vegnews:

Make your own halloween fun with this homemade vegan candy bar guide from Fork & Beans. 

vegnews:

Make your own halloween fun with this homemade vegan candy bar guide from Fork & Beans

Tuesday Oct 21 @ 07:34pm

vegan-yums:

Vegan Pumpkin Sugar Cookies

Saturday Oct 18 @ 04:50pm

liberatetofu:

alloftheveganfood:

Vegan Spinach Entree Round Up

Spinach Lasagna

Roasted Garlic White Pizza with Macadamia Ricotta Salata & Spinach

Spinach Artichoke Soup (GF)

Spinach Artichoke Pasta

Smoky Black Bean, Parsley Chimichurri, & Spinach Wraps (GF option/NF/SF)

Lentil, Carrot & Spinach Burger (GF)

Vegan Enchiladas with Cilantro Avocado Cream Sauce

Baked Spinach Falafel with Homemade Tzatziki Sauce

Spinach Pie

Spinach & Mushroom Ravioli

That spinach pie tho

Wednesday Oct 15 @ 11:28pm

ctellman said: Hey could you do a breakfast round such as pancakes or waffles or anything really :)

alloftheveganfood:

Enjoy!!!

Monday Oct 13 @ 11:17pm
thecoconutgoddess:

It’s the beginning of the week, and let me tell you, these salted caramel chocolate shell bars will make Monday morning a whole lot easier! Such gooeyness! 👋
INGREDIENTS
Salted Caramel  2/3 cup of coconut sugar 1/3 cup of coconut cream 2 tablespoons of virgin coconut oil 1 teaspoon of sea salt
Raw Chocolate Shell 1/2 cup of virgin coconut oil 2/3 cup of raw cacao powder 5 tablespoons of natural maple syrup Pinch of sea salt
Banana Icecream 6 bananas, previously chopped and frozen 1 teaspoon of vanilla bean paste or essence
 METHOD Place 2/3 of a cup of coconut sugar, 1/3 of a cup of coconut cream, and 2 tablespoons of virgin coconut oil in a saucepan and heat over a low-medium heat until bubbling gentle. Stir almost constantly for 15 minutes, or until it reaches a sticky consistency where you can run your finger down the back of the spoon and the line will remain.  Add 1 teaspoon of sea salt, stir well, and pour the caramel into a bowl. Set aside to cool to room temperature. Gently melt 1/2 a cup of virgin coconut oil in a glass bowl over boiling water in a saucepan. Add 2/3 of a cup of raw cacao powder, 5 tablespoons of natural maple syrup, and a pinch of sea salt. Stir well until smooth and shiny. Set aside in a warm bowl to prevent hardening. Place 6 previously chopped and frozen bananas in the bowl of a food processor with the vanilla bean paste or essence. Blend until fluffy, creamy, and white, approximately 5 minutes. Lay out a sheet of parchment paper on a baking tray and draw 4 icecream-sized rectangles.  Spoon a 1cm layer of banana icecream onto each rectangle, then place a wooden stick or spoon on top, sticking out one end. Top with 2cm more of banana icecream, then place in the freezer for approximately 45 minutes to set.  Peel each icecream off the parchment paper and dip in the raw chocolate so that it has an even layer. Allow to set.  Using a spoon, spread equal amounts of the salted caramel on each side of the icecreams before dipping back into the raw chocolate for a second time. Allow to set again (this will only take a minute or two), then place on the parchment paper and return to the freezer for at least half an hour.

thecoconutgoddess:

It’s the beginning of the week, and let me tell you, these salted caramel chocolate shell bars will make Monday morning a whole lot easier! Such gooeyness! 👋

INGREDIENTS

Salted Caramel
2/3 cup of coconut sugar
1/3 cup of coconut cream
2 tablespoons of virgin coconut oil
1 teaspoon of sea salt

Raw Chocolate Shell
1/2 cup of virgin coconut oil
2/3 cup of raw cacao powder
5 tablespoons of natural maple syrup
Pinch of sea salt

Banana Icecream
6 bananas, previously chopped and frozen
1 teaspoon of vanilla bean paste or essence


METHOD
Place 2/3 of a cup of coconut sugar, 1/3 of a cup of coconut cream, and 2 tablespoons of virgin coconut oil in a saucepan and heat over a low-medium heat until bubbling gentle. Stir almost constantly for 15 minutes, or until it reaches a sticky consistency where you can run your finger down the back of the spoon and the line will remain.
Add 1 teaspoon of sea salt, stir well, and pour the caramel into a bowl. Set aside to cool to room temperature.
Gently melt 1/2 a cup of virgin coconut oil in a glass bowl over boiling water in a saucepan.
Add 2/3 of a cup of raw cacao powder, 5 tablespoons of natural maple syrup, and a pinch of sea salt. Stir well until smooth and shiny. Set aside in a warm bowl to prevent hardening.
Place 6 previously chopped and frozen bananas in the bowl of a food processor with the vanilla bean paste or essence. Blend until fluffy, creamy, and white, approximately 5 minutes.
Lay out a sheet of parchment paper on a baking tray and draw 4 icecream-sized rectangles.
Spoon a 1cm layer of banana icecream onto each rectangle, then place a wooden stick or spoon on top, sticking out one end. Top with 2cm more of banana icecream, then place in the freezer for approximately 45 minutes to set.
Peel each icecream off the parchment paper and dip in the raw chocolate so that it has an even layer. Allow to set.
Using a spoon, spread equal amounts of the salted caramel on each side of the icecreams before dipping back into the raw chocolate for a second time. Allow to set again (this will only take a minute or two), then place on the parchment paper and return to the freezer for at least half an hour.

Sunday Oct 12 @ 08:01am
veganfoodpornpictures:

Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice via…(Source)VeganFoodPornPictures.com | Vegan Cookbooks On Sale!Like Us On Facebook | Follow Us On Twitter

veganfoodpornpictures:

Teriyaki Peanut Tofu with Stir-Fried Veggies and Brown Rice via…

(Source)

VeganFoodPornPictures.com | Vegan Cookbooks On Sale!

Like Us On Facebook | Follow Us On Twitter

Saturday Oct 11 @ 11:25pm
vegan-yums:


peanut soba spring rolls / recipe

vegan-yums:

peanut soba spring rolls / recipe

Friday Oct 10 @ 09:08pm
happyvibes-healthylives:

Sweet Potato Veggie burger

happyvibes-healthylives:

Sweet Potato Veggie burger

Friday Oct 10 @ 09:01pm

vegan-yums:

Friday Oct 10 @ 08:43pm
confectionerybliss:

Chocolate Raspberry Pop Tarts {Vegan} | Yup, It’s Vegan 

confectionerybliss:

Chocolate Raspberry Pop Tarts {Vegan} | Yup, It’s Vegan 

Friday Oct 10 @ 07:43pm

alloftheveganfood:

Vegan Sausage Round Up

Simple Italian Sausages

Vegan Sausage Hot Dog with Slaw & Beetroot Chutney

Homemade Sundried Tomato & Pine Nut Seitan Sausages with Soft Polenta & Pan Roasted Tomato Sauce

Sausage Rolls with a Trio of Dipping Sauces

Beetballs (GF/SF)

Carrot Potato Soup with Vegan Sausage

Homemade Vegan Sausage & Cheese Calzones

Oven Baked Fried Rice with Vegan Sausage

Spicy Vegan Sausage Jambalaya

Vegan Sausage French Toast Breakfast Sandwich (GF)

Friday Oct 10 @ 05:37pm

vegan-yums:

mini vegan pumpkin pies / recipe

Friday Oct 10 @ 05:28pm

alloftheveganfood:

Vegan Mac & Cheese (Butternut Squash Edition)

Vegan Mac & Cheese

Smokey Butternut Mac & Cheese

Vegan Mac & Cheese

Creamy Vegan Roasted Butternut Parmesan Mac & Cheese

Smokey Vegan Bacon, Spinach & Kale Mac with Butternut Squash Cheese

Vegan Baked Butternut Squash Macaroni & Cheese (GF/SF)

Butternut Squash Mac & Cheese (SF)

Friday Oct 10 @ 12:24am

alloftheveganfood:

Vegan Barbecue/Grilling Sides Round Up

Vegan Creamy Potato Salad

Vegan BBQ Baked Beans (GF)

Charred Corn On the Cob with Thai Chili-Lime Mayo

Baked Dill Mac n Cheese with Spicy Sausage

Vegan Deviled Eggs

Creamy Vegan Coleslaw with Bean Mayo (GF)

Grilled Vegetable Stack with Homemade Lemon Hummus (GF)

Macaroni Salad

Hushpuppies

Cherry Chipotle Barbecue Meatballs

Thursday Oct 9 @ 09:29pm

vegan-yums:

*~* Pumpkin + Quinoa *~*

Thursday Oct 9 @ 08:49pm
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