Some Things
Yum food
Some Things
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janedoughxvx:

janedougheatsvegan:

Vegan Baja Blast Cupcakes
You heard right! I’ve been talking about making these for a long time now and I finally buckled down and made it happen. I consider these the ultimate “junk food cupcake” and perfect for summertime. Soda and candy and sugar… oh my!
Recipe makes 12 cupcakeIngredients:
1 cup of Mountain Dew Baja Blast + ~1/4 cup set aside
1 tsp apple cider vinegar
1/3 cup coconut oil, melted (or any other mildly-flavored oil, such as canola)
3/4 cup organic sugar
zest from 1 lemon
2 tsp vanilla extract
1 1/4 cups + 2 tablespoons unbleached white flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
turquoise (or equal parts blue + green) food coloring, at your discretion to achieve the desired color ( * TIP - make the batter a shade or two brighter than you want it, as the cupcakes will darken a bit as they bake)
Creamy Baja Lemon Frosting:
1/4 cup organic, non hydrogenated vegetable shortening
1/4 cup vegan margarine
1/4 tsp salt
3/4 tsp vanilla extract
1 tsp lemon zest
2 1/2 cups organic powdered sugar
juice from 1/2 of a lemon
2 tablespoons Baja Blast
2 tablespoons non dairy milk
turquoise (or equal parts blue + green) food coloring, at your discretion to achieve the desired color
Instructions:
Preheat your oven to 350° F and line a muffin tin with liners.
In a large bowl, combine (1 cup) Baja Blast, vinegar, oil, sugar, lemon zest, and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Gently mix the dry ingredients into the wet mixture until ingredients are just combined. Add in the food coloring until desired color is achieved.
Evenly distribute the batter between the 12 muffin cups and bake for 19-21 minutes until a toothpick comes out clean when poked in the center. Immediately after removing the cupcakes from the oven, brush the tops of the cupcakes with the 1/4 cup Baja Blast that you’ve set aside. Allow cupcakes to cool completely.
For the frosting:
In a stand mixer, cream together the shortening and margarine until creamy and well-combined. Mix in the salt, extract, and lemon zest and combine. Slowly add in the powdered sugar and mix until fully incorporated. Next, add in the lemon juice, Baja Blast, and milk. Once incorporated, add in the food coloring until you’re left with a color that appeals to you. After that, feel free to turn up the mixer to a high speed to get the frosting nice and fluffy.
Finally, frost your cupcakes and decorate to your liking. I used sanding sugar to apply to the outside of the frosting for a shimmery look and topped it off with a Sour Patch Watermelon and fondant heart. :)
I hope you all enjoy this one!

In case you missed it!
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Creamed Avocado and Lime Chilled Pasta
Ingredients
1 1/2cup dry shell pasta or short pasta of your choice
1 ripe avocado
handful of cilantro, roughly chopped
1 1/2Tbsp lime juice
3Tbsp mayonnaise
1tsp garlic paste
salt & pepper
chopped cilantro and/or jalapeno for garnish
Instructions
Cook pasta according to the package instructions. Drain well, set aside to cool.
Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro and/or jalapeno on top.


Notes

I used chopped jalapeno on top for garnish but you can also put jalapeno in a food processor to blend in the sauce for spiciness.
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veganinspo:

Vegan Candy Cane Hot Cocoa Mix
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garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
garden-of-vegan:

Vegan Thanksgiving Recipes (at www.ilovevegan.com)
[1]-[2]-[3]-[4]-[5]-[6]-[7]-[8]
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allthingsmacandcheese:

Vegan Chipotle Mac & Cheese Pizza
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Raw Vegan Ice Cream?!
Chocolate Pudding Ice Cream Base:
-4 ripe avocados-1 cup raw cacao powder-1 cup agave nectar-1/2 cup water
Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds. Freeze for at least 8 hours.
White Chocolate Shell:
-150 grams raw shaved cacao butter-4 tbsp raw coconut butter/oil-6 tbsp coconut milk powder ( this is not a raw product, but you can substitute with lucuma, maca or yacon powder)-6 tbsp agave nectar-1/2 tsp ground vanilla powder
Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!

To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Hold the stick and let it drip for a few seconds as it hardens. Place on non-stick baking paper until the chocolate sets completely. Repeat until you cover all the ice cream bars. Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in the freezer.
Vanilla Pudding Ice cream Base
-6 young coconuts-1/2 cup coconut water-1/2 cup agave nectar-1 tsp ground vanilla powder
Open coconuts and save water for drinking. Scrape out the soft coconut meat. In a high speed blender combine the coconut meat, water, agave and vanilla and blend until you have a rich and smooth cream. Transfer in molds and freeze for at least 8 hours.
Cacao Chocolate Shell
-150 gr. raw shaved cacao paste-1/2 cup coconut butter/oil-1/2 cup agave nectar ( or to taste)
Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!
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You need (for 2-3 persons):♣     1 banana, cubed♣     1 nectarine, cubed♣     half a hand of almonds♣     half a hand of hazelnuts♣     half a hand of walnuts♣     oil for baking (I like to use coconut oil)♣     1 wholemeal pita per person (so 2 or 3)♣     1 tsp cinnamon
You do:- lightly toast the pita bread, to make it puff a little- heat the oil in a skillet- add nuts, bake and stir for a few minutes- add cubed banana, nectarine and cinnamon, bake for a short while, switch off heat before it goes too soggy- cut off the top of the pita bread so you have a nice pocket- stuff the pita with the baked goodies and serve.
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comichustle:

humanityplease:

unsure how relevant this is to people in australia but people still deserve to know their rights, however hard the government tries to hide them.

always always always relevant 
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thehealthyhappyvegan:

Kabocha Mac-N-Cheese (Vegan, Gluten-Free, Nut-Free & Soy-Free Recipe!
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Eggless Eggs in a Basket
1 cup extra firm tofu
10 – 15 Tbs unsweetened nondairy milk
1 cup Kabocha squash, steamed
5 pieces of bread (I used Ezekiel bread)
Salt + Pepper
Vegetable Oil
Directions
Steam up some kabocha squash.
Blend 1 cup of kabocha squash with 5 tbs of the nondairy milk. If the kabocha squash is still too thick, add more nondairy milk, 1 tbs at a time, until it is creamy. Make sure not to overdo it, you don’t want it to be runny.
Put the kabocha squash in a saucepan over very low heat to keep it warm.
Blend 1 cup of extra firm tofu with 5 tbs of nondairy milk. The tofu should be thin enough for you to spread but thick enough to be flipped when cooked. If you feel like the mixture is too thick, add more nondairy milk, 1 tbs at a time. If you feel it is too thin, add a bit more tofu. You will know if the consistency is right after cooking your first Egg in a Basket.
Using the top of a wine glass (or something of similar size), cut holes in the center of the bread.
Heat 1 tbs of oil in a nonstick pan. Keep the heat to medium-low.
Place a piece of bread in the pan and immediately fill the hole with the tofu mixture. You want the tofu to cook about half way through so you will need to keep the bread cooking in the pan for a 1-2 minutes. If you notice the bread is starting to burn, turn down the heat a bit.
While your Egg in a Basket is cooking, sprinkle it with salt and pepper.
When it looks like the tofu has cooked enough to be flipped over, do so. Cook until the toast has browned.
Flip your Egg in a Basket onto a plate. Using a spoon, scoop out a bit of the tofu from the center of the circle. Pour the squash mix in the center. 
Heat 1 Tbs of oil in your pan again and repeat.