Vegan Recipe Inspiration

Oct 04

porcedex:

Banana-pumpkin spicekream for breakfast today 😊. Frozen bananas, pumpkin purée, vanilla, spices.  #nicecream #nanaicecream #pumpkin #pumpkinspice #fallfoods #wholefoods #plantbased #whatveganseat #vegansofig #veganomicon #fruitbat #frugivore

porcedex:

Banana-pumpkin spicekream for breakfast today 😊. Frozen bananas, pumpkin purée, vanilla, spices. #nicecream #nanaicecream #pumpkin #pumpkinspice #fallfoods #wholefoods #plantbased #whatveganseat #vegansofig #veganomicon #fruitbat #frugivore

Aug 02

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Aug 01

[video]

Jun 23

Anonymous said: Hi! So, I'm attempting to balance my diet with omnivorous, vegetarian, and vegan days, and am really looking forward to jotting down useful vegan recipes to keep on hand <3 I look forward to your blog!

I’m glad I can help! Hopefully you can eventually settle for veganism because it’s the best! :)

can-i-disappear said: About your cinnamon rolls, can the eggnog be replace with soy milk? And when, in recipes, they ask for vegan milk, can I use soy milk as well? Oh and by the way, I follow your blog since like one day or two, and i don't know why I didn't followed you before?? I love your blog!!(:

Thank you for the compliment!

The cinnamon roll recipe is not mine.  This blog is almost entirely reblogs, or recipes I find on the internet and want to try.  I give the link/credit to the original content.  

In regards to your question, I’m sure soy milk can be used. I have found that soy milk and almond milk have been the best all around cooking milks, and the most accessible.

May 28

albeeats:

Kale, white bean and potato soup
Ingredients: 
- 1 large onion, diced 
- 3 cloves garlic, diced
- 32 oz. vegetable stock (I use Pacific Foods organic)
- 32 oz. water (or 32 oz of more veggie stock but I tried to cut down on sodium, the stock is more flavorful though so)
- 2 lbs. potatoes (I prefer Yukon gold for this recipe), cut up into bit size pieces
- 2 15 oz. cans of small cannellini beans, drained and rinsed well
- approx. 1 tbsp. fresh rosemary, chopped 
- approx. 1/2 tbsp. cumin
- approx. 1 ½ tbsp. dried sage 
- a few dashes of cayenne (optional) 
- 1 bunch kale, leaves removed from stems and ripped up into ~1.5 in. pieces
- salt and pepper to taste
 
Heat a big pot over medium heat with a splash of veggie stock covering the bottom (you could also use your preferred type of cooking oil). Add onions and sauté until translucent, stir often to prevent sticking to the pan. Add garlic and sauté for another minute. 
Add vegetable stock, water, potatoes, rosemary, sage and cumin and bring to a low boil. Reduce heat to a simmer. Cook until potatoes start to get pretty soft, then add the beans. 
Keep simmering (stir occasionally and make sure nothing is sticking on the bottom of the pot) for another 45-1.5 hrs (possibly more, possibly less, I always forget - you can’t really overcook this so no stress) until the soup has reduced and the broth has become thick and somewhat creamy. The broth will no longer be clear. The longer you simmer, the thicker the soup. You can always add more water or stock if it gets too thick. 
Once the soup is thick, taste and see if it needs salt, pepper, more rosemary, sage, etc. Try adding more spices before adding more salt to cut down on sodium. You can also add the cayenne now if using. 
When you’re almost ready to serve, add the kale and stir around for a couple minutes. The heat from the soup should cook the kale. That’s it. 
xx

albeeats:

Kale, white bean and potato soup

Ingredients: 

- 1 large onion, diced 

- 3 cloves garlic, diced

- 32 oz. vegetable stock (I use Pacific Foods organic)

- 32 oz. water (or 32 oz of more veggie stock but I tried to cut down on sodium, the stock is more flavorful though so)

- 2 lbs. potatoes (I prefer Yukon gold for this recipe), cut up into bit size pieces

- 2 15 oz. cans of small cannellini beans, drained and rinsed well

- approx. 1 tbsp. fresh rosemary, chopped

- approx. 1/2 tbsp. cumin

- approx. 1 ½ tbsp. dried sage

- a few dashes of cayenne (optional)

- 1 bunch kale, leaves removed from stems and ripped up into ~1.5 in. pieces

- salt and pepper to taste

 

Heat a big pot over medium heat with a splash of veggie stock covering the bottom (you could also use your preferred type of cooking oil). Add onions and sauté until translucent, stir often to prevent sticking to the pan. Add garlic and sauté for another minute.

Add vegetable stock, water, potatoes, rosemary, sage and cumin and bring to a low boil. Reduce heat to a simmer. Cook until potatoes start to get pretty soft, then add the beans.

Keep simmering (stir occasionally and make sure nothing is sticking on the bottom of the pot) for another 45-1.5 hrs (possibly more, possibly less, I always forget - you can’t really overcook this so no stress) until the soup has reduced and the broth has become thick and somewhat creamy. The broth will no longer be clear. The longer you simmer, the thicker the soup. You can always add more water or stock if it gets too thick.

Once the soup is thick, taste and see if it needs salt, pepper, more rosemary, sage, etc. Try adding more spices before adding more salt to cut down on sodium. You can also add the cayenne now if using.

When you’re almost ready to serve, add the kale and stir around for a couple minutes. The heat from the soup should cook the kale. That’s it. 

xx

(via vascuclarity)

May 11

[video]

Apr 29

[video]

rebeldietitian:

Cute #Easter Baskets!! :)) #EatClean #EatGreen #Fitblr #Healthy @rebeldietitian &lt;— Instagram. Follow me!! 😍😉🍎

rebeldietitian:

Cute #Easter Baskets!! :)) #EatClean #EatGreen #Fitblr #Healthy @rebeldietitian <— Instagram. Follow me!! 😍😉🍎

Apr 15

thugkitchen:

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thugkitchen:

Looking for that perfect grocery bag? Not anymore.

Check out Thug Kitchen’s new merch store. You’re fucking welcome.

(Source: thugkitchen, via elisetheviking)