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❤️‍🔥 Expression • Embodiment • Entheogens
🌈 Founder @themicrodoseway
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Vegan Red Velvet Ice Cream Cake by the amazing @megansadd 💙🤍❤️

Easy red velvet cake layered with creamy macadamia ice cream - Made with @naturescharm coconut whipping cream and sweetened condensed coconut milk!

You HAVE to try it! It’s delicious, easy, and impressive! Here's what you'll need

Red velvet box mix
Melted vegan butter
Aquafaba
Plant milk
1 cup soaked or boiled macadamia nuts
2 cans Nature’s Charm Coconut Whipping Cream, one chilled overnight
1 can Nature’s Charm Condensed Coconut milk
1 tbsp vanilla
2 tsp blue spirulina
1 cup strawberries

Get the recipe on the Carrots and Flowers website💋

Love,
Megan
12
For those that love ooey, gooey food: Pesto, Mozzarella  and  Tomato Sandwich. Thanks to the fabulous @carrotsandflowers for this easy but drool-worthy creation. Perfect for omni friends and fam.

Recipe for 4:
- 8 slices bread
- 1/2 cup vegan pesto
- 1/3 cup marinated sun-dried tomatoes 
- 1/2 cup Peaceful Rebel Meltable Mozz 
- 2-4 tsp balsamic glaze
- 4 Tbl vegan butter
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1. Spread 1 side of each  slice of bread with some butter. Set aside 4 of the slices.
2. Place 4 slices, buttered side down, on a griddle pan on medium heat. Spread each with pesto, then top with tomatoes and cheese.
3. Drizzle with balsamic glaze, then top with the remaining bread, butter side up.
4. When golden brown, flip them over. Cover with a lid for a couple minutes to get the cheese nice and melted. It should be golden on the outside and gooey inside. Enjoy!
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