vegan foody

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Posts tagged "supper"

theleafycauldron:

The ideal end-of-summer vegetable dinner with Ratatouille with Garlic Chive Mashed Sweet Potatoes  + my reflections on leaving a city I love and the relationships I’ve formed with the people who’ve grown my food.

redefiningfood:

Redefining my favourite ingredient: Stuffed Sweet Potato…with Sweet Potato

Recently I’ve been on a huge sweet potato binge. As in I’ve had sweet potato roasted, steamed or mashed almost once every day (sometimes twice) and our pantry is overflowing with sweet potatoes. So when my mom suggested a way to vamp up what I already eat on a daily basis in an absolutely healthy way, I was overjoyed. She presents: Stuffed Baked Sweet Potato Skins with Spicy Sweet Potato Sesame Mash

  1. Firstly, steam or boil your sweet potato to a soft consistency (you can do this also by microwaving it for 5 minutes, but that kills nutrients so I don’t recommend it) such that you can spear it with a fork. 
  2. Preheat the oven to 200 degrees celcius. 
  3. Then, cut the sweet potatoes in half and scoop the soft sweet potato meat from it’s skin, leaving half a centimetre of sweet potato on each skin and taking the rest and putting it into a bowl.
  4. With the sweet potato meat, add chopped onion, tomato, diced grilled red bell pepper and black and white sesame, with lime juice/salt/pepper/chilli flakes to taste. Mash them all together, adding almond milk if necessary for a smoother consistency. 
  5. Once you have your mash, spoon it back into the sweet potato skins and wrap each individual stuffed sweet potato half in aluminium foil. 
  6. Bake the stuffed sweet potato for 7 minutes at 200 degrees celcius (you can even add cheese on top if you like) and let it cool for 5 minutes, before enjoying!

dinanicola:

the classic 10 minute pasta dish.

spaghetti aglio e olio (garlic + oil)
cooking time: 10 mins
prep time: 10 minutes

3 garlic cloves, peeled + sliced
1 lb fresh gluten free pasta
2 tbsp good olive oil
¼ tsp red pepper flakes (more if you like it spicy)
2 tbsp vegan parmesan cheese
1 pint cherry tomatoes, sliced (optional)
½ cup marinated artichokes, rinsed + chopped (optional)
basil or parsley for garnish

1. bring a large pot of water to a boil + add 1 tbsp sea salt. cook pasta according to directions on package to al dente
2. drain pasta + put in large serving bowl
3. immediately heat the olive oil in a small skillet over medium heat + add in garlic. cook for 2 minutes, stirring to ensure it does not burn. then add in the red pepper flakes + cook for 30 seconds more
4. pour olive oil mixture over pasta + toss well, sprinkling in parmesan cheese + tomatoes + artichokes
5. garnish with herbs + serve