vegan and gluten free date squares Repost from @localplanteater You will need: 2 + 1/2 cups of medjool pitted dates chopped 3 tablespoons lemon juice 1 3/4 cup oats (gluten free to sub) 1 cup all purpose flour (gluten free baking flour to sub) 1/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup raw date sugar 3/4 cup vegan butter 1 cup water How to: 1. Preheat your oven to 350 degrees. Line an 8x8 inch pan with parchment paper. Add a bit of vegan butter to it. 2. In a pot add your cup of water, chopped dates, lemon juice and your date sugar to bring to a boil. Add your baking soda and allow it to simmer for 5 minutes while continuously stirring your mixture until the dates have fallen apart to create a creamy consistency. 3. To make your crust, in a medium sized bowl add your oats, flour, vegan butter and baking powder and stir it all together to combine. If it is easier you may use your hands here to create the crumble. 4. Add 1/2 of your crumble into the baking dish pressing it in, then add your date layer covering it with the rest of your remaining crisp. 5. Bake for 55 minutes and allow it to cool for 4 hours before serving. Store your date squares in the fridge or store them in the freezer! It’s very easy and they store in the freezer amazingly, which means you can make a few batches and have them to pull out to enjoy whenever☺️ I hope you a great weekend and are able to try out these drool worthy date squares☺️

Vegan]⁠ Obazdn, grilled asparagus + tomatoes on toast by @claudisfoodworld A deliciously vibrant dish full of nutrition⁠ .⁠ INGREDIENTS:⁣⁠ *Vegan Obazdn*⁣⁠ 2.5oz / 75 g cashews, soaked in hot water for about 30 minutes, then drained and rinsed⁣⁣⁠ 1/2 cup / 100ml water⁣⁣⁠ 5 tbsp nutritional yeast⁣⁣⁠ 1/2 tbsp miso paste⁣⁣⁠ 1 tsp turmeric⁣⁠ 1/2 tsp caraway seeds⁣⁠ 1/4 tsp chili⁣⁠ 1 tsp smoked pepper⁣⁠ Pinch of Kala namak (black salt)⁣⁠ Salt and pepper, to taste⁣⁣⁠ 2 small shallots, finely diced⁣⁣⁠ 2oz / 50g soft vegan butter⁣⁣⁠ 7oz / 200g soft tofu⁣⁣⁠ .⁣⁠ INSTRUCTIONS:⁣⁠ 1. Blend cashews with water, miso, nutritional yeast and spices until a smooth cashew cream has formed.⁣⁠ 2. Crumble the tofu into a bowl, add shallots, vegan butter and the cashew cream. Mix everything until well combined.⁣⁣⁠ .⁣⁠ Spread on toast and top with grilled asparagus and cherry tomatoes. Enjoy!⁠ .⁠ #vegantoast #veganfoodshare #veganfood #veganrecipes #veganfoodie #toast #gourmettoast #toastrecipes #avocadotoast #veganchef #veganlunch #bestofvegan #whatveganseat #veganlove #govegan #veganeats #plantbasednutrition #plantbasedrecipes #nutrition #nutritious #nutritiousanddelicious⁠

🌱🌱Bulgur with zucchini & tomatoes🌱🌱by @fit2max I had some beautiful summer squash & tomatoes to use, so this was the perfect dish. My tomatoes were staring to shrivel, (ugly and mushy for salads but worked great in this dish) . INGREDIENTS: 2 cups bulgur (cooked according to package instructions) 1 tsp tomato paste 2 tbsp tomato pesto 1 tbsp tumac salt &pepper combine all together 2 tbsp vegan butter 1 large shallot minced 4 plum tomatoes chopped 1 large zucchini , sliced 1 box butter beans, drained & rinsed 2 tbsp oregano 2 tbsp sumac lemon juice (from one lemon) fresh cilanto bunch chopped 2 tbsp Nutritional yeast 2 tsp salt water Start by heating the butter over medium-high heat, add the shallots and sauté for about a minute. add the tomatoes, zucchini , beans,oregano, sumac, salt and nutritional yeast . lower the heat to medium and cook until the tomatoes and zucchini release their juices. (Press down in some of the tomatoes 🍅 to help create the sauce) Gradually add the water and stir until the sauce starts to thicken. Add lemon juice and cilantro and stir until cilantro wilts..Salt & Pepper to taste. Top with red pepper flakes, pine nuts and cilantro #easymeals #veganrecipes #veganlunch #plantbasedmeal #eattherainbow #whatveganseat #vegeterianrecipes #veganbuddhabowls #healthyeating #dairyfreerecipes #makesmewhole #veganfoodshare #veganfoodlovers #easydinner #eattolive #wholefoodplantbased #eatyourcolors #whatsinmybowl #thenewhealthy #eatraw #eatbeautiful #globalfood #veganbowls #simplerecipes

SWEET POTATO PIZZA 🍕🍕 Repost from @fruitysophie Who wants a slice?? Sharing this single serving recipe for your next solo evening dinner plans 💃🏼 ____________________ SWEET POTATO PIZZA [serves 1] 150g sweet potato (~heaping 1/2 cup once mashed) 1/2 cup oat flour 1 tsp oregano 1/2 tsp baking powder 1 tbsp water Peel and chop the sweet potato. Cook (in the oven, microwave, or in a pot) until soft and mash into a purée. Mix all ingredients in a bowl until you are able to press the dough into a ball that holds together. Flatten the dough into a circle on a baking tray lined with parchment paper. Bake at 350 for 20 minutes. Add toppings and bake for another 10. * TOPPINGS: 1/4 cup marinara sauce/ any tomato basil sauce About 1/3 recipe of ‘cheese’ sauce below Sautéed vegetables of choice * CHEESY TOFU SAUCE [this will make much more than what you need for 1 pizza dough, i used about 1/3 of the batch per pizza!] 150g soft tofu 1/4 cup nutritional yeast flakes 1/2 tsp dried basil 1/2 tsp dried oregano 1/2 tsp dried thyme Salt & pepper Add everything to a food processor/ blender and process until creamy. #veganpizza #pizzarecipe #veganrecipes

Creamy, No-Bake Dessert By @danistrailcooking Which Has A Almond-Date Base Underneath The Filling! Here’s What You’ll Need: 💗 Base: ✨ ⁣1 1/3 almonds (shredded to almond meal)⁣ ⁣1/3 cup cacao powder⁣ ⁣1 teaspoon vanilla powder⁣ ⁣spices (cinnamon or nutmeg)⁣ ⁣a pinch of salt⁣ ⁣1/2 cup small coconut flakes⁣ ⁣for about 10 dates⁣ ⁣2 tbsp coconut oil⁣ ⁣✨Mix all ingredients in a high speed blender and press the mixture into a cake tin for the first layer.⁣ ⁣For The Filling:⁣ ⁣2 cups soaked cashew nuts⁣ ⁣1 tsp vanilla powder⁣ ⁣1/2 cup plant milk ⁣2 tbsp agave sirup⁣ ⁣1 cup fresh raspberries ⁣✨Mix the soaked nuts with the other ingredients and layer over the base. Finally, top the base with raspberries. Freeze the cake and slice when serving. Enjoy! 💕 🌟For More Amazing Vegan Treats FOLLOW @vegan_treats_blogger 💚 If You Like This Vegan Treat, SAVE it For Later 😊🌟 📸 @danistrailcooking #vegansnacks #vegansnack #nobake #nobakedessert #nobakecake #nobakecheesecake #vegancheesecake #vegantreats #vegandesserts #vegantreat #vegandessert #rawveganfood #rawveganfoodshare #rawveganrecipes #veganbaking #veganbakes #veganrecipes #veganrecipe #veganrecipeshare #raspberrycake

Kimchi Fried Rice with Crispy Tofu! 🍚 Repost from @gracefulloats Ingredients: For fried rice: 2 tbsp sesame oil 1 small white onion - diced 2 cloves garlic - minced 2 tsp fresh ginger - minced 1 cup kimchi - chopped 1 cup mixed frozen peas and carrots 3 cups leftover rice 2 tbsp kimchi juice 2 tbsp soy sauce 1 tbsp gochujang 2 eggs 2 scallions - chopped 2 tbsp sesame seeds for topping For the tofu: 1 16oz package of tofu - drained and pressed and cut into cubes 1 tsp sea salt ground pepper Instructions: For the rice: 1. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil. Set aside. 2. Heat 1 tbsp sesame oil in a large skillet over medium high heat. Once hot, add in onion and saute for 2 minutes until crisp-tender. Add in garlic and ginger and cook an addtional minute. 3. Add the kimchi and peas and carrots. Stir-fry for 4 minutes until everything is tender. 4. Stir in rice and sauce. Mix thouroughly until well combined. Shove rice to the edge of your skillet to make a well in the center. Crack your eggs into the well and scramble until cooked. Then stir into the rest of your rice. Cook for 3 minutes until everything is warmed through. 5. Serve immediately with chopped scallions and sesame seeds. For the tofu: 1. Preheat oven to 375 deg. and line a sheet tray with parchment paper. Season your tofu with salt and pepper. Heat a large skillet over medium heat. Once hot, spray with cooking spray and add in tofu cubes. Cook each side of your cubes for 1-2 minutes each until all sides are golden brown and crispy. You may have to do this in batches so you don't overcrowd your pan. Transfer browned tofu cubes to your sheet tray. Bake for 10-15 minutes until tofu is firm and crispy.

Cauliflower Alfredo!❤️recipe by @vegeta.full Where are my pasta lovers at?! Now that it’s officially September, it’s time to get the cozy pants out and sit down to a large bowl of creamy cauliflower alfredo! Who’s with me? This pasta sauce ticks all my boxes: ✅Rich and creamy ✅Loaded with flavor ✅Vegan, gluten & oil-free ✅Yup, it can be made in a blender! 🔹For the full recipe, tap the link in my bio, then tap on this exact picture. Ingredients 1️⃣1 large yellow onion, thinly sliced 2️⃣½ cup of water (divided) 3️⃣1½ teaspoons of kosher salt (divided) 4️⃣4 garlic cloves, minced 5️⃣6 cups (525 grams) of cauliflower florets (approx. 1 large head) 6️⃣6 oz. (170 grams) of soft silken tofu 7️⃣½ cup (4 oz.) of oat milk, unsweetened 8️⃣2 tablespoons of lemon juice, freshly squeezed 9️⃣1 tablespoon of white miso paste (aka mellow white miso) 🔟½ cup of nutritional yeast 1️⃣1️⃣¼ teaspoon of white pepper Makes 4 cups (950 ml.) of Cauliflower Alfredo Sauce https://www.vegetafull.org/blog/cauliflower-alfredo - - - - #feedpeopleplants #caulifloweralfredo #cauliflowerpasta #alfredosauce #alfredopasta #pastaperfect #cauliflowerrecipes #veganpasta #veganpastasauce #veganalfredo #veganalfredosauce #plantbasedpasta

Artichoke Dip special vegan with garlic bread @suncafela

vegan cheesecake made with new organic beetroot powder from @powersuperfoods ♥️💜 eewxipe by @littlekalegirl It not only gives the food brilliant colour and delicate sweet flavour it also has many beneficial nutrients. . This is one of my favourite dessert that I make during summer. So hope you enjoy it too! 💜 . Following is the recipe: Crust 2 cups of dates 1 cup of almonds 1/2 of hazelnuts 1 tablespoon of coconut oil 1 tablespoon of cacao White layer 11/2cups of overnight soaked cashews Lemon juice from 1 lemon (small) 1/2 cup coconut milk 2 tablespoons of coconut oil 5 tablespoons of maple syrup 1 teaspoon of vanilla essence Pink layer 2 cups of overnight soaked cashews 1/2 cup of Coconut milk 1 tablespoons of coconut oil 1/2 lemon juice 300 grams raspberries (best defrosted) - strained 3 tablespoons of maple syrup 1 tablespoon of beetroot powder from @powersuperfoods Method Place the almonds in food process and blend until you have small pieces then add remaining ingredients and blend until you have a smooth consistency. Press the mixture into a round form ( I used 21 cm) and place in freezer for 15 min. White layer Place all above ingredients in a food processor and blend until you get a smooth creamy texture. Pour it on top of first layer and place it in the freezer for 1 hr. Pink layer Spread raspberries on top of frozen white layer and prepare the pink mixture the same way as the white. Pour it on top of white frozen layer. Freeze for 8 hours. Take out of the fridge 15 minutes before serving! Enjoy 🎄 . . . . #powersuperfoods #healthyeating #healthylife #vegandessert #veganrecipes #rawvegan #beetroot #vegan #rawdessert #rawfood #rawfoodcheesecake #veganfoodshare

YELLOW CHANTERELLE MOREL CORN LINGUINE. I created this pasta for my monthly blog post called SIMPLY PASTA on @bestofvegan. I’m still drooling🤤I’m a major fan of mushrooms and the morels and chanterelles mixed with the corn is a game changer. CORN AND MUSHROOM PASTA (serves 4) 1 bag Linguine 2 tbsp olive oil (plus more for garnish) Pinch Chili flakes ½ onion small dice 2 cloves garlic finely minsed 8-10 medium sized morels leave whole 1 pound (ish) yellowfoot chanterelles sliced (leave small ones whole) 2 cobs corn kernels removed (reserve cobs for corn stock) ½ cup frozen green peas ½ cup cooked chickpeas 1 cup pasta water Vegan Parmesan Micro greens Sea salt and cracked pepper Bring a large pot of salted water to a boil. Cook linguine till al dente and reserve pasta water. While pasta is cooking, heat a large pan with olive oil and chili flakes. Add onion to pan and cook for 2-3 minutes. Add garlic and chanterelles. Cook until mushrooms start to soften and add morels. Add a splash of pasta water, season with salt and pepper and toss to combine. Add in peas, corn and chickpeas, season again. Once pasta is cooked toss into pan, add ¼-1/2 cup pasta water and some vegan parmesan to emulsify and toss to incorporate. Finish with olive oil, vegan parmesan and microgreens. Transfer into pasta bowls and sprinkle with flaky salt, cracked pepper and chili flakes. #vegan #veganpasta #eatcaptureshare #eatmoreplants #veganpasta #vegannoodles #plantbased #whatveganseat #veganfoodshare #glutenfree #veganrecipes #pastarecipe #bestofvegan

Eggplant Teriyaki Nourish Bowl (Vegan • Gluten Free • No oven) recipe by @thejourneytomooo_town I am just completely obsessed with Asian inspired nourish bowls. Also if you have any warm blooded family members (like I do) they will most definitely thank you for doing of 100% stove top meal & ditching the oven. This glorious bowl is packed with flavor, made on the stove top, gluten-free, vegan & 10000 satisfying… Teriyaki Eggplant: - Create a slurry w/ arrowroot powder to thicken (1 tbsp water, 1/2 tbsp arrowroot powder & mix) - Sauté in sesame oil, coconut aminos, rice vinegar, veggie broth, minced ginger until browned - Add extra veggie broth, coconut aminos & slurry - Remove from heat & stir until thickens Veggie Fried Rice: - Sauté veggies (cabbage carrots onion garlic red pepper) in coconut aminos for about 5 min - Added ginger powder, Chinese 5 spice, salt, corn, peas, edamame, 1/2 cup black rice - Microwaved green beans for 2 minutes -Sautéed Green beans and olive oil, salt, pepper, shallots Topped with: avocado, scallions, Sriracha, EBTB seasoning #nourishbowl #teriyakisauce #veganbowl #vegetarian #vegan #veganmeals #veganrecipes #vegetarianmeals #vegetarianrecipes #healthyrecipes #plantbased #plantbaseddiet #healthy #plantbasedeating #plantbasedfood #veganmealideas #veganfoodie #nourishyourbody #plantpowered #foodblogger #nutrition #veganeats #healthylifestyle #healthyeating #healthydinner #vegandinner

Veggies in peanut sauce with millet 🥜 recipe by @ellesse.namaste 🌱 Ingredients •1/2 cup (100 g) millet  •Peanut or vegetable oil for frying  •1 garlic clove •Red bell pepper •Carrots •Mushrooms •Sauce: 3 tbsp soy sauce, 2 tbsp peanut cream, 1 tsp sesame oil, tsp rice vinegar 🌱 Method 1️⃣ Cook millet according to packet instructions 2️⃣ Chop veggies into small pieces 3️⃣ Heat oil in a large skillet over medium heat. Add garlic and cook for 30 seconds 4️⃣ Add red bell pepper, carrots,  mushrooms. Cook for about 5 minutes, stirring occasionally 5️⃣ Combine sauce and pour over veggies. Let simmer for another 5 minutes 6️⃣ Serve hot and enjoy 💚 ______________________________ #millet #peanutsauce #peanutveggies #milletandveggies #vegan #plantbased #veganrecipe #easyrecipe #quickrecipes #howtomealprep #healthyminutemeals #veganbowls #theplantbasedpage #whatveganseat #feedfeed #befitfoods #letscookvegan #guthealth #veganfood #vegandinner #glutenfree #dairyfree