Garlicy fries with vegan sriracha aioli ✨I’ve shared these before and I’ll share them again because these are SO easy and delicious 🙌🏼 I’ve just arrived in Halifax and I’m so ready to soak up some time with family and friends. Are you doing anything fun this long weekend?! 🌷.
Fry deets 👉🏼: yellow potatoes cut into fry shapes + tossed with garlic powder, thyme + salt and baked at 450 F for 25 minutes. Make sriracha aioli by mixing 1 tbsp vegan mayo, 1/2 tsp sriracha + the juice of 1/2 lime ✨ ...
I like my noods THICC😏 These are the spicy and sweet water noodles from @bangstreats. They have a few great vegan options, including vegan desserts so it is definitely worth checking out! Tag someone who also loves thick noodles⬇️ How do you like your noodles❓ ...
Two margheritas, one with Type 2 sourdough, the other with gluten-free dough, both using plant-based and allergen-free Mozzarella 2.0. Always striving to make dining more inclusive. This is what pizza looks like in 2019–accept nothing less. #PlantPioneers
Huge thanks to @ola.g for this lovely photo. ...
“FAUX-LET O’ FISH” 🐠Sandwich w/ fresh made Dill Pickle Tartar Sauce #betterthanmcdonalds .
Ohhhhh Mickey-D’s: My #veganized Crispy Fish-Free Fillet is a million times better than yours. Fight me! 🥋🥊
Still eating Lent-like foods? Need a #meatlessmonday Recipe for your weekend grocery haul? Try this. I gotchu!🙌
TWO @gardein Fishless Filets fried CRISPY then hot-coated in a spice blend of @oldbay_seasoning , Roasted garlic, & lemon pepper. Covered both filets in a pot-made CHEEEZY sauce made from @daiyafoods American Chz Slices 😍😍 (the best).
I made a pan sauce bcuz I think it’s key to keeping that breading ALWAYS crisp instead of having to bake/broil to melt the cheeze. The sauce will harden once it cools off and make for a perfectly warm CHEEZY scoop as you assemble. Buttah-Grill your #veganburger Bun of choice & stack that shiz up!
The tartar sauce is made w/ crunchy “bread n butter” pickles minced in food processor w/ fresh dill springs, garlic, lemon zest, salt/ground pepper- then folded into some #veganmayo , lemon juice, a dollop of @colmansusa Mustard, and a splash of malt vinegar.... THAT BREAD N BUTTAH TARTAR SAUZZE IS BOMB. 💣I have a lot leftover so I can’t wait to try it as a #dairyfree dip for something else.... I still got some buns left 🍔😉
Ever heard of Japchae? It's a Korean dish that uses noodles made from sweet potato. Japchae literally translates to mixed veggies. 🍠
This tasty dish was made by @thrivingonplants !
@goodoldvegan 🌱 ...
Vegan Sweet Potato Quesadillas 💛 by @biancazapatka
For the Filling:
1-2 tbsp olive oil
1 sweet potato (about 9 oz), grated
1 tsp smoked paprika
½ tsp chili (optional)
½ tsp cumin (optional)
1 handful of baby spinach
1 cup black beans cooked or canned
½ cup corn cooked or canned
2-3 tbsp fresh parsley chopped
salt, pepper (to taste)
For the Quesadillas:
6 (gluten-free) tortillas* (about 7.5 inches)
1 cup vegan cheese, grated
3 tsp oil
Sweet Potato Filling:
Heat the oil in large skillet over medium heat. Add the grated sweet potato and roast for 30 seconds. Then add the spices and stir to combine.
Once the pan is sizzling, add a little bit of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook for about 6 minutes, stirring occasionally.
Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.
Stir in beans, corn, and parsley and cook for 1 minute longer, or until heated through. Season with salt and pepper to taste.
Quesadillas (see video in the text above):
Heat a non-stick pan over medium heat and brush with a little bit of oil.
Spread about 3 tbsp of the filling evenly over half of 1 tortilla, leaving a 1/2-inch border. Cover filling with grated cheese and fold over the empty side of the tortilla, pressing down carefully by using a spatula, so that it sticks a little. (You can place 2 folded tortillas at a time in the pan).
Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.
Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size).
Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.
Serve immediately, with guacamole or other dips of choice. Enjoy! ...
Roasted radish sandwich with sauerkraut and garlic vegenaise 😱😍 ...