the chickpeas are cooked with parsley, paprika, cumin, and turmeric, pepper and the yams are seasoned the same way, then roasted at 375f for about 45 mins flipping halfway through with a bit of avocado or olive oil. served with grilled corn and veggies (broccoli, kale and purple cabbage).
green goddess dressing:
1 cup fresh parsley / i also add some cilantro
1/4 cup nutritional yeast
1/4 cup water (and more to get consistency you want)
2 tbsp tahini
3 tbsp apple cider vinegar
1 tbsp tamari
1 tbsp lemon
1 clove garlic
blend the ingredients until smooth and serve with your veggie bowl. #bestofvegan
Garlic chive pancakes by @the.korean.vegan ❤️
1/2 cup sweet white rice flour
1/2 cup blanced almond flour
2 tbsp cornmeal
1/4 cup potato starch
2 1/2 tsp baking soda
2 tsp salt
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 cup plant milk
2 tbsp white wine vinegar
thinly sliced assorted veggies (like kimchi, carrots, garlic, perilla leaves, chives, onions, green onions, peppers)
add vinegar to plant milk and set aside. mix all other ingredients (except veggies) together and then add plant milk. stir with whisk--the batter will seem pretty thick. in a non-stick pan, add a little oil and let it sit over medium high heat for a few minutes (to get hot). then throw on a few sliced up veggies so they sizzle. add a ladle-ful of batter which will ooze around the veggies that you already placed. lower heat to medium. let the batter cook just like a regular pancake. flip when one side is fully cooked and remove from pan when both sides are cooked. serve with dressing (soy sauce, rice wine vinegar, mirin, maple syrup, korean pepper powder, and toasted sesame seeds). #bestofvegan
Regram from @foodpassionical - deep fried summer rolls anyone? 🌱 tag your photos with #gloobyfood and we will regram our favourites
10 pcs spring rolls wrappers
1 small purple cabbage- finely sliced
1 carrot- thinly sliced
20 gm cellophane noodles -soak in hot water for 10 minutes, drain out the water.
50 gm bean sprouts
some crispy garlic
1 tbsp sesame oil
onion salt for taste
coriander for garnish
add in the cooked rice noodles, sesame oil, crispy garlic and onion salt in a big bowl (set aside).
place a spring roll wrap onto a towel and fill it with all the fresh veggies and top some cooked glass noodles. make a sausage like shape out of the fillings at one end of the wrappers. fold sides in and begin rolling the spring roll. at the end of the rolling seal it by moistening the edge with water.
heat the oil over medium-high heat. fry the rolls and ensure turning frequently until the spring rolls turn golden brown. finally serve with any your favourite dipping sauce.
12 hours ago
Tag someone who loves pancakes!🥞 follow 🔥 @sweetsfeast
follow 🔥 @sweetsfeast ➖➖➖➖➖➖➖➖➖➖