Guys, I haven’t been the best blog owner in the world. I haven’t posted something in years but I’m coming back. So keep following for more recipes. 

fuckyeahveganrecipes:

QUATRE - bûche de noel (yule log/cake roll)

i know i know it’s not christmas anymore. if you know me, you would know that i’m pretty sad because i love christmas way too much it’s almost crazy. i listen to christmas music in july. anyway, i haven’t posted recipes since a couples of months. i moved out (again) and everything was pretty intense. i am now ready to post this magnifique vegan recipe.
i’ll start by saying that what we call bûche de noel is a traditional dessert served in québec, france, belgium, vietnam, lebanon and other francophone countries during the holidays. it’s rare not to see one onto tables during the holidays in quebec. i found this recipe five days before christmas on a vegan website and it’s called BRYANNA’S BASIC HOLIDAY CAKE ROLL (link to the book) . i’ve made some changes though. it’s a cool recipe, special and sort of easy. i hope you’ll enjoy it as much as we do.
 WET INGREDIENTS. 
10.5 oz (on package) of soft silken tofu
1 cup of sucanat OR sugar (find if your brand is vegan before.)
1 tablespoon of water
1 tablespoon of lemon juice
1 tablespoon of vanilla extract
 DRY INGREDIENTS. (bowl 1)
1 cup of unbleached pastry flour or all purpose flour.
1 teaspoon of baking soda
1 teaspoon of baking powder
3/4 teaspoon of salt
 EGG MIX. (bowl 2)
1/4 cup of cold water
4 teaspoon of powdered egg replacer
start by preheating the oven to 350F. in a food processor (or blender) mix tofu, sucanat (or sugar), vanilla, lemon juice and water until very smooth. i will kind of look like a REALLY thick milkshake. in bowl 1 (medium) you will whisk all the dry ingredients. (flour, baking powder, baking soda and salt.) in bowl 2 (small) you will combine egg replacer and the cold water and will beat the mix with an hand-held electric mixer until it has a egg-ish form. (oh wow, i know this doesn’t make sense!) pour the mixture from the food processor into the the dry mix. stir gently and then fold the beaten egg mix. you should have mixture that kind of remind you of when you make waffles or pancakes, maybe a little more thick.
now it’s the fun part! time to make the scrape the batter into a 10x15 jelly roll pan. ok, i cheated at this part. i used a cooking pan and kind of just used of it. you can do it too. lightly oil the pan and lined with waxed paper (i used parchment paper.) that you need to lightly oil too. smooth the batter very envely and bake it for 10 minutes. have a clean tea towel ready. sprinkle the towel with powdered sugar. as soon as the cake is ready, carefuly invert the cake on the powdered towel. carefully remove the paper. sprinkle the cake with sugar. start rolling the cake AND the towel until it forms a perfect roll, set aside to cool. (that way, the cake will roll without cracking.)
i would wait until it’s room temperature otherwise the frosting will melt (IT MADE ME MAD.) unroll the cake CAREFULLY and remove the towel (please haha, it doesn’t taste really good otherwise.) fill with the frosting from FROSTING RECIPE 1. (click) when it’s done, roll the cake and place it in the plate you want it to be. i would recommend not moving it after that. othewise you’d break the beautiful roll you just made. now spread the other frosting from FROSTING RECIPE 2. (click) the decoration is up to you, powdered sugar is recommend (looks like snow) you can put nuts, candies, chocolate, what ever you want! the point is to make it look like a log.
because it’s so good, i had the idea to pour some coconut milk on the cake when you eat it. (you know some people pour cream, but since we are vegans, i though coconut was a good idea.) i don’t know where to buy soy cream so maybe if you have some you could try! i hope you’ll be as happy as me when i ate it hahaha.
p.s, thank to everyone who is following FYVR! hope you had the best christmas ever and i wish you all a fucking INSANE 2011.

fuckyeahveganrecipes:

QUATRE - bûche de noel (yule log/cake roll)


i know i know it’s not christmas anymore. if you know me, you would know that i’m pretty sad because i love christmas way too much it’s almost crazy. i listen to christmas music in july. anyway, i haven’t posted recipes since a couples of months. i moved out (again) and everything was pretty intense. i am now ready to post this magnifique vegan recipe.

i’ll start by saying that what we call bûche de noel is a traditional dessert served in québec, france, belgium, vietnam, lebanon and other francophone countries during the holidays. it’s rare not to see one onto tables during the holidays in quebec. i found this recipe five days before christmas on a vegan website and it’s called BRYANNA’S BASIC HOLIDAY CAKE ROLL (link to the book) . i’ve made some changes though. it’s a cool recipe, special and sort of easy. i hope you’ll enjoy it as much as we do.

WET INGREDIENTS.

  • 10.5 oz (on package) of soft silken tofu
  • 1 cup of sucanat OR sugar (find if your brand is vegan before.)
  • 1 tablespoon of water
  • 1 tablespoon of lemon juice
  • 1 tablespoon of vanilla extract


DRY INGREDIENTS. (bowl 1)

  • 1 cup of unbleached pastry flour or all purpose flour.
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3/4 teaspoon of salt


EGG MIX. (bowl 2)

  • 1/4 cup of cold water
  • 4 teaspoon of powdered egg replacer


start by preheating the oven to 350F. in a food processor (or blender) mix tofu, sucanat (or sugar), vanilla, lemon juice and water until very smooth. i will kind of look like a REALLY thick milkshake. in bowl 1 (medium) you will whisk all the dry ingredients. (flour, baking powder, baking soda and salt.) in bowl 2 (small) you will combine egg replacer and the cold water and will beat the mix with an hand-held electric mixer until it has a egg-ish form. (oh wow, i know this doesn’t make sense!) pour the mixture from the food processor into the the dry mix. stir gently and then fold the beaten egg mix. you should have mixture that kind of remind you of when you make waffles or pancakes, maybe a little more thick.

now it’s the fun part! time to make the scrape the batter into a 10x15 jelly roll pan. ok, i cheated at this part. i used a cooking pan and kind of just used of it. you can do it too. lightly oil the pan and lined with waxed paper (i used parchment paper.) that you need to lightly oil too. smooth the batter very envely and bake it for 10 minutes. have a clean tea towel ready. sprinkle the towel with powdered sugar. as soon as the cake is ready, carefuly invert the cake on the powdered towel. carefully remove the paper. sprinkle the cake with sugar. start rolling the cake AND the towel until it forms a perfect roll, set aside to cool. (that way, the cake will roll without cracking.)

i would wait until it’s room temperature otherwise the frosting will melt (IT MADE ME MAD.) unroll the cake CAREFULLY and remove the towel (please haha, it doesn’t taste really good otherwise.) fill with the frosting from FROSTING RECIPE 1. (click) when it’s done, roll the cake and place it in the plate you want it to be. i would recommend not moving it after that. othewise you’d break the beautiful roll you just made. now spread the other frosting from FROSTING RECIPE 2. (click) the decoration is up to you, powdered sugar is recommend (looks like snow) you can put nuts, candies, chocolate, what ever you want! the point is to make it look like a log.

because it’s so good, i had the idea to pour some coconut milk on the cake when you eat it. (you know some people pour cream, but since we are vegans, i though coconut was a good idea.) i don’t know where to buy soy cream so maybe if you have some you could try! i hope you’ll be as happy as me when i ate it hahaha.


p.s, thank to everyone who is following FYVR! hope you had the best christmas ever and i wish you all a fucking INSANE 2011.

fuckyeahveganrecipes:

VEGAN FROSTING RECIPE 2. 
1/2 cup of vegan margarine
2 cups of vegan powdered sugar
1 tablespoon of vanilla extract
2 tablespoons of soy milk or rice milk
1/3 cup of cocoa powder
a dash of salt
with a electric mixer, cream the sugar into the margarine. add the rest of the ingredients and mix until it’s light and fluffly. 
source : hubpages.com

fuckyeahveganrecipes:

VEGAN FROSTING RECIPE 2. 

  • 1/2 cup of vegan margarine
  • 2 cups of vegan powdered sugar
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of soy milk or rice milk
  • 1/3 cup of cocoa powder
  • a dash of salt

with a electric mixer, cream the sugar into the margarine. add the rest of the ingredients and mix until it’s light and fluffly. 

source : hubpages.com

my audition for glee, please reblog c:→

classymissmolassy:

Wheat-free Orange Anise Rolls Recipe.
#vegan   #food   #recipe   #bread   #baking   #wheat-free   #orange   #anise   #rolls  
imgoingtobeacook:

Mini Peanut Butter Vegan Scones
click image for recipe

imgoingtobeacook:

Mini Peanut Butter Vegan Scones

click image for recipe

#vegan   #peanut butter   #scones   #breakfast   #tea   #brunch   #recipe   #food   #healthy  
aalisvolatpropiiss:

Vegan Holiday Kitchen’s Coconut Butternut Squash Soup

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

1 large butternut squash (about 1 1/2 pounds) 2 tablespoons olive oil or other vegetable oil 1 large yellow or sweet white onion, chopped 1 medium apple, any variety, peeled and diced 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube 2 teaspoons good-quality curry powder 2 teaspoons grated fresh or jarred ginger, or more, to taste Pinch of ground nutmeg or allspice 1 14-ounce can light coconut milk Salt and freshly ground pepper to taste

Garnish 2 medium red onions, quartered and thinly sliced 1 good-size bunch kale (about 10 to 12 ounces)

1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly puréed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly puréed.

5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

aalisvolatpropiiss:

Vegan Holiday Kitchen’s Coconut Butternut Squash Soup

Once you’ve got the squash baked, this soup comes together quickly. The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.

1 large butternut squash (about 1 1/2 pounds) 2 tablespoons olive oil or other vegetable oil 1 large yellow or sweet white onion, chopped 1 medium apple, any variety, peeled and diced 2 cups prepared vegetable broth, or 2 cups water with 1 vegetable bouillon cube 2 teaspoons good-quality curry powder 2 teaspoons grated fresh or jarred ginger, or more, to taste Pinch of ground nutmeg or allspice 1 14-ounce can light coconut milk Salt and freshly ground pepper to taste

Garnish 2 medium red onions, quartered and thinly sliced 1 good-size bunch kale (about 10 to 12 ounces)

1. To bake the squash, preheat oven to 375 degrees. Cut in half and place halves, cut side up, in a foil-lined shallow baking dish and cover tightly with more foil. Bake for 30 to 50 minutes, until you can easily pierce the flesh with a knife. Scoop out and set aside.

2. Heat about half the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, about 8 to 10 minutes.

3. Add the apple, squash, broth and spices. Bring to a steady simmer, then cover and simmer gently until the apples are tender, about 10 minutes.

4. Transfer the solids to a food processor with a slotted spoon, in batches if need be, and process until smoothly puréed, then transfer back to the soup pot. Or better yet, simply insert an immersion blender into the pot and process until smoothly puréed.

5. Stir in the coconut milk and return the soup to a gentle simmer. Cook over low heat for 5 to 10 minutes, until well heated through. Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through as needed before serving.

6. Just before serving, heat the remaining oil in a large skillet. Add the red onions and sauté over low heat until golden and soft.

7. Meanwhile, strip the kale leaves off the stems and cut into thin shreds. Stir together with the onions in the skillet, adding just enough water to moisten the surface. Cover and cook over medium heat, stirring occasionally, until the kale is bright green and just tender, about 5 minutes.

8. To serve, ladle soup into each bowl, then place a small mound of kale and onion mixture in the center.

(via aalisvolatpropriiss)

sahraw:

Happy Vegan World Day!

sahraw:

Happy Vegan World Day!

(Source: kisstheknife)

lydiaj486:

vegan no-bake cookies. the coconut in them makes all the difference.

lydiaj486:

vegan no-bake cookies. the coconut in them makes all the difference.

(via thewomanisahurricane-deactivate)

#vegan   #cookies  
rawdelight:

Raw Vegan Portobello Burger

rawdelight:

Raw Vegan Portobello Burger

#vegan   #raw   #raw food   #raw vegan   #food porn