veganofig #veganislove #veganmealideas #veganofinstagram #veganforever #veganfoodideas | Vegan Couch | Facebook
160K views · 1.5K reactions | EASY RED LENTIL BURGERS 🍔 Vegan, Whole Foods & Low Calorie Density!! COMMENT ‘RECIPE’ and I’ll send you a direct link to my best selling ebook for maximum weight loss 🔥 I woke up craving burgers, but wanted to make it healthy vegan weight loss style! And trust me, it totally hit the spot 🔥 Plus they are super easy & cheap to make! You can totally have burgers to lose weight & get healthy and this is my new favourite recipe! Ingredients 1.5 cups red lentils, soaked 5 medium carrots, grated 1 onion 3 cloves of garlic 1 tbsp cumin powder 1 tbsp smoked paprika 1 tbsp mixed herbs 1 tbsp miso paste 1 tbsp apple cider vinegar Salt to taste Extras: Iceberg lettuce Tomato Pickles Oil free hummus (recipe in my first meal plan for maximum weight loss 🔗 in my bio) Ketchup 1. Soak red lentils in boiling water for 15-20mins. Drain, rinse & pop into a food processor with the rest of the burger ingredients. Blitz until it comes together. 2. Form into patties and bake for 20-30 minutes at 180 Celsius, flipping half way though. 3. To keep it fantastic for weight loss I added mine to a lettuce bun with all the extras! 💥💥 If you like recipes like this one, make sure you check out my meal plans and recipe ebooks 🔗 in my bio! @broccoli_mum . #veganweightloss #starchsolution #healthyweightloss #weightlossjourney | Broccoli mum | Facebook
We think you’ll love these