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Ingredients 6 soft tortillas Taco filling 1 avocado chopped into cubes 2 tomatoes diced 1 1/2 cups chickpeas drained and rinsed 1 green pepper chopped 1/2 big onion finely sliced 6 tbsp red cabbage finely sliced 1-2 tbsp balsamic vinegar (to roast the chickpeas) 1-2 tbsp soy sauce (to roast the chickpeas) fresh cilantro to taste Tahini dressing 1/4 cup tahini 1/8 cup (or more) water (to thin out) 3 tbsp lime juice or lemon juice 2 cloves garlic finely minced 1-2 tsp maple syrup or agave syrup 1/2 tsp onion powder 1/3 tsp salt or more to taste 1/4 tsp black pepper ground 1/4 tsp ground cumin (optional) 1 tsp hot sauce (optional) Instructions Put the chickpeas in a pan/skillet together with the balsamic vinegar and soy sauce. Roast at low-medium heat for about 5 minutes and stir frequently Chop your veggies and the avocado. You can lightly sauté the veggies (onion, green pepper, red cabbage, tomatoes) in a pan/skillet for a few minutes with a little bit of oil or leave them raw (like I d...

INGREDIENTS 1 tablespoon olive oil 1 small red onion, chopped 2 tablespoons minced garlic 1 cup water 1⁄2 cup organic quinoa 1 teaspoon ground cumin 1⁄2 teaspoon red pepper flakes 1 (15-ounce) can organic black beans, drained and rinsed 1⁄4 cup freshly squeezed lime juice 1⁄2 teaspoon sea salt 1⁄4 teaspoon freshly ground black pepper 6 to 8 small organic corn tortillas, warmed 1 small avocado, halved, pitted, peeled, and sliced INSTRUCTIONS In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent. Add the water, quinoa, cumin, and red pepper flakes. Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy. Stir in the black beans, lime juice, salt, and pepper. Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve. This article and recipe adapted from site

INGREDIENTS 1 batch Vegan Basil Spinach Pesto 3 tablespoons Extra Virgin Olive Oil 1/2 cup vegetable broth You can substitute chicken broth for non-vegan. 12 ounces rotini pasta or pasta of your choice Optional: Salt and pepper to taste I did not add any. nutritional yeast for topping You can substitute parmesan cheese for non-vegan. INSTRUCTIONS Make the basil spinach pesto, it only takes about 5 minutes. Boil your pasta according to the package instructions and make sure to salt your pasta water. While the pasta is cooking, add the olive oil and vegetable broth to a large saute pan or skillet. Over low - medium heat, bring it to a simmer then reduce the heat to the lowest setting. Add the prepared pesto to the pan and stir to combine. Drain your cooked pasta, do not rinse, then add it to the pan with the sauce and stir to combine until the pasta is coated. Remove from heat and serve immediately. If you would like, top it with nutritional yeast or freshly grated parmesan cheese if you...

INGREDIENTS 1 cup puréed pumpkin (not pumpkin pie filling) 2 eggs, room temperature 1/3 cup avocado oil (or oil of choice) 1/3 cup almond milk 1 1/4 cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1) 1/2 cup certified gluten-free rolled oats (and some for sprinkling on top) 3/4 cups granulated sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon pumpkin spice INSTRUCTIONS Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats. Bake for 50 to 60 minutes or until a toothpick inserted...

INGREDIENTS 2 large russet potatoes, cut into bite size pieces 2 teaspoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder Scant 1/2 teaspoon salt 1/4 teaspoon black pepper Corn tortillas Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro INSTRUCTIONS Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well. Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat. Fill corn tortillas with desired amount of potatoes and top with favorite toppings. This article and recipe adapted from site

Ingredients Peanut Dipping Sauce 1/4 cup peanut butter 1/4 cup sweet red chili sauce 1 tablespoon low sodium gluten free tamari 2 tablespoons lime juice or brown rice vinegar Water to thin out sauce 2 teaspoons sriracha Spring Rolls 4 brown rice paper wrappers 1/2 cup carrots   julienned 1/2 cup cucumbers   julienned 1 avocado  sliced 1/4 cup mint leaves 1/4 cup cilantro Instructions Peanut Dipping Sauce: Mix all ingredients together until smooth. Spring Rolls: Heat 2 cups of water on stove or in microwave until hot to the touch (approx. 3 1/2 min.). After water is heated, put the water in a container that is large enough to hold the brown rice paper wraps. Dip one of the wraps in the water, turning until it is pliable. Put the wrap flat on a plate and fill with carrot, cucumber, avocado, mint and cilantro. Roll like you would a burrito, folding two of the sides in, then the other two. For photos on how to roll see my Tofu Spring Rolls with Peanut Dipping Sauce....

Ingredients 3/4 cup water 1/4 cup applesauce or yogurt, such as almondmilk yogurt 1/4 cup vegetable or melted coconut oil 2 tsp pure vanilla extract 1 tsp white or cider vinegar 1 cup spelt, white, or bob’s gf flour 1/4 cup unsweetened cocoa powder 2 tbsp Dutch cocoa powder or additional unsweetened 3/4 cup sugar, unrefined if desired 1/2 cup mini chocolate chips, optional 1/2 tsp + 1/8 tsp salt 1/2 tsp baking soda Instructions *For the additional 2 tbsp cocoa, you can use either Dutch or regular. I highly recommend Dutch for heightened chocolate flavor. To find Dutch cocoa, just look for the word “alkali” in the ingredients. Be sure to use regular unsweetened (not Dutch) for the initial 1/4 cup. To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until ev...

Ingredients 1/2 cup (100 g) tahini 5 tbsp (95 g) maple syrup or honey (if the cookies being vegan isn't a concern) 1/2 tsp vanilla paste 1/4 tsp baking soda pinch of salt 1 cup + 1 tbsp (100 g) almond flour 3 tbsp white sesame seeds 2 tbsp black sesame seeds Instructions In a bowl, mix together all the tahini cookies ingredients except the sesame seeds. Mix together the white and black sesame seeds in a small bowl. Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about ¾ cm (1/3 inch) thick. Repeat with the rest of the cookie dough and refrigerate for about 15 minutes. While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF). Bake the cookies at 180 ºC (355 ºF) for about 8 minutes or until slightly spread out and light golden brown on top. Immediately out of the oven, the cookies w...

Ingredients 1/2 cup macaroni 2 tbsp vegan cream cheese 1 tbsp water 2 tsp nutritional yeast 1 dash salt 1 dash turmeric Instructions Boil your choice of macaroni according to package directions. Mix vegan cream cheese, water, nutritional yeast, turmeric, and salt in a small mixing bowl Drain the macaroni, mix the hot macaroni with the sauce, and serve. This article and recipe adapted from site

Ingredients 2 Cups Gluten-Free All-Purpose Flour 1 Tsp Baking Powder 1/3 to 1/2 Granulated Erythritol (or preferred granulated sweetner)* 1 Tsp Pure Madagascar Bourbon Vanilla Extract 1/2 Cup Unsweetened Applesauce 6 TB Unsweetened Non-Dairy Milk Instructions Preheat the oven to 375°F. Mix together the dry flour, baking powder, and sweetener in a large bowl. Add in the vanilla, applesauce, and non-dairy milk. Mix together to form and smooth batter and fold in any add-ins you decide to use, at this point. Grease a 24-count mini muffin tin and scoop 1 tablespoon of batter into each cup. Bake for 10-12 minutes, until a toothpick comes out clean. Transfer the mini muffins to a wire rack to cool completely. Store at room temperature in an airtight container for about 5-7 days or freeze. This article and recipe adapted from site

INGREDIENTS Peanut Butter Banana Overnight Oats ½ ripe banana ½ cup gluten free rolled oats 1 teaspoon chia seeds 2 tablespoons unsalted, natural creamy peanut butter 3 tablespoons coconut cream or non-dairy vanilla yogurt* 1 teaspoon pure vanilla extract 1–3 teaspoons pure maple syrup ½ cup unsweetened non-dairy milk Toppings chopped peanuts ¼ cup sliced banana peanut butter drizzle INSTRUCTIONS If making two medium servings, set aside two resealable jars. Here are the resealable glass jars that I use. If making one large serving, set aside one large jar. Add banana to jars. Mash bananas. Add all the remaining ingredients into the jars, leaving enough room to stir. Stir until well mixed. Seal jars. Store overnight in the refrigerator. Optionally, top with peanuts, banana slices, and peanut butter drizzle. Enjoy cold the next morning, or heat in the microwave in 20-second increments until warm. Storing instructions below. This article and recipe adapted from site

Ingredients 3/4 cup almond milk (or milk of choice) 1 tbsp vinegar (or lemon juice) 1 cup gluten-free flour (like Bob’s Red Mill All Purpose 1-to-1) 3/4 tsp baking soda 1/2 tsp salt 2 tbsp coconut oil, melted 2 tbsp maple syrup 1/2 tsp vanilla 1 ripe banana, mashed Instructions To prepare, in a small bowl combine your milk and vinegar and set aside so they can rest and sour creating “buttermilk,” for a few minutes.  While you’re waiting, in a small mixing bowl combine your dry ingredients (flour, baking soda, salt) and stir together.  In a large mixing bowl, combine your coconut oil, maple syrup, vanilla and mashed banana and whisk together. Add in your dry ingredients and stir together. Finally, add your “buttermilk” and whisk it into the batter. At this point you should have a little thick, creamy pancake batter. If your batter is too thick at this time you can add a few more tbsp’s of milk, till it’s your desired texture.  Heat your pan to a medium heat and spray with ...

Ingredients 1 16 oz pasta For the pesto cream sauce: 2 cups plant-based milk plain flavored (or 1 can coconut milk plus 1/2 cup water). 3 tsp tapioca starch or potato or corn starch 1 tsp salt 1 tbsp nutritional yeast (optional) 1/4 cup vegan pesto Instructions Make some vegan pesto if don't have any pre-made. Boil water and cook pasta according to package directions. While the pasta is cooking, measure out all of the sauce ingredients into a medium-sized saucepan and whisk together. Once combined, turn the heat to medium and cook stirring frequently until it starts to boil. Allow to boil slowly for 1 minute, then remove from heat. Pour over rinsed and drained pasta. This article and recipe adapted from site

Many people are beginning to see the many health benefits of a vegan lifestyle for a healthy body, mind and more energy. Other people decide to become vegan because of animal rights, environmental issues or because meat and dairy products are simply too expensive. However, they all have one thing in common: every vegan needs tasty vegan food and recipes. After all, it is the right of every person to enjoy good food, right? Where can they find tasty, and possibly easy and quick, vegan recipes to satisfy their hunger and taste? Because veganism is becoming increasingly popular nowadays, many people on the vegan diet urgently need quick and easy vegan recipes to meet their busy lifestyles. Fortunately, an abundance of vegan recipe ideas and information has emerged in recent decades to meet the needs of this ever-growing vegan lifestyle. Below are some quick and easy vegan recipe ideas for your breakfast, lunch, and dinner. This 10 Easy Vegan Recipes Quick and healthy-gluten free 1. Creamy...

Ingredients 1 1/4 cups mashed banana | 2 large or 3 small bananas 1 cup non-dairy milk 1/3 cup canola oil 1 cup granulated sugar 2 teaspoons apple cider vinegar 1 tablespoon vanilla 2 1/4 cups all purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup chopped walnuts or chocolate chips plus more for sprinkling on top Instructions Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.  Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana.  Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined.  To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners...

Ingredients 1/4 cup nutritional yeast 2 tablespoons olive oil 2 tablespoons soy sauce 1 teaspoon garlic powder 2 blocks (350g each) extra-firm tofu, drained For Instruction please visit :  https://itdoesnttastelikechicken.com/

Ingredients FILLING 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible) 1 lemon, juiced (1 lemon yields ~ 2 Tbsp or 30 ml) 2/3 cup coconut sugar (or sub organic cane sugar) 1 1/2 tsp ground cinnamon 3 Tbsp arrowroot starch or cornstarch (for thickening) 1/4 cup fresh apple juice (or water) 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh) 1 pinch nutmeg (optional) TOPPING 1 cup gluten-free rolled oats 1/2 cup almond meal 1/2 cup unbleached all-purpose flour* 1/2 cup coconut sugar (or sub organic cane sugar) 1/2 cup muscovado sugar (or sub organic brown sugar) 1/2 cup pecans (roughly chopped) 1/4 tsp sea salt 1 tsp ground cinnamon 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2) For Instruction please visit :  https://minimalistbaker.com/

Ingredients 1 large head cauliflower (about 5 cups) 1 cup water 3/4 cup all purpose flour (see notes for substitutions) 1 tablespoon garlic powder 1 tablespoon onion powder 1/4 teaspoon salt 1 cup Frank's Red Hot Sauce 1 tablespoon vegan butter, melted Instructions Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or a silicone mat.  Wash and cut cauliflower into bite sized pieces. In a large bowl, add water, flour, garlic and onion powder, and salt. Whisk until well combined. Add the cauliflower to the batter in the bowl, and toss to combine. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the bowl. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake. Bake for 15 minutes. Flip them over and bake for 10 more minutes, until golden brown.  While the cauliflower are baking, prepare the hot sauce/butter mixture. Melt...