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Veggies, Fruit, Beans, Tofu, Yogurt, Eggs, Oatmeal, Soups, Protein Powder, Moderation, Other, Dinner Options
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30 NOTES

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prettybalanced:

Roasted Butternut Squash

51 NOTES

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tryvegan:

fuckyeavegans:
Pear Butter
12 Ounces Dried Pear Halves (About 3 Cups)2 Cups Unsweetened Apple Juice1 Vanilla BeanJuice of 1/2 Lemon1/3 Cup Maple Syrup

Combine all of the above ingredients in a large pot, and bring it to a simmer. Cook gently for about 15 minutes, until all of the dried pears are soft and rehydrated, stirring the mixture occasionally. Let cool for a few minutes, and then transfer everything into your food processor or blender, and thoroughly puree. The mixture will be extremely thick, so make sure that you scrape down the sides of the bowl once or twice to get things entirely smooth. Spoon the pear butter into clean jars, and seal tightly. Store in the refrigerator for up to 2 weeks, where it will continue to thicken slightly as it cools.

11 NOTES

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prettybalanced:

Roasted Squash

19 NOTES

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prettybalanced:

Carolina BBQ Jackfruit Pulled Seitan “Pork” Wraps with Pickled Red Onions

16 NOTES

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tryvegan:

Have you ever had a fresh cashew fruit? It’s sweet, juicy and fragile…

17 NOTES

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prettybalanced:

Sesame Braised Tempeh with Green Beans

17 NOTES

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prettybalanced:

Cauliflower Tabouleh

36 NOTES

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prettybalanced:

Spicy Bean Salad

9 NOTES

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thefoodhabit:

Lunch: Pumpkin, Lentils & Quinoa Salad + Roasted Garlic and Chili
Recipe @ Fuss Free Cooking

28 NOTES

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prettybalanced:

Spiced Sweet Potato Fries