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findvegan:

Make your raw chocolate hearts for your Valentine

(via eatdahplant)

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monstersinmyyhead:

INGREDIENTS:
corn tortillas, or tortilla chips
black beans
chopped scallions
chopped or sliced jalapeno
ripe avocado
tomato
onion
cilantro
lime
salt

cashew cheese (makes about 1.5 cups, you will have extra):
1 cup raw cashews
1 cup water
1 tablespoon tahini
2 tablespoons agar (flakes or powder), plus 1/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup lemon juice (fresh)
salt

taco “meat”:
1/2 cup textured vegetable protein granules (tvp)
1/2 cup water
2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon cumin powder
1/2 teaspoon ground coriander
pinch of garlic powder
pinch of onion powder

METHOD:
slice tortillas into quarters, sprinkle with salt, a drizzle of oil if you wish, and place them in a 400 degree oven until crispy.

cashew cheese:
Soak cashews in water and set aside.

Combine agar and water in a saucepan, bring to a boil. Reduce heat, simmer for 5 minutes continuously stirring until the mixture thickens.

Put cashews and soaking water, tahini, garlic powder, onion powder and ¼ C lemon juice into blender and blend on high. Add agar mixture and blend for 3-5 minutes until the mixture starts to thicken. Refrigerate the “cheese” while you assemble the rest of the nachos. (it’ll thicken as it sits).

taco “meat”:
Put all ingredients in a small saucepan, bring to a boil. Turn off the heat and let sit for 10 minutes.

quick guacamole:
with a fork, mash avocado with a squeeze of lime and a pinch of salt.

assemble:
Chop jalapeno and scallions. Chop tomato, onion and cilantro to make pico (or just buy pico at the store like I did this time). Assemble nachos.

(via kaitlynthechocolatelovingvegan)

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findvegan:

Raw raspberry ganache bites for your Valentine (or yourself)

(via veganfeast)

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gastrogirl:

vegan strawberry cheesecake with chocolate crust.

(via thevegancheese)

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everycage:

veganfoody:

Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

Hi my mouth is open for business

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kaitlynthevegan:

recipesavor:

Ingredients:

Bottom Ingredients:
1 cup pitted medjool dates
1 cup mixed raw walnuts & almonds
1/4 cup raw cocoa

Top Ingredients:
2 ripe bananas
1/2 cup raw cocoa
4 tbsp raw almond butter
4 tbsp raw honey

Instructions:

1. Mix together all bottom ingredients in a food processor until well blended.
2. Spread bottom ingredients in a large glass baking pan until evenly distributed
3. Mix together top ingredients in a food processor until well blended.
4. Spread top blend over bottom layer base until evenly distributed.
5. Place in freezer for 30 minutes.
6. Cut into 16 squares, serve and enjoy!
7. Re-freeze whatever you don’t eat and enjoy at a later date!

Makes approximately 16 squares.

THIS LOOKS AMAZING

I WANT IT RIGHT NOW

(via kaitlynthechocolatelovingvegan)

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findvegan:

Spinach Quinoa Muffins

I…. don’t know what to make of this idea.

I like spinach. I like quinoa. I like muffins.

Hmm.

(via veganfeast)

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fuckyeavegans:

Broccoli Cheese Casserole

Serves 8-10 with a lot of other food on the table or 6-8 if it’s the only side dish.

This requires a little love although it looks more complicated than it actually is.  If you’re intimidated, here’s an overview:
1. Soak the cashews overnight.
2. Make the Cheese.
3. Make the Cream of Mushroom Soup.
4. Create your Casserole. 
5. Bake it. 

Cheese 

Ingredients for Cheese

2 cups raw (unsalted) cashews or raw cashew pieces, soaked overnight.

1⁄2 cup milk

2 Tbsp lemon juice (about 1 lemon)

1⁄2 Tbsp nutritional yeast

1 Tbsp tahini

4 cloves garlic
1 tsp onion powder 

1 1⁄2 tsp of salt (to start)
1⁄2-3⁄4 tsp ground black pepper 

Directions for Cheese
1. Soak the cashews.  Place cashews in a small bowl and fill the bowl with water until the cashew are submerged.  Cover with plastic wrap and soak on the counter overnight.
2. Drain the cashews and blend ingredients.  Drain the cashews and add them and the rest of the ingredients to a blender.  We use a Vitamix.  If you’re able to purchase one of those bad boys, do it.  It will be your most popular kitchen gadget and you’ll have it for life.  Blend on high until mixture is smooth and creamy.

Cream of Mushroom Soup

If you’re making this dish during the holiday and you’re making the amazing Truffle Scented Mushroom Gravy, it’s that recipe with a little milk added to it:

Ingredients for Soup
1 Tbsp flour
1 Tbsp butter
1 large Portobello mushroom, finely chopped
5 fresh sage leaves, finely chopped
2 cups veggie broth
3 tsp arrowroot powder (or corn starch if you don’t have arrowroot)
salt and pepper to taste
1⁄2 cup milk

Directions for Soup
1. Make a roux (rhymes with “do” - it’s French).  In a sauce pan over low heat, whisk together butter and flour.
2. Add mushrooms and sage.  Add mushrooms and sage and cook until mushrooms have released liquid and then dried up again.
3. Add the rest.  Add veggie broth, arrowroot, salt and pepper.  Whisk until there are no more lumps.  Simmer on low until soup thickens. Remove soup from heat and let cool for a couple minutes.  Stir in the milk.

Casserole
Ingredients for Casserole 
3 1-lb bags of frozen chopped spinach, thawed and very well drained (make sure to squeeze all the excess water out of it.  Use those muscles!)
2 1-lb bags of frozen chopped broccoli, also thawed and very well drained
1 8-oz can fried onion pieces
2 cups Daiya cheese

Directions for Casserole
1. Heat oven to 375° F.
2. Grease a large casserole dish.
3. Combine Cheese and Soup.  In a bowl or the blender, mix together the cheese and the soup until well combined.  It should be a little thicker than heavy cream.  If it is too thick, add some milk, a tablespoon or two at a time.
4. Combine all ingredients.  Start with the broccoli and spinach.  Place them in the casserole dish and fluff with a fork.  Add 1 1⁄2 cups of the Daiya cheese and mix until well incorporated into the spinach and broccoli.  Next, add the cheese and soup mixture and mix well.  Spread ingredients evenly in casserole dish and top with the remaining Daiya cheese and then the onion pieces.
5. Cover and Bake.  Cover with tin foil and bake for 40 minutes.  Uncover and bake for another 10 minutes.  The casserole will be bubbling when it’s ready.

Ta Da!!!

Definitely going to look into making this

Needed: Vegan cookie recipes that are successful and delicious

I have a lot of sweet potatoes in my house right now.

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findvegan:

Spinach tofu patties 

Definitely want to try these

(via holysci-fi)

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findvegan:

Appetite For Reduction Summer Grub

This looks so delicious.

(via veganskinnybitch)