rawdelight:

Raw “Hot & Spicy Mexican Wrap”

rawdelight:

Raw “Hot & Spicy Mexican Wrap”

#vegan   #raw   #raw food   #raw vegan   #food porn  
rawdelight:

Raw BBQ Burger

rawdelight:

Raw BBQ Burger

#vegan   #raw   #raw food   #raw vegan   #food porn  
boxcarxo:

whole wheat spagetti with marinara sauce and smart ground “meat”balls, garlic bread, and a salad with
mixed greens
romaine hearts
seasoned croutons
tomatoes
avocado
bell peppers
carrots
cranberries
goddess dressing

boxcarxo:

whole wheat spagetti with marinara sauce and smart ground “meat”balls, garlic bread, and a salad with

  • mixed greens
  • romaine hearts
  • seasoned croutons
  • tomatoes
  • avocado
  • bell peppers
  • carrots
  • cranberries
  • goddess dressing

(Source: drunken-bakeneko)

#vegan   #dinner   #NOM  
jillianbenson:

Raw Kale Salad with Baked Tofu, Edamame, and Sesame Dressing

jillianbenson:

Raw Kale Salad with Baked Tofu, Edamame, and Sesame Dressing

(Source: plant-fueled-fitness)

#vegan   #vegetarian   #kale   #salad  

Vegan Devil’s Food Cupcakes

kitchenwitch:

2 1/4 Cups All Purpose Flour 
1 2/3 Cups Sugar 
3/4 Cup Margarine 
2/3 Cup Baking Cocoa 
1 1/4 Cup Brewed Coffee (room temperature) 
1 1/4 Teaspoons Baking Soda 
1 Teaspoon Salt 
1 Teaspoon Vanilla 
1/4 Teaspoon Baking Powder 
1 Tablespoon + 1 Teaspoon Applesauce 
2 Teaspoons EnerG Egg Replacer 

Heat oven to 350. Put your cupcake liners in your cupcake pan. 

In a large bowl, blend all ingredients with an electric hand mixer for around 2-3 minutes. You want your batter to be light and airy. I find it helpful to tilt the bowl slightly to help the batter get more more fluffy. 

Fill each cupcake liner 2/3 of the way and bake for 5-8 minutes for mini cupcakes and 8-10 minutes for regular sized cupcakes. You’ll know they are ready when you can remove a bamboo skewer or toothpick form the center cleanly. 

Let them cool on a wire rack before decorating.

To make The Mummies  : We used White Buttercream Frosting & Green Cake Decorating Gel. Try to make sure your Gel is not made with Gelatin - many are. If you can’t find a Vegan version - you can always use Agave Nectar with green food coloring. 

White Buttercream Frosting (for your mummies and various other cupcakery)

3 Cups Powdered Sugar 
1/3 Cup Margarine (softened) 
1 1/2 Teaspoon Vanilla 
2 Tablespoons Soy Milk 
In a bowl, blend Powdered Sugar, Margarine, Vanilla and Soy Milk with an electric hand mixer until smooth and creamy. If it is a little thick blend in more Soy Milk or add more Powder Sugar if it is too thin. 

To make Orange Frosting : Add 1 Drop of Orange Food Coloring to every Cup & 1/2 of White Frosting and blend with your electric mixer. 

To make your Zombie Brains you’ll need :

Whole Walnuts 
Red Sugar Crystals 
Green Decorating Gel - Please remember to read your labels because a lot of them have Gelatin. If you can’t find any without Gelatin - just add green food coloring to Agave Nectar. 
Some White Buttercream Frosting 
Just put about 1 teaspoon of White Buttercream to secure the Walnuts. Then apply the Green Gel over the exposed White Frosting and sprinkle with Red Crystals.

vegancuisine:

Vegan Pumpkin Pasties and Butter Beer

vegancuisine:

Vegan Pumpkin Pasties and Butter Beer

(via vegancuisine-deactivated2013102)

veganvomit:

 
Baked Chicken-less TaquitosAdapted from Pink ParsleyMakes 12 taquitosPrintable recipe
Ingredients:
3 ounces Tofutti Better than Cream Cheese, softened
1/3 cup salsa verde
juice of 1/2 a lime
2 teaspoons chile powder
1/2 teaspoon cayenne pepper
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 tablespoons chopped scallions
1 tablespoon chopped yellow onion
2 tablespoons chopped red bell pepper
8 ounces vegan “chicken” strips, chopped (I used Trader Joe’s Chicken-less Strips)
1/2 cup shredded dairy-free cheddar cheese (I used Daiya)
1/2 cup shredded dairy-free Pepperjack cheese
12 (6-inch) corn tortillas
sprinkle of sea salt
sprinkle of freshly ground black pepper
olive oil spray
Preheat your oven to 425 degrees fahrenheit.
For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces.
An interested kitty means it’s pretty realistic “meat.” Right?

Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl.

In a separate bowl, stir together the softened vegan cream cheese, salsa verde, lime juice, chile powder, cayenne pepper, sea salt and black pepper.
Combine the cream cheese blend with the chicken, cheeses and veggies and stir.

Wrap 3 tortillas in a paper towl and microwave for 30 seconds, just long enough to make the tortilla soft and easy to work with. Repeat with all tortillas, three at a time.
Spoon roughly two tablespoons of filling into each tortilla and roll tightly.

Place seam side-down on a baking sheet and lightly spray the tops with olive oil.
Bake for 15-20 minutes, until the tops begin to brown.

veganvomit:

Baked Chicken-less Taquitos
Adapted from Pink Parsley
Makes 12 taquitos
Printable recipe

Ingredients:

  • 3 ounces Tofutti Better than Cream Cheese, softened
  • 1/3 cup salsa verde
  • juice of 1/2 a lime
  • 2 teaspoons chile powder
  • 1/2 teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped scallions
  • 1 tablespoon chopped yellow onion
  • 2 tablespoons chopped red bell pepper
  • 8 ounces vegan “chicken” strips, chopped (I used Trader Joe’s Chicken-less Strips)
  • 1/2 cup shredded dairy-free cheddar cheese (I used Daiya)
  • 1/2 cup shredded dairy-free Pepperjack cheese
  • 12 (6-inch) corn tortillas
  • sprinkle of sea salt
  • sprinkle of freshly ground black pepper
  • olive oil spray

  • Preheat your oven to 425 degrees fahrenheit.

    For the fake chicken part of this recipe, I bought Chicken-less Strips from Trader Joe’s and chopped them into smaller pieces.

    An interested kitty means it’s pretty realistic “meat.” Right?

    Combine your garlic, chopped cilantro, scallions, yellow onion, red bell pepper, dairy-free cheeses and chicken-less chicken into a large bowl.

    In a separate bowl, stir together the softened vegan cream cheese, salsa verde, lime juice, chile powder, cayenne pepper, sea salt and black pepper.

    Combine the cream cheese blend with the chicken, cheeses and veggies and stir.

    Wrap 3 tortillas in a paper towl and microwave for 30 seconds, just long enough to make the tortilla soft and easy to work with. Repeat with all tortillas, three at a time.

    Spoon roughly two tablespoons of filling into each tortilla and roll tightly.

    Place seam side-down on a baking sheet and lightly spray the tops with olive oil.

    Bake for 15-20 minutes, until the tops begin to brown.

    joannanita:

Christmas Cookies
 
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon sweet mixed spice
1 teaspoon cinnamon
¼ teaspoon salt
½ cup raw sugar
½ cup brown sugar
½ cup white chocolate chips
¾ cup vegan margarine
1 tablespoon rice malt
2 tablespoons vegan milk
1 teaspoon vanilla
 
Preheat oven to 180C.
Mix dry ingredients together.
Combine wet ingredients with dry ingredients to form cookie dough.
Roll dough into balls and flatten with fork.
Place cookies on baking tray and bake for 7 to 11 minutes.

    joannanita:

    Christmas Cookies

     

    2 cups flour

    1 teaspoon baking powder

    ½ teaspoon baking soda

    1 teaspoon sweet mixed spice

    1 teaspoon cinnamon

    ¼ teaspoon salt

    ½ cup raw sugar

    ½ cup brown sugar

    ½ cup white chocolate chips

    ¾ cup vegan margarine

    1 tablespoon rice malt

    2 tablespoons vegan milk

    1 teaspoon vanilla

     

    Preheat oven to 180C.

    Mix dry ingredients together.

    Combine wet ingredients with dry ingredients to form cookie dough.

    Roll dough into balls and flatten with fork.

    Place cookies on baking tray and bake for 7 to 11 minutes.

    (via joannanita-deactivated20120310)

    joannanita:

Vegan White Chocolate and Raspberry Cupcakes
 
1 cup brown sugar
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup white chocolate chips
½ cup oil
½ cup water
½ cup milk
2 tablespoons apple cider vinegar
1 tablespoon vanilla essence
Raspberry jam
 
Preheat oven.
Prepare muffin tray.
Mix dry ingredients together.
Combine wet ingredients with dry.
Fill muffin tray halfway.
Place a spoonful of raspberry jam on top.
Place rest of mixture on top of raspberry jam.
Bake in oven for about 20 minutes
 
Best served warm with tops spread with raspberry jam =]

    joannanita:

    Vegan White Chocolate and Raspberry Cupcakes

     

    1 cup brown sugar

    1 ½ cups flour

    ½ teaspoon salt

    1 teaspoon baking soda

    1 cup white chocolate chips

    ½ cup oil

    ½ cup water

    ½ cup milk

    2 tablespoons apple cider vinegar

    1 tablespoon vanilla essence

    Raspberry jam

     

    Preheat oven.

    Prepare muffin tray.

    Mix dry ingredients together.

    Combine wet ingredients with dry.

    Fill muffin tray halfway.

    Place a spoonful of raspberry jam on top.

    Place rest of mixture on top of raspberry jam.

    Bake in oven for about 20 minutes

     

    Best served warm with tops spread with raspberry jam =]

    (via joannanita-deactivated20120310)

    #vegan   #vegetarian   #muffin   #cupcake   #chocolate   #raspberry   #jam   #recipe   #food