Zucchini Sweet Potato Salad (Vegan, Gluten-Free, Oil-Free) Recipe
By Earth of Maria
🔪Prep Time: 10 mins
2 medium zucchinis
2 medium sweet potatoes
2 medium carrots
1 small red onion
1 medium bell pepper, chopped
1 cup cherry tomatoes, halved
1 tbsp dried basil
ground black pepper, to taste
2 tbsp tamari
1 tbsp maple syrup
1/4 cup Spicy cashew cream
1Spiralise the zucchini, sweet potato and carrots or chop them into match sticks. Transfer to a large mixing bowl together with the red onion, bell pepper and cherry tomatoes.
2Add the dried basil, black pepper, tamari and maple syrup. Stir together really well.
3Thin out the spicy cashew cream by stirring it together with around 1/2 cup water. Pour into the salad and combine before serving.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.