Hi, my name is Sarah Ahn (pronounced “on”) and I am a Korean-American vegan and can not ask for anything less. I am originally from a little town called Greenbelt, Maryland. But now I am located here in Los Angeles, California and loving every minute of it!
After I was diagnosed with Ulcerative Colitis a few years ago, I had a really tough time maintaining my weight, and I was very self-conscious with my surroundings. I was also on a very strict diet, which helped influence me to become a vegan/vegetarian. I was not aware of the things that I put in my body, drinking soda on most days, and was always on the go consuming fast food. This whole experience helped me develop a healthier lifestyle and helped me develop my choice of diet today. I’m a vegan foodie, food blogger, makeup lover and dreamer to publish my own cookbook one day!
Asian stir-fry crispy tacos stuffed with enoki mushrooms, onions, carrots and topped with Sriracha creme sauce. Side of ginger-sesame seed crusted tofu skewers.
Bake store-bought corn taco shells until lightly toasted and brown.
On medium-high heat, saute minced garlic, enoki mushrooms, onions, carrots and season with 1-2 tbsp liquid amino. Drizzle a little sesame oil at the end and mix. Stuff tortilla shells with stir-fry mixture, top with fresh scallions, cilantro and homemade Sriracha creme sauce:(mixture of sriracha & vegan mayo.)
Enjoy and stuff with a side of ginger sesame crusted tofu:(Use extra-firm tofu and pat dry with paper towel to completely soak the water. Mix 1 tbsp sesame oil and 1 tbsp fresh minced ginger and toss in tofu to marinate. Cover with sesame seeds and cook until brown.
xoxo Sarah #ahnestveggie #veganfoodshare
Gluten-Free & Vegan Double-Chocolate Fudge Brownie. This treat is from our gluten-free baking class.
We are a vegan/vegetarian culinary school in Austin, TX that teaches 5 different modalities: classical vegetarian, #vegan cooking, #Ayurveda cooking, #raw & living foods, and macrobiotics.
Thanks for contacting us.
Public Classes and Social Media Coordinator
The Natural Epicurean Academy of Culinary Arts
Thank you so much for offering to feature me! I am so flattered and excited!
The Mexican Burger: spicy black bean, flax, corn patty topped with salsa, chunky guacamole, spinach and alfalfa sprouts on a whole wheat bun. This burger is super messy, but messy burgers are definitely the most tasty!
My name is Ashley Rae and I created Rae of Sunshine to inspire others to live compassionate, healthy, sushine lives by starting in the kitchen. I have been meat free for over 20 years and #vegan for close to 4 years. For as long as I can remember I have been an animal advocate and since going vegan, I have learnt a lot more about the health and environmental benefits of a plant based diet, too. Veganism is a lifestyle that has changed my life for the better! To see more of my food creations, please follow me @raeofsunshinelife With every bite we take, we have the power to change the world!
xoxoxo #raeofsunshinelife #veganfoodshare
Semi-homemade lentil & mushroom cornmeal crust #pizza with cashew cheese. I topped a store-bought Vicolo brand cornmeal crust (#vegan & gluten-free) with the lentil & mushroom tomato sauce from the Oh She Glows cookbook and mini heirloom tomatoes. Then I drizzled it with homemade cashew cheese (1 cup pre-soaked raw cashews blended with 1/4 cup water, juice from 1/2 a lemon, 1/2 tsp salt, & 2 cloves of garlic). After baking it, I sprinkled the pizza with fresh basil and red pepper flakes.
Cheers! #whollyvegan #veganfoodshare
This is our kickstarter. we want to point out that this is a tough cookie to make and all our other products are #raw. So in no way are we a cheap treat. However thats just it.
If only small companies continue to make Raw foods the cost of the Raw products will never go down. It will always be a special item. And will never be anything more then a meal people make at home and post for fun on social media.
What if we took this company nationwide and were able to create less expensive raw foods? Right now we private label a raw crackers and cheese lunch box for a very high end client. One day that could be a school. #feelgooddesserts #vegan #kickstarter #veganfoodshare
Almond butter and banana open sandwich made with no bread. A simple, small, early snack, enough to power your morning and your run and give your body nutritious goodness for muscles, bones and all the other tiny cells working 24/7. #veganfoodshare
Nothing but mad love to give to our “Vegan Food Share: The Cookbook” contributors!!! Donate to Compassion Over Killing by purchasing this #epic endeavor in collaboration!
We all worked hard to promote delicious cruelty free #vegan dishes, so why not do yourself a favor and purchase a copy at 👉http://www.cok.net/market/#VeganFoodShare or at our tumblr page at 👉veganfoodshare.com!
Check the comments to follow these great folks! Show them some love and appreciation! THANK YOU TO ALL!!! 🙏 #veganfoodshare
Top Row: 🌟✨@hiramcamillo✨🌟
#Sunday Funday with the Fam!
@tofurobot coming through with “You Pick, I Eat” specials!
Follow @tofurobot/#theironmonk and visit vinhloitofu.com for awesome #vegan #vietnamese dishes! only in the #socal #818 area! #iloveLA #veganfoodshare
Lemon, Olive Oil, #vegan #Wholesome Sweeteners Fair Trade Organic Powdered Sugar bunt cake for homie @Christoad42’s bday! 🎁🎉 Bunt cake from his boss made like a boss! Drop a line and greet him on another year of getting older…err wiser! #hesnotveganbutnobodysperfect #veganfoodshare
Hi Everyone !
My name is Kurt @1pas_sur_1autre, I come from French West Indies. I’m #vegan since my childhood.
I’m very happy to be featured on #VeganFoodShare. I want to share with you my delicious recipe of white and black chocolate mousse. This recipe can be found on my blog that you can translate on your native language.
Hope that inspires you to cook delicious vegie food.
You also can find me on Youtube at @ unpassurunautre
Pinterest : Un Pas sur Un autre
Food reporter : Un Pas sur Un autre
My IG name : @1pas_sur_1autre
Thank You Guys !
See you Soon ;)
"Where The Wild Things Are Cake!" Fondant, everything edible, hand-painted book scene.
Greetings from Sugar Mamas! We are a 100% vegan bakery, also specializing in gluten-free.
We make edible artistry in the form of cakes and cupcakes. We also do chocolates such as Peanut Butter Cups and Vegan Creme Eggs. Sugar Mamas was started only a year ago, but we have grown so much
thanks to our awesome customers and friends.
Our favorite is blowing people’s minds when they
realize a vegan treat is actually better than it’s dairy counterpart :)
Check us out on facebook: Sugar Mamas of Camillus NY.
Thanks so much!!
Sarah of Sugar Mamas
Hello this is @NaturalEpicurean! We thank you for this opportunity to be featured on @veganfoodshare.
The Natural Epicurean Academy of Culinary Arts offers one of the few premier plant-based culinary educations in the country with a comprehensive professional chef training program that focuses on the theory and practice of meal planning for plant-based diets.
This is an Organic Grain & Veggie Burger with a millet patty, avocado, red onion, tomato, a roasted corn relish and carrot coulis that was made in one of the plating and presentation classes.
Hi everyone my name is Paul, born in the Philippines and currently living here in Hawaii.
This recipe is actually from @rawveganhealth which you can find online at rawveganhealth.org.
So let’s get started.
Electro Berry Delyte
1 apple banana or any type (red bananas are my favorite which I didn’t have at the moment)
1 cup blueberries
1/2 cup raw coconut water
1 tsp chia seeds
1 tsp hemp hearts
First, you need to cut the banana into small pieces and freeze for about an hour or more.
You will also need to freeze the blueberries. Once they are frozen, blend them and the coconut water in a high speed blender until smooth.
Add in the rest of the ingredients and blend again just to spread them out. This smoothie is wonderful for post workouts or enjoy it at any time of the day
whenever your craving for something sweet.
note: if you can’t find raw coconut water, I recommend any type just make sure there’s no sugar added and only one ingredient which is a 100% coconut water.
another thing is this all depends on your taste. add more blueberries if that’s your thing or more banana and to keep this “low fat” don’t add any more amounts of seeds.
'Protein Packed Baked Apples'
Hey foodies! I’m Mariah, and you can find me at @murrcraig.
I’m stoked to be able to share one of my recipes will all of @veganfoodshare’s followers today! I’m a young plant-based food blogger and seller over at www.MurrsMenu.com, and writer for www.EatFeelFresh.com. I began following a plant-based diet over two years ago now when I became diagnosed with Chronic Lyme Disease, and haven’t looked back since!
This dish is awesome, because it’s packed with all of the right ingredients to hook you up with a protein packed breakfast, snack, or even dessert. I’ve used hemp, pecans, quinoa, and quinoa flakes in this recipe, giving you tons of protein and other nutrients, including lots of fibre, healthy fats, antioxidants, and other beneficial vitamins and minerals.
You can find the recipe for this dish on my website www.MurrsMenu.com OR my Facebook page at www.Facebook.com/MurrsMenu.
Keep on spreading that vegan love <3 And a special thanks to @veganfoodshare! Enjoy this dish, everyone.
The neapolitan dream is a raw vegan version of my childhood favourite, neopolitan ice cream.
Whilst it’s not ice cream at all, it’s much better.
There is a chocolate chia layer made with chia gel, and a chocolate sauce made from raw cacao powder, dates and water.
The vanilla layer is made from pears and organic vanilla.
The strawberry layer is fresh strawberries with some medjool dates.
I topped it off with raw cacao nibs and some chocolate sauce.
Hi, my name is Brenda and I’m from Sydney, Australia. I’m really thankful for being given this opportunity to share my creation with the rest of this amazing IG community. I started out my journey for better health by adopting a plant based diet about 8 months ago. I have been mainly raw #vegan for the past 2 and have never felt better. I am inspired everyday by awesome individuals on IG who are so creative and generous with their ideas and information. Whilst my plant based diet was meant to be a 12 week experiment, the benefits of adopting this lifestyle have me completely converted and I hope that I can inspire others to at least try it out. If you would like see more of my recipes or read about my journey to health, please head to my blog www.onehungrymami.blogspot.com. If you ever wanted to change your eating habits and become the healthiest that you can be, now is the time! Take part in Clean Eating March, details on the blog. Peas, love and mungbeans xxb