#PlantBasedDelights

[jimmaybones]

An ideal mix of creamy sweetness and crunchy pecans makes up this vegan sweet potato casserole. You can serve this tasty side dish to your family and friends at any event, but it's especially nice during the holidays.

Ingredients: 4 medium sweet potatoes, peeled and diced. 1/4 cup maple syrup. 1/4 cup coconut milk. 2 tablespoons vegan butter. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped pecans. 1/4 cup brown sugar. 2 tablespoons flour. 1 tablespoon vegan butter, melted.

Instructions: Before you start cooking, heat the oven to 375F 190C. For about 10 to 15 minutes, boil sweet potatoes in a pot of water until they are soft. Take the sweet potatoes out of the water and put them in a bowl. The sweet potatoes should have vanilla extract, cinnamon, nutmeg, salt, coconut milk, and maple syrup added to them. Blend or mash until smooth and well mixed. For the topping, put chopped pecans, brown sugar, flour, and melted vegan butter in a different bowl and mix them together. Put the sweet potato mix into a casserole dish and make sure it's spread out evenly. Put the pecan topping on top of the sweet potato mix. For 25 to 30 minutes, or until the topping is golden brown and the casserole is hot all the way through, bake in an oven that has already been heated up. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes

Tara E

[bryanwashere]

A creamy and flavorful vegan twist to the classic Methi Matar Malai curry, made with coconut milk and cashew paste for a rich texture and delightful taste.

Ingredients: 1 cup frozen green peas. 1 bunch fresh fenugreek leaves methi, chopped. 1 onion, finely chopped. 2 tomatoes, pureed. 1/2 cup cashews, soaked and blended into a smooth paste. 1 tablespoon coconut oil. 1 teaspoon cumin seeds. 1 teaspoon ginger-garlic paste. 1 teaspoon garam masala. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 1 cup coconut milk. 2 tablespoons nutritional yeast optional, for cheesy flavor. Fresh coriander leaves for garnish.

Instructions: Put cumin seeds in a pan with hot coconut oil. Allow them to sputter. Put in the chopped onions and cook until they turn golden brown. Add the garlic and ginger paste and cook for one more minute. Put in salt, turmeric powder, red chili powder, and tomato puree. Cook until the oil comes off. Put in chopped fenugreek leaves and frozen green peas. Mix well. Add the coconut milk and cashew paste. Use a stir to mix. Put in the nutritional yeast and garam masala, if you're using it. Let it cook on low heat for 10 to 15 minutes, or until the peas are soft and the sauce gets thick. Add fresh coriander leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Clavier Infini

[phomarciam]

A creamy and flavorful vegan twist to the classic Methi Matar Malai curry, made with coconut milk and cashew paste for a rich texture and delightful taste.

Ingredients: 1 cup frozen green peas. 1 bunch fresh fenugreek leaves methi, chopped. 1 onion, finely chopped. 2 tomatoes, pureed. 1/2 cup cashews, soaked and blended into a smooth paste. 1 tablespoon coconut oil. 1 teaspoon cumin seeds. 1 teaspoon ginger-garlic paste. 1 teaspoon garam masala. 1/2 teaspoon turmeric powder. 1/2 teaspoon red chili powder. Salt to taste. 1 cup coconut milk. 2 tablespoons nutritional yeast optional, for cheesy flavor. Fresh coriander leaves for garnish.

Instructions: Put cumin seeds in a pan with hot coconut oil. Allow them to sputter. Put in the chopped onions and cook until they turn golden brown. Add the garlic and ginger paste and cook for one more minute. Put in salt, turmeric powder, red chili powder, and tomato puree. Cook until the oil comes off. Put in chopped fenugreek leaves and frozen green peas. Mix well. Add the coconut milk and cashew paste. Use a stir to mix. Put in the nutritional yeast and garam masala, if you're using it. Let it cook on low heat for 10 to 15 minutes, or until the peas are soft and the sauce gets thick. Add fresh coriander leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Clavier Infini

[linkermccarty]

Creamy and delicious banana chia pudding that's vegan-friendly and perfect for a healthy breakfast or snack.

Ingredients: 2 ripe bananas. 1/4 cup chia seeds. 1 cup almond milk. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. Fresh fruits optional, for topping.

Instructions: In a blender, combine bananas, almond milk, maple syrup, and vanilla extract until smooth. Transfer the mixture to a bowl and stir in chia seeds. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to thicken. Once thickened, stir the pudding to ensure an even consistency. Divide the pudding into small jars and top with fresh fruits if desired. Serve chilled with a baby spoon.

Prep Time: 10 minutes

Cook Time: 0 minutes

mar thoma liberal catholic church

[desitreatfood]

View this post on Instagram

A post shared by Desi Treat (@desitreat.in)

Quick, Tasty & Ready in Just 3 Minutes ⚡

✨ From Mild Mondays to Sizzling sunday, we’ve got your cravings covered:

No more meal planning stress – just heat, eat, and repeat!

[cuddlesong-nsfw]

This Curried Tofu Fried Rice is a tasty and gluten-free take on regular fried rice. It's full of colorful vegetables, marinated tofu, and fragrant spices. For people who are sensitive to gluten, this is a great quick and easy meal.

Ingredients: 2 cups cooked rice preferably cold and day-old. 8 oz firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon olive oil. 1/2 cup frozen peas and carrots. 1/2 cup corn kernels fresh or frozen. 1/2 cup diced bell peppers assorted colors. 1/2 cup diced onions. 2 cloves garlic, minced. 1 tablespoon curry powder. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 2 green onions, thinly sliced for garnish.

Instructions: Putting the tofu between two sheets of paper towels and putting something heavy on top of it for 15 to 20 minutes will press the water out of it. Next, cut the tofu into cubes that are easy to eat. To make a sauce for the tofu, mix the curry powder, turmeric, and gluten-free soy sauce in a small bowl. The tofu cubes should be soaked in the sauce for at least 15 minutes. In a big pan or wok, heat the olive oil over medium-high heat. Make sure the tofu is golden brown on all sides after you add it to the pan. Take the tofu out of the pan and set it aside. Put the minced garlic and diced onions in the same pan. Cook the onions until they become clear. Put the corn, frozen peas and carrots, and bell peppers in the pan. Stir-fry the vegetables for three to four minutes, or until they start to get soft. Break up the cooked rice with a spatula as you add it to the pan. Stir often for another 3 to 4 minutes of cooking. Add the cooked tofu back to the pan and mix it well with the vegetables and rice. Add salt and pepper to the fried rice to suit your taste. If you need to, change the seasoning. Add green onions that have been thinly sliced on top and serve hot. Have fun with your tasty gluten-free curried tofu fried rice!

Prep Time: 15 minutes

Cook Time: 20 minutes

Giannas limitless beauty

[tomsflavorfusion]

🌈 Eat the Rainbow, Feel Amazing! 🥕🌿

If you’re looking for a meal that’s as beautiful as it is delicious, this Roasted Rainbow Carrot & Farro Bowl is for you! 💛 With the rich, nutty texture of farro, the natural sweetness of heirloom carrots, and a zesty herb-lemon dressing, this dish is a true celebration of spring. 🌼🍽️

🌱 Want to recreate this dish at home? Get the full recipe here: https://tomtuesdaydinner.com/best-spring-dinner-recipes-heirloom-vegetables/

🌿 What’s your favorite way to enjoy heirloom veggies? Let’s chat in the comments! ⬇️

#EatTheRainbow #FarmFresh #HealthyEats #SpringFoodie #PlantBasedDelights

[slavecaps]

Butter tarts are a classic Canadian treat that you can enjoy with a vegan twist! These butter tarts have a flaky crust and a rich, gooey vegan filling that is sweetened with brown sugar and maple syrup.

Ingredients: 1 cup all-purpose flour. 1/2 cup vegan butter, chilled and cubed. 1/4 cup cold water. 1 cup brown sugar. 1/4 cup maple syrup. 1/4 cup coconut cream. 1 tablespoon cornstarch. 1 teaspoon vanilla extract. 1/2 cup raisins or chopped nuts optional.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse flour and vegan butter until it resembles coarse crumbs. Add cold water gradually, pulsing until dough forms. Divide dough into 12 portions and press each into greased muffin tins, forming tart shells. In a saucepan, combine brown sugar, maple syrup, coconut cream, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly until mixture thickens, about 5 minutes. Remove from heat and stir in raisins or nuts if using. Fill each tart shell with the prepared filling. Bake for 15-20 minutes or until pastry is golden brown and filling is set. Allow tarts to cool before serving.

Colton

[monthms]

These Inspiralized Caprese Tofu Summer Rolls are a delightful twist on the classic Caprese salad, featuring grilled tofu and spiralized zucchini wrapped in rice paper. Perfect for a light and refreshing summer meal!

Ingredients: 8 oz firm tofu, thinly sliced. 8 rice paper wrappers. 2 medium tomatoes, thinly sliced. 1 cup fresh basil leaves. 1 cup spiralized zucchini. 1/4 cup balsamic glaze. Salt and pepper, to taste.

Instructions: Season the tofu with salt and pepper, then sear or grill it until both sides are golden brown. Put aside. Pour some warm water into a shallow dish. To make one rice paper wrapper softer, dip it into the water for five to ten seconds. On a spotless surface, place the softened wrapper flat. Put some spiralized zucchini, tomato, basil leaves, and a few slices of grilled tofu in the middle of the wrapper. Like a burrito, fold the sides of the wrapper over the filling and tightly roll it up. Proceed with the remaining wrappers and ingredients for the filling. Present the summer rolls alongside a balsamic glaze for dunks. Savor these light and refreshing summer rolls!

Grant W

[sunlightascending]

This colorful vegan dish has the earthy taste of shaved purple asparagus, as well as the health benefits of Asian-style soba noodles and fresh vegetables. It's a satisfying and healthy meal because it has garlic, ginger, and a tasty sauce that tie everything together so well.

Ingredients: 200g soba noodles. 1 bunch purple asparagus, shaved. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup snow peas, trimmed. 2 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 teaspoon sriracha sauce optional. 2 green onions, sliced for garnish. 1 tablespoon sesame seeds, for garnish.

Instructions: Follow the directions on the package to cook soba noodles. Remove the water and set it aside. Put sesame oil in a large pan and heat it over medium-low heat. Grate some ginger and mince some garlic. Cook for one to two minutes, until the food smells good. Slice the red bell pepper, add the purple asparagus, and then cut the carrot and snow peas into thin strips. After 3 to 4 minutes, the vegetables should be soft but still crisp. Mix soy sauce, rice vinegar, maple syrup, and sriracha sauce if using in a small bowl with a whisk. Put cooked soba noodles in the pan with the vegetables. Put the sauce on top of the vegetables and noodles. Toss everything together until it's all well mixed and hot. Put the noodle mix into bowls for serving. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 10 minutes

Simon C

[towncentre01]

Birthday Party Hall in Kharar

Celebrate life's milestones with us! Whether it's a birthday, or any special occasion, our restaurant Town centre offers a Birthday Party hall in kharar delectable variety of pizzas, burgers, and global cuisines, paired with a choice of beautiful halls to make your event extraordinary.

[wayneontheroad]

vegan and gluten-free rustic onion, black olive, and thyme tart Deliciously rustic and bursting with flavor, this vegan and gluten-free onion, black olive & thyme tart is an absolute must-try.

[stalkerbeef]

images from the web of ale,18's P L A N T- B A S E D ? Looking for some plant-based inspiration? Look no further than ale,18's collection of stunning ? images from the web.

[maranodaily]

Mushroom-Braised Bean Curd Firm Tofu Recipes that are Simple and Delicious Indulge in the heavenly flavors of our Braised Bean Curd with Mushrooms Firm Tofu recipe. It's unbelievably easy and irresistibly delicious. Try it now.

[desitreatfood]

🌟 New YouTube Video Alert! 🌟

Craving something crispy and delicious? 🍴✨ Dive into our latest recipe video: Crispy Soy Paneer Pakoda! These golden, crunchy delights are made with a healthy twist, perfect for tea-time snacks or party appetizers. 💛

🌱 Why you’ll love this recipe:

Made with protein-packed soy paneer

Bursting with authentic Indian spices

Super easy to make at home!

🎥 Watch the full recipe now and bring a flavorful desi treat to your table: [Insert YouTube link]

📲 Don’t forget to like, share, and comment your thoughts! Tag your foodie friends who’d love this snack. 🍽️

[eoghankidney]

Cashew-Spinach Noodles with Creamy Spinach Sauce When healthy meets delicious, you get these creamy spinach sweet potato noodles. Don't forget to drizzle on that addictive cashew sauce.