nyc pride ❤️🌈🪩💅 ⠀⠀⠀⠀⠀⠀⠀ nyc pride ❤️🌈🪩💅
⠀⠀⠀⠀⠀⠀⠀⠀⠀
feeling heartbroken with the supreme court’s decision & worried them taking away our rights will become the norm. scared that lgbtq+ will be next.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here are ways we can help:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to planned parenthood & abortion clinics. link on my profile.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to @together.rising all the funds go to assisting safe abortions. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
most importantly, vote in every election you can. research who you’re voting for and check their stance on abortion, gay marriage, etc.

❤️❤️❤️
life lately 🍵🌷🥯🐕 life lately 🍵🌷🥯🐕
banana split — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wheth banana split —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whether you’re looking for a sweet breakfast, satisfying dessert, or something healthy for your kids 🍌 I looove this banana split because it tastes like dessert but is super nutritious and satiating. And it only takes 5 min!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by carefully splitting a banana down the middle. Top with any yogurt, I love @culinayogurt vanilla bourbon.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries, cinnamon, dark chocolate chips, nut butter, and crushed nuts, I recommend Brazil nuts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #vegankids #healthyvegan #healthybreakfast
Deconstructed Burger Bowl 🍔🥗 ⠀⠀⠀⠀⠀ Deconstructed Burger Bowl 🍔🥗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For when you’re craving a burger but you wanna be healthy 😉 I used the healthiest veggie burgers on the market @actualveggies idk how they do it but their burgers have NO funky ingredients like most vegan and veggie burgers, and taste sooo so good
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzled on top is a chipotle cashew dressing, it tastes just like the spicy cashew dressing from sweetgreen! Check it out :
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
bowl—
1/2 head romaine, chopped
1 tomato, chopped
4-5 pickles
1/2 avocado, sliced
1/3 cup chopped red onion
1 green burger from @actualveggies
1/2 sweet potato
⠀⠀⠀⠀⠀⠀⠀⠀⠀
creamy chipotle dressing—
1 cup soaked cashews (soak overnight or in boiling water for at least 20 minutes)
2 tsp chipotle powder
1 cup filtered water
1 lime, juice from
2 tbsp nutritional yeast
6 garlic cloves
3 tbsp rice vinegar
2 tbsp maple syrup
1.5 tsp sea salt
3 tbsp tamari
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Prep your ingredients – chop the romaine, chop up a tomato, chop up part of a red onion, slice half an avocado, and chop your sweet potato into wedges. Assemble ingredients to a bowl along with the pickles and top with a cooked burger of your choice.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 For the dressing, blend all ingredients together and drizzle desired amount over the salad. Store the rest in the fridge for up to a couple weeks. Toss and enjoy immediately.
Creamy Mushroom Udon Noodz ~ ⠀⠀⠀⠀⠀⠀⠀ Creamy Mushroom Udon Noodz ~
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by my fave vegan restaurant in Miami @planta 💚 If you ever try one of my recipes, let it be this one. I could describe how fkn good it is, but I’d rather you go try for yourself! Recipe ⬇️ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
- 2 containers precooked udon noodles (find at Hmart or any Asian market)
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions
- chili oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 Divide between two bowls and top with green onion and chili oil. Enjoy immediately.
Corn & Zucchini Summer Salad with Champagne Vinaig Corn & Zucchini Summer Salad with Champagne Vinaigrette 🌽
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
salad—
1 cup Arugula
1 cup Finely Chopped Romaine
1/2 cup Frozen Fire Roasted Corn
1/2 Large Zucchini
1 or 2 tbsp Vegan Feta
1/2 Avocado
⠀⠀⠀⠀⠀⠀⠀⠀⠀
champagne vinaigrette—
1/2 cup Champagne Vinegar
1/2 cup Olive Oil
2 tsp Dijon Mustard
2 tbsp Maple Syrup
1 Shallot
1 tsp Sea Salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #plantbased #healthyrecipes #salad
Nut-free Whipped Tofu Cream Cheese ⠀⠀⠀⠀⠀ Nut-free Whipped Tofu Cream Cheese
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ever since I tried tofu cream cheese in New York I’ve been obsessed. Why tofu cream cheese isn’t a thing anywhere else is beyond me??
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Luckily it’s extremely easy to make at home. All I did was blend high protein tofu in a food processor with sun dried tomatoes, chives, sea salt, and nutritional yeast. It works as a dip or a spread as pictured here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s my exact recipe:
— 1 container high protein tofu
—3 oz sun dried tomatoes
—1/4 cup chopped chives
—2 tbsp nutritional yeast
—1/4 tsp sea salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blend in a food processor until smooth and creamy. Scrape down the sides as needed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.
Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
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Plant-Based Living

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Pizza & Pasta, Recipes · February 22, 2022

Raw Vegan Kelp Noodle Pad Thai

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Looking for healthy Pad Thai recipes? You’ve come to the right place! This (mostly) raw vegan Kelp Noodle Pad Thai is both low calorie and nutrient dense. It is entirely raw aside from the pre-roasted crushed peanuts on top. It can be made in as little as 10 minutes and keeps well in the fridge for up to a week.

kelp noodle pad thai

Kelp Noodle Pad Thai

The nutritious ingredients listed are 100% raw minus the crushed peanuts on top. If you’d like to keep this mean totally raw, replace them with sliced almonds.

  • Kelp Noodles.
  • Shredded Cabbage.
  • Shredded Carrots.
  • Cilantro.
  • Crushed Peanuts.
  • Lime.
  • Sprouts.
  • Green Onion.
  • Cashew Butter.
  • Tamari.
  • Rice Vinegar.
  • Coconut Sugar.
  • Sriacha.
  • Ginger Powder.
  • Garlic Powder.
  • Sea Salt.
kelp noodle pad thai

Raw Vegan & Healthy

This recipe is SO delicious and flavorful, it’s hard to believe it’s made from raw plants! I love kelp noodles because they are prepared in minutes, are nutrient dense, and contain little to no calories. Simply rinse and separate the noodles with your hands, submerge them in warm water, and massage with baking soda and lemon juice.

In addition to being easy to prepare (no cooking!) raw vegan meals contain so many whole nutrients. The cooking process can destroy nutrients, so eating foods in their raw form ensures you are getting the most nutrients possible. There is no need to eat an entirely raw vegan diet as it can be unsustainable long term, but incorporating raw meals like this one into your diet can yield incredible health benefits.

kelp noodle pad thai

{If you like this recipe, you’ll love my KELP NOODLE LO MEIN and my SESAME SOBA STIRFRY.}

kelp noodle pad thai
Print Recipe

Kelp Noodle Pad Thai

Nutrient dense and low calorie Pad Thai made with kelp noodles.
Servings: 2 servings

Ingredients

Pad Thai

  • 1 bag kelp noodles
  • 1 lemon juice from
  • 2 tbsp baking soda
  • 1 cup shredded cabbage
  • 1/4 cup shredded carrots

Sauce

  • 1/4 cup cashew butter
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 1 tsp sriacha
  • 1/2 cup water
  • 1 lime juice from
  • 2 tsp coconut sugar
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1 tsp sea salt

Toppings

  • crushed peanuts
  • cilantro leaves
  • sprouts
  • sliced green onion
  • lime wedge
  • toasted sesame oil

Instructions

  • Start by whisking all sauce ingredients in a dish. Once fully whisked, set aside. Adjust the amount of water to your liking.
  • To make the kelp noodles, rinse the noodles under warm water. Use your hands to separate the noodles that are stuck together.
  • Add the noodles to a large pot of warm water. All noodles should be completely submerged. Add 2 tbsp of baking soda and quickly squeeze the lemon juice on top. It is important this part is done quickly!
  • Use your hands to massage the noodles for about 20-30 seconds. You will feel in your hands when they are done. Rinse under warm water then lay on paper towels. Use another set of paper towels to gently press the water out of the noodles.
  • Add the shredded cabbage and carrots to a large mixing bowl along with the kelp noodles. Use tongs to evenly toss the dressing. Divide mixture between two bowls and finish with the toppings. Amount is up to you. Enjoy!

In: Pizza & Pasta, Recipes · Tagged: healthy, kelp noodle pad thai, kelp noodles, pad thai, weight loss

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Kimchi Steamed Veggies & Rice – Vegan and Healthy

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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Corn & Zucchini Summer Salad

Recipes, Salads & Bowls · May 24, 2022

Corn & Zucchini Summer Salad

We’ve got you covered for the ultimate summer salad. This Corn & Zucchini based salad has an abundance of flavors while keeping super light and refreshing for hot summer days. Paired with this delicious vegan salad is a tangy Champagne…

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  • Deconstructed Burger Bowl – Vegan and Healthy
  • 15 Minute Creamy Mushroom Udon Noodles
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  • Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF
  • Springtime Arugula Salad with Lemon Vinaigrette – Vegan & Healthy
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Deconstructed Burger Bowl – Vegan and Healthy

Deconstructed Burger Bowl – Vegan and Healthy

15 Minute Creamy Mushroom Udon Noodles

15 Minute Creamy Mushroom Udon Noodles

Corn & Zucchini Summer Salad

Corn & Zucchini Summer Salad

Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

Street Corn Bowl with Tofu Lentil Picadillo – Vegan & GF

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nyc pride ❤️🌈🪩💅 ⠀⠀⠀⠀⠀⠀⠀ nyc pride ❤️🌈🪩💅
⠀⠀⠀⠀⠀⠀⠀⠀⠀
feeling heartbroken with the supreme court’s decision & worried them taking away our rights will become the norm. scared that lgbtq+ will be next.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here are ways we can help:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to planned parenthood & abortion clinics. link on my profile.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
donate to @together.rising all the funds go to assisting safe abortions. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
most importantly, vote in every election you can. research who you’re voting for and check their stance on abortion, gay marriage, etc.

❤️❤️❤️
life lately 🍵🌷🥯🐕 life lately 🍵🌷🥯🐕
banana split — ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wheth banana split —
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Whether you’re looking for a sweet breakfast, satisfying dessert, or something healthy for your kids 🍌 I looove this banana split because it tastes like dessert but is super nutritious and satiating. And it only takes 5 min!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Start by carefully splitting a banana down the middle. Top with any yogurt, I love @culinayogurt vanilla bourbon.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Top with berries, cinnamon, dark chocolate chips, nut butter, and crushed nuts, I recommend Brazil nuts. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #vegankids #healthyvegan #healthybreakfast
Deconstructed Burger Bowl 🍔🥗 ⠀⠀⠀⠀⠀ Deconstructed Burger Bowl 🍔🥗
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For when you’re craving a burger but you wanna be healthy 😉 I used the healthiest veggie burgers on the market @actualveggies idk how they do it but their burgers have NO funky ingredients like most vegan and veggie burgers, and taste sooo so good
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzled on top is a chipotle cashew dressing, it tastes just like the spicy cashew dressing from sweetgreen! Check it out :
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
bowl—
1/2 head romaine, chopped
1 tomato, chopped
4-5 pickles
1/2 avocado, sliced
1/3 cup chopped red onion
1 green burger from @actualveggies
1/2 sweet potato
⠀⠀⠀⠀⠀⠀⠀⠀⠀
creamy chipotle dressing—
1 cup soaked cashews (soak overnight or in boiling water for at least 20 minutes)
2 tsp chipotle powder
1 cup filtered water
1 lime, juice from
2 tbsp nutritional yeast
6 garlic cloves
3 tbsp rice vinegar
2 tbsp maple syrup
1.5 tsp sea salt
3 tbsp tamari
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Prep your ingredients – chop the romaine, chop up a tomato, chop up part of a red onion, slice half an avocado, and chop your sweet potato into wedges. Assemble ingredients to a bowl along with the pickles and top with a cooked burger of your choice.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 For the dressing, blend all ingredients together and drizzle desired amount over the salad. Store the rest in the fridge for up to a couple weeks. Toss and enjoy immediately.
Creamy Mushroom Udon Noodz ~ ⠀⠀⠀⠀⠀⠀⠀ Creamy Mushroom Udon Noodz ~
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Inspired by my fave vegan restaurant in Miami @planta 💚 If you ever try one of my recipes, let it be this one. I could describe how fkn good it is, but I’d rather you go try for yourself! Recipe ⬇️ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
- 2 containers precooked udon noodles (find at Hmart or any Asian market)
- 3/4 cup sliced cremini mushrooms
- 1 shallot, diced
- 5 garlic cloves, minced
- avocado oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 cup full fat coconut milk
- 2 tbsp vegan cream cheese
- green onions
- chili oil
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Heat avocado oil on your pan. Add the shallot, garlic, and mushrooms and cook for about 4-5 minutes on a medium low heat.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Add in the tamari and rice vinegar and cook for a few minutes allowing the mushrooms to soak up the flavor.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Add in the coconut milk. Once it has begun to reduce, add in the udon noodles and gently stir until the noodles are no longer stuck together.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 Divide between two bowls and top with green onion and chili oil. Enjoy immediately.
Corn & Zucchini Summer Salad with Champagne Vinaig Corn & Zucchini Summer Salad with Champagne Vinaigrette 🌽
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS
salad—
1 cup Arugula
1 cup Finely Chopped Romaine
1/2 cup Frozen Fire Roasted Corn
1/2 Large Zucchini
1 or 2 tbsp Vegan Feta
1/2 Avocado
⠀⠀⠀⠀⠀⠀⠀⠀⠀
champagne vinaigrette—
1/2 cup Champagne Vinegar
1/2 cup Olive Oil
2 tsp Dijon Mustard
2 tbsp Maple Syrup
1 Shallot
1 tsp Sea Salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
INSTRUCTIONS
01 Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #plantbased #healthyrecipes #salad
Nut-free Whipped Tofu Cream Cheese ⠀⠀⠀⠀⠀ Nut-free Whipped Tofu Cream Cheese
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ever since I tried tofu cream cheese in New York I’ve been obsessed. Why tofu cream cheese isn’t a thing anywhere else is beyond me??
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Luckily it’s extremely easy to make at home. All I did was blend high protein tofu in a food processor with sun dried tomatoes, chives, sea salt, and nutritional yeast. It works as a dip or a spread as pictured here.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s my exact recipe:
— 1 container high protein tofu
—3 oz sun dried tomatoes
—1/4 cup chopped chives
—2 tbsp nutritional yeast
—1/4 tsp sea salt
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blend in a food processor until smooth and creamy. Scrape down the sides as needed.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings are extra virgin olive oil, red chili flakes, and herbs. Use as a dip or atop a bagel or toast.
Fruity Spring Salad 🍓🥗🫐 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Do you like fruit in your salads?? I never used to but it has been hitting lately! This salad is super easy and perf for warmer spring days. You’ll need:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— Arugula & Spinach
— Sliced Cucumbers
— Sliced Snow Peas
— Sliced Radish
— Blueberries
— Strawberries
— Avocado
— Lentils
— Slivered Almonds
— Vegan Ricotta
— Lemon Vinaigrette (juice of 2 lemons, 1/4 cup olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, 1/4 tsp pepper, 1 tsp dijon mustard)

#veganrecipes #plantbased #springsalad #healthysalad
Favorite breakfast of the moment—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
— @zakthebaker poppyseed bagel
— vegan cream cheese 
— thinly sliced cucumbers 
— arugula
— @wearebrightland chili oil
— salt & pepper
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Tuesday 🥯
Street Corn Bowl with Tofu Lentil Picadillo 🌽 Street Corn Bowl with Tofu Lentil Picadillo 🌽 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This vegan bowl is inspired from one of my favorite LA spots @tocayaorganica which is sadly not here in Miami!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The bowls are not identical, mine is lighter and not as spicy. I did add a drizzle of my Cashew Cilantro dressing which does have a small kick from the red pepper flakes.
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This bowl is great for lunch or dinner, and makes a large portion to share with your friends or keep on hand for meal prepping throughout the week.
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If you make this recipe be sure to tag me!
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