easy Archives - Everyday Vegan Recipes

Summer Recipes On Repeat (Vegan) | JessBeautician

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COCONUT-VANILLA ICE-CREAM
2 cans full-fat coconut milk (one chilled in the fridge for 12 hours)
1/3 cup agave
Seeds from 1 vanilla bean pod (or 1 tsp vanilla paste):

Scoop off the coconut cream that will have settled on the top of the chilled can of coconut milk, and add to a bowl. Shake the non-chilled coconut milk and add to the bowl with the agave and vanilla. Whisk, then pour into an ice-cube tray and freeze for 4-6 hours. Once set, blend until a soft-serve ice-cream texture forms.

RHUBARB, STRAWBERRY & RASPBERRY CRUMBLE
4-6 sticks rhubarb, cut into 2 inches
1 heaping cup frozen strawberries & juice, defrosted
1 1/2 cup frozen raspberries & juice, defrosted
1/4 cup agave: https://amzn.to/443uSpP*

1 cup spelt flour
1/3 cup ground almonds
1/3 cup rolled oats
1/3 cup flaked almonds
1/4 cup pistachios, ground
1/4 cup coconut sugar: https://amzn.to/4v0MQ7e*
1 loose packed cup cubed vegan butter (100g)
Pinch salt

Add the rhubarb, strawberries and raspberries to a baking dish, drizzle on the agave and mix. For the crumble, combine the flour, ground almonds, rolled oats, flaked almonds, pistachios and sugar in a bowl, add in the cubes of vegan butter, and massage into the dry mix. Sprinkle it over the fruit, then place in a pre-heated oven to bake at 180 degrees celsius for 25-30 mins. Serve hot or cold, with the coconut-vanilla ice-cream.
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CHILLI & GARLIC PESTO PASTA
FOR THE PESTO:
1/4 cup pine nuts
1/4 cup nutritional yeast: https://amzn.to/4oV7Eff*
1 red chilli, deseeded
2 cloves garlic
1 small handful basil
1 small handful oregano
1 small handful parsley
Pinch salt
1 tbsp tomato puree
3 tbsp olive oil
3-4 jarred roasted red peppers

300g vine cherry tomatoes
3 shallots, sliced
Pasta
Fresh parsley

For the pesto, blend the pine nuts, nutritional yeast, chilli, garlic, herbs, and salt. Add the tomato puree, olive oil and roasted red peppers, and blend until a pesto forms. Roast the tomatoes in olive oil and salt, in an oven dish at 180 degrees for 20-25 mins. Cook your pasta and fry the shallots in olive oil until crispy, reserve some to garnish. Heat the pesto in the pan with the remaining shallots, add in a splash of pasta water then the drained pasta. Serve with reserved fried shallots and parsley.
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CREAMY SESAME & GARLIC NOODLES WITH SPICY SHAVED TOFU
FOR THE SESAME & GARLIC SAUCE
3 cloves minced garlic
1/3 cup tahini: https://amzn.to/4faR8nS*
1/4 cup soya milk: https://amzn.to/4oWXURN*
1 tbsp agave
1 tbsp sesame oil: https://amzn.to/4xTKWbt*

SPICY SHAVED TOFU
1 block firm tofu
2 tbsp chilli paste (Gochujang): https://amzn.to/3Qs6tXZ*
2 tbsp soy sauce: https://amzn.to/4gvp9kf*
2 tbsp agave
1 tbsp rice wine vinegar: https://amzn.to/4vvwuVo*
1 tbsp cornflour
Pinch salt

Spring onion, sliced into thirds
Bok choi, shredded
Sichuan Crispy Chilli Oil: https://amzn.to/4v5ieSl*
Noodles
Coriander
Lime

For the sesame sauce, combine the garlic, tahini, milk, agave and sesame oil in a bowl, set aside. For the tofu, use a peeler to peel thin strips of tofu, place them in a bowl, add in the cornflour and salt, and coat well. Make the marinade by combining the chilli paste, soy sauce, agave and rice wine vinegar in a bowl. Heat some sesame oil in a pan, then add the tofu and fry until crispy. Place the tofu back in a bowl, add the marinade to the pan and simmer. Add the tofu back to the pan with the marinade and stir in. Cook the noodles, then add them to a pan with the sesame and garlic sauce and stir. Serve with pan-fried spring onions and bok choi, crispy chilli oil, lime and coriander.

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We Tried 6 Vegan Steak Products, Here’s What We Think.

Today, we are taste-testing 6 different vegan steak products! Which one is the best? Watch to find out.

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Find our other taste tests here: https://www.youtube.com/playlist?list=PLLF4VouyKpRrcKk1ff5fg77BNZvdgCgOh

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⋇ IN THIS VIDEO ⋇
(0:00) Intro
(1:44) Gardein, Beyond Meat, Impossible Foods
(8:32) Off Beast Filet Mignon
(12:14) Nasoya Koren BBQ Steak + Jack & Annies
(17:35) Final Thoughts

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Best Raw Vegan Recipes For Beginners 🍓🌱 Easy, Healthy, & Quick GO-TO Meal Ideas You Can Eat Everyday

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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!

Disclaimer: I am not a doctor. Please always consult with your medical practitioner for your own health needs and requirements.

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Time Codes:
0:00 Intro
0:10 Best Raw Vegan Recipes for Beginners
1:30 Equipment Needed
4:00 Mono Meals
6:00 Fruit Salads
7:00 Smoothie Bowls
8:00 Nice Cream
9:00 Rainbow Wraps
13:00 Rainbow Salads
15:00 Juicing Benefits
17:00 Outro

#vegan #recipes #healthy #juicing #lifestyle #plantbased #rawvegan

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HOW TO GO VEGAN (in 5 Simple Steps).

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A beginner’s guide to going vegan, in 5 simple steps.

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Easy Vegan Rainbow Wraps + Creamy Sauce Recipe! ✨🌈🌱✨ Save This Recipe! 👈🏽

Easy Vegan Rainbow Wraps + Sauce Recipe! ✨🌈🌱✨ Save this recipe! 👈🏽 One of the best things about raw foods is that you literally get to eat the rainbow. 😋🥑🥕 Some people get bored with salads, so I like to think the next best thing are making wraps. 🥗
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I love to use large leafy greens for the base of my wrap, and for these wraps, I’m using collard greens. 🥬 It’s so important to consume more greens in your diet. Greens are loaded with essential minerals. They are life force foods. ✨
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Assemble as many colorful fruits and veggies onto your greens as you would like. I’m using shredded zucchini, cucumber, purple carrot, yellow carrot, rainbow bell peppers, cherry tomatoes, finely minced cilantro, and some perfectly ripe slices of creamy avocado. 🥑
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I made a red bell pepper garlic tahini dressing that is absolutely perfect to drizzle on top. 👌🏽 Trust me when I say this sauce on these rainbow wraps is a heavenly combination. ✨🌱✨
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Dressing:
1 red bell pepper
2-3 cloves garlic
1 lime, squeezed
1 cup raw tahini
1 tsp pink salt
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I like to make a lot of this dressing because it stores well for up to 3-5 days in your fridge in a sealed-tight jar, and I can enjoy it anytime.
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I hope this reel inspires you to start consuming just one FullyRaw meal a day. 🙏🏽
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This reel is merely a taste of the full new youtube video I just uploaded onto my channel. 👉🏽 You can check the video out on my channel at www.youtube.com/fullyrawkristina. 🎥

🍓 Get $100 OFF the V1200 Recon Vitamix blender here: https://www.jdoqocy.com/click-8479771-13851331
🥭 Vitamix SALES here: https://www.tkqlhce.com/click-8479771-13567952
🫐 Get the Vitamix Blender Ascent 3500 blender: https://www.kqzyfj.com/click-8479771-13531953

🍊 Get $55 off the J2 Nama Juicer using the code: FULLYRAW55 at checkout here: https://bit.ly/namaj2 Payment plans are available with a 15-year warranty!

🍉 How to Start a Raw Food Diet video here: https://youtu.be/tEIG2oi6d9k

🌺 Please follow my Instagram here at https://www.instagram.com/fullyrawkristina/

🍇 Join my Inner Circle community here and get access to our private bi-weekly Zoom calls: https://challenge.fullyraw.com/coaching