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Mini Uncooked Vegan Lemon and Blueberry Cheesecakes 💗 by healthyfrenchwife

Makes 6

Base:
1 cup of almonds
1/2 cup of pitted dates
2 tbsp of coconut oil

Cheesecake:
1 cup of soaked cashews (in a single day)
1 lemon juiced
Four tbsp of coconut oil
Three tbsp of maple syrup

1 cup of frozen or contemporary blueberries

1. To make the bottom, combine the almonds then add the dates in a meals processor till it varieties a nice crumb then add the coconut oil and mix.
2. Press the combination down in silicon muffing moulds utilizing a glass or your fingers. Retailer within the freezer whilst you make the subsequent step.
3. For the cheesecake layer: soak your cashews – ideally in a single day or for a number of hours in scorching/boiling water.
4. Mix in a meals processor with the juice of 1 lemon, maple syrup and melted coconut oil. Mix till easy.
5. Get your base out of the freezer. Add a number of contemporary or frozen blueberries on high of the bases then spoon the cheesecake combination.
6. High with extra blueberries and freeze for 2-Three hours to set. Take out of the freezer for one hour earlier than serving and retailer them within the fridge.

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🍄 Mushroom & Kale Stroganoff by legallyplantbased!

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Get pleasure from this summery Corn, Tomato & Avocado Salad! ☀️ This stunning bowl was created by Aleyda from thedishonhealthy!

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🥔 Creamy, tacky pasta with a sauce made principally from potatoes 😍 by thezestylime

For the sauce i blended boiled potatoes, sautéed garlic and onions, oat milk, vegan cream cheese, dietary yeast, a couple of herb, spice blends, sea salt & pepper 😋

Threw in some natural kalettes and topped it with a spoonful of rose harissa pesto [gifted]. The pasta is gf shells. 🐚⠀

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Mango Sticky Rice by thefoodietakesflight ❤️

Right here’s what you’ll want:

1 can 400ml coconut cream/milk (divided into 1 cup for the rice and 1/2 cup for the sauce)
2 massive ripe mangoes
Observe: some coconut cream manufacturers are watery, so these can work rather than coconut milk too.

Glutinous Coconut Rice
1 cup raw glutinous rice
1 cup coconut milk
1/four cup sugar
1/2 tsp salt

Sauce
1/2 cup coconut milk
three tbsp sugar
1 tsp cornstarch + 2 tsp water, diluted right into a slurry. [Recipe as posted on thefoodietakesflight.com, courtesy of thefoodietakesflight]

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🌱 Taco Tortilla Bowls by thefoodietakesflight

6 items tortilla wraps
Oil
1 oven protected medium sized bowl
1 oven protected small sized bowl
1. Warmth oven to 350F.
2. Brush the medium-sized bowl with some oil. Place the tortilla wrap. Push down with the small bowl till the tortilla reaches the bases of the bowl and creates creases on the aspect and varieties a bowl.
3. Place within the oven for five minutes till sides of the tortilla is barely golden brown. Let cool for a couple of minutes and slowly take away the tortilla from the bowl. Repeat for the opposite tortillas.

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Chickpea Spinach Stuffed Candy Potatoes 🌱 by lastingredient

Recipe: Serves 4
Four medium candy potatoes
1-15 ounce can chickpeas
1 tablespoon olive oil
1 teaspoon kosher salt
half teaspoon black pepper plus extra for serving
half teaspoon cumin
1 cup child spinach, roughly chopped
2 tablespoons tahini
Flaky sea salt for serving
Crushed pink pepper flakes for serving

INSTRUCTIONS
Preheat the oven to 375 levels F. Prick the candy potatoes with a fork and roast for 45-55 minutes till they’re simply tender. Let the candy potatoes cool for 5-10 minutes earlier than halving them lengthwise and fluffing their flesh with a fork.
Whereas the candy potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Take away any free outer skins. In a small bowl, toss the chickpeas with half tablespoon olive oil, half teaspoon kosher salt, 1/Four teaspoon black pepper and cumin. Unfold them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes till crisp and browned, gently shaking the pan about midway by way of cooking.
Whereas the candy potatoes and chickpeas are roasting, warmth the remaining olive oil in a big skillet over medium excessive warmth. Sauté the spinach till the leaves begin to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and proceed cooking till aromatic, about 1 minute.
Prime every of the candy potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and pink pepper flakes earlier than serving.

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