⭐PITAYA NICECREAM⭐⁠ Repost @eat_like_swaggeratfrow⁠ ⁠ ⁠ Ingredients: 👇🏻⁠ 💖4 frozen bananas⁠ 💖1 cup frozen pink pitaya⁠ 💖Splash of almond milk⁠ ⁠ Topped with figs, dragon fruit, melon and puffed quinoa.

⭐Breakfast Toasts 4 Ways⭐ ⁠ Repost @vegiina⁠ ⁣⁠ 🥑vegetable hummus, avocado & lemon pepper⁣⁠ ⁣⁠ 🍎coconut yogurt, apple, kiwi & almond butter⁣⁠ ⁣⁠ 🍇coconut yogurt, blueberries, dark choc & puffed quinoa⁣⁠ ⁣⁠ 🍅vegetable hummus, tomatoes, fresh basil & lemon pepper⁣⁠ ⁣

⭐Coconut Curry Chickpeas with Cauliflower and Peas⭐⁠ .⁠ by @betterfoodguru⁠ .⁠ ♥️ Served with rice, cilantro, roasted broccoli, and brussels sprouts! Get the recipe:⁠ ​⁠ Coconut Curry Chickpeas with cauliflower and peas Recipe⁠ Prep: 10 mins⁠ Cook: 25 mins⁠ Yield: 4-6⁠ Ingredients: 2 cans chickpeas or 1 quart cooked from dry chickpeas, 1/2 head cauliflower, 1 onion, 3 Tbsp garlic/ginger paste or 3 cloves garlic and a 2 inch finger ginger all chopped, 1 can unsweetened light coconut milk, 1 cup crushed tomatoes, 1/2 cup frozen peas, 1 tbsp turmeric, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 3 green cardamoms, 1 pinch ground cinnamon, 1 pinch cayenne, salt and black pepper to your liking⁠ How to:⁠ 1. Saute garlic/ginger paste and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly⁠ 2. Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas without draining its water⁠ 3. Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.⁠ 4 Serve with rice and veggies and garnish with copious cilantro and black pepper.

⭐Overnight Oat Magic⭐⁠ Repost @sculptedkitchen⁠ Filled with blueberry jam, creamy overnight oats and chia and, of course, figs!⁠ ⁠ Blueberry crumble choats⁠ 1 cup of wild blueberries, sautéed in a pan with maple syrup and cook until slightly softened.⁠ 1 cup of oats⁠ 1 T of chia seeds⁠ 1 1/2 cup of plant based milk.⁠ 1-2 T of maple syrup⁠ Soak everything in a bowl and leave overnight.⁠ Place your cooked blueberries, fruits and granola on top and enjoy!

⭐Maple Sriracha Cauliflower ⭐⁠ Repost @healthylittlevittles ⁠ RECIPE⠀⁠ Ingredients⠀⁠ 1 head white cauliflower⠀⁠ 1 head of purple cauliflower⠀⁠ 2 medium sweet potatoes⠀⁠ 1 lime⠀⁠ 1/2 cup coconut aminos (or tamari soy sauce/liquid aminios)⠀⁠ 1/3 cup + 2 tablespoons maple syrup⠀⁠ 1 teaspoon sriracha hot sauce⠀⁠ 2 tablespoons bourbon⠀⁠ 1 tablespoon arrowroot/tapioa flour⠀⁠ 3 tablespoons sesame oil⠀⁠ microgreens, for garnishing⠀⁠ sesame seeds, for garnishing⠀⁠ red pepper flakes, for garnishing (optional)⠀⁠ Instructions⠀⁠ Preheat your oven to 450 degrees.⠀⁠ Chop the washed cauliflower into medium-sized pieces.⠀⁠ Chop the washed sweet potatoes, skins on, into medium-sized pieces.⠀⁠ Place the cauliflower and sweet potatoes on a large parchment-lined baking sheet and drizzle generously with sesame oil and roast for 15-20 minutes, tossing occasionally.⠀⁠ Meanwhile, in a medium saucepan, whisk together the coconut aminos (soy-free soy sauce or you can use regular gluten-free soy sauce), maple syrup, and sriracha.⠀⁠ In a small bowl, stir together the arrowroot/tapioca flour and bourbon until the flour is dissolved and then whisk it into the maple sriracha mixture.⠀⁠ Bring the mixture to a boil and then reduce the heat to low and simmer it until the cauliflower and sweet potatoes are roasted and soft.⠀⁠ Remove the cauliflower and sweet potatoes from the oven, and turn your oven up to broil.⠀⁠ Pour the maple sriracha sauce over and then lightly toss. Place back in the oven and broil for about 10 minutes, tossing frequently, watching carefully not to burn it.⠀⁠ Remove from oven, serve into bowls/plates and squeeze lime juice over top, then garnish with microgreens, sesame seeds, and red pepper flakes (optional).⠀⁠ Enjoy!⠀

⭐Roasted Cauliflower & Curry Soup⭐⁠ Repost @thevegansara 💛⁠ .⁠ ⁠ What you need: 1 large cauliflower chopped into florets (2 lbs), 3 tbl coconut oil, 1 onion diced, 1 leek diced - using white/light greens parts , 3 tbl tomato paste, 2 cloves of garlic minced , 1 inch peeled & ginger grated, 1 tbl curry powder, 2 tsp cumin, 1/2 tsp turmeric, 6 cups veggie broth, 1 cup cooked yellow split peas (sub golden/red lentils), 1 bay leaf,juice of 1/2 lemon, 1 tsp Garam Masala Toppings: reserved roasted cauliflower, fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional.⁠ What you do:⁠ 1️⃣ In a large bowl add 1 tbl of melted oil to cauli florets season with salt & pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized⁠ 2️⃣ In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min⁠ 3️⃣Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min until you can smell spices⁠ 4️⃣Add Broth, lentils, cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min⁠ 5️⃣ Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy! .

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⭐PUMPKIN SPICE LATTE⭐ ⁠ Repost @medicalmedium⁠ ⁠ Pumpkin Spice Latte⁠ ⁠ Ingredients:⁠ 1/4 cup pumpkin puree, homemade or canned⁠ 2 cups gluten-free oat, unsweetened almond, or light coconut milk⁠ 1/4 cup 100% pure maple syrup, to taste⁠ 1 tsp pumpkin pie spice⁠ 1-2 tbsp coconut whip, to serve (optional)⁠ ⁠ For the coconut whip topping (optional):⁠ 1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight⁠ 2-3 tbsp raw honey⁠ ⁠ Directions:⁠ Combine the pumpkin puree, milk, maple syrup, and pumpkin pie spice in a blender. Blend until smooth.⁠ ⁠ Pour the mixture into a small pot and heat until warm on medium-high heat.⁠ ⁠ To make the optional coconut whip, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can of coconut milk, leaving the coconut water/milk behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes.⁠ ⁠ Pour into a mug and top with coconut whipped cream (if using). You will have coconut whip leftover for another use. Sprinkle a bit of pumpkin pie spice on top and serve.

⭐Butternut Mango Lentil Curry⭐⁠ Repost @plantbased.traveler ⁠ .⁠ 𝐁𝐮𝐭𝐭𝐞𝐫𝐧𝐮𝐭 𝐌𝐚𝐧𝐠𝐨 𝐋𝐞𝐧𝐭𝐢𝐥 𝐂𝐮𝐫𝐫𝐲⁠ ⁠ 1 butternut squash⁠ 1 cup red lentils⁠ 1 very ripe mango⁠ 1 medium onion⁠ 4-5 garlic cloves⁠ 1 small can of chopped tomatoes with chilies⁠ 1 can coconut milk⁠ 1 tbsp avocado oil⁠ 2 tbsp curry powder⁠ 1/2 tbsp turmeric⁠ 1/2 tbsp paprika⁠ 1/2 tbsp freshly ground ginger or ginger paste⁠ 4 cups of water (+ 1 additional cup)⁠ Salt, pepper and chili to taste⁠ Fresh lime juice and parsley (or cilantro) (Makes 4 servings)⁠ _____________________________⁠ Finely dice onion and mince garlic.⁠ Heat up avocado oil in a large sauce or sauté pan and fry onions until browned and fragrant. (Low to medium heat so they don’t burn!). Add garlic and continue sauteing until browned as well. Add curry powder, turmeric and paprika and stir for another minute. Add canned tomatoes and bring to a boil.⁠ In the meantime peel butternut squash, clean out the seeds and strings and cut into large bite size chunks and peel mango and finely chop it. Rinse lentils well.⁠ Add lentils, butternut and mango to the pan (or transfer everything to a larger pot if your pan isn’t big enough) and cover with water. Start with 4 cups and if needed during cooking add an additional cup of water.⁠ Bring to a boil, cover with a lid and let simmer on low heat for about 20 minutes or until butternut squash is soft, stirring occasionally.⁠ Add canned coconut milk, season with salt, pepper and chili to taste and add grated ginger.⁠ Continue cooking for another 5 minutes and let sit for another 5 minutes before serving.⁠ Serve with fresh lime, herbs, a pinch of chili with a side of rice. I also like grating just a bit extra ginger over it and added some red cabbage for crunch.

⭐Red Lentil and Potato Soup⭐⁠ Repost @plantbased.traveler⁠ A creamy and comforting bowls of soup served with Cashew cream, Harissa, Lemon juice, Hemp Seeds and Edible Flowers! ⠀⁠ Lentil Soup:⁠ 1 cup red lentils⁠ 1 large potato⁠ 1 carrot⁠ 1 medium sized onion⁠ 4 garlic cloves⁠ 4 cups organic vegetable broth (more for a thinner soup)⁠ 1 tbsp tomato paste⁠ 1/2 tbsp paprika paste⁠ 1/2 tsp sweet paprika⁠ 1/2 tsp turmeric⁠ Salt and pepper⁠ _______________________________________________________⁠ Peel and roughly chop all veggies and rinse lentils.⁠ Add onion and garlic to a large pot with a tbsp of the veggie broth and fry until fragrant. Add tomato and paprika paste and stir for another minute. Add lentils, potato and carrot, cover with the broth and bring to a boil. Turn down heat and let simmer for 15-20 mins or until lentils and potatoes are tender.⁠ Season with turmeric, paprika, salt and pepper to taste and blend up with an immersion blender (or let cool down slightly and blend soup up in a regular blender). Serve with desired toppings and enjoy

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⭐Roasted Rainbow Salad with Yogurt Tahini ⁠ Repost @plantbased.traveler ⁠ Purple Brussel sprouts⁠ Green asparagus⁠ Curry potatoes⁠ Spiced chickpeas⁠ Mixed greens⁠ Dressing:⁠ 1/2 cup unsweetened plain vegan yogurt (I used almond)⁠ 2 tbsp runny tahini⁠ Juice of 1 lemon⁠ 1 tsp dried dill (or some fresh dill)⁠ 1/2 tsp garlic powder⁠ Salt to taste⁠ Optional:⁠ A bit of lemon zest⁠ ____________________________________⁠ Preheat oven to 400 F/ 200 C.⁠ Clean and prep the veggies, potatoes and chickpeas.⁠ Spices used for potatoes:⁠ Curry powder, garlic and onion powder⁠ Spices for chickpeas:⁠ Paprika, chili, garlic and onion powder.⁠ I used a drizzle of avocado oil to toss them but that is optional.⁠ Place everything onto lined baking sheets (I used 2) and roast for 30 minutes, rotate trays to ensure even baking and flip the potatoes.⁠ Continue baking for another 15-30 minutes depending on your oven and the veggies you are using. My Brussel sprouts and asparagus were done after 45 minutes, potatoes and chickpeas needed an extra 15 minutes to crisp up.⁠ Enjoy!⁠ Tip: Salt everything after roasting if needed but I find the dressing to be enough. Use fresh herbs (parsley and mint are nice too) for the dressing if you have them available!⁠