chickpea and tomato salad

Healthy vegan grocery list for beginners🌱

•Whole wheat pasta
•Brown rice
•Brown rice spaghetti
•Quick oats
•Chickpeas flour

Veggies, Fruit and Legumes

Treats and toppings
•Pure maple syrup
•Vanilla powder (I use it for pancakes)
•Chia seeds
•Goji berries
•Extra dark chocolate chips
•Unsweetened chocolate powder

Other things
•Plant milk
•Seitan (never tried it)
•Nutritional yeast flakes (SO GOOD)
•Tomato sauce
•Safran powder

Hope it helps you!☺️


In the morning, I make myself a tofu scramble or peanut tofu.

Then, here are some (vegan) meal ideas for lunch, dinner & snacks

I always add one of the following proteins (all are vegan) to my buddha bowls:
- Tofu
- Seitan
- Beans
- Lentils
- Chickpeas
- Falafel 
- Tempeh

Buddah bowl 1:

Rice, TVP, squash, roasted potatoes, zucchini, roasted red peppers,  white onion (sauce: tahini + soy sauce + hot sauce +  agave)

Buddah bowl 2:

Quinoa, lentils, sweet potato, red peppers, asparagus, garlic  (sauce: peanut butter, vinegar, agave, soy sauce, water)

Buddah bowl 3:

Barley, olives, red onion, corn, eggplant (sauce: hot sauce, almond  milk, tahini)

Buddah bowl 4: 

Rice noodles, mushrooms, zucchini, eggplant, spinach, onion  (sauce: soy, hot sauce, water, tahini)

Pasta salad:

Corn pasta (cool), avocado cubes, red onion, shredded lettuce,  sundried tomatoes, red pepper (sauce: lemon juice, olive oil,  vinegar, agave, chili paste)

Mexican Quinoa:

Quinoa, olive oil, garlic, jalapeño, veggie broth, black beans, tomatoes, corn, chili flakes, cumin, lime, avocado

Falafel dippers:

Chickpeas, onion, garlic, cumin, parsley, basil, chickpea flour, olive oil (sauce: tahini, lemon juice, olive oil, agave, garlic, salt) 


Coconut potato curry:

potatoes, cashews, cherry tomatoes, tomato paste, cayenne pepper, cumin, garam masala, coconut milk, olive oil, basil

Vegan Roasted Red Pepper Pasta:

corn spaghetti, almond milk, shallots, red pepper, garlic,  olive oil, nutritional year, corn starch, pepper flakes

Potato “fries”:

Yellow potatoes, chill flakes, batter, lettuce (dipping sauce: chili  paste, mashed tomato, water)

Mushroom Polenta:

garlic, polenta, vegan butter, vegetable stock, rosemary,  mushrooms)

Vegan Pizza:

dough: gluten free blend, salt, baking powder, sugar  (coconut), yeast, olive oil  toppings: olives, pelati tomato  sauce, basil, red onion, mushrooms, spinach, zucchini 

Rapini Pasta:

Corn pasta, rapini, broccolini, olive oil, lemon juice, chill flakes

Thai curry noodles

Rice noodles, onion, cherry tomatoes, coconut oil, spinach (sauce:  coconut milk, tomatoes, tofu, soy sauce, ginger, red curry paste, sriracha, garlic, salt, lime juice) 

Spicy peanut butter tofu:

Firm tofu, peanut butter, sriracha, garlic, vegetable stock, green onions, rice vinegar, agave, soy sauce

Veggie burger:
Veggie patty, whole wheat bread, lettuce, tomato, mushrooms, avocado, olives (sauce: mustard or ketchup or vegan mayo or hot sauce)


Pistachio-stuffed dates:

pistacchios, salt, dates, shredded coconut 

Greek salad:

black olives, cucumber, tomato, chickpeas, red onion, bell pepper  (sauce: red wine vinegar, olive oil, oregano)

Rice rolls:

Rice paper, lettuce, onion, mushrooms, peppers (dipping sauce:  tahini, hot sauce, water, chili paste, soy sauce)  

Date balls:

Dates, shredded coconut, raw oats

Apple slices with sauce:

Green apple slices, cinnamon (sauce: soaked dates)

Sweet potato chips

Sweet potatoes, salt, vinegar 

Baba Ghanoush

lentils (beluga), eggplants, pomegranate, parsley, tahini, lemon  juice, salt)

Most recipes can be found on my pinterest /deelsian, or I’ve made them myself! 

I will be updating this list frequently, adding things (probably will add a dessert category).

Things I buy that are pre-made for when I’m lazy! (it happens!)
- Vegan pizza
- Burritos 
- Veggie sushi
- Quinoa salads
- Veggie burgers
- Veggie nuggets
- Vegan hot dogs
- Oreos
- Sorbet frozen yogurt
- Pre-seasoned tofu (terriyaki) 


Here’s a neat idea: packing your salad in a jar for a quick meal.

It’s easy enough, but keep these tips in mind:

  • Most important rule: dressing at the bottom, greens at the top. Keep them as far away from one another as possible. If you do that, your greens will stay crispy and fresh, no problem.
  • Use the resting time to your advantage. Place items that’ll soak up and marinade in the dressing as the next layer for the best salad flavor. Cooked grains, tofu, meats, mushrooms—anything that is spongy and will suck up that yumminess as the jar sits in the fridge.
  • To make the salads a little more hearty and filling, try adding a protein like chicken, quinoa, beans or cubed tofu.
  • We’ve had these salads last as long as 10 days in the fridge without getting soggy, yucky or anything but delicious.
  • I try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • For a few more tips, see the source:

Here are some nice combinations:

Strawberry Spinach Salad with Strawberry-Lime Vinaigrette

  • Strawberry-Lime Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Quinoa
  • Sliced Strawberries
  • Sunflower Seeds
  • Sliced Green Onions
  • Crumbled Feta
  • Baby Spinach

Mexican Chickpea Salad with Chile-Lime Dressing

  • Chile-Lime Dressing (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Salsa
  • Red Onions
  • Halved Grape Tomatoes
  • Chopped Cilantro
  • Chopped Romaine

Tofu Living Salad with Sesame-Lemon Dressing

  • Sesame-Lemon Dressing (I use about two tablespoons of dressing per pint-sized jar)
  • Drained, Pressed and Cubed Extra Firm Tofu
  • Sliced Red Bell Pepper
  • Chopped Cucumbers
  • Sprouted Lentils
  • Sunflower Seeds
  • Chopped Parsley
  • Chopped Romaine

Sunshine Salad with Orange Marmalade Vinaigrette

  • Orange Marmalade Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Quinoa
  • Clementine Wedges
  • Sliced Red Onions
  • Sprouted Lentils
  • Pine Nuts
  • Chopped Romaine
  • Baby Spinach

anonymous asked:

any tips for not eating the same meal every day when you're the only vegan in the family? i tend to eat like, whole wheat toast, tomatoes, onions, and beans every day bc my family doesn't buy salad or fruits for me to experiment with. i'm only fifteen so there's not much i can do about it either. thank you in advance!

Wait your family doesn’t buy fruit and vegetables??? like at all?? :OO 
Im sorry but thats not healthy! Everyone needs fresh fruit and vegetables in their diet. I suggest you have a talk with them about the benefits of fruit and veg and how important it is for your health to consume on a daily basis, especially at your age when youre still growing! If this is due to budget reasons, perhaps consider reducing or not buying junk food/meat. Fruit and vegetables are vital and if you’re vegan you need them for so many vitamins and minerals! They are so important I cannot stress this enough! 

Here are some meal ideas for you, some do contain a bit of fruit and veg 

- Veggie stir-fry with rice, noodles or quinoa
- Spaghetti with pesto
- Soba noodle salad (Soba noodles, tofu, broccoli, sesame seeds, tamari etc)  
- Buddah bowls (heaps of roast veggies, brown rice/quinoa, with beans and maybe some lemon tahini dressing
- Vegan Pizza
- Curries
- Dahl
- Falafels
- Pho
- Rice paper rolls with dipping sauce  
- Large salads- lettuce, roast pumpkin and sweet potato, chickpeas, tomato, cucumber
- Soups:
   - mixed veggie soup
   - pumpkin soup
   - tomato soup
   - Red lentil and coconut soup
   - Potato and leek soup
- home made sushi
- Pasta with napoli sauce
- quinoa salad
- Pasta salad
- grilled veggie wraps with hummus
- Sushi Bowls
- Gnocchi with napoli sauce (if you are buying gnocchi, check back of packet)
- Vegan nachos
- Vegan burritos
- Vegan Tacos
- Pad Thai
- Homemade veggie burgers (made from sweet potato, beans/lentils, quinoa etc) with sweet potato fries.
- Vegan quiche (base make from tofu instead of eggs)
- Scrambled tofu with toast
- Risotto
- stuffed sweet potatoes
- Stuffed Bell Peppers
- Vegetable pot pie


- Oatmeal (regular, baked, overnight oats- so many different ways you can have them! Keep changing the favour up!)  
- Banana ice cream
- Acai bowls
- Granola with fruit
- Rawnola (raw granola)
- Vegan pancakes topped with banana ice cream, maple syrup and berries
- Vegan crepes
- Smoothies (endless combinations)
- Chia puddings
- Toast with Peanut butter and jam
- Toast with peanut/almond butter and grilled bananas with cinnamon
- Toast with Avocado
- Big Breakfast: Scrambled tofu on toast, avocado, grilled mushrooms, tomatoes and spinach
- Fruit salads (or mono meal of fruit)
- Smoothie Bowls


- Fruit
- Smoothies or smoothies bowls
- Bliss Balls
- Fruit salads
- Veggie sticks with dip (Eg: Hummus, sweet potato dip etc )
- Popcorn
- Crackers with tomatoes
- Homemade muesli bars
- Vegan Parfait (I have a recipe here)
- Chia puddings
- Raw crackers
- Vegan yoghurt (soy/almond/coconut) with fruit  

and here are some amazing websites for recipes and more inspo.

Made dinner for my family tonight!

First things first, let me start by saying @bananablondie108 ’s Citrus Tahini salad dressing is AMAZING! I used it on the dressing for the salad and it tasted so damn good! Check it out, and make it. You will not regret it. It has a lovely gang of ginger that elevated it so much.

Anyways, I made my old Mac n Cheese recipe along with sautéed green beans and salad!

My sister helped with some chopping as well as sautéing the green beans! Before dinner I made an intense legs and abs workout that my sister and I did! We were dripping in sweat! If you guys are interested in the workout let me know and I’ll post it on my tumblr!

Back to food.

Salad: spinach • arugula • carrots • tomato • sweet corn • chickpeas sautéed in black pepper • @bananablondie108 Citrus Tahini recipe

Green beans: white miso paste • garlic • lemon • crushed chilli flakes

Mac n cheese sauce: 2 cups almond milk • 2 tbs flour • heaping half cup nutritional yeast • juice from half a lemon • 2 tsp each of ( garlic powder, onion powder, basil) • 1 tsp chilli powder • 1 tsp of paprika

Just heat it all in a saucepan til thick n creamy! Top with fresh basil, more nooch, and toasted breadcrumbs if you desire!

Heads up, got loads of posts coming your way the next couple of days!

#macncheese #veganmacandcheese #tahini #rawtilfour #healthy #vegan #plantbased #fitness #veganathletes #plantpoweredathlete #hclf #mindfuleating #protecttheplanet #carbthefuckup #govegan #vegancommunity #crueltyfree #cleaneating #healthylifestyle #cowspiracy #hungryforchange #veganfoodshare #vegansofig #health #seekingunitynpeace #vegansofdc #healthyfoodie #eeeeeats #feedfeed #foodie #salad

Made with Instagram

Vegan chickpea salad sandwiches, and french fries for me and Tyler 🌱 For this chickpea salad I didn’t use any vegan mayo because I never liked mayo in the first place haha I used mashed cooked chickpeas, finely chopped onion, celery, and carrot, added some dijon mustard, salt, pepper, lemon juice, fresh dill, and paprika. To make this creamy like how it would be with mayo, I took about a cup of the chickpeas and blended them in the food processor with some almond milk until it had a hummus consistency. This was so yummy and refreshing. We had this on 12-grain bread with horseradish mustard, spinach, tomato, and dill pickles!

dinner was chickpea burger with a side of arugula, cherry tomatoes, olives and chickpeas salad, seasoned with evo oil, salt and lemon juice + 4 brown rice cakes, followed by the usual apple

Request Fic: Where stuffing a turkey is really referring to Sans and less about what's for dinner

I wrote this for @stuffedart. It’s frankly the most explicitly undertum thing I’ve written, so it’s tagged appropriately. It’s also Grilsoriel 

It’s also a huge reminder I’m a Canadian. Plus one of the perks of writing Grillby as a viewpoint character allows me to show off my cooking chops a bit. 

The story title was decided by @prismportrait

Keep reading

Sorry for my absence, but i have some problems with my internet connection I miss you my little oat flakes, i miss your questions ): Well here’s the dinner i had three days ago: bell pepper soy burger with a side of lettuce, tomato, grilled veggies and chickpeas salad, seasoned with evo oil, salt, pepper + wholemeal bread