Vegan Recipe - Tumblr Posts
Roasted chickpea and veggie bowl (x)
Creamy Coconut Couscous with Golden Roasted Cauliflower & Chickpea
Power-slaw: a weekend ritual
Power-slaw is a simple combination of vegetables, seeds and/or grains that will not wilt or get yucky, but actually strengthen in flavor and remain exceptionally crunchy as deep into the week as Thursday.
It’s more than a recipe; it’s a ritual.
No, JK – but that is def how the advertisement would run.
So anyway, Power-slaw is simply a symbol of healthy living - a vegan tool, like Miley Cyrus, that can nourish you all week long until it feels annoying and overplayed.
Bear with me - there is a point.
Chop all of the following up in bites as large or as small as you want them: half a bag of kale, half a bag of spinach, half a bag of cabbage, half a bag of shredded carrots, a red pepper, half a head of broccoli, half a shallot and three cloves of garlic. Add pumpkin seeds and a bag of nuked frozen quinoa (at room temp, DUH). Drench the mixture with a vinaigrette dressing and there you have it.
Simple, effective and freakishly adaptable – I promise this Power-slaw will be the staple in your packed lunch this week.
I encourage you to not only eat this slaw on its own but to also top your falafel balls, veggie burgers and sandwiches with it - or even serve it on the side of potatoes, soup or some tofu thing.
(It goes without being said that you can chop up whatever you’d like in your slaw - make it your own! Go nuts for nuts, add a can of drained black beans, get spicy with a radish or use less garlic if you hate flavor. But heed my warning, if your aim is to make this slaw last, avoid mushy veggies like tomatoes, cucumbers, mushrooms and the like.)
Thank you as always for reading,
Love - The Angry Veg
Full Recipe
Power-slaw is a simple combination of vegetables, seeds and/or grains that will not wilt or get yucky, but actually strengthen in flavor and remain exceptionally crunchy as deep into the week as Thursday.
It’s more than a recipe; it’s a ritual.
No, JK – but that is def how the advertisement would run.
So anyway, Power-slaw is simply a symbol of healthy living - a vegan tool, like Miley Cyrus, that can nourish you all week long until it feels annoying and overplayed.
Pink Sauce: sinful, sticky love.
No one wants to admit that they like mayonnaise.
It’s made of pure fat and face it: it looks weird, it smells weird. All in all, it’s very unappetizing. Unfortunately that spanky sauce is the base of many many many delicious blankets of flavor that coat your favorite base vegetables, spuds and patties that would otherwise remain tasteless.
For those of us who grew up in the midwest, slurping Signature Sauces and Ranch dressing, the craving for sweet, tangy, complicated goodness can sometimes be too great to sweep the mayonnaise-loving shame under the rug.
Before you click away in judgmental disgust, rest assured that this insight into flavorful pleasure is 100% vegan and can be used in a variety of ways.
Ranch: this recipe is lit, make it.
Buffalo sauce: over light heat, combine 2 sticks of soft vegan butter and 2 cups Frank’s Redhot. Whisk together, vigorously. Add some apple cider vinegar, like a tsp, and a tbsp of vegetarian Worcestershire sauce. Let that shaz cool.
Pink sauce: at room temp, mix these two concoctions together as desired for a mouthwatering midwestern experience.
In this tantalizing pic, I’ve seared a nice cauliflower steak in the Buffalo sauce, and served with another heaping tbsp or two of pink sauce.
Veggie dippers are yum in this sauce, as well. Simply dip celery, carrots, fries and the like for your pleasure.
Enjoy!
EARTHLINGS is the single most powerful and informative documentary about society’s tragic and unforgivable use of nonhuman animals, narrated by Joaquin Phoenix with soundtrack by Moby. Directed by Shaun Monson, this multi-award winning film by Nation Earth is a must-see for anyone who cares about nonhuman animals or wishes to make the world a better place.
Falafel Vegan Raw Food Recipe using carrot pulp, flax and sesame. Raw or you can bake them, no frying needed.
Looks great!!!
Lemon flavour pasta with peas and leek
1. What is required:
~300-330 g any pasta you have
1 cup of frozen peas (or canned)
1 cup unsweetened soy or almond milk
stem of 1 leek
3 tbsp nutritional yeast
2 tbsp lemon juice
½ tsp lemon zest
spices of your choice (I used rosemary, garlic powder, chili flakes)
black pepper and salt (essentials!)
olive oil (optional - I did not use it)
2. Cut the leek into rings and place them on the baking sheet. Add spices and drizzle of olive oil if used. Mix well. Bake the leek at 210 C or 410 F for 10-15 minutes. Stir it once after 8 minutes when baking.
While it’s being baked, cook pasta al dente.
3. It’s time to cook the sauce. Add a cup of milk, lemon juice with zest, and nutritional yest into a big pan. Simmer it for 5-8 minutes constantly stirring. Add frozen peas and cook for 2 minutes more.
4. Add pasta and simmer it until the sauce becomes thicker. It took 2-3 minutes additionally.
5. Don’t forget about the leek! Remove it from the oven and place on a plate.
Serve the pasta with the baked leek.
