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Vegan Recipes

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Recipe Index | Triumph Wellness. Recipe Index. Recipes. Post Punk Kitchen recipes New to vegan baking? New to PPK? New to baketivism? We’re here for you! Use the links below to learn a bit about vegan baking and then use your skills to change the world, one cupcake at a time. May 4, 2014 Breakfast Nachos All of the brunchy requirements...no utensils needed!

View all recipes » Recipe Types View all» Ingredients View all» Vegan Brown Rice Pudding. By Lauren Zembron, on April 3rd, 2012 Rice pudding – to me – is a dessert that transcends seasonality. Whether you cozy up to a steaming bowl of the comforting dessert on a blustery winter evening or relax with a dish of the chilled treat on a sweltering summer afternoon, rice pudding is a delicious indulgence. Here I offer you a vegan version that is fantastic served either warm or cold! A combination of light coconut milk and homemade brown rice milk strikes the ideal balance between rich and light, and a moderate amount of added sugar renders this rice pudding breakfast-appropriate. Brown sweet rice is cooked right in the coconut milk/rice milk mixture, and the resulting pudding is perfectly thick and creamy right out of the saucepan.

Even though they’re not quite in season up here in Massachusetts (and won’t be until June) I couldn’t help but pick up a package of juicy & sweet organic strawberries to serve with the rice pudding. How would you enjoy this rice pudding? By Lauren Zembron. The Healthy Plate. Vegetarian protein sources exist in high abundance, contrary to popular belief. There is an endless amount of vegetarian protein sources, yet "Where do you get your protein from?

" is perhaps the most common question vegans and raw vegans get asked. First of all let's look at how much protein carcass eaters actually get. Ground beef is is around 24% protein, chicken breast is roughly 35% protein and pork is somewhere around 27% (depends on the cut and diet of the animal). The rest of the percentages in these foods is by and large saturated fat, which has been well established to be hazardous to your health when it comes from animal sources. At the bottom of the food chain, all animals eat vegetarian protein sources to build their flesh. How does a Gorilla, which pound for pound is 10x stronger than a full grown man, become like this just by eating fruit, roots and green sprouts? Vegetarian protein sources provide it with all the materials it needs to do this. There are 20 different standard amino acids available to us. Meat does not = muscle bulk Sources: 10 tasty ways to prepare beans and lentils | Cooking | Eat Well.

Butternut Squash Hummus. Yesterday it rained! It was not the gross sticky hot kind of rain, it was real awesome cold rain. I took Max outside and he jumped around in puddles and absolutely loved it! It finally feels like fall to me. I just realized, as I looked around my house that I don't have one single fall decoration up..not even a string of leaves or a decorative pumpkin. SAD! I need to get on that. We are a family who loves hummus, even little Max loves it. What you will need: 2 cups of butternut squash1 can garbanzo beans1/2 cup of tahini (sesame seed paste)3 tablespoons of extra virgin olive oil. Sunchoke (Jerusalem Artichoke) Hummus « Until We Eat Again. Hi all! It’s been busy around here lately at UWEA plaza (that is, my life), but I had to make sure to find some extra time today to quickly share this amazing new hummus recipe I recently came up with: Sunchoke Hummus!

(If you don’t already know about the wonders that are sunchokes/Jerusalem artichokes, you’ll probably want to check out my previous post about Sunchoke Soup for a refresher.) Now I have to admit, I can’t actually take all the credit for this amazing new recipe. In fact, it all started when I (like any obsessive-compulsive blogger) was checking out my blog stats and looking at the search engine terms people had used to reach my blog. One user got here by searching “sunchoke hummus”—but before this post was ever written. (Or was it an internet searcher from… the future?!) I guess Google took him to my Sunchoke Soup page or something, which must’ve disappointed the searcher, but which fortuitously let me in on the searcher’s excellent idea. And thus was Sunchoke Hummus born. Hummus.

Diary of a Mad Hausfrau: Roasted Butternut Squash Hummus. Here I am with another hummus recipe. We have been doing a lot of entertaining on the terrace, trying to squeeze the most of having such a great outdoor space in NYC before the weather forces us inside. When making dinner for guests two to three times a week, I've found one of the easiest appetizers to throw together is hummus.

What's been really fun is experimenting with flavors and adding different ingredients. Throw everything in the fopro and done. With the deep sweet flavor of the roasted butternut squash, this hummus does not need much seasoning. Roasted Butternut Squash Hummus Ingredients: 2 1/2 cups butternut squash peeled and chopped into small pieces3/4 cup chick peas drained and de-shelled from their transparent skins (skip this step if you are short on time)2 tablespoons olive oil and more from brushing2 tablespoon tahini1 large glove of garlic mincedjuice and zest from 1/2 a large lemon1 teaspoon kosher salt and some for sprinkling Directions:

Vegan Recipes by Angela Liddon | Oh She Glows. Recipage - Search all your favorite food blogs. Chocolate Chip Cookie Dough Ice Cream [Vegan] I’m officially hooked on vegan ice cream. Who knew that a non-dairy treat could be so rich, creamy, and satisfying? Well, I guess Wheeler Del Toro did – and I am forever indebted to him for introducing me to a lower-calorie & lower-fat version of a classic dessert. There are tons of choices when it comes to ice cream flavors, but when a craving for Chocolate Chip Cookie Dough strikes, nothing else will suffice. So when inspiration struck to create a vegan version, I couldn’t get the idea out of my head. The ice cream base itself is reminiscent of cookie dough, thanks to a touch of butter combined with both granulated and brown sugar.

As for the actual bits of cookie dough, I chose to create a raw version using cashews, dates, vanilla extract, salt, and chocolate chips. The raw cookie dough couldn’t be easier to make. Just process raw cashews until ground: Add in plump Medjool dates and process until… … the “dough” sticks together when pinched, like so: Chocolate Chip Cookie Dough Ice Cream.

Maple ♥ Spice: Vegan Chocolate Chip Cookie Dough Ice Cream. Well, a cheater's version anyway ;-) Well, I hope you all had a nice Easter! I didn't do much cooking or blogging (obviously!) Myself as I've had my son home on holidays and just wanted to spend time with him. The weather has been gorgeous lately and as well as going our for bike rides and days at the park I've been thinking about ice cream, as you do ;) I really, really want to get myself an ice cream maker but until then this is such an easy idea to make your own flavoured vegan ice cream. I'm happy to report it turned out fantastic!! Vegan Chocolate Chip Cookie Dough Ice Cream: 1 x 750ml tub Swedish Glace vanilla ice cream (or your favourite vegan vanilla ice cream) 57g vegan margarine 50g caster sugar 54g light muscovado sugar, ground up a little in a mortar and pestle 1/2 tsp vanilla extract 100g plain flour 90g finely chopped vegan dark chocolate First make your cookie dough.

Now, lay them out not touching and place in the freezer until frozen - at least 5 hours. Fat: 22g Sat Fat: 10g. Healthy Meals in a Bowl. By kathypatalsky | healthy bowls Meals that can be served in a bowl are wonderful for these chilly winter months. Ditch the plate for a big cozy bowl. These 30 Bowls for Healthy Winter Eating are filled to the brim with good for you whole grains, legumes, veggies, fruit, cozy soup creations and even a few hearty breakfast bowls as well. Loads of winter vegetables like potatoes, winter fruit like citrus, winter greens, hearty bean stews and rainbow-colored salads to inspire your appetite and keep you feeling well all through winter. So grab your favorite meal-time bowl and browse this slideshow for some recipe inspiration.. nggallery id=’120366′ Cheezy Broccoli Quinoa Bowl This delicious bowl is filled with cheezy quinoa topped with roasted broccoli.

Chard Salad Bowl If you fell in love with kale in 2012, get ready to fall in love with chard in 2013! Peanut Butter Tofu Rice Bowl photo credits: Kathy Patalsky Read more from Kathy on her blog, Healthy. More on Family Kitchen: More on Babble. Homemade Vegetable Stock. This rich, full-bodied stock can be used in any soup recipe to enrich the flavor. Additional vegetables such as leeks or mushrooms can be added, but stay away from anything too strong, such as cabbage, beets, or broccoli. For an even richer stock, roast the vegetables before adding them to the stockpot. INGREDIENTS 1 tablespoon olive oil 2 large yellow onion, left unpeeled, quartered 1 large carrot, coarsely chopped 1 celery stalk (including leaves), coarsely chopped 2 quarts water 3 large all-purpose potatoes 3 garlic cloves, left unpeeled, crushed 1/2 cup coarsely chopped fresh parsley leaves 2 bay leaves 1/2 teaspoon black peppercorns 1 teaspoon salt 1.

Heat the oil in a stockpot over medium heat. Add the onion, carrot, and celery, cover and cook, stirring a few times, until softened, about 5 minutes. 2. 3. Makes about 6 cups. Adapted from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson Robertson (The Harvard Common Press, 2002).