Vegan Blogs

19 August 2019

Vegan Blogs
  • 15 Drool-Worthy Vegan Tacos
    19 August 2019

    Do you love tacos as much as we do? Then you’re at the right place! These 15 vegan tacos are all super delicious, easy to make, and most of them are also pretty healthy. It’s like a giant Mexican feast! 

    Are you a fan of Taco Tuesday but you want to avoid meat and dairy? Don’t worry! Vegan tacos are far from boring! We’ve got a great variety of different fillings that are perfect for the whole family! 

    We’ve got something for every taste! Here are some examples of the plant-based tacos in this roundup: 

    • crispy vegan cauliflower tacos (we have different flavors: buffalo, tandoori, and coconut lime)
    • tempeh tacos
    • lentil tacos
    • vegan “chicken” tacos with TVP soy strips
    • pinto bean tacos
    • jackfruit tacos
    • Hawaiian tofu tacos with grilled pineapple
    • and sooo much more! 

    So let’s get ready for a giant taco feast! 

    As always, click on the heading above each photo to see the actual recipe. 

    15 Drool-Worthy Vegan Tacos  1. Vegan Cauliflower Tacos 

    These vegan cauliflower tacos with vegan yogurt garlic sauce are the perfect comfort food! They’re super crispy, easy to make, and sooo delicious!

    2. Portobello Steak Tacos with Avocado Mango Salsa

    Sarah from My Darling Vegan used grilled portobello steaks and avocado mango salsa for her tacos. They’re naturally gluten-free and make such a delicious and light meal. 

    3. Tandoori Cauliflower Chickpea Tacos

    Don’t these cauliflower chickpea tacos by Jagruti from Jagruti’s Cooking Odyssey look super delicious? Jagruti used cauliflower florets and chickpeas that are coated with tangy tandoori marinate and baked until golden. 

    4.  Tacos with Lentil Walnut Meat 

    Who needs ground beef when you can fill your tacos with this delicious lentil walnut meat? These tacos with lentil walnut meat and homemade cashew sour cream are a real crowd-pleaser! We can’t get enough of them around here! 

    5. Crispy Baked Cauliflower Tacos

    Don’t these coconut lime baked cauliflower tacos by Jenn from Veggie Inspired look super crispy? And don’t forget the sweet and sour crunchy slaw and the creamy tangy tartar sauce ! 

    6. 6 Ingredient Hawaiian Tofu Tacos with Grilled Pineapple

    These vegan Hawaiian tofu tacos with grilled pineapple by Katie from Sweet Veg Table are perfect for summer! They’re filled with tofu marinated in teriyaki sauce, grilled pineapple, and crispy cabbage. 

    7. Spicy Chipotle Tempeh Tacos with Green Apple Slaw

    Yummy! These spicy chipotle tempeh tacos with green apple slaw by Lauren from Zestful Kitchen look super comforting! And the best thing is that they’re super healthy at the same time. 

    8. Vegan Tempeh Tacos

    These vegan tempeh tacos by Lindsay from The Live-In Kitchen are fresh and easy to make. The tempeh mixture is also a great filling for burritos or a topping for salads. 

    9. High Protein Low Fat Vegan Taco Meat 

    This low-fat vegan taco meat by Sophia from Veggies Don’t Bite looks so much like regular taco meat! Sophia used dried chickpeas and brown rice as a base for her plant-based tacos. 

    10. Jackfruit Tacos

    Have you ever tried jackfruit? If not you should really give these jackfruit tacos by Stacey from Stacey Homemaker a try. They’re easy to make and ready in just 30 minutes. Besides, they’re vegan and gluten-free. 

    11. Vegan Chicken Tacos 

    Don’t these vegan chicken tacos by Bianca from Elephantastic Vegan look super comforting? Bianca filled her tacos with TVP Soy strips, salad, avocado, and tomatoes. And don’t forget to top them off with cilantro coconut sauce! 

    12. Vegan Buffalo Cauliflower Tacos

    These spicy cauliflower buffalo tacos by Liz from I Heart Vegetables make a delicious and easy weeknight dinner. You can either make them in the oven or in the air fryer. If you’re looking for a low carb version, you could also serve them in romaine lettuce leaves. 

    13. Mexican Cauliflower Rice Tacos

    Are you looking for a healthier recipe for plant-baed tacos? Then you should try these Mexican cauliflower rice tacos by Florian from Contentedness Cooking. They make a great vegan lunch or dinner. And you need only 5 ingredients to make them! 

    14. Enchilada Lentil Tacos with Lime Slaw 

    You can make these enchilada lentil tacos with lime slaw by Melanie from A Virtual Vegan on the stove or in the slow cooker. The saucy lentils are also great for burritos! 

    15. Vegan Pinto Bean Tacos 

    These vegan pinto bean tacos by Christel from Diabetes Strong are delicious, healthy, and super easy to make. They’re ready in less than 20 minutes. And you need only 8 ingredients to make them. 

    I LOVE TO HEAR FROM YOU GUYS!

    I hope you like these vegan tacos as much as we do around here.

    Don’t forget to pin or share this post so you have these vegan taco recipes ready when you need them! 

    If you give any of these recipes a try, I’d love to know what you think about it. Just leave me a comment below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

    Sina

    The post 15 Drool-Worthy Vegan Tacos appeared first on Vegan Heaven.

  • The Challenges of Vegan Cooking at Home – Episode 028
    19 August 2019

    In this episode, we discuss the possible challenges of cooking at home. We unpack our upbringings and how that reflected on our cooking styles and passion for making delicious food.

    We discuss how important learning to cook at a young age is and that it should be a mandatory subject to do in school. Such a fundamental skill, yet not many people have acquired the basic acquirement of cooking at home.

    We both love food and find eating out one of our favourite things to do. This helps us reflect on our recent experiences and how we are starting to enjoy cooking at home more than eating out. Making food at home and sharing it with others is such an important practice.

    For those that are new to cooking or want some help, we also discuss how creating meals that you enjoy, and having a tight rotation can be a great way to start. This will give you the enthusiasm and interest to get in the kitchen and cook more often.

    Lastly, we share the fundamentals of cooking and our must-haves in the kitchen. If you or someone you know struggles in the kitchen, or you just want some inspiration, this podcast episode is definitely worth a listen!

    “Our goal is to help you get to that first meal where you knock it out of the park and everybody loves it, because I guarentee you will be more interested in getting back in the kitchen if you’re able to get that experience.”

    Listen to the episode


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    The post The Challenges of Vegan Cooking at Home – Episode 028 appeared first on The Minimalist Vegan.

  • Moroccan Stuffed Eggplant
    19 August 2019

    This Moroccan Stuffed Eggplant is bursting with flavor! Filled with lentils, tomatoes, and the perfect blend of spices, this is a vegan and gluten-free meal that elevates dinner to a whole new level.   Ahhh, it’s eggplant season. The most delicious time of year! You know, there was a time I didn’t like eggplant. I know,...

    Read More

    The post Moroccan Stuffed Eggplant appeared first on My Darling Vegan | Easy Vegan Recipes.

  • Sprouts 35% Off Plant Based Sale – List of All Products with Prices & Coupon Matchups!
    19 August 2019

    This post may contain affiliate links.  If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy

    Through Wed., 8/21, we have a nice 35% Off Plant-Based Sale at Sprouts. This list includes all the items included in the sale, with any coupons or rebate apps we can use to make the sale prices even better!

    I’ll add any new coupons or rebate apps to this list if any new ones come up.

    Note that these prices reflect the 35% Off Discount.

    Gardein, asst. $3.56
    Use the Buy 2, Get 1 FREE Sprouts app Coupon
    Pay $2.37 ea. when you buy 3

    Alpha Foods Pot Pies, asst. $3.24

    Worthington Deli Dog, Sausages or Deli Slices $3.24

    Worthington X Burger $4.21

    Loma Linda Taco or Sloppy Joe Filling + other items 10 oz. $2.91

    Loma Linda Tuno 5 oz. can $1.29

    Silk Milk, asst. 64 oz. 2/$5=$2.50 ea.
    Use the $1/1 Silk Coupons HERE  (there are 2 for newsletter signup: one for almond or coconut milk, one for any Silk product)
    Pay $1.50

    Silk Oat Yeah Milk, asst. $3.56
    Use the $1/1 Printable Coupon HERE for any Silk Product (for new newsletter sign-ups)
    Pay $2.56

    No Cow Bars, asst. $1.81
    Use the Sprouts app Coupon for No Cow Bar Buy 1, Get 1 FREE! Exp. 8/31

    No Cow Bars, asst. case of 12 $21.76

    So Delicious Whipped Topping $2.91
    Use the So Delicious $1.50/1 Printable Coupon for Frozen Desserts
    So Delicious Coupons with Newsletter Signup HERE
    Pay $1.41

    So Delicious Milk, asst. 64 oz. $2.78
    So Delicious Coupons with Newsletter Signup HERE

    So Delicious Yogurt 24 oz. $4.21
    So Delicious Coupons with Newsletter Signup HERE

    So Delicious Yogurt Cups 5.3 oz. $1.29
    So Delicious Coupons with Newsletter Signup HERE
    Can use $.55/1 coupons previously available if you have them
    Submit for the $.45/2 Ibotta for So Delicious Yogurt Cups HERE Limit 5
    Pay $1.07 ea., less if you have any coupons
    Note: I also found some peelie coupons for $1/1 on So Delicious Ice Cream pints, would make these near FREE!

    Silk Yogurt Cups 5.3 oz. $1.48
    Use the $1/1 Printable Coupon HERE for any Silk Product (for new newsletter sign-ups)
    Submit for the $.55/2 Ibotta for Silk Yogurt Cups HERE Limit 5 (Some are getting a higher value and only have to buy one)
    Submit for the $.50/1 Ibotta for Silk Oat Yeah Yogurt Cups HERE Limit 5
    =as low as FREE!

    Silk Delicious Yogurt 24 oz. $4.54
    Use the $1/1 Printable Coupon HERE for any Silk Product
    (for new newsletter sign-ups)
    Pay $3.54

    Vega Yogurt Cups 5.3 oz. $1.61

    Silk Creamer 32 oz. $2.59
    Use the $1/1 Printable Coupon HERE for any Silk Product
    (for new newsletter sign-ups)

    So Delicious Creamer 32 oz. $3.24
    So Delicious Coupons with Newsletter Signup HERE

    Bear Naked Granola 11 oz. 2/$7=$3.50 ea.

    Bear Naked Granola Bites 7.2 oz. $3.89

    Kashi Cereals, asst. 2/$6=$3 ea. & $2.59 ea. & $3.89 ea.

    Kashi Bars, asst. multipacks $3.24-$3.56

    Kashi Go Lean Cereals, asst. $2.91

    Kashi Crackers, asst. 7.9 oz. $2.78

    Stretch Island Fruit Leather $.44 ea. & 2/$1=$.50 ea.

    Earthbound Farm Organic Frozen Vegetables 8-10 oz. $2.13

    Earthbound Farm Organic Broccoli Florets 2 lbs. $5.84

    Earthbound Farm Organic Frozen Fruit 10 oz. $2.91

    Earthbound Farm Organic Frozen Berries 2 lbs. $7.79-$8.44

    Dr. Praeger’s Veggie Burgers, asst. $3.56

    Dr. Praeger’s Broccoli Pancakes, asst. $3.43

    So Delicious Shredded Cheeses, asst. 8 oz. $3.89
    So Delicious Coupons with Newsletter Signup HERE

    Sambazon Acai Smoothie Pack, asst. 14.1 oz. $4.86

    So Delicious 4 pack Frozen Ice Cream Bars $4.54
    Use the So Delicious $1.50/1 Printable Coupon for Frozen Desserts
    So Delicious Coupons with Newsletter Signup HERE
    Pay $3.04

    So Delicious 8 pack Frozen Ice Cream Sandwiches $4.21
    Use the So Delicious $1.50/1 Printable Coupon for Frozen Desserts
    So Delicious Coupons with Newsletter Signup HERE
    Pay $2.71

    So Delicious Ice Cream & Frozen Mousses 16 oz. $4.21
    Use the So Delicious $1.50/1 Printable Coupon for Frozen Desserts
    So Delicious Coupons with Newsletter Signup HERE
    Pay $2.71

    Nada Moo Ice Cream 16 oz. $4.21

    O’ My Ice Cream $5.19

    Enlightened Ice Cream asst. 16 oz. $3.89

    Kashi Waffles, asst. $2.78
    Submit for the $1/1 Ibotta Rebate HERE for Kashi Waffles Made with Superfoods, any Golden Goodness or Berry Bliss Flavor Limit 5
    Pay $1.78

    Tempt Hempmilk 32 oz., asst. $2.78

    Silk (non refrigerated) 6 pk. Singles 8 oz., asst. $6.16
    Use the $1/1 Printable Coupon HERE for any Silk Product
    (for new newsletter sign-ups)
    Pay $5.16

    Silk (non refrigerated) 48 oz., asst. $2.59
    Use the $1/1 Printable Coupon HERE for any Silk Product
    (for new newsletter sign-ups)
    Pay $1.59

    Ripple Milk 8 oz. Singles, asst. $1.16

    Sambazon Acai Bites 7.6 oz. $4.86

    Sambazon Acai Sorbet 16 oz. $4.86

    Sambazon Superfruit Smoothie Pack 14.1 oz. $4.86

    Megafood Supplements & Vitamins $.64-$44.84

    Vega Bars $1.48-$2.13

    Vega Bars, case $17.54-$24.04

    Vega Sport Bars, 30 pack case $33.14

    Vega Protein Powder $1.61-$42.24
    Use the $5/1 Sprouts app Coupon for Vega Protein & Energy

    Amazing Grass Superfood Drink Powders & Tablets, asst. $.96-$31.19
    Submit for the $3/1 Ibotta Rebate HERE for Amazing Grass Protein & Kale any variety or size Limit 2
    OR
    $5/1 Protein Glow or $31/1 Green Superfoods (separate offers)

    Sambazon Energy Drinks 12 oz. $1.74

    Vega Nutrition Shakes $2.59

    Vega Nutrition Shakes 4 pack $10.39

    Manitoba Hemp Hearts, asst. 12 oz. $12
    Submit for the $3/1 Ibotta Rebate HERE for Manitoba Hemp Hearts any variety 4 oz. +
    Pay $9

    Manitoba Hemp Oil, asst. $6.49

    Manitoba Hemp Protein Powder, asst. 16 oz. $10.06-$12.99

    Sprouts Red Lentil Penne, Chickpea Fusilli or Green Pea Rotini Pasta 8 oz. $1.94


    The post Sprouts 35% Off Plant Based Sale – List of All Products with Prices & Coupon Matchups! appeared first on The Penny Pantry.

  • Weekend Reading, 8.18.19
    19 August 2019

    I’ve been thinking a lot this week about the tug-of-war between knowing when to persist with something and when to let go.

    Years ago, I wrote a post about not getting into med school. When I was writing it, I thought that I was telling a story of failure, of things not going the way that I had wanted them to go. As is so often the case, readers pointed me to a different, underlying meaning in the post. It wasn’t about failing so much as the choice to let something go—in that case, medical school. I could have kept applying, but I chose not to. I’d come to the end of the road with that particular dream. Choosing to let go isn’t quite the same as enduring an uncontrollable loss, though in my experience both processes entail their own kind of mourning.

    Since my post-bacc experience, I’ve learned to let go of things far more peacefully than I once could. I’ve taken to heart the saying of “if it comes, let it; if it goes, let it.” Fighting for something important is one thing, but clinging to it is another.

    Last week I wrote about life’s seasons. The approach that works beautifully for one situation or one phase of life may be totally maladaptive for others. I think this may be true for perseverance and surrender; there’s a time and a place for each.

    I’m at a moment when persistence is what’s called for. This is often true when I’m being visited by depression: I need to accept that it’s with me and I can’t control it. But I usually fare a little better when I can sustain a kind of stamina about small, everyday things. Sticking to routines, getting out of the house, staying connected, not allowing my responsibilities to languish: these require effort and determination when I’m depressed. But they help, more than anything else does.

    This past weekend, I got stuck on a recipe. It just wasn’t turning out the way it should (it was a baking recipe, and those often require fine-tuning). My first instinct was to throw my hands in the air, turn off my oven in this muggy heat, and lie around feeling disappointed about it.

    Instead, I dug in my heels and embarked on a truly comical 48 hours of testing and retesting, batch after batch. In the end, the recipe did turn out beautifully, and I felt happy that I hadn’t given up on it. I remember this feeling from testing recipe for Power Plates: some of the recipes that gave me the most trouble when I first made them have become my favorites, and the favorites of readers, too.

    It was just a recipe. But my experiences in the kitchen often mirror what’s going on in my inner world, and this felt significant. It felt like a declaration of not wanting to be easily defeated. It felt like an act of resistance against apathy and exhaustion and wanting to give up. I need that kind of tenacity right now, on numerous fronts. And if baking cupcakes gave me an opportunity to practice it…well, I guess that’s a very delicious form of practice.

    Tonight, I’m grateful to have found steadfastness at a moment when it was difficult to muster. There will be times when I need to back off from further effort, but right now it feels good, and important, to persist. And I’ll keep doing that in the week ahead. Wishing you good days to come. Here are some recipes and reads.

    Recipes

    I’m all about comfort food this week, starting with Hannah’s picture-perfect vegan version of traditional stovetop mac.

    A simple, classy vegan panzanella for summer.

    These tempeh meatballs look incredible—perfect for adding a nice dose of plant-protein to pasta dishes.

    A stellar looking vegan meatloaf (bookmarking it for cooler weather in particular, but I’d devour this at any time of year).

    Finally, a gorgeous batch of vegan smores stuffed cookies. I’m super excited to try these.

    Reads

    1. When I was in grad school, one of my advanced nutrition professors felt strongly that Type II diabetes may be a lipid disorder. He thought that the disease’s origins may be traced to excess fat consumption, even if carbohydrate intake becomes the dietary variable most in need of regulation over time. He was clear about the fact that this proposed etiology was theoretical, but he thought that the evidence was persuasive.

    I think about him every time I read about the success of Type II Diabetes patients on low-fat, whole foods, plant-based diets. This article made me think about him, too.

    2. An interesting video and article on the possibility of mindfulness as an approach to alleviating depression.

    3. Via the NY Times, a new treatment for one of the deadliest strains of TB.

    4. I think it’s OK to acknowledge and nurse disappointment when things don’t work out, and this definitely includes career opportunities. But there’s much to be said for resilience in the face of professional rejection, too, and Blair Braverman is writing about it this week in Outside.

    5. An interesting look at the effort to understand why some patients who go into cardiac arrest in the hospital fare better than others, and what can be done to close the gap.

    Getting this post up later than usual, but glad to be doing. Sleep well, friends, and see you with a new recipe this week.

    xo

    The post Weekend Reading, 8.18.19 appeared first on The Full Helping.

  • 35 Best Zucchini Recipes
    18 August 2019


    For me, zucchini season always looks like this: as soon as I see zucchini at the farmer’s market, I get excited, rushing home to make some of my favorite zucchini recipes. A few weeks later, I’ll have cycled through my regular rotation of zucchini bread, zucchini pizza, zucchini pasta, stuffed zucchini, etc., etc., but I’ll still have tons of zucchini on hand. This week, I looked at my market haul of summer squash and asked, “What next?”. I’m sharing this round up today in case you, too, are looking for some new zucchini recipes. And if any of you have […]

    The post 35 Best Zucchini Recipes appeared first on Love and Lemons.

  • Grilled Tortilla Wraps Recipe
    18 August 2019

    This Grilled Tortilla Wraps recipe is a delicious pinto beans recipe that takes advantage of barbecue sauce. There are also sautéd vegetables and avocados inside to make an inexpensive and easy burrito wrap meal for lunch or dinner.




    ...

    get the full recipe... Click on the blue recipe title above :) »

               
     
     
  • Vegan Lasagna
    18 August 2019

    an easy gluten free Vegan Lasagna recipe is a perfect dinner – red sauce and ricotta bring classic flavors to small batch lasagna. How To Make Vegan Lasagna recipe originally published July 25, 2010 TABLE OF CONTENTS Small Batch Lasagna For Two How Many Layers Should Lasagna Have? How To Make Vegan Lasagna Tips For...

    Read More »

    The post Vegan Lasagna appeared first on spabettie.

  • Greta Thunberg Named Game Changer of the Year By GQ 
    18 August 2019

    Swedish vegan climate activist Greta Thunberg will be honored with the Game Changer Award at this year’s GQ Men of the Year Awards—which honors men and women who shape the world’s cultural landscapes—on September 3. In addition to the award, Thunberg will appear on the front cover of GQ’s October issue. “The Game Changer Award was created for Greta Thunberg,” GQ Editor-in-Chief Dylan Jones said. “Her fearless dedication to raising awareness of the global climate change crisis makes her the absolute embodiment of this award and on behalf of GQ we couldn’t be prouder to celebrate her at the upcoming GQ Men Of The Year Awards.” Sixteen-year-old Thunberg is best known for spearheading a global movement that has encouraged people to take climate change seriously, including starting the Fridays for Future movement in which students strike from school to draw attention to the climate change issue. “I am very grateful and this award is for everyone in the Fridays For Future movement, everyone whose school is striking for the climate,” Thunberg said. “We all deserve this award because together we have accomplished so much. So thank you to everyone who has been school striking as well.” The teen activist and her family are vegan and have given up air travel due to the damaging environmental effects of consuming animals and burning fuel. Earlier this year, Thunberg was nominated for a Nobel Peace Prize and also landed a major book deal with publisher Penguin Books to spotlight her work. 

  • Vegan Mocha Tahini Shake
    18 August 2019

    A vegan Mocha Tahini Shake is a refreshing drink for a hot day. This healthy smoothie recipe is made with just five ingredients, and it whips up in a matter of seconds. It’s dairy-free and gluten-free.

    Vegan Mocha Tahini Shake

    A few months ago Fran Costigan shared a recipe for a mocha-flavored tahini shake. It’s no secret that I love tahini, and I know that it pairs really well with chocolate, so I thought I’d try it. Rather than follow Fran’s recipe, I used it as inspiration and created my own drink. It’s become a favorite afternoon snack, and it’s perfect for hot summer days.

    What Is Tahini?

    Tahini is a paste that’s made from ground sesame seeds. It can be bitter straight of out the jar, but when mixed with other ingredients, it magically transforms into a lush and creamy paste. I use it regularly to make salad dressing, but it can be used in many different ways.

    In most grocery stores, tahini can be found near the peanut butter. Some grocery stores also keep it in the ethnic food area.


    Health Benefits of Tahini

    In addition to being delicious, tahini is really nutritious!

    • It’s loaded with minerals, including phosphorus and manganese.
    • It’s high in thiamine and vitamin B6.
    • Tahini contains lignans, which help prevent free-radical damage and prevent disease.
    • The antioxidants found in tahini are known to have antibacterial and anti-inflammatory properties. 
    • The compounds in tahini may help improve brain health. 
    Herbal Coffee

    Caffeine and I don’t get along, but I do like the taste of coffee, so I like to drink herbal coffee. My favorite is Teeccino, which is made with ingredients like dandelion root and chicory. It comes in a lot of different flavors, the amaretto variety being my favorite.

    If you do drink coffee, go ahead and use it in this recipe. If not, give Teecchino a try. You’ll need two cups of either one.

    Medjool Dates

    Because they’re softer than other varieties and they blend well, I use medjool dates a lot.  They have a nice, caramel-like flavor, too, lending themselves nicely to desserts and drinks.

    Medjool dates are usually pretty soft, but if yours are a little hard, soak them in water for about 15 minutes before using them in this shake. If you can’t find medjool dates, you can use deglet noor dates, but you’ll need 5 or 6, and you’ll need to soak them for about half an hour. Make sure you remove the pit your dates before using them!

    Making a Mocha Tahini Shake is Easy

    This recipe is as easy as throwing a few ingredients in your blender and hitting the blend button!

    Different brands of tahini can be thinner than others. If yours is on the thinner side, you may want to add a tablespoon or so more, or you can use less liquid. If your shake seems a little thin, just pop it in the fridge for an hour or so before you drink it. Tahini will thicken when chilled.

    Mocha Tahini Shake

    A vegan Mocha Tahini Shake is a refreshing drink for a hot day. This healthy smoothie recipe is made with just five ingredients, and it whips up in a matter of seconds.

    • 2 cups brewed coffee or herbal coffee
    • 1 frozen banana
    • 6 tablespoons tahini
    • 4 medjool dates (pitted)
    • 3 tablespoons cacao or cocao powder
    • 2 or 3 ice cubes
    1. Mix all of the ingredients together in a blender until smooth and creamy. Enjoy!

    Other drink recipes you might enjoy include:

    The post Vegan Mocha Tahini Shake appeared first on Dianne's Vegan Kitchen.

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