TAREA #5 (parte A)

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Crispy HipCity Ranch! 🎉 • @HipCityVeg has been making it convenient to eat Plant Based in the D.C and Philly area every time I visit! Having over 7+ locations and menu items that even people who aren’t Plant Based would enjoy. 🎉 • This is their Crispy HipCity Ranch “Chick’n” Sandwich. Battered Chick’n, Lettuce, Tomatoes, Onions, Pickles, and Peppercorn Ranch! They also make them into Nuggets and of course i had to get a side of Sweet Potato Fries, everything was great and I can’t wait to be back! 🎉 • #vegan #veganism #vegansofig #vegans #veganshare #veganlife #instafood #veganfortheanimals #veganrecipes #crueltyfree #eeeeeats #friendsnotfood #veganaf #vegansofinstagram #veganlifestyle #foodporn #veganmeal #veganfood #vegandish #plantbased #plantbasedmeal #foodiegram #hipcityveg #philly #dc #phillyvegan #dcvegan #veganchicken #vegannuggets

A post shared by Vegan In The Hood 🌱 (@howtobeveganinthehood) on Mar 11, 2020 at 8:18am PDT

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Vegan Pastels! ✨🎉 • I’ve been getting asked about these since I first started this page 2 years ago! I’ve had a handful of them but haven’t found someone to perfect a Vegan version BUT I FOUND IT! ✨🎉 • Rachel’s mother purchased these from a friend of hers Uptown/Bronx area and they are soooo delicious! Pasteles are a type of tamale usually made with Pork encased in Green Banana Masa, wrapped in Banana Leaves, and boiled. Instead of Pork, she filled these with Peas, String Beans, Corn, Carrots and Peppers. You know I had to give it the Puerto Rican garnish with some Ketchup! ✨🎉 • #vegan #veganism #vegansofig #vegans #veganshare #veganlife #veganlove #instafood #veganfortheanimals #veganrecipes #vegangains #crueltyfree #eeeeeats #nyc #savetheanimals #friendsnotfood #veganaf #vegansofinstagram #veganlifestyle #newyorkcity #foodporn #brooklyn #nycvegan #veganmeal #veganfood #vegandish #veggies #vegetable #foodiegram #veganpasteles

A post shared by Vegan In The Hood 🌱 (@howtobeveganinthehood) on Jan 10, 2020 at 12:09pm PST

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Tostadas de Aguacates en pan criollo Vegano 🌱 #vegan #desayunavegano

A post shared by BORI VEGAN (@borivegan) on Mar 22, 2020 at 6:11am PDT

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🌱 We R’ BACK! Empanadillas Veganas Available @kudoughs_donuts in collab with @veganmunchiespr 🍕 Pizza + Broccoli&"Cheese"#VeganTurnovers 🤤 787-995-7060 or Carryout/Delivery @pideuva

A post shared by Kudough's Donuts & Coffee Bar (@kudoughs_donuts) on Mar 31, 2020 at 7:23am PDT

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Our SUPER SAIYAN CRUNCH ROLL IS DEFINITELY OVER 9000 POWER LEVEL!! Bring your scouter and see for yourself 🎋🐼🐉 available everyday @itsnaughtypanda @4thstreetmarket

A post shared by Naughty Boy Sushi (@naughtyboysushi) on Feb 11, 2020 at 12:32pm PST

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Fluffy Vegan Pancakes by @feastingonfruit 🧡 . 1/2 cup (130g) unsweetened applesauce 1/2 cup (120g) non-dairy milk 1 tbsp lemon juice 1 1/2 tsps baking powder 1/2 tsp baking soda 2 tbsp maple syrup 1 1/2 cups (185g) quinoa flour Pinch of salt Blend or whisk all the ingredients together. Cook in a nonstick pan lightly coated with coconut oil over medium heat 2-3 minutes (I used 1/4 cup batter per pancake and got 8) Add toppings and enjoy! [Recipe as posted on feastingonfruit.com/fluffy-quinoa-pancakes/, courtesy of @feastingonfruit] #bestofvegan

A post shared by Best Of Vegan (@bestofvegan) on Mar 25, 2020 at 6:59am PDT

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Orange & Toasted coconut cake by @happyvegannie 🧡 Ingredients Cake 600 ml soy milk 1½ tbsp apple cider vinegar 500 g all purpose flour 55 g corn starch 2 tsp baking powder 1½ tsp baking soda 1½ tsp salt 120 ml fresh orange juice 2 tsp orange zest 2 tbsp vanilla extract 420 g sugar 220 ml melted margarine or vegan butter Frosting 213 g margarine or vegan butter room temp 213 g vegetable shortening 550 g icing sugar previously sieved 2½ tbsp clear vanilla extract ¼ tsp salt Other 300 g shredded coconut, toasted Instructions Cake Preheat oven to 180C/360F. Prepare four 7" cake pans by greasing and flouring them. Reserve. In a medium bowl, add soy milk, apple cider vinegar & whisk until foamy. Let rest for 8 min. Meanwhile, in a large bowl sieve flour, corn starch, baking powder, baking soda & salt. Reserve. Bring back the bowl with the milk and apple cider vinegar, add orange juice, orange zest, vanilla, & mix. Add sugar and stir. Finally, add melted margarine/vegan butter (lukewarm) & mix. Add the previous mix to the dry ingredients & mix until no flour lumps are visible. Don't over-mix! Divide the batter evenly between the 4 cake molds & bake for 30-34 min or until you insert a toothpick in the center of the cake & it comes out clean. Once they're cooked, remove from the oven & let them cool for 15 min (still in the cake pans). Afterwards, tap the pans a little & flip them over. Frosting While the cake tiers are cooling down, make the frosting by beating the margarine until creamy & fluffy (about 4-5 min). Add the vegetable shortening & keep beating until well combined. Add half of the icing sugar & beat until combined. Add the other half & beat 2 minutes. Finally, add vanilla, salt & beat for another 2 min. Reserve. Cake assembling To assemble the cake, place one layer of cake on a plate or cake base. Spread some frosting on top (about three ice cream scoops of frosting). Add 100 g toasted coconut & continue adding up the rest of the layers: cake, frosting, coconut, cake, frosting, coconut, cake (place the flat part upwards). Cover all the gaps with the rest of the frosting & some more on top of the last tier. Decorate the rest to your liking.

A post shared by Best Of Vegan (@bestofvegan) on Feb 27, 2020 at 1:23pm PST