✨@fit_girls_eat_rainbow✨

Lovely fruit platter simply because eating rainbow makes you beautiful ! :) this is my first time ever to try starfruit and passion fruit…. i am in love ♥ 
Adding different colors and aranging the food nicely motivates me and makes enjoying #vegan food much more satisfying :) 

Thank you so much for the feature! 
All the best,

#fitgirlseatrainbow #veganfoodshare

✨@fit_girls_eat_rainbow✨

Lovely fruit platter simply because eating rainbow makes you beautiful ! :) this is my first time ever to try starfruit and passion fruit…. i am in love ♥
Adding different colors and aranging the food nicely motivates me and makes enjoying #vegan food much more satisfying :)

Thank you so much for the feature!
All the best,

#fitgirlseatrainbow #veganfoodshare

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✨@raeofsunshinelife✨

Hi! My name is Ashley Rae and I make vegan food, smoothies and juice. I am on a mission to show the world that it’s possible to live a happy, healthy, balanced, SUNSHINE life without hurting or killing animals! I recently launched my new website at www.raeofsunshinelife.com full of my recipes, stories, tips and interviews with other vegans. Please check it out! This is my Stuff Yo Face Tomatoes recipe and it’s by far one of my favourites! I LOVE stuffing vegetables! The juiciness from the tomatoes, the sweetness from the apple, the cheesy goodness from the Daiya cheese….mmmm perfection, love love love! They’re pretty messy to eat, so make sure you’ve serve them on a larger plate. 

6 large tomatoes, hollowed out
1 Tbsp olive oil
1 onion, minced
1 zucchini, minced
1 apple, minced
½ red pepper, minced
6 Tbsp salsa
½ cup Daiya mozzarella cheese
2 cups guacamole

1) Preheat oven to 350 degrees Celsius
2) Heat olive oil in  a frying pan. Sauté zucchini, apple, onion and red pepper for ten minutes on medium, stirring constantly to ensure the mixture does not burn at all.
3) Remove from heat.
4) With a tablespoon, line the bottom of the hollowed out tomatoes with salsa.
5) Fill the tomatoes with the zucchini, apple, pepper and onion mixture.
6) Once the tomatoes are full, sprinkle Daiya cheese on top.
7) Bake stuffed tomatoes for 15 minutes, until cheese has fully melted.
8) Allow tomatoes to cool for a few moments and then top with a tablespoon of guacamole.
9) Serve with rice mixed with peanuts and fresh cilantro.

#raeofsunshinelife #veganfoodshare

✨@raeofsunshinelife✨

Hi! My name is Ashley Rae and I make vegan food, smoothies and juice. I am on a mission to show the world that it’s possible to live a happy, healthy, balanced, SUNSHINE life without hurting or killing animals! I recently launched my new website at www.raeofsunshinelife.com full of my recipes, stories, tips and interviews with other vegans. Please check it out! This is my Stuff Yo Face Tomatoes recipe and it’s by far one of my favourites! I LOVE stuffing vegetables! The juiciness from the tomatoes, the sweetness from the apple, the cheesy goodness from the Daiya cheese….mmmm perfection, love love love! They’re pretty messy to eat, so make sure you’ve serve them on a larger plate.

6 large tomatoes, hollowed out
1 Tbsp olive oil
1 onion, minced
1 zucchini, minced
1 apple, minced
½ red pepper, minced
6 Tbsp salsa
½ cup Daiya mozzarella cheese
2 cups guacamole

1) Preheat oven to 350 degrees Celsius
2) Heat olive oil in a frying pan. Sauté zucchini, apple, onion and red pepper for ten minutes on medium, stirring constantly to ensure the mixture does not burn at all.
3) Remove from heat.
4) With a tablespoon, line the bottom of the hollowed out tomatoes with salsa.
5) Fill the tomatoes with the zucchini, apple, pepper and onion mixture.
6) Once the tomatoes are full, sprinkle Daiya cheese on top.
7) Bake stuffed tomatoes for 15 minutes, until cheese has fully melted.
8) Allow tomatoes to cool for a few moments and then top with a tablespoon of guacamole.
9) Serve with rice mixed with peanuts and fresh cilantro.

#raeofsunshinelife #veganfoodshare

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✨@mari_jasmn✨

A simple, delicious recipe for you :)


Ingredients (makes around 6 crostini)

1 avocado | 1/4 cup pomegranate

1/4 cup black olives  | 1  kalamansi (lime) | sea salt

small slices of toast or crackers



Scoop the avocado out of its shell and mash with a fork.

Season with kalamansi (or lime) and sea salt to taste.

Finely chop the olives into small pieces.

Spread the mashed avocado on your toasted bread and top with equal parts of olives and pomegranate.

Enjoy!

#marijasmn #veganfoodshare

✨@mari_jasmn✨

A simple, delicious recipe for you :)


Ingredients (makes around 6 crostini)

1 avocado | 1/4 cup pomegranate

1/4 cup black olives | 1 kalamansi (lime) | sea salt

small slices of toast or crackers

Scoop the avocado out of its shell and mash with a fork.

Season with kalamansi (or lime) and sea salt to taste.

Finely chop the olives into small pieces.

Spread the mashed avocado on your toasted bread and top with equal parts of olives and pomegranate.

Enjoy!

#marijasmn #veganfoodshare

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✨@veganwolf1✨

Hello,

Organic Seasonal Steamed Vegetables with dulse flakes and a Beetroot and Hummus Dip (oil & salt free)

To make the Beetroot Dip~
Blend 
4 steamed beetroots
1 cup of cooked chickpeas
1 med clove of garlic 
juice of 2 limes

Garnish with 1 tbls of hulled tahini

I have been a dedicated and passionate Vegan for almost 24 years. I also moderate @vegansmoothiesandjuices an ethical and dedicated IG platform featuring vegans and their smoothies and juices with my daughter @thevegandancergirl who is a lifelong vegan & currently travelling in Europe as a raw vegan on the road. I also write haiku & poetry with my own imagery @haikuveganwolf1

#veganwolf1 #veganfoodshare

✨@veganwolf1✨

Hello,

Organic Seasonal Steamed Vegetables with dulse flakes and a Beetroot and Hummus Dip (oil & salt free)

To make the Beetroot Dip~
Blend
4 steamed beetroots
1 cup of cooked chickpeas
1 med clove of garlic
juice of 2 limes

Garnish with 1 tbls of hulled tahini

I have been a dedicated and passionate Vegan for almost 24 years. I also moderate @vegansmoothiesandjuices an ethical and dedicated IG platform featuring vegans and their smoothies and juices with my daughter @thevegandancergirl who is a lifelong vegan & currently travelling in Europe as a raw vegan on the road. I also write haiku & poetry with my own imagery @haikuveganwolf1

#veganwolf1 #veganfoodshare

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doin some damage at @veggiegrill  #encino. havin the friday #munchies are a beast! 

pick a pair special - thai chkn salad paired w/mac n VG cheese, Sante Fe chkn with tempeh bacn side of O rings, placed over a #fatstack of Mondo Nachos 💪😁
There are off menu options, kind of a secret…anybody got secret dishes from VG they’d like to share in the comments? Let us know! 😘💚💛❤️ #veggiegrill #veganfoodshare #alwayshungryonafridayafternoon

doin some damage at @veggiegrill #encino. havin the friday #munchies are a beast!

pick a pair special - thai chkn salad paired w/mac n VG cheese, Sante Fe chkn with tempeh bacn side of O rings, placed over a #fatstack of Mondo Nachos 💪😁

There are off menu options, kind of a secret…anybody got secret dishes from VG they’d like to share in the comments? Let us know! 😘💚💛❤️ #veggiegrill #veganfoodshare #alwayshungryonafridayafternoon

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✨@simonbes_rawsome_creations✨

Rice paper rolls
Delicious light, fresh rolls filled with avocado, sprouted sunflower seeds, carrot and these wonderful peppery little yellow flowers that I picked up at my local farmer’s market on Sunday (does anyone know what they’re called?). 

Served with a punchy peanut-shoyu-lime-chilli dipping sauce.

#simonbesrawsomecreations
#veganfoodshare

✨@simonbes_rawsome_creations✨

Rice paper rolls
Delicious light, fresh rolls filled with avocado, sprouted sunflower seeds, carrot and these wonderful peppery little yellow flowers that I picked up at my local farmer’s market on Sunday (does anyone know what they’re called?).

Served with a punchy peanut-shoyu-lime-chilli dipping sauce.

#simonbesrawsomecreations
#veganfoodshare

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✨@anauribequintero_tiu✨

Thank you so much for this opportunity. Im honored to be featured in this amazing account full of love and inspiration!! 

This is my favorite sweet recipe I’ve ever made and Im really happy to share it with all of you. This Blueberry and Orange Cheesecake is simply delicious. Youll want to make some more 😊

For the crust: 
1 cup walnuts
1/2 cup macadamia nuts
1 cup pre soaked dates
1/4 cup dried unsweetened coconut 

Orange cheesecake filling:
2 1/2 soaked cashews
1/2 cup coconut milk
1/2 cup orange juice
1 tbsp orange zest 
2 tbsp of lemon juice
1/3 cup of agave
1/4 cup of coconut oil 

Blueberry layer:
1/4 cup of cashews
1 1/2 cup of blueberries 
2 tbsp agave
2 tbsp coconut oil 

So, Ive been on a plant based diet for almost a year and it has been a truly amazing journey. Im not just #vegan but I suffer from a lot of food allergies. Due to medical reasons I had to cut not just animal foods but food containing soy, gluten and  processed sugars as well as some other grains, fruits and veggies. Thanks to a balanced plant based diet, a good meal planing a lot of spiritual practices my health is perfect now 😊. And because of this plant based food discovery I have had the opportunity to give desserts and treats to kids fighting cancer, celiac disease and some other food allergies. This has been the most wonderful thing Ive ever made.

Thank you againnn.
Gracias from Colombia,

#anauribequinterotiu #veganfoodshare

✨@anauribequintero_tiu✨

Thank you so much for this opportunity. Im honored to be featured in this amazing account full of love and inspiration!!

This is my favorite sweet recipe I’ve ever made and Im really happy to share it with all of you. This Blueberry and Orange Cheesecake is simply delicious. Youll want to make some more 😊

For the crust:
1 cup walnuts
1/2 cup macadamia nuts
1 cup pre soaked dates
1/4 cup dried unsweetened coconut

Orange cheesecake filling:
2 1/2 soaked cashews
1/2 cup coconut milk
1/2 cup orange juice
1 tbsp orange zest
2 tbsp of lemon juice
1/3 cup of agave
1/4 cup of coconut oil

Blueberry layer:
1/4 cup of cashews
1 1/2 cup of blueberries
2 tbsp agave
2 tbsp coconut oil

So, Ive been on a plant based diet for almost a year and it has been a truly amazing journey. Im not just #vegan but I suffer from a lot of food allergies. Due to medical reasons I had to cut not just animal foods but food containing soy, gluten and processed sugars as well as some other grains, fruits and veggies. Thanks to a balanced plant based diet, a good meal planing a lot of spiritual practices my health is perfect now 😊. And because of this plant based food discovery I have had the opportunity to give desserts and treats to kids fighting cancer, celiac disease and some other food allergies. This has been the most wonderful thing Ive ever made.

Thank you againnn.
Gracias from Colombia,

#anauribequinterotiu #veganfoodshare

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✨@raw_mountain✨

Chewy Ginger Caramel Almond Bark 

Recipe:

Time to prepare: 10 minutes

Time before you can eat: 30 minutes

Makes enough for: 1 – 5 servings

Ginger Caramel Almond Bark:

1/3 c Coconut Oil

2 tbsp Blackstrap Molasses

1 tsp Himalayan Salt

1/4 c Coconut Sugar

1/2 tbsp Fresh Ginger, grated

1/4 c Almonds, slivered or chopped

Directions:

1. Put all ingredients except for almonds in small pot on low heat. Stir continusouly until you have a thick caramel.

2. Stir in almonds and remove from heat.

3. Using a small pan, grease with coconut oil and place caramel bark into pan evenly.

4. Put in freezer for 20 minutes. Once time is up, run bottom of pan under hot water for 30 seconds then tap bottom of pan to remove caramel bark onto plate. Break into pieces and enjoy! 

#rawmountain #veganfoodshare

✨@raw_mountain✨

Chewy Ginger Caramel Almond Bark

Recipe:

Time to prepare: 10 minutes

Time before you can eat: 30 minutes

Makes enough for: 1 – 5 servings

Ginger Caramel Almond Bark:

1/3 c Coconut Oil

2 tbsp Blackstrap Molasses

1 tsp Himalayan Salt

1/4 c Coconut Sugar

1/2 tbsp Fresh Ginger, grated

1/4 c Almonds, slivered or chopped

Directions:

1. Put all ingredients except for almonds in small pot on low heat. Stir continusouly until you have a thick caramel.

2. Stir in almonds and remove from heat.

3. Using a small pan, grease with coconut oil and place caramel bark into pan evenly.

4. Put in freezer for 20 minutes. Once time is up, run bottom of pan under hot water for 30 seconds then tap bottom of pan to remove caramel bark onto plate. Break into pieces and enjoy!

#rawmountain #veganfoodshare

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✨@feelgooddesserts✨                 #raw chocolate mousse cake 😍
#Vegan, Raw & Baked, Gluten Free, Soy Free, Refined sugar Free, All Natural, No preservatives. 💚💛❤️

#feelgooddesserts #veganfoodshare

✨@feelgooddesserts✨ #raw chocolate mousse cake 😍
#Vegan, Raw & Baked, Gluten Free, Soy Free, Refined sugar Free, All Natural, No preservatives. 💚💛❤️

#feelgooddesserts #veganfoodshare

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✨@terrihgreen✨
This is a lovely tropical smoothie . Incorporating yellows and oranges for carotenoids, amazing for vision!
Yields about 32oz. and serves 2
1 frozen bananas
1 pitted medjool dates
1/2 cup chopped carrots
1/2 cup mangoes
1/2 cup pineapple
1/2 cup papaya
2 cups water

Add all ingredients into blender, blend till smooth.
Eating a high carb, low fat #vegan lifestyle has been the best thing I ever did for my body. Cured my lethargy, chronic headaches and so much more. My goal is to spread awareness on how easy and affordable this lifestyle is and to try to help people incorporate healthier meals in their diet whether they’re vegans or not.

#terrihgreen #veganfoodshare

✨@terrihgreen✨

This is a lovely tropical smoothie . Incorporating yellows and oranges for carotenoids, amazing for vision!
Yields about 32oz. and serves 2
1 frozen bananas
1 pitted medjool dates
1/2 cup chopped carrots
1/2 cup mangoes
1/2 cup pineapple
1/2 cup papaya
2 cups water

Add all ingredients into blender, blend till smooth.

Eating a high carb, low fat #vegan lifestyle has been the best thing I ever did for my body. Cured my lethargy, chronic headaches and so much more. My goal is to spread awareness on how easy and affordable this lifestyle is and to try to help people incorporate healthier meals in their diet whether they’re vegans or not.

#terrihgreen #veganfoodshare

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✨@nourishingreens✨

Strawberry-Pineapple Smoothie
I used 8 strawberries and half a pineapple with enough water/almond milk for the desired consistency.

#nourishingreens #veganfoodshare

✨@nourishingreens✨

Strawberry-Pineapple Smoothie
I used 8 strawberries and half a pineapple with enough water/almond milk for the desired consistency.

#nourishingreens #veganfoodshare

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✨@emmalaurenfood✨

Raw chic chip cookie dough tart.

Emma is the founder of Emma Lauren Food. As a healthy food blog it focuses specifically on gluten free, dairy free and refined sugar free recipes with a creative flare. Emma’s ambition is to inspire others to adopt a healthier way of life and demonstrate wholesome foods can still be tasty whilst being extremely nutrient dense. 

visit www.emmagowdie.wordpress.com 

#emmalaurenfood #veganfoodshare

✨@emmalaurenfood✨

Raw chic chip cookie dough tart.

Emma is the founder of Emma Lauren Food. As a healthy food blog it focuses specifically on gluten free, dairy free and refined sugar free recipes with a creative flare. Emma’s ambition is to inspire others to adopt a healthier way of life and demonstrate wholesome foods can still be tasty whilst being extremely nutrient dense.

visit www.emmagowdie.wordpress.com

#emmalaurenfood #veganfoodshare

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✨@juicing_gina✨

My name is Gina, I live on the Hawaiian island of Maui and love making vegan smoothies and juices.  Peanut Butter-Cacao Baby - PB layer: 1 frozen banana, 1 spoonful of organic powdered PB {90% less fat} and a 1/2 cup hemp milk. Cacao layer: 2 frozen bananas, 1 spoonful of raw cacao powder, 1 pitted medjool date and 1 cup hemp milk. Top with cacao sauce and nibs! 

#juicinggina #veganfoodshare

✨@juicing_gina✨

My name is Gina, I live on the Hawaiian island of Maui and love making vegan smoothies and juices. Peanut Butter-Cacao Baby - PB layer: 1 frozen banana, 1 spoonful of organic powdered PB {90% less fat} and a 1/2 cup hemp milk. Cacao layer: 2 frozen bananas, 1 spoonful of raw cacao powder, 1 pitted medjool date and 1 cup hemp milk. Top with cacao sauce and nibs!

#juicinggina #veganfoodshare

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unhinge your jaw 😲…it’s ✨@hiramcamillo✨ 

Portobello Mac n Cheese Burger with Fried Onions and Chile Verde. #hiramcamillo #veganfoodshare

unhinge your jaw 😲…it’s ✨@hiramcamillo✨

Portobello Mac n Cheese Burger with Fried Onions and Chile Verde. #hiramcamillo #veganfoodshare

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✨@theblissfulbean✨

Hi VeganFoodShare

Thank you so much for featuring me on #veganfoodshare.  I am honored.

Pasta Fagioli: A classic Italian dish made #glutenfree and #vegan. Best of all, it is a delicious last-minute meal you can whip up. The Ingredients: 2 tbsn olive oil, 3 garlic diced cloves, 1 lb gluten-free elbow macaroni, 2 cups kidney beans, 6 cups homemade tomato sauce. 

My name is Casey and I have been gluten-free for 14+ years (#celiac) and vegan for about a year and a half. I am a stay-at-home mom. My son is almost 15 months and eats mostly #plantbased foods. I started @theblissfulbean to inspire others to start cooking healthy and making memories. I love cooking and being in the kitchen, and I feel it is the most important room in the house. It’s where memories are made. Long talks, laughter, tears, family dinners and of course a ton of cooking. No matter the occasion, it’s the room where everyone migrates. Enjoy! #happyhealthyeveryday www.theblissfulbean.com

#theblissfulbean #veganfoodshare

✨@theblissfulbean✨

Hi VeganFoodShare

Thank you so much for featuring me on #veganfoodshare. I am honored.

Pasta Fagioli: A classic Italian dish made #glutenfree and #vegan. Best of all, it is a delicious last-minute meal you can whip up. The Ingredients: 2 tbsn olive oil, 3 garlic diced cloves, 1 lb gluten-free elbow macaroni, 2 cups kidney beans, 6 cups homemade tomato sauce.

My name is Casey and I have been gluten-free for 14+ years (#celiac) and vegan for about a year and a half. I am a stay-at-home mom. My son is almost 15 months and eats mostly #plantbased foods. I started @theblissfulbean to inspire others to start cooking healthy and making memories. I love cooking and being in the kitchen, and I feel it is the most important room in the house. It’s where memories are made. Long talks, laughter, tears, family dinners and of course a ton of cooking. No matter the occasion, it’s the room where everyone migrates. Enjoy! #happyhealthyeveryday www.theblissfulbean.com

#theblissfulbean #veganfoodshare

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