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/hhZzKJCQsEDsVEGQ2sIMyg/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 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

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love the bright and vibrant colours! where can we buy dragonfruit hummus tho? 🤤

These should be called Psychedelic Burritos 🌯

Dragonfruit hummus?!?! Like...how....????🤯 his recipes never fail to blow my mind LOL

Miren tambien pueden encontrar recetas @abisai0palafox @lizsabah @alo3121  @abrilnavarro11  @lunapimentel  @paodmo

If needed, replace with beet hummus. itll have a bright reddish/pink color

BYOB (Bring Your Own Burrito) - this protein packed burrito is great if you need something to-go

![Pink Burritos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/mc1vnkx2qw4jhl2s5pp8/1557111660.jpg/w=700)

#### For those busy days, I like to prep this in advance as this burrito is a great energy booster that keeps me going for the rest of the day.

### Pink Burritos
##### Servings: **2**
##### Active time: **35 min**

**Ingredients:**
- 1 block tofu
- 1 bell pepper
- 1/2 onion
- 1 tbsp garlic
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp oregano
- 3 tbsp liquid aminos (soy/tamari)
- juice of 1 lemon
- 1/3 cup nutritional yeast
- pink salt & pepper to taste
- 1 red & 1 yellow bell pepper
- hot sauce & salsa
- dragonfruit hummus

**Directions:**
1. Drain the water out of your tofu. You put something heavy on top of it for 20 mins
2. Prep your veg and chop it all up
3. Oil the pan and toss in garlic & onions till slightly brown
4. Once tofu is ready crumble it with your hands and add the tofu and sprinkle salt & pepper. Leave some decent chunks so its not too crumbly
5. Cook for a few minutes on medium and now toss in all your spices, nutritional yeast and liquids
6. Cook for another few minutes and remove from heat and serve with whatever your heart desires! Tortillas, rice, beans, cilantro, and dont forget that dragon fruit hummus!

Vegan Pink Breakfast Burritos Recipe

@michaelsuchman check out this awesome recipe!

@bubby you can make this with your new oven!

I love cauliflower  I love tacos. I love cauliflower tacos.

I love cauliflower , thanks for sharing recipe . Going to make soon .

this is such a great recipe! i am going to try this soon thank u! :)

Looks amazing... I'll definitely try this!! Thanks

Take the art of tacos to the next level with this easy recipe.

![CauliTacos](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/IMG_9223_i2prfd/1532071043.jpg/w=700)

#### Lets talk tacos! I can’t even count the many ways you can interpret a taco but let’s just say I’ve had my fair share being from California. Over the last couple of years I’ve had to get extremely creative on how to replace meat in my tacos. From mushrooms, to jackfruit, to veggie crumbles, even veggies instead, all have worked out great. Today’s one of those veggie days as I bring you delicious roasted cauliflower & chickpea tacos. Simple, quick and easy to follow and will leave you super satisfied!

#### If you’re able to find a cauliflower other than white, get one! They make for better photos and all around much more impressive in your presentation. Your friends will be dazzled that any other color besides white even exists! I based my color choice off the fact that I used purple taco shells. What better way to give your dish some color contrast, at least that’s how I see my food.

#### So let’s get into the recipe, no need for me to continue on this rambling! I hope you enjoy this creation and share it with your friends. 

## **Cauliflower Tacos**

##### Serves: 2

##### Active time: **20 minutes**

### **Ingredients**

**For the filling:**
* 1 cauliflower
* 1 can chickpeas
* 1 can re-fried beans (optional serve at end)
* 1/2 onion chopped
* 1 tbsp garlic minced
* 1 tsp cumin
* 1 tsp smoked paprika
* 1 tsp onion salt
* 1 tsp black pepper
* 1 tbsp liquid aminos (soy / tamari)
* 1 tbsp plant milk

**For the slaw:**
* Romaine or kale
* Carrots
* Red cabbage
* Juice 1 lime
* 1 tbsp coconut sugar
* 1 avocado
* 1 tbsp apple cider vinegar

**For the crema:**
* 2 heaping tbsp vegan mayo
* 1/2 tsp salt
* 1/2 tsp cumin
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tbsp agave

### **Directions**

1. Chop your cauliflower into small pieces and then toss everything else into a large bowl and mix well with hands. Use parchment paper on a large tray and bake at 425F / 220C for 30 minutes, if they need more time try another 5 - 10 minutes. (The refried beans are an option to spread into your taco shell as you serve, it is not included in the filling to be cooked)
2. Mix the slaw with your hands, crush an avocado into your hands and massage it into your slaw with everything else. Once mixed refrigerate until ready to serve.
3. Mix the crema into a bowl and also put into the fridge until you’re ready to serve
4. Once filling is done use any taco shell you like and fill the bottom with refried beans, then the rest of your filling and top it off with the slaw & crema.

#### Enjoy!

Cauliflower Tacos Recipe

Start your day with a burst of berries with this healthy muffin recipe. This muffin recipe uses charcoal to give it a decadent black color. 

![Very Black Berry Muffins](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/trgnu24ozsdvlp5klswb/1553138318.jpg/w=700)

#### These muffins are lovely breakfast to slide into the day. A mixture of cinnamon and nutmeg along with natural sugar like coconut sugar makes these berry muffins a sweet but healthy treat 🥰

### **Very Black Berry Muffins**
##### Servings: **12 muffins**
##### Active time: **45 min**

#### *Ingredients*
- 2 cups of spelt flour
- 3 tbsp of water
- 1 cup of plant milk
- 1 cup of sugar (coconut, coconut, palm, or cane)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all-spice
- 1 tbsp ground flaxseed
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp activated charcoal powder
- 2 cups of mixed berries

#### *Method**
1. Make the egg by mixing 1 tbsp ground flaxseed with 3 tbsp water & whisk.

2. Place mixture in the fridge for 15 minutes to form an egg replacer.

3. Mix flour, baking soda & powder, spices, charcoal powder & salt with a fork.

4. Mix sugar, plant milk, vanilla, and flax egg in a separate bowl.

5. Once smooth, add dry ingredients to wet ingredients.

6. Add berries to the mixture and stir.

7. Grease muffin tins with coconut oil, parchment paper, or spray.

8. Preheat oven to 375°F.
##### 9. Fill up muffin tins with batter and finish with a sprinkle of sugar on top of each muffin.
##### 10. Bake muffins for 16-18 minutes, checking a few minutes before just to make sure everything looks good. 

Blueberry Walnut Muffins Vegan Recipe

Blueberry Walnut Muffins With A Hint Of Lemon & Cinnamon

Servings: 12 muffins

Active time: 1 hr

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!

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