Список из самых популярных хештегов по теме #VEGANISIM

Check out this delicious #Meatfree Chickpea Spinach Pizza by @elavegan! A scrumptious recipe to kick off #NoMeatMay! Recipe: 1 pizza crust (or crust of choice) Sauce 2 tbsp olive oil or any other oil (divided) 1/2 cup tomato sauce (tomato passata) 4 tbsp coconut milk canned (or any other plant-based milk) 1 tbsp balsamic vinegar (or apple cider vinegar) 1 tbsp hot sauce (or more/less to taste) 1 tsp coconut sugar (or regular sugar) spice mix (1 tsp each of smoked paprika, onion powder, garlic powder) sea salt and pepper to taste Other ingredients 1 batch of vegan cheese sauce 1 avocado 1 15 oz can chickpeas Method Preheat oven to 200 degrees C (390 degrees F). To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes. Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat. Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy). Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza! • Never too late to sign up for #NoMeatMay!

Kicking off day 2 with this Indian Style Coconut Cauliflower Curry by @themodernproper We love a good curry made with love and kindness! Recipe: 1 tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 1 tbsp fresh ginger, minced 2 tbsp yellow curry powder 1 tsp cinnamon 1 tsp cumin 1 (14oz) can diced tomatoes 3 (14oz) cans coconut milk 1 large head of cauliflower, cut into large florets cilantro (otpional) naan (optional) rice (optional) Method In a 5qt (or medium sized pot) heat olive oil over medium heat. Add in onions and saute until translucent. Add in garlic and ginger and continue sautéing until fragrant, about 1-2 minutes. Add in curry powder, cinnamon, cumin and diced tomatoes and stir until combined with the onion mixture. Slowly stir in coconut milk and bring to a simmer. Allow to simmer for 5 minutes, stirring often. Using an immersion blender, blend the base of the curry until smooth. Alternatively, remove from heat and transfer to a blender, blending until smooth. Bring the soup back to a low simmer and add in cauliflower. Simmer cauliflower until fork tender, about 20 minutes. Serve over rice with with fresh cilantro and warm naan. • Feeling ready to smash through this month?!

#nomeatmay is just around the corner and its time to step up your #meatfreemonday to try a whole month of delicious, meatless meals! With all the #meatfreemonday posts, you won’t go hungry this #nomeatmay! For instance, check out these Sesame Cauliflower from @theplantifulchef . . Sesame Cauliflower Ingredients: 1 small Cauliflower  1/3cup flour (can be gf)  1/3cup water  Pinch of salt and pepper  Pinch of garlic and onion powder Sauce;  1clove of garlic finely chopped  Same size piece of ginger grated  2tbs brown sugar or maple syrup  1tbs rice wine vinegar  1tsp toasted sesame oil  1/2 cup veggie stock Method: Mix and coat batter over cauliflower, place in oven at 180 degrees Celsius and spray with a little olive oil. Cook for 40minutes or until golden. For the sauce, mix everything together add to a pan bring to a boil add in 1tsp cornflour mixed with 1tbs water put it into sauce turn the heat down to low until reaches desired thickness. Coat cauliflower and enjoy!

This is too cute We wish everyone a wonderful Easter break surrounded by family and friends! And a reminder that the celebration of life shouldn’t be a reason to take one away ❤️ • via @vegan_zeena

Strawberry Banana Bread! Moist and delicious https://healthiersteps.com/recipe/strawberry-banana-bread-vegan-gluten-free/ Recipe link in the profile #vegan #cleaneating #cleaneatingrecipe #f52grams #glutenfreevegan #veganrecipes #veganfood #bhgfood #delicious #delicious #yumyum #yummyfood #yummy #feedfeedvegan #feedfeedglutenfreevegan #foody #foodblogger #foodporn #veganfood #veganisim

Check out this instant pot golden lentil and spinach soup by @kitchentreaty A nutrient rich #NoMeatMay fave. Yum Yum Yum! It’s thick, comforting, creamy and can be made in a whip! —————————————- Recipe: INGREDIENTS: • 2 teaspoons olive oil • 1/2 medium yellow onion, diced (about 1 cup) • 2 medium carrots, peeled and diced (about 1 cup) • 1 medium stalk celery, diced (about 1/2 cup) • 4 medium cloves garlic, minced (about 2 tablespoons) • 2 teaspoons ground cumin • 1 teaspoon ground turmeric • 1 teaspoon dried thyme • 1 teaspoon kosher salt + more to taste • 1/4 teaspoon freshly ground black pepper+ more to taste • 1 cup dry brown lentils, rinsed well in cold water • 4 cups low-sodium vegetable broth • 8 ounces (about 6 cups) baby spinach DIRECTIONS: 1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute. 2. Add the lentils and pour in the broth. Stir. 3. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes. 4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first). 5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve. 6. Keeps in the refrigerator for about 3 days. Freezes well too!

Lentil Meatless Balls with Soy-Glazed Mushrooms by @cookingforpeanuts fab food for #NoMeatMay Recipe: Cook 3/4 cups dried green lentils as per packet directions. Meanwhile, cook 1 large minced shallot and 3 minced garlic cloves in a little vegetable broth until shallots softened, about 5 minutes, adding more broth as needed. In food processor, pulse 1 cup old-fashioned rolled oats until almost flour-like consistency. Add cooked lentils (drained to remove excess water), cooked shallot/garlic mixture, 1 tbsp gluten-free tamari/soy sauce, 2 tbsp tomato paste, 1-1/2 tsp apple cider vinegar, 1/2 tsp red chili flakes, 1/2 tsp fennel seed, 1 tbsp Italian seasoning to food processor with ground oats. Mix well and pulse just a few times to incorporate. Transfer to a large bowl and mix in 1/3 cup chopped pecans. Add salt/pepper to taste. Form about 14 equal balls and bake on lined sheet at 400F about 25 minutes, flipping half way through. (Soy glazed mushroom recipe in previous post.)

Got some time this weekend? Make these delicious and crunchy veggie filled spring rolls by @woon.heng fab food for #NoMeatMay . . . Recipe Ingredients: ~ 1 package of spring rolls wrapper, thaw based on package instructions ~ 4 cups of shredded cabbage ~ 2 cups of shredded purple cabbage ~ 1 package firm tofu, cut into strips ~ 8-10 caps mushrooms, sliced ~ 2 carrots, shredded ~ 2 teaspoons soy sauce ~ salt ~ oil for frying ~ 1 tablespoon cornstarch + 2 tablespoons water . Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, set aside for 15 mins. Repeat with purple cabbage. In a heated nonstick pan, no oil with low-medium heat, pan fry tofu until golden brownand set aside. Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, turn heat off. Squeeze cabbages to remove as much liquid as possible and get ready for wrapping Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond. . How to (roll like a burrito): - Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper. - Pick up the bottom (the side closest to you) of the wrapper up and over the filling, tucking in under and pull the filling closer together. - Then, pull the right side of the wrapper to the middle and left to the middle as well. - Roll until you see a small triangle shape, rub some cornstarch mixture and continue rolling until the end. Gently press the tip of the wrapper to seal it. . You may pan-fry/deep-fry spring rolls until golden brown or brush oil on spring rolls and bake them at 495F until crispy. Serve immediately with a side of lime chili sauce.

Check out this Instant Pot Pumpkin Walnut Chilli by @pinchofyum Congratulations to everyone who has completed the first week of #NoMeatMay! It’ll only get easier from here! And remember if you have had a slip, no worries, get back on the dance floor and know that you’re challenging the big issues with meat over-consumption with every delicious meat free meal . . Pumpkin Chili Ingredients: • 1 28-ounce can fire-roasted tomatoes • half an onion, minced • 3 cloves garlic, minced • 2 poblano peppers, chopped • 2–3 chipotle peppers, chopped • 2 cups walnuts, chopped • 1 cup red lentils • 1 cup bulgur • 2 tablespoons chili powder • 1 tablespoons smoked paprika • 1 tablespoon salt • 6 cups water or broth (refill the tomato can about 2x) Add at the end: • 1 14-ounce can pumpkin puree • 2 or 3 14-ounce cans black beans, rinsed and drained INSTRUCTIONS 1. To Start: Place all the chili ingredients in the Instant Pot and set to soup mode (30 minutes). 2. To Finish: Release the steam, stir in the pumpkin and black beans, and season with more salt, more spice, etc. Serve with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you like with your chili! If it’s too thick, you can always thin it out with additional water or broth.