Appetizers & Snacks Archives - Page 2 of 2 - The Plant Collective

I love oatmeal because you can dress it up however

I love oatmeal because you can dress it up however you want, and really transform it into anything. Today I was craving carrot cake so I made myself a cozy, thick bowl of “carrot cake” style oatmeal. So easy and I got those flavors I was craving.

Here’s how to make ⬇️

To a pot add:

1/2 cup rolled oats
1/2 or 1 full scoop protein powder (I use @sproutliving vanilla lucuma vegan protein powder)
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp monkfruit or any sweetener
Pinch of sea salt
1/4 cup grated carrots
1 cup water

Cook on a low medium heat stirring often. Once the liquid is mostly absorbed, transfer to a bowl. Top with a quick splash of almond milk, pecans, shredded coconut, and an optional drizzle of nut butter and @lakanto maple syrup.

#oatmeal #carrotcake #veganrecipes #healthyrecipes #weightlossmeals

Who doesn’t love green goddess 😭 I love a qui

Who doesn’t love green goddess 😭 I love a quick and easy sandwich, especially when it’s loaded with my favorite green goddess hummus made from the herbs in my garden. Recipe coming soon 🌿

For the rest of the sandwich I used:
@daveskillerbread thin slices
@miagreenfood salami slices
@violifeus cheese slice
@justegg Japanese omelette (to a bowl add 1/2 cup just egg with a splash of water, tamari, salt and pepper, and green onions. cook like an omelette then fold twice and add to your sandwich)

Hope you all had a happy thanksgiving 🍁

#veganrecipes #sandwich #vegansandwich #veganfood

New @thebutchersdaughter_official location on Melr

New @thebutchersdaughter_official location on Melrose ☀️ All their menus are slightly different and this has been my fave! Plus soooo soo beautiful. Our picks:

—Fresh Juice
—Sunset Strip Burrito (we veganized it with tofu scramble and vegan cheese)
—Farmstead Waffle (these were the best, made with holiday flavors like ginger and cardomom - gonna try and recreate at home!
—Fried Chick’n Sandwich

#veganbrunch #veganrestaurant #brunch

Soup season is in full swing and here are just a f

Soup season is in full swing and here are just a few of my favorites! Recipes for all are in the feed 🍜

#veganrecipes #soupseason #vegansoup #healthyrecipes

Sunday brunch at @greatwhite 🦈 This is their ne

Sunday brunch at @greatwhite 🦈 This is their new location on Melrose and in my opinion the prettiest! They also have spots in Venice and on Larchmont

Fave vegan options include:
—Blue Majik Smoothie Bowl
—Matcha with Oat Milk (sub honey for stevia)
—Falafel Wrap (available after 11am)
—Chickpea Scramble
—Avocado Toast

#veganfood #veganrestaurant #veganbrunch #veganbreakfast

I’m hosting Thanksgiving this year and have been

I’m hosting Thanksgiving this year and have been testing out a bunch of recipes - this was one of my favorites! Classic stuffing made with simple, vegan ingredients. Here’s how to make ⬇️

You’ll need:
1 baguette (I used a 14oz baguette from @wholefoods )
1 white onion, diced
4-6 cloves garlic, minced
2 medium carrots, peeled and diced
5 stalks celery, diced
4 cups vegetable broth
1/4 cup parsley
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped sage
Salt & pepper to taste
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
Cooking oil

Instructions:
01 Start by preheating your oven to 300 degrees F. Make your flax eggs by combining the ground flax and water, mixing, and letting it sit aside.

02 Cube your baguette. Slice your baguette then fourth each slice. Add to a baking pan and bake until crunchy like a crouton. This will likely take around 40 minutes with fresh bread, but check them at 30 minutes. If they’re still doughy, add them back in the oven. Once this is done change the oven temperature to 350 degrees F.

03 Chop all your vegetables and add to an oiled pot. After about 8-10 minutes of occasional stirring, add in the flax eggs, vegetable broth, salt & pepper, and herbs. Once the carrots are fork tender, add in the cubed bread pieces. Remove from heat and stir.

04 Grease your baking pan (I recommend something close to a 12x8) and add all ingredients inside. Cover with foil and bake for 40 minutes. Remove foil and bake for another 30-40 minutes. The top should be golden brown. Enjoy!

#veganrecipes #veganthanksgiving #stuffing #veganstuffing

What is looks like to eat @sakaralife for a day🧡

—Pumpkin Parfait
—Cobb Salad
—Flatbread w/ side salad

All vegan and extremely nutritious! If you’re curious to try use my code XOANNIEK-BF22 for 25% off. The sale starts tomorrow and ends 11/28.

#veganfood #sakaralife #veganrecipes #whatieatinaday

The coziest most delicious soup for fall & winter

The coziest most delicious soup for fall & winter 🎃 The ingredients are super simple and the best part is the crispy vegan chorizo from @abbotsbutcher crumbled on top!

You’ll need:
About 1 lb chopped pumpkin (half of a smaller pumpkin)
1 onion, diced
4-6 garlic cloves
1 yellow potato, peeled and cubed
1 large carrot, peeled and cubed
Vegetable broth - start with 4 cups and add more as needed depending on how thick you want the consistency
1/2 cup full fat coconut milk (optional, makes the soup creamier)
Salt & pepper to taste
1 bunch sage, discard the stems
1 tbsp fresh thyme leaves
1 tbsp chopped fresh rosemary
1 tsp paprika

Instructions:
01 Heat avocado oil in a large pot then add the onions & garlic. After a minute or so add the pumpkin, potato, carrot, herbs, spices, salt&pepper, and vegetable broth. The veggies should be covered in the broth but not drowning it it. Use the video as reference.

02 Once the potatoes are fork tender stir in the coconut milk then remove from heat. Let the soup cool a bit then use an immersion blender in the soup until super smooth and creamy. Alternatively you can transfer the soup to a blender but it MUST be cooled down. If the texture is too thick for you add more vegetable broth.

03 While the soup cools cook @abbotsbutcher chorizo on an oiled skillet until super crispy.

04 Plate your soup and top with the chorizo. Enjoy!!!

#veganrecipes #soupseason #pumpkinrecipes #vegansoup

welcome to bagel gram #bagel #veganrecipes #veganb

welcome to bagel gram #bagel #veganrecipes #veganbagel #bagelsandwich

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Zucchini & Quinoa Fritters

Appetizers & Snacks, Recipes · August 28, 2020

Zucchini & Quinoa Fritters

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15 Minute Vegan Dan Dan Noodles

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I love oatmeal because you can dress it up however

I love oatmeal because you can dress it up however you want, and really transform it into anything. Today I was craving carrot cake so I made myself a cozy, thick bowl of “carrot cake” style oatmeal. So easy and I got those flavors I was craving.

Here’s how to make ⬇️

To a pot add:

1/2 cup rolled oats
1/2 or 1 full scoop protein powder (I use @sproutliving vanilla lucuma vegan protein powder)
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp monkfruit or any sweetener
Pinch of sea salt
1/4 cup grated carrots
1 cup water

Cook on a low medium heat stirring often. Once the liquid is mostly absorbed, transfer to a bowl. Top with a quick splash of almond milk, pecans, shredded coconut, and an optional drizzle of nut butter and @lakanto maple syrup.

#oatmeal #carrotcake #veganrecipes #healthyrecipes #weightlossmeals

Who doesn’t love green goddess 😭 I love a qui

Who doesn’t love green goddess 😭 I love a quick and easy sandwich, especially when it’s loaded with my favorite green goddess hummus made from the herbs in my garden. Recipe coming soon 🌿

For the rest of the sandwich I used:
@daveskillerbread thin slices
@miagreenfood salami slices
@violifeus cheese slice
@justegg Japanese omelette (to a bowl add 1/2 cup just egg with a splash of water, tamari, salt and pepper, and green onions. cook like an omelette then fold twice and add to your sandwich)

Hope you all had a happy thanksgiving 🍁

#veganrecipes #sandwich #vegansandwich #veganfood

New @thebutchersdaughter_official location on Melr

New @thebutchersdaughter_official location on Melrose ☀️ All their menus are slightly different and this has been my fave! Plus soooo soo beautiful. Our picks:

—Fresh Juice
—Sunset Strip Burrito (we veganized it with tofu scramble and vegan cheese)
—Farmstead Waffle (these were the best, made with holiday flavors like ginger and cardomom - gonna try and recreate at home!
—Fried Chick’n Sandwich

#veganbrunch #veganrestaurant #brunch

Soup season is in full swing and here are just a f

Soup season is in full swing and here are just a few of my favorites! Recipes for all are in the feed 🍜

#veganrecipes #soupseason #vegansoup #healthyrecipes

Sunday brunch at @greatwhite 🦈 This is their ne

Sunday brunch at @greatwhite 🦈 This is their new location on Melrose and in my opinion the prettiest! They also have spots in Venice and on Larchmont

Fave vegan options include:
—Blue Majik Smoothie Bowl
—Matcha with Oat Milk (sub honey for stevia)
—Falafel Wrap (available after 11am)
—Chickpea Scramble
—Avocado Toast

#veganfood #veganrestaurant #veganbrunch #veganbreakfast

I’m hosting Thanksgiving this year and have been

I’m hosting Thanksgiving this year and have been testing out a bunch of recipes - this was one of my favorites! Classic stuffing made with simple, vegan ingredients. Here’s how to make ⬇️

You’ll need:
1 baguette (I used a 14oz baguette from @wholefoods )
1 white onion, diced
4-6 cloves garlic, minced
2 medium carrots, peeled and diced
5 stalks celery, diced
4 cups vegetable broth
1/4 cup parsley
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped sage
Salt & pepper to taste
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
Cooking oil

Instructions:
01 Start by preheating your oven to 300 degrees F. Make your flax eggs by combining the ground flax and water, mixing, and letting it sit aside.

02 Cube your baguette. Slice your baguette then fourth each slice. Add to a baking pan and bake until crunchy like a crouton. This will likely take around 40 minutes with fresh bread, but check them at 30 minutes. If they’re still doughy, add them back in the oven. Once this is done change the oven temperature to 350 degrees F.

03 Chop all your vegetables and add to an oiled pot. After about 8-10 minutes of occasional stirring, add in the flax eggs, vegetable broth, salt & pepper, and herbs. Once the carrots are fork tender, add in the cubed bread pieces. Remove from heat and stir.

04 Grease your baking pan (I recommend something close to a 12x8) and add all ingredients inside. Cover with foil and bake for 40 minutes. Remove foil and bake for another 30-40 minutes. The top should be golden brown. Enjoy!

#veganrecipes #veganthanksgiving #stuffing #veganstuffing

What is looks like to eat @sakaralife for a day🧡

—Pumpkin Parfait
—Cobb Salad
—Flatbread w/ side salad

All vegan and extremely nutritious! If you’re curious to try use my code XOANNIEK-BF22 for 25% off. The sale starts tomorrow and ends 11/28.

#veganfood #sakaralife #veganrecipes #whatieatinaday

The coziest most delicious soup for fall & winter

The coziest most delicious soup for fall & winter 🎃 The ingredients are super simple and the best part is the crispy vegan chorizo from @abbotsbutcher crumbled on top!

You’ll need:
About 1 lb chopped pumpkin (half of a smaller pumpkin)
1 onion, diced
4-6 garlic cloves
1 yellow potato, peeled and cubed
1 large carrot, peeled and cubed
Vegetable broth - start with 4 cups and add more as needed depending on how thick you want the consistency
1/2 cup full fat coconut milk (optional, makes the soup creamier)
Salt & pepper to taste
1 bunch sage, discard the stems
1 tbsp fresh thyme leaves
1 tbsp chopped fresh rosemary
1 tsp paprika

Instructions:
01 Heat avocado oil in a large pot then add the onions & garlic. After a minute or so add the pumpkin, potato, carrot, herbs, spices, salt&pepper, and vegetable broth. The veggies should be covered in the broth but not drowning it it. Use the video as reference.

02 Once the potatoes are fork tender stir in the coconut milk then remove from heat. Let the soup cool a bit then use an immersion blender in the soup until super smooth and creamy. Alternatively you can transfer the soup to a blender but it MUST be cooled down. If the texture is too thick for you add more vegetable broth.

03 While the soup cools cook @abbotsbutcher chorizo on an oiled skillet until super crispy.

04 Plate your soup and top with the chorizo. Enjoy!!!

#veganrecipes #soupseason #pumpkinrecipes #vegansoup

welcome to bagel gram #bagel #veganrecipes #veganb

welcome to bagel gram #bagel #veganrecipes #veganbagel #bagelsandwich

happy monday 🥞 how cute are these guys?! I made

happy monday 🥞 how cute are these guys?! I made my baked oats recipe as usual and added the ingredients to a squeeze bottle to make the mini pancakes. Such a quick and easy protein packed recipe!

Blend:
1/2 cup + 2 tbsp rolled oats
1/2 cup plant based milk
1 scoop protein powder
1-2 tbsp cocoa powder
1/2 tsp baking powder
1 tbsp coconut sugar
1/2 banana
pinch of sea salt

Once blended, add mixture to a squeeze bottle (or just use a spoon) and add atop an oiled skillet. About 1-2 tbsp per pancake. Flip as normal. Top with nut butter and/or berries and enjoy!

#veganrecipes #healthybreakfast #oatmeal #bakedoats

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