Cooking recipes from "Green Evi" - page 2

Freezer-Friendly Vegan Meals to make today and eat later.

My love for whole foods

Cranberry Gin Tonic is a great festive cocktail to enjoy in the holiday season.

These Vegan Cucumber & Caviar Bites are super easy to prepare, yet they make a fantastic starter or finger food.

Maple roasted Pumpkin Crostini with vegan sage cream cheese & spinach makes an unbelievably delicious snack or appetizer.

Vegan Savoy Cabbage & Fermented Black Bean Pasta with roasted sweet potatoes and hazelnuts in an absolute umami bomb.

Hungarian Carrot Stew is a classic comfort food, that's tasty, nutritious and super warming.

Pesto Beans on toast is a super simple recipe, yet it makes a really awesome quick vegan breakfast, lunch, or dinner.

Green Spelt Salad with arugula, roasted pumpkin, beluga lentils, and pomegranate.

Quick and easy vegan White Bean & Almond Dip recipe, that tastes a lot like whipped feta.

Vegan Penne alla Vodka aka pasta with the creamiest tomato and vodka sauce.

Pizza lovers' and spinach-artichoke dip lovers' dream come true in this awesome Vegan Spinach Artichoke Pizza.

Baked vegan Sweet Potato Falafel.

This Vegan Zucchini Pesto is simple to make, and it's perfect to use up any excess zucchini.

Easy vegan Kohlrabi Slaw recipe with red cabbage, apple, green onions, and hazelnut.

Vegan Greek Style Loaded Fries with garlicky tahini, olives, tomatoes, cucumber, and chickpeas.

Raw Vegan Ramen soup with sesame broth and walnut "meat" crumble.

Vegan Goat Cheese is next level deliciousness!!! It's aromatic, tangy, sharp, and extra rich, yet still very simple to prepare.

Skordalia is a delicious, thick and creamy Greek garlic and potato dip.

Spring Pasta Salad with asparagus, fresh herbs, olives, and chickpeas.

Green Evi346 recipes