🤤😍This Creamy Baked Tomato and Spinach Pasta combines roasted tomatoes, garlic, vegan cream cheese, and spinach for a hearty, flavorful meal. Easy to make, it's perfect for a regular dinner or a special occasion.

2️⃣Creamy Garlic Mushroom Pasta

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1️⃣ CUCUMBER SALAD
🥗written recipe below 👇

-8 mini cucumbers
-pinch of salt
-1 tbsp garlic paste
-1 tbsp chilli flakes
-2 tbsp soy sauce
-1 tbsp tahini
-1 tsp miso paste
-2 tbsp sesame oil
-2 tbsp water
-2 tbsp toasted sesame seeds
-3 tbsp chilli oil
-spring onion
-crispy onions

2️⃣ CREAMY COURGETTE PASTA 🥒🍝 written recipe below 👇

This pasta sauce is creamy AF but there’s not even any cream 🤯

👇INGREDIENTS👇
- 4 courgettes
- 1 bulb garlic
- 3 shallots
- 4 tbsp nutritional yeast
- juice and zest of 1 lemon
- fresh parsley
-1/2 cup veg stock
- salt/pepper
- pappardelle pasta to feed 2-3 people

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1️⃣ Pistachio Butter 😍✨

Ingredients:
3-4 cups pistachios



2️⃣Homemade Nutella 😍🍫🌰

Ingredients:
3 cups raw hazelnuts
1 cup pure icing sugar
1/3 cup cocoa powder
Generous pinch of salt
1 tsp vanilla extract
2 tbsp neutral oil

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1️⃣ bookmark this vegan BROWNIE BAKED OATMEAL 🤎✨

Ingredients:
2 cups coconut or almond milk
1/2 cup maple syrup
1/3 cup peanut butter
1 tsp vanilla
2 cups rolled oats
1/4 cup cocoa
1 tsp baking powder
1 tbsp flax
pinch of salt
1/3 cup chocolate chips
pan is 6 x 9



2️⃣ make HEALTHY CRACKERS at home (vegan + gf) ✨✌️

ingredients:
1 cup organic sprouted pumpkin seeds I use
1/3 cup sunflower seeds
1 cup whole flax seeds
1/3 cup sesame seeds
2 tbsp psyllium husk sub ground flax
1.5 cups boiling water
1 tsp salt

VEGAN MAYO🌱
RECIPE
-1 Tbsp lemon juice
-1 Tsp mustard
-1 cup- 1 1/2 cups (250ml-350ml) neutral flavoured oil
FIRST blend chickpea water, lemon juice and mustard.
Gradually add the oil.
After 2-3mins it should have thickened.
Store in the fridge 1-2 weeks.
For miso mayo: add 1Tsp miso paste
For curry mayo: add 1 Tsp curry powder
For gochujang mayo: add 1Tsp gochujang
-

WHIPPED TOFU 🌱 😋
RECIPE:
-250g firm tofu
-2 Tsp oil
-4 Tsp maple syrup
-juice and zest of 1/2 lemon
-1 Tsp vanilla
-2 to 3 Tbsp water
Blend until smooth.
Use on toast as dip.
It’ll last in the fridge up to 4-5 days.

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1️⃣ RASPBERRY COCONUT BARS✨

⭐️How you can make it:

2 1/2 cups frozen raspberries
2 cups shredded coconut
3 tbsp maple syrup
2 tsp vanilla
Dark chocolate for coating


2️⃣✨RICE CAKE TRUFFLES

⭐️How you can make them⭐️

8-10 rice cakes
1 banana
5 pitted medjool dates
1/3 cup peanut butter
Dark chocolate for dipping

Blend together the rice cakes, banana, dates and peanut butter in a food processor. 🤎

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1️⃣bookmark this ONE-POT HEALTHY ORZO recipe ❤️

Ingredients:
1 tbsp olive oil
1 cup diced yellow onion
1 tbsp minced garlic
1 can chickpeas rinsed and drained
2 cups cherry tomatoes
1 cup diced zucchini
16 oz orzo
6 cups water
1 cup frozen peas
2 cups chopped spinach
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
vegan Parmesan

2️⃣ bookmark these LAZY PEANUT NOODLES 🍜🌱✨

secret peanut sauce:
1/2 cup creamy unsweetened peanut butter
1/4 cup soy sauce sub coconut aminos
1 tbsp toasted sesame oil
1-2 tsp chili paste or sriracha
2 tbsp rice vinegar
1 tsp garlic
1 tsp ginger
1/2 cup hot water

I Didn’t Understand Why People Eat So Little Carrot

I spent 3 weeks baking this dessert to create the perfect carrot cake recipe!

Allow the cord to cool completely before cutting and eating it.❤️

Ingredients:
120 g of oats
30-40 g of butter
2 small carrots
1 large apple
3-4 tablespoons of honey
1/2 teaspoon of cinnamon
5 drops of vanilla extract
A handful of raisins
Baking powder or 1/2 teaspoon of baking soda, neutralized with vinegar or lemon juice

Preparation process:
1.Grind the oats into flour using a coffee grinder.
2.Wash the raisins and soak them in clean water for 5-10 minutes. Rinse again afterward.
3.Blend the carrots and apple into a puree. If your blender struggles, add a little water.
4.Mix all the ingredients together, adding the baking powder or soda last.
5.Bake for approximately 40-45 minutes at 180°C (356°F).

If you see that the cake is not baked enough, then increase the time.

Let it cool before serving.

1️⃣ or 2️⃣? Which #recipe would you try?👇

🌱 By @That.veganbabe

1️⃣🍪🎉Chickpea Cookie Skillet!!

✨INGREDIENTS✨
1 cup cooked chickpeas
3 tbsp peanut butter
1/4 cup maple syrup
1.5 tsp vanilla
1/4 tsp baking powder
1/4 tsp baking soda
2 tbsp vegan chocolate chips
Flakey salt for topping


2️⃣ULTRA FUDGEY Double Chocolate Brownie Skillet 🍫

✨INGREDIENTS✨
1 mashed banana
1 tbsp peanut butter
1 tbsp maple syrup
2 tbsp gluten free flour or all purpose
2 tbsp cacao powder
1/4 tsp baking soda
1 tbsp vegan chocolate chips
Flakey salt for topping

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