The summer season is in full swing, and even if we can’t go on beaches, hikes and culinary cruises at the moment, we can still find time to have fun indoors while we wait this entire ordeal out. Summer is a state of mind, after all. Welcome to this week’s Food Friday blog.

This week, we’ve compiled 5 great vegan food photos that remind us of the beauty of the summer season. We’ve got comfy desserts, great bite sized dishes, and more to make your Friday browsing hours a little better.

Feeling hungry? Let’s dive right in!

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I'm not a baker but I decided to give this recipe a try for 'hubby munchies' … 💚🥬 SWEET POTATO & SPINACH MUFFINS . * 2 cups semi whole wheat flour or all-purpose flour * 1 T chia seeds & 3 T water or 1 flax egg * 1/3 cup melted coconut oil * 3/4 cup plant based milk * 1 cup fully packed grated sweet potato * 1/2 cup chopped fresh spinach * 1/4 cup nutritional yeast * 1 1/2 t baking powder * 1/3 t salt * 1 t fresh thyme * pumpkin seeds Place flour, nutritional yeast, baking powder, salt, thyme in a bowl and set aside. Mix melted coconut oil, chia or flax egg, plant milk, grated sweet potato and chopped spinach together. Add wet ingredients to the dry and scoop batter into a paper – lined muffin pan. Sprinkle pumpkin seeds on top and additional thyme. Bake in 180 degree oven for 20 minutes or until brown. Makes 12 * Butternut can be used instead of sweet potato. #muffinstagram #muffin #healthymuffins #veganfood #vegantreats #veganrecipes #veganlife #homecooking #healthylifestyle #healthy #healthnut #nutrition #nutricious #sweetpotato #baker #vegetarian #vegan #eatrealfood #lovetocook #foodporn #foodie #foodieofinstagram #plantbasedfood @deliciously_sa #capetownfoodie #healthyrecipe #capetown #veganmuffin #capetownmag #meatfree #meatfreemonday

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First up is @heznel’s delectable set of sweet potato and spinach muffins, complete with a comprehensive recipe list so you can make for yourself at home. Sweet potato? Yum! It’s nice to see great ingredient combinations in unusual yet fulfilling recipes.We can’t wait to heat up our ovens again for some vegan-style baking!


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vermicelli noodle salad 🥗 so easy & delicious – the perfect recipe for meal prep!! I actually prefer using soba noodles (also gf), but I tried to switch it up this time. Spicy peanut tofu: Press medium firm tofu to get water out for 20 mins then slice into cubes Coat with corn starch and place on baking tray with parchment paper Bake at 400 for 15 mins then flip for another 10 mins Sauté in spicy chilli oil with green onions and halved peanuts. Add sauce: 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar or lime, 2 tbsp maple syrup or honey, 2 tbsp chilli garlic sauce or siracha, and a lil sesame oil Veggies: I used frozen edamame I defrosted in the microwave, cucumber, roasted peppers, and purple cabbage (I sautéed it in a bit of sesame oil & seasoned*) Noodles: make vermicelli or soba noodles & follow package directions! Once drained & ready, I sauté the noodles in sesame oil, minced garlic and minced ginger to make them a bit crispy and flavourful! for the sauce I use the same ingredients as the spicy peanut sauce and I just play around with my ratios to whatever I feel like/how many noodles I have. this will last a couple days and imo is better served cold the next day as it soaks up SO much flavour!

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@glutenfreekei presents this vermicelli noodle salad, a fresh and nutritious-looking dish that showcases all its great ingredients up front and center. Asian-style noodle dishes have this unique flavor and mouthfeel to them, so if you want to take a break from your regular pasta dishes, recipes that use soba, rice noodles or vermicelli like this meal can really spice up your palate.


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Samphire, hazelnut and roast lemon salad. Wholesome, nutritious and delicious.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The recipe can be found on my blog: simply follow the link in my profile.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #vegan #plantbased #eatmoreplants #plantpower #plantprotein #dairyfree #healthyfood #healthychoices #bestofvegan ⁣#saladlovers #summersalad #healthysalads #salada #saladfordays #ensaladas #saladbowl #vegansalad #instasalads #saladlove #saladlunch #saladsofinstagram #saladgram #saladporn #saladideas #salad #saladinspo #healthysalad #glutenfree #healthyfood #veganrecipeshare

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Have you ever tried roast lemon? Well, this vegan food photo by @circusgardener certainly makes us curious! This samphire hazelnut roast lemon salad has wonderfully evocative colors and great textures. The image just oozes flavor and personality, and if we ever get to savor something like this, we bet that it’ll be quite a unique gastronomic experience.



Flatbread time! These tasty chickpea flatbread with roasted carrots, lime, and sweet potatoes (yum!) is by @mudboots_familyroots. Just by photo alone, we can feel our mouth water. Just look at that soft yet chewy-looking flatbread! The imperfect circles on the bread makes it more charming, and the ingredients atop it just look so appetizing.



Our last pick of the week is by @veganstagemum, showcasing a stylish banana and raspberry cake. We really like how artistic these fruit-based no-icing cakes can get. The fruits on the surface make it all the more enjoyable to dig into. Ah, birthdays. Such wonderful celebrations of life and living. This cake is perfect for an plant-based birthday celebration.

That’s it for our Food Friday this week. Be sure to visit us next week for a fresh batch of vegan cuisine photos to admire and be inspired by. Want to join in on our weekly celebration of flavor? Just add the hashtags #FoodFriday and #VacationingVegan on your future IG vegan food photos, and who knows, maybe you’ll be featured in a future blog!

We’ve got great vegan adventures in store for you in the near future! Check out our VCC Adventures page for more information.

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