Some Things
Yum food
Some Things
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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.
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Pumpkin Mac ‘n Cheeze Sauce

Yield: ~1.25-1.5 cups or approx. 4 servings
Ingredients:
1 tbsp Earth Balance (or other non-dairy butter replacer)
3/4 cup unsweetened and unflavoured Almond milk
1 tbsp arrowroot powder (or cornstarch or flour)
1/4 tsp garlic powder
6 tbsp nutritional yeast
2 tsp Dijon mustard
1 cup canned pumpkin
Kosher salt & black pepper, to taste (I used 1/2 tsp salt)
herbs/seasonings, to taste (sage or cinnamon would be nice!)

1. Add Earth balance in a pot over low-medium heat.
2. In a small bowl, whisk together milk and arrowroot powder (or cornstarch or flour) and garlic powder until clumps are gone. Add into pot and whisk.
3. Stir in nutritional yeast, Dijon, S & P and whisk over low heat until thickened (about 5-7 minutes or so). Lastly, add in 1 cup of canned pumpkin and stir until combined and heated through.
Store in an air-tight container in the fridge for up to 7 days.