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How to-Easy Peasy Vegan Meal Ideas
A little less meat in the world can/will make it a little healthier....
I wanted to have a place to share Vegan recipes that are easy but delicious... Looking for ideas & inspiration to bump up your meal or snack?!? Come here! Have a cozy recipe that you can share? PLEASE share! Please be Kind & Positive :hangloose: |
Finally waking up all the way and fixing oatmeal w chia, banana, (a few) frozen blueberries, pecans & walnuts...cashew milk (on top)...it's amazing & beautiful when you need a quick breakfast or late night
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"MOCK" potato Salad
Steam cauliflower florets after washed, de-stemmed.
You want it on slight al dente side. In a bowl, mix up your ingredients for the "dressing".....mayo, S&P to taste, fennel seed, finely sliced green onions, dill pickle relish (to suit your taste), finely shredded carrots, and I use a splash of white vinegar, and a tsp of yellow mustard, imitation bacon bits (vegan friendly). Mix til well stirred together. Add your cauliflower into, gently toss to coat. Refrigerate & serve when cool. |
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Vegan Peanut Butter Cookie- For 1 Cookie
1 tsp ground flax meal 1 tbsp water 2 tbsp vegan butter 2 tbsp brown sugar 1 tbsp cane sugar 1/4 tsp vanilla extract 1 tbsp peanut butter 5 tbsp all purpose flour 1/8 tsp baking soda pinch sea salt Instructions Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients. In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined and then add in the peanut butter and continue mixing until well blended. Add in the flax mixture and continue beating until combined. Add in the flour, baking soda and salt to the mixture and beat until no dry spots remain. The cookie dough will be a little wet and that's okay, do your best to form it into a large ball and place it in the center of the baking tray. Bake the cookie for 8 minutes, remove it from the oven and tap (I like to drop the tray from 4-5 inches onto the counter) the baking sheet on the counter 3-4 times to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools. Let the cookie cool for at least 15 minutes before serving |
https://www.washingtonian.com/wp-con...omatoBasil.jpgquick & easy-
Thick sliced bread butter both sides..Grill in pan. Place on plate & spread w a tomato basil or garlic hummus(or your choice!).. chop finely onion & parsley... top the grilled bread w heirloom tomato slices & parsley-onion topping...w a hot cup of coffee & a good movie w blanket (on rainy night) heaven...(almost) |
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(Oh, you meant the recipe! :blush: |
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You are such a beautiful soul!!! We need to meet up again....:) |
for lunch-open-faced
hummus avocado Sun-dried tomato toasted pine nuts a couple of greek olives drizzle of EVOO on my mind- |
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this is grreat gravy!
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Share this...
it's a mind blower trust me? |
Chocolate Mug Cake
in a 12-15 oz Mug 4 Tablesp flour 3 Tablesp sugar 2 Tablesp unsweetened cocoa powder 1/8 tsp salt Mix(with finger/fork) flour, sugar, cocoa & salt Add into ingredients in Mug 3 Tablesp hot oatmilk or almond milk 1 Tablesp dairy free butter (melted) 1/2 tsp Vanilla 2 Tablesp choco chips Mix until just combined. Mic for 60 seconds to 1 1/2 minutes or til firm to finger touch. Top w whipped cream & a bit of chocolate sauce or vanilla/chocolate ice cream fav mix in's for batter ; marshmallows, pecans,white chocolate chips it's bomb trust me from "Make it Dairy-Free" |
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