since school is starting can you make a quick breakfast round up? Also a easy lunch roundup one's that are portable and don't need reheating.
Anonymous

alloftheveganfood:

For quick breakfasts you might consider the vegan oatmeal round upvegan August 2014 smoothie round up, vegan pink & red smoothie round up or vegan green smoothie round up. Here’s a vegan make ahead breakfast round up. Some other options for make ahead breakfasts are overnight oatsbanana bread, cinnamon rolls, biscuits, pop tarts, muffins and donuts. Below are more easy breakfast recipes along with make ahead breakfast recipes.

easy:

make ahead:

As for lunch, here are two vegan bento round ups (part one and part two). Protein packed sandwichesrice and beans, and filling meals for long work shifts are a few other options. Also, check out Vegan Lunch BoxLaptop Lunches from Vegan Homemade5 Make Ahead Vegan and Gluten Free Lunches from Oh She Glows (Part 1 and Part 2), Packed Lunches from Veggie BlackboardEasy Vegan Packed Lunch Ideas from Cadry’s Kitchen and 21 Portable Allergy-Friendly Snack Recipes by Oh She Glows. I hope this gives you a few ideas!

avocado-dreamin:

Buzzfeed article: http://www.buzzfeed.com/rachelysanders/awesome-vegetarian-grilling-recipes
ohmyhealthyfood:

 
happyvibes-healthylives:

Baby Bok Choy with Miso Ginger
gettinjiggywithme:

had creamy garlic broccoli soup for lunch today with fresh chili, coconut milk and a drizzle of olive oil (and toast on the side) - siobhan’s recipe

gettinjiggywithme:

had creamy garlic broccoli soup for lunch today with fresh chili, coconut milk and a drizzle of olive oil (and toast on the side) - siobhan’s recipe

(via beautifulpicturesofhealthyfood)

fitblrholics:

tomato and spinach stuffed mushrooms

fitblrholics:

tomato and spinach stuffed mushrooms

(via beautifulpicturesofhealthyfood)

tonedbellyplease:

i think wedges of vegetable are one of the best lunch additions ever

tonedbellyplease:

i think wedges of vegetable are one of the best lunch additions ever

(via ohmyhealthyfood)

bysaber:

RAW VEGAN CHOC RASPBERRY MINT “CHEESE CAKE” 
CHOC CRUST 
Ingredients: 1 pound of  pitted dates + 1 cup of raw almonds (or cashews) + ¼ cup of raw cacao powder
Directions: Blend the following ingredients in a food processor) flatten out as thin as you like it & set in the freezer to firm up.
FILLING
Layer 1: Mint 
4 frozen bananas
1 cup of almond (or coconut) milk
½ tspn of peppermint extract or 1-2 fresh mint leaves
½ cup of cashews soaked in water for 4+ hrs
1 tspn of wheat grass powder (for that green hue) and nutritional benefits.
5-7 raspberries (added after blending layer 1)
Layer 2: Raspberry Cream 
2 cups of raspberries
4 frozen bananas
½ cup of cashews
1 tbsp of coconut flesh butter
Layer 3: Creamy vegan “cheese”
3 cups of cashews
2 cups of almond milk
1 tsp of vanilla extract
Directions:
Blend each layer separately with all the ingredients listed above in a high speed blender until pureed / silky texture forms. 
Note for layer 1: do not blend the raspberries. After you have blended the rest of the ingredients listed for the mint layer, pour it over the crust and then drop in the raspberries whole. (this is totally optional)
Set layer 1 in the freezer for 30 minutes – 1 hour.
Blend layer 2 (raspberry cream) & pour it over the mint layer and set this in the freezer for 30 min – 1 hour. This technique is what keeps each layer from blending into the other layers.
Blend layer 3 the creamy vegan “cheese” and pour it over layer 2 (raspberry cream).
Before setting it in the freezer, decorate the top as you like. I chose to put raspberries. 
Note: taste your raspberries before setting them on the top. If they aren’t on the sweet side, I recommend putting less. The idea here is so the final work doesn’t have a sour taste to it.
Set in the freezer to firm up for about 3+ hrs 
Before serving let it sit outside at room temperature for 5-10 minutes to soften.
That’s all! Enjoy!
Vegan, Raw, Organic, Gluten Free, No Soy, No Dairy, & No Refined Sugar
X Saber

bysaber:

RAW VEGAN CHOC RASPBERRY MINT “CHEESE CAKE”

CHOC CRUST

Ingredients: 1 pound of  pitted dates + 1 cup of raw almonds (or cashews) + ¼ cup of raw cacao powder

Directions: Blend the following ingredients in a food processor) flatten out as thin as you like it & set in the freezer to firm up.

FILLING

Layer 1: Mint

  • 4 frozen bananas
  • 1 cup of almond (or coconut) milk
  • ½ tspn of peppermint extract or 1-2 fresh mint leaves
  • ½ cup of cashews soaked in water for 4+ hrs
  • 1 tspn of wheat grass powder (for that green hue) and nutritional benefits.
  • 5-7 raspberries (added after blending layer 1)

Layer 2: Raspberry Cream

Layer 3: Creamy vegan “cheese”

  • 3 cups of cashews
  • 2 cups of almond milk
  • 1 tsp of vanilla extract

Directions:

  1. Blend each layer separately with all the ingredients listed above in a high speed blender until pureed / silky texture forms.
  • Note for layer 1: do not blend the raspberries. After you have blended the rest of the ingredients listed for the mint layer, pour it over the crust and then drop in the raspberries whole. (this is totally optional)
  1. Set layer 1 in the freezer for 30 minutes – 1 hour.
  2. Blend layer 2 (raspberry cream) & pour it over the mint layer and set this in the freezer for 30 min – 1 hour. This technique is what keeps each layer from blending into the other layers.
  3. Blend layer 3 the creamy vegan “cheese” and pour it over layer 2 (raspberry cream).
  4. Before setting it in the freezer, decorate the top as you like. I chose to put raspberries.
  • Note: taste your raspberries before setting them on the top. If they aren’t on the sweet side, I recommend putting less. The idea here is so the final work doesn’t have a sour taste to it.
  1. Set in the freezer to firm up for about 3+ hrs
  2. Before serving let it sit outside at room temperature for 5-10 minutes to soften.

That’s all! Enjoy!

Vegan, Raw, Organic, Gluten Free, No Soy, No Dairy, & No Refined Sugar

X Saber

(via beautifulpicturesofhealthyfood)

mangoaway:

Vegetable fried quinoa, Paint + Tofu
vegansandra:

{New recipe!} Peanut butter and vegetable curry. Super filling, creamy and packed with plant protein!http://www.vegansandra.com/2014/08/peanut-butter-and-vegetable-curry.html

vegansandra:

{New recipe!} Peanut butter and vegetable curry. Super filling, creamy and packed with plant protein!

http://www.vegansandra.com/2014/08/peanut-butter-and-vegetable-curry.html

(via mangoaway)

jonnyfreesh:

Raw Vegan Piquante Lettuce Burrito Wraps with Walnut ReFreeshed Beans, Tomatoless Tango and Sour Guacamole

jonnyfreesh:

Raw Vegan Piquante Lettuce Burrito Wraps with Walnut ReFreeshed Beans, Tomatoless Tango and Sour Guacamole

(via ohmyhealthyfood)

THEME BY CYBERSITY