My Personal Recipe Book

This is really just a blog for me to collect/reblog vegan & raw recipes that I would like to try.

Needless to say, but I will anyway, I am vegan and I love every day of it.

eat-to-thrive:

Vegan #gardentotable nori rolls tonight! I filled the nori sheets with kale, lettuce, cilantro, scallions, alfalfa sprouts, chioggia beets, cucumber, yellow zucchini, & avocado. Mix of 3 tbsp coconut aminos, 1/2 tbsp tahini, & juice of 1/2 lime as a dipping sauce.

eat-to-thrive:

Vegan #gardentotable nori rolls tonight! I filled the nori sheets with kale, lettuce, cilantro, scallions, alfalfa sprouts, chioggia beets, cucumber, yellow zucchini, & avocado. Mix of 3 tbsp coconut aminos, 1/2 tbsp tahini, & juice of 1/2 lime as a dipping sauce.

(via imgonnamakeachange)

— 1 week ago with 398 notes
vegan-yums:

Tacos with avocado cream / Recipe
*If you don’t want to make your own filling, Lightlife/Boca/Beyond meat make good meat crumbles* Although not needed, can use lentils or whatever else too.

vegan-yums:

Tacos with avocado cream / Recipe

*If you don’t want to make your own filling, Lightlife/Boca/Beyond meat make good meat crumbles* Although not needed, can use lentils or whatever else too.

(via imgonnamakeachange)

— 1 month ago with 3017 notes
eat-to-thrive:

Delicious summer salad!  Baby lettuce, kale, swiss chard leaves & stalks, cilantro, purslane, ataulfo mangos, nectarines, cherry tomatoes, scallions, zucchini, nasturtiums & a bright pink dressing made by blending 1/2 red pepper, 1/2 zucchini, 1 medium beet, 3 tbsp hemp seeds, juice of 1/2 lemon, & 1 teaspoon cumin powder.

eat-to-thrive:

Delicious summer salad! Baby lettuce, kale, swiss chard leaves & stalks, cilantro, purslane, ataulfo mangos, nectarines, cherry tomatoes, scallions, zucchini, nasturtiums & a bright pink dressing made by blending 1/2 red pepper, 1/2 zucchini, 1 medium beet, 3 tbsp hemp seeds, juice of 1/2 lemon, & 1 teaspoon cumin powder.

— 2 months ago with 151 notes
bittsbites:

Corn pasta salad 
Dressing: garlic, salsa and mustard

bittsbites:

Corn pasta salad
Dressing: garlic, salsa and mustard

— 3 months ago with 287 notes
mothernaturenetwork:

The definitive guide to cooking with herbsConfused about when to break out the basil and when to reach for the rosemary? This infographic breaks it all down for you.

mothernaturenetwork:

The definitive guide to cooking with herbs
Confused about when to break out the basil and when to reach for the rosemary? This infographic breaks it all down for you.

— 3 months ago with 658 notes
Gluten-Free Vegan Falafels

fritesandfries:

Falafels and I have a long history together. Who was there for me when I was stumbling out of a bar on the Lower East Side? Falafels. What do you buy when you only have a few dollars in your pocket and only ten minutes to chow down before your class/seminar? Falafels (from Mamoun’s).

It’s been a long time since I’ve made falafels but this time, I wanted to try something new and slightly less traditional. I found an interesting falafel recipe with oat flour (!) and collard greens (!) from The Minimalist Baker that I felt I should try. It’s gluten-free and vegan too! Instead of using collard greens though, I used Swiss chard because I couldn’t find collards anywhere. Or maybe my local grocery store just kind of sucks. Who knows.

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I like the earthiness of the Swiss chard leaves anyways. Feeling brave, I made a few more alterations.

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I added chopped parsley and some chopped cilantro to brighten up the falafels and enhance the flavors of the spices.

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Look at these adorable balls of flavor!

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(via worldkelser)

— 3 months ago with 47 notes