TOASTin’ to the warm and sunny weekend with this multigrain sourdough combo 🙌🏻 Nothing beats sleeping in, getting a sweaty workout in at @corepoweryoga and then coming home to make a bangin’ breakfast. My hardest few weeks of work are over (for now), so if you saw my story last night, you know I celebrated at my favorite restaurant in Austin with some kombucha and mac & cheese 😍 Happy Saturday friends ✨
#dEATs:@traderjoes multigrain sourdough slice + smashed avocado + sauteed mushrooms + fried egg + everything but the bagel + red pepper flakes (a 10 min meal!)
Add some crunch to your morning, along with a sweet hello to the day!
This Pumpkin Seed Granola with Millet and Oats may be just the breakfast to welcome you out of bed.
And if you make a big batch, you’ll be all set for some tasty munching for many more post-wake-ups to come! 😴😍😋😋😋
Click the link in the profile bio for this granola recipe! You can always visit ForksOverKnives.com for hundreds of delicious WFPB recipes.
Reposted from @halfbakedharvest - herbed garlic butter naan --> extra soft, doughy, chewy, and generously finished with herby garlicy butter. SO GOOD ♥️ Tag your photos with #gloobyfood and we will regram our favourites
😍 Vegan Cream Cheese & Scallion Wontons 📷 by @comfortfoodvegan 🚨🚨Recipe: 8 oz container vegan chive and onion cream cheese
1/4 cup scallions, sliced thinly
1/2 tsp garlic powder
Package of vegan wonton wrappers
Sweet and Sour Sauce for dipping
1) Scoop the cream cheese out of the container and into a bowl. Allow it to come to room temp a bit and mix in the garlic powder. Grab a small bowl and fill with water. you will use this water to seal the edges of the wonton wrappers.
2) Lay out 6 wonton wrappers at a time and cover the rest with a towel so they don't dry out. Take approx 1.5 tsp of the cream cheese filling and put it right in the center of each wrapper. Dip your finger in the water and trace the outermost edge of each wrapper, getting it wet. Then seal the edge by taking the two opposite sides together. then take the longest straight edge and overlapped the corners, getting more water on those edges to seal. Continue until you've used up all your cheese filling.
3) Heat up your choice of oil and once hot, depending on your pan size drop as many as your pan will allow. Each wonton takes 45-60 seconds. When fried, place on a towel so it soak up excess oil.
4) Keep them covered in the fridge and they'll last (minus a little crunch) for about 4 days
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