Vegan Recipe Inspiration

Apr 11

fruit—bat: Tamarind pad thai a la Gawstrawnomica. Omygosh… this beats any other raw pad thai I’ve ever had hands down. Yum! recipe here: http://gastrawnomica.com/2013/04/08/get-your-dose-raw-pad-thai/

fruit—bat:

Tamarind pad thai a la Gawstrawnomica.

Omygosh… this beats any other raw pad thai I’ve ever had hands down. Yum!

recipe here:

http://gastrawnomica.com/2013/04/08/get-your-dose-raw-pad-thai/

Mar 23

Mmmmmm I love minty things.

Mmmmmm I love minty things.

(Source: dythetiern, via veganfeast)

Mar 16

veganfoody: Spaghetti Squash with Red Pepper Sauce

veganfoody:

Spaghetti Squash with Red Pepper Sauce

(via veganfeast)

Mar 13

veganrecipecollection: (via Pasta and Bean Soup with Kale) GImme somma dat.

veganrecipecollection:

(via Pasta and Bean Soup with Kale)

GImme somma dat.

(via veganfeast)

[video]

Mar 12

popsugarfitness: CINNAMON BUN SMOOTHIE — less than 160 calories INGREDIENTS 1 frozen banana, cut into four pieces1 cup unsweetened almond milk1/2 teaspoon ground cinnamon1/4 teaspoon vanilla extract1/2 teaspoon pure maple syrupCinnamon stick, for garnish DIRECTIONS Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary. Pour into a tall glass, add the cinnamon stick for garnish, and enjoy.

popsugarfitness:

CINNAMON BUN SMOOTHIE — less than 160 calories

INGREDIENTS

1 frozen banana, cut into four pieces
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon pure maple syrup
Cinnamon stick, for garnish

DIRECTIONS

  1. Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
  2. Pour into a tall glass, add the cinnamon stick for garnish, and enjoy.

(via veganfeast)

fuckyeahveganlife: end of summer frittata Frittataaaaaaaaaa

fuckyeahveganlife:

end of summer frittata

Frittataaaaaaaaaa

(via veganfeast)

Feb 24

gfhealthyliving: Coconut Milk Mint Chip Ice Cream Ingredients 1 cup fresh mint leaves 1/2 cup turbinado sugar 1/2 cup water 1 14 oz can full fat coconut milk 1/4 cup raw baby spinach leaves  1 tsp vanilla extract pinch of salt 1/4 to 1/2 cup vegan sweetened chocolate chips Directions In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth. It should look green. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold. Once chilled, strain it again into your ice cream maker’s bowl, and freeze in your ice cream maker according to the manufacturer’s instructions. Place in a food storage container  in the freezer.  Before the ice cream maker is done churning, melt the chocolate chips in the microwave in a dry glass bowl. Microwave approximately 90 seconds on low power, stirring every 30 seconds, to melt the chips completely. Remove food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Repeat with the other half of the ice cream and the rest of the melted chocolate. Cover the bowl and freeze the ice cream until firm. Source

gfhealthyliving:

Coconut Milk Mint Chip Ice Cream

Ingredients

Directions

  1. In a medium saucepan combine the mint leaves, sugar and water and bring to a boil. Lower the heat and simmer for 10 minutes. Let it steep for 15 minutes.
  2. Pour the contents of the saucepan into a blender jar, add the coconut milk, baby spinach, vanilla and salt. Liquefy for about a minute or until smooth. It should look green.
  3. Strain the mixture into a medium size mixing bowl (if possible, one with a spout for easy pouring.) Let it cool in the fridge for an hour or until the bottom of the bowl feels completely cold.
  4. Once chilled, strain it again into your ice cream maker’s bowl, and freeze in your ice cream maker according to the manufacturer’s instructions. Place in a food storage container  in the freezer. 
  5. Before the ice cream maker is done churning, melt the chocolate chips in the microwave in a dry glass bowl. Microwave approximately 90 seconds on low power, stirring every 30 seconds, to melt the chips completely.
  6. Remove food storage container from the freezer and spread about half of the ice cream on the bottom. Drizzle about half of the melted chocolate all over the ice cream and stir to break up the chocolate into tiny chips. Repeat with the other half of the ice cream and the rest of the melted chocolate.
  7. Cover the bowl and freeze the ice cream until firm.

Source

(via veganfeast)

Feb 10

[video]

deliciousfood1: Mixed Mushroom Yakitori and Mushroom Scallion Potstickers Gimme summa dat.

deliciousfood1:

Mixed Mushroom Yakitori and Mushroom Scallion Potstickers

Gimme summa dat.

(Source: in-my-mouth, via aokp-deactivated20130305)