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Highlighting & Creating Fun & Affordable Vegan Meals. Follow TheVeganBudget on Twitter! Share our recipes! Tag for a feature!
(2)

02/06/2020

You have the right to vote! Use your rights. Primary elections are happening today in:⁣
⁣
•Indiana ⁣
•Iowa⁣
•New Mexico ⁣
•Maryland ⁣
•Washington, DC⁣
•Pennsylvania⁣
•South Dakota⁣
•Montana⁣
⁣
Let your voice be heard.

02/06/2020

𝐆𝐎 𝐕𝐎𝐓𝐄!
The time for mobilization & strategy is now!

01/06/2020

As you ramp up your week, remember to allow yourself the freedom to decompress in between meetings. So much is going on in the world and the fight for justice is pivotal for the advancement of everyone. Black people have been suffering for centuries and there is trauma in silence and apathy. 𝐃𝐨 𝐧𝐨𝐭 𝐢𝐠𝐧𝐨𝐫𝐞 𝐰𝐡𝐚𝐭 𝐢𝐬 𝐠𝐨𝐢𝐧𝐠 𝐨𝐧!

The best way to be an effective & of change is to not be tone deaf.

Empathize and understand what your team members are going through.

Offer a lending ear and be receptive. It’s okay to have a virtual chat or a safe, social distancing 1-1 to discuss mental health. At work, a team is only as strong as it’s weakest link so work to build each other up.

Look up city council meetings, civilian review boards. Talk to your family, friends and loved ones about racial oppression, privilege and propose strategic action.

As you continue to develop yourself as a leader, you have to be on the front lines of change.

𝐁𝐥𝐚𝐜𝐤 𝐥𝐢𝐯𝐞𝐬 𝐦𝐚𝐭𝐭𝐞𝐫.

What are you doing to change the narrative?

25/05/2020

𝐌𝐞𝐦𝐨𝐫𝐢𝐚𝐥 𝐃𝐚𝐲 𝐒𝐦𝐨𝐨𝐭𝐡𝐢𝐞! Earthy Feast Feature⁣
⁣
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐑𝐞𝐝 𝐒𝐦𝐨𝐨𝐭𝐡𝐢𝐞⁣
1 cup frozen raspberries⁣
1 cup frozen strawberries⁣
1 cup pomegranate juice (or coconut water)⁣
juice from half a lemon⁣
⁣
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝗪𝐡𝐢𝐭𝐞 𝐒𝐦𝐨𝐨𝐭𝐡𝐢𝐞⁣
1/2 cup frozen pineapple⁣
1/2 cup shredded coconut⁣
2 frozen bananas (sliced)⁣
1 can of coconut milk⁣
2 tablespoons of h**p seeds⁣
⁣
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐁𝐥𝐮𝐞 𝐒𝐦𝐨𝐨𝐭𝐡𝐢𝐞⁣
1 cup frozen blueberries⁣
2 dates (pitted)⁣
2 tablespoons chia seeds⁣
1 cup of pomegranate juice (or coconut water)⁣
⁣
Directions ⁣
⁣
Combine ingredients for smoothie and blend in blender. To keep the layers separate in the glass make sure the blender is cleaned before each different smoothie. Spoon the ingredients into the glass gently making sure to coat the walls of the glass first with each separate layer. You can also try freezing before adding each layer.⁣

15/02/2020

Follow on Twitter today for some fresh and affordable recipes!

05/06/2019

LENTILS & POTATOES Ingredients⁣
* 1/4 Cup + 1 Tablespoon Vegan butter, I used Earth Balance (divided)⁣
* 2 Cups Potatoes, diced ( I used baby potatoes)⁣
* 1 Cup Cooked brown lentils⁣
* 6 Cloves Garlic, chopped⁣
* 2 Teaspoons Fresh ginger, grated⁣
* 2 Shallots, diced⁣
* 1 Can(15oz.) Tomato sauce⁣
* 1/2 Cup Vegetable broth⁣
* 1/2 Cup Coconut milk⁣
* Juice of 1 Lemon⁣
* 2 Teaspoon Garam Masala⁣
* 1/2 Teaspoon Cinnamon⁣
* 1/4 Teaspoon Cloves⁣
* 1/4 Teaspoon Cardamom⁣
* 1/2 Teaspoon Paprika⁣
* 1/4 Teaspoon Turmeric⁣
* 1/4 Teaspoon Red pepper flakes⁣
* 1 Tablespoon Agave syrup⁣
* Salt and Pepper to taste⁣
Instructions⁣
1. In a large pot or skillet, heat 1 tablespoon of vegan butter on medium high. Then add the diced potatoes. Season with a pinch of salt and pepper. ⁣
2. Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes. ⁣
3. Next, add the remaining 1/4 cup of vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent. ⁣
4. Now, add the tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices and the agave. Stir to combine. ⁣
5. Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionally until the potatoes are soft and cooked through. The sauce will get nice and thick. ⁣
6. Taste the sauce and adjust seasonings. Serve immediately over basmati rice. topped with chutney & parsley. Cc: rabbit and wolves

05/06/2019

LENTILS & POTATOES Ingredients⁣
* 1/4 Cup + 1 Tablespoon Vegan butter, I used Earth Balance (divided)⁣
* 2 Cups Potatoes, diced ( I used baby potatoes)⁣
* 1 Cup Cooked brown lentils⁣
* 6 Cloves Garlic, chopped⁣
* 2 Teaspoons Fresh ginger, grated⁣
* 2 Shallots, diced⁣
* 1 Can(15oz.) Tomato sauce⁣
* 1/2 Cup Vegetable broth⁣
* 1/2 Cup Coconut milk⁣
* Juice of 1 Lemon⁣
* 2 Teaspoon Garam Masala⁣
* 1/2 Teaspoon Cinnamon⁣
* 1/4 Teaspoon Cloves⁣
* 1/4 Teaspoon Cardamom⁣
* 1/2 Teaspoon Paprika⁣
* 1/4 Teaspoon Turmeric⁣
* 1/4 Teaspoon Red pepper flakes⁣
* 1 Tablespoon Agave syrup⁣
* Salt and Pepper to taste⁣
Instructions⁣
1. In a large pot or skillet, heat 1 tablespoon of vegan butter on medium high. Then add the diced potatoes. Season with a pinch of salt and pepper. �⁣
2. Saute the potatoes, reducing heat as needed until they are starting to brown and have softened a bit. About 5-7 minutes. �⁣
3. Next, add the remaining 1/4 cup of vegan butter, the lentils, garlic, ginger and shallots. Saute for another minute or so until the shallots are translucent. �⁣
4. Now, add the tomato sauce, vegetable broth, coconut milk, lemon juice, all the spices and the agave. Stir to combine. �⁣
5. Reduce heat to medium low and simmer for about 20-30 minutes, stirring occasionally until the potatoes are soft and cooked through. The sauce will get nice and thick. �⁣
6. Taste the sauce and adjust seasonings. Serve immediately over basmati rice. topped with chutney & parsley. Cc: rabbit and wolves

26/05/2019

VEGAN BUDGET FEATURE ~ Rainbow Plant Life: BUFFALO CHICKPEA QUESADILLA⁣~
⁣
Mexican Cheese Sauce⁣
⁣
1 cup (~120g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)⁣
1/2 cup (~112g) vegan unsweetened plain yogurt (I used this one)⁣
2 tablespoons water or vegetable broth ⁣
1/2 cup (~120g) salsa of choice, but not a chunky variety (I used this one)⁣
1 teaspoon ground cumin ⁣
1/2 teaspoon chili powder ⁣
1/2 teaspoon smoked paprika⁣
1 teaspoon kosher salt⁣
2 tablespoons nutritional yeast ⁣
Buffalo Chickpea Filling ⁣
⁣
1/4 cup (~56g) vegan butter⁣
4 tablespoons Frank’s hot sauce (original cayenne or Xtra hot), or hot sauce of choice ⁣
1/8 teaspoon garlic powder⁣
A pinch of cayenne pepper (optional) ⁣
A pinch of kosher salt ⁣
2 teaspoons coconut sugar or brown sugar ⁣
2 teaspoons olive oil⁣
1 large yellow onion, diced ⁣
4 cloves garlic, minced⁣
1 15-ounce can chickpeas (~440g), drained and rinsed⁣
1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ⁣
For serving⁣
⁣
8 large flour tortillas (can use gluten-free tortillas like this) ⁣
Directions ⁣
⁣
Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.⁣ Next, prepare the Buffalo Chickpea Filling. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated. ⁣
Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher. ⁣
(Recipe continued @ https://www.rainbowplantlife.com/blog/vegan-buffalo-chickpea-quesadillas)

26/05/2019

VEGAN BUDGET FEATURE ~ Rainbow Plant Life: BUFFALO CHICKPEA QUESADILLA⁣~
⁣
Mexican Cheese Sauce⁣
⁣
1 cup (~120g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)⁣
1/2 cup (~112g) vegan unsweetened plain yogurt (I used this one)⁣
2 tablespoons water or vegetable broth ⁣
1/2 cup (~120g) salsa of choice, but not a chunky variety (I used this one)⁣
1 teaspoon ground cumin ⁣
1/2 teaspoon chili powder ⁣
1/2 teaspoon smoked paprika⁣
1 teaspoon kosher salt⁣
2 tablespoons nutritional yeast ⁣
Buffalo Chickpea Filling ⁣
⁣
1/4 cup (~56g) vegan butter⁣
4 tablespoons Frank’s hot sauce (original cayenne or Xtra hot), or hot sauce of choice ⁣
1/8 teaspoon garlic powder⁣
A pinch of cayenne pepper (optional) ⁣
A pinch of kosher salt ⁣
2 teaspoons coconut sugar or brown sugar ⁣
2 teaspoons olive oil⁣
1 large yellow onion, diced ⁣
4 cloves garlic, minced⁣
1 15-ounce can chickpeas (~440g), drained and rinsed⁣
1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ⁣
For serving⁣
⁣
8 large flour tortillas (can use gluten-free tortillas like this) ⁣
Directions ⁣
⁣
Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.⁣
Next, prepare the Buffalo Chickpea Filling. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated. ⁣
Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher. ⁣
(Recipe continued @ https://www.rainbowplantlife.com/blog/vegan-buffalo-chickpea-quesadillas)

16/05/2019

~TRIPLE BERRY SMOOTHIE~⁣
⁣
INGREDIENTS⁣
* 2 medium bananas, sliced & frozen⁣
* 1 cup unsweetened almond milk⁣
* 1 cup frozen strawberries⁣
* 1 cup frozen blueberries⁣
* 1 cup frozen raspberries⁣
⁣
⁣
INSTRUCTIONS⁣
1. Add bananas into the blender. Blend until the bananas become crumbly. Add almond milk. Blend until smooth and creamy, scraping down the sides of the blender as needed.⁣
2. Add strawberries, blueberries and raspberries. Blend until smooth, again, scraping down the sides of the blender as needed.⁣
3. Pour into two cups and enjoy!⁣

cc:beamingbaker

15/05/2019

Vegan 7 layer dip!⁣
INSTANT POT BUFFALO REFRIED BEANS⁣
1 tablespoon avocado oil⁣
1 small onion, small dice⁣
2 cloves garlic, minced⁣
1 bay leaf⁣
1 teaspoon taco seasoning⁣
1 cup dry (uncooked) pinto beans, rinsed⁣
2 cups vegetable stock⁣
sea salt, to taste⁣
3 tablespoons Buffalo-style hot sauce⁣
⁣
CASHEW SOUR CREAM + QUESO⁣
1 ¼ cups raw cashews, soaked in water for 4 hours⁣
1 tablespoon lemon juice⁣
1 tablespoon apple cider vinegar⁣
sea salt, to taste⁣
½ cup filtered water⁣
½ cup red salsa of choice⁣
1 ½ tablespoons nutritional yeast⁣
½ teaspoon light miso⁣
½ teaspoon ground turmeric⁣
⁣
FOR THE DIP⁣
-the Buffalo refried beans⁣
-1 ½ cups of your favourite guacamole⁣
-cashew queso⁣
-1 ½ cups red salsa⁣
-cashew sour cream⁣
-1 cup grape/cherry tomatoes, cut into quarters⁣
-2 green onions, thinly sliced⁣
-⅓ cup pitted black olives, sliced⁣
-chopped cilantro, optional cc:thefirstmess

12/04/2019

Looking for Brand Ambassadors for The Vegan Budget! Tag on your posts to get featured on our IG page 🌱

02/10/2018

Vegan Budget Feature ~ TASTY VEGAN BROWNIES. READY IN: 45mins SERVES: 12-16
YIELD: 1 pan
INGREDIENTS
* 2 cups flour
* 1 cup water
* 1 cup brown sugar
* 1 cup white sugar
* 1 teaspoon salt
* 1 teaspoon vanilla
* 3⁄4 cup cocoa powder
* 1⁄2 cup vegetable oil
* 1⁄2 teaspoon baking powder
* 1⁄2 cup nuts (optional)
* 1⁄2 cup chocolate chips (optional)

DIRECTIONS
Preheat the oven to 350ºF.
Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
Remove from heat and let cool completely.
Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
Mix well.
Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
Spread mixture into a greased 11x7-inch pan.
Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.

02/10/2018

Vegan Breakfast Skillet

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 4
Ingredients
2 pounds russet potatoes, large diced
⅓ cup vegetable oil
1 yellow onion, diced
1 red bell pepper, diced
8 ounces mushrooms, quartered
½ teaspoon garlic powder
½ teaspoon paprika
kosher salt
2 cups baby spinach
¼ cup freshly chopped curly parsley
1 lemon
Instructions
Add the potatoes to a pot of boiling salted water and boil them, par-cooking the potatoes for about 3 minutes.
Meanwhile, let the potatoes cool and cook the vegetables. In a heavy pan or skillet over medium heat add 2 tablespoons of oil and the onion and sprinkle with kosher salt. Cook for about 3 minutes and then add the mushrooms and cook for another 5 minutes until the onions are soft and the mushrooms are tender and browned. Add the red bell peppers and cook for 1-2 more minutes. Transfer the vegetables to a separate bowl.
Add the remaining oil to the pan and fry the potatoes until golden and tender in the skillet over medium-high heat. Season to taste with kosher salt and the paprika and garlic powder.
Add the vegetables back to the skillet along with the spinach, which should be folded in and will wilt right away. Squeeze a little lemon juice and season to taste with kosher salt and garnish with the parsley. Serve hot with ketchup or salsa on the side for dipping! Cc:Heather ChrisTopher

30/06/2018

Enjoy Delicious Cupcakes! Vegan Budget Feature ~ UK Ireland

29/06/2018

IT'S HOT OUTSIDE🌞 Vegan Pina Colada Popsicles!
Ingredients

1 banana
1 (14 ounce) can full fat coconut milk
1 (20 ounce) can pineapple chunks in juice
3 tablespoons sugar
1/4 cup rum
1/2 cup shredded coconut
8 ounces vegan dark chocolate, chopped
1 tablespoon coconut oil
Instructions

In your blender, combine the banana,coconut milk,pineapple chunks (& all the juices from the can),sugar and rum on high until smooth. split the mixture evenly between your popsicle molds. Transfer to your freezer& allow the popsicles to partially set, about 1-2 hours,before inserting wooden popsicle sticks or dowels.Continue to freeze until completely solid,at least 6 hours more.
Once the popsicles are completely frozen,remove them from their molds (you can run a little warm water over the molds to help remove the popsicles) & place them on a wax paper-lined baking sheet.Transfer the baking sheet to your freezer until you're ready to dip the popsicles.
Toast the coconut in a small dry skillet over medium heat until some of the coconut is starting to brown & it smells fragrant, about 2-3 mins. Remove from the heat & set aside.
In a small heavy bottom saucepan, heat the chopped chocolate w the coconut oil over medium heat,stirring frequently,until the chocolate is completely melted & smooth. Remove from the heat & set aside for about 10 mins to cool slightly.You may want to transfer the melted chocolate to a narrow container (like a drinking glass) for easier dipping.
Working w one popsicle at a time,dip it in the melted chocolate and then place it back on your wax paper-lined baking sheet. Sprinkle immediately with some of the toasted coconut. Continue until all the popsicles are dipped and coated with coconut. The chocolate will set up almost instantly once it contacts the frozen popsicles, so you can enjoy these right away. Or place the baking sheet back in your freezer until you are ready to eat them. You can transfer the dipped popsicles to ziplock freezer bag once they are completely hardened for longer storage. Cc:floatingkitchen

29/06/2018

Lentil Tacos. Serves: 10 tacos
Ingredients
1 tablespoon vegetable oil
½ cup + ⅛ cup finely diced red onion
1 tablespoon minced garlic
1 teaspoon tomato paste
1 packet (1 oz) Old El Paso™ taco seasoning mix
¾ cup dried brown lentils
2 cups mushroom or vegetable broth
⅓ cup bulgur wheat
⅔ cup water
2 medium avocados, halved and pitted
1 cup halved cherry tomatoes
2 tablespoons chopped fresh cilantro leaves
1 teaspoon freshly squeezed lime juice
Soft taco shells
Instructions
Heat the vegetable oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add ½ cup of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning and dried lentils. Sauté for another 30 seconds, then pour in the 2 cups mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
While the lentils are cooking, bring ⅔ cup of water to a boil over high heat in a small saucepan. Add the ⅓ cup bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur into the cooked lentil mixture; stir well to combine.
Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining ⅛ cup diced red onion, 1 cup of halved cherry tomatoes, cilantro leaves, and lime juice. Mix well; taste, and add salt as needed.
Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.
Notes
Try cooking the lentils in mushroom broth instead of vegetable broth: it adds a special umami flavor to make the tacos extra savory!
To reheat any leftovers, warm the lentil mixture in a covered pot over medium-low heat. Add a few tablespoons of water or broth if the bulgur soaks up too much of the sauce!cc:wanderlustkitchen

29/06/2018

VEGAN S'MORES. Ingredients :Homemade Graham Cracker Crust *this is for a small pan of brownies,if you have a regular sized pan,double the recipe.
Take a 1/2 measuring cup & fill it almost to the top with brown rice flour.Fill the rest w coconut flour.

1/8 tsp cinnamon
1/8 tsp baking powder
1/8 tsp baking soda2 tbsp melted Earth Balance
1/8 cup Bee Free vegan honey (maple syrup would work as well)

Mix dry ingredients together,making sure there are no clumps.Add wet ingredients in and mix well.Grease your pan with some Earth Balance.Put dough in pan & use your fingers to make a thin layer over the entire bottom of pan.Bake for 6 minutes at 350 degrees.

Black Bean Brownie Batter
*same note as above regarding the small pan vs. regular sized pan.

15 oz can black beans,rinsed& drained
1/4 cup pureed roasted beet (you want a baby food consistency.To roast the beet,just cut off the ends, drizzle some coconut oil,wrap it in foil, place on a baking and roast in oven for 1 hour at 375 degrees. Puree in a blender with some splashes of water)
3 tbsp melted coconut oil
3/4 c cocoa powder
1/4 tsp sea salt
1 tsp pure vanilla extract
heaping 1/2 c raw sugar, slightly pulsed (I used a coffee grinder)
1 1/2 tsp baking powder
Blend all the ingredients together in a blender, food processor, or mixer. I used a hand blender.Add water if too thick (I added about 1 tbsp).Should be the consistency of slightly less thick chocolate frosting. Pour over the graham cracker crust and spread out evenly.Bake for 20 mins at 350 degrees.
-S’mores Topping
1/3 cup dark chocolate chips
Dandie’s marshmallow minis

Remove pan from the oven. Sprinkle chocolate chips over the brownies.Bake another 5-10 mins (or until the chocolate is melted).Take out &smooth the melted chocolate evenly over the top of the brownies.Change the oven setting to broil.Sprinkle marshmallows over the dish and broil for 1 minutes or until marshmallows are lightly browned.cc:compassionatewomen

29/06/2018

VEGAN BUDGET FEATURE ~ N'ICE CREAM : BLUEBERRY LILAC N'ICE CREAM

29/06/2018

VEGAN BUDGET FEATURE~ Jenny Mustard : mashed potatoes gone wild

1000 g / 2.2 lbs potatoes
500 g / 1.1 lbs carrots
2 sweet potatoes
0.5 rutabaga
500 ml / 2 cups butter beans
salt & pepper, to taste
nutritional yeast, to taste ( optional but highly recommended )
"if needed : a splash of unsweetened plant milk to modify the consistency – peal and cube the veggies. the rutabaga takes the longest to cook so make those pieces smaller than the others. the carrots and sweet potatoes are quicker, so those cubes can be a bit larger.
– place all veggies in a large pot and add water until the pieces are just about covered. bring to a boil, and then reduce the heat. let simmer until all pieces are soft enough to mash. cooking time depends on the size of you pieces, so check them often.
– remove from heat and discard the cooking water. now mash ! add unsweetened plant milk ( like oat, soy etc ) if needed to adjust consistency. my pieces where soft enough without milk this time, so i didn’t add any.
– now add beans and mash some more ! season with salt, pepper ( i normally use white pepper on mash ) and nutritional yeast, if using. also delicious with some freshly ground nutmeg".

27/06/2018

Mediterranean Wrap INGREDIENTS- price range $6.00-$9.00 for a serving size of 4
1 medium cucumber - $0.62
½ teaspoon plus a couple pinches of salt, divided - $0.02
1 medium tomato, diced - $0.14
A quarter of a red onion, diced - $0.08
A quarter of a green pepper, diced - $0.21
4 tablespoons chopped kalamata olives - $0.38
1 large jar (540 grams / 19 oz) chickpeas - $0.75
200 grams (7 oz) vegan yogurt ) - $2.50
2 tablespoons chopped fresh dill - $0.19
1 clove of garlic, minced - $0.04
1 tablespoon lemon juice - $0.24
Pepper, to taste - $0.02
2 cups (112 grams) chopped lettuce - $0.33
4 large tortillas - $1.59

INSTRUCTIONS
1-Grate half the cucumber and sprinkle it with a pinch of salt. Place it in a strainer over a bowl and leave it to drain while you chop all your veggies. Also dice the other half of the cucumber. Combine the diced cucumber, tomato, red onion, green pepper, and black olives.
2-Drain & rinse the chickpeas & put them in a bowl. Smash them.
3-Squeeze as much water out of the grated cucumber as possible. In a bowl combine the grated cucumber, vegan yogurt, dill, garlic, lemon juice and a pinch of salt and pepper.
4-Add 3 tablespoons of tzatziki to the smashed chickpeas along w/ ½ teaspoon of salt & pepper. Mix well.
5-Make the wraps with a handful of lettuce, smashed chickpeas, mixed diced vegetables and a few dollops of tzatziki. If you like you can toast the finished wraps in a dry pan over medium-high heat. Start seam side down to keep them from unwrapping cc:stingy vegan

28/04/2018

06/02/2018

Start your morning with homemade granola bars!

06/02/2018

Vegan Budget Feature: Tasty
Buffalo Cauliflower!

INGREDIENTS
1 head of cauliflower
¾ cup flour
¾ cup milk alternative
1 teaspoon paprika
2 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
¼ cup buffalo/hot sauce
2 tablespoon coconut oil/vegetable oil
1 tablespoon agave nectar

PREPARATION
1. Preheat oven to 450˚F (230˚C).
2. Break the head of cauliflower into florets, about 1½-inch wide.
3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk alternative, and stir until well-combined.
4. Add the cauliflower florets to the batter, making sure each piece is evenly coated.
5. Bake for 20 minutes, flipping halfway.
6. In a small mixing bowl, combine the hot sauce, vegetable oil, and agave nectar, and stir until evenly combined.
7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes.
8. Enjoy! *use vegan substitutes for honey featured in video*

28/09/2017

Vegan Chocolate Chip cookies!

prep 10 mins
cook 10 mins
total 20 mins
author bakerbynature
Thick and chewy vegan chocolate chip cookies. These are wonderful!

Ingredients

1/2 cup coconut oil, solid (be sure it is not melted at all)
1 and 1/4 cups light brown sugar, packed
2 teaspoons vanilla extract
1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
1/4 cup unsweetened applesauce
2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (use vegan chocolate chips if vegan), divided
Flaky sea salt, optional
Instructions
Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.
cc:bakerbynature

11/07/2017

VEGAN BUDGET FEATURE ~ Jessica in The Kitchen : Sticky Sesame Cauliflower Wings😍
1small head cauliflower

1/2 cup all purpose gluten free flour*
1/2 cup unsweetened almond milk
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes ( 1/2 if you want it very spicy, leave out if you don't like spice)
1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using
SAUCE

4 tablespoons maple syrup
2 tablespoons liquid aminos
1/2 teaspoon sesame seeds
1/4 teaspoon ground black pepper
3/4 teaspoon ground ginger
chopped scallions & sesame seeds, for garnish

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VEGAN BUDGET FEATURE ~ Rainbow Plant Life: BUFFALO CHICKPEA QUESADILLA⁣~ ⁣ Mexican Cheese Sauce⁣ ⁣ 1 cup (~120g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)⁣ 1/2 cup (~112g) vegan unsweetened plain yogurt (I used this one)⁣ 2 tablespoons water or vegetable broth ⁣ 1/2 cup (~120g) salsa of choice, but not a chunky variety (I used this one)⁣ 1 teaspoon ground cumin ⁣ 1/2 teaspoon chili powder ⁣ 1/2 teaspoon smoked paprika⁣ 1 teaspoon kosher salt⁣ 2 tablespoons nutritional yeast ⁣ Buffalo Chickpea Filling ⁣ ⁣ 1/4 cup (~56g) vegan butter⁣ 4 tablespoons Frank’s hot sauce (original cayenne or Xtra hot), or hot sauce of choice ⁣ 1/8 teaspoon garlic powder⁣ A pinch of cayenne pepper (optional) ⁣ A pinch of kosher salt ⁣ 2 teaspoons coconut sugar or brown sugar ⁣ 2 teaspoons olive oil⁣ 1 large yellow onion, diced ⁣ 4 cloves garlic, minced⁣ 1 15-ounce can chickpeas (~440g), drained and rinsed⁣ 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ⁣ For serving⁣ ⁣ 8 large flour tortillas (can use gluten-free tortillas like this) ⁣ Directions ⁣ ⁣ Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.⁣ Next, prepare the Buffalo Chickpea Filling. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated. ⁣ Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher. ⁣ (Recipe continued @ https:

VEGAN BUDGET FEATURE ~ Rainbow Plant Life: BUFFALO CHICKPEA QUESADILLA⁣~ ⁣ Mexican Cheese Sauce⁣ ⁣ 1 cup (~120g) raw cashews, soaked overnight (or soaked in boiling water for 1 hour)⁣ 1/2 cup (~112g) vegan unsweetened plain yogurt (I used this one)⁣ 2 tablespoons water or vegetable broth ⁣ 1/2 cup (~120g) salsa of choice, but not a chunky variety (I used this one)⁣ 1 teaspoon ground cumin ⁣ 1/2 teaspoon chili powder ⁣ 1/2 teaspoon smoked paprika⁣ 1 teaspoon kosher salt⁣ 2 tablespoons nutritional yeast ⁣ Buffalo Chickpea Filling ⁣ ⁣ 1/4 cup (~56g) vegan butter⁣ 4 tablespoons Frank’s hot sauce (original cayenne or Xtra hot), or hot sauce of choice ⁣ 1/8 teaspoon garlic powder⁣ A pinch of cayenne pepper (optional) ⁣ A pinch of kosher salt ⁣ 2 teaspoons coconut sugar or brown sugar ⁣ 2 teaspoons olive oil⁣ 1 large yellow onion, diced ⁣ 4 cloves garlic, minced⁣ 1 15-ounce can chickpeas (~440g), drained and rinsed⁣ 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ⁣ For serving⁣ ⁣ 8 large flour tortillas (can use gluten-free tortillas like this) ⁣ Directions ⁣ ⁣ Prepare the Mexican Cheese Sauce. Drain the soaked cashews and pat dry. Add the cashews, along with the remaining sauce ingredients, to a high-powered blender. Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy, but if you’d like it to be even thicker, add the sauce to a saucepan over medium-low heat for a few minutes to thicken up slightly.⁣ Next, prepare the Buffalo Chickpea Filling. Melt the vegan butter in a heatproof bowl in the microwave (or in a saucepan on the stove). To the melted butter, add the hot sauce, garlic powder, cayenne pepper (if using), salt, and sugar. Whisk until the hot sauce and butter are completely incorporated. ⁣ Pour the drained and rinsed chickpeas in a medium bowl and roughly mash them with a fork or a potato masher. ⁣ (Recipe continued @ htt

Vegan Budget Feature ~ TASTY VEGAN BROWNIES. READY IN: 45mins SERVES: 12-16 YIELD: 1 pan INGREDIENTS * 2 cups flour * 1 cup water * 1 cup brown sugar * 1 cup white sugar * 1 teaspoon salt * 1 teaspoon vanilla * 3⁄4 cup cocoa powder * 1⁄2 cup vegetable oil * 1⁄2 teaspoon baking powder * 1⁄2 cup nuts (optional) * 1⁄2 cup chocolate chips (optional) DIRECTIONS Preheat the oven to 350ºF. Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum). Remove from heat and let cool completely. Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture. Mix well. Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips. Spread mixture into a greased 11x7-inch pan. Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean. #vegan #vegans #vegansofig #vegansofinstagram #veganbrownies #brownies #foodshare #feedfeed #recipes #vegansnacks #chocolate #desserts #veganvideos #veganvids #dessert #veganfood

Enjoy Delicious Cupcakes! Vegan Budget Feature ~ UK Ireland #vegan #vegans #veganism #vegansofig #veganlunch #foodie #foodshare #vegansofinstagram #cupcakes #cupcakevideo #feedfeedvegan #feedfeed #foodfun #foodshare #foodgasm #veganvideo #veganvideoshare #veganvideos

VEGAN BUDGET FEATURE ~ N'ICE CREAM : BLUEBERRY LILAC N'ICE CREAM #veganlifestyle #veganvideo #veganvideos #veganvideoshare #vegan #nicecream #veganicecream #liliac #vegandessert #veganfoodshare #veganrecipes #vegansweets #veganliving #theveganbudget #summerfood #foodfun #funfood #foodie #sweets #vegansofig #vegansofinstagram #veganbudget

VEGAN BUDGET FEATURE~ Jenny Mustard : mashed potatoes gone wild 1000 g / 2.2 lbs potatoes 500 g / 1.1 lbs carrots 2 sweet potatoes 0.5 rutabaga 500 ml / 2 cups butter beans salt & pepper, to taste nutritional yeast, to taste ( optional but highly recommended ) "if needed : a splash of unsweetened plant milk to modify the consistency – peal and cube the veggies. the rutabaga takes the longest to cook so make those pieces smaller than the others. the carrots and sweet potatoes are quicker, so those cubes can be a bit larger. – place all veggies in a large pot and add water until the pieces are just about covered. bring to a boil, and then reduce the heat. let simmer until all pieces are soft enough to mash. cooking time depends on the size of you pieces, so check them often. – remove from heat and discard the cooking water. now mash ! add unsweetened plant milk ( like oat, soy etc ) if needed to adjust consistency. my pieces where soft enough without milk this time, so i didn’t add any. – now add beans and mash some more ! season with salt, pepper ( i normally use white pepper on mash ) and nutritional yeast, if using. also delicious with some freshly ground nutmeg". #vegan #vegansofinstagram #veganism #veganlife #foodshare #veganfoodvideos #feedfeed #feedfeedvegan #vegansofig #vegans #veganfoodshare #mashedpotatoes #veganshare #veganvideos #vegandinner #veganfoodporn #veganbudget

Vegan Budget Feature~ Liv’s Healthy Life FRENCH TOAST W/CARAMEL DIP. French Toast: 3 pieces french bread, cut into strips 1/2 cup almond milk 1 tbsp ground flax or chia seed 1/2 tsp cinnamon vegan butter or oil for making it get crispy in the pan (as much as you need, it will depend on your pan) Caramel Dip: 1 tbsp almond butter 1 tbsp agave nectar 1/4 tsp vanilla. #vegansofinstagram #vegan #veganrecipes #veganfood #vegans #vegansofig #feedfeed #frenchtoast #breakfast #cleaneating #veganlifestyle #veganfoodporn #foodshare #foodvideo #veganbreakfast #veganfoodvideos #vegfoodvideos

Vegan Budget Feature: Tasty Buffalo Cauliflower! INGREDIENTS 1 head of cauliflower ¾ cup flour ¾ cup milk alternative 1 teaspoon paprika 2 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper ¼ cup buffalo/hot sauce 2 tablespoon coconut oil/vegetable oil 1 tablespoon agave nectar PREPARATION 1. Preheat oven to 450˚F (230˚C). 2. Break the head of cauliflower into florets, about 1½-inch wide. 3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk alternative, and stir until well-combined. 4. Add the cauliflower florets to the batter, making sure each piece is evenly coated. 5. Bake for 20 minutes, flipping halfway. 6. In a small mixing bowl, combine the hot sauce, vegetable oil, and agave nectar, and stir until evenly combined. 7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes. 8. Enjoy! *use vegan substitutes for honey featured in video* #buffalo #veganrecipes #vegan #vegans #vegansofig #vegansofinstagram #feedfeed #tasty #cauliflower #veganfood #veganism #hotsauce #foodshare #vegancommunity #foodporn #recipes #foodfun #veganbudget #vegansnack #veganvideos #snack #foodie #veganfitness #veganlunch #veganfoodie #veganeats

VEGAN BUDGET FEATURE ~ Jessica in The Kitchen : Sticky Sesame Cauliflower Wings😍 1small head cauliflower 1/2 cup all purpose gluten free flour* 1/2 cup unsweetened almond milk 1/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes ( 1/2 if you want it very spicy, leave out if you don't like spice) 1 cup crispy gluten free panko bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using SAUCE 4 tablespoons maple syrup 2 tablespoons liquid aminos 1/2 teaspoon sesame seeds 1/4 teaspoon ground black pepper 3/4 teaspoon ground ginger chopped scallions & sesame seeds, for garnish #veganbudget #feedfeed #veganrecipes #veganeats #veganism #vegan #vegansofig #vegans #vegansofinstagram #cauliflower #wings #veggies #foodporn #foodshare #foodvideos #veganfoodshare #veganfoodvideos #vegfoodvideos #vegangirl #veganlifestyle #healthyfood #plantbased

VEGAN BUDGET FEATURE~ Fresh Heather : Pistachio Nice Cream ……………………….. You Will Need: 100g nuts (I used a combination of almonds, pistachios and walnuts) 500ml unsweetened almond milk 50g coconut sugar 50g agave nectar 5 vegan egg yolks 1. pulse the nuts until they become a fine powder. 2. add remaining ingredients to the jug and emulsify (I used my My Cook for this - this website has some techniques for emulsifying without one though: http://www.modernistcookingmadeeasy.com/info/modernist-techniques/more/emulsifying-technique and as this is a vegan recipe, I'm sure putting it in a high-speed blender would work fine. Once emulsified, blend for another minute. 3. Pour the mixture into ice cube trays (I needed three) and freeze for at least two hours (I froze overnight). 4. Once frozen, blend the cubes for at least a minute until you have an ice-cream consistency. I served mine topped with pistachios and coconut syrup (I use Coconut Merchant) - perfect in a glass or cone! #feedfeed #theveganbudget #veganicecream #veganism #foodie #vegan #vegans #vegansofinstagram #vegansofinsta #veganvideo #foodshare #videoshare #veganlifestyle #veganliving #quickrecipes #nicecream #veganislove #foodporn #cleaneating #caramel #happy #veganbudget #foodchallenge

Vegan Budget Feature~Verally : Cinnamon Rolls! #veganlife #veganrecipes #vegantreats #veganshare #foodie #vegan #vegans #vegansofinstagram #vegansofig #foodshare #cinamonroll #holidays #vegansweets #veganism #veganvideos #veganfoodvideos #theveganbudget #feedfeed #foodfun #recipes

Vegan Budget Feature~ Something Vegan Recipe: 2/3 organic sugar 1/3 cup olive oil 2 Tbsp. water 1 tsp. vanilla 1 1/2 cup gluten-free oat flour 1 tsp. baking powder 1/2 tsp. salt 1 1/2 Tbsp. raw cane sugar (you can use regular sugar, but the raw gives the cookies a nice texture) 1 1/2 tsp. ground cinnamon Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar and oil. Stir well. Add water and vanilla, and stir until smooth. Add oat flour, baking powder, and salt. Stir until a dough forms. To another small bowl, add raw sugar and cinnamon, and stir until combined. Form the dough into 1-inch balls, roll in the cinnamon sugar, and place on a greased cookie sheet. Bake 12-15 minutes, until golden and crinkled. Transfer cookies to a cooling rack, and let cool- if you can resist a warm snickerdoodle :) Makes about 16 cookies." #vegan #vegansofig #vegan #vegansofinstagram #veganism #veganfoodshare #veganfoodporn #veganlifestyle #vegangirl #snickerdoodle #foodporn #foodshare #feedfeed #veganvideos #veganfoodvideos #veganbudget

VEGAN BUDGET FEATURE ~ Brewing Happiness : Roasted Corn & Jalepeno Hummus Serves: 4-6 Ingredients 2 ears of corn 2 jalapeño peppers 1 can of chickpeas, drained ½ cup tahini ½ cup water 2 tablespoons olive oil 2 limes, juiced 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon pepper Instructions Preheat the oven to 425. Wrap the corn in tin foil, and place on a baking sheet. Place the jalapenos directly onto the baking sheet. Bake for 30 minutes. After 30 minutes, take the jalapenos out of the oven, and transfer the corn directly onto the oven rack. Bake corn for another 15 minutes. After corn is done baking, cut the corn off of the cobs and throw it into the blender. Cut off the top of the jalapenos, and scrape out most of the seeds (unless you are a brave soul.) Throw the jalapenos into the blender with the corn. Then add all other ingredients Blend until smooth. Chill. Serve. #vegan #veganbudget #vegansofinsta #vegansofig #vegansofinstagram #veganislove #ilovevegan #recipes #jalapeños #veganrecipes #veganfoodshare #veganfoodporn #veganfood #veganfoodvideos #veganvideos #videoshare #hummus #veganism #vegansnacks

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