veganfoody:

Tangled Thai Salad
With a peanut lime dressing and a crunchy salad topper of puffed quinoa, currants, goji berries and nuts.

emigetsfit:

grilled sweet potatoes with cherry salsa

keeping-me-honest:

Today’s breakfast! So excited to see how it tastes!

http://www.thehealthychef.com/2012/10/granola/

emigetsfit:

happy grilled cheese month! :)

roasted red pepper + portobello + goat cheese grilled cheese

fruit-loop-vegan:

Sweet Potato Pasta (or, an EJP take on Vegan Mac)

by rebelgrrlkitchen

Ingredients

2 c. sweet potato (chopped into tiny pieces)

1/2 c. raw cashews

1/4 c. raw pine nuts

1 tb. fresh lemon juice

1 tb. olive oil

1/4-1/3 c. water

salt & pepper to taste

12 oz. pasta (sub brown rice pasta, for GF version)

Directions

Do all at the same time: soak nuts for 10 min, boil the sweet potatoes till tender (about 10 minutes, but depends on what size you cut them) and get pasta cooking. Once nuts and sweet potatoes are done, combine them in a food processor with lemon juice, olive oil, and water along with the salt and pepper. Blend until smooth, adding more water as needed. Combine sauce with cooked pasta, adding your favorite veggies. I also added some more salt & pepper at the end, with a bit of more lemon juice. Then, eat with a loved one and clean up after yourself.

seedsnsmiles:

Banana pancake scramble (made with ground hazelnuts instead of almonds this time) with almond butter, pumpkin seeds and a little maple syrup, a passion fruit and some raspberries.

Sorry the lighting is a little off, the sun can’t make up its mind today!

veganrecipecollection:

(via Oh, Ladycakes: Dark chocolate coconut oatmeal cookies)