vegansandra:

How about some vegan BBQ?

http://vegansandra.com/2013/05/08/vegan-bbq-special/

(via vegankitchenwench)

vegan-yums:

Kale Avocado Wraps w/ Spicy Miso-Dipped Tempeh.

(via veganfeast)

fruit-loop-vegan:

Deviled Avocado. Spicy Curry Sauce. Cado-Crunch Salad.

BY KATHY (lunchboxbunch)
vegan, makes 4 avocado halves

2 avocados, scooped (rinse skin well before using)
1/2 lemon - squeeze over top scooped avocados to prevent browning
additional hemp seeds

Avocado Crunch Salad:
4 scooped avocado centers (about 1 1/2 cups mashed avocado)
1 small apple, diced (about 1/2 cup)
1/4 cup sweet onion, chopped
1 Tbsp organic raisins or chopped dates
1-2 Tbsp raw hemp seeds
3 Tbsp fresh lemon juice
1/8 tsp fine black pepper
note: you can get creative with this salad by adding in more veggies, beans, nuts and other seeds … creativity encouraged.

Bold Spicy Sweet Curry Sauce:
1 Tbsp maple syrup (grade B)
1 Tbsp tahini
1 tsp hot curry powder (or muchi curry)
2 tsp lemon juice
a few dashes cayenne for extra heat 
**add a bit less maple syrup if you do not like your sauce too sweet.

Directions:

1. Rinse your avocados well under cold water. Dry.
2. Slice avocados into halves, remove pits.
3. Scoop avocado flesh. Add to small bowl and drench leftover avocado bowls in lemon juice.
4. Add all the crunch salad ingredients to your small bowl and start mashing and folding the salad until a thick avocado salad forms. Set aside.
5. Whip together your curry sauce in a small bowl. Place in the fridge a few minutes to firm up a bit for best drizzling.
6. Add avocado crunch salad to scooped avocado shells. Pile it high.
7. Drizzle curry sauce over top. Add hemp seeds over top and some more fine black pepper. Optional: drizzle of EVOO for extra richness.

Serve! Note: These actually store in the fridge pretty well for up to a day. Just cover well and drench outside of stuffed avocados in lemon juice to prevent browning.

(via veganfeast)

anotherveganpunk:

Massive batch of Avodillas, with Daiya mozzarella shreds.

porcedex:

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE

• 1/2 clove of garlic
• 1 handful of fresh spinach
• 8 walnut halves
• 1 handful fresh basil
• 4 sun dried tomatoes
• 3 tbsp of lemon juice (the more the better)
• salt and pepper to taste

This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Ooooh I like this recipe!  Except here’s how I’d tweak it to make it more 801010 friendly:

-Swap garlic for 1-2 tbsp chopped green onion or chives

-Swap walnut halves for ~1/3 zucchini(for an overt fat-free version, totally optional)

-Omit S&P, obvs.

Yum!