#veganfoodspot
veganfoodspot

cause we all need pizza sometimes πŸ•β€

veganfoodspot

raw vegan peanut butter brownies. pure bliss. happy saturday folks πŸ’βš‘οΈ

veganfoodspot

When mum goes shopping πŸ‘ŠπŸΌ I think food is going to be keeping me living at home for a while hahah πŸ˜‚πŸ˜‚

veganfoodspot

I woke up to over 2k of you beautiful people following me! It's crazy how Instagram can connect people with one another, and I feel so blessed to have you guys following me, but mainly I love the fact that you all appreciate my photos! ❀

veganfoodspot

When your friends don't judge you for standing on chairs in restaurants to take food photos #itslove πŸ˜‚πŸ“Έ today's beautiful breakfast spread at @mrwayanubud πŸŒΈβœ¨πŸ‰ @wapadiume x @theasia.collective

veganfoodspot

Almond and raspberry naked cake by @viimeistamuruamyoten 🍰 Recipe. For the cake: 1 1/4 cups of sunflower seed oil. 1 1/4 cups of brown/coconut sugar. 2/3 cups of apple sauce. 150g almond flour. 1 1/4 cups of crushed (vegan) gingerbreads. 1 2/3 cups of wheat/gluten free flour mix. 3 tsp baking powder. 3 tsp cardamom. Mix all the ingredients and bake in oiled cake sheet in 175 degrees celsius for 45min - 1hour. Cut the bases in three or two. For the layers between: whip soy cream or coconut cream and mix with some lemon juice and vanilla. And spread raspberry chia jam. For the jam: measure 400g of raspberries in a pan and boil for a few minutes with 4 tablespoons of coconut sugar. The mix 4 tablespoons of chia seeds and let it cool. Spread cream and jam between the layers.

veganfoodspot

And posting an old recipe, Red Bean Soup, garnish with Olive oil and Dill, great entrΓ©e before dinner. Leave a πŸ’› heart to be tagged on the recipe once it's post.

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veganfoodspot

We've just became obsessed with these Coconut Brownies. 🍫 #Sucessful#Experiment πŸ™ŒπŸΌβœ¨πŸ† . Leave a πŸ’˜ heart to be tagged on the recipe #vegan #Veganmetolife #chocolate

veganfoodspot

AΓ‡AΓ­ Coconut bowl #tb from @anacaiaffair with @veggiekins πŸ˜›πŸ’•βœ¨ I miss making my own aΓ§aΓ­ smoothie bowls but recently I couldn't because my blender melted 😭 It was placed too near to a fire and now its deformed ☹️ so I need a new blender does anyone have any recommendations of blender that is cheaper than a vitamix but of good quality? πŸ˜ͺπŸ’Έ

veganfoodspot

This hot weather makes us crave Smoothie bowls. This one is a winner πŸ˜‹πŸ˜‹πŸ˜‹ #Repost @the_smallseed_ ・・・ Bringing Tropical vibes to you all with these Mango and pineapple Smoothie bowlsπŸŒ΄β˜€οΈ topped with passion fruit, strawbs, shredded coconut, kiwi slices and bloobs😜and on that happy note...its almost the weekend folks!!πŸ™Œ : Many Thanks to @befitfoods for the feature earlierπŸ™ : Recipe πŸ‘‡ 2 frozen mango cheeks Aprox 1 C Frozen pineapple 1 frozen Banana Throw above ingredients into blender and add a dash of coconut milk to get it going.. blend till smooth and creamy, place in bowls and add fruity toppings, nuts seeds, granola.. whatever you fancy!! Enjoy😘 : #smoothiebowl #smoothies #mango #fruits #beautifulcuisines #healthychoices #healthyrecipes #plantbased #onmytable #nutritious #vegan #vegancommunity #veganfoodspot #wholefoods #rawvegan #eattherainbow #eatrealfood #foodstyling #flatlay #foodandwine #foodgawker #foodvsco #foods4thought #foodforthesoul #f52grams #feedfeed @thefeedfeed #yuminthetumrepost @yuminthetum #dairyfree

veganfoodspot

We are ready for the weekend!! πŸ™ŒπŸΌ . . . . #dogsofinstaworld #topdogphoto #animalsco #dogsandpals #dogsofig #fluffypack #dogstagram #poodlegram #instapoodle #poodlelover #poodlelove #pudel #poodlesofinstagram #poodle_playoffs #ΠΏΡƒΠ΄Π΅Π»ΡŒ #собака #nycdogs #dogsofnyc #poodle #weeklyfluff #bestwoof #houndsbazaar #freitagfluff #vscodogs #dogsofficialdog

veganfoodspot

Hello everyone, I hope you are fine. I made this Veggie Curry for dinner two days ago and it was delicious. πŸ˜πŸ˜‹ The recipe is basically the same as the eggplant chickpea curry I made a while ago. You can find the recipe on my blog (direct link in bio). Instead of chickpeas and eggplant I used beans, mushrooms, peppers and carrots this time and added some parsley and sunflower seeds for decoration. Everything else was the same. Let me know if you try out my recipe. Much love, Ela πŸ’š . Hallo ihr Lieben, ich hoffe euch gehts gut. Ich habe vorgestern dieses GemΓΌse Curry zum Abendessen gemacht und es war sehr lecker. πŸ˜πŸ˜‹ Das Rezept ist angelehnt an mein Auberginen Kichererbsen Curry, welches ich vor Kurzem gemacht habe. Den Link zum englischen Rezept findet ihr in meiner Bio, einfach auf meinem Blog dann auf DEUTSCH klicken, dann habt ihr das Rezept auf Deutsch. Anstelle von Kichererbsen und Auberginen habe ich diesmal Champignons, Paprika und Karotten dazugegeben und das Curry mit Sonnenblumenkernen und Petersilie dekoriert. Gibt mir Bescheid wenn ihr mein Rezept nachkocht. Alles Liebe, Ela πŸ’š . . . . . . . . . #bestofvegan #Foods4Thought #LetsCookVegan #buzzfeast #gloobyfood #beautifulcuisines #veganfoodspot #veganfoodshare #f52grams #huffposttaste #befitfoods #feedfeed @thefeedfeed #vegancommunity #heresmyfood #yuminthetumREPOST #foodandwine #lovefood

veganfoodspot

This was yesterday's lunch chocolate @mamapatscha spelt semolina with all them berries πŸŒπŸ˜‹ Almost all my classes got cancelled today so I only have to go there for one lesson πŸ™Œ But I have to give another presentation of my seminar paper in front of the 10th and 11th grade students - I hope everything will work πŸ˜… I wish you all a nice start into the fridayπŸ’•

veganfoodspot

Hot Sunny days call for a large Nourish bowl to share,Similar to one I made a few months ago but this time with a few added extras that I had lurking in the fridgeπŸ™Œ full of buckwheat noodles, baked pumpkin, Beetroot, corn,toms,spring onions,zoodles, spiralized carrrot,sugar snaps, spinach leaves,chili and fresh herbs from the garden with a lemon pepper Tahini dressing!!πŸ‘ŒπŸŒ±πŸ’š soooooo good😜 : Having had an extremely busy week, I'm opening my arms wide for the weekend ahead!!! Wishing you all a beautiful one!! Love Chloe xxxx : #nourish #noodles #beautifulcuisines #foods4thought #heresmyfood #todayfood #dairyfree #glutenfree #eattherainbow #eatrealfood #foodstyling #foodandwine #foodgawker #foodvsco #foodisfuel #gloobyfood #flatlay #healthyrecipes #healthychoice #thekitchn #letscookvegan #onmytable #plantbased #vegan #veganfoodspot #veganrecipes #yuminthetumrepost @yuminthetum #f52grams #feedfeed @thefeedfeed #wholefoods

veganfoodspot

Peanut butter & jelly cups by @thehealthyhazelnut 🍫 Recipe: Melt up chocolate of your choice with a dash of coconut oil. Pour in bottom of lined cupcake pan with liner. Place in freezer for 10 min remove, add peanut butter, then jam. Now top with more melted chocolate. For jam: 1 cup blackberries. 1/2 cup blueberries. 1 tbsp maple syrup. Juice of 1 lemon  1 tsp vanilla. Mix above ingredients in pot on med heat bring to boil. Reduce heat to simmer for 10 min stirring often.

veganfoodspot

Good morning! πŸ™‹πŸ»Weekend is almost here and I want to share with you a recipe I'm very proud of. Chocolate mousse was one of my favorite desserts when I was a kid and after attending the pastry school and learning how to make it, the challenge was (and still is) to make a new delicious raw & healthy mousse with a similar consistency. It's not so simple, I always miss something. This recipe is pretty good though 😍 I used it to make a CHOCOLATE MOUSSE TART and everyone loved it (even me!) Hope you like it! ❀🍫 RECIPE for 2 individual TARTS (4" each) INGREDIENTS FOR THE BASE: 1/2 cup raw almonds 1 Tbsp raw cashews 3 dates, pitted and chopped 1 Tbsp cacao nibs 1 Tbsp cacao powder 1 tsp coconut oil, melted Pinch of salt INGREDIENTS FOR THE FILLING: 1/2 cup cashews, soaked for 6h 1/2 cup almond mylk 1/4 cup cacao powder 4 barhi dates 1/2 tsp vanilla extract 1 Tbsp coconut sugar 1 1/2 Tbsp coconut oil, melted Pinch of salt METHOD: 1.In a food processor, process the nuts and dates until broken down (I used barhi dates for this recipe) 2.Add the rest of the crust ingredients and process a few times until combined. 3.Line two 4 inches tart pans with plastic wrap and press until you get an even layer. 4.Place into the freezer for 30 min until firm while preparing the filling. 5.Rinse and drain the cashews and blend them with all the ingredients (except coconut oil) until nice and smooth. 6.Then stream the melted coconut oil into the mixture until incorporated. 7.Pour the filling over the crust and freeze. 8.Remove tarts from freezer approx. 1h before serving. 9.Decorate with raspberries. *In all my recipes I use homemade almond mylk

veganfoodspot

Good afternoon insta-friends! 🌞😊 Chocolate Oatmeal with banana slices, strawberries, chocolate chips, and dark chocolate covered chia seeds. The hubbs loved this one, so I'll probably have to make it again.πŸ˜„ Hope you all have a beautiful day! . . . #hclf #carbup #nourish #feedfeed #chiaseeds #porridge #heresmyfood #veganbreakfast #befitfoods

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