#plantbasedeats

This vegan cauliflower crust pizza is a delicious and healthy alternative to traditional pizza crusts. The cauliflower crust is crispy on the outside and soft on the inside, providing the perfect base for your favorite pizza toppings.

Ingredients: 1 medium-sized cauliflower head, grated. 1/4 cup ground flaxseeds. 1/4 cup water. 1/2 cup almond flour. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup tomato sauce. 1 cup vegan cheese, shredded. Your favorite pizza toppings e.g., bell peppers, onions, olives.

Instructions: Get the oven ready by heating it up to 400F 200C. Put water and ground flaxseeds in a small bowl and mix them together. Let them sit for 5 minutes to make a gel-like substance that will hold everything together. Grate the cauliflower and mix it with almond flour, garlic powder, salt, black pepper, dried oregano and basil, and salt. Mix the flaxseed mixture into the cauliflower mixture until everything is well mixed together. Put parchment paper on a baking sheet and spread the cauliflower mixture out into a circle that is thin and even. This will be the pizza crust. The crust should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and firm. After the crust is baked, cover it with tomato sauce, leaving a little space around the edges. Toppings of your choice should be put on top of the sauce after the vegan cheese. Put the pizza back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and bubbles. Cut it up and serve it hot. Have fun!

Prep Time: 20 minutes

Cook Time: 40 minutes

These vegan pretzels are filled with melty vegan mozzarella cheese, sprinkled with vegan parmesan, and infused with fragrant rosemary, making them a delightful savory snack or appetizer.

Ingredients: 2 cups all-purpose flour. 1 cup warm water. 2 1/4 tsp instant yeast. 2 tbsp vegan butter, melted. 1 tbsp brown sugar. 1/2 tsp salt. 1/4 cup vegan mozzarella cheese, shredded. 2 tbsp vegan parmesan cheese, grated. 1 tbsp fresh rosemary, chopped. 1/4 cup baking soda. 2 cups water, for boiling.

Instructions: Add warm water, yeast, and brown sugar to a large mixing bowl. Wait five minutes until it foams up. Melt some vegan butter and mix it in with the flour and salt. Mix until you get a dough. For about 5 minutes, knead the dough on a floured surface until it is smooth and springy. Cover the dough with a damp cloth and set it in a greased bowl. Let it rise in a warm place for an hour, or until it goes double in size. Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Split the dough into eight equal pieces. Make a long rope out of each piece. Spread vegan mozzarella cheese, vegan parmesan cheese, and chopped rosemary on top of each rope of dough. Wrap the fillings inside the dough as you roll it into a log. Then, shape the log into a pretzel. Bring baking soda and water to a boil in a saucepan. Before putting the pretzels on the baking sheet, boil each one for 30 seconds. Toast it for 12 to 15 minutes, or until it turns golden brown. Enjoy while still warm!

Prep Time: 20 minutes

Cook Time: 15 minutes

My new favorite!!!!! This is seriously my new go to. It was so simple, I didn't even need a recipe really. Heres how I made it!

Ingredients:

-1 can black beans, rinsed

-1 cup cooked brown rice

-2 Tblsp Nutritional yeast

-2-3 Tblsp flour

-1 tsp onion powder

-1 tsp garlic powder

-1 tsp paprika

salt and pepper to taste

This vibrant and nutritious Sprouted Wild Rice and Beet Salad is bursting with flavors and textures. It combines the earthy goodness of sprouted wild rice with the sweetness of roasted beets, the freshness of herbs, and the crunch of toasted pecans. Perfect for a healthy lunch or as a delightful side salad for your dinner.

Ingredients: 1 cup sprouted wild rice. 2 medium beets, roasted and diced. 1/2 cup chopped fresh parsley. 1/4 cup chopped fresh mint. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup toasted pecans, chopped. Salt and black pepper to taste.

Instructions: Cook the wild rice according to package instructions until tender, about 30 minutes. Drain and let it cool. In a large bowl, combine the cooked wild rice, roasted and diced beets, chopped parsley, chopped mint, chopped red onion, and crumbled feta cheese. Toss the salad ingredients together gently until well mixed. In a small skillet, toast the pecans over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them. Sprinkle the toasted pecans over the salad. Season the salad with salt and black pepper to taste. Toss everything together one more time to ensure even distribution of flavors. Serve the sprouted wild rice and beet salad immediately as a refreshing side dish or a light main course.

Prep Time: 15 minutes

Cook Time: 30 minutes

These paleo, AIP, and vegan-friendly fried onion rings are crispy and flavorful, perfect for satisfying cravings while sticking to dietary restrictions.

Ingredients: 1 large onion, sliced into rings. 1/2 cup coconut flour. 1/4 cup tapioca flour. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/4 cup coconut milk. Coconut oil, for frying.

Instructions: In a shallow bowl, mix together coconut flour, tapioca flour, sea salt, and garlic powder. Dip each onion ring into the coconut milk, then dredge in the flour mixture until well coated. Heat coconut oil in a skillet over medium heat. Fry the coated onion rings in batches until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes