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VEGAN GROCERY LIST
Trending Recipes. Recipes people are loving this month: healthy vegan lunches and dinners, veggie rolls, bowls and salads, tofu-tofu-tofu, and all things green! VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. EASY VEGAN MISO SOUP » I LOVE VEGAN Making vegan miso soup is incredibly quick and easy. It’s soothing, comforting and somehow manages to be both rich and light. It’s a wonderful pick-me-up if you’re feeling under the weather because it’s easy on your system and simple to prepare. VEGAN CHICKPEA TURMERIC SOUP » I LOVE VEGAN A creamy, bright and fresh vegan chickpea turmeric soup topped with spicy roasted chickpeas. Made with pantry staples and ready in 45minutes or less.
VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Measure out coconut oil and chill in freezer. Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. FLAKY VEGAN PIE CRUST » I LOVE VEGAN This vegan pie crust is flavourful, flaky, and easier to make than you might think. It's perfect for making sweet and savoury pies. I've used it to make pumpkin pie, peach galette, tofu pot pies, and tofu quiche.. Making pie crust, vegan or not, can be a little daunting. VEGAN JACKFRUIT & MUSHROOM GYROS WITH TZATZIKI » I LOVE VEGAN Jackfruit and Mushroom Filling. Preheat oven to 350F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. FRUIT & VEGETABLE BUG SNACKS FOR ENVIROKIDZ » I LOVE VEGAN For the sweet ones, mini chocolate chips with a little bit of nut butter to stick them on. For the savoury ones, a little bit of vegan cream cheese rolled into a ball for the whites, and a little piece of black olive for the pupil! VEGETABLE PAKORAS » I LOVE VEGAN This post is sponsored by The Little Potato Company.. Pakoras are one of my top 3 favourite take-out foods, alongside pizza and french fries. Until now I felt intimidated by the insanely delightful vegetable pakoras from my local Indian restaurant. SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN The coconut and almond flavors are my favorite, my favorite way to eat them is with a spoon right from the container lol The only place I have ever seen them is at my local Winco here in Springfield, Oregon, but they don't have the maple caramel or the custard. » I LOVE VEGANAPPLE CRUMBLETAHINI GODDESS DRESSINGBUILDING A HEALTHYVEGAN GROCERY LIST
Trending Recipes. Recipes people are loving this month: healthy vegan lunches and dinners, veggie rolls, bowls and salads, tofu-tofu-tofu, and all things green! VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. EASY VEGAN MISO SOUP » I LOVE VEGAN Making vegan miso soup is incredibly quick and easy. It’s soothing, comforting and somehow manages to be both rich and light. It’s a wonderful pick-me-up if you’re feeling under the weather because it’s easy on your system and simple to prepare. VEGAN CHICKPEA TURMERIC SOUP » I LOVE VEGAN A creamy, bright and fresh vegan chickpea turmeric soup topped with spicy roasted chickpeas. Made with pantry staples and ready in 45minutes or less.
VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Measure out coconut oil and chill in freezer. Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. FLAKY VEGAN PIE CRUST » I LOVE VEGAN This vegan pie crust is flavourful, flaky, and easier to make than you might think. It's perfect for making sweet and savoury pies. I've used it to make pumpkin pie, peach galette, tofu pot pies, and tofu quiche.. Making pie crust, vegan or not, can be a little daunting. VEGAN JACKFRUIT & MUSHROOM GYROS WITH TZATZIKI » I LOVE VEGAN Jackfruit and Mushroom Filling. Preheat oven to 350F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. FRUIT & VEGETABLE BUG SNACKS FOR ENVIROKIDZ » I LOVE VEGAN For the sweet ones, mini chocolate chips with a little bit of nut butter to stick them on. For the savoury ones, a little bit of vegan cream cheese rolled into a ball for the whites, and a little piece of black olive for the pupil! VEGETABLE PAKORAS » I LOVE VEGAN This post is sponsored by The Little Potato Company.. Pakoras are one of my top 3 favourite take-out foods, alongside pizza and french fries. Until now I felt intimidated by the insanely delightful vegetable pakoras from my local Indian restaurant. SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN The coconut and almond flavors are my favorite, my favorite way to eat them is with a spoon right from the container lol The only place I have ever seen them is at my local Winco here in Springfield, Oregon, but they don't have the maple caramel or the custard. VEGAN LEMON BARS » I LOVE VEGAN Shortbread Crust. Preheat oven to 350°F (180°C). Line a 9x13 baking dish with parchment paper. Cream together vegan butter, powdered sugar, lemon zest, and salt. FLAKY VEGAN PIE CRUST » I LOVE VEGAN This vegan pie crust is flavourful, flaky, and easier to make than you might think. It's perfect for making sweet and savoury pies. I've used it to make pumpkin pie, peach galette, tofu pot pies, and tofu quiche.. Making pie crust, vegan or not, can be a little daunting. VEGAN 7 LAYER TACOS » I LOVE VEGAN Vegan 7 layer tacos loaded with seasoned rice & black beans, vegan cheese, guacamole, salsa, tomatoes, and shredded lettuce. VEGAN BANANA BREAD (EASY + 1 BOWL) » I LOVE VEGAN Good news! This is the vegan banana bread recipe you've been looking for. It's absolutely perfect. The flavour is bang on. It’s perfectly sweet, lightly spiced, and very banana-y (duh.) VEGAN POT PIES (WITH PASTRY CRUST + BISCUIT OPTION) » I Vegan pot pies are the ultimate comfort food. This recipe has all the familiar flavours: a flaky crust, "cream" sauce, and vegetables, plusseasoned tofu.
VEGAN POTATO TACOS (TACOS DE PAPA) » I LOVE VEGAN 1.5 lbs (½ bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved; Salted water, for boiling potatoes; 2 tbsp vegan butter or olive oil; 3 cloves garlic, minced; ½ tsp ground cumin; 1 tsp salt; Black pepper, to taste; 2 tbsp adobo sauce (from a can of chipotle peppers); 8-12 corn tortillas; Canola or sunflower oil, for frying tortillas; To serve: pico de gallo VEGAN CHOCOLATE ZUCCHINI BREAD » I LOVE VEGAN This vegan chocolate zucchini bread is sweet, rich, and decadent with a fine, moist crumb. Once it's baked, cooled, and given some time to settle in an air-right container, the "crust" is soft, delicate, and almost sticky - like a muffin top or a Starbucks loaf. THE BEST HEALTHY VEGAN PANCAKES » I LOVE VEGAN I have been meaning to comment for a very long time. This is the BEST vegan pancake recipe I have come across that we now use consistently for pancakes EVERY Saturday morning and whenever else we havepancakes.
VEGAN LOADED BAKED POTATO SOUP » I LOVE VEGAN I can't help but think that a nice bowl of warm comforting soup is exactly what everyone needs right now. Autumn seems to be the season for super hearty soups so today I'd like to celebrate with this creamy baked potato soup served with a crusty chunk of French bread and topped with all the essentials: vegan cheddar cheese, smoky tempeh bacon, chives, and pepper. THE BIG SOUTHWEST LENTIL SALAD BOWL » I LOVE VEGAN Quick, simple and bursting with fresh, nutritious ingredients. The base of this salad bowl is a protein rich blend of seasoned green lentils and black beans and a colourful array of bell peppers, purple onion, and baked sweet potato. » I LOVE VEGANAPPLE CRUMBLETAHINI GODDESS DRESSINGBUILDING A HEALTHYVEGAN GROCERY LIST
Recipes people are loving this month: healthy vegan lunches and dinners, veggie rolls, bowls and salads, tofu-tofu-tofu, and all things green! Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce. Green Protein Power Breakfast Smoothie. Vegetable Pakoras. Creamy Vegan Broccoli Soup. VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. FLAKY VEGAN PIE CRUST » I LOVE VEGAN 3. Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The image above (right) shows how the dough should look, crumbly, but starting to EASY VEGAN MISO SOUP » I LOVE VEGAN Cook for 2 minutes. Turn heat off and position a small strainer into the soup. Add the miso to the strainer and use a whisk to stir in the miso until all lumps are broken up. Turn heat back on and cook until broth almost starts to simmer. Turn heat off. Serve and top with chopped green onion. FRUIT & VEGETABLE BUG SNACKS FOR ENVIROKIDZ » I LOVE VEGAN For the sweet ones, mini chocolate chips with a little bit of nut butter to stick them on. For the savoury ones, a little bit of vegan cream cheese rolled into a ball for the whites, and a little piece of black olive for the pupil! VEGAN CHICKPEA TURMERIC SOUP » I LOVE VEGAN Chickpea Turmeric Soup. Heat olive oil over medium heat. Add garlic, crushed coriander seeds, ginger, turmeric, and black pepper. Cook, stirring constantly, for 1-2 minutes. Add onion and cook until translucent, about 2 minutes. Add carrot and cook for 3 minutes, stirring occasionally. Add potato, chickpeas, water, and salt. VEGETABLE PAKORAS » I LOVE VEGAN In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter. Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter. In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. VEGAN JACKFRUIT & MUSHROOM GYROS WITH TZATZIKI » I LOVE VEGAN Jackfruit and Mushroom Filling. Preheat oven to 350F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender. Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms aretender.
VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake. Flip chilled can of coconut cream and open with a can opener. Pour SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN 90-110 calories per portion. 5 grams of protein. 2.5 grams of fat. 10% of your RDI of calcium. no weird ingredients, just water, non-GMO soy beans, natural flavour, calcium sulfate, and natural colouring. 13-17 grams of sugar (depending on the flavour) » I LOVE VEGANAPPLE CRUMBLETAHINI GODDESS DRESSINGBUILDING A HEALTHYVEGAN GROCERY LIST
Recipes people are loving this month: healthy vegan lunches and dinners, veggie rolls, bowls and salads, tofu-tofu-tofu, and all things green! Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce. Green Protein Power Breakfast Smoothie. Vegetable Pakoras. Creamy Vegan Broccoli Soup. VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. FLAKY VEGAN PIE CRUST » I LOVE VEGAN 3. Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The image above (right) shows how the dough should look, crumbly, but starting to EASY VEGAN MISO SOUP » I LOVE VEGAN Cook for 2 minutes. Turn heat off and position a small strainer into the soup. Add the miso to the strainer and use a whisk to stir in the miso until all lumps are broken up. Turn heat back on and cook until broth almost starts to simmer. Turn heat off. Serve and top with chopped green onion. FRUIT & VEGETABLE BUG SNACKS FOR ENVIROKIDZ » I LOVE VEGAN For the sweet ones, mini chocolate chips with a little bit of nut butter to stick them on. For the savoury ones, a little bit of vegan cream cheese rolled into a ball for the whites, and a little piece of black olive for the pupil! VEGAN CHICKPEA TURMERIC SOUP » I LOVE VEGAN Chickpea Turmeric Soup. Heat olive oil over medium heat. Add garlic, crushed coriander seeds, ginger, turmeric, and black pepper. Cook, stirring constantly, for 1-2 minutes. Add onion and cook until translucent, about 2 minutes. Add carrot and cook for 3 minutes, stirring occasionally. Add potato, chickpeas, water, and salt. VEGETABLE PAKORAS » I LOVE VEGAN In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter. Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter. In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. VEGAN JACKFRUIT & MUSHROOM GYROS WITH TZATZIKI » I LOVE VEGAN Jackfruit and Mushroom Filling. Preheat oven to 350F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender. Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms aretender.
VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake. Flip chilled can of coconut cream and open with a can opener. Pour SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN 90-110 calories per portion. 5 grams of protein. 2.5 grams of fat. 10% of your RDI of calcium. no weird ingredients, just water, non-GMO soy beans, natural flavour, calcium sulfate, and natural colouring. 13-17 grams of sugar (depending on the flavour) FLAKY VEGAN PIE CRUST » I LOVE VEGAN 3. Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The image above (right) shows how the dough should look, crumbly, but starting to VEGAN LEMON BARS » I LOVE VEGAN Shortbread Crust. Preheat oven to 350°F (180°C). Line a 9x13 baking dish with parchment paper. Cream together vegan butter, powdered sugar, lemon zest, and salt. Gradually mix in the flour to create a soft dough. Do not over mix. Press the dough into the bottom of yourbaking dish.
VEGAN 7 LAYER TACOS » I LOVE VEGAN Heat oil over medium heat. Add onion and garlic. Sauté until onion is almost translucent. Add paprika, chili powder, salt and chopped tomato. Cook until mixture is thick and most of the moisture from the tomatoes has evaporated. Mash ¼ of the black beans before mixing them into the seasoned onion/garlic/tomato mixture. VEGAN POTATO TACOS (TACOS DE PAPA) » I LOVE VEGAN Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain. Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 VEGAN LOADED BAKED POTATO SOUP » I LOVE VEGAN Be careful removing the potatoes from the oven. Stir and flip the potatoes before baking for another 10-20 minutes, or until potatoes are tender when poked with a fork. In a large skillet, heat 1 tbsp olive oil over med-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. (Optional: Cook 2-4 full strips of tempehbacon on
THE BEST HEALTHY VEGAN PANCAKES » I LOVE VEGAN Instructions. Preheat a nonstick frying pan over medium heat. To keep your pancakes warm as you're cooking, preheat your oven to low heat and then turn it off. Combine the dry ingredients in a medium sized bowl and set aside. Whisk together the vanilla extract, milk, coconut oil and sugar in a smaller bowl. Depending on the temperature of your VEGAN CHOCOLATE ZUCCHINI BREAD » I LOVE VEGAN In a medium-sized bowl, combine non-dairy milk and flax. Set aside for 5 minutes. In a large bowl, sift together the flour, natural cocoa powder, baking soda, and salt. Mix and set aside. Once the milk and flax seed mixture has thickened slightly, add the grated zucchini,sugar,
VEGAN BANANA BREAD (EASY + 1 BOWL) » I LOVE VEGAN In a large bowl, whisk together mashed banana, sugar, canola oil, non-dairy milk, ground flax seeds, vinegar, and vanilla. Then, let the mixture sit until the oven is preheated. In the same bowl, use a whisk to mix in the flour, baking powder, baking soda, cinnamon, and salt.Optional: Stir in
VEGAN MUSHROOM & BLACK BEAN BURGERS » I LOVE VEGAN Sprinkle with salt and stir. Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. Refrigerate for at least 1 hour. Portion the burger mixture into â…“ cup (or slightly larger) patties (21/2" in diameter and ½" thick). THE BIG SOUTHWEST LENTIL SALAD BOWL » I LOVE VEGAN Heat 1 tbsp olive oil over medium high heat. Add the chopped peppers, red onion and garlic. Cook, stirring often until onion is nearly tender. Add the lentils, black beans, sweet potato, chili powder and salt. Stir to combine and cook for 3-5 minutes or until nice and hot. » I LOVE VEGANAPPLE CRUMBLETAHINI GODDESS DRESSINGBUILDING A HEALTHYVEGAN GROCERY LIST
Recipes people are loving this month: healthy vegan lunches and dinners, veggie rolls, bowls and salads, tofu-tofu-tofu, and all things green! Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce. Green Protein Power Breakfast Smoothie. Vegetable Pakoras. Creamy Vegan Broccoli Soup. VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. TRANSITIONING TO A VEGAN LIFESTYLE » I LOVE VEGAN 3) Go Full-On Vegan: Cut out all animal derived ingredients and incorporate lots of whole grains, beans, legumes, tofu, nuts, and seeds for a healthy vegan diet. Swap out all of your favourite non-vegan items for vegan alternatives. VEGAN BUTTER COOKIES » I LOVE VEGAN Instructions. Preheat oven to 350°F (180°C). In a large bowl or stand mixer, cream together vegan butter and sugar until light and fluffy. Add vanilla, salt, and aquafaba to the creamed butter mixture and beat for 5 minutes. Mixing by hand, gradually add the flour. Mix until the dough is just blended. VEGAN LEMON BARS » I LOVE VEGAN Shortbread Crust. Preheat oven to 350°F (180°C). Line a 9x13 baking dish with parchment paper. Cream together vegan butter, powdered sugar, lemon zest, and salt. Gradually mix in the flour to create a soft dough. Do not over mix. Press the dough into the bottom of yourbaking dish.
FLAKY VEGAN PIE CRUST » I LOVE VEGAN 3. Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The image above (right) shows how the dough should look, crumbly, but starting to VEGETABLE PAKORAS » I LOVE VEGAN In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter. Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter. In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. VEGAN JACKFRUIT & MUSHROOM GYROS WITH TZATZIKI » I LOVE VEGAN Jackfruit and Mushroom Filling. Preheat oven to 350F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender. Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms aretender.
VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake. Flip chilled can of coconut cream and open with a can opener. Pour SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN 90-110 calories per portion. 5 grams of protein. 2.5 grams of fat. 10% of your RDI of calcium. no weird ingredients, just water, non-GMO soy beans, natural flavour, calcium sulfate, and natural colouring. 13-17 grams of sugar (depending on the flavour) » I LOVE VEGANAPPLE CRUMBLETAHINI GODDESS DRESSINGBUILDING A HEALTHYVEGAN GROCERY LIST
Recipes people are loving this month: healthy vegan lunches and dinners, veggie rolls, bowls and salads, tofu-tofu-tofu, and all things green! Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce. Green Protein Power Breakfast Smoothie. Vegetable Pakoras. Creamy Vegan Broccoli Soup. VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. TRANSITIONING TO A VEGAN LIFESTYLE » I LOVE VEGAN 3) Go Full-On Vegan: Cut out all animal derived ingredients and incorporate lots of whole grains, beans, legumes, tofu, nuts, and seeds for a healthy vegan diet. Swap out all of your favourite non-vegan items for vegan alternatives. VEGAN BUTTER COOKIES » I LOVE VEGAN Instructions. Preheat oven to 350°F (180°C). In a large bowl or stand mixer, cream together vegan butter and sugar until light and fluffy. Add vanilla, salt, and aquafaba to the creamed butter mixture and beat for 5 minutes. Mixing by hand, gradually add the flour. Mix until the dough is just blended. VEGAN LEMON BARS » I LOVE VEGAN Shortbread Crust. Preheat oven to 350°F (180°C). Line a 9x13 baking dish with parchment paper. Cream together vegan butter, powdered sugar, lemon zest, and salt. Gradually mix in the flour to create a soft dough. Do not over mix. Press the dough into the bottom of yourbaking dish.
FLAKY VEGAN PIE CRUST » I LOVE VEGAN 3. Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The image above (right) shows how the dough should look, crumbly, but starting to VEGETABLE PAKORAS » I LOVE VEGAN In a medium sized bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter. Gently fold the sliced potatoes, onion, spinach, cilantro, and toasted spices from step 1 into the chickpea batter. In a deep, heavy bottomed saucepan, heat 1” (2 ½ cm) of frying oil over medium-high heat. VEGAN JACKFRUIT & MUSHROOM GYROS WITH TZATZIKI » I LOVE VEGAN Jackfruit and Mushroom Filling. Preheat oven to 350F. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender. Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms aretender.
VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake. Flip chilled can of coconut cream and open with a can opener. Pour SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN 90-110 calories per portion. 5 grams of protein. 2.5 grams of fat. 10% of your RDI of calcium. no weird ingredients, just water, non-GMO soy beans, natural flavour, calcium sulfate, and natural colouring. 13-17 grams of sugar (depending on the flavour) VEGAN IRISH CREAM LIQUEUR (HOMEMADE BAILEYS) » I LOVE VEGAN Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.. Today I’m sharing a veganized recipe for Irish cream. FLAKY VEGAN PIE CRUST » I LOVE VEGAN 3. Slowly add ice water, 1 tablespoon at a time, while gently mixing with a fork. Keep adding the water and stirring until the vegan pie dough starts to clump together on it’s own. The image above (right) shows how the dough should look, crumbly, but starting to NUTRITION AND THE VEGAN DIET » I LOVE VEGAN A simple peanut butter and banana sandwich on 2 slices of whole grain bread contains 18-22g of protein. By eating a variety of plant based foods, a vegan diet can meet and exceed recommended protein intakes. For someone following a predominantly plant based diet, it is recommended to have an intake of 0.9 grams per kilogram of bodyweight.
SUNRISE SOYA TOFU DESSERTS » I LOVE VEGAN 90-110 calories per portion. 5 grams of protein. 2.5 grams of fat. 10% of your RDI of calcium. no weird ingredients, just water, non-GMO soy beans, natural flavour, calcium sulfate, and natural colouring. 13-17 grams of sugar (depending on the flavour) VEGAN STRAWBERRY SHORTCAKE » I LOVE VEGAN Preheat oven to 400F. Line a baking sheet with parchment paper. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake. Flip chilled can of coconut cream and open with a can opener. Pour VEGAN BANANA BREAD (EASY + 1 BOWL) » I LOVE VEGAN In a large bowl, whisk together mashed banana, sugar, canola oil, non-dairy milk, ground flax seeds, vinegar, and vanilla. Then, let the mixture sit until the oven is preheated. In the same bowl, use a whisk to mix in the flour, baking powder, baking soda, cinnamon, and salt.Optional: Stir in
VEGAN LOADED BAKED POTATO SOUP » I LOVE VEGAN Be careful removing the potatoes from the oven. Stir and flip the potatoes before baking for another 10-20 minutes, or until potatoes are tender when poked with a fork. In a large skillet, heat 1 tbsp olive oil over med-high heat. Add the chopped onion, minced garlic, and chopped tempeh bacon. (Optional: Cook 2-4 full strips of tempehbacon on
VEGAN TAHINI GODDESS DRESSING (CHOPPED LEAF COPYCAT) » I This Tahini Goddess Dressing gets its creaminess from tahini and a touch of olive oil. The punchy flavour comes from a blend of fresh herbs (dill, parsley, and chives), lemon juice and garlic. A touch of sesame oil and soy sauce adds umami, making this dressing incredibly flavourful. This simple dressing takes less than 10 minutes toprepare.
VEGAN APPLE CRISP (APPLE CRUMBLE) » I LOVE VEGAN Preheat your oven to 350°F (177°C). In a medium-sized bowl, gently mix together sliced apples, ⅓ cup packed brown sugar, ¼ cup vegan butter, 2 tbsp flour, and ½ tsp ground cinnamon. Layer apple mixture into the bottom of a 8”x8” baking dish. VEGAN RICE PAPER ROLLS WITH SRIRACHA & SOY SAUCE TOFU AND Fresh Vegetable Crunchy Rolls with Sriracha & Soy Sauce Tofu: While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber (you can use a julienne peeler for the carrot and cucumber as well) I aim for slices between 4-5 inches long (but this depends on the size of your rice paper, mine are about 8" (20 cm).) * Skip to primary navigation * Skip to main contentI LOVE VEGAN
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Thinking about going vegan? Start here! Find tips for: switching to a vegan diet (at a pace that works for you), dealing with barrier foods and all-or-nothing thinking, making grocery lists, eating on a budget, and being gentle with yourself along the way.*
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