Blog my mind — veganism RSS

Spicy Mexican Tacos! 🌮🥑 by livinlaveganlife {IG}

Recipe: * 3 tbs of olive oil or oil of choice * 2 cups of grinned tempeh * 1 tsp of garlic powder * 1 1/2 tsp of hot mexican style chili powder * 1/2 tsp of cumin * 1/2 tsp of liquid smoke * Salt/pepper to taste 1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.  2. Serve with our Avocado Basil Dip & some warm tortillas!  3. Enjoy!

Continue reading

Vegan Grilled Cheese Waffle Sandwiches!

Recipe:  1 large carrot 1 1/2 tbsp oil divided 4-5 tbsp vegetable broth or water 1 onion diced 1 batch vegan cheese sauce or 7 oz (200 g)  store-bought vegan cheese 2 oz (56 g) of fresh baby spinach 4 homemade waffles 1/2 tbsp soy sauce gluten-free if needed 1/2 tbsp balsamic vinegar 1 tsp onion powder 1/2 tsp garlic powder 1/3 tsp smoked paprika 1/2 tsp Italian seasoning Sea salt and black pepper to taste Cayenne pepper optional   Instructions: Carrot: Slice one large carrot lengthwise into strips (about 1/4 inch or 0.6 cm thick). Heat 1/2 tbsp oil in a skillet. Once hot add the carrot slices. Sprinkle some salt on top. Add 4-5 tbsp of vegetable broth...

Continue reading

Cauliflower Gnocchi & Crispy Kale is the perfect combination of flavours & textures

Recipe: Ingredients 1 head of cauliflower⠀ 1 to 1 1/2 cups of flour⠀ 1 vegan egg⠀ Salt⠀ Garlic powder⠀ Red pepper flakes⠀ 1 tsp olive oil⠀ 1 tsp vegan butter⠀⠀ Method⠀ Preheat oven to 400F. Wash and chop cauliflower into big chunks. Bake in the oven for 20 minutes to roast. In a high speed blender add the cauliflower and blend until smooth. It will be a little bit fibrous but the consistency should look smooth and almost resemble mashed potatoes. Then take about 1/2 cup of flour and put some in a small circle on a clean surface. Add about half of the blended cauliflower and begin to mix. It will be sticky at first. Then flatten out and...

Continue reading