Quinoa Coconut-Cacao Bar Melt together: 6 Tbsp coconut oil 2 Tbsp coconut butter 4 heaping Tbsp of raw cacao powder (or regular unsweetened cocoa powder will do, if you don’t have cacao) 2 Tbsp of maple syrup pinch of salt Stir in 1 cup Puffed Quinoa Cereal 1/4 cup Cranberries 1/4 cup pistachios Pour into a lined loaf pan and chill until set.
Yummy salad bowl!
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BUT WHICH IS THE TOAST WITH THE MOST???
POMEGRANATE, KALE, AND WILD RICE SALAD WITH WALNUTS AND FETA
For the salad
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
¼ cup toasted walnuts
¼ cup feta cheese
For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.
Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.
am I the only person on this website that doesn’t like kale
no once upon a time my mom bought like 6 bushels of kale so i had it in ever meal for a month and now it’s ruined for me. i also dont like mustardy things so.
(Source: , via xstill--illx)
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