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ZOE | Nutrition on Instagram: "Follow @ZOE for more quick and easy healthy recipes 💛 This farinata ticks all the boxes, it’s quick to make, packed with fibre and plant protein and stores really well so you’ll have it on hand for a quick snack with your favourite dip or make a meal of it with a side salad or delicious bowl of soup. You can top yours off with whatever you like but the rosemary is a non-negotiable! A delicious alternative to your typical lunchtime sandwich and it scores a whopping 86 on ZOE for me. Serves 4 150g chickpea (gram) flour 3 tbsp evoo 300ml water a pinch of salt rosemary optional: cherry tomatoes, red onion, olives Preheat your oven to 200C Grease an ovenproof dish or baking tray with olive oil and place in the hot oven* Put the chickpea flour into a large bowl and whisk in the water followed by the olive oil and salt. Set aside while you chop any toppings then take the hot dish out of the oven, pour in the batter and top with the rosemary as well as the olives, onions and tomatoes if using. Bake for 30 minutes until golden then leave to cool Slice and serve with your favourite salad, on the side with some dips or as an alternative to bread with some soup. *depending on how much oil you use and the dish you’re baking it in the farinata can get a little caught at the bottom so use parchment paper if you’re concerned. The dish we used had a 30cm diameter."

Apple Cinnamon Muffins - Dr. Mark Hyman

Vegan Dinner Feed | vegan recipes on Instagram: "🌸 Check out our new VEGANIFY COOKBOOK with 200 recipes to make your life in the kitchen way easier. Recipes high in fiber and protein for a healthier, happier you💚 Link in bio —> @vegandinnerfeed Almond Ricotta 🌱 with only 3 ingredients! 🌱 By @herbifoods •• A beautiful slow recipe to make the best vegan ricotta of your life! ⠀ RECIPE - 2 cups (260 g) almonds (whole, blanched or slivered) - 1.5 tsp salt - 1.5 liters (~ 6 cups) water - 4 tbsp lemon juice (1 medium lemon) ⠀ ❶ Blanch almonds for 1 minute, then chill in ice-cold water. Remove the skins. (not necessary if you use blanched or slivered almonds) ❷ Soak almonds for 20 minutes in hot water or for at least 2 hours. ❸ Blend soaked almonds, salt and water until smooth. ❹ Using a cheese cloth, or nut milk bag, squeeze out the almond milk. You can use the remaining almond pulp to make cookies or anything that requires almond flour. ❺ Bring the almond milk to a slight simmer (do not boil!), let it simmer stirring constantly for 5-10 minutes. ❻ Remove the pot from the heat, then very carefully stir in the lemon juice. Let it chill for 2 hours until the curdles have formed. ❼ Carefully transfer the curdles to a cheese cloth to strain off the “whey”. Let it sit with a weight on top for about 1 hour or until most of the liquid has come out. ❽ Optionally transfer the ricotta to a cheese mold, press down and let it sit in the fridge to firm up for 1 hour or overnight. ❾ Serve on a freshly baked piece of bread! Or use however you would use normal ricotta. ⠀ Please tag me if you make it ❤️ I love seeing your remakes! •• Follow @herbifoods for more easy to follow vegan recipes! Much love to all of you, Paul :) ⠀ #vegan #veganrecipes #vegancheese #healthyrecipes"

Vegan Dinner Feed | vegan recipes on Instagram: "PARMESAN CAULIFLOWER STEAKS by @sophsplantkitchen 💚 🌸 Check out our new VEGANIFY COOKBOOK with 200 recipes to make your life in the kitchen way easier. Recipes high in fiber and protein for a healthier, happier you💚 Link in bio —> @vegandinnerfeed Full Recipe 👇 Like the viral Parmesan Potatoes, but modified for cauliflower & made VEGAN! 😋 INGREDIENTS 1 cauliflower head Oil spice mix (4 tbsp olive oil, 1tsp cumin, 1/2 tsp turmeric, 1tsp coriander, 1tsp smoked paprika, 1 tsp oregano, 1/2 tsp salt, pinch black pepper) 3 tbsp nooch + 2 tbsp cornflour for dipping one side in For the green sauce: 3 tbsp tahini 2 small handfuls of coriander, parsley or a mix of both 1 tbsp agave or other sweetener 1 tsp salt 2 tbsp lemon juice 2 cloves garlic 2 tbsp olive oil Water to loosen Method 🌱cut the cauliflower in half, then cut the widest part 1.5 cm in from the middle to get the steaks. You can make double the oil and spice mix to roast the rest or you can save the rest (incl the leaves) for another recipe 🌱 mix the oil, spices and salt, coat the steaks (use your hands or a pastry brush) then dip one side in the cornflour and nooch mix. Place nooch side down on a baking dish or tray and bake for 25-30 mins at 200c fan until golden & crispy 🌱 whizz up the sauce in a bullet whist it’s roasting. Serve with more coriander, chilli flakes or fresh chilli if you like 😋😮‍💨🤝"

Vegan Dinner Feed | vegan recipes on Instagram: "What do you think of these amazing recipes by @chloeevegan? 🌸 Check out our new VEGANIFY COOKBOOK with 200 recipes to make your life in the kitchen way easier. Recipes high in fiber and protein for a healthier, happier you💚 Link in bio —> @vegandinnerfeed 1️⃣These 2-ingredient flax wraps are a game-changer! 🙌 Recipe (Makes 5/Serving Size: 1): - 1 Cup Flaxseeds (+ 1-2 tbsp more if needed) - 1 Cup Water Optional: - 1/4 Tsp Salt - 1 Tsp Choice of Seasoning (such as curry powder, garlic powder or cumin) 1. Place flaxseeds into a food processor and process until fine and flour-like. 2. Boil water in a saucepan and remove from heat (add seasonings into the water if using them). Pour in ground flaxseeds and stir well. A dough should begin to form within 1-3 minutes. *ADD MORE ground flaxseeds if the dough is too wet. 3. Place dough between two pieces of parchment paper and roll with a rolling pin until 2-3mm thick. Use a cookie cutter or saucepan lid to cut out a circle wrap. My mixture made 5. 4. Place the wrap on a non-stick fry pan on medium-high heat and cook for 1-3 minutes or until it begins to brown. Flip and cook for a further minute. Remove and allow to cool. 5. Add your choice of fillings and roll. I love the combo of hummus, falafels, spinach, sun-dried tomatoes and chilli. Enjoy! 2️⃣ 3-INGREDIENT PEPITA WRAPS 😍 Recipe (Makes 4-5); - 1 Cup Pepitas - 4 Tbsp Psyllium Husk - 1/2 Cup + 2 Tbsp Water Optional: - Seasonings: Pinch of salt, pepper, cumin, chilli powder or curry powder. - Wrap Fillings: Falafels + hummus, scrambled tofu, salad, Mexican beans + rice. #vegan #veganfood #veganrecipes #veganeats #veganmeals #healthy #healthyfood #healthyrecipes #healthymeals #healthylunch #healthydinner #flaxseeds #flaxwraps #2ingredientrecipes #2ingredients #easyrecipes #easyfood #plantbased #chloeevegan"

iRick Wiggins - Healthy Keto Recipes & Tips for Low Carb on Instagram: "Say “YES” if you would eat this Frosted Blueberry Lemon Bread 🤤 This recipe is low carb and super delicious 🙌 Ingredients: 2.5 cups almond flour 1/2 cup sweetener 1/2 tbsp baking powder 1/2 tsp xanthan gum Sprinkle sea salt 1/3 cup milk 1/3 cup butter, melted 3 eggs 1/2 tsp vanilla 1 tbsp lemon juice 1 tbsp lemon zest 1 cup blueberries 1/3 cup powdered sweetener Instructions: 1. Preheat your oven to 350F. 2. Mix your dry ingredients 3. Stir in the remaining ingredients except for your blueberries, lemon juice & powdered sweetener. 4. Fold in your blueberries & add the mix to a parchment lined loaf pan. (8x4) 5. Smooth the top & bake for 40 minutes. 6. Loosely cover with foil & bake for 10 more minutes (until a tooth pick comes out clean) 7. Wait to remove from pan until it cools completely & make your glaze by mixing the lemon juice and powdered sweetener. 8. Spread it on top and enjoy! If you make this easy and tasty keto friendly dessert be sure to let me know what you think 😋"

Plant Based Diet Recipes, Tofu Recipes, Vegan Dinner Recipes, Crispy Tofu, Baked Tofu, Chili Bake, Tofu Dishes, Marinated Tofu, Mango Flavor

Plant Based Diet Recipes

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Anisha on Instagram: "Baingan bhaja, the easiest eggplant recipe I know! This is for when you want an easy warm veggie side to add some variety to a meal. It’s so simple but sometimes the simplest things know how to bring the heat. Baingan bhaja - 1 medium eggplant - 1 tsp red chili powder (or kashmiri chili powder for something less spicy) - 1 tsp turmeric - 1/2 tsp salt or to taste - 2 tbsp neutral oil 1. Cut the eggplant into 1/2-inch thick rounds. 2. Mix the red chili powder, turmeric, and salt on a plate. 3. Coat each side of the eggplant with the spices. 4. Let the eggplant sit for 15 minutes and then pan fry in neutral oil over medium heat until golden on both sides! (To be clear it won’t be done in 5 min because of the resting time but just 5 min of active work!) • • • • • #eggplant #indianfood #indianrecipes #easyrecipes #easyvegan #eatveggies #sidedish #plantbasedrecipes #dal #recipevideo"

Raw Vegan Dinner Recipes, Raw Dessert Recipes, Vegan Recipes Healthy, Raw Food Recipes, Fun Desserts, Healthy Desserts, Vegan Food, Chickpea Cookies, Healthy Cookies

Raw Vegan Dinner Recipes

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Delicious Vegan Recipes, Healthy Salad Recipes, Detox Recipes, Healthy Lunch, Vegetarian Recipes, Cooking Recipes, Healthy Food, Healthy Plan

Delicious Vegan Recipes

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vegan recipe on Instagram: "▶️ "The Complete Plant Based Cookbook - Over 100 Delicious Vegan Recipes " LINK IN BIO 🔗 @enjoyveganrecipe This nourishing lentil salad is good for your body, and good for your head. By @eatmoreplants.no Ingredients (2 big servings) 1 large cucumber 1 cup of tomatoes 1/2 of red onion 1/2 bunch of fresh parsley 1 mango 1 cup uncooked lentils Dressing: 2 tbsp of olive oil 2 tbsp water 3 tbsp of tahini 1 garlic clove 2 tbsp lemon juice 2 tbsp of rice vinegar 1 tsp agave syrup salt & pepper to taste Directions: 1. Start by cooking your lentil according to package instructions. 2. Chop up cucumber, tomatoes, red onion, mango and parsley. 3. Make the dressing by simply mixing all ingredients in a small bowl. 4. Assemble your salad and mix in the dressing. Comment "😍" if you want to try this! . . #veganworld #veganrecipies #veganlifestlye #veganiseasy #veganfoodshares #veganideas #veganofinstagram #veganfoodies #veganyum #veganmealplan #veganrecipeideas #veganfoodideas #vegansoftheworld #veganinstaclub #veganfoodlover #veganfoodblog #veganhealthy #veganmealprep #veganforever #veganislove #veganlife🌱 #veganeating #veganfoodlove #veganrecipeshare"

Justine Doiron on Instagram: "Half warm salad, half raw salad, all brought together with @athenosfeta . #athenospartner I’m so grateful they wanted to partner with me, because this salad concept wouldn’t have come to me without their request to make salads anything but boring (which of course, they aren’t)! This is whole-roasted cauliflower with greeny-tahini, crisp radishes and peas, mint, basil, and of course, a pile of Athenos feta. Add lemon for acid and you’ll see why this salad is currently top of my list. The full recipe is on the site, and thank you again to Athenos for being a supporter of my work (and my salads). #FoodNeedsFeta, and you can find Athenos at your nearest grocer. Tell them Mother Snacks sent you. https://justinesnacks.com/baked-cauliflower-salad-with-feta—dates/"

Catherine | Vegan Dietitian on Instagram: "🍊Miso Orange Charred Cabbage to make it the star of your plate like it deserves. Cabbage is nutritious, but also an incredibly large amount of veggies for cheap. Don’t let it become a science experiment in your fridge. Char, roast till tender and use this sauce, it’s incredible 😌 Charred Cabbage 1 medium green cabbage Avocado oil Kosher salt 2 tbsp tamari 2 tsp maple syrup or brown sugar Orange Miso Sauce 2 scallions, thinly sliced (white and green portions separated) 3 cloves garlic, crushed or grated 3/4 cup vegetable broth 1 tbsp yellow or white miso paste 2 tbsp maple syrup Juice and zest of 1/2 a medium orange 1 tsp cornstarch Assemble 1 1/2 cups frozen edamame, thawed 3 cups cooked rice Sesame seeds, garnish Preheat oven to 375F. Start by removing the outer leaves of the cabbage then cut your cabbage directly in half through the core, then cut each half in half and cut the wedges once more in half to get 8 equal wedges. Place the wedges directly on a baking tray then drizzle with oil, season with a generous pinch of salt and rub the oil and salt over each wedge to evenly coat. Place a large skillet over medium heat and when hot, add the cabbage wedges cut side down in the pan. Allow the cabbage to sear and cook for 5-6 minutes or until charred, flip and repeat on the other side. Place the wedges back on the baking tray, cut side up. Mix together the tamari and syrup, then brush or spoon the mix over the wedges. Place the tray in the oven and allow to cook for 25-30 minutes or until tender. Meanwhile, make the sauce. Combine the broth, miso, maple syrup, orange zest and juice, and cornstarch. Whisk until no lumps remain and set aside. Reheat the same skillet used to cook the cabbage and add the white portions of the scallions and garlic then saute for 1-2 minutes until fragrant. Pour in the mixture and bring to a simmer. Stir the mixture and cook for 3-5 minutes until it begins to thicken then remove from heat. Divide the rice and edamame in your serving bowls and top with the cabbage. Spoon the sauce over the cabbage and garnish with sesame seeds and remaining scallions. #cabbage #veganfood #dinnerideas #healthyrecipes #easyrecipes"

Vegan Food Recipes on Instagram: "30G protein NO protein powder!! 🤯 Red Lentil Waffles are going to blow your mind!! By @that.veganbabe Recipe: ✨INGREDIENTS✨ 1/2 cup red lentils 1 cup soy milk 1 medjool date 1/2 tsp cinnamon 1/8 tsp baking powder Pinch salt 😋 First soak your lentils in your soy milk along with your date for at least 3 hours or overnight. 👌Add in the rest of your ingredients and blend until smooth! 🔥Grease your waffle maker with 1 tsp of olive oil and divide your batter into 2 waffles!! Add on your favourite toppings and enjoy! #veganbowl #veganhealth #veganstyle #veganmeals #vegansofinsta #vegan_veganfood"

Healthy Sweets, Healthy Snacks Recipes, Food Recipies, Appetizer Recipes, Whole Food Recipes, Vegan Recipes, Appetizers, Candida Diet Recipes Snacks

Healthy Snacks Recipes

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Beth on Instagram: "Cabbage fritters Recipe Half a head of sweetheart cabbage, finely shredded 2 medium eggs 3 tbsp flour (any) 1 tbsp chopped parsley Pinch smoked paprika 1 clove garlic, finely grated A little lemon zest Salt & pepper Neutral oil for frying To garnish: yoghurt, feta, lemon, more chopped parsley 1. Whisk together the eggs, flour, parsley, paprika, lemon zest, salt & pepper. Mix in the cabbage thoroughly 2. Place a large, non-stick pan over a medium heat with enough oil to coat the base and preheat for a couple of minutes 3. Place a couple of spoonfuls a time into the oil to form rough rounds. When golden on the underside turn. Reduce the heat low and cook for 6-7 minutes until the middle has cooked through. If necessary cook in batches and place in a low oven while you finish frying 4. Serve with yoghurt, feta, parsley and a good squeeze of lemon"

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Best Air Fryers, Pescatarian Recipes, Vegan, Vegans

Best Air Fryers

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Canned Coconut Milk

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Japanese Recipes

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Vegetable Sides

Low Carb Keto Recipes, Easy Healthy Recipes, Real Food Recipes, Artichoke Heart Recipes, Homemade Seasoning Salt, Veggie Dip, Recipe Instructions, Juicing Lemons

Low Carb Keto Recipes

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Homemade Seasoning Salt

Recipe Instructions

Health Starts in the Kitchen

Health Starts in the Kitchen

Low Fat Vegan Recipes, Butter Squash Soup, Soup Maker Recipes, Sage Leaves, Vegan Soup, Tasty, Delicious

Low Fat Vegan Recipes

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