#Repost @bestofvegan with @get_repost ・・・ ROASTED GARLICY...

#Repost @bestofvegan with @get_repost
・・・
ROASTED GARLICY NOODLES by @alexafuelednaturally 🧡
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Ingredients:
1 lb pasta noodles of choice (I used Long Fusilli)
1 large garlic head
4 tbsp olive oil
1 bunch fresh herbs (like parsley or cilantro) or micro greens
1 tsp salt
½ tsp pepper (Optional) .
2 cups chopped oyster mushrooms
Method:
1. Preheat oven to 400F/200C. Slice off top of the head of garlic. Drizzle with EVOO (extra virgin olive oil) and season with a pinch of salt and pepper. Wrap in foil and place in a shallow dish. 
2. Roast until golden and soft, about 40 minutes.
3. Meanwhile, cook pasta noodles according to directions on package.
4. Once the pasta is done cooking, drain then return pasta to pot.
5. If you would like to add any other ingredients like veggies do this now… I sautéed mushrooms in 1 tbsp EVOO and seasoned with a pinch of salt. Then added them to the pasta!
6. Once the garlic is out of the oven, let cool then squeeze out garlic cloves. Place garlic cloves in a small bowl and add 3 tbsp olive oil. Mash the garlic with a fork to infuse oil.
7. Drizzle all of the garlic oil over the noodles, add a good pinch of salt and pepper, and chopped fresh herbs or micro greens! *also vegan parm is amazing on top too. #bestofvegan
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#Repost @bestofvegan with @repostapp ・・・ Buddha bowls by...

#Repost @bestofvegan with @repostapp
・・・
Buddha bowls by @the_smallseed_ 💛 (they are both the same except one has a basis of Cauliflower rice (get ½ raw cauliflower and pulse in blender until it looks like rice)
Second bowl cook brown rice as per instructions on packet.) For the Tofu, cut into cubes and Marinade in Grape seed oil
Garlic minced
Tamari
Fresh ginger minced

Cover and shake gently, allow to sit for a at least a couple of hours..
Gently fry on medium heat in a little oil until both sides are browned and slightly crispy.. (Approx Couple of mins each side)

For spicy peanut sauce
½ Onion
2 cloves Garlic
2 Tbsp fresh minced Ginger 
1 Tsp chopped chili (use less or more depending on heat and preference)
1 Tsp curry powder
2/3 C veg stock
1 ¼ C Peanut butter
1/3 C rice vinegar
2 Tbls Lemon juice
½ C Water
1/3 C Tamari
2 Tbls sunflower oil
1 Tbls sesame oil
Gently heat a little oil in a pan and add the onion,garlic and ginger. Cook until softened
Add chili and curry powder, cook for a minute and take off heat.
Add all other ingredients, stir and allow to cool.
Place in a blender and blend until smooth,
Can serve warm or cold..
Place in airtight container and keep in fridge.. Can also freeze

Place cauliflower and the rice into separate bowls and add
Slice Avocado
Baby toms
Kale (massage with a little olive oil)
Grated carrot
Chopped spring onions
Zoodles aka zucchini (you’ll need a spiralizer or just use a peeler instead)
Chopped Chillies and sesame seeds to sprinkle over the top
Enjoy! #bestofvegan

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#Repost @bestofvegan with @repostapp ・・・ Spaghetti squash,...

#Repost @bestofvegan with @repostapp
・・・
Spaghetti squash, quinoa and cumin waffles with a coconut-cilantro sauce by @anettvelsberg 💛

Ingredients
230g roasted spaghetti squash
40g cooked quinoa
2 heaped tablespoons of coconut cream
30  ml plant-based milk
1 tbsp lime juice
4,5 tbsp flour
½ tsp ground cumin
salt
pepper
20 ml coconut oil
150 ml thick cold coconut cream
1,5 tbsp lime juice
large handful on cilantro
salt
pepper
Method
To prepare the squash, cut it in half, remove the seeds and roast at 200C until tender, about 20 minutes. Measure out the required amount.
Add the squash, quinoa, coconut cream, plant-based milk, oil and lemon juice in a bowl and mix well. Add the flour and mix though, add more if needed. The mixture must not be runny, more like a loose patty. Add the cumin and seasoning and place in the waffle iron and cook until golden.
To make the sauce, combine all the ingredients and whisk well. Adjust seasoning.
Enjoy! #bestofvegan

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#Repost @bestofvegan with @repostapp ・・・ RAW LAVENDER “CHEESE”...

#Repost @bestofvegan with @repostapp
・・・
RAW LAVENDER “CHEESE” CAKES by @swimyogarun 💜

Cacao base:
In a food processor mix 6 dates, ½ cup hazelnuts, 1tbsp chia seeds, 2tbsp cacao and a pinch of salt.
Lemon/lavender layer: Soak 250 grams of cashew nuts for a couple of hours and then mix in a food processor with juice and zest from 1 organic lemon, 1dl agave syrup, ½ dl melted coconut oil and lots of fresh lavender. Remove half of the “batter”. Blueberry layer: Add a handful of (thawed) frozen blueberries into the processor and mix a bit more. Freeze for a little while between adding each layer to your molds.
#bestofvegan

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#Repost @bestofvegan with @repostapp ・・・ Raw strawberry, lime...

#Repost @bestofvegan with @repostapp
・・・
Raw strawberry, lime & macadamia slice @kidseatbyshanai 💗

base;
8 Medjool dates, pitted
1 cup/ 160g strawberries, chopped
¼ banana
2 cups/280g macadamia nuts
3 tbsp coconut oil
3 tbsp chia seeds
½ cup/ 30g desiccated coconut
1 tsp vanilla extract
icing;
1 cup / 140g macadamia nuts
½ cup / 100g melted coconut oil
½ cup / 170g maple syrup
4 tbsp lime juice
1 tsp vanilla
THERMOMIX METHOD
Line a baking tray with baking paper, I used a 24cm x 24cm cake tin.  Place the dates into mixing bowl and blend 10 sec / speed 8.  Add remaining base ingredients and blend 20 sec / speed 8.  The mixture should stick together like a dough, if not, add a tablespoon of water and blend a further 10 sec / speed 8.  Transfer the mixture to the lined tray and press down evenly to form a base, place in the freezer to set.  Wash and dry the mixing bowl, add all of the icing ingredients and blend 1 min / speed 8, until smooth and creamy.  Remove tray from freezer and pour over icing, set in the fridge or freezer.  Once the icing is firm, cut into 16 squares and store in the fridge or freezer.
NON THERMOMIX METHOD
Line a baking tray with baking paper, I used a 24cm x 24cm cake tin.  Blend the dates in a food processor until smooth.  Add remaining base ingredients and pulse until just combined.  The mixture should stick together like a dough, if not, add a tablespoon of water and pulse again.  Transfer the mixture to the lined tray and press down evenly to form a base, place in the freezer to set.  Wash and dry the processor, add all of the icing ingredients and blend until smooth and creamy.  Remove tray from freezer and pour over icing, set in the fridge or freezer.  Once the icing is firm, cut into 16 squares and store in the fridge or freezer. #bestofvegan

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#Repost @bestofvegan with @repostapp ・・・ Banana Coconut...

#Repost @bestofvegan with @repostapp
・・・
Banana Coconut Popsicles by @lumadeline 💗
1 can full fat coconut milk or cream, 3 tbsp blue agave syrup, 1 tsp vanilla extract, 1 frozen banana. Blend everything together and freeze in popsicle molds for 5-6 hours. Before eating, take out the popsicles from the molds and drizzle dark chocolate, finely chopped dried raspberries and blueberries, pistachios and hemp seeds. #bestofvegan

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