fruit-loop-vegan:

Power Detox Salad with Spicy Zucchini Turmeric Dressing (lfrv)

greens of your choice (I used kale)

parsley

carrots

grape tomatoes

broccoli

Chop everything and put in a large salad bowl.

Spicy Turmeric Zucchini Dressing

turmeric (about a teaspoon)

1 small zucchini or part of a large zucchini

cumin, onion powder, red pepper flakes (to taste)

juice from half a lemon

Blend everything in a blender or food processor. Pour over salad.

(via veganfeast)

findvegan:

Watermelon Gazpacho - perfect for summer.

veganfeast:

foodopia:

zucchini tart: recipe here

Make it vegan!

findvegan:

Fully Loaded Baked Potato

(via veganfeast)

findvegan:

Low Fat Vegan Spinach with Mung Bean Lentil Dhal

(Source: pure-love-never-dies, via veganfeast)

veganrecipecollection:

(via Hakka Noodles in Lettuce Cups - Pham Fatale)

(via veganfeast)

fruitandtea:

Easy 5 Minute Homemade Jam // Raw, Vegan, Sugar-Free

• 2 cups berries of choice (pictured above is raspberries. you can also use blueberries, blackberries, strawberries, acai berries, etc.)
• 1/2 cup pitted dates, chopped
• 1/4 cup coconut water
• 2 tbsp chia seeds
• (That’s it!)

• Place the coconut water in the bottom of your high speed blender and then throw in the dates.
• Blend on high until the dates have broken up - about 10 seconds.
• Place the chia seeds and 1 cup of berries into the blender and pulse on LOW just a few times to break up the fruit.
• If you blend on high you will get the consistency of a pudding and not the beautiful seedy, chunky look of jam.
• Now add in the second cup of berries and pulse just a couple of times to break them up.
• Place this mixture in a glass container and cover in the fridge for about 30 minutes. 
• This will allow the chia seeds to thicken the jam and will give the flavours time to infuse.
• This makes two cups of jam, which will hold in the fridge for 3-4 days.

fruitandtea:

Pomegranate Ice Cream

(click image for recipe.)

findvegan:

Candied Orange Peel

(via veganfeast)