🥕😍 deep fried summer rolls! 📷 by @foodpassionical 🚨🚨recipe: 10 pcs spring rolls wrappers
1 small purple cabbage- finely sliced
1 carrot- thinly sliced
20 gm cellophane noodles -soak in hot water for 10 minutes, drain out the water.
50 gm bean sprouts
some crispy garlic
1 tbsp sesame oil
onion salt for taste
coriander for garnish
add in the cooked rice noodles, sesame oil, crispy garlic and onion salt in a big bowl (set aside).
place a spring roll wrap onto a towel and fill it with all the fresh veggies and top some cooked glass noodles. make a sausage like shape out of the fillings at one end of the wrappers. fold sides in and begin rolling the spring roll. at the end of the rolling seal it by moistening the edge with water.
heat the oil over medium-high heat. fry the rolls and ensure turning frequently until the spring rolls turn golden brown. finally serve with any your favourite dipping sauce.
tag a friend in the comments who’d totally love this recipe! 💛
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Mexican inspired sweet potato trio by @cookingforpeanuts 🧡
beans: cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. add 3 minced garlic cloves and cook another minute. mix in 1 tbsp tomato paste. add 3 cups cooked black beans, 1 tbsp vegan worcestershire sauce, 1 tbsp dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. salt and black pepper to taste. 🌱sweet potatoes: p***k sweet potatoes evenly over surface with fork. bake on lined sheet at 400f until thickest part of potato is easily pierced with fork. once cool, slice open with a knife.🌱corn: remove husk and silk. either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400f. allow to cool before removing kernels with a sharp knife. (optional: reheat kernels in saucepan with a little melted vegan butter.) toss with fresh lime juice, cilantro, chili powder and salt to taste.🌱recipe easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste.
Vegan strawberry shortcake by @plant.well ❤️
for the strawberries
1 1/2 cartons strawberries
2-4 tbsp cane sugar
for the coconut cream
1 can coconut cream, chilled
1/4 cup vegan powdered sugar
1/4 tsp vanilla extract
for the biscuits
2 cups unbleached all purpose flour
1 tbsp baking powder
1/3 cup cane sugar
1/4 tsp salt
3/4 cup coconut milk (full-fat, chilled)
1/4 cup vegan butter (cubed, chilled)
1.5 tsp apple cider vinegar
1/2 tsp vanilla extract
1 tbsp lemon juice
cut strawberries into halves or quarters and sprinkle with sugar. mix well and place in the fridge, covered, to chill.
scoop out thick cream in the coconut cream can, leaving behind the liquid, and place in a bowl along with the powdered sugar and vanilla.
preheat oven to 425 degrees. whip coconut cream mixture with an electric mixer for a minute or two until light and airy. place in the fridge, covered, to chill.
add flour, baking powder, sugar and salt to a bowl. mix well. add chilled vegan butter cubes and, using your hands, incorporate by squishing it together until crumbly.
make a well in the dry ingredients and pour in the coconut milk, apple cider vinegar, vanilla and lemon juice. mix just until combined and then use your hands to work the dough until it forms a ball.
flour a flat surface and place dough down, adding more flour on top and to a rolling pin. roll out until about 3/4 inch thick. using a cookie cutter or a glass, flour the edges and make circular cut outs about 2 inches long. continue rolling out dough until all is used.
arrange on a baking tray with parchment paper, and top with melted vegan butter and a sprinkle of cane sugar. bake for 12-14 minutes or until golden brown on top and bottom. allow to cool.
place coconut cream into a piping bag (optional), and pipe cream on top of a biscuit, followed by some strawberries, and repeat. enjoy! #bestofvegan
The perfect vegan, gluten free chocolate chip cookie recipe (don’t believe me? ask my friends 😊) 🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪🍪2 1/4 cup all-purpose flour (or #glutenfree cup-for-cup from @bobsredmill )
1 tsp. baking soda
1 tsp. sea salt
1 cup vegan butter
3/4 cup raw granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 tbsp. @bobsredmill egg replacer, mixed with 4 tbsp. water
2 cups vegan chocolate chips
sea salt for topping (optional)
preheat oven to 375 degrees.
combine flour, baking soda, & salt and set aside. with a mixer, beat the butter, sugars, and vanilla till smooth. still mixing, add in the egg replacer. gently mix in the flour mixture in three rounds. stir in chocolate chips.
drop rounds of dough on a parchment lined cookie sheet.
bake 9 minutes. remove from oven and sprinkle with sea salt. let cool in pan for 60 seconds, then remove to cooking rack.
try not to eat the whole batch 😉
bonus! half melt your favorite vanilla ice cream and stir in the cookie dough for an out of this world cookie dough ice cream!
Choc buckwheat pancakes!! 😍🥞🍫gluten-free, refined sugar-free & oil-free, yet so d**n decadent and delicious 👌🏼
1️⃣ in a bowl whisk together 1 cup of soy milk, 1 tsp apple cider vinegar, 1 tsp vanilla extract and 1 tbsp maple syrup.
2️⃣ in a separate bowl, add 3/4 cup @thesourcebulkfoods buckwheat flour, 1/4 cup cocoa powder, 2 tsp baking powder, 1/2 tbsp ground flax seeds & a pinch of salt and combine.
3️⃣ add wet mix into the bowl with the dry mixture & stir until you reach a smooth batter.
4️⃣ preheat a non-stick fry pan on medium heat, pour around 1/4 cup batter in to form each pancake and cook on each side for 2-3 minutes.
5️⃣ serve with your favourite toppings and enjoy immediately!
👉 i served mine with fresh strawberries, @purecocobella strawberry coconut yogurt, peanut butter & cacao nibs 🤩🤤🍓🥥
if you make this recipe don’t forget to tag me or send me a dm so i can see your creation! enjoy 😌😘 .
Respect to those vegans in the 70’s. 👊
today veganism is a movement and consumers are demanding all types of vegan food inventions. we see more and more large companies injecting vegan products in their assortment. i’m happy to say that they have cracked the code to a flourishing business of the future. read more on the subject below. 😃
go cruelty-free, go vegan!
#regram - credit to @veganinnumbers .
here’s why you should turn your business vegan 🌱
”sales of plant-based food in the us went up by 8.1% during the past year, topping $3.1 billion, according to research carried out by nielsen for the plant based foods association (pbfa) and the good food institute. plant-based dairy alternatives are expected to represent 40% of the combined total of dairy and dairy alternative beverages within three years, up from just 25% in 2016, according to research firm packaged facts. vegan cheese has taken off in a big way, with the global market estimated to be worth just under $4 billion by 2024, growing at a compound annual growth rate of 7.6% from 2016 to 2024, according to a report by research firm bharat book. while plant-based milk sales grew 3.1%, cow’s milk sales declined 5% and are projected to drop another 11% through 2020, according to mintel. market watch reports that dean foods, the largest supplier of dairy milk in the us, recently posted a third-quarter net income of just $1.4 million, down from $14.5 million in the same period a year ago.” - katrina fox, forbes
#vegan #vegangirl #veganboy #regeringen #aftonbladet #plantbased #vegoiskolan #vegovision #skolverket #enviromentalist #plantpower #earthling #vegans #veganfood #svtplay #miljöpartiet #crueltyfree #vegansofinstagram #veganliving #veganeats #efterfem #govegan #expressen #nymo #vegansofig #compassion #protein #sverigesradio #veganism