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LingLing

Welcome to my food blog! Here you'll find delicious vegan recipes created by me, and occasional blog posts. Don't forget to subscribe to my newsletter and get my latest recipes delivered straight to your inbox!

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mid-week vegan meal inspo anyone? 😋🌿

Feel free to ask me questions about any of the meals I made or anything related to eating plants for a living :)

-LL🤍
#veganmealshare #easyveganfood #uoftstudentlife #unilife #plantbasedlifestyle #eatmoreplants #torontofoodphotographer #torontofoodblogger #vancouverfoodblogger

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mid-week vegan meal inspo anyone? 😋🌿 Feel free to ask me questions about any of the meals I made or anything related to eating plants for a living :) -LL🤍 #veganmealshare #easyveganfood #uoftstudentlife #unilife #plantbasedlifestyle #eatmoreplants #torontofoodphotographer #torontofoodblogger #vancouverfoodblogger

2 weeks ago

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1/9

Make a vegan sandwich for lunch with me 🥪🌱

It’s got the (complete) protein, the veg, the grains, and maximum flavour!!

* 2 slices bread, toasted
* 1 slice tofu, marinated (I used soy sauce, nooch, S&P, and chilli powder) and pan fried (or baked)
* Sliced cucumber
* Vegan cream cheese (I used @nutsforcheese)
* Kale and walnut pesto (recipe on my website; dm me!)

What do you like to put in your sandwich? Let me know in the comments :)

-LL🤍
#veganmealshare #easyveganrecipes #sandwich #vegansandwich #plantbasedlifestyle #plantbasedrecipes #veganfoodblogger #torontofoodphotographer #vancouverfoodblogger #healthylunch

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Make a vegan sandwich for lunch with me 🥪🌱 It’s got the (complete) protein, the veg, the grains, and maximum flavour!! * 2 slices bread, toasted * 1 slice tofu, marinated (I used soy sauce, nooch, S&P, and chilli powder) and pan fried (or baked) * Sliced cucumber * Vegan cream cheese (I used @nutsforcheese) * Kale and walnut pesto (recipe on my website; dm me!) What do you like to put in your sandwich? Let me know in the comments :) -LL🤍 #veganmealshare #easyveganrecipes #sandwich #vegansandwich #plantbasedlifestyle #plantbasedrecipes #veganfoodblogger #torontofoodphotographer #vancouverfoodblogger #healthylunch

3 weeks ago

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2/9

Berry season is nigh, so be sure to make these 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐋𝐞𝐦𝐨𝐧 𝐂𝐫𝐮𝐦𝐛𝐥𝐞 𝐁𝐚𝐫𝐬 🫐🍋

You only need a few ingredients to make these delicious desert bars! My fave part is adding lemon zest to the crumble batter for even more tangy goodness 🤤 You can even swap out the blueberries or raspberries or cherries!

RECIPE BELOW ⬇️

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
* 1 ½ cup all purpose flour
* ½ cup brown sugar, packed
* 1 tsp baking powder
* ½ tsp salt
* 1 cup vegan butter, cold and cubed
* 1 pint fresh blueberries (2 cups)
* 1 large lemon, juiced and zested
* 2 tbsp maple syrup
* 2 tbsp cornstarch
* 1 tbsp rolled oats

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
1. Make the dough: in a food processor, pulse the flour, brown sugar, baking powder, and salt until evenly distributed. Add half of the lemon zest and the cold butter and pulse until a loose dough forms. Chill in the fridge.
2. Make the blueberry filling: simmer the blueberries, remaining lemon zest and lemon juice, maple syrup, and cornstarch in a small saucepan for ~5 mins, or until the saucy part thickens.
3. Assemble: press ¾ of the dough on bottom of a 8x8 pan. Spread the blueberry filling and top with the remaining ¼ of the dough (broken into pieces). Sprinkle on the rolled oats. Chill in the fridge and preheat oven to 350°F
4. Bake for 30-35 mins, or until the top is golden and the filling is bubbling. Allow to cool completely in the pan before transferring to a cutting board to slice into 9 pieces.

Don’t forget to dm me a pic or share your creations and tag me if you try this recipe!!

-LL🤍

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Berry season is nigh, so be sure to make these 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐋𝐞𝐦𝐨𝐧 𝐂𝐫𝐮𝐦𝐛𝐥𝐞 𝐁𝐚𝐫𝐬 🫐🍋 You only need a few ingredients to make these delicious desert bars! My fave part is adding lemon zest to the crumble batter for even more tangy goodness 🤤 You can even swap out the blueberries or raspberries or cherries! RECIPE BELOW ⬇️ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: * 1 ½ cup all purpose flour * ½ cup brown sugar, packed * 1 tsp baking powder * ½ tsp salt * 1 cup vegan butter, cold and cubed * 1 pint fresh blueberries (2 cups) * 1 large lemon, juiced and zested * 2 tbsp maple syrup * 2 tbsp cornstarch * 1 tbsp rolled oats 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬: 1. Make the dough: in a food processor, pulse the flour, brown sugar, baking powder, and salt until evenly distributed. Add half of the lemon zest and the cold butter and pulse until a loose dough forms. Chill in the fridge. 2. Make the blueberry filling: simmer the blueberries, remaining lemon zest and lemon juice, maple syrup, and cornstarch in a small saucepan for ~5 mins, or until the saucy part thickens. 3. Assemble: press ¾ of the dough on bottom of a 8x8 pan. Spread the blueberry filling and top with the remaining ¼ of the dough (broken into pieces). Sprinkle on the rolled oats. Chill in the fridge and preheat oven to 350°F 4. Bake for 30-35 mins, or until the top is golden and the filling is bubbling. Allow to cool completely in the pan before transferring to a cutting board to slice into 9 pieces. Don’t forget to dm me a pic or share your creations and tag me if you try this recipe!! -LL🤍

4 weeks ago

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3/9

what I cook for myself as a 🌱vegan🌱 university student studying away from home 📚👩🏻‍🍳

*disclaimer- not every meal looks like this!! Sometimes grilled cheese and instant noods are the way to go 🙃

#whatieatinadayvegan #whatieatinaday #veganstudent #unilife #uoftstudentlife #uoft #veganmeals #easyveganfood #veganfoodphotography #torontofoodblogger

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what I cook for myself as a 🌱vegan🌱 university student studying away from home 📚👩🏻‍🍳 *disclaimer- not every meal looks like this!! Sometimes grilled cheese and instant noods are the way to go 🙃 #whatieatinadayvegan #whatieatinaday #veganstudent #unilife #uoftstudentlife #uoft #veganmeals #easyveganfood #veganfoodphotography #torontofoodblogger

1 month ago

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4/9

what I’ve been eating as a vegan uni student living alone 🌱✨😋

Lots of rice, noodles, pasta, tofu, and greens!
-LL🤍
#plantbasedlifestyle #plantbaseddiet #veganmeals #mealsforone #easyveganfood #veganfoodshare #veganfoodblogger #veganfoodphotography #unilife #uoftstudentlife #uoft #utsc

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what I’ve been eating as a vegan uni student living alone 🌱✨😋 Lots of rice, noodles, pasta, tofu, and greens! -LL🤍 #plantbasedlifestyle #plantbaseddiet #veganmeals #mealsforone #easyveganfood #veganfoodshare #veganfoodblogger #veganfoodphotography #unilife #uoftstudentlife #uoft #utsc

2 months ago

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5/9

Red Velvet Oreo Cupcakes anyone? 🧁🍫

I made these cupcakes with the extra batter and frosting I had from making my friend’s bday cake! I used my Vegan Chocolate Oreo Cake recipe and added red food colouring to the cake batter for the cheat way of making ‘red velvet’ 😅

This morning I wanted to bring a cupcake to school as a snack, but I reeealllyy wanted to take a few photos first, so I quickly set up a minimal-prop scene and did a 10min shoot haha! Still made it to class on time :)

🔗DM me for the recipe link to my Vegan Chocolate Oreo cake, which makes an equivalent of about 6-8 cupcakes

—
Photography specs:
📸- Nikon D5200 w/ Tarmon 70mm lens
ISO: 100
Shutter speed: 1/320
Aperture: f.3.2
💡- Godox SL-150W w/ diffuser
🖐🏻 - freehanded because I was in a rush
✍🏻 - edited with Adobe Lightroom
—

-LL🤍
#oreodessert #oreo #oreocupcakes #vegancupcakes #vegancakerecipe #oreocake #cupcakephotography #foodtography #veganfoodphotography #vegandesserts #dessertfeed #torontofoodphotographer

foodbylingling

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Red Velvet Oreo Cupcakes anyone? 🧁🍫 I made these cupcakes with the extra batter and frosting I had from making my friend’s bday cake! I used my Vegan Chocolate Oreo Cake recipe and added red food colouring to the cake batter for the cheat way of making ‘red velvet’ 😅 This morning I wanted to bring a cupcake to school as a snack, but I reeealllyy wanted to take a few photos first, so I quickly set up a minimal-prop scene and did a 10min shoot haha! Still made it to class on time :) 🔗DM me for the recipe link to my Vegan Chocolate Oreo cake, which makes an equivalent of about 6-8 cupcakes — Photography specs: 📸- Nikon D5200 w/ Tarmon 70mm lens ISO: 100 Shutter speed: 1/320 Aperture: f.3.2 💡- Godox SL-150W w/ diffuser 🖐🏻 - freehanded because I was in a rush ✍🏻 - edited with Adobe Lightroom — -LL🤍 #oreodessert #oreo #oreocupcakes #vegancupcakes #vegancakerecipe #oreocake #cupcakephotography #foodtography #veganfoodphotography #vegandesserts #dessertfeed #torontofoodphotographer

3 months ago

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6/9

#tb to these vegan Strawberry Cream Cheese Brownies I made for last year’s Valentine’s Day 🍓🍫

Vday is one of my favourite holidays because it gives me an excuse to make yummy treats with strawberries and raspberries! Love the natural pink and red colours 🩷

🔗Full recipe link in my bio, or Dm me for the link!

-LL🤍
#valentinestreats #valentinesdessert #vegandessert #veganbrownies #strawberrycream #chocolatestrawberries #veganfoodphotography #bestofveganbaking #bakedfromscratch #bakersgonnabake #torontofoodphotographer

foodbylingling

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#tb to these vegan Strawberry Cream Cheese Brownies I made for last year’s Valentine’s Day 🍓🍫 Vday is one of my favourite holidays because it gives me an excuse to make yummy treats with strawberries and raspberries! Love the natural pink and red colours 🩷 🔗Full recipe link in my bio, or Dm me for the link! -LL🤍 #valentinestreats #valentinesdessert #vegandessert #veganbrownies #strawberrycream #chocolatestrawberries #veganfoodphotography #bestofveganbaking #bakedfromscratch #bakersgonnabake #torontofoodphotographer

3 months ago

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7/9

As a Planted Ambassador I was generously sent this box of products from some of the brands that will be at the Toronto Planted Expo from March 23-24! 🌱🙌🏻

Here’s a little highlight of last year’s Expos that I attended (includes clips from the Toronto Expo and the Vancouver Expo). There’ll be 200+ vegan exhibitors, free samples, speakers and presenters, and more!

🗓️March 23 at 10am —> March 24 at 5pm
📍Enercare Centre, Toronto
🔗Link in @plantedexpo’s bio for tickets
Use code PLANTEDSQUAD for 20% off

-LL🤍
#torontofoodblogger #torontofoodphotographer #torontovegan #veganfoodblogger #yyzvegan

foodbylingling

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As a Planted Ambassador I was generously sent this box of products from some of the brands that will be at the Toronto Planted Expo from March 23-24! 🌱🙌🏻 Here’s a little highlight of last year’s Expos that I attended (includes clips from the Toronto Expo and the Vancouver Expo). There’ll be 200+ vegan exhibitors, free samples, speakers and presenters, and more! 🗓️March 23 at 10am —> March 24 at 5pm 📍Enercare Centre, Toronto 🔗Link in @plantedexpo’s bio for tickets Use code PLANTEDSQUAD for 20% off -LL🤍 #torontofoodblogger #torontofoodphotographer #torontovegan #veganfoodblogger #yyzvegan

3 months ago

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8/9

Still got leftover pumpkin purée? Make this Creamy Vegan Pumpkin Alfredo Pasta for your next nutritious and filling meal! 🍝😋

This recipe’s been sitting in my drafts since November and I’m finally sharing with you guys 😅. It’s super easy to make and can be customized with whatever veggies you have. I like to use mushrooms, green peas, and/or leafy greens!

Creamy Vegan Pumpkin Alfredo Pasta
Serves: 2
Total Time: 25mins

Ingredients:
* 2 servings pasta of your choice (I used penne)
* 2 tbsp vegan butter
* 2 cloves garlic, minced
* ¼ onion or 2 shallot, finely diced
* 1 cup full fat coconut milk
* 1 cup canned pumpkin purée
* 1 tsp veg bouillon
* 1 tsp paprika
* 1 ½ tsp cumin
* 3 tsp nutritional yeast
* Salt and pepper to taste
Mix-ins:
* ½ cup frozen green peas
* Bunch of green leafy veggies (such as spinach or kale), chopped
* ½ cup mushrooms, finely diced

Directions:
1. Cook 2 servings of your choice of pasta according to package directions. Mix 1/2 cup of pasta water with 1tsp vegetable bouillon.
2. Melt the butter on medium-high heat. Add the garlic and onion and sautée until fragrant. Add any mix-ins you’d like and cook until the veggies are soft.
3. Add the coconut milk, canned pumpkin, vegetable stock, paprika, cumin, and nutritional yeast. Mix until a smooth sauce forms. Simmer on medium heat for 2 minutes.
4. Add the cooked pasta to the pumpkin sauce and mix until combined. Turn off the stove and season with salt and pepper. Garnish with coarse sea salt, chilli flakes, and fresh parsley, and serve!

Send me a message or share a picture if you try this recipe! I would love to see your creations. 🫶🏻

-LL🤍
#alfredopasta #veganpasta #pumpkinpasta #pumpkinsauce #veganfoodshare #easyveganrecipes #veganmeals #mealsfor2 #bestofvegan #cookingtutorial #veganfoodphotographer #torontofoodblogger

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Still got leftover pumpkin purée? Make this Creamy Vegan Pumpkin Alfredo Pasta for your next nutritious and filling meal! 🍝😋 This recipe’s been sitting in my drafts since November and I’m finally sharing with you guys 😅. It’s super easy to make and can be customized with whatever veggies you have. I like to use mushrooms, green peas, and/or leafy greens! Creamy Vegan Pumpkin Alfredo Pasta Serves: 2 Total Time: 25mins Ingredients: * 2 servings pasta of your choice (I used penne) * 2 tbsp vegan butter * 2 cloves garlic, minced * ¼ onion or 2 shallot, finely diced * 1 cup full fat coconut milk * 1 cup canned pumpkin purée * 1 tsp veg bouillon * 1 tsp paprika * 1 ½ tsp cumin * 3 tsp nutritional yeast * Salt and pepper to taste Mix-ins: * ½ cup frozen green peas * Bunch of green leafy veggies (such as spinach or kale), chopped * ½ cup mushrooms, finely diced Directions: 1. Cook 2 servings of your choice of pasta according to package directions. Mix 1/2 cup of pasta water with 1tsp vegetable bouillon. 2. Melt the butter on medium-high heat. Add the garlic and onion and sautée until fragrant. Add any mix-ins you’d like and cook until the veggies are soft. 3. Add the coconut milk, canned pumpkin, vegetable stock, paprika, cumin, and nutritional yeast. Mix until a smooth sauce forms. Simmer on medium heat for 2 minutes. 4. Add the cooked pasta to the pumpkin sauce and mix until combined. Turn off the stove and season with salt and pepper. Garnish with coarse sea salt, chilli flakes, and fresh parsley, and serve! Send me a message or share a picture if you try this recipe! I would love to see your creations. 🫶🏻 -LL🤍 #alfredopasta #veganpasta #pumpkinpasta #pumpkinsauce #veganfoodshare #easyveganrecipes #veganmeals #mealsfor2 #bestofvegan #cookingtutorial #veganfoodphotographer #torontofoodblogger

3 months ago

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9/9

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