0:30
Don’t waste the old veggies lying in the back of your fridge! Make
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
0:26
Zucchini Roll Ups
Have you ever tried zucchini this way? Zucchini roll-ups (also called zucchini involtini) is one of my favourite ways to eat zucchini. These Zucchini roll ups are made with ricotta-stuffed zucchini that is rolled up into delicious little bites. This recipe is vegetarian and gluten-free.
0:31
Cinnamon Roll Banana Bread
Combine the flavors of a cinnamon roll and banana bread in one delicious loaf. This cinnamon roll banana bread is going to be a crowd pleaser. Your kitchen is going to smell amazing and everyone will love it! This recipe is super simple, vegan, and gluten-free friendly. #fall baking #fallbreakfast #fallrecipes #fall desserts #fall recipes #fall snacks #fallbakingideas #thanksgivingbreakfast #warmdesserts
0:11
Carrot Fries Recipe 🍟@thehealthy_version
Crispy Carrot Fries Recipe in Oven Ingredients: ✨3-4 large carrots, sliced lengthwise ✨2-3 tbsp olive oil or coconut oil Seasoning: ✨2 tsp paprika powder ✨1 tsp onion powder ✨1 1/2 tsp chili powder ✨2 tsp basil or oregano ✨Salt & pepper ✨2 tbsp grated parmesan cheese (optional) Dip: ✨1/3 cup yogurt ✨1 tbsp olive oil ✨1/2 tbsp honey • Spices: chili, paprika, basil, salt & pepper @thehealthy_version
