healthy juice recipe Archives - The Plant Collective

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

Greek food has some of the best flavors 🤤 This

Greek food has some of the best flavors 🤤 This salad is super simple, I just threw a few of my favorite Greek inspired ingredients in a bowl with kale! These are my fave kinds of lunches - big salads loaded with different flavors and textures that’ll keep be satiated for hours.

In here we’ve got—
—Kale massaged in olive oil & lemon
—Hummus
—Vegan Tzatziki
—Cucumber
—Tomato
—Quinoa
—Gigante Beans
—Olive
—Pine Nuts

#veganrecipes #easyrecipes #greeksalad

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Beverages, Recipes · April 22, 2020

Hydrating Beet Juice

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

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Recipes, Salads & Bowls · August 11, 2022

Arugula Tabbouleh Salad – Vegan and GF!

This delicious and simple Arugula Tabbouleh Salad requires minimal effort and can be ready in as little as 20 minutes. It’s vegan, gluten-free, and made with easy to find ingredients. Tabbouleh originated in Lebanon and is a staple meal due…

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One Pot Pumpkin Bean Lasagna Soup – Vegan
Vegan Cobb Salad – Easy Vegan Recipes
Arugula Tabbouleh Salad – Vegan and GF!
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Appetizers & Snacks
Beverages
Bread & Loafs
Breakfast
Dessert
Main Dishes
Pizza & Pasta
Recipes
Salads & Bowls
Soups
Tacos, Burritos, Wraps, & Rolls
Toasts & Sandwiches
Travel
Wellness & Nutrition

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One Pot Pumpkin Bean Lasagna Soup – Vegan

One Pot Pumpkin Bean Lasagna Soup – Vegan

Vegan Cobb Salad – Easy Vegan Recipes

Vegan Cobb Salad – Easy Vegan Recipes

Arugula Tabbouleh Salad – Vegan and GF!

Arugula Tabbouleh Salad – Vegan and GF!

15 Minute Vegan Dan Dan Noodles

15 Minute Vegan Dan Dan Noodles

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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

Greek food has some of the best flavors 🤤 This

Greek food has some of the best flavors 🤤 This salad is super simple, I just threw a few of my favorite Greek inspired ingredients in a bowl with kale! These are my fave kinds of lunches - big salads loaded with different flavors and textures that’ll keep be satiated for hours.

In here we’ve got—
—Kale massaged in olive oil & lemon
—Hummus
—Vegan Tzatziki
—Cucumber
—Tomato
—Quinoa
—Gigante Beans
—Olive
—Pine Nuts

#veganrecipes #easyrecipes #greeksalad

Latest obsession 🥐 I’ve been craving a croiss

Latest obsession 🥐 I’ve been craving a croissant forever but 1. it’s not easy to find vegan croissants and 2. my baking skills are not at croissant level quite yet😬

Thank god for @wholefoods for selling vegan croissants (and a ton of other yummy vegan goodies) in the bakery section! go check it out 🥐

To make this sandwich you’ll need to:

—Slice your croissant in half and toast each side.
—Add chipotle sauce to the bottom half. Check out my taco salad reel for the recipe.
—Top that with sliced avocado.
—Next top with vegan scrambled eggs. You can use a tofu base, but I used 6 tbsp @justegg mixed with 1 tbsp plant based milk, @violife_foods shredded cheese, green onions, salt and pepper. Scramble normally then add atop the avocado.
—Finish with tempeh bacon. I just buy tempeh, cut it into thin strips, toss in tamari, and air fry until crispy.

That’s it! Enjoy 😋

#veganrecipes #breakfastsandwich #croissant

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