didn't know you could colour pasta in this way! i tried that with handmade pasta but it was really time consuming, this is so much easier haha

Hands down to @therusticvegan, he always make everyday food looks like they are made by unicorns from unicorn land haha🌈🌈🌈

Miren! tambien pueden encontrar recetas y articulos en la app @loredemango @loretoandrea @romiauna @danygr @instintovegano @lilianadgs

This recipe is a great to way to brighten up your meal, not just in colour but in flavour too!

![Pumpkin Tahini Pasta](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/ysgqnsapouxsaio3td1v/1556243269.jpg/w=700)

#### Pasta can sometimes get boring but you can spruce it up with the magic of spirulina! Paired with some tasty pumpkin, you can transform the modern-day staple into an Instagram worthy picture!

### Pumpkin Tahini Pasta
##### Servings: **2**
##### Active time: **30 min**

**Ingredients:**
- 1 cup canned pumpkin
- 1/2 cup veggie stock
- 1/2 cup coconut milk
- 2 tbsp tahini
- juice of 1 lemon
- 1/2 onion caramelized
- 1 bell pepper
- 1 tbsp garlic
- 1 tsp pumpkin pie spice
- 1 tsp onion powder
- 1 tsp coconut sugar
- 1 tsp blue spirulina
- salt & pepper
 

**Directions:**
1. Caramelize your onion in some coconut oil. Add in garlic halfway through and a tsp of coconut sugar.
2. Add water to your pan with 1 tsp of blue spirulina to the water before bringing it to a boil.
3. Cook your pasta accordingly.
4. Add pumpkin, coconut milk, lemon juice, tahini, and spices to a pan and cook 5 minutes on low heat.
5. Assemble everything together however you like afterward and snap a pic!

#### Try this vegan pasta and up your Instagram game! 

![Pumpkin Tahini Pasta](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ysgqnsapouxsaio3td1v/1556243269.jpg/w=700)

#### Pasta can sometimes get boring but you can spruce it up with the magic of spirulina! Paired with some tasty pumpkin, you can transform the modern-day staple into an Instagram worthy picture!

### Pumpkin Tahini Pasta
##### Servings: **2**
##### Active time: **30 min**

**Ingredients:**
- 1 cup canned pumpkin
- 1/2 cup veggie stock
- 1/2 cup coconut milk
- 2 tbsp tahini
- juice of 1 lemon
- 1/2 onion caramelized
- 1 bell pepper
- 1 tbsp garlic
- 1 tsp pumpkin pie spice
- 1 tsp onion powder
- 1 tsp coconut sugar
- 1 tsp blue spirulina
- salt & pepper
 

**Directions:**
1. Caramelize your onion in some coconut oil. Add in garlic halfway through and a tsp of coconut sugar.
2. Add water to your pan with 1 tsp of blue spirulina to the water before bringing it to a boil.
3. Cook your pasta accordingly.
4. Add pumpkin, coconut milk, lemon juice, tahini, and spices to a pan and cook 5 minutes on low heat.
5. Assemble everything together however you like afterward and snap a pic!

#### Try this vegan pasta and up your Instagram game! 

Vegan Pumpkin Tahini Pasta Recipe

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Get ready for summer with this zero-fuss ice cream!

![Macadamia Nut Vanilla Ice Cream](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/uuaikzhg6rjyymrun88i/1557908702.jpg/w=700)

#### Sometimes you just need to create some vibrant summer time colors! This is a fun way to make vegan ice cream at home without a machine. You just need a few tools, and while the color is optional, I highly recommend it for the fun!

### Macadamia Nut Vanilla Ice Cream
##### Servings: **3**
##### Active time: **20 min**

#### *What you will need*
- Blender
- 2 large zip lock bags
- 2 large containers to store in the freezer
- Powders for coloring (optional)

#### *Ingredients*
- 1 cup soaked macadamia nuts
- 2 cups canned coconut milk chilled in the refrigerator (full fat NOT light)
- 3/4 cup any dry sugar (avoid dark sugars if you want a vibrant blue color ice cream. otherwise it will not look right)
- 1/2 cup plant milk (I use almond)
- 1 teaspoon of vanilla extract
- Blue spirulina
- Water lentil superfood*
- 1/2 teaspoon guar gum 
- A pinch of salt

##### * Use the promo code 'rusticvegan' for a discount when you order superfood powders from [realsourcefoods](https://www.realsourcefoods.com/).

#### *Method*
1. Soak your macadamias overnight for 12-24 hours in the fridge. Chill your canned coconut milk in the fridge for the same amount of time.

2. Drain your macadamias, add to blender with your coconut milk (cream only, do not add the liquid water at the bottom). 

3. Now add your sugar, plant milk, vanilla extract, salt, and guar gum.

4. Once blended smooth, pour half of the mixture out into a separate container and set aside.

6. Add 1 tsp blue spirulina to your blender, once smooth pour mixture into a zip lock bag.

7. Add the remainder of your mix into the blender, and add 1 tsp blue spirulina plus 1/2 teaspoon of real source foods superfood. The green & blue together give it an aqua blue hue.

8. Once smooth pour into a second zip lock bag, now put both bags into the freezer for two hours.

9. Remove after two hours and add ONE BAG at a time into a food processor. Once your blue is smooth pour into one container and put in the freezer overnight.

10. Add your aqua color ice cream into the food processor, once smooth transfer into a second container and freezer overnight.

Now you’ll have two different colors of ice cream to play with however you please!

Vegan Macadamia Nut Vanilla Ice Cream Recipe

I'm not a baking person at all cos i'm so lazy but this really makes me wanna try baking it!!

I will try these soon they look so pretty 🥰

Love to see WFPB treats!! These look great.

Pack your antioxidants into a grab and go breakfast with this muffin recipe!

![Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_0835_szikr9/1551843641.jpg/w=700)

#### So let’s get this out of the way. These are - gluten free, refined sugar free, oil Free, low fat to nearly no fat at all - blueberry muffins! These are extremely clean and healthy muffins that won’t disappoint. They come out very mildly sweet since I’ve added no sugar so the sweetening is strictly going off of dates and applesauce for natural sweetness. If you find that you want them sweeter, don’t forget to taste your batter before you pour into your cupcake tins. These are a bit more dense and less fluffy since we're eliminating any additional fats like oils or butter. If you want to, feel free to add some, but I wouldn’t recommend it for a recipe like this. The whole point is to make 100% whole food, plant based muffins for all to enjoy! Now let’s get started.

### **Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon**
##### Servings: **12 muffins**
##### Active time: **1 hr**

**Ingredients:**
- 12 medjool dates
- 1 cup plant based milk
- 1/2 cup apple cinnamon applesauce (sugar free)
- 3/4 cup bobs redmill 1-1 gluten free flour
- 1 and 1/2 cup rolled oats (grounded into flour)
- zest of 1 lemon
- wild blueberries (frozen)
- 1/2 cup walnuts (crushed)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp tapioca or potato starch (optional)
- 1 bobs redmill gluten free egg replacer (optional)

**Directions:**
##### 1. Preheat your oven to 350F.
##### 2. If you choose to make the vegan egg, follow your instructions on the package before you get started and let it sit aside.
##### 3. Start by grounding oats into a fine flour.
##### 4. Add to a bowl: oat flour, 1-1 gluten free flour, lemon zest, cinnamon, baking powder, starch, and mix together to combine.
##### 5. Now add to a blender: milk, dates, and applesauce.
##### 6. Blend until smooth and set aside.
##### 7. Crush your walnuts and add them to your dry mix.
##### 8. Now take your wet ingredients blender mix, add to your dry ingredients bowl, and mix everything together, folding in at least 1 cup of blueberries.
##### 9. Grease your cupcake tins and taste your batter. If it's not sweet enough, you can add some maple syrup.
##### 10. Bake for 30 minutes and let cool for at least another 10. Then you’re good to go!

Blueberry Walnut Muffins Vegan Recipe

Miren chic@s en la app tabien pueden encontrar articulos y recetas <3 @nico-aguilera @bel  @beltransicionvegan  @camig @alexiy @alhambrito  @conyuwu @alejandra1234 @asiayportia @graciela  @monicalbum @andipandi  @jeromeucla @andreafuentes @camilago @veganaportodos @vanessadelafuente @zagadigala @robmarom @enzo @karlaburling @taniamontes @chanchi @mimz

This looks really good.. one question.. why the sugar?

@oink I think the sugar speeds up the fermentation process with the yeast. Otherwise it would have to break down more complex carbohydrates into sugar, which would take much longer

Colorful crust? Check. Now grab your blender and whip up your most versatile appetizer leaning towards main dish!

![Vegan Spinach Pizza](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hpzpgkcfxmxnfh2wpof7/1559011028.jpg/w=700)

#### Besides the fact that the crust is colorful, this pizza is definitely out of the ordinary. A rich, artichoke spinach dip filling is made mostly in the blender, diversifying this dish to be somewhere in between an appetizer and the main show - either way, it's something new and delicious to try making!

### Black Artichoke Spinach Dip Pizza
##### Serves: **2**
##### Active time: **2.5 hours**

**Ingredients:**
- 1 can of artichokes drained
- 1 small chopped white onion
- 1 tbsp garlic
- 2 large handful of baby spinach
- 1/2 cup soaked raw cashews
- 2 tsp apple cider vinegar
- juice of half a lemon
- 1 cup plant milk
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1/4 tsp dried basil
- 2 tbsp tapioca starch/flour
- 1 can chickpeas
- 1/4 tsp pepper
- 1 tsp sea salt

**Crust Ingredients:**
- 1 pack dry activated yeast
- 1 + 1/4 cup of warm water (not boiling hot)
- 3 cups buckwheat or all purpose, gluten free flour
- 1 tbsp cane sugar
- 2 tsp salt
- 1 tbsp activated charcoal powder from coconuts for crust color

**Directions:**
1. Activate the yeast by adding the packet to warm water & sugar. Let sit for 10 minutes.
2. Pour the salt over the flour in a bowl, then slowly add the water and yeast mix.
3. Mix the dough until you need to work it in with hands, adding a few tbsp of grape-seed oil as you knead.
4. Put dough into a bowl to rise for 1.5 hours.
5. Sauté the onions in a pan with a little bit oil until translucent.
6. Add garlic & spinach and sauté until wilted.
7. Add drained cashews to food processor and grind to a meal.
8. Add everything else except the beans to the food processor. Now add half the plant milk.
9. Add the artichoke & beans to the processor & slowly add the rest of the plant milk until smooth. 
10. Sprinkle some semolina on the pizza pan so it doesn’t slide around and pour your entire mix over the dough and bake at 230C/450F for 8-10 minutes until golden brown.

Vegan Pumpkin Tahini Pasta Recipe

Pasta can sometimes get boring but you can spruce it up with the magic of spirulina! Paired with some tasty pumpkin, you can transform the modern-day staple into an Instagram worthy picture!

Pumpkin Tahini Pasta

Servings: 2

Active time: 30 min

Try this vegan pasta and up your Instagram game!

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