zaviyar

[zaviyar]

Creamy butternut squash mac & cheeze 🧡

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Quarantine edition! You can use all frozen veggies. Recipe serves 3-4.

1. Use fresh or frozen butternut squash (about 2 cups cubed).

2. If using fresh, cut 1 medium-large butternut squash into approximately 1-inch cubes.

3. For frozen, preheat lined or non-stick baking sheet in oven at 400F for about 10 minutes before adding the frozen squash.

4. Toss squash cubes with olive oil (optional), generous sprinkle of dried (or fresh) thyme and garlic powder. Rub to coat.

5. Bake on lined sheet (preheated for frozen) at 400F for about 30 minutes or until starts to turn golden brown.

6. Sauté 1 small chopped onion and 3 minced garlic cloves in a little olive oil or broth until onion turns golden brown. (Keep mixing so garlic doesn’t burn.)

7. Add 1/2-1 tsp red chili flakes, 1/2 tsp dried rosemary, 1/4 tsp dried thyme and cook another minute until fragrant.

8. Transfer roasted squash to food processor with: 1/4 cup tahini and 1 cup veggie broth. Blend until smooth. Salt/black pepper to taste.

9. Transfer blended squash mixture to saucepan and heat with cooked onion and garlic. Add frozen kale if using and 1/2 cup water. Add desired amount of cooked pasta and heat while mixing. Add more warm water as needed until desired consistency. Serve immediately.

@cookingforpeanuts

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[zaviyar]

Avocado Garlicky Mushroom Toast! 🌱💚🥑

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Recipe: Makes 2 large slices of toast

for the mushrooms:

About 250/300gr of chestnut mushrooms

1 clove of garlic -crushed

1 tablespoon of olive oil

a generous splash of tamari sauce

2 tablespoons of thyme leaves

a sprinkle of black pepper

For the avocado:

1 ripe avocado

the juice of 1/2 lemon

a pinch of sea salt or pink Himalayan salt

2 slices of bread of your choice – we recommend crunchy sourdough

Start by cooking the mushrooms. Wash them and slice them. Heat up the olive oil in a frying pan. Add the crushed garlic and cook for 1 minute, keep stirring from time to time to prevent from burning. Add the sliced mushrooms, the tamari sauce and cook for about 8-10 minutes until all the water from the mushrooms her evaporated. Add the fresh thyme and black pepper.

To prepare the avocado simply mash it down with a fork and add the lemon juice and salt. Toast the bread and spread a thick layer of the avocado on top and mushrooms. Enjoy! 🙏 "MY FAVOURITE AVOCADO GARLICKY MUSHROOM TOAST" happyskinkitchen.com

Tag a friend in the comments who’d love this! 🌟

Credit: @happyskinkitchen

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[zaviyar]

🍛😍 Vegan Wild Mushroom Fusilli! 

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Recipe: 80 g cashews (raw, unsalted)

175 ml water

20 g dried wild mushrooms

200 g fusilli

50 g vegan butter

1/2 white onion (finely chopped)

2 cloves garlic (peeled and finely crushed)

pinch flaky sea salt

1/2 tsp ground black pepper

5 tbsp dry white wine (make sure it's vegan)

1 tbsp fresh parsley (finely chopped)

Instructions

The night before making, cover the cashews in water and leave to soak. Alternatively you can boil the cashews over a medium/low heat for 5 minutes or until soft.

Once the cashews are soft, drain them of their soaking/boiling water and place them in the cup of a high-speed blender. Add the 150ml of water and blend on the highest speed until you have a very smooth cashew cream. It should be around the consistency of double cream.

In a mug, cover the dried mushrooms with boiling water and leave to soak for at least 2 minutes.

Boil the fusilli in liberally salted water until al dente. If the pasta is ready before the sauce, drain it but keep the pasta water. Toss the pasta in a little olive oil to stop it sticking together.

To make the sauce, heat the vegan butter in a skillet or frying pan over medium heat until melted. Add the onion and fry for a few minutes until turning translucent. Add the garlic and fry for a few minutes more. Do not allow the onions or garlic to brown.

Drain the mushrooms but reserve their soaking water. Chop the mushrooms very finely before adding to the frying pan and stirring well. Season with the salt and pepper.

Without stirring, remove around four tbsp of the mushroom soaking water. Mix it with the white wine and add to the frying pan. Reduce the heat to medium/low and allow the sauce to simmer until nicely reduced.

Add a large ladle of the reserved pasta water (around 200ml) and simmer again, stirring often, until reduced by about half.

Stir well before adding the cashew cream. Whisk to combine and allow to simmer one more time on a low heat until glossy and thick enough to coat pasta. Remove from the heat.

Credit: @schoolnightvegan

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[zaviyar]

Roasted Radish and New Potato Salad ❤️

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Recipe by @happyskinkitchen ❤️

👉🏼Ingredients

Serves 2-3 people

2 bunches of radishes – washed, trimmed and cut in halves 

500gr of baby potatoes – cut in halves 

A generous gluing of olive oil for roasting

2 spring onions – finely sliced 

2 tbsp of pumpkin seeds 

Salt & pepper to taste 

👉🏼For the dressing:

A small handful of basil leaves 

4 tbsp of extra virgin olive oil 

1 tsp of balsamic vinegar

Salt to taste 

​👉🏼Steps

​Preheat the oven to 180 degrees Celsius.

Bring a salted pan of water to boil and boil the potatoes for 8 minutes until slightly tender. Drain the potatoes and add them to a large baking tray together with the radishes, a generous glug of olive oil, salt & pepper. Roast in the oven for 25 minutes until the potatoes are golden brown.

In the meantime make the dressing: simply place all the ingredients into a small food processor or blender (hand blender will work too) and blitz until you have a fairly smooth and runny consistency.  Add the pumpkin seeds to a pan and toast them on a medium heat for few minutes until they start to brown.

Serve the salad while still warm by tossing the roasted radishes and potatoes with the dressing and sprinkling the pumpkin seeds and sliced spring onions.

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[zaviyar]

Bomb Avocado & Pesto Toast Sprinkled with Chili Flakes & Everything But The Bagel Seasoning 🌶🥑

Bomb Avocado & Pesto Toast Sprinkled with Chili Flakes & Everything But The Bagel Seasoning 🌶🥑

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📸@thehealthyhaff

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[zaviyar]

💜😍 VEGAN PURPLE OMBRE PANCAKES! 

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📷 Credit: @andreeasbreakfast .

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Recipe: ♡ 190 g all purpose flour⠀

♡ 1+1/2 tbsp baking powder⠀

♡ 3 tbsp erithritol (or other sweetener)⠀

♡ 360 ml plantbased milk of choice⠀

♡ 1+1/2 tbsp apple cider vinegar⠀

♡ pink pitaya powder⠀

♡ blue spirulina powder⠀

In a small bowl mix together milk and vinegar. Let the milk sit for 5 minutes, it will become some sort of a vegan buttermilk. In a large bowl mix flour, baking powder and sweetener. Add in the liquid mixture and mix well. Heat up a non stick pan and start cooking your pancakes. Let the first 2 plain, then start adding pink pitaya and blue spirulina powder to the batter (1/2 tsp pink pitaya powder and 1/4 tsp blue spirulina powder after each 2 pancakes to achieve the ombre effect)"

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[zaviyar]

Simple tomato pasta 😍🍅 .

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Get this easy and delicious pasta recipe below! ​ ​Recipe: Makes enough for 3-4 people

1 small white onion – finely chopped

3 garlic cloves – minced

1 tin of good quality chopped tomatoes or passata

A generous handful of fresh basil leaves – roughly chopped + extra to sprinkle on top

1 tbsp of olive oil for frying

A generous pinch of salt and pepper for seasoning 

For the slow roasted tomatoes:

About 250gr of cherry tomatoes

A generous drizzle of olive oil

Salt and pepper to taste

To serve: your favourite pasta

Slice the tomatoes in halves. Place them on baking tray with the flesh facing upwards. Drizzle with the olive oil and sprinkle with salt and pepper. Place the tray in the oven and slow roast the tomatoes at 150 degrees Celsius for 35-40 minutes. Make sure not to roast the tomatoes at higher temperature otherwise they will end up looking like a tomato sauce, you want to cook them slowly at a low temperatures they will keep their shape, almost like sundried tomatoes.

In the meantime make the tomato sauce. Add the oil to a large pan. Once hot add in the chopped onion. Let the onion sauté for about 5 minutes until it starts to caramelise and going slightly brown. Add in the crushed garlic and keep cooking for another minute. 

Add in the chopped tomatoes and mix everything together. Turn the heat down to a simmer, cover with a lid and let the sauce cook for 20-25 minutes. You can also have it as it is without blending, Add in the chopped basil and cook for another minute. 

While the sauce cook also cook your favourite pasta according to the packet instructions.

Drain the pasta and add it to the pan with the tomato sauce. Sprinkle with the fresh basil leaves and top it with the slow roasted cherry tomatoes.

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Credit @happyskinkitchen

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[zaviyar]

Vegan Grilled Cheese Waffle Sandwiches 🤤

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Check out the recipe:

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Recipe: 1 large carrot

1 1/2 tbsp oil divided

4-5 tbsp vegetable broth or water

1 onion diced

1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese

2 oz (56 g) of fresh baby spinach

4 homemade waffles

1/2 tbsp soy sauce gluten-free if needed

1/2 tbsp balsamic vinegar

1 tsp onion powder

1/2 tsp garlic powder

1/3 tsp smoked paprika

1/2 tsp Italian seasoning

Sea salt and black pepper to taste

Cayenne pepper optional

Instructions

Check the easy step-by-step instruction photos in Ela's blog post.

Carrot:

Slice one large carrot lengthwise into strips (about 1/4 inch or 0.6 cm thick).

Heat 1/2 tbsp oil in a skillet. Once hot add the carrot slices. Sprinkle some salt on top.

Add 4-5 tbsp of vegetable broth or water after a few minutes to avoid burning.

Cook with a lid on over medium heat until tender, about 12-15 minutes (adding more broth/water if needed). Flip halfway through.

Spinach/Onion Mixture:

At the same time, heat 1/2 tbsp oil in a different pan and add the diced onion. Sautè for 4-5 minutes or until nicely browned.

Add all spices, soy sauce, balsamic vinegar, and spinach. Turn off the heat after 60 seconds and set the pan aside.

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Assemble Sandwiches:

Drizzle 4 slices of bread from both sides with a little oil and sprinkle some garlic powder on top. Heat them up in a pan or on the grill for a few minutes.

Prepare a batch of my vegan cheese sauce or skip this step if you use store-bought cheese.

Top two waffles with a heaped tbsp of the vegan cheese sauce.

Then add the spinach, onion mixture.

Top with the carrot slices.

Add another layer of vegan cheese sauce.

Finally, top with the other slice of bread. Cook on medium heat in a skillet or on the grill for 2-3 minutes or until golden brown. Flip and cook for 2-3 minutes more, then remove from pan. Enjoy!

Credit @elavegan

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[zaviyar]

Easy peasy 15 minute Chana Masala Recipe! 🌶️🔥

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Ingredients:

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For the base

2 x 400g tin chickpeas

2 x 400g tinned tomatoes

3 garlic cloves minced

1 medium heat red chilli

1 thumb sized piece of ginger (1/2 grated and 1/2 finely chopped)

2 x 400ml coconut milk (optional to make it creamy as traditionally it's just tomatoes)

70g fresh or frozen spinach

Handful fresh tomatoes 

200ml water 

Spices & Seasoning

1 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/2 tsp sea salt flakes

180g tilda basmati rice or 1 x tilda pouches

by @lucy_and_lentils

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[zaviyar]

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread by @HealthyLittleVittles ♥️ Tag someone you'd love to share these with!

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Ingredients

1 cup cassava flour

1/2 cup + 2 tablespoons banana flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/3 cup unsweetened dark chocolate chips

pinch salt

2 bananas

1/2 cup plant milk (I used flax milk but you can use oat, almond, coconut, etc.)

1/4 cup unsweetened applesauce

1/2 teaspoon pure vanilla extract

1/2 cup maple syrup

1/4 cup sunflower seed butter (can use other nut butter if you don't have a nut allergy) ​Instructions

Preaheat your oven to 375 degrees F.

In a large bowl, whisk together all the dry ingredients.

In your blender, blend together the bananas and all of the other wet ingredients

Pour the wet ingredients into the dry and stir to combine.

Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean.

Allow the banana bread to cool completely before slicing and enjoying.

Store covered on your counter for up to 3 days, or freeze for later! ​Notes

** it's best served warm

** the added banana and chocolate chips on top are not included in the recipe and are optional. If you decide to add the banana on top, I would only keep it out on your counter for a day or so and then suggest placing it in the fridge.

** if you're using sunflower seed butter it turns green when baked, so don't worry when you see it!

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[zaviyar]

Miso Glazed Mushrooms

Miso Glazed Mushrooms by @earthofmariaa 😋 An amazing take on mushrooms!

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Get recipe below:

​Recipe: 4 Servings

14 oz button mushrooms

1 medium onion chopped

1/3 cup tamari

2 tsp miso paste

2 tbsp apple cider vinegar

2 tbsp maple syrup

2 tbsp water

1 tsp arrowroot powder

Instructions

Start by boiling the mushrooms in a saucepan until fully softened. How long this takes depends on the size of the mushrooms, but usually takes 5-10 minutes. To test, take one out with a wooden spoon, wait for it to cool down and then test with a knife or a toothpick.

Add the onion to a non-stick frying pan and cook for 2-3 minutes, until softened.

Meanwhile, prepare the glaze my stirring together the tamari, miso paste, apple cider vinegar, maple syrup and water.

Drain and rinse the mushrooms, and add to the frying pan, stirring for a minute to reheat and brown.

Pour in the glaze together with arrowroot powder. Cook for 2-3 minutes over a medium heat, stirring, until the glaze thickens.

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[zaviyar]

Avocado, Spinach and Black Bean Quesadillas! 😋

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Recipe: ​2 almond tortillas heated up on medium high in a pan sprayed with avocado oil, (heat the spinach in the same pan while the tortillas are cooking). Mash some black beans onto one side of the tortilla and add a sprinkle of cumin, then top the beans with vegan Gouda (or any plant cheese or your choice). Once the cheese starts melting add some of the wilted spinach and some mashed avocado and fold over. Cook for another 30 seconds or so.

​. by @starinfinitefood

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[zaviyar]

Vegan Pad Thai with a Peanut Sauce

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Get the recipe:

Recipe: Serves 2-3 people 

For the Pad thai:

About 200gr of rice noodles 

3 tbsp of toasted sesame seeds oil 

3 garlic cloves, minced 

A small piece of ginger, finely grated 

1/4 cup of soy or Tamari sauce 

2tbsp of brown rice vinegar 

2 tbsp of coconut sugar 

1/2 tbsp of paprika

About 1/2 cup of cubed extra firm tofu 

3 spring onions – chopped + extra for sprinkling 

1 cup of bean sprouts

1/4 cup of unsalted peanuts – lightly roasted and roughly chopped 

1/2 lime cut into slices

An handful of fresh coriander – roughly chopped 

A sprinkle of sesame seeds

For the peanut sauce:

1/2 tbsp of siracha or hit sauce

1 cup of canned coconut milk

2 tbsp of soy sauce or Tamari sauce 

1/2 cup of runny and unsweetened peanut butter 

1 tbsp of coconut sugar

Cover the rice noodles with boiling water and let them sit for 15 minutes.

In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side. 

Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.

Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.

​. by @happyskinkitchen

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[zaviyar]

’Cheesy’ Veggie loaded sweet potatoes 🍠 A unique and delicious take on baked sweet potatoes! 

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Get the recipe below:

🌱Recipe for veggies in cheese sauce: Sauté 1 small sweet onion (chopped) in a little olive oil or veggie broth until translucent, about 5 minutes. Add 1 medium russet potato (grated), 4 garlic cloves (minced), 1/2 tsp ground mustard seed powder, 1/2 tsp garlic powder, 1/2 tsp onion powder/granules, 1/4 tsp red chili flakes. Sauté another minute. Add 2/3 cup raw cashews and 1 cup vegetable broth or water. Bring to a simmer and cook until potatoes are done(about 10 minutes), adding more water or broth as needed and stirring regularly. Transfer to blender and add 1 tbsp apple cider vinegar + 1/4 cup nutritional yeast (+ 1/2 tsp pickled horseradish optional). Blend until smooth. Salt to taste. Mix in sautéed or lightly steamed veggies of choice. (I added some leftover steamed some broccoli and sautéed bell peppers and mushrooms.)

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by @cookingforpeanuts

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[zaviyar]

Roasted Chickpea wraps with vegan tzatziki

Roasted Chickpea wraps with vegan tzatziki ❤️tag someone who'd love it💚

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Recipe

For the roasted chickpeas

1 can of no sodium chickpeas

Juice from 1 lemon

1 tsp of olive oil

Pinch of oregano

Pinch of salt

Pinch of pepper

For the Tzatziki

1 cup of veganaise

Juice from 1/2 lemon

1 tbsp of red wine vinegar

2 tbsp of shredded cucumber

2 cloves of garlic pressed

Tsp of olive oil

Pinch of pepper

Thumb size amount of fresh dill chopped (or more depending on your preference)

For the wraps

Pita bread

Red onion, chopped

Tomatoes, chopped

Lettuce, chopped

Preheat oven to 350F.

In a small bowl, mix the chickpeas in the lemon and olive oil.  Add the spices then spread over a cookie sheet.

Bake for 10-15 minutes or until chickpeas are roasted.

While the chickpeas or cooking mix together all the ingredients for the vegan tzatziki.  Place in fridge and let cool while you chop your veggies.

Chop all your veggies for the wrap.

In a small frying pan on medium heat, warm the pita breads to soften them.

Once chickpeas are cooked, combine everything to the pita, wrap in a piece of parchment paper and enjoy. 

by @thekindestplate

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[zaviyar]

Creamy ramen bowl with crispy tofu

Creamy ramen bowl with crispy tofu by @woon.heng 😋 A simple & delicious comforting bowl!

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Recipe (yields 3-4 servings)⁣

Ingredients:⁣

🍃Kombu dashi⁣

~ 8 caps of shiitake mushrooms⁣

~ 2oz* dried kombu, clean with a slightly damp towel⁣

✔️In a pot with 8-10 cups of water, place both ingredients in & turn on the heat. Right before it comes to a hard boil (a crucial step to prevent the stock from turning slimy), turn off heat & drain stock to a bowl, set aside. Save leftover in a jar, if needed. *I love kombu, so I used the whole pack.⁣😅

🍃Ramen broth (may prep ahead of time without milk, inspired by justonecookbook.com)⁣

~ 6-8 stalks chopped scallions, white & green parts separated ⁣

~ 1.5 tablespoons grated ginger⁣

~ 1 tablespoon finely minced garlic⁣

~ 4 tablespoons ground sesame seeds (used a small pestle & mortar)⁣

~ 1 tablespoon *hot bean sauce/paste 'doubanjiang'⁣

~ 1 tablespoon white miso paste⁣

~ 4 cups of ginger miso broth (used @traderjoes brand or replace with more kombu stock)⁣

~ 4 cups kombu stock⁣

~ 1-2 cups of unsweetened plant based milk (used cashew)⁣

~ toasted sesame oil (used Kadoya brand)⁣

✔️In a heated pan with 3 tablespoons sesame oil, sauté white part of scallions, garlic & ginger until fragrant. Add miso broth, kombu stock, miso paste, hot bean sauce, ground sesame seeds & let simmer for 5-10 mins. Blend mixture (optional). Season accordingly with miso/bean sauce. Then add in milk, stir until well combined & turn the heat off.

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[zaviyar]

Peanut Butter Roasted Aubergines and sesame noodles

Double Tap If You Wanna Eat It ♥️🌱

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Peanut Butter Roasted Aubergines and sesame noodles by @healthylivingjames 🤤 Super easy to make and delicious. You got to give these a try!  Makes 2 🛒 

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Ingredients:

▪️1 aubergines sliced in half

▪️1 tsp miso paste (I use brown rice miso)

▪️1.5 tsp tamari (gluten free soy sauce)

▪️1.5 tsp maple syrup

▪️1 tsp peanut butter (crunchy or smooth)

▪️1 tsp water

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1️⃣Pre-heat your oven to 200C


2️⃣Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only) but this is optional


3️⃣Slice crisscross lines across the flesh, this helps to get the flavour deeper into the aubergine

4️⃣To make the glaze add the miso, tamari, maple syrup, peanut butter and water to a small mixing bowl and whisk until smooth


5️⃣Place the aubergines onto a baking tray and evenly cover with the glaze before placing in the oven for 25 minutes

6️⃣ Meanwhile boil rice noodles, drain then add to a work and fry for 2-3 minutes with a drizzle of sesame oil and squeeze of lime juice.

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