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Glazed Roast Potatoes🍯🍠w/ the perfect balanc

Glazed Roast Potatoes🍯🍠w/ the perfect balance of sweet and salty with the crispiest edges🌱👅
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📸 + Below recipe by @laurafordnutrition
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Ingredients:
2kg red baby potatoes, cut into 1cm slices
2 tbsp extra virgin olive oil
50g butter (use vegan butter)
All purpose seasoning (I use @mingleseasoning)
Salt and pepper
1 - 2 tbsp of any 🌱 honey (depending how sweet you like it, 1.5 works for my tastebuds)
Fresh thyme leaves to garnish (optional)

Method:
1. Bring a pot of water to the boil and add the potatoes. Cook the potatoes for 4-5minutes until tender but not mushy (you want them to hold their shape and not fall apart).
2. While the potatoes are cooking, preheat the oven to 200C. Place olive oil and butter onto a tray and place in the oven for 2 minutes until the butter has melted. Add the drained potatoes and turn potatoes in the oil to ensure they’re well coated. Season with all purpose seasoning, salt and pepper. Ensure the potatoes are spread out evenly and not overlapping. This will allow for maximum crispiness so if you need to use 2 trays, do so.
3. Bake potatoes for 30 mins, then flip and bake for a further 25-30 mins until crispy. Note: this time is a guidance, so if your potatoes don’t look crispy at 30 mins, continue to cook until they’re golden brown.
4. Drizzle 🌱 honey (or maple syrup) over the potatoes while hot and garnish with fresh thyme.
5. Enjoy!

STICKY SESAME CRISPY TOFU 😍⁠ By @alexafueledn

STICKY SESAME CRISPY TOFU 😍⁠
By @alexafuelednaturally⁠
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Follow us @veganfitnessacademy for more vegan recipes 💚🌱⁠
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Ingredients:⁠
Crispy tofu:⁠
1 package Extra firm tofu⁠
1/4 cup corn starch⁠
Sesame sticky Sauce:⁠
1 teaspoon avocado oil⁠
2 garlic cloves minced⁠
2 tbsp organic brown sugar or coconut sugar⁠
2 tsp rice vinegar⁠
1/4 cup + 2 tbsp Tamari or soy sauce⁠
1/4 cup organic ketchup⁠
1 tsp toasted sesame oil⁠
2 tbsp sesame seeds⁠
Other ingredients:⁠
sliced green onions for garnish⁠
White or brown rice to serve⁠
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Method:⁠
1.Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.⁠
2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel.⁠
3. In a bowl combine all sauce ingredients (except garlic & avo oil) mix to combine. Heat 1 tbsp of oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened.⁠
4. Add the crispy tofu to the pan and toss to coat with the sauce. Sprinkle with sesame more seeds and green onions, then serve with rice! #crispytofu #simpleveganfood #easyveganmeals #vegan #plantbased #veganfood #vegetarian #crueltyfree #healthyfood #glutenfree #food #healthy #govegan #vegansofig #foodporn #foodie #veganlife #healthylifestyle #whatveganseat #love #veganrecipes #veganism #vegano #veganfoodshare #instafood #dairyfree #health #vegansofinstagram #yummy #veganmeals⁠
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❤️💚❤️ Ty @sculptedkitchen Yellow/whit

❤️💚❤️
Ty @sculptedkitchen
Yellow/white cake
1 cup of milk (plant based)
1/4 cup of thick yogurt (dairy free I used daiya)
5 tablespoons of apple sauce
2 1/4 cup of flour
1 1/4 cup of sugar (honestly the apple sauce gives it sweetness and I tried it with 1 cup first, but thought for those with a sweet tooth may want 1/4 cup more)
4 tsp of baking powder
12 T of vegan butter

Method:
Prepare your round pans. Preheat oven to 350F.
Melt your vegan butter and then add your sugar. Mix until fluffy.
Add your remaining liquids and mix.
Carefully add your flour, baking powder and mix until combined.
Place your pans into the oven and cook for 50 mins or until a toothpick comes out clear.

Cranberry jam:
2 cups of frozen or fresh cranberries
2 T of maple syrup
1 tsp of lemon zest
Method:
Stir your cranberries on medium heat in a pan until they burst. Add your maple syrup and lemon zest and stir until slightly thickened.

Frosting:
1/2 cup of vegan butter, softened
1 can of coconut cream, chilled (not including the water)
2 cups of icing sugar

Method:
Mix until thick and fluffy. Place in fridge to firm until ready to use.

Enjoy!
Sarah

#inspiremyinstagram #imsomartha#kaylaitsines #createeveryday#bestofvegan #thisweekoninstagram#veganrecipes #vegan #vegancake#chocolate #carbs #cake#holidaycake #figs #inspiremyinstagram#foodphotography #mycanon#realfood #TOHfoodie#foodiesofinstagram #thebakefeed#cranberries#dairyfree#veganfood #healthyfood#marthabakes #bbgcommunity#bbggirls #f52grams #feedfeed

The Fluffiest Whole Grain Pancakes by @plantbasedr

The Fluffiest Whole Grain Pancakes by @plantbasedrd ♥️⁠
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Follow us @veganrecipesideas for more vegan recipe inspiration 💚🌱⁠
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📋Ingredients⁠
1 ripe banana⁠
1 tbsp ground flax seeds⁠
2 tbsp water⁠
1 tbsp apple cider vinegar⁠
1/2 tsp vanilla extract⁠
1/4 tsp salt⁠
2 tsp baking powder⁠
1 tsp baking soda⁠
1 tbsp sugar or maple syrup⁠
1 1/2 cups white whole wheat flour⁠
1 1/4 cups non-dairy milk⁠
1/3 or more cups frozen blueberries⁠
Zest of one lemon (optional)⁠
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Preheat a griddle or pan. In a mixing bowl, add banana and with a whisk or fork mash banana until mostly smooth. Add in flax seed and water and give mixture a good stir and let sit for 2-3 minutes. Next add in apple cider vinegar, vanilla, salt, and sugar and mix this in well. Add in baking soda and baking powder. Stir well again and you will notice the mixture react and start to fluff up. Add in flour, zest and milk and mix to form a thick batter (avoid over mixing). Fold in blueberries into the batter. When griddle is ready, scoop 1/4 cup of pancake batter onto griddle surface and cook for 2-3 minutes or until bottom of pancake is golden. Flip and cook other side for 2-3 minutes as well. Remove from heat and eat. 🥞 #pancakes #veganfoodshare #veganfood #veganrecipes #plantbasedeating #vegan #vegetarianrecipes #veganfoodlovers #veganbreakfast #plantbasedvegan #plantbasedfood #dairyfree #vegansofig #vegetarian #plantbased #plantbasedfoods #vegans #plantbaseddiet #plantbasedfoodie #plantbasedbreakfast #vegetarianfood #vegancomfortfood #veganeats #veganfoodporn #whatveganseat #plantbasedrecipe #plantbase #veganfoodie #veganfriendly #plantbasedrecipes

Apple & Cinnamon Crepes @elavegan Dry ingredients:

Apple & Cinnamon Crepes @elavegan
Dry ingredients:
1 cup (90 g) oats ground into flour or oat flour (*see notes)
1/2 cup (80 g) rice flour (*see notes)
4 tbsp (32 g) cornstarch or arrowroot flour
2 tbsp coconut sugar or brown sugar
1 tbsp flax seeds ground or chia seeds
1 tsp baking powder
Wet ingredients:
1 1/2 cups (360 ml) plant-based milk I used canned lite coconut milk (*see notes)
1 small (80 g) banana (*see notes)
1/2 tbsp lemon juice or lime juice
1/2 tsp vanilla extract
oil for frying
Apple Filling
3 apples peeled, cored, and chopped
3 tbsp coconut sugar or brown sugar
2 tbsp plant-based milk
1/2 tbsp lemon juice or lime juice
1/2 tsp cornstarch
1 tsp cinnamon

INSTRUCTIONS

To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.
Process all wet ingredients (except the oil) in a food processor or blender.
Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.
Let the batter rest for a few minutes. Heat a little oil in a small/medium-sized non-stick skillet over medium heat.
Pour 1/4 cup of the batter into the skillet, and spread it with the back of a ladle. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes.
Note: After a while, the batter will get thicker, so you might need to add more milk. I typically add up to 50 ml in addition once the batter thickens. Continue until you have no batter left.
For the apple filling, simply add all ingredients to a skillet or saucepan and stir (without heat). Then turn on the heat and bring the mixture to a boil. Let simmer for a few minutes over low/medium heat.
Place a few tsp of filling onto each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below in the notes). Enjoy!

Pancake Cereal 🥞💫 ____ 🥞 easiest vegan pa

Pancake Cereal 🥞💫
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🥞 easiest vegan pancakes 🥞
3 cups flour
3 cups oat milk
1 tsp baking powder
1 tbsp apple cider vinegar
3 tbsp melted coconut oil
2 tbsp maple syrup
1 pinch of salt
💫 put all the ingredients into your blender. Blend well and fill into a bottle to make the easy tiny pancakes. Heat up a pan to medium heat. Melt a bit of coconut oil in it and fry the pancakes in the size you prefer. Flip and transfer to a bowl when slightly brown. You can not drizzle them with maple syrup, plant-based milk or cinnamon (that's what we did). Enjoy ♥️
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