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75 ♥
pictureperfectforyou: pear, apple and fennel salad (door cannelle-vanille)
27 ♥
veganfeast: Fennel, Red Grape and Rocket Salad on Flickr. FENNEL!
12 ♥
2590 ♥
588 ♥
fuckyeahveganlife: avocado naan
597 ♥
findvegan: Kale salad with creamy lemon tahini dressing and toasted seeds.
402 ♥
beautifulpicturesofhealthyfood: Citrus & Mint Salad…a healthy and refreshing salad, with loads of vitamin C!…RECIPE
257 ♥
Twinkling Pear Cocktail recipe, via Apartment Therapy.  1 ounce Grey Goose Poire, chilled3 ounces Moscato d’ Asti, chilled (I recommend the kosher brand Rashi.)Ripe pear, sliced for garnish In a coupe glass, add the chilled vodka and top with the chilled Moscato d’ Asti.  Top with a few ripe pear slices for garnish.Maureen C. Petrosky writes what she knows, food, booze and parties.  Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on Twitter @maureenpetrosky. (Images: Maureen Petrosky)
3 ♥
Nom. Pierogies. Looks like spinach pierogies with sprinkled dill and parmesan. 
919 ♥
Crispy Gnocchi with Basil Pesto. Recipe from two peas & their pod
4 ♥
veganfoody: Spaghetti Squash with Red Pepper Sauce
265 ♥
veganpizzafuckyeah: reblogged from awyeaveganrecipes: VEGGIE CALZONE WITH GARLIC CREAM SAUCE Roasted Garlic Cream Sauce1 cup raw cashews, soaked for at least four hours or overnight1 1/2 cups filtered water1 bulb garlic1/2 yellow onion, sliced 4 cloves garlic minced1 tbsp minced fresh thyme leaves1 tbsp extra virgin olive oil Kosher salt and black pepper to tasteMethod: Preheat oven to 400 degrees.  Slice top off garlic bulb, drizzle with olive oil, sprinkle with salt and pepper and wrap in aluminum foil. Roast in the oven for about 40-50 minutes until tender.  Set aside to let cool. Drain soaking water from cashews and place cashews in a blender.  Add filtered water and blend for about 3-4 minutes on high until smooth. Heat a sauce pan on medium heat and saute onions, garlic and thyme until onions are soft.   Add cashew cream, salt and pepper to taste and cook on low for about 15 minutes until sauce becomes thick, stirring frequently to prevent burning.  Set aside. Tomato Concasse:8 large Roma tomatoes, peeled, seeds removed and diced2 tbsp finely minced garlic2 tbsp minced fresh basil1 tbsp extra virgin olive oil Kosher salt and black pepper to tasteNote:  You can use diced canned tomatoes, but if tomatoes are in season, it really makes a difference using fresh.Method: Fill a sauce pan with water and bring it to a boil.  Slice an X on the top of each tomato and immerse in the boiling water until skins start to peel, about 30 seconds.  Remove tomatoes and place in ice water to cool, or rinse under cool water.  Peel tomatoes, slice in quarters, remove seeds and then dice. Add olive oil to a sauce pan, add diced tomatoes, garlic, basil, salt and pepper to taste and cook until liquid is absorbed and tomato sauce is thick.  Set aside. Calzone Ingredients/Assembly:1 lb whole wheat/grain pizza dough (I used Trader Joe’s), divided into 4 portions1 head broccoli, sectioned into florets and steamed until crisp-tender12 oz baby spinach leaves4 cloves minced garlic1 tbsp extra virgin olive oil, plus more to brush top of calzone1/2 package Daiya Mozzarella Cheese ShredsKosher salt and black pepperCornmeal for dusting pizza peelMethod: Preheat oven to 500 degrees and preheat pizza stone for about one hour before using. Let pizza dough come to room temperature for 30 minutes and then divide into 4 equal portions, roll into balls on a floured surface and cover and let sit for another 30 minutes for gluten to relax before rolling out. Place broccoli florets in a steamer and steam for about 1-2 minutes until crisp-tender.  Cool and then chop into 1/2” pieces.  Set aside. Heat a large saute pan on medium-low, add olive oil, garlic, spinach, salt and pepper to taste and cook until wilted.  Place spinach in a strainer and press with the back of a spoon to remove most liquid, set aside. Roll out pizza dough to about an 8” circle, or to desired thickness and then transfer dough to pizza peel dusted with cornmeal to prevent sticking. Place about 2-3 tbsp roasted garlic cream sauce on the bottom half of the circle.  Top with chopped broccoli, sauteed spinach, 2-3 tbsp tomato concasse and 1/4 cup Daiya cheese.  Fold over top and seal edges tightly.  Brush with a little olive oil and sprinkle with kosher salt and black pepper. Bake for about 7-10 minutes (depending on your oven) until puffy, bubbly and golden brown.
2885 ♥
theleekmafia: theveggiehatingvegan: Vegan Calcium Sources Forget about dairy!
3453 ♥
lunebrille: Detox water is so good.
19753 ♥
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