vegan gluten free
This Is The MOST DELICIOUS I’ve Ever Eaten! No Gluten, No Eggs! Everyone Can Make This Vegan Recipe
This Is The MOST DELICIOUS I’ve Ever Eaten! No Gluten, No Eggs! Everyone Can Make This Vegan Recipe
These are the most delicious vegan crepes, I’ve ever eaten. Everybody can make this vegan recipe at home. Totally plant based flat pancakes perfect for vegan breakfast, brunch or vegan dinner. If you looking for dinner ideas try this easy vegan recipe with spinach. You need just few ingredients: spinach, cashew nuts, cheese, oat milk (gluten free ) and chickpea flour to make this healthy recipe.
These vegan crepes are high protein, gluten free and insanely delicious!
Easy vegan oven recipes like these pancakes are great for meatless dinner or just meatless Monday if you have enough of eating meat over and over.
Crepes can be vegan and still very easy to make. Secret of a good crepe is a batter consistency and delicious filling.
Full Recipe:
https://buymeacoffee.com/veganhealthycomfort/e/522405
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And remember cooking is an art. Recipes are only signs on your own cooking path! U can modify and play with them as u like!
Enjoy and happy cooking!
Lemon Chia Pudding! 🍋🫐 My Latest Healthy Vegan Breakfast Recipe OBSESSION
Lemon Chia Pudding! 🍋🫐 My Latest Healthy Vegan Breakfast Recipe OBSESSION
This chia pudding is one of my fave summer vegan recipes that I eat for breakfast almost every week. It’s the perfect time of year right now to try out this lemon blueberry chia pudding and add it to your weekly meal prep.
LEMON BLUEBERRY CHIA PUDDING
Zest of a 1 small lemon & 1 small lime
Juice of 1 small lemon & 1 small lime
1 can full fat coconut milk, about 1½ cups
¼ cup water
3 tbsp maple syrup
¼ tsp salt
¼ tsp turmeric
5 to 6 tbsp chia seeds
Combine all ingredients minus chia seeds in blender and blend until smooth. Add chia seeds and pulse a few times until incorporated. Pour into sealable container and refrigerate overnight until set and firmed up.
Want more breakfast ideas? Check out these videos:
Protein Pancakes: https://youtu.be/Zh1fGRu5QPM
Tofu Scramble: https://youtube.com/shorts/CHt6llk-YXc?feature=share
Overnight Oats: https://youtu.be/bCCwjZmuDKo
Oatmeal: https://youtu.be/qHtEkPgGR7E
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3 Salad Recipes Everyone Should Know! (Plant-Based Diet & Gluten-Free)
3 Salad Recipes Everyone Should Know! (Plant-Based Diet & Gluten-Free)
We’re going over 3 delicious salad recipes for summer that you need to make! Great if you follow a plant-based diet, are gluten-free or are just looking to add more delicious veggie-packed salads in your diet.
Looking for more healthy summer salad inspo? Watch this playlist next! https://www.youtube.com/playlist?list=PLf7woCLAh2s-9o_b9ZCfcAOv8U_7LCBRX
*Lemony Beet & Onion Salad*
3 medium beets, scrubbed, greens removed
4 small carrots
½ red or white onion, thinly sliced
3 tbsp apple cider vinegar
2 tbsp lemon juice
Zest of 1 lemon, about 1 tsp
1 tsp dried rosemary, or 1 tbsp fresh
2½ tbsp neutral oil, divided
½ tsp sea salt
Black pepper to taste
1. Preheat oven to 425F. Wrap each beet individually in aluminum foil, rap all the carrots in a single large sheet of foil and place on a baking sheet. Roast for 30 to 60 minutes (time will vary depending on size of beets) until a knife inserted into the beet goes through smoothly.
2. Remove the foil and let beets and carrots rest until cool enough to handle. Using a paper towel, or just your hands, rub the beets until the skin comes off (it should slide off easily)
3. Cut the beets into thin coins, slices or juliennes, and place in a large bowl.
4. Meanwhile, heat 1½ tbsp of oil in a small frying pan over medium heat. Add the rosemary and cook for about 3 minutes until it becomes fragrant.
5. Pour the warm oil over the beets through a sieve to catch the rosemary. Add the onion, apple cider vinegar, lemon juice & zest, salt and pepper (plus additional 1 tbsp of oil if desired) and toss to combine. Transfer to a serving bowl.
6. Refrigerate for a few hours or up to overnight (which is best!)
*Curried Chickpea Salad*
2½ to 3 cups canned chickpeas, drained and rinsed
½ large white or yellow onion, finely diced
1 large crisp apple, diced
1 celery stalk, finely diced
1 medium carrot, grated
2 cloves garlic, minced
½ cup vegan mayo
1 tbsp lemon juice
1½ tbsp curry powder
1½ tbsp maple syrup
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper
1. In a small bowl whisk together the mayo, lemon juice, garlic, curry powder, maple syrup, dijon mustard, salt and pepper until combined into a thick dressing. Set aside to chill while you prepare the other ingredients.
2. To a large mixing bowl combine the chickpeas, onion, apple, celery, and carrot. Pour over the dressing and mix again to combine. Enjoy right away or serve chilled, is great in wraps and sandwiches too!
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