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  • wine night calls for vegan sushi & homemade cookies too😍 whipped up these almond flour peanut butter cookies topped with homemade cherry jam & sooo excited to dig in! enjoy your evening guys💖
  • wine night calls for vegan sushi & homemade cookies too😍 whipped up these almond flour peanut butter cookies topped with homemade cherry jam & sooo excited to dig in! enjoy your evening guys💖
  • 1,968 49 13 hours ago
  • Spinach Ravioli with Cashew-Truffle filling by @vegaliciously 
Via @letscookvegan
Via @veganbombs #veganbombs ・・・
💚 Recipe:
Ingredients:⠀
250 g fresh spinach⠀
250 g all purpose flour⠀
a splash of water⠀
150 g cashew nuts⠀
50 g macadamia nuts⠀
2 tbsp nutritional yeast⠀
1/2 tsp salt⠀
4 tbsp truffle oil⠀
⠀
METHOD:⠀
2. place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.⠀
3. Place spinach in a food processor and process until creamy. Add in little by little flour and splash of water and process until the dough sticks together. ⠀
4. Cover the dough and let rest for 30 minutes.⠀
5. for the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes. ⠀
6. Rinse the nuts and Place them in a food-processor. Add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.⠀
7. Using a pasta machine roll out the dough until it’s about 2 Millimeters thick. ⠀
8. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⠀
9. Each raviolo is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle. ⠀
10. Press the edges with a fork so that it wont open while boiling.⠀
11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.⠀
12. Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.⠀
13. Enjoy. #letscookvegan
#plantbased #veganfood #homemadepasta #instafood #food #spinach #cleaneating #maultaschen #vegan #bestofvegan #mushrooms #dinner #letscookvegan #buzzfeast #gloobyfood #beautifulcuisines #veganfoodspot #f52grams #huffposttaste #foodandwine #pasta #veganrecipes #foodblogger #foodgawker #whatveganseat #foodblog #glutenfree #veganfoodspace
  • Spinach Ravioli with Cashew-Truffle filling by @vegaliciously
    Via @letscookvegan
    Via @veganbombs #veganbombs ・・・
    💚 Recipe:
    Ingredients:⠀
    250 g fresh spinach⠀
    250 g all purpose flour⠀
    a splash of water⠀
    150 g cashew nuts⠀
    50 g macadamia nuts⠀
    2 tbsp nutritional yeast⠀
    1/2 tsp salt⠀
    4 tbsp truffle oil⠀

    METHOD:⠀
    2. place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.⠀
    3. Place spinach in a food processor and process until creamy. Add in little by little flour and splash of water and process until the dough sticks together. ⠀
    4. Cover the dough and let rest for 30 minutes.⠀
    5. for the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes. ⠀
    6. Rinse the nuts and Place them in a food-processor. Add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.⠀
    7. Using a pasta machine roll out the dough until it’s about 2 Millimeters thick. ⠀
    8. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⠀
    9. Each raviolo is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle. ⠀
    10. Press the edges with a fork so that it wont open while boiling.⠀
    11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.⠀
    12. Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.⠀
    13. Enjoy. #letscookvegan
    #plantbased #veganfood #homemadepasta #instafood #food #spinach #cleaneating #maultaschen #vegan #bestofvegan #mushrooms #dinner #letscookvegan #buzzfeast #gloobyfood #beautifulcuisines #veganfoodspot #f52grams #huffposttaste #foodandwine #pasta #veganrecipes #foodblogger #foodgawker #whatveganseat #foodblog #glutenfree #veganfoodspace
  • 4,717 56 8 hours ago
  • Creamy sun-dried tomato pasta by 📸 @nm_meiyee via @vegangotgame #vegangotgame 💛 Recipe:
Ingredients
250g Organic sorghum spaghetti 
2 tbsp olive oil
3 gloves garlic, minced 
1 small onion, diced 
2 tbsp cornflour
400ml coconut milk 
1/2 cup sun dried tomatoes, drained
2 tbsp nutritional yeast 
1 tsp chilli flakes 
Basil, salt and pepper to taste

How To Make:
Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
Add 1 tbsp olive oil into a large frying pan over medium to high heat. Add garlic onion and cook until lightly browned. Mix in cornflour and cook for a further minute. Add coconut milk and mix until smooth. 
When mixture has thickened slightly, pour this into a blender. Add sun dried tomatoes, nutritional yeast and blend until smooth. Set aside. In a frying pan and heat up 1 tbsp olive oil. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and chilli flakes or a splash of water if needed. When the pasta is heated through, serve and top with basil and sun dried tomato. Enjoy!
  • Creamy sun-dried tomato pasta by 📸 @nm_meiyee via @vegangotgame #vegangotgame 💛 Recipe:
    Ingredients
    250g Organic sorghum spaghetti
    2 tbsp olive oil
    3 gloves garlic, minced
    1 small onion, diced
    2 tbsp cornflour
    400ml coconut milk
    1/2 cup sun dried tomatoes, drained
    2 tbsp nutritional yeast
    1 tsp chilli flakes
    Basil, salt and pepper to taste

    How To Make:
    Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Set aside.
    Add 1 tbsp olive oil into a large frying pan over medium to high heat. Add garlic onion and cook until lightly browned. Mix in cornflour and cook for a further minute. Add coconut milk and mix until smooth.
    When mixture has thickened slightly, pour this into a blender. Add sun dried tomatoes, nutritional yeast and blend until smooth. Set aside. In a frying pan and heat up 1 tbsp olive oil. Pour the sauce into the pan, making sure the heat is low to medium to prevent it from sticking. When the sauce is heated through, add in the pasta. Add pepper to taste and chilli flakes or a splash of water if needed. When the pasta is heated through, serve and top with basil and sun dried tomato. Enjoy!
  • 2,265 21 12 hours ago

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  • This is my 2nd day in a row eating this VEGAN PIMENTO CREAM SAUCE and pasta! It’s easily one of my favorite Sauces now. Topped with my OIL-FREE SMOKY CHIPOTLE CHICKPEAS and green onions and parsley, it is EPIC comfort food in every bite! Link in profile. https://thevegan8.com/2019/01/02/vegan-pimento-cream-sauce #ilovecarbs #veganchef #plantprotein #veganprotein #chickpeas #vegandinner
  • This is my 2nd day in a row eating this VEGAN PIMENTO CREAM SAUCE and pasta! It’s easily one of my favorite Sauces now. Topped with my OIL-FREE SMOKY CHIPOTLE CHICKPEAS and green onions and parsley, it is EPIC comfort food in every bite! Link in profile. https://thevegan8.com/2019/01/02/vegan-pimento-cream-sauce #ilovecarbs #veganchef #plantprotein #veganprotein #chickpeas #vegandinner
  • 2,786 85 15 hours ago

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