Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

No Fuss Healthy Coconut Tart By Half Baked Harvest

This No Fuss Healthy Coconut Tart is that go-to dessert…super easy, delicious, pretty, and just so happens to be vegan and gluten-free. The filling is made with four base ingredients, coconut cream, honey, lemon, vanilla extract, and white chocolate…only if you’d like. 28 more words

via No Fuss Healthy Coconut Tart. — Half Baked Harvest

Crepes, Pancakes, Tortillas, Wraps & Waffles, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

How to make vegan pancakes 🥞 By Jamie Olivier


1 tablespoon ground flaxseed

1 tablespoon coconut oil

250 ml unsweetened organic soya milk , or almond milk

1 teaspoon cider vinegar

125 g wholemeal flour

1 teaspoon golden caster sugar

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

1 pinch of sea salt

50 g blueberries , plus extra to serve

vegetable oil

organic soya yoghurt , to serve

maple syrup , to serve

Get full recipe 👇🏻

Watch how-to-video 👇🏻 By Tim Shieff

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Smoothies, Smoothies Bowls, Shakes, Juices & Detoxed Water, Summer Drinks 🍹 Cocktail 🍹 Mocktail

Leafy Green Mint Chocolate Chip Sherbert (dairy-free, 5-ingredients, vegan) By Green Smoothie Gourmet


• 3 cups frozen leafy greens I used baby kale and baby spinach

• 1/2 cup blueberries (to give it a blue/green tinge and add sweetness)

• 1 1/2 cup plant yogurt (first freeze into ice cubes)

• 1/3 cup maple syrup, chilled

• 9 large mint leaves (frozen, and crushed)

• 1/2 cup dark chocolate chips or chunks (optional)

Get full recipe👇🏻

Leafy Green Mint Chocolate Chip Ice Cream

Dairy Free & Gluten Free Food & Recipes, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Watermelon Citrus Immunity-Booster Popsicles By Green Smoothie Gourmet

Makes 4 pops (2 cups of mixture)


• 1 1/2 cup watermelon seeded and chopped

• 1/2 cup lime juice

• 2 tbsp baobab powder

• 1/2 cup fresh coconut flakes

Get full recipe 👇🏻

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Gateau Au Chocolat (vegan chocolate cake) ☆ ガトーショコラの作り方 By Peaceful Cuisine



140g pastry flour

20g almonds

20g hazelnuts

60g cacao powder

50g cacao butter

50g vegetable oil

200g milk of your choice

170g maple syrup

1 tsp orange peel

1 tsp vanilla extract

1 tsp baking powder


1. Melt cacao butter then mix all the ingredients.

2. Bake at 320F / 160C for 50 minutes.

Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Acai Ice Cream (vegan) ☆ アサイーアイスクリームの作り方 By Peaceful Cuisine



400g rice milk (any other kind of milk can be substitution.)

400g banana 100g dates (doesn’t have to be dates.)

120g cashew nuts

10g coconut Oil (you can skip this)

40g acai powder


1. blend all the ingredients with a high power blender.

2. put the mixture into an ice cream maker. it normally takes 15 – 20 minutes.

3. leave the mixture in a freezer for a couple of hours.



Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

6 Ingredient Vegan Chocolate Chia Mousse By Half Baked Harvest

Meet my newest chocolate obsession, 6 Ingredient Vegan Chocolate Chia Mousse. I don’t know what’s going on, but I sure am having fun with the vegan eats right now. 44 more words

via 6 Ingredient Vegan Chocolate Chia Mousse. — Half Baked Harvest

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories, Vegetarian / Vegan



800g rooster potatoes, peeled & quartered

1 tbsp plain flour

1 tsp garlic powder

1 tsp thyme, finely chopped

Sea salt & ground black pepper

Sunflower oil, for frying

Truffle oil, to serve

Parmesan cheese, grated

Get full recipe👇🏻

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Creamy Tortellini Minestrone Soup By Cooking Classy

This Creamy Tortellini Minestrone Soup is a veggie packed, filling and oh so comforting soup that’s sure to satisfy on a cold fall day! It’s definitely a new go-to soup recipe for me. But honestly, why didn’t I think about making minestrone creamy until now?? And adding tortellini in place of the boring plain noodles?…

via Creamy Tortellini Minestrone Soup — Cooking Classy

Appetisers, Starter & Side Dishes, Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Crispy Lemon Parmesan Zucchini Chips with Basil Aioli By Closet Cooking


2 medium zucchini, sliced 1/4 inch thick

1/2 cup flour (gluten-free for gluten-free)

2 eggs, lightly beaten

2 cups panko breadcrumbs (gluten-free for gluten-free)

1/2 cup parmigiano reggiano (parmesan), grated

1 tablespoon lemon zest

salt and pepper to taste

1/2 cup mayonnaise

1/4 cup basil

Get full recipe 👇🏻

Dairy Free & Gluten Free Food & Recipes, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Roasted cauliflower & coconut soup By Jamie Olivier


2 onions

600g cauliflower

4 cloves of garlic

1 heaped teaspoon ground cinnamon

1 heaped teaspoon ras el hanout

olive oil

1 handful of unsweetened coconut flakes

1 x 400g tin of reduced-fat coconut milk

600ml vegetable stock

2-3 tablespoons chilli oil

Get full recipe👇🏻

Breakfast & Brunch, Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Tacu Tacu – Peruvian Comfort Food By Jamie Olivier

JO 4a

“A delicious rice-based dish that’s perfect as a pick-me-up breakfast ”

Get full recipe:



Curry & Spices, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes, Vegetarian / Vegan

Sweet Potato, Chickpea & Spinach Curry By Jamie Olivier

“This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce. ” Jamie Olivier

JO 1a


  • olive oil
  • 2 red onions
  • 3 tablespoons rogan josh paste
  • 1 fresh red chilli
  • 3cm piece of ginger
  • 1 bunch of fresh coriander
  • 3 sweet potatoes
  • 1 x 400 g tin chickpeas
  • 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
  • 1 x 400 ml tin light coconut milk
  • 400 g pre-washed spinach


  1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
  2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
  3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
  4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
  5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
  6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
  7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
  8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
  9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.


Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Vegan dim sum buns By Jamie Olivier

With a mushroom filling

These buns are some of the most addictive foods you’ll ever come across. Soft, melt-in-the-mouth buns then the sweet and salty mushrooms in the centre. You’ll be fending people off as you eat.

Get full recipe👇🏻

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Pan-Roasted Cauliflower With Garlic, Parsley and Rosemary by David Tanis, NYT Cooking

Time: 30 minutes
Yield: 4 to 6 servings

Get full recipe 👇🏻


2 medium cauliflower heads (about 2 pounds)
3 tablespoons extra-virgin olive oil
Salt and black pepper
½ teaspoon crushed red pepper, or to taste
1 teaspoon grated or finely minced garlic
½ teaspoon freshly chopped rosemary
½ cup roughly chopped parsley
½ teaspoon grated lemon zest
¼ cup roasted salted almonds (homemade or store bought), roughly chopped
1 red fresno chile, thinly sliced, for garnish (optional)
Lemon wedges, for serving

Bread 🍞 Rolls, Scones, Flatbread, Loaves, & Pizzas, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Sesame Chia Banana Bread with Honey and Tahini By Closet Cooking


1 cup (about 3) very/over-ripe bananas, mashed

1/2 cup honey

1/2 cup tahini

2 eggs, slightly beaten

1/3 cup milk

1 1/2 cups all-purpose flour

1 cup rolled oats

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

1 tablespoon chia seeds


Mix the bananas, honey, tahini, eggs and milk, followed by the mixture of the flour, oats, baking soda and salt, followed by the seeds.

Pout the batter into a grease loaf pan and bake in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 60 minutes.

Option: Use a mixture of all purpose flour and whole wheat flour.

Option: Add 1 teaspoon vanilla extract.

Option: Replace the tahini with peanut butter.

Option: Use almond milk or other milk substitute.

Note: If the top starts getting too dark before the centre is done, cover with foil.

Source 👇🏻

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Feta-Stuffed Peppers By NYT Cooking

Author: David Tanis

Time: 1 hour
Yield: 6 servings

Get full recipe 👇🏻


6 1-inch-thick slices day-old French bread, crust removed
3 tablespoons olive oil
3 garlic cloves, grated
3 tablespoons chopped parsley
2 teaspoons chopped thyme
1 teaspoon chopped rosemary
1 ounce grated Parmesan
Salt and pepper
6 small sweet peppers, about 1 pound
6 ounces mild feta cheese

Dairy Free & Gluten Free Food & Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Marinated Goat Cheese By NYT Cooking

Author: Martha Rose Shulman

Yield: 4 or 5 rounds of marinated goat cheese

Get full recipe👇🏻


2 garlic cloves, peeled
2 bay leaves, broken into pieces
About 3 ounces goat cheese (in a log)
2 sprigs thyme
2 sprigs rosemary
Extra virgin olive oil as needed
1 teaspoon mixed red, black and white peppercorns, lightly crushed

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes


I made this delicious vegan sweet potato soup a month ago and posted it on my Instagram feed. It’s been so cloudy and rainy in Seattle (what’s new, right?) but this is the kind of weather that makes me crave warm food all day every day. In my books, this usually translates to a lot of soups……

via Creamy Vegan Sweet Potato Soup — Real + Vibrant

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Dairy Free & Gluten Free Food & Recipes, Food Storage Tips, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate pots ~ CLEMENTINE SYRUP & CRÈME FRAÎCHE By Jamie Olivier

“Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose. ”


300 g quality dark chocolate (70%)

200 g unsalted butter

300 g golden caster sugar

5 large free-range eggs


8 clementines

2 tablespoons golden caster sugar

12 teaspoons crème fraîche


🍮🍮 Preheat the oven to 160ºC/325ºF/gas 3. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined. Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.

🍮🍮 Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan. Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon. Remove from the heat and leave to cool to room temperature.

🍮🍮 For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. Heaven.

Dairy Free & Gluten Free Food & Recipes, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes


By The Grateful Grazer


1 block tempeh, sliced into three equal squares

1 tablespoon grapeseed oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 tablespoon tamari or soy sauce (use gluten-free tamari if needed)

12-16 sprigs fresh herbs (I used a blend of rosemary, thyme, and sage)

Extra virgin olive oil for serving (optional)

Get full recipe 👇🏻