The Latest

veganfeast:

Strawberry Rhubarb Liqueur by Veganbaking.net on Flickr.
Wow!
Aug 15, 2011 / 21 notes
afickleheartandabitterness:

Raw Vegan Taco Dinner by wendylouise on Flickr.
Aug 15, 2011 / 91 notes
veganexperience:

So tonight we had the chili -dogs.. They were awesome!!
Field Roast Dogs ( 5 ww pts)
Vegan Dad ’s Chili sauce ( 1 ww pt)
Whole Wheat Bun ( 3 ww pts)
also had steak fries ( 3 ww pts)
roasted cauliflower and carrots and pickles
Aug 14, 2011 / 24 notes

veganexperience:

So tonight we had the chili -dogs.. They were awesome!!

Field Roast Dogs ( 5 ww pts)

Vegan Dad ’s Chili sauce ( 1 ww pt)

Whole Wheat Bun ( 3 ww pts)

also had steak fries ( 3 ww pts)

roasted cauliflower and carrots and pickles

(via veganfeast)

findvegan:

Mac & cheese made with homemade cashew milk!
Aug 11, 2011 / 54 notes

findvegan:

Mac & cheese made with homemade cashew milk!

(via veganfeast)

veganfeast:

IMG_0523 by picky vegan on Flickr.
Yum!
Aug 11, 2011 / 26 notes

veganfeast:

IMG_0523 by picky vegan on Flickr.

Yum!

veganfeast:

Vegan Cherry Almond Bars by Veganbaking.net on Flickr.
Lick. Chew. Swallow. Smile.
Aug 11, 2011 / 45 notes

veganfeast:

Vegan Cherry Almond Bars by Veganbaking.net on Flickr.

Lick. Chew. Swallow. Smile.

gastrogirl:

vegan peanut butter banana soft serve.
Aug 11, 2011 / 145 notes

gastrogirl:

vegan peanut butter banana soft serve.

(via veganfeast)

yackattack:

Raw Zucchini Squash Sandwiches with Sprouted Hummus!
This dish makes a great lunch or dinner, and you can really customize it to whatever veggies you have on hand. The squash is FROM MY GARDEN (and huge), and for the filling I used Homemade Sprouted Chickpea Hummus, sugar snap peas, tomato slices, and fresh basil with a lil’ sea salt and ground pepper for seasoning. It was incredibly satisfying and nutritious!
Aug 11, 2011 / 474 notes

yackattack:

Raw Zucchini Squash Sandwiches with Sprouted Hummus!

This dish makes a great lunch or dinner, and you can really customize it to whatever veggies you have on hand. The squash is FROM MY GARDEN (and huge), and for the filling I used Homemade Sprouted Chickpea Hummus, sugar snap peas, tomato slices, and fresh basil with a lil’ sea salt and ground pepper for seasoning. It was incredibly satisfying and nutritious!

Raw Insides

(via veganfeast)

fuckyeavegans:

 
Peanut Sauce Baked Tofu
 
Peanut Sauce Baked Tofu (vegan, gluten free)
1 package tofu, pressed (select firm or extra firm)
1/3 c orange juice
3 tbsp peanut butter
3 tbsp sesame oil
3 tbsp agave (or honey/maple syrup or combo)
1 tsp ground ginger
Pinch of cayenne (more to taste, if desired)
Pinch of chili powder (more to taste, if desired)
Optional: 1 Tbsp EVOO or use more sesame oil
Directions:
Pressing your tofu (use a tofu press or press between heavy plates/objects and get the paper towels handy), and slice pressed tofu into 1/4 inch strips.
Whisk all marinade ingredients together in a bowl (it will not be pretty) and allow tofu to marinate for at least 20 minutes but a few hours or overnight is ideal.  The longer the better.  Reserve a couple tablespoons of the marinade that’s likely at the bottom of the bowl.
Line a cookie sheet with foil to save on cleanup time and spray with cooking spray.
Broil the marinated tofu for 5-6 minutes on the first side.
Flip, and broil for another 3 to 5 minutes on the second side.  Apply what’s remaining of the reserved marinade to the top side of the flipped tofu.
I urge you, do not leave your kitchen while you are broiling. Peanut butter + agave can and will go from not done to charred and disgusting in 90 seconds flat.  You need to be right there so all your work does not go up in flames and char.  Do Not Leave the Kitchen, not even for a second.
Refrigerate leftovers for many days.
Yield: I got 19 strips out of my 1 block of pressed tofu
Aug 9, 2011 / 89 notes

fuckyeavegans:

 

Peanut Sauce Baked Tofu

 

Peanut Sauce Baked Tofu (vegan, gluten free)

1 package tofu, pressed (select firm or extra firm)

1/3 c orange juice

3 tbsp peanut butter

3 tbsp sesame oil

3 tbsp agave (or honey/maple syrup or combo)

1 tsp ground ginger

Pinch of cayenne (more to taste, if desired)

Pinch of chili powder (more to taste, if desired)

Optional: 1 Tbsp EVOO or use more sesame oil

Directions:

Pressing your tofu (use a tofu press or press between heavy plates/objects and get the paper towels handy), and slice pressed tofu into 1/4 inch strips.

Whisk all marinade ingredients together in a bowl (it will not be pretty) and allow tofu to marinate for at least 20 minutes but a few hours or overnight is ideal.  The longer the better.  Reserve a couple tablespoons of the marinade that’s likely at the bottom of the bowl.

Line a cookie sheet with foil to save on cleanup time and spray with cooking spray.

Broil the marinated tofu for 5-6 minutes on the first side.

Flip, and broil for another 3 to 5 minutes on the second side.  Apply what’s remaining of the reserved marinade to the top side of the flipped tofu.

I urge you, do not leave your kitchen while you are broiling. Peanut butter + agave can and will go from not done to charred and disgusting in 90 seconds flat.  You need to be right there so all your work does not go up in flames and char.  Do Not Leave the Kitchen, not even for a second.

Refrigerate leftovers for many days.

Yield: I got 19 strips out of my 1 block of pressed tofu

(via veganfeast)

findvegan:

greek souvlaki. pita.
Aug 8, 2011 / 39 notes

findvegan:

greek souvlaki. pita.

(via veganfeast)

veganfeast:

Vegan Vanilla Ice Cream by Veganbaking.net on Flickr.
Eat it Up!
Aug 8, 2011 / 22 notes
fuckyeavegans:

 
Creole Chickpea Fritters with Red & Green Pepper Salsa
makes 6-8 patties, vegan, gluten-free
For the Creole seasoning:
1 tbsp dried oregano
1 tbsp dried basil
1/2 tbsp dried thyme
1/2 tbsp fresh ground black pepper
1/2 tbsp ground white pepper
1/2 tbsp cayenne pepper
2 1/2 tbsp paprika
1 1/2 tbsp salt
Put all the ingredients in a jar with a lid and shake well to combine.
For the Chickpea Fritters:
1 jar/tin 400 gr cooked chickpeas, drained & rinsed
2 tbsp Creole seasoning (see above)
a few sprigs of fresh thyme leaves
1/2 red pepper, finely diced
1/2 green pepper, finely diced
3 or 4 spring onions, finely chopped
2 spring garlic or 3 cloves garlic, finely chopped
1 chilli, finely chopped
the juice of half  a lemon
1 big tomato, finely diced
salt
chickpea flour/besan/gram flour for dusting
olive oil for frying
Put the rinsed, drained chickpeas in a bowl or processor and blend until smoothish. Mix the diced peppers, spring onions, garlic and chilli together in a bowl and add a couple of small handfuls to the chickpeas with a tablespoon of Creole seasoning and the thyme leaves. Stir everything together so well combined. Taste for seasoning and add more salt if necessary. Tip some chickpea flour onto a plate and shape the mix into patties about 1/2 inch thick. Then dust the patties in the flour and put in the fridge to firm up for 30 minutes. (No longer or the peppers will start to leak their juice and the patties will be too wet).
Meanwhile make the salsa by adding a finely diced tomato to the rest of the diced veg with a tablespoon of Creole seasoning and the juice of half a lemon. Taste for seasoning and add salt if necessary.
To cook the fritters, heat 2 tbsp olive oil in a frying pan over a medium heat. Cook the fritters for 4-5 minutes per side until browned and crispy. Serve with the pepper salsa and a green salad dressed with olive oil and lemon juice.
Aug 8, 2011 / 299 notes

fuckyeavegans:

 

Creole Chickpea Fritters with Red & Green Pepper Salsa

makes 6-8 patties, vegan, gluten-free

For the Creole seasoning:

  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1/2 tbsp dried thyme
  • 1/2 tbsp fresh ground black pepper
  • 1/2 tbsp ground white pepper
  • 1/2 tbsp cayenne pepper
  • 2 1/2 tbsp paprika
  • 1 1/2 tbsp salt

Put all the ingredients in a jar with a lid and shake well to combine.

For the Chickpea Fritters:

  • 1 jar/tin 400 gr cooked chickpeas, drained & rinsed
  • 2 tbsp Creole seasoning (see above)
  • a few sprigs of fresh thyme leaves
  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • 3 or 4 spring onions, finely chopped
  • 2 spring garlic or 3 cloves garlic, finely chopped
  • 1 chilli, finely chopped
  • the juice of half  a lemon
  • 1 big tomato, finely diced
  • salt
  • chickpea flour/besan/gram flour for dusting
  • olive oil for frying

Put the rinsed, drained chickpeas in a bowl or processor and blend until smoothish. Mix the diced peppers, spring onions, garlic and chilli together in a bowl and add a couple of small handfuls to the chickpeas with a tablespoon of Creole seasoning and the thyme leaves. Stir everything together so well combined. Taste for seasoning and add more salt if necessary. Tip some chickpea flour onto a plate and shape the mix into patties about 1/2 inch thick. Then dust the patties in the flour and put in the fridge to firm up for 30 minutes. (No longer or the peppers will start to leak their juice and the patties will be too wet).

Meanwhile make the salsa by adding a finely diced tomato to the rest of the diced veg with a tablespoon of Creole seasoning and the juice of half a lemon. Taste for seasoning and add salt if necessary.

To cook the fritters, heat 2 tbsp olive oil in a frying pan over a medium heat. Cook the fritters for 4-5 minutes per side until browned and crispy. Serve with the pepper salsa and a green salad dressed with olive oil and lemon juice.

(via veganfeast)

Aug 8, 2011 / 1,804 notes
healthyassfood:

OKAY HERE’S MY DEAL. I adore spinach. It’s not the taste of it that I like, honestly. It’s just that it’s so amazingly good for you and so easy to hide. I put it in nearly everything. When I make a salad with delicious, crispy romaine, I chop it up a handful of spinach and throw it in with it. When I make stir fry, I throw in a handful about a minute before everything is done. It wilts and you don’t even notice it’s there, it just makes the food look more authentic. I put it in sandwiches. I put it in SOUPS, and in PASTAS. Literally almost everything I eat has spinach in it. Anything that requires preparation and combining a few ingredients, at least. I always have a tub of spinach on hand. I go through it so quickly it’s ridiculous. But no one said you could have too much! Try to add spinach to your meals and see if you even notice it. If you don’t, then keep doing it! I love hiding my veggies. :) 
Aug 6, 2011 / 594 notes

healthyassfood:

OKAY HERE’S MY DEAL. I adore spinach. It’s not the taste of it that I like, honestly. It’s just that it’s so amazingly good for you and so easy to hide. I put it in nearly everything. When I make a salad with delicious, crispy romaine, I chop it up a handful of spinach and throw it in with it. When I make stir fry, I throw in a handful about a minute before everything is done. It wilts and you don’t even notice it’s there, it just makes the food look more authentic. I put it in sandwiches. I put it in SOUPS, and in PASTAS. Literally almost everything I eat has spinach in it. Anything that requires preparation and combining a few ingredients, at least. 

I always have a tub of spinach on hand. I go through it so quickly it’s ridiculous. But no one said you could have too much! Try to add spinach to your meals and see if you even notice it. If you don’t, then keep doing it! I love hiding my veggies. :) 

(via veganfeast)

musicboxwaltz:

lol no idea how that pertains to being vegan really, but ALRIGHT!!
i want it.
Aug 6, 2011 / 114 notes

musicboxwaltz:

lol no idea how that pertains to being vegan really, but ALRIGHT!!

i want it.

(via veganfeast)